Baked

Hello all! Hope your week is off to a good start.

I've been baking a little more these days, and trying to make things a little on the healthier side while I'm at it. I went off the healthy rails with this one, but every now and then isn't going to hurt. Right? I played around with a basic coffee cake, that I've made forever, by adding orange, almonds and cardamom. It's pretty delicious. Love the light cardamom flavour. 

Orange & Almond Coffee Cake w/ Cardamom - 

To make the streusel topping/filling:

1 1/2 cups brown sugar

2 teaspoons cinnamon

6 tablespoons chilled butter, diced

1 1/2 cups chopped almonds

Mix together the brown sugar and cinnamon. Blend the chilled butter in with your fingers until small pebble size clumps form. Add the almonds and stir to combine. Cover and set aside in refrigerator. 

To make the cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup granulated sugar 

3/4 cup butter, softened

3 large eggs

1-2 teaspoons orange rind

2 1/2 teaspoons ground cardamom

1 teaspoon vanilla

1 1/2 cups low fat* sour cream 

1/4 cup fresh orange juice

* this is my attempt at taking a little of the fat out of it ;) 

Preheat oven to 350f/180c. Grease two 6"x6"x2" pans or one 13"x9"x2" pan and line with parchment paper for easy removal. 

In a large bowl, sift together the flour, baking powder and baking soda. In another large bowl, beat the butter and sugar together until light and fluffy. Add eggs, one at a time, then add orange rind, ground cardamom, and vanilla. Stir in the flour, a little at a time, alternately with the sour cream.  Add the orange juice stir to combine. If using two small pans (like I did), spread about a quarter of the batter in each pan. Sprinkle about a quarter of the streusel over top each. Drop another half of the remaining batter on top of each cake and sprinkle with remaining streusel. 

Bake for about 25 minutes, then check to make sure topping isn't getting too browned. If you think it is, place aluminum foil, loosely, on top of each pan. Bake for about another 20-25 minutes (total of about 45-50 minutes) until a skewer, inserted in centre of cakes, comes out clean. Allow cake to cool in pans, on wire rack, for at least 15 minutes before removing. Enjoy! 

If you try making this cake, let me know what you think. You may find it hard to leave alone! 

Have a great day.

janis

Baked

Hello all. Hope you're having a good week!

My week has been, mostly, filled with editing, with a quick baking session tossed in. I've been playing around with quinoa flour and almond meal, and came up with a cracker that is actually not too bad for you. My diet is often pretty dodgy on editing days (girl scout cookies, chips, etc), so I'm trying to change it up. They're so good!

Quinoa Almond Crackers with Parmesan & Chives - makes about 3 dozen 1.5" crackers

1/2 cup quinoa flour
1/2 cup almond meal
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 cup grated parmesan cheese
3 tablespoons unsalted butter, softened
2 1/2 tablespoons milk
2 tablespoons chopped almonds
2 tablespoons chives
Coarse salt for sprinkling on tops

In a medium bowl, beat together the butter and parmesan cheese. In another bowl, whisk together the quinoa flour, almond meal, dry mustard and baking powder. Add the chives and chopped almonds, stir to combine. Add the milk, a little at a time, until a dough forms. I always seem to use 2.5 tablespoons. Flatten dough, wrapped in plastic wrap, and chill for a few hours.

Preheat oven to 400f/200c. Line a baking sheet with parchment paper and set aside.
Roll out dough to about 4mm and cut out shapes. I used a 1.5" cutter. Sprinkle tops with a little coarse salt and bake for about 7-8 minutes, until lightly golden. They're very moreish!

If you make them, let me know what you think. Have a good day! 

janis

 

Baked

The week has flown by. Where did it go? Hope you've had a good week so far!

