Category Archives: Baked Goods

Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on September 4, 2013 | Leave a comment

If you’re looking for another cake to make for the holidays this one can work out perfectly for you. It is not so much a holiday cake but would be perfect for the Jewish New Year with the applesauce and raisins it fits in just perfectly. So if you’re still looking for something to make for Rosh Hashana or even for Break Fast next week here you go. Bundt Cakes almost never fail and always please. Enjoy and again Happy New Year from my kitchen to yours.

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I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it. She made this cake for everyone on New Years, and I have been wanting to try it ever since.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it. Our kids are on their way out to Colorado so I woke up early, had all the ingredients ready, and had someone…

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Don’t Let the Apples Go Bad Cake

Posted on September 1, 2013 | Leave a comment

Here is a perfect apple cake for the holidays and for any time. I originally baked it just because it looked so delicious and I had a bunch of apples about to go bad. Then I realized how perfect it would be for Rosh Hashana. I highly recommend trying this one and it’s really not too difficult at all. No electric mixer, no butter just a tube pan! Enjoy!

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Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I  feel guilty that they’re just sitting there and going to go bad.  I saw this recipe on Smitten Kitchen and decided since we were leaving for Colorado and I was not ditching perfectly good apples, I would make it and freeze it for when we come back.  (The cake would freeze well…the apples, not so much.) You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–dont’ let them go bad. No butter in this recipe, lots of sugar though.  My house smelled divine.

I also love this recipe for the Jewish Holidays which are just around the corner…..just saying. I’m not ready to start posting for the Holidays yet but this makes a lovely dessert.

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Sweet Like Honey Cake for the Jewish New Year

Posted on August 31, 2013 | Leave a comment

photo (2)photo (3)CookingwithCandi.comI really can’t believe that it’s just going to be Labor Day and we have to say good-bye to summer and hello to Rosh Hashana! Super early this year. I am adding a few additions to my usual menu and I will list my usual recipes so that if you’d like you can look them up on my site. Here is one of the new recipes for a sweet Honey Cake containing no honey!  This cake can be made ahead of time and frozen. This recipe is  for 2 loaves, so if you only want to make 1 just divide in half. I figure I’m making it , why not make 2 and have the second one on hand. This is also a vegan cake. Honey Cake is a traditional cake served on the Jewish New Year.

I just finished baking this sweet like honey cake and I got one regular sized loaf and 1 mini loaf so I don’t think this will yield 2 full size loaves unless you only fill loaf pan 1/2 way.

*original recipe from Epicurious

Ingredients: 2 loaves

2 1/2 cups whole wheat pastry or spelt flour

1 tablespoon baking powder

2 teaspoons baking soda

1 tablespoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves or allspice

1 cup pure maple syrup or dark agave nectar, or 1/2 maple  and 1/2 dark agave

1 cup applesauce

1/2 cup safflower oil

2 teaspoons vanilla extract

1/2 cup dark or golden raisins

1/4 cup sliced almonds

Directions:

preheat the oven to 325 degrees. Prep 2 loaf pans by greasing or spraying the pans, if you’d like you can line the bottoms with parchment paper. I find spraying the pans is sufficient. You can also lightly oil the sides of pans if not using spray.

Combine the first 6 dry ingredients in a mixing bowl, flour, baking powder, baking soda, cinnamon, ginger and cloves or allspice.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then add in the raisins.

Divide the batter between the two prepared loaf pans. Sprinkle the almonds over the tops of the loaves.

Bake for 40-50 minutes, or until a knife or cake tester inserted into the center of a loaf comes out clean. Don’t over bake. I baked for about 42 minutes, it was finished at that point. So be sure to check on it after 40 minutes.

Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if necessary and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter.

Cut into slices and serve.

Happy New Year!

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Posted in Baked Goods, dessert, Holiday, Holiday Recipes, vegan, vegetarian

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Palisades Peach Muffins

Posted on August 17, 2013 | 3 comments

All these amazing fresh peaches from Palisades, Colorado and I am going to use them in something yummy , comforting and delicious. Part of life out here in Colorado is all the time outdoors with lots of biking and hiking. I don’t worry so much about all the calories and I have to say  with all the exercise I do out here I do indulge a wee bit more than I normally would. These muffins aren’t cloyingly sweet although I did sprinkle some turbinado sugar on top, which do add a bit of sweetness but not too much. The muffins themselves are really moist due to the buttermilk, and by all means you can use regular milk. I had low-fat buttermilk in the house and wanted to use it. These muffins would also be just delicious with blackberries, raspberries or blueberries. Who could resist these peaches though . It’s peach time for sure.

