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Here goes one more blueberry recipe on the blog which proves that I have yet to get over my craze for the plump and juicy purple berry. This classic breakfast item has been revamped by Pam from For the Love of Cooking to include a pint of fresh blueberries and though I have never tried French toast on its own [shame!] I could not resist the berry version. Especially not when I had just bought tons of fresh berries on a Buy1 Get1 Free deal! Personally, I found the leftovers of this baked fresh toast better tasting than it was right out of the oven but then, I might have been biased as my second serving had the benefit of being topped with vanilla ice cream, maple syrup and toasted almonds.

BAKED BLUEBERRY FRENCH TOAST

Ingredients:

For the Casserole

1 loaf brioche bread, cubed

1 cup fresh blueberries, divided

8 large eggs, room temperature

2 1/4 cups whole milk

3/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon vanilla extract

For the Streusel Topping

1/3 cup brown sugar

1/3 cup all purpose flour

1/2 teaspoon cinnamon

6 tablespoon butter, cold

Method:

  • Grease a 9″ x 13″ pan with cooking spray. Cut the brioche bread into cubes, about 1 inch in size.

  • Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.

  • Add the remaining bread cubes followed by remaining blueberries. Set aside and prepare sauce.

  • Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together in a bowl until well combined.

  • Pour evenly over bread. Cover the pan very tightly with plastic wrap and place in the refrigerator.

  • Chill for at least 3 hours or overnight. Preheat oven to 350oF. Remove pan from the refrigerator.

  • Prepare topping by whisking the brown sugar, flour, and cinnamon together in a medium bowl.

  • Cut in the cubed butter with a pastry blender until crumbly. Sprinkle topping evenly over bread.

  • Bake it for 50 to 60 minutes until golden brown on top. Serve immediately with vanilla ice cream.

  • Cover the cooled leftovers tightly and store in the refrigerator for 2-3 days. Makes 8-10 servings.

Baked Blueberry French Toast

Here’s a cute gluten-free recipe for all my friends who cannot tolerate this particular protein in their diet. Cookies are loved by one and all and there is no reason anyone should miss out on them. These ‘healthy’ almond chocolate chip cookies from King Arthur Flour use coarse almond meal instead of wheat flour making them 100% gluten free. I would recommend making an extra batch and storing it in the freezer for ’emergencies’!

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Ingredients:

1/4 cup light brown sugar, packed

1/2 teaspoon baking soda

1/4 teaspoon kitchen salt

1/8 cup butter, room temperature

2 teaspoons vanilla extract

1 large egg, room temperature

2 cups almond flour, lightly roasted

1/2 cup dark chocolate, chopped

Method:

  • Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment paper.

  • Combine brown sugar, baking soda, salt, and butter in a large bowl and mix until smooth.

  • Mix in vanilla, egg, and almond flour. Stir to combine scraping bottom and sides of bowl.

  • Mix for 1 minute at medium speed. Stir in chocolate chips so that they are well distributed.

  • Scoop the dough with a scoop one level tablespoon at a time onto prepared baking sheet.

  • Gently flatten to about 3/8″ thick. Bake the cookies for 9 to 12 minutes, until golden brown.

  • Remove the cookies from the oven and allow them to cool on the pan for some 2 minutes.

  • Transfer them to a rack to cool completely and store in an airtight jar. Yields 14 cookies.

Almond Flour Chocolate Chip Cookies

While I love to experiment with different cake textures and flavors, the recurrent request in my house, especially when it comes to birthday requests, remains the ubiquitous butter cake. And though I suspect it must have something to do with the yummy melt-in-the-mouth factor, homemade butter cakes seem to charmingly convey the message “I made it myself” without actually having to say the words.

One step ahead of your regular vanilla butter cake, this stunning Almond cake, baked in a Bundt pan, has all the makings of a perfect birthday cake. It was my first and only choice when I started planning my mum’s birthday. “With almonds, almond extract, and almond liqueur all working together in this cake, there’s plenty of almond flavor for even the biggest almond fan.” I cannot help agreeing here with Jennifer from Bake or Break, even if I made the switch from liqueur to more extract. Other than the simple sugar glaze, this beauty needs nothing more a handful of toasted almonds on top to look pretty. My mum loved it so much that she did not want to share her cake with anyone 😛

ALMOND BUNDT CAKE

Ingredients:

For the Cake

2 1/2 cups all-purpose flour

1/2 cup almond flour

1 teaspoon table salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar

4 large eggs, room temperature

3 tablespoons almond-flavored liqueur

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup full cream milk

For the Glaze

1 cup confectioners’ sugar, sifted

3 to 5 tablespoons heavy cream

1 teaspoon almond extract

Toasted sliced almonds, for garnish

Method:

  • Preheat the oven to 350°F. Generously grease a 10-cup or 12-cup Bundt pan. Whisk together the flours.

  • Add salt, baking powder, and baking soda. Set aside. Using electric mixer on medium speed, beat butter.

  • Add granulated sugar and brown sugar, beat well until it is light and fluffy. Add the eggs, one at a time.

  • Mix well after each addition. Add liqueur, vanilla extract, and almond extract. Reduce mixer speed to low.

  • Add the flour mixture in three portions, alternating with two portions of milk. Mix it just until combined.

  • Transfer the batter to the pan and spread evenly. Bake 50 to 60 minutes until the cake is golden brown.

  • A pick inserted into the center should come out clean. Cool the cake in pan on wire rack for 20 minutes.

  • Flip cake onto a serving plate and leave it to cool completely. While the cake is cooling, make the glaze.

  • Whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the almond extract in a bowl.

  • Add more cream, a teaspoonful at a time, until the glaze has the desired consistency, thick but pourable.

  • Drizzle the glaze over the cooled cake and garnish with toasted sliced almonds. Makes 12 to 16 servings.

Happy Birthday Mama!

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PrerrnaMirchi
Mauritius

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