sweet recipes

base/template recipes

cookie

doughnut (yeast)

recipes

— cakes (wheat-based)—

chocolate loaf cake

https://pastryandbeyond.com/chocolate-loaf-cake/#recipe

tiramisu rum crust cake

https://www.halfbatchbaking.com/recipes/tiramisu-rum-crust-cake

bánh chuối nướng (vietnamese banana bread pudding)

adapted from điện máy xanh and hướng nghiệp âu á

ingredients

• bananas
  • 3 ripe bananas
  • 2 tbsp wine
  • 2 tbsp rum
  • 2 tbsp white sugar
• bread pudding
  • 200 g bread (2 viet baguettes)
  • 1 egg
  • 400 ml coconut milk
  • 50 g condensed milk
  • 50 g butter
  • ½ tsp salt
  • 5 g vanilla (2 pods)

instructions

1. slice bananas and marinate in liquids
2. rip apart bread and marinate in combined liquids for 1 hour
3. layer bread then banana mixtures
4. bake in 350 oven for 20 minutes

chocolate chip banana bread

from https://butternutbakeryblog.com/chocolate-chip-banana-bread/

Notes

• less sugar (50-75 g each)
• have used nonfat yogurt

ingredients

• wet
  • 380 g ripe bananas (3-4)
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 110 g melted unsalted butter
  • 2 large eggs
  • 1 tsp vanilla
  • 130 g 2 % greek yogurt
• dry
  • 180 g flour
  • 1 tsp (7 g) baking soda
  • ½ tsp salt
• 140 g chocolate chips (half a bag of ghirardelli chips)

instructions

1. oven 325
2. cream sugar, add in mashed bananas, wets (eggs and yogurt)
3. dry
4. fold in chocolate chips
5. bake 1 hr to 1 hr 30

carrot chocolate chip loaf cake

adapted from ny times

Notes

• yields 1 5x9” loaf
• line the bottom and short sides with a long strip of parchment paper for easy removal
• sub eggs for ¼ plain/greek yogurt per egg
• 9/2/22—used 1 200-260ish g carrot, be sure to leave strands of carrot short

ingredients

• wet
  • ¾ cup or 180 ml of neutral/mild olive oil, plus more for greasing
  • 225 g light brown sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 tsp kosher salt
• dry
  • 225 g flour
  • 2 tsp baking powder
  • ½ tsp baking soda
• 165 g peeled and grated carrots (about 3 medium carrots)
• 1 bar chocolate (113 ghirardelli)
• glaze
  - 1 lemon (juice and zest)
  - start with 4 tbsp juice, adding more until pourable
  - 1 cup/100 g confectioner’s sugar
  - 1 tbsp finely grated carrot (optional)

instructions

1. preheat oven to 350 F and grease/line loaf pan
2. mix sugar and eggs. add rest of wet
3. add dry. fold in carrots, then chocolate
4. bake about 50-60 minutes, until skewer comes out dry. cool for 10 minutes on rack, then remove to cool completely

ginger loaf cake

from i am baker

pumpkin chocolate chip bundt cake

adapted from ny times, modified by taste of home and king arthur baking

Notes

• yields 1 10-cup bundt cake
• grate about half a thumb of fresh ginger, or ½ tsp ground ginger
• sub sour cream and eggs for plain yogurt (1 cup)
• if desired, 2 bars of chocolate
• alternative spices cinnamon, 1 tsp nutmeg, ¼ tsp ground cloves
• instead of oiling and flouring pan, make a roux and wipe on using paper towel/brush

ingredients

• wet
  • 440 g light brown sugar
    • or equal parts dark brown sugar and caster sugar
    • september 2022: 220 g dark brown sugar, 110 g white sugar
  • ½ cup/114 g/1 stick softened unsalted butter
  • ½ cup olive oil
  • 2 large eggs
  • 1 15-oz/425 g can pumpkin purée
  • ½ cup sour cream
• dry
  • 380-390 g flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1¼ tsp kosher salt (1 tsp normal salt)
  • 2 tsp ground cinnamon
  • 1½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground black pepper
• glaze
  • 2 tbsp unsalted butter
  • 100 g confectioner’s sugar
  • ¼ cup maple syrup
  • pinch of salt
• 1-2 tbsp lightly toasted pepitas for garnish (optional)

