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Applesauce Oatmeal Quick Bread

Applesauce Oatmeal Bread

This supremely simple quick bread comes together in minutes and gets eaten almost as fast in my house!

Applesauce Quick Bread Close-up
applesauce quick bread 5

This quick bread is a total happy accident. I bought a jar of applesauce that was much larger than I needed when I made my Applesauce Sheet Cake last week. I wanted to come up with a way to use the remaining applesauce. I was considering applesauce cookies, but then I remembered a really great oatmeal quick bread that I bought at a bake sale a couple of years ago.

applesauce quick bread 3

I love a good quick bread, but they’re not as easy to come by as you might think. What I love most about this Applesauce Oatmeal Quick Bread recipe is the moist and robust texture thanks to… well.. the applesauce and oatmeal!

Applesauce Quick Bread 6
applesauce quick bread from above

You can spice this bread however you like. I often use the spice listings in a recipe as a general guideline. I like spiced baked goods to have a lot of kick. If you’re missing one of the spices or you prefer a different profile, feel free to use whatever you like. You could even swap in a spice blend like pumpkin pie spice mix.

applesauce oatmeal quick bread 4

Applesauce Oatmeal Quick Bread

A lovely spiced quick bread with a hearty texture from the oatmeal and a lovely moist texture and sweetness from the applesauce.

Course Dessert, Snack
Cuisine American
Keyword apple, applesauce, baking, best dessert, Best Recipe, bread, dessert, easy recipe, oatmeal, quick bread, recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Author we are all magic

Ingredients

  • 1 cup granulated sugar 198g
  • 2 large eggs
  • 1/2 cup neutral vegetable oil, like canola 99g
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour 177g
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup rolled oats, old fashioned or minute 50g
  • 3/4 cup applesauce 170g

Instructions

  1. Preheat oven to 350F and line a 9 inch x 5 inch loaf pan with parchment.

  2. Add sugar, eggs, oil, and vanilla to a large mixing bowl and whisk together.

  3. Add remaining ingredients and mix well.

  4. Bake for 50-60 minutes until a toothpick inserted into the center of the loaf comes out clean.

  5. Allow to cool completely, cut, and serve with butter or honey-butter.

This supremely simple quick bread comes together in minutes and gets eaten almost as fast in my house! It's lovely and sweet and moist from the applesauce and has a heartiness and fab texture from the oatmeal.
This supremely simple quick bread comes together in minutes and gets eaten almost as fast in my house! It’s lovely and sweet and moist from the applesauce and has a heartiness and fab texture from the oatmeal.
This supremely simple quick bread comes together in minutes and gets eaten almost as fast in my house! It's lovely and sweet and moist from the applesauce and has a heartiness and fab texture from the oatmeal.
This supremely simple quick bread comes together in minutes and gets eaten almost as fast in my house! It’s lovely and sweet and moist from the applesauce and has a heartiness and fab texture from the oatmeal.
Recipe Spain Spain

Flan-tastic! 5-ingredient Flan!

My mother-in-law has the most delicious FLAN recipe that she makes all the time. I was so surprised to see how EASY it is to make her silky-smooth flan. It’s all cooked in the oven, no endless stirring on the stove-top. My favorite part of the recipe is that you use the can from the condensed milk to do all of your measuring… one less measuring cup in the sink!

Top view of my mother-in-law's easy flan recipe.
I never fret if the flan doesn’t come out of the mold perfectly or if there are cracks… that’s part of the charm of this rustic dessert!

In Spain — where my mother-in-law lives — creamy pudding-like flans, nocillas, and crema catalanas are staple desserts and afternoon snacks. I remember my mom making a nutmegy instant custard when I was a boy. We’d eat them when they were just set and still a little bit warm. It’s very similar to the taste and feeling when I tried flan in Spain for my first time.

I’ve always been afraid of melting sugar, but it’s actually so easy!

This recipe has a couple of techniques that I think a lot of people are afraid of. Trust me… there’s no need to worry! The CARAMEL… it’s so easy to make the caramel sauce/topping for the flan. You simple pour 3/4 cup sugar into a pan and melt it over low heat until it’s a deep amber color. There’s no candy thermometer needed. Just be careful.. it’s HOT! The second technique that I think people sometimes like to avoid is the WATER BATH. In Spain they call it a BAÑO MARIA. I always put my baking dish in a larger pan, set both on the oven rack, and then pour in the water once the pans are in the oven.

