baking

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

olive oil

vanilla extract

Cinnamon Baked Doughnuts

Baking spray with flour,

all-purpose flour

cinnamon

nutmeg

egg,

milk

unsalted butter, melted

unsalted butter

Angel Food Cake

cake flour, sifted

water

orange extract,

cream of tartar

Pumpkin Muffins with Eggnog Cream Cheese Swirl

cream cheese, softened

vanilla

dark rum

unsalted butter,

eggs

pumpkin

brown sugar

unsulphured dark molasses

baking soda

ginger

cloves

black pepper

To make the filling, whip the softened cream cheese with a whisk or hand mixer until very smooth and creamy. Whip in the egg yolks, sugar, vanilla, rum, nutmeg, and cinnamon. (Can be made a day ahead and chilled in the refrigerator, if desired.)

To make the muffins, heat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Whisk together the melted butter, eggs, and pumpkin. Add the brown sugar and molasses and whisk until smooth. Dump in the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper, and whisk until just combined. The batter will be relatively thick.

Take out about 3/4 cup batter and set aside. Divide the remaining batter evenly between the prepared muffin cups. They will be nearly full. Use a spoon to poke a deep cavity in the center of each muffin, and fill this cavity with the chilled cream cheese mixture. Put a tablespoon of the reserved batter on top of the filling.

Bake for 25 minutes or until the filling in the center is puffed and set, just barely golden brown, and the muffin batter is fully cooked through. Cool at least 5 minutes before eating.

If you&#x27;re feeling celebratory, serve with a squirt of whipped cream and a sprinkle of nutmeg.

Store for up to 5 days at room temperature in a covered container.

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

pumpkin purée

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

yellow cornmeal

garlic powder

buttermilk

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

cream cheese,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

No-Knead Cran-Walnut Pumpkin Toasting Bread

(2 ounces) walnuts

cranberries

(8 ounces) water

yeast

pumpkin puree

Heat the oven to 350°F. Scatter the walnuts in a metal pie tin and roast them until toasted and fragrant, 8-10 minutes. Roughly chop.

Cover the cranberries with boiling water and soak for at least 10 minutes then drain.

Combine the water and yeast in a large mixing bowl and let sit for a few minutes for the yeast to dissolve. Stir in the pumpkin puree, sugar, cinnamon, ginger, nutmeg and salt. Add 3 1/2 cups of flour to form a loose, shaggy batter.

Add the drained cranberries, chopped walnuts, and 1/2 cup additional flour to the dough. Use your hands to squeeze the dough and work in the additional ingredients. The dough will be very sticky and loose at this point. Scrape as much dough from your hands as you can, cover the bowl, and let the dough rise for at least 2 hours or up to 5 hours. It should at least double in bulk during this time.

At this point, you can proceed with making the bread or you can refrigerate the dough for a few hours or up to a day. Chilled dough will be easier to work with and shape into a ball.

Sprinkle your work surface generously with flour and turn the dough out on top. (If making two loaves or rolls, divide the dough now and shape each loaf or roll as follows.) With floured hands, fold the dough in half toward you so the un-floured surface is sealed inside and the outside is coated in flour. If the outside is still sticky, rub it gently with a litte more flour.

Flour your hands again and pick up the round of dough. It should feel fairly loose, but should be firm enough to shape. Begin shaping the dough into a round ball by smoothing the top and tucking the dough underneath (check out this video on shaping round loaves). When the dough feels tight and smooth, set it on a piece of parchment. Let the loaf rise uncovered until puffy and nearly doubled in size, about 45 minutes.

Heat the oven to 450°F. If you have a baking stone, set it in the oven now. If not, set a baking sheet in the oven to preheat.

When ready to bake, slide the dough still on the parchment onto the baking stone with a peel or the back of another baking sheet. (If cooking on a baking sheet, remove the sheet from the oven and quickly lift the bread on top.) Cut a few slash-marks in the top of the loaf with a serrated knife. Bake for 25-30 minutes, until the crust is golden-brown and the loaf sounds hollow when you tap the bottom.

Cool completely before slicing. Baked loaves will keep in a paper bag for several days or can be frozen for up to a month.

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

half-and-half

sugar (optional)

Maple syrup,

pecans

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. sugar

kosher salt

c. all-purpose flour

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today.  Will be making this again at the beach later this summer - wrote it down so it’s definitely a keeper!

Delish indeed! Used very ripe wrinkled peaches and voila! Amazing!!! With French vanilla ice cream- better than we could have bought at the bakery! We will use this recipe again.

This was fabulous, just as written! I made it last night and served with a scoop of vanilla ice cream....honestly it doesn&#39;t even need the ice cream, it&#39;s perfect all on its own!

Recently, I was on a cruise and had peach crumble for dessert.  It was fantastic, but this recipe is even better. It's easy to make, and uses only half the butter that peach crisp calls for, thereby cutting fat and calories. If I could give this recipe six stars, I would!

