Tres Leches Layer Cake

Tres Leches Layer Cake

Stacking layers and homemade toasted almond milk ups the ante on one of Mexico’s favorite desserts. I’ll admit this beauty is a project, but what a tasty one. You can spread the work out over a couple of days. Begin by making the Toasted Almond Milk (recipe follows)—just don’t drink all of it before making the cake batter and the soaking liquid. Also, that same day, make the caramelized white chocolate and ganache. If you’d rather skip the time-consuming (but easy) step of caramelizing the chocolate yourself, see the TIP below. Lastly, be sure to thoroughly chill the cake before frosting. Serves 8

Ingredients:

Caramelized White Chocolate Ganache
2 pkgs (each 170 g) white chocolate, chopped
¾ cup (175 mL) whipping cream
Pinch salt
Cake
Butter for buttering tins
1¾  cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
2¼  tsp (11 mL) baking powder
3 eggs, plus 1 egg yolk
1¼  cups (310 mL) sugar
1 tsp (5 mL) vanilla extract or paste
2/3  cup (150 mL) Toasted Almond Milk
To Assemble
¼ tsp (1 mL) ground cinnamon
1 tsp (5 mL) vanilla extract or paste
1 cup (250 mL) Toasted Almond Milk
1 can (150 mL) evaporated milk
¼  cup (60 mL) sweetened condensed milk
1¼  cups (310 mL) whipping cream

Directions:

For the caramelized white chocolate ganache, preheat oven to 275°F (135°C).

Spread the chocolate out on a clean baking sheet and bake on the middle rack of the oven for 40 to 50 minutes, stirring every 6 to 7 minutes, until it has the color of peanut butter.

Add cream to a medium-size glass bowl and bring to a boil in the microwave; scrape warm chocolate into a bowl. Whisk until smooth, add salt and let cool. Cover the bowl and leave at room temperature for up to 2 days.

For the cake, preheat the oven to 350°F (180°C). Butter three 8-inch (20-cm) round cake tins.

In a small bowl, whisk together flour, salt and baking powder. In a separate large bowl, combine eggs, egg yolk, sugar and vanilla. Using an electric mixer on medium-high, beat until sugar is dissolved and mixture has quadrupled in volume, 6 to 7 minutes. Add half the flour mixture and beat on low until just combined. Add almond milk and once again beat until combined. Mix in the remaining flour mixture.

Divide batter between the prepared cake tins. Tip or swirl the pans to evenly distribute batter and bake in the centre of the oven for 24 to 27 minutes or until a cake tester comes out clean.

Let cakes rest in tins for 15 minutes then turn out onto a large baking sheet (or 2 if necessary). Cool to room temperature.

To assemble, whisk together cinnamon, vanilla extract, almond milk, evaporated milk and sweetened condensed milk in a medium bowl. Using a fork, poke holes in the tops of each cake layer. Spoon the milk mixture in equal quantity over each. Let stand for 10 minutes.

Gently reheat the reserved white chocolate ganache in the microwave until just spreadable but not liquid. Measure out ¼ cup (60 mL) and add to a medium bowl along with the whipping cream; refrigerate.

Carefully transfer one of the cake layers to a serving platter or cake stand. Top with half of the remaining ganache and spread out just shy of the edge using an offset spatula. Top with another cake layer and repeat covering with the remaining ganache. Put final cake layer over top, cover and refrigerate until thoroughly chilled, about 3 hours.

When ready to serve, whip reserved cream and ganache mixture to stiff peaks. Frost the cake with cream, and serve.

Classic Spatzel

 

Spatzle

Spatzle is the German version of noodle. It is easy to make and a delicious addition or substitution to a meal.
Here is a classic Spätzle recipe:

Ingredients:

2 cups all-purpose flour
2 eggs
1/2 cup milk
1/2 teaspoon salt
4 tablespoons butter, melted
Directions:
Combine flour, eggs, milk, and salt in a bowl. Mix until smooth.

Bring a large pot of salted water to a boil.Use a Spätzlepresse or a colander with large holes to press the dough into the boiling water.

Cook for 1-2 minutes or until the Spätzle float to the surface.  Remove with a slotted spoon and toss with melted butter.

Top with grated cheese, herbs, or your preferred topping.

Tips:Use a Spätzlepress for authentic texture, or a food mill/press as a substitute. Don't overmix the dough. Adjust the amount of milk for desired consistency.

Blueberry Lemon Biscotti

 

Blueberry Lemon Biscotti

The beauty of biscotti? They keep for weeks and weeks!

Ingredients:
2 large eggs
¾ cup granulated sugar
1 tablespoon fresh lemon juice
Zest of 1 large lemon
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon anise seed
1 cup frozen wild blueberries

Directions:

Preheat oven to 350° F and line a baking tray with parchment paper.

In a large bowl, whisk eggs and sugar together until thick and lemon colored, about 3 minutes. Whisk in lemon juice and zest.

