baking – Cooking Therapy

PUMPKIN HAZELNUT SWIRL BREAD

8 Nov 2020Leave a comment

I had some leftover pumpkin puree, and was thinking of what would go well with it; so I decided to throw it together with some Nutella and make some sweet pumpkin bread. This is a real quick and easy recipe, and only take a few ingredients. Toss them together, and you have something you can eat with your morning coffee, or take to work with you and share with your coworkers. Enjoy this simple recipe!

Prep time: 15 Minutes

Cook Time: 45 Minutes

Cool Time: 1 hour

Makes 1 loaf

Ingredients:

½ cup butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 can pumpkin puree, room temperature

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 capfuls of vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Nutella, warmed

Instructions:

Preheat oven to 350°. Grease a 9-inch loaf pan with butter
In a large metal bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside
Use a stand mixer to cream butter, vanilla, and sugar until light and fluffy, about 5-7 minutes
Beat in eggs, one by one, and then add the pumpkin. Gradually add the flour mixture into the pumpkin mixture until blended
Transfer ½ a cup of the batter into the prepared pan. Drizzle 1 tablespoon of Nutella over the batter. Repeat layers; swirl the Nutella into the batter with a knife

Bake for about 45 minutes or until a toothpick inserted in center comes out clean
Cool in the pan for 10 minutes before removing to a wire rack. Cool completely
Serve and enjoy!

RUM SOAKED CHERRY BROWNIES

25 Oct 202025 Oct 20202 Comments

As a chocolate fan, I adore brownies. There is no way you could not. They are full of chocolate flavor and can be made a variety of ways: chewy, gooey, melty, etc. For this recipe, I wanted to use one of my favorite fruit preserves, and a fruit that goes well with chocolate, cherries. I soaked the cherry preserves with rum so that the flavor gets intensified. The end result is a block of brownies, that are soft, chewy, and filled with chocolate flavor. They are quick and easy to make, and make a great treat or quick gift. Try yours today!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Cooling time: 45 min to 1 hour

Serves: 12 pieces

Ingredients:

¾ cup all-purpose flour

¾ cup quality 100% dark cocoa powder

4 oz of quality semisweet chocolate, finely chopped

5 tbsps of butter, melted

1 cup of sugar

3 large eggs

½ cup of cherry preserves

2 shots of spiced rum

¼ teaspoon of sea salt

1 teaspoon of baking powder

2 capfuls of vanilla extract

Instructions:

First, combine the rum and the preserves and let them sit while you prepare the brownies. This will allow the cherries to absorb the rum. Then preheat the oven to 350 degrees and butter a 9×9 pan, covering it with a piece of buttered, parchment paper
In a large bowl, add the flour, cocoa powder, sugar, sea salt, baking powder, and whisk together. Set aside
Melt the chocolate pieces either in the microwave or on the stovetop, being careful not to burn them
In a separate, large bowl, add the eggs, vanilla extract, melted chocolate, melted butter, pouring in about 2 tablespoons of the rum-jam liquid. Whisk together until it is combined

Slowly pour the flour mixture into the egg mixture and whisk together until a chocolatey batter forms
Pour the batter into the pan. Top the batter with the cherries and any extra juices. You can use the back of a spoon or a knife to blend the jam with the batter

Place in the oven and bake until it has risen, and a toothpick inserted in the center comes out clean
Remove from the pan and place in the wire rack to cool
Cut into 12 pieces
Serve and enjoy!

BAUERNKRAPFEN with Apple pie filling

10 Oct 2020Leave a comment

If you are like me, you also enjoy fried foods, especially any sort of fried dough. Doughnuts can be found in many variations across different cultures, but they all have one thing in common; they are incredibly delicious. The Bauernkrapfen is an Austrian farmer’s donuts; however, instead of having the hole in the middle like the doughnuts we are used to, it has a small layer of dough that acts as a base to any filling. I paired this up with my homemade apple pie filling, for which the recipe is also below. It’s a perfect treat for any Autumn morning, or any time of day. Wash it down with a nice glass of milk or enjoy it with your coffee. Enjoy!

