 I was looking for a PSL doughnut recipe when I came across this recipe from NYT Cooking that sold me in the first sentence: “These fuss-free (no electric mixer needed!) pumpkin doughnuts….” They had me at "hello, fall" to give these a try in the Delaney Test Kitchen. The pumpkin pureé gives them their color and keeps them moist, and they are still filled with the nutmeg and cinnamon that we associate with fall. These are easily finished with icing or cinnamon sugar, which gives you choices depending on your audience (aka picky eaters). I made these for the first time 4 years ago, and now they are a staple item for Fall in our house. Baked Pumpkin Doughnuts INGREDIENTS: FOR THE DOUGHNUTS: Nonstick cooking spray 1 ⅔ cups/215 grams all-purpose flour 1 ½ tsp ground cinnamon 1 tsp baking powder 1 tsp kosher salt ½ tsp ground nutmeg ¼ tsp baking soda 1 Cup / 200 grams granulated sugar ½ Cup / 120 milliliters vegetable oil 2 large eggs 1 tsp vanilla extract 1 Cup / 240 milliliters canned pumpkin purée ¼ Cup / 60 milliliters whole milk FOR THE GLAZE: 1 Cup / 100 grams confectioners’ sugar, plus more if needed 2 Tbsp whole milk, plus more if needed 1 tsp vanilla extract PREPARATION: Step 1: Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray. Step 2: Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda. Step 3: In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined. Step 4: Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined. Step 5: Use a ¼ Cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes. Step 6: Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes. Step 7: As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners’ sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. (Alternatively, brush the cooled doughnuts with melted butter, and dip into cinnamon sugar.) Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.   Forgive me the callback to one of my favorite books, "Save me the Plums" by Ruth Reichel, but yes - save me the plums! Plums will always remind me of the bittersweet end of summer. My dad loves them baked into a pie, and this recipe reminded me of helping to make many of them as the summer slipped into fall. The New York Times Cooking published this recipe from Marian Burros every September from 1983 until 1989, when the editors determined that enough was enough and printed it for the last time. The uproar was immediate. They next year they printed it so that people could cut it out and put it in their recipe box, but still they readers demanded the appearance of the recipe. With a recipe with that kind of fan base, I had to give it a go in the Delaney Test Kitchen. And I am so glad I did. Tasting it made me feel like I was 16 again, sampling my latest baked creation in my mom's kitchen and waiting for Dad to come home and enjoy it. And to sit on the screened porch one more time before Fall. Original Plum Torte INGREDIENTS: ¾ Cup sugar ½ Cup unsalted butter, softened 1 Cup unbleached flour, sifted 1 tsp baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums (note: I used a 8” pan, and 6 plums, halved, fit perfectly) Sugar, lemon juice and cinnamon, for topping PREPARATION: Step 1: Heat oven to 350 degrees. Step 2: Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Step 3: Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, lemon juice and cinnamon, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Step 4 Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.) TIP To freeze, double-wrap the torte in foil, place in a plastic bag and seal.  I am always on a quest to remove plastics from my kitchen, and remove preservatives from my food. And, I am also always looking for ideas for my sourdough discard. When I saw this recipe from Country Roads Sourdough, I knew it was worth a try in the Delaney Test Kitchen. This recipe looked perfect because my son loves his goldfish and cheez-its, and I don't like him eating all that weird stuff. And it was a hit! In fact, my husband and I have been eating these now too. Good thing that the recipe makes 125 crackers - it gives me a chance to make some more. Enjoy! Sourdough Cheez-it Crackers INGREDIENTS: 226 grams cheddar cheese, chopped (8oz block or 2 cups) 85 grams flat sourdough discard heaping (⅓ cup) 28 grams unsalted butter, chopped (2 Tbsp) 5 grams ranch seasoning (½ Tbsp) 5 grams salt (1 teaspoon) 65 grams all purpose flour (½ Cup) Flaky sea salt - optional for the top of crackers PREPARATION: 1. Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half. (This includes the 226 grams cheddar cheese, chopped (8oz block), 85 grams flat sourdough discard, 28 grams unsalted butter, chopped, 5 grams ranch seasoning, 5 grams salt, and 65 grams all-purpose flour) 2. Place dough onto plastic wrap and place in the fridge for at least 20 minutes. 3. Preheat the oven to 350F. 4. Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible, ⅛”. I prefer to roll out on a silicone baking mat but you can also use parchment paper. The thinner the better for a crispier cracker. 5. Cut the crackers in 1" squares with a bench scraper or a pasta cutter. 6. Poke a hole in the middle of each cracker with a toothpick. 7. Sprinkle the crackers with flaky sea salt. 8. Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes. 9. Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays halfway through. Notes: If the dough is sticky after mixing it in the food processor add a little extra flour. You should be able to touch the dough without it sticking to you. Refrigerate the dough for 20 minutes before rolling it out. Slightly cooled off dough is easier to roll out. However, if you keep the crackers in the fridge for several hours, the dough will be harder to roll. In that case, I recommend letting the dough warm up on the counter for 10-15 minutes before rolling it. This recipe can easily be doubled or tripled. Once completely cooled store in an airtight container. A glass mason jar is my preferred container. This recipe will make about 125 crackers  This recipe is my Mom's specialty, and my Dad’s favorite dessert. Ever. So I’ve made this recipe a lot over the years. The true beauty of this recipe is that it is so easy. And you could easily swop out the blueberries for apples, if you want to make an Apple Cake for fall. And while Blueberry Cake feels nice and summery, you really can make it all year round. It's like a giant blueberry muffin, but better. Blueberry Cake Note: For this recipe, use a 9” pie plate, or a shallow 10” pie plate INGREDIENTS: Cake:
Crumb Topping:
PREPARATION: 1. Preheat the oven to 350F. 2. Sift together the flour, baking powder, and sugar. 3. Add the 4Tbsp of melted butter, and use a hand mixer to beat it all together. 4. Add in the milk and the egg, and continue beating until the dough comes together (note: it will not be very smooth). 5. Grease and lightly flour the pie plate. 6. Spread the dough evenly with your hands. 7. Place the blueberries on top, and spread them out almost to the edges. 8. Assemble the crumb topping, and spread over the blueberries. 9. Bake at 350F for 40-50 minutes.  I love tea, as anyone who spends any time with me knows. I even travel with my own tea bags – always. One of my favorite teamakers is Smith Tea from Oregon. This summer I tried their Black Lavender tea, and really enjoyed it. And then I saw the recipe on their website where they flavored these adorable mini bundt cakes with it, and I was so curious to give it a try. Not only are these cakes so pretty, but the aroma is lovely and they flavor is perfectly subtle. I loved them. I’d probably use a little less food coloring next time to make sure they were lavender and not purple (!), but that certainly didn’t impact the taste. These are perfect for a dessert, tea-time, or a wedding or baby shower. Enjoy! Black Lavender Bundt Cakes Recipe makes 6 mini bundt cakes INGREDIENTS: Cakes:
Frosting:
PREPARATION: 1. Preheat the oven to 350F. 2. Add the Smith Black Lavender tea and 1 Tbsp of sugar to a mortar and pestle, and grind into a powder. 3. In a medium bowl, add the butter, the rest of the sugar, salt, and the ground tea. Beat with a hand mixer until fluffy - approximately 2 minutes. 4. Add in the egg and egg yolk and beat until just combined. 5. Then add the flour and mix until you can no longer see the flour. Then add in the cream, and mix until just combined – about 30 seconds. 6. Grease mini bundt cake pans with baking/cooking spray. (I use a silicone mold, so I also place it onto a cookie tray for support. This is the link to the one I have from Amazon.) 7. Place the batter into a piping bag and cut off a large hole at the tip. Fill each bundt cake halfway with batter. 8. Bake in the preheated oven for 18-20 minutes. Do not over bake. Let cool for 15 minutes before removing the caked from the molds. 9. For the frosting, add all the ingredients into a microwave safe bowl and place in the microwave for 20 second increments, whisking each time until it’s a drizzle consistency. 10. Dip each cake into the frosting and finish with a lavender sprig. Mix the frosting between each dip, as the icing is designed to harden as it cools. If needed, it can be reheated to get the drizzle consistency again.  I love trying new creations from Garnish & Gather, and the ones from Chef Robin Pridgen are always amazing. But this one? It surpassed all of my expectations. I was just looking for a recipe for a simple sweet or dessert with individual servings and with edible flowers, and what I got was even better. This was a hit with me, and the Delaney Test Kitchen. Enjoy! Honey & Rose Mini Bundt Cakes With buttermilk, vanilla bean, and rosewater glaze (20 minutes active, 45 minutes total; serves 6) INGREDIENTS: Cake Starter: 1 1/8 Cups flour 1 tsp baking powder ¼ tsp baking soda 1/8 tsp Kosher salt Buttermilk Starter: ½ Cup Buttermilk 6 Tbsp honey ½ tsp vanilla paste Cakes: 2 eggs 3 oz butter 6 Tbsp granulated sugar ¾ cup powdered sugar 2 Tbsp milk ¼ tsp rosewater 2 Tbsp dried rose petals 6 mini bundt pans Nonstick spray PREPARATION: 1. Preheat oven to 375 F. 2. Soften butter in the microwave for 15 sec (do not melt). 3. Spray the mini bundt pans with nonstick spray and place on a baking sheet. 4. In a bowl, beat butter and granulated sugar together with an electric mixer until fluffy and light, about 2-3 minutes. Scrape down the bowl as needed. 5. Add the eggs to the bowl one at a time, beating until incorporated. 6. With the mixer on low speed, alternatively add the Cake Starter and the Buttermilk starter in 2 additions, mixing until just combined. 7. Pour batter evenly into the bundt pans, filling each about ½ way full. 8. Bake in the oven for 20-25 minutes, until a toothpick comes out clean. (You can cover the tops with foil is they start to brown too quickly). 9. Allow the cales to cool for 10 minutes before removing them from the pans and placing onto a serving platter. 10. Time to Glaze: In a bowl, whisk together the powdered sugar, the milk, and the rosewater until there are no lumps. 11. Once the cakes are cooled, spoon the glaze over the cakes and garnish with the dried rose petals. 12. Enjoy!  