one bowl baking

This cranberry ricotta cake couldn't be easier to make! No fancy equipment is required for this easy holiday dessert recipe.

Cranberry Ricotta Cake

((113 g) unsalted butter)

vanilla extract

oz whole milk ricotta (at room temperature)

eggs (at room temperature)

sugar

all-purpose flour

baking powder

fine sea salt

cranberries

water

Grand Marnier

unsalted butter (melted)

In a small bowl, use a fork to combine the ingredients until clumpy. Refrigerate until ready to use.

Streusel Topping

In a small saucepan, combine all the ingredients and bring to a simmer. Simmer for 15 minutes or so, until the cranberries are soft and burst and most of the liquid has evaporated. Cool to room temperature.

Cranberry Topping

Preheat an oven to 350 F. Grease a 10x3" cake pan and line with a circle of parchment paper.

In a small saucepan, melt the butter over low heat. Continue to cook until the butter is golden brown, but not too dark. Transfer to a heat-proof bowl and cool. For more detailed instructions on how to brown butter, scroll up to the blog post.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the ricotta, eggs, sugar, and vanilla until smooth. Add the dry ingredients and the brown butter and fold together until the batter is smooth and there are no streaks of flour. Spread the batter in an even layer in the prepared pan and top with the cranberries. Use a fork to break up the bits of streusel and sprinkle over the top.

Bake for 45-55 minutes or until a cake tester comes out clean. Remove the cake from the oven and cool on a wire rack to room temperature before removing it from the pan and slicing. Dust with powdered sugar, if desired.

Ricotta Cake

It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They&#39;re a simple pleasure that can be made last minute.

Dorie Greenspan&#39;s 3-Ingredient Almond Crackle Cookies

(75 grams) sugar

(125 grams) sliced almonds (blanched

Position the racks to divide the oven into thirds and preheat it to 325° F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.


Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.

Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.

Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. Carefully lift the free-form cookies with a wide spatula.

Note: If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350° F oven for about 6 minutes; cool on the sheet.

https://cdn.jwplayer.com/videos/9K8gohd3.mp4

In this recipe I&#39;ve found that a contrast in temperature and flavor—in the form of cool, soft vanilla ice cream—is wonderful relief against the hot Lava Cake.

Clementine Chocolate Lava Cakes

chocolate

eggs

(scant) granulated sugar

kosher salt

clementine

olive oil

Confectioners’ sugar, for garnish (optional)

Vanilla ice cream,

Preheat the oven to 400°F. Grease four 6-ounce ramekins and place them on a sheet pan.

Melt the chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together the eggs, sugar, salt, vanilla, clementine zest, and olive oil until light and fluffy (you don't have to go overboard here; just incorporate all of the ingredients—though, if you have the wherewithal in you, a little air in the eggs now will result in a deliciously chewy-edged lava cake later). Fold in the chocolate.

Pour batter into the ramekins and bake for 10 to 15 minutes, or until just cooked. (The tops should be slightly cracked, the insides hot and gooey.) Dust with powdered sugar before serving, or top with vanilla ice cream.

Sunny citrus cake with tangy cream cheese &amp;amp; yogurt frosting comes together in one bowl with just a few steps. This easy cake is for all seasons &amp;amp; all occasions!

Citrus Cake From Yasmin Khan

(225 grams) softened unsalted butter,

(225 grams) all-purpose flour

(200 grams) granulated sugar

eggs,

salt

(55 grams) full-fat plain yogurt

orange zest

orange juice

(80 grams) confectioners’ sugar

(350 grams) full-fat cream cheese

lemon juice

Orange and unwaxed lemon, to zest

Heat the oven to 350°F (180°C). Butter two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.

Place all the ingredients for the cake together in a large bowl and beat just until the streaks of flour disappear—an electric mixer will make quick work of it, or you can easily beat by hand, especially if the butter is quite soft.

Divide the batter evenly between the prepared pans. Bake until lightly golden, 20 to 25 minutes. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack.

To make the frosting, mix together the confectioners’ sugar, cream cheese, yogurt, and orange and lemon juices and beat until smooth. Place this in the refrigerator to chill and firm up while the cake cools.

