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Posts from the ‘Quick Breads’ Category

A Guest Post- Ten Times Tea

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A few months back I was thrilled when Laurie whose gorgeous blog Ten Times Tea agreed to do a guest post. Her timing is impeccable because this loaf just screams holidays. She is uber talented with such creativity,  I love her photographs and her no nonsense writing style. Thank you so much Laurie for doing this post for me and wish you and yours a very Happy Holiday. I love the way Laurie experiments and even though she may not admit it I think her results are outstanding, she loves to use whole grains  giving her baked goods a healthy twist. Can’t wait to try this, thank you for your kind words and take it away Laurie…..

Suzanne’s experience, attention to flavour, and warm style comes through in everything she makes and blogs about. And, unlike some food bloggers that I tend to admire from afar, Suzanne’s blog demands a pause, taking time to comment and marvel and laugh and sometimes even commiserate.
I was so happy to be to have the opportunity to put together a guest post. Though I was also a bit conflicted: what makes us quite different is that Suzanne’s recipes simply ooze with experience and certainty, exactly what my recipes typically lack. My blog is all about the baking (unfortunately or otherwise), and frankly, leans more towards a “log” of what disasters and otherwise I’ve been baking, rather than a reliable source of recipes. But despite this, Suzanne has been so supportive of my experiments and even the most dismal failures.

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I wasn’t sure I would be able to make anything worthy of a guest post…but then, enter this cake. This cake is fabulous. I’m still in awe. It’s based on the brown butter and vanilla weekend cake in one of Dorie Greenspan’s books, Baking Chez Moi. Would you expect anything else from Dorie?

The cake is unabashedly rich, the crumb possessing a buttery sheen, and is incredibly fragrant due to an incredible quantity of vanilla extract and browned butter. I’ve made merely superficial changes, but I highly advocate them. The prunes and chestnuts, which are two of my favourite things, are homely and warm, while still somehow glamorous in my vague imagination of 20th century whiskey glasses and pâté and feather boas. (Ah, this imagination sometimes.) They simply fit perfectly into the backdrop of a dense and vanilla-heady cake, such that even a friend who does not at all subscribe to my obsession with prunes admitted that really, they did seem to work quite well.

I also made a couple more characteristic changes, reducing the sugar and using part whole spelt flour. I wanted to use these changes to transition into writing about some general themes in baking and my approach. As Suzanne recently wrote about, lately she’s switched her eating focus. It made me think a bit about this whole baking thing—what choices I make, what I minimize and maximize, and why. But after writing it, I looked back and felt so pretentious, with these meanderings on sugar and whole grains.

The thing is, I find there are many valid perspectives when it comes to baking. And thus many valid styles of baking, which result in many, many delicious baked goods. I enjoy them all. There is nothing superior about any approach over others. Some days call for Smarties-dotted blondies just as much as other days call for raw vegan coconut oil and date squares. So I hope everything here can be taken with several grains of salt—it’s one vague approach to baking. I guess I like it so I seem to advocate for my view, but it doesn’t mean I always stick to it.

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Sugar

Sugar is something I do not try to eliminate, but I find I can typically reduce the sugar content of baked goods with little consequence. This isn’t to validate desserts or bolster excuses for eating more (well, at least I try not to do that…). But I do occasionally bake for some diabetics, and in general, if I can reduce the sugar, I think I may as well.

In fact, I do think that most desserts don’t require too much sweetness for it to still taste like dessert. I’m a bit of a cake-person as opposed to a candy-person (a very important dichotomy), where I like more moderate sweetness padded with plenty of substance and textures and other flavours. Better yet, baking can quite often fit into that ambiguous breakfast/tea sort of category as well, which entails the same richness and decadence with noticeably less sweetness. Another trick is to use sweet-associated flavours like warm spices, or plenty of fresh fruit.

