Category Archives: Baked Goods

Passover Popovers

Posted on April 5, 2023 | Leave a comment

Super easy , super light and delicious. Give this one a try. These are delicious during Passover with some preserves for Breakfast as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers.

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

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Posted in Baked Goods, bread, Holiday, Holiday Recipes, muffins, Passover Recipes

Tagged Passover, Passover Popovers, Popovers, Popovers for Passover

Pumpkin Cupcakes with Cream Cheese Frosting–Fall Treats

Posted on October 31, 2022 | 1 comment

There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have an incredible sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy, I still love junk candy as much as I did when I was 6. However my taste in cake has definitely improved with age. I don’t think I would have enjoyed pumpkin cake as a kid but I really love it now. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts. It’s just the right amount of sugar and spice! A most perfect Fall Cake or cupcake. It really is a very easy recipe to follow , I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins! Nice little treat for those little trick or treaters in your house.

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese which wouldn’t be too bad either.

Happy Halloween Everyone!!!

follow me @cookingwithcandi on Instagram

Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4 oz. softened cream cheese ( soften in microwave) not melted just softened or you can leave it out for a bit and it will soften up. I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greased muffin pan about 3/4 full. I always use little paper liners and bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist. I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

Frost Cupcakes / Cake and if you’d like decorate with some of those little Halloween Candies like candy corn or those little pumpkin shaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.

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Posted in Baked Goods, Cake, Holiday, Holiday Recipes

Tagged Cake with Pumpkin and Cream Cheese, Cream Cheese Frosting, Fall Treats, halloween, Pumpkin Cake, Pumpkin Cake with Cream Cheese Frosting

Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 30, 2022 | Leave a comment

DSCN4294 I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made. I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on October 4th and ends the following evening on October 5th

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

Follow me on Instagram @cookingwithcandi

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

Tagged Baked French toast, Best Baked French Toast, Best French Toast ever, Break Fast Food, Yom Kippur Breakfast Recipe, Yom Kippur Food

Grandma Sally’s Mandel Bread

Posted on September 22, 2022 | 2 comments

Grandma Sally was not my Grandma but she was my friend Joy’s Grandma. Joy is a friend of mine and has been such a great supporter of Cooking with Candi. I know what a good cook she is and she sent me this recipe and was kind enough to share her family’s secret to an awesome mandel bread. She sent it to me a while back and I haven’t been able to test it out until now. I highly recommend this delicious treat for anytime but why not for the New Year? Thanks again Joy for all your support, it is so appreciated and of course to Grandma Sally for this delicious recipe. Perfect for Break Fast during Yom Kippur or a perfectly crunchy dessert for Rosh Hashana or really anytime.

You can make 2 different mandel breads, one with nuts and one with chocolate or just mix them together . If you use them together use a little less nuts and a little less chocolate. If you like you can add the raisins as well . Use whatever you prefer. I used both chocolate and nuts.

If you love biscotti this is almost identical. There are so very many ways to make Mandel Bread but this one was really worth the effort. Give it a try and let me know what you think. I think Joy gave me this recipe last year and I promised myself I would make it for this Rosh Hashana . I did make a few tweeks to the actual baking but the ingredients and most of the recipe stayed the same as Grandma Sally’s . I love to dunk these crunchy cookies in tea or coffee. Yum!

P.S. woke up to these sitting in my kitchen and did a little dunking during breakfast with my morning coffee! They are hard to resist.

Ingredients:

2 heaping tablespoons of Crisco vegetable shortening

3/4 cup of sugar

3 eggs–always room temperature for baking unless otherwise stated

1 tsp. vanilla

2 1/2 cups of all-purpose flour

1 tsp. baking powder

2/3 cup of chopped walnuts* optional

2/3 cup of chocolate bits , chocolate chips are fine here , if using alone without nuts you may want a little more . You can always use raisins as well. Whatever you like will work. Raisins and Nuts are great.

For topping:

2 tablespoons granulated sugar and 3/4 teaspoon cinnamon, mix together for a cinnamon/sugar mixture. Set aside.

