Food 2: Baking

Showing posts with label Baking. Show all posts

Monday, December 9, 2013

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

2 tsp. unsalted butter, softened

1-1/4 cups heavy cream

6 large eggs, at room temperature

1/4 cup prepared white horseradish

Kosher salt and freshly ground black pepper

3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts

1 cup freshly grated Parmigiano-Reggiano

3 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

California Bread Stuffing

Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.

1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)

1/4 cup extra-virgin olive oil

3 medium cloves garlic, minced

3 oz. (6 Tbs.) unsalted butter; more for the baking dish

2 large yellow onions, cut into 1/2-inch dice

1 medium celery heart, sliced 1/2 inch thick

8 oz. pancetta, finely diced

3/4 cup toasted sliced almonds

3/4 cup dried currants

1/2 cup chopped fresh flat-leaf parsley

2 Tbs. minced fresh thyme

1 Tbs. minced fresh rosemary

Kosher salt and freshly ground black pepper

2 large eggs

1-1/2 cups lower-salt chicken broth; more as needed

1/3 cup heavy cream

1 tsp. finely grated lemon zest

10-1/2 oz. fresh goat cheese

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat and melt the remaining 2 Tbs. of butter. Add the pancetta and cook, stirring, until browned. Add to the stuffing along with the almonds, currants, parsley, thyme, rosemary, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth, cream, and lemon zest. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer half the stuffing to the prepared dish and crumble the goat cheese evenly over the top. Top with the remaining stuffing. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

1-1/2 cups whole milk; more as needed

1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast

1/4 cup vegetable oil; more as needed

1 oz. (2 Tbs.) unsalted butter

1/4 cup granulated sugar

1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed

1-1/4 tsp. table salt or 2 tsp. kosher salt

1 large egg

For shaping and baking

Vegetable oil spray

1 large egg

Poppy or sesame seeds for garnish (optional)

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Braised Fennel with Orange

Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.

3 Tbs. extra-virgin olive oil

4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish

2 medium cloves garlic, thinly sliced

1/2 cup dry white wine or dry white vermouth

1/2 cup lower-salt chicken broth

1 medium navel orange

1/2 tsp. fennel seeds, toasted and lightly crushed

1/2 tsp. coriander seeds, toasted and lightly crushed

Kosher salt

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10x14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Gluten-Free Corn Muffins

Serve these golden muffins with a hot bowl of chili or with pork or chicken. For those with a sweet tooth, increase the sugar to 2⁄3 cup and serve as a healthful snack.

Unsalted butter or nonstick cooking spray, for the pan

1 cup Gluten-Free All-Purpose Flour

1 cup yellow cornmeal

1⁄4 cup granulated sugar

2 tsp. baking powder

3⁄4 tsp. xanthan gum

1⁄2 tsp. baking soda

1⁄2 tsp. table salt

2 large eggs

1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil

1 cup buttermilk

Heat the oven to 375°F. Grease a 12-cup muffin pan with unsalted butter or nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, xanthan gum, baking soda, and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the butter until well blended, then whisk in the buttermilk.

Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting

1⁄2 cup cornstarch

2 Tbs. firmly packed brown sugar

1 Tbs. baking powder

1 tsp. ground cinnamon

3⁄4 tsp. xanthan gum

1⁄2 tsp. baking soda

1⁄2 tsp. table salt

1⁄2 tsp. grated nutmeg

1⁄8 tsp. ground ginger

6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces

1 large egg

1 cup mashed, peeled, cooked sweet potatoes (2 medium)

6 Tbs. whole milk

1 Tbs. unsalted butter, melted (optional)

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather the
scraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the tops
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. granulated sugar

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Crushed Potato and Watercress Cakes

Yukon Gold potatoes bring extra buttery flavor to these cakes, and their waxy texture (as opposed to a russet’s floury texture) helps hold the cakes together.

1-1/4 to 1-1/2 lb. medium Yukon Gold potatoes

Kosher salt

5 Tbs. extra-virgin olive oil; more for the baking sheet

1 large yellow onion, cut into 1/4-inch dice

2 medium cloves garlic, minced

1/2 lb. watercress, stemmed

1/2 cup mascarpone

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

Scrub the potatoes and pat them dry. Put them on a baking sheet and lightly sprinkle with salt. Bake until tender when poked with a skewer, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle.

While the potatoes are cooling, heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, then add the watercress. Season to taste with salt and pepper and cook, stirring, just until the watercress wilts, 1 to 2 minutes.