I find it’s worthwhile to experiment! A 25-50% reduction in the sugar is a good place to start, at least in cases where the sugar is not a structural necessity (I’ve tried to push it unsuccessfully with meringues and buttercreams). However, in the end you may just find that sugar reductions compromise golden crusts or perfect textures. It always depends on what you’re looking for, and reductions may not be worth it.

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Whole grains

Recently I made a cake that used only white flour, and I was surprised—it tasted bland all of a sudden. I suppose it’s because in recent years, whole wheat and spelt flour have become my go-to, some somehow now taste rather “neutral.”

I refrain from using this idea of whole grains as a gateway to a certified healthy label. It’s a bit of a false rhetoric because 1) we are still talking dessert and 2) I don’t push the envelope very far. The whole grains are primarily for flavour, and I like to prioritize structure as well. (On this note, I admire the ingenuity, innovation and persistence of gluten-free bakers!) Thus, something may be only a quarter whole spelt flour, but it will taste nutty and warm and complement spices or dried fruit. Whole wheat flour is very suitable for crumbles and oatmeal cookies. I find buttery and salted whole wheat pastry perfect for tarts, and while scones have been a perpetual struggle for me, I recently made some fluffy scones with half whole wheat pastry flour.

As far as pastry-type experimentation goes (bread is a bit iffier), I think whole wheat flour can be successfully subbed for 50-100%. Spelt flour, I would normally not go above 50% due to the lower gluten content. Buckwheat and rye I usually try at 25-20% due to their low gluten content and stronger flavours. In the end, though, it does depend on what you’re making. Sometimes white flour is the best.

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This cake is a rich and buttery and sugary glory, and in no way do my changes make it at all healthy…but I like the cake even more for the changes I did make. It is only moderately sweet, with spelt flour to complement the prunes and pick up on the warm notes of the roasted chestnuts and browned butter.

So happy baking! With the approaching holidays, I’m sure there will be plenty of baking going on.

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prune and chestnut vanilla loaf cake
Based on Dorie Greenspan’s brown butter and vanilla bean weekend cake in Baking Chez Moi. Instead of part vanilla bean and part vanilla extract, you can use either: 1 whole vanilla bean or 4 tsp vanilla extract as detailed by the original recipe. I would also consider increasing the quantity of prunes and chestnuts to 150 g each.
1 stick butter
100 g whole spelt flour
138 g all-purpose flour
scant 1/2 tsp kosher salt
1 1/2 tsp baking powder
175 g granulated sugar
3-cm length of vanilla bean
4 eggs
2 tsp vanilla extract
1/3 c (80 mL) heavy cream
1 capful dark rum
100 g dried prunes
100 g roasted and peeled chestnuts, whole and broken into rough pieces
Preheat the oven to 350F. Butter a loaf pan and line with a sling of parchment paper.
Brown the butter in a small saucepan, cooking until deep golden and nutty, and then set aside.
Whisk together the flours, baking powder and salt.
Place the sugar in a large bowl. Split the vanilla bean and scrape the seeds out into the sugar and rub in. Add the split vanilla bean and rub in the sugar as well to remove any excess seeds (this can then be placed in the sugar bowl for vanilla sugar and the like). Add the eggs and whisk until thoroughly combined. Follow with vanilla extract, the heavy cream and rum, whisking until combined.
Add the dry ingredients in two additions, folding in with a rubber spatula. Next, fold in the butter in three additions. Lastly, mix in the chestnuts and prunes. Scrape into the prepared pan and bake for 60 minutes or until an inserted skewer is removed clean.
Let cool on a wire rack.

 

Spiced Pumpkin Pecan Loaf Part II And Stollen

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This is a different loaf than the one I made before, although I liked that loaf it was quite heavy and more bread like than I wanted. I try different recipes and although they turn out good there is something about it that just doesn’t sit right with me,  I almost always end up going back to my old stand by’s, the tried and true always good recipes that I use over over. The banana bread recipe is one of those, I substitute other fruits like apples and pears for the banana and in this case I used pumpkin. The change I made was adding spice, cinnamon, ginger and allspice along with pecans. These loaves are sweeter than the other but I am ok with that, they have the lighter texture and moist crumb that I wanted. I like the other recipe but my favorite way to serve is making mini muffins dipped in melted butter and rolled in a spice sugar mixture. For a loaf I like this recipe though, they are very light, moist and delicious.

