Jalapeño-Cheddar Biscuits

  • 3 c soft white flour
  • 4 1/2 t baking powder
  • 2 t kosher salt
  • 1 7/8 c heavy cream
  • 1/2 lb very sharp cheddar, cut into small cubes or coarsely grated
    • plus an extra 1/4 c (opt.)
  • 2-4 jalapeños, minced, about 1/4-1/3 c total, depending on your preference

Sift the flour, baking powder and salt together in a large bowl. Add in the cubed cheese and jalapeños. Be sure to check the chilies’ heat level and decide how much of the inner membranes you want to leave in, if any. Make sure the cheese and chillies are evenly distributed throughout the flour mixture. Add in the cream and mix with a large wooden spoon until it just comes together in a shaggy ball. Be very careful not to overmix or else they will become tough instead of tender and flaky. Using either a dough/batter scoop or a large spoon, scoop balls of dough onto a parchment-lined baking sheet, 2 inches apart. Brush the tops with cream and sprinkle with more shredded cheese if desired. Bake until golden brown at 450°F for about 12-15 minutes. Let cool and serve.

Makes 24 1 1/2″ small biscuits or about 12-16 large ones.

Lemon Muffins

  • 2 1/4 c all-purpose flour
  • 3/4 c sugar
  • 2 1/2 T poppy seeds (opt)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 c yogurt
  • 8 T unsalted butter, melted and cooled
  • 3 t freshly grated lemon zest (zest from 1-2 lemons)
  • 1 1/2 t pure vanilla extract
  • 1 t lemon extract
  • 1/2 cup fresh lemon juice (about 1.5-2 large lemons)
  • 2 eggs, plus 1 egg yolk, lightly beaten

Bake at 350F for 15-18 minutes.

Banana & Dark Chocolate Chip & Espresso Cupcakes with Cream Cheese-Yogurt Icing

  •  4-5 very ripe bananas, mashed well
  • 1 large egg, at room temperature
  • 2 tablespoons sour cream or yogurt
  • 4 ounces of espresso (or very strong coffee)
  • 2 teaspoon vanilla extract
  • 1 teaspoon instant espresso granules (opt).
  • 1/3 cup melted, unsalted butter
  • 3/4 cups brown sugar
  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 package bittersweet chocolate chips

Icing

  • 8 ounces cream cheese, at room temperature
  • 6 T unsalted butter, at room temperature
  • 1/3 cup full-fat yogurt
  • 1 T lemon juice
  • 1 1/2 t vanilla extract
  • 1 1/4 – 1 3/4 cups powdered sugar, (add in 1/4 cup increments until desired sweetness and texture is reached. I like my icing on the tangy side)
  • pinch of salt

Zucchini Spice Bread

Adapted from this recipe on SmittenKitchen.com

  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup dark brown sugar
  • 3/4 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 1 t orange extract
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons cinnamon
  • 3/4 t crushed anise seed
  • 1/2 t cardamom
  • 1/4 t nutmeg
  • 1/4 t cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 1/2 cup whole fresh cranberries
  • 1 cup chocolate chips (optional)

Whisk together the eggs, oil and sugar until light and fluffy. Add in the vanilla and orange extracts and the zucchini. In a separate bowl, sift together the flour, salt, spices, soda and baking powder. Add to the wet ingredients in batches until just barely mixed in. Add in the nuts and fruit/chocolate chips.

Grease and flour two loaf pans and pour the batter into them and bake at 350F for 50-60 minutes until golden on top and done in the centre. Cool on wire racks and turn out when cool.

*I use freshly ground whole spices whenever possible, so for this I simply approximated the amount of spices I would need and ground them all together in my spice grinder. I crushed the anise seeds with a small mortar and pestle until they were mostly all cracked open. You could also grind the anise seeds in with the other spices if you wanted, I just thought the little bits of anise flavour would be nice in this.

Citrus & Spice Soda Bread

  • 1 1/2 C AP flour
  • 1/2 C whole wheat or rye flour
  • 1/2 t kosher salt
  • 1/2 t baking soda
  • 1 1/2 t baking powder
  • 6 T unsalted butter
  • 5 T demerara or turbinado sugar, divided
  • 1/2 t cardamom
  • 1/2 t cinnamon
  • 1/4 t mace
  • 1 egg
  • zest of 1 medium lemon
  • zest of 1 small orange
  • 1/3 C lemon & orange juice
  • 1/4 C buttermilk

Sift together all dry ingredients. Cut the butter into the flour mixture with a pastry blender or your fingers until it resembles small peas. After zesting your lemon and orange, juice them into a small bowl and measure out 1/3 C of the juice, reserving the remainder for another use or recipe. In a small bowl mix together the egg, lemon and orange zests, 3 T of the sugar, citrus juice and buttermilk.

Add to the dry ingredients and mix until just combined. Gather into a ball and place in a buttered 8″ cake pan. Press lightly into a disc and sprinkle with 1-2 T of the remaining sugar. Bake at 375°F for 35 minutes or until lightly browned and firm to the touch.  Let rest for 10 minutes, and then slice into wedges with a bread knife and serve with butter and jam and/or honey.