It looked so good that even Chloe wanted a bite!  Growing up in New York, the quintessential breakfast on the go was either a BEC (bacon, egg, and cheese) on a Kaiser roll, or just a Kaiser roll with a schmear of butter. The crunchy flaky messiness of it was awesome. And with practice, you could eat it on the train without getting it all over your clothes. Ultimately, they are as quintessential to New York to me as is the bagel. And for some reason they have become incredibly hard to find. On my last trip back, I tried to find some to bring home to the family – but I failed! And when my husband went back recently, he struggled to find some as well. So I knew what this meant: I would have to make them on my own. Kaiser Rolls are called Kaiser Semmeln or Kaiser Brötchen in Germany. Kaiser means Emperor, and the pattern on the top of the rolls is compared to a royal crown. It is sometimes claimed that kaiser rolls were named to honor Emperor (Kaiser) Frans Joseph I of Austria who was born in 1830, but the term appears as early as 1825. There is also a theory that the name stems at least in part from a baker family called Kayzer in Opatów in Galicia which had been occupied by the Austrian monarchy when they occupied Poland. Another claim is that the name Kaisersemmel came into general use after the bakers' guild sent a delegation in 1789 to Emperor Joseph II and persuaded him to deregulate the price of bread rolls. After reviewing numerous recipes online for Kaiser Rolls, I found the one that recreated the most credible version from Barbara and her website MyGermanRecipes.com. According to Barbara, the secret ingredient is the Malt. The malt is important for two things: The taste of the kaiser rolls and their color. The more malt you are using, the darker will be the color of your rolls. This recipe is using 10g of barley malt and gives the rolls a very nice, reddish-brown color. Based on her recommendation, I was able to get the same malt that she uses from Amazon. Deborah says that Germans love these rolls for breakfast. Depending on the individual taste or region, they will eat them with something sweet like jam or honey or they’ll put some cold cuts or a slice of cheese on it. Her favorite way to eat Kaiser Rolls is the way she could get them at the bakery on my way to school: it is a Kaiser Semmel with poppy seeds on top, cut open and with a thick layer of cold butter on both halves. Then we take a “Schaumkuss” (a German chocolate with marshmallow inside) and put it between the buns and squish it. These rolls are best eaten fresh the day they are made. If you want to eat one on Day 2, you'll want to run it under the faucet then heat it up in a 350 degree F oven for a few minutes. And be advised – while the final product is absolutely worth it, this process takes two hours from start to finish. German Kaiser Rolls INGREDIENTS: · 400g or 3.2 cups organic all-purpose flour · 10g or 2 tsp barley malt · 8g or 1 ½ tsp salt · 5g or 1 tsp sugar · 15g ot 1 Tbsp soft butter · 7g or 0.25 ounces dry yeast (usually 1 pouch) · 50ml or 3 ½ Tbsp milk · 190m or l6.4 fl oz of water at 22°C / 74°F about room temperature · some dusting of flour made from 50% flour + 50% corn starch PREPARATION: 1. Put the flour, sugar, salt, butter, malt, milk, yeast and water into a large mixing bowl. 2. Mix on the slowest speed for 3 minutes, then increase the speed and knead for 9 to 10 minutes. 3. After the kneading, leave the dough in the bowl but dust it with some dusting flour and then cover the bowl with a clean kitchen towel and let rest for 20 minutes. 4. Divide the dough into 9 portions of about 75g each. 5. Shape each dough portion into a sphere, using the method shown in the video. This is important to create tension in the dough. 6. Dust each sphere in dusting flour and cover them with a towel or linen. 7. Let rest for 15 minutes. 8. Use your palm to flatten each sphere, then use the method shown in the video to shape the dough into kaiser rolls. 9. Put the kaiser rolls "face down" onto a linen or kitchen towel and cover them with a towel or linen. 10. Let rest for 30 minutes. 11. Preheat the oven to 220°C / 428°F (convection oven) or 230°C / 445°F (traditional oven). 12. Place the rolls face up onto a baking sheet. 13. Use a spray bottle with water to spray all rolls until they are very wet on the outside. Optional sprinkle sesame or poppy seeds on top of the rolls. (note: I used Everything but the Bagel) 14. Place the baking sheet with the rolls on the middle rack of the oven. Then create some steam by either spraying water to the walls of the oven or by using a baking pan with hot rocks on the bottom of the oven and pouring 50 ml of water in the stones. 15. Bake for 20 to 25 minutes but open the oven 2 minutes before they are done to release the steam. 16. Let the kaiser rolls cool completely, then eat them fresh.   This is a fun and easy recipe to make for your little bunnies (or not-so-little bunnies) on Easter morning. I use a can of the Pillsbury Cinnamon Rolls. Each can makes 8 rolls. Each bunny will take two of the rolls, thus the can will make 4 bunnies. Start by preheating your oven to 400 degrees F, and then line the tray with parchment paper for easy cleanup. Place one roll on the baking sheet. Take another roll, and "un-wind" the first swirl and re-shape it into two bunny ears on top of a smaller bunny head. Place on the tray, touching the body of the bunny. Repeat for the remaining 3 bunnies. Cook the rolls according to the package directions: "13-17 minutes, or until golden brown." My oven runs hot, so I need to keep to the 13 minute side of that range. When you remove them from the oven, coat the bunnines with the icing glaze. While the glaze is still wet, sprinkle the bunnies with edible flowers, or flower sprinkles. I use them as a spring crown on the bunny's head. And enjoy! Hoppy Easter!  