Stollen dough ready for an overnight chilly rise

Stollen dough ready for an overnight chilly rise

I made my fruitcakes and have quite a bit of leftover boozy fruit and it’s been years since I’ve made Stollen, a German slightly sweet and absolutely delicious holiday bread. I had saved a recipe on Food52 years ago by Chef June and decided this year I would try it. The recipe is vintage and the directions are a bit vague so I decided to wing it. If it turns out I will post the recipe, well even if it doesn’t I might. The dough is super easy to put together, no kneading at least the directions don’t call for it so we will see. The butter is broken into the flour like a pie crust, I did it in the food processor then you add the rest of the ingredients and let it rise overnight in the refrigerator.  I have a feeling it’s going to be wonderful, rich and buttery and eggy. Fingers crossed. More to come…..

Spiced Pumpkin Pecan Loaf

makes 1 9×5 loaf or 3 mini loaves

1 cup flour

1/2 cup spelt flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp allspice

1 tsp salt

1 cup sugar

4 oz or 1 stick butter room temperature

2 large eggs at room temperature

1/2 cup sour cream or creme fraiche

1 cup pumpkin puree

1 tsp vanilla extract

approximately 1/2 cup chopped pecans

demerara sugar mixed with cinnamon, allspice and ginger to sprinkle on top of loaf

Heat oven to 35o and butter or oil your loaf pan or pans. Put flours, baking soda, salt and spices in small bowl and whisk together.

Cream butter and sugar until light and fluffy. Add the eggs one at a time beating between each addition. Add the dry ingredients and mix just until combined. Add the pumpkin, sour cream and vanilla and mix until combined. Fold in the pecans and spoon into prepared pan or pans, smooth out the top, sprinkle with chopped pecans and sprinkle with sugar spice mixture and bake for approximately 40-45 minutes until golden brown and tester comes out clean when inserted into the middle of the loaf.

Let cool in pans for 10 minutes and then using a small flexible offset spatula or butter knife loosen the edges running it around the loaf. Turn out onto cooling rack and let cool completely before wrapping. This loaf freezes well, wrap in plastic and place in ziplock bag before freezing.

 

Ginger Molasses Pumpkin Bread

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I found this recipe on Food52 and it looked so good and got great reviews that I decided to make it and include it in my gift boxes this year. Trying new recipes is great especially if the results are good, this loaf did not disappoint, the combination of spices and pumpkin and molasses is delicious and even better it’s not overly sweet. If you do want a sweeter loaf you can tightly pack the brown sugar. The loaf is hearty, rustic, moist and makes a great addition to my gift boxes.

The recipe made two mini loaves that rose high above the pan and with the batter that was left I made some mini muffins that I rolled in melted butter and then in spiced sugar and I think next time I make this I will just make mini muffins, they are really good!!

This loaf and mini muffins are heading to the party, Fiesta Friday #149 and our co-hosts this week are Judi @ cookingwithauntjuju and Sandhya @ Indfused

Ginger Molasses Pumpkin Bread

Makes 1 9×5 loaf or 2 mini loaves plus 6 mini muffins

2 1/2 cup all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 egg

1 cup pumpkin puree

1/2 cup dark brown sugar (lightly packed) Tightly pack for a slightly sweeter loaf

2 tbs melted butter

1/4 cup vegetable oil

1/2 cup buttermilk (full fat)

1/4 cup molasses

1 tbs chopped (minced) fresh ginger

1 tsp vanilla

1 tbs turbinado sugar (to sprinkle on top of loaf)

1 tsp cinnamon (to sprinkle on top of loaf)

