Cinnamon Jam Loaf

Cinnamon Jam Loaf

Cinnamon jam loaf.  The name alone makes my mouth water.  A perfect accompaniment to morning tea or afternoon coffee.  Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.

Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!

A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze.  This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.

cinnamon jam loaf
Cinnamon Jam Loaf – sweetenuf.ca

Cinnamon Jam Loaf

Makes 1 8 1/2 x 4 1/2-inch loaf.  Preheat oven to 350F.  Line loaf pan with parchment paper.

Ingredients:

1 cup packed light brown sugar

3/4 cup sour cream

2 eggs

1/4 cup plus 2 tablespoons unsalted butter, melted

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup jam (blueberry, strawberry, raspberry, etc.)

Method:

In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla.  In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda.  Add flour mixture to sugar mixture, whisking just until combined.

Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border.  Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.

Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes.  Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean.  Cool 10 minutes then remove from pan and cool on rack completely.

Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.

Nut Streusel:

Ingredients:

1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cubed

Method:

In a small bowl, stir together nuts, flour, sugars, cinnamon and salt.  Using your fingertips, cut in butter until pea-size crumbs remain.  Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.

 

Lemon Blueberry Scones

Lemon Blueberry Scones

Although I can eat a scone anytime of the year now that temperatures are dropping and there is actually a few flakes of snow on the hood of my car, they seem to be calling my name on a more frequent basis.

lemon blue 4
Lemon Blueberry Scones

If you are still purchasing your scones at the local shop stop immediately and give these Lemon Blueberry Scones a try.  One bowl baking at it’s best and no ‘knead’ to be intimidated.  Worried you’ll eat the whole batch yourself?  Which is a definite possiblilty as a warm from the oven scone is swoon worthy.  Pack your cooled scones into a ziplock bag (or maybe 2 for extra protection), freeze and thaw as desired.  Once thawed, a few seconds in the microwave to warm slightly will give you the ‘hug’ you need to start your day, or finish your day, or brighten your afternoon.  Heck, heat up 2 and share with someone!

If your new to baking remember for scones you need COLD butter and when zesting make sure to only use the outer peel not the white part underneath the skin of the lemon.  The pith is the bitter white just under the thicker skin so go lightly!  Don’t worry if you have a little more or less of the zest, whatever you have will work fine.

 

lemonblue3
Lemon Blueberry Scones

Most important, make sure your baking powder is fresh, fresh, fresh.  If it has been open and sitting in your cupboard for over 6 months toss and purchase the smallest container you can.  Baking soda and powder lose their magic powers so don’t buy the giant Costco container if you will not be using it up in several months!!

Fresh or frozen blueberries work in this recipe and I recommend using the small wild blueberries for the best taste.  If using frozen berries you may need to bake a minute or two longer but remember to check half way through the baking time to see how quickly they are baking.

For an extra touch you can mix a little lemon juice with some icing sugar and lightly drizzle your cooled scones!

Lemon Blueberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper.  Makes approx. 8

Ingredients:

1 3/4 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup cold butter

1 egg

1/4 cup whipping cream or 18% cream

1 cup fresh or frozen blueberries

Method:

In a large bowl, combine the flour, sugar, baking powder, salt and zest.

Using a grater (I use a box grater and the larger holes) grate the cold butter on top of the flour mixture.  With your hands lightly toss the flour over the butter until lightly coated.

Stir in the egg and cream and then the blueberries (mixture may look messy) until you have everything combined.

Onto a lightly floured surface turn out dough.  At this this point you might have to gather some bits together so don’t panic.  Either pat out or roll out your dough into a large circle about 1 1/2 inches thick.  Place on prepared baking sheet.

(I find when using the frozen berries my mixture is easier to pat out but with fresh berries easier to lightly roll out.)

Using a pastry cutter or knife cut dough into 8 pieces and separate slightly.

Brush with a little cream and sprinkle with some granulated or coarse sugar.

Bake 15 minutes until golden and just firm to the touch.  Remove from oven and cool slighly before eating.

 

 

Caramel Pecan Cake

Caramel Pecan Cake

20180825_215523 (1)
Caramel Pecan Cake – Getting Started!

In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread.  Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.

Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner.  No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan!  Yup, a saucepan!

If you have self-rising flour in your pantry you won’t even need a measuring spoon.  No self-rising flour??  No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour.  Make sure to give a good mix before adding to the recipe.

This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).

Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts.  Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee.  Oven’s on you say?!  Then let’s get started!