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Beatty's Chocolate Cake

Butter,

all-purpose flour,

cocoa powder

buttermilk, shaken

vegetable oil

eggs,

hot coffee

Chocolate Buttercream Frosting, recipe follows

chocolate

(2 sticks) unsalted butter,

egg yolk,

confectioners' sugar

instant coffee powder

Cooking Channel Ina Garten Beattys Chocolate Cake

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

This is almost EXACTLY the very famous Black Magic Cake from Hershey's.  Seriously?  A DIRECT STEAL?  Shame! Also, Given that this is a Direct Steal (!!!) of a recipe from almost 75 years ago, you would think that they would have given some of its pros and cons! Pro:  It's delicious. It's visually dark, which makes one taste a richness that the coffee enhances.  And the oil in the recipe follows the then-revolutionary idea of a chiffon type cake!  (History:  The big chiffon secret, discovered in the late 1920's, only became public knowledge in the late 1940's.) Con:  The crumb is very open, and won't win you a prize in any type of baking competition.  Want to impress a knowledgeable baker?  Make something else.   Not your goal?  Go for it!!!  It's tasty, and it's dark color and coffee component will convince everyone else that it is rich! The original NOT STOLEN recipe is the favorite of my non-competitive baking friends and family!  <div> </div>

I think her serving portion is way off.  I made this twice now and both times
 the serving was 1.

This recipe is virtually identical to the “Perfectly Chocolate” Chocolate Cake recipe found on the back of every Hershey’s cocoa tin with two changes: The Hershey’s recipe calls for 1 cup of milk and 1 cup of boiling water whereas this recipe replaces them with 1 cup of buttermilk and 1 cup of freshly brewed hot coffee, respectively. I’ve been making the Hershey’s recipe for years and I love it because it makes a superb chocolate cake that’s not overly sweet. However, after making this recipe, I have to say those two changes definitely improved the Hershey’s recipe. The buttermilk helps to keep the cake moist and the coffee elevates the chocolate flavor. The chocolate buttercream frosting is excellent, so this has now become my new go-to chocolate cake and frosting recipe. I noticed the buttercream frosting recipe makes just enough to frost an 8-inch cake so I would recommend making more frosting for a 9-inch cake.

As an avid baker, I've made this cake 100 times! I love the flavor. But every single time the center sinks. Ive tried hand mixing the coffee into the batter just enough to mix thru, new leavening, room temp ingredients... still, every time it sinks. I wont give up, I love the recipe. Just perplexed

Coffee haters beware: adding coffee to this recipe ruins the chocolate taste. Ina said you won't taste it, but that's just because she likes the taste of chocolate and coffee. The coffee flavor definitely is there and It ruins it if you don't like coffee. I'm sorry I trusted her because I  ended up wasting good chocolate. I may try this again without the coffee and see if it really is a great chocolate cake. If you don't like coffee, you won't like this cake. 

Great recipe as always! Thanks Ina for sharing.  For Katelyn Bergman, your question about why your Pyrex pan burnt your cake, it’s because “glass cooks hotter than metal, best to lower the temp. to 325 F degrees and cut your time by  maybe.1 5 to 10 mins. less...also I’ve experienced that glass takes longer to cool, so it keeps cooking/baking even outside the oven!” Hope that helps? 

i don't have over sized cake pans i just have the regular ones is that going to be okay? also i butter the pan lay down parchment paper then butter the paper again?

Hi Ina,
I have to first thank you for getting me interested in cooking! I love watching your shows on food network. I’m actually tuning into an “ok” cook! I serve up your boeuf bourguignon once a month and chicken chili weekly.
I wanted to just send a quick thank you!  I recently had my golf buddies down for a girls week. I have to give you all the kudos! I did make Betty’s chocolate cake recipe gluten free: I just used King Arthur’s “measure for measure flour” for my friend, the cake was moist and delicious! By the way, first time ever, sending review.
Thank you again, for all you do!
I have all of your cook books
I’m a Huge fan!
Jan Swan

I've made this several times, and the flavor is amazing.  No matter what I try, however, the cake always sinks in the middle.  I've tried everything.  Anyone else have this problem?

This is delicious!!  Great chocolate flavor and very moist!! This will be my go to recipe from now on. 

https://www.foodnetwork.com/videos/beattys-chocolate-cake-recipe-0127695

Ina's decadent chocolate cake uses black coffee as its secret ingredient.

Ina's Chocolate Cake Recipe

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

lemon juice

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

Loaded Baked Potato Casserole

russet potatoes, baked (2 to 2 1/4 pounds)

kosher salt, divided

white pepper, divided

sour cream

Parmesan cheese

extra-sharp Cheddar cheese, divided

broccoli,

chives,

red pepper flakes

In a small microwave-safe bowl, melt 3 tablespoons of the butter; set aside.

If the baked potatoes have been refrigerated or are not hot, wrap in paper towels, removing any foil, and heat each one separately the microwave for 45 seconds, or until the potatoes are piping hot and you need to handle them with a kitchen towel.

Cut the potatoes in half lengthwise and scoop out as much of the potato &quot;flesh&quot; into a large bowl as you can while keeping the skins intact as much as possible; set the skins aside.

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