instructions

1. preheat oven to 350 F, oil/butter and flour bundt pan
2. mix dry
3. cream fats and sugar until fluffy. add eggs one at a time. add rest of wets
4. evenly fold in dry
5. bake until skewer comes out clean (about an hour). let cool in pan about 20 minutes, then invert onto rack
6. for glaze, brown the butter. let cool and whisk in rest of ingredients. if too thin, add more sugar. if too thick, add a splash of water. the glaze should be thick but pourable
7. let glaze set for a few minutes before serving

pear ginger cake

from justine snacks

Notes

• potentially add ½ tsp baking soda for more rise

ingredients

• 4 large eggs (1 cup yogurt to sub)
• 2 medium bosc pears, unripe works best 275 grams, plus a few extra slices for topping
• 1 inch knob of fresh ginger peeled
• 1 cup (200 g) neutral oil, such as canola or vegetable oil
• 220 g white sugar
• 135 g dark brown sugar lightly packed
• 280 g all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon Diamond Crystal kosher salt use half if using Morton’s
• 1 teaspoon ground cinnamon
• 1/2 tsp each of all spice & clove

instructions

1. Preheat the oven to 350°F.
2. First whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
3. In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.
4. Prepare a 9” circular cake pan with either grease or parchment paper. Pour in the batter.
5. Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean!

maialino’s olive oil cake

from food52

• 9” round cake
• prep 15 min, cook 1 hr

ingredients

• 2 cup (250 grams) all-purpose flour
• 1 3/4 cup (350 grams) sugar
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cup (285 grams) extra-virgin olive oil
• 1 1/4 cup (305 grams) whole milk
• 3 large eggs
• 1 1/2 tablespoon grated orange zest
• 1/4 cup (60 grams) fresh orange juice
• 1/4 cup (55 grams) Grand Marnier

instructions

1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

orange blossom cardamom yogurt cake

ingredients

• dry
  • 300 g flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
• wet
  • 250 g raw granulated sugar
  • 250 g butter, melted
  • 250 g full fat yogurt
  • 3 tablespoons orange juice
  • 2 tsp orange blossom water
  • 2 tsp vanilla extract
  • 1 tsp ground cardamom
  • zest of one orange
• topping
  • 2 tbsp chopped pistachio

instructions

1. preheat oven to 160 C
2. mix wet and dry separately
3. slowly add dry to wet and mix
4. bake 55-60 minutes, done to toothpick test

pandan chiffon cake

adapted from rasa malaysia and christine’s recipes

Notes

• yields 1 9-inch cake or 1 bundt cake
• for whipped coconut cream, refrigerate coconut cream for fat and water to separate, carefully remove fat and whip

ingredients

• wet
  • 5 egg yolks
  • 20 g sugar
  • 100 ml coconut milk
  • 2 tbsp pandan juice (~10-15 pandan leaves)
  • and/or pandan paste
  • vanilla
  • pinch of salt
  • 3 tbsp olive oil
• dry
  • 100 g flour
  • 1 tsp baking powder
• meringue
  • 5 egg whites
  • 60 g sugar

instructions

1. preheat oven to 350 F and grease pan
2. beak yolks and 20 g sugar. add rest of wet except oil. mix in dry, then oil
3. beat egg whites and add sugar until stiff peaks
4. fold together meringue and batter
5. bake for 15 minutes until browned, then cover with foil for additional 30 minutes (until skewer comes out clean). let cool then invert

rose cardamom almond cake (persian love cake)

