Strawberry shortcake

• 1 and 1/4 cups cake flour (spooned & leveled)
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (4 Tablespoons) unsalted butter, cubed and softened to room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk, at room temperature and divided
• 1 large egg, at room temperature
• 2 Tablespoons canola oil or vegetable oil

1. Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan, line with parchment paper round, then grease the parchment paper.
2. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
3. Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
4. Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.

Filling:

• 4 ounces cream cheese, room temperature
• 2 tablespoon granulated sugar
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 1/2 cups heavy cream

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, vanilla extract and salt and beat on medium until smooth and light, about 3 minutes. Scrape down the sides of the bowl and fit the mixer with a whisk. With the mixer running on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-high and beat until soft peaks form, stopping to scrape down the sides of the bowl as necessary, 2-3 minutes.

Strawberries:

• 1 and 1/2 cups sliced strawberries
• 1 Tablespoon strawberry jam

When the cake is just about cooled, mix the sliced strawberries and jam together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.

Place the cooled cake on your serving plate or cake stand. Spread filling on top and top with strawberries.

Recipe adapted from sallysbakingaddiction.com and thevanillabeanblog.com

Carrot Cake Loaf

Ingredients  

For the cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup melted coconut oil, can use canola or vegetable oil (I used vegetable oil)
• 3/4 cup packed dark brown sugar
• scant 1/4 cup granulated sugar
• 2 large eggs beaten, at room temperature
• 1/2 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups peeled and shredded carrots, pack when measuring

For the cream cheese frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
• In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots.
• Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
• Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
• Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
• While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth.
• Spread the frosting over the cooled bread. 

Recipe adapted from twopeasandtheirpod.com

Raspberry White Chocolate Loaf

For the Cake:

• 1 1/2 cups all-purpose flour
• scant 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk (or 1 tbsp. lemon juice + milk to make 3/4 cup liquid)
• 1/2 cup canola or vegetable oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup chopped Lindt CLASSIC RECIPE White Chocolate
• 1 – 1 1/2 cup raspberries gently tossed in 1 tablespoon flour

For the White Chocolate Glaze:

• 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate

Instructions 

• Preheat oven to 350° F. Spray a 8 x 4 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
• Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
• Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.

Recipe adapted from twopeasandtheirpod.com

Lemon blueberry loaf

Ingredients  

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons lemon zest (from 2 large lemons)
• 3/4 cup  buttermilk
• 1/2 cup oil 
• 2 large eggs slightly beaten
• 1 tablespoon  fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the optional lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions 

• Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
• Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• If making the lemon glaze:
  • While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.

Recipe adapted from twopeasandtheirpod.com

Broccoli Salad

Ingredients

• 5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• ⅔ cup dried cranberries (85g)
• ½ cup crumbled bacon (60g)
• ½ cup salted sunflower seeds (60g)
• ⅓ cup red onion diced into small pieces (50g)

Dressing

• ¾ cup mayo (175g)
• ¼ cup sour cream (70g)
• 1 ½ Tablespoon white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving. Keep refrigerated if not consuming right away.

Recipe adapted from sugarspunrun.com

Pumpkin Snickerdoodles

INGREDIENTS  

• 1 cup (226 g) unsalted butter, melted and cooled
• 15 oz. can pumpkin puree
• 2½ cups (300 g) all purpose flour
• 1½ teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup (200 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 1 large egg yolk, room temperature
• 1 teaspoon (5 ml) vanilla extract

Cinnamon Sugar

• ½ cup (100 g) granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 15 – 20  minutes
• Place a layer of paper towels on a large plate. Spread a full 15 oz. can of pumpkin puree on the paper towels. Top the pumpkin with another layer of paper towels. After 15 minutes, gather the paper towels and squeeze as much of the liquid as possible from the pumpkin puree. There should be about ½ cup (130 g) pumpkin puree remaining that will feel like the texture of play-doh
• In mixing bowl, whisk the flour, cream of tartar, ground cinnamon, pumpkin spice and salt together until well combined
• In a large mixing bowl, whisk the melted and cooled butter and sugars together for one minute. Whisk in the egg yolk, vanilla extract and pumpkin puree until smooth and well combined. Mix the dry ingredients into the wet until just combined
• In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined
• Using a medium cookie scooper, scoop about 2 tablespoons (30 ml) of pumpkin snickerdoodle cookie dough. Roll into a ball and roll into the cinnamon sugar mixture. Place the cinnamon sugar coated balls of snickerdoodle cookie dough onto the lined baking sheets about 3 inches apart. Gently press the cookie down with the palm of your hand. 
• Bake the pumpkin spice snickerdoodles for about 8 -10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with cracks across the top. 
• Cool the pumpkin doodle cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack.
• NOTES
• Store Baked Cookies: These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies.
• See Variations section for other ways to make these cookies.

