1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
1 cup (115 grams) grated carrot (from 1 thick carrot)
1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
1/3 cup (30 grams) shredded unsweetened coconut
1/4 cup raisins or another dried fruit (optional)
Finely grated zest of 1 lemon
2/3 cup (130 grams) raw or granulated sugar
2/3 cup (155 ml) neutral oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups (160 grams) all-purpose or whole-wheat flour
2 tablespoons toasted, salted pepitas (optional)
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.
1/2 cup unsalted butter, softened, plus more for pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.
Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.
Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.
In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.
For the topping:
3/4 cup granulated sugar
2 tablespoons ground cinnamon
4 tablespoons salted butter, melted
Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature.
Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.
If your lemons feel waxy, give them a good scrub under hot water before using.
Feel free to adjust amounts of lemon juice and sugar.
6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
6 tablespoons heavy cream, plus more if needed
¼ cup/30 grams unsifted confectioners’ sugar
Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
½ cup unsalted butter (1 stick), melted, plus more for greasing
5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup packed light brown sugar
½ cup whole milk, at room temperature
½ teaspoon kosher salt
1 cup all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.