Baking Wonderland

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Peach Ginger Hand Pies
Makes 16-20 hand pies
1 Double Pie Crust, or use your favorite recipe (enough to make two 9” crusts)1 1/2 pounds (5-6 medium) peachesJuice of 1/2 lemon3 tablespoons sugar1/2 teaspoon freshly grated gingerPinch salt2 tablespoons flour1/4 cup whole milk or heavy creamExtra sugar for sprinkling
Make the pie dough according to your recipe, dividing it into two disks and refrigerating for an hour or so.
Preheat the oven to 375°F.
Peel the peaches (see note below) and dice small. Combine the peaches, lemon juice, sugar, ginger, and salt in a bowl and stir to combine. Let macerate for 15-20 minutes while you prepare the pie crusts.
Bring out one disk of pie dough and let it sit on a flour-dusted counter for a few minutes until it’s no longer rock solid. Using a rolling pin, roll out the dough until it is between 1/4 and 1/2 inch thick — slightly thicker than a normal pie crust. Use a 3-inch biscuit cutter or wide-mouth drinking glass to cut as many circles as possible. Gather the scraps, re-roll, and cut additional circles. If your kitchen is very warm and the dough beginning to soften, chill the circles for 10 minutes before proceeding.
Roll each circle of dough out to 1/8” thick and about 5” wide. Dust lightly with flour and transfer the circles to a parchment-lined baking sheet. It’s ok if the circles overlap. Chill in the refrigerator for 15 minutes.
While the dough circles are chilling, strain the peaches. Set a mesh strainer over a bowl and pour the peaches into it, allowing the excess juice to drain away. Save the leftover juice for mixing with sparkling water or cocktails. Return the peaches to their original bowl and add the flour, tossing to coat.
Remove the tray of dough circles from the refrigerator. Working one circle at a time, place 1 1/2 - 2 tablespoons of peaches on the front edge of the circle, leaving about a 1/2-inch border (Remember to save half the peaches for the second half.) Brush the edges with a little milk and fold the top half of the dough over the peaches. Use the tines of a fork to gently seal the edges. Repeat with remaining dough circles.
Arrange the pies at least an inch apart on the baking sheet. Cut a few small slits in the top of each pie with a knife, brush the tops with milk, and sprinkle with sugar. Bake for 35 minutes or until the tops begin to brown. Don’t worry if some of the filling leaks out.
While the first batch of pies are baking, roll, chill, and shape the second batch using the second disk of pie dough.
Allow the pies to cool for 10 to 15 minutes before eating. Hand pies are best the day they are made, but will keep in a sealed container for up to a week.
Notes:
• Peeling Peaches - Firm peaches can be peeled with a vegetable peeler or paring knife. Softer peaches are best peeled by dunking them in boiling water for 45-60 seconds. The peels will slip off easily with a paring knife.
• Short-Cut Hand Pies - Sheets of frozen puff pastry are a great pastry alternative when you’re not in the mood for making your own pie dough from scratch.
• Freezing Pies for Later - Freeze the hand pies in a single layer on a baking sheet right after shaping them and cutting the steam vents. Once frozen solid, they can be gathered together and stored in a freezer container. To bake, arrange the frozen pies an inch apart on a baking sheet, brush them with milk and sprinkle them with sugar. Bake as directed. These pies my need a few extra minutes in the oven, but not much. They are done when the tops and edges are golden-brown.

Peach Ginger Hand Pies

Makes 16-20 hand pies

Double Pie Crust, or use your favorite recipe (enough to make two 9” crusts)
1 1/2 pounds (5-6 medium) peaches
Juice of 1/2 lemon
3 tablespoons sugar
1/2 teaspoon freshly grated ginger
Pinch salt
2 tablespoons flour
1/4 cup whole milk or heavy cream
Extra sugar for sprinkling

Make the pie dough according to your recipe, dividing it into two disks and refrigerating for an hour or so.

Preheat the oven to 375°F.

Peel the peaches (see note below) and dice small. Combine the peaches, lemon juice, sugar, ginger, and salt in a bowl and stir to combine. Let macerate for 15-20 minutes while you prepare the pie crusts.

Bring out one disk of pie dough and let it sit on a flour-dusted counter for a few minutes until it’s no longer rock solid. Using a rolling pin, roll out the dough until it is between 1/4 and 1/2 inch thick — slightly thicker than a normal pie crust. Use a 3-inch biscuit cutter or wide-mouth drinking glass to cut as many circles as possible. Gather the scraps, re-roll, and cut additional circles. If your kitchen is very warm and the dough beginning to soften, chill the circles for 10 minutes before proceeding.

