Overnight No Need to Knead Crusty White Bread

New York Times easy and delicious crusty bread. Restaurant level crunch on the outside, pillow soft and chewy on the inside.

Last week, New Jersey was hit with tropical storm Isaias. Power went out across my town, targeting my house as I had my overnight crusty bread in the dutch oven! The power flickered on and off while it was baking, but I was hopeful that I would have power long enough to bake my bread. However, after 15-20 minutes of baking, big trees took out our power. I still had 45-50 minutes of baking left to do! I kept the oven closed and hoped that the bread would bake. Sure enough after 50 minutes of “baking,” I took the bread out, uncovered the dutch oven and steam came flowing out, it was done and beautiful, UNBELIEVEABLE!! It was perfect and crusty and the inside was moist and airy. I was so surprised and relieved that it was successful!

This is to say that this bread is VERY easy and forgiving. Even after the bread was baking in an oven that turned off a quarter of the way into baking, the final product was just as yummy. My grandma kept saying that it tastes like bread from fancy Italian restaurants. The crust is perfectly flaky and crunchy, and you don’t even have to use a steam oven or a tray of water at the bottom of the oven! The inside is very moist, soft and springy, almost doughy.

As I said before, this bread is extremely easy and quick to make. I got my recipe from The New York Times No-Knead Bread, but I added a few variations to my liking and to make the recipe easier.

Make the dough the night before you want to bake the bread. Mix together the flour, salt, sugar, and instant yeast until a shaggy dough forms. (Note: Do not convert the instant yeast to active dry yeast because the yeast flavor will be too strong with active dry). Cover with plastic wrap and let sit for 12-18 hours. The longer you can let it sit, the better. Although the original recipe does not have sugar under the ingredients, I always love sweeter breads, so if you do too, add some sugar!

After 12-18 hours of the dough resting, the surface of the dough should have a lot of small bubbles. This is how you know when your dough is ready. At this point, turn out the dough on a floured surface. Using heavily floured hands, gently fold the dough over on itself 3-4 times. Cover and let the gluten rest for 15 minutes.

While the dough is resting, grease and flour a large mixing bowl. After the dough has rested, using heavily floured hands, again, gently and quickly shape into a rough ball. Coat your hands in enough flour to minimize the dough from sticking to your hands. Put this dough seam side down in the prepared mixing bowl. Cover with plastic until doubled in size, about 2-3 hours.

When the dough is almost doubled, preheat your oven with the dutch oven inside. Let the dutch oven sit in the preheated oven for another 15 minutes. Remove the dutch oven and pour the dough ball into the dutch oven, do any small adjustments to the shape of the dough, then cover the pot and bake for 30 minutes. Remove the lid and bake for another 15-30 minutes depending on how brown and crisp you like your bread. This last step without the lid is primarily to add some color and more crunch to your bread. To ensure the bread is cooked all the way, the internal temperature should read about 200 degrees F.

I hope you try out this deliciously easy bread, I would love to see pictures of your bread! Tag me on Instagram with your creations @beyondbakingwithamandajane

Overnight No Need to Knead Crusty White Bread

  • Servings: 1- 1.5 pound loaf
  • Rating: ★★★★★
  • Print


  • 3 1/2 cups all purpose flour
  • 1/4 tsp instant yeast
  • 2 tsp kosher salt
  • 3 tsp granulated sugar


  1. Stir together the flour, yeast, salt, and sugar until a shaggy dough forms. Cover with plastic and let sit for 12-18 hours at room temperature.
  2. When the dough has a lot of bubbles on top, turn out on to floured surface. Fold dough over on itself 3-4 times using floured hands. Sprinkle thin layer of flour on top. Loosely cover and let sit for 15 minutes.
  3. Grease and flour large mixing bowl.
  4. With floured hands, shape dough into rough ball and place into prepared mixing bowl. Cover with plastic and let rise until doubled in size, about 2-3 hours.
  5. About 30 minutes before dough completely rises, preheat oven to 450 degrees F with the dutch oven inside. Let dutch oven sit in the preheated oven for at least 15 minutes.
  6. Once doubled, pour the dough ball into hot dutch oven. Make any small adjustments to the shape of the dough. Cover and bake for 30 minutes. Uncover and bake for 15-30 minutes, until desired color.

Taste tested by friends and family with love.

