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Sourdough Country Bread Loaf

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Sourdough Country Bread Loaf

Bread is baked in every type of environment all over the world. As you can imagine, that makes for as many different ways to bake bread as there are bakers of bread. Sourdough bread is no exception. In each unique kitchen bread dough is subject to countless, hard-to-control variables. Temperature, humidity, types of water, flour or oven all vary depending on the kitchen, baker or region.

Because of this, there are endless numbers of bread recipes to be found in books and on the internet. My advice: Grab a basic recipe that works for you and make that your starting point. Learn from it, then experiment with it. Change the variables that are more appropriate for your kitchen, your available time or your budget. Try different flours and tools. Keep in mind that this, or any recipe for fermented sourdough bread, is not a guarantee for perfection. It’s just an outline of the specific tools and techniques you will need to get started.

This recipe for a basic country sourdough loaf is the one I use at home, in my own kitchen. I have given specific measurements and times for this bread, however, measurements, length of fermentation, folding, proofing and baking are often different every time I bake it. This is because I may use different combinations or types of flour. It may be summer and blazing hot or winter and quite chilly in my kitchen.

Through much trial and error, I have learned what works and what does’nt work in the process of baking my own bread. My loaves are usually delicious but not always perfect. (The photo on this post is one of my first loaves) I have incorporated many recipes and techniques from bakers all over the world. In the end I have learned to celebrate even the most ragged-looking loaf of whole-grain bread that comes out of my oven.

Be patient and observe the process. It can be frustrating at times. When you make mistakes (yes, you will!) take a picture, laugh and try again another day. Take notes and hang in there.  I think you’ll find the result to be rewarding and very satisfying.

This loaf of organic 100% whole grain, sourdough leavened bread is my Saturday bread. It’s the one I make to get me through the coming week. It’s perfect for French toast, grilled cheese sandwiches or just slathered with bread and jam for afternoon tea. When it gets a bit stale, (it won’t last for that!) cut it up into cubes, toss it with olive oil and garlic and bake up some croutons.

Sourdough Country Bread Loaf
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Sourdough Country Bread Loaf

Course Breakfast, Dinner, Lunch
Cuisine Global
Keyword Baking, Bread
Cook Time 10 hours
Total Time 10 hours
Servings 8

Ingredients

Levain

  • 25 grams sourdough starter wild yeast
  • 100 grams all-purpose flour organic preferred
  • 25 grams whole wheat flour organic preferred
  • 125 grams purified water

Final Bread Dough

  • 350 grams white bread flour organic preferred
  • 50 grams whole wheat flour organic preferred
  • 275 grams purified water lukewarm - 100°
  • 10 grams Kosher salt or sea salt
  • 200 grams sourdough levain that you mixed at the beginning