I have posted about Irish Soda Bread before, but this year I tried a new recipe that had great reviews, and that I had all the ingredients on hand. Being a Delaney (by marriage), and it being St. Patrick's Day Week – I have researched a bit about its origins. Soda Bread became popular in Ireland when bicarbonate of soda (baking soda) became available as a leavening agent. Bread soda made it possible to work with the “soft” wheat grown in Ireland’s climate, versus the “hard” wheat flour like we have in the US today which needs yeast to rise properly. “Soft” wheat doesn’t work well with yeast but is great for quick breads, like soda bread. There is also a Society for the Preservation of Irish Soda Bread and on their website you can learn a lot more about the history of soda bread. But according to them, the earliest published soda bread recipe was in a London magazine in 1836. Soda Bread’s popularity was easy to understand – the soda wasn’t perishable, it was relatively inexpensive, and the other two main ingredients – wheat flour and buttermilk (which is a by-product of making butter) were easily available. Before baking, a cross is traditionally cut on the top of the soda bread. It is said that this is done to bless the house and ward off the devil. But it is also practical - it lets the heat get through to the thickest part of the bread so it can stretch and rise. It also automatically separates the bread into 4 equal quadrants making it easy to break apart, hence both breaking bread and giving thanks. The previous recipe I made was “Granny Reynold’s Soda Bread.” According to the recipe, “Casements Bar in San Francisco serves this tender and tangy soda bread, based on a family recipe from co-owner Gillian Fitzgerald.” Gillian says its equally delicious topped with butter and jam for breakfast or dipped in stew for supper. I can say that it was delicious with butter and jam. This year I made Nana Dot's Irish Soda Bread, and it was very easy to make this morning to enjoy all weekend long. How lucky (!) for me! Enjoy! Nana Dot's Irish Soda Bread Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 2 loaves INGREDIENTS:
PREPARATION:
Sourdough Discard Pretzel Bites INGREDIENTS: For the Dough:
PREPARATION: 1. Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer* fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you'll need to start again with fresh yeast. 2. Add the sourdough discard, flour, salt and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix until well-combined. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency. 3. Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size. 4. Line 2 half-sheet baking trays with parchment paper or silicone baking mats and set aside. 5. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. You'll get about 10 pieces per rope.Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking sheet. Cover the baking sheet with plastic wrap or a clean kitchen towel while you prepare the next step. 6. Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda before the water is boiling to avoid making a bubbly mess! 7. Place the pretzel bites in the boiling water mixture for about 30 seconds. The pretzel bites should float (called "passing the float test," see notes below). If they don't float, cover the unboiled bites and let rest another 10 minutes, then try again.After boiling, remove the bites from the water using a slotted spatula or spoon and shake off excess water. Spread on the prepared baking sheet so they're not touching and have room to expand. The bites will be easier to spread while they're still wet; they'll become stickier as they dry. 8. Lightly brush each pretzel bite with egg wash** and sprinkle with your chosen toppings (flaky sea salt, everything bagel seasoning, etc.) 9. Bake until golden brown, approximately 13-15 minutes, flipping and rotating the baking sheets halfway through. Transfer to a cooling rack to cool fully. Serve with a mustard, pub cheese, or your favorite dipping sauce.  We visited Stockholm this past Fall, and we all fell in love with Cardamom Rolls. And with Fika. Fika is defined as a coffee break with friends. I think of it as the Swedish equivalent of the Brits' afternoon tea. It's an afternoon snack and a hot beverage, best with time shared with friends. Oh - and its an excuse to eat Cardamom Buns! These are not easy to make, and I have tried a few different recipes. But this one from NYT Cooking has been my favorite so far. They don't rise quite as much as if I make the proper laminated dough, but the process doesn't take quite as long and they are super yummy. Enjoy! Swedish Cardamom Buns Yield:16 to 18 buns Ingredients: For the Dough:
PREPARATION:
Tip:
Swedish Almond Cake INGREDIENTS: For the Cake:
PREPARATION:
  Yesterday was the coronation for King Charles, and I threw a fun viewing party (at 5am!) for my friends. When I planned out early morning menu. I knew we'd have to have scones. And I love scones but I wanted to make them feel more seasonal for the Spring. I can across this recipe from Fork in the Kitchen, and we all loved it. Plus I got to try cooking with edible lavender, which I now absolutely love to do. I also always use my ceramic scone pan from King Arthur Baking which makes everything easier.
