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Posts Tagged ‘baking’

by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Sarah Steimer

Fondant au chocolate

This little cake was so simple and made for the perfect bite. A nice, hearty slice with roasted berries was wonderful, but even a small sliver of this fudge-y cake without any topping was totally satisfying.

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by Sarah Steimer

Lemon poppyseed muffins

It was just one of those days where I had one of those cravings. This time, it happened to be for lemon poppy seed muffins. I couldn’t tell you the last time I had one, but I’m so glad I listened to my craving! (P.S. – Not feeling the muffins? Then check out Caitlin’s recipe for lemon poppy seed bread from 2011.)

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by Sarah Steimer

Banana-walnut chocolate chip cookies

Happy four-year blogging anniversary to us! I wish I could send these cookies to Caitlin so we could celebrate together. Frankly — I think that about most of the recipes I make. We get to share this blog, but we rarely get to share the meals. Thanks for being an amazing long-distance blog partner, Caitlin!

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by Sarah Steimer

Rhubarb-almond scones

I made a few easy tweaks to the original recipe, but the basic concept is definitely one I will repeat in the future. I love rhubarb, and it was really great to enjoy it in a non-pie or non-crumble form — no disrespect to those versions, of course. (The rhubarb-ginger compote pictured here is not a necessary addition, but still pretty incredible. Interested in the recipe? Let me know if it would be worth posting!)

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by Caitlin Saniga

Pina colada muffins

I try to avoid cooking with vegetable oil, so I replaced it with applesauce in this recipe.

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