Cranberry Orange & Pecan Coffee Cake

I've always been fond of the orange cranberry combination. I love citrus and sweet flavors mixed with the tartness of cranberry. Although the Breadsmith bakery in downtown Edina makes a good (albeit generic) orange cranberry bread, I figured I could make something from scratch that would blow their version out of the water. Ah ha! In comes this perfect recipe from one of my favorite baking bloggers, Joy Wilson (see recipe here). Prep time is slightly laborious, and getting orange juice splattered all over your kitchen is messy but in the end it is completely worth the hassle.

Cara Cara Oranges 

Gummi World

Mondays are best with a few treats in hand! xo 

Chocolate Pumpkin Walnut Cake

There is nothing more satisfying than a multi-purpose cake. You know, the one you can justify eating for breakfast and also serve up for a casual but festive occasion. This "everyday cake" as I like to call it, is easy to make, presentable and delicious. Perfect for a cold winter day with a cup of tea. Recipe from Miette.

1 3/4 cups flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3/4 teaspoon kosher salt

4 large eggs

1 2/3 cups sugar

1 cup vegetable oil

1 can of pure solid pack pumpkin mixed with 1/4 cup water

1 cup small walnut pieces, toasted

*1/4 cup chocolate ganache (optional)

Butter and flour bundt pan, preheat oven to 350 degrees. Mix dry and wet ingredients separately, then combine. Bake for 45-50 minutes. Once cake is finished, let it cool to room temperature before adding the chocolate ganache. Pour ganache over cake liberally. 

*Chocolate Ganache (makes 3 cups)

10 ounces 60 percent cacao chocolate

2/3 cup powdered sugar

3/4 cup plus 1 tablespoon heavy cream

2 large egg yolks

3 tablespoons unsalted butter

Bring heavy cream to medium heat and poor over chocolate. Stir in powdered sugar until dissolved completely. Mix egg yolks and butter in until the ganache is smooth, no lumps. 

Happy Sunday!

Happy Sunday everyone! Cheers from Barbette. xo

Pumpkin Bread

I believe in pumpkin bread. More importantly, I believe in pumpkin bread that can be made in literally five minutes. As I was browsing the internet Sunday morning for a new variation on this fall staple, my mom stopped me dead in my tracks and asked why I was trying to complicate something that has always been so good at its core. She handed me her go-to recipe for pumpkin bread and I was sold. You can't ignore a recipe that fits onto one side of a small index card (...and no she does not have abnormally small hand writing). Recipe below. Enjoy!

3 1/2 c. sifted flour

2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cloves

Sift together dry ingredients. In large bowl beat together the wet ingredients until light and fluffy:

4 eggs

3 c. sugar

1 c. oil

Add 1 lb. canned pumpkin. Add 2/3 c. water alternately with dry ingredients into egg mixture. Bake in two buttered 9 x 5 pans at 350° for 1 hour. 

Hello Dolly Bars

 

Over the past few weeks I've been transitioning into a new job which I couldn't be more thrilled about! Naturally, I've been experiencing a great deal of change and have found comfort in taking the time to do the little things I love, like painting my nails or going to brunch with friends. This weekend I felt it was necessary to re-enter the kitchen and make something classic and easy. Hello Dolly Bars are foolproof and addicting, making any change you are going through a little bit sweeter. Don't be surprised if you eat an entire pan in one sitting. Enjoy! 

Mrs. Kusske's Zucchini Bread

 

The transition from summer to fall is always challenging in many respects. Here in Minnesota, September can either be hot or cool, throwing me into a perpetual state of confusion in regards to what I should bake or cook. To acknowledge the best of both seasons my mom suggested making zucchini bread. Eureka! A perfect blend of fresh produce and comforting spices. This recipe is from my Great Aunty Maria, who is one of the most talented bakers I know and prepares everything she makes with such ease and grace. Every time I visit her she has a fresh pot of coffee on the stove going and a freshly baked item ready for us to devour (potica, cream cheese strudel, etc.)!

Mrs. Kusske's Zucchini Bread

2 cup zucchini (shredded)

3 eggs

3/4 cup vegetable oil

1 1/4 cup sugar

1 teaspoon lemon zest

2 1/2 cup flour

1 teaspoon salt

1/2 teaspoon nutmeg 

1/4 teaspoon ginger

1 teaspoon baking soda

2 teaspoon baking powder

1/2 cup chopped walnuts

Directions

Shred zucchini and drain, set aside in bowl. Blend eggs, oil, sugar and lemon zest. Sift dry ingredients together and add to egg mixture one cup at a time. Fold in zucchini and walnuts. Bake for 1 hour at 350º in a 9" x 5" x 3" loaf pan. Yields one loaf of zucchini bread. You can also split the batter into two pans for smaller loafs, adjust time accordingly and bake until golden brown or baking stick comes out clean.