This recipe is SO VERSATILE! You can add in a condensed milk can full of coconut or ground almonds. I want to try chia seeds next! You can use just about any extract you like. I’ve made it with pistachio flavor, vanilla, almond, and even maple! I’ve even substituted chai concentrate for some of the milk and added turmeric for a deep yellowy-orange color.

Easy 5-Ingredient Spanish Flan

This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It’s a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Santander, Spain.

Course Dessert
Cuisine American, Mexican, Spanish
Keyword best dessert, Best Recipe, custard, dessert, easy recipe, flan, pudding, spain
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting time 4 hours
Total Time 1 hour 25 minutes
Servings 4 servings
Author we are all magic

Ingredients

For the caramel topping:

  • 3/4 cup sugar

For the flan:

  • 1 14oz. Can Sweetened Condensed Milk save the can to measure your milk
  • 28 ounces whole milk simply fill the condensed milk can twice!
  • 4 eggs large
  • 2 tsp. vanilla extract you can substitute any flavor you like

Special equiptment:

  • immersion blender, blender, or mixer
  • aluminum foil
  • water bath

Instructions

  1. Melt the sugar over low heat until golden brown, about 4–5 minutes.

  2. Carefully pour melted sugar into a 6-cup baking pan (I used a Pyrex pan), and rotate to coat the sides with the caramel. Set aside to allow to cool. It’s really HOT so be really careful.

  3. Preheat oven to 350°F.

  4. Open and pour the contents of the sweetened condensed milk can into a mixing bowl and retain the can.

  5. Fill the empty can TWICE more with whole milk and add to the bowl.

  6. Add 4 eggs to the mixing bowl.

  7. Mix well with an immersion blender or electric mixer.

  8. Pour flan base into the pan that you’ve prepared with caramel.

  9. Cover well with aluminum foil and place the covered pan into another baking pan. We’ll create a water bath for the flan by setting the pan within a pan onto your oven’s middle rack. Once in the oven, fill the outer pan with hot water.

  10. Bake flan in water bath 1 hour to 1 and a half hours, until completely set. Remove from oven and allow to cool on the counter for a half hour.

  11. Chill for 4 hours or overnight in the fridge.

  12. When ready to serve, carefully invert the flan onto a plate with edges. You may need to run a knife around the sides of the pan to allow it to release. Make sure all the gorgeous caramel syrup pours out over the flan and around the edges!

  13. Scoop, serve, and enjoy!

This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It's a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Spain.
This is a simple everyday silky-smooth flan recipe that uses condensed milk, eggs, milk, sugar, and flavor extract. It’s a very versatile recipe that you can customize in many ways. The recipe comes from my mother-in-law in Spain.
cakes Recipe

Cuppa Cuppa Cobbler

Cuppa Cuppa Cobbler

I adore CUPPA CUPPA recipes! They’re recipes that have equal parts of many of the ingredients. My mother-in-law’s coconut flan recipe is sort of a cuppa recipe. You use a can of condensed milk, and then use the can to measure out all the other ingredients. It’s so easy to commit these recipes to memory.  I also remember making the cuppa cuppa cuppa recipe that Truvy (Dolly Parton) recited in Steel Magnolias. Her recipe was just a cuppa sugar, a cuppa flour, and a cuppa fruit cocktail with the juice. This recipe I’m making today has a few more ingredients, but I think it produces a wonderful cobbler that people just love!

I’m not certain this is actually a true cobbler? I think it may be a more of a buckle, but the name sounds better when you call it a cobbler…. so please… nobody report me to the cobbler police! One thing’s for sure, the recipe is totally versatile! You can use just about any type of fruit in it! I’ve even used frozen fruit. Some variations I’ve made: strawberry, peach, donut peach, mixed berries, raspberry, plum, I’ve even made it with white chocolate and macadamia nuts! In this recipe I’m using the most wonderful cherries from Washington State. I also tend to swap out the flavor extracts that I add to this recipe. Sometimes I like vanilla, sometimes almond, or even something exotic like coconut! you should totally experiment with whatever you have fruit and extract wise!

