- Yummy Baking Recipes For #FamilyWeekend!
Even with Phase 2, and we can finally start to head out to meet friends, it is definitely also important to prioritize family time! We have actually read articles and stories shared by others all around the world about how they have spent this quarantine/circuit breaker re-thinking about their lives' priorities. And, we believe that even though this can be an extremely devastating period to some, it can also be an inspiring period for others because we finally have time to stop, to slow down, and to take some alone time to think about what truly matters to us!
We don't know about you, but #FamilyWeekend has become an important day to us! And it's during the weekends, that we have inserted a #FamilyBakingSession! Here are 5 easy recipes that you can try out with your family, with a very insta-popular burnt cheesecake recipe!
Homemade Granola Bars
A quick and easy recipe perfect as a family activity! Besides, it can also be a healthy snack for when you feel like you need something to bite on and wants to stay away from unhealthy snacks like chips! This is a very versatile recipe and you can also add in your favourite nuts into it as well!
- 1 cup very smooth creamy natural peanut butter or cashew butter
- 2/3 cup honey
- 1 teaspoon vanilla extract
- Heaping 1/2 teaspoon sea salt
- 2½ cups whole rolled oats
- 1/3 cup mini chocolate chips*
- 3 tablespoons pepitas or crushed peanuts or cashews
- Line an 8x8 baking pan with parchment paper.
- In a large bowl, stir together the peanut butter, honey, vanilla, and salt, until smooth.
- Add the oats, chocolate chips and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring and it'll come together. Stir to combine and press firmly into the pan. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture. Chill for at least 1 hour, then slice into bars.
- Store bars in the fridge.
This recipe is from Love and Lemons.
Mocha Nutella Cupcakes
A decadent chocolate haven for all chocolate and nutella lovers! Add a dash of espresso for that flavourful coffee aroma!
- 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (84g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (85g) full-fat sour cream, room temperature
- 3 Tablespoons (15g) instant espresso coffee powder
- 2 Tablespoons (30ml) hot water
- 6 Tablespoons (90ml) whole milk, room temperature
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 cups (460g) confectioners’ sugar
- 3/4 cup (225g) Nutella
- 1/3 cup (80ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- pinch salt
- optional: chocolate sprinkles and raspberries
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed so everything is incorporated.
- Stir the espresso powder and hot water together until smooth, then stir this into the milk. Set aside for a second.
- With the mixer running on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the espresso/milk mixture until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be on the thin side.
- Pour/spoon the batter into the liners – fill only halfway with batter to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
- Frost and decorate cooled cupcakes.
- Serve immediately. Store leftover cupcakes in the refrigerator for up to 5 days.
This recipe is from Sally's Baking Addiction.
Salted Caramel Chocolate Chip Cookies
Isn't salted caramel the perfect addition to any desserts? A touch of salted taste to all sweet stuff kinds of balances out everything and makes it all better ;)
- 2 and 1/4 cup (280g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar, loosely packed
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons pure vanilla extract
- 1 cup (180g) chocolate chips, divided
- 15 Rolo candies (or other chocolate coated caramel)
- sea salt, for sprinkling
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, 1.5 Tablespoons each. You’ll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
- Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.
This recipe is from Sally's Baking Addiction.
Basque Burnt Cheesecake
This is the current Insta-favourite, Insta-dessert, or whatever you call it! A burnt cheesecake seems to be on everyone's must-have list lately and even we are in love with creamy and burnt texture of it :)
- Unsalted butter (for pan)
- 2 lb. cream cheese, room temperature
- 1½ cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- ⅓ cup all-purpose flour
- Sherry (for serving; optional)
- A 10"-diameter springform pan
- Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
- Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
- Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
- Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
- Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
- Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
This recipe is from Bon Appetit.
Perfect Pound Cake
A exceedingly easy recipe that only needs an hour of prep and bake time! It's almost like putting everything into the mixing bowl and putting it into the oven, and voila! A simple cake that is suitable for all ages, even the elderly!
- 3 tablespoons milk (skim, low fat, or whole)
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 1-1/3 cups cake flour, spooned into measuring cup and leveled with a straight edge
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 13 tablespoons unsalted butter, softened (no need to cut it in pieces)
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large seal-able plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
This recipe is from Once Upon A Chef.