Category Archives: Baking

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake is the Unexpected Flavour Pairing You Must Try

The warm, earthy notes of cardamom complement juicy plums in this simple and irresistible cake recipe. Plum and cardamom are a match made in heaven, so if you haven’t experienced this combination before, it’s time that you try it out. Any variety of plum can be used for this recipe — whatever your local store has at the height of stone fruit season will work beautifully.

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake

Prep Time: 15 minutes
Bake Time: 35-45 minutes
Cool Time: 10 minutes
Total Time: 1 hour – 1 hour, 10 minutes
Servings: Yields one 8-inch square cake

Ingredients:
For the coffee cake
8 whole medium ripe plums
2 cups all-purpose flour
¾ cup granulated sugar
1 Tbsp ground cardamom
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1¼ cups full-fat sour cream
½ cup unsalted butter, melted
¼ cup whole (3.25%) milk
1 large egg
1 tsp pure vanilla extract

For the plum glaze
1 cup icing sugar
Juice reserved from slicing plums
2 Tbsp whole (3.25%) milk

Directions:
1. For the coffee cake, cut the plums into ½-inch slices over a small bowl, collecting the juice. Set aside. Preheat the oven to 350°F. Grease an 8-inch square cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk the flour, sugar, cardamom, baking soda, baking powder, and salt. In a medium bowl, whisk the sour cream, butter, milk, egg, and vanilla. Add the butter mixture to the flour mixture. Stir until just combined.

Related: You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

3. Using a silicone spatula, fold in three-quarters of the sliced plums, being careful not to overmix. Transfer the batter to the prepared cake pan. Scatter the remaining plum slices on top, making sure to reserve the juice for the Plum Glaze.

4. Bake for 35 to 45 minutes, until golden brown and a cake tester inserted in the middle comes out clean. Let cool slightly, about 10 minutes. Run a thin knife around the edge of the pan and turn the cake out onto a plate.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

5. For the plum glaze, in a small bowl, whisk the icing sugar with the reserved plum juice. Add the milk and whisk until smooth. Drizzle over the cake before serving. Serve warm.

6. Store any leftovers in an airtight container at room temperature for up to 3 days.

the earth to table bakes cookbook coverExcerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright ©2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Earth to Table Bakes, Amazon, $26

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this coffee cake recipe? Try this clementine yogurt pistachio cake next!

rose walnut chocolate chip cookies on parchment paper

These Rose Walnut Chocolate Chip Cookies Are Simply Stunning

I’ve always thought that adding anything but chocolate to cookies was sacrilegious, but then I made these and that changed. They’re seductive and musky—perfumed, but not overly so. If you aren’t a fan of rose, it can hit you on the nose a bit, so I would recommend using half the amount and going from there. They’re amorous.

rose walnut chocolate chip cookies on parchment paper

Rose Walnut Chocolate Chip Cookies

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: 55-57 minutes
Servings: 16-20 cookies

Ingredients:
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
²/³ cup (1¼ sticks + 1 tsp) unsalted butter
¾ cup + 1 tsp light brown sugar
½ cup granulated sugar
1 large egg
1 Tbsp tablespoon rosewater
2 tsp vanilla extract
1 cup coarsely chopped dark chocolate
½ cup chopped walnuts
Fleur de sel, for finishing
Rose petals, optional

Directions:
1. Whisk together the flour, baking powder, baking soda, and salt.

2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350ºF. Line two baking sheets with parchment paper.

4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

wild sweetness by thalia hoFrom the book: WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Wild Sweetness, Amazon, $37

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Craving more cookie recipes? Try these rye oatmeal chocolate chip cookies next!

clementine yogurt pistachio snack cake on a cooling rack

The Dreamiest Clementine Yogurt Pistachio Snack Cake

I call this my Chameleon Cake, because it can take on so many different flavors: lemon and almond, blood orange and pine nut, coconut and lime—just sub the flavors with the same measurements and you’re good to go. Keep it rustic as a loaf cake or dress up your own chameleon with edible flowers in cupcake form. You won’t even recognize it. I use sweetened vanilla Greek yogurt here, which, to be honest, I bought by accident. It turned out to be a happy one, as it allowed me to cut back on the granulated sugar.

clementine yogurt pistachio snack cake on a cooling rack

Clementine Yogurt Pistachio Cake

Prep Time: 10 minutes
Bake Time: 40-50 minutes
Cool Time: 5 minutes
Total Time: 55 minutes – 1 hour, 5 minutes
Servings: Makes one 5 × 9-inch loaf or 12 cupcakes

Ingredients:
For the cake
1⅓ cups all-purpose flour
½ cup fine almond flour
2 tsp baking powder
1 tsp kosher salt
½ cup chopped unsalted pistachios
1 cup vanilla Greek yogurt
½ cup granulated sugar
⅓ cup light brown sugar
3 large eggs
3 Tbsp packed clementine or orange zest
½ cup olive oil + more for greasing

For the salted pistachio clementine glaze
1 cup powdered sugar
2 Tbsp clementine juice
3 Tbsp chopped unsalted pistachios
¼ tsp flaky sea salt

Directions:
1. Preheat the oven to 350°F and grease a 5 × 9-inch loaf pan with olive oil.

2. To make the cake, in a bowl, stir together the flour, almond flour, baking powder, salt and pistachios.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

3. In another bowl, whisk together the yogurt, both sugars, eggs, zest and ½ cup olive oil.

4. Pour the wet ingredients into the dry ingredients and stir together using a wooden spoon or spatula until just combined. Don’t overmix.

5. Pour the batter into the pan and bake for 40–50 minutes, or until a cake tester inserted into the center comes out clean.

Related: You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

6. Allow the cake to cool for 5 minutes before using a knife to loosen it from the sides of the pan. Remove to a wire rack.

7. To make the glaze, in a bowl, stir together the powdered sugar and clementine juice until smooth and glossy. It will be thicker than you think it should be, but it will spread once poured. Pour over the slightly cooled cake, letting it drip over the sides, and sprinkle with the chopped pistachios and flaky sea salt.

