Rose Story Farm Lemon Cake

 

This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.

Cake Mix Ingredients
3 cups flour, sifted

1 cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Lemon Glaze Ingredients
2 tablespoons butter, softened
1 cup confectioner's sugar
1 and 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Directions:
Cream 1 cup of butter until light and fluffy. Slowly add 2 cups
sugar and continue beating until light and fluffy. Blend in 3 eggs,
one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2
teaspoon of salt. Add the flour mixture alternately with 1 cup
buttermilk to the creamed mixture, beating after each addition.
Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons
fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and
10 minutes.

To prepare the glaze, blend together 2 tablespoons butter and 1
cup sifted powdered sugar. Mix in 1 tablespoon fresh grated
lemon peel and 2 tablespoons fresh lemon juice, a little at a time
until desired consistency.

Enjoy!

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.

Olive Oil Cake With Candied Fennel

  

Olive Oil Cake With Candied Fennel

Fennel is the bulb vegetable with a very subtle licorice flavor.
Shannon Swindle is executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice, and he’s probably got a recipe or a hundred in his back pocket when it comes to simple yet impressive desserts. This olive oil cake is one of them: lush, comforting and not too sweet. He’s tweaked the recipe over the years to come up with just the right amount of olive oil and crème fraîche (or sour cream) for the type of cake you can have with your coffee for breakfast or serve to guests for a special occasion. He bakes his cake in a large 10-inch cake pan that’s 3 inches high. You also could use 8- by 2-inch pans; just mind the baking time. Start checking it for doneness (the top will be firm) at 40 minutes. 

You can add whatever fruit is in season as garnish. In the fall he likes to make candied fennel. This recipe makes more candied fennel than you’ll need for the cake, 
but it keeps well. (The candied fennel recipe is also easily halved.)

Ingredients:
2 cups extra-virgin olive oil
500 grams (2 ½ cups) granulated sugar
2 teaspoons fine sea salt
3 lemons, zested
10 grams (1 ¾ teaspoons) baking soda
3 grams (¾ teaspoon) baking powder
5 eggs
400 grams (2 ¾ cups) all-purpose flour
500 grams (2 cups) crème fraîche or sour cream
Candied Fennel
3 fennel bulbs
2 cups water
400 grams (2 cups) granulated sugar
¼ teaspoon fine sea salt
1 ½ tablespoons lemon juice
½ teaspoon sambuca (optional)

Directions:
Heat the oven to 325 degrees. Spray a 10- by 3-inch cake pan with cooking spray and line the bottom with a circle of parchment paper. Set aside.

In a large bowl, whisk together the olive oil, sugar, salt, lemon zest, baking soda and baking powder. Add the eggs one at a time, whisking well after each addition. Mix in the flour until incorporated. Add the crème fraiche (or sour cream) and mix until just combined.

Pour the batter into the prepared cake pan. Bake in a conventional oven, or in a convection oven on low fan, until firm on top, about 1 hour 40 minutes. Cool completely before unmolding and slicing. Store wrapped well at room temperature for several days.

While the cake is baking, make the candied fennel. Remove any fennel tops and fronds and reserve for garnish or another use. Wash the bulbs well and peel off any discolored parts. Cut the bulbs in half and slice lengthwise about 1/16 of an inch thick on a mandolin.

Put the sliced fennel, water, sugar and salt in a heavy bottomed saucepan. Stir well and simmer gently over low heat until translucent, 30 to 45 minutes. 

Skim any foam that forms on the surface. Remove from the heat and add lemon juice and sambuca, if using. Cool to room temperature. Use immediately or store covered in the refrigerator for up to 2 weeks.

Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8

German Apple Custard Cake

German Apple Custard Cake

The German Apple Cake – easy recipe – is perfect for baking with beginners or if you don’t have much time for baking a cake. You have found a very easy recipe for a delicious Apple Custard Cake. 

Ingredients:

Cake:

1 1/2 cups all-purpose flour  

1 teaspoon baking powder  

1/2 teaspoon cinnamon 

1/4 teaspoon salt  

1/2 cup unsalted butter, softened  

3/4 cup granulated sugar  

2 large eggs  

1 teaspoon vanilla extract  

1/2 cup whole milk

Custard Filling:

1 cup heavy cream

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Topping

2 apples, peeled and thinly sliced

2 tablespoons sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.  

In a bowl, whisk flour, baking powder, cinnamon, and salt.  

In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.

Alternate adding dry ingredients and milk, mixing until smooth.