Directions:

Cream together the shortening and sugar to mix well and add 3 eggs one at a time and continue beating in electric mixer, add in the vanilla on low speed until creamy. Then add in the dry ingredients, the flour and the baking powder and mix on low speed until just incorporated. ( don’t overmix) Then stir in chocolate, nuts, and or raisins to the mixture. I took out dough and refrigerated it over night, you don’t have to but I recommend refrigerating dough for at least 1-2 hours. ( I find dough is easier to handle and holds together better) I had a time constraint and that’s why I did overnight, but just do till it gets cold at least.)

To bake cookies:

Preheat the oven to 350 degrees. Line baking sheet with parchment paper or Silpat liners which I swear by ( awesome). Shape the dough into 2 or 3 logs about 2 inches wide ( see photos) making sure logs aren’t too close together because they will spread. So 2″ from edges from each other and 2″ from the edges. I used 2 baking sheets for 3 logs, you can just use 1 for 2 longer ones. If dough is super sticky , dust your hands with a little flour.

Bake for 25-30 minutes at 350 degrees. Now lower the oven to 250 degrees. Let the baked logs cool down for about 15 minutes, then slice them diagonally about every 3/4 inch ( see picture) Flip the cookies on their sides back on baking sheet. Sprinkle 1/2 of the cinnamon-sugar mixture over top of cookies with a spoon. Flip the cookies over and repeat with the remaining cinnamon-sugar mixture. Place the cookies back in the oven ( be certain you turned temp. down to 250 degrees) I cooked for about 45 minutes ,you can cook anywhere from 45 minutes to an hour till they were golden and crisp. Let the cookies cool down, then store in an airtight container.

*cookies will get crunchier as they cool

2 Comments

Posted in Baked Goods, cookies

Tagged Biscotti like cookies, Grandma Sally's Mandel Bread, Mandel Bread

S’Mores Baked in the Oven

Posted on September 3, 2022 | 1 comment

Oh Wow!!! what could be better??? truly easy and very little fuss perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert.

For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!

*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows will do the trick.

Ingredients:

Crust:

18 graham crackers

1/4 cup granulated sugar

pinch of salt

8 Tablespoons unsalted butter-melted

*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.

Topping:

3 extra-large Hershey Bars (or 7 regular-size ones)

24 jumbo marshmallows–look for the large square ones

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.

In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.

Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.

Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.

Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.

I couldn’t wait to eat them but I would suggest letting them cool off for a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.

You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.

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Posted in Baked Goods, dessert

Tagged chocolate and marshmallows, s'mores, s'mores in the oven

Summer Crumble — Peach and Blueberries

Posted on August 6, 2022 | Leave a comment

A crumble or a crisp whatever you call it there is no reason not to make this simple delicious dessert. In the summer you have so very many seasonal fruits to choose from and all sorts of delicious combinations. I used peaches and blueberries today because the peaches are amazingly beautiful and I had an abundance of blueberries. Any stone fruit, berries, or pitted cherries will work. In the Fall I make this with apples and pears which is Joel’s favorite of all time. The fruit comes out soft and tender and the crumbly crunchy cap is ever so crisp. Delicious served warm with a scoop of vanilla ice cream. I had a lot of blueberries in the house but the blueberries do take over so all peach would be equally delicious as well .

I used an 8×11 pyrex but any baking dish around that size will work out just fine.

You’ll need a food processor to do the crisp topping this way. You must use cold butter straight out of fridge. I also added a little bit of chopped nuts but this is totally optional.

Plums and Nectarines work just as well. I also sprinkled a dash of cinnamon on the top (just a touch) right before baking , this is also totally optional.

Ingredients:

Fruit Mixture:

app. 8 cups sliced stone fruit, berries or pitted cherries I used peaches which I pitted, peeled and sliced and 1 container of blueberries (6 oz.) Use any combo you like.

1 cup sugar

2 Tbsp. Corn Starch

1 tsp. finely grated orange zest ( almost a whole orange)

2 Tbsp. of freshly squeezed orange juice from zested orange

pinch of kosher salt

In a large bowl toss fruit, sugar, cornstarch, salt, zest and juice together with a spoon. Set aside. I also sprayed baking dish with Bakers Aid cooking spray which is great stuff.

Preheat oven to 375 degrees.

Crumble Topping:

Ingredients:

3/4 + 1/4 cup of old-fashioned oats separated. 3/4 cup will be used at beginning and 1/4 cup at end.