In a medium bowl, whisk together flour, baking powder, salt, and anise seed. Add frozen blueberries and toss to coat. 

Fold dry ingredients into the egg and sugar mixture and stir until thoroughly combined. The dough will be stiff and slightly sticky.
Transfer dough to the parchment paper-lined baking tray. 

With wet hands, shape dough into a log about 12 inches long and 3½ inches wide. Bake for 30 minutes, until the top is beginning to brown and is firm to the touch. Cool on a rack for 15 minutes.

Line a second baking tray with parchment paper. Transfer loaf to a cutting board. With a bread knife, slice loaf into ½-inch slices. Arrange slices on the tray, cut side down. 

Bake for 8 minutes, turn slices over, and bake for a further 8 minutes.

Remove from the oven and cool on a rack. When biscotti are thoroughly cool, transfer to a tin, cover and store in a cool, dark cupboard. They will keep for several weeks.

Serve biscotti on their own with coffee or tea, dip them into a cranberry bourbon toddy, or spoon bites of gelato or ice cream on top and crunch.   Makes about 24

Recipe featured in the story, Running on Empty, in the Fall 2024 issue of Edible Alaska.

Note:  A frozen blueberry will hold its shape when mixed in the dough. It will not break and color the dough.

Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

Moroccan Sesame Cookies

Ghoriba Dial Janjlane 

(Moroccan Sesame Cookies)

Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavor, while their rustic texture makes them the perfect companion to a cup of mint tea.
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water

Finely grated zest of 1 medium-size lemon

Directions:
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.

In a dry pan over medium heat, lightly toast sesame seeds, stirring
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.

Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.

When seeds are cooled, place 1 cup (250 mL) sesame seeds in a
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.

In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.

Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.

Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.

Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.

Transfer to an airtight container and store in a cool, dark place for up
to 5 days. Makes 30 cookies

Cowgirl Cookies

Cowgirl Cookies

Big, hearty, and packed with goodness—Cowgirl Cookies are the ultimate “everything-in-one” cookie. Loaded with oats, chocolate chips, coconut, and crunchy nuts, these cookies are chewy, rich, and full of old-fashioned comfort. They’re the kind of cookies grandma would bake in big batches… and they disappear just as fast! You’ll love these cookies for their chewy texture, rich flavor, and loaded mix-ins. They’re perfect for sharing, gifting, or keeping all to yourself.

Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup chocolate chips
1/2 cup white chocolate chips (optional)
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla, mixing until well combined.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture.

Stir in oats, chocolate chips, nuts, and coconut until evenly combined.

Scoop dough onto baking sheet (about 2 tablespoons per cookie).

Bake for 10–12 minutes, until edges are golden and centers are slightly soft.

Let cool on the pan for a few minutes before transferring.

Tips for Perfect Cookies

• Don’t overbake—centers should stay soft for that chewy texture.
• Chill the dough for 30 minutes if you want thicker cookies.
• Add a sprinkle of sea salt on top for a gourmet touch.

Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Gigelhupf or Gugelhupf Cake

 

                                  Gugelhupf  or Kugelhopf Cake                                                                                                                           Combining the delicious flavors of lemon, rum, raisins, almonds and butter in a wonderfully fragrant yeasted cake, look no further for a thoroughly traditional Gugelhupf recipe! Also known as Kugelhopf, this special cake has been known and loved for literally centuries throughout Germany, France, Austria and Switzerland.

Ingredients:

12 whole blanched almonds 

   (to blanch/remove the skins, place the almonds in boiling water, let

    sit for one minute, drain, and squeeze the almonds between your  

    fingers to slip the skins off)

1 cup heavy cream

2 1/4 teaspoons active yeast

1/2 cup granulated sugar

4 cups all-purpose flour

1/2 teaspoon salt

2/3 cup unsalted butter

1/3 cup lard or butter

5 large egg yolks

1 1/2 teaspoon vanilla extract

zest one lemon

3/4 cup raisins 

1 tablespoon rum

1/3 cup slivered almonds

12 whole almonds

Directions:
Butter a 8.5 inch Kugelhopf pan or a bundt pan  (8 to 9 cup capacity).
Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight.
Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined.
Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.

Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. 

Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. 

In the meantime, preheat the oven to 350 F.

Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.

Serve immediately. Best eaten the same day.
To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

Best Cornbread

 

Best Cornbread

Ingredients
2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) unsalted butter, melted and cooled
Directions:
Preheat the oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.

In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. 

Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.

Freezer-Friendly Instructions:
Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F (175°C) oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.

You can easily switch up this basic cornbread recipe with add-ins to match any meal. For a savory kick, stir in diced jalapeños, shredded cheddar or pepper jack cheese, or a handful of chopped fresh herbs like chives or thyme. If you want extra texture and sweetness, mix in fresh, cooked, or frozen corn kernels—no need to thaw if using frozen. For a smoky twist, try adding crisped oven-cooked bacon bits or a sprinkle of smoked paprika.