Nutella Pear Cakes

I figured out a new experiment with my baking and work.   I happen to sit about 15 feet from the coffee/kitchen area so I can here mostly everything from my little cube.  My bake goods do often make it into work otherwise I would eat way to much myself as would the hubby.  Normally I just put the desserts right on the cabinet by my desk as it tends to get a lot of traffic.  The day I went to bring these cakes in, my director brought in donuts. A weekly ritual he seems to have started when we hit that budget season and I am not complaining.   Since I didn't want to conflict with the donuts I decided to put my little cakes into the lunch area on a plate with a note that simply said Nutella Pear Cakes.   I didn't say who made them and luckily no one saw me drop them off so these little cakes were just left there for the taking.  So the cool thing was every time some one came into the lunch room I could hear there reaction.  Most people were immediately intrigued, and then they tried them and I heard the rave reviews.  As the cakes diminished quickly I then heard people who got a cake ask other people if they did and then say "oh too bad, they were so good".     This is great, until people catch on the baking is mine this will be a great way to experiment for the next few weeks.

Nutella Pear Cakes
(makes 18 mini cakes)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 cup peeled chopped pear ( I used Bartlett)
• 1/2 cup semi-sweet chocolate chips
• 1 large egg
• 2/3 cup buttermilk
• 1/2 cup coconut oil, melted
• 2/3 cup nutella

INSTRUCTIONS:

1) Preheat the oven to 375F.  Grease with butter or spray with nonstick spray a mini bundt pan

2) Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl.  Mix together and and make a well in the center. 

2) In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella.  Whisk together until well combined.  Pour into the well. and add chocolate chips.

3) Fold wet mixture into dry until just moistened.  Fill each pan with about 3/4 full.   Bake about 18-20 minutes until a toothpick comes out clean.  Let sit 3-5 minutes in pan , then turn over onto a cooling rack.   Store in a airtight container for up to 3 days.

These little cakes were so moist and super easy to make.  The nutella was subtle but noticeable adding a nice nutty addition.  Breakfast or dessert,  I think it would be either one.  :-)

MEG's RATING : D-EEEEE-LICIOUS

Pumpkin Pull Apart Loaf

It's no surprise I started blogging in the fall, I love fall.  I love the weather, I love just wearing jeans and a cozy sweater. I love the prettiness of the changing colours, apple picking, fall desserts, any fall food.  Fall also means my birthday, my hubby's birthday and soon to be baby's birthday!   Fall also means a lead up to Christmas, which just gets me giddy.   I heard a small clip of one of Michael Buble's Christmas songs on the radio two weeks ago and I swear my heart just filled with joy.

The funny thing is fall has hit and I have no clothes for it.   I was trying to avoid spending money on a lot of maternity clothes and I have been able to get away with some old navy skirts and most of my regular shirts and sweaters up until now.  I am slowly reaching at point where that is not going to work as it seems in these last 8 weeks my clothing selection is diminishing.  Luckily a friend gave me some of her mat clothes and I happen to find three pairs of pants in the box this week that should hopefully get me through work and the fall.   I am still running out of tops and I have no real jacket that will completely button up but at least my legs will be warm.  I am heading to the states with my sister shortly for some shopping so I am crossing my fingers I can find a good sweaters to get me through the next two months.

Can I tell you I have wanted to make this loaf for probably a year now?  It has been on my list and I have been just waiting for fall to come back. Not that I need fall for pumpkin items, it just suits it better.  Pumpkin desserts of any kind (except pumpkin pie) are my favorite so I figured this would be perfect for my second blogiversary post with a great GIVEAWAY down below.

Pumpkin Pull Apart Loaf

INGREDIENTS:

• 1 1/2 tsp active dry yeast
• 2 tbsp water (100F)
• 1/2 cup rolled oats
• 1 3/4 cup unbleached all purpose
• 1/4 cup buttermilk
• 1/4 cup butter, melted and slightly cooled
• 2/3 cup pumpkin
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 egg

Topping/Filling

• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp maple syrup

INSTRUCTIONS:

1) Place yeast into the water with a pinch or so of granulated sugar.   Let sit and allow yeast to bloom, it will expand and bubble and smell wonderful. 

2) Process oats in a mini food processor and until flour like consistency.   Combine flour and oats in a small bowl. 

3) In a large bowl add buttermilk, butter, pumpkin, brown sugar and salt.  Mix together to combine.  Add egg and mix together.

4) Add yeast/water mixture to the wet mixture and fold in. 

5) Add in flour mixture in three parts, stirring to combine.  With the last addition use your hands to combine while partially kneading to ensure all flour is incorporated and form into a nice round ball.