Caramel Pecan Cake
Caramel Pecan Cake – sweetenuf.ca

 

Caramel Pecan Cake

Preheat oven to 325F.  Grease and line 9×5-inch loaf pan.

Ingredients:

3/4 cup firmly packed brown sugar

2 3/4 ounces butter, cubed

1/2 cup milk

1 egg, room temperature

3/4 cup, rough chopped pecans

1 cup self-rising flour

1/4 toasted whole pecans – for garnish

1 tbsp golden corn syrup – for garnish to drizzle

Caramel Icing:

Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable.  Add a little more water if necessary.  Set aside for cooled cake.

Method:

In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts.  Make sure it is not too hot.  Remove from heat and let cool if necessary.

With a wooden spoon or whisk, stir in the egg and pecans.  Add the flour and stir until just combined.

Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon  Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.

Cool for 10 minutes and remove from pan.  Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.

 

 

Carrot Cake with Cream Cheese Icing

Carrot Cake with Cream Cheese Icing

orange carrots on table
Carrots – the star of the show

Summer brings us wonderful fresh produce here in Ontario.  Roasting or cooking up a bunch of sweet carrots is a wonderful addition with any meal but baking them into a classic dessert is an even better use of this veg.

Carrot Cake with Cream Cheese Icing
Carrot Cake

Today’s recipe for a moist sweet carrot cake with coconut and walnuts topped with a light Cream Cheese Icing will be a pleasant treat after any meal and an impressive dessert to take along to your next bbq!

This recipe is a perfect size as it bakes up in a 3-inch high 8-inch round cake pan in about 40-45 minutes.  You could also use 2 x 8-inch pans or use the larger height pan like I did and split the cake for an extra layer of icing.   Remember, if using 2 pans your baking time will be reduced.

Miette baking book is where I found this simple recipe and basically the only change I made was using the flat beater for all steps; Miette uses the whisk attachment for the first step of mixing the eggs, sugar and oil. Miette’s recipe also calls for using currents, walnuts and coconut but I opted for only walnuts and coconut as my add-ins.

I normally don’t add coconut to my baked items but in this cake with the carrots and walnuts it added another layer of flavour that blended together deliciously.  You could leave out the cocont and add in some dried currents or some raisins.  I toasted an additional 1/4 cup of coconut to sprinkle on top of the iced cake.

If possible pick up some fresh carrots at the farmers market as they truly are sweet and crunchy this time of the year and will make this cakes wonderful flavour just that much brighter.

Carrot Cake

Preheat oven to 350F.  Grease cake pans and line bottom with parchment paper.

Ingredients:

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 eggs

1 cup sugar

3/4 cup vegetable oil

1 cup shredded carrot

1/2 cup chopped, toasted walnuts

1/2 cup shredded coconut

Method:

Sift flour, baking powder, baking soda, salt and cinnamon together in a small bowl and set aside.

In the bowl of an electric mixer, combine the eggs and sugar, and beat on medium speed about 2 minutes until well combined and light in colour.  Slow the mixer down, drizzle in the oil and then beat on high speed to emulsify the oi.

Add the dry ingredients into the wet mixture in 3 additions mixing on medium after each until smooth.

Add in the carrots, walnuts and coconut and beat just until combined.  Remove from mixer and scrape down sides and bottom of mixing bowl to ensure everything is folded together well.

Scrape into prepared pans and bake on centre rack of oven until toothpick inserted in centre comes out clean.  Cool completely and ice with Cream Cheese Icing (recipe follows).

Carrot Cake with Cream Cheese IcingCream Cheese Icing

1/2 cup butter, room temperature

3/4 cup cream cheese, room temperature

4 cups icing sugar

1-3 tsp. milk or cream

Beat butter and cream cheese together for several miutes until very well blended and smooth.  Add in icing sugar 1 cup at a time and beat on low to combine until spreadable consistency.  You many need a bit more or less icing sugar and if it’s too stiff beat in a teaspoon or two of milk.

Spread between layers and on top of cake.  Garnish with toasted walnuts or coconut.

Refrigerate uneaten portion and bring to room temperature before serving.

Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

20180702_161419
Cookie Brittle – Sweetenuf.ca

Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’.  This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp.  If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture.

The recipe calls for bittersweet chocolate chips but I used a combo of bittersweet and semi-sweet in my batch and I liked the extra hit of sweet…but I’m sure no one is surprised by my sweeter preference.

I definitely should have taken a few more minutes and pressed by dough a little thinner per Shauna’s instructions but patience is sometimes not my virtue!  Flattening the dough to cover the pan is probably the most difficult part of this simple but addictive recipe.

