4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
completed in 25-30 mins
Delicious strong coffee flavour !
creamy soft texture all around
Three major steps: dip, arrange, cream
Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top
After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!
25 mins Freezer
5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
1/2 cup granulated sugar
1 -2 cups expresso or strong brewed coffee
~30 lady fingers (enough to cover pan of choice for two layers)
1/4 cup cocoa powder
Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.
Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.
Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!
Let the dish firm up in the freezer for 25 mins and enjoy!
Subtle cinnamon, nutmeg, and optional raisins flavours
Makes 12 medium rolls
Quick recipe only 1 hour rest/rise time
The Method: A Quick Guide
The Dough: Firstly, in one large bowl the yeast and warm milk are combined and set to rest for 5 mins until frothy (pictured below) then the butter, flour, salt and baking powder get added to form a dough.
The Knead: With dough now made, it just needs to be kneaded for 8-9 mins wth the addition of flour as needed until an elastic like dough forms where your hands print bounces back (pictured).
The Rest: placed back in the bowl the dough now rests for 1 hour. Then it gets rolled out in-to 12 roughly equal balls.
The Cross: The flour cross is made then put in a piping bag and piped onto each bun only after a gentle egg wash has been brushed on.
Bake and Enjoy! baked for ~20 mins and topped with butter, these buns are warm and delicious!
1 hour + 5 mins
Yields:12 medium buns
Hot Cross Buns
¾ cup warm milk (whole or 2 %)
3 tablespoons butter *melted*
¼ cup white sugar
1/4 teaspoon salt
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (optional)
¾ cup raisins (optional)
The Cross piping
2 tablespoons water
½ cup confectioners’ sugar
¼ teaspoon vanilla extract
2 teaspoons milk
Firstly the dough is made by combining the yeast and sugar in a large bowl and gently mixing it with warm (but not piping hot) milk. Cover and briefly let rest for 5 mins until frothy.
Next the dough is made by adding flour, salt, cinnamon, raisins, and the egg.
Once a ball of dough appears, place it on a floured surface and add flour as needed for the 8-9 mins of kneading. The dough should be elastic and bounce back to the touch after the 8-9 mins of kneading. The dough now goes back in the bowl to rest for 1 hour with the towel as a cover.
Once done resting, the dough is separated into 12 equal balls and ready for a gentle egg wash (optional but recommended for brown tops!)
Now for the cross piping. In a bowl combine the water, icing sugar, vanilla, and milk then place in a piping bag and snip off the tip. Pipe a cross on each bun and they are ready fro the oven!
Bake at 375 Degrees F for ~ 20 mins.
Once out of the oven spread with butter and enjoy!
Sweet bread with subtle orange and slivered almonds glaze !
About This Recipe:
braided sweet bread
egg washed for crispy outsides with soft insides
silvered almonds on-top
orange zest inside and on-top
slightly sweet but not too sweet!
Firstly, the dough is made all in one large bowl then set to rest. Mixed together are all the dry ingredients; then the melted butter and milk are added along with the egg and orange zest until a dough ball appears.
after only a brief 10 mins of resting, the dough is kneaded, then braided to be rested for 1 hour.
Next egg washed and baked for 30-35 mins at 350 Degrees F and it is complete!
Lastly, is the sweet glaze and slivered almonds to finish off the lovely sweet bread
one large ~1o inch loft
Orange & Almond glazed Braided Bread
3-1/2 to 3-3/4 cups all-purpose flour
1 (2-1/4 tsp.) Quick Rise Yeast
1/3 cup sugar
1/2 teaspoon salt
1 cup milk
1/2 cup butter OR margarine sliced 1/4-inch thick
zest of one large orange
1/4 teaspoon almond extract (optional)
2 to 3 tablespoons milk
1/4 teaspoon almond extract
Juice of 1 large orange
1-3/4 cups sifted powdered sugar
Sliced almonds for garnish
In a large bowl (keep in mind this is the one the dough will rise in) combine 2 cups of the flour with the yeast sugar and salt. In a saucepan or microwave heat the milk and the butter until quite warm, almost hot to the touch. Pour over the mixture and add the egg; mix for 3-5 mins then add the orange zest. Add the remaining flour until a soft dough like ball forms.
Next, knead the dough for 5-7 mins until elastic and not too sticky.
Let the dough sit back in the bowl for 15 mins with a cover ontop.
