Tasty Rye!

I made a loaf this morning!

via PressSync

Busy day in the kitchen …

via PressSync

Gluten-Free Fudgy Teff Brownies

Gluten-Free Fudgy Teff Brownies

Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture.


6 ounces dark chocolate (70% cacao), coarsely chopped
6 tablespoons unsalted butter
⅔ cup granulated sugar
½ teaspoon salt
2 cold large eggs
½ cup teff flour
1 cup chopped walnuts

1. Position a rack in the lower third of the oven and preheat to 325°F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.
2. Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat.
3. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes. Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.
4. Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1½ hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.

To make ahead: Store airtight for up to 2 days.

• Prep: 20 Minutes
• Ready in: 2 Hours 20 Minutes

Source: Eating Well (Servings: 16 | Yield: one 8-inch pan of brownies)

Peach and Bourbon Cobbler with Almond Spoon Cake

Peach and Bourbon Cobbler with Almond Spoon Cake

You know those sweet, drippy peaches you dream about all year? When you’ve had your fill standing over the sink, bake up the rest with dark brown sugar, booze, and a tender topping. And if you see them in late summer, try the recipe with O’Henry peaches: Firm yet satiny, they have a perfect sweet-acid balance and freestone flesh, meaning they’re a cinch to pit.


2 ¾ lbs juicy, firm-ripe peaches
½ cup packed dark brown sugar
1 tablespoon each cornstarch, quick-cooking tapioca, and lemon juice
3 tablespoons bourbon
¾ cup flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup almond paste
3 tablespoons granulated sugar
6 tablespoons salted butter, softened
1 large egg
3 tablespoons whole milk
⅓ cup sliced almonds

1. Preheat oven to 375° (350° if using a glass baking dish). Make filling: Immerse a few peaches at a time in a saucepan of boiling water until skin loosens easily with a knife tip, 15 to 30 seconds. Peel fruit.
2. In a large bowl, combine brown sugar, cornstarch, and tapioca. Stir in lemon juice and bourbon. Cut peaches into 1/2-in.-wide wedges to make 6 1/2 cups. Stir peaches into bourbon mixture and let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften.
3. Meanwhile, make topping: Combine flour, baking powder, and salt in a bowl. In a food processor, whirl almond paste and granulated sugar to break up. Add butter; whirl until no lumps remain, scraping bowl. Add egg, milk, and flour mixture and pulse just until blended. Transfer to bowl used for flour.
4. Scrape fruit mixture into a 10-in. cast-iron skillet (2 in. deep) or an 8-in. square baking dish. Drop batter in 8 large spoonfuls over fruit and scatter all over with almonds.
5. Bake until topping is golden brown and filling is bubbling, about 40 minutes (50 minutes for a glass dish). Let cool on a rack at least 30 minutes.

• Total Time: 1 Hour 15 Minutes

Source: Sunset (Servings: 8 | Yield: 1 cake)

Banana Bundt Cake

Banana Bundt Cake
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!”


1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup butter, softened
1 egg, beaten
6 tablespoons turbinado sugar
1 ¼ cups mashed overripe bananas

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt(R).
2. Combine flour, baking soda, baking powder, and salt in a bowl.
3. Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

• Prep: 20 Minutes
• Cook: 30 Minutes
• Ready in: 1 Hour

Source: All Recipes.com (10 servings)

French Macarons

My first attempt. Labor intensive but tasty!

Light Banana Bread

Light Banana Bread
Was there a way to make over this quick bread loaf with less fat?


Nonstick baking spray with flour (see note)
1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
½ cup (2 ounces) cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup (5 1/4 ounces) sugar
3 very ripe, darkly speckled large bananas (about 1 1/4 pounds), mashed well (about 1 1/2 cups)
¼ cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
¼ cup walnuts, chopped (optional)

1. If you don’t have very ripe bananas on hand, try this trick for coaxing out the prized natural sugars in nearly ripe bananas. Before peeling and mashing the bananas, lay them on a baking sheet and pop them into the heated oven for 15 minutes. If you don’t have nonstick baking spray with flour, butter the pan and dust with flour.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and ¼ cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.
3. Beat the remaining ½ cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.
4. Reduce the mixer speed to low. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
5. Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

We tried going as low as we could with the butter in our light banana bread recipe, thinking that bananas, with their moisture, would help us achieve a more delicate crumb without having to add more fat. To achieve a delicate crumb, we used a combination of all-purpose flour and lower-protein cake flour. For moisture in our light banana bread recipe, we tried milk, buttermilk, low-fat sour cream, and low-fat yogurt. Low-fat yogurt let the banana flavor stand out best. Walnuts are a common addition to banana bread; we decided to make them optional, and recommend sprinkling them on top of the batter before baking, so they become toasted and more flavorful.

Source: Cook’s Country (10 servings)

Cheesecake Cookies

Cheesecake Cookies

8 ounces cream cheese (room temperature)
½ cup butter (room temperature)
1 ¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Powdered Sugar

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
4. Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky.
5. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all.

Do not overbake. This can cause the cookies to come out more dry and biscuit like.

• Prep: 10 Minutes
• Cook: 10 Minutes
• Total Time: 20 Minutes

Source: Yellow Bliss Road (44 servings)

Cinnamon Almond Scones

A storm is coming in. Made some scones!

Cinnamon Almond Scones

Make breakfast special with these sweet, nutty Cinnamon Almond Scones.


2 cups all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cut into 1/2-inch cubes
¾ cup milk
½ teaspoon vanilla extract
3 tablespoons sliced almonds

1. Preheat oven to 400°F. Line a baking sheet with a silicone liner or parchment paper.
2. Place the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk to combine.
3. Add the butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
4. Add the milk and vanilla, and stir just until combined.
5. Gather the dough into a ball and transfer to a lightly floured surface. Gently pat the dough into a disk about 7 inches in diameter. Scatter the almonds over the top of the dough. Sprinkle with cinnamon-sugar.
6. Cut into 6 wedges. Carefully transfer the wedges to the prepared pan, leaving about an inch of space between wedges.
7. Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.

I usually make my own cinnamon-sugar with 4 parts sugar to 1 part cinnamon. For these scones, mix together 2 tablespoons sanding sugar (or granulated sugar) and 1/2 tablespoon ground cinnamon.

• Prep: 15 Minutes
• Cook: 20 Minutes

Source: Bake or Break (6 servings)

Cinnamon Star Bread

Cinnamon Star Bread

Welcome to our holiday Bakealong challenge! This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It’s a holiday breakfast treat that will disappear in a flash.


2 cups King Arthur Unbleached All-Purpose Flour
¼ cup potato flour or 1/2 cup instant mashed potato flakes
¼ cup Baker’s Special Dry Milk or nonfat dry milk
¾ cup + 2 to 4 tablespoons lukewarm water, enough to make a soft, smooth dough
¼ cup (4 tablespoons) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
1 large egg, beaten
½ cup sugar*
1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon*
*or substitute 1/2 cup Cinnamon-Sugar Plus

1. First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)
2. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.
4. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
5. On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4″ of bare dough around the perimeter.
6. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
7. Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
8. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
9. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
10. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
11. While the star is rising, preheat the oven to 400°F.
12. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
13. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.
14. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it’s as hot as you like.

Melissa’s note – we like this dough better than others, but would like a jam filling more than cinnamon.

• Prep: 40 Minutes
• Bake: 15 Minutes
• Total Time: 3 Hours

Source: King Arthur (12 servings)