Posts Tagged ‘Cakery Friday’

Cakery Friday: New Years Wish List



papery & cakery



I like to start out every year with a list of desserts I want to master. Is there anything I have yet to make that you want to see? A sweet treat you have yet to master? Leave a comment and I will make sure to add it to this growing list for 2014. In the meantime here are my baking resolutions for 2014.

You might see a slight trend here – chocolate + vegan, but not necessarily together. I am going to try to incorporate more and more healthy dessert options. But don’t you worry, I will never turn my back on the good stuff.



papery & cakery



Salted Caramel and Nutella Stuffed Double Chocolate Cookies 

{seriously, these exist? they need to be in front me pronto}



papery & cakery



Vegan Sugar Cookies

{love their buttery counterpart, would be great to make without the animal products}



papery & cakery



Lemon Souffles

{I haven’t mastered the art of the souffle, maybe 2014 is the year}



papery & cakery



Gluten-free and Vegan Blueberry Crumble

{only good stuff inside}

And in case you all missed it – Sofia Vergara is a huge fan of Papery & Cakery’s desserts. {Was too proud of this not to share}. Want your own “Sofia Vergara special”? Just email ali@paperyandcakery for a flourless chocolate cake.

xoxo,

Ali

 

Cakery Friday: Chocolate Granola



chocolate granola / papery & cakery



I am a huge proponent of the saying “if it ain’t broke, don’t fix it.” The same could be applied to my original granola recipe. But let’s be honest, some things just taste extra yum with a little cocoa. This recipe is super simple and has an extremely long shelf life. It makes the perfect addition to your breakfast yogurt but is perfectly delicious eaten all on its own.



chocolate granola / papery & cakery



Gather all of the ingredients.



chocolate granola / papery & cakery



In a large bowl place 4 cups of old-fashioned oats, 1 cup whole almonds, 1 cup shredded coconut, 1/2 teaspoon of cinnamon, 2 tablespoons of unsweetened cocoa powder and 1/2 teaspoon of salt. Stir to combine and place aside.



chocolate granola / papery & cakery





chocolate granola / papery & cakery



In a small saucepan place 1/2 cup of sugar with 1/4 cup of honey and 1/2 cup vegetable oil. Stir over medium heat until mixture begins to bubble, remove from heat.



chocolate granola / papery & cakery





chocolate granola / papery & cakery





chocolate granola / papery & cakery



Pour the hot sugar mixture over the oat mixture and toss together until all of the dry ingredients are moistened with the sugar mixture.



chocolate granola / papery & cakery



Divide mixture over two baking sheets fitted with parchment paper or Silpat mats. Press gently to create one solid sheet. Place baking sheets in a pre-heated oven to 350 degrees.



chocolate granola / papery & cakery



Bake for 30 minutes. Granola is done when it is toasted around the edges and fragrant.



chocolate granola / papery & cakery



Remove from the oven and allow to cool completely on the baking sheets. Store in an airtight container, at room temperature.

Happy Baking!
xoxo,
Ali

Cakery Friday: Chocolate Pumpkin Pie



papery & cakery/ chocolate pumpkin pie



Sometimes I create a recipe that is just too good not to share, even if it means sharing a pumpkin pie recipe the week AFTER Thanksgiving. This pie is SOOO amazing. Like the best pie I have ever made. The crust is unreal, chocolately and crispy and the filling is the perfect blend of pumpkin and chocolate. It’s also pretty easy to assemble. I highly recommending adding this to the holiday repertoire.



papery & cakery/ chocolate pumpkin pie





Gather all of the ingredients.



papery & cakery/ chocolate pumpkin pie



In the bowl of a food processor, pulse together 1 9 oz package of chocolate wafers with 1/4 cup of sugar and 1 teaspoon of salt until you have a super fine crumb. Add in 1 melted stick of unsalted butter and pulse until the crumbs come together.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



Gently press into the base and sides of a 9″ pie pan. I used the bottom of my metal measuring cup to help press the crust into place. Place aside.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



To make the filling:

Place 1 15 ounce can of pumpkin puree into the bowl of your food processor, add in 1 cup white sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs and 1 cup of heavy cream. Pulse to combine.



papery & cakery/ chocolate pumpkin pie



Pour all but 1 cup of filling into the pie shell. Add 2 tablespoons of dark cocoa powder to the remaining cup of filling. Mix to combine. Drop the remaining chocolate pie filling in large blobs spread over the pie.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



Use a skewer to gently drag the chocolate through the pumpkin filling, making a swirling effect in the batter.



papery & cakery/ chocolate pumpkin pie



Bake the pie at 350 degrees for 50 minutes. The cake is done when the middle is just slightly wiggly – it will finish setting up as it cools.



papery & cakery/ chocolate pumpkin pie





Happy Baking!!



papery & cakery/ chocolate pumpkin pie



xoxo,

Ali



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