Put the potatoes in a large bowl and break them into small chunks with a spoon. Add the watercress mixture and the mascarpone, mix to combine, and season to taste with salt and pepper. Divide and shape the potato mixture into 16 equal patties, about 2 inches in diameter and ½ inch thick. (The cakes can be made to this point up to 4 hours ahead and refrigerated.)

Heat the oven to 200°F. Lightly oil a rimmed baking sheet. Heat the remaining 3 Tbs. olive oil in a 12-inch nonstick skillet over medium heat. Working in 2 batches, cook the potato cakes until golden on both sides, 3 to 4 minutes per side. Transfer each batch to the baking sheet, season lightly with salt, and keep warm in the oven for up to 30 minutes before serving.

Caramelized Onion Biscuits

2 large yellow onions, halved lengthwise, trimmed, and thinly sliced lengthwise

1 Tbs. vegetable oil

3 Tbs. granulated sugar

1 Tbs. balsamic vinegar

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough

2-1/4 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. baking soda

4 oz. (8 Tbs.) very cold unsalted butter

3/4 cup very cold buttermilk

Cook the onions:

At least a few hours and up to a day ahead of making the biscuits, put the onions and the oil in a large skillet over medium heat and cook, stirring occasionally, until they are soft and translucent, 8 minutes. Add 2 Tbs. of the sugar and the balsamic vinegar, and continue cooking and stirring until the onions are very soft and caramelized, 10 to 15 minutes. If the onions brown too much or the bottom of the pan gets too brown before the onions are soft, add some water, about 2 Tbs. at a time. Let the onions cool at room temperature for 30 minutes, chop coarsely, transfer to a container, seal, and refrigerate until cold.

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, remaining 1 Tbs. sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

Give it a little stir. When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Pat and fold the dough. Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one third of the caramelized onions on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the caramelized onions and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining caramelized onions.

Cut and bake the biscuits.

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

Nonstick cooking spray

10-1/2 oz. (2-1/3 cups) all-purpose flour

4-1/2 oz. (1 cup plus 2 Tbs.) cake flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. kosher salt

6 large eggs, separated and at room temperature

3/4 tsp. cream of tartar

3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly

6 T bs. granulated sugar

1 tsp. pure vanilla extract

3-1/3 cups buttermilk, at room temperature

Confectioners’ sugar, for sprinkling

For the strawberry syrup

1 cup pure maple syrup

1 cup quartered, hulled ripe strawberries

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

1 Tbs. unsalted butter, softened

9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan

3/4 cup granulated sugar

1 Tbs. baking powder

3/4 tsp. table salt

3/4 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground cardamom

3/4 cup dried currants

1/2 cup whole milk

2 large eggs, at room temperature

1-1/2 Tbs. fresh orange zest

1 tsp. pure vanilla extract

1-1/2 cups coarsely grated carrots, squeezed dry

4 oz. (1/2 cup) unsalted butter, melted and cooled

For the glaze

4 oz. (1 cup) confectioners’ sugar, sifted if lumpy

4 tsp. cream; more as needed

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Miso-Butterscotch Twinkies

These are not your father’s Twinkies. From Portland ramen shop Boke Bowl, these delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.

For the Twinkies

Vegetable oil, for greasing the pan

3⁄4 cup unbleached all-purpose flour

1-1⁄2 tsp. baking powder

1⁄2 tsp. kosher salt

5 eggs, separated

1 cup granulated sugar

1 vanilla bean, split lengthwise

1⁄4 tsp. pure vanilla extract

2 Tbs. sour cream

For the miso-butterscotch pudding

3 eggs

1 Tbs. pure vanilla extract

1⁄4 cup plus 2 Tbs. cornstarch

1-1⁄2 cups heavy cream

1 cup granulated sugar

2 Tbs. light corn syrup

1⁄4 cup water

1⁄2 tsp. lemon juice

2 Tbs. molasses

6 Tbs. unsalted butter

3 Tbs. light miso paste

1 cup whole milk

Powdered sugar for topping

Make the Twinkies

Generously coat a nonstick 8-cup éclair pan with the vegetable oil. Preheat the oven to 350°F.

Sift the flour, baking powder, and salt into a small bowl. Set aside.

Using a stand mixer fitted with the whisk attachment, beat the egg yolks and 1⁄2 cup of the sugar on medium-high until pale yellow and doubled in volume, 4 to 5 minutes. Using the dull side of a knife, scrape the vanilla bean seeds from the pod into the mixture. (Reserve the pod for another use.) Reduce the speed to low, add the vanilla extract and sour cream, and mix until incorporated. Scrape the mixture into a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Using the stand mixer with the clean bowl and whisk attachment, whisk the egg whites with the remaining 1⁄2 cup sugar on medium-high until stiff peaks form, 3 to 4 minutes. Gently fold half of the dry ingredients into the yolk mixture, and then fold in the remaining dry ingredients. Gently fold in the egg whites just until combined, being careful not to deflate the batter.

Fill the éclair cups just a bit more than half full. Bake until springy to the touch and light golden brown, 9 to 12 minutes. Cool in the pan for 1 minute only, and then remove from the pan, using a knife to loosen the sides. Wipe out the pan, oil again, and repeat, using the remaining batter. Cool the cakes completely before filling.

Make the pudding

In a small bowl, whisk the eggs, vanilla, cornstarch, and 1⁄2 cup of the cream together. Set aside.

In a large nonreactive saucepan, combine the granulated sugar, corn syrup, water, and lemon juice and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the molasses, butter, and miso. Simmer for a few minutes, and then add the milk and remaining 1 cup cream. Increase the heat to medium, add the egg mixture, and bring back to a boil, whisking vigorously. Reduce the heat to low and continue whisking until the mixture is bubbly and thick, about 5 minutes.

Remove the pudding from the heat, and strain through a fine mesh sieve into a glass bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at least 30 minutes.

To serve

Fill a squirt bottle or piping bag with the pudding. Turn the cakes over and carefully insert the bottle or piping tip into the flat underside of the cake. Squeeze in three equal squirts to distribute the filling evenly. Turn over and sift powdered sugar on top before serving.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

Cooking spray

1 large whole-wheat baguette (about 8 oz.)

4 large eggs

4 large egg whites

1 cup nonfat milk

1 tsp. vanilla extract

5 cups frozen unsweetened sliced peaches, thawed

2 Tbs. firmly packed brown sugar

1/4 tsp. ground cinnamon

1-1/2 cups plain nonfat yogurt (optional)

3/4 cup pure maple syrup (optional)

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired.

Triple-Chocolate Roulade Cake

This flourless cake is a sure-fire crowd pleaser. Kids will love that it looks like an oversized Yodel or Ho Ho, and adults will appreciate its sophisticated, not-too-sweet flavor.

For the filling

1-1/3 cups heavy cream

4 oz. high-quality white chocolate, such as Green and Black or Lindt, finely chopped (about 1 cup)

For the cake

Unsalted butter, softened, for the pan

10 Tbs. unsweetened cocoa

3 oz. bittersweet chocolate (60% to 70% cacao), finely chopped (about 3/4 cup)

2 Tbs. brewed coffee

9 large eggs, separated, whites at room temperature

1 cup granulated sugar

1/4 tsp. kosher salt

To finish

3/4 cup heavy cream

1 Tbs. light corn syrup

6 oz. bittersweet chocolate (60% to 70% cacao)

1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces

3 oz. high-quality white chocolate, such as Green and Black or Lindt, shaved (optional)

Make the filling

In a small saucepan, heat 2/3 cup of the cream over low heat to a bare simmer. Remove from the heat, add the white chocolate and let sit for 1 minute before whisking until smooth. Gradually whisk in the remaining cream. Transfer to a medium metal bowl, cover and refrigerate at least 1 hour. Whisk to medium peaks just before filling the cake.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle 2 Tbs. of the cocoa over it, shaking the pan for even coverage and knocking out the excess.

In a double boiler, melt the chocolate with the coffee, whisking until smooth. Remove from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium speed, scraping the bowl as needed, until light in color and beginning to thicken, 2 to 3 minutes. Add 1/2 cup of the sugar and beat until very thick and pale yellow, about 2 minutes. Reduce the speed to low and mix in the melted chocolate. Stop the mixer and sift 6 Tbs. of the cocoa over the mixture. Add the salt and stir with a rubber spatula until blended. Transfer to a large bowl.

In a clean stand mixer bowl with a clean whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until medium peaks form, 2 to 3 minutes.

With a rubber spatula, fold half the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared baking sheet, gently spreading it with an offset spatula.

