Cinnamon Bread

 

Toss the candle and make the bread. Your house will smell amazing!!

Ingredients:

Filling:

1/4 cup granulated sugar

2 tsp cinnamon

Batter:

1/3 cup melted coconut oil

1/2 cup plain Greek yogurt

1 egg

1 tbsp vanilla extract

1/2 cup maple syrup

2/3 cup milk

2 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

Crunch topping:

1/2 cup brown sugar

1 tbsp all-purpose flour

2 tbsp melted butter

Directions:

Preheat oven to 350 degrees. Butter a 9x5 bread pan. 

For the filling: Combine the sugar and cinnamon in a small bowl and set aside. 

In a large bowl, stir together the coconut oil, maple syrup, yogurt, egg, vanilla, and milk until combined. Spoon half the mixture into the prepared bread pan. Sprinkle 3/4 of the cinnamon sugar filling. Spoon the remaining batter over the sugar. Sprinkle the remaining sugar on top 

For the Crunch topping: Mix the brown sugar, flour, and melted butter. Spoon clumps of this brown sugar mix over the loaf. 

Bake for 50-55 minutes. Enjoy!

Source: HalfBakedHarvest

Almond Cake

Such a beautiful and deliciously addicting cake that's super moist and not as sweet as you would think considering that it has sweetened condensed milk drizzled all over the top. YUM!

Ingredients:

2 eggs

1 tsp vanilla

1/2 cup granulated sugar

1/4 cup vegetable oil

1/2 cup plain yogurt

6 oz Puck Cream (ishta), in place of this you can add more yogurt or sour cream

1 cup coarse semolina flour

1.5 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tbsp tahini, for lining the pan

for the topping:

3/4 cup sliced almonds, before baking

7 oz sweetened condensed milk, after baking

Directions:

In a stand mixer, beat the eggs, sugar, and vanilla. Add the oil, cream, and yogurt. Mix well. Add the dry ingredients. 

Brush the tahini on the bottom and edges of an 8 inch round pan. This gives the cake a delicious nutty taste. Pour the batter in the pan. Garnish the cake with the sliced almonds. 

Bake on 350 degrees for 30 minutes. 

Once the cake is out of the oven, poke holes all over and drizzle the condensed milk until absorbed. Allow the cake too cool completely before slicing to avoid crumbling. Enjoy. Store in the fridge. 

Source: Fufu's Kitchen

Pumpkin Bread with Chocolate Chips

This bread is so easy to make and incredibly moist. Not super sweet and perfect with a cup of coffee. I added Ghirardelli chocolate chips to it for an extra flavor and I can't imagine it better any other way. Yum!

Ingredients:

3/4 cup sugar 
1/2 cup oil
2 eggs
1 can pumpkin puree

1/4 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp pumpkin spice
1 1/2 cups flour

1/4 cup Ghirardelli chocolate chips

Directions:

Beat the sugar, oil, eggs, and pumpkin puree until well blended. Add the dry ingredients (baking powder through flour.) Mix until incorporated. Fold in the chocolate chips (another option would be to just put the chocolate chips on the top of the bread). Grease and flour a loaf pan. Bake at 350 degrees for 45-50 minutes or until a toothpick in the center comes out clean.




Source: daliasdelights original



Carrot Banana Bread

 

This is our favorite banana bread recipe so far, and we have tried several variations: one with almond flour, one with chocolate, pumpkin, and one with zucchini- all super delicious but this one seems to be a repeat more often than the others. 

Ingredients:

1 large egg

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/3 cup canola or vegetable oil

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup coarsely grated carrots (from 2 carrots)

1 cup mashed ripe bananas (from 2 bananas)

Directions:

Pre-heat the oven to 350 degrees. Line a loaf pan with parchment paper. 

In a large bowl, add the first six ingredients, through the vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t over mix.

Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. 

Pour batter into the prepared pan, smoothing the top lightly with a spatula. Optional: top with chocolate chips.

 

Bake for about 30-35 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Source: Averie Cooks

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Carrot Bread

Simple, sweet, and full of shredded carrots, this browned butter carrot loaf is your dream come true one bite after another. 

Ingredients:

6 oz unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all purpose flour

3/4 granulated sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp all spice

2 large eggs

1 tsp vanilla extract

1/4 cup milk buttermilk

1 1/4 cups finely grated carrots

 

for the frosting:

2 oz cream cheese

2 tbsp unsalted butter, softened

1 1/2 cups powdered sugar

pinch of salt

2-3 tbsp heavy cream

roasted pistachios, coarsely chopped

Directions:

Preheat the oven to 350 degrees. Grease and flour a 9x5 in loaf pan and set aside. 

Melt the butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter melts. When it begins to smell nutty, remove from the heat and transfer to a bowl to stop the butter from overcooking and burning. 

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and all spice. 

In a small bowl, whisk together the eggs, vanilla, and buttermilk. Stir in the grated carrots. When the butter has cooled, whisk it in. 

Add the wet ingredients all at once to the dry ingredients. Fold together but do not over stir. 

