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Gingerbread Dutch Baby

06 Saturday Dec 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Holidays

≈ 1 Comment

Tags

brown sugar, butter, cast iron, cast iron skillet, cinnamon, cloves, dutch baby, dutch pancake, ginger, gingerbread, gingerbread spice, molasses, nutmeg, pancake, syrup

Gingerbread Dutch Baby

Happy Saturday! Just a quick and easy little holiday breakfast recipe for you. My obsession with Smitten Kitchen continues…and I made this gingerbread dutch baby this morning. I didn’t stray too far from the original recipe, but I used a 10 inch cast iron skillet instead of a 9, cut back on the butter and used nonfat milk instead of whole. Enjoy!

Recipe
Gingerbread Dutch Baby
Makes 1 (10 inch) Dutch Baby, serving 2
adapted from the Smitten Kitchen Cookbook

Ingredients

  • 2 large eggs
  • 1 tbsp brown sugar
  • 1 tsp unsulfured molasses
  • 1/3 cup flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp (a dash or two) ground ginger
  • pinch of ground cloves
  • 1/8 tsp (dash or two) nutmeg
  • dash salt
  • 1/3 cup milk (I used nonfat, though the recipes suggests to use whole)
  • 1 tbsp butter
  • Powdered sugar and maple syrup, for serving

Directions

Preheat oven to 400F. Crack the eggs into a blender and run until they are pale in color. Add remaining ingredients except for the butter and powdered sugar, and process until smooth. Add the butter to the cast iron skillet (I used a 10 inch, though the recipe suggested a 9 inch) and put in the oven for a minute until the butter is melted. Swirl the butter around and up the sides, making sure the pan is nicely coated.

Pour the batter into the prepared skillet, and bake for 15-20 minutes, until the pancake has puffed up and browned a bit. Mine went in for the full 20 minutes and didn’t really poof until the last five minutes of baking.

Remove pancake from oven and sprinkle with powdered sugar. Serve slices directly from the cast iron skillet with warm maple syrup.

Pumpkin Bread (with some special add-ins)

21 Tuesday Oct 2014

Posted by BakedNorthwest in Baking, Breads, Desserts, Easy, Holidays

≈ 1 Comment

Tags

cinnamon, cloves, eggs, flour, ginger, nutmeg, pumpkin, Pumpkin Bread, pumpkin chips, walnuts

Pumpkin Bread

Pumpkin bread is kind of a ‘duh’ thing to be making right now. I mean…………it’s time for pumpkin EVERYTHING. This year is worse than any other year. I have never seen so many ridiculous flavored pumpkin things…but that didn’t stop me from buying some “Limited Edition” Pumpkin Spice flavored “morsels” (do you HATE the word morsels too?).

Pumpkin Mini Loaves

Yeah – I just had to. But thankfully, I found a pumpkin bread recipe that will last for years to come. It will still be good even after these pumpkin chips get discontinued forever and ever. It will taste good in July, considering the way things are going these days Halloween stuff will probably start hitting the stores mid-summer in the years to come.

Pumpkin Bread

The reason this pumpkin bread recipe is great is because you use an ENTIRE can of pumpkin. Nothing is worse than opening a can of pumpkin and having half of it sitting around with you twiddling your thumbs, not knowing what to do with it. Yes – this recipe makes 3 loaves, but the bread freezes great, and ’tis the season to start pawning off all of your baked goods on family and friends.

tasty fillings

Loaf and mini loaves

Side note: I really like using a mini-loaf pan for these sorts of things because they are super fun. If you don’t have a mini loaf pan, use the cheap store-bought foil ones – they work WAY better than my fancy Le Creuset loaf pan (sad but true).

Pumpkin Bread

Until next year, pumpkin bread. I’ll definitely be revisiting this recipe. Do you have any favorite pumpkin bread recipes you would like to share? I’d love to find the ultimate recipe, and for now this one is close!

Recipe
Pumpkin Bread (with pumpkin chips and walnuts!)
makes 3 (7×3 inch) loaf pans, or about 24 mini loaves
adapted from All Recipes

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup chopped, roasted walnuts (optional)
  • 1 cup (or about 10 oz, aka a whole bag) of pumpkin flavored morsels (can sub white choc chips too)

Directions

1. Preheat oven to 350F. Grease and flour 3 (7×3 inch) loaf pans, or use a mini loaf pan if you have one.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add the chips and walnuts, if using. I roasted my walnuts in a skillet on low heat for a few minutes before adding, just to amp it up a little. Pour into the greased pans.

