Tag: baking

Classic Carrot Cake

Amanda JaneLeave a comment

Moist, flavorful, and delicious classic carrot cake.

What better way to celebrate Easter than with a delicious carrot cake? This recipe has been in my family for a very long time; my dad would make this carrot cake for my mom when they were dating, and it has been a staple in the family ever since. This Classic Carrot Cake has the perfect blend of carrots, crushed pineapple, and coconut, with a delicious, chopped pecan crunch. This cake is so versatile. It could be a bundt cake, a layer cake, muffins, cupcakes, or cake bars, the list is endless!

Most of the time, I make this carrot cake for a sweet breakfast or brunch, so I don’t pair it with frosting. Even alone this cake is still perfectly delicious! However, for more special occasions, I love to pair the cake with either a coconut frosting or a classic cream cheese frosting.

To make the cake, boil about 4 medium-sized carrots until very soft. Once cooled, mash completely. You should have about 1 1/3 cups of mashed carrots, a little more or a little less is not a big deal. Once the batter is made, the shape of the cake you want to make will determine the cook time.

  • Bundt Cake- 1 hour
  • Layer cakes- 30-35 minutes
  • Cupcakes- 30-40 minutes

The cake will be done once browned and when a toothpick is inserted in the center comes out clean. Let cool completely before serving and/or decorating with your choice of icing.

I would love to see your carrot cake creations! Tag me on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

Classic Carrot Cake

  • Servings: 36 Cupcakes
  • Rating: ★★★★★
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Ingredients

    FOR THE CAKE:
  • 3 cups all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking soda
  • 1 Tablespoon ground cinnamon
  • 1 1/2 cup vegetable oil
  • 4 large eggs
  • 1 Tablespoon vanilla
  • 1 1/2 cups pecans, chopped
  • 1 1/2 cups shredded coconut, unsweetened
  • 1 1/3 cups cooked carrots, mashed (about 4 medium size carrots)
  • 3/4 cup drained crushed pineapple
    • FOR THE COCONUT FROSTING:
  • 1 cup butter, softened
  • 5 cups confectioners sugar
  • 1/4 tsp salt
  • 6 Tablespoons coconut milk, unsweetened

Directions

  1. Pre-heat oven to 350 degrees F and line 36 cupcake tins.
  2. In a large bowl, mix the dry ingredients. Add the oil, eggs, and vanilla. Beat well.
  3. Fold in walnuts, coconut, carrots, and pineapple.
  4. Pour batter into prepared cupcake tins. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let cool completely on wire racks while making the frosting.
  6. To make the frosting, cream together the butter, sugar, salt, and coconut milk until smooth.
  7. Frost the completely cooled cake, and enjoy!

Taste tested by friends and family with love.

No Yeast, 45 minute Cinnamon Rolls

Amanda JaneLeave a comment

The quickest, most delicious, fluffy cinnamon rolls for your last-minute cinnamony cravings.

We all love a warm, light, and delicious cinnamon roll, but sometimes, the long hours of waiting for the dough to rise, not once, but twice, is just too much. I understand the struggle of wanting a cinnamon roll as soon as possible, not 4-6 hours later, or, having to whip up something sweet and delicious for a last-minute dinner party. These 45 minute cinnamon rolls will not disappoint. There’s no excessive kneading, finicky yeast, or 2 hour rise time. All you need is a combination of baking powder and baking soda, and you will have beautifully light, fluffy, and flavorful cinnamon rolls.

When I first came across this new way of making cinnamon rolls without yeast on the New York Times Cooking page, I thought it was crazy. I thought: no way they would actually taste like cinnamon rolls. Oh how very wrong I was. I found that they are actually moister and fluffier than traditional cinnamon rolls, and they are a perfect alternative to cinnamon rolls when you don’t have the time to make the traditional ones.

