Soda bread

Traditional Irish bread without sourdough starter or yeast as a raising agent. The ingredients are very simple and recipe is easy. We mix everything together, form a bread and bake. Perfect solution when we forgot to buy a bread. This bread is crunchy outside and thick, moist and heavy inside and stays fresh long. Enjoy!

 

1 bread

 

Ingredients:

  • 2 ½ cups all purpose flour
  • 2 2/3 cups wholemeal flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¾ cups buttermilk

 

Preheat oven to 350°F and line a baking tray with parchment paper.

In a large bowl mix together both flours, salt and soda. Gradually add buttermilk still mixing with a spoon. You can continue to knead it by hand or now start to make it with a mixer with hook attachment. Mix until the dough is smooth and homogenous (few minutes). If the dough is ready shape it into round bread. Place the bread onto prepared tray. Dust the bread with flour and cut the cross on the top. Bake for 50 minutes. Cool on a wire rack.


 

The recipe comes from the book AWW 'Retro'.

Category: Breads.

Tags: wheat.

Espresso shortbread cookies

There are quite big and thick shortbread cookies. Rolling is not needed and preparing is easy and quick. The whole dough is baked in tart pan, cut after baking and ready to eat. The taste of coffee is subtle so these cookies will be liked by children as well especially if they see chocolate edge. Enjoy!

 

12 pieces

 

Ingredients:

  • 1 tablespoon instant coffee (powder or granules)
  • 1 tablespoon boiling water
  • ¾  cup softened butter
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 ¾  cup flour
  • 2 ounces (60 g) dark chocolate
  • 1 tablespoon turbinado sugar

 

In a small cup stir together coffee and boiling water until coffee has dissolved. Set aside to cool to room temperature.

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in coffee, vanilla extract and salt, mix together. Add flour and mix on low speed until the dough comes together. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into wedges. Let cool on a wire rack.

Melt the chocolate in a double boiler or microwave. One by one dip widest end of each cookie in chocolate and sprinkle with turbinado sugar. Set aside until chocolate is set.


 

This is Laura Kasavan's recipe from the magazine 'Bake from Scratch - Holiday Cookies'.

Category: Cookies.

Tags: chocolate, coffee.

Matcha mint vegan cheesecake

Is it a cheesecake or isn’t it? Well, literally not because it does not contain any cheese. I made it for the first time but in vegan kitchen it is a popular cake playing the role of dairyfree cheesecake. The main ingredient are soaked and blended cashew nuts that are cheesecake like: homogenous moist mixture not clear in its taste. This cake could be made in many flavour variants depending on what we add to the basic mass. In today recipe matcha powder and mint decided about the taste. No-vegan persons could ask ‘is it tasty’? Well, it is but I should mention that using nuts instead of cream cheese significant increase the fat content in this dessert so it could not be so light. Any way, try!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

square pan 8 x 8 inch

 

 Base:

  • 1/3 cup cashew nuts
  • ¾ cup macadamias (or hazelnuts)
  • ¾ cup desiccated coconut
  • ¼ cup coconut oil, melted
  • 2 teaspoons agave syrup

‘Cheesecake’:

  • 2 cups cashew nuts
  • ½ cup coconut cream
  • 2 teaspoons grated lime zest
  • ¼ cup freshly pressed lime juice
  • ½ cup maple syrup
  • 1 ½ tablespoons matcha powder
  • ½ teaspoon pure mint extract

 

Place 2 cups of the cashews in a large bowl, cover with cold water. Stand covered for 4 hours or overnight. Next day drain them, rinse under cold water, drain well.

Grease and line the base and sides of the pan.

Make base: process cashew and macadamias until crumbly. Add desiccated coconut, coconut oil and agave syrup. Process until the mixture comes together. Press mixture over base of using opposite side of the spoon to even the surface. Refrigerate.

Blend or process soaked and drained cashew with coconut cream, lime zest and juice and maple syrup until as smooth as possible. Add matcha and mint extract, mix together. Pour the mixture over the base, smooth top. Refrigerate overnight. Before serving remove from the pan, discard parchment paper and cut into squares. Dust with matcha powder.

 

 

The recipe comes from the AWW book 'Vegan kitchen'.

Category: No-bake cakes.

Tags: cashew, coconut, matcha, mint.

Coffee brownies

This brownies is ‘must have’ for everyone who loves chocolate and coffee. It is really hard to say which one of these tastes predominate – both are clear and intensive. Not so typical in preparing like most of brownies – we do not melt butter but very typical like most brownies in taste – chocolate-y, chewy, fudgy and moist. And with frosting with a drop of alcohol this cake fulfils your all cravings. Enjoy!

 

brownies pan 8 x 12 inch

 

Ingredients:
  • 1 ½ cups lightly packed dark brown sugar
  • ½ cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • pinch of salt
  • ¾ cup all purpose flour
  • 2 tablespoons alkalized cocoa powder
  • 1 tablespoon instant coffee granules
  • 1 cup chopped nuts (walnuts, pecans or hazelnuts or mixed)
  • 1 cup dark chocolate chips

 Frosting:

  • ½ cup + 1 tablespoon sugar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons Cognac
  • 2 teaspoons milk
  • 3 tablespoons butter
  • ½ cup dark chocolate chips

 

 

 

Line the baking pan. Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in salt and vanilla extract. In a medium bowl, whisk together flour, cocoa powder, coffee granules and nuts.

Gradually add flour mixture to butter mixture, beating on low speed. Pour cake mixture into prepared pan and even the surface. Sprinkle with chocolate chips. Bake for 23 minutes. Cool in pan.

Make frosting: place all ingredients (except chocolate chips) in a saucepan and heat until boil. Boil for 1 additional minute then remove from heat. Add the chocolate chips and stir until smooth. Pour the frosting evenly over cooled brownies. Cut into squares when the frosting has set.


 

 

 

The recipe comes from the book 'Food 52 - baking'.

Category: Brownies.

Tags: chocolate, coffee.

Chocolate sandwich cookies with dulce de leche filling

I suppose these chocolate Mexican cookies could be the best cookies I baked recently. They are very chocolate with addition of spices which increase the chocolate taste but are not chilly. Cookies are perfectly crisp and crunchy and match superbly with soft and velvety filling. Sweet filling and almost bitter cookies is a an amazing couple. You will be in heaven, I promise.

 

25 double cookies

 

Ingredients:

  • ¾  cup butter, softened
  • 1 cup sugar
  • ¾ cup dark alkalized cocoa*
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cups flour

 Filling:

  • 1 can dulce de leche

 *this is crucial ingredient – do not substitute it ordinary baking cocoa

 

In the bowl of a stand mixer place the softened butter, sugar, cinnamon, salt and pepper and beat until light and fluffy. Beat in egg and vanilla extract. Add flour and beat until smooth dough. Divide the dough in half, cover and chill for 1 hour. After this time shape each portion into 6 inch roll. Wrap each roll in plastic wrap and chill overnight.

Preheat oven to 325°F and line a large cookie tray with parchment paper.

Once the rolls are cooled become to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Bake for 12-14 minutes until edges are firm. They will be tender just after baking and become tough through cooling.

Spread dulce de leche onto bottoms of half the cookies. Top with remaining cookies.


 

The recipe comes from the magazine 'Fall Baking 2017' Better Homes & Gardens.

Category: Cookies.

Tags: chocolate, cocoa, dulce de leche.