Prep Time: 10 minutes

Wait Time: 1 hour to overnight

Serves: 8 donuts

Ingredients

1 cup warm milk

2 packets active dry yeast, or 3½ teaspoons instant yeast

3 large eggs

¼ cup sugar

¼ cup rum

2 tablespoons butter, melted

5 cups flour

1 teaspoon salt

Sugar and cinnamon for dusting

For the Apple Pie Filling

5 large apples, cleaned, cored, and diced

½ cup of brown sugar

2 capfuls of vanilla extract

1 shot of spiced rum

3 teaspoons of cinnamon

Instructions

Before preparing the dough, prepare the apple pie filling
In a medium sized saucepan, add all the ingredients and stir. Over a medium heat, bring to a simmer until the apples soften and the liquid reduces, forming a thick caramel. Set aside to cool down and prep the dough
In a small bowl, combine the warm milk and yeast, stirring until the yeast is dissolved in the milk. Set aside until the yeast begins to bubble in the milk
In the bowl of a stand mixer, beat the eggs and sugar until smooth. Beat in the warm milk mixture, rum and melted butter. Slowly add the flour and salt
Remove the dough to a floured surface and knead until it is soft and silky; if it is too moist, slowly knead in additional flour
Place the dough in a large, oiled bowl and lightly cover with plastic wrap and then a hand towel. Set aside in a warm place until it has risen and nearly doubled
On a lightly floured surface, divide the dough into 2-ounce pieces, rolling each into a ball. Loosely cover the balls and set aside until they have puffed and almost doubled in size, about 20 minutes

While the balls are rising, heat oil in a large pot or deep fryer to 375 degrees and preheat the oven to 350 degrees. Flatten the dough balls into doughnut-like shapes
Instead of poking a hole in the center, leave a very thin film of dough in the center

Fry until golden brown on each side, 2 to 3 minutes, and then place on a baking sheet. Bake for about 10 minutes. The doughnuts will have a cake like consistency
Dust with powdered sugar. Using a spoon or piping bag, add the filling through the center

Enjoy!

GARLIC AND ROSEMARY BUTTER NAAN

27 Sep 20201 Comment

This is a simple and quick recipe to prepare some delicious naan. It is both crisp and fluffy and a great accompaniment to any meal. You can even use it as a base for pizza! Try yours today!

Prep Time: 15 minutes

Wait Time: 1 Hour

Cook Time: 10 minutes

Ingredients:

3 cups of all-purpose flour

1 cup of warm water

1 cup of plain full fat yogurt

1 package of yeast

1 teaspoon of sugar

2 teaspoons of salt

1 stick of butter

3 cloves of garlic, minced

3 stems of fresh rosemary, with the leaves picked of the stem and minced. Or, 2 teaspoons dried rosemary

Instructions:

In a small bowl, add the warm water, the sugar, and the yeast and stir. Let it sit so the yeast can settle, until you see the top covered with bubbles from the yeast. Once it has set, add a tablespoon of olive oil to it
In the bowl of a bread mixer, add the flour and the salt and mix them
Turn the machine on a medium setting and slowly add the yeast mixture to the flour. Continue on a medium setting until all the water has been added. Then add the yogurt
Increase the speed to a high setting and let it spin until a dough ball forms
Remove the bowl and cover and let sit for an hour until it rises
Once the dough has risen, cut and roll it into baseball sized pieces
Before you flatten the dough pieces, prepare the butter mixture.
In a small saucepan, add the butter and melt on a medium heat. Add the garlic and rosemary and let simmer for a minute or two. Shut the heat off and let the garlic and rosemary immerse in the butter. Continue on prepping the naan
Coat a flat surface that you will be rolling the dough out on with flour
Using a rolling pin, flatten and roll out each piece of dough until thin. Dust the rolled out dough with some corn meal

Coat both sides of the naan with the butter

Heat a frying pan over a medium flame and add the naan. The top side that is not cooking will begin to bubble and rise. You can brush more butter on this side as the other is cooking for more flavor. Check the cooking side and flip over once it has begun to char and crisp. Cook the other side until it chars and crisps as well. Once the naan has cooked on both sides, you can coat with more butter

Enjoy!

CAPRESE GALETTE

7 Sep 20201 Comment

The Summer Season brings us many joys. Of those joys, the humble tomato is one of them. The tomato is a versatile fruit and can be found in many of our favorite foods and condiments. For this recipe, I was inspired by one of my favorite salads, the Caprese, which is just a simple combination of sliced, ripe tomatoes, sliced fresh mozzarella, and pesto. I then baked that awesome combination in a French pastry dough that I infused with herbs and cheese. The combination of flavors is extravagant. I could eat this for any meal of the day. Besides being very flavorful and filling, it is also very light. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 tbsps red wine vinegar

3 tbsps cold water

1 large tomato or 2-3 Roma tomatoes, sliced into ¼ inch slices

1 cup of pesto (see ingredients and instructions below on preparing pesto)

1 16oz package of sliced mozzarella, or a 1 pound mozzarella ball sliced into ¼ inch slices

1 egg yolk

3 tbsp milk or heavy cream

1 cup grated parmesan or manchego cheese

For the Pesto

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts, walnuts, or hazelnuts, toasted

4 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

Instructions

To make the pesto

Before working on the pesto, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a smooth paste.

To make the galette

In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto

Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust

Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Garnish with some more chopped, fresh basil

Enjoy!

