Articles tagged as baking (view all)

Carrot Apple Muffins

18 February, 2022 0 comments Leave a comment

Carrot Apple Muffins

Preheat the oven to 350 degrees.

2 cups/198 g coarsely grated carrot
1 large apple, coarsely grated
4 eggs
1 cup/224 g olive oil
2/3 cup/145 g dark brown sugar
½ cup/65 g raisins
1/3 cup chopped, toasted pecans
½ cup/25 g shredded or flaked unsweetened coconut
2.5 cups/312 g all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons Pie Spice
1 teaspoon vanilla (optional)

Mix the olive oil and sugar thoroughly. Add the carrot, apple, eggs, and vanilla, if you’re using it. Stir in the raisins, pecans, and coconut. In another bowl, whisk the flour, baking soda, salt, The Kitchen Imp’s pie spice. Fold the dry ingredients into the wet.

Fill the muffin cups about two-thirds of the way. Cook 20-22 minutes until a tester comes out dry. Frost with a cream cheese frosting if you feel fancy.

We imagine that this would make a wonderful base for a carrot apple cake, as well. Please report back if you try this out.

Vanilla Sugar Butter Cookies

03 March, 2018 0 comments Leave a comment

These cookies make perfect use of our vanilla sugar. I've used weights here because it's so much faster and more efficient. A decent kitchen sale will run you $12-$20. Go for it!

375 grams flour (sub a 1-1 gf, if desired)
1 teaspoon salt
1/2 teaspoon baking soda
100 grams white sugar
100 grams dark brown sugar
1/2 lb (227 g) softened butter
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vanilla sugar for rolling

Combine the flour, salt, and baking soda in a bowl. Set aside. Cream butter and sugar until the mixture pales. 2-4 minutes in a mixer. Add eggs, one at a time, scraping down sides between each addition. Beat in vanilla and almond extracts. Add flour in two additions. If using wheat flour, mix just enough to thoroughly combine, as any more will toughen the cookies. If you use gluten free flour, don't worry because there's no gluten!

Refrigerate dough for at least an hour (overnight is best). Preheat oven to 375 degrees. Fill a small bowl with vanilla sugar. Roll dough into large marble sized balls and roll those balls in the sugar until they're completely covered. Place on a cookie sheet and press into 1/4 inch discs with the bottom of a glass. Bake 10-12 minutes, til just brown around the edges. 10 minutes will get you a softer cookie, 12 a crisp one.

Sometimes You've Just Gotta Have Chocolate Cake

27 February, 2015 0 comments Leave a comment

Perhaps because I'm not eating anything with added sugar right now, I found myself thinking wistfully about a chocolate cake I made two weeks ago. It was a Valentine's Day cake for my family, and although I'd originally planned to make a heart-shaped one, when the moment came that seemed precious and twee. Instead, I made up a peanut butter ganache, a chocolate frosting, and three layers of moist chocolate cake. The moist (sorry to use that abhorred word twice!) part is worth mentioning because that tends to be the Achilles' heel of gluten free cakes, of which this was one. For the record, I don't believe in sifting. (CLICK THE TITLE FOR THE REST OF THE RECIPE)