Once 15 mins is up; separate the ball of dough into three long rectangles strands and braid. Let rise on a baking sheet that is parchment lined with the towel overtop for 1 hour.
Gently brush with an egg wash and Bake at 350 Degrees F for 30-35 mins.
Meanwhile, make the glaze!
For the glaze just mix all the ingredients together by whisk or fork and drizzle over the lovely warm bread once it is out of the oven!
Add slivered almonds, more glaze, slice and enjoy!
Shortbread bottom, cherries in the middle, oats/brown sugar topping!
Made in about 30 mins!
Great texture! with the dense bottom, soft middle and crunchy top
Cold unsalted butter works best, but (margarine could work as well in a pinch)
fresh or frozen cherries
any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.
Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.
Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.
Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!
10 mins + 15 mins
Yields: one 9×13 inch pan
Streusel Cherry Crumble Bars
2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla
1 cup unsalted butter *softened*
2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups oats (rolled or large flake)
1/2 cup brown sugar
1/2 cup butter melted
Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.
In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*
Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.
In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.
Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.
Bake the tray bake for ~15 mins or until slightly golden!
Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!
A quick overview of the steps: More detailed in the Recipe itself
The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce 🙂 After, we will stack all four discs.
The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.
Tips to consider:
Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven 🙂
Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
~2 30 mins *includes rising
Star Bread : Jam filled
2 teaspoons active dry or instant yeast
3 1/2 tablespoons granulated sugar
3/4 cup whole milk
1/4 cup unsalted butter, room temp.
1 large egg
2 1/3 cups all-purpose flour + more for rolling later
1 teaspoon salt
For the filling:
ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.
Remember the EGG WASH!
Step 1) Make the dough.
In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.
Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!
Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.
The filling and assembling:
Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! 🙂
Brush with egg wash and finish with course sugar.
Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins
-Roll into balls or use a cookie scoop about medium size and place in oven as balls. No need to flatten.
-only use a small amount of chocolate chips in the batter. Place more once out of the oven! this ensure they cook best and do not burn. As well, they melt perfectly and can be placed exactly where you want them
-parchment paper is a must!
Yields 24 medium cookies
White Chocolate Chip Cookies
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ cup unsalted butter softened
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup white chocolate chips * bake with half and top the rest on after*
Preheat your oven to 375 Degrees F and line two baking sheets with parchment paper, set aside.
In a medium/large bowl cream the unsalted butter and both sugars until an air filled, whipped consitency appears with no hard lumps of sugar. Add the egg and vanilla completely.
In a medium bowl whisk the flour, baking powder, baking soda, and salt until well combined. Next, grab a rubber spatula and gradually add the flour mixture 1/3 of the mix at a time to the butter mixture and fold in. Lastly once no flour lumps are apparent fold in half the chocolate chips. The rest of the chocolate chips can be placed on-top once out of the oven.
use a medium cookie scoop or roll out balls evenly to about the 1 inch in diameter and about the same in height.
Place cookies on pre-prepared baking sheets and bake on the middle rack for ~10 minutes or until slightly golden.
Once out of the oven place more chocolate chips and watch as they melt deliciously!
white chocolate pink glaze (white chocolate + grapefruit juice + pink colouring)
Both grapefruit juice & zest used
The Method: A Quick Overview
The batter: firstly the dry ingredients get sifted together and set aside. Then, the sugar and grapefruit zest are mixed together to infuse great, strong grapefruit flavour!
Next, the oil, milk, eggs, vanilla, and grapefruit juice get mixed thoroughly and poured over the sugar bowl. Once smooth the batter is poured into the bundt pan and ready to bake.
Baked at 350 degrees F for about 45-60 mins and it is ready to devour. Th optional mil chocolate can be made on a double boiler (pictured)
Fluffy, light & Citrus-y
yields: 1 large bundt cake (8 servings)
2 cups cake flour or all-purpose flour
1¾ teaspoons baking powder
1 teaspoon salt
1⅔ cups granulated sugar
zest of 1 large grapefruit
2 large eggs
1 cup (250 ml) whole milk
¾ cup (175 ml) vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 Degrees F and grease a 9 inch bundt cake pan, set aside.
In a large bowl prepare the dry mix by sifting together the flour, baking powder, and salt.
In a medium bowl, place the sugar and add the zest of the entire grapefruit overtop. Using fork or your fingers, infuse the grapefruit zest into the sugar by mixing thoroughly.