As with all scones, the key to to use cold butter. And no need to wait for another royal event to make these - they are yummy anytime. Here is the link to the recipe: LEMON LAVENDER SCONES INGREDIENTS:
PREPARATION: 1. Preheat the oven to 375°F and line a large baking sheet with parchment paper. Cut the butter into small cubes now and place in the fridge or freezer. Alternatively, grate frozen butter and place back in the freezer until ready to use. 2. In a small bowl, combine sugar and lemon zest, rubbing between your clean fingers until a coarse, wet sand-like mixture forms. This step helps infuse the lemon flavor. 3. In a separate bowl, combine milk, lemon juice, and vanilla extract. This will form a "buttermilk" like consistency. Place it in the fridge until you're ready to use so it stays cold. 4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender, and the lemon-sugar mixture. 5. Cut the cold butter cubes (or grates) into the flour mixture until a small, pea-sized mixture forms. If needed, you can use your fingers to press it together, but if so, put it back int he fridge to chill the dough before proceeding. You want the dough as cold as possible. 6. Gently stir the milk mixture into the flour until just combined and everything is moist. Do not overmix or you'll end up with tough scones. 7. Transfer the dough to a lightly floured surface and gently form it together into a ball. Again, do not over-knead it, just gently push the dough together. Press it into a rectangle and fold the two horizontal sides over each other, as though you're folding a pamphlet. This will help form layers. 8. This is where i depart from their recipe - instead f cutting and shaping the scones, I use the King Arthur scone pan. 9. Brush the tops and sides of the scones evenly with a bit of additional milk to add color as they bake. If using coarse sugar to top, sprinkle on now. 10. Bake the scones for 18-22 minutes until the bottoms and tops are slightly golden brown. Remove and let cool slightly before transferring to a cooling rack to cool completely. 11. Store leftovers in an airtight container at room temperature for up to 3 days, or see the notes below for freezing.  I make a lot of sourdough bread, and I am constantly feeding my starter. It's an ongoing process that takes planning and schedule coordination - which can be tricky while working and dealing with soccer practices and school projects in the evenings. Time can easily get away from you and then it is too late to get a loaf going. And so it goes... SO sometimes I really just want to make a loaf of bread that is super yummy and doesn't take more than 24 hours. For me, that is now My Favorite Challah Bread recipe from Joan Nathan at New York Times Cooking. Pointers that she gives with her recipe are: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush it with an egg wash twice, once just after braiding and then again just before baking. My Favorite Challah Bread Yield: 2 challahs INGREDIENTS:
PREPARATION: Step 1 In a large bowl, dissolve yeast and 1 Tablespoon sugar in 1 3/4 cups lukewarm water. Step 2 Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.) Step 3 Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour. Step 4 To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between. Step 5 Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour. Step 6 If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds. Step 7 Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.  Fall is a great time for Chili, slow cooker stews, or just a nice charcuterie plate. All of which are yummy with some fresh French Bread. I have had good luck with the Classic Baguette recipe from King Arthur Baking, so I tried it again. I make the poolish the night before (around 5 or 6pm – before I get started on dinner) with the plan to cook it in time for an early dinner the next day. To do that, you need to get started at 7am the next day. There are a lot of little steps to this one, so this is NOT ideal for a Saturday morning with a lot of activities. But if you know the next morning’s games are a washout, then game ON! The only change I make to this recipe is for Step 12. I place the cast iron pan on the bottom rack of the oven while the oven heats in the bottom of the oven. And once I placed the bread in the oven, then I added 2 cups of ice cubes to the cast iron pan and shut the door quickly. This recipe is a keeper, as long as you plan ahead of time for it and make your poolish. Enjoy! Classic Baguette recipe from King Arthur Baking INGREDIENTS:Starter (poolish):
Dough:
PREPARATION:
 I have always been a fan of Giada De Laurentiis, and I really love her new holistic cookbook, Eat Better, Feel Better. So when I found this variation of her famous Lemon Ricotta Cookies I had to give them a try in the Delaney test kitchen. I am typically the only pumpkin spice fan in my family because the flavor can be overwhelming, but these say Fall without being too much. I even got a thumbs up on this recipe from my anti-PSL husband. These were super easy and are like little muffin tops. And at only 116 calories each, they are the perfect Fall cookie. Pumpkin Ricotta Cookies INGREDIENTS: For The Cookies: · 2 ½ cups all-purpose flour · 1 teaspoon baking powder · 1 teaspoon ground cinnamon · 1/4 teaspoon ground ginger · 1 teaspoon salt · ½ cup (1 stick) unsalted butter, at room temperature · 1 cup granulated sugar · 1 cup brown sugar · 2 eggs · 1 cup whole-milk ricotta cheese · 1/2 cup pureed pumpkin, such as Libby’s For the Glaze: · 1 ½ cups powdered sugar (confectioners’ sugar) · 3 tablespoons water · ¼ teaspoon cinnamon · 1/4 teaspoon freshly grated nutmeg · Pinch of salt PREPARATION: · Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper. · In a medium bowl, combine the flour, baking powder, cinnamon, ginger and salt. Set aside. · In a large bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated, using a rubber spatula to scrape the sides if needed. Add the ricotta cheese and pumpkin, and beat to combine. Stir in the dry ingredients until just incorporated, being careful to not over-mix. · Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 13-15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. · While the cookies cool, combine the powdered sugar, water, cinnamon, nutmeg and a pinch of salt in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.  Pumpkin Ricotta Cookies just after being glazed.  I saw this adorable recipe in my Insta feed from Simply So Good and had to give it a try in the Delaney test kitchen. Plus - I love learning new French words.
A Fougasse is a type of bread typically associated with Provence but found in other variations in other regions as well. Some versions are sculpted to resemble an ear of wheat. These ghosts are "souper" cute for Halloween, and for dipping into soups or with pasta. I’m listing the recipe as posted on simplysogood.com, but I’d like to make a few recommendations: The recipe says to break the dough into 8-12 pieces for the “ghosts.” Maybe I let the dough sit in the fridge for tool long overnight, but I had a lot of dough. So I would say that it could make closer to 20 ghosts. Mine were just too big and as a result were too puffy and took too long to bake. They would have started to burn on the bottom before they were going to turn golden on top. Also, the recipe doesn’t list a temperature for the oven. Depending on how hot your oven runs, I think 350 – 400F works great. No-knead Ghost Fougasse INGREDIENTS: · 3 1/2 cups all-purpose flour · 2 teaspoons salt · 1 teaspoons yeast · 1 teaspoon sugar · 1 1/2 cups warm water · 2 tablespoons olive oil · 2 tablespoons butter melted · Flakey sea salt optional PREPARATION: Part I: the Fougasse Dough 1. In a large mixing bowl combine flour, salt, yeast, and sugar. Stir to combine. 2. Add water and olive oil. Stir just until all the flour has been mixed in and no dry spots appear. The mixture will look kind of shaggy, but not too lumpy. 3. Cover with plastic wrap and let sit at room temperature for 2-3 hours or until the dough has risen to double the size. Do not punch the dough down. Place in refrigerator overnight or at least 4 hours. Part II: Shaping the Fougasse 1. Remove dough from the refrigerator and pour it onto a floured surface. 2. Divide the dough into 8-12 pieces depending on how large you'd like to fougasse. Let the dough rest for 10 minutes to make it easier to shape. Pull and shape the dough into an oval or round shapes. 3. Using a pizza wheel or sharp knife make slits in the dough. Pull and stretch the dough to create fun ghost shapes and faces. Place on parchment-lined baking sheets. Cover and let rise for 10-20 minutes. Bake in preheated oven for 12 minutes or until golden. 4. Remove from oven and brush with melted butter and flakey sea salt. Recipe Notes · Fougasse dough can be left to rise overnight and used without chilling. · Chilling the dough makes shaping the fougasse easier.  It is September and I still have some zucchinis coming from the garden, and so I continue to look for new recipes for them. I came across this one for Olive Oil Zucchini Bread on NYT Cooking and the ingredient list was intriguing – including Greek yogurt and lemon zest – which I thought could be interesting. I love that this loaf is less sweet than other zucchini breads and muffins, and the lemon zest make it taste summery. I think I’ll make this as muffins next time so that I can take them on the run with me. There’s a reason this has over 3,400 5-star reviews. It’s a more flavorful take on the traditional zucchini loaf. I should also mention that this was easy to make first thing in the morning and it was cooled and ready to eat before leaving for soccer games on a Saturday. Enjoy! Olive Oil Zucchini Bread INGREDIENTS: · Butter, for the pan · 1 ½ cups/185 grams grated zucchini · ⅔ cup/140 grams light brown sugar · ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola) · ⅓ cup/80 milliliters plain Greek yogurt · 2 large eggs · 1 teaspoon/5 milliliters vanilla extract · 1 ½ cups/190 grams all-purpose flour · ½ teaspoon/3 grams salt · ½ teaspoon/3 grams baking soda · ½ teaspoon/2 grams baking powder · 1 ½ teaspoons/4 grams ground cinnamon · ¼ teaspoon/1 gram ground nutmeg · 1 teaspoon/2 grams finely grated lemon zest · ½ cup/55 grams chopped walnuts (optional) PREPARATION: 1. Heat oven to 350 degrees. Butter an 8-inch loaf pan. 2. In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract. 3. Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using. 4. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean. 5. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.  One of the first sourdough recipes I tried was for Sourdough Starter Discard crackers. I make them often and my favorite recipe is from Little Spoon Farms. I alternate making them with Herbs de Provence, or “Everything But the Bagel” seasoning, but this weekend I experimented a bit by added an additional tablespoon of butter which seemed to helped them to cook more evenly, and I used Savory Seasoning. Savory is a dried mix from the supermarket that is fragrant and fresh tasting mix of garlic, black pepper, orange peel, carrot, basil, oregano, parsley, fennel, thyme, marjoram, and cayenne.
