Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Hey! Nice (Cinnamon) Buns!
Cinnamon buns…can you think of a GREATER bun?! The answer is no! Sweet, soft and oh so gooey! They are the perfect breakfast, lunch or dinner! This recipe has a delicious layer of “goo” aka caramel on top (some might call it a sticky bun!), but if you are more of a cinnamon bun with icing type of person, omit the goo and top with your favourite icing instead.
Yield: 12 buns (or you can make 8 ginormous buns)
Ideally use a 9”x13” pan but you can probably use 2 pie pans if you don’t have one
Dough:
3 cups All purpose flour
1/4 cup milk powder
1 1/2 teaspoons salt
2 teaspoons or 1 packet Instant Yeast
2 Tablespoons Sugar
1 1/4 cup milk, warm to the touch but not boiling
1 egg
1/4 cup butter, melted
In the bowl of an electric mixer, place the milk, egg and melted butter.
In another bowl toss together the flour, milk powder, salt, yeast and sugar just to combine.
Pour the dry ingredients on top of the liquid ingredients in the mixer bowl and then mix using the dough hook attachment for 5-10 minutes, or until the dough forms a smooth ball. The dough will still be a little sticky.
Place the dough into a greased bowl and cover. Let rest at room temperature for about 1 hour or until doubled.
Goo:
1/3 cup butter
1/2 cup Brown Sugar
1/2 cup Corn syrup, honey OR maple syrup
1/4 cup heavy cream (if you don’t have cream, omit this and increase your butter to 1/2 cup)
pinch of salt
Combine all the ingredients: butter, brown sugar, syrup, cream and salt in a small pot.
Bring to a boil while stirring, basically we are melting the butter and sugar together, so you don’t need to cook it very much. You can also do this in the microwave if you prefer.
Pour the goo into a greased 9”x13” pan and set it to the side until your dough is ready.
Filling/Assembly:
1/3 cup - 1/2 cup Butter, very soft basically you want it to be the texture of mayonnaise, so almost melted
3/4 cup - 1 cup Brown sugar
1-2 Tablespoons Cinnamon
1/2 cup Add-in (optional): toasted pecans, toasted walnuts, raisins, chocolate chips, OR dried fruits
Once your dough has doubled in size place it onto a lightly floured surface and shape it into a rough rectangle shape. Then roll out into a large rectangle using a rolling pin or wine bottle, whatever you’ve got on hand! Since we are making 12 buns, make sure your rectangle is at least 12” wide, but if it gets a bit longer that is no problem. Mine probably was about 15”x9” in the end.
Smear your super soft butter all over your rectangle but leave a strip about 1” wide across the top edge without any butter. This strip is going to be the end edge of our roll which we will use to stick the dough to itself and seal the log.
On top of the butter sprinkle a nice even layer of brown sugar all over, depending on the size of your rectangle you might need a little more sugar, or a little less, but as long as it’s nicely covered you are set, the measurements for the filling are more by feel, so if you have leftover don’t worry!
Next, sprinkle the cinnamon all over the sugar to your liking. If you are putting any add-ins into your cinnamon buns, you can sprinkle them all over the cinnamon sugar layer now as well.
Now time to roll! Starting at the edge closest to you, move from one side to the other, rolling the dough on top of itself, tucking in the dough into the layer of cinnamon sugar, until you reach the top edge that doesn’t have any butter on it. Your dough should look like a big wormie and be lying on top of the un-buttered strip of dough.
For ease, I like to roll my wormie over so the edge of the dough is on top, then you want to seal the dough together by pinching it all the way from one side to the other so it won’t unravel when we cut it.
Now using your sharpest knife cut the wormie into 12 even-ish pieces. The easiest way for me to do this is to cut the wormie in half, then you will have 2 pieces. Now, take each of those pieces and cut them in half, so now you should have 4 even-ish pieces. Then cut each of those 4 pieces into thirds. Viola! 12 even-ish pieces!
Now grab your pan that has the goo at the bottom (or if you don’t want goo, just make sure your pan is very well greased, or lined with greased parchment). Place your buns cut side down in the goo into the pan, in a 4 across and 3 down pattern.
Cover the pan and let sit at room temperature until doubled and starting to reach the top edge of the pan, about 1 hour. If you want to serve these for breakfast, make your buns the day before, then cover them and place into the fridge overnight. In the morning, take your buns out about 2 hours before baking so they can come up to room temperature and then continue to proof so they are doubled and reaching the top edge of the pan.
While your buns are rising, pre-heat your oven to 350*F.
When your buns have doubled, pop the pan onto a cookie tray (this is purely to catch caramel drips from falling into your oven which would be the worst to clean…speaking from personal experience) and then place the pan with cookie tray into the middle of the oven and bake for 20-30 minutes or until golden brown and sounding hollow when you tap on the dough.
Let the pan sit for about 5 minutes at room temperature so it’s not boiling and then using oven mitts and being EXTREMELY careful, place a baking tray or a large platter (something that is larger than your cinnamon bun pan so it can catch the caramel) on top of the cinnamon buns, and flip them over and remove the baking pan. All your buns and delicious caramel should pour out onto the baking tray/platter, but if there are a few stragglers, just grab a spatula and scrape them out.
Now time to devour these delicious babies! Best served warm!
Cheese-y Mushroom "Danishes"
These danishes are made with puff pastry instead of the traditional yeast raised Danish dough. For this recipe I used half of the batch from the puff pastry dough I made for Sausage Rolls, you can check out that recipe if you would like to make your own puff pastry or you can just use the puff pastry from the freezer section of your grocery store! These little danishes are buttery and full of flavour! You can fill your danish with anything (sweet or savoury!) and they make an awesome and impressive appetizer! I am filling mine with some caramelized onions, mushrooms, ham and swiss cheese!
Cheese-y Mushroom “Danishes”
Yield: 9 large sized danishes
Preheat your oven to 400*F
1 sheet of puff pastry (if buying premade) or 1/2 batch of my puff pastry dough (see Sausage Rolls recipe)
~1 Tablespoon Dijon Mustard
~1 cup grated Swiss Cheese (or your favourite cheese!)
2 slices of Ham Deli Slices (or your favourite thinly sliced meat), cut into quarters
Egg Wash - 1 egg whisked up with a pink of salt and sugar
Mushroom Filling:
1 Tablespoon Butter
1/2 an Onion, diced
1-1 1/2 cups of Mushrooms, chopped
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/4 teaspoon Salt
1/4 teaspoon Pepper
1-2 Tablespoons Wine (white or red), or both or water - anything you have on hand!