Note: The cake will keep very well in an airtight container for 4–5 days.

conveniently delicious by devin connellExcerpted from Conveniently Delicious by Devin Connell Copyright © 2021 Devil Connell. Photography © Louisa Nicolaou. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Conveniently Delicious, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this snack cake recipe? Try this upside-down banana cake next.

Apple oatmeal cookies on a cooling rack

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:
½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

rye chunky chocolate chip cookies on a cooling rack

These Rye Oatmeal Chocolate Chip Cookies Are an Elegant Twist on a Classic

Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.

rye chunky chocolate chip cookies on a cooling rack

Rye Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
Servings: 12

Ingredients:
¾ cup unsalted butter
¾ cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks

ingredients for rye chunky chocolate chip cookies on a white countertop

Directions:
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.

2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

3. Fold the chocolate chips into the batter.

4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.

Dough for rye chunky chocolate chip cookies on a baking sheet

5. Chill in the freezer for 30 minutes before baking.

6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Rye chunky chocolate chip cookies on a baking sheet

7. Allow to cool for 10 minutes and enjoy.

Related: Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

A rye chunky chocolate chip cookie on a cooling rank with a bite taken out of it

Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.

Love Yakuta’s cookies? Try her mango tarts next!

a fluffy loaf of wool bread on a piece of patterned parchment paper

You Must Make This Trending Salted Honey Scallion Wool Bread

Wool Roll Breads entered the viral food scene earlier this year thanks to their super Instagrammable aesthetic. If you’re unfamiliar, it’s a yeasted white bread studded with a sweet or savoury filling, cut and arranged to bake up and resemble a pleasingly plump roll of wool or yarn. This version combines both sweet and savoury elements with a sublime honey scallion butter filling (because I’m truly all about that sweet-savoury combo!). The dough is made using the tangzhong method, a Chinese yeasted bread technique popularized by its use in Japanese milk breads that yields the lightest, fluffiest texture everyone goes mad for.

This recipe is a standard milk bread recipe which can be formed into a regular loaf of bread in a 9.5” x 4.5” loaf pan, too. But hey, what would be the fun in pulling out an ordinary loaf of bread when you can pull out this show-stopping wool roll bread with a little more effort? (Note: For bread recipes like this, I highly recommend weighing the ingredients on a kitchen scale for better accuracy and results).

a fluffy loaf of wool bread on a piece of patterned parchment paper

Salted Honey Scallion Wool Bread

Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 1-3 hours
Total Time: 2-4 hours
Servings: 1 loaf

Ingredients:
For the tangzhong roux starter:
3 Tbsp (24g) bread flour
½ cup (120ml) water and/or milk of choice

For the yeast mixture:
½ cup (120ml) lukewarm milk of choice, plus more for brushing the bread
1 tsp (4g) sugar
2 tsp (7g) dry active yeast

For the dough:
2⅔ cup (340g) bread flour
2 Tbsp (24g) sugar
1 tsp (4g) salt
Cooled tangzhong from above
Activated yeast mixture from above
1 large egg (55g), room temperature
¼ cup (56g) unsalted butter, room temperature

For the filling:
¼ cup (56g) unsalted butter, room temperature
3 Tbsp (45ml) honey
2 scallions, finely chopped
2½ tsp (10g) salt (start with half the amount if using kosher salt and adjust to taste)

ingredients for wool bread on a grey countertop

Directions:
1. Make tangzhong roux starter by whisking the flour and water in a small pot over medium heat for 3-4 minutes or until thickened to the consistency of pudding. Set aside to cool to room temperature.

2. For the yeast mixture, activate the yeast by warming the milk in the microwave for 20 seconds to a lukewarm temperature (between 100°F-110°F). Whisk sugar into the milk to dissolve. Sprinkle yeast in, whisking quickly to minimize clumps. Bloom for 10 minutes or until frothy.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

3. Make the dough by adding bread flour, sugar and salt to the bowl of a stand mixer fitted with dough hook. Mix dry ingredients well. Once tangzhong is cooled and yeast is activated, add those along with the egg. Turn mixer on low speed and mix for 5 minutes. Add butter in 3-4 portions, allowing each to incorporate, waiting 10 seconds in between before adding the next. Turn mixer to medium speed and knead for 10 minutes or until it pulls away from the bowl, forming a dough that is smooth, stretchy and fairly tacky. Tug and stretch a piece of dough using your fingers to confirm it can stretch and hold a thin film. Shape dough into a ball and place in greased bowl. Cover with kitchen towel or cling wrap and let rise until doubled in size, 40-60 minutes or up to 2 hours depending on ambient temperature and climate. You may proof at room temperature or inside a turned-off oven with the light turned on to speed it along, especially in colder months.

a ball of dough resting for scallion wool bread

4. Meanwhile, make the filling by mixing butter, honey, scallions and salt in a medium-sized bowl with a spatula. Spread mixture onto a piece of cling wrap. Use spatula to form it into a 5” x 3” rectangle. Wrap and chill in freezer to harden. This makes it easier to fill the dough later.

Related: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

5. Shortly before dough has doubled in size, grease a 9” round pan with butter and line with parchment. Set oven rack to center or just below, making sure there is sufficient clearance for bread to rise during baking. Place a large sheet pan on a lower rack or directly beneath the loaf pan to catch any drippings or filling that may burst through while baking. Preheat oven to 350°F.a ball of risen dough for scallion wool bread

6. Once dough has doubled in size, punch it down with a fist and turn onto lightly floured surface. Pat with hands to flatten and pop any air bubbles. Cut dough into 5 equal pieces (if using a kitchen scale, each piece should weigh about 140g). Shape pieces into balls, cover and rest for 10 minutes.