from yasmin khan, featured in the saffron tales

Notes

• 8.5 inch round pan

ingredients

• cake
  • 200 g unsalted butter
  • 150 g caster sugar
  • 4 medium eggs
  • 12 cardamom pods
  • 100 g plain flour, sifted
  • 275 g ground almonds
  • zest and juice of 1 lemon
  • 1 tbsp rose water
  • 1 tsp baking powder
  • 1 pinch salt
• syrup
  • 2 tbsp caster sugar
  • juice of 1 lemon
  • ½ tbsp rose water
• icing
  • 150 g icing sugar
  • juice ¾ lemon
  • 2 tsp cold water
• topping
  • 2 tsp chopped pistachio
  • 2 tsp dried rose petals

instructions

1. cake
   1. preheat oven to 325 ºF. grease pan and line with parchment
   2. cream butter and sugar, then add eggs
   3. grind cardamom in mortar and discard pods. add to cake with rest of cake ingredients
   4. bake for 45 minutes
2. syrup
   1. combine sugar, lemon juice, and rose water over low heat until sugar melts
   2. poke holes into baked cake and pour over syrup
3. icing and topping
   1. combine sugar, lemon juice, and few drops of water until smooth. spread over cooled cake

pink champagne cake

from https://www.mycakeschool.com/pink-champagne-cake/#recipe

frasier cake

from https://baranbakery.com/fraisier-cake/

strawberry matcha tres leches cake

https://whatasiamakes.com/strawberry-matcha-tres-leches/#wpzoom-premium-recipe-card
https://nanapastries.com/matcha-strawberry-tres-leches-cake/

— cakes (non wheat-based) —

bánh da lợn (glutinous layer cake)

pandan and mung bean or purple sweet potato and coconut

bánh bò nướng (baked glutinous honeycomb cake)

by robert

Notes

• yields 1 bundt cake
• if available, blend 10-15 fresh pandan leaves with ¼ cup/60 ml water and strain.

ingredients

• base
  • 400 ml coconut milk
  • 180 g sugar
  • 6-8 pandan leaves, blended
  • 1/4 tsp pandan paste
• wet
  • 5 large eggs
  • 1/2 tsp vanilla
  • 2 tbsp oil
• dry
  • 180 g tapioca starch
  • 20 g rice flour
  • 1/2 tsp salt
  • 13 g single acting baking powder

instructions

1. preheat oven to 350 F (160-170 C) and grease a small bundt pan
2. heat coconut mixture until sugar has completely dissolved. let cool
3. whisk eggs, and add rest of wet and coconut mixture
4. add dry
5. bake for 45 minutes, to skewer test. let bake 5 more minutes, then let cool on rack

— cookies —

oatmeal chocolate chip cookies

adapted from half baked harvest

Notes

• yields about 24 cookies
• sub eggs with ¼ cup condensed milk per egg; if sweetened, reduce sugar
• sub flour with ground oats
• use a bit more salt if using unsalted butter

ingredients

• wet
  • 2 sticks (1 cup) salted butter
  • 275 g brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
• dry
  • 250 g flour
  • 160 g oats
  • 1 tsp baking soda
  • ½ tsp kosher salt
• 340 g chocolate chips/chunks

instructions

1. preheat oven to 350 F and line a baking sheet with parchment paper.
2. brown butter over medium heat (about 3-4 minutes). transfer to bowl and let cool (about 5 minutes)
3. once solidified, cream in sugar. mix rest of wets
4. mix in dry, fold in chocolate
5. roll into tbsp balls
6. bake for about 10 minutes until set around edges. let cool on sheet

saint bread ginger molasses cookie

sablés diamants

from pierre hermé

ingredients

• 320 g flour
• 225 g butter, room temp
• 100 g sugar, powdered
• ¼ tsp vanilla extract
• 1 vanilla pod
• 2 g salt
• sugar, crystal

instructions

1. cream butter, sugar, vanilla, salt
2. incorporate flour
3. form into 3 cm diameter rolls, chill (≥ 1 hr)
4. roll in crystal sugar
5. cut into 1.5 cm thick wheels
6. bake in preheated oven at 350 ºF for 15 min