Roll each circle of dough out to 1/8” thick and about 5” wide. Dust lightly with flour and transfer the circles to a parchment-lined baking sheet. It’s ok if the circles overlap. Chill in the refrigerator for 15 minutes.

While the dough circles are chilling, strain the peaches. Set a mesh strainer over a bowl and pour the peaches into it, allowing the excess juice to drain away. Save the leftover juice for mixing with sparkling water or cocktails. Return the peaches to their original bowl and add the flour, tossing to coat.

Remove the tray of dough circles from the refrigerator. Working one circle at a time, place 1 1/2 - 2 tablespoons of peaches on the front edge of the circle, leaving about a 1/2-inch border (Remember to save half the peaches for the second half.) Brush the edges with a little milk and fold the top half of the dough over the peaches. Use the tines of a fork to gently seal the edges. Repeat with remaining dough circles.

Arrange the pies at least an inch apart on the baking sheet. Cut a few small slits in the top of each pie with a knife, brush the tops with milk, and sprinkle with sugar. Bake for 35 minutes or until the tops begin to brown. Don’t worry if some of the filling leaks out.

While the first batch of pies are baking, roll, chill, and shape the second batch using the second disk of pie dough.

Allow the pies to cool for 10 to 15 minutes before eating. Hand pies are best the day they are made, but will keep in a sealed container for up to a week.

Notes:

Peeling Peaches - Firm peaches can be peeled with a vegetable peeler or paring knife. Softer peaches are best peeled by dunking them in boiling water for 45-60 seconds. The peels will slip off easily with a paring knife.

Short-Cut Hand Pies - Sheets of frozen puff pastry are a great pastry alternative when you’re not in the mood for making your own pie dough from scratch.

Freezing Pies for Later - Freeze the hand pies in a single layer on a baking sheet right after shaping them and cutting the steam vents. Once frozen solid, they can be gathered together and stored in a freezer container. To bake, arrange the frozen pies an inch apart on a baking sheet, brush them with milk and sprinkle them with sugar. Bake as directed. These pies my need a few extra minutes in the oven, but not much. They are done when the tops and edges are golden-brown.

— 2 years ago with 1 note
#pie  #baking 
Read Adrienne’s recipe after the jump …


Blackberry Balsamic Pie with Sea Salt Walnut Crumble
Note: This recipe is for a 9-inch deep-dish pie. If using a smaller pie pan, you may have some filling and crumble left over.
For the Pie Dough
1 1/2 cups all-purpose flour
4 oz (1 stick) unsalted butter, chilled and cut into small cubes
4 tablespoons ice cold water
For the Filling 
4 1/2 cups fresh blackberries (about three 6-oz. containers)
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons + 1 teaspoon cornstarch
2 tablespoons balsamic vinegar
zest of 1 lemon
For the Crumble 
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1 cup chopped walnuts
1 teaspoon sea salt
4 oz (1 stick) unsalted butter, chilled and cut into small cubes
Pie Dough 
Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.
Filling 
Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.
Crumble 
Stir together oats, flour, brown sugar, walnuts and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.
Bake and Assemble the Pie
Preheat oven to 400°F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45–50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

Read Adrienne’s recipe after the jump …


Blackberry Balsamic Pie with Sea Salt Walnut Crumble

Note: This recipe is for a 9-inch deep-dish pie. If using a smaller pie pan, you may have some filling and crumble left over.

For the Pie Dough

  • 1 1/2 cups all-purpose flour
  • 4 oz (1 stick) unsalted butter, chilled and cut into small cubes
  • 4 tablespoons ice cold water

For the Filling

  • 4 1/2 cups fresh blackberries (about three 6-oz. containers)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons + 1 teaspoon cornstarch
  • 2 tablespoons balsamic vinegar
  • zest of 1 lemon

For the Crumble

  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 cup chopped walnuts
  • 1 teaspoon sea salt
  • 4 oz (1 stick) unsalted butter, chilled and cut into small cubes

Pie Dough

Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.

Filling

Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Turn the mixture with a spoon several times to ensure the blackberries are coated.

Crumble

Stir together oats, flour, brown sugar, walnuts and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.

Bake and Assemble the Pie

Preheat oven to 400°F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the blackberry filling into the dough-lined pan. Sprinkle crumble on top, fully covering the blackberries. Bake pie for 45–50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or crumble seems to be browning too quickly.

(via foodpornandrecipes)

— 2 years ago with 32 notes
#Pie  #baking 
Soft and Chewy Chocolate Chip Cookies
Yields 36 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable shortening
3/4 cup granulated sugar 
3/4 cup brown sugar, packed 
2 large eggs 
2 teaspoons vanilla extract 
2 tablespoons mild molasses or 1 tablespoon regular molasses
1 cup semi-sweet chocolate chips


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine the flour, baking soda and salt.



In the bowl of an electric mixer fitted with the paddle attachment, beat shortening and sugars on medium-high until light and fluffy, about 2-3 minutes.



Beat in eggs, one at a time, until well combined.



Beat in vanilla and molasses until well combined.



Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.





Gently fold in the chocolate chips.



Drop tablespoons of batter onto prepared baking sheet.



Place into oven and bake until slightly golden at the edges, about 8-10 minutes.



Remove from oven and cool on a wire rack.

Soft and Chewy Chocolate Chip Cookies

Yields 36 cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar, packed 
  • 2 large eggs 
  • 2 teaspoons vanilla extract 
  • 2 tablespoons mild molasses or 1 tablespoon regular molasses
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine the flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat shortening and sugars on medium-high until light and fluffy, about 2-3 minutes.

Beat in eggs, one at a time, until well combined.

Beat in vanilla and molasses until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Gently fold in the chocolate chips.

Drop tablespoons of batter onto prepared baking sheet.

Place into oven and bake until slightly golden at the edges, about 8-10 minutes.

Remove from oven and cool on a wire rack.

— 2 years ago with 2 notes
#cookies  #biscut 
Meyer Lemon and Matcha Marble Pound Cake
I love making muffins. That’s just a fact. But do you know what I hate making? Anything that uses a loaf pan. It’s my krytopnite. Seriously, every time I set out to make a loaf, it is an utter disaster. I put way too much batter into the pan so the sides burn up and then the middle doesn’t cook up in time.
This was no exception. The baking time was about an hour and even at the 90-minute mark, it still wasn’t baked through. I was so frustrated and ready to toss the whole thing out but once I trimmed the sides and took a peak inside, it was actually just fine. It was moist and fluffy, and the buttery-lemony-green tea flavors just shined through. It was definitely a winning combination of lemon and green tea swimming around in a buttery muffin.

Although the actual loaf pan was a bit of a fail, I did get something great out of it: Meyer Lemon and Matcha Marble Mini Muffins! I made mini muffins with the leftover batter and they tasted even better than the pound cake. The texture was significantly lighter, and their cuteness and size just makes it all the more better.
Meyer Lemon and Matcha Marble Pound Cake (adapted from Joy the Baker):
Yields 1 9-inch loaf and 24 mini muffins*
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 tablespoon matcha powder
15 tablespoons unsalted butter, melted and cooled slightly
*Note: You can halve the recipe and make 1 9-inch loaf only.

Preheat the oven to 350 degrees F. Lightly coat a 9-inch loaf pan and mini muffin pan with nonstick spray.
In a large bowl, sift together the flour, baking powder and salt.

In another large bowl, whisk together the sugar and eggs.

Whisk in the vanilla and sour cream.

Gently stir in the dry ingredients in 3 or 4 additions using a rubber spatula just until moist.

Fold in the melted butter in 2 or 3 additions.

Divide the batter in half into two separate bowls. In one bowl, fold in the lemon zest and lemon juice.

In the second bowl, fold in the matcha powder.

Spoon the two batters into the prepared loaf pan in 4 layers, alternating between spoonfuls of lemon and green tea batter. (Be sure to leave at least 1-inch of room at the top to let the cake rise.)

Run a knife or wooden skewer through the batters in a swirling motion to create a marbled effect. Use the remaining batter for mini muffins, if desired.

Place into oven and bake for 55-60 minutes for the loaf pan and 15 minutes for the mini muffins, or until a tester inserted in the center comes out clean.

Remove from oven and let cool for 20 minutes before inverting the cake onto a wire rack.

Meyer Lemon and Matcha Marble Pound Cake

I love making muffins. That’s just a fact. But do you know what I hate making? Anything that uses a loaf pan. It’s my krytopnite. Seriously, every time I set out to make a loaf, it is an utter disaster. I put way too much batter into the pan so the sides burn up and then the middle doesn’t cook up in time.

