BakeItUp

Tahini-chocolate challah buns

2020-04-04T23:13:01Z

Posted by: chestnut_pod

This is what I've been saving my precious eggs for! And lo, it was worth it. This is a lightly adapted Smitten Kitchen recipe as one last hurrah before the chametz gets sealed away in the Quarantine Treif Dungeon (the freezer) next week.

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Two kinds of bran muffins

2020-04-03T00:32:13Z

Posted by: chestnut_pod

Because sometimes you are simply quarantined with a large bag of miller's bran! And muffins use up so few precious eggs! And if you're going to be weeping over your breakfast-for-dinner, it should at least have a vaguely 1980s healthfulness that is as comforting as it is fragrant. Both recipes from Elizabeth Alston's Muffins, which has morphed into my quarantine project, more or less.

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( Banana Bran Muffin Recipe )

( Honey Bran Muffin Recipe )

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Mustard-Cheddar Muffins

2020-03-25T21:51:22Z

Posted by: chestnut_pod

Recipe lightly adapted from Elizabeth Alston's book Muffins. These are best hot, and make a great side to other savory food. Also good with pickled onions as a snack on their own.

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Brown Sugar Swirl Challah with Pomegranate Glaze

2020-03-22T17:47:23Z

Posted by: chestnut_pod

I made this as a combination Shabbat challah-birthday cake for myself, and my god, it was good. Adapted from this Molly Yeh recipe; changes marked below. Truly delicious.

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( One Loaf Recipe )

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Cakey-Textured Hamantaschen

2020-03-12T17:59:55Z

Posted by: chestnut_pod

Yay for eminently freezable dough, just in case, you know. Social distancing, the seclusion of Persian-Jewish queens, it's all very similar, really. This recipe doubles very easily and, really, why wouldn't you?

Adapted from Molly Yeh's recipe here.

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( 'Tis the season - recipe )

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Donna Morgan's Ice Box English Tea Muffins

2020-03-05T05:13:20Z

Posted by: chestnut_pod

Another one from the marvelous Elizabeth Alston book Muffins, which she in turn acquired from the Salt Lake Tribune sometime in the Paleolithic. These taste essentially like giant muffiny snickerdoodles, which is a flavor profile I'm here for. They are also almost obscenely fluffy. These are NOT English muffins, the little bubbly crumpet-like things, nor is tea involved in their making. I do think the raisins add interest and textural contest; if you're a raisin-hater, perhaps nuts? Furthermore, 1/2 cup brown sugar, as listed in the book and reproduced here, makes way too much topping; I suggest halving that measurement.

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Ingredients:
3/4 cup sugar
1/2 cup butter, room temperature
1 egg
1/2 tsp salt
1/4 tsp cinnamon
2 tsp baking powder
2 cups all-purpose wheat flour
1 cup milk
3/4 cup raisins

Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup chopped pecans

Instructions:
Preheat oven to 350 degrees if baking any muffins right after making the batter. Line or grease muffin tins for the number of muffins desired. The recipe makes 18 muffins total (or 12 rather large ones).

In a bowl, cream butter and sugar together with a mixer. Add in egg and beat to combine.

In another bowl, whisk together the salt, cinnamon, baking powder, and flour.

Add to the flour mixture alternately into the wet mixture with milk, ending with the flour, until combined. Fold in raisins if desired. If not using immediately store covered in the fridge for up to two weeks.

In a bowl, add the topping ingredients and stir until combined.

Fill muffin tins. Sprinkle with a spoonful of the topping mixture. Bake at 350 degrees for 20 minutes until fully cooked.

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Elizabeth Alston's Brown Sugar Oatmeal Muffins

2020-02-27T16:51:45Z

Posted by: chestnut_pod

This recipe is from Elizabeth Alston's standby 1984 book Muffins, which is about as no-nonsense and good as a cookbook can be. I've never had a bad recipe out of that book, and her Best Blueberry Muffins recipe, adapted for blackberries, results in the Best Muffins, period. This recipe is not for those! But it is for the baked equivalent of a hug, with a powerful ability to make things better. The ultimate winter muffin, in my discerning opinion.

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Alice Medrich's Snickerdoodles

2019-03-12T01:24:49Z

Posted by: chestnut_pod

These are lightly adapted from the recipe in Alice Medrich's Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies, which has tendered me many a standby recipe.

