Coffee Cake Roll

 

Coffee cake roll
makes one roll

30g oil
50g water
10g instant coffee powder
60g cake flour
3 egg
50g sugar

1. Line baking sheet and preheat oven at 350F.
2. Warm oil to 70C (158F).
3. Sift in cake flour and whisk to combine.
4. In a separate bowl, dissolve instant coffee powder in water. Whisk into oil/flour.
5. Whisk in yolk until combined and lump free.
6. In another bowl, beat whites while adding sugar in increments to medium peaks.
7. Fold whites to yolk mixture gradually.
8. Pour onto pan and spread evenly.
9. Tap gently to release any large air bubbles.
10. Bake at 330F for 10 minutes. Lower to 300F and continue to bake for 5 minutes.
11. Slide to rack to cool. Place a clean parchment paper over to prevent over drying.
12. Once is cool enough to touch, flip and peel off parchment paper.
13. Optional: trim off edges. On a short end, trim at a 45 degree angle. This will help with rolling/ sealing.
14. Spread a thin layer of cream. Roll and wrap to chill.
15. Chill for 1-2 hours before cutting.

Coffee kahlua cream:
25g powdered sugar
5g instant coffee powder
100g whipped cream
1 tsp kahlua

Beat ingredients together to firm peaks.

I love coffee flavored desserts! The aroma and bitterness of coffee complement and balance well with sweets.

The texture, flavor and sweetness are on point for this one. I added walnuts in the cream prior to rolling, and they added such a lovely crunchy texture and a nutty roasted flavor. 

This is definitely a winning flavor combo - coffee, kahlua and walnuts!

Taste: 5 stars out of 5

Texture: 5 stars out of 5

Buckwheat Banana Bread

Experimented with buckwheat flour by substituting a little less than half of the AP flour in my healthy banana bread recipe. The buckwheat flour lended a mild nutty taste and gave the bread a more brown and nutty appearance. The texture was more bread like which I found it perfect for breakfast. 

For enjoying the next day, I like to give it a quick toast in the toaster and topping it with almond butter, honey and hemp seeds!

Buckwheat Banana Bread

2 eggs
1/3 cup (70g) melted coconut oil
1/4 cup (85g) honey
1/4 cup (57g) Greek yogurt
1 teaspoon vanilla extract
3 mashed ripe bananas (about 394g)
1 cup (136g) AP flour + 3/4 cup (90g) buckwheat flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
90g walnuts, chopped

1. Preheat oven to 325F. Grease and line a 9x5 inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
3. In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in mashed bananas, flour mixture, and add ons.

4. Pour batter into lined pan. 

5. Bake for 50-55 minutes or until a toothpick inserted comes out clean. 

6. Cool for 10 minutes, slice and enjoy!

Next days:

Taste: 4.5 stars out of 5

This bread is less sweet and very appropriate for early morning meals!

Texture: 4.5 stars out of 5

Expect more bread/ drier texture.

Healthy Banana Bread (My new go to recipe)

This banana bread recipe is actually very similar to a previous one I've baked and loved. Instead of maple syrup and almond milk, I subbed with honey and Greek yogurt and upped the amount of coconut oil from 1/4 cup to 1/3 cup. The resulting loaf is lightly sweetened with a moist interior and a nice crust.

If you have an extra egg, banana and don't mind some refined sugar, try this other recipe I have on the blog! For now, this healthier version will be on my regular rotation. It makes for a nice grab and go breakfast treat for those dreadful early work mornings.

Banana Bread studded with Walnuts

ft. Joshua and Bo

My go to banana bread recipe has been this one with its perfect dome top and crack. But since I only have 3 banana this time, I decided to deviate a little. This recipe calls for identical ingredients in a slightly different ratio - 1/3 cup oil vs 3/4 cup, 1/4 cup of almond milk vs 1/4 cup of plain water and 80g maple syrup vs 70g sugar. The "healthier" ratio (less oil and no refined sugar) did not compromise the taste or texture at all!

The Ultimate Banana Bread [with crack on top]

Banana Bread achievement unlocked: golden brown crust with the crack on top!

I love love love love how brown and toasty this bread came out. To intentionally achieve the crack I've been wanting, I made a slit on the bread 24 mins into the bake time. The bread turned out beautiful and the texture was on point! It's quite a wholesome loaf with 4 bananas and 3 eggs going into it. 

The Ultimate Banana Bread
recipe adapted from Entertaining with Beth
makes 1 9x5" loaf

300g flour
70g sugar
1/4tsp sea salt
2tsp baking soda
4 overly ripe bananas, mashed
3 eggs
3/4cup (180ml) vegetable oil
1/4cup (60ml) water
1tbsp (15ml) vanilla
50g walnuts
50g chocolate chips*
(*I used 38g chocolate chips + 12g cacao nibs)

Got ripe bananas? Make banana bread!

Wet + dry mixture.

Fold in any toppings you want.

One big loaf!

1. Preheat oven to 350F (176C) degrees. 
2. Grease and flour a 9” x 5" loaf pan or line with parchment paper.
3. In a medium bowl mix dry ingredients and set aside. 
4. In a large bowl mix wet ingredients until combined. 
5. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! 
6. Fold in chocolate chips and nuts. 
7. Pour into pan and bake for 55 mins or until a toothpick comes out clean. 
*If bread starts to brown too much on the top, cover with foil and continue to bake until cooked through.

Slice into thick slices and serve. Enjoy! 

The smell of this bread couldn't be any more wonderful. I couldn't help but stand by the oven door anticipating the moment I can put my nose right up to the bread. Allowing it to cool for the longest 10 mins of my life, I finally cut my first slice. The bread was firm, but oh so moist and fluffy! Woohoo. Unlike previous banana breads I've made, this one has the best texture yet - toasty crust, moist and fluffy inside. 

The original recipe calls for 100g, and I reduced mine to 70g. The sweetness was just right with each bite bringing more of the banana's natural sweetness out. Mom approved!

Should I experiment with whole wheat flour and coconut oil next time? I am scared to deviate from this already perfected recipe. 

Taste: 5 stars out of 5
Perfect sweetness. Delicious banana flavor. 
Texture: 5 stars out of 5
Toasty crust, soft and fluffy interior, with nutty and melty chocolate bits!

Update: this bread stayed soft for days and good both chilled and lightly toasted. 

Sour Cream Coffee Cake!!

Bookmark this recipe now! It's so worth a try or two or three or more! It's absolutely delicious! The cake itself is buttery, moist and fluffy. And the cinnamon sugar nutty layers just push that cake to perfection. The crunch of the walnuts goes oh so well with the moistness of the cake(: Ahhh, bake it now! My mouth is watering just from writing this.

I wanted to try this recipe so bad that even though I had way less than 12oz of sour cream in the fridge.. I went ahead with the baking. It came out really good still! So I can't imagine how much more perfect and moist-er this cake can get!

Absolutely divine. You will see me make this cake quite a lot from now on!

Sour Cream Coffee Cake
-recipe adapted gimme some oven
- makes one 9x13 or 8x8 pan

Cake:
1/2 cup (1 stick) butter, room temperature
1 cup sugar* (I used around 3/4 cup)
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 (12 oz) container of sour cream* (I used a little less than 8oz)
1 tsp vanilla extract

Topping:
1 tsp cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts

1. Cream together butter and sugar.
2. Add eggs to the mixture, one at a time, beating well after each addition.
3. In a separate bowl, stir together the flour, baking soda, baking powder and salt.
4. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
5. Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping.
6. Add the remainder of the batter on top, and sprinkle with the remaining topping.
7. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.



Taste: 5 stars out of 5
Texture: 5 stars out of 5

Cranberry Walnut Biscotti

Favorite biscotti recipe.
(BOOKMARK NOW!)

Great to make in batches for the holidays!
(Short prep time& long shelf life!)
& also greaaaat with lots of other variations
Pistachio, almond, blueberries, chocolate chips..
and/ or CHOCOLATE DIZZLE<3



Cranberry Walnut Biscotti
recipe from allrecipes.com
- makes 1 log (about 18 cookies)

2 tablespoons light olive oil
1/4 cup and 2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
3/4 cup and 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/4 cup dried cranberries
3/4 cup pistachio nuts

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Form log (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until log is light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut log on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.



Chocolate drizzles bought it to the perfect sweetness level.



Taste: 5 stars
Texture: 5 stars


Check out my other biscotti posts:

Chocolate peanut biscotti
Lenox almond biscotti