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:
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!
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!
Bagels...the HOLE-iest bread in town!
Bagels…cream cheese…what better combo is out there!? It’s not very often you get to eat a bagel straight from the oven, at least not in my world, but boy are they delicious! Like most of my bread recipes, this is a whole day affair, but most of that is just waiting around. Perfect for quarantine! You can also start them the day before, then finish them the next day if you are on the ball! Imagine having your friends over for Sunday brunch, just showing off your new found bread skills with freshly made bagels! How impressive! Can’t wait until we can actually have brunch with friends again…one day!
Freshly made BAGELS!
Bagels
Yield: 6 regular sized bagels
Once you get to the boiling stage of the recipe, preheat that oven to 450*F
Sponge:
1 cup room temperature water
1 1/4 teaspoon Yeast (instant or whatever you got!)
1 1/2 cups Flour
Dough:
1 1/2 cups Flour
1 1/2 teaspoon salt
1 Tablespoon Honey (or molasses if you got it!)
Boiling Mixture:
Approximately 2.5 Litres of water
1/4 cup Brown Sugar (or Honey)
1 teaspoon Baking Soda
Egg Wash:
1 egg
pinch of sugar
pinch of salt
Toppings:
I used poppyseeds, but you can use anything! Sesame seeds, dried herbs, everything bagel spice blend!
In the bowl of your mixer, combine the sponge ingredients - 1 cup of water, 1.5 cups of flour and 1 1/4 teaspoon yeast. Then cover this with saran wrap and let it sit for at least 3 hours. This is the “sponge” which is going to grow and build flavour similar to a sourdough bread while it sits.
Your sponge mixture should now looks very bubbly and have a goopy texture, that is perfect! Now dump in the rest of the dough ingredients - 1.5 cups flour, 1.5 teaspoons salt and 1 Tablespoon honey. Mix using the dough hook of your mixer for about 6 minutes. This is a pretty thick dough, so if your mixer sounds strained just pop it out of the bowl and mix it by hand. The finished dough should be soft and not sticky to the touch.
Place your dough ball into a large greased bowl and cover with a towel or saran wrap or a lid. Let it rest at room temperature for 1 hour.
Remove your dough ball and cut it into 6 equal pieces.
Take each piece and roll it into a ball, I like to cup it in my hand and roll it on the counter top to make a nice ball shape.
Now poke your finger through the middle of your dough ball and stretch it out until you have a bagel shape with a hole in the middle that’s about 1.5” wide.
Place the formed bagels onto a parchment lined baking tray that has been lightly dusted with flour.
Once all 6 of your bagels have been formed, cover them with saran wrap and leave them to rest 20-30 minutes at room temperature. If you want the bake these the next day, you can pop these into the fridge overnight and continue with the rest of the recipe tomorrow, just let your bagels sit out at room temperature for about 30 minutes before you boil them so they aren’t super cold.
While your bagels are resting, bring about 2.5 Litres of water to a boil and add 1/4 cup brown sugar and 1 teaspoon of baking soda.
You can also preheat your oven to 450*F at this time!
Now boil your bagels in the water mixture for 20-30 seconds per side, I did mine 2 at a time so the water didn’t cool down too much.
Once boiled place the bagels back onto the parchment lined tray, trying to make sure not to bring too much water onto the tray.
Now the egg wash! Whisk together your egg with a pinch of sugar and salt, you can use a fork for this, just want to break up the egg so we can paint it onto our bagels.
Using a pastry brush if you got it, otherwise your fingers will do, brush the tops and sides of your bagels with the egg wash, then sprinkle them with your toppings, I used poppyseeds but you can also just leave them plain.
Once they are all egg washed pop them into your hot oven and bake until golden brown and hollow sounding when tapped.
Now devour them with cream cheese! Yay!