Archive | Desserts

Quince Candy and Syrup

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Marykate McGoldrick

Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.

The recipe also provides an opportunity to practice food-waste minimization: The quince peels and cores left over from making the candy can be made into a delicious syrup that’s perfect for drizzling over cake or ice cream.

Quince can range widely in size, so you should weigh the puréed quince to determine how much sugar to use.

Yield: at least 4 dozen candies

4 quince
Sugar (75% of the weight of the puréed quince, plus additional for coating the finished candy)
Juice of 1 lemon

Candy thermometer

Rub the fuzz off the quince, then peel, core, and cut into quarters. (Reserve the cores and peels for making quince syrup.)

Place cut quince in a small saucepan and cover with water. Bring to a simmer and cook until fork tender. Drain water (reserving for use in the syrup) and purée the cooked quince until smooth.… Read More

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MK Gold Bakery Huckleberry Tart

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Foragers with an eye on their secret huckleberry patch or anyone lucky enough to find farmed huckleberries at a farmers’ market will want to try this luscious tart. No huckleberries? Try it with blueberries or blackberries, which we did for this photo shot in the Edible East Bay test kitchen. And don’t be afraid to try frozen berries. Serve with crème fraîche or lightly whipped cream.

Yield: one 9-inch tart

For the tart dough:

2 tablespoons heavy cream
1 egg yolk
1 teaspoon vanilla
1 cup and 3 tablespoons unbleached all-purpose flour
¼ cup spelt flour
¼ teaspoon salt
4 ounces butter
2½ tablespoons sugar

In a small bowl, mix cream, egg yolk, and vanilla together. In another small bowl stir together the two flours and salt. Using a stand mixer, cream together the butter and sugar, adding egg mixture until just combined. Scrape down bowl and add the flour mixture, mixing until you have a smooth dough. Turn out onto parchment, flatten into disk, and chill for at least 1 hour.

Preheat oven to 350°. Roll out dough to fit into a fluted 9-inch tart pan and fill with pie weights.… Read More

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MK Gold Bakery Rye Ginger Cake

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Deep, dark, rich, and spicy with the heat of ginger. Use the darkest organic molasses and brown sugar you can find.

Yields one 9-inch cake

½ cup sugar
½ cup dark brown sugar, packed
1 cup grapeseed oil or rice bran oil
1 cup dark molasses
Zest of 1 orange
2 cups dark rye flour
½ cup unbleached all-purpose flour
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon grated nutmeg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoon baking soda
2 ounces fresh ginger, peeled and finely chopped
1 cup of hot water
2 eggs
1 ounce candied ginger, finely chopped
Buttermilk Drizzle (below) and/or whipped cream or crème fraîche for serving

Preheat oven to 350°. Butter the bottom and sides of a 9-inch diameter, 3-inch deep springform pan and cut a parchment circle to fit the bottom.

In a large bowl, combine the sugars, oil, molasses, and orange zest. In a separate bowl, combine the flours, spices, salt, pepper, and baking soda.

In a blender or food processor, purée the chopped fresh ginger with ½ cup hot water, adding the other ½ cup as you go.… Read More

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Hazelnut Buckwheat Crisps

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Marykate McGoldrick

These thin, snappy, nutty cookies are perfect with coffee or as an after-dinner treat paired with dark chocolate. Note: For accuracy, bakers like to measure their dry ingredients in grams. A kitchen scale can help you achieve success with this and other recipes.

Yield 36 cookies

110 grams buckwheat flour
145 grams unbleached all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
5 ½ ounces butter
130 grams sugar
Zest of 1 orange
1 egg
½ teaspoon vanilla
¾ cup toasted chopped hazelnuts

For glaze:

1 egg, lightly beaten
2–3 tablespoons sugar

Sift flours, baking soda, and salt together into bowl. Using a stand mixer, cream together butter, sugar, and orange zest. Mix in the egg and vanilla. Add flour mixture and nuts, mixing just long enough for the dough to come together. Shape dough into a rough rectangular 4-inch-wide block. Wrap in parchment and chill for at least 3 hours or overnight.

When preparing to bake, preheat oven to 325°. Brush the top of the dough rectangle with the lightly beaten egg and dust with sugar. Turn the dough over and repeat to coat all sides.… Read More

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MK Gold Bakery Buckwheat Madeleines

From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block

Photo by Cayce Clifford

Madeleines are best eaten the day they are made, so make some tea or coffee and invite friends over to help you enjoy them. Black cardamom, smoky and floral, is lovely here (if you can find it), but green cardamom is delicious as well. Note: You’ll need to let this batter chill overnight, so plan ahead.

Makes 12–15 madeleines

½ vanilla bean (or substitute 1 teaspoon vanilla extract)
5 tablespoons butter (plus additional for greasing mold)
2 eggs
2 teaspoons dark brown sugar
¼ cup sugar
1 teaspoon honey
2½ tablespoons buckwheat flour|
¼ cup plus 1 tablespoon unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground green or black cardamom
Zest of 1 orange (use lemon in a pinch)

Optional glaze:

1½ cups powdered sugar
2–4 tablespoons blood orange juice

Scrape the seeds from the half vanilla bean into the bowl of a stand mixer. Then place scraped vanilla pod with the butter in a saucepan over medium heat. Brown until butter smells nutty and is a deep golden color. Cool. Remove and compost the pod.

Add eggs, sugars, honey, and vanilla extract (if using instead of the bean) to the mixer bowl.… Read More

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Philip Gelb’s Polenta Peach Cake and Peach-Pecan Ice Cream

From the story  The Peachy Time of Year


These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at

Yield: one 9-inch cake

2 ripe peaches

Dry mix:
1 cup coarsely ground cornmeal
1 cup flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda

Wet mix:
1 cup almond milk
½ cup maple syrup
½ cup olive oil
Oil, for brushing

Place a 9-inch cast-iron pan in the oven as you preheat oven to 350°.

