Have I made many, many of her recipes? Yes indeed. Do I freak out and jump around my house every time she likes one of my photos on Instagram? Obviously. Do I have a tattoo of a Milk Bar cake? Well, technically not yet, but it’s next up on my “To Get Tattooed” list. It’s a lot like my “To Bake” list, but very permanent and makes my mom angry.
However, the one thing I haven’t made is arguably the most important: cereal milk. And now that I’ve made it, I don’t know how I’ve lived this long without it. But of course I can never just leave well enough alone, so I made cereal milk lattes. You’re welcome.
I think we can all agree that Buzzfeed is the worst. But every so often there’s an article that seems fun. This recipe came from one of those articles that I couldn’t stop myself from clicking on… “19 Australian Snacks Every American Needs to Try Immediately”. I’m helpless to anything about animals, snacks, or cute things for my house that I don’t need to buy but want anyways.
I clicked and scrolled down the list. Lamingtons? Delicious. Fairy bread? Also delicious. Spaghetti Jaffle? Never tried it, but you bet I will now (I’ve made a spaghetti sandwich before, but this is next level).
I’ve never heard of Anzac biscuits before, but they looked amazing, so they immediately jumped to the top of my “To Bake” list that I keep in the front of my brain. But like the food nerd that I am, I first wanted to research them and why they’re an Australian staple. Yes, I am that person who got into baking equally because of my interest in science. And yes, I was that annoying kid in culinary school who would raise my hand to say, “ok but why does it do that”. I’m actually shocked that the people in my class didn’t avoid me, but that’s neither here nor there.
Anzac biscuits are crispy oatmeal cookies with golden syrup and packed with shredded coconut. These cookies were popular during World War I as a snack for the Australian & New Zealand Army Corps (thus the name) because they transported easily, had easily-obtained ingredients, and didn’t spoil quickly. And they’ve been a classic ever since! I’m a huge fan ofreinvented desserts, so I knew I wanted to make these, but make them a little more modern.
I replaced the shredded coconut with toasted coconut, replaced the golden syrup with molasses (we don’t have golden syrup in America), and sprinkled sugar on top to give it a little bit of crunch. Guys, these are AMAZING. Like the perfect middle ground between a chewy oatmeal cookie and a delicate lace cookie.
To toast the coconut: spread the shredded coconut on a foil-lined baking sheet. Place in the oven at 350ºF and toast for 10-15 minutes, stirring the coconut halfway through to brown it evenly.
In a large bowl, mix together the baking soda and boiling water (this will bubble up a bit, so make sure you put it in a large bowl). Add the melted butter, granulated sugar, and molasses and mix well.
Sift together the flour and salt and add to the mixture. Stir in the oats.
Fold in the toasted coconut. Mix well, then wrap the cookie dough in plastic wrap and chill overnight.
Preheat the oven to 350ºF. Scoop the cookie dough into balls and place on a parchment-lined baking sheet. Gently press down on the cookie dough balls to flatten them slightly.
Sprinkle cookies with granulated sugar and bake 12-13 minutes until golden brown around the edges. The cookies may still seem underdone or gooey in the middle, but trust me! Take them out as soon as they turn golden brown on the edges because they will continue to cook and then firm up once they cool.
Once out of the oven, let the cookies rest for 10 minutes on the baking sheet, then transfer to a cooling rack or plate and let cool completely.
Citrus season is officially upon us, which means that the blog will soon be overflowing with an abundance of citrus recipes. I blame my “too much” gene, it’ll never let me just create one citrus recipe and call it a day. And when it comes to citrus season, there’s nothing better to me than blood orange.
Honestly, I’m obsessed with citrus all year round. Citrus desserts, citrus in savory dishes, citrus candles and essential oils. But I’m equally obsessed with chocolate, and I’ve only recently learned that the two can coexist. Meet: blood orange chocolate donuts.
These donuts are rich, chocolatey, and slightly bittersweet in the best way possible. Then they’re double-dipped in a tart blood orange glaze, yum.
My favorite part of working with things like blood oranges, matcha, etc. is the fact that they’re a natural dye. I avoid using food coloring as much as possible, 1. because it’s crazy unhealthy and 2. because it can leave a really gross aftertaste in your baked goods. So when something will naturally create a beautiful hue like this pink glaze? Count me in.