6) Cover with plastic wrap and place the bowl in a warm place.   I turn on my oven to 170F then turn off right away, then place the dough in the oven, allowing a bit of the heat to escape.   Let rise for 2 hours.

7)  After the 2 hours, roll out about 1/4 inch thick.  Combine the two sugars and cinnamon in the filling mixture.  Brush the dough with butter then cover with cinnamon/sugar.  Then drizzle with the maple syrup.
8) Grease a 9x13 loaf with butter. Cut into 2 - 2 1/2 squares,  doesn't need to be perfect.Stack the squares, and place them in the loaf.   It is best to do small stacks and press together.  Sprinkle the top with excess cinnamon sugar.

9) Cover the loaf with saran wrap, lightly buttered to prevent sticking and let rise and fill the pan for another 45 min.

10) Preheat the oven to 375F.   Bake for 35 minutes, dough temperature should read 200F in the center.  Let dough rest for 5 minutes, remove from pan and serve.
 If you don't want to bake it right away you can put it in the fridge over night,  just allow dough to come back to room temperature.

 Pull apart bread, monkey breads they are all just so truly delicious, especially when still warm.  I wish the pumpkin flavour was a bit stronger so I would try to increase it next time. The bread was airy and fresh, with the perfect amount of cinnamon sugar with just a hint of maple.  I could have eaten this whole loaf my self.   I think I will re-make it for a holiday breakfast.

MEG's RATING : D-EEEE-LICIOUS!

GIVEAWAY #2

To honour my 2nd year of blogging I am giving away two cookbooks.  You will get both books.

1.  The Bread Bible by Rose Levy Beranbaum



2.  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe



To be entered let me know which Bread you have always wanted to make or a bread you are looking to perfect.


For extra entries, do any of the following and let me know you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Sunday Sept 23 @ 11pm EST.

Chocolate Pecan Almond Toffee

I almost missed my 2nd Blogiversary.  Well technically I did because it was yesterday, but I was busy baking yesterday and in the last two weeks I completed cupcakes for a wedding and a 4 tiered Birthday cake for a friends 1 year old.   This has definitely been an interesting year for me.   This time last year I was getting into a groove, baking lots and blogging lots.  Several months later I was thrown into the world of nausea, tiredness and a growing belly.   All great things though, very interesting things, that will lead to a lot of new & exciting times.  My day job also seemed to get in the way a lot this summer, lots of unexpected twists and turns that made for some long days and weeks.    I do wish I had stayed on the ball a bit more this past year and maybe becoming a mom, although I know will be completely hectic in the beginning will force me to become more organized so I can manage both.

Since this is my 2nd blogiversary I am going to do posts with two desserts I really love and TWO GIVEAWAYS!    Of course it is hard to narrow down the list amoung so many desserts but today's post is one of my favorite.   I always buy a tin for myself when I attend the Christmas show in Toronto.   One year my friend and I both bought some and were supposed to split it, then we forgot to trade and then I ate it all!   OOPS!

Pecan Almond ChocolateToffee
(adapted from Baked Explorations)

INGREDIENTS:

• 1 cup unsalted butter, in cubes or softened
• 1 cup sugar
• 1/3 cup ground almonds
• 2/3 cup pecans, finely chopped
• 150g dark chocolate chips
• 100g semi sweet chocolate chips

INSTRUCTIONS:

1) Butter a 9x13 inch glass/metal pan.   (Do not use non stick spray)

2) Toasted the pecans in non stick pan for 3-5 min on medium, until fragrant. 

3) Place the butter in a medium sauce pan over low heat.  When the butter is almost melted, add the sugar and water and cook over low heat, stirring with a rubber spatula until combined.

4) Place your candy thermometer on the side of the pot.   Increase the heat to medium-high and cook until mixture reaches 300F.   The mixture will bubble and start to brown.

5) While mixture is reaching the desired temp, combine the two chocolates in a bowl. 

6) When butter/sugar mixture reaches temperature remove from heat right away to prevent burning and stir in the pecans quickly.   Spread this mixture into your prepared pan. 

7) Wait 1 minute then spread the chocolate chips over this.  Wait 3 minutes for chocolate to melt, then use an offset spatula or rubber spatula to spread the chocolate over the toffee.

8) Sprinkle the ground almonds over the melted chocolate and place the pan in the freezer for about 30 minutes. 

9) Remove the pan from the freezer and break with a knife

10) Store toffee in a airtight container, with parchment in between any pieces.

MMMMmmmm... Toffee.   I was nice and shared this with work but I am sure I will make another version for guests around Christmas.   I also didn't get much out of the ground almonds on top so I might leave that out next time or switch up chopped pecans and use almond in the toffee base.

MEG's RATING : D-EEEE-LICIOUS!

DAY 1 GIVEAWAY :   Tell me what is your favorite "candy" to make at home? and you will be entered to win a $25 amazon gift certificate to buy any baking/candy tool you like.

For extra entries, do any of the following and let me know what you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Thursday @ 10am EST.

Mini Doughnut Bites

Can you believe it is September already?  Everyone is back into their fall routines and traffic is back to being busy.  My routine doesn't really change that much from summer to fall but since the last weekend may have been one of the last few for good weather,  we decided to go to the cottage for a few days.  It was a quite weekend with just the hubby and his parents but it was nice and relaxing.   Reading, resting and a little bit of card playing.

This relaxation was short lived though as soon as we walked in the door.   We arrived home to a leak coming from our water feed to the fridge.  This leak left a nice pool of water in the kitchen but then also leaked into our basement - our newly finished late last year basement.   This water had been dripping through the pot lights in the ceiling, leaving another pool of water in the floor, which then soaked into the carpet.  So this put a wrench into the rest of the weekend as we completely got side tracked cleaning this up and didn't make it to home depot to pick up what we need for Monday's tasks.    Overall the damage is pretty minimal though, the ceiling may need a small touch up in two areas and the laminate floor is a bit rigid in one area.   If we had stayed at the cottage any longer than we did I shutter to think what damage might have happened.

Since my Monday plans were derailed and I figured my hubby and I need some cheering up I decided to make us some mini doughnuts and then bring the rest into work.  My plans for getting this post out early last week also got derailed from a busy work week and making cupcakes for a wedding this weekend. Better late than never.

Mini Doughnuts Bites
(adapted from Home Cuisine - Holiday issue)

INGREDIENTS:

Doughnuts

• 1 1/2 cups unbleached all purpose
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 3/4 cup butter
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 egg
• 1/2 tsp pure vanilla extract
• 1/2 cup milk
• 1/4 cup Greek yogurt (I used 0% fat)

Coating  (each amount will coat about 1/3 of the doughnuts)

• 1/2 cup confectioners sugar - use all by it self
• 3/4 cup granulated sugar
• 1 tsp cinnamon
• 1/3 cup butter, melted - for dipping
• 2 tbsp butter - for chocolate glaze
• 1 tbsp heavy cream
• 1 tsp corn syrup
• 1/3 cup nutella
• approx 1 cup confectioners sugar - for chocolate glaze

 INSTRUCTIONS:
1) Spray with non stick or grease a 1 1/2 mini muffin pan.   I believe I yielded about 30 doughnuts.   Preheat the oven to 350F/
2) Combine flour, baking powder/soda, salt and cinnamon in a medium bowl.
3) In a large measuring cup combine milk and yogurt
4) In a large bowl or your mixer bowl beat together butter and both sugars.  Add egg and vanilla and beat to combine.

5) Add flour and milk mixture - alternating 3 parts flour / 2 parts milk mixture.  Beating on low after each addition and scrape down the sides as needed.

6) Using a small ice cream scoop to add the mixture into the muffin tins.  Bake until muffins are golden and a toothpick comes out clean - 12-14 minutes.
7) Let muffins cool in pan about 3-5 minutes, then transfer to a wire rack.
8) While muffins are baking create/prepare the coating mixtures.    Place sifted icing sugar in a small bowl (big enough for rolling doughnuts)  and set aside.    Combine granulated sugar and cinnamon in a small bowl (big enough for rolling doughnuts),  set aside.
9) Chocolate glaze - In a small sauce pan combine butter, cream and corn syrup, warm on low until butter melts, stirring occasionally.  Add Nutella and stir until melted.   Remove from heat and add approx 1 cup of confectioners sugar, 1/4 cup at a time, until mixture is smooth and thick. You may not need all or may need more confectioners sugar.     Let 3-5 minutes to cool a little bit.  
10) When still warm roll the doughnuts in the icing sugar and set on a wire rack over a baking sheet to catch the rest.

11) For the cinnamon sugar coating,  when doughnuts still warm, roll in butter quickly, then roll in cinnamon sugar.   Place on the wire rack to dry.

12) For the chocolate glaze, dip the top of the doughnuts into the chocolate glaze and place on the wire rack to dry.   I did this coating twice as my glaze was a bit thin,  adjust the thickness with the icing sugar.
13) EAT, EAT, EAT!

The cinnamon sugar ones were the winner but they were all delicious.   Moist and fluffy with just a tiny hint of cinnamon in all of them.   Much better than store bought doughnuts.

MEG's RATING: D-EEEEE-LICIOUS!