This was no exception. The baking time was about an hour and even at the 90-minute mark, it still wasn’t baked through. I was so frustrated and ready to toss the whole thing out but once I trimmed the sides and took a peak inside, it was actually just fine. It was moist and fluffy, and the buttery-lemony-green tea flavors just shined through. It was definitely a winning combination of lemon and green tea swimming around in a buttery muffin.

Although the actual loaf pan was a bit of a fail, I did get something great out of it: Meyer Lemon and Matcha Marble Mini Muffins! I made mini muffins with the leftover batter and they tasted even better than the pound cake. The texture was significantly lighter, and their cuteness and size just makes it all the more better.

Meyer Lemon and Matcha Marble Pound Cake (adapted from Joy the Baker):

Yields 1 9-inch loaf and 24 mini muffins*

  • 2 2/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon matcha powder
  • 15 tablespoons unsalted butter, melted and cooled slightly

*Note: You can halve the recipe and make 1 9-inch loaf only.

Preheat the oven to 350 degrees F. Lightly coat a 9-inch loaf pan and mini muffin pan with nonstick spray.

In a large bowl, sift together the flour, baking powder and salt.

In another large bowl, whisk together the sugar and eggs.

Whisk in the vanilla and sour cream.

Gently stir in the dry ingredients in 3 or 4 additions using a rubber spatula just until moist.

Fold in the melted butter in 2 or 3 additions.

Divide the batter in half into two separate bowls. In one bowl, fold in the lemon zest and lemon juice.

In the second bowl, fold in the matcha powder.

Spoon the two batters into the prepared loaf pan in 4 layers, alternating between spoonfuls of lemon and green tea batter. (Be sure to leave at least 1-inch of room at the top to let the cake rise.)

Run a knife or wooden skewer through the batters in a swirling motion to create a marbled effect. Use the remaining batter for mini muffins, if desired.

Place into oven and bake for 55-60 minutes for the loaf pan and 15 minutes for the mini muffins, or until a tester inserted in the center comes out clean.

Remove from oven and let cool for 20 minutes before inverting the cake onto a wire rack.

— 2 years ago
#baking 
Strawberry Torte
I always thought that roll cakes were the hardest things to make but when I came across this recipe, it seemed completely doable. So I set out to make this oh-so-simple roll cake but I completely underestimated the complexity of it! I not only had to make sure that the egg whites weren’t over-beaten and that the heavy cream was whipped fluffily but then there was the whole situation with the “rolling.” I was already unhappy with the rolling of the cake and all but I was completely freaked when I found out that I had to also unroll it, spread the cream on, and then re-roll it!
But to my relief, this cake was super elastic and bendable, making it very easily rollable with absolutely no breakage. It had a very spongy, light texture and completely dissolved when you took a bite of it, feeling as if I just bit into a cloud. The cream was also not overpoweringly sweet and complemented the fresh strawberries perfectly. But what I liked most about it was how aesthetically pleasing it was to the eye.
Strawberry Torte
Yields 8-10 servings
Unsalted butter for pan
8 extra-large eggs room temperature, separated
1/2 cup granulated sugar
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 1/2 teaspoons pure vanilla extract
1 pint (2 cups) heavy cream
2 tablespoons confectioners’ sugar plus more for work towel
1 quart strawberries washed, dried, and hulls removed

Preheat oven to 350 degrees F. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside. (I just used my cookie sheet.)

In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute.


Stir in 1/2 teaspoon vanilla.
Add cake flour and baking powder.

Stir until well combined.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. (It’s best to begin at a slow speed and gradually move up to high.)


(You can test for stiff peaks by lifting the beaters from the whites - the egg white peaks should stand straight up and if you tilt the bowl, the whites should not slide around.)
Gently fold into flour mixture. (Use beaten egg whites right away. Don’t let them sit.)

Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon.

Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.

Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper.

Using the dish towel, roll cake away from you; let cool.

Meanwhile, thinly slice the strawberries.

Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment.

Beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form.

Gently fold sliced strawberries into whipped cream; set aside.


Unroll cake. Evenly spread 3/4 of strawberry whipped-cream mixture over surface of the cake and re-roll.

Transfer cake to a serving plate and evenly spread top of cake with reserved whipped cream.

Strawberry Torte

I always thought that roll cakes were the hardest things to make but when I came across this recipe, it seemed completely doable. So I set out to make this oh-so-simple roll cake but I completely underestimated the complexity of it! I not only had to make sure that the egg whites weren’t over-beaten and that the heavy cream was whipped fluffily but then there was the whole situation with the “rolling.” I was already unhappy with the rolling of the cake and all but I was completely freaked when I found out that I had to also unroll it, spread the cream on, and then re-roll it!

