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:
Tiramisu! It's like we're at a fancy Italian Restaurant... when actually we can't leave the house!
Tiramisu! It just sounds delicious! This Italian dessert has layers of coffee soaked ladyfingers (which we made yesterday!), sandwiched with sweet fluffy mascarpone cheese filling, then topped with a sprinkle of cocoa powder! No Italian restaurant required!
This photo does not capture the deliciousness of this Tiramisu!
Tiramisu
Yield: 1 large serving dish, I believe my glass dish is about 2 litres, but use whatever pan you’ve got, the taller the container, the more layers you will get. You could also make this in a 9”x13” pan
Mascarpone Filling:
1 1/4 cup Whipping cream
4 Egg Yolks
1/2 cup Sugar
2 Tablespoons Frangelico - Traditionally this is made with Marsala wine, but I don’t have any, so use whatever liqueur you got!
pinch of Salt
1 1/4 cup Mascarpone Cheese, softened at room temperature
Ladyfinger Soaking Syrup :
2 cups of coffee
1/4 cup sugar
2 Tablespoons Frangelico (optional)
Approximately 24 ladyfingers (or one batch of the recipe we made yesterday)
Cocoa Powder - for dusting
In a shallow baking dish stir together your ladyfinger soaking syrup ingredients - coffee, sugar, Frangelico. Set this to the side.
In the bowl of your mixer (or by hand) whip the cream to soft peaks. Then leave in fridge until we are ready for it.
Get a pot with water simmering on the stove, we are going to do a water bath! Just an inch or two of water in the bottom of a large pot will be perfect.
Grab a metal bowl the will fit on top of your pot of water and in it place the egg yolks, sugar, Frangelico, and salt. Then stir them together and place it on top of the simmering water pot on the stove. The bowl should not be touching the water, we are just trying to steam the bottom of our bowl and cook the eggs so they are safe to eat.
Constantly stir your egg mixture while it is sitting on the waterbath until the eggs feel warm/hot and when you rub it between your fingers you cannot feel any grains of sugar. Then pour this mixture into the bowl of your mixer and whip on high until cool - it should be super fluffy and marshmallowy looking.
In a large bowl place your softened mascarpone cheese.
With a spatula fold in all of your egg mixture, being as gentle as you can so you don’t knock out too much air.
Now fold in about 1/3 of your whipped cream, again, being gentle!
Then fold in the rest of your cream. Now your filling is complete!
To layer your tiramisu you will start with a layer of ladyfingers. Grab one ladyfinger, dunk it into your coffee syrup on both sides and then place it into the bottom of your serving dish. Continue until you have fully covered the bottom of the pan (mine fit 8 cookies).
Now pour a layer of your mascarpone filling - my container would fit 3 layers of ladyfinger cookies, so I planned to do 3 layers of mascarpone filling, so I poured about 1/3 of the filling on top. but count up your ladyfingers in the base layer and see how many cookies you have for your baking dish and divide the filling evenly.
Continue to layer the soaked ladyfinger cookies, then the mascarpone filling until you use them all up.
Then lightly dust the top of your tiramisu with cocoa powder!
This baby is all finished now, it just needs to sit in the fridge for about 8 hours or overnight to let everything soak into each other.
Yum!
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!