Morning Glory Muffins

20160428_124557

ALL RECIPES, Muffins | April 28, 2016 | By

Morning Glory Muffins
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Ingredients
  1. 1 1/2 cups whole wheat flour
  2. 1/2 cup unbleached all-purpose flour
  3. 1/2 cup brown sugar (I use raw cane sugar)
  4. 1 Tablespoon baking powder (aluminium and corn free)
  5. 2 teaspoons baking soda
  6. 2 teaspoons ground cinnamon
  7. 1/2 teaspoon salt
  8. 3/4 cup unsweetend applesauce or butter milk (I use sour milk)
  9. 1/2 cup coconut oil, melted (I use butter)
  10. 1 apple, shredded
  11. 1 tablespoon vanilla extract
  12. 2 cups grated carrot (3-4 carrots)
  13. 1/2 cup raisins or cranberries
  14. 1/2 cup flaked coconut (I use unsweetened)
  15. 1/2 cup walnuts, chopped
Instructions
  1. Preheat oven to 400 degrees F. Line muffins tins with paper liners
  2. In large bowl whisk together the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt
  3. In a separate bowl, mix together the applesauce, oil, apple and vanilla extract.
  4. Add the wet ingredients to flour mixture and mix just until incorporated. Do not over mix
  5. Fold in the carrots, raisins, coconut and walnuts.
  6. Divide batter equally between 12 muffin cups
  7. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean
  8. Cool muffins in the pan before transferring to wire rack
Adapted from Baker by Nature
Adapted from Baker by Nature
love to bake http://lovetobake.ca/

Honey Walnut Banana Muffins

20160423_131016

Honey Walnut Banana Muffins
Serves 12
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Ingredients
  1. 3/4 cup chopped walnuts
  2. 1 Tablespoon honey
  3. 1/2 teaspoon cinnamon
  4. 1 1/2 cups unbleached all purpose flour
  5. 1 1/2 teaspoons baking powder ( aluminium and corn free)
  6. 1/2 teaspoon salt
  7. 1 stick unsalted butter, at room temperature
  8. 1/3 cup honey
  9. 2/3 cup sugar
  10. 2 large eggs
  11. 1 banana, mashed(overripe)
  12. 1 teaspoon vanilla extract
  13. 1/3 cup milk
Instructions
  1. Preheat oven to 350 degrees F
  2. Line muffin tin with paper liners
  3. Mix together the walnuts, honey and cinnamon(will be very sticky), set aside
  4. Mix together the flour, baking powder and salt, set aside
  5. With an electric mixer, beat the butter, sugar and honey until fluffy, about 2 minutes.
  6. Scrape down sides if necessary
  7. Add eggs, one at a time and beat until incorporated
  8. Add mashed bananas and vanilla and beat until mixed
  9. Add dry ingredients and milk and mix with a spoon just until incorporated. Do not overmix
  10. Spoon batter evenly between 12 muffin tins
  11. Sprinkle walnut mixture on tops
  12. Bake for 30-35 minutes or until a toothpick inserted comes out clean
  13. Let muffin cool in pan for 10 minutes
Adapted from once upon a chef
Adapted from once upon a chef
love to bake http://lovetobake.ca/

20160423_131010

Healthy Wild Blueberry Muffins

20160420_103648

ALL RECIPES, Muffins | April 20, 2016 | By

Healthy Wild Blueberry Muffins
Serves 6
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Ingredients
  1. 1 cup unbleached all-purpose flour
  2. 1/2 cup whole wheat flour
  3. 2 teaspoons baking powder (I use aluminum and corn free)
  4. 1/2 teaspoon sea salt
  5. 1/2 cup raw cane sugar
  6. 1/3 peanut oil or melted butter
  7. 1 large egg
  8. buttermilk (see instructions for amount)
  9. 2 teaspoons vanilla extract
  10. 1 cup frozen wild blueberries
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line jumbo muffin pan with liners( I make my own liners from parchment paper)
  3. In a medium bowl, whisk together the flours, baking powder, salt and sugar.
  4. In a 1 cup measuring cup, add the oil and 1 egg, add enough buttermilk to make 1 cup of liquid
  5. (should be about 1/3 buttermilk), add the vanilla and whisk all the wet ingredients.
  6. Add the liquid to dry ingredients and mix gently just until combined and some streaks of flour can be seen. Do not over mix. Fold in the blueberries.
  7. Add batter evenly into the 6 muffins cups.
  8. Bake muffins on the centre rack for about 30 minutes or until a toothpick inserted comes out clean
  9. Allow muffins to cool completely
love to bake http://lovetobake.ca/