The things I like best about these snickerdoodles, which are possibly my favorite cookie, period, are: how incredibly soft and cake-like you can make them when you give them a shorter bake time, the flexibility of the dough for adapting to other kinds of cookies (snickerdoodle jam thumbprints, anyone?), and how long and beautifully the dough keeps in the fridge or freezer. Also, since the cinnamon is on the outside, it's a great opportunity/excuse to use the Really Good Cinnamon.

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Coconut Macaroons

2018-12-22T18:30:31Z

Posted by: snake_socks

Hi all! Let me know if I'm doing this wrong; I'm new here. Crossposted from my blog.

Coconut Macaroons: The unfancy, low-risk macaroons for your holiday-treat-needs!

No seriously, "macaroons", you may ask, "aren't those these picturesque little things in pastel colors that will break and look fugly at the drop of a pin?" Nah. As you can see below, if I manage to figure out how to include pictures, these little suckers look like messy little clouds of chaotic joy. Trust me. And you really only need 3 ingredients, how rad is that?

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bakeitup @ 2018-12-05T16:46:00

2018-12-06T00:47:44Z

Posted by: kay_mulan

http://foodipino.com

the roll call are the authors.

so many goodies! fun recipes to try

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Thumbprint Jam Cookies

2016-12-12T09:44:43Z

Posted by: eldritch_panda

I have been stress baking due to the college quarter ending and finals have doomed upon me.

I whipped up these scrumptious thumbprint jam cookies last night. The jam is premade. The shortbread is just right imo. I don't have a mixer so I creamed the butter by hand. The mixture can be a bit dense so may be hard for folks who don't have a lot of hand strength/dexterity.

I picked up the recipe on the site "Jen's Favorite Cookies". I did not roll the cookies in sugar prebake though, as I thought that would be too sweet. I think the jam added all the all piazza I needed. I made them a little big because I wasn't sure the ratio, so I let them cook about 5 minutes by themselves and then put them in for the 15 minutes the recipe calls for. I ended up adding an additional 5 minutes at the end because I like a crispy edge.

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Sorry to deprive y'all of my amateur photography skills but I am not sure of any hosting sites. :/

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Oatmeal Raisin Muffins

2015-03-01T22:08:18Z

Posted by: amadi

Hoping to rejuvenate this community a bit, with at least one recipe a week. (Feel free to follow suit!) This is a modification I made on a recipe from America's Test Kitchen, which is a source for a lot of amazing and well-tested (natch) food. I made the muffins a just a tad sweeter and added the raisins to create a more cookie-reminiscent snack treat rather than a more staid breakfast muffin.

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Bratapfelkuchen

2012-08-09T18:20:05Z

Posted by: zanzando

Aww yeah.

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(Crossposted to my DW here.)

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Almond Tarte with Rosemary Pears

2012-08-09T17:01:46Z

Posted by: zanzando

( Ingredients and instructions under the cut. )

(Crossposted to my DW here.)

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Jan's Mud Cake

2012-01-29T07:38:02Z

Posted by: highlyeccentric

A gem from one of the home-made community organisation cookbooks my Mum's collected over the years. I've no idea who Jan was, but thanks, this is brilliant cake! (Very happy, Jan!*)

It's not a true mudcake, it's lighter and... sort of like brownies, especially if you cook it in a lamington/brownie tin.

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~

* Gratuitous references to outdated Australian television advertising for the win!

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Mixed fruit cookies with orange

2012-01-25T08:01:50Z

Posted by: highlyeccentric

Adapted from The Ellen Sinclair Cookbook (which is really hard to find these days, why yes, I am smug to have got hold of a copy).

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Measurements are in Australian standards

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NOM.

My housemate describes these as "like rich tea biscuits on steroids". This is an accurate description.

I might consider adding nutmeg and cinnamon next time.

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Fandom Supports Scarleteen

2011-12-31T02:33:52Z

Posted by: garden_hoe21

Hi everyone! There's currently a charity auction going on to support the sex ed website Scarleteen. They do a lot of really important work for young people and are a really worthy cause. There are a couple of people offering baked goods, but we could really use some more! Please consider taking part or spreading the word in your journal. There's more info under the cut:
( Community promo under the cut )

Thanks amadi for letting me post this here!

