Tag Archive: flour mixture

  • Muffins
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 cup vegetable or canola oil
  • 1/3 cup + 2 tablespoons granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 2 eggs, room temperature
  • 3/4 cup pure pumpkin puree
  • 3/4 cup mashed bananas (about 2 small bananas)
  • 3/4 cup vanilla yogurt
  • streusel topping (recipe follows)
  • turbinado sugar (optional)
  • Streusel Topping
  • 1/2 cup all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch kosher salt
  • 3 tablespoons unsalted butter, cubed and at room temperature
  1. Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
  2. In a large bowl, mash your bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until combined well, scraping down the sides of your bowl.
  3. Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined. Don’t over mix!
  4. Prepare your muffin tins (I doubled this recipe and got about 36 muffins, so you should get around 18 – be sure to spray your pan with Pam if you aren’t using muffin cups). Scoop about 1/4 cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter (recipe follows). Top off with a little less than 1 teaspoon of turbinado/raw sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and set. Allow to cool for about 10 minutes before removing.
Streusel Topping
  1. Combine the flour, sugar, cinnamon, and salt in a large bowl.
  2. Place the butter into the flour and with clean hands, mix the butter in with the flour until crumbs/clumps have formed.


Gruyere Chive Popovers

Gruyere Chive Popovers


3 cups whole milk
3 cups flour
1 1/2 teaspoons salt
6 eggs
1 1/4 cups (lightly packed) shredded Gruyere cheese, separated
2 Tablespoons minced fresh chives
2 Tablespoons unsalted butter, cut into cubes


Preheat oven to 400ºF.

In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.

Sift the flour and salt together in a bowl. Set aside.

In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don’t cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.

Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about 3/4 full. Top with a portion of the remaining cheese.

Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. (See Kelly’s Notes.)

Remove the popovers from the oven and serve warm.

Apple Crumb Cake

For the Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup raw sugar (or brown sugar)
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed
  • 1/2 cup sliced almonds (or other roughly chopped nuts)

    For the Apples:

  • 2 large apples, thinly sliced
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons cinnamon
  • juice of 1 orange
  • 1/4 teaspoon kosher salt

    For the Cake:

  • 1 cup granulated sugar
  • 1 vanilla bean
  • zest of 1 orange
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup whole milk
For the Crumb Topping:
  1. In a large bowl, combine the 3/4 cup all-purpose flour, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon. Add in the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until coarse crumbs form. Add in the almonds and mix to combine. Cover and place in the fridge until ready to use.
For the Apples:
  1. Slice the apples very thinly – you can peel them, or not (I didn’t). Combine with 1 cup of brown sugar, 4 tablespoons of melted (and cooled) butter, cinnamon, orange juice, and salt. Toss to combine, and set aside.
For the Cake:
  1. Preheat your oven to 350 degrees F. In the bowl of a mixer, combine the sugar, scraped vanilla bean, and orange zest. Use your fingers to rub the vanilla and orange zest into the sugar, until it is a pale orange and the vanilla is well combined. Add in the eggs, one at a time, until combined.
  2. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture, alternating with the milk, starting with the flour and ending with the flour. Scrape the sides of the bowl if needed, and do not overmix.
  3. Grease and line a 10-inch springform pan. If you have parchment paper, cut out a circle and line the bottom of the pan with it, then grease it, otherwise just butter the pan very well. Pour the cake batter into the bottom of the pan, then arrange the apple slices over the top in a circular pattern. You may have leftover apples – these will keep well in the fridge for up to 2 days and make a great topping for yogurt or pancakes! Sprinkle the crumb mixture on top and pat down lightly.
  4. Place the cake in the oven and bake for 1 hour and 15 minutes or so, until golden and set. Place on a cooling rack and allow to cool completely before removing from the pan, slicing, and serving. This cake will keep well at room temperature in an airtight container for up to 3 days.

Post image for The Baked Brownie with Pretzels & Toffee

1-1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces chocolate, coarsely chopped (I used Ghiradelli milk chocolate chips)
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
1/2 cup firmly packed brown sugar (I used dark brown sugar)
5 large eggs, room temperature
2 teaspoons vanilla extract
1/3 cup toffee bits (I used Heath)
1/3 cup crushed pretzel bits

1. Preheat the oven to 350 degrees F. Line and/or grease sides and bottom of a 9×13-inch baking pan.

2. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.

3. Put the chocolate and room temperature butter in a non-stick sauce pan and place over low-heat. Stir often to prevent burning until the chocolate and butter are completely melted and smooth. You can also use a double boiler, if you have one, but I am lazy and usually use this method. Make sure your butter is room temperature before you put it in, though, or it and the chocolate will burn! Turn off the heat and whisk in the sugars (use a stand-up blender, if you have one). Whisk until completely combined, then remove the bowl from the pan. Don’t be afraid if the mixture separates a little bit. Allow to cool for a few minutes.

4. Add your eggs, one at a time, until completely combined. Add in the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey, which is the opposite of what we want (fudgy!).

5. Add the flour to the chocolate mixture a bit at a time. Using the paddle attachment on your mixer (or by hand, if you’re a champion), beat the flour mixture into the chocolate until just a bit of the flour mixture is visible. Finish by hand if you need to – do NOT overbeat!

6. Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle the toffee and pretzels over the top as evenly as possible. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

7. Take the brownies out and place on a baking rack while still in the pan (if you don’t have a baking rack, don’t worry about it, I just like to use one so the air circulates under the brownies and they cool faster). Allow the brownies to cool completely, then cut them into squares and serve. Makes 25-36 brownies, depending on how small you cut them.

pretzelbrownies33 The Baked Brownie with Pretzels & Toffee

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