Another trick that I love to use with this cobbler is Ina Garten’s faux crème anglaise. It’s so simple, you just let a pint of good vanilla ice cream melt overnight in the fridge. It’s so decadent! If that’s a little too rich for your blood you could also just top with cold heavy cream or lightly sweetened whipped cream or even a scoop of ice cream!

Cuppa Cuppa Cobbler

Use your favorite fruit or berry in this recipe! Whatever's abundant or in season, or even frozen!

Course Dessert
Cuisine American
Keyword cake, cobbler, dessert, easy recipe, recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author we are all magic

Ingredients

  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • .5 tsp salt
  • 1 cup sugar
  • 1 cup whole milk
  • 1 tsp flavor extract I used almond extract here, but you can use vanilla or whatever else you want!
  • 1 stick butter
  • 2 cups fresh or frozen fruit, clean and dry I used cherries, but you can use anything you want!
  • .25 cup sugar this is to top the cobbler before baking

For serving:

  • 1 pint melted vanilla ice cream

Instructions

  1. Preheat oven to 350F. Grease a shallow tart pan or a 9x13 pan.

  2. Melt butter over low heat or in the microwave.

  3. Add dry ingredients to a bowl and whisk together.

  4. Add milk and whisk until incorporated.

  5. Add melted butter and flavor extract and whisk until fully incorporated.

  6. Pour batter into prepared pan and top with fruit. Sprinkle on 1/4 cup sugar.

  7. Bake until golden brown and the fruit is bubbly. I usually start checking for doneness at about 45 minutes.

  8. Serve warm with cold melted vanilla ice cream poured on top!

Cuppa Cuppa Cobbler

This is a wonderful and versatile recipe that uses a “cuppa” flour, a “cuppa” sugar, a “cuppa” milk etc. I love that you can use just about any fruit you want in it too! It’s perfect for last minute guests or for a potluck!

Recipe Spain

Roscón de Reyes: Spanish Three Kings Cake

Roscon de Reyes

One of my favorite parts of celebrating the holidays in Santander, Spain with my inlaws is the day we get the Roscón de Reyes. In Spain, epiphany is the main Christmas holiday. On January 5th everyone goes to the city center to watch the parade. At the end of the parade the three kings, los reyes magos, each have their own float and they throw candy out to the kids along the route. Imagine a parade with Santa Claus x 3.  Each kid has their favorite king and they shout out their names as they pass by- “Melchor! Gaspar! Baltasar!”. Later that evening everyone in the family leaves a shoe out for the kings to fill with gifts… or… if you’ve been bad you’ll get carbon(coal).

Rosco de Reyes

My brother-in-law always gets two large cakes for us all to enjoy.  One of them is big and filled with sweetened whipped cream(nata), and the other is called a “borracho”(drunk) and has a streusel filling and the whole cake is dipped in a sweet fortified wine.  The roscónes in Spain always have a little prize inside. The prizes vary from bakery to bakery and city to city. In some parts of Spain there’s a lime bean inside, and sometimes it’s a little toy or figurine. Folks have different rules about what the winner of the prize needs to do. Sometimes it’s pay for the roscónes, or buy them the next year, or maybe host the celebration for Candlemas on February 2nd. In my family there are no rules, the person who finds the prize is just lucky!

Roscon de Reyes

My brother-in-law brought my husband and I to a legendary bakery in Santander that’s known for it’s roscónes (or roscos as they are sometimes called in Cantabria). Check out this video showing some images from our visit to La Gondola bakery:

There are thousands of authentic recipes for roscón de reyes online. I didn’t come across a recipe that I liked on any American blogs or sites. I based my recipe on a post on one of my favorite baking blogs in Spain, La Receta de la Felicidad.  I have two of Sandra Mangas’ cookbooks and have followed her work for years. I’ve even been luck enough to trade emails with her on a few occasions over the years.

Here are two of the beautiful roscónes on Sandra’s site:

http://www.larecetadelafelicidad.com/2012/01/roscon-de-reyes-casero.html

http://www.larecetadelafelicidad.com/2014/01/roscon-de-reyes-2.html

One of the main things that makes the rosco different from other sweet breads is the orange blossom water(agua de azahar). It was a bit difficult for me to find this ingredient in the US, neither Whole Foods nor Wegmans had it, but I finally found it at my favorite specialty store in Brooklyn, Whisk.