This recipe as is made 16 rather large muffins and all you need is a large bowl and a muffin tin. I didn’t use my electric mixer , this one you can do by hand.

Ingredients:

4 1/2 cups all-purpose flour , I like King Arthur unbleached .  I love their products.

1 teaspoon salt (regular table salt)

4 1/2 teaspoons baking powder

2 cups dark brown sugar packed lightly

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs ( room temperature please)

3/4 cup vegetable oil

1 1/4 cups buttermilk,  I used low-fat buttermilk but feel free to use regular milk

4 nice size peaches ( use organic because we are keeping the skin on) if you’re using berries you will need about 3 cups. Dice the peaches into small pieces but not too too small.

Granulated sugar for sprinkling on top, I used raw turbinado sugar . You can use either.photo (2) photo (3) photo (4) photo (5) photo (6)

Directions:

Preheat oven to 400 degrees.

Combine flour, salt, baking powder, brown sugar , allspice, nutmeg and cinnamon in a large bowl. Then fold in the wet ingredients and mix with a spoon gently. I use muffin cups and spray the whole muffin tin with cups. I really heaped the batter into the cups, they were very full. Sprinkle with turbinado sugar or just regular granulated sugar.

Bake at 400 degrees for about 30 minutes, I would check on them after 25 minutes. I cooked for a full 1/2 hour.

Enjoy!

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Posted in Baked Goods, breakfast, Breakfast Food, dessert, fruit, muffins

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Blueberry Banana Loaf Bread

Posted on July 24, 2013 | 2 comments

photo (3)photo (4)photo (2)photoI have the rotten bananas and this time of year I always have lots and lots of blueberries in the house. I was in the mood for a Bluebery Banana Bread cooked in a loaf pan that would be awesome for breakfast and late afternoon with an ice coffee. This came out looking a little brown and I was worried but once I cut into it, it was moist and sweet but not too sweet, really just the perfect combo of fruits. I used a whole pint of blueberries, and 2 mashed bananas. I actually had the bananas in the freezer , I had frozen them after they went bad last time. I removed bananas from freezer and they were very liquidy so I let them sit in the colander for a bit while I prepped the rest of the cake. They were perfectly fine though, and I highly recommend freezing bananas that have gone bad and you aren’t quite ready to bake with them yet. They’ll stay a while in freezer. I try to put 2 bananas in each baggie so I know how many are in there when I do go to bake.
In any event this bread came out great. I ate it for breakfast 3 days running. Did I add how really easy this was?

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup sugar

1/2 cup vegetable oil

2 large eggs, beaten

2 teaspoons vanilla extract

2 ripe bananas, peeled and mashed to yield about 3/4 cup of mashed banana

1 pint blueberries ( rinsed and dried)

*chopped walnuts, pecans etc. – I added pecan pieces to the batter for crunch

Directions:

you’ll need a loaf pan 9x5x3 . I spray with baking spray and set aside. Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In another bowl beat the sugar, oil , eggs and vanilla until blended. Stir in the bananas and then fold in the blueberries and nuts if you’re adding them.  Add the dry ingredients and just stir until blended. Try not to crush the blueberries and don’t over mix, just till blended is good.

Pour the batter into the prepped loaf pan. Bake until a cake tester comes out clean from center of the loaf. I baked for an hour. Cool for a while then remove the loaf from the pan and cool completely .

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Cake

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Buttermilk Bundt Cake with Fresh Cherries and Lime Glaze

Posted on July 7, 2013 | 1 comment

Happy Fourth of July! Woke up this morning and wanted to bake something new to bring to our friend’s house this evening. Fresh cherries and a new cherry pitter so let’s bake a cake that we can incorporate these beautiful fresh cherries into. I also added buttermilk but you can use regular milk, I had the buttermilk in the house and I just thought it would be perfectly fine to use in this recipe and it was. I found this recipe awhile back and have made some changes to the original. This is cherry season and they are just amazing but if you can’t find fresh cherries you can always use frozen and they’re already pitted as an extra added bonus. DSCN0318DSCN0326DSCN0321photoWhat I actually did to make the pitting easier was to freeze the fresh cherries for a few hours, usually they will work well right out of fridge but it was even easier to pit them while they were a little bit frozen. It’s always a little scary when you offer to bake something for someone and it’s the first time you’ve actually baked it yourself. This was delicious. Pretty light and very tasty, and a beautiful presentation . We had a wonderful night with our friends and a very Happy Fourth of July.