Since we're heading into party season, thought I'd share one of my fave appetizer recipes. It involves a nut crust, as I prefer that over a traditional crust (a little healthier too, unless you're allergic to nuts!), and it has way more flavour as well.  Party snacks are my favourite way of eating, but sadly not everyday is a party ;)

Mediterranean Tarts with a Nut Crust - makes 24 mini tarts

Crust:
3 cups almond meal
pinch of salt
1 teaspoon baking soda
2 tablespoons chopped parsley
1/3 cup vegetable oil
2 tablespoons water

Filling:
1/2 small red onion, finely chopped
1- 5oz container of baby spinach
1/3 cup parmesan cheese
1/3 cup finely chopped sun-dried tomatoes (if you use jarred tomatoes in oil, drain oil first)
3 large eggs, lightly beaten

To make crust:
Preheat oven to 350f/180c. Lightly spray a mini muffin tin with oil and set aside.
Whisk together the almond meal, salt, baking soda and parsley in a large bowl. Stir in the oil and water and mix together until well combined and clumps together without crumbling apart. Break off small pieces and press into each muffin cup. Bake for about 10 minutes until just starting to brown. Allow to cool before filling.

To make filling:
Saute the onion in a little oil, over medium heat, for about 5 minutes until starting to brown. Add the spinach and tomatoes and cook for a few minutes until spinach is wilted. In a large bowl, lightly beat the eggs, then stir in cheese. Stir in the spinach mixture and combine well. Spoon into each crust and bake for about 20 minutes, until lightly browned on sides and cooked through. Try to save some for your guests. They're so good.

Do you prefer a traditional crust? Have you made a nut crust? Let me know! 

janis

Baked

I hope your week is going well! Thanks to all who sent emails and left lovely comments about my news the other day. Shooting the cookbook, for Butter Baked Goods, will be a fantastic experience...and possibly fattening!

Speaking of fattening (actually, these aren't too bad), I baked a batch of cookies the other day using almond meal, coconut and chocolate. They seem to be my favourite ingredients these days...so many possibilities!

Almond Coconut Cookies with Chocolate - makes about 12

1 1/4 cups almond meal (finely ground almonds)
1/2 teaspoon baking soda
1/4 cup sugar
1 cup shredded unsweetened coconut
1 egg, lightly beaten
1/4 cup unsalted butter, softened
1/2 teaspoon almond extract
whole almonds for tops of cookies
100g of dark chocolate for dipping

Preheat oven to 350f/180c. Line a baking sheet with parchment paper and set aside.
In a medium bowl, beat the butter, then add the egg and almond extract, mixing well. In another bowl combine the almond meal, baking soda,sugar and coconut. Add the dry ingredients to the wet ingredients, a little at a time, until completely incorporated. Refrigerate the dough for 30 minutes.

Roll dough into balls, about 1.5 inches each, and place on baking sheet. Flatten a little and press an almond on top of each cookie.

Bake for about 10 minutes. They are quick to burn, so keep a watch on them. Allow to cool on wire rack.

To melt chocolate, break up 100g of chocolate into a small saucepan. Melt on low heat, stirring until melted. Dip one half of cookie in melted chocolate and enjoy!

Have a great day! Back soon.
Janis

Baked

How was your weekend? Hope it was a fun one.

I'm slowly getting festive around here, so I baked the first of my Christmassy baking. Orange Almond Stars are a German (one half of my heritage) recipe that I've had for years. I can't recall where I found it, but I have changed it up a bit. These are addictive, and not quite as sweet as they sound ;)

Orange Almond Stars - makes about 48 using a 1.5 inch star cutter

3 egg yolks
2/3 cup berry/caster sugar
2 cups finely ground almond or almond meal (I always buy almond meal, as I can't grind it that finely)
Zest of one large orange, finely grated
1 egg beaten, for glaze

Icing:
150g icing/confectioner's sugar
1-2 tablespoons water or milk (I used 2 tablespoons water because I prefer it a little runny)
Top with candied orange peel

Preheat oven to 350f/180c. Line baking sheet with parchment paper and set aside.
In a large bowl, mix together the egg yolks and sugar with an electric whisk for about one minute or until light and fluffy. Stir in the almond meal and zest to make a firm dough.

Sprinkle icing sugar on your work surface, and rolling pin, and roll out dough. Cut out stars (or any shape), prick with a fork, and transfer to baking sheet. Brush egg on each star, and bake for about 8 minutes, or until a light golden brown. Cool completely on a wire rack.

To make icing, place icing sugar in a small bowl, add water and stir until smooth. Top with a few tiny bits of candied orange peel. Place iced cookies on a wire rack, and allow to harden. If you'd like the recipe for candied orange peel, let me know!