Pour batter into the pan and layer apple slices on top.

Bake for 25 minutes, then whisk custard ingredients and pour over the cake.

Sprinkle with sugar and cinnamon, then bake for another 20-25 minutes until custard is set.

Let cool before serving.

Prep Time: 15 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 5 minutes

Pre-heat oven to 355 F.

Grease a 10 inch spring form very well with butter and dust with flour.

Place batter into a greased cake spring form .

Layer all apples on top.

Bake in preheated oven on 355 F for about 60 minutes.

Vanilla Bean Cream Tart With Salted Butter

                                                        

Vanilla Bean Cream Tart with Salted Butter Crust

Salted butter provides depth you can’t get from salting alone in this pâte sucrée crust, a perfect base for an ultrasmooth vanilla cream. Think of this tart as a canvas for any seasonal fruits as the months go by. This is a great way to use local currants, gooseberries and even florals like elderflower to showcase the best of summer.
Ingredients:
Vanilla Bean Cream
1 cup (250 mL) whole milk, divided
1 1/4 cups (310 mL) heavy cream, divided
1/3 cup (80 mL) granulated sugar
1 vanilla bean, split lengthwise, seeds scraped out
2 tbsp (30 mL) cold water
1 tsp (5 mL) unflavoured gelatin
3 large egg yolks
1/4 cup (60 mL) cornstarch
Salted Butter Crust
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) salted butter, cold, cubed
1 large egg yolk
2 tbsp (30 mL) whole milk
Fresh strawberries and cherries to finish
Directions:
For the vanilla bean cream, set a fine-mesh sieve over a medium-size
bowl. Set aside.

Combine 3/4 cup (175 mL) milk, 1/2 cup (125 mL) cream, sugar,
vanilla seeds and pod in a medium saucepan. Bring just to a simmer
over medium heat, then remove from heat, cover and let steep for 20 minutes.

Once steeped, pour cold water in a ramekin. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes.

Whisk remaining 1/4 cup (60 mL) milk, egg yolks and cornstarch in a medium-size heatproof bowl until smooth. Return vanilla bean mixture to a gentle simmer over medium heat. Slowly pour vanilla mixture
into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. 

Cook, whisking constantly, until thickened, about 1 minute. Remove from heat and whisk in gelatin mixture until fully combined. Pass through sieve to remove any lumps and vanilla pod. Cover surface with plastic wrap. Cool until barely warm then refrigerate until chilled, at least 2 hours or up to 2 days.

For the salted butter crust, combine flour and icing sugar in bowl of
a food processor. Add butter and pulse until fine crumbs form. Add
egg yolk and milk and continue blending until a dough just comes
together, up to 1 minute. Shape into a disc. Wrap in plastic and
refrigerate for 30 minutes.

Preheat oven to 325°F (163°C).

Knead dough a few times to soften, then roll dough on a lightly

floured work surface to a circle about 1/8-inch (3-mm) thick.

Transfer dough to a 9-inch (23-cm) fluted tart pan with removeable

bottom. Gently press into bottom and up sides of pan, overhanging

edges. Trim the edges even with the top by running a rolling pin overtop. Prick bottom

with a fork. Freeze for 15 minutes.

Set tart pan on a baking sheet. Cover shell with a piece of parchment

paper and fill with pie weights or dried beans. Bake on middle rack

for 20 minutes. Remove paper and weights. Continue baking until l

ightly golden, 14 to 16 minutes. Cool completely.

To assemble, remove ring from tart pan. Run an offset spatula gently

under pastry to separate from base, then transfer to a plate or serving

dish.Whisk remaining 3/4 cup (175 mL) cream in a large bowl until

soft peaks form, 2 to 3 minutes.

Using same whisk, mix chilled vanilla bean cream in its bowl until smooth (cream will be very thick). Scrape cream into whipped cream and continue whisking until mixture is fully smooth and blended. Scrape into tart shell;

smooth top.

To finish, arrange strawberries and cherries overtop. Refrigerate until

chilled, 1 hour.

Serves 6 to 8

Iron Skillet Peach Ice Cream

Iron Skillet Peach Ice Cream

Roasting peaches intensifies their flavor, and in this old-school recipe, they're mashed and mixed into a rich custard before churning into a creamy, fruit-forward ice cream. Serve with a drizzle of caramel sauce, dollop of whipped cream, or additional roasted peaches to take this dessert over the top.  

Servings:

 

8.  

