Category: Baking

Baking · Chocolate · Dairy-free · Do-ahead · Gluten Free

Chocolate olive oil cake

Belinda1 Comment

This cake from Nigella Lawson is absolutely wonderful and gluten free.
It’s very moist, not too sweet and divine simply served with raspberries and creme fraiche.

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Makes: 8-12 slices

⅔ cup regular olive oil (plus more for greasing)
6 tbsp good-quality unsweetened cocoa (sifted)
½ cup boiling water
2 tsp best vanilla extract
1½ cups almond meal or ground almonds
½ tsp baking soda
1 pinch of salt
1 cup superfine (caster) sugar
3 large eggs

Preheat your oven to 170°C/150°C Fan/gas mark 3/325ºF.
Grease a 9inch springform tin with a little oil and line the base with baking parchment.

Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the almond meal with the baking soda and pinch of salt.

Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Baking · Dairy-free · Do-ahead · Gluten Free

5-ingredient flourless orange and almond cake

Belinda2 Comments

This cake is so easy and incredibly tasty and moist, given the whole orange goes into it.Well worth having in your repertoire and delicious served with creme fraiche and dark berries

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2 large oranges
6 large organic eggs
½ lb ground almonds (also called almond flour)
½ lb sugar
1 tsp baking powder

Wash the whole oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Preheat the oven to 400 degrees.
Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

Baking · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Paleo/Whole 30 fudgy three ingredient cookies

Belinda2 Comments

These wonderful 3-ingredient cookies have NO gluten, grains, dairy, eggs, or added sugar!
They come together in a snap and only require a bowl and spoon to make.
From the Food Blog “A Clean Bake”

*I use creamy almond butter as I’m on the Whole 30, but you can use peanut butter if you prefer.

The salt is what pulls the whole cookie together, making the cocoa taste more robust and bringing out the sweetness of the bananas. The salt is actually pretty important, even though it doesn’t technically go in the cookie.

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Servings: 24 cookies

3 ripe bananas about 1 1/2 cups puree, mashed or pureed until smooth
1/2 cup natural unsweetened creamy almond butter(or creamy peanut butter if you prefer)
1/2 cup good quality unsweetened cocoa powder. (I like Scharffen Berger)
handful coarse sea salt for garnish

Preheat the oven to 350F.
In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart.
Sprinkle the tops of the cookies with a pinch of sea salt.
Bake for 8-15 minutes (see note) until cookies lose their sheen.
Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.

NOTES
Store in an airtight container at room temperature for up to 5 days.
Yield: About 2 dozen cookies.
Troubleshooting tips:
If your cookies are too lumpy, try running the dough in the food processor for 30-60 seconds.
The moisture content of the dough may vary (for example if your large banana is bigger than they ones I used). If the batter is too thin and watery, you can try two things: add more cocoa to absorb the moisture, and/or bake for longer.
Make sure you thoroughly stir your almond/peanut butter. If it is too oily (such as from the top of a new jar), that might be another reason why your batter could be too runny.
On the other hand, if your PB is the right consistency, it can be tough to stir into the batter. Try microwaving it for 15-20 seconds until it’s smooth and easier to work with.
Depending on the moisture content of your bananas, your baking time could vary from 8 minutes to 15 minutes.
If your dough is more like a thick batter, just plop the portions of dough on the cookie sheet and they will spread out by themselves. No need to flatten with a fork.
If you don’t want to garnish your cookies with salt, add a pinch to the batter.

Baking · Chocolate · Dessert · Do-ahead

The World’s Best Brownie

Belinda

This recipe from the recipe blog “Stayathomechef” produces a crisp brownie with a fudgey, chewy center and is uber chocolatey.

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1/2 cup + 2 tbsp salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup milk chocolate chips

Preheat the oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
Pour the melted butter into a large mixing bowl. Whisk in the sugar by hand until smooth, 30 seconds.
Add in the eggs and vanilla extract. Whisk 1 minute.
Whisk in the melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
Pour into the prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Baking · Chocolate · Dessert · Do-ahead · Holiday Food

Pumpkin chocolate cheesecake

Belinda

Don’t you just love this combination for the Holidays? A great recipe from the website “Delish”

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Serves 8-10

FOR THE CAKE
3 x 8oz blocks cream cheese, softened
1 15-oz can pumpkin puree
4 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup sour cream
2 tsp pure vanilla extract
2 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp kosher salt

FOR THE OREO CRUST
24 whole Oreos
6 tbsp melted butter

FOR SERVING
1/4 cup chocolate chips, melted
1/4 cup caramel sauce
Whipped topping

Preheat oven to 350º and position an oven rack in the middle of the oven.