But to my relief, this cake was super elastic and bendable, making it very easily rollable with absolutely no breakage. It had a very spongy, light texture and completely dissolved when you took a bite of it, feeling as if I just bit into a cloud. The cream was also not overpoweringly sweet and complemented the fresh strawberries perfectly. But what I liked most about it was how aesthetically pleasing it was to the eye.

Strawberry Torte

Yields 8-10 servings

  • Unsalted butter for pan
  • 8 extra-large eggs room temperature, separated
  • 1/2 cup granulated sugar
  • 1/2 cup cake flour (not self-rising)
  • 2 teaspoons sifted baking powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pint (2 cups) heavy cream
  • 2 tablespoons confectioners’ sugar plus more for work towel
  • 1 quart strawberries washed, dried, and hulls removed

Preheat oven to 350 degrees F. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside. (I just used my cookie sheet.)

In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute.

Stir in 1/2 teaspoon vanilla.

Add cake flour and baking powder.

Stir until well combined.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. (It’s best to begin at a slow speed and gradually move up to high.)

(You can test for stiff peaks by lifting the beaters from the whites - the egg white peaks should stand straight up and if you tilt the bowl, the whites should not slide around.)

Gently fold into flour mixture. (Use beaten egg whites right away. Don’t let them sit.)

Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon.

Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.

Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper.

Using the dish towel, roll cake away from you; let cool.

Meanwhile, thinly slice the strawberries.


Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment.


Beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form.

Gently fold sliced strawberries into whipped cream; set aside.

Unroll cake. Evenly spread 3/4 of strawberry whipped-cream mixture over surface of the cake and re-roll.

Transfer cake to a serving plate and evenly spread top of cake with reserved whipped cream.

— 2 years ago with 1 note
#rolled cake  #cake 

Lemon Ricotta Pancakes with Blueberry Sauce
So here’s how you make these:
Let’s start by making the blueberry sauce first by throwing in some blueberries, sugar and water into a saucepan.

Next, we’ll stir in some lemon juice mixed with cornstarch and then let it simmer until it gets nice and thick, about 5 minutes.


Now we’ll make the pancake batter. As always, start with your dry ingredients.

Then we’ll have to juice about 3 lemons to get about 1/2 cup lemon juice.

Make sure you have some ricotta on hand, the most important ingredient of all.

So we’ll take the ricotta, oil, egg, egg whites, lemon juice and lemon zest and give it a good stir until smooth.

Then we’ll mix in the wet to dry.


Ladle about 1/3 cup of batter onto a preheated, greased skillet. The batter will be super thick so it’ll take a bit of effort to get some round shapes here. As you can tell from this photo, my pancakes look severely deformed.

Then we’ll flip these babies after 2 minutes or so.

Be sure to keep them warm in a low 200 degree F oven. Cold pancakes are not fun to eat.

When you’re ready to serve, be sure to ladle a GENEROUS amount of the blueberry sauce. It would be a crime to skimp!

Lemon Ricotta Pancakes with Blueberry Sauce
Yields 3-4 servings
INGREDIENTS:
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta
1 tablespoon canola oil
1 large egg
2 large egg whites
1/2 cup freshly squeezed lemon juice
2 teaspoons lemon zest
For the blueberry sauce:
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh blueberries
2 tablespoons sugar
DIRECTIONS:
Preheat the oven to 200 degrees F and a nonstick griddle to 350 degrees F.
To make the blueberry sauce, combine the lemon juice and cornstarch in a small bowl; set aside.
In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice and zest.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with nonstick spray. Heat over medium heat and scoop 1/3 cup batter for each pancake. Cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with blueberry sauce.
More recipe: www.facebook.com/groups/bakingwonderland

Lemon Ricotta Pancakes with Blueberry Sauce

So here’s how you make these:

Let’s start by making the blueberry sauce first by throwing in some blueberries, sugar and water into a saucepan.

Next, we’ll stir in some lemon juice mixed with cornstarch and then let it simmer until it gets nice and thick, about 5 minutes.

Now we’ll make the pancake batter. As always, start with your dry ingredients.

Then we’ll have to juice about 3 lemons to get about 1/2 cup lemon juice.

Make sure you have some ricotta on hand, the most important ingredient of all.

So we’ll take the ricotta, oil, egg, egg whites, lemon juice and lemon zest and give it a good stir until smooth.

Then we’ll mix in the wet to dry.

