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:
Blueberry Cake aka Blueberry Buckle!
This cake is family favourite! We would make it every summer whenever we had some fresh blueberries! It’s a soft buttery cake layered with blueberries and cinnamon streusel! the blueberries burst into the cake while it bakes making a delicious layer of blueberries and cinnamon in the middle! So good!
ALL the blueberries!
Blueberry Cake
Recipe courtesy of my mama Patty Lotecki
Yield: one 9”x13” pan
Preheat your oven to 350*F
Streusel:
1/4 cup Butter
1 cup Brown Sugar
1 Tablespoon Cinnamon
Blueberry Layer:
2 cups Blueberries
1/2 cup Sugar
Cake:
3/4 cup soft Butter
3/4 cup Sugar
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 Eggs
1 cup buttermilk (or sour cream, or yogurt, or 1 cup milk plus 1 teaspoon vinegar)
2 cups Flour
In a bowl combine your streusel ingredients (butter, brown sugar and cinnamon) by rubbing them together with your hands until combined. Set aside.
In a bowl combine your blueberry layer ingredients - blueberries and sugar. Toss to combine. Set aside.
In the bowl of a mixer place your butter, sugar, salt, baking soda, baking powder and vanilla. Whip until light and fluffy.
Add eggs one at a time, mixing between each egg until they are combined. Then give your bowl a scrape down and whip for a few more minutes or until light and fluffy.
Slowly add about 1/3 of your flour to the butter mixture, once it’s almost fully combined add half of the buttermilk, then continue alternating the buttermilk and flour until it’s all used up. I usually do 3 portions of flour and two of buttermilk. Then scrape your bowl down and mix for about 20 seconds until the batter is nice and combined.
In a greased 9”x13” pan put about 2/3 of your cake batter and smear so it covers the entire base of the pan.
Next, layer all of your blueberry mixture, spreading it evenly on top of the cake batter.
Then layer all of your streusel topping on top of the blueberry layer as evenly as possible.
Now dollop spoonfuls of the remaining batter randomly on top of the streusel layer so you can still see the streusel peeking through.
Bake in a preheated 350*F oven until golden brown and comes out clean when stabbed with a toothpick.
Let it cool then devour!
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!
Cinnamon Streusel Banana Bread because we all have ugly bananas in our freezer!
I love bananas! Not just as a fruit, but I think they are SO cute! I literally have a banana change purse, banana leaf wallpaper and my phone screen is bananas, they are happy, yellow and adorable! One might say I’m BANANAS for bananas! Anyways, last week was pi day, which meant making mucho banana cream pies but now I am left with lots of bananas that didn’t get used up, so what better use than banana bread! If you don’t have a pile of blackening bananas on your counter like me, you probably have a few in the freezer, where all bananas go to die, so lets use them up!
Cinnamon Streusel Banana Bread - a gift from the baking gods!
Cinnamon Streusel Banana Bread
Yield: 1 loaf pan 9”x4” or whatever pan you want to use!
Preheat your oven to 350*F
4 Bananas (or 3 if they are big boys!) - ideally blackening ones or ones from the freezer as they are full of flavour!
3/4 cup Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil - I used canola but anything light on flavour should be good
2 Eggs
1/2 cup Buttermilk (or sour cream or yogurt or 1/2 cup milk plus 1/2 teaspoon vinegar)
1 teaspoon Vanilla Extract (optional)
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 cups Flour
Streusel Topping:
1/4 cup Butter, softened
1 cup Brown Sugar
1 Tablespoon Cinnamon
1/4 cup Oats
in a large bowl smash your bananas until they are liquidy, I use a fork, but you can also use a potato masher if that’s easier for ya!
To the bananas add both the regular and brown sugar, you can also add the cinnamon, salt, and baking soda at this point. Stir to combine.
Now pour in your liquid ingredients, buttermilk, oil, eggs and vanilla. Stir to combine.
Now add all your flour and stir together. Don’t overmix the batter here, it’s ok if there are a few lumpy bits.
In a separate bowl place all the ingredients for your streusel topping - butter, brown sugar, cinnamon, and oats.
Using your hands smoosh together the streusel ingredients until the butter has been incorporated into the sugar.
In a greased and lined loaf pan place about 1/3 of the batter and spread to cover the base of the pan, now grab a handful of the streusel topping and spread it over top, then repeat this two more times until you use up all the batter and streusel topping, making sure to have a nice layer of streusel topping to place on top of the loaf.
Bake in a preheated 350F oven for about 45-60 minutes, or until a toothpick stabbed into it comes out clean. If your banana bread seems to be browning too quickly, turn the heat down to 325*F. If you don’t use a loaf pan be sure to adjust your baking time, the thinner your batter is, the less time it’s going to take.
Let cool then you are ready to slice and eat! Yay!!!!