#eventbaking

This vegan no-knead skillet bread is incredibly easy to make and requires minimal effort. The long fermentation time allows for a deep flavor development, resulting in a delicious crusty loaf perfect for any occasion.

Ingredients: 3 cups all-purpose flour. 1 1/2 cups warm water. 1 packet 2 1/4 teaspoons active dry yeast. 1 teaspoon salt. 1 tablespoon olive oil. Additional olive oil for greasing skillet.

Instructions: In a large mixing bowl, dissolve yeast in warm water. Let it sit for 5 minutes until it becomes frothy. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for 12-18 hours. After the dough has risen, preheat the oven to 450F 230C. Place a 10-inch cast iron skillet in the oven to preheat. Once the skillet is hot, carefully remove it from the oven and lightly grease it with olive oil. Transfer the dough to the skillet and gently shape it into a round loaf. Cover the skillet with a lid or aluminum foil and bake for 30 minutes. Remove the lid or foil and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let the bread cool slightly before slicing and serving.

Prep Time: 10 minutes

Cook Time: 45 minutes

The sweet raspberries and sour orange in these Raspberry Orange Cupcakes go so well together. They're great for any event and will make anyone with a sweet tooth happy.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1/4 cup fresh orange juice. 1 tsp orange zest. 1/2 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup fresh raspberries.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Put away. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract, orange zest, and fresh orange juice and mix well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The fresh raspberries should be added slowly. Fill up each muffin tin liner about two thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. If you want, you can frost the cupcakes with your favorite frosting after they are cool, like cream cheese frosting or buttercream. Have fun with your tasty Raspberry Orange Cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes