Category Archives: Baking

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

July 30, 2021 Sabrina Stavenjord Leave a comment

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?

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

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.

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.

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

Baking

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

July 23, 2021 Yakuta Yamani Leave a comment

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 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)

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.

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.

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

Campfire s'mores ice cream being scooped into cone

Baking

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

June 18, 2021 Sabrina Stavenjord Leave a comment

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!

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

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.

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.

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.

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.

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

Baking

Easy Graduation Cupcakes to Celebrate Your Loved One’s Success

June 17, 2021 Yakuta Yamani Leave a comment

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.

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

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.

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.

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.

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

Baking

Traditional Mennonite Bubbat Recipe Gets a Vegan Makeover

June 6, 2021 Jo Snyder Leave a comment

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

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.

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.

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.

Baking

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

May 28, 2021 Sabrina Stavenjord Leave a comment

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!

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)

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.

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.

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

Baking

How to Revive Stale Baguette Bread With One Easy Trick!

May 23, 2021 Janet Ho

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!

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

Baking

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

May 21, 2021 Sabrina Stavenjord Leave a comment

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.

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

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.

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.

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!

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

Baking

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

May 7, 2021 Sabrina Stavenjord Leave a comment

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!

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.

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.

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.

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.

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

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Baking

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

May 2, 2021 Yakuta Yamani Leave a comment

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.

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

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.

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.

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.

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.

Chickpea pancakes with fruit and maple syrup

Baking

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

April 16, 2021 Sabrina Stavenjord Leave a comment

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!

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

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.

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).

3. Top with berries and a drizzle of 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

Baking

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

April 15, 2021 Katie Lee Leave a comment

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.

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.

Baking

Brighten Your Day With These Easy Lemon Poppy Seed Coconut Buns

April 9, 2021 Sabrina Stavenjord Leave a comment

Baking bread (or buns) may seem a little intimidating with kneading and proofing, but it doesn’t have to be! These Baking Therapy lemon poppy seed buns come together really easily — in less than two hours. They’re soft, fluffy and filled with a sweet coconut filling. Similar to making cinnamon rolls, but the dough is knotted, so you get lemon, poppy seed and coconut in every single bite. Yum yum!

Lemon Poppy Seed Coconut Buns

Prep Time: 15 minutes
Rest Time: 1 hour, 15 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour, 55 minutes
Servings: 8 buns

Ingredients:

Lemon Poppy Seed Buns
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp instant yeast
¼ tsp salt
3 tsp poppy seeds
2 tsp lemon zest
1 cup milk, warm
4 Tbsp butter, melted
1 egg, beaten

Coconut Filling
½ cup shredded coconut
¼ cup cornstarch
¼ cup sugar
Pinch salt
1 Tbsp lemon juice
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg

Lemon Glaze
2 cups icing sugar
4-5 Tbsp lemon juice
½ tsp vanilla extract
2 tsp lemon zest

Directions:

1. In the bowl of a stand mixer, add the flour, sugar, instant yeast, salt, poppy seeds and lemon zest. Whisk to combine. Add the warm milk, butter, egg and give it a quick mix with a fork to get the dough going. Attach the dough hook and mix for about 5 minutes until the dough is smooth and elastic. Transfer to a clean, large bowl, cover with plastic wrap and set aside to proof for 35-45 minutes, until doubled in size.

2. Prepare the filling: in a bowl, mix together the coconut, cornstarch, sugar, salt, lemon juice, egg yolk and vanilla. Mix to combine and set aside.

3. Line two baking sheets with parchment paper.

4. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 16 x 14 inches. Spread the filling evenly over top. Fold the dough over onto itself, you should have roughly 8 x 14-inch rectangle. With the folded edge closest to you, cut the dough into 8 equal portions, using a knife, pizza or pastry cutter. Grab one strip of dough, hold the ends and twist them in opposite directions and tie into a knot. Place the knotted buns 2-inches apart on baking sheets.

5. Cover with plastic and let rise for 20-30 minutes until doubled in size. Preheat oven to 350°F.

6. Whisk 1 egg and brush the tops of the buns. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

7. Prepare the glaze: whisk together the icing sugar, lemon juice, vanilla and lemon zest. Drizzle over top and enjoy!

Like Sabrina’s lemon poppy seed coconut buns? Try her key lime pie cupcakes or her rhubarb and sour cream streusel muffins.