Related: How to Make Everything Garlic Bread Knots
rectangles of dough for scallion wool bread topped with scallion and honey mixture

7. Meanwhile, Cut chilled scallion filling into 5 equal pieces.

Related: This Easy Recipe for Soft Rolls Uses Less Than 10 Pantry Ingredients!
the 4 steps of rolling scallion wool bread being shown

8. Then, using a rolling pin, roll each ball into a loosely rectangular shape, about 9” x 4”. Lightly mark midway point of the rectangle with a horizontal line by pressing down gently (not cutting through) using a dough scraper or back of a long knife. Make lengthwise cuts below the demarcation into thin “wool strands”. I like to very lightly dust the area first before making the cuts so the dough doesn’t stick to the knife blade.  Place a piece of scallion filling on the uncut portion of the rectangle and roll to form a cylinder with the wool strands showing on the outside. Repeat with remaining 4 pieces of dough and filling. Arrange in pan right up against the outer edges. The center will fill in one the dough rises.

dough for scallion wool bread in a round baking dish

8. Cover and let it rise again until it has doubled in size, filling up the pan and rising well above the top of the pan, again between 40-60 minutes or more depending on ambient temperature. Brush the top gently with milk and bake 30-35 minutes. Tent with foil if the top is getting darker than you like. You can check doneness by lifting the bread out of the pan and inserting a skewer from the side into the center – it should emerge dry. If you have an instant thermometer, the internal temperature of the bread should be between 190°F-205°F. Place pan on a wire rack to cool for 5 minutes. Then remove bread and place directly on wire rack to finish cooling. Bread can be eaten warm or sliced after it fully cools. Store in an airtight container or ziptop bag out of direct sunlight for a couple of days.

a closeup of scallion wool bread

Love Sonia’s wool bread? Try her corn mochi cake next!

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

Looking for a dessert to please pumpkin lovers that isn’t pie? This Pumpkin Crème Brulée is sure to satisfy their pumpkin cravings and more. Simple to prepare and practical to make in advance, it’s sure to become your pumpkin-season crowd-pleaser par excellence. Many people shy away from crème brûlée because it looks and sounds complicated, but it couldn’t be easier. Just five ingredients and very little hands-on time yields a silky-smooth dessert with a luscious flavour that will surprise and delight.

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Creme Brulee

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2 hours, 30 minutes
Total Time: 3 hours, 20-25 minutes
Servings: 4

Special equipment:
4 x125ml (1/2 cup) ramekins (5”/12cm diameter and 1”/2.5cm deep)
Deep-sided baking dish (that will fit all the ramekins inside)
Kitchen blow torch (optional)

Ingredients:
3 egg yolks
⅓ cup granulated sugar, plus 2-3 Tbsp for caramelized topping
1¼  cups heavy whipping cream (35%)
½ tsp pumpkin pie spice
⅓ cup pumpkin purée (not pumpkin pie filling)

ingredients for pumpkin spice creme brulee on a metal baking sheet

Directions:
1. Preheat oven to 300˚F and set a full kettle to boil. Place the ramekins inside a deep-sided baking dish.

2. Whisk the egg yolks and 1/3 cup sugar in a medium bowl or pot until the mixture starts to thicken slightly and become pale. Set aside.

egg yolks and sugar whisked together for pumpkin spice creme brulee

3. Mix the cream and spice mix together in a small jug or pot and heat until the milk is just about boiling (bubbles will start to form around the edge of the liquid) either on the stovetop or in the microwave.

Related: Turn Your Kitchen into a French Bakery with Palmier Cookies

pumpkin spice mixture being whisked together for pumpkin spice creme brulee

4. Whisking gently but continually, add about 1/4 cup of the hot cream to the egg mixture. Once this is combined, add the rest of the hot cream into the egg mixture, gently whisking until thoroughly incorporated.

Related: These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

pumpkin spice mixture being added to egg yolks and sugar for pumpkin spice creme brulee

5. Add the pumpkin purée to the cream and egg mixture and whisk gently to combine.

6. Strain the combined mixture using a metal sieve over a jug to ensure it’s smooth and lump-free.

custard being strained for pumpkin spice creme brulee

7. Pour the mixture into the ramekins.

Related: Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

4 ramekins filled with custard for pumpkin spice creme brulee

8. Carefully pour the hot water (from the kettle) into the bottom of the baking dish until it’s about halfway up the sides of the ramekins.

9. Bake the custards for 30-35 minutes (they might still be a tiny bit jiggly in the centre) and remove from oven.

10. Allow to come to room temperature, then refrigerate until chilled (2 hours).

11. Once completely chilled, remove from fridge and sprinkle about 1/2 tablespoon granulated sugar on top of each of the custards (it needs to be a thick layer, not just a sprinkle).

ramekins of pumpkin spice creme brulee topped with sugar and ready to be blow-torched

12. Use a kitchen blow torch to caramelize the sugar to a hard caramel (alternatively you can do this under a broiler, but keep an eye on it!).

13. Serve once the caramel tops are cool (about 3 minutes).

a closeup of pumpkin creme brulee

Love Mardi’s pumpkin crème brulée? Try her mixed berry galettes next!

sephardic challah bread on a linen tablecloth

This Sephardic-Style Spiced Challah is the Perfect Addition to Your Rosh Hashanah Spread

For most Canadians, challah is best known as a wonderfully fluffy, eggy, yeasty and sweet braided bread appreciated by Jews and non-Jews alike. Whether it’s enjoyed for Shabbat and Jewish holidays or as the base of custardy French toasts and decadent deli sandwiches, this golden Ashkenazi loaf has origins in Central and Eastern Europe and is popular for good reason. But there are other delightful challah traditions, including lighter, more savoury loaves favoured among Sephardic and Mizrahi Jews of North African and Middle Eastern ancestry.

Unlike the multi-stranded braided challahs, these loaves are commonly coiled into festive (and far easier) “crowns,” which, during Rosh Hashanah (the Jewish New Year), take on special meaning to symbolize the continuity of life. The flavours of these loaves are also wildly different. My Moroccan grandmother’s challah was always laced with whole spices such as cumin and caraway seeds that were mixed into the smooth and airy crumb. It was the perfect pairing for a table full of spicy, saucy and tangy cooked salads and tagines. This challah recipe takes me back to everything I loved about my grandmother’s cooking and being in her kitchen.