1/3 cup all-purpose flour

1/4 cup light brown sugar ( firmly packed)

1/2 teaspoon kosher salt

1 stick chilled unsalted butter , straight out of fridge and this is important here. Butter should be diced into small pieces. Cut stick in half then cut into small uniform pieces.

Directions for crumble topping:

In the bowl of food processor with blade , pulse oats, flour, light brown sugar, salt together. Then through the top tube drop in diced cold butter and pulse until no dry spots remain, it takes a few minutes. Transfer to a bowl and add in 1/4 cup old-fashioned oats with your fingers.

Transfer fruit mixture to prepared baking dish, scatter crumble topping over the mixture. I added some chopped nuts and a little cinnamon at this point. Place baking dish on a baking sheet ( sprayed with cooking spray as well) and bake at 375 degrees for at least 50 minutes, check on it. You don’t want to pull it out too soon because you want the crumble to brown perfectly and the fruit will not thicken. You’ll know it’s ready by the color of the crumble topping.

Allow to cool for an hour.

last night I put together whole recipe and left in the fridge overnight. Next day a few hours before dinner I removed from fridge and baked it to have as dessert . Served in bowls with ice cream while it was still warm.

You can heat up before eating at 250 degrees covered for about a 1/2 hour should be enough.

You can freeze this as well. Take out the night before you’ll want it and let it defrost in the refrigerator, the next day take it out and let it come to room temperature before re-heating. I freeze it often and it works out quite well.

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Posted in Baked Goods, dessert, fruit, fruit cobblers

Tagged Peach and Blueberry Crumble., Summer Crumble, Summer Fruit Crisp

Blueberry Crumb Bars

Posted on June 30, 2022 | 1 comment

It’s summertime and blueberries are abundant and deliciously sweet. These blueberry bars are great to make and keep in freezer till you need them. I combined a few recipes that I had and kept my fingers crossed and made a mess in the kitchen and used too much butter and here it goes. Sometimes I just don’t feel like using electric mixer even though I seemed to use a lot of different mixing bowls for this one. I had seen another recipe for a blueberry crumble but it called for shortening, so I substituted butter. It’s a lot of butter I know, but how much can be in one piece? My plan is to eat a little of this and freeze the rest for when my family comes out next month. As I was cutting it up to freeze I managed to eat way more than I should have and they were really beautiful and delicious. Just the right amount of sweet. I let them sit in fridge overnight, and they were way easier to cut into right out of the fridge. They are now nestled in the freezer except for the few pieces I left out to eat. I would keep unused and unfrozen pieces in the fridge and take out and bring to room temp. when you’re ready to eat them. You can also heat up in microwave if you prefer them warm. Either way, once you taste this buttery fruity combo you’ll be hooked.

Enjoy! and Happy Fourth of July.

Ingredients:

1 cup sugar plus 1/2 cup sugar

1 teaspoon baking powder

2 sticks cold unsalted butter I cut it up into small diced pieces. I sliced stick in half, and then cut up into smaller pieces which would be easier to blend in.

1 egg

3 cups all-purpose flour

1/4 teaspoon salt

4 teaspoons cornstarch

1/4 cup of lemon juice and zest of one whole lemon ( I did use a large lemon)

4 cups fresh blueberries

9 x 13 inch pan , I used a glass Pyrex and it was perfect

Directions:

Preheat the oven to 375 degrees and Spray 9 x 13 pan. I used Bakers Aid Baking Spray because there is enough butter in this already.

In a medium size bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Using a fork or pastry cutter blend in the cold butter pieces and egg. Then with clean hands I played with the dough a bit and got a crumbly texture going. I took half the dough and patted it down gently into pan with my hands. I made as clean an edge as I could, but I wouldn’t worry too much about that.

In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix into the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble with your clean hands the remaining dough over the berry layer.

Bake in preheated oven for about 45 minutes or until top is slightly browned. I baked for 50 minutes , then checked on them. I baked for another 5 minutes. Cool completely before cutting into squares. I actually cooled in refrigerator over night, and cut up the next day.