Ladle about 1/3 cup of batter onto a preheated, greased skillet. The batter will be super thick so it’ll take a bit of effort to get some round shapes here. As you can tell from this photo, my pancakes look severely deformed.

Then we’ll flip these babies after 2 minutes or so.

Be sure to keep them warm in a low 200 degree F oven. Cold pancakes are not fun to eat.

When you’re ready to serve, be sure to ladle a GENEROUS amount of the blueberry sauce. It would be a crime to skimp!

Lemon Ricotta Pancakes with Blueberry Sauce

Yields 3-4 servings

INGREDIENTS:

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta
  • 1 tablespoon canola oil
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest

For the blueberry sauce:

  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons cornstarch
  • 2 cups fresh blueberries
  • 2 tablespoons sugar

DIRECTIONS:

Preheat the oven to 200 degrees F and a nonstick griddle to 350 degrees F.

To make the blueberry sauce, combine the lemon juice and cornstarch in a small bowl; set aside.

In a medium saucepan, combine the blueberries, sugar and 2 tablespoons water. Stir in the lemon juice and cornstarch mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together the ricotta, oil, egg, egg whites, lemon juice and zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a griddle or nonstick skillet with nonstick spray. Heat over medium heat and scoop 1/3 cup batter for each pancake. Cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Serve immediately with blueberry sauce.

More recipe: www.facebook.com/groups/bakingwonderland

— 2 years ago with 6 notes
#pancake  #buleberry 
Strawberry Yogurt Muffins with Cinnamon Streusel



Forty minutes later, you have freshly made strawberry jam. Easy peasy. Now this was my first successfully-made jam, and I think it’s safe to say that I will never buy jam ever again. I slathered this on a nicely-toasted English muffin and seriously, this was the best jam of my life. I mean chunks of fresh strawberries swimming around in a thick and wonderfully sweet strawberry like syrup? It doesn’t get better than that!



So if you come across some insanely cheap strawberries like I did, you have tons of things to make, starting with this jam. After you make the jam, you have to make these strawberry yogurt muffins. Why? Cause then you get to smear the muffin tops with this awesome jam.

Now let’s get into these muffins. To be honest, I wasn’t expecting much with this muffin recipe. I’ve made plenty of yogurt muffin recipes and they’re incredibly moist and all but I just felt like I’ve been-there-done-that with this kind of recipe. So to spruce it up, I decided to add a cinnamon streusel. But wait, this isn’t your ordinary cinnamon streusel topping. This one is made with coconut oil. This was my first time using coconut oil and I was amazed at the kind of texture it produced. The streusel was more of a cinnamon sugar topping, but it was chunks of crispy and crunchy cinnamon sugar that just melted in your mouth. Combine that with these oh-so-light and fluffy muffins filled with chunks of fresh strawberries. Mmmmm… Now there’s a breakfast I look forward to when I wake up in the morning.

Strawberry Yogurt Muffins 

Yields 12 muffins

1 3/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup fat-free plain yogurt
1/4 cup unsalted butter, melted and cooled
3/4 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups coarsely chopped fresh strawberries


Cinnamon Streusel 

Yields 12 muffin toppings

2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 tablespoon turbinado sugar
2 teaspoons cinnamon
2 tablespoons coconut oil
1 teaspoon vanilla extract


Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

To make the streusel topping, combine the flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside. (The topping will be very moist.)





In a large bowl, combine the flour, nutmeg and baking soda.



In a large glass measuring cup or another bowl, whisk together the yogurt, butter, sugar, eggs and vanilla.



Pour mixture over dry ingredients and stir using a rubber spatula just until moist.



Add the strawberries and gently toss to combine.





Scoop the batter evenly into the muffin tray.



Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.



Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.



Remove from oven and cool on a wire rack.







Muffin is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
More Recipe:www.facebook.com/groups/bakingwonderland

Strawberry Yogurt Muffins with Cinnamon Streusel

Forty minutes later, you have freshly made strawberry jam. Easy peasy. Now this was my first successfully-made jam, and I think it’s safe to say that I will never buy jam ever again. I slathered this on a nicely-toasted English muffin and seriously, this was the best jam of my life. I mean chunks of fresh strawberries swimming around in a thick and wonderfully sweet strawberry like syrup? It doesn’t get better than that!

So if you come across some insanely cheap strawberries like I did, you have tons of things to make, starting with this jam. After you make the jam, you have to make these strawberry yogurt muffins. Why? Cause then you get to smear the muffin tops with this awesome jam.