Recipe adapted from olivesnthyme.com

Ginger mint limeade

• 1 bag – about 7 limes
• 2 10-in pieces of ginger (or according to taste)
• 1/2 cup packed mint leaves
• 1 1/2 cups pf water

Peel the limes: slice off the tops and bottoms then, working with one at a time, place each one vertically on a cutting board, setting it on one flat, cut side. Next, slice off the skin and pith. Repeat with remaining limes.

Peel and thinly slices the ginger.

Put peeled limes, ginger, mint and water in a blender. Blend on high until the limes, ginger and mint leaves are chopped. Taste and add more lime/ginger/mint according to taste, blend until chopped. Serve with additional water.

Recipe loosely adapted from cooking.nytimes.com

Spinach & Goat Cheese Stuffed Portobellos

Ingredients

• 2 portobello mushrooms
• 4 oz log goat cheese
• 10 oz frozen spinach
• 1 medium shallot , finely chopped
• 2 cloves garlic , finely chopped
• 1 tbsp extra virgin olive oil
• pinch of salt and pepper

Instructions

• Preheat the oven to 400 degrees.
• Remove the stems from the mushrooms, and use a spoon to scrape out the dark brown insides. Then use a damp paper towel to wipe off any excess dirt on the outside.
• Place the mushrooms stem side down on a Silpat lined baking sheet. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain off any liquids.
• Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
• Preheat a small skillet over medium heat, add the olive oil, shallots, and garlic. Saute for about 2 minutes, stirring frequently, until the shallots are starting to turn slightly brown. 
• Transfer the shallots to a mixing bowl, add the spinach, goat cheese, and a pinch of salt and pepper. Stir with a fork to evenly combine. 
• Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Turn them over and stuff each one with 1/2 of the spinach/goat cheese mixture. Smooth out the top and place them back in the oven. 
• Bake for 6-8 minutes, until the mushrooms are soft and the goat cheese is warmed all the way through. Serve and enjoy!

Recipe adapted from thewheatlesskitchen.com

Turmeric ginger syrup

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 tbsp ground turmeric (or about 2 inches of peeled, chopped turmeric root)
• 4 cardamom pods, lightly crushed
• 2 inches of peeled, chopped ginger root

Instructions:

Heat the water and sugar in a small saucepan over medium heat. Stir frequently until all of the sugar has dissolved, then add the turmeric, cardamom pods, and ginger. Let steep for about an hour, then remove the ginger and cardamom pods, and store in airtight bottles.

Recipe adapted from kitchenhabit.com

Blender Chocolate Chip Peanut Butter Banana Muffins

Ingredients

• 2 medium overly ripe bananas, mashed (about 3/4 cup mashed)
• 1/4 cup creamy peanut butter
• 2 tablespoons melted coconut oil
• 2 tablespoons pure maple syrup
• 1 egg
• 2 teaspoons vanilla extract
• 3/4 cups unbleached AP flour
• 3/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup dark chocolate chips

Instructions

Preheat the oven to 425° F. Grease 8 muffin tins.

In a blender or in a bowl with an immersion blender combine the bananas, peanut butter, coconut oil, maple syrup, eggs, and vanilla until combined. Blend to fully combine and mash the bananas.

Add the flour, baking soda, and salt, blend again until just combined. Fold in the chocolate chips.

Divide the batter among the prepared muffin tins. Bake for 5 minutes and then reduce to 350F and bake for an additional 15 minutes, or until just set.

Recipe adapted from Halfbakedharvest.com