Some baking adventures

The last couple of weeks I’ve been trying a couple of new recipes and some old.

I usually make granola each week and it’s very easy to make!

I use 4 cups rolled oats (not the quick stuff), 1/2 cup of almonds or any other nuts, a tbsp of sesame seeds, I started adding chia seeds. You can really add anything, sunflower seeds, wheat germ, whatever you have. Then I add a little cinnamon and a dash of salt.

Next whisk up a 1/3 cup of oil, 1/2 cup of applesauce, 1/4 cup of honey or maple syrup, 2 tbsp of brown sugar and a dash of vanilla.

Mix that up in the granola. Bake at 325 until brown.. maybe 30min? I just watch it. Then let it cool and add all the dried fruit to it. I add raisins, cranberries and cut up apricots.

Good healthy breakfast!

Late September was my husband’s birthday, so I needed to make a cake. He loves malt milkshakes so I decided to try that malt ball cake from the Baked book. It was delicious, very milk chocolaty. It also melts pretty fast, so try to keep it cool!

A couple of tips if you want to make this cake:

The actual cake part is very delicate and sticky.

A good tip is to spray your cake pan and cut out a parchment paper round for the bottom of the pan.

Let it cool completely or it’ll break apart (and it stuck to my cooling rack).

I only made 2 layers instead of 3 and it still looked good. It doesn’t taste much like malted milk but it’s very moist and yummy.

The icing was a little tricky. They tell you to whip the icing until smooth and silky. That doesn’t really tell you much. It looks smooth and silky right away, but it’s very liquidy.

What I did after putting the crumb icing layer on, was whip it until it looked like the same colour in the picture of the book.

That turned into a fluffy light coloured icing. See the dark icing compared to the flufflier lighter one on the right?

The cake does taste like a big malt ball with the milk chocolate icing.

Now it’s October and it’s time for fall desserts!

Canadian thanksgiving, I made some pumpkin pie and bread pudding.

The bread pudding was made with my croissants, cut into 1″ pieces and toasted. I cut up some apples and poured the custard on top.

Unfortunately I baked it a little too long and it had a slight scrambled egg texture. It was still tasty. I drizzled maple syrup caramel over top.

Next was pumpkin pie chocolate brownies. They were a very moist brownie but no pumpkin flavour. I used Martha Stewart’s peanut butter brownie recipe (without the peanut butter) and Donna Hay’s pumpkin pie recipe ( a very tasty pumpkin pie – same one from thanksgiving).

The brownie actually absorbed all the pumpkin pie.

Next time I’ll try to make pumpkin cheesecake brownies, that might work better.

More fall desserts next post!

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