Ingredients

2 cups sliced fresh strawberries* (see Note about quality)
2 tablespoons water
1 3/4 cup all-purpose flour (when measuring, spoon the flour into the measuring cup and level it off)
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 1/2 cups + 2 tablespoons granulated sugar
4 egg whites, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
Red food coloring (optional)

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
2 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Grease two 8-inch wide x 1 1/2 inch deep round cake pans and line the bottoms with parchment paper.

In a large saucepan, stir together 1 1/2 cups strawberries, water, and 2 tablespoons sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down and start to thicken. Remove from the heat and cool 15 minutes.

In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.

In another large bowl with a mixer on medium speed, beat together the butter and remaining 1 1/2 cups sugar until creamy, 2-3 minutes. Beat in the egg whites, one at a time for 1 minute each, then add the vanilla.

On low speed add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix the flour. Stir in the cooked strawberry mixture and remaining 1/2 cup strawberries. At this point, if the batter isn’t pink enough, add 3-5 drops red food coloring if desired.

Divide the batter between the two cake pans (batter will be thin) and bake 25-30 minutes or until the tops are brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cakes onto cooling racks. Cool completely.

For the frosting: In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the powdered sugar, salt, and vanilla until light and creamy, about 2-3 minutes.

To assemble: If the cake layers are not flat, trim some of the cake off of the top until flat.

Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later. Spread some of the frosting on top of the cake. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don’t use more than half of the frosting). Refrigerate 15 minutes.

Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving.

 

From Chocolate Moosey

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Ingredients

3/4 cup (12 tablespoons) soft butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup oat flour or finely ground rolled oats

Instructions
Beat together the butter, sugar, honey, salt, baking soda, and flavor until well combined.

Add the flour and oat flour, mixing to combine.

Divide the dough in half, flattening each half slightly to make a disk, then wrap in plastic. Refrigerate for at least 1 hour.

Preheat the oven to 350°F. Lightly grease several baking sheets, or line them with parchment.

Take one piece of dough out of the refrigerator, and turn it out onto a lightly floured surface. Roll the dough 1/4″ thick.

Dip animal cookie cutters in flour, then use them to cut the dough. Transfer the cookies to the prepared baking sheets.

Bake the cookies for 8 to 10 minutes, until lightly browned around the edges.
Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set.

Transfer the cookies on parchment to a rack to cool completely. Repeat with the remaining dough.

Yield: about 5 dozen cookies.

best-oatmeal-raisin-cookiesMakes 24 cookies

INGREDIENTS
2 cups old-fashioned oats
1 cup pecans, chopped
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
¾ cup (1½ sticks) unsalted butter, room temperature
¾ cup (packed) light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
2 tablespoons pure maple syrup
2 teaspoons vanilla extract or paste
1 cup raisins, dried sour cherries, and/or dried cranberries

RECIPE PREPARATION
Preheat oven to 425°. Spread oats on a rimmed baking sheet and toast until lightly golden, about 6 minutes. Add pecans, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more. Let cool sightly.
Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats and pecans.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and raisins and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 1 hour to hydrate oatmeal.
Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Using a 2-oz. ice cream scoop, portion cookies and place on sheets, spacing 3″ apart (or measure out mounded scoops with a ¼-cup measuring cup). Do not flatten; cookies will spread as they bake.
Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, 15–17 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool. If you’re into chewier oatmeal-raisin cookies, reduce baking time by 2 minutes.
Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Courtesy of Bon Appetit

one-bowl-banana-bread

1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!

Serves 10.

PREP TIME: 10 MIN – COOK TIME: 50 MIN

Courtesy of 101 Cookbooks

SERVES: ABOUT 10 CUPS

This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.

INGREDIENTS
6 1/2 c. oats
1 tbsp. (3 tsp.) coarse kosher salt**
1 tsp. cardamom
1/2 tsp. cinnamon
1 c. olive oil
1 c. maple syrup
1 1/2 tsp. pure vanilla extract
1 1/3 c. unsweetened flaked coconut, lightly chopped
1 1/3 c. raw walnuts or pecans, lightly chopped
1 1/3 c. raw almonds, slivered

INSTRUCTIONS
Preheat oven to 350 degrees.

In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.

In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.

Add to oat mixture reserving a tablespoon or so. Set reserves aside.

Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.

Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.

After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.

Remove from oven and cool. Store in an airtight container for up to a month.

Garnish with dried fruit before serving.

NOTE

If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.

Courtesy of The Faux Martha

Courtesty of Orangette

ADAPTED FROM TENDER, VOLUME II: A COOK’S GUIDE TO THE FRUIT GARDEN

For the filling:
4 medium (850 grams) apples
Half a lemon
1/3 cup (75 grams) sugar
2 Tbsp. (30 grams) unsalted butter
For the topping:
7 Tbsp. (95 grams) cold unsalted butter
1 ¼ cup (150 grams) all-purpose flour
3 ½ Tbsp. (45 grams) sugar
Preheat the oven to 350°F.

Peel and core the apples, cut them into rough 1-inch chunks, and toss them with the juice of the lemon half and the sugar.

Warm a skillet over medium-high heat. Add the butter, and when it stops foaming, dump in the apples and their juices. Nudge the apples around so that they lie in a single layer, and then leave them alone for a while. The juices will thicken to a syrup that coats the fruit, and the fruit should get golden in patches. Stir gently once or twice, cooking until the apples have a little color. (This may take longer than you’d expect.) They should smell sensational.

Turn the apples and any caramelly juices out of the skillet into a baking dish. (I used an oval gratin dish that measures about 10 inches long and 7 inches wide, though you would be fine with a dish that’s even a little smaller.) If there are any sticky bits left in the skillet, add a squeeze of lemon juice and/or a splash of water, and stir until they dissolve. Add to the apples.

To make the topping, put the butter and the flour in a medium bowl, and rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. (Alternatively, you could do this in a food processor.) Stir in the sugar. Drizzle in a tablespoon of water, and shake the bowl back and forth until some of the mixture sticks together in gravel-sized lumps. This way, you get some parts of the topping that are sandy and others that are gravelly or pebbly. Distribute the topping evenly over the apples. Bake for 45 minutes to 1 hour, or until pale golden. Serve warm or at room temperature.

Yield: 4 servings


Courtesy of Cooking Light

Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)

Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

Ingredients
1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Step 1
Preheat oven to 375°F.
Step 2
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Step 3
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Step 4
Preheat broiler to high.
Step 5
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.