foodessa

Showing posts with label Cranberry. Show all posts

Squash-Spice-Nut-Chocolate-Cranberry cookie

A combo of flavours enhanced with squash and spices introduced this cookie.

Chocolate, cranberries and nuts join in to offer an exquisite bite.

I'm still appreciating the beauty of Autumn in our surrounding neighbourhoods.

Creativity abound with yet a few more pumpkins embellishing facades.

At the end of October and during these periods...

I accumulate a wealth of different squashes.

Everywhere I go...there they are begging to be brought home.

I usually roast a good amount of them and then mash the pulp.

Several packages get ready to be stored into the freezer for future recipes.

This practical ritual has certainly stirred my imagination over the years.

Around this time of year, I can't help but bake a batch of these cookies.

Every time I make them, I realize how versatile the recipe has become.

Many ingredients have been integrated with lovely outcomes.

Two gluten-free versions have also been added with surprising results.

Other than the combo with raisins, the one with cranberries, remains my favourite.

So many more goodies to share as I use squash in so many ways.

I just could not let another day go by and not share these cookies with you ;o)

Squash - Spice Cranberry Chocolate Nut cookies

Cake-like cookies with a crispy edge

yields 28 medium-size cookies

No electric beater required

PRINTER version

INGREDIENTS:
(American measures)

WET mix:
. 1 xLarge egg
. 1 (scant) cup Squash*, roasted, cooled, mashed
. 1/3 cup vegetable oil (grape seed oil preferred)

DRY mix:

. 1 cup All-purpose flour
. 1 cup Whole wheat flour
. 3/4 cup granulated white sugar
. 1/2 cup dried Cranberries (or dates or raisins)
. 1/2 cup roasted Nuts, coarsely crushed
. 1/2 cup bittersweet Chocolate chipits
. 2 tsps. baking powder
. 1 tsp. baking soda
. 1/2 tsp. sea salt
. Spices: (all or some)
. 1 tsp. ground cinnamon
. 1/8 tsp. ground anise seed
. 1/8 tsp. ground ginger
. pinch of ground cloves
. strong pinch of ground nutmeg

* Squash variety preference: Ambercup, Buttercup, Kabocha (aka 'Sweet Mama'). Can also be successfully replaced by canned pumpkin.

........................................

Gluten-free variation )(with same spices):
. Use equal parts of Sweet Sorghum white flour and very fine Brown rice flour.
Add 1 tsp. of Apple cider vinegar to the wet mix
...or another successful blend: ...
.1/2 cup Coconut flour
.1/2 cup Buckwheat flour
.1/2 cup Chestnut flour
.1/2 cup Tapioca flour (or Arrowroot)
Add 1 tsp. of Apple cider vinegar to the wet mix

IBS (Gluten and Grain-free) variation )(with same spices):
. 3/4 cup Sweet Sorghum white flour
. 3/4 cup Buckwheat flour
. 1/2 cup Almond flour
.1/2 cup Arrowroot flour
.1/2 cup unsweetened, shredded Coconut
Add 1 tsp. of Apple cider vinegar to the wet mix

PREPARATION:

. Pre-heat the oven to 350F

. Position the rack in the center of the oven.

. Prepare 2 large, Silicone or parchment lined baking sheets.

WET:

1. In a medium bowl, whisk ALL wet ingredients together until combined. Set aside.

DRY:

2. . In another large bowl, combine ALL dry ingredients. Give this mix a good whisk and make a well in the center.
3. Then, pour in the wet mix. Use a strong spatula to gently combine both mixes until there are no traces of flour. Do not over mix. The cookie dough will be slightly thick and somewhat sticky.

ASSEMBLE:

4. With the aid of a medium size (#30) ice-cream scoop, pack and level the cookie dough. Place 14 mounds about 2 inches apart per baking sheet. Note: A heaping tablespoon can also be used to drop dough onto the cookie sheet.

5. BAKE one cookie sheet at the time for no more than 16 minutes. Remove the cookies from the oven and let them rest for 2 minutes before transferring to a rack to cool off completely.

STORAGE: It's best to store them into the refrigerator for a maximum of 4 days. Otherwise, it's best to freeze them within parchment paper and into a freezer bags. Re-heat at a low temperature for about 10 minutes every time you take some cookies out.

With a few leaves left on our trees, I can still remain content in...
what's left of my favourite season.

Have yourselves some lovely Autumn moments of your own...

and don't forget to stir up the imagination.

Let's get baking.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

A few more related recipes that may interest you:

- CHOCOLATE RICOTTA SQUASH muffins

- rustic NUT and FRUIT cookie SPELT rochers

- Chocolate and Walnut cloud COOKIE crackles

- WalCoretti cookies -- Walnut Coconut amaretti

- easy NUTTY cookie CRISPS_‘Brutti ma Buoni’ {flourless}

Chocolate Streusel Goat Yogurt coffee cake

Neatly snuggled between an irresistible coffee cake lightened by goat's yogurt;

a streusel of chocolate, cranberry and walnuts found themselves into a swirl.

Initially, from Maida Heatter's Book of Great Desserts...

the 'Budapest' coffee cake got hold of me.

When this cake was first tried out for a big gathering...it received favourable reactions.

Although, quite impressed with the initial results...

I knew then that my next version was going to get...
a creative twist with a lighter cake crumb.

One change was the lightening of the sour cream with...
the help of my friendly Quebec goats.

The distinctive tangy flavour of Goat yogurt is quite unique.

It's smooth, rich, unctuous texture is often compared to the creamy consistency of Greek-style yogurt.

Not only is it more nutritious than cow's yogurt, it's accompanied by more vitamins as well.

This protein packed yogurt is also more generous in sources of calcium and potassium.

Boasting lower levels of lactose than cow's milk...

goat yogurt has become the favoured choice for those with delicate digestive systems.

This is originally how I came upon this treasured find ;o)

Not only do I eat goat's milk yogurt in its natural state...

I have found myself using it quite frequently in several savoury and sweet recipes.

For instance, this sour cream based coffee cake got a lightened substitution.

Anywhere from 2.5 to 10% fat content is offered by this thick and creamy goat's yogurt.

Depending how low-fat you need to take it...I would recommend trying the 10% first.

Here's how I adapted the well known...
'Budapest cake' to suit my sweet table.

Chocolate Streusel Goat Yogurt
coffee cake
Lightly inspired by the "Book of Great Desserts" -- Maida Heatter's Budapest cake.

yields 10-12 servings
Printer Version

INGREDIENTS:

(American / Metric measures)

Streusel filling:

. 2 Tbsps. (30ml) ground Cinnamon spice

. 1/8 cup (12g) Dutch-processed Cocoa powder

. 1/4 cup (40g) dried Cranberries (or raisins)

. 1/4 cup (40g) Walnuts, coarsely chopped

. 1/4 cup (45g) bittersweet (65-70%) Chocolate, coarsely chopped

Cake batter:

...WET:

. 1/2 cup [1 stick] (125ml) unsalted butter, softened

. 1/4 cup (60ml) mild Olive oil

. 1 cup (210g) granulated Sugar

. 1/2 cup (110g) Brown Sugar, packed

. 1 Tbsp. (15ml) pure Vanilla extract

. 4 large eggs, room temp.

. 2 cups (500ml) Goat (10% fat) Yogurt, room temp.

...DRY:

. 2-1/2 cups (375g) unbleached All-Purpose flour

. 2 tsps. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

Optional: generous sprinkle of icing sugar and a hint of cocoa powder

PREPARATION:
Pre-heat the oven to 375F/170C/Gas5
Position the rack on the 2nd level from the bottom
Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil.
Dust the pan with a some flour and then invert while tapping out excess flour. Set cake pan aside.

STREUSEL filling mix:

1. In a small bowl, combine and mix the above mentioned ingredients. Set aside.

Cake BATTER:

2. In a medium bowl, sift the dry ingredients together and also set aside.

3. In a large bowl, cream together the butter and oil with an electric mixer until light and fluffy. Add the sugars and beat for about 2 minutes on medium-high speed. Towards the end, add the Vanilla and follow that by adding one egg at the time between mixes. Afterwards, beat for another minute or so until all becomes smooth and creamy.

4. Turn the mixer to low speed when adding the first third portion of the flour mix. Alternate this with the yogurt. Repeat without over-mixing.

Assembly of layers:

5. Spoon in 1/3 of the batter at the bottom of the bundt pan and gently smoothen the surface. Sprinkle 1/3 of the 'Streusel' filling throughout the surface. Repeat with the cake batter (4 times in total) and the 'Streusel' (3 times in total) until you end up with a generous topping of cake batter.

6. Bake for 50 minutes. Remove the cake from the oven and let it rest for 10 minutes. With a thin spatula, gently nudge the cake from its sides. Afterwards, transfer and invert the cake pan on a metal rack.