Note: This recipe can easily be made vegan with a couple simple swaps, outlined below.

sephardic challah bread on a linen tablecloth

Sephardic-Style Challah with Whole Seeds and Spices

Prep Time: 20 minutes
Rest Time: 3-4 hours
Bake Time: 30 minutes
Total Time: 4-5 hours
Servings: One large round loaf or two small loaves

Ingredients:
For the dough
1 Tbsp sesame seeds
1 Tbsp cumin or nigella seeds
1 Tbsp of caraway, coriander or anise seeds
4 cups all-purpose flour, spooned and levelled, plus extra for dusting
1½ envelopes (12 grams) instant yeast
1 egg (optional), at room temperature
2 Tbsp sugar
2 tsp salt
6 Tbsp canola or sunflower oil, plus extra for oiling hands and baking sheet
¾-1 cup warm water

For the egg wash and topping (optional)
Cornmeal for dusting baking sheet
1 egg, plus 1 Tbsp water
Salt to taste
Sesame or poppy seeds, for sprinkling

Ingredients for sephardic challah on a white countertop

Directions:

1. For the dough, in a skillet over medium heat, toast sesame seeds,  cumin, caraway or other seeds until fragrant (and before they start to pop), about 1 to 2 minutes. Transfer to a plate and set aside to cool.

Related: Pomegranate Ginger Chicken For a Sweet and Fruitful Rosh Hashanah

Seeds and herbs toasting for sephardic challah

2. Combine all of the dough ingredients (including the seeds), then mix and knead for about 10 minutes by hand, stand mixer (with dough hook) or bread maker until smooth, soft and supple. If using egg, add ¾ cup of warm water first.

Option: For a vegan “water challah” without egg, use 1 cup of water. If the dough is too stiff, add more warm water, one tablespoon at a time, as needed. If it’s too sticky, add a little more flour.

3. Let the dough rise in a tightly covered bowl for roughly 2 hours until puffy and about doubled in size.

Dough for sephardic challah in a mixing bowl

4. Sprinkle cornmeal on a lightly-oiled baking sheet.

5. With oiled hands, gently deflate the dough and transfer it to a lightly greased work surface.

Related: Irresistible Dulce de Leche Rugelach

6. To make one large loaf, roll the dough into a 40- to 50-inch-long rope. (If you don’t have enough work space, roll it one half at a time, bending the rope in the middle.) If the dough isn’t stretching easily, let it rest covered for 5 to 10 minutes, then continue rolling. For two smaller loaves, aim for 25-inch ropes.

7. Let the rope(s) rest for 5 minutes. Form the rope into a coil, starting from one end. Tuck the second end under the finished coil.

Two coils of dough for sephardic challah on a white countertop

8. Place the coil(s) on the prepared baking sheet(s), one loaf per pan.

9. To make the egg wash topping, mix the reserved egg with 1 Tbsp water and a pinch of salt.

Option: For a vegan “water challah” version, skip this step or substitute egg wash with maple syrup or aquafaba (without water).

10. Brush dough coil(s) with a first layer of egg wash. Cover coil(s) with a large inverted bowl. Let stand for 60 to 90 minutes, until very puffy.

10. Near the end of the rising time, place a rack in the middle of your oven and preheat to 400°F.

11. Brush a second layer of egg wash onto dough coil(s) (this extra step will make the loaf beautifully shiny) and sprinkle generously with sesame or poppy seeds.

Dough for sephardic challah sprinkled with sesame seeds on a baking sheet

12. Place baking sheet in center of preheated oven (for two small loaves, place the baking sheets side by side or one at a time) and bake for 30 minutes or until the loaf is a rich, golden colour and the bottom is crispy. To check doneness, a digital thermometer poked into the centre of the loaf should read 190°F. Transfer to a rack to cool before serving or slicing.

Related: An Easy, Tender Brisket Recipe That is Sure to Impress

A golden loaf of sephardic challah on a linen tea towel

Love Claire’s challah? Be sure to try her upside-down apple cake for a gorgeous Rosh Hashanah dessert.

chocolate sandwich cookies

These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Looking for a quick and easy summer baking idea? Say hello to this simple yet sophisticated homemade version of your favourite creme-filled chocolate cookies. They’re soft, chewy and best served with a cold glass of milk. To get that striking dark chocolate look and feel, try jet-black cocoa powder – don’t worry if you don’t have any though, traditional cocoa powder works great too. The real question is: Will you dunk, twist, or lick them?

chocolate sandwich cookies

Creme-Filled Chocolate Sandwich Cookies

Prep Time: 10 minutes
Bake Time: 5-8 minutes
Total Time: 15-18 minutes
Servings: 14 sandwich cookies

Ingredients:

Chocolate Cookies

1 ¼ cup all-purpose flour
½ cup cocoa powder
1 Tbsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup brown sugar
½ cup (1 stick) unsalted butter, room temp
1 large egg

Filling

1 stick unsalted butter, room temp
½ cup coconut oil
2 cups icing sugar
1 tsp vanilla extract

Ingredients for chocolate sandwich cookies

Directions:

1. For the chocolate cookies: Preheat oven to 375F. Line 2 cookie sheets with parchment paper, set aside.

2. In a medium bowl, sift together flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream together brown sugar and butter until combined. Add egg and mix until fully incorporated, 1 minute. Turn off mixer, add the dry ingredients and start mixing on low, gradually increasing to medium until the dough starts to come together, about 2 minutes.

4. Scoop 1-inch balls of dough, roll between your palms to create a smooth ball and slightly flatten to about 1/2-inch thickness. Space the cookies at least 2 inches apart on prepared cookie sheets, bake for 5-8 minutes until the edges are set and the tops begin to crack. Remove from oven and let cool on cookie sheets for 5 minutes before transferring to wire rack to cool completely.

Assembly for chocolate sandwich cookies

5. For the filling: In the bowl of a stand mixer with the paddle attachment, cream together the butter and coconut oil. Add the icing sugar and mix until creamy. Finally mix in the vanilla.