Ingredients

2 1/4-2 1/2 lb. peaches (6 to 8 peaches)
1 pinch kosher salt
1 1/4 cups granulated sugar, divided
1 1/2 cups whole milk
4 large egg yolks
1 1/2 cups heavy whipping cream

Directions

1. Preheat oven to 350°F. Peel and slice peaches; place in a medium bowl along with any juices to yield about 3 cups. Stir in salt and 1/2 cup sugar. Transfer peach mixture to a 10- or 12-inch cast-iron skillet; cook over medium, stirring constantly, until sugar dissolves, 2 to 3 minutes. Remove from heat; transfer skillet to oven. Bake until juices are lightly syrupy, 25 to 35 minutes, stirring once halfway through cook time. Remove skillet from oven, and use a potato masher to crush peaches until nearly smooth. Transfer to a medium heatproof bowl, and cool to room temperature, 1 1/2 to 2 hours.

2. While peach mixture cools, heat milk in a medium saucepan over low, stirring often, until steam rises and small bubbles begin to form around edges of pan (but do not boil), about 8 minutes. Meanwhile, whisk together egg yolks and remaining 3/4 cup sugar in a large bowl. Gradually pour half of the hot milk mixture into yolk mixture, whisking rapidly to combine. Whisk in remaining milk, and return mixture to saucepan. Cook over medium-low, stirring constantly, until mixture slightly thickens and lightly coats the back of a spoon, about 5 minutes. Remove from heat, and transfer custard to a large heatproof bowl. Loosely cover with plastic wrap, and chill, stirring occasionally, until cold, about 1 hour.

3. Once peaches and custard have cooled, whisk peaches and heavy cream into custard mixture. Cover with plastic wrap, and chill overnight (at least 12 hours) or up to 20 hours.

4. When ready to make the ice cream, pour the cold custard mixture into a 2-quart or larger ice-cream machine canister; churn mixture according to the manufacturer’s instructions until it reaches a soft-serve ice- cream consistency, about 1 hour. Transfer to a freezer-safe container, and freeze until firm and scoopable, 3 to 4 hours.

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Banana Bread Blondies

Banana Bread Brownies

Brownies Streaked With Chocolate and the Delightful Flavor of Banana.

Ingredients:
3/4 cup (170g) mashed banana (about 1 1/2 large, very ripe bananas)
2/3 cup (134g) granulated sugar
1/4 cup (54g) light brown sugar or dark brown sugar, packed
6 tablespoons (85g) unsalted butter or refined coconut oil
1 large egg yolk
2 teaspoons Pure Vanilla Extract
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/4 cups (150g) All-Purpose Flour
1/4 cup (28g) chopped walnuts or pecans, toasted; optional
1/4 cup (43g) semisweet chocolate or mini chocolate chips
flaky sea salt, for sprinkling; optional

Directions:
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" square pan, then line it with a parchment sling.

In a large saucepan, mash the banana with the sugars until well combined. Bring the mixture to a boil over medium heat, then cook, stirring frequently with a flexible spatula, until shiny, syrupy, and caramelized. The mixture should be thick enough so that when it’s removed from the heat and the spatula is dragged across the bottom of the pan, the line fills in after about 1 second. This will take about 4 to 8 minutes of cooking, depending on the ripeness of the bananas.

Remove the pot from the heat, let cool for about 5 minutes, then add the butter, yolk, and vanilla. Stir until the mixture is creamy and emulsified. Whisk in the salt and baking powder, then stir in the flour with a flexible spatula until only a few dry streaks remain. Let the batter cool for about 5 minutes, then work quickly to stir in the nuts and chocolate (the chocolate will melt slightly). 

Transfer the thick, soft batter to the prepared pan and spread into an even layer (if the batter feels too thick to spread, use damp hands or a lightly greased offset spatula). Sprinkle with flaky salt if desired.

Bake for 20 to 22 minutes, until the bars are set in the center and a toothpick comes out with no raw batter. Let cool completely in the pan (at least 2 hours) before transferring to a cutting board to slice and serve.

Store the banana bread bars in an airtight container at room temperature for up to 4 days. Freeze, well wrapped, for longer storage.

Tips from our Bakers, Bananas that have been frozen and defrosted work well in this recipe. Drain any excess liquid before adding them to the saucepan.

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

Baileys Creamy Chocolate Pudding

Baileys Creamy Chocolate Pudding

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. 