Bake, rotating the pan halfway through, until the cake springs back when touched and is beginning to pull away from the sides of the pan, 18 to 22 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the remaining 2 Tbs. cocoa evenly over the cake.

While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral.

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

Line a rimmed baking sheet with foil. If the cake is already on a rack from rolling, set that rack over the baking sheet. If it’s not, set a rack over the baking sheet and, using 2 large spatulas, transfer the cake to the rack.

Combine the cream and the corn syrup in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat and add the chocolate and butter. Let sit for 1 minute, then whisk until smooth. Let cool until fairly warm to the touch, then pour the glaze slowly and evenly over the roulade. If necessary, use a small spatula to spread the glaze on the sides of the cake. (Don’t worry about covering the ends; they will be trimmed later.) Garnish the roulade with white chocolate shavings, if you like.

Refrigerate the roulade uncovered on the rack for at least 1 hour and up to 8 hours to allow the glaze to set.

Using a knife with a thin blade dipped in hot water and wiped dry, trim the ends of the cake. Loosen the roulade from the rack by sliding the knife along the roulade where it’s been “glued” to the rack by the glaze. Transfer the cake to a serving platter. To serve, slice the cake using the same knife dipped in hot water and wiped dry after each slice.

Broccoli and Ham Quiche

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup grated Gruyère

1/2 cup bite-size broccoli florets, steamed

1/2 cup diced ham

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour

2 tsp. granulated sugar

1/2 tsp. kosher salt

4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

1 large egg yolk

2 Tbs. cold whole or 2% milk

For the filling

8 large egg yolks

1 cup heavy cream

1 cup whole milk

1 tsp. chopped fresh rosemary

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 cup crumbled feta

1/4 cup pitted, slivered black olives

1/4 cup drained and chopped oil-packed sun-dried tomatoes

Make and blind bake the crust

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

2-2/3 cups all-purpose flour

2 tsp. baking soda

1 tsp. kosher salt

1 cup granulated sugar

3/4 cup plus 2 Tbs. vegetable oil, such as canola

1-1/3 cups plain soy milk

2 Tbs. distilled white or cider vinegar

1 Tbs. vanilla extract

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Carrot Cake Roulade with Pineapple Cream Cheese

Carrot cake gets a new spin when the cream cheese icing becomes a luscious filling punctuated by juicy pieces of pineapple. Though fresh is best, you can use pineapple canned in its own juice.

For the filling

8 oz. cream cheese, at room temperature

4 oz. (1/2 cup) unsalted butter, softened

4 oz. (1 cup) confectioners’ sugar

1 tsp. pure vanilla extract

2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve

For the cake

Unsalted butter, softened, for the pan

3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan

1-1/2 cups coarsely chopped carrots (from about 3 medium carrots)

1-1/2 tsp. finely grated orange zest

3/4 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cloves

1/2 tsp. kosher salt

5 large eggs, separated, whites at room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 Tbs. confectioners’ sugar

To finish

2 Tbs. confectioners’ sugar

1/4 tsp. ground cinnamon

Make the filling

In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cake

Position a rack in the bottom third of the oven and heat the oven to 350°F.

Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.

Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature

In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.

In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.

In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.

Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.

Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.

Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.

Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the closer curled end so that when the cake is sliced there will be filling in the center of the spiral

Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cake

With a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.

Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)

12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)

1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice

3/4 cup mild honey (such as clover)

2 Tbs. instant tapioca

1 Tbs. cornstarch

1 Tbs. finely chopped fresh basil

1/2 tsp. kosher salt

For the topping:

9 oz. (2 cups) unbleached all-purpose flour; more as needed

2 Tbs. granulated sugar

4 tsp. baking powder

1/2 tsp. kosher salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish

2/3 cup plus 1 to 2 Tbs. heavy cream

1 Tbs. mild honey (such as clover)

1 Tbs. turbinado (raw) sugar

1/4 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.

Banana, Carrot & Quinoa Bread

This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top.

1-1/2 cups mashed banana puree, from about 3 ripe bananas

3 eggs

3/4 cup natural cane sugar

3/4 cup olive oil

2 tsp. vanilla extract

1/2 cup quinoa flour

1/2 cup superfine brown rice flour

1/2 cup almond flour

3 Tbs. tapioca starch

1/2 tsp. fine sea salt

1/2 tsp. baking soda

1/4 tsp. ground cinnamon

1/2 cup chopped pecans

3/4 cup grated carrots

Preheat the oven to 350°F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract.

In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon.

Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf.

Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking