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!

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!

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!

CURRYWURST

15 May 2020Leave a comment

Whenever I go to a German Biergarten, I always opt for the currywurst. It combines the best of two of my favorites, sausage and curry. With the current pandemic, I have not been to any Biergartens or bars and have been missing bar foods tremendously. So, I opted for the next best thing, and that is to make them myself. Pair this with some awesome, homemade fries, and you got a real bar experience at home. Super simple recipe and it does not take long at all to cook. Try yours today!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

1 package of bratwurst or knockwurst

6 large russet potatoes, cut into fry length

½ a cup of chopped onions

1 tablespoon olive oil

1 cup of ketchup

3 tablespoons of sriracha

2 tablespoons of curry powder

1 tablespoon of garam masala

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon of cayenne

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

1 tablespoon of sugar

Salt

Ground black pepper

Instructions

Preheat oven to 350 degrees. Line the wurst up in a baking tray and bake for about 45 minutes or until it has browned, flipping the wurst on its other side halfway through
While the wurst is baking, prepare the sauce
In a medium sized saucepan, sauté the onions until they soften and become translucent
Add the spices and stir and let them toast for about 30 seconds
Add the remaining of the ingredients and stir. Bring to a simmer and let it reduce a little and thicken. Add the sausages in the pot and mix, letting it simmer

Prepare the fries. You can either season them with salt and pepper and bake them in the oven at 375 degrees for 20 minutes, or fry them in oil
Plate and serve. You can coat the fries with any remaining sauce or use it to dip
Enjoy!

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

BANANAS FOSTER GALETTE WITH WALNUT FRANGIPANE

18 Apr 201912 Apr 20203 Comments

Do you have some ripe bananas that you don’t know what to make? Thinking of baking a plain old banana bread? Thinking of making bananas foster? Well I have a recipe for you to take those ripe bananas to the next level. This Bananas Foster galette with a walnut frangipane is the best of both recipes that’s also part pie. The bananas are caramelized with sugar and flambéd with a touch or rum to bring out an intense flavor. Try this recipe out today and your taste buds will be thanking you!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

½ cup of sugar

¼ teaspoon salt

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

2 large bananas, sliced in half lengthwise then cut across

Cinnamon

Sugar

1 shot of spiced rum

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

2 capfuls of vanilla

Instructions

To prepare the bananas

Mix the cinnamon and sugar on a plate. Roll the banana slices around to evenly coat them
In a medium frying pan, sauté the banana slices on a high heat until the sugar begins to caramelize. Repeats on the other side.
(If you want to flambé, and be careful in doing so) Add the shot of rum and tilt on the side until a flame ignites the pan. Shake the pan to give the bananas a coating and blow out the flame. Be careful if you are going to do this.
Remove the bananas and set aside to cool down. They would have softened

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

To make the galette

Preheat the oven to 375 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
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 banana in a design you see fit

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some 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!

ROSEMARY-SEASALT LEMON SQUARES

15 Mar 201814 Apr 20202 Comments

A taste of Mediterranean summer in every bite! That’s what you get with this recipe for lemon squares. A savory, yet slightly sweet, shortbread base accompanies the creamy, tart Meyer lemon curd, giving notes and daydreams of summer adventures to come. This dessert may look intimidating to make, but trust me it is not. It is very simple and you will relish at the result! Try making yours today!

Makes 20 2×2 squares

Prep time: 20 minutes

Bake time: 45 minutes

Ingredients:

5/6 Meyer lemons, juiced

3 teaspoons lemon zest

1 ¼ cups all-purpose flour

1 ¾ cups granulated sugar

Powdered sugar

½ teaspoon sea salt

14 tablespoons butter, cold

2 large eggs

3 egg yolks

1 ½ teaspoons of cornstarch

3 sprigs of rosemary, finely chopped to a near powder form

Instructions

Preheat the oven to 325 degrees
Butter and line a baking pan with parchment paper, with enough hanging over the edges to pull when baked
In a food processor, add the flour, granulated sugar, three tablespoons of powdered sugar, the lemon zest, rosemary, sea salt, 10 tablespoons of the butter, and pulse until a crumbly dough forms with the consistency of wet sand. If the dough is too dry, add a little bit of water and pulse until you reach the proper consistency
Press the dough evenly into the pan and about half an inch up the sides of the pan. Using a fork, poke holes in the dough to prevent any rising. Place in oven and bake until light golden brown. While the shortbread base is baking, prepare the lemon curd
In a saucepan, add the sugar, lemon juice, the corn starch, a small pinch of the lemon zest, a dash of sea salt, the eggs and the yolks, and whisk over a medium heat bringing to a boil, constantly whisking, until the curd thickens. Do not let it overboil and bubble as it will break apart and thin out
Strain into a bowl and whisk in the remaining 4 tablespoons of butter, one tablespoon at a time, constantly whisking until the butter is mixed in and not separating from the curd
Once the shortbread base is ready, take it out and carefully and evenly pour the curd into the base
Place the pan into the oven and bake for about 10-15 minutes or until the curd just sets and is jiggly not runny
Let it cool to room temperature before refrigerating. Once cold, cut into even sized bars. Sprinkle powdered sugar and top with rosemary before serving
Enjoy!