Pre heat oven to 350 degree’s

butter or use spray like PAM a 9×5 or 2 mini loaf pan (s)

In large mixing bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger and nutmeg. In another bowl whisk together egg, pumpkin,molasses, brown sugar, butter, oil, buttermilk until well combined. Add the fresh ginger and vanilla extract and stir to combine. Pour the wet ingredients into the dry and stir just until combined careful not to overmix. Pour into prepared loaf pan or pans and mix the turbinado sugar and cinnamon and sprinkle on top. Bake 40 minutes for a 9×5 pan and 20-25 minute for mini loaves. Toothpick or tester should come out clean when inserted into center of loaf. Cool in pan for 10 minutes then turn out onto rack and allow to cool completely before cutting. NOTE: I went a step further and after removing from the oven I brushed the top of the loaf with melted butter and sprinkled a combination of sugar, ginger and cinnamon on top.

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Best Damn Fruitcake The Start Of Holiday Baking

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It’s been a little while since I’ve posted anything, things have been kind of crazy and time has gotten past me. Cooking has not been a priority except what I need to sustain myself. I am going to make a concerted effort to post more, cook more, develop recipes, it’s my passion that frankly has taken a back seat to other things and I feel like I am unbalanced. I need to get back in the groove so to speak and am hoping that all the cooking that I am doing will help me to get my mojo back. In January my blog will be 5 years old, thats a long time and I am proud of how this site has evolved and also saddened that I have let it slip away lately. It has taken me a while to get some balance after the passing of Nando and Izzy. Percy is helping me and is such a good boy, he has brought joy back into my life. I am so thankful for that.

The Holidays are upon us, for me that means a lot of time in the kitchen baking. Cookies, mini loaves, cakes and pies, it’s a very important part of the holidays for me and this year will be no exception. The title of this recipe may sound kind of funny but that’s actually what they called it in Pure Wow which is where I first found this recipe. I have changed it considerably from the ingredients to the baking time and temperature. That said this is the BEST fruitcake I have ever had. A far cry from the commercially prepared and dreaded Christmas gifts that many of us grew up on. No green and red candied or fake fruit, there is actually noticable cake with a balanced amount of fruit and nuts. I make this every year and although these photo’s are from last year as I have not started my baking yet it will be made this year many times over, it is included in my gift baskets for friends and family who all agree that it really is The Best Damn Fruitcake.

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fruit cakes after a good soaking and brushed with a little plum jam

Best Damn Fruitcake

Makes one 9 inch loaf or 3 mini loaves

1 1/2 cups dried fruit of your choice- I used cherries, cranberries, apricots, pears and golden raisins. Use however much you like of each so that you have a total of 1 1/2 cups

1 1/2 cups nuts chopped- I used pecans, hazelnuts, pistachio’s and almonds. Use whatever you like, however much of each so that it equals 1 1/2 cups

1 1/2 cup booze or fruit juice like apple cider- (I have used cognac, bourbon, port, also have thrown in some Poire William), heated on stove top or in microwave until hot not boiling .

12 tbs unsalted butter at room temperature

1 cup packed light brown sugar

2 eggs at room temperature

2 tsp vanilla

1 tbs orange or tangerine zest

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

pinch of cinnamon

1 tbs retained liquid from fruit

Demerara or turbinado sugar for sprinkling

Instructions

Pre heat oven to 325 and prepare your loaf pan or pans. Butter or spray with cooking spray.

Pour the hot booze or juice over the fruit and let sit for at least 30 minutes. The longer the fruit sits in the liquid the better it is in my opinion, the recipe only has the fruit macerate for 10 minutes, but it can easily sit overnight or 48 hours.

Drain the fruit but retain the liquid, you will need it later so don’t discard.

Place the drained fruit and chopped nuts in a bowl and set aside.

In your mixer with paddle attachment cream the butter and sugar for about 4-5 minutes. It should be light and fluffy, scrape sides as needed. Add the eggs one at a time beating well between additions and scraping the sides of the bowl. Add the vanilla, orange zest and cinnamon.