Make the cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat the cream cheese until smooth. Add the pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.

Make the crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8″ springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.

Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.

Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

Note : Cheesecakes tend to crack if you don’t use a water bath. If you don’t want to use one, place the springform pan on a baking sheet (this will help catch any butter leaking from the crust since we’re not pre-baking it) and bake until the cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove the pan from oven and run a knife around the inside of the pan to release the cheesecake.
Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

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Appetizer Vegetarian · Appetizers · Baking · Holiday Food · Nuts

Mini cranberry-brie bites

Belinda1 Comment

These are simple and fabulous and the rosemary and chopped pecans really take them up a notch. Another beauty from the website “Delish”

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1 tube crescent dough
Cooking spray, for pan
Flour, for rolling out dough
8 oz. wheel Brie
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
6 sprigs of rosemary, cut into 1″ pieces.

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch the seams together. Cut into 24 squares.
Place the squares into muffin tin slots.
Cut the brie into small pieces and place inside the crescent dough.
Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent is golden, about 15 minutes.
Serve warm.

Baking · Do-ahead · Holiday Food

Pumpkin Cornbread

Belinda

I am already fantasizing about my favorite season, Fall. This recipe is from “Spoonforkbacon” and is wonderful for something a little different for the Thanksgiving table.

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1 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1 tbsp pure cane sugar
2 teaspoons baking powder
1/4 tsp salt
1 egg
1/2 cup (1 stick) unsalted butter, melted and divided
1 cup buttermilk
2 tbsp honey, warmed (plus extra for drizzling)
salt and pepper to taste

Preheat the oven to 400°F.
Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
Place the first 6 ingredients into a small mixing bowl and whisk together. Set aside.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl whisk together the eggs, 1/4 cup butter, buttermilk, and honey
Pour the wet mixture into the dry mixture and stir until well mixed.
Fold in the pumpkin mixture.
Pour the remaining butter into the heated skillets and carefully swirl to cover all sides.
Pour the batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
Remove from the oven and drizzle with a small amount of honey.
Cool for 10 to 15 minutes.

Baking · Dessert

Warm sticky toffee pudding

Belinda

The beauty of this pudding/cake is that the main flavor and sweetness comes from Medjool dates. This is a fabulous dessert and I swear there will be no leftovers.

 

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Serves 8 (if you’re lucky)

For the toffee sauce
2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar, or another dark brown sugar
2 1/2 tbsp golden syrup or molasses
pinch of salt

For the pudding
6 oz (180g) pitted Medjool dates, snipped or chopped
1 cup (250ml) water
1 tsp baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 tsp baking powder
1/2 tsp fine sea salt
4 tbsp (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp good quality vanilla extract

Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

In a small bowl, sift together the flour, baking powder, and salt.

In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t over-beat the batter.

Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments.

Baking · Dairy-free · Dessert · Do-ahead · Gluten Free

Paleo Lemon Bars

Belinda

Everyone wants a gluten-free, sugar-free, healthy dessert bar and this one promises all and more. Recipe c/o George Bryant of “Civilized caveman cooking”

Yields 12 bars

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Topping
6 whole eggs
1/2 cup raw organic honey
1/2 cup coconut oil
1 cup lemon juice (8 lemons)
unsweetened shredded coconut

Crust
1 cup of raw almonds
1 cup of raw macadamia nuts
1/4 cup raw organic honey
1/2 cup of melted coconut oil
2 eggs

Topping
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust
Preheat your oven to 400 F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
Enjoy!

Accompaniments · Baking · Breakfast · Do-ahead

Joanna Gaine’s buttermilk biscuits

Belinda

We are “Fixer Upper” fanatics in this household, so when Joanna Gaines mentioned her buttermilk biscuit recipe, I had to share it. They look so good!

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Makes 12 biscuits.

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 1/2 cup buttermilk
Milk for brushing (optional)

Preheat oven to 450 degrees. In a large bowl, combine the first five ingredients. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until mixture is moistened.

Turn the dough out onto a lightly floured surface. Knead the dough by folding and gently pressing it just until dough holds together. Place on a parchment lined baking sheet.
Pat the dough into a 3/4 inch thick rectangle. Cut into 12 squares or rectangles with a knife or pizza cutter.

If desired, brush with milk. Bake 10 to 14 minutes or until golden. Serve warm.