Tag Archives: baking-therapy

Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

With the world turning to banana bread these days, I wanted to take it to the next level. How, might you ask? Imagine for a moment if banana bread and sticky toffee pudding had a baby — and you’ll get this delicious Baking Therapy upside-down banana cake. It’s moist, covered in the most delicious toffee sauce and looks pretty impressive if you ask me! I know you have a bunch of overripe bananas lying around your kitchen, so what are you waiting for?

Banana Upside-Down Cake

Prep Time: 20 minutes
Bake Time: 45 to 50 minutes
Total Time: 1 hour and 10 minutes
Servings: 6 to 8 pieces of cake

Ingredients:

Toffee Sauce
6 Tbsp unsalted butter
1 cup brown sugar
1/3 cup heavy cream
½ tsp ground cinnamon
Pinch salt
1 tsp vanilla extract
2-3 bananas, sliced

Banana Cake
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
½ cup brown sugar
¼ cup unsalted butter, melted
¼ cup neutral oil
1 large egg
1 cup buttermilk, room temperature
1 cup mashed bananas (about 2-3 bananas)
1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F.

2. In a medium saucepan on medium-high heat, whisk together the following toffee ingredients: butter, brown sugar, cream, cinnamon and salt. Bring to a boil and let bubble for 1 minute. Remove from heat and whisk in the vanilla extract. Pour 2/3 of the mixture to a 9-inch pan and set aside to slightly cool.

3. Arrange the sliced bananas tightly on top of the toffee sauce in the pan.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

5. In a large bowl, whisk together the brown sugar, melted butter, oil, egg, buttermilk, mashed bananas and vanilla extract until smooth.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

6. Fold the dry ingredients into the wet and mix until just combined. Transfer the batter to the pan and distribute evenly so that the bananas are not disturbed. Smooth out the top and bake for 45 to 50 minutes until golden brown and a toothpick when inserted into the centre comes out clean.

7. Cool on a wire rack for 10 minutes.

8. Run a knife around the perimeter of the pan to release the cake. Place a plate slightly larger than the pan on top and wearing oven mitts invert the pan quickly. If the cake is stubborn, insert a knife on the side of the pan to release the suction. Serve with fresh whipped cream or vanilla ice cream and a drizzle the remaining toffee sauce.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

Treat Mom to These Buttery Lemon Scones With a Tangy Lemon Curd

Every year for Mother’s Day, I make my mom scones. This year, while I can’t celebrate with her in person, I’m keeping the tradition alive and dropping these off so we can enjoy them together, but separately (over video chat). These Baking Therapy lemon scones are buttery, super easy to make and just scream springtime! Spread on a healthy layer of the tangy lemon curd to take these scones to a whole new level.

Lemon Scones

Prep Time: 15 minutes
Rest Time: 45 hours
Bake Time: 15 minutes
Total Time: 1 hour, 15 minutes
Servings: 18 x 2-inch rounds or 8 triangles

Ingredients:

Scones
3 cups all-purpose flour, plus more for dusting
3 Tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1 ½ Tbsp lemon zest (about 3 lemons)
225 ml buttermilk
1 egg
1 Tbsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips 

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter to the mix by rubbing/crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Add the lemon zest.

2. In a medium bowl, whisk together the buttermilk, egg and vanilla extract.

3. Create a well in the middle of the dry mix and pour in the buttermilk mixture. With a fork, start to work the dry ingredients into the wet until the dough starts to come together, it will be a bit shaggy at this point.

Related: Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

4. Transfer the dough onto a lightly floured surface, flour your hands and begin to press the dough together. Form a rectangle, about one inch thick. Cut the dough in half and stack it on top of one another. Repeat the process three times, dusting with flour if the dough gets too sticky.

5. Finally, roll out the dough to about ¾ inch thick. Using a 2-inch cookie cutter or a knife, cut out your scones. Make sure to press straight down, this will ensure the scones will rise straight up as they bake.

6. Place the scones on a lined cookie sheet and place in the freezer to firm up for 30-45 minutes.

7. Preheat oven to 375°F.

8. Mix together the egg wash ingredients and brush the top of the scones with it. Bake in the oven for 12-15 minutes, depending on the size of your scones, until they rise and are beautifully golden brown on the edges.

Tip: You can make these scones ahead of time. Once the scones are frozen on the cookie sheet, transfer to a freezer-friendly plastic bag or container. Bake from frozen for 12-15 minutes.