The recipe is very straightforward. Begin by making the cinnamon filling. Using a wooden spoon in a medium bowl, cream the butter, brown sugar, cinnamon, and chopped pecans together until smooth. Set aside.

For the dough, in the bowl of a stand mixer fitted with the dough hook, stir together flour, baking powder, baking soda, and salt. With the mixer on low speed, add the oil. It will be a little lumpy, this is normal. Add buttermilk until just combined. Don’t skip out on the buttermilk because the acidity of it will react with the baking soda, helping the dough rise in the oven. Turn the dough out on to a floured surface and knead a couple of times until the dough comes together in a smooth ball.

Then, roll the dough into a 15 x 8 inch rectangle. Spread the filling evenly across the dough, leaving about 1/4-inch boarder around the edges. Tightly roll the dough along the long end of the rectangle. Unlike traditional cinnamon rolls, this dough is not very elastic, so do not pull the dough slightly back to create a tighter roll or the dough will break.

Once rolled, cut into 8 even pieces. Place in a greased 9-inch pie plate, and bake at 400 degrees F for 20-25 minutes, or until golden.

When the rolls come out of the oven, stir together confectioners sugar, vanilla extract, and milk until smooth. Drizzle over cinnamon rolls and serve warm!

As you can see, this recipe is easy and quick! I hope you try it out and tag me in your creations @beyondbakingwithamandajane on Instagram and use #beyondbakingwithamandajane

No Yeast, 45 Minute Cinnamon Rolls

  • Servings: 8 Rolls
  • Rating: ★★★★★
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Ingredients

    For The Filling:
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup chopped pecans
    • For The Dough:
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 vegetable oil
  • 3/4 cup buttermilk
    • For The Glaze:
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk

Directions

  1. Pre-heat oven to 400 degrees F and grease a 9-inch pie pan.
  2. Make the filling. In a medium bowl, using a wooden spoon, cream together butter, brown sugar, cinnamon, and pecans together until smooth. Set aside.
  3. Make the dough. In the bowl of a stand mixer fitted with a dough attachment, stir flour, baking powder, baking soda, and salt together. On low speed, slowly add in oil. It will be a little lumpy, this is normal. Sir in the buttermilk until just combined.
  4. Turn the dough out onto a lightly floured surface. Knead until the dough all comes together.
  5. Roll the dough out in to a 15 x 8 inch rectangle. Spread the filling out evenly, leaving 1/4- inch boarder around the edges.
  6. Roll the dough along the long edge of the rectangle. Cut into 8 pieces using dental floss or a very sharp knife.
  7. Place rolls into greased pie pan. Bake for 20-25 minutes, or until golden brown.
    8. 8 While the rolls are baking, make the glaze. Combine powder sugar, vanilla, and 2 Tablespoons milk. Stir until well combined. Add additional milk slowly until desired consistency. Drizzle glaze over cinnamon rolls and serve warm!

Taste tested with love by friends and family.

Reindeer Peanut Butter Cookies

Amanda JaneLeave a comment

Light and airy peanut butter cookies shaped just like Santa’s reindeer!

It wouldn’t be Christmas without a peanut butter cookie! Growing up, we always made peanut butter cookies because it is my brother’s favorite. This year, I decided to spice up our peanut butter cookies and make them look like Rudolph! These cookies are so fun and festive AND they are full of delicious peanut buttery flavor.

You may recognize this recipe from my Perfect Peanut Butter Blossoms recipe. My peanut butter blossom recipe can be made throughout the year, but during the holidays, you can make them more festive by shaping them into reindeer! Every week leading up to Christmas, I will be sharing some of my favorite cookie recipes! Last time, I shared my Chocolate Lover’s Chocolate Crinkle Cookie and Pastel Christmas Sugar Cookie Pinwheels! Don’t forget to also check out my Christmas cookie recipes from last year under the Christmas Cookie tab on my blog!