7. Once, slightly cooled, transfer it on a serving dish. Then, when the cake has completely cooled, the optional sprinkle of icing sugar and cocoa powder can be applied. Note: For an added sweet finish...an icing glaze would also be welcomed on this cake. Enjoy.

Now for the bonus...

French coffee cake toast

If you are lucky enough to be left with leftover cake...

here's how I embellished Sunday brunch.

French coffee cake toast
. 4 thick slices of leftover coffee cake
Egg mix:
. 3 large eggs
. 1/8 cup (30ml) milk
. 3 Tbsps. (45ml) frozen Orange concentrate
(or double amount in fresh squeezed)
. a small quantity of Butter and Canola oil for cooking

Preparation:
1. In a large bowl, whisk the eggs, milk and orange concentrate until smooth.
2. Generously dip each slice of coffee cake and leave them in the bowl for about a minute or so.
3. In a large skillet, on Medium heat...warm up just a little quantity of butter and oil.
4. Lightly cook and gently turnover slices before placing them on a paper towel to wipe excess grease.
. Serve immediately with some icing sugar or maple syrup and your choice of fresh fruit.
Voila...a wonderfully decadent and scrumptious brunch is served.

For those baking up a whirlwind of goodies for the sweet table...

here's to you having a great baking experience.

Never be afraid to swirl things up a little and make it your own ;o)

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are other bundt cakes that might be of interest:
- BUTTERSCOTCH pudding WHIP CREAM cake
- cake ELEGANCE and WHIMSY
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}

Chocolate CRANBERRY Cointreau cake

The cherished CRANBERRY got the spa treatment....

in this deliciously moist and scrumptious torte.

This cake got lavished with...
DATES...CHOCOLATE...NUTS...
as well as...

a spirited splash of the French...
orange flavoured liquor of COINTREAU.

If you can stand seeing just one more cranberry embellished cake...
I highly suggest you stick with me for the next few moments.

I figured, since we'll be blessed with these...
healthy 'Bouncing berries' for a while...

...one more recipe might just be what...
your repertoire was begging for ;o)

Historically the Indians gifted these tart...
little crimson gems to the Pilgrims.

The CRANBERRY...
which was otherwise,
once known as the...
'Bearberry' or ‘Bouncing Berry’
was then further named the 'Craneberry'.
The latter originated because the long pistils stemming from the pink nodding flowers had reminded them of 'cranes'.

Later this name was finally abbreviated to the 'Cranberry' which stuck and was favoured over the 'bearberry'...a name referring to the fact that bears loved to feed these fruits.

photo credit: Soili Jussila

The very beneficial health characteristics:
Cranberry carries one of the richest
in health-promoting antioxidants
which helps protect our livers
and cardiovascular system.

Although this fruit is very high in fibre...
and in vitamin C which protects our immune system...
it is mostly incredibly high in phytonutrients.
The latter was studied with apparently...
very impressive results regarding the
cranberry's anti-inflammatory and
anti-cancer properties. ref. here

Cranberries by themselves would have been too tart for me to...
even consider having the desire to concoct this cake.

Therefore, in went some ingredients which...
I call my 'character' boosters:
excellent chocolate cocao pastilles from Madagascar ...
some chopped dried dates for more contrasting sweetness...
walnuts for a punch of crunchy omega-3 goodness,
orange zest for a zap of extra fragrance...
and finally all balanced off with the enhancement of...
the wonderfully smooth Cointreau (orange flavoured) liquor.

I worked with my no-fail...no beater...very reliable basic torte recipe.
This is the one I use every time I'm trying new ingredients.
For those who may notice...yes, I do rarely use A.P. flour...
however, when I’m testing a new cake recipe...I do make the exception.
Later on, when I’m satisfied with the results...
I usually experiment with gluten-free flours etc.

For now, I didn’t want this succeeded torte to go under the radar...
because, it turned out too fabulous not to share with all of you.
Happy festive baking ;o)

***

Chocolate CRANBERRY Cointreau
torte cake
serves 8-10 persons
NO electric beater required ;o)

Get a PRINTER VERSION here

INGREDIENTS:
(American / Metric measures)

. 1 cup (150g) unbleached All-Purpose flour*
. 1 cup (210g) granulated sugar
. 1/4 cup (55g) brown sugar
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1 tsp. (5ml) ground cinnamon spice
. pinch of sea salt
. 2 cups [9oz. weight] / (250g) fresh Cranberries (frozen can also be used)
. 1/2 cup (75g) dried dates, coarsely chopped
. 1/2 cup (90g) bittersweet (65%) chocolate pastilles **
(or other premium chocolate chips)
. 1/2 cup (80g) walnuts, coarsely chopped
. 1 medium orange, finely zested
. 1/2 cup (120ml) grapeseed oil *** (canola is fine)
. 1/4 cup (60ml) Cointreau liquor **** {orange-flavoured liqueur}
. 2 xLarge eggs

NOTES:

* The FLOUR content can have half of it replaced by another flour like: whole wheat or spelt flour.

