Baked Goods Articles

Tiramisu Cupcakes

Tiramisu Cupcakes

Ingredients:

For the Cupcakes:

1 and 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup espresso or strong brewed coffee, cooled

For the Coffee Soak:

1/2 cup espresso or strong brewed coffee

2 tablespoons coffee liqueur (optional)

For the Mascarpone Frosting:

1 cup mascarpone cheese

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Garnish:

Cocoa powder

Chocolate curls or grated chocolate

Directions:

Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Whisk together flour, baking powder, baking soda, and salt. Cream together sugar and butter until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and espresso. Gradually add dry ingredients, mixing until just combined.

Bake: Fill cupcake liners 3/4 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.

Make the coffee soak: Combine espresso and coffee liqueur. Pierce the top of each cupcake several times with a fork and brush with coffee soak.

Prepare the frosting: Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold whipped cream into mascarpone mixture.

Decorate and serve: Pipe or spread frosting on each cupcake. Dust with cocoa powder and garnish with chocolate curls.

2 ingredient Peach Cake

2 ingredient Peach Cake

~ Canned sliced peaches in juice

~ Yellow or vanilla cake mix

~ Disposable aluminum baking pans

Ingredients:

~ 1 box yellow or vanilla cake mix

~ 1 (15 oz) can sliced peaches in juice

Instructions:

1. Preheat oven to 350°F and grease a loaf pan or 8x8 baking dish.

2. Pour the entire can of peaches (with juice) into a bowl. Use a fork or blender to mash the peaches slightly.

3. Add the dry cake mix to the peaches and stir until fully combined. No additional liquids or eggs are needed.

4. Pour the batter into the prepared baking dish and smooth the top.

5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Let cool before slicing and serving. Enjoy!

Cheaper Alternatives:

~ Substitute yellow cake mix with white or spice cake mix for variety.

~ Use canned fruit cocktail or pears instead of peaches for a different flavor.

Homemade Molasses Raisin Bread

Homemade Molasses Raisin Bread

2 pks yeast
2 tsp sugar
1 1/2 cups warm water ( 100-110 degrees is perfect for yeast)
Dissolve sugar in the water , sprinkle yeast over the top, give a little stir to moisten all the yeast. Let develop for 10-12 minutes.

8 - 10 cups all purpose flour ( have extra ready)
1/3 cup sugar
1 Tbsp salt
1 Tbsp cinnamon
2 cups raisins
2/3 cup molasses
1/2 cup butter - melted
4 cups warm water

In a large bowl put in about 5 cups of the flour, sugar, salt & cinnamon, stir until all combined. Pour in your water,molasses, shortening, butter & yeast mixture. Mix this all together, it will be very wet sort of like oatmeal .Add your raisins. Now start adding the remaining flour mixing well after each addition. Keep adding until your dough comes together in a nice firm but soft, smooth dough. Knead for a good 10 - 12 minutes. Clean down the edges of your bowl, grease your dough with butter, cover with a clean, lint free cloth ,put in a warm place to rise for about 1 1/2 hours. Knead down the dough, degrease, cover again & let rise another 11/2 hours . Divide dough . Put 3 buns in each greased pan. Cover and let rise until double , about another 11/2 to 2 hours. Bake at 350 degrees for 35 – 40 minutes.
Remove from pans immediately and put on a cooling rack. Grease the top with butter. Cool at least 30 minutes before cutting.
Should get 4 or 5 loaves maybe an extra bun if the dough rises good.

Homemade Baguettes

Homemade Baguettes

Preheat oven to 450 degrees. In a large bowl add 3 cups very warm water, add 3 tsp yeast, 3 tbsp oil, 3 tbsp sugar. Let rest to foam. Then add 6 cups flour and 1 tsp salt. Mix with a wooden spoon until no flour left. Cover and put it in a warm place until rises double in size, knead it down and add enough flour so you can handle it, it suppose to be soft. Shape into 6 baguettes, let rest for 20 minutes so the dough can stretch , shape baguettes the length you want them and let rise for 30 minutes . When oven is heated, cut each baguette on top and spray with water, bake for 20 minutes

ARTESIAN NO KNEAD BREAD

ARTESIAN NO KNEAD BREAD

3 c of bread flour or all purpose flour

1 tsp of salt

2 tsp quick rise yeast

1 3/4c hot tap water

Stir all dry ingredients together and then add hot water

(Dough will be sticky)

Once combined cover with a wet towel and let rise for 1 hour

Add your dough to a flour surface (this is a no knead bread). Using a scraper fold dough until enough flour is on the dough to handle. Shape dough into a ball (like sourdough bread)

Turn your oven to 450°. Put your Dutch oven with lid into the oven. Place a piece of parchment paper in a clean bowl and add dough. Let sit for 15 min.

When oven is ready remove Dutch oven and add the dough with the parchment paper. Put lid on and into the oven. Let bake for 30 min. Take Dutch oven out. Remove parchment paper and bread. Put bread back into the Dutch oven WITHOUT LID AND PARCHMENT PAPER for 15 min. in the oven

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