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Tag: turbinado sugar

Pumpkin Apple Bread with Streusel Topping

September 10, 2019

All I can say is, yum, yum!

 

 

 

 

 

 

 

 

 

  • 1½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 cup raw sugar
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup apple cider
  • 1 large Pink Lady apple, chopped

Streusel

  • 1 tablespoon all purpose flour
  • 2 tablespoons turbinado sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.

Preheat oven to 350 degrees F.

Butter and flour a 9X5 pan.

Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.

Spiced Pumpkin Chocolate Bread

September 9, 2019

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree
  • ½ cup toasted walnuts
  • ½ cup chopped dark chocolate

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Pumpkin Bread 1

Pumpkin Bread with Cranberries

September 8, 2019

Lets do a pumpkin week- here is the first one.

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1/3 cup chopped dried cranberries
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 9, 2018

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Coconut Sweet Potato Cake

October 3, 2016
  • 1 cup pureed sweet potatoes
  • 2 eggs
  • ½ cup extra light olive oil
  • 1 cup turbinado sugar
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 teaspoon powdered cloves
  • 1/3 teaspoon powdered cardamom

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.

Toasted Coconut and Pecan Icing

  • 1 cup confectioner’s sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons milk
  • ½ cup unsweetened shredded coconut, toasted
  • ½ pecans, chopped and toasted

In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.

Sweet Potato Cake

Pumpkin Banana Bread

November 12, 2014

This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!

  • 3 small or 2 large bananas, mashed
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • ½ cup turbinado sugar
  • 2 ½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup dark chocolate, chopped

Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.

Apple Crisp- Easy Fall Dessert

November 9, 2014

I am in the holiday/fall mood and all I want to do is cook with all the ingredients that remind me of cold weather. Apples is one of those ingredients that makes me think of  cosy evenings in my house with a cup of hot apple cider or eating a delicious hot apple crisp with some ice cream.

I made this last weekend for a dinner at a friend’s house. I used my favorite apples- honey crisp but any kind of apples can be used-whatever you like.

I used a very typical crisp topping including flour- I used my usual white whole wheat flour and oats. I paired it with walnuts and cinnamon- and butter, of course. You can’t really go wrong with any of these ingredients.

The apples are mixed with orange and lemon zests giving the filling a wonderful citrusy, fresh taste. Everyone enjoyed the dessert. I served it with pumpkin gelato- which I made a few days ago. It came out really well- if I do say so myself.

The whole combination was a very successful one. This is another great idea for Thanksgiving. I will post the gelato recipe soon.

  • 2 pounds variety of apples (about 4 – 5 medium), cut into 2 inch pieces
  • Zest and juice of one lemon
  • Zest and juice of one orange
  • 1/3 cup turbinado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

Mix all the ingredients in a medium sized baking dish. An 8 X 8 square or an oval shaped will be fine.

Topping

  • 1 cup white whole wheat flour
  • 1/3 cup turbinado sugar
  • 1/3 cup brown sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1 cup toasted and chopped walnuts
  • ½ cup toasted oats

Preheat oven to 350 degrees.

In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats and nuts.
Distribute the topping over the apples. Bake for an hour, or until the topping is golden brown and fruit is bubbling. Cool slightly and serve warm.

Apple Crisp 1