Now let’s get into these muffins. To be honest, I wasn’t expecting much with this muffin recipe. I’ve made plenty of yogurt muffin recipes and they’re incredibly moist and all but I just felt like I’ve been-there-done-that with this kind of recipe. So to spruce it up, I decided to add a cinnamon streusel. But wait, this isn’t your ordinary cinnamon streusel topping. This one is made with coconut oil. This was my first time using coconut oil and I was amazed at the kind of texture it produced. The streusel was more of a cinnamon sugar topping, but it was chunks of crispy and crunchy cinnamon sugar that just melted in your mouth. Combine that with these oh-so-light and fluffy muffins filled with chunks of fresh strawberries. Mmmmm… Now there’s a breakfast I look forward to when I wake up in the morning.

Strawberry Yogurt Muffins

Yields 12 muffins

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups coarsely chopped fresh strawberries

Cinnamon Streusel

Yields 12 muffin toppings

  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon turbinado sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

To make the streusel topping, combine the flour, sugars, cinnamon, coconut oil and vanilla in a small bowl; set aside. (The topping will be very moist.)

In a large bowl, combine the flour, nutmeg and baking soda.

In a large glass measuring cup or another bowl, whisk together the yogurt, butter, sugar, eggs and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.

Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Muffin is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

More Recipe:www.facebook.com/groups/bakingwonderland

— 2 years ago with 3 notes
#strawberry  #baking  #muffin 
Banana Raspberry White Chocolate Chip Bread 
Yields 1 9-inch loaf
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
2 eggs
1 teaspoon vanilla
1/4 cup vanilla yogurt
1/4 cup canola oil
3/4 cup white chocolate chips
1 cup fresh raspberries

Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray; set aside.
In a medium bowl, combine the flours, sugar, baking powder, baking soda and salt.

In a large bowl, mash the bananas.

Add the eggs, vanilla, vanilla yogurt and oil.

Beat until well mixed.

Slowly add the flour mixture into the egg mixture.

Stir until just combined. (Do not over mix).

Add white chocolate chips and most of the raspberries.

Gently mix together.

Pour the batter into the loaf pan and push in the remaining raspberries into the top of the loaf.

Place into the oven and bake for 55-60 minutes, or until a tester comes out of the center clean.

Remove from oven and cool on a wire rack.

Banana Raspberry White Chocolate Chip Bread

Yields 1 9-inch loaf

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup vanilla yogurt
  • 1/4 cup canola oil
  • 3/4 cup white chocolate chips
  • 1 cup fresh raspberries

Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray; set aside.

In a medium bowl, combine the flours, sugar, baking powder, baking soda and salt.

In a large bowl, mash the bananas.

Add the eggs, vanilla, vanilla yogurt and oil.

Beat until well mixed.

Slowly add the flour mixture into the egg mixture.

Stir until just combined. (Do not over mix).

Add white chocolate chips and most of the raspberries.

Gently mix together.

Pour the batter into the loaf pan and push in the remaining raspberries into the top of the loaf.

Place into the oven and bake for 55-60 minutes, or until a tester comes out of the center clean.

Remove from oven and cool on a wire rack.

— 2 years ago with 1 note
#banana cake  #baking  #cake 
Baked Pumpkin Donut Holes- TeTe’s Treats
My first pumpkin recipe for fall and these are amazing everyone loves them so moist and good and they are baked not fried and taste just like a donut!
RECIPE:
Baked Pumpkin Donut Holes
Baked Pumpkin Donut Holes

Ingredients
-1 3/4 Cup All- Purpose Flour
-2 tsp. Baking Powder
-1/2 tsp. Salt
-1/2 tsp. Cinnamon
-1/2 tsp. Nutmeg
-1/2 tsp. Allspice
-1/8 tsp. Ground cloves
-1/3 Cup Canola Oil
-1/2 Cup Light Brown Sugar
-1 Large Egg (Room Temp)
-1 tsp. Vanilla Extract
-3/4 Cup Canned plain Pumpkin (not pumpkin pie filling)
-1/2 Cup Milk 
For The Coating
- 4 TBSP. Unsaled butter, melted (I used I can’t believe it’s not butter)
- 2/3 Cup Granulated Sugar
- 2 TBSP. Cinnamon
Directions
- Preheat oven 350 degree. Spray a 24 cup mini muffin tin with baking spray and set aside.
-In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
-In a separate Large bowl mix together oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth.
-Add dry ingredients to wet ingredients and mix just until combined.
-Divide batter evenly among muffin cups.
-Bake 10-12 minutes or until toothpick come out clean.
-While the muffins bake, Melt butter in one bowl, and combine granulated sugar and cinnamon in another bowl.
-Remove muffind from oven and let cool 2 minutes.
-Dip each donut hole in melted butter, then roll in cinnamon sugar to coat.
-Serve Donut holes warm or at room temperature. (I ate mine warm and wow!)
Bakers Notes: Becareful with the butter make sure it’s cool before dipping the donut holes in it, don’t wanna burn your fingers.
 More Recipe:www.facebook.com/groups/bakingwonderland