In another small bowl or in a glass measuring cup, combine the eggs, milk, grapefruit juice ,oil and vanilla. Whisk together thoroughly and pour overtop of the sugar mix.
Now with teo mixtures: the dry flour mix, and the oil mix, combine the two by folding the wet inot the dry with a rubber spatula, then mix until a smooth batter appears.
Pour into bundt cake pan and bake for ~45-50 minutes or until a tooth pick comes out clean from the cake!
let cool and enjoy!
Optional White chocolate drizzle
Create a double boiler by placing a small saucepan in the stovetop with about one cup of water inside. Overtop of the boiling water place a bowl as you would a lid. Inside the bowl place about 1/2 cup of white chocolate (chips/chocolate melts/ or bar) and add 1 Tablespoon of heavy cream. Stir until melted and smooth and add grapefruit juice and pink food colouring until the desired colour appears. Pour over the cooled cake before the chocolate hardens; and it is complete!
1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.
2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.
3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!
When life gives you lemons… make curd!
Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.
Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!
Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.
15 mins + 1 hr refrigderate
1st 10 mins (2nd bake 15 mins)
1 hr 45 mins
yields one 9 inch tart + 3 mini tarts
Perfect Lemon Curd Tart
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into cubes
1 large egg
1/2 teaspoon vanilla extract
2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup granulated sugar
1 tablespoon lemon zest
1/2 cup lemon juice & zest of 2-3 lemons
Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)
Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.
Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.
Optional Whipped Meringue topping:
In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.
Transfer into a piping bag and let your creative side decorate your cooled tart!
Rich chocolate brownies with little surprises in each bite!
About this Recipe:
Rich chocolate brownies
topped with mini eggs just after pulled out of the oven
cake-like but almost fudgey consistency
even inside, nicely cracked crust on-top
makes one 9×13 inch pan *in pictures the recipe is halved*
Firstly the flour, baking powder, and salt are sifted then set aside.
The remainder is on the stovetop.
Firstly in a large saucepan the butter is melted completely and the cocoa is added.
once no clumps of cocoa appear in the melted butter, the sugar, eggs, and vanilla extract are added,
*be sure to use a whisk for stirring and let cool before eggs are added to ensure there are no scrambled eggs!*
lastly the flour gets added to the saucepan with the chocolate mixture and stirred until no lumps of flour are present.
poured into the pan and baked , topped with mini eggs and ready to devour!
A little surprise in every bite
A Couple Quick Tips for Success
Make sure to prepare the batter on the stovetop on very low heat!
Constant stirring to ensure no burning inside saucepan
Do not put any mini eggs in the batter (they won’t bake well) just add them on-top after. Plus they are sweet enough! few eggs per slice will be enough!
Easter Brownies: mini egg topped
one 9×13 inch pan
1 1/3 cups all purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter *melted
1 cup fry’s
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
Preheat oven to 350 Degrees F and line a 9×13 inch pan with parchment or butter the insides.
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
The remainder is on the stovetop. In a large saucepan, melt the butter on low heat and add the cocoa powder. Whisk until the butter is completely melted and cocoa has no clumps. Add the sugar and then turn the heat either extremely low, or remover from heat for a couple minutes before adding the eggs and vanilla. Consistent whisks needs to happen to ensure no burning to the sides of the saucepan. Once eggs and vanilla are in, turn off heat.
Once a thick chocolate consistency that runs smooth appears (like a thick chocolate sauce) add in the flour mixture to the saucepan and use a rubber spatula to fold in the flour. continue folding until no flour lumps appear.
Pour into the pan and bake for ~3o minutes on middle rack. They are done when a tooth pick comes out clean from the centre.
Right after removing from the oven place the mini eggs on-top and watch them melt deliciously!
Both lemon juice and zest for a strong lemon flavour
Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
Yogurt cake with a bouncy consistency
Strong lemon flavour!
Quick and easy to make
The Method: A quick overview of the steps
The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
In another bowl the butter and sugar get whipped together until fluffy
The eggs and vanilla then get added to the butter/sugar mix
In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
The yogurt mix is now folded into the flour mixture
Poured into a lined/greased pan and topped with blueberries to be baked
Baked, cooled, and ready to enjoy!
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake
zest/juice of 2 lemons
1 cup plain or vanilla yogurt
1/2 cup unsalted butter *softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
2 1/4 cups all purpose or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries for topping!
Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.
In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.
In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.
Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!
Pour evenly into the pre-prepared cake pan and top with blueberries all around.
Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.