1/2 teaspoon Worcestershire Sauce (optional)
In a frying pan melt your butter, then add your onions, thyme, rosemary, salt and pepper. Cook over medium heat until onions start to brown and caramelize.
Add your mushrooms and continue cooking until the mushrooms start to brown and release their juices.
Deglaze your pan by pouring a tablespoon or two of wine into the pan and scraping the bottom to release any of those bits that have stuck on. Add your Worcestershire sauce.
Cook for a minute or so while stirring until most of the liquid has bee absorbed. Pour into a bowl to cool and Taste and season to your liking!
Roll out your puff pastry into a large square about 1/8” thick.
Using a pizza cutter or knife, trim the edges and then cut into 9 portions, I did 3 rows horizontally and 3 rows vertically.
Going diagonally from on corner to the other, smear a thin layer of dijon mustard down the middle.
I sliced my deli ham into quarters, then placed one quarter on top of the dijon mustard.
On top of the ham but keeping to the centre area of your square, scoop about 1 tablespoon of the mushroom mixture.
Then place a large pinch of shredded cheese on top of the mushrooms.
Now you can bake the danish just like this, or make it into a shape!
To shape, grab the corner with the least toppings and fold it over so it’s reaching across the cheese and filling. Lightly egg wash, then grab the opposite corner and fold it on top of the first one, so they are “hugging” your filling. Egg wash the other side.
Sprinkle the tops of your danishes with coarse salt or pepper (optional)
Bake in a preheated 400*F oven for about 25 minutes or until golden brown!
Eat!
Roasted Tomato Sourdough Bread!
Sourdough bread is SUPER popular right now! Instead of adding yeast to your dough, you use a sourdough starter which absorbs natural yeast from your environment to give rise to your dough, along with LOTS of tangy flavour! This bread is made with roasted tomatoes, but you can also take that out and just use water if you want a plain flavoured loaf. The process of this bread takes about 1 day, but there isn’t any kneading or mixers involved, just a little tending every few hours. The long wait is what helps build lots of delicious flavour into your loaf.
Crispy Crust full of Tomato Flavour!
Roasted Tomato Sourdough Bread
Yield: 1 loaf
Preheat oven to 375*F to bake tomatoes
Preheat oven to 450*F WITH a cast iron pot with it’s lid inside to heat up as well for baking bread
Tomato puree (you can skip this step and use 2 Tablespoons of tomato Paste if you like!)
1-1 1/2 cups Tomatoes cut into a few large chunks - I just used up any random chunks of tomato or wrinkly tomatoes that were in my fridge
3 cloves of Garlic
1 teaspoon Olive oil
Salt and Pepper
Bread:
1 1/3 cup room temperature water mixed with Tomato puree from above
1/2 cup Sourdough Starter (about 100 grams) - should be nice a bubbly and when you place it in a glass of water, it should float to the top, that means it’s ready to go!
1 teaspoon Dried Basil
2 1/3 cup Flour
1 1/2 teaspoons Salt
For the tomato puree, toss together all the ingredients - tomatoes, garlic, olive oil and salt and pepper in an oven safe pan, and bake for about 30 minutes or until the tomatoes start to roast and break down.
Let tomatoes cool, then puree in a food processor or blender until smooth.
To make dough, place your tomato puree into your measuring cup, then add your water until you get 1 1/3 cup liquid total. We need 1 1/3 cup liquid total, so it doesn’t matter how much tomato puree you end up with as long as the total of tomatoes and water equals 1 1/3 cup.
In a large bowl with a lid, combine your tomato/water liquid, the sourdough starter, dried basil and flour. Stir until there are no bits of dry flour peaking out.
Cover the bowl with a lid and let sit at room temperature for 1 hour.
At this point sprinkle your salt on top and lightly press it into the dough but poking your fingers into the dough all over the top.
Now we are going to do 4 folds.Grab one side of the dough, lift and fold it on top of itself, then turn the bowl 90 degrees and repeat until you get back to where you started and have done 4 folds.
Cover the bowl and let sit at room temperature for 30 minutes.
Repeat step 7 and 8 until you have done the 4 fold FIVE TIMES! This will take 2.5 hours. I put a sticky note on top of my bowl and mark each time I do the folds so I don’t loose track.
Once all your folds are finished, put the lid on and let your dough sit at room temperature for about 1 hour, then place into the fridge overnight or about 12 hours.
After the dough has rested, take it out of the fridge and let it sit for about 2 hours at room temperature.
Plop your dough out onto a floured surface and lightly press it into a rough rectangle shape.
Fold the dough into thirds, like you are folding a letter (Take the base third and fold it over, then fold that over on top of itself).
Now turn the log of dough and take the narrowest end and roll it up into a chubby little bundle.
Now pinch together all the seams so they can’t come apart.
Grab a bowl or basket (or if you have one, a banneton) and line it with a super well floured clean tea towel.
Place your dough ball seam side UP into the tea towel lined bowl, then flip any overhanging towel edges on top of the loaf to cover it.
Place your loaf into the fridge to chill for 3-4 hours (this will help build a little extra flavour), or 1 hour at room temperature.
Heat up your oven to 450*F with a cast iron pot with a lid inside of it, so your pot gets really hot as well. Grab a piece of parchment paper that will fit into the bottom of your pot.
Once your bread is ready to go, flip the bread out of the bowl onto your piece of parchment that fits into the pot and peel off the tea towel. Sprinkle the top of the bread with a little extra flour (this will help your scoring design POP!)
Using a sharp knife or clean exacto blade make a long slice across the top of your bread, just cutting through the top “crust” of the bread, not going too deep into the loaf, this is called scoring and it’s going to allow your bread to expand without cracking. You can also score pretty patterns onto your dough, google has lots of inspiration, leaf shapes, wheat designs, so many ideas! Bakeries score different designs on each bread so they can tell what flavour each loaf is!
Grab your super hot pot out of the oven and place your dough into the pot by lifting it up with the parchment paper.
Toss 1 ice cube into the pot under the parchment paper and quickly place the lid on top, this is going to give it a little extra steam and help make a nice crust!
Immediately place your pot back into the hot oven and bake for 45 minutes.
Remove the lid of your pot and continue baking for about 10 more minutes, or until golden brown and sounds hollow when you tap it.
Remove from pot and place on a wire rack to cool!
Eat!
Honey Oat Sandwich Bread!
Sandwiches are delicious! It’s a meal you can eat anywhere! What makes the best sandwiches? Home made bread! This is a jazzed up version of your typical white bread, it’s got a touch of honey and oats to make things extra delicious!
Soft, fluffy and ready for sandwiches!
