Olive Oil Cake with Candied Orange. There is a long tradition of semolina cakes in the Middle East and the Mediterranean that benefit from a dousing of syrup usually made from honey. There are varying ingredients and shapes and flavors that have endured through history but all are celebrations of culture and sharing. And though there are many wonderful variations, this particular Olive Oil Cake with Candied Orange is so deliciously constructed it rises to the top of most other cakes I’ve had in this genre.
The cake is enriched with olive oil and yogurt and lightly scented with cardamom and orange zest. There’s just a bit of interesting texture provided by semolina. But it’s the crowning touch of oranges that get candied in a sensational aromatic cardamom orange syrup that really sets it apart. It’s festive and beautiful and full of wonderful flavor that only the happy combination of all these great ingredients can provide. Olive Oil Cake with Candied Orangeadapted from Bon Appétit magazine Makes 12 servings. Brown Butter Spiced Apple Cake Sandwich Cookies Recipe. Recently, I’ve been inundated with a lifetime supply of apples.
Not only do we buy them every weekend at the farmer’s market, people are giving them to us left, right and centre and there is also a scraggly little tree in our new backyard sporting several dozen tiny, hard-as-rock mystery apples. After piling them all up on the countertop, I realized there was no way around it, I had to bake something. Sure, I could make most of it into my famous apple butter, which I will eventually, but I need something a little fancier. Something to bring out that fall flavour, and entice the mister into digging right in there with me. He’s more of a salty flavours kind of guy, so it takes a pretty outrageous dessert to strike his fancy. We’ve all seen Carrot cake flavoured everything, from ice cream to yogurt and cookies to muffins, etc. As we didn’t want to polish off what is essentially a small cake with frosting, we decided to put the rest of the finished sandwiches in the freezer.
Chocolate-Nut Zucchini Bread. User reviews made it? RATE IT! By pokano, 10/20/2013Excellent zucchini bread made just as the recipe is written--moist with just a hint of chocolate. Will definitely make again! By LArcher, 9/5/2013Made this tonight after having tried the finecooking pumpkin loaf with olive oil instead of butter. I used 6 tablespoons of regular flavor olive oil and 2 tablespoons of blood orange flavored olive oil.
I omitted the nuts because of allergies. By carol1945, 7/18/2012I have a standard, fantastic zucchini bread recipe from Sunset from 30 years ago. By Miss_B, 7/26/2011Easy to make and absolutely delicious! By jpscook, 7/17/2010This is now my "go to" zucchini bread recipe. By IL, 7/14/2010Less sweet than the usual zucchini bread/loaf recipe, this one was enjoyed by all members of my family, especially my three year old. Sugar-free, grain-free sweet parsnip bread. Hello all! It's my sixth week of the sugar-free challenge and I am quite excited to share another recipe with you. For this recipe, I was thinking of all the vegetables one could use to make sweet cakes and desserts. There are the usual suspects - carrot, sweet potato, zucchini and beetroot, of course.
But parsnips have been a favourite of mine for as long as I can remember, and I've been meaning to use them in a cake for a while. You could easily make a carrot version of this sweet bread, but if you are keen to try something different, I urge you to give a go at parsnips. This is a sweet bread, but perfect served at breakfast or morning/afternoon tea with a big dollop of cinnamon yoghurt or organic butter, if you prefer. I love to toast a couple of thick slices and savour them with a big cup of spicy herbal tea. On the note of the sugar-free challenge, I was so happy to be featured in Sarah's inspirational blog earlier this week. Sweet Parsnip Bread 300g almond meal pinch of sea salt 1. 2.
Pumpkin Quick Bread Recipe. A Spoonful of Promises | Lyons Press, 2011 Like many young people who swallowed their fairy tales whole, it took me a long time to come to terms with the pumpkin as something to eat. It was a place for Jack Sprat to keep his wife. It was, if you believed Cinderella, an effective substitute for a cab so long as you didn’t stay out too late (a bit like the Brooklyn-bound F train). And its hollow grin lit our steps, like everybody elses’s, once a year, inviting the Headless Horseman to reclaim his cranial property. The pumpkin is a storybook creature, a thing of tall-tale size and magical properties. But in the stories, does anyone eat the pumpkin? Never! Our family didn’t. Very often, kids find the idea of eating pumpkin grotesque. If you want to make children eat pumpkin, you have to wave your wand and conjure away all its texture failings.
How do I know pumpkin bread is that good? I doubt the pumpkin bread was to blame. LC Hey, About That Leftover Canned Pumpkin Purée... Ingredients 1. Fresh Cranberry Cream Scones with candied ginger. So what… I’m a girl obsessed. This week I’ve treated myself to cranberry colored lipstick. I am way into my new cranberry sweater. I have my eye on some cranberry colored pumps (yea… pumps). Cranberry nail polish, duh. I have a bag of fresh cranberries in my fridge and I’m slowly teaching myself to gnaw on them raw. Weird. Fresh cranberries coarsely chopped paired with sweet and spicy candied ginger. The zoom in. Fresh cranberries, coarsely chopped, paired with sweet and spicy candied ginger. Old trunk, gnarly rug, slip on pink shoes, unseasonably white dress. The zoom out.
I like raw sugar for these scones, but any sort of sugar will do. A simple combination of ingredients turns into gorgeous good. These cranberries will burst and get drippy. Fresh cranberries and candied ginger might seem like an unlikely combination. These buttery scones are baked up and studded with tart cranberries that turn slightly sweet, and sweet and spicy ginger. Happy December! Mmmm hmmm. makes 6 scones 1/4 teaspoon salt. Sunday. Strawberry buttermilk muffins. Sunday. Second breakfast o’clock. Those couple of hours after you’ve had the regulation two pieces of toast or that austere bowl of bran flakes. The moment when someone in the room finally says, Right, I’ll make the tea, shall I? Then it’s off to the kitchen, pulling out the mixing bowls, trying not to get batter on your pajamas while making something suitably Sunday.
Some people think it’s the wrong move, having muffins for second breakfast. I’ll agree, because usually I’m too busy eating sticky buns or some very large cookie that I’ve convinced myself is breakfast food worthy because it has oats in it. But the derision poured on muffins being false cakes in paper jackets is unwarranted if you’ve ever had a really good muffin. Strawberry buttermilk muffins : (makes 10; recipe by Lorraine Godsmark) Preheat oven to 200′C.
Permalink Tags: buttermilk, muffins, strawberry, vanilla. Brown Butter Roasted Banana Bread Recipe. Happy Hallowe’en folks! I know, I know, no Hallowe’en post? No scary dirt and worms or cupcakes shaped like spiders? No mummy dogs or kitty litter cakes? Sorry, I’m just not that into Hallowe’en. I used to be, dressing up in sexy outfits, hitting up the bars and clubs with my girlfriends. Those were the days. Maybe when the wee one is at a more understanding age, then we’ll get into it. So I leave you with my very favourite, personal recipe for Banana Bread. Brown Butter Roasted Banana Bread 3 medium bananas 1/2 cup butter 1 cup brown sugar, packed 3/4 tsp salt 1/2 cup sour cream 1 tsp baking soda 1 cup cake flour 1 cup whole wheat flour 1 tsp cinnamon 1 tsp vanilla 1. 2. 4. 5. 6. 7. 8. 9. 10. What?