When the cake is completely cool, use an offset spatula to spread half the frosting on one cake. Place the other on top and cover with the rest of the frosting. Finish by decorating with a scattering of orange and lemon zests (see Author Notes above for tips). 

https://cdn.jwplayer.com/videos/qUb1IdKI.mp4

Unlike in skillet-baked styles of cornbread that can take a long time, this hot water cornbread recipe acts as a fast-forward button.

Hot Water Cornbread From Todd Richards

(20 ounces) water

(about 8 1/2 ounces) plain yellow cornmeal (finely ground, not medium or coarse)

baking soda

nutmeg

cayenne pepper (or less if you’d like it less spicy)

popcorn kernels, popped

(about 6 ounces) buttermilk,

(4 ounces) vegetable oil

(about 2 1/8 ounces) all-purpose flour

Bring the water and salt to a boil in a saucepan over high heat.


Stir together the cornmeal, sugar, baking soda, baking powder, nutmeg, and cayenne pepper in a medium-size heatproof bowl. Add the boiling water, and stir until combined. Let stand 5 minutes.


Fold the popped corn kernels and buttermilk into the cornmeal mixture. Let stand 5 minutes.


Heat the oil in a skillet over medium. With floured hands, shape 1 1/2 tablespoons of the cornmeal mixture into a 2 1/2-inch round, and fry until golden brown, about 2 minutes per side. Repeat with remaining cornmeal mixture to make about 20 pieces. Drain on paper towels. Serve hot. 


https://cdn.jwplayer.com/videos/Mhn2mdUg.mp4

When beloved Seattle chef Renee Erickson took over Boat Street Café from Susan Kaplan in 2003, she inherited this quirky peach cobbler recipe along with it. The café closed in 2015, but its spirit lives on through a half dozen other sunny Erickson restaurants, and in recipes like this one. The peaches aren’t peeled or even thickened with flour or starch, because the fruit is the point—juicy and textured however it may be. It’s brightened with lemon juice and zest and nothing else, a counterweight to the sweet batter and sugary top. Only after smoothing on a layer of batter and dusting the top with sugar do you encounter the uncomfortable step of sloshing hot water over the top of your lovely cobbler. You won’t want to do it, but if you poke around on enough blogs or in community cookbooks, you’ll find similar recipes— though the water is usually poured over a mix of cornstarch and sugar. The topping here is pared down to just sugar, which melts and then fuses together in the oven as the water steams away. A dainty crust forms, blanketing the cake and saucy peaches like a sheet of Bubble Wrap, begging to be popped. Recipe adapted slightly from Genius Desserts (Ten Speed Press, September 2018).

Renee Erickson’s Peach Cobbler with Hot Sugar Crust

peaches

lemon

(110 grams) unsalted butter, softened

(400 grams) sugar

(190 grams) all-purpose flour

(185 grams) whole milk

(120 grams) hot water

Heavy cream,

Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil.

Arrange the peaches in a 9 by 13-inch (23 by 33cm) or similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1⁄4 cup (60g) of lemon juice over the top. 

In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes. 

Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch (1.3cm) thick in any one place. 

Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping. 

Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places. 

Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

White Chocolate & Raspberry Mug Cake

neutral oil (you can use butter if you prefer the flavor)

milk almond

raspberries

In a microwave-safe mug, combine the white chocolate and the oil. Microwave for 30 seconds to 1 minute, until chocolate is melted. Stir to combine completely.

Stir in the milk, sugar, and vanilla. Then stir in the flour, baking powder, and salt until everything is completely combined. (If it feels a bit thick, add in some more milk. If it feels too runny, add in a bit more flour. You want it to be like a simple cake batter.) Stir in the raspberries reserving 3 for garnish.

Microwave the cake for 90 seconds. Take it out and check if it’s done. Too gooey? Pop it back in for 30 second intervals until it’s just how you like it. Top with remaining 3 raspberries and any leftover white chocolate shavings.

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Top 7 one bowl baking recipes from across the web

The most viewed one bowl baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Ricotta Cake

Dorie Greenspan&#39;s 3-Ingredient ...

Clementine Chocolate Lava Cakes

Citrus Cake From Yasmin Khan

Hot Water Cornbread From Todd Richa...

Renee Erickson’s Peach Cobbler with...

White Chocolate & Raspberry Mug Cak...

The most viewed one bowl baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Dorie Greenspan's 3-Ingredient ...