Brunching Banana Muffins

Flavor-packed, classic banana muffins, perfect for brunch

Banana bread has always been a staple in my house. Ever since I was young, my mom would never fail to have a tray of banana bread on the counter for after school snack. Sometimes she was even lucky enough to have me help her make them. I am proud to say that I have mastered making this bread on my own.

Over time, my mom and I started to make banana muffins rather than a loaf of banana bread, but the recipe is the same. Muffins are easier for transportation, eating, and sharing, and lining a cupcake tin is much easier than greasing and flouring a pan! In my opinion, even though the recipe is the same, for some reason, the muffins just taste better. However, you can bake this in a loaf or 8 x 8 inch square pan, just make sure you realize the baking time will be different.

You can also add chocolate chips or chopped nuts to the batter to spice it up a little! I prefer my muffins plain, but my brother likes the chocolate chip and my parents like the chopped nuts! I gotta cater to everyone!

Recently, we have been making these muffins a lot for our Sunday brunch, so we have started calling them our Brunching Banana Muffins. During quarantine, grocery shopping has become more of an expedition, so we have been getting more bananas. This has left us with so many overripe bananas that we don’t want to go to waste.

These muffins are SO easy to make, and it is a one-bowl banana bread recipe too! You begin with mashing over-ripened bananas and just stir in the rest of the ingredients! It’s just that simple.

My family and I like to eat these with our weekend brunch, but we also love to eat the leftovers for the next day’s breakfast or a snack. I hope you enjoy this recipe!

Brunching Banana Muffins

  • Servings: 12 muffins
  • Rating: ★★★★★
  • Print


  • 3 very ripe large bananas, 4 if they are small
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup melted butter, cooled
  • 1/4 teaspoon salt (optional)
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup chocolate chips (optional)


  1. Preheat oven to 350 degrees F and line 12 cupcake tins.
  2. Mash bananas very well.
  3. Add the sugar, vanilla, egg, flour, baking powder, and cooled melted butter. Mix until just combined.
  4. Optional: Fold in chopped pecans and/or chocolate chips.
  5. Scoop batter into cupcake tins until about 2/3 full. Optional: you can also sprinkle more pecans and/or chocolate chips on top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. *Note: Bake in a loaf or 8 x 8 in. pan for 60-80 minutes.

Taste tested by friends and family with love.

Amanda’s 19th Birthday Bash: Quarantine Edition

At the beginning of the month, I celebrated my 19th birthday with my friends and family! Although I could not celebrate with my whole extended family as per usual, it was still a birthday to remember! I spent my day doing the things I love: baking and spending time with loved ones.

The Birthday fit:

On my birthday, I had a few of my friends over to celebrate at a distance. I decided to wear a Lilly Pulitzer X Target jumpsuit from their collab last year. They do not sell these in stores anymore, but you can find it on Poshmark! The fabric was very breathable so wearing it on a hot summer’s day was no problem. The cut of this jumpsuit is very flattering, and for me, it was a perfect length with my Steve Madden platform sandals. I finished off my look with a Lilly Pulitzer scrunchie bow. I wore the “Featured in Totally Blossom” pattern. My birthday outfit was very fun, summery, and simple which is why I loved it so much!

The Dessert:

I started my birthday as I always do, baking my birthday cake! This year, I made a two-tiered cake: a two layer, 8-inch funfetti cake and a two-layer, 6-inch chocolate oreo cake. I am still trying to perfect those recipes, but I can’t wait to share them with you once they are absolutely perfect!

I then decorated it with a simple, light purple buttercream frosting, white shell borders, and white double drop lines. I also topped the cake with sugar cookies that I cut out to say 19 rather than using fondant. I found that sugar cookies are less delicate and easier to work with. I used the extra cookie dough to make small hearts and stars covered in sanding sugar for a little side dessert. They were delicious and went perfectly with the cake!

Sadly, I did not take a single picture of just my cake display! Totally unheard of! We’ll try again next year!

Birthday Haul:

Athleta Set:

Since I do yoga every day, sometimes twice a day, I have been running out of yoga clothes to wear. This cute and comfy set from Athleta is perfect. The leggings are their Elation Snow Dye 7/8 Tight in Rosario Pink. They are ultra-high rise, so it is super flattering and holds everything in. This fabric is perfect for hot yoga because it is stretchy enough to dive deep into yoga poses with ease while also being very breathable and sweat-wicking to keep you cool in the hot studio. The sports bra is their Exhale Printed Bra A-C in Rosario Pink Snowdye. This fabric is the same as the leggings: very stretchy and beathable. The bra also comes with removable pads for extra support, if desired. These leggings and bra are not only perfect for yoga, but they are also comfortable for everyday wear!

Lululemon Light Purple Running Shorts:

The next piece of clothing I got are these Lululemon Hottie Hot Shorts II in Serene Blue. Although I have to admit that I really don’t like running, I have been in search of short and airy athletic shorts. These shorts are exactly what I was looking for. They are extremely comfy to just lounge around in and are perfect for working out. They are very lightweight and breathable with a pocket and zipper pocket to put small things like house keys in.

Lululemon Running fit:

The last outfit set I got was also from Lululemon. I have recently been obsessed with long sports bras that I could wear as a top when I am working out, but good ones are so hard to find. This is Lululemon’s Energy Bra Long Line Medium Support sports bra, and this is the perfect long sports bra because it is super cute and comfy with a trendy, strappy back. The sizing does run small, so if you are looking for a looser, comfier fit, I would size up. I also got these speed up short 2.5″ in black. They are very versatile and very cute too. They are so comfy, yet so breathable, it’s perfect for running, hiking, and just lounging around the house.

Thank you for joining me this year to celebrate my birthday!

Traditional Malva Pudding

Sweet and spongey South African apricot poke cake.

If you are like me, I had no clue what Malva Pudding was the first time I heard of it. I was first introduced to Malva Pudding at the restaurant, The Cafe, in Key West, Florida. The chef served us this dessert by mistake, and we fell in love with it! It is a dessert that is truly very unique in its texture and flavor. It is similar to a bread pudding or tres leches cake, but better. It isn’t too sweet, and it is absolute perfection with vanilla ice cream. Ever since that vacation, I have been testing and trying different recipes to create the perfect Malva Pudding. I have finally made a recipe that tastes just like The Cafe’s! I hope you like it!

Malva Pudding is a South African dessert with a hint of apricot flavor and a caramel-like, spongey texture. The base of the dessert is a vanilla apricot cake variation, called the pudding. Then, there is a sweet and creamy syrup that gets poured over and absorbed into the baked cake, similar to a poke cake. This cake is traditionally soaked overnight, but I can’t wait that long for dessert! Letting the cake sit for 10 minutes after pouring the liquid over top is just as yummy.

Malva Pudding is made to be served warm. However, most of the time when I make this pudding, I have to make the cake part earlier so the kitchen is free for others to make dinner itself. Beacause this cake is served warm, I like to bake the cake ahead of time without pouring the syrup on top yet. Then, about 30 minutes before it is dessert time, I make the syrup and pour the hot liquid over the cake. This hot liquid warms up the cake as it gets absorbed into the cake at the same time!

When making the cake, the process isn’t traditional. First, in the bowl of a stand mixer, whip the eggs and sugar until they are a very pale yellow color. While that is whipping, you place the butter and apricot jam in a small sauce pan over medium heat until the butter is just melted. The jam will not melt, but that is okay. Then, you add the vinegar and and the butter jam mixture to the whipped eggs and sugar.

Now, this is where the recipe really diverges from the typical cake making process. Pour half of the milk, half the dry ingredients, and and the vanilla into the bowl of the stand mixer, don’t mix yet. Then, pour the rest of the milk into the rest of the dry ingredients. Mix until a shaggy dough forms. A shaggy dough is lumpy yet cohesive dough ball with small pockets of flour. Add this shaggy dough to the stand mixer. Mix until combined. By mixing in the shaggy dough, a unique texture from the clumps of flour form when baking. This will give you a little bit of a chew in your cake which is what makes Malva Pudding so uniquely delicious.

After you bake the cake, the syrup is very straight forward. If you are making the cake ahead of time, 30 minutes before dessert time, place everything in a medium-large size sauce pan and let everything melt, or until the mixture is hot to the touch. If you are not making the cake ahead of time, make the syrup while the cake is baking and pour the hot liquid over top the cake right out of the oven. I suggest that you poke several holes through the cake with a fork so that the syrup absorbs into the cake more easily.

I would love to see your Malva Pudding creations, tag me on instagram @beyondbakingwithamandajane with your Malva Pudding!