That's it for today! Have a lovely day.

Back soon,
Janis

Baked

Hope your Monday has been a good one! It's a very dreary, rainy, day here in Vancouver, which is fine with me. Lots of photo editing to do, so it keeps me inside glued to my computer.

I baked a really easy almond cake over the weekend. So flipping good. It's great on it's own, but adding baked orange slices makes it even better. Next time, I might make the oranges boozy. ;)

Almond Cake with Baked Oranges - makes one round 8 inch cake

1/2 cup unsalted butter, softened
3/4 cup sugar
1 cup almond meal
1 teaspoon almond extract
3 large eggs, beaten
1/4 cup all-purpose flour

To make cake: Preheat oven to 350f/180c. Lightly butter and flour cake tin, and knock remaining flour.
With a mixer, beat the butter and sugar together until light and fluffy. Add the almond meal, almond extract, eggs and flour and beat until well combined. Spoon the batter into the prepared cake tin, place in oven and bake for about 35 minutes, or until cake is just coming away from edge of pan. Allow to cool in tin for 10 minutes before turning out onto a wire rack.

Baked Oranges

3 large oranges, peeled and sliced

2 tablespoons light brown sugar

remaining juice squeezed from peel

To make baked oranges: Peel and slice oranges, then arrange in an oven proof pan or baking dish.

Squeeze remaining juice from peel, and drizzle over top of sliced oranges. Sprinkle brown sugar over top. Place pan under the broiler and cook until they start to bubble and colour, about 10 minutes. Keep an eye on them so they don't burn. Place a couple of slices, along with a little juice, on top of each slice of cake. Enjoy!!

That's it for today! Back soon.
Janis

Baked

Well, that's a wrap for our labour day long weekend. Hope you all had a fun one! We've ended ours with a baby shower (for my new niece, Alice), and some really good cupcakes. I had to make sure the remaining cupcakes went with anyone but me. I cannot be trusted. The combo of almond and orange is just too much.

Almond Cupcakes with Orange Glaze - makes about 48 mini cakes

1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond meal (finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Orange Glaze

2 cups icing sugar
2 tablespoons milk
1/2 teaspoon orange extract
Food colouring

To make cupcakes:
Preheat oven to 350f/180c.
In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond extract. In another bowl, whisk together flour, almond meal, baking powder and salt - stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon batter into paper lined cupcake tin.
Bake for about 20 minutes, or until skewer, inserted in centre of cupcake, comes out clean. Transfer to cooling rack to cool completely before icing.

To make glaze:
In a small bowl, mix together all ingredients. You want this to be quite runny, not a thick icing. Spread over tops of cupcakes, and eat immediately!

These are so easy to make, and a recipe I use often! Again, almond and orange. Mmmm.

It's so late in the day, so I hope your Monday was a good one!

Back soon.
janis

Baked

Did you have a good weekend? Hope so! If you are in the Vancouver area, did you thoroughly enjoy our little blip of summer? I'm sure there is more to come ;)

I baked some healthy muffins over the weekend. I just call them "Morning Muffins", as I don't want to call them Raspberry, Brown Rice, Almond, and Orange muffins. When I first tried these out, I thought they might have a have real rice flavour, which I didn't want, but they don't. The orange flavour comes through the most - they're really delicious, especially warm.

Morning Muffins - makes one dozen

1 cup cake and pastry flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toasted, finely ground almonds
1 cup short grain brown rice
1 1/2 tablespoons orange zest
1 cup plain yogurt, at room temperature
1 egg, at room temperature
1/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 cup raspberries, fresh or frozen

Preheat oven to 375f.
Whisk together the ground almonds, flours, baking powder, baking soda, rice, salt and orange zest. In another bowl, whisk together the yogurt, egg, butter, sugar and vanilla. Pour over the dry ingredients, and stir just to combine. Do not over mix. Fold in raspberries.

Line a 12 hole cupcake tin with paper cups, and fill to 3/4 full with batter. Bake in centre of oven for 15-18 minutes, or until golden on top and a skewer, inserted in centre, comes out clean.
Transfer muffins to a wire rack and serve warm.