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Baguette

20160407_180534

ALL RECIPES, Bread | April 7, 2016 | By

Baguette
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Ingredients
  1. 1 cup warm water
  2. 1 Tablespoon sugar
  3. 2 1/4 teaspoon active dry yeast
  4. 1 1/2 teaspoon salt
  5. 2 Tablespoons oil (I use peanut oil)
  6. 3 cups unbleached all purpose flour
  7. sesame seeds
Eggwash
  1. 1 egg room temperature
  2. 1 Tablespoon warm water
Instructions
  1. In the bowl of a stand mixer, whisk together the yeast, sugar and water. Let stand for about 5 minutes or until yeast begins to foam.
  2. Whisk in the salt and oil.
  3. With the dough hook attached and mixer on low speed, add flour cup by cup and knead for about 5 minutes until dough is smooth. Allow dough to rest for 10 minutes and then turn the mixer back on and knead for one minute. Place dough in a warm place and allow to rise until doubled( I use my oven with the proof setting on)
  4. Remove dough from bowl and let rest for 10 minutes.
  5. Cut the dough in 2 pieces. Roll out each piece into a rectangle and roll into a log. Tuck sides under and pinch bottom. Place on a parchment covered baking sheet and allow to rise until doubled.
  6. Preheat oven to 425 degrees F.
  7. To prepare egg wash: whisk one egg with warm water.
  8. Very gently using a pastry brush, brush over the baguettes with egg wash( do not press on the baguettes or they will deflate)
  9. Make 3 slits on each baguette with a very sharp knife( do not put any pressure on the baguette or they will deflate)
  10. Bake in preheated oven for 15-20 minutes until golden brown.
Notes
  1. recipe makes 2 baguettes
love to bake http://lovetobake.ca/

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20160407_180527

Cranberry Raisin Oatmeal Cookies

20160405_112321

Cranberry Raisin Oatmeal Cookies
Serves 15
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Ingredients
  1. 1 (100g) cup rolled oats
  2. 3/4 (90g) cup whole wheat flour
  3. pinch of salt
  4. 1/2 teaspoon cinnamon
  5. 1 1/2 teaspoon baking powder (aluminium and corn free)
  6. 1 large egg( room temperature)
  7. 2 Tablespoons of unsalted butter (melted)
  8. 1/2 teaspoon Pure Almond extract
  9. 1/2 pure maple syrup
  10. 2 Tablespoons raisins
  11. 2 Tablespoons cranberries
Instructions
  1. Whisk together the oats, flour, salt, cinnamon and baking powder.
  2. In separate bowl, whisk together the egg, butter, almond extract and maple syrup.
  3. Add the wet ingredients to the oat mixture and mix with a fork just until incorporated. Fold in the raisins and cranberries.
  4. Preheat oven to 325 degrees F and line baking sheet with parchment paper.
  5. Using a tablespoon, drop the cookie dough onto the prepared baking sheet. Chill for at least 30 minutes.
  6. Bake in preheated oven for about 15 minutes. Let cool on the pan before transferring to wire rack.
Adapted from Amys healthy baking
love to bake http://lovetobake.ca/

20160405_100712
Mix dry ingredients
20160405_101029
Mix wet ingredients
20160405_101242
Add dry ingredients to wet and mix just until incorporated
20160405_101616
Drop dough using Tablespoon on baking sheet covered with parchment paper. Chill for at least 30 minutes.
Bake at 325 degrees F for 15 minutes.
20160405_112504

The Best Cinnamon Raisin Bread Ever!