9. Serve immediately with your homemade lemon curd or your favourite jam.

Tangy Lemon Curd

Prep Time: 5 minutes
Rest Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours, 15 minutes to 4 hours, 15 minutes

Ingredients:
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lemon juice (about 3 lemons)
Pinch salt
1 stick butter

Directions:

1. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, lemon 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. Place plastic wrap directly on the curd and refrigerate until it sets, about 2-4 hours.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.

White Chocolate Funfetti Cookies

Prep Time: 20 minutes
Resting Time: 20 minutes
Bake Time: 12 to 14 minutes
Total Time: 52 to 54 minutes
Servings: 13 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, plus more as needed (approx. 2 Tbsp)
1 tsp espresso powder (optional)
1 tsp hot water (optional)
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
¼ cup sprinkles
1 cup white chocolate, chopped

Directions:

1. Line two cookie sheets with parchment paper.

2. In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.

3. Dissolve the espresso powder in 1 tsp of hot water.

Related: Our Top Chocolate Chip Cookie Recipes for a Better Week Ahead

4. In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.

5. In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate. With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.

Tip: If you’re freezing the cookies for later, put the tray in the freezer for 30 minutes. Then transfer to a freezer-friendly bag or container. When you’re ready to eat them, bake straight from the freezer for 13-15 minutes.

6. Preheat oven to 350°F.

7. Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

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

Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.

Carrot Cake With Cream Cheese Icing

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings

Ingredients:

Cake
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut

Glaze
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
Splash vanilla

Icing
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
Pinch salt
1 Tbsp heavy cream

Directions:

Cake
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.

2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.

3. Sift the flour, baking soda, salt, cinnamon and ginger.

4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.

Related: Our Most Crave-Worthy Carrot Cake Recipes in Every Form

5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.

Glaze
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.

Icing
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.

Assembly
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

Craving the perfect morning breakfast treat? These fluffy, chewy, golden brown Baking Therapy cinnamon buns, smothered in the most addictive brown butter cream cheese icing will surely do the trick. This is an overnight dough, which means you can make these tonight to enjoy tomorrow. What are you waiting for?

Overnight Cinnamon Rolls With Brown Butter Cream Cheese Icing

Prep Time: 40 minutes
Resting Time: 12 hours
Bake Time: 38 minutes
Total Time: 13 hours, 18 minutes
Servings: 8 cinnamon rolls

Ingredients:

Dough
1 Tbsp active dry yeast
1 cup warm milk
¼ cup white sugar, divided
3 ½ cup bread flour
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
2 large eggs, beaten

Filling
¾ cup brown sugar
1 ½ Tbsp ground cinnamon
6 Tbsp unsalted butter, melted

Icing
6 Tbsp unsalted butter
4 ounces cream cheese, room temperature
1 ¼ cup icing sugar
Pinch kosher salt
1 Tbsp heavy cream
½ tsp vanilla extract

Related: No Fresh Fruit? Bake These Tasty Sweet Treats With Jam and Jelly

Directions:

Dough
1. In a medium bowl, whisk together the yeast, milk and 1 Tbsp of white sugar. Cover with a kitchen towel and let proof for 5-10 minutes until foamy.

2. In a large bowl, whisk together the bread flour, remaining white sugar and salt.

3. In the bowl of a stand mixer with the paddle attachment, add the milk mixture and dry ingredients. On low, slowly stream in the butter and eggs. Once the dough starts to come together, switch to the dough attachment and knead on low for 10 minutes until soft and smooth. Form the dough into a round ball, cover tightly with plastic wrap and let proof overnight.

Filling
1. In a medium bowl, mix together the brown sugar and ground cinnamon. In another bowl, melt the butter and set aside to cool.

Assembly
1. Butter a 10-inch round pan or any pan of your choice and set aside.

2. Place the dough on a lightly floured surface, lightly flour your rolling pin and roll out into a rectangle (about 17 x 14 inches).

3. Brush the dough with the melted butter and sprinkle generously with the brown sugar cinnamon mixture. Leave about a 1 cm border to allow the dough to adhere to each other when rolled.

4. 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.

5. With a serrated knife or unflavoured dental floss, trim off the ends and cut the dough into 2-inch rolls — you should get about 7-8 rolls. Transfer the rolls to the greased pan, cover with a kitchen towel and let rise for another 15-20 minutes, until they’ve doubled in size.

6. Preheat the oven to 350°F. Bake for 35-38 minute until golden brown and bubbly.

Related: Overnight French Toast, Plus More Easy Breakfast Casserole Recipes

Icing
1. In a small saucepan, melt the butter and cook over medium-high heat, swirling the pan occasionally, until it gets foamy and turns a beautiful golden brown, about 4-5 minutes. Transfer to a bowl and set in the fridge to cool and slightly solidify.

2. In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and brown butter. Add the icing sugar, salt, heavy cream and vanilla and whip for 30 seconds until light and fluffy.

3. Spread the brown butter icing on the cinnamon buns as soon as it comes out of the oven. Serve warm.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

You Won’t Believe These Fudgy Sweet Potato Brownies Are Totally Gluten-Free

This is no ordinary brownie recipe. It’s made with a super secret ingredient — sweet potato! Sweet potatoes are undeniably delicious, loaded with nutrients and naturally gluten-free. If you’re looking for the perfect chocolatey, fudgy brownie with that beautiful shiny, crackly top, this Baking Therapy recipe was made for you.

The Fudgiest Sweet Potato Brownies

Prep Time: 20 minutes
Bake Time 35 to 38 minutes
Total Time: 55 to 58 minutes
Servings: 9 brownies

Ingredients:

1 cup sweet potato (about 2 or 3), mashed
3 oz bittersweet chocolate, chopped
¼ cup coconut oil
¼ cup cocoa powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾  cup brown sugar
1 tsp vanilla extract
¼ cup chocolate chips

Directions:

1. Pierce the sweet potatoes with a fork and microwave on high for 8-10 minutes until soft. Set aside to cool slightly and mash with a fork until smooth.

2. Preheat the oven to 350°F. Line and grease a 8×8-inch square pan.

3. Melt the bittersweet chocolate and coconut oil together, either in a double boiler or in the microwave, making sure to stir every 30 seconds. Set aside to cool.

Related: 35 Gluten-Free Dessert Recipes That Are Actually Delicious

4. In a medium bowl, sift together the cocoa powder, baking soda and salt.

5. In the bowl of a stand mixer, beat the eggs and brown sugar for about 5 minutes until lighter in colour and viscous.

6. On low speed, pour in chocolate and coconut oil mixture and the cocoa powder mixture. Add the sweet potato and vanilla extract and beat on medium speed until well combined. Fold in the chocolate chips.

7. Pour batter into the prepared pan, smooth out the top and bake for 35 to 38 minutes, until a toothpick when inserted comes out mostly clean.

8. Let the brownies cool in the pan for 15 to 20 minutes. Transfer to a wire rack and cool completely before slicing.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

This Easy Recipe for Soft Rolls Uses Less Than 10 Pantry Ingredients!

There’s nothing quite like breaking into freshly baked bread, beautifully golden on the outside, warm and pillowy on the inside. What’s even more rewarding is making it yourself! These soft dinner rolls are incredibly easy to make and require just a few ingredients that you probably already have in your pantry. I promise once you try these Baking Therapy soft rolls, it’ll be your go-to bread recipe time and time again.

Easy Soft Dinner Rolls

Prep Time: 15 minutes
Resting Time: 45 minutes
Bake Time: 20 minutes
Total Time: 80 minutes
Servings: 2 x 6-inch round loaves

Ingredients:

Dough
1 cup whole milk, room temperature
2 ½ Tbsp instant yeast
2 ¾ cup all-purpose flour
1 Tbsp vegetable oil (or any neutral oil)
1 Tbsp granulated sugar
1 egg, beaten
2 ½ tsp kosher salt

Egg Wash
1 egg
1 Tbsp milk

Pinch flaky salt (optional)

Related: No-Knead Olive Za’atar Bread That Looks Fancy (But is Super Easy)

Directions:

1. In a stand-mixer bowl with the hook attachment, mix together the milk and instant yeast. (If you’re using active dry yeast, make sure to proof in warm milk at about 100°F to 110°F). Add the sifted flour, oil, sugar, egg and salt. Mix on low speed, until the dough pulls away from the bowl, about 5-7 minutes.

2. Transfer the dough to a lightly floured surface, cover with the bowl and allow the dough to rest for 30 minutes. The dough will rise to about two to three times its original size.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

3. Grease and line with parchment paper two 6-inch round pans (or pan of your choice).

4. Portion the dough into equal portions (10 x 75 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls.

5. Place five dough balls into each of the prepared pans, cover and set aside to rest a second time for 15 minutes.

6. Preheat oven to 420°F. Prepare egg wash by mixing egg and milk.

7. Brush the dough balls with egg wash and sprinkle with flaky salt.

8. Bake for about 20 minutes until golden brown.

Want more easy at-home recipes that use pantry ingredients? These meals that start with macaroni  and canned salmon recipes will have you cooking up a storm.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.