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I’m so excited for today’s recipe, which I say about every recipe on my blog, and it’s always true. But I’m like, especially excited for today’s recipe.
I saw this jam bread on the BakeFeed Instagram page a while ago, and I instantly fell in love. I was like OMG I NEED TO MAKE THIS NOW, liked the photo, and promptly forgot about it. Sometimes I have the memory of a goldfish.
Cut to a few weeks later, I decided on a whim to treat myself to some magazines. I literally never buy magazines (call me a “everything is digital” millennial, but I hate how you read it once and then it ends up as clutter), but on the rare occasion that I do, it’s always a baking magazine. Plus it’s my dream to be on the cover of 2 separate magazines (Bake From Scratch and Inked), so, you know, it’s motivation.
Bake From Scratch magazine in hand, I plopped myself on the couch and started skimming the pages. And wouldn’t you know, the first page the magazine fell open to was the same jam bread I had obsessed over weeks earlier.
And let me tell you, this bread didn’t disappoint. It’s that perfect mix between soft cake crumb and hearty quick bread loaf. Plus the jam and streusel on top? So good.
Preheat oven to 350ºF. Line a 9″ loaf pan with parchment paper, leaving the edges to hang over the side (this’ll make it easier to remove the loaf when it’s done).
Mix together the nondairy milk and vinegar, stir well, and set aside to let curdle (this is a homemade vegan buttermilk!)
Mix the flaxseed meal with 6 Tbsp. of water, mix well, and set aside to thicken (about 5-7 minutes).
Sift together the dry ingredients (flour, cinnamon, salt, baking powder, and baking soda). Add the brown sugar and mix well to make sure there are no clumps.
Add the wet ingredients (buttermilk, flax eggs, and vanilla extract) and mix until smooth.
Pour 1/3 of the mixture into the loaf pan and spread evenly. Top with half of the jam, spreading almost to the edges (be sure to leave a small border so the jam doesn’t ooze out the sides). Repeat once more, and top with remaining 1/3 of batter.
To make the streusel: sift together the dry ingredients (flour, cinnamon, and salt). Add the sugars and mix well to make sure there are no clumps. Add the chopped walnuts, then mix in the cold cubed butter and press the mixture together until it resembles small crumbs. Spread evenly across the top of the batter.
Bake for 30 minutes, then remove from oven and cover with foil. Place back in the oven and bake an additional 45 minutes until golden brown and fully baked all the way through.
Once the loaf is fully cooled, mix together the glaze ingredients and drizzle over the top of the loaf.
I’m so excited to be sharing these peanut butter banana cupcakes today, not only because they’re delicious and super fun to make, but also because today happens to be my 5 year anniversary with my boyfriend. Yay!
These peanut butter banana cupcakes are super moist (sorry) and packed with banana flavor. The batter is sprinkled with chocolate chips right before baking. This adds a little bit of chocolate flavor (and a good texture) without overwhelming the other flavors. Once they’re cool, top the cupcakes with a peanut butter frosting, drizzle with melted peanut butter, and sprinkle with more chocolate chips. Yummmmm.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
Add the vanilla extract and applesauce and cream together another 2 minutes.
Sift together the dry ingredients (flour, baking powder, 1/2 tsp. baking soda, salt, and cinnamon)
Add half of the dry ingredients and mix until almost fully combined, then add the mashed bananas. Add the remaining dry ingredients and mix until almost fully combined.
In a separate small bowl, add the vinegar to the remaining 1 tsp. baking soda. Let it bubble up, then pour into the cake batter and fold gently.
Scoop the cake batter into a lined cupcake tray (scoop each a little less than 3/4 full) and sprinkle the tops with chocolate chips. Bake 20-25 minutes until the cupcakes are golden brown across the top.
For the frosting:
In the bowl of a stand mixer, cream together the butter, peanut butter, salt, and vanilla on medium-high until light and fluffy, about 5-7 minutes.
Sift the powdered sugar, turn the mixer down to low, and gradually add the powdered sugar to the bowl. Once it is almost fully incorporated, turn the mixer back up to medium-high and let it whip until light and fluffy. If the frosting is too stiff, you can add up to 2 Tbsp. of nondairy milk.
Pipe the frosting on top of the cupcakes using a piping bag fitted with a star tip. Drizzle with melted peanut butter and sprinkle with chocolate chips. Enjoy!