Orange Currant Bread

This yeasted bread is lightly spiced and not too sweet.

Orange Currant Bread

Ingredients

For the Bread

  • 1 c. half and half, scalded
  • 3 tbs. maple syrup
  • 2 1/4 tsp. (1 package) instant yeast
  • 1 tbs. orange zest
  • 1/4 c. orange juice
  • 1/4 c. salted butter, melted
  • 1 large eggs, room temperature
  • 1/2 tsp. kosher salt
  • 1 tbsp.ground cinnamon
  • 1 tsp. ground cardamom
  • 1/8 tsp. ground tumeric
  • 3 1/4 c. all-purpose flour
  • 1 c. dried currants
  • 1/2 c. slivered, blanched almonds

For the Egg Wash

  • 1 large egg yolk
  • 1 tbs. half and half
  • 1 tbs. maple syrup
  • pinch of kosher salt
Orange Currant Bread

Stir together the half and half, maple syrup, and yeast. Let sit for ten minutes, or until frothy. Whisk together the egg, orange zest, orange juice, and butter. Add to the yeast mixture and stir to combine.

Add the salt, cinnamon, cardamom, tumeric, and flour. Mix to form dough. Add the currants and almonds. Knead the dough until a smooth, elastic dough forms, about 8-10 minutes.

Cover the dough with greased plastic wrap and let rise for 45-50 minutes.

Orange Currant Bread Dough

Gently punch down the dough, then place into a greased loaf pan. (I used a Rehr├╝cken pan.) Cover with greased plastic wrap and let rise another 45-50 minutes.

Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg yolk, half and half, maple syrup, and salt. Brush the dough with the egg wash. Bake for 45-50 minutes until golden brown and the bread sounds hollow when tapped.

Orange Currant Bread

Pumpkin Gingersnaps

These cookies are extra tender from the pumpkin.

Pumpkin Gingersnaps

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 4 large eggs
  • 1/4 c. black strap molasses
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tbs. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground mace
  • 1/8 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 1 c. turbinado sugar

Yields Approximately 4 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugars together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping the bowl after each addition. Add the molasses, pumpkin, and vanilla and mix to combine.

In a bowl, sift together the salt, baking powder, baking soda, ginger, cinnamon, nutmeg, black pepper, cloves, mace, cardamom, and flour.

Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Using tablespoon-sized scoops of dough, roll each dough ball in turbinado sugar before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the cookies are lightly firm to the touch and golden brown on the bottom.

Gingerbread Simple Syrup

This syrup is perfect for flavoring drinks or soaking cakes.

Gingerbread Simple Syrup

Ingredients

  • 2 c. brown sugar, packed
  • 2 c. water
  • 1/2 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 clove
  • 1 tbs. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 1/16 tsp. ground mace
  • 1/4 tsp. ground black pepper

Combine ingredients in a sauce pan. Heat over medium heat. Stir frequently and cook until sugar is dissolved. Remove from heat and allow syrup to cool completely before using.

Apple+Lingonberry Cookies

These cookies have tart apples, lingonberry jam, and pearl sugar in the dough.

Apple+Lingonberry Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. lingonberry jam
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cardamom
  • 2 1/2 c. all-purpose flour
  • 1 c. apple, diced
  • 1/4 c. pearl sugar

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla extract and lingonberry jam and beat to combine.

In a bowl, sift together the salt, baking powder, cinnamon, cardamom, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Fold in the apples and pearl sugar.

Place tablespoon-sized scoops of dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until lightly browned.

Tropical Banana Bread

This banana bread has pureed banana, pineapple, and mango to give it lots of fruit flavor.

Tropical Banana Bread

Ingredients

  • 1/2 c. canola oil
  • 3/4 c. brown sugar
  • 2 large eggs, room temperature
  • 1 cup banana, pureed
  • 1 c. pineapple, pureed
  • 1/4 c. mango, pureed
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 2 c. unsweetened coconut milk

Yields Approximately 48 slices

Preheat the oven to 350 degrees Fahrenheit. Beat together the oil, sugar, and eggs until the mixture is lighter in color. Add the pureed fruit and vanilla extract and beat to combine. In a bowl, sift together the salt, baking powder, baking soda, cinnamon, and cardamom.

Add the flour mixture and coconut milk in two alternating additions, scraping the bowl after each addition. Divide the batter into two greased 9×13 pans and bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs.

Strawberry+Lime Cake

This strawberry cake is flavored with lime and a touch of cardamom.

Strawberry+Lime Cake

Ingredients

For the Cake

  • 1/2 stick salted butter, softened
  • 1/2 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 8 oz. can sweetened condensed milk
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 tsp. ground cardamom
  • 3 c. cake flour
  • 1/2 c. pearl sugar

For the Strawberries

  • 2 c. diced strawberries
  • 1 tsp. granulated sugar
  • 1 tsp. lime zest
  • 1 tbs. lime juice
Strawberry+Lime Cake Batter

Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake, then swirl granulated sugar in the bundt pan to coat. Set aside.

Combine the strawberries, sugar, lime zest and lime juice in a bowl. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, then beat until the mixture is fluffy. Add vanilla extract and mix until combined. In a bowl, stir together the baking powder, kosher salt, ground cardamom, and cake flour. Add the flour mixture and sweetened condensed milk in alternating additions, scraping after each addition.

Add the strawberry mixture and mix until combined. Add the pearl sugar and mix to combine. Scoop batter into prepared bundt pan and bake for 50-55 minutes until golden brown and an inserted toothpick come out clean. Allow to cool slightly before removing from the pan.