For this recipe, you make the dough just as you would the Perfect Peanut Butter Blossoms recipe. Instead of just rolling balls of dough, you are going to shape balls of dough into an upside-down triangle like this:

Make sure the dough is not too thin, it should be around 3/4-inch thick. Then, coat the dough in granulated sugar and place it on the cookie sheet about 2 inches apart. While the cookies are baking, gather the reindeer’s ears, eyes, and nose. For the ears, it is easiest to buy the Snyder’s of Hanover itty bitty mini pretzels. This will avoid the hassle of trying to break larger pretzels in half for the ears. For the eyes, I like to use mini chocolate chips, and for the nose, I went to my local Party City to get red M&Ms. Set out all of these ingredients so you are ready to turn these triangles into reindeer when the dough comes out of the oven.

Once the dough comes out, immediately place two pretzels on the top for ears, two mini chocolate chips for eyes, and one red M&M for the nose. Next thing you know, you’re going to have a tray full of little reindeer! Have fun decorating (and eating) these deliciously cute cookies!

I would love to see your little reindeer too! Tag me in your pictures @beyondbakingwithamandajane on Instagram and use the #beyondbakingwithamandajane! I hope you enjoy these cookies!

Reindeer Peanut Butter Cookies

  • Servings: 25 Cookies
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter (do not use chunky)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 Tablespoons milk
  • 3 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 to 1/3 cup granulated sugar for rolling (optional)
  • about 70 Snyder’s of Hanover Itty Bitty Mini pretzels
  • 2 Tablespoons mini chocolate chips
  • 25-30 red M&M’s

Directions

  1. Preheat oven to 375 degrees F and line cookies sheets with parchment paper or a silicone mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, peanut butter, granulated sugar, and brown sugar until pale and fluffy, about 3-5 minutes.
  3. Add the egg, milk, and vanilla. Mix until combined.
  4. Add the flour, baking soda, and salt. Mix until just combined.
  5. Scoop 1 1/2 inch dough balls and shape them into upside-down triangles, making sure the cookie is about 3/4-inch thick. Roll the dough in granulated sugar. Place on a prepared cookie sheet about 2 inches apart.
  6. Bake for 8-10 minutes. While the cookies are baking, prepare the ears, eyes, and nose.
  7. Remove the cookies from the oven and immediately, gently push the reindeer facial features into the dough. Let sit for 5 minutes for the cookie to cool.

Taste tested by friends and family with love.

A Chocolate Lover’s Chocolate Crinkle Cookies

Amanda Jane4 Comments

Super rich and chocolatey chocolate cookies with a cracked dusting of powder sugar.

Today, I am sharing my second cookie recipe for this Christmas cookie season, A Chocolate Lover’s Chocolate Crinkle Cookies! I always have an eye out for chocolatey cookies because my family loves chocolate everything and anything! These cookies remind me of an upgraded brookie (brownie + cookie): rich and cakey. The powder sugar dusting adds a pretty crackling effect and an extra sweetness to each bite. This is my favorite part of the cookie!

Last week, I posted my Pastel Christmas Sugar Cookie Pinwheels, click the link to check that recipe out! I also did a weekly Christmas cookie countdown last year, so don’t forget to check those recipes out under the Christmas Cookies category of my blog!

This recipe is quick and easy to whip up for a last-minute occasion. It is a one-bowl recipe, and the chill time is very minimal. When you are making this recipe, use dark cocoa powder because it will make the cookie even more rich and delicious. It is necessary to chill the dough so it is easier to work with when rolling the dough in powder sugar. I like to chill it in the freezer for 45-60 minutes. Then, using a cookie scoop, scoop balls of dough and roll each ball in a generous amount of powder sugar. Don’t be shy to add more powder sugar because this is what makes the beautiful cracking effect.