** The CHOCOLATE pastilles I use are from the French Chocolate house of Michel Cluizel. My preference is a 65% bittersweet cacao from Madagascar.

*** The OIL content can be lightened by replacing half by an applesauce or prune purée.

**** Cointreau LIQUOR is a blend of sweet as well as bitter orange peels with a pure alcohol from sugar beets. This premium liquor with over 150 year history is prized for its unique aromatics and flavour. It is in reality a brand of Triple Sec liquor produced since 1875. It is produced on the West coast of France in the town of Saint-Barthélemy-d'Anjou, suburb of Angers.

It can be substituted for: Grand Marnier, Orange Brandy, Marie Brizard-Orange Curacao.

. Although the Cointreau liquor gives this cake an extra depth...one could also substitute it for a NON-ALCOHOLIC choice such as a very concentrated Orange juice.

PREPARATION:
. Use a shallow, round sized 10 x 2in. (26 x 5cm) corning ware or similar cake pan.

. Pre-heat oven at 350F/180C/Gas4

. Position oven rack on 2nd level from the bottom.

1. In a large bowl, hand whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
2. With the aid of a spatula, to the flour mix, add and fold the following in this particular order so that each ingredient gets properly coated. First, put in the sticky chopped dates. Continue and repeat the process with the cranberries, chocolate, walnuts and orange zest.
3. Once everything is well separated and coated with flour, add the oil, liquor and the unbeaten eggs.

4. Lastly, with the spatula, combine the batter by folding and mixing just until there are no traces of flour left. Do not over-mix. Pour batter and spread into the well oiled cake pan.
. Bake the cake for 45 minutes if using a light colored pan. However, if darker pan is used, a 50 minute baking is sufficient.
. When the cake is taken out of the oven, have it rest on a metal rack for at least 1 hour before serving.
. Note: You can keep the cake out at room temperature for 3 days with no worry of spoiling. This cake, sliced largely, will also freeze very well. Just take out of the freezer and warm pieces in a very low heat oven temperature . Serve and enjoy.

If you've used up most of the fresh cranberries...
I urge you to stock up so that you can benefit from their incredible healthy goodness.
Get your cranberries before they run out.

Hopefully you'll have a chance to try a big morsel of this cake too ;o)

Happy festive baking and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

More CAKE TORTE recipes that may inspire you:
. APPLE cranberry SAMBUCA maple cake
. CLEMENTINE CHOCO NUT flourless torte cake
. FIG and NUT torte cake and Gluten Free
. PEACH berry Grand Marnier cake
. PINEAPPLE SPICE reversed CAKE torte

APPLE cranberry SAMBUCA maple cake

The fabulous flavour combo of APPLES, sweet MAPLE and ANIS aromas

dancing through our home was unbearably teasing us with impatient anticipation.

Although, I've been meaning to share two of

my favourite, no-fail and very tasty apple cake recipes...

I decided to put them on hold for now.

This time, I was truly in the mood to create something...

a little more gutsy and somewhat casually showier.

After an invigorating walk through our promenade in the woods...

...we were energetic enough for another rendez-vous with our favourite fruit.

We decided to head once more to the apple orchards to...

replenish our stock of this fantastic versatile fruit.

In the past few weeks, I had seen apple cakes referring to...

several versions of the very well known Italian 'Torta di mele'.

They did seem temptingly scrumptious, however, like usual...

I figured that as appetizing as they all appeared...

they were missing just a little more oomph!

Appealing sweet spirited thoughts were upon me once again ;o)

Since anis flavour pairs incredibly well with apples...

I decided that this hand-mixed cake was going to receive a little Sambuca spirit.

Most of you who have been following my culinary journey may have noticed...

how I've been challenging myself to plug in healthier ways of making desserts.

I tenaciously try to not only diminish the sugar quantity and variety...

I also try to reduce most of the refined white flour.

Therefore, for this particular apple Sambuca cake...

I went with an organic stone Whole Wheat flour...

and a special sweetener extracted from the Maple tree.