Honey Oat Sandwich Bread
Yield: 1 loaf (9”x5” pan)
Preheat your oven to 350*F
1 1/2 cups Milk, warm
2 Tablespoons Butter, warm
2 Tablespoons Honey
2 3/4 cup Flour
1/2 cup Oats
1 1/2 teaspoons Salt
2 teaspoons Instant Yeast
In the bowl of your mixer combine the dry ingredients - flour, oats, salt and yeast. Toss to combine.
In a separate container stir together your honey, warm milk and butter. Then pour into the dry ingredients and knead with the dough hook in your mixer for 6-10 minutes, or until it forms a firm ball around the hook and isn’t sticking to the sides of the bowl.
Place dough into a greased bowl and cover. Let sit at room temperature until doubled, about 1 hour.
Place your dough ball onto a lightly floured surface and using your hands flatten into a rough rectangle shape that is about 8” wide.
Roll the dough up into a log, then pinch the seams together.
Place the dough log into a greased 9”x5” loaf pan, with the seam side going into the bottom of the pan.
Cover with saran wrap and let sit at room temperature for about 1 hour, or until the dough is starting to rise over top of the pan edge.
Bake in a preheated 350*F oven for 30-45 minutes or until golden brown and sounds hollow when you tap it.
Let cool and eat!
Zucchini Muffins!
For when life gives you a GINORMOUS zucchini! These delicious muffins are similar to a carrot cake, but instead of carrots, we use grated zucchini! The flavour is cinnamon sugar, which is always delicious, but feel free to add in other things like dried cranberries or chocolate chips! Yum!
mmmmmmmmuffins!
Zucchini Muffins
Yield: 12 muffins or 1 loaf
Preheat your oven to 350*F
2 cups of grated Zucchini
2 Eggs
1/3 cup Sour Cream
1/2 cup Butter, melted
1/2 cup Sugar
1/2 cup Brown Sugar
1 teaspoon Vanilla (optional)
1 2/3 cup Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
Cinnamon Sugar for topping (about 1/4 cup sugar mixed with 1/2 teaspoon Cinnamon)
In a large bowl stir together your wet ingredients - zucchini, eggs, sour cream, butter, sugar, brown sugar and vanilla. Stir to combine.
Add your dry ingredients - flour, baking soda, baking powder, salt and cinnamon. Stir until just combined.
In a greased and lined muffin tin, evenly scoop your batter.
Top the muffins with a sprinkle of cinnamon sugar.
Bake in a preheated 350*F oven for about 25 minutes, or until lightly golden and the toothpick comes out clean when you stab it into the centre.
Time for eating!
Fruit and Nut Crisps! The PERFECT cracker for cheese!
Nothing is more perfectly paired than cheese and crackers, but sometimes you want to feel fancy so you get those delicious fruit crisp crackers from the store, but they are super expensive in terms of crackers pricing, so if you’re me, you only buy them when you are feeling fancy and having guests over. Instead of buying them, we can make them! These crisp crackers aren’t too tricky to make, but they do take a few hours because you need to let things cool and do a second bake. Feel free to switch up the flavours, you can use any nuts, dried fruit and spices you have on hand. You can even switch up the flour if you have some fun flours like whole wheat or rye flour, feel free to substitute 50% of the flour with that. Lots of fun flavours you can make!
Snazzy Crackers!
Fruit and Nut Crisps
Yield: about 50 crackers depending on how you slice them
Preheat oven to 350*F for the first bake, 250*F for the second bake
1 cup of Flour
1/4 cup Brown Sugar
1 teaspoon Baking Soda
1/2 cup Oats
1/2 teaspoon Salt
1/2 teaspoon Pepper
2-3 teaspoons herbs and spices, I did 1/2 teaspoon each: cinnamon, dried rosemary, dried thyme, and paprika but do whatever your heart desires!
1/2 cup seeds/nuts (I used 1/2 cup sliced almonds)
1/2 dried fruit (I used 1/2 cup dried cranberries)
1 cup Milk
1/4 cup Sour Cream (you can also use yogurt, buttermilk, or even unsweetened apple sauce or pumpkin puree)
In a large bowl stir together your dry ingredients, flour, brown sugar, baking soda, oats, salt, pepper, and herbs/spices. Toss to combine.
Stir in your dried fruit and nuts.
Pour in your milk and sour cream, stir to combine.
Pour into a greased and lined loaf pan, I used an 8”x4” pan.
Bake in a preheated 350*F oven for about 35-45 minutes or until a toothpick stabbed into it comes out clean.
Let cool at room temperature, then freeze for 1-2 hours.
Once lightly frozen, slice your loaf as thinly as possible using a serrated knife.
Lay each slice in a single layer on lined baking trays.
Bake in a preheated 250*F oven for 35-50 minutes or until thoroughly dried out. We are not baking at this point so much as we are drying out the crackers.
Let cool and eat! These babies can be stored in a sealed container at room temperature.
Bread Pudding with the EASIEST Caramel Sauce!
I never had bread pudding growing up, but once I went to pastry school I was like “omg what have I been missing!” Bread pudding is basically like french toast, but instead of slices of bread, you cube up all your old dry bread and soak it in the custard, then place it into a baking pan and bake until custardy! Delicious! To top it off I make the easiest caramel sauce, just pop everything in a pan and bring to a boil. Easy and impressive dessert, what more could you want!
For the type of bread, you can use anything, I had some leftover sourdough bread, but I’ve used white bread, banana bread, even croissants! They are all yummy!
ALL the caramel sauce on my bread pudding!
Bread Pudding with Caramel Sauce
Yield: 4 Ramekins
Preheat your oven to 350*F
Bread Pudding:
3 Eggs
1/3 cup Sugar
pinch of Salt
1 teaspoon Vanilla (optional)
1/2 teaspoon Cinnamon
1 cup Milk
1/2 cup Cream (or milk if you don’t have cream)
4-5 cups of cubed dry bread (if it’s not stale, pop it in the oven for a few minutes to dry them out for maximum custard absorption!)
Caramel sauce:
2/3 cup Brown Sugar
1/2 cup Whipping Cream
1/4 cup Butter
1 teaspoon liqueur like dark rum or whiskey (optional)
In a bowl combine your eggs, sugar, salt, vanilla, cinnamon, milk and cream. Whisk until combined.
Toss in your cubed bread and stir until coated. Let sit at least 20 minutes to absorb the custard.
Scoop your bread mixture into 4 greased ramekins (or whatever baking vessel you are using). Pour over any excess custard left in the bowl to fill up the ramekins.
Place the ramekins into a larger pan where they can sit flat without touching (I used a 9”x13” cake pan).
Place the pan with ramekins into the preheated 350*F oven and then fill the pan with hot water until it reaches about halfway up the side of the ramekins. This is called a water bath.
Bake for about 35-45 minutes, or until lightly golden and the custard is set in the middle. If you push down on the middle of a ramekin it shouldn’t look super liquidy.
Remove from water bath and let cool or eat straight away!
To make caramel sauce, place your brown sugar, cream and butter in a pot and bring to a boil.
Remove from heat and stir in the liqueur if you are using it.
Pour over your delicious baked bread puddings and eat warm.
Pitas! The envelope of the bread world!
Pitas are a delicious flatbread that puffs up when it bakes, creating a lovely little pocket inside that you can stuff full of yummy things like falafel, meats, salad, really whatever you like! You can also just rip apart the pita and use it as a receptacle for large scoops of dip! Yum! These are little tricker of a bread to make, but even if they don’t turn out perfectly, they will still be super delicious!
Pitas are perfect for dipping!
Pitas
Yield: 8-10 pitas, depending on the size you want
2 1/2 cups Flour
1 Tablespoon Sugar
1 teaspoon Salt
1 1/2 teaspoons Instant Yeast
2 Tablespoons Olive Oil
1 cup Water, warm
In the bowl of a mixer, stir together your flour, sugar, salt and yeast.
Add the olive oil and water and knead with the dough hook for about 6 minutes, until the dough forms a nice smooth ball that isn’t sticking to the sides of the bowl.
Place dough ball into a greased bowl with a lid and let sit at room temperature until doubled (about 1 hour).
Remove dough from bowl and using a knife, divide into 8 (or 10) even pieces.
Cup each dough ball in your hand and roll it in a circle on the counter until the dough forms a nice little ball. Place on a lined or floured baking tray and cover with a tea towel, then repeat with the remaining dough balls until they are all nice and round. Let rest at room temperature at least 20 minutes to relax the dough.
Grab one dough ball at a time and roll into a thin flat circle about 6-7” in diameter and about 1/8” thick. If your dough is just not rolling out thinly, roll it as much as you can, then place back onto a parchment lined baking tray with a tea towel on top, and let it rest for about 10 minutes (I just waited until I had rolled out all the dough balls), then come back to it and roll it out a little more until it is the thickness you want. By this time the dough will have relaxed a bit and it will allow you to roll it thinner.
Cover all your rolled out pitas with a tea towel and layer in between pieces of parchment paper so they aren’t overlapping.
You can bake these in a 450*F preheated oven for about 4-8 minutes until puffed and lightly golden, or you can bake them on the stove in a pan which I did.
To bake on the stove in a pan, heat your pan to medium-high heat, I found my stove worked best at medium heat, but see what works best for you. Make sure your pan is nice and hot before you add a pita.
Place one pita down flat into the hot pan, as soon as it starts to bubble (about 15 seconds), flip it over, then once it starts expanding flip it again, then your pita might be fully expanded, or your might need to flip it again, depends on the pita. If you are like me, my pitas weren’t all the exact same thickness, so some of them needed an extra flip or two, but use your judgement, if it’s starting to burn, flip it. They only take a minute or two to bake.
Don’t worry if you burn some, they are still delicious, and baking them off is definitely a learning curve! Regardless these pitas are WAY more delicious than anything you will buy in the store.
Enjoy the labour of love and remember, practice makes perfect!
Pizza Dough!
Pizza party time! Pizza dough is fairly easy to whip together and then you can have both a delicious meal, and a fin activity for your family. Each person can make their own pizza with whatever toppings they like, super fun!
It’s a pizza party!
Pizza Dough
Yield: 3 approximately 9-10” diameter pizzas
Preheat the oven to 450*F with your Cast Iron Pan or Pizza Stone inside so it gets hot hot hot!
2 2/3 cup Flour
1 teaspoon Instant Yeast
1.5 teaspoon Salt
1 teaspoon Sugar
1 cup Water, warm
1 Tablespoon Olive Oil
Toppings for your pizza like pizza sauce, cheese, pepperoni, vegetables, pineapple, anything!
In the bowl of your mixer, combine your dry ingredients - flour, yeast, salt and sugar, toss to combine then pour in your liquid ingredients - warm water and olive oil
Knead in the mixer for about 6 minutes, until you get a nice firm dough ball, and the dough is not sticking to the sides of your bowl, but wrapped up around the hook.
Place your dough ball into a greased bowl with a lid and let sit at room temperature for about an hour or until doubled.
Preheat your oven to 450*F with your cast iron pan inside of the oven (or pizza stone) so it gets nice and hot.
If you want to make this ahead of time, you can put your dough in the fridge now, otherwise divide the dough into 3 even portions and take each portion and roll out into a roundish shape 9-10” in diameter.
Add whatever toppings you like to your pizzas.
Once your pizzas are ready, pull your hot pan out of the oven and slide one pizza onto it and quickly place it back into the oven.
Bake for 5-10 minutes or until the cheese is melted and the bottom of your pizza is golden brown and crispy.
Once your pizza is ready pop it out of the pan and immediately place the next pizza on it and pop it back into the oven, and continue until they are all baked!
Now it’s pizza eating time!
Cheese Crackers!
Who doesn’t love cheese crackers, a favourite since the days of eating handfuls of goldfish crackers on the playground! These delicious cheesy crackers can be modified to incorporate whatever grate-able cheese you have in the fridge, which results in SO many fun flavours! I went with cheddar and parmesan because that’s what I had on hand, and as we know, it’s quarantine so I am avoiding the store.
Little cheese bites!
Cheese Crackers
Yield: depends on how you cut them, lets say about 100 small crackers!
Preheat your oven to 350*F
1/2 cup Flour
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1/4 teaspoon Smoked Paprika (you can leave this out or replace it with other spices, things like onion or garlic powder, italian seasoning, cajun seasoning, even rosemary or thyme would be good!)
2 Tablespoons Cold Butter, cubed
about 115g Cheddar Cheese, grated on the smallest sized grater you have (you can replace this with another cheese such as swiss, mozzarella, havarti, whatever you got!)
2 Tablespoons grated parmesan (optional)
1-2 Tablespoons of cold milk or water
Coarse salt for the tops
In a bowl combine all your dry ingredients - flour, sugar, salt, baking powder and smoked paprika (or other spices)
Toss in your cold butter and cheese and combine together by pinching and rubbing the dough with your hands until it looks like coarse sand. We ideally want there to be no large butter chunks left but it still looks crumbly.