I hope you enjoy and have fun making these festive chocolate crinkle cookies! I would love to see your cookies on Instagram! Tag me @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

A Chocolate Lover's Chocolate Crinkle Cookies

  • Servings: 3 dozen cookies
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup unsweetened dark cocoa powder
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup confectioners sugar

Directions

  1. In a large mixing bowl, combine the cocoa, sugar, and oil until well combined.
  2. Beat in eggs, one at a time, mixing well after each addition.
  3. Add the flour, baking powder, and salt. Stir until just combined.
  4. Cover the dough and chill in the freezer for 45-60 minutes, or in the refrigerator for 4 hours.
  5. Preheat oven to 350 degrees F.
  6. Line cookie sheets with parchment paper. Scoop 1 inch balls using a cookie scoop. Roll each dough ball in powder sugar and place it on the cookie sheet about 2 inches apart.
  7. Bake for 9-11 minutes. Let cool completely on a wire rack.

Taste tested by friends and family with love.

Pastel Christmas Sugar Cookie Pinwheels

Amanda Jane4 Comments

It’s finally December and you know what that means, Christmas cookie season is here! This is my favorite time of year! So, every week until Christmas, I will be sharing some of my favorite Christmas cookie recipes with you! To kick things off, I want to share my Pastel Christmas Sugar Cookie Pinwheels. Every year, when I plan out my cookie list, I never have enough color in my cookie assortment to make the platter look holly and jolly. BUT these cookies do just the job; they are bright and colorful and pop out on a plate full of cookies. AND they are absolutely delicious!

You may recognize this pastel sugar cookie recipe from my Pumpkin Shaped Pastel Cookies that my mom and I make together every Halloween. Instead of making orange pumpkins, we are going to make pinwheels!

Once you make the dough, divide it into 3 equal portions. You can dye these portions any color you may like, to suit any holiday you may celebrate, but for the spirit of Christmas, I dye one portion red, the other green, and leave the last portion as it is.

Once you dye your dough, roll each portion of dough until it is 1/4-inch thick between two pieces of parchment paper (roll each portion of dough out between their own two sheets of parchment paper). Once you have rolled each portion out, place everything on a baking sheet and refrigerate for 2 hours. This dough will be so much easier to work with when it is very chilled.

When the dough is chilled, it is time to layer the sheets of dough. I like to layer my colors with green at the bottom, then white, then red. I like to have the red on the outside of the cookie, but it doesn’t matter what order you choose to do! To start, leave the bottom sheet of parchment paper on the bottom layer of dough. For the next layer, remove the top sheet of parchment paper, line up the edges of dough, and slowly lay the top layer down. Repeat with the final layer of dough.

Gently press all of the layers together so they stick. Using the very bottom piece of parchment paper, begin to tightly roll the dough starting at the long edge. Freeze the roll for 1 hour.

When the roll is very cold, take a very sharp knife and cut 1/4-inch thick slices of dough. Place them on a cookie sheet, about 1 inch apart, and bake for 7 to 10 minutes at 350 degrees. Enjoy these colorful cookies!

I would love to see your version of my Pinwheel Cookies! Tag me in your pictures on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane!

Pastel Christmas Sugar Cookie Pinwheels

  • Servings: 3 dozen cookies
  • Rating: ★★★★★
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Ingredients

  • 3 1/4 c all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 2 large egg yolks
  • 6 Tablespoons milk
  • Red food coloring
  • Green food coloring

Directions

  1. In a medium sized bowl, combine the flour, baking powder, and salt.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. Beat in the egg yolks. Beat in the milk.
  4. Gradually add in the dry ingredients until dough is formed.
  5. Divide the dough into 3 pieces and dye. (one red, one green, and one with no dye)
  6. Roll each piece between two sheets of parchment paper until 1/4 inch thick. Place all 3 sheets of dough on a tray and chill for 3-4 hours.
  7. Stack each layer on top of each other, gently pressing down to make sure the layers are stuck together.
  8. Roll the dough, beginning on the long edge, into a tight cylinder. Freeze for 1 hour.
  9. Preheat oven to 350 degrees F.
  10. Once chilled, cut 1/4-inch thick discs of dough and place on a baking sheet, about 1 inch apart. (note: if the dough begins to soften, put in the freezer for another 30 minutes)
  11. Bake for 7 to 10 minutes.