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Posted in Baked Goods, dessert

Tagged blueberry crumb bars

Blackberry Cobbler

Posted on May 25, 2022 | Leave a comment

before cobbler gets baked , with biscuit topping

finished product – Yum

It’s almost Memorial Day Weekend again and it brings me to this delicious dessert filled with the most delicious in season blackberries. I have posted numerous blueberry cobblers but this one has to be my personal favorite made with Blackberries. It’s a real deal Old Fashioned Cobbler. You can really make this with any fruit but I love Blackberries while they’re sweet, plump and delicious! Blueberries and Red Raspberries will also work well. Or you can mix up the fruits! I just love blackberries when they’re in season and can’t get enough of them so this time of year I go with just blackberries.

Enjoy and have a safe weekend and here’s to a much better summer than the last one.

Ingredients:

1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried

1 tablespoon arrowroot or cornstarch

2 tablespoons fresh lemon juice

1 cup all-purpose flour

3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado sugar for topping

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup whole milk or you can use low-fat buttermilk

3 tablespoons unsalted butter, melted

3/4 cup boiling water

Directions:

Preheat the oven to 350 degrees.

In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently Set aside.

In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the mound-ful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.

Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.

*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)

Remove from oven and let sit but serve while it’s still warm with ice-cream for extra added deliciousness!

Happy Summer from my kitchen to yours.

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Posted in Baked Goods, dessert, fruit, fruit cobblers

Tagged Blackberry Cobbler, Cobbler not Crisp

Pure Wow Dump Cake aka Chocolate Bundt Cake

Posted on December 24, 2021 | 1 comment

pre glaze

Heavier Type Glaze–same glaze just waited till cake was completely cooled down for a few hours. Yum!

post glaze but most of the glaze will disappear into the cake unless you make a heavier frosting type glaze.

If you’re looking for a last minute easy delicious cake for the holidays this could be the one. I love a great bundt cake and I love that they are now calling Bundt Cakes Dump Cakes. You really just throw it all together and bake it! It’s so easy anyone can do it and look good doing so. I got this particular Dump Cake from a blog I love to follow–Pure Wow so that’s why the name pure wow dump cake. Originally posted a few years back and am re-posting for those of you who haven’t seen it. I made a change in that I added my vanilla glaze because I love a good chocolate cake infused with a glaze. It’s not really a frosting and it sinks into the cake which just gives it a little more “pure wow ” factor. I included recipe for my Vanilla Glaze.

Just go out and buy a really good Bundt Pan, it’s a worthwhile investment. You’ll also need a cooling rack while you’re at it.

Happy Holidays from my kitchen to yours.

http://www.purewow.com

Ingredients:

2 cups sugar

3/4 cup brewed coffee

2 ounces unsweetened chocolate

1/4 cup cocoa powder

1 stick unsalted butter

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup buttermilk ( I do buy low-fat buttermilk, if you can find it)

2 eggs — room temperature for baking always (unless otherwise specified)

1 1/2 teaspoons pure vanilla extract

Vanilla Glaze Ingredients:this is totally optional

2/3 cup of confectioners sugar

4 teaspoons whole milk ( and maybe a touch more)

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.

Grease a Bundt Pan with non-stick spray ( I love Baker’s Joy)

In a medium size heat safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. You can heat in the microwave or on the stove top over a pot of simmering water ( about 5 minutes) that’s what I do. I mix occasionally until the butter and the chocolate are fully melted and the sugar dissolves.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine. I let the chocolate mixture cool just a touch first.

Now add the buttermilk, eggs and vanilla and mix with a spoon until the batter is smooth and fully combined.

Pour the mixture into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, 40- 50 minutes. I let the cake sit for at least 15 minutes and while it’s still warm I inverted it onto a cooling rack ( which is essential to baking , so if you don’t own one get one)

I let the cake cool completely before glazing it. The glaze will melt right into the cake. This cake was super light and super moist. I served with strawberries and it would be awesome with some home-made whipped cream.

1 Comment

Posted in Baked Goods, Cake

Tagged Chocolate Bundt Cake, chocolate cake for beginners, pure wow bundt cake, pure wow dump cake

Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 11, 2021 | 1 comment

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins in the evening of Wednesday, September 15 at Sundown and ends in the evening of Thursday, September 16th

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

Directions:

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

Follow me on Instagram @cookingwithcandi

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

Tagged Baked French toast, Best Baked French Toast, Best French Toast ever, Break Fast Food, Yom Kippur Breakfast Recipe, Yom Kippur Food

Category Archives: Baked Goods

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