20160401_170724

ALL RECIPES, Bread | April 4, 2016 | By

The Best Cinnamon Raisin Bread Ever!
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Ingredients
  1. 1 1/2 cups of milk
  2. 2 ( 8g) packages of active dry yeast
  3. 1 cup warm water
  4. 1/2 cup unsalted butter (softened)
  5. 3 large eggs
  6. 1/3 cup sugar (I use raw cane sugar)
  7. 1 teaspoon salt
  8. 8 cups of unbleached all purpose flour
  9. 1 cup raisins
  10. 1/2 cup sugar( I use raw cane sugar)
  11. 3 Tablespoons cinnamon
  12. 2 Tablespoons milk
Instructions
  1. In a small saucepan, heat the milk until it just starts to bubble. Remove from heat and let cool to lukewarm. Set aside.
  2. In the bowl of a stand mixer, mix together the yeast and water. Let stand for about 5-10 minutes until yeast begins to foam.
  3. Add the butter, eggs, sugar, salt and raisins into the yeast mixture. Mix until combined.
  4. Stir in the milk into the yeast mixture.
  5. With the dough hook attached and mixer on low speed, gradually start adding the flour until the dough is smooth, kneading for about 5 minutes.
  6. Add to a greased bowl and cover with kitchen towel. Let rise until doubled, about 1.5 hrs. I keep mine in the oven on the proof setting, but if you don't have the proof setting just turn on the oven light.
  7. Roll out the dough on a lightly floured surface into a large rectangle measuring about 1/2 inch thick.
  8. Rub the 2 tablespoons of milk all over the dough with your hands
  9. Mix the 3 Tablespoons of cinnamon with the 1/2 cup of sugar and sprinkle evenly all over the dough.
  10. Roll up the dough tightly, the long way and cut into 3 pieces about 8 inches long each. Pinch the bottom together and tuck ends under.
  11. Place rolls into a well greased 9x5 pans( I like to use glass) and let rise in warm place until doubled for about 1 hour.
  12. Preheat oven to 350 degrees F. Bake for 45 minutes or until golden brown.
  13. Remove from oven and brush top of bread with butter.
  14. Remove from pans and let cool on rack before slicing.
Notes
  1. makes 3 loaves
Adapted from Lydia Holton
Adapted from Lydia Holton
love to bake http://lovetobake.ca/

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Wild Blueberry Lemon Muffins

20160330_122756

ALL RECIPES, Muffins | March 31, 2016 | By

20160330_122825

Wild Blueberry Lemon Muffins
Serves 12
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Ingredients
  1. 2 cups unbleached all purpose flour
  2. 2 teaspoons baking powder( aluminium free)
  3. 1/4 teaspoon salt
  4. 2 large eggs
  5. 1/2 butter (softened)
  6. 1/3 cup sugar ( I use raw cane sugar)
  7. grated zest of half a lemon ( don't skip this, it gives the wonderful taste of lemons)
  8. 1 teaspoon vanilla
  9. 3/4 cup thin yogurt or kefir or milk
  10. 1 cup frozen blueberries ( I use frozen wild blueberries)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Prepare muffin tin with liners.
  3. In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  4. In a large bowl, beat the butter, sugar and lemon zest until fluffy. Beat in the eggs and vanilla and stir in the milk.
  5. Add the flour mixture to the wet ingredients and mix just until combined. Do not over mix. Fold in the frozen blueberries.
  6. Fill muffin cups to the top.
  7. Bake for 20-25 minutes or until golden.
love to bake http://lovetobake.ca/

Whole Wheat Cinnamon Raisin Bread

20160329_144714

ALL RECIPES, Bread | March 29, 2016 | By

20160329_144714

Whole Wheat Cinnamon Raisin Bread
Serves 12
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Ingredients
  1. 1 1/2 teaspoon active dry yeast
  2. 2 Tablespoons sugar ( I use raw cane sugar)
  3. 1 1/4 cup warm water
  4. 1 teaspoon sea salt
  5. 1 Tablespoon olive oil
  6. 1 cup whole wheat flour
  7. 2 1/4 cups unbleached all purpose flour
  8. 1 cup raisins
  9. 1 Tablespoon sugar (I use raw cane sugar)
  10. 1 Tablespoon cinnamon
Instructions
  1. In the bowl of a stand mixer, whisk together the yeast, sugar and water. Let stand for about 5 minutes until yeast begins to foam.
  2. Whisk in the salt, olive oil and whole wheat flour.
  3. Add all purpose flour and raisins.
  4. With the dough hook attachment and mixer on low speed, knead the dough until pulling away from sides. Dough should be smooth and not sticky. Knead about 5 minutes. If the dough is a bit sticky add a little more flour.
  5. Remove dough and grease the bowl, add dough back into bowl and let rise until doubled.
  6. Mix together the 1 Tablespoon of sugar with 1 Tablespoon of cinnamon.
  7. Remove dough and place on a lightly floured surface. Roll out dough into a 8X12 rectangle and moisten with 1 teaspoon of milk (you can rub the milk with your hand or use a pastry brush) and sprinkle evenly with sugar and cinnamon mixture.
  8. Roll tightly into a log and place into a greased baking pan. Let rise until doubled.
  9. Bake at 375 degrees F for 30 minutes.
  10. Remove from oven and brush the top with butter.
  11. Remove from pan and let cool on rack before slicing.
love to bake http://lovetobake.ca/

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Banana Muffins

20160328_184803

ALL RECIPES, Muffins | March 28, 2016 | By

Banana Cinnamon Muffins
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Ingredients
  1. 1 1/2 cups unbleached all purpose flour
  2. 1 teaspoon cinnamon
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 3 large bananas ( very ripe)
  7. 1 teaspoon vanilla extract
  8. 1 large egg
  9. 1/3 cup butter, softened or melted
  10. 1/3 cup sugar (I use raw cane sugar)
Instructions
  1. In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
  2. In a separate bowl add the bananas( whole), vanilla, egg, butter and sugar. Using a potato masher, mash the wet ingredients well. Add dry ingredients to wet and mix just until combined. Do not over mix.
love to bake http://lovetobake.ca/
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20160328_185213

Rugelach (Polish Rogaliki)

20160115_143402

ALL RECIPES, Cookies | March 28, 2016 | By

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Rugelach (Polish Rogaliki)
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Ingredients
  1. 3/4 Tablespoon active dry yeast
  2. 2 Tablespoons of sugar (I use raw cane sugar)
  3. 1 cup of warm milk
  4. 4 cups of unbleached all purpose flour
  5. plum butter
  6. 2 sticks of unsalted butter ( 226 g), melted ( not hot)
Instructions
  1. In the bowl of a stand mixer, add the yeast, sugar and milk, whisk ingredients together. Let stand for about 5 minutes until yeast begins to foam.
  2. Add the butter and flour. Using the paddle attachment, mix dough until combined, about 3-5 minutes. Dough should be soft and not sticky.
  3. Remove dough and divide into 5 equal portions. Cover with plastic wrap until you are ready to use them.
  4. Roll out dough into about 11" circle. Cut 6 strips through centre to make 12 triangles.
  5. Add about 1/2 teaspoon of plum butter to the centre of the wide part of triangle. (see images below) and seal the edges after the first roll so the jam will not come out) see images
  6. Place rugelach on baking sheet covered with parchment paper, about 1/2" apart and let rise for about 1 hour in warm place( I let them rise in the oven on the proof setting)
  7. Remove rugelach from oven and preheat oven to 375 degrees F.
  8. Bake for 20 minutes until golden.
  9. Remove from oven and sprinkle with powder sugar using a sifter.
Adapted from Natasha's Kitchen
Adapted from Natasha's Kitchen
love to bake http://lovetobake.ca/
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