Taste tested by friends and family with love.

Maple Butter Pecan Cake with Cream Cheese Frosting

Amanda Jane2 Comments

Decadent, moist cake with a maple simple syrup and a butter pecan crunch. This cake is paired with a delicious cream cheese frosting, perfect for a fall dessert!

Maple butter pecan is the perfect cake flavor for any fall event, especially during the holiday season! The deliciousness of the cake starts with the pecans that are toasted in browned butter. These butter-roasted pecans are then folded into the cake batter. Each cake layer is doused with maple-flavored simple syrup for a hint of maple flavor. It gets even better when it is paired with cream cheese frosting which adds a little bit of tang to the overall flavors. This cake is definitely a hit with my family, and it can be a hit for yours too!

The process for making this cake is pretty simple. You begin by roasting your chopped pecans in browned butter. I find that when you buy chopped pecans, the pieces are still too large for the cake. I like to put the pecans in a food processor and pulse until they are about pea-sized. While I process the pecans, I have the butter browning on a skillet, so when the pecans are chopped, the butter is almost ready. Roast the pecans in the browned butter until fragrant and slightly brown. This should take about 4 minutes. Spread them out on a baking sheet to cool.

The batter uses whipped sour cream to add moisture and airiness to the cake. I whip the sour cream until medium-stiff peaks form and then gently fold it into the milk. It’s important not to skip out on the sour cream, opt for the full-fat version of sour cream and whole milk for the best results.

Once the cakes are done baking, let them cool completely. This is a good time to wrap your cakes very well in plastic wrap and refrigerate them overnight if this cake is going to be a two-day project.

When you are ready to assemble your cake, make your maple simple syrup, and let it cool completely before brushing the cake layers with the syrup. Be sure to level off your cake layers because it will not only keep your stacked cake straight, it will also expose the pores of the cake, allowing the syrup to better absorb into the whole layer. I add about 4 Tablespoons to each 9-inch cake. Finally, when frosting the cake, sprinkle some roasted pecans between each layer for added texture. Have fun decorating this cake!

I would love to see your Maple Butter Pecan Cakes! Tag me in your pictures @beyondbakingwithamandajane and use the #beyondbakingwithamandajane! I look forward to seeing your creations!

Maple Butter Pecan Cake with Cream Cheese Frosting

  • Servings: 3-9 inch round cakes
  • Rating: ★★★★★
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Ingredients

    For The Cake:
  • 2 cups pecans, chopped
  • 3 Tablespoons unsalted butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream, whipped
  • 1/2 cup whole milk
    • For The Maple Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon maple extract
    • For The Cream Cheese Frosting:
  • 1 cup butter, softened
  • 12 oz. cream cheese, softened
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • 1 cup pecans, chopped, for layering

Directions

    For The Cake:
  1. Pre-heat oven to 350 degrees F. Grease and line 3 9-inch round cake pans, and dust with a little flour.
  2. Melt 3 Tablespoons of butter in a medium skillet over medium heat. Once the butter is slightly browned, toss chopped pecans in the brown butter until fragrant, about 3-5 minutes. Toss frequently to avoid burning. Pour out onto a parchment lined baking sheet to cool.
  3. In the bowl of a stand mixer with the whisk attachment, whip the sour cream until medium peaks form. Add the milk and set aside.
  4. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well.
  6. Mix in the flour alternating with the milk mixture, beginning and ending with the flour mixture. Be sure to not overmix during these steps, or the cake will be very dry.
  7. Fold in the cooled roasted pecans. Divide the batter among the 3 prepared pans.
  8. Bake for 20-28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
    9. For The Maple Simple Syrup:
  9. In a small sauce pan, combine the water and sugar. Melt over medium-low heat until the sugar has completely dissolved.
  10. Stir in the maple extract and remove from heat. Let cool.
    11. For The Cream Cheese Frosting:
  11. In the bowl of a stand mixer fitted with a paddle attachment, whip together the butter and cream cheese until very smooth.
  12. Stir in the vanilla and powdered sugar.
    13. Assembly Notes: – Level off each layer of cake to create a flat top, and brush about 4 Tablespoons of syrup onto each layer. – Between each layer, sprinkle about 1/3 cup chopped pecans. – You can also use the remaining chopped pecans for decorating the outside of the cake!