Now add your milk (or water) a little bit at a time, I used about 1.5 Tablespoons, but it will vary depending on how dry your cheese is, something like an old cheddar or a parmesan is going to need a little more moisture, while something like a havarti is not as dry and will need a little less. So just add a little bit at a time, stirring them together until you can grab a ball in your hand and when squeezed it will stay in a ball.
Press the dough together into a disk and wrap with saran wrap and chill for at least 30 minutes.
Roll out your dough onto a lightly floured surface and cut into small squares using a pizza cutter, or whatever shape you like!
Bake in a preheated 350*F oven for about 10-15 minutes or until lightly golden on the bottom and cheese-y smelling!
Let cool and eat! Store any extras in an airtight container or baggie.
Herb and Garlic Pull Apart Bread!
This loaf of bread is made up of many squares of dough layered with herb and garlic butter! The layering results in a flaky loaf you can just pull apart with your fingers! So tasty and easy to eat!
Layers of buttery goodness!
Herb and Garlic Pull Apart Bread
Yield: 1 loaf sized 9”x5”
Dough:
1.5 cups Milk, warm
1/4 cup Butter, melted
3 cups Flour
1.5 teaspoons Salt
1.5 teaspoons Instant Yeast
3 Tablespoons Sugar
1/2 teaspoon Pepper
Herb and Garlic Butter:
1/3 cup Butter, soft
2 cloves Garlic, chopped
1/2 cup chopped herbs - I used green onion, cilantro and parsley, but use what you got!
pinch of Salt
pinch of pepper
In the bowl of your mixer combine all the dry ingredients for your dough - flour, salt, instant yeast, sugar and pepper. Toss to combine, then add your warm milk and melted butter.
Mix with the dough hook about 10 minutes or until the dough is no longer sticking to the sides of your bowl and is in a nice firm ball around the dough hook.
Place the dough into a grease bowl with a lid and let sit at room temperature for about 1 hour or until doubled.
While the dough is resting, stir together the herb butter- soft butter, garlic, herbs, salt and pepper.
Once your dough is ready, roll it into a large rectangle about 12'“x16” on a lightly floured surface.
Now spread your garlic butter on top of the dough covering the entire thing.
Using a pizza cutter, cut the dough into 12 pieces 3 columns x 4 rows, don’t worry if some aren’t exactly square.
Now grab one of the 12 squares and fold it in half so the butter layer is in the inside like a herb butter taco, you will do this with each square of dough.
Place all the folded pieces of dough into a greased loaf pan, placing the folded edge on the bottom of the pan so you can see the buttery centre from the top of your loaf. I find it easiest to place my loaf pan on it’s side so I can stack all the pieces of dough on top of each other without them falling over, then I can place the pan back on it’s bottom and rearrange the pieces if needed.
Once all your dough is in the pan, cover with a piece of saran wrap and let sit at room temperature until it has expanded and filled the pan, about 1 hour.
Bake in a preheated 350*F oven for about 30-45 minutes, or until golden brown and hollow sounding when tapped.
Cool and eat!
Lavash Crackers
What’s better than cheese and crackers…cheese and HOMEMADE crackers! Lavash crackers are a super thin flatbread that you can top with any type of spices and seeds to customize to your liking. They look beautiful on a cheese board as you can break them into large pieces that you can place in a glass for added height.
Crunchy Crackers!
Lavash Crackers
Yield: about a 15”x10” rectangle
Preheat oven to 400*F when you are shaping the dough.
Dough:
3/4 cup Flour
1/4 teaspoon instant Yeast
1/3 cup water, warm
1 teaspoon Honey
1/2 teaspoon Salt
Topping:
Olive oil and seasoning of your choice - I used a pre made spice blend normally used for steak, but whatever you like is great! Or you can just use coarse salt.
In the bowl of your mixer combine all the ingredients for the dough.
Mix with the dough hook on your mixer for about 10 minutes, or until a non-sticky dough ball forms.
Place your dough ball into a grease bowl with a lid for about 1-2 hours at room temperature.
Once your dough has rested roll it out as thin as you can with a rolling pin, then place on the BOTTOM side of a baking tray that you have greased and use your hands and rolling pin to stretch and pull the dough as thin as you can.
Drizzle your dough with a little olive oil and smear it over the dough so it is fully covered.
Sprinkle the dough with your seasonings.
Bake in the preheated 400*F oven for 5-10 minutes, keep an eye on these as they can go from unbaked to burnt very quickly, I check the crackers every minute or two. My crackers took 9.5 minutes. The dough will be crispy and golden, thinner pieces will be a bit darker but that is fine.
Let your crackers cool for at least 10 minutes before cracking into pieces and eating!
Cheese-y Garlic Knots!
It’s like garlic bread and dinner rolls were KNOT together in perfect harmony! These tender buns get the addition of delicious cheese, because cheese makes everything more delicious! No pizza parlour required!
Knots of deliciousness!
Cheese-y Garlic Knots
Yield: 8 buns
2 cups Flour
1 teaspoon Salt
1 teaspoon Instant yeast
2 Tablespoons Sugar
1/2 teaspoon Garlic Powder (or one chopped garlic clove)
1 cup Milk, warm
3 Tablespoons Butter, melted
1/2 cup Shredded Cheddar Cheese
1 Tablespoon Parmesean
Glaze:
2 Tablespoons Butter, melted
1 Clove of Garlic, chopped (optional)
pinch of Pepper (optional)
pinch fo dried parsley (optional)
In the bowl of your mixer combine the dry ingredients - flour, salt, yeast, sugar, and garlic powder. Stir to combine.
Add the warm milk and melted butter, then mix with a dough hook on your mixer for about 8 minutes or until the dough ball isn’t sticking to the sides of the mixer.
Add your cheese to the dough and knead for one more minute, until fully combined.
Let your dough rest at room temperature for about an hour until doubled.
Place your dough onto a lightly floured surface and cut into 8 equal pieces.
Roll each piece of dough into a wormie about 6-8” long, then tie them together by criss crossing both ends, once crossed, then pinch the ends together and place them onto a lined baking tray.
Once all your dough is knotted, cover your baking tray with a clean dish towel and let rise at room temperature for 30 minutes to an hour, or until doubled in size.
Combine your glaze, mix the melted butter with the garlic, pepper and parsley.
Glaze each bun with the garlic butter glaze, then bake in a preheated 350*F oven for about 20 minutes, or until golden brown and when tapped on the bottom, they sound hollow.
Enjoy!
Homemade DOUGHNUTS!