6. To assemble: Scoop 1-2 tsp of filling on to the bottoms of half the cookies and top with the remaining cookies.

chocolate sandwich cookies cooling on a wire rack

Like Sabrina’s cookie sandwiches recipe? Try her mochi donuts or her chocolate peanut butter skillet cookie.

No-bake yogurt mango tarts on kitchen countertop

No-Bake Saffron Yogurt Tarts With Mangoes Were Made for Summer

These tarts are quick and super easy to make. What’s more, they don’t require baking and are actually healthy. The shells are made with dates and mixed nuts and yogurt, saffron and mangoes are used to make the filling. They are the perfect dessert to complement your summer meals. Bonus: the recipe only calls for nine ingredients!

No-bake yogurt mango tarts on kitchen countertop

No-Bake Saffron Yogurt Tart With Mangoes

Prep Time: 30 minutes
Rest Time: 1 hour, 30 minutes
Total Time: 2 hours
Servings: 4

Ingredients:

8 Medjool dates
1 cup walnuts
½ cup cashews
1 cup Greek yogurt
2 Tbsp honey
1 tsp saffron
2 Tbsp mango puree (optional)
½ cup mango, chopped
Few Mint leaves (optional)

No-bake yogurt mango tart ingredients on kitchen countertop

Directions:

1. For the crust: in a food processor pulse the dates, walnuts and cashews until the mixed nuts are coarse and the mixture has combined.

2. Press the mixture into four small tart pans (or one 8-inch tart pan with a removable bottom). Chill in the freezer for at least 1 hour.

Related: No-Bake Desserts You Need to Make This Summer

3. For the filling: in a mixing bowl add the Greek yogurt, honey, saffron and mango puree.

4. Remove the crust from the freezer and carefully remove it from the tart tin, placing each one on to a serving platter or individual plates. Spread the filling on top of the crust, top it with mango pieces, a few saffron strands and mint leaves if you desire.

No-bake yogurt mango tarts being assembled on kitchen countertop

No-bake yogurt mango tarts on kitchen countertop

Like Yakuta’s no-bake tart? Try her one-bowl flowerpot cupcakes.

Campfire s'mores ice cream being scooped into cone

This No-Churn Campfire S’mores Ice Cream Will Be on Repeat All Summer Long

Nothing says summer like making s’mores, am I right? This Baking Therapy no-churn campfire s’mores ice cream is super easy to make. It combines brown sugar graham crackers that soften to the perfect cake-like texture, sweet chocolate folded into a toasted marshmallow cream. This treat will definitely be on repeat all summer long. Added bonus: it only requires eight ingredients!

Campfire s'mores ice cream being scooped into cone

No-Churn Campfire S’mores Ice Cream

Prep Time: 30 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Servings: 8-10

Ingredients:

3 cups heavy cream
3 cups mini marshmallows, toasted
8 sheets graham crackers
¼ cup (½ stick) of butter
¼ cup brown sugar
Flaky sea salt
1 300ml can condensed milk
¼ cup chopped semi-sweet chocolate

Campfire s'mores ice cream ingredients on countertop

Directions:

1. In a saucepan, over medium heat, bring the heavy cream to a simmer.

2. Spread the marshmallows in a single layer on a cookie sheet. With a blow torch or with the oven set on broil, toast the marshmallows until they are completely charred on the outside. Reserve 1 cup of marshmallows for later. Add the remaining marshmallows to the heated cream , stir until completely melted into the mixture. Transfer to a glass bowl, cover with plastic and place in the fridge to chill, about 2 hours.

Person using a blow torch to toast marshmallows

3. Place the graham crackers on a cookie sheet in one single layer. In a saucepan, over medium heat, melt the butter and brown sugar. Bring the mixture to a boil and let bubble for 1 minute. Remove from heat and pour directly over the graham crackers. Smooth into one thin layer and sprinkle flaky salt on top. Set aside to cool. Once cool, break up into small pieces.

Graham crackers laying on baking tray to make campfire s'mores ice cream

4. In the bowl of a stand mixer, whisk chilled cream mixture to medium peaks, may take a little longer to whip up. Stream in the condensed milk and whip until mixture is thick and creamy. Make sure not to over-whip.

5. Fold in the reserved toasted marshmallows and half of the graham cracker pieces.

Related: Easy Ice Cream Sandwich Recipes for a Sweet Summer Treat

6. To assemble, grab your loaf pan, add in half of the whipped cream mixture. Sprinkle half of the remaining graham crackers and half of the chopped chocolate. Top with the rest of the whipped cream followed by the remaining graham crackers and chocolate. Cover with plastic and freeze for at least 6 hours or overnight.

Campfire s'mores ice cream ready for the freezer

Like Sabrina’s campfire s’mores ice cream? Try her no-churn ice cream cake or her no-fry fried ice cream.

Graduation cupcakes on countertop

Easy Graduation Cupcakes to Celebrate Your Loved One’s Success

Graduation — whether it be from high school, university or a toddler who just learnt to walk — is a great achievement. It calls for celebration and cupcakes are a great way to do this. This cupcake recipe has a perfect balance of tart summer raspberries and aromatic vanilla beans. They’re oh-so delicious and are decorated just for the occasion that’ll surely “wow” the crowd, big or small.

Graduation cupcakes on countertop

Easy Graduation Cupcakes

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Servings: 12 cupcakes

Ingredients:

Cupcake
2 ¼ cup all-purpose flour
½ tsp salt
2 ½ tsp baking powder
1 ½ cup sugar
½ cup vegetable oil
2 eggs
1 egg white
2 tsp vanilla extract
1 ¼ cup whole milk
24 raspberries

Buttercream
1 cup unsalted butter, softened
3 cups icing sugar
1 tsp vanilla extract
2 Tbsp whole milk
½ tsp white food colouring (optional)

Assembly
12 mini peanut butter cups
12 chocolate squares
4 licorice candy strings (cut into 24 equal pieces)
12 Smarties

Graduation cupcake ingredients on countertop

Directions:

1. Preheat the oven to 325°F. Line a cupcake tin with paper cups.

2. In a bowl, combine all the ingredients listed for the cupcakes (except the raspberries). Using an electric mixer or whisk, combine to form smooth mixture.

