We wanted to share some of our favorite baking recipes during this quarantine. From Breads to Cookies theres so much to try at home. Hope you Enjoy!
Olive Oil Zucchini Bread
What you will need:
Butter, for the pan
1 ½ cups/185 grams grated zucchini
⅔ cup/140 grams light brown sugar
⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola)
⅓ cup/80 milliliters plain Greek yogurt
2 large eggs
1 teaspoon/5 milliliters vanilla extract
1 ½ cups/190 grams all-purpose flour
½ teaspoon/3 grams salt
½ teaspoon/3 grams baking soda
½ teaspoon/2 grams baking powder
1 ½ teaspoons/4 grams ground cinnamon
¼ teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
½ cup/55 grams chopped walnuts (optional)
Heat oven to 350 degrees. Butter an 8-inch loaf pan.
In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.
Homemade Sourdough Bread
What you will need:
2 cups warm water
2 ¼ teaspoons active dry yeast, 1 packet
3 ½ cups flour
2 tablespoons sugar
4 cups flour
2 teaspoons salt
1 ¼ cups water
1 cup starter, stir before using
In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
Preheat oven to 480°F (250°C).
Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
Score the top of the bread.
Place the lid on top and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
4 tbsp Frangelico or Fratello hazelnut liqueur (or Disaronno)
Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn’t catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they’re completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don’t cut through, it’s just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.
Salted Chocolate Chip Cookies
What you will need:
3/4 cup unsalted butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1 egg + 1 egg yolk, room temperature
1 tablespoon vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking soda
1 teaspoon sea salt + more for sprinkling
2 cups semi sweet chocolate, chopped
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.