This is my new favorite mix for my discard crackers. Little Spoon Farms’ Sourdough Discard Crackers INGREDIENTS: · ¾ cup (200 g) discarded sourdough starter (stirred down) · 2 tablespoons (28 g) butter (melted) · ¼ teaspoon (1 g) fine sea salt · 2 teaspoons dried herbs (Herbs de Provence) · ¼ teaspoon (1 g) salt for sprinkling on top PREPARATION: 1. Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool. 2. Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt. 3. Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.) NOTES: · Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly! · The discard can be used either, cold, right out of the fridge or at room temperature. · Store in an air-tight container for up to one week at room temperature. · Fresh herbs and grated hard cheeses can be added to create different flavors. · Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.  I love all the pretty focaccias I see on IG on “Focaccia Friday”, but I had yet to find one that was super easy and yummy. Plus I’d like to be able to use some of my sourdough starter with it. I also need to use some serious amounts of rosemary off of my rosemary bush. Thank you to @sourdough_enzo for sharing your focaccia recipe in your stories. I followed it exactly and it came out amazing! I’ll definitely be making this one again. In terms of timing, I mixed all the ingredients together at noon on Saturday, and then did the first stretch and fold at 12:45, let it sit until 1:30, and then did 3 coil folds over the next three hours (1:30, 2:30, and 3:30). I put it in the fridge at 3:30, then took it out at 10pm to sit at room temperature overnight. On Sunday morning I preheated the oven while making my morning tea, prepped it with my favorite toppings (rosemary, Kalamata olives, and sea salt) and put it in the oven at 7:30am. You can see how pretty it turned out! I will definitely be baking this one again. Focaccia Recipe from @sourdough_enzo: INGREDIENTS
PREPARATION 1.Mix all ingredients together and let sit for 30 - 45 minutes 2.Perform 1 stretch and fold 3.Let sit for 30 - 45 minutes 4.Perform 3-4 coil folds over 3 hours 5.Transfer dough with coil fold motion to buttered AND generously oiled baking sheet. Cover and put in the fridge. 6.Pull out of the fridge at 10pm and let sit covered at room temperature (65F) until around 7am the next day. 7.Preheat the oven to 425F. 8.Dock/dimple the dough with wet or oiled fingers and top with desired toppings. 9.Bake at 425F for 25-30 minutes.  I am always looking for something new to try with all the sourdough discard, so I was excited to find this recipe from King Arthur Baking. This recipe was easy, and my husband says it’s one of his favorite things I’ve ever made. So yes, the Delaney Test Kitchen was a success on this one. It does make a LOT of English Muffins though, so my recommendation is if you do not have a hungry teenage boy in your house, then you’ll want to freeze some for future breakfasts. Or, this recipe can be easily halved: Halve all of the ingredients; for a slightly faster rise, use 2 teaspoons yeast, rather than 1 1/2 teaspoons. One important note: you’ll cook these on a large electric griddle. Mine is the Presto Electric Griddle from Amazon, and it cooks very evenly. Sourdough English Muffins INGREDIENTS:
PREPARATION:
 This recipe from NYT cooking’s Mark Bittman is an attempt to cut the start-to-finish time of Jim Lahey’s original recipe down to just a few hours rather than the original 14 to 20 hours of rising time. This is a great alternative if you want some fresh bread and didn’t get the sourdough process started yesterday. The Delaney test kitchen tasters gave this one two thumbs up. It was gone so fast I’m glad I got a few pictures in first! In terms of timing - I started at noon, then started baking a little before 5pm. It was perfectly baked, cooled and still slightly warm in time for dinner. If you make this one, please let me know if it’s a hit in your house too! Speedy No-Knead Bread INGREDIENTS:
PREPARATION: 1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. 2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more. 3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.   I am old school in a lot of ways. For example, I still love magazines and I prefer the printed page over a digital page. And one of the things I enjoy are cooking magazines. I’m sure that’s a shocker. One of my favorites is allrecipes, and the April/May 2021 issue is filled with some great recipes - including the green gazpacho I plan to make next weekend. But the prettiest one was for Sweet Nectar Cake, using Nordic Ware’s 10-cup Honeycomb Pull-Apart Pan. The pictures were gorgeous – I knew I had to try it in the Delaney Test Kitchen. And I am not a big chocolate person, or really a dessert person in the first place, so this was perfect for me – a lemony, fruity cake that is also gorgeous to look at. In fact the pictures in the issue included some gorgeous edible flowers, which is what inspired me to plant some of my own in my Aero Garden.