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Pie Pumpkins

2011-11-22T02:14:20Z

Posted by: 38thparallel

Does anyone have experience making pumpkin pie with a pie pumpkin? I keep seeing piles of pie pumpkins at the produce market and am tempted to give it a try. Good idea/bad idea?

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Molasses Crinkles

2011-11-17T19:29:01Z

Posted by: 38thparallel

Very easy recipe, great for the fall and winter seasons. My mom emailed the recipe under the title: Excellent Cookies (thanks, Mom). I didn't realize exactly what I was making until the end! They look and taste just like ginger snaps.

( Recipe & Photo )

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Brioche

2011-07-10T09:19:21Z

Posted by: lian

I'm very cheerful this morning, because my breakfast consisted of the brioche I baked yesterday. This sweet, fluffy bread goes well with butter, milk, coffee, tea, custard, fruits, chocolate, jam.... it tastes good with just about anything sweet, really.

It's a huge loaf (pic behind the cut), but it'll be gone in no time, I can't stop myself eating... it's just that good, and what's more, easy to prepare and very basic ingredients. Only catch: the dough needs to rest for several hours.

My variation contains a lot of kardamom, which gives it that special yummy Scandinavian flavour (heh), but you can just leave it out.

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Simple White Cake

2011-04-28T14:40:20Z

Posted by: amadi

I adapted this recipe from one I found online, to create a fluffy, buttery, easy white cake.

Will make one 9" x 13" single layer, two 8" rounds, or a good number of cupcakes (number will vary on size of your tins).

¾ cup butter, room temperature
1½ cups white sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
½ teaspoon salt
1 cup milk

Preheat oven to 350°F (175°C).
Prepare your pan(s) with butter and flour or paper liners for cupcakes.
Using an electric mixer, cream the butter and sugar together in a medium mixing bowl.
When light and fluffy, add in the eggs, one at a time and blend until fully incorporated.
Add the vanilla and mix in.
Sift the flour, baking powder and salt together.
Add flour mixture in three batches to the butter mixture. Mix each addition just until blended in.
Stir in the milk, mixing on low speed until the batter is smooth.
Put batter into prepared pan(s).
Bake 30 to 40 minutes (20 to 25 for cupcakes) at 350°F. Cake is done when it springs back when touched in the middle.

There's a lot you can do with this cake, you can serve it with a fruit coulis, with a traditional or cooked buttercream, with whipped cream, or covered in a chocolate ganache. Because the cake is just sweet, buttery and vanilla-y, it's a perfect complement to just about any topping.

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Vanilla Crescents - Vanillekipferl

2010-09-07T19:36:55Z

Posted by: zanzando

I promised to copy down the recipe from my great-grandmother's recipe collection (which is written in the old German script, so you better appreciate!), and I figured that I might as well go all the way.

Therefore:

Vanilla Crescents - Vanillekipferl

(You can click on the images to see a giant version)

( Image-heavy recipe under the cut! )

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Hello Kitty Ice-Cream Sandwich

2010-09-03T00:09:35Z

Posted by: justjenny

Here is an easy recipe for Hello Kitty Ice-cream sandwich…
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Easy Fruit Muffins

2010-08-25T07:08:37Z

Posted by: onceamy

I found these in a diet cookbook (Symply Too Good to Be True 2, 1999) -- surprisingly, they work awesomely:

1 ½ cups mixed fruit
1 ½ cups fruit medley
1 level teaspoon mixed spice
¾ level teaspoon bicarb soda
2 cups boiled tea (strong)
2 cups self raising flour

Preheat oven to 180° fanforced.
Combined fruits, bicarb soda, mixed spice, and tea, leave to soak for 15 minutes.
Gently fold flour into mixture in one go. Do not beat as this will make the muffins brittle.
Coat a 12 cup muffin tray with oil and spoon mixture into muffin tin, dividing equally into 10 cups.
Bake for 20 minutes, or until firm to the touch.
Let muffins cool for 5 minutes and then turn out into a wire rack.

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Triple Citrus Bars

2010-06-18T06:45:18Z

Posted by: wendelah1

These are to die for. Makes sixteen 2-inch bars. Originally published July 1, 2006 in Cooks Illustrated magazine.

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two. Mince zest after measuring.

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 1/2 teaspoons grated lime zest , minced
1 1/2 teaspoons grated lemon zest , minced
1 1/2 teaspoons grated orange zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
6 tablespoons fresh lime juice , either Key lime or regular
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

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