Tag Archives: better baking bible

Granny’s Mini Pecan Pie Tarts

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healthy grannys mini pecan pie tarts recipe easy better baking bible blog nuts walnuts muffin cups cupcake fall recipe snack butter easyPECAN PIE CLOSE-UP / SEA TURTLE / CC BY , IMG_5886 / ISABELLE / CC BY

Calling all nut lovers – satisfy your sweet tooth this season with you very own homemade pecan pie tarts! You shouldn’t have to settle for only a slice of pecan pie when you can have your very own mini-pecan tarts overloaded with healthy nuts and a gooey mixture of brown sugar, butter, eggs and vanilla. These pecan pie tarts are hands down my favorite dessert and make the perfect treat to toss in a zip-lock bag and take with you on the go. You can even make this recipe in advance and display the tarts on tiered cupcake holders for an elegant presentation and a warm welcome to the upcoming season. If you are looking for a Thanksgiving dessert or a mini gift for x-mas, I would definitely have these tarts at the top of my list. 

Granny’s Mini Pecan Pie Tarts

Yields 12
These mini pecan tarts are easy to make desserts and make great snacks to take to school or to the office!
 
 
Ingredients:
 
For Pie Tarts
 
  1. 2 (3-ounce) packages cream cheese, softened
  2. 2/3 cup unsalted butter, softened
  3. 2 cups all-purpose flour
  4. 1/2 teaspoon salt
  5. 1 cup chopped pecans
For Filling
 
  1. 3 large eggs, beaten
  2. 1 cup firmly packed dark brown sugar
  3. 3/4 cup light corn syrup
  4. 2 tbsp butter, melted
  5. 1 teaspoon vanilla extract

Instructions:

To Make Pie Tarts
 
  1. In a medium bowl, beat together cream cheese and 2/3 cup butter at medium speed. Beat in flour and salt until combined and divide the dough in half. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap and let it chill for 1 hour.
  2. Shape dough into 2-inch balls and flatten them. Place each into in 3-inch muffin cups, forming each into a shell and letting it form a lip above the cups. You can use a fork to press into the edges to make little decorative lines. Sprinkle pecans evenly in pastry cups.
To Make Filling
 
  1. Whisk together eggs, brown sugar, corn syrup, butter, vanilla extract and salt until blended.
  2. Pour mixture evenly over pecans until pastries are full. Bake at 350F for 30-35 minutes or until set.

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

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Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.

Ingredients:
 

For the Cake

– 2 cups plus 6 tbsp all-purpose flour

– 2 tsp baking powder

– 1 tsp salt

– 3 cups blueberries

– 1/2 cup sour cream

– 1/2 cup milk

– 2 tsp vanilla extract

– 3/4 tsp pure lemon extract

– 1 tsp lemon zest

– 1 cup unsalted butter, softened at room temp

– 1 1/2 cups sugar

– 4 large eggs

For the Blueberry Filling

– 1/2 cup blueberry jam

 

For the Lemon Buttercream Frosting

– 1 cup butter, room temp

– 4-6 cups confectioner’s sugar

– 1/4 cup milk

– 1 tsp lemon extract

Directions:

To Make Cake
 
  1. Preheat oven to 350 F and grease 2, 10″ round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
  6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
  7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
 
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2.  Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
  3. Frost the top and sides of the cake equally and decorate as you wish!
Notes
 

This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.

Tim Horton’s Boston Cream Donut Replica Recipe

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2 Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling

Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling frying

A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch!

Second Photo: Simple and Home Made Blogspot

Tim Horton’s Boston Cream Donut Replica Recipe

 
Yields 14
Classic Tim Hortons Boston cream donuts filled with vanilla cream and glazed with chocolate!
 
Ingredients:
 
Vanilla Cream Filling
 
  1. 2/3 cup granulated sugar
  2. 2 cups whole milk, divided
  3. 2 teaspoons vanilla extract
  4. 1/4 cup cornstarch
  5. 5 egg yolks
  6. 3 tablespoons unsalted butter, softened
Doughnuts
 
  1. 3/4 cup warm milk (105-110 degrees F)
  2. 21/4 teaspoons active dry yeast
  3. 1/3 cup granulated sugar
  4. 23/4 cups unbleached all-purpose flour
  5. 1/4 teaspoon ground cardamom
  6. 1/4 teaspoon nutmeg
  7. 1 teaspoon salt
  8. 4 egg yolks
  9. 1/2 cup unsalted softened butter cut into tablespoons
Chocolate Glaze
 
  1. 4 ounces bittersweet chopped chocolate
  2. 3 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/3 cup granulated sugar
  5. 3 tablespoons unsalted butter, softened
  6. vegetable oil for frying
Instructions:
 
  1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling.
  2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
  3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat.
  4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball.
  9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume.
  10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes.
  11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size.
  12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream.
  15. Place the chopped chocolate in a medium heatproof bowl.
  16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.
  17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

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orehnjaca orahnjaca nut roll recipe tijesto christmas traditional croatian better baking bible

A traditional European delicacy, a walnut roll is the ideal recipe for a special occasion or for a every day treat. You can alter this recipe with poppy seeds as well and even add in raisins soaked in rum for an even yummier taste.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

 

Ingredients:

Dough
 
  1. – 100 grams caster sugar
  2. – 200 ml milk
  3. – 30 grams yeast
  4. – 600 grams plain flour
  5. – 150 grams butter, melted
  6. – 4 egg yolks
  7. – 1/2 tsp salt
Filling
 
  1. – 400 grams wallnuts, finely ground
  2. – 4 egg whites
  3. – 200 grams caster sugar
  4. – 100 ml milk, scalded

Instructions:

  1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes.
  2. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough.
  3. Cover and let stand in a warm place until it doubles in size, about 1 hour.

Filling

  1. Beat egg whites until stiff.
  2. Heat the milk in a pot until scalding hot. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool.
  3. Gently fold in beaten egg whites.

To Assemble

  1. Spread flour on a large table-cloth. Divide the dough into two sections.
  2. Roll each section out very thin (on the table-cloth).
  3. Divide walnut mixture into half and fill each rolled out down with the wallnut filling making sure it’s spread out evenly.
  4. Roll by up by lifting the edge of the table-cloth on which the dough was rolled out, to form an even roll.
  5. Liberal oil 2 bread pans and place a roll into each pan.
  6. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan. Slice and enjoy.
Notes
 
  1. Add raisins soaked in rum for a hit of taste. Freeze the extra loaf by wrapping in tin foil and sealing in a plastic bag.

Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.