Whisk together the flour, salt and baking powder. Add to the butter mixture and beat only until combined adding 1 tbs of retained liquid from the fruit. Remove the bowl from your mixer and add the fruit and nuts and fold in until combined. Add the batter to the pan or pans, smooth the top and sprinkle with the sugar. Bake with the rack in the middle of the oven. If you are making one loaf for about 90 minutes or more (watch carefully) or until tester comes out clean. If mini loaves approximately 40-50 minutes. They will be golden brown. Remove from the oven and spoon some of the retained liquid on the loaf or loaves and let cool in the pan for about 10 minutes. Remove from pan and finish cooling on rack, spoon some more liquid on them and wrap in plastic or cheese cloth and store in air tight tin, These are best served 48+ hours after baking. Over the next couple of days continue to spoon more of the retained liquid on the loaf re wrapping and storing in the airtight container until you are ready to serve.

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Spiced Apple Pecan Loaf And An Auction For Charity

3 mini loaves

3 mini loaves

You all know about my passion for animals and that I work with rescue and animal related charities. One of the groups I work with is called PugsquadSOS. We recently had an auction to benefit a small animal rescue group in upstate NY and I donated homemade baked goods. One of the items I included in this box of treats is this homemade spiced apple loaf. I used my banana bread recipe and adapted it for apples adding some warm autumnal spices and homemade applesauce. It turned out really well, the bread is not overly sweet, is light and smells wonderful because of the spices. This loaf along with other homemade baked goods is currently up for grabs on Instagram, we are raising money for 2 little dogs that need very expensive life saving surgeries and their families do not have the means to pay for it. If any of you would like to bid on my offering or any of the items on instagram go to @portiathepug_paw_pal_auction.

I am bringing these loaves with me to Fiesta Friday #145, last week I co hosted and this week we will all be voting on the feature recipes.

I would also be remiss if I did not acknowledge our veterans today. Thank you to the men, women and canine corp that sacrificed life and limb so that we may enjoy the freedom and safety that sadly we sometimes take for granted, without their bravery it would be a far different world. Bless our Veterans and take care of them each and every day and not just on Veterans Day.

Spiced Apple Pecan Loaf

Makes 1 standard size loaf or 3 mini loaves

4 oz (1 stick) softened butter

1 cup sugar (preferably organic)

2 eggs at room temperature

1  cups flour

1/2 cup spelt flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allapice

1/4 tsp ginger

1/4 tsp nutmeg

1 heaping cup applesauce (I used homemade unsweetened and it was about 1 1/4 cups)

1/2 cup creme fraiche or sour cream

1 tsp vanilla extract

1/2 cup chopped roasted pecans

1 apple peel left on, cored and cut into thin slices

Pre heat oven to 350 degree’s. Butter or grease standard size loaf pan or 3 mini pans.

Cream butter and sugar until light and fluffy. While creaming the butter sift or whisk together the flour, salt, baking soda and spices.  Add eggs one at a time beating between each addition until eggs are incorporated. Add the flour mixture and beat only until combined. Add the applesauce, creme fraiche and vanilla and beat until combined. Fold in the pecans and scrape into baking pans. Place apple slices and whole pecans on top and bake until golden brown and when tester inserted it comes out clean. This will take close to an hour for a large loaf and about 25 minutes for 3 mini loaves.

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Auction items

Auction items

The winning bid will receive:
1 dozen chocolate chip cookies

1 dozen healthful dog cookies

1 dozen fig/pistachio rugelach

1 dozen ginger spice molassess cookies

1 mini loaf banana bread

1 mini loaf spiced apple pecan bread

Guest Post- Cheryl “Cheffie Cooks” Wiser

Over the next few weeks I will be highlighting some of the wonderful bloggers I know who have stepped up to do guest posts. First is my dear friend Cheryl whose blog Cheryl “Cheffie Cooks” Wiser is one I have been following for a while now, I have mentioned Cheryl before on several occasions, she manages 9 blogs, 5 children and about a thousand other things all at once. How does she do it, well, I wish I knew, and she seems to do it all seamlessly. Cheryl is sharing her recipe for a seasonal favorite, Pumpkin Nut Bread.  Thank you so much Cheryl.