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

BLUEBERRY CHEESECAKE

23 Jun 20201 Comment

Cheesecake has to be one of the best desserts created, and you can quote me on that. It is fluffy, it is smooth, it is buttery. What more could you ask for?! I love baking them for my friends and family. My recipe makes one of the most fluffiest cheesecakes you will ever have. It’s great by itself, but it’s even better with the homemade blueberry filling. Try this next time you want to bring a dessert to an event or gathering. I guarantee that the guests will go crazy for it.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of blueberry jam (store bought or homemade is fine; See instructions below for homemade jam)

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

For the Blueberry Jam

1 small package of blueberries

2 cups of organic, unrefined, granulated sugar

1 cap full of vanilla extract

¼ cup of lemon juice

Lemon zest

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust
Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For the Blueberry Jam:

Add the blueberries into a pot and heat over a low heat
Add the lemon juice and zest into the pot and stir
Mix in the sugar, one cup at a time, and stir until it is dissolved
Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
Using a wooden spoon or ladle, softly press down and smash the fruit
Scrape off any foam bubbling on top of the mixture
Add the vanilla and stir
Let it cool down before adding it to the cheesecake

BAKED TORTELLINI

26 Apr 2020Leave a comment

What can be a more comforting meal than a big, saucy, CHEESY, plate of pasta. In this dish, I am showing you how to make a delicious tangy tomato sauce from scratch that will make any Italian nona proud. The dish is baked and the cheese becomes this beautiful, gooey, stringy companion to the sauce. This is a big hearty meal that should be enjoyed with a nap afterwards. Try yours today!

Prep Time: 20 Minutes

Bake Time: 35 Minutes

Serves: 4

Ingredients:

1 package of tortellini

1 can of diced tomatoes

2 plump Roma or plum tomatoes, diced

3 cloves of garlic, minced

1 tablespoon of salt

1 tablespoon of black pepper

1 teaspoon of red pepper flakes

1 tablespoon of sugar

1 tablespoon of pesto

2 tablespoons of roasted red pepper paste

¼ cup of chopped parsley

1-pound ball of fresh mozzarella, sliced ¼ thick or crumbled, based on your preference

½ cup grated parmesan cheese or pecorino romano

Instructions:

Preheat the oven to 350 degrees
Cook the tortellini to package instructions and strain. Set aside until it is time to bake
Time to make the sauce!
In a medium saucepan, sauté the garlic in olive oil until it becomes fragrant. Then add the diced tomatoes and continue to sauté until both the tomatoes and garlic soften

Add the can of diced tomatoes and stir
Add the salt, pepper, red chili flakes, and sugar and stir until they are blended into the sauce. Bring to boil, and then lower the heat to bring to a simmer. Let it simmer for about 10 minutes
Add the pesto and roasted red pepper paste and stir until it is blended. Then add the parsley and stir one last time. Shut the heat off and set the sauce aside.

In a baking pan or dish, cover the base with a thin layer of sauce. Add half the tortellini amount and cover with sauce. Sprinkle some of the grated parmesan or pecorino romano across the sauce covered tortellini. Evenly place mozzarella slices across the top of the tortellini. Cover with sauce again and sprinkle more of the grated cheese

Add the remaining tortellini and repeat the sauce and cheese cover process

Place in the oven and cook for 35 minutes or until the cheese has become golden brown and the sauce is bubbling
Let it cool for 5 minutes
Serve and enjoy!

SWEET HEAT RIBS

19 Apr 20201 Comment

There is something about the taste combination of sweet and spicy that I really enjoy. From potato chip flavors, to grilled meat, even to alcohol, the that sweet-spicy combination is very inviting. Particularly on a rack of ribs, that flavor is insanely tasty. Below I have these tender pork ribs that have been dry rubbed with homemade sweet and spicy rub, I even made some potato wedges and used the same seasoning to accompany the ribs. There is no sauce on these ribs and they are still tenderly juicy. Try yours today!

Prep Time: 10 Minutes

Cook Time: 1 hour and 5 minutes

Serves: 4

Ingredients

3 to 3 ½ pounds of pork spareribs

½ cup of brown sugar

2 tablespoons Aleppo pepper

1 tbsp red pepper flakes

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

Olive oil

Instructions

Preheat the oven to 350 degrees
In a metal bowl, mix all the spices together

Drizzle olive oil over the ribs and sprinkle the rub. Using your hands, evenly coat the ribs with the rub on both sides
Place the ribs on a metal baking sheet and place on the lower rack of the oven.

Keep an any on the ribs. About half an hour of cooking, flip the ribs and cover with aluminum foil, and move onto the middle rack. If you also see the brown sugar darkening, you can flip the ribs then as well. Continue cooking for the remaining time
Once finished, let ribs rest, and serve with your favorite side
Enjoy!

For the Potatoes

Peel and clean about 5 or 6 large Russet potatoes and let them soak in hot water for about 10 minutes
Dry them off and cut them in wedges
Place them on a baking sheet and drizzle olive oil over them. Sprinkle some of the dry rub on them
Place in the over for the last 30-35 minutes of the ribs baking or until the potatoes become fork tender
Serve with the ribs