About this Recipe:
- rolls not buns so there is less dough and more sweetness!
- makes 12 medium rolls
- sticky bun bottom (as pictured above)
This loaf cake is a must try if you love the pumpkin season…. but also love chocolate! moist inside and gently crunchy on-top; its simply a must bake.
If you don’t already have some, no worries! it’s super simple. Just mix the following and you’ll have more than enough!
|Prep Time||Bake Time||Yields|
|10 minutes||~1 hour||1 standard loaf pan|
Preheat the oven to 350 Degrees F and parchment line or grease a loaf pan. set aside.
In a large bowl combine the first six ingredients : sugar, eggs, melted butter, milk, and pumpkin puree. Whisk together until a smooth and cohesive batter appears. It should be orange!
Next, in a medium bowl sift together the dry ingredients and whisk. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. (see note about the spices)
Once done, pour the dry batter into the wet and mix together until a smooth and lump free batter appears. Take half the batter in a medium bowl and stir in the cocoa powder.
Lastly, scoop or pour alternating batters into the loaf pan and take a butter knife to swirl then gently before baking.
Bake for ~50-55 minutes or until golden on-top with a toothpick coming out clean from the centre.
Let cool, slice, eat & Enjoy!
the cakes are a simple dry mixture of; cake flour, baking powder, salt and granulated sugar combined with a wet mixture of; eggs, milk or water and oil. Therefore, it is truly a copycat box mix recipe from scratch. Perfect for those who love the light fluffy cakes they produce!
In a medium bowl the cake flour, baking powder, salt and granulated sugar get whisked together and set aside. So simple!
I n a large bowl or a large glass measuring cup the wet mixture in made by whisking 3 eggs, about a cup of milk, and 1/3 cup of oil with vanilla extract fro flavour.
the large bowl now makes sense, as the dry ingredients get folded into the wet about 1/3 of the mixture at one time. Once fully smooth a semi thick batter should appear.
the oven in preheated to 350 Degrees F for 9 inch cakes or 325 for cupcakes or smaller cakes. The cake pans get gently greased and a parchment circe for the base is measured and placed.
Now the batter can be poured about half way and baked for ~25 minutes or until a toothpick comes out cleanly.
Once the cakes are out they can be set to cool on a cooling rack ( or in the pan) and once fully cool can be wrapped in plastic wrap and frozen overnight. ( see notes for freezing)
make sure the unsalted butter in softened to room temp. before starting. IF it is too soft, do not worry, it can firm up in the fridge after a few minutes.
firstly, cream the butter until it looked like whipped butter without chunks. sift in the powdered sugar and use an electric mixer on low to do this. once half the powdered sugar has been added, pour in the milk and continue with both the electric mixer and powdered sugar. lastly add the vanilla and it’s all done! store in the fridge until the cakes are ready to be assembled.
1)freezing the cakes: these can easily be made before hand and frozen. Be sure to let them cool completely before freezing or else moisture will form and make them soggy. Be sure to wrap them tightly, and let them thaw in room temp before assembling.
2)Buttercream may melt in room temp. if it’s a warmer day, so keep it in the fridge or use the fridge to firm it up is it was on the softer side.
3)Cake flour works best for producing light cakes, but all-purpose flour can work just as well for this recipe.
4)line the cake pans with both oil spray, butter, and a parchment circle for the base. Otherwise the cake may stick!
|prep time||bake time|
|15 mins||25-30 mins|
Preheat the oven to 350 Degrees F and grease your 9 inch cake pans as well as line them with parchment the size of the diameter and placed on the base. Set aside.
In a medium bowl whisk together the flour, baking powder, granulated sugar, and salt. Set aside. Now in a large bowl ,using an electric mixer on low, combine the eggs, milk, oil, and vanilla extract.
In thirds, pour the dry mixture in the wet and simultaneously keep mixing with the electric mixer on low. Once a smooth batter rid of any lumps appears, the batter is complete!
Pour the batter into each pan evenly at about half way up the pan and bake for ~25-30 mins or until toothpick comes out clean.
Once out of the oven let the cake cool completely before decorating or freezing.
In a large bowl cream the unsalted butter until it looks whipped and air incorporated. Sift in the powdered sugar and simultaneously keep mixing with the electric mixture on low. Once half the powdered sugar has been added, pour in the milk. Continue with the powdered sugar and finally the vanilla until it is complete! assemble and decorate the cake or set in the fridge until you are ready to assemble.
whether you are oil frying or oven baking these donuts the recipe starts the same though making the dough. It is a simply dough that is similar to many other by using yeast, granulated sugar, eggs, milk, butter and vanilla. As well as, flour, baking powder, and salt. The dough is set to “rest ” or “proof” for a couple hours and then it is done.
