CARAMEL COCONUT CUPCAKES

CARAMEL COCONUT CUPCAKES

Toasty coconut goes perfectly with salted caramel frosting 

Ingredients 

1 cup steaming hot water

1/3 cup dutch process cocoa- 30 grams

1 teaspoon instant coffee- optional

1 1/4 cups All Purpose flour- 155 grams

1/2 cup white sugar- 100 grams

1/2 cup brown sugar, packed- 100 grams

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon vinegar, white or cider

EASY CARAMEL FROSTING 

16 Tablespoons unsalted butter, room temp

2 cups confectioners sugar

1/3 cup quality caramel sauce

1.5 teaspoons vanilla

1/4 teaspoon fine salt

1.5 cups coconut flakes, toasted

Preheat oven to 350*F. Line a cupcake pan with 12 liners. In a small bowl whisk to combine the hot water, cocoa powder and instant coffee. Set aside.In a medium mixing bowl whisk to combine the flour, sugars, baking soda, and salt. Add the water/cocoa mixture, vegetable oil, vanilla and vinegar to the dry ingredients. Whisk to combine and then continue whisking vigorously for 30 seconds. Divide the batter evenly between the 12 paper liners. Bake for 23-25 minutes until a toothpick inserted near the center of the cupcakes comes out with a few moist crumbs.

 Remove the cupcakes from the pan and let them cool completely on a cooling rack.

 To make buttercream

 Beat the softened butter with a stand or hand mixer until light and smooth. Add the confectioners sugar, caramel sauce, vanilla and salt. Mix on low to combine and then whip on medium high speed for 2-3 minutes. Scrape the bowl and beater. Turn the mixer back onto medium high and beat another 2-3 minutes. Frost the cupcakes as desired, a garnish with coconut. 

Chana Chaat Special

Dahi Bara Chaat Special

Sourdough Bread Pizza SFM

Pizzas 🍕🍕

100g.        Bread flour 

90g.          All purpose flour 

125g.        Water

50g.          Active Starter 

1/2tsp.      Honey (optional)

2g.             Salt 

-In a bowl,  use a spatula to mix starter with water 

-Add in honey & salt

-Add flour & mix until well combined 

-2 sets of stretch and fold (30 mins intervals)

 

OR in a stand mixer, add all ingredients and knead until smooth.

-Cover & proof until double in size (3 hrs) at room temperature 27°c 

-Lightly floured work surface, divide into 2 dough & form balls. Or just 1 dough (1 pizza crust)

-Cold retard 2hrs or overnight. I cold proofed these dough for 48 hrs. 

-Rest 20 mins in room temperature 

-Shape & spread ingredients of your choice 

Bake at preheat oven at 250°c 10-12 mins on center level.

Brioche Bread SFM

Brioche 

390g.      Bread flour

120g.       Active Starter 

30g.         Cold Discard of 3 days old 

50g.         Sugar

6g.            Salt 

140g.       Cold Eggs

84g.         Cold Milk

76g.         Unsalted butter

Room temperature 28°c

In a stand mixer, use a spatula to combine starter, discard & milk. 

- add eggs & mix well

- Hook attachment, add flour, sugar, salt - knead until well incorporated (2 mins)

- add butter (5 batches) - knead until smooth (15 mins)

- 

Cover & chill the dough in the mixer bowl in the fridge for 15 mins (to cool down the dough temperature)

- continue to knead until achieve windowpane. (5 mins)

Form ball & cover & proof until double in size. (2.5 hrs)

📌Optional: cold retard for 2hrs or overnight 

Divide & shape & place into the lightly greased & lined with baking paper loaf pans (size 9”x5” and 8.5”x4.5”)

Cover & proof until double in size (2.5 hrs)

Egg wash (one egg + 1tbsp water)

Bake at preheat oven at 180°c 30 mins

Cinamon Raisin Bread SFM in Cast Iron pan

I hope I’m not posting too much? I’m so excited I can finally eat bread after 7 years without any reaction! 

