Baking With Books

Greetings all. 

I know that it has been a very long time since my last post, but please know that I haven’t abandoned this site. It has always been such a labor of love, but my attention has been focused elsewhere for quite a while, as I’m in a different space in life. While I plan to return in the coming weeks/months, I thank all of you that keep the love circulating. Thank you for sharing my posts. Thank you fort testing my recipes for your families and friends. Thank you for the warm messages, I promise to respond in due time. Hello to everyone that is new here and a hello to everyone that’s been here. 

I hope to return to you soon, but luckily, I left so many recipes behind to tide you over in my absence. 

Love always.

Crown Apple Fudge Brownies 

Ingredients 

1/2 cup + 1 tbsp all purpose flour 

2/3 cup warm vegetable oil 

2/3 cup Dutch-processed cocoa  

2/3 cup light brown sugar 

1 1/3 powdered sugar (sifted) 

1/4 tsp kosher salt 

1/4 tsp baking powder 

3 eggs, room temperature  

1 1/4 tsp vanilla extract 

~35 ml Crown Royal Apple whiskey (Crown Vanilla is also a great substitute) 

Directions 

Preheat your oven to 330 degrees Fahrenheit. 

Line an 11x7 baking dish with parchment paper so that it hangs over the sides and spray liberally with non-stick spray. 

In a small pan, heat the vegetable oil over medium heat until it is warm to the touch. It should not be too hot. 

In a small bowl, combine the cocoa and the oil and whisk until the cocoa has dissolved. 

Add in the whiskey. 

Set the ‘fudge’ mixture aside while you prepare the remainder of the ingredients. 

In a large bowl (or standing mixer), combine the eggs and sugars and mix thoroughly for about 4 minutes. The mixture should be as smooth as possible.

Add in the vanilla extract and prepare the dry ingredients.

In another small bowl, combine the flour, baking powder, and salt. 

Now that the fudge mixture has had a moment to bloom, combine 1/2 of the mixture into the wet ingredients (eggs, etc.) and mix for about 3 minutes until smooth. 

Add in the dry ingredients and the remaining half of the fudge mixture. 

Mix until the dry ingredients are just combined, careful to not over-mix. 

Pour the batter into the pan and bake on the center rack for 22-26 minutes. 

Once the brownies are finished baking, remove them from the oven and allow for them to cool for 5 minutes before removing from the pan. 

Using the hanging parchment, carefully lift the brownies from the pan and set aside to cool for another 5 minutes. 

Cut into your desired portions and serve! 

Loaded Nachos 

Thursday night is a very social night in my home, and for the occasion, I made a tray of loaded turkey nachos. Corn tortilla chips, ground turkey seasoned with many amazing spices (cumin, smoked paprika, hot paprika, garlic, onion, cilantro, etc), homemade queso, onions, tomatoes, and fresh pickled jalapeños. 

Chicken Tagliatelle with Puttanesca 

A quick pasta recipe that I shared via Instagram stories two weeks ago. This was quick and simple and so delicious. Grilled some chicken, boiled some tagliatelle pasta, sautéed some beautiful grape tomatoes with garlic and shallots. Everything came together with a lovely Puttanesca sauce purchased from Home Goods. This was amazing. Once I remake the dish, I’ll post a full recipe! 

Vegan Chickpea Penne 

Wings, Two Ways 

Late Post -- for Labor Day, I decided to make an array of wings because, why not? I leaned toward the sweet & spicy combination with both flavors because there is something very satisfying about sticky sauce coating your fingers. 

Honey Chipotle BBQ 

Sweet Sesame Sambal 

Summer Fruit Tart 

Salmon with Blistered Tomatoes 

Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you -- especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks. 

Ingredients 

1.5 lb skin-on salmon cut into three portions 

Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika 

One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed 

Olive oil 

1/2 large shallot, sliced or roughly chopped 

2 cloves garlic, roughly chopped 

Fresh parsley, roughly chopped 

Kosher salt and pepper 

Strawberry balsamic dressing (found at Whole Foods)

Directions 

In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil. 

After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes. 

Remove tomatoes to a bowl. 

Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes. 

Flip and continue cooking for about 4-5 minutes. 

Add back in the tomatoes and add in a small amount of strawberry balsamic. 

Remove from heat when salmon is finished (should be moist and still slightly pink). 

Serve while hot. 

Flatbread Pizza Two Ways 

Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious. 

Veggie Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs. 

Chicken Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach. 

Instructions

Vanilla Almond Cake with Caramel Buttercream 

Because a freshly baked cake can put a smile on anyone’s face. 

Ingredients for Cake 

2 1/2 cups + 3 tbsp all purpose flour 

1 stick (8 tbsp) softened butter 

2 cups granulated sugar 

5 large eggs, brought to room temperature 

1/2 cup canola oil 

1/2 cup whole milk + 1/2 cup almond milk (or 1 full cup of either)

1 1/2 tsp baking soda + 1 tsp cornstarch 

1 1/2 tsp vanilla extract 

Pinch of kosher salt 

1/2 cup whole almonds, processed 

Directions for Cake 

Preheat your oven to 350 degrees Fahrenheit. 

Grease and flour two round cake pans and set aside. 

In a standing mixer fitted with a paddle attachment (or a large bowl using a whisk/hand mixer), cream together the butter and sugar for 5 minutes until creamed. 

One at a time, add in the eggs, incorporating them into the batter. 

Add in the vanilla and oil, mix and set aside. 

In a large bowl, sift together the dry ingredients. 

Alternating between the egg mixture and milk, combine the wet ingredients with the wet -- until the batter has come together. 

Evenly divide the batter into the two cake pans and bake for 35-40 minutes or until the centers are produce clean crumbs when stuck with a toothpick. 

Once the cakes are finished baking, remove from oven and allow to rest for 15 minutes. 

After 15 minutes, remove cakes from pan and allow to cool completely on a wire rack. 

Ingredients for Caramel Buttercream 

1/4 cup half and half

8 tbsp butter, cubed 

1 cup brown sugar 

1 tsp vanilla extract 

Pinch of salt 

2 cups powdered sugar 

Additional half and half (if necessary to thin frosting) 

Directions for Caramel Buttercream 

In a small sauce pan over low heat, melt together the butter, sugar and half & half while gently stirring. 

Once the brown sugar dissolves, increase the heat to medium-high and allow the mixture to bubble until it turns an amber color. 

Once the caramel has turned an amber color, remove it from the heat, stir in the vanilla extract and salt and set aside to cool to room temperature. 

Once cooled, mix the caramel with the powdered sugar until the desired consistency is reached.  

Frost the cake as desired. 

Top the cake with the pulverized almonds. 

Slice and serve! 

Mother’s Day 

Last night, I made a modified Sunday sauce using ground turkey and served it over the creamiest cheddar polenta. It was filling, hearty, flavorful, and just all around incredible. My recipe for Sunday sauce can be found here (x) along with a polenta recipe. I also have several polenta recipes here (x). 

Banana Almond Muffins with Cinnamon Streusel 

A perfect way to use those old bananas! 

Ingredients for Muffins 

1 1/2 cup flour 

1/2 cup + 2 tbsp granulated sugar 

1 tsp baking powder 

3/4 tsp baking soda 

1 tsp vanilla extract 

5 tbsp melted butter 

1 large egg 

3 large, over-ripened bananas 

Pinch of salt 

Ingredients for Streusel 

1 1/2 tbsp cold butter 

1/3 cup dark brown sugar 

2 tbsp flour 

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

Directions for Streusel 

In a small bowl, combine the flour, brown sugar, cinnamon, and nutmeg. 

Using a pastry cutter or a fork, cut the butter into the mixture until it has a crumb-like consistency. 

Refrigerate while preparing the muffin batter to ensure the butter stays cold. 

Directions for Muffins 

Preheat your oven to 350 degrees Fahrenheit. 

Line a muffin tin wth cupcake liners or spray the tin with non-stick spray. 

Using a food processor, finely chopped 1/2 cup of raw almonds. Toss with 1 tsp of flour and set aside. 

In a large bowl, mash the bananas until they are smooth. Add in the egg and beat softly with a fork. Incorporate the melted butter. Set aside. 

In another bowl, sift together the flour, salt, baking power, and baking soda. 

Mixing the dry into the wet, incorporate the batter until combined. Add in the chopped almonds and continue to mix until all ingredients are combined. 

Be sure to not over-mix. 

Using an ice cream scoop or a 1/4 cup measure, evenly divide the batter into the muffin tin. 

Once the batter has been placed into the tin, sprinkle the streusel topping onto each muffin. 

Bake for 17-20 minutes are until the centers are moist with few crumbs. 

Let cool slightly before serving. 

Spicy Mexican-Inspired Ground Turkey - Meal Prep 

Hello everyone. In the coming weeks, I’m going to be uploading recipes that are currently backlogged. I have a few meal prep recipes, a few desserts, and more. Thank you for being patient with me. If you would like, you can still donate here: (x). 

Ingredients 

1 lb ground turkey 

1 medium yellow onion, diced 

Seasoning blend (you may or may not use the full blend): 1 1/2 tsp salt, 1 tsp black pepper, 1 tbsp granulated garlic, 1 tbsp granulated onion, 1/2 tbsp smoked paprika, 2 tsp cumin, 1 tsp hot paprika, 1 tsp chili powder, 1/2 tsp ancho chili powder, pinch of red pepper flakes

1 can black beans, drained and rinsed 

1 cup frozen sweet corn 

2 tbsp adobo chipotle sauce (the sauce that comes from a can of chipotle peppers in adodo) 

Fresh cilantro 

Olive oil 

Directions 

In a large skillet, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in your onions and cook them until they become translucent. Season with salt and pepper. 

Once your onions are translucent, add in the ground turkey, breaking it apart as it cooks. 

Season liberally with the seasoning blend and continue to cook. 

Once the ground turkey is cooked through, reduce the heat, taste, and adjust the seasoning according to your taste. 

Add in the adobo sauce and adjust the seasoning once more. 

Add in the black beans and corn and cook until warmed through.

Adjust the seasoning a final time and remove the finished meat from the heat. 

Garnish with fresh cilantro. 

Meal prep as you’d like -- great with brown rice for a healthy “burrito” bowl style meal.

Rigatoni & Sunday Sauce 

On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon. 

Ingredients for Sunday Sauce

2 1/2 cans of whole, peeled San Marzano tomatoes

1 large yellow onion, diced

1 lb ground beef

1/2 lb ground turkey

1/2 lb ground sirloin

1 lb Italian sausage, removed from casing

4 cloves garlic, minced

3/4 cup red wine

Freshly minced parsley and basil

Olive oil

Red pepper flakes

Salt and pepper to taste

Directions for Sunday Sauce

In a food processor, pulse the tomatoes until they are completely broken down, with few chunks

In a large pot, heat a few tbsp of olive oil over medium heat.

Add in the ground meat and cook until browned. Season with salt and pepper.

Once all of the ground meat has browned, remove from the pot and set aside.

Repeat the above steps with the Italian sausage and set aside.

Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.

Add in the garlic and cook for 30 seconds.

Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.

Add in the meat and cook for 2 minutes.

Add in the tomatoes, season generously with salt and pepper and red pepper flakes.

Bring the sauce to a boil and let boil for 3 minutes.

Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.

When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

3/4 cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and 1/2 of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Smoky Tomato Paprika Stew