The donuts come to life when the dough is rolled out and cookie cutter are used to make the iconic circle shape with a whole in the middle.
Once shaped the donuts are placed in hot oil at 350 Degrees on the thermometer and cooked on each side for 2-3 mins until done! after frying they get left to cool on a cooling rack before the final step.
Finally, the fun part is the flavour customization. Either chocolate dipped, glazed, sprinkled, or plain it is up to you!
Making the Donuts:
Three steps: rolling and cutting, oil frying, and cooling.
|10 mins||2 hours||2-3 mins per side|
Make the dough by warming the milk in the microwave or in a saucepan on the stove so it is warm but not boiled or hot. In a large bowl (the one that will eventually be for the proofing the dough) add the granulated sugar and yeast, and pour the warm milk overtop. Cover with a towel for 5 minutes. It should look frothy on the top after 5 minutes.
next add in the melted butter, eggs, and vanilla. In another bowl quickly whisk the flour, and salt, then fold that into the mixture. Once fully mixed the dough should create. a ball that will be quite sticky. Use extra flour and start to knead the dough until elastic like and not sticky non a floured work surface. place back in the large bowl and cover to proof for ~2 hours.
after proofing, roll out the dough into a rectangle about 13 x 9 inches and cut out doughnut shapes with cookie cutters, or jars turned over, or even glass cups turned over. Place on a baking sheet and get the heavy bottom pot filled with oil. Let the doughnuts continue to proof while you wait for the oil to heat up. the oil should reach about 375 Degrees or (simmering gently but not boiling)
place one donut in the oil at a time and flip after about 1-2 mins. After each side is golden let it drip over a cooling rack.
Lastly, once all cooled, decorate, glaze, or dip the donuts to you favourite flavours!
this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.
in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!
in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.
THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.
A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.
Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.
|Prep time||bake time||cool time|
|15 mins||50-55 mins||1 hour|
Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.
In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.
In another bowl whisk the flour, baking powder, baking soda and salt.
Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.
Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.
Shortcakes are considered to be sweet biscuits that are not too tall, but are leaved with baking soda and baking powder. Often plain, these biscuits are paired with cream and fruit to complement their gentle sweetness. They are soft on the inside with a subtle crumbly outside. When compared to a scone they are less dense and more light and fluffy.
Often in shortcakes recipes there is the use of buttermilk; this is absolutely crucial! otherwise they will taste like baking soda. The acidity for buttermilk adds fat and helps the leavening advent to rise the cakes. It also cuts the flavour of baking powder and baking soda so be sure to not swap this ingredient.
|Prep time||Bake time||Total time|
|15 mins||18-20 mins||50 mins|
Make the biscuits:
Preheat oven to 400°F and line a rectangular baking sheet with parchment; set aside.
Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter, two forks, two knives or your fingers. Continue cutting in the butter until small, even, pea sized crumbs of butter appear.
Next, pour the cold buttermilk on-top of the butter mixing it in with a large wooden spoon or spatula. mix until it comes together into a ball. It will be wet and crumbly and that is okay!
on a slightly floured work surface, use you hands to shape the ball into a rectangle about 1/2 inch thick. Fold both shorter sides of the dough inward like an eveleope, then turn 180 degrees and reapt by pressing the doough into a rectangle 1/2 thick again. Repat the process by folding the shorter sides inward and then turing the evelope 180 degrees. Once this is done twice flatten into a rectangle again 1/2 thick and cut out circle shortcakes with a cokie cutter or jat lid.
Place the shortcakes evenly apart on the baking sheet and brush iwth buttermilk before baking.
Bake the cakes for about 18-2o minutes. let cool completely before assembling with cream adn fruit.
While in the oven, make the whipping cream. with an electric mixer or by whisk add all the ingredietns for the cream and whisk or beat until stiff peaks appear. THis will be about 4 mins on high speed or 5-7 mins by hand.
assemble the cakes as you like and have fun!
first the crust is made simply by combining flour, fine-sugar , salt. The unsalted-butter then gets cut in until small pea sized chunks appear and lastly cold water is added until a ball of dough forms. the crust is done, nice and quick! rolled out, placed in the dish, baked, and the crust (hardest part) is complete.
The crust if fully cooled before the strawberries are prepared.
Hulled and halved then placed inside the pie till full and that all the strawberries require. Next on the stovetop a water, sugar, and cornstarch thick-end syrup is made. Once cool the jello gets added making a nice bright red syrup. This gets poured over the strawberries inside the pie and the entire dish is chilled until firm. In the fridge for 3 hours or freezer for 1 1/2 hours approximately.
Topped with whip cream and ready to enjoy this summer treat!
|Prep time||Bake time||Freezer/fridge time|
|10 mins||15 mins||1.5-3 hrs|
Make the pie crust: firstly, whisk together the flour, salt, and granulated sugar in a medium bowl. Add the cubed unsalted butter and “cut in the butter” until pea sized chunks remain. Pour the cold water in, until a ball of dough appears to be sticking together. * to cut in the butter use a pastry blender, two knives, food processor, or a couple forks*
Roll out the dough: on a floured work surface roll out the dough to be about 1/4 inch thick and an inch wider than your pie dish. Once evenly rolled out, transfer into pie dish and pinch your crust to your desired look.
Baked with pie weights for best outcome ; but, this step is not mandatory.
Bake at 400 Degrees F for ~15 mins until golden.
cut the strawberries either is halves or quarter s and place in completely cooled pie crust.
The jello syrup:
in a medium saucepan simmer together the water, sugar, and cornstarch. once boiling and thickened take off the heat. Pour in jello powder and stir in completely. Let cool before pouring into pie dish. Once cooled, pour on-top of the strawberries and place the whole dish in the freezer for 1 1/2 hours or fridge for 3 hours.
top with whipping cream and Enjoy!
|Prep time||Bake time||Total time|
|15 mins||60-70 mins||1 hr 15 mins|
Did you know that many brownie recipes are made completely on the stovetop? well, now you know. This recipe is one of them! I find that in doing so, thick brownie batter with the most rich chocolate flavour occurs.
Through melting the butter in a large saucepan with the chocolate to a gentle simmer from the stovetop, the gentle heat infuses the chocolate very well. This is how such chocolatey brownies are achieved!
On the stovetop two precautions are needed. 1) keep it on low the entire time. 2) only add the eggs once the batter has cooled for a few minutes.
The process on the stovetop follows:
|Prep time||Bake time||Total time|
|10 mins||~25 mins||~40 mins|
yields: one 9 inch square pan
Preheat the oven to (180 C) or 350 Degrees F and pre-line with a 9 inch square pan with parchment paper. Set aside.
Place a medium-large saucepan on the stovetop and set it to low heat. Melt the butter and chocolate until a smooth chocolate sauce-like consistency appears.
Next, turn off the heat and let the saucepan cool off for a few minutes; add the eggs and vanilla. Mix fully until thick and combined.
In a separate medium bowl, quickly sift together the flour, cocoa powder, and salt and fold it into the saucepan with a very gentle low heat. Mix until it is rid of any lumps of flour.
Pour batter into the pan and place in half the cherries (the rest are for after )
Bake for ~25-30 mins
Once out of the oven top with chocolate chips and watch them melt! Add more cherries as desired!
You’ll certainly be dreaming of this cake once you try it! you may just be drooling as well 🙂
About this Cake
Rich chcolate flavour
thick milk chocolate glaze
little chocolate chip surprises inside & on-top
Dreamy Double Chocolate Bundt Cake
|prep time||bake time||total time|
|15 mins||40-45 mins||1 hour plus cooling time|
Preheat the oven to 350 Degrees F (177 C) and grease with butter or spray with non stick oil your bundt cake pan.
Next, in a large bowl sift together the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt. Set aside.
In a medium bowl, using an electric mixer or stand mixer, cream the unsalted butter (room temperature) until it looks fluffy and whipped; About 3 mins. Add the granulated sugar and cream together for 3 mins. Next add the vanilla extract and eggs to the butter/sugar mixture. set aside.
Now combine both the butter/sugar mixture with the flour mixture. Use a rubber spatula to fold the two mixes together. While doing so, add the sour cream or yogurt to help the two combine. The sour-cream or yogurt are creamy and add moisture to help each mixture combine into the another. Aswell, add the water and mix until a smooth batter appears.
fold in chocolate chips if desired !
Pour the batter into the bundt cake pan.
Bake for 40-45 mins or until a knife or toothpick comes out clean from the cake.
For the ganache:
Create a double boiler by placing a small bowl overtop of a saucepan with boiling water inside. The steam that gets accumulated under the bowl will melt the chocolate inside. Whisk the chocolate and heavy cream until smooth, once the cake is cool pour over the bundt cake!