Ingredients:

1/4 cup lime juice

3/4 cup buttermilk or regular milk ( I actually take milk out of fridge so it’s not very cold )

1/2 cup vegetable oil

4 eggs ( room temperature please)

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

2 cups all-purpose flour

1 cup cherries , pitted and cut into quarters ( fresh or frozen) I sprinkle a little flour over the cherries. (app. 1/2 a tablespoon of flour)

Glaze:

2 cups confectioner’s sugar

Zest of one lime

3 Tablespoons fresh lime juice

*if glaze is too thick add a little water, up to 1 tablespoon will probably do the trick, glaze did get a little thick so I did add tablespoon of water to thin out, use a whisk or a fork to get it going. You need to be able to spoon over cake so not too thick.

Directions:

Preheat oven to 350 degrees. Grease and flour a standard bundt pan or just spray with Pam Baking Spray.

Combine lime juice and buttermilk in a small bowl and set aside.

In the bowl of an electric mixer, beat together the oil, eggs and sugar until smooth and creamy. Add the vanilla extract, the baking soda and the baking powder. Beat well to combine. Turn the mixer to low and add half the flour , then add the juice and milk , then the remaining flour, beat until just combined.

Pour about 3/4 of the batter into the prepared bundt pan. Sprinkle the chopped cherries over the batter. Pour the remaining batter over the cherries, covering them completely.

Place the cake in the preheated oven on center rack and bake at 350 degrees for 40 – 45 minutes. I actually cooked for 43 minutes, using a cake tester that came out clean.

Remove cake from oven and allow to completely cool before glazing.

Combine all glaze ingredients until smooth. Drizzle the glaze over the cooled cake.

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Lemon Poppy Poundcake

Posted on June 23, 2013 | Leave a comment
Lemon poppy seed loaf and Valentines Day brownies in July

Lemon poppy seed loaf and Valentines Day brownies in July

DSCN0216DSCN0227DSCN0228DSCN0230DSCN0232Back to baking again and anything containing lemons has me interested. This pound cake contains olive oil and buttermilk and lemons and poppy seeds. Nothing and I mean nothing is as easy to bake as a loaf style cake. I am thinking that this would make a good bundt cake as well. Baking at altitude is always a challenge for me because I hate to change quantities of liquids etc.  I just keep recipe as is and pray for the best, it usually works out just fine. You gotta love a cake recipe that doesn’t require anything but a bowl and a whisk, no electronics on this one!

This time I baked my cake, and when it was completely cooled down I wrapped it and froze it . When I will want to use it I will defrost , bring to room temperature and then do the glaze. It’s great when I know I need a dessert and it’s already baked and in the freezer ready to go. I would serve this pound cake with some beautiful berries alongside.

I got this recipe from the NY Times food section , I love the Wednesday Dining Section I try and never miss it.

Ingredients:

1 3/4 cups all-purpose flour

zest of 2 lemons ( I prefer large lemons)

1 cup sugar

1/2 cup buttermilk

3 tablespoons plus 4 teaspoons lemon juice ( the 2 lemons you zested should do it) you may need an extra lemon for extra 4 teaspoons of lemon juice for glaze.

3 large eggs ( room temperature for baking is best )

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2/3 cup extra-virgin olive oil

1 tablespoon poppy seeds

1/2 cup confectioner’s sugar (for glaze)

Directions:

Preheat oven to 350 degrees. Butter and flour an 8 ” loaf pan. Or you can spray with Pam ( for baking I use Pam Baking Spray)

In a bowl, combine lemon zest and sugar and rub with your fingers until it resembles wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and the eggs.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk dry ingredients into the batter, then whisk in the oil and poppy seeds.

Pour batter into prepared loaf pan. Bake until a cake tester emerges clean, app. 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

Glaze:

Whisk together remaining 4 teaspoons lemon juice and the confectioner’s sugar. Use a pastry brush to spread glaze evenly over the top and sides of cake. Cool completely before slicing.

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Lemon Blueberry Loaf Cake

Posted on June 7, 2013 | 4 comments

photophotoDSCN0186I am clearly obsessed with everything blueberry and everything lemon. So a loaf cake with both was most definitely in order.  It doesn’t get much better, yum! I had a lot of lemons in the house and this took 3 large lemons to get the right amount of zest. I ended up with 2 lemons that look naked without their peel, but I am certain I will find some use for them. This really is a delightful combo and how perfect for a quick loaf cake. I will probably freeze this cake for a later use. You can even cut in half and eat part of it now and freeze the rest. I am a big fan of freezing baked goods, as long as you wrap them well and don’t keep frozen more than 3 months. If you’re in the market for another new recipe for blueberries, here you go. Happy Cooking.