Baked Pumpkin Donut Holes- TeTe’s Treats

My first pumpkin recipe for fall and these are amazing everyone loves them so moist and good and they are baked not fried and taste just like a donut!

RECIPE:

Baked Pumpkin Donut Holes

Baked Pumpkin Donut Holes

Ingredients

-1 3/4 Cup All- Purpose Flour

-2 tsp. Baking Powder

-1/2 tsp. Salt

-1/2 tsp. Cinnamon

-1/2 tsp. Nutmeg

-1/2 tsp. Allspice

-1/8 tsp. Ground cloves

-1/3 Cup Canola Oil

-1/2 Cup Light Brown Sugar

-1 Large Egg (Room Temp)

-1 tsp. Vanilla Extract

-3/4 Cup Canned plain Pumpkin (not pumpkin pie filling)

-1/2 Cup Milk 

For The Coating

- 4 TBSP. Unsaled butter, melted (I used I can’t believe it’s not butter)

- 2/3 Cup Granulated Sugar

- 2 TBSP. Cinnamon

Directions

- Preheat oven 350 degree. Spray a 24 cup mini muffin tin with baking spray and set aside.

-In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

-In a separate Large bowl mix together oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth.

-Add dry ingredients to wet ingredients and mix just until combined.

-Divide batter evenly among muffin cups.

-Bake 10-12 minutes or until toothpick come out clean.

-While the muffins bake, Melt butter in one bowl, and combine granulated sugar and cinnamon in another bowl.

-Remove muffind from oven and let cool 2 minutes.

-Dip each donut hole in melted butter, then roll in cinnamon sugar to coat.

-Serve Donut holes warm or at room temperature. (I ate mine warm and wow!)

Bakers Notes: Becareful with the butter make sure it’s cool before dipping the donut holes in it, don’t wanna burn your fingers.

 More Recipe:www.facebook.com/groups/bakingwonderland

(via dont-eat-my-cookie)

— 2 years ago with 7 notes
#baking  #donut  #cake  #bakery 
Strawberry Scones with Lemon Glaze
Yields 8 scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold
1 cup heavy cream, plus more for brushing on top of scones
1 1/2 cups fresh strawberries, diced
For the lemon glaze:
1 cup confectioners’ sugar, sifted
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Zest of 1/2 lemon
1 tablespoon unsalted butter, melted
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
Cut in butter using 2 forks or a pastry blender. (The butter pieces should be coated with flour and resemble crumbs.)
Make a well in the center and pour in the heavy cream; mix just to incorporate. (Do not overwork the dough.)
Add strawberries and gently toss to combine, being careful not to mash the berries. (Mix with your hands until the dough just comes together. If the dough seems dry, add the cream 1 tablespoon at a time until it comes together.)
Turn the dough out onto a lightly floured surface and form into a rectangle, about 1-inch thick.
For More Visit:www.facebook.com/groups/bakingwonderland

Strawberry Scones with Lemon Glaze

Yields 8 scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold
  • 1 cup heavy cream, plus more for brushing on top of scones
  • 1 1/2 cups fresh strawberries, diced

For the lemon glaze:

  • 1 cup confectioners’ sugar, sifted
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • Zest of 1/2 lemon
  • 1 tablespoon unsalted butter, melted

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.

Cut in butter using 2 forks or a pastry blender. (The butter pieces should be coated with flour and resemble crumbs.)

Make a well in the center and pour in the heavy cream; mix just to incorporate. (Do not overwork the dough.)

Add strawberries and gently toss to combine, being careful not to mash the berries. (Mix with your hands until the dough just comes together. If the dough seems dry, add the cream 1 tablespoon at a time until it comes together.)

Turn the dough out onto a lightly floured surface and form into a rectangle, about 1-inch thick.

For More Visit:www.facebook.com/groups/bakingwonderland

— 2 years ago with 3 notes
#strawberry  #baking  #recipe  #strawbery scones