Traditional Malva Pudding

Serves 6-8

Rating: 5 out of 5.

For the cake:


For the pudding:

  • 3/4 cup sugar
  • 2 eggs
  • 3 Tablespoons apricot jam
  • 2 Tablespoons butter
  • 1 1/2 teaspoon vinegar
  • 1 cup (150 grams) flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1/3 cup milk (I used almond milk)
  • 2 teaspoons vanilla extract

For the syrup:

  • 6 Tablespoons butter
  • 2/3 cup heavy cream
  • 1/3 cup water
  • 1/3 cup sugar
  • 3 teaspoons vanilla extract
  • 1 teaspoon almond extract


  1. Preheat the oven to 325 degrees F and generously grease a 9 x 6 x 1 3/4 inch oven safe dish.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and eggs together until a pale yellow color and foamy, about 2 minutes.
  3. Melt the apricot jam and butter together until the butter is just melted, do not let this mixture get too hot or boil. Add the melted butter and the jam to the stand mixer along with the vinegar. Mix until well combined.
  4. In a medium bowl, stir the flour, baking soda, and salt.
  5. Switch to a paddle attachment. Add half the dry ingredients and half the milk.
  6. Mix the remaining half milk and the remaining half of the dry ingredients until a shaggy dough forms. Add to the stand mixer with the vanilla extract until combined.
  7. Pour into the prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. While the cake is baking, in a medium size sauce pan, place the cream, butter, sugar, water, and vanilla. When there is 10 minutes left on the cake timer, place the sauce pan over medium heat until the butter is melted and the ingredients are combined.
  9. When the cake is done, immediately, using a fork, poke several hole into the cake. Then, slowly pour the hot liquid all over the hot cake. Cover and let sit for 10 minutes, or until the liquid is absorbed and enjoy!
Taste tested by friends and family with love.

Peanut Butter Lover’s Chocolate Cupcake

Soft and rich chocolate cake with a light, whipped peanut butter buttercream.

Welcome to my first recipe, I am so excited you are here! Cupcakes are one of my favorite desserts to make because there is so much room for creativity when decorating. The majority of the time, in my opinion, the way cupcakes are decorated either make or break the whole thing. Today, I decided to decorate half of my cupcakes with just mini chocolate chips and the other half with chocolate ganache and mini chocolate chips.

This chocolate cake recipe is my favorite. It is rich with chocolatey flavor, yet very light and moist at the same time. A key ingredient to make the cake rich in chocolate is adding strong, hot coffee. As someone who doesn’t like coffee, I have found that adding just a half cup of hot coffee and hot milk strengthens the chocolate flavor without making the overall cake have a coffee flavor. Using plant milk doesn’t have much of an effect on the cake, so if you are like me and my family and don’t have regular dairy milk, use what you have- almond milk, oat milk, or soy milk, all work just fine!

I was having trouble with my foil liners sticking to the bottom of my cupcake tin because of two reasons:

  • In the hot oven, the coloring on the outside of the liner had a tendency to stick
  • Small drips of batter got between the liner and the cupcake tin

To fix the first problem, put a small square of parchment paper at the bottom of each cupcake tin. This made it so much easier to remove from the tray. As for the second reason, since the batter is really thin, it is easy for the batter to drip, so I like to let the batter sit on the counter for about 5 minutes so it thickens up slightly, then I fill the cupcake liners. This will make it easier for you to scoop batter into each cupcake liner.

Don’t worry about the parchment squares being even, nobody but you is seeing it!

The frosting has a strong peanut butter flavor to pair with the chocolatey flavor of the cupcakes. It is important that the butter and the creamy peanut butter are whipped together before the confectioners sugar is added and after it is added. This will ensure that the frosting is lighter and more airy. Before the buttercream sets, feel free to decorate your cupcakes however you like! I used a 2D Wilton tip and mini chocolate chips! Comment below how you decided to decorate your cupcakes!

I’d love to see your cupcake creations! Tag me on Instagram with your pictures!

Peanut Butter Lover’s Chocolate Cupcake

Yield: 24 cupcakes

Rating: 5 out of 5.

For the cake:


  • 1 3/4 cups granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cups dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk*
  • 1/2 cup flavorless oil (I used vegetable oil)
  • 3 teaspoons vanilla extract
  • 1/2 cup very hot coffee
  • 1/2 cup very hot milk*


  1. Preheat the oven to 325 degrees F and line 24 large cupcake tins with a paper liner.
  2. In a large bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a small bowl or large measuring cup, whisk together the eggs, 1 cup milk, oil, and vanilla.
  4. Make a small well in the middle of the dry ingredients and pour in the wet ingredients. Gently mix until just combined. Don’t over mix.
  5. Mix together the hot coffee and hot milk. Slowly pour the hot liquid into the batter and stir until it is well combined. The batter will be very thin.
  6. Let the batter sit for 5-10 minutes, then fill the cupcake liners 2/3 of the way full. Clean any excess batter around the pan. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool to room temperature, then put the cupcakes in the refrigerator while making the frosting.

For the frosting:

  • 1/2 cup (1 stick) of unsalted butter, at room temperature
  • 3/4 cup creamy peanut butter
  • 2 1/2- 3 cups of powered sugar
  • 3 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2-3 Tablespoons milk*
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter, then whip on medium-high speed for 1 minute.
  2. Slowly add the powdered sugar and 2 Tablespoon of milk. Mix until combined.
  3. Add another Tablespoon of milk (if needed) with the vanilla and salt, until the desired consistency. Whip for 2-3 minutes.
  4. Put the frosting in a large piping bag fitted with your desired tip, and decorate!
*Plant milk can also be used. I used almond milk.

Taste tested by family and friends with love


Hey it’s nice to meet you!

My name is Amanda, and I am so happy you decided to join me! I am a nineteen-year old, self-taught baker. Baking has always been something that I love to do; therefore, I have been using my time in quarantine to bake a lot. Quarantine 15, here I come! Over the past few years, as my baking skills have been improving, the idea of starting a baking blog to share my recipes has become all-consuming. I want to share my baking with as many people as I can. I started off small with a new instagram page to post pictures of what I was baking, but now, I’m wanting more. With the encouragement of my friends and family, here I am, starting a baking blog! I can’t wait to start posting all of my favorite recipes; anything from old family recipes to recipes that I have perfected throughout the years. Comment down below what recipes you would want to see from me!

My baking journey started when I was super little, and I’ve been doing it for as long as I can remember. My love for baking started in a little plastic kitchen in my basement called, “The Amanda’s Café”. Once I mastered and outgrew that kitchen, I decided to go on to the big leagues, the real kitchen! I started off “helping” my mom bake for family parties and things, but as I got better, I have taken over her role as the family baker. My family members are my biggest supporters, and they will do anything to help me succeed, especially in baking. After all, they have been eating my desserts from plastic cupcakes with frosting velcroed on to gourmet treats.

I honestly credit most everything I know about baking to YouTube and the show, Cake Boss on TLC. The more I watched YouTube baking videos and the Cake Boss bake, the more I learned and wanted to be a better baker. The first YouTubers that I watched were Tami from yoyomax12 and Rosanna Pansino from Nerdy Nummies. I would watch all of these baking videos, but I would never end up making most it. I just learned from watching and listening to the tips and tricks they had in their videos. I was also a religious Cake Boss watcher for a while until I started working at my local Carlo’s Bakery, but watching them decorate these huge cakes did and still do inspire a lot of my cake designs today.

I also spent a week at a teens pastry camp at the International Culinary Center in Soho, NY. This was the most fun week I have ever experienced because they taught me so much about the basics and more of baking. I learned so much about baking techniques, basic recipes, and kitchen etiquette. I can’t wait to share the recipes I got from my time there!

When I am not baking, I love to workout and shop (online only, please). As for working out, I have been doing gymnastics since I was three, and I am still doing it at school. So, I have always loved to stay active, and I have recently found a love for hot yoga. I was introduced to yoga last summer at Brassy Buddha, and I haven’t been able to get enough! I also love to shop, but for the most part, I only have the patience to shop online. Since I do like to workout, I am often times in athleisure, but also athleisure is just more comfortable than regular clothes. My favorite place to get workout clothes are Athleta and Lululemon. However, at school, I generally like to go to class in nice casual clothing from brands like Madewell, Lilly Pulitzer, and Urban Outfitters. I am excited to share more about my daily life with you after baking hours!

What you will find on my blog:

  • Recipes Recipes Recipes!
  • Baking tips
  • Lifestyle