Spoon batter in prepared pan. Bake for 50 minutes. Remove from oven and allow to rest for 15 min before inverting to a wire rack to cool completely. 

To make the frosting: 

In a medium bowl stir together the cream cheese and butter. Add the sugar and salt. Whisk in 2 tablespoons of  heavy cream. The frosting should be think and spreadable. Add another tablespoon of heavy cream if necessary. Spread over the cooled bread. Sprinkle the pistachios on top. Bread will last 4 days wrapped at room temperature. 

Source: Joy the Baker

 

Fruit Puff Pastries

The easiest dessert to put together anytime any day. For me dessert is essential everyday of my life so this was perfect when I needed something simple, fast, and delicious. 

Ingredients:

1 pkg (2 sheets) of puff pastry, thawed

8 oz mascarpone cheese (or cream cheese if thats what you have on hand)

1/2 tsp vanilla 

2 tsp sugar

variation of fruit

1 egg + 1 tsp water, lighty beaten

sugar, for sprinkling

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

Cut the puff pastry into rectangles. With a knife, score a border around the edge of each piece of puff pastry for the filling to sit in. Use a fork to poke holes inside this border.

Brush the edges with the egg wash. 

Mix the cheese, vanilla, and sugar until smooth. Spoon a generous amount of the cheese mixture in the center, ensuring the mix stays within the boarder, and top with blueberries, figs, peaches, raspberries, or any other fruit you want. **My preference when it comes to the fresh berries is to add them after the pastry and cheese bake so that the fruit isn't mushy. Blueberries are the exception. I bake them. 

Sprinkle the pastries with sugar. Bake for 15-20 minutes until the puff is golden on the edges. Let rest for 30 minutes for the cheese to settle. 

I made a few with Nutella and strawberries (both assembled after the pastry baked) and they were also really good.

Source: daliasdelights original

Orange Ricotta Cake

This upside-down orange cake is light and not super sweet even though it has a beautiful caramel-like topping. Loved it with the blood oranges. Would also be delicious with Meyer lemons.  This cake is perfect for any dinner party you are hosting. 

Ingredients:

1/2 cup brown sugar

1 tbsp water

1 orange zested and sliced PLUS zest of one more orange (used blood oranges)

1 1/2 cup part skim milk ricotta

1/4 cup PLUS 2 tbsp extra virgin olive oil

1/2 tsp vanilla extract

3 large eggs

1 1/2 cup all-purpose flour

2 tsp baking powder

3/4 tsp kosher salt

3/4 cup granulated sugar

Directions:

Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper. 

Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even). 

Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan. 

In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.

Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That’s fine, but 

be sure it’s well combined)

Scoop batter into the prepared cake pan. Gently shake to spread evenly.

Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn.)

Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. 

Let cool completely, then cut into slices. Serve as is, or add a dollop of homemade whipped cream. Enjoy!

Source: The Mediterranean Dish

Chocolate Bundt Cake

Ingredients:

½ cup unsweetened cocoa powder

         1 teaspoon baking soda

         1 cup boiling water

         ¾ cup unsalted butter, cut into small cubes

         ¼ cup canola oil

         2 cups all-purpose flour

         3/4 cup granulated sugar

         ½ cup light brown sugar

         ½ teaspoon fine sea salt

         3 eggs

         1 tablespoon vanilla extract

       semi-sweet chocolate chips, for the top

Directions:

Preheat the oven to 350 degrees. Grease a bundt pan and set aside.

Cocoa mixture: In a medium bowl, whisk together the cocoa powder and baking 

soda. Whisk in the boiling water (the mixture will bubble). Add the butter cubes and 

canola oil and whisk occasionally to melt the butter. Set aside to cool to room 

temperature. 

In a large bowl, sift together the flour, sugars, and salt, then whisk to ensure they are 

all well mixed. Add the eggs and vanilla to the cocoa mixture and whisk to combine.

Slowly pour the cocoa mixture into the dry ingredients while stirring with a rubber 

spatula; stop stirring once the mixture has just combined and is free of lumps.    

             

Pour the mixture into a greased bundt pan and top with semi-sweet chocolate chips.

Bake until a wooden skewer inserted in the middle comes out with moist crumbs

attached, 45 to 50 minutes. 

Cool the cake in its pan on a wire rack for 30 minutes before inverting it onto a

serving plate. 

Source: adapted from BrownEyedBaker

Sour Cream Banana Bread

Super moist and delicious and an easy recipe to throw together one Sunday afternoon. I was out of sour cream, so I substituted Greek whole milk yogurt and it turned out so good. I also have this recipe for brown butter banana bread that is fun to make.

Ingredients:

1 stick butter (1/2 cup), softened

1 cup sugar

2 eggs, beaten

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

3 mashed bananas

1/2 cup sour cream

1 tsp. vanilla
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan. 

In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.

Whisk together the flour, baking soda, and salt; combine with the butter mixture. Add the sour cream, bananas, and vanilla; stir well. 

Pour into prepared pans and bake for 50 minutes. Cool for 10 minutes and then turn the loaf out onto a rack.

Source: Reluctant Entertainer