Baking

These Easy 6-Ingredient Easter Egg Hot Chocolate Bombs Are Almost Too Pretty to Eat

March 26, 2021 Sabrina Stavenjord Leave a comment

Swap out those mini chocolate eggs for these beautiful Baking Therapy Easter egg hot chocolate bombs! They are filled with a sweet homemade cocoa mix and fluffy marshmallows. Pour warm milk over them and watch them “explode” with chocolatey goodness. Because you can’t celebrate Easter without lots of chocolate, right?

Easter Egg Hot Chocolate Bombs

Prep Time: 20 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

¾ cup icing sugar
½ cup cocoa powder
1 cup instant skim milk powder
¼ tsp salt
4 cups melting chocolate wafers, in various colours
2 cups mini marshmallows

Equipment:

Semi-Sphere Silicone Chocolate Silicone Mold, Amazon, $23.

Directions:

1. For the hot cocoa mix: in a bowl, sift the cocoa powder and icing sugar. Whisk in the instant skim milk powder and salt. Set aside.

2. For the chocolate bombs: add the melting wafers to separate bowls and melt either using a double boiler or in the microwave in 30 second intervals, be careful not to overheat. Dip a clean paint brush into the melted chocolate and create designs in each mold. Place in the freezer for 5 minutes to set.

3. Add about 2 Tbsp of melted chocolate to each cavity and using the back of a small spoon help guide the chocolate up the sides. Place back in the freezer for 5-10 minutes until set. Carefully remove from the chocolate molds and set aside.

4. To assemble, warm a non-stick saucepan over low heat. Fill half the molds with 2 Tbsp hot cocoa mix and 1 Tbsp mini marshmallows. To seal, place one half sphere, seam side down on the non-stick pan for 2 seconds to melt slightly. Cover the bottom halves with the top halves to create one complete sphere. Place the chocolate bombs in a mug and pour 2 cups of hot milk over the egg. Stir and enjoy!

Like Sabrina’s Easter egg hot chocolate bombs? Try her rhubarb and sour cream streusel muffins or her gluten-free quinoa chocolate cake.

Baking

Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

March 23, 2021 Marcella DiLonardo Leave a comment

Several pie crust recipes yield enough dough for the top and bottom of a pie, but not all pies require both. When you find yourself with leftover pie dough, don’t let it go to waste. Turn it into a new dessert with this Love Your Leftovers cinnamon pinwheel cookie recipe. They’re simple to make and are so good that you might just find yourself going out of your way to have “leftover” pie dough. We’ve forever changed your what to do with leftover pie crust dilemma.

Leftover Pie Dough Cinnamon Pinwheel Cookies

Prep Time: 15 minutes
Bake Time: 12 to 15 minutes
Total Time: 27 to 30 minutes
Servings: 12 pinwheel cookies

Ingredients:

½ batch pie crust, chilled
2 Tbsp unsalted butter, melted
¼ cup light brown sugar, packed
1 tsp ground cinnamon
Pinch fine salt

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll pie dough into a 12 by 8 inch rectangle.

3. In a small mixing bowl, whisk together butter, sugar, cinnamon and salt until well blended.

4. Spread the prepared filling evenly over dough. Tightly roll the dough, beginning from the 12 inch side. Press the seam to seal. Trim and discard the ends, about ½ inch on each side. Cut log into ¼ inch thick slices and transfer to prepared baking sheet.

5. Refrigerate for 15 minutes to chill. Bake for 12 to 15 minutes, until edges begin to brown.

Like Marcella’s cinnamon pinwheel cookies? Try her leftover turkey pizza recipe or her pink beet pancakes.

Published April 30, 2020, Updated March 23, 2021

Baking

Celebrate Spring With These Sweet Rhubarb and Sour Cream Streusel Muffins

March 19, 2021 Sabrina Stavenjord Leave a comment

You know spring is near with the first sight of rhubarb. These Baking Therapy rhubarb sour cream muffins are soft, sweet and studded with tangy rhubarb. The sour cream adds to the tender crumb and the brown sugar streusel lends the perfect crunchy texture. This recipe comes together easily (just 35 minutes!) — and if you’re not a fan of rhubarb, simply swap in for your favourite springtime fruit.

Rhubarb and Sour Cream Streusel Muffins

Prep Time: 10 minutes
Bake Time: 25-35 minutes
Total time: 35-45 minutes
Servings: 8 large or 16 regular muffins

Ingredients:

Streusel
½ cup brown sugar
⅓ cup flour
⅓ cup rolled oats
Pinch salt
4 Tbsp butter, room temperature, but still cool

Muffins
1 ½ cup all-purpose flour
½ cup rolled oats
1 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
6 Tbsp butter, melted and cooled
½ cup sour cream
⅓ cup milk
1 tsp vanilla bean paste (or extract)
1 cup rhubarb, diced into small chunks

Directions:

1. Preheat oven to 375°F. Line large or regular muffin tins with paper cups.

2. For the streusel: in a medium bowl, combine the brown sugar, flour, roll oats and salt. Work the butter into the dry ingredients with your fingers until it’s incorporated and crumbly. Set aside.

3. For the muffins: whisk together the flour, rolled oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the egg, melted butter, sour cream, milk and vanilla.

4. Create a well in the centre of dry ingredients and add the wet ingredients. Using a spatula, fold the batter together until it’s just combined, the batter will be very thick. Add the chopped rhubarb and fold to combine.

5. Using a cookie scoop, fill the muffin cups about half full. Spoon about 1 Tbsp of the streusel overtop of each. Bake for 25-35 minutes until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.

Like Sabrina’s rhubarb and sour cream muffin recipe? Try her key lime pie cupcakes or her gluten-free quinoa chocolate cake.

Baking

Celebrate St. Patrick’s Day at Home With These Key Lime Pie Cupcakes

March 12, 2021 Sabrina Stavenjord Leave a comment

These Baking Therapy key lime pie cupcakes are the perfect little treat to celebrate St. Patrick’s Day! Sweet and tangy flavours of key lime pie topped with a fluffy cream cheese frosting. Did I mention they’re also stuffed with a luxurious lime curd? These cupcakes are guaranteed to satisfy any sweet tooth. OK, now let’s get baking!

Key Lime Pie Cupcakes

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 30-40 minutes
Total Time: 3 hours, 10 minutes
Servings: 12 cupcakes

Ingredients:

Lime Curd
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lime juice (about 3 limes)
Pinch salt
½ cup (1 stick) unsalted butter, cubed
Green food gel colouring

Cupcakes
1 ¼ cup all-purpose flour
¼ cup graham cracker crumbs
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 egg white
¼ cup sour cream
⅓ cup milk
¼ cup lime juice
2 tsp lime zest
1 tsp vanilla extract

Frosting
½ cup (1 stick) unsalted butter, room temperature
8 oz cream cheese, room temperature
5 cups icing sugar, sifted
1 tsp vanilla extract
2 Tbsp lime juice
Gel food colouring (optional)

Equipment:

Muffin Pan, Amazon, $35.

Baking Cups, Amazon, $6.

Directions:

1. First, you’ll make the lime curd. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, egg yolk, lime juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Mix in gel food colouring (if using) — it’ll make the curd brighter. Place plastic wrap directly on the curd and refrigerate until it sets, at least 2 hours.

3. Now, for the cupcakes. Preheat oven to 350°F. Line a muffin pan with paper liners, set aside.

4. In the bowl of a stand mixer with the paddle attachment, mix together the flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles wet sand, make sure not to over-mix. Add the egg, egg white, sour cream, milk, lime juice, zest and vanilla. Mix until the batter just comes together. Scrape down the sides and mix for another 10 seconds.

5. Divide the batter among the 12 cups, filling until ⅔ of the way full. Bake in the oven for 25-35 minutes until the edges are just golden and a toothpick when inserted in the centre comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack and cool completely.

6. Now for the frosting. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth, scraping down the sides as needed. Gradually add the icing sugar and cream until smooth. Add the vanilla extract, lime juice and food colouring (if using), mix for 1 minute. Transfer to a piping bag.

7. Use a paring knife to scoop out the centres of the cooled cupcakes. Spoon about 1 Tbsp of the lime curd into the centre of each cupcake. Ice the cupcakes with the cream cheese frosting. Pipe on four-leaf clovers or add sprinkles to make it festive. Enjoy!

Like Sabrina’s key lime pie cupcakes? Try her no-bake key lime pie icebox cake or her easy gluten-free quinoa chocolate cake.

Baking

This Easy Gluten-Free Quinoa Chocolate Cake Recipe Requires Just 10 Ingredients

March 5, 2021 Sabrina Stavenjord Leave a comment

If you’re looking for a gluten-free dessert that’s rich, moist and chocolatey, look no further! This Baking Therapy quinoa chocolate cake checks all the boxes. It has the texture of a classic chocolate cake and it’s made without any special flours. It might seem strange to add quinoa in a cake, but it is so delicious and adds to the perfect tender cake. It’s the perfect birthday dessert. All you need is a food processor or blender and you are on your way to chocolate heaven.

Gluten-Free Quinoa Chocolate Cake

Prep Time: 40 minutes
Bake Time: 25-35 minutes
Rest Time: 2-4 hours
Total time: 3-5 hours
Servings: 8

Ingredients:

Cake
2 cups cooked quinoa
1 stick unsalted butter, melted
½ cup semi-sweet chocolate chips
¼ cup whole milk
1 cup sugar
4 large eggs
1 tsp vanilla extract
¾ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Frosting
2 cups heavy cream, divided
¾ cup semi-sweet chocolate chips

Equipment:

Food Processor, Amazon, $100.

Directions:

1. Preheat oven to 350°F. Line and grease two 9×9-inch round pans, set aside.

2. Cook the quinoa to package directions, set aside to cool. Melt the butter and chocolate chips either in a double boiler or in the microwave and set aside to cool slightly.

3. In a food processor, blend the quinoa, milk, sugar, eggs, vanilla extract and chocolate-butter mixture until the quinoa has broken down and the mixture is smooth, about 1-2 minutes.

4. In a large bowl, sift the cocoa powder, baking powder, baking soda and salt. Create a well in the centre and pour in the wet ingredients. Whisk until fully combined. Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 25-35 minutes until a toothpick inserted comes out clean, a few crumbs are OK.

5. Let cool in the pan for 20-30 minutes then invert and let cool completely on a wire rack.

6. For the frosting, heat 1 cup heavy cream on the stove until it just comes to a boil. Pour directly over the chocolate chips, let sit for 1 minute, then stir to combine. Mix in the remaining 1 cup heavy cream, cover and chill for 2-3 hours. Dividing the cream helps chill the mixture quicker. When ready to serve, whip the cream on high until stiff peaks form. Spread between cake layers and on top. Enjoy!

Like Sabrina’s quinoa chocolate cake? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

Baking

Two Popular Desserts Join Forces to Make the Ultimate Sweet Treat: Carrot Cake Cinnamon Rolls!

February 26, 2021 Sabrina Stavenjord Leave a comment

Carrot cake lovers, we’ve got you. These Baking Therapy carrot cake cinnamon rolls combine all the delicious flavours we love in a classic carrot cake: carrots, pecans, coconut (and don’t forget the cream cheese icing!) all rolled up to make the ultimate cinnamon roll. They’re made with bread flour — which gives it that pillowy, but chewy texture — but it can be easily swapped with all-purpose for a cakier treat. Make this any day of the week! You’ll thank us later.

Carrot Cake Cinnamon Rolls

Prep Time: 30 minutes
Rest Time: 1 hour
Bake Time: 30 to 40 minutes
Total Time: 2 hours, 10 minutes
Servings: 8 cinnamon rolls

Ingredients:

Cinnamon Rolls
1 cup milk
¼ cup granulated sugar, divided
2 ¼ tsp active dry yeast
4 cups bread flour
¾ tsp salt
2 large eggs, beaten
6 Tbsp butter, melted and cooled
1 cup grated carrots

Filling
¾ cup brown sugar
1 ½ tsp ground cinnamon
½ tsp ground ginger
6 Tbsp butter, melted and cooled
½ cup chopped pecans
⅓ cup shredded coconut

Cream Cheese Icing
6 Tbsp unsalted butter, room temperature
6 oz cream cheese, softened
1 ½ cup icing sugar
1 Tbsp heavy cream
1 tsp vanilla
Pinch salt

Equipment:

Quarter Sheet Pan, Amazon, $34

Stand Mixer, Amazon, $400

Directions:

1. Start by making the cinnamon roll dough: warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and the active dry yeast. Cover loosely with kitchen towel and set aside for 5-10 minutes.

2. In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, beaten eggs and butter. Work the dough until it just begins to come together, about 5 minutes. Add the grated carrots and continue on medium speed for another 5-8 minutes until the dough is smooth and has pulled away from the sides of the bowl. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 45 minutes.

3. Preheat oven to 350°F and grease a casserole dish or quarter sheet pan with melted butter and set aside.

4. Now for the filling: in a small bowl, mix together the brown sugar, cinnamon and ginger.

5. Put the dough on a lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 17 x 14 inches.

6. Brush the top of the dough with the melted butter and sprinkle evenly the filling mixture and sprinkle the pecans and coconut overtop. Leave about a 1 cm border to allow the dough to adhere to each other when rolled. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

7. With a serrated knife trim off the ends and divide the dough into 8 pieces. Transfer the rolls to the prepared pan, cover with a kitchen towel and let rise for another 15-20 minutes, until doubled in size.

8. Bake for 30-38 minute until golden brown and bubbly.

9. For the cream cheese icing: in the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth, scraping down the sides as necessary. Add the icing sugar, cream, vanilla and salt and beat for 1 minute on medium-high speed.

10. Spread the cream cheese icing over top while the rolls are still warm and enjoy!

Like Sabrina’s carrot cake cinnamon rolls? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

Vietnamese coffee creme brulee in white ramekins on countertop

Baking

This Easy Make-Ahead Vietnamese Coffee Creme Brulee is the Dessert You Need

February 19, 2021 Sabrina Stavenjord Leave a comment

Coffee + condensed milk + creme brulee — need we say more? This Baking Therapy dessert combines the sweet delicious flavours of Vietnamese coffee with the silky smooth creme brulee we all know and love. An easy make-ahead dessert you’ll make again and again!

Vietnamese Coffee Creme Brulee

Prep Time: 20 minutes
Rest Time: 2 hours or overnight
Bake Time: 30 to 35 minutes
Total Rime: 2 hours, 55 minutes
Servings: 6

Ingredients:

1 cup heavy cream
1 cup half-and-half
¼ cup dark roast coffee, coarsely ground
4 large egg yolks
1 (300 ml) can sweetened condensed milk
Pinch salt
1 tsp vanilla
½ cup granulated sugar for tops

Directions:

1. Preheat oven to 325°F. Place 6 (3 ½ oz) ramekins in a baking dish. Set aside.

2. In a heavy bottom saucepan on medium-high heat, heat the heavy cream, half-and-half and coarsely ground coffee. As soon as the mixture begins to simmer, remove from the heat. Steep for 15 minutes then strain through a fine sieve.

3. In a large bowl, whisk the egg yolks and condensed milk until pale yellow in colour, about 5 minutes. Whisk in the salt and vanilla extract. Slowly add one ladle of the hot cream to the egg mixture, whisk to combine so the eggs don’t scramble. Continue adding and whisking until well incorporated. Pass through a fine sieve again to ensure a smooth mixture.

4. Ladle evenly into the 6 ramekins. Carefully fill the baking pan with about ½ inch of boiling water and bake for 30 to 35 minutes until the edges are set, but the centre is still jiggly. Remove and let cool completely on a wire rack. Chill in the fridge for 2 hours or overnight.

5. When ready to serve, working with one creme brulee at a time, sprinkle about 1 Tbsp of sugar over the top. Using a kitchen blowtorch, melt the sugar until it gets golden and bubbly. Let sit for 1 minute so that it hardens. Enjoy immediately!

Like Sabrina’s Vietnamese coffee creme brulee? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

Creme-Filled Chocolate Sandwich Cookies

No-Bake Saffron Yogurt Tart With Mangoes

No-Churn Campfire S’mores Ice Cream

Easy Graduation Cupcakes

Vegan Bubbat

No-Fry Fried Ice Cream

Raspberry Almond Ice Cream Cake

Potato and Leek Galettes

One-Bowl Chocolate Flowerpot Cupcakes

Banana Chickpea Pancakes

Miso Chocolate Chunk Cookies

Lemon Poppy Seed Coconut Buns

Easter Egg Hot Chocolate Bombs

Leftover Pie Dough Cinnamon Pinwheel Cookies

Rhubarb and Sour Cream Streusel Muffins

Key Lime Pie Cupcakes

Gluten-Free Quinoa Chocolate Cake

Carrot Cake Cinnamon Rolls

Vietnamese Coffee Creme Brulee

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