Meanwhile, slice the peaches into eighths.

Whisk together the dry ingredients in a large bowl and the wet ingredients in a small bowl. Combine the wet ingredients with the dry ingredients, gently mixing until combined.

Remove the hot cast-iron pan from the oven, and brush the bottom and sides with oil. Pour the batter into the pan and cover batter with the peach slices.

Bake in the center of the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.


Peach-Pecan Ice Cream

Yield: about 1½ quarts

For the simple syrup
1 cup sugar or palm sugar
3 cups water
1 vanilla bean, split, seeds scraped out
(use seeds and pod)

For the ice cream mix
2 cups raw cashews
1 cup raw pecans
1 cup water
5 ripe unpeeled peaches, pitted and sliced
½ teaspoon cinnamon
2 teaspoons vanilla extract

Make a simple syrup by simmering the sugar, water, and vanilla seeds and pod in a saucepan, stirring until sugar is fully dissolved.… Read More

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Stephanie’s Egg Custard

From Got A2 Milk? by Colleen Riordan


Photos courtesy of Alexandre Family EcoDairy Farms


After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers used back in the days before plastic,” she says. Any ovenproof custard cups or canning jars will work just as well.

4 eggs
2 cups milk
¼ to ½ cup local honey
Pinch salt
1 teaspoon grated Meyer lemon rind
1 teaspoon vanilla
1/8 teaspoon grated nutmeg

Scald the milk in a saucepan over low to medium heat, but do not let boil. While this is heating, place a roasting pan into the oven, pour in enough water to make a water bath for your filled custard cups, keeping in mind that they will displace a lot of the water. Preheat oven to 325°.

Remove milk from heat and stir in the honey and salt. While the milk cools, beat eggs in a bowl. Then, going slowly so as not to curdle the milk, beat 1 tablespoon at a time of the warm milk mixture into the eggs until milk is incorporated.… Read More

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Cinnamon Peach Toaster Pastries

From A Potent Brew by Rachel Trachten

Photo courtesy of SolidariTEA

Mom insisted on only healthy snacks in the house, so SolidariTEA cofounder Caroline Sandifer grew up with no Kellogg’s Pop-Tarts in the cupboard. After indulging in the forbidden packaged toaster pastries during college, Caroline started experimenting with her own healthier versions, coming up with recipes mom would be proud of, like this one made with whole wheat and SolidariTEA Cinnamon Peach Tea.

For the dough
1½ cups whole-wheat flour
1½ cups all-purpose flour
12/3 cups cold salted butter, chopped into chunks
1 egg, lightly beaten
1/3 cup cinnamon peach bottled black tea

For peach filling
1/3 cup cinnamon peach bottled black tea (plus a few tablespoons more as needed)
2½ cups chopped ripe peaches (or chopped and thawed frozen peaches)
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon cornstarch
1 teaspoon vanilla extract

For basic topping
1 egg white, lightly beaten with
½ teaspoon water
1 tablespoon brown sugar mixed with
½ teaspoon cinnamon

For a more decadent glaze topping
5 teaspoons butter
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup powdered sugar
1–3 teaspoons cinnamon peach bottled black tea

To make the dough: Place the whole-wheat and all-purpose flours into a large bowl.… Read More

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Frosted Yum-Yums

From the story Renewal Mill, where okara food waste becomes a nutritious baking flour
by Colleen Riordan

This Schlemme family recipe offers a tasty way to try baking with okara flour.

1 tablespoon ground flax
1 cup vegan butter (like Earth Balance)
1 cup lightly packed brown sugar
½ cup okara flour
1½ cups all-purpose flour
1 bag of chocolate chips
1 cup of chopped walnuts (or other nut of choice)

Preheat oven to 350°. Mix the ground flax with 3 tablespoons water and set aside.

Beat together the butter and brown sugar for 3 minutes. Scrape sides of the bowl and beat for another minute. Add the flax mixture and beat to combine.

In a separate bowl, whisk together okara flour and all-purpose flour. Add to the sugar/butter mixture and beat until dough forms.
Turn dough onto a baking sheet, press out to ¼-inch thick, and bake in the preheated oven for 15 minutes or until lightly golden on top.

Immediately after removing from oven, spread chocolate chips on top of the cookie and let melt for a minute. Spread melted chocolate over cookie with spatula, then sprinkle nuts on top and let cool. Cut into 2-inch squares or other shape of choice.… Read More

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Kiwi Tart

Recipe by Barbara Kobsar | Illustration by Caroline Gould

A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.  
Serves 8–10

For shortbread crust
1 cup butter, room temperature
½ cup powdered sugar
2 tablespoons cornstarch
2 cups all-purpose flour

Preheat oven to 350°.

In a large bowl, cream together butter, sugar, and cornstarch until smooth. With a wooden spoon (or paddle of a stand mixer), stir in flour a little at a time until mixture is too stiff to work with the spoon. Turn onto a floured board and knead lightly. Draw in flour while kneading until dough just begins to crack.

Press dough into the bottom and sides of one 10-inch or three 4-inch tart pans (about ¼-inch thickness). Place tart pans on cookie sheet and bake until lightly browned, 15–18 minutes for 10-inch tart or 8–10 minutes for 4-inch. Remove from oven and cool on a rack.

For filling and topping:
4–6 ounces cream cheese, room temperature
¾ cup lemon or lime curd
3–5 kiwifruit, peeled and thinly sliced
2 tablespoons apricot, pear, or peach jam or pomegranate jelly (optional)

Whip together cream cheese and citrus curd until fluffy.… Read More

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