Taste tested by friends and family with love.

Greek Sesame Twist Cookies

Amanda Jane7 Comments

Crunchy on the outside, soft on the inside, these vanilla buttery cookies are perfect to have with a hot winter (or just on its own) drink by the Christmas tree.

Happy December and happy international cookie day! The Christmas season is my favorite time of year, and it is finally here! My favorite Christmas tradition is staying up late and baking hundreds of cookies with my mom to share with friends and family. Every week until Christmas, I will be posting some of my favorite Christmas cookie recipes, so follow me on my blog and social media so you don’t miss a recipe!

Today, I am sharing my favorite, Greek Sesame Twist Cookies (minus the sesame). These cookies are a staple in my house for the holidays. My mom and aunt got this recipe from a Good Housekeeping magazine when they were pre-teens, starting their traditon of making Christmas cookies. Because I am not the biggest fan of sesame seeds, I just omit them. I guess I make more of a Greek Twist Cookie. Every year at Christmas Eve, my aunt will make her version with the seeds and my mom and I will make ours. And every year, both versions are gone before the end of the night.

These cookies are extremely simple to make. It’s a one bowl recipe, the dough is very easy to work with, and you don’t even need to chill the dough! Begin by beating sugar and butter in the bowl of a stand mixer. Then, add eggs and vanilla. It may look chunky and not very well mixed, but this is normal. On a low speed, beat in the dry ingredients until just combined. Divide the dough in half and cover the other half with a tea towel or plastic wrap to prevent it from drying out. It is important to make sure the dough doesn’t dry out or your cookie dough will crack more easily. Take about a Tablespoon of dough and roll it into a smooth ball between your hands. Then, roll the dough into a 6-inch long rope. Gently, fold the ends together and twist 2-3 times. Be sure to not over twist, or the dough will crack. These cookies do not spread much, so placing them an inch apart on a lined cookie sheet will be okay. Before baking, brush the top with an egg wash and, if you want sesame seeds, sprinkle them on now. Bake until the top and bottom of the cookies are slightly golden.

In the spirit of Christmas, I wanted to try something new with the twist and make candy cane shaped cookies. I began by dying half of the dough bright red, keeping in mind this color will fade a bit in the oven. I then took a Tablespoon of each color and rolled them into 6-inch long ropes, intertwined them, and shaped them into a candy cane shape. They were super cute and were full of holiday spirit, I will definitely be doing this again in future years!

I’d love to see your Greek Sesame Twists! Tag and follow me on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane! I hope you enjoy this recipe!

Greek Sesame Twist Cookies

  • Servings: 3 dozen cookies
  • Rating: ★★★★★
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Ingredients

  • 1 cup sugar
  • 3/4 cup butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white
  • 3 Tablespoons sesame seeds (optional)

Directions

  1. Preheat oven to 350 degrees F and line 2 cookie trays.
  2. In the bowl of a stand mixer, beat the sugar and eggs until creamy.
  3. Beat in the eggs and vanilla. (The mixture may look chunky)
  4. On low speed, pour in the flour, baking powder, and salt until just combined.
  5. Divide the dough in half. Wrap one half with plastic wrap or a tea towel.
  6. With slightly floured hands, roll a tablespoon of dough into a 6-inch rope. Gently fold the rope in half and twist 2-3 times, repeat with the remaining dough. *Note: you can shape your cookie however you would like after twisting the dough.
  7. Place an inch apart on the cookie sheet.
  8. Brush the cookies with egg wash, sprinkle the sesame seeds on top (optional).
  9. Bake for 12-18 minutes, or until the bottom is lightly golden.