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A Special Post for Suzanne!
I hope you will enjoy this easy and tasty Pumpkin Nut Bread for the Fall-Autumn months ahead.

Pumpkin Nut Bread

Yields one loaf (approx. 16 slices).
INGREDIENTS:
1-2/3rds cups All Purpose Flour
1 cup Sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 Beaten large Eggs
one 15.5 ounce Pumpkin Pie Filling ( I use Libby’s brand, any will work)
1/4 cup Canola Oil
1/4 cup Cold water
1/2 Cup chopped Walnuts (or pecans)
Optional 1/3 cup golden raisins
PREPARATION:
I use a food processor but you can use a mixing bowl and hand mixer, add dry ingredients into processor and pulse to combine, add wet ingredients and run processor to fully incorporate batter. Fold in chopped nuts and optional raisins. Transfer to a prepared 5″ x 9″ Loaf pan and bake @ 350 for 65 minutes. Allow to cool, remove from loaf pan and slice.

I hope you enjoy this recipe.
Thanks to Suzanne for allowing me to share a recipe with you all.
Cheryl “Cheffie Cooks” Wiser.

Dog Biscuits

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Banana Bread

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I didn’t want to share this, really who needs another banana bread recipe, there are a zillion out there right? Well, this turned out so good I had to share. I tweaked the recipe I always use which is really good but this bread was outstanding. What did I do, not that much really. Added 1/2 cup spelt flour, increased the banana, added dark chocolate chips and sprinkled some homemade granola on top. The end result is really wonderful. I have to admit it’s the best banana bread I have ever made, that say’s alot because I have made MANY loaves. The recipe makes one standard size but I like to make 3 mini loaves. I had guests arriving to stay in my air bnb room so I left one loaf in the room, kept one for me and gave the other one to friends. Works out perfectly.

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Banana Bread

1 stick, 4 oz or 8 tbs unsalted butter- I used Kerrygold- softened at room temperature

1 cup sugar

2 large eggs at room temperature

1 cup all purpose flour

1/2 cup spelt flour

1 tsp baking soda

1 tsp salt

2 1/2 large very ripe banana’s (close to 1 1/2 cups) mashed with a fork

1/2 cup full fat sour cream

1 tsp vanilla

dark chocolate chunks or chips you judge how much I didn’t measure, I guesstimate around 1 1/2 cups

enough granola to sprinkle on top

Pre heat oven to 350 degree’s

Butter or spray your loaf pan or pans

Preheat oven to 350

In stand mixer with paddle attachment beat the butter and  sugar until light and fluffy, add the eggs one at a time beating after each addition. Whisk together the flours, salt, baking soda and add to the butter/egg mixture beating only until combined. Add the banana, sour cream and vanilla and again beat until combined, remove the bowl and fold in the chocolate. Spoon into loaf pan or pans and bake for large loaf 60-70 minutes, will be golden brown and cake tester inserted in center should come out clean. If making mini loaves, bake 25-35 minutes.

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Whole Grain Waffles

Handsome waffle maker

Handsome Breville waffle maker photo from Williams Sonoma website

I procrastinate, a lot. I have been wanting to get a new waffle maker for about a year or more but thought I would wait for old one to die, it didn’t but was producing some pretty sorry waffles. I threw caution to the wind and took the plunge. I bought the Breville Smart Waffle maker, and I am really glad I did. It’s wonderful and I have been making waffles for a couple of days now and having a lot of fun experimenting with different recipes. I love how nice and thick the waffles are, uniformly cooked and crisp on the outside, very tender on the inside. This is not a sponsored post by the way, I bought and paid for it this is entirely my opinion and I was not coeerced.