Ingredients:
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) cornstarch
1 1/3 cups (325 mL) milk
½ cup (125 mL) light or whipping cream
1 egg yolk
1/3 cup (75 mL) Baileys Irish Cream
1 bar (85 g) imported milk chocolate, chopped or 3 squares, 3  oz. (90g) sweet chocolate.chopped 

Garnish
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Directions 
Combine sugar and cornstarch in a medium saucepan. Pour in milk
and whisk well to dissolve the cornstarch. Whisk in cream and egg
yolk. Place over medium heat and cook. Whisk constantly, for about
4 minutes or until it comes to a full boil and thickens.

Remove from heat and whisk in Baileys. Add chocolate and whisk
until melted and smooth.Pour pudding into four individual ramekins
or serving dishes. Let cool slightly, then cover surfaces with plastic
wrap to prevent a skin from forming. Refrigerate for two hours or
until chilled. 

To serve, sprinkle with cocoa powder and garnish with chocolate. 

Top with whipped cream, if desired.

Serves 4

Almond Galette

 

Almond Galette

In France, almond galette (known as Galette des Rois) is typically
served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.  This is a King Arthur Recipe and can I say a no fail recipe?  Celebrate the Feast of Three Kings or The 12th Day Of Christmas!

Ingredients:

Crust
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter, cold
1/2 cup (113g) sour cream
Filling
2/3 cup (170g) almond paste
6 tablespoons (85g) unsalted butter
1/2 cup (99g) granulated sugar
1/2 teaspoon table salt
2 large egg yolks
1 teaspoon King Arthur Pure Vanilla Extract
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour or very finely ground whole almonds
*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.
Glaze

1 large egg yolk
1 teaspoon water, cold

Directions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).

When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours.

Roll the other piece of pastry into an 11" square. Cut an 11" circle.

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.

Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.

Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.

Caramello Martini With Salted Double Dark Chocolate Cookies

Carmelo Martini With Salted Double Dark Chocolate Cookies

Make it a grown-up milk-and-cookies moment and pair the creamy drink with a dark chocolate treat like these Salted Double Dark Chocolate Cookies.
Ingredients:
1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche
2 caramel squares for garnish

Directions:
Chill a coupe glass in the freezer for 15 minutes.

In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.

Pour into chilled coupe glass and garnish with two caramel squares on a skewer.   Makes 1 cocktail

                                     

                                          Salted Double Chocolate Cookies


Ingredients:

1½ cups (375 mL) all-purpose flour
1/2 cup (125 mL) Dutch-processed cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) flaked sea salt, divided
1 cup (250 mL) dark brown sugar, lightly packed
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, finely chopped

Directions:                                                                     Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to the same bowl and set aside.

Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined.

Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop the dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt.

Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.  Makes 38 cookies

1 oz vodka
1 oz cream liqueur
1/8 tsp pink salt
1 oz dulce de leche  
2 caramel squares for garnish

1. Chill a coupe glass in the freezer for 15 minutes. 

2. In this order, add to a blender: 3 to 4 ice cubes, vodka, cream liqueur, pink salt and dulce de leche. (This is so as little of the dulce de leche as possible winds up stuck to the bottom of the blender.) Blend on high for 60 seconds.
 
3. Pour into chilled coupe glass and garnish with two caramel squares on a skewer.

Makes 1 cocktail

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La Lechera

La Lechera

Inspired by the legendary tequila-based eggnog from Portland’s now-shuttered Clyde Common, this recipe is a mash-up of old and new traditions, including the use of condensed milk.    Makes 12 drinks 

Ingredients:
12 eggs, separated
3/4 cup (175 mL) superfine granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
1/2 tsp (2 mL) salt
3 tbsp (45 mL) condensed milk
1 1/4 cups (310 mL) añejo tequila
1 1/2 cups (375 mL) dry amontillado sherry, 

3 cups (750 mL) whipping cream
1 cup (750 mL) whole milk

Directions:
In a blender or stand mixer with a whisk attachment, blend or beat egg yolks until smooth. Slowly add sugar, nutmeg and salt until well mixed. Slowly add condensed milk, followed by tequila and amontillado sherry. Transfer to a large mixing bowl and set aside.

In another chilled large mixing bowl, whisk egg whites until just before soft peaks start to form. Add whipping cream and whisk until well aerated and frothy. Whisk in whole milk. Gently fold egg white mixture into yolk and spirit mixture until fully integrated. Transfer to an airtight container. Refrigerate overnight.

Before serving, whisk lightly to make mixture a little fluffier. Pour 5-oz portions into chilled punch cups or cocktail glasses. Using a rasp, grate a little nutmeg overtop.  Makes 12 drinks

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites