Tag: dessert

Eggnog Coffee Cake

4 Tablespoons butter, softened
1/2 cup Clearly Organic Granulated Sugar
1 egg
1/2 cup low-fat eggnog
1/2 cup Greek yogurt
1 teaspoon Clearly Organic Vanilla
1-1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Clearly Organic Raisins (optional)
1/4 cup walnuts, chopped

Glaze:
1/2 cup Clearly Organic Powdered Sugar
1 Tablespoon eggnog

Preheat oven to 350 degrees. In a large bowl cream together butter and sugar using an electric hand mixer. Beat in the egg. In a separate bowl whisk together eggnog, yogurt and vanilla. In another bowl add flour, baking powder, zest, baking soda, and salt. Stir dry ingredients. Add half of the eggnog mix and flour mix to the creamed butter bowl. Stir until evenly distributed. Add remaining eggnog mix and flour to the batter and stir. Gently stir in raisins. Pour batter into a greased 8×8 inch baking dish. Top with walnuts and place in the preheated oven. Bake for 25-30 minutes. Let cool for 20 minutes.


For the glaze: In a small bowl add powdered sugar and eggnog. Whisk vigorously until smooth. Drizzle over the cake when it’s completely cool.

Baking Season

’Tis the Season for baking! The holidays call us together for fellowship, food and lots of seasonal treats. December is typically a month where multiple baked goods spring from people’s kitchens and cause many of us to share our favorite sweet creations. Here are a few tips for holiday baking.

  1. Pay attention to butter consistency. Butter is the first ingredient in many baked goods, so it’s vital to your end result to have your butter prepped as the recipe directs. Particularly heed the instruction for room temperature butter. Over melted or greasy butter can change the look and texture of your final product.
  2. Read the entire recipe in advance. To avoid disaster or a missing ingredient read your recipe and instructions ahead of time. It’s also wise to set all your ingredients out on the counter before you begin.
  3. Room temperature eggs. This is an easy step to skip. However, room temperature eggs, much like butter, can make a big difference in the texture and structure of your product. Room temperature ingredients emulsify with better uniformity and consistency.
  4. Measure with precision. Baking requires good measuring practices. Spoon and level measure flour with measuring cups. Measure wet ingredients in a measuring pitcher. Watch the Clearly Organic blog for some delicious holiday treats. Happy Baking!

Fresh Strawberry Cupcakes

1½  cups all-purpose flour, sifted

½  teaspoon baking powder

½  teaspoon baking powder

¼  teaspoon baking soda

¼  teaspoon salt

½  cup butter, softened

¾  cup Clearly Organic Sugar

1 Clearly Organic Egg

2 Clearly Organic Egg Whites

1/3 cup fresh strawberry purée (or mashed fresh strawberries)

¼ cup buttermilk

1 teaspoon Clearly Organic Pure Vanilla Extract

¾ cup diced fresh strawberries

¼ cup diced fresh strawberries, to use as toppings (optional)

1 container of whipped topping (optional)

Preheat oven to 350 degrees. Spray a 12-count muffin pan with Clearly Organic cooking spray, being sure to coat all sides. Sift flour into a mixing bowl then add baking powder, baking soda, and salt. Gently stir then set aside. Using an electric mixer blend together butter and sugar until fluffy, stopping to scrape the sides as needed. When butter and sugar mix is fluffy add one egg, then blend with mixer again. Add two egg whites and continue blending with mixer. Place buttermilk, fresh strawberry purée, and vanilla into mixture. Then use a spoon to gently stir until distributed. Add half the flour and stir until just combined. Add remaining flour and gently stir until evenly distributed. Fold in berries to the batter. When contents are evenly distributed divide batter among 12 muffin cups. Bake in preheated oven for 20-25 minutes.

Allow cakes to completely cool before adding any additional topping. Strawberry cupcakes go great with whipped topping and a few fresh strawberries.

Soft Gingerbread Cookies

INGREDIENTS:
3/4 cup molasses
1/3 cup Clearly Organic Brown Sugar
1/3 cup water
3 Tablespoons Clearly Organic Butter, softened
3 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon Clearly Organic Ground Ginger
1 teaspoon Clearly Organic Ground Cinnamon

DIRECTIONS:
In a medium bowl or standing mixer, beat together molasses, brown sugar, water, and softened butter. Combine until smooth. In a separate bowl add the flour, baking soda, allspice, ginger, and cinnamon. Stir to combine dry ingredients. Then add the flour mixture to the wet ingredients, one cup at a time, stirring or beating with a mixer to evenly distribute.

Combine all ingredients and form dough into a ball. Cover and chill for at least 3 hours. Preheat oven to 350 degrees. Lightly flour your counter and roll out dough to 1/4 inch thickness. Cut dough with desired shapes and place on a cookie sheet.

Bake for 8-10 minutes then allow cookies to cool on a wire rack. Decorate as desired.

Pumpkin Bread

1 1/2 cups Clearly Organic Flour

1 teaspoon salt

1 cup Clearly Organic Sugar

1 teaspoon baking soda

1 cup pumpkin purée

1/2 cup Clearly Organic Olive Oil

2 eggs, beaten

1/4 cup water

1 teaspoon Clearly Organic Cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

3/4 cup mini chocolate chips (optional)

 

Preheat oven to 350 degrees. Stir together flour, salt, sugar and baking soda. In a separate small bowl whisk together pumpkin, oil, eggs, water and spices. Combine flour mixture, pumpkin mixture and chocolate chips. Stir until just combine. Do not over mix. Pour batter into greased loaf pan. Bake 55-60 minutes, or until toothpick inserted in middle comes out clean.

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