This time of year, fresh cranberries can enhance the health factor of our desserts...

so why not colourfully decorate and celebrate with this little tart reddish gem.

***

APPLE cranberry SAMBUCA maple cake

serves 10 persons

No need for electric mixer.

PRINTER version

INGREDIENTS:

(American / Metric measures)

. 1/8 cup (30ml) Sambuca liquor **
. 1/8 cup (30ml) frozen orange concentrate, thawed
. 1/8 cup (37g) Maple sugar *
. 5 large baking Apples *** (a blend of different varieties)
...
. 2 cups (260g) Whole Wheat flour
. 1 Tbsp. (15ml) baking powder
. 1 tsp. (5ml) sea salt
. 1/2 cup (75g) Maple sugar *
. 1/2 tsp. (2.5ml) ground cinnamon spice
...
. 4 xLarge eggs
. 1 cup (250ml) light Olive oil
. 1/8 cup (30ml) Sambuca liquor **
...
. 20 fresh or frozen cranberries (for decor)

* Maple sugar ... imparts a very special flavour to desserts and carefully note that it is about twice as sweet as regular white sugar. Also remember that it also browns quicker...therefore use it within the batter only. Maple sugar comes from when almost all the water has been evaporated from boiled maple sap (syrup). Therefore, a little of this sugar goes a long way. For a more precise substitution of Maple Sugar: If you absolutely need to substitute this wonderful ingredient...you can use a combination of white with brown sugars and the addition of a little Maple syrup: 1/2 cup (110g) white, 1/4 cup (50g) brown and 1/8 cup (30ml) syrup and not forgetting to reduce the oil by the equivalent amount of syrup added. Note: There will be some Maple sugar left from this formula…use it for other recipes of choice.

** Sambuca liquor ... is generic for a very sweet-yet-piquant clear Italian liqueur flavored with anise, licorice root and an infusion with elderberry in a neutral spirit base. Sambuca is similar to 'Anisette' but with a higher alcohol content. Lots more info HERE.

*** Apples: Make sure to use at least 2 varieties of apples with a certain baking purpose outcome.
First type, which when baked will become more tender as well as melt and blend into the cake batter... i.e.: Gala, McIntosh, Paula Red, Pink Lady, Redfree are all great choices.
Second type of apple should have a denser flesh for a better holding point as well as keeping their shape.
This apple will give the appeal that this cake ultimately offers ... i.e.: Brae Burn, Cortland, Golden Delicious, Granny Smith, Gravenstein, Rome Beauty are all fabulous selections.

PREPARATION:

. Pre-heat the oven at 350F/180C/Gas4

. Place the rack on second shelf from the oven bottom.

. Lightly oil a 10 inch (25cm) spring form cake pan and place onto a baking sheet pan.

1. In a large bowl...whisk the Sambuca liquor with the orange concentrate and sugar. Set aside.
2. Peel and core one apple at the time and add the medium thin slices to the bowl with the orange Sambuca liquid. Always toss and coat the apples as you go along. Repeat with the remaining apples. Cover the bowl and set aside as they macerate.
3. In a medium bowl, prepare to SIFT the following DRY ingredients: flour, baking powder, salt, sugar and cinnamon. Now, make a well in the center.
4. Now, add in the eggs, oil, and the remaining Sambuca liquor. Give the center a good whisk. Then, use a strong spatula to combine the rest just until all traces of flour have gone. Do not over mix.
5. Pour the batter into the prepared cake pan. Slightly shake and tap down the pan so that the batter spreads properly.
...APPLES to be ADDED:
6. Start with placing 1/3 of the apple slices. Push them down the whole perimeter of the pan. Afterwards, throughout the center, tightly nestle another 1/3 of the apples. Push them down as well. The last 1/3 of the apple slices will serve to tidy up and decorate the rest of the cake.
7. Finish off the top by garnishing with the fresh (or thawed) cranberries. Sprinkle the top with some granulated sugar (optional).
. BAKE for 80-90 minutes depending on the darkness of your cake pan. Once out of the oven, leave it cool 10 minutes before unclipping the pan.
. Cool the cake to room temperature before serving.

***

After our fabulous day at the nature park...
...the apple orchard was a great stop-over...

minus, of course, the scare we had with the bee nest!

You can imagine that we weren’t going to stick around...

to find out if Madame Queen bee was still in her workshop.

With so many apple cakes circling around lately...

I can only hope that you have a chance to try one more.

Perfume your house with this very scrumptious cake too ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.