3. Using an ice-cream scoop or spoon, fill the cupcake tin with the batter. Push in two raspberries per cupcake and bake for 20-25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.

Graduation cupcakes being assembled

4. While the cupcakes are cooling, make the buttercream: using a mixer, whisk the butter and icing sugar together until light, pale yellow and fluffy. Add the vanilla, milk, and food colouring. Whisk for another 2 minutes.

5. Using a spoon, fill the piping bag with the prepared buttercream and pipe it on top of the cupcakes. Then, add a peanut butter cup (upside down) on top of each frosted cupcake.

Related: Best Homemade Doughnut Recipes Perfect for Any Celebration

6. Attach a chocolate square on top of the peanut butter cup using a small amount of buttercream. Dip one end of two cut licorice strings into the buttercream and place onto the centre of the chocolate square. Then place a Smartie on top using a little buttercream.

Graduation cupcakes on countertop

Like Yakuta’s cupcake recipe? Try her one-bowl flowerpot cupcakes.

Vegan bubbat on kitchen countertop

Traditional Mennonite Bubbat Recipe Gets a Vegan Makeover

Traditional bubbat can be made with raisins, to be more of a bread you would have with tea. My brother-in-law Brian — who was raised in Regina, Saskatchewan — ate it this way. But you can also make it like this, with plant-based sausage, and serve alongside a meal. This is a great side to a hearty salad with lots of fresh veggies in it. Or for breakfast! Some traditions even put the bubbat inside of a turkey. Don’t worry too much about what it looks like, it will taste great.

Vegan bubbat on kitchen countertop

Vegan Bubbat

Prep Time: 15 minutes
Rest Time: 60 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 6-8

Ingredients:

2 cups unsweetened soy milk
1 Tbsp dry active yeast
½ cup warm water
3 Tbsp sugar
2 Tbsp plant-based butter, melted
1 Tbsp salt
3 ½ cups all-purpose flour
1 package (4 links) of your choice of plant-based sausage (both Gusta and Field Roast are readily available in grocery stores)

Directions:

1. Preheat oven to 350°F.

2. Scald soy milk and then pour it into a large mixing bowl and set aside and let it cool to a lukewarm temperature.

3. Dissolve yeast into warm water.

4. Once soy milk is at the right temperature (warm to the touch), add sugar and plant-based butter, as well as the yeast.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

5. Add salt and flour to wet ingredients. This should be a soft dough. Give it a good stir. Add a little more liquid as needed or flour, depending on how it feels. You should be able to stir the dough with a wooden spoon, but it should be tough.

6. Dice up sausage into bite-sized pieces and stir it into the dough.
Transfer it into an 8 x 8 greased baking pan.

7. Cover pan with a tea towel or a beeswax wrap and let it rise for one hour. Then bake for 45 minutes. Keep an eye on it after 35 minutes.

Vegan Mennonite Kitchen cookbook
Reprinted with permission from The Vegan Mennonite Kitchen by Jo Snyder, Pandora Press Co 2021, photo credit Sarah Pflug

Vegan Mennonite Kitchen, Pandora Press, $33.

Fried ice cream on brown plate

This No-Fry Fried Ice Cream Needs Just 5 Ingredients (Yes, Really!)

One of the easiest (and delicious) cool treats to try this summer is this Baking Therapy no-fry fried ice cream that uses just 5 ingredients: corn flakes, cinnamon, brown butter, salt and your favourite ice cream, although I’m partial to this vanilla, chocolate, peanut butter swirl. It’s crunchy, creamy, sweet, salty all in one bite — and without all the mess of frying!

Fried ice cream on brown plate

No-Fry Fried Ice Cream

Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:

1 pint of ice cream
5 cups corn flakes, crushed
6 Tbsp butter, browned
½ tsp cinnamon
½ tsp salt
Caramel sauce for topping (optional)

Fried ice cream ingredients on countertop

Directions:

1. Scoop 2-inch balls of ice cream onto a cookie sheet lined with parchment paper. Place into the freezer.

2. Place the corn flakes in a plastic bag and crush into small bits.

Related: This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

3. In large saucepan over medium heat, melt the butter. Continue to cook and stir the butter for 8-10 minutes until the milk solids begin the turn a golden brown colour. Add in the crushed corn flakes, cinnamon and salt and continue to cook for another 5 minutes until the corn flakes are well coated and golden. Remove from heat and transfer to a cookie sheet to cool, about 10-15 minutes.

4. Roll the ice cream balls in the corn flakes, making sure to cover the entire surface. Serve immediately as-is or with a drizzle of caramel sauce.

Ice cream being rolled in corn flakes

Fried ice cream with caramel sauce on top

Like Sabrina’s no-fry fried ice cream? Try her lemon poppy seed coconut buns or her Vietnamese coffee popsicles.

baguettes in brown paper bag

How to Revive Stale Baguette Bread With One Easy Trick!

There’s nothing like the taste of fresh baguette. The sweet aroma and that soft, comforting mouthfeel — it’s just so darn delicious. However, it’s not always possible to enjoy every bit of the whole baguette before it goes stale. If you have this problem too, be prepared to be wowed by this amazing trick. And no it’s not a simple hack of just reheating in the microwave. Here’s how to make it fresh!

baguettes in brown paper bag

Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil.  Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300°F and let is heat for 12 to 15 minutes. Then take the baguette from the oven, remove the foil and heat in the oven for an additional 5 minutes. Voila! Your leftover baguette is as good as fresh! Make sure to eat your revived bread right away, as it will quickly harden again.

Photo courtesy of Unsplash

Published January 8, 2015, Updated May 23, 2021

Ice cream cake on plate next to bowl of raspberries

This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

If you’re a big fan of sweet and tangy, this summertime treat is for you. This Baking Therapy raspberry almond ice cream cake is made up of layers of creamy no-churn ice cream, graham cracker crumbs and a tangy raspberry sauce. The no-churn ice cream comes together really quickly and the combination of tart raspberries with sweet cream will keep you coming back slice after slice. Make this sweet treat, it’ll keep you cool all summer long. Added bonus: this easy ice cream cake recipe requires less than 10 ingredients.

Ice cream cake on plate next to bowl of raspberries

Raspberry Almond Ice Cream Cake

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 40 minutes
Servings: 8-10

Ingredients:

4 cups frozen raspberries
⅓ cup icing sugar
4 Tbsp lemon juice (about 1 lemon) + zest of  1 lemon
1 ½ cup graham cracker crumbs
¼ cup sliced almonds, toasted
¼ tsp salt
6 Tbsp melted butter
1 300ml can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy cream

Ice cream cake ingredients on countertop

Directions:

1. Line a 10-inch loaf pan with enough plastic wrap to fold over the top to cover the cake. Place in freezer.

2. In a saucepan, over medium heat, add the raspberries, icing sugar and lemon juice. Cook until raspberries have browned down and the sauce begins to thicken, about 10 minutes. Strain through a fine sieve and set in the fridge to cool slightly.

3. In a medium bowl, mix together graham cracker crumbs, almonds, salt and butter until it resembles wet sand. Set aside.

Related: Naturally Bright Dishes That Celebrate All Things Pink

4. In a large bowl, mix together the condensed milk and vanilla extract, set aside. In the bowl of a stand mixer, whip the heavy cream to stiff peaks, about 5 minutes. Fold in ¼ of the whipped cream to the condensed milk to lighten the mixture, then add the remaining whipped cream. Divide this mixture equally into 2 bowls. To one half, add about 3 Tbsp of raspberry sauce and ⅓ cup to the other half. Mix to combine.

5. Remove the loaf pan from the freezer and add the lighter coloured cream to the pan. Layer half of the graham crumb mix. Then add the other whipped cream mixture. Top with the remaining raspberry sauce and finally the rest of the graham crumb mix. Fold the plastic wrap over top and freeze for 8 hours or overnight.

Ice cream cake being made

6. When you are ready to serve, run the outside of the pan under warm water for 5-10 seconds to easily lift out of the pan. Slice and enjoy!

Ice cream cake on plate next to bowl of raspberries

Like Sabrina’s ice cream cake recipe? Try her no-bake key lime pie icebox cake or her Vietnamese coffee popsicles.

Galettes on serving plate

Drop off a Batch of These Mini Potato and Leek Galettes to Mom (She Deserves It!)

Mother’s Day may look a little different this year — and while we might not be gathering in large groups to celebrate mom or the mother figure in our lives, it doesn’t mean that we can’t still show her we care. Drop off a batch of these Baking Therapy potato and leek galettes! They’re flaky, cheesy and drizzled with sweet honey. Made with homemade chive pie dough (store-bought dough works too!) and layered with creamy fontina cheese, caramelized leeks and yellow potatoes that crisp up around the edges. These individual galettes transport really well and heat up perfectly in a toaster oven!

Savoury potato and leek galettes on countertop

Potato and Leek Galettes

Prep Time: 45 minutes
Rest Time: 1 hour
Bake Time: 22-28 minutes
Total Time: 2 hours, 13 minutes
Servings: 6 galettes

Ingredients:

Chive Pie Dough
2 cups all-purpose flour
1 Tbsp sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 Tbsp chopped chives
1 cup ice-cold water
3 tsp apple cider vinegar

Caramelized Leeks
1 Tbsp butter
2 Tbsp olive oil
3 leeks, sliced
Salt to taste

Assembly
4 oz cream cheese, softened
1 cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
4 yellow potatoes, thinly sliced
Olive oil, for tops
1 egg for egg wash
Flaky sea salt
Honey for garnish

Equipment:

Breville Smart Oven Air Fryer, Amazon, $500 or KitchenAid Digital Countertop Oven, Amazon, $150.

Savoury potato and leek galette ingredients on countertop

Directions:

1. For the pie dough: in a large bowl, whisk together flour, sugar, salt. Add the butter and rub between your fingers to break it up into pea-sized pieces. Add in chopped chives. In a separate bowl, mix together the water and apple cider vinegar. Add 8-10 Tbsp of the water-vinegar mixture to the flour and mix with a fork until the dough starts to come together, dough will feel a little dry. Transfer to plastic wrap, form into a disc and chill for 45 minutes.

2. For the caramelized leeks: in a non-stick skillet over medium-heat, melt the butter and add olive oil. Add the leeks, salt to taste and saute for 15-20 minutes until the leeks are soft. Set aside to cool.

Related: Mother’s Day Gift Guide: Gift Ideas for Every Budget

3. Preheat oven to 425°F, line 2 baking sheets with parchment paper.

4. Divide the pie dough into 6 equal portions. Roll out to about 8 inches in diameter. Spread about 1 Tbsp cream cheese, leaving about 1 inch from the edge. Add 2 Tbsp caramelized leeks, sprinkle on fontina cheese, Parmesan and layer on the sliced potatoes. Fold the edges over the potatoes, pleating as you work your way around. Stagger on baking sheets and freeze for 15 minutes.

Savoury potato and leek galettes on countertop being assembled

Savoury potato and leek galettes on countertop before baking

5. Drizzle the tops of the potatoes with a little olive oil, brush dough with egg wash and add a pinch of flaky salt. Bake for 22-28 minutes until the dough is golden brown. Serve with a drizzle of honey.

Savoury potato and leek galettes on countertop

Like Sabrina’s galettes? Try her pork bao buns or her soft pretzels.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

These One-Bowl Flowerpot Cupcakes Are the Cutest Thing We’ve Ever Seen

These flowerpot cupcakes are a wonderful celebration of the spring season — and they’re unbelievably easy to make! The terracotta pots give character, making them perfect for garden parties. The soft and moist chocolate cupcakes are topped with a luscious milk chocolate ganache and decorated with mint sprigs and edible flowers. Added bonus: with just one bowl, cleanup is easy peasy.

chocolate flowerpot cupcakes in terracotta planters

One-Bowl Chocolate Flowerpot Cupcakes

Prep Time: 20 minutes
Bake Time: 25 minutes
Rest Time: 1 hour
Total Time: 1 hour, 45 minutes
Servings: 6 cupcakes

Ingredients:

Cupcakes
90 ml all-purpose flour
2 Tbsp cocoa powder
½ cup sugar
½ tsp cornstarch
½ tsp baking powder
½ tsp baking soda
¼ cup buttermilk
¼ cup brewed black coffee
2 ½ Tbsp oil or melted butter
1 large egg

Ganache
½ cup whipping cream
¾ cup milk chocolate

Assembly
¼ cup chocolate cookie crumbs
6 sprigs mint leaves
8-10 edible flowers
6 small terra cotta pots

chocolate flowerpot cupcake ingredients on countertop

Directions:

1. Preheat the oven to 325°F. Line a muffin tin with paper cups.

2. In a bowl, combine all the ingredients listed for the cupcakes. Using an electric mixer or whisk, combine to form smooth mixture.

Related: Cute Tea Towels to Brighten up Your Kitchen for Spring

3. Using an ice-cream scoop or spoon, fill the cupcake pan with the batter. Bake for 25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.

chocolate cupcakes baked in muffin tin

4. While the cupcakes are cooling, for the ganache: add the whipping cream and milk chocolate in a microwave safe bowl. Microwave for 1-minute intervals, mixing after every minute until combined.

5. Refrigerate the ganache mixture for 30 minutes (or until it is cold and thick). Once cool, take it out of the refrigerator and using an electric mixer with a whisk attachment, mix to a thick creamy consistency.

Related: Healthy Baking Recipes for When You’re Bored at Home

6. Using either a spoon or a spatula, spread the ganache onto the cupcakes and sprinkle the chocolate cookie crumbs. Then, add the mint sprigs and edible flowers. Finally, insert the prepared cupcakes into miniature terracotta pots.

chocolate flowerpot cupcakes ready for assembly next to terra cotta planters

Chickpea pancakes with fruit and maple syrup

You Won’t Believe These Fluffy Chickpea Pancakes Are Totally Gluten-Free

Can you think of a better way to start the day than with a stack of fluffy pancakes? These Baking Therapy chickpea pancakes are gluten-free and come together in no time. Bananas are mashed and folded into the batter to give the pancakes a touch of sweetness and the buttermilk helps give it height and a slight tang. Whip up a batch this weekend, you won’t regret it!

Chickpea pancakes with fruit and maple syrup

Banana Chickpea Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12-14 pancakes

Ingredients:

1 banana
2 large eggs
2 Tbsp maple syrup
1 cup buttermilk
2 Tbsp butter + more for frying
1 ¼ cup chickpea flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Chickpea pancakes ingredients on countertop

Directions:

1. In a large bowl, mash the banana. Whisk in the eggs, maple syrup, buttermilk and butter. Sift in the chickpea flour, baking powder, baking soda and salt. Mix until the batter comes together.

Chickpea pancakes batter

2. Heat a non-stick pan over medium-low to medium heat. Melt about ½ Tbsp butter in the pan, scoop in about ¼ cup of pancake batter, cook for 2-3 minutes until the edges begin to set and the tops are bubbly. Flip and cook for another 1 minute. (To keep pancakes warm while cooking, place on a baking sheet in a 250°F oven).

Related: Unique and Tasty Ways to Eat Chickpeas

3. Top with berries and a drizzle of maple syrup!

Chickpea pancakes with fruit and maple syrup

Like Sabrina’s chickpea pancakes? Try her lemon poppy seed coconut buns or her rhubarb and sour cream streusel muffins.

Katie Lee's Miso Chocolate Chunk Cookies

You’ll Never Guess the Secret Ingredient in Katie Lee’s Chocolate Chunk Cookies

If I could only choose one dessert (besides frozen yogurt) to eat for the rest of my life, it would be warm chocolate chip cookies straight from the oven with a glass of milk. I am always trying to perfect my recipe. I like a chewy chocolate chip cookie, none of these flat, crispy cookies for me. Give me the chew and make it soft. I know it sounds weird, but white miso paste is the secret ingredient for the perfect cookie. You don’t taste miso, but the umami makes the chocolate even more chocolatey and gives the cookie a chewier texture. Trust.

Katie Lee's Miso Chocolate Chunk Cookies

Related: Try Katie Lee’s Eggplant “Meat” Ball Sandwiches

Miso Chocolate Chunk Cookies

Active Time: 15 minutes
Total Time: 1 hour, 40 minutes
Serves: 24-30 cookies

Ingredients:

1 cup (220 g) lightly packed light brown sugar
3 Tbsp granulated sugar
½ cup (1 stick/115 g) unsalted butter, room temperature
1 large egg
1/3 cup (75 ml) white miso paste
1 tsp vanilla extract
2 cups (255 g) all-purpose flour
1 tsp baking soda
1½ cups (255 g) semisweet chocolate chunks

Directions:

1. Beat both sugars and the butter together in a medium bowl with an electric mixer until creamy. Add the egg, miso paste, and vanilla and beat until well mixed. Add the flour and baking soda and mix until just combined. Stir in the chocolate chunks. Cover with plastic wrap and refrigerate for at least 1 hour (this is very important in order to have a chewy cookie that doesn’t spread out too much).

2. Preheat the oven to 350°F (175°C).

3. Spray two baking sheets with nonstick cooking spray.

4. Use a medium ice cream scoop to portion cookie dough onto the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Transfer to a wire rack to cool (though I usually eat one straight out of the oven!).

Find this and more great recipes in Katie Lee Biegel’s new cookbook It’s Not Complicated: Simple Recipes for Every Day, Amazon, $36.

Katie Lee Biegel's new cookbook It's Not Complicated

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

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