INGREDIENTS:

1/3 cup softened butter

1 cup white sugar

3 large lemons (You’ll need the zest of 3, juice of 1 whole lemon for cake and 2 tablespoons of juice for the glaze)

2 eggs (room temp. is always perfect)

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (I used Skim Plus)

1 cup fresh blueberries, washed and dried and sprinkled with a little flour so they won’t sink to the bottom of the cake

1/4 cup sugar

*you’ll need an 8 x 4 loaf pan

DIRECTIONS:

Preheat oven to 350 degrees.

Grease and flour an 8 x 4 loaf pan.

In a medium bowl, cream the butter and 1 cup sugar until light and fluffy. ( I used my Kitchen-Aid Mixer) Add eggs, and beat well. Mix in the juice of 1 lemon. Add the dry flour mixture, alternating with the milk. Fold in the lemon zest and the blueberries. Pour into prepared 8×4 loaf pan.

Bake for 60 to 70 minutes, or until a cake tester ( toothpick) inserted into the cake comes out clean.

For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm not hot.

I let completely cool and then I froze it for when I would want to serve it.

It was super moist and delicious.

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Happy Memorial Day Blackberry Cobbler

Posted on May 27, 2013 | 1 comment
before cobbler gets baked , with biscuit topping

before cobbler gets baked , with biscuit topping

finished product - Yum

finished product – Yum

photo (3)

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and an opportunity to write up another recipe and wish everyone a wonderful Memorial Day weekend. Whatever you have going on  stop and think about all the very brave men and women who have served our wonderful country and continue to serve and protect every single day.

Enjoy the unofficial start of the summer season! We finally made it.

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

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 moundful 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)

Happy Cooking and Happy Memorial Day from my kitchen to yours.

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Strawberry Rhubarb Muffins- Rhubarb my new favorite food

Posted on May 8, 2013 | 7 comments

photophoto (8)photo (3)photo (2)I have never cooked with rhubarb before and every spring when I see those beautiful red stalks in the produce dept. I want to grab them up and do something with them. Well this time I was in Whole Foods grabbed a few stalks and made it my business to use it especially since they are only in season for such a short time.  I had a recipe for strawberry muffins so I added in some rhubarb. Yum! Really yum. I even tasted rhubarb raw which was super super tart tasting which is why I sprinkled sugar on the rhubarb and berries before I put in the batter. I am now going to make a rhubarb crisp and an upside down rhubarb cake that I have wanted to try. I think these may be on my table for Mother’s Day Brunch because they are delish and so darn pretty to look at. Of course I tasted one as soon as it cooled off enough to taste, and am in love with them. My new favorite food!

Made exactly 1 dozen muffins. Freeze up perfectly, just put in a Ziploc bag and take them out as you want them.

Ingredients:

1  3/4 cup flour

2 1/2 teaspoons baking powder

1/2 cup sugar plus a sprinkling for strawberries and rhubarb

3/4 teaspoon salt

1 egg, lightly beaten

3/4 cup milk, I used skim plus actually and it was perfectly fine . If I had planned a little better I would have bought whole milk or even buttermilk would be awesome.

1/3 cup vegetable oil

3/4 cup diced rhubarb , I know they have a frozen one but I used the fresh version because it is only in season for such a short while. Easy to dice, its like a rib of celery just cut down the middle and again, and dice up.

1/2 cup sliced strawberries

6 smallish strawberries, cut in half , for the topping

turbinado sugar for sprinkling on top, if you don’t have use regular old white sugar

Directions:

Preheat oven to 400 degrees. Sift flour, baking powder, sugar and salt together in a large bowl.

Combine egg, milk, and oil in a small bowl; stir into the flour mixture using a fork, and just until moistened. Do not overmix.

Slice strawberries and dice up rhubarb into smallish pieces. Take some sugar and just sprinkle over berries and rhubarb. I found rhubarb so tart it needed some extra sugar on it. Fold into batter .

Fill paper lined muffin tins 2/3 full with batter.

Sprinkle with turbinado sugar, and then gently press strawberry half on top of each muffin.

Bake until golden brown, about 20 – 25 minutes. Test with a cake tester or toothpick. When tester comes out clean they are ready.

Cool before serving.

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