I will be baking up more recipes from this book which features all types of sweeteners, such as honey, maple syrup, frozen unsweetened apple juice, etc.  so don’t forget to subscribe to sweetenuf.ca or follow on Instagram (sweet_enuf) to see what’s baking up!

Chocolate Chip Cookie Brittle

Preheat oven to 350F.  Parchment line a 12 x 17-inch baking sheet.

Ingredients:

14 tablespoons (7 ounces) unsalted butter, cut into tablespoons

1 cup turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine salt

2 cups unbleached all-purpose flour

1/2 cup finely chopped pecans or walnuts

3/4 cup bittersweet chocolate

Method:

In a large saucepan over medium heat, melt the butter and sugar together until melted BUT NOT boiling.  Remove from stove and whisk together until the butter is completely melted.  Cool for 5 minutes.  Whisk again continuously for 1 minute, or until mixture is thickened and smooth and no longer appears separated.  Whisk in the vanilla and salt. Stir in the flour until well incorporated (no white streaks of flour remain and no flour on bottom or sides of saucepan).  Stir in 1/2 of the nuts.

Turn dough out onto prepared pan and pat it very thin.  (It helps to break the dough up into mounds and place all over sheet pan and then work to pat it all together.)  Just keep working to spread dough over all of cookie sheet.  When complete lightly smooth with an offset spatula to even it all out.

Sprinkle with the chocolate chips and the remaining nuts and press then lightly into the dough with your hands.

Bake for about 20-25 minutes, until lightly golden brown and slightly firm to the touch.  Rotate pans every 7-8 minutes for even baking.  Remove from oven and let cool for about 5 minutes then using another parcment lined sheet FLIP the brittle onto it and remove the parchment.  Carefully invert again onto a cooling rack to firm up.

Cool completely and break into pieces.  Store in an airtight container.  This will keep for about 5 days but I don’t think it will hang around for that long!

20180702_155315
Cookie Brittle Sweetenuf.ca

Chocolate Scones


Chocolate Chip Scones
Tender Chocolate Chip Scones

I’m bringing in 2018 with light tender chocolate chip scones.  These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work (well its not really any work at all).  I brushed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.

Baking tip:  Use 2 baking sheets so your scones won’t brown too quickly on the bottom before the top is fully baked!

You can easily switch these up by omitting the chocolate or adding in a cup of craisins.  Any way you make these scones from ‘Fine Cooking’ they are fabulous, simple to make and a sure hit!  No more coffee shop scones for you once you try these lovelies!

Scones
Chocolate Chip Scones

Chocolate Scones

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

1 cup chocolate (I used dark and white chocolate chips)

For Topping Scones:

2 tablespoons whipping cream

1-2 teaspoons brown or granulate sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Prebaked Choc Chip Scones
Oven ready Scones

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

Sweet and Salty Cookies

Sweet and Salty Cookies

20170809_083340
Sweet and Salty Cookies

Besides being deliciously sweet and a little salty these cookies are a great way to use up some of those ‘little bits’ of the sweet and salty items hanging around your kitchen.

My quick to be devoured cookies contained a Wunderbar, some sea salt Caramel baking bits, salted peanuts and a few dark chocolate chips.  These are great with pretzels or crushed potato chips for the salty portion or even Bugles…you remember those incredibly addictive delicious snack items.  For the the sweet….well, the options are endless…smarties, chocolate chips, butterscotch chips, chopped chocolate or a combination of all of these.

20170807_160653
Add-ins for Sweet and Salty Cookies

Each time you make these you can create your own unique combination of sweetenuf yumminess.  Don’t hesitate, start looking for all those bits taking up valuable space in your cupboards.

Sweet and Salty Cookies

Preheat oven to 350F and parchment line 2 cookie sheets.

Ingredients:

1 cup unsalted butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1 cup sweet (chopped chocolate, butterscotch pieces, M&M’s, etc.)

1 cup salty (crushed potato chips, pretzels, Bugles, peanuts, etc.)

Method:

In a large bowl, beat together butter with the sugars until light and fluffy.  (As always, remember to scrape down sides and bottom of bowl throughout.)  Beat in 1 egg at a time and beat in vanilla.

In a medium bowl whisk together the flour, baking soda and salt.

Stir dry ingredients into creamed mixture until combined.  Fold in your sweet and salty pieces.

Use a scoop, approximately 2 tablespoon size, and leave a couple of inches between each cookies.  Bake for about 12 minutes, rotating pans half way through baking time to ensure even baking.

Let cool and enjoy.

20170809_083340
Sweetenuf – Sweet and Salty Cookies