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.
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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!
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!
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!!
Semifreddo - like ice cream without needing an ice cream maker!
I have a tiny freezer, like literally the freezer on top of my not very large fridge, not ideal for freezing an ice cream maker, but PERFECT for freezing a semifreddo! A semifreddo is a frozen dessert that is made with whipped up cream and eggs to incorporate the air instead of churning it in an ice cream maker. It’s just as delicious as ice cream and saves you from needing a whole machine, which is a win win in my books! You can flavour your semifreddo with whatever you have on hand, or just leave it plain. I used banana, chocolate and frangelico liqueur but you can use anything! Smashed up berries, any type of liqueur, any type of chocolate, even a little cocoa powder would be good!
Just a scoop of semifreddo!
Semifreddo
Yield: 1 loaf pan (8”x3”) or whatever you got! You can even put it into a larger tupperware container with a lid
You will need a freezer for this one, but no oven required!
3 Eggs
1/3 cup Sugar
1/4 teaspoon Salt
1 1/2 cups whipping cream
Flavouring: I used 1 Tablespoon of Frangelico (hazelnut) liqueur, one banana, smashed up, and 1/4 cup dark chocolate, melted. Whatever flavour you decide, you will need about 1/4 cup of that, for example, if you want strawberry, smash up 1/4 cup of strawberries (fresh or frozen will work)
Whip up your cream until they form soft peaks, you want the cream to be a bit floppy still. Place in the fridge while you work on the eggs.
Over a pot of lightly simmering water place a bowl with your eggs, sugar, salt and any liqueur if you are adding liqueur. The bowl should not be touching the water, we are just trying to steam the bottom of the bowl.
Now using a whisk, constantly whisk the egg mixture until it becomes light, fluffy and when you rub it between your fingers you don’t feel any grains of sugar. This is cooking our eggs and melting the sugar in so that it’s safe for everyone to eat.
Remove your egg mixture from the hot water.
Next we will take about 1/3 of our whipped cream and gently fold it into the egg mixture. Once it’s almost fully mixed in, add another 1/3 of cream and continue folding, and then add the final 1/3 of cream until all of it has been combined.
If you are doing a single flavour for your semifreddo fold that into your batter now. I did two flavours, so I divided my batter in half, in one bowl I gently folded in 1 smashed banana, and in the other bowl I folded in 1/4 cup melted dark chocolate.
Now grab your loaf pan and line it completely with saran wrap, making sure there are some bits hanging over the sides so you can pull it out after it’s frozen.
Next pour your batter into the lined loaf tin, I alternated layers of banana and chocolate, then swirled them together by running a butterknife throughout it, but you can spoon them in, or layer them with fresh berries or cookies in the middle, this dessert is something that you can slice and plate, so imagine what your slice would look like when you layer it.
Then you pop your semifreddo into the freezer overnight or longer!
Once your semifreddo is nice and hardened you can pop it out of the pan by tugging on the saran wrap that was hanging over, then flip it onto a cutting board and slice. Beautiful! You can also just spoon it into your mouth, no slicing required! Yummmmmmm!