I will post the recipe but I turned this into a cinnamon raisin swirl . How I did that was hold the raisins (I softened them in very hot water) and made dough as says. ( Also Sam’s club only had Bella red yeast and I’m very pleased with it really rises!) This makes two large loaves but with the Bella yeast I decided to try to do 3 loaves and I used my cast iron bread pans. After dough rises I cut into 3 but recipe said 2 and cover let set 10 min. While waiting I drained raisins and saved liquid. After 10 min I rolled out one section and put raisin water on dough spread out on dough than I had sugar mixed with cinnamon and put that on top of damp water I took spoon and kind of rubbed it on water to get moistened thannput raisins on dough spread out than rolled it up and pinched to seal tuck ends under cuz I’m always to long on roll put in greased pan and put greased cellophane on top loosely. If you just want raisin bread follow reg directions. I hope this was helpful and it is so moistand tender! (Reason I don’t spread butter on before cinnamon sugar is the swirl seperated where the raisin water grabs the dough and doesn’t fall apart)

As you can see from the bread doing 2 would be two huge loaves and we are diabetic and this size is good which is still larger than store bought! They freeze good too! I first wrap in freezer paper than put innziploc freezer bag! Sorry this is long!i used Sunrise Flour Mill White flour.

Recipe 

Apple Crisp Serve with ice Cream SFM

WOULD YOU EAT THIS APPLE CRISP !?

Ingredients

For the crumb topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

dash of salt

1/3 cup unsalted butter ,cut into small pieces

For the Apple filling:

3-4 large Granny Smith apples , peeled and thinly sliced or honey crisp apple. 

3 Tablespoons butter , melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

dash of salt

For serving (optional)

vanilla Ice Cream

Homemade Caramel Sauce

Instructions

Preheat oven to 375 degrees F.

For the topping:

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

(I use a Johnny Apple Peeler to peel and slice the apples all at once. It makes the process a lot faster!) In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt.

Pour butter mixture over apples and toss to coat.

Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples.

Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with Vanilla Ice Cream and homemade caramel sauce, if desired.

Pumpkin Muffins SFM

Pumpkin muffins 

2 cups flour

1 tsp baking soda

1-1/2 tsp pumpkin pie spice

1/2 tsp salt

1 cup brown sugar

2/3 cups white sugar

1-1/2 cups pumpkin puree

4 Tbsp melted butter

1/2 cup sourdough starter (discard)

1/4 cup heavy cream

1 tsp vanilla 

2 eggs

4 Tbsp turbinado sugar

1/4 tsp cinnamon 

Preheat oven to 425. Place muffin liners in cupcake pan. 

In medium bowl combine flour, baking soda, pumpkin pie spice and salt. 

In a large bowl mix sugars, puree, melted butter, starter, eggs and heavy cream and vanilla. Add flour mixture until combined careful not to overmix. 

Fill liners 1/2 full with batter.  Sprinkle with Turbinado sugar mixture. 

Place on center rack of oven. Bake for 10 mins. Reduce heat to 350 and bake 15-20 mins more.

Granda Fruitcake SFM

 Used SfM white flour, fresh dates not raisins, and no citron just home made glacé pineapple, lemon and orange peel and glacé cherries and a ton of fresh Alabama pecans! They baked up really well! Brush them with limoncello liquor! Then Polish Cherry Brandy! Yum! Will start baking and freezing cookies for mailing out next week.

Recipe added as promised

Grandma Sally’s recipe for Southern dark fruitcake

Makes 2 large loaf pans. 

Note: I double this recipe to get the 6 small loaves and 6 regular disposable loaves. It’s a lot of work to do but worth the effort! 

4 cups red and green glacé cherries cut in halve or quartered

1 cup glacé pineapple in 1/2 in chop

2 cups pitted chopped dates (I use fresh dates) 

1/4 cup glacé orange peel, diced

1/4 cup glacé lemon peel, diced

4 cups pecans, coarsest broken up

1 cup unsalted butter

1 cup packed brown sugar

6 XL eggs separated and room temperature

1/4 cup molasses

1/4 cup orange juice

1:4 cup red wine

2 cups SFM WHITE all purpose flour SIFTED

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ground cloves 

CHOP FRUIT AND NUTS AND MEASURE OUT INTO LARGE POT OR BOWL AND MIX WITH 1/2 cup flour. (This can be done day before baking) 

Cream butter and brown sugar well and add in egg yolks and beat til combined. 

In separate bowl combine molasses, orange juice and red wine. (Or use additional al juice in place of the wine.)

In another separate bowl, add 2 cups flour, baking soda nutmeg cinnamon and clove and whisk together to combine. 

Add flour mixture to creamed butter mixture alternately with wet ingredients beginning and ending with dry ingredients. Mix well. 

In a clean dry bowl, Beat remaining egg whites until stiff and gently fold into batter until just combined. 

Gradually add in your fruit and nuts.

Fill parchment lined and well greased loaf pans and bake at 300 degrees F. Until tests done. Depending on your loaf pan size, test for doneness. 

A large 9-5/8 by 5-1/2 pan will take approx 1 hour.