Adventures of a Baking Elephant
When you need to whip up a cookie in a hurry, you can't do better than the basic palmier! Both of these versions are adapted from those from Bake from Scratch magazine. Difficulty: Beginner friendly, perfect for those who "don't bake"Serves: 24 cookiesTime: 30-45 minutes Ingredients Berry Version 1 piece frozen puff pastry (usually come… Continue reading Palmiers
We love a yummy doughnut in our house and we're excited to share these quick and easy doughnuts two ways, one with apple and chai spice and one version with pumpkin! The best part, too, is that you can either fry them or bake them, whichever you prefer! Difficulty: Beginner to ModerateServes: 48 mini doughnuts… Continue reading Apple & Pumpkin Doughnuts
We absolutely love these decadent sweet rolls filled with all our favorite things! There's nothing better to have with a morning (or afternoon) cup of coffee that a babka and the more flavors in the filling the better! Difficulty: Moderate difficultyServes: 12 individual babkaTime: 2 hours Ingredients Dough 563 g all-purpose flour, divided into 500… Continue reading Babkas with Cinnamon, Peanut Butter, Coffee & Chocolate
If there is one thing we love to include in our savory bakes it's chorizo! This is a new favorite loaf of ours and is a big hit with our friends and family. Difficulty: Beginner FriendlyServes: 10-12 single slicesTime: 1 hour 45 minutes Ingredients 1 full ring or 4 links of chorizo fully cooked, cubed… Continue reading Chorizo, Cheddar & Onion Beer Bread
Our inspiration for trying this recipe was as an alternative to the Chocolate Cherry Rum Cake as some family members and friends cannot have chocolate or anything with red food color. While we like it as a Bundt cake, it definitely tastes best as mini Bundts! Difficulty: Moderate difficultyServes: 12 peopleTime: 45-60 minutes + 30-90… Continue reading Dark & Stormy Pineapple Rum Cake
These are one of Sarah's husband's favorite cookies! He particularly loves them with an afternoon cup of earl grey on a rainy day. Sarah first had them when she traveled to New Zealand and was particularly excited when her coworker Marielle shared with her a recipe for them! Difficulty: Beginner to moderate difficultyServes: 24 cookiesTime:… Continue reading Anzac Biscuits
Another adaptation from Brian Hart Hoffman's The Cookie Collection, these cookies have been crowd favorites everywhere we've taken them! Difficulty: Beginner friendlyServes: 24-30 cookiesTime: 25 minutes + 15 minute freeze Ingredients 170 g butter, softened and cubed 300 g granulated sugar 42 g molasses 1 large egg (we also like to make these with Bob's… Continue reading Chocolate, Espresso & Molasses Cookies
Sarah's husband Ben loves cookies, they're probably his favorite baked good that we make. When he discovered we could make them with whiskey, he was even more excited! This recipe is adapted from one we first found in Brian Hart Hoffman's The Cookie Collection. Difficulty: Beginner friendlyServes: 30-40 cookiesTime: 25 minutes + 1+ hours refrigeration… Continue reading Whiskey, Rye & Cinnamon Cookies
We love a good pretzel in our house and we've made a few different ones this year only to discover that the Bavarian pretzels served by the pubs of our town are not Bavarian pretzels as we have discovered in making the ones in our German German Cookbook. They are Pennsylvania pretzels, and we love… Continue reading American Style Soft Pretzels
Sarah is a bit obsessed with muffins. We say that as nicely as we can, but she will do just about anything for a good muffin and she loves coffee cake. These coffee cake muffins are nice and moist and pair perfectly with some iced coffee! Difficulty: Beginner friendlyServes: 8-12 muffinsTime: 25-30 minutes Ingredients Muffins… Continue reading Coffee Cake Muffins
Ellie’s Kitchen 