3. Bake for about 50 minutes in the oven, only about 25-30 minutes if you are using a mini loaf pan. Loaves are done when toothpick inserted in the center comes out clean. Let cool and invert bread onto a wired rack if desired.

Homemade Applesauce

08 Monday Sep 2014

Posted by BakedNorthwest in Easy, Healthy, LuLu's Classics, Sauces

≈ 1 Comment

Tags

apple, apple juice, apples, applesauce, brown sugar, cinnamon, cloves, lemon, lemon juice, nutmeg, pumpkin pie spice

Homemade Apple Sauce

When life gives you apples…you make…applesauce! Lulu’s apple tree produced a lot of good (and yes, a few bad) apples this year. While I would have liked to make 10 batches of apple cobbler, I felt like applesauce was a little more practical and healthy. Plus, I had never made homemade applesauce before, and it’s a pretty dang easy, wing-it recipe. From scratch applesauce is also about 130912830912 times better than anything you would buy at the store. I don’t care how cute those little squeeze tubes are!

Apples

Continue reading →

Orange Gingerbread Cake with Cream Cheese Frosting

23 Sunday Dec 2012

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Holidays, Uncategorized

≈ Leave a comment

Tags

cinnamon, cloves, cream cheese, frosting, ginger, gingerbread, molasses, orange, pomegranate

orange gingerbread, topped with pom seeds. Such a great combo!

orange gingerbread, topped with pom seeds. Such a great combo!

My first time making anything with ‘gingerbread’ in it. I think this was a good place to start. The Pomegranate seeds at totally necessary and awesome. Not only do they make it look pretty, but they add the perfect texture and flavor.

IMG_5822

This is also my first time making Cream Cheese Frosting. I was skeptical at first, since my mom’s frosting is the tops…but this frosting definitely makes sense on this cake and tastes delicious.

Orange Gingerbread

Orange Gingerbread with Cream Cheese Frosting

From the Joy the Baker Cookbook

makes 9 generous pieces in an 8×8-inch square pan

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water

For the Cream Cheese Frosting:

  • 1 block (8 ounces) cream cheese frosting, softened
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
  • big pinch of salt
  • 2 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • pomegranate seeds for garnish

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease an 8×8-inch square (or 9-inch round) baking pan.  Line with parchment paper and grease and flour the parchment paper.  The parchment paper isn’t entirely necessary, it just makes the cake easier to remove from the pan.  Set pan aside.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.

In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale.  Stir in molasses, honey, and orange zest.

Add the dry ingredients, all at once, to the wet ingredients.  Stir together until entirely incorporated.  Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.

Pour the batter into the prepared pan.  If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).

Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While the cake bakes, make the cream cheese frosting.

In the bowl of an electric mixer, blend the cream cheese on medium speed.  The cream cheese should be as soft and smooth as possible.  Stop the mixer.  Add the softened butter.  Scraped down the sides of the bowl and beat the two together over medium speed until smooth and incorporated.  Add one cup of powdered sugar.  Blend until incorporated.  Add vanilla extract and remaining cup of powdered sugar.  Beat on medium high speed until frosting is smooth and silky.

Allow cake to cool in the pan for 20 minutes.  Remove and allow to cool completely on a wire rack before frosting the cake.  Sprinkle with pomegranate seeds before serving.

This cake can be stored, well wrapped in the refrigerator, for up to 3 days.

Willows Lodge Hot Cider

27 Tuesday Nov 2012

Posted by BakedNorthwest in Boozy, Entertaining, Events, Holidays, Seattle, Travel, Uncategorized

≈ 3 Comments

Tags

brandy, cider, cinnamon, cloves, rum, seattle, Willows Lodge, Woodinville

On a clear, crisp, wintery Friday, Jordan and I arrived at Willows Lodge in Woodinville, WA for a weekend of wine tasting. Little did I know the complimentary cider offered in the lodge’s lobby would be my favorite beverage consumed all weekend. Warm, delicious, (and alcohol free!) this cider swept me away and made the feel of the lodge even cozier than it already was. Lucky for us, the recipe for the cider was right there, waiting for me to make it whenever I was ready to revisit the taste and feel of our amazing weekend. This time, I added the *optional* Spiced Rum, because we were at home and not going anywhere anyways!

Willows Lodge Hot Cider

  • 1 gallon fresh apple juice
  • 1 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • Spiced Rum or Brandy, to taste
  • 4 whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. allspice
  • 1 tsp. fresh ground nutmeg
  • 2 cups maple syrup
  • 3 fresh sliced oranges
Simmer for 30 minutes and garnish with orange slices and cinnamon sticks. Voila! Winter time cozy goodness achieved.

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