All posts filed under: Baked

Chocolate Pecan Banana Bread

Published by Joanne

This quick bread was a result of stress baking. I’m not sure if this ever happens to you but whenever I am stressed I just cook in autopilot. I follow a recipe, I change ingredients I don’t have for what I have at home and indulge my stressed ass into food. This is a recipe I adjusted from the blog Two Peas In Their Pod. What you’ll need: 🛒 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups mashed overly ripe bananas 1/4 cup unsalted butter, melted and slightly cooled 1/4 cup olive oil 3/4 cup packed light brown sugar 1 large egg, at room temperature 1 tablespoon pure vanilla extract 1 cup pecans Method: 🔪🍌 Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.Mix bananas, the melted butter and oil and stir until combined. Stir in the brown …

Flax Granola

Published by Joanne

This past Monday I made a batch of granola because #mealprep. Just kidding, I get bored too easily to do mealprep. But, due to my new job I’ve been waking up at 5am for a couple of days and I need something fast to eat that’s also nourishing. Also something that I can pop into a baggy and keep in my bag for hangry pangs. Lo and behold the flax granola. What you’ll need: 🥣 2 cups of rolled oats 2 cups of golden flax seeds 1/2 cup pine nuts (or pumpkin seeds if you have a nut allergy) 1/4 sesame seeds 1/4 cup chia seeds 1/4 cup poppy seeds 1 tablespoon kosher salt 1 pinch of chili powder 2 tablespoons extra virgin olive oil 1 1/2 cups of honey Method: 🥄 Preheat the oven to 300°F/148°C. In a large bowl, mix all of the ingredients until the honey is spread all over and the consistency is not sticky. In a parchment lined baking tray, add the mixture and bake for about 15-20 minutes, until …

Double Chocolate Cookie

Published by Joanne

I did a vegan. Which is not often for me in baking. However, these cookies are great. And you should make them. I ate like 10 of them at once. Make these double chocolate vegan cookies and enjoy them over coffee or tea! For breakfast or an afternoon snack. What you’ll need: 🔪 1 cup all-purpose flour 1/4 cocoa powder 1/2 tsp baking soda 1/4 tsp non-iodized salt 1/4 cup sugar (white) 1/4 cup brown sugar  1/3 cup chocolate chips 4 tbsp milk of choice, I used Almond 2 tbsp olive oil 1/4 tsp pure vanilla extract 1/4 tsp almond extract Method: 🍪 In a large bowl combine all dry ingredients with a whisk. Then stir in all the wet ingredients to form a manageable dough. If it’s too dry add another tablespoon of milk. Form a big ball and refrigerate for at least 2 hours until the dough is very cold.  Once the dough is chilled, preheat oven to 162C / 325F.  Form dough balls, and place on a greased baking tray. Bake for 13 minutes on …

Tomato Pizza Galette

Published by Joanne

I love galettes. They’re such a great way to practice making dough. If you’re looking for a sweet galette recipe, you can find a Peach & Fig galette recipe here. I love savory galettes because this tomato galette evokes the flavor of pizza, so it’s a pizza galette. The flaky pastry and the juicy, cheesy tomato mixture is just delicious. If you’re looking to work on your pastry skills, galettes give you a free rein because it doesn’t have to fit in a specific pan. All you need is a flat surface and the will to do it. 

Buffalo cauliflower—feta, zaatar, yogurt dipping sauce

Published by Joanne

I never really cared for buffalo sauce until I moved back to the US. Enter these buffalo cauliflower bites. I’ve always liked wings and I love tangy, tart, acidic flavors. I add lime to my lime Topo Chico or my grapefruit lacroix. I used to eat limes as a kid as they are. So when I was oddly craving buffalo anything I just surrendered to the craving and made it. Here it is.

Sohla’s sticky buns but with a pistachio almond filling

Published by Joanne

For almost a year now, I’ve been platonically in love with Sohla El-Waylly. Especially Sohla’s sticky buns recipe. There is something about the fearlessness in her approach to cooking that inspires me to be my best self. She is always encouraging the viewers of the youtube videos she’s in to “not let the dough boss you around” and her attitude towards tempering chocolate is something to admire, “it’s “nothing to fear!” A few months ago I decided to make dosas, heavily inspired by her thorough guide on serious eats and my interest in fermentation. So I made dosas. I had a little accident (my dosa batch exploded) so I dared ask Sohla via DMs. Long story short, she gave me some pointers and I ended up giving myself food poisoning. This was totally my fault…I learned the hard way that recipes are not suggestions, especially when it comes to fermenting legumes.