Doughnuts are AMAZING! I love doughnuts! That is my birthday treat of choice. Home made doughnuts are truly the ultimate version of doughnuts because you can’t beat a warm doughnut straight out of the fryer! It’s sooooo yummy! The dough isn’t too tricky, but you do need to deep fry them, because lets be honest, a baked doughnut should just be called a bun and we don’t want none, if you’re just a bun! Ok I would still eat a bun, but fried is the WAY TO GO! I don’t have a deep fryer, you just need a sturdy pot and ideally a thermometer.
Freshly baked doughnuts are the love of my life!
Doughnuts
Yield: 6-8 regular sized hole-y doughnuts
Dough:
2/3 cup milk, warm
1/4 cup butter, melted
1 egg
1 teaspoon Vanilla Extract (optional)
3/4 teaspoon Salt
2 Tablespoons Sugar
1 1/2 teaspoons Instant yeast
2 cups Flour
In the bowl of your mixer combine the dry ingredients - flour, salt, sugar, yeast. Toss together to combine.
Pour in your liquid ingredients - milk, melted butter, egg and vanilla.
Knead the dough in your mixer until it creates a ball around your dough hook, and isn’t sticking to the sides of your bowl, about 10 minutes.
Place your dough ball into a grease bowl, cover and let rise at room temperature for about 1 hour, or until doubled.
Once double, press down your dough and take it out of the bowl. Wrap in saran wrap and place in the fridge until chilled, at least 30 minutes. You can even leave these overnight if you want to fry them off for breakfast in the morning!
Next, roll out your dough to about 1/2” thick and cut out your doughnuts, ideally use a 3-4” round cutter with a 1” cutter for the middle, but use what you got! Wine glasses work great!
Place your doughnuts onto a lined and lightly floured baking tray, then cover with a clean tea towel and let rise at room temperature for 30 minutes-1 hour, or until almost doubled.
Get your glaze and/or cinnamon sugar ready at this point, so they are ready to go once your doughnuts are fried!
While your doughnuts are rising, heat up a deep fryer or a large pot with at least 1” of canola oil or shortening at the bottom, you want an oil with a high smoke point. We want our oil at 350F-365F. Ideally use a thermometer to keep an eye on your oil, otherwise you can toss scraps of dough in to see how the sizzle and gauge the temperature that way.
Once your dough is ready place a 2-3 doughnuts in at a time and fry for 1-2 minutes flipping halfway. Mine took about 1.5 minutes for the larger doughnuts.
Once your doughnut is golden, remove it from the oil and place onto a wire rack that is sitting on top of a baking tray to catch anything that drips.
If you want cinnamon sugar doughnuts, roll them in the cinnamon sugar while they are hot out of the fryer. If you would like to glaze them, finish frying all your doughnuts and then toss them into your glaze and place back on to the wire rack to dry for a minute before serving.
Now eat them while warm, it is the GREATEST!
Cinnamon Sugar:
3/4 cup sugar
1 teaspoon cinnamon
Toss together!
Vanilla Glaze:
1 cup Icing Sugar
2 Tablespoons Milk
1 teaspoon Vanilla Extract
Stir ingredients together until smooth, if you want it thicker, add more icing sugar to get the consistency you like.
Hot Cross Buns! Hot Cross Buns! One a penny, two a penny, Hot Cross BUNS!
Hot cross buns! These festive Easter rolls are rolling with flavour! They are made of a lightly sweetened dough, studded with dried fruit, orange zest and a little dash of cinnamon! Apparently they were created as a sweet treat to end your fasting for lent, but don’t you worry, no fasting is required to indulge in these babies!
I forgot to take a picture before taking a bite…whoopsie!
Hot Cross Buns
Yield: 6 buns (I fit them into a 10”x6” loaf pan so they would bake into one another, but use whatever pan you like, or double the recipe and it will fit perfectly into a 9”x13” pan)
Once dough is shaped, preheat your oven to 350*F
Bun Dough:
2/3 cup Milk, warm but not boiling
1 teaspoon Instant Yeast
2 Tablespoons Butter, melted
2 Tablespoons Sugar
1 teaspoon Salt
1 Egg
1 1/2 cups Flour
1 teaspoon Cinnamon
zest of 1 Orange (or if your orange is giant like mine, I just tested 1/2 of it)
Dough Fruits:
1/2 cup Dried Fruit - I used raisins and dried cranberries
1 teaspoon Grand Marnier (optional)
Cross Dough:
2-3 Tablespoons Flour
enough juice of your orange (or water or milk) to get a nice consistency, about 1-2 Tablespoons
Egg Wash:
1 Egg
pinch Salt
pinch Sugar
Place your dried fruit into a small bowl, then cover with boiling water and set to the side.
In the bowl of your mixer, combine all the ingredients of your dough - milk, yeast, butter, sugar, salt, egg, flour, cinnamon and orange zest.
Using the dough hook on the mixer, knead the dough on medium-low speed for about 10-15 minutes or until the dough comes together into a sticky ball around the dough hook. This is a pretty sticky dough, but it should be VERY glutinous in you grab it and not be sticking to the sides of your bowl too much.
Drain your dried fruits and press out any excess moisture, then stir with the 1 teaspoon of Grand Mariner if you are using it.
Now pour your dried fruits into the dough and knead for 2-3 more minutes or until they are combined.
Place your dough into a greased bowl, cover, and let sit at room temperature until doubled, about 1 hour.
Once your dough has rested, place it onto a floured counter and lightly press into circle, then cut into 6 even pieces.
Roll each piece into a ball and place into a greased and lined baking pan.
Once all the dough is in the pan, cover it with some saran wrap, and let it sit at room temperature for about an hour, or until doubled.
While your dough is resting, mix together your cross dough - combine about 3 tablespoons of flour with enough orange juice to create a pipeable consistency (you can also use water or milk for this). Place this into a piping bag or a ziplock bag that you can cut the corner off of to pipe with.
For the egg wash, whisk together your egg with the pinch of salt and sugar.
Once your dough has rested carefully glaze the buns with your egg wash.
Now using the piping bag, pipe a cross on top of each bun.
Bake in a preheated 350*F oven for about 20 minutes, or until golden brown and delicious!
Time to eat before the Easter bunny gets to them!
Ciabatta - it takes a day...but it's worth it! I swear!
Ciabatta is my favourite bread! I have paid a ridiculous amount of money for a single loaf of ciabatta (and I would happily do it again!), but guess what, you can make it at home for pennies! Literally! My food costing comes in around $0.30 whaaaaaatttt! Amazing! It is a labour of love though because it takes about 24 hours to make, but what else are we doing, it’s quarantine! If I am going to have 24 hours to dedicate to a bread it’s now! Yay! This delicious bread starts the day before with a pre-ferment called a biga. A biga is basically a lump of firm dough, I think in theory it was a lump of the dough from your bread baking the day before, but obviously if I made dough it would all be eaten that day. That lump of dough then sits for ideally about 18 hours at room temperature so it can gain lots of flavour and grow some natural yeasts, giving it that sourdough tang without needing to worry about a sourdough starter, because that takes like a week and I can’t be bothered!