Sweet Nectar Cake recipe from allrecipes: INGREDIENTS: · 1 (18.25 ounce) package lemon cake mix · ⅓ cup honey or white sugar (I used honey from my favorite, The Savannah Bee Company) · ½ cup vegetable oil · 1 cup peach or apricot nectar (I used peach. I am in Georgia, y’all.) · 4 eggs · 1 cup confectioners' sugar (optional) · 2 tablespoons lemon juice (optional) PREPARATION: Step 1 Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C). Step 2 Combine cake mix with honey (or sugar), cooking oil, and peach (or apricot) nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan. Step 3 Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate. Step 4 In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake. The recipe calls for using a box of lemon cake mix. But if you have more time, I would suggest making it from scratch. Here is the recipe suggested from Nordic Ware. To make it fit more with the Sweet Nectar recipe above, I’d replace the sour cream with 1 cup of peach or apricot nectar. Honey Lemon Pull Aparts, recipe from Nordic Ware INGREDIENTS: Cake: · 3 cups cake flour · 1 1/ 2 teaspoons baking powder · 1 teaspoon baking soda · 1/ 4 teaspoon salt · 1 cup butter, softened · 1 1/ 2 cups sugar · 4 eggs · 2 tablespoons finely grated lemon rind · 1 cup sour cream Glaze: · 3 tablespoons honey · 1/ 2 cup powdered sugar · 2 tablespoons lemon juice PREPARATION:
 When King Arthur Baking says that this is The Easiest Loaf of Bread You’ll Ever Bake, they aren’t kidding. After some sourdough struggles, it is rewarding to return to this recipe that is easy, always a success, and always a crowd pleaser. They say it is European-style crusty bread. I say it’s good that it makes two loaves because my crew can’t stop eating it. I can’t wait to make a serious BLT for lunch using this nice, fresh bread. I highly recommend this recipe if you are just starting out with your baking, or if you're a seasoned baker. It's just so easy.
The Easiest Loaf of Bread You’ll Ever Bake INGREDIENTS:
PREPARATION: 1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 2. Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough. 3. If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth. OR If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen. 4. Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on. 5. Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval. 6. Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough. 7. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust. 8. Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake. 9. Towards the end of the rising time, preheat the oven to 450°F. 10. For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop. (Note: For this I fill the cast iron pan with ice cubes and place it on the lower rack right before adding the bread to the oven. It works just as well and doesn't feel as dangerous.) 11. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam. 12. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer. 13. Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.  I had been wanting to make a sandwich bread for a while, so I gave it a try with the Low-Knead Sandwich Bread recipe from J. Kenji Lopez-Alt with NYTCooking. According to the NYT, this recipe was inspired by Jim Lahey’s influential no-knead bread recipe. The recipe was easy to follow, and cooked beautifully. I used egg wash on the top before baking, and sprinkled it with some sea salt and sesame seeds for a little more flavor. Look at the beautiful crumb! I’ll definitely be making this one again. I think next time I’ll replace 100g of water with 100 g of whole milk for a softer, richer loaf as suggested. In terms of timing/schedule, I started at noon, then alternating folding and resting until 3pm and then transferred it to the fridge to rest overnight. The next morning I took it out at 8am, placed it in the loaf pan and let it rise at room temperature. The recipe calls for this to take 2 hours, but mine took 3. Probably because the house is cool with the AC. I put it in the oven at 11, and it was done in 35 minutes. If you make this one, let me know how it goes! |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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