Today I made some whole grain waffles using spelt, oat and almond flour primarily. The waffles are really good, very light and flavorful and I feel pretty good about eating one. A little fresh fruit and drizzle of honey or maple syrup, some butter and you have a nutritious start to the day. I adapted the recipe for Classic Waffles that came in the instruction book.

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Whole Grain Waffles

Made 9 waffles

1 cup spelt flour

1/2 cup oat flour

1/2 cup all purpose flour

1/3 cup almond flour

1 tbs baking powder

1 tsp kosher salt

1/4 cup organic sugar (can adjust more or less or use honey or coconut sugar)

1 3/4 cup milk (almond milk would be nice also)

3 large eggs

5 oz butter melted

1 tsp vanilla

Add the flours, baking powder, salt and sugar to medium size mixing bowl. Whisk to combine and make a well in the center. In another bowl beat the eggs with a whisk, add the milk, melted butter and vanilla. Pour the wet ingredients into the center, whisking while p0uring. Don’t over mix, there may be a few small lumps, thats ok. Let the batter rest while your waffle maker heats. Follow manufacturers cooking instructions. Enjoy!!

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Cranberry Orange Scones

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For years I was challenged when it came to making biscuits or scones then I found this recipe on Food52. These scones are absolutely delicious, no one and I mean no one makes scones like my friend Liz Larkin, the Scone Lady of Pound Ridge. I adapted her brilliant recipe for Royal Wedding Scones, using cranberry and orange rather than blueberries. These scone are light, fluffy, moist and delicious and were perfect with some homemade devon cream (because I can’t find it anywhere I made it) and some of the mixed citrus curd.   Some of these scones  are for my British (Welsh) friend David Prosser/Barsetshire Diaries, who never fails to entertain and amuse with his lovely blog posts every week. I hope you like scones David because I made some for you.

As long as I was making scones, for the Tea Room and for David, I thought it would be nice to bring some to Fiesta Friday as well. Angie is hosting party number 102 and her co hosts this week are Elaine @ foodbod and Julie @ Hostess at Heart, this will be a great party, join in, bring a dish and have fun!!

Cranberry Orange Scones

Adapted from a recipe by Liz Larkin, aka Mrs Larkin, aka the Scone Lady

1 1/2 cups frozen cranberries

1/3 cup packed brown sugar

2 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

6 tbs cold unsalted butter cut into tbs size pieces

1 large egg

1 cup cold heavy cream

zest of one small orange or tangerine

1 tsp vanilla extract

Add the cranberries and brown sugar to the food processer and pulse until some of the berries are broken up and mixed with the sugar. Remove and set aside, clean and dry the bowl of the processor.

Add the flour, salt and baking powder and pulse 2 or 3 times to combine. Add the butter and pulse until it resembles crumbs. Pour into a mixing bowl. In measuring cup add the cream, beat in the egg, vanilla and orange zest. Pour into the mixing bowl and stir to combine with a fork, the dough will be shaggy, don’t over mix it, it’s ok if it’s not cohesive. Add the cranberry sugar mixture and gently stir with a fork just to combine.

Prepare your work surface by scattering some flour and dump the dough onto it. Bring it together gently with your hands lightly patting it into a circle. Cut into 6-8 slices depending on how large you like your scones. Line a sheet pan with parchment and put the scones on about an inch apart. Place in the freezer and keep them there at least an hour you want the scones to be completely frozen. When they are frozen,  you can either bake all or some. Store in ziplock bags separated by parchment until ready to bake.

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To Bake: 

Pre heat oven to 425 Degree’s. Remove the scones from the freezer and place on parchment lined baking sheet. Brush with cream and sprinkle sugar on them. Bake for 20-25 minutes until golden brown. Enjoy with butter, cream, jam or curd and a nice cup of tea.

To make the Devon Cream I simply combined, cream cheese, sour cream or creme fraiche and heavy cream until it’s soft and spreadable.

So good!!

So good!!

 

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