Ciabatta Bread before going into my belly!
Ciabatta
Yield: 1 loaf (approximately 10”x4” rectangle)
Biga:
2/3 cup Flour
1/4 cup Warm Water
pinch of Instant Yeast
Final Dough:
1 1/4 cup Flour
1/2 teaspoon Instant Yeast
2/3 cup Warm Water
1 teaspoon Salt
Biga that has sat for 12-18 hours at room temperature
In your mixer with a dough hook combine your Biga ingredients - 2/3 cup flour, 1/4 cup warm water and pinch of yeast. Mix for 3 minutes on a low speed.
You should have a little dough ball, this is your Biga! Place your biga in a greased bowl with a lid/saran wrap and leave at room temperature for 12-18 hours. It should become bubbly and rise.
Once your Biga is ready to go, place it into your mixer along with all of the other ingredients for the final dough. Mix with a dough hook for 4 minutes. This dough is going to look very sticky and goopy, that is perfect!
Place the dough into a greased bowl or pan that has a lid and let sit and proof at room temperature for about 1 hour or until doubled.
Once your dough it ready you will fold your dough ball in half 4 times, I like to use a rectangle pan instead of a bowl when I make ciabatta because it has 4 sides, and i can turn the pan for each fold so I make sure to do this 4 times. Grab the edge of the dough and fold it in half, then turn the pan or bowl 90 degrees and repeat, do this until you get back to where you started and your 4 folds will be complete! Now put the lid on and let sit at room temperature for 1 hour.
Now that your dough has sat, you will repeat the 4 folds like we did earlier. Then place a lid on and let it sit at room temperature for 30 minutes.
Our dough is now ready to shape. Grab a large baking tray and dust it fairly heavily with flour.
Place your dough gently onto the tray and gently stretch the dough into an approximate 10”x4” rectangle shape. Try not to squish the dough, we don’t want to collapse too much of the volume.
Now heavily dust the top of the ciabatta bread with flour, then drape a clean tea towel on top and let it sit at room temperature for 30 minutes.
While the dough is resting, heat your oven up to 450*F and place a clean metal tray on the bottom rack of your oven, this needs to be hot when we bake our bread.
Once your dough is ready to go, place it into the hot oven, on the rack above the one with the hot tray, then grab 1-1 1/2 cups of water and carefully pour it onto the metal pan that is on the bottom rack and its going to SIZZLE and create STEAM! Quickly close the oven to capture all the steam and bake your ciabatta for about 20 minutes. DON’T OPEN THE OVEN! If you take a peak into the oven it’s going to release the steam we just created and we want to keep that steam in there to allow our dough to grow and expand in the oven before it crusts up.
Your ciabatta will be done when it is golden brown and when you tap it with your finger it should sound hollow.
Place your cooked loaf onto a wire rack to cool (this helps steam from forming under your loaf and giving you a soggy bottom!)
Now eat your AMAZING ciabatta bread! I’m eating mine now! mmmm
Strawberry Cheesecake Babka!
Remember that cinnamon swirl bread you would get as a treat when you were little? Well imagine that, but a million times more delicious! You can fill your babka with all sorts of different fillings, if you want to make it with a cinnamon bun filling you can get that cinnamon swirl bread flavour, the most common flavour is chocolate, but today we are making STRAWBERRY CHEESECAKE! For that we are filling a rich brioche dough with a cheesecake layer, as well as strawberry jam.
So fluffy and buttery!
Strawberry Cheesecake Babka
Yield: 1 loaf (8”x4” loaf pan or an 8” round cake pan)
Once dough is on it’s final proof in the loaf pan, Preheat the oven to 350*F
Brioche Dough:
2 1/4 cup Flour
2 teaspoons Yeast
3 Tablespoons Sugar
1 teaspoon Salt
3 Eggs, room temperature
1/3 cup Milk, warm
2/3 cup Butter, soft
Cheesecake Filling:
1/2 cup Cream Cheese (4 oz.), soft
pinch Salt
2 Tablespoons Sugar
1 Tablespoon Sour cream
1/4-1/2 cup Strawberry jam (or whatever flavour you like!)
Glaze (optional):
1 Tablespoon Apricot Jam
2 teaspoons Water
In the bowl of your mixer stir together the brioche dry ingredients - flour, yeast, salt and sugar
Add the eggs and milk to your dry ingredients, then mix with a dough hook for about 6 minutes, or until the dough no longer sticks to the sides of the bowl, and is in a ball around the hook.
Now with the mixer running, slowly add the soft butter about 1 tablespoon at a time. toss in one small piece of butter, then let it knead into the dough before adding another piece. This will take about 10 minutes to do, to get the butter incorporated, ending with a sticky soft dough.
Plop the dough into a greased bowl and let it proof at room temperature for 1-2 hours or until doubled.
While the dough is proofing, stir together all your cheesecake filling ingredients except for the jam. Then set to the side at room temperature.
Once dough has relaxed pop it onto a floured counter and roll into a large rectangle about 10”x15”
Smear your cheesecake filling on top of the rectangle leaving about 1” of dough without filling on the top edge.
Next smear on your strawberry jam on top of the cheesecake layer.
Now roll your dough up like a cinnamon bun. Once you have rolled up the entire dough, pinch together the top edge.
Using a large sharp knife slice the log right down the middle so you end up with two long wormies of dough.
Now grab one log and lift it over the other log and then continue until you have a “rope” sort of braid looking log of dough. Try to keep the cut side of each log facing the top so we can see all the exposed layers from the top. Pinch together the ends.
Now place your dough into a greased loaf or cake pan. This is a little messy, but just do your best to get it all in there!
Cover with saran wrap and let your dough proof at room temperature for 1-2 hours or until doubled.
Preheat your oven to 350*F
Once you bread is proofed, remove the saran wrap and pop into the oven for 40-60 minutes, or until golden brown and a toothpick comes out clean when stabbed into it.
When your loaf comes out of the oven you can paint the top with a little bit of apricot jam thinned out with warm water. This isn’t necessary, but add a little shine!
Now enjoy!
Spinach Dip STUFFED Pretzels!
It’s a soft pretzel…it’s a dip…it’s a SPINACH DIP STUFFED PRETZEL! I love dip! Like everything is better with dip! I could just live off of dip. Some people seem to think it’s inappropriate to just eat straight dip though, so what can one do but stuff it into a delicious soft pretzel! They’re SO good!!!
Pretzels EXPLODING with flavour!
Spinach Dip Stuffed Pretzels
Yield: 4 giant soft pretzels
Once you start shaping your pretzels, preheat your oven to 425*F
Dough:
3/4 cup Milk (or water), warmed
1 Tablespoon Honey
1 1/4 teaspoon Yeast
2 Tablespoons Butter, melted
1 teaspoon Salt
2 cups Flour
Spinach Dip Filling:
1/4 cup Cream Cheese, softened
1 Tablespoon Sour Cream
2 Tablespoons Cooked and drained Spinach (I use the frozen kind, thaw it, and squeeze out the water)
1-2 Tablespoons grated Parmesean
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
pinch Salt
pinch Pepper
Water Bath:
2 Litres of Water
1/4 cup Baking Soda
Egg Wash:
1 egg
pinch salt
pinch sugar
Coarse Salt for sprinkling on top
In the bowl of your mixer stir together the warm milk and honey. Then sprinkle the yeast on top, and let it sit for about 10 minutes until nice a foamy looking.
Add the rest of the dough ingredients - flour, melted butter, and salt. Using the dough hook on your mixer, knead the dough for about 5-8 minutes, or until the dough is in a ball, not sticking to the sides of the mixer, and no longer sticky to the touch.
Place dough into a greased bowl, cover, and let sit for 1 hour at room temperature.
While the dough is resting, time to make the spinach dip! In a bowl stir together all the ingredients for the spinach dip, taste it, and adjust the seasoning to your taste!
Place the spinach dip into a piping bag, or if you don’t have one, a plastic ziplock bag will work. Then cut the corner/tip of the bag off so you will be able to squeeze out the spinach dip once your dough is ready. Leave at room temperature.
Once dough is rested get your water bath going, you will need a pot with about 2 Litres of water and 1/4 cup baking soda brought to a boil. You can also preheat your oven to 425*F at this time.
Now to roll the dough! Take your dough out of the bowl and cut into 4 equal pieces.
Roll each quarter into a long wormy on the counter, ideally about 18” long.
Now flatten out each wormy with a rolling pin so its about 1.5” wide.
Pipe a line of spinach dip in the middle of your flattened piece of dough from one end to the other.
Now fold the dough around the spinach dip and pinch the two sides together as tightly as possible. Try to make sure no spinach dip squishes out.
Now you should have a long wormy again, but this time it’s filled with spinach dip! Grab both ends, cross them, then place them onto the middle section of the wormy so it looks like a pretzel shape. That is a terrible description, but just look at the photo and make it that shape…or whatever shape your heart desires! Then press the overlapping dough parts together so they somewhat stick. Place onto a lined baking tray that has been lightly floured.
Next you will very gently simmer each pretzel in the baking soda water for about 20-30 seconds per side, then carefully remove and place back onto your baking tray. If your pretzel falls apart don’t worry, just put it back into shape on your baking tray once you remove it from the water.
Whisk together your egg wash - egg, salt, sugar. Then brush it onto your pretzels and sprinkle them with coarse salt.
Pop them into the oven for about 10-15 minutes until golden brown! Yay! Stuffed pretzels and no mall required!
Lemon Cranberry Scones!
Did you see Julie Van Rosendaal and I did a live instagram! What!!! She’s only my idol, no big deal! Just kidding SUPER BIG DEAL! How exciting!!! Anyways Julie made biscuits and I made these lemon cranberry scones!
Lemony and delicious!
Lemon Cranberry Scones
Yield: 6 scones
Preheat your oven to 350*F
1/2 teaspoon Salt
1 1/2 cups Flour
1/4 cup Sugar
1/4 teaspoon Baking Soda
1 1/4 teaspoon Baking Powder
1/2 cup Butter, cold, cubed
1/2 cup Buttermilk
1 Egg
1/2 teaspoon lemon extract (or the zest of 1 lemon)
1/4 cup Dried Cranberries
Glaze:
1 Tablespoon Lemon Juice
Enough Icing Sugar to thicken to a drizzling consistency ~1/4-1/2 cup
In a large bowl stir together your dry ingredients - salt, flour, sugar, baking soda, baking powder.
Using your fingers pinch and rub in the butter until the mixture looks sandy but still has some pea sized chunks of butter.
Now pour in your liquid ingredients - buttermilk, egg, lemon extract, and you can also add in the cranberries at this time too. Stir just until combined.
On a floured surface shape your dough into a rough circle about 1” thick, then using a knife cut the circle like a pie, into 6 pieces.
Place onto a lined baking tray and brush the tops with a little buttermilk and sprinkle with sugar.
Bake for about 15-20 minutes or until lightly browned.
While baking, mix together your glaze, lemon juice and icing sugar, just add enough icing sugar until you get a thin paste.
Once your scones come out of the oven, drizzle the glaze on them while hot.
Now eat! Yay!!
Cornbread - Cake you can eat for dinner!
Anyone else dreaming of the Stampede'? The weirdest 10 days of Calgary’s summer where everything becomes cowboy themed and it’s socially acceptable to wear a cowboy hat in any circumstance. Glorious! Well with cowboy themed things come chili and what goes with chili? CORNBREAD! Yee HAW! Cornbread is a super easy quick bread that you can stir together and pop into the oven while your chili is cooking, or equally as delicious made into muffins in the morning! So many options!
The corniest of breads!
Cornbread
Yield: one 8”x8” pan or a cast iron skillet
Preheat your oven to 350*F
1/2 cup Butter, melted
2/3 cup Sugar
2 Eggs
1 cup Sour Cream (can replace with 1 cup buttermilk, yogurt, or 1 cup of milk with 1 teaspoon vinegar or lemon juice)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Flour
1 cup Cornmeal (I like Yellow cornmeal for the colour, but white will work too!)
Fun flavourings: I used 2 Tablespoons chopped cooked bacon, 1 Tablespoon chopped pickled jalapeños, and 1/2 cup grated cheddar cheese. Other delicious things you can add are whole corn kernels, caramelized onions, roasted red peppers. Or for a sweet variety, blueberries and lemon zest!
In a large bowl mix together your melted butter, sugar and eggs.
Add the sour cream, baking soda and salt. Stir to combine.
Stir in your flour and cornmeal.
Stir in any flavourings you want to add like cheese or bacon! Now pour into a greased 8”x8” baking dish.
Bake for 30-40 minutes or until its lightly golden, springs back to the touch and a toothpick inserted into it comes out clean.
Now enjoy! YAHOO!