Taste tested with love by friends and family.

Dad’s Apple Pecan Crumb Bread

Amanda Jane3 Comments

A fall favorite. Flavorfully moist apple bread with a nutty buttery crunch crumb topping

It is really starting to feel like fall here in North Carolina! In honor of fall, I want to share my dad’s apple bread recipe. This recipe is a family recipe from my dad, and he made this bread for my mom when they were dating. My mom liked it so much, she even added it to her recipe book!

Although we haven’t baked this bread in a while, it used to be a staple in my house when I was younger. We would always make this bread after we went apple picking. What else would we do with 15 pounds of apples? By the end of fall, we would have eaten 10 loaves of apple bread!

Originally, there was no crumb topping on this bread (that’s my addition!). However, I think the crumbs provide an extra crunch and texture to the bread that makes it taste even better and makes it more interesting! The crumbs also add a little bit of sweetness to the crust which brings everything together perfectly.

When making this bread, you don’t even have to peel the apples! I personally think that having the skin on the apple adds to the texture of the inside of the bread, and let’s be honest, it is just easier to not peel the apples. If you do not want the skin, you can feel free to peel them, it will be just as yummy! Do what you like best! The rest of the recipe is pretty straight forward.

When you are adding the crumbs on top, I like to press together a few really big crumbs and push them into the batter slightly, then cover it up with smaller crumbs. Doing this will create pockets of buttery and nutty deliciousness within the moist bread!

I would love to see you guys making this recipe! Tag me in your creations on Instagram @beyondbakingwithamandajane

Dad's Yummy Apple Crumb Bread

  • Servings: 1 Loaf
  • Rating: ★★★★★
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Ingredients

    For the bread:
  • 2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups raw apple chunks, 2-3 apples
  • 1 1/2 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
    • For the crumb:
  • 1/2 cup + 1 Tablespoon all purpose flour
  • 2 Tablespoon + 2 teaspoons packed light brown sugar
  • 2 Tablespoons + 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, softened
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs one at a time, beating well after each edition.
  4. Gradually stir in the flour mixture until just combined.
  5. Add cubed apples, milk, vanilla, and chopped pecans. Mix until just combined.
  6. In a separate bowl, make the crumb topping. Stir the flour, sugars, cinnamon, and salt together. Cut in the softened butter until you have crumbs. Sprinkle on top.
  7. Bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean.

Taste tested by friends and family with love.

Classic Hawaiian Sweet Rolls

Amanda Jane6 Comments

Soft and fluffy, sweet Hawaiian rolls

One night, my dad was watching The Food Network, and they were making Hawaiian sweet rolls. This sparked his request for me to make some for him. The first time we had ever tried these rolls was in Hawaii, on the Big Island, when we visited the Panulu’u Bake Shop. They are very famous for their hawaiian sweet rolls, and they were delicious, so light and fluffy with the perfect amount of sweetness. When my dad requested it, I decided to give them a shot!

What makes Hawaiian Sweet Bread different?

Hawaiian Sweet Bread is sweetened with pineapple juice rather that white sugar or honey, and it contains potato starch. Potato starch is the key ingredient to the best Hawaiian sweet bread! Potato starch and potato flour are very different. Potato starch is less flavorful and more like corn starch compared to potato flour which is made with whole potatoes. Without the potato starch, the bread is not smooth, moist, or flavorful. Just a small amount makes a huge difference in the final product. The starch helps absorb more water and creates more air pockets, so the bread ends up being more silky, moist, and airy.