— pies —

greek orange pie

from real greek recipes

— doughnuts —

apple cider doughnuts (yeast)

adapted from baking sense

Notes

• yields 12-18 doughnuts (no hole)
• overnight for dough to rise
• if airfrying, brush generously with oil
• better for dough to be sticky since it’s easier to add flour than to add liquid
• sub each egg for ¼ cup yogurt

ingredients

• 1 l/4 cups apple cider
• 4 tbsp (2 oz/56 g) butter
• ½ cup warm water
• 1 packet instant yeast (2¼ tsp/7 g)
• 525 g flour
• 1 large egg
• 1 tsp cardamom
• 1 tsp cinnamon
• 1 tsp salt
• for coating, 1 cup sugar, 2 tbsp cinnamon, ½ tsp cardamom

instructions

1. boil and reduce 1 l apple cider to 1 cup. add butter to melt, and let cool to about 110 F
2. in a large bowl, combine water, yeast, and ½ cup flour. cover and set aside for 30 minutes while cider is cooling
3. add egg, spices, and cider. add about 2 cups of flour until a thick batter forms
4. add flour until sticky dough forms, and knead for 5 minutes until supple
5. knead into a smooth ball and place into oiled bowl, turning to coat with oil. cover and let rise at room temp for 1-1.5 hours, or doubled
6. without kneading, roll onto floured surface to ¼-½” sheet. cut out doughnuts (4” is ideal). line them onto well-oiled baking sheets, leaving room to rise (2 sheets are necessary)
7. brush with oil and cover. at this point, refrigerate overnight or continue to next step
8. let rise until doubled in size (about an hour at room temperature, longer if colder)
9. heat 2 qt oil to 350 F. fry a couple at a time for 2-3 minutes per side, until golden brown and puffy
10. immediately roll in cinnamon sugar and set on cooling rack

— other —

chai spiced apple posset

modified from molly thompson

ingredients

• base
  • 500 ml heavy cream
  • 50 g sugar (or 30 g brown sugar)
  • ¾ oz lemon juice
  • 4 firm apples, halved and hollowed
• flavorings
  • 2 tbsp loose chai
  • 2 tsp vanilla extract
  • spices cinnamon stick, cardamom, nutmeg, black pepper

instructions

1. simmer cream, sugar, chai, spices over medium heat, stirring often
2. strain tea leaves, add vanilla and lemon juice
3. pour posset into hollowed apples and let set in fridge for 2 hr
4. top with cinnamon sugar, whipped cream, or honey

eggolas (nicholas + eggless crème brûlée)

• prep 30–60 minutes, chill 2-3 hr
• makes ~14 6 oz servings
• 02/22 used tapioca starch

ingredients

• base
  • 1 l heavy cream
  • 500 ml half and half
  • 100 g sugar
  • 40 g starch
  • 1 tsp agar agar
  • pinch of black salt (makes it eggy)
• flavoring
  • 1 tsp vanilla paste
  • 4 oz bourbon

instructions

1. heat base ingredients to gentle simmer on medium heat
2. slowly add flavoring while whisking to not curdle milk
3. let gently simmer until thick (wooden spoon test)
4. divide into ramekins. cool to RT, chill in fridge
5. topping brulee sugar, berries

magnolia bakery banana pudding

from the girl who ate everything

Notes

• prep 15 min; chilling 7 h; total 7 h 15; servings 15
• equipment large bowl, hand mixer
• prevent brown bananas
• use just ripe bananas (tinge of green on stem) oxidizes same speed as ripe bananas but will not become as mushy as fast
  • honey water bath (1 tbsp honey, 250 ml cold/ice water), soak slices for 2 minutes

ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (see note)
• 1 (12 oz.) box Nilla Wafers

instructions

1. beat condensed milk and water until well combined (1 min). beat in pudding mix (2 min). cover and refrigerate 3h–overnight until set.
2. whip heavy cream to stiff peaks. fold cream and pudding to fully incorporated
3. assemble (individually or 4-5 qt capacity bowl/9x13 baking dish)
   1. layer ⅓ Nilla wafers
   2. layer ⅓ banana slices
   3. layer ⅓ pudding mixture
   4. repeat total 3x
   5. garnish with wafers or crumbs
   6. cover air-tight. chill 4–8 hr. bananas will start to brown after 8 hr