Here are some links to order it on Amazon if you’re not able to find it locally:

Typically the roscos are decorated with orange blossom water flavored sugar, or pearl sugar, and almonds or candied fruit. There are tons of options for prizes online. Sometimes it could be a little baby Jesus or a little ceramic figurine or toy. I didn’t bake my prize into my cake, I added it in the whipped cream layer, but in Spain they’re often wrapped in plastic and baked into the cake.

I’m not being specific in my recipe as to how to make your whipped cream. I used a full quart of heavy cream to make mine. I also added a bit of confectioners sugar and vanilla. I also used some whipped cream stabilizer because you typically want the cakes to stay edible for more than just one day.

Here are a few other products that might help you out if you’re making this recipe:

4.5 from 2 votes
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Roscón de Reyes: Spanish Three Kings Cake

A traditional Spanish cake that's served to celebrate Epiphany on January 6th. This is based on a fabulous roscón recipe from the blog La Receta de la Felicidad.

Course Dessert
Cuisine Spanish
Prep Time 4 hours 40 minutes
Cook Time 17 minutes
Total Time 4 hours 57 minutes
Servings 2 Cakes
Author we are all magic

Ingredients

For the sponge:

  • 70 grams lukewarm whole milk 1/3 cup
  • 1 packet instant yeast 7 grams
  • 130 grams all-purpose flour 1 cup plus 1 tbsp
  • 1 tbsp sugar

For the dough:

  • the sponge made from the ingredients above
  • 450 grams all-purpose flour 2 1/4 cups
  • 120 grams confectioners sugar a scant cup
  • 1 packet instant yeast 7 grams
  • 1 pinch salt
  • zest of one orange
  • 60 grams lukewarm whole milk a scant half-cup
  • 2 eggs extra large
  • 30 ml orange-blossom water 2 tbsp
  • 70 grams salted butter 5 tbsp

To garnish:

  • 1 cup sugar
  • a few drops of orange-blossom water

To serve:

  • lots of fresh sweet whipped cream

Instructions

For the sponge:

  1. Mix all sponge ingredients together and form into a ball. Place the ball in a deep bowl and cover with lukewarm water. 

  2. Allow to proof until the ball doubles in size and floats to the surface of the water. It takes about 20-30 minutes for me usually. It depends on the ambient temperature and how active your yeast is.

To make the dough:

  1. Measure out your flour, yeast, sugar, zest, and salt and put it into the bowl of a stand mixer and mix for a second on low to incorporate everything.

  2. Remove your proofed sponge from the water bath and add it to the mixer along with the milk and orange-blossom water. Mix well.

  3. Add eggs one at a time mixing in between each egg.

  4. Knead the dough for 5 minutes in your stand mixer on low using the dough hook attachment. You can also knead by hand for 5-8 minutes.

  5. Add the butter to the stand mixer and knead on low for 10 minutes until the dough is elastic, soft, and all the butter is incorporated. You can also knead by hand for 10-13 minutes.

  6. Put the dough in a bowl and cover with a damp cloth and allow to proof in a warm place for about 2 hours, or until the dough has doubled in size.

  7. After it's doubled in size, remove the dough from the bowl and divide into two halves.

  8. Shape each half into a ball and then form a ring from the ball. place the dough rings onto two baking sheets lined with parchment. (I also used silicon liners in my pans below the parchment.) The finished rings should be about 8-9 inches in diameter.

  9. Cover the rings loosely with plastic wrap and allow to proof in a warm place for about 2 hours, until they have about doubled in size.

  10. Preheat oven to 375F/190C.

  11. If you wish to garnish the rings with sugar, simply mix a few drops of orange-blossom water with sugar. Add the water a drop at a time until the sugar is the consistency of damp sand. Sprinkle the damp sugar around the rings.

  12. Bake the cakes one at a time for about 15 minutes each. They should be golden brown.

  13. Allow the cakes to cool completely on wire racks.

To serve:

  1. Make a big batch of your favorite whipped cream. I like to make mine SWEET and add a bit of vanilla too.

  2. Cut the rings in half horizontally with a serrated knife. Pipe a thick portion of whipped cream on top of the bottom half and then top it with the top half like a big whipped cream sandwich. 

  3. In Spain there is often a prize and/or lima bean hidden in the roscón.  In Spain it's often baked into the bread, but I like to wrap a little trinket in plastic wrap and hide it in the whipped cream layer.

Roscón de Reyes