This recipe is very standard and simple, you can do it! Treat this like any other yeast bread. Begin by activating the yeast in the warm water and pineapple juice mixture. You need to make sure the liquid is not too hot and not too cold for activation. I use a meat thermometer to ensure the liquid is 110-113 degrees F. Then, when you add the yeast, make sure you let this mixture sit and get foamy before adding it to the rest of your ingredients. If this mixture doesn’t get foamy, you know your yeast is no longer good.

While your yeast mixture is sitting, combine the dry ingredients and set aside. Then, in the bowl of the stand mixer with a paddle attachment, mix the butter, brown sugar, eggs, egg yolk, and vanilla. Add the frothy yeast mixture. Slowly add all of the dry ingredients into the bowl and whip with the paddle attachment for 3 to 4 minutes. Next, switch to a dough hook and knead until the dough passes the window pane test, about 5 minutes.

To do the window pane test, gently grab the edges of the dough and let gravity slowly pull it down. The dough will pass the test if you can see the light pass through the super thin dough, this means enough gluten has formed.

Once the dough passes this test, let the dough rise until doubled in size in a greased bowl, about 3 hours. Once doubled, punch down the dough and cut into 15 even pieces and shape into tight dough balls. Place them in a greased 9 x 13 pan and let rise until doubled again. Brush the top of the rolls with the egg wash and bake at 350 degrees until the center is 195-200 degrees F or until golden brown on top.

My dad and I sat on our deck on a nice, sunny day, eating the warm Hawaiian Sweet Rolls, pretending we were back in Hawaii. I hope you enjoy this summery recipe as much as we did! I would love to see your creations! Tag me on Instagram @beyondbakingwithamandajane with your Hawaiian Sweet Rolls!

Perfect Hawaiian Sweet Rolls

  • Rating: ★★★★★
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Ingredients

  • 1 1/4 Tablespoons active dry yeast
  • 2 Tablespoons water
  • 1/2 cup pineapple juice, canned or fresh
  • 3 cups all-purpose flour
  • 2 Tablespoons potato starch
  • 1 1/4 teaspoons salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 2 eggs
  • 1 egg yolk (save the whites)
  • 2 teaspoons vanilla extract

Directions

  1. In a medium-size saucepan, warm the water and pineapple juice until 110 degrees F. Remove from heat and sprinkle the yeast over top and give it a little stir. Let sit until frothy.
  2. In a medium-size bowl, combine the flour, starch, and salt. Mix well and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, eggs, egg yolk (remember to save the egg), and vanilla. Add the frothy yeast mixture and mix well.
  4. While the mixer is on low, slowly add the dry ingredients. Once you pour in all the dry ingredients, beat on medium-high for 3 minutes.
  5. Switch to the dough hook and knead until the dough passes the windowpane test, about 5 minutes.
  6. Place dough in a greased bowl and let rise, covered, until double in size. This will take about 3 hours depending on how warm your kitchen is.
  7. Grease a 9 x 13 pan. When the dough is doubled in size, punch it down and turn out onto a lightly floured surface. Divide the dough into 15 even pieces.
  8. Using your hands, make each piece of dough into a tight ball. Cup the dough ball with your hands and pull one hand down, rotating the dough ball. This will create a tight ball and tension on the surface of the dough. Then, place in the greased pan. Repeat this step for all 15 of the rolls.
  9. Cover the rolls and let rise until doubled in size.
  10. Preheat oven to 350 degrees F.
  11. Mix a tablespoon of water with the reserved egg white and brush this egg wash over the risen rolls.
  12. Bake for 20 minutes, or until the internal temperature of the bread is 200 degrees F. The tops should be a nice golden brown.

Taste tested by friends and family with love.

Overnight No Need to Knead Crusty White Bread

Amanda JaneLeave a comment

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: ★★★★★
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Ingredients

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

Directions

  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.