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Brown Butter-Pecan Granola

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Brown Butter-Pecan Granola

  • 1/2 Cup Unsalted butter
  • 1/4 Cup dark brown sugar (packed)
  • 1/4 Cup honey ( )
  • 2 tsp pure vanilla extract
  • 1/2 Cup Pecans
  • 2 Cup Rolled oats
  • 1/2 Cup raw pumpkin seeds ((pepitas))
  • 1/2 Cup unsweetened coconut flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 Cup sweetened dried cranberries
  1. Preheat oven to 275.

    Pulse pecans in a food processor until pulverized. In a large bowl, combine pecans, oats, pumpkin seeds, coconut, cinnamon, and salt; set aside.

    In a medium saucepan, melt butter over medium heat and cook, stirring often, until butter foams, then browns. Take off the heat and stir in brown sugar, honey and vanilla. Pour over the oat mixture and mix until all the ingredients are well combined.

    Spread out on to a rimmed baking sheet and bake, tossing occasionally, until golden brown; 40- 50 minutes. Let granola cool on baking sheet then break into clusters. Stir in cranberries.

    Store in airtight container at room temperature.

Basic Focaccia Dough

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Basic Focaccia Dough

  • 2 3/4 Cup bread flour ((380 grams))
  • 1 Cup semolina flour ((192 grams))
  • 1 1/2 Cups water ((360 grams))
  • 1 1/2 Tsp active dry yeast ((17 grams))
  • 1 1/4 tsp kosher salt ((7.5 grams))
  • 1/4 Cup olive oil
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour and water at low speed until combined, about one minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.

    Add salt, and beat at low speed until combined, Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 – 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated 1 to 2 minutes.

    Lightly grease a large bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.

    Preheat oven to 400. Line a baking sheet with parchment, and brush lightly with olive oil.

    Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14 x 12″ rectangle. Dimple the dough with your fingertips.

    Bake 18 to 20 minutes, until golden brown.

    Drizzle with olive oil.

  2. To make Rosemary Focaccia, add 1/4 C. chopped fresh rosemary with flours and water.

Louisa’s Cake

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Louisa's Cake

I stumbled upon this classic Italian dessert recipe while perusing through the Huffington Post. My mom’s name was Louise and more often than not was called Louisa by her family and close friends; hence the pull for me to read on.

I can’t describe this cake any better than the Huffington Post, “It’s airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland.”

This cake is truly wonderful.

  • 9 tbsp Butter (at room temperature)
  • 1 cup Sugar (+ 2 tbsp)
  • 3 large eggs (at room temperture)
  • 1 1/4 cups All purpose flour
  • 1 pinch Salt
  • 1 cup whole milk ricotta
  • zest of one lemon
  • 1 tbsp Baking powder
  • 1 large apple (grated)
  • Confectioners sugar (for serving )
  1. Pre-heat the oven to 400. Butter and flour a 9 or 10-inch spring form pan. If you don’t have a spring form pan, prep a 9″ round cake pan. 

    Cream the butter and sugar in a standing mixer until light and fluffy.  

    Add the eggs one at a time beating well after each addition.  

    Stir in the flour, salt and baking power, gently mixing until you don’t see any dry ingredients.  

    Stir in the lemon zest, ricotta and grated apple.  

    Pour batter into prepared pan and bake for 25 – 30 minutes or until the cake is golden brown and the sides start to just pull away from the pan.  Cool on a wire rack for 10 minutes.  Turn cake out and cool competely.  

    Sift powder sugar over top and serve.

    This cake pairs beautifully with fresh berries and whipped cream or lemon curd.

Tres Leches Cake

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Tres Leches Cake

Tres Leches Cake

Decadent, dreamy, luxurious. Need I say more?!

  • 1 Cup All purpose flour
  • 1-1/2 t Baking powder
  • 1/4 t Salt
  • 5 Whole Eggs
  • 1 Cup Granulated sugar (Divided)
  • 1 t pure vanilla extract
  • 1/3 Cup whole milk
  • 1 12 ounce can Evaporated Milk
  • 2 14 ounce cans Sweetened Condensed Milk
  • 3 Cups heavy cream (Separated )
  • 1 T Confectioners sugar
  • 1/2 t pure vanilla extract
  1. Preheat oven to 350 degrees. Grease a 9x 13 inch pan with non- stick spray.

    Combine flour, baking powder, and salt in a large bowl. Separate eggs

    Beat egg yolks with 3/4 cup of sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Por egg mixture over the dry ingredients and gently stir until combined.

    Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

    Gently fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

    Bake for 35 to 40 minutes. Do not open the oven during baking, look though the glass door and watch for the edges of the cake to pull from the pan.

    After removing the cake from the oven you can leave it in the pan or turn out onto a rimmed platter. Pierce the cake all over.

    For the cream mixture:

    In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Blend on high speed for 45 seconds.

    Separate 1-1/2 cups of the cream mixture, cover and refrigerate until ready to serve the cake.

    Slowly and carefully pour the remaining cream over the warm cake. Cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

    When ready to serve, beat one cup of heavy cream until soft peaks form. Add the confectioners sugar and 1/4 t of vanilla. Spread the whipped cream over the chilled cake. Serve with the reserved chilled milk sauce.

Bacon Cheddar Chive Scones

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baconcheddersconeMany years ago I attempted to bake scones.  The result scarred my family.  Any time I would think about giving scones another try I was quickly reminded of the failure of my first attempt.   The inspiration for the following recipe came from eating ham and cheese scones from a local coffee shop in Austin.  Unfortunately, I think the baker must have left because they just stopped serving them.  I’ve been in the search of a scone recipe ever since.

 

Bacon Cheddar Chive Scones

  • 2 Cups All purpose flour
  • 1 t Salt
  • 1 T Baking powder
  • 2 t Granulated sugar
  • 4 T Butter (Cold)
  • 1 Cup Cheddar cheese (Diced)
  • 1/2 lb Bacon (Cooked,cooled and crumbled)
  • 3/4 C heavy cream
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment.

    Whisk together the flour, salt, baking powder and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Stir in the cubed cheese, chives and bacon until evenly distributed. Add 3/4 C. of the cream, stirring to combine. If the dough seems dry, add additional cream 1 T at a time until the dough just comes together. Transfer the mixture to a floured work surface. Pat the dough into a smooth disk about 34″ thick. Transfer to a prepared baking sheet. Cut the disk into 8 wedges, spreading the wedges apart on the pan. Bake the scones for 22 to 25 minutes or until they’re golden brown.