Instructions

  • Early in the morning, at least an hour before you begin making your bread dough, take out 25 grams of your starter and drop it into a clean container. Add 100 grams white bread flour, 25 grams whole wheat flour and 125 grams of purified water. Give it a stir and let it bubble and mingle for at least an hour. This is how you mix your levain.
  • Check your levain/starter after about an hour and do a "float" test. Scoop out a spoonful of the yeast and drop it into a cup of water. If it floats to the top, your levain is ready for you to begin mixing your bread dough. If it sinks, WAIT. Check back in another hour to see if it's floaty. Once it floats, proceed to mix your dough.
    Float Test
  • Tip: Weigh out flour first into one container. Then weigh out water in a separate container.
  • The dough should be 78° when you are finished mixing. Water is a big factor that will effect final temperature. Use a thermometer to check water and dough temperature. Write down the temp of the water you use so you can adjust it the next time. Target temperature should be 78°.
  • Pour 275 grams of water into a mixing container. Add 200g of the levain, (sourdough) that you mixed up earlier, to the water. Use your hand to swirl the sourdough into the water.  Break up any clumps and get it totally mixed together in a cloudy water sort of situation.
    Levain & Water
  • After sourdough/water is completely mixed, add in the flour and mix with your hand to incorporate. It should resemble a shaggy, slightly wet dough. Once the flour is incorporated let the dough rest for 30 minutes. Do not add the salt yet.
  • This 30-minute resting period is called the autolyse. During autolyse the flour absorbs the water and begins to develop dough strength. Set a timer and after thirty minutes, add the salt. If necessary, add a few dribbles of water if the dough is really stiff. Mix with your hand to combine.
  • When mixing I use a "pinch and fold" method; pinching or squeezing the dough with my fingers until it becomes longer, like a fat snake. The pinching helps to evenly distribute the salt. Then I fold the dough 4 times and pinch again. Turning the container and folding and pinching, folding and pinching for about 8-10 minutes.
  • Check the dough temperature. You want it to be 78°. If it's too warm, place it in the fridge to cool it down for a couple of minutes. If it's too cold put it in a warm place in your kitchen.
    Dough Temperature
  • At 78° the dough should take about 3.5 hours to finish its first rise. During those 3.5 hours you will knead the dough every 30-45 minutes. You will do this right inside the container, not on the counter. The dough will get noticeably stronger and more elastic with each fold.
  • Folding means taking the ball of dough, stretching it until just before it tears, and folding it back down onto itself. By doing this the dough gets strength and the temperature gets evenly distributed.
    When folding, work your way around the mixing bowl until you have made a full rotation of the bowl. For me, it is about 4 folds total each time. You should feel the dough becoming less stretchy and more elastic each time you go back to the container to fold it. Ken Forkish has a great video demonstrating this method of folding the dough.
  • When the dough has completed its first rise it will have risen about 30% in volume. I use a clear plastic container with measurements on the outside so I can see the dough rise and fall with each fold.  You can also put a piece of tape at the dough line so you can see how much rise occurs.
  • After about 3-3.5 hours it’s time to shape your dough. Dust your work surface with rice flour (or wheat flour if you do not have any rice flour) and turn the container over, letting the dough release and fall onto the countertop
  • Shape the dough into a boule or round by folding just as you did when the dough was in the container. Once you've made a full rotation of folds, flip the dough over using a dough scraper or your hands, and gently work dough into a circular ball shape.
  • Remember: Shaping takes years to get really good at. Be patient, it’s easy to get frustrated, but you will get this over time. It takes practice.
  • Grab a bowl or basket big enough to hold the loaf. A colander works really well for this too. Line it with a clean lint free kitchen cloth and dust generously with flour. Pick the loaf up and place it into the "basket" you've created, seam side down. The seams will become the top of the loaf once baked and will open naturally as the dough expands.
  • Let the dough do a second rise (also called proof) in the fridge.
    Proofing allows the dough to rise just a bit more and adds flavor.
    Note: You can proof your basket of dough on the counter for 1 hour, if you want to fast track this loaf and bake it in the same day. Pre-heat your oven to 500° while dough is proofing on the counter. Continue with steps to bake following proof.
  • If refrigerating, stick the basket/bowl of dough, kitchen towel and all into a plastic bag to prevent the loaf from drying out or creating a "skin" over the top. Put it in the fridge between 12-24 hours.
  • One hour before baking, pre-heat oven to 500°. Use a cast iron or ceramic pot (LeCreuset, Lodge, etc.) to bake your loaf in. I use the combo cooker by Lodge. Put the cast iron pot and lid into the oven. Allow oven and pot to heat for one hour.
  • After an hour of pre-heating remove your loaf from the fridge. Dust with flour to avoid any stickiness.
    Remove pot from oven. (Use oven gloves! The pot gets VERY hot and steamy and it’s easy to get burned. The scars on my forearms are evidence of this.) Keep oven gloves nearby. You are going to pull the pot out of the oven, set it on the stove top, and open it up. Smoke and steam will come out. It's very hot!
  • Still wearing the oven gloves, turn out your dough from your proofing bowl/basket into your gloves. The loaf should not stick, if it does, try to remain calm, and gently ease it out. (Make a note to use more flour next time.)
    Carefully place the loaf into the shallow/lid side of the cast iron pot. Put pot lid back on and put the pot into the oven.
    Nice job!
  • Bake for 25 minutes. After 25 minutes put on your oven gloves and remove the lid of the pot, being VERY careful as steam will, again, come out from underneath. Turn the oven down to 450° and let bread bake another 15 minutes.
  • Each oven is different, so keep your eye on the loaf, checking for color. When the loaf is done it should be dark brown, like dark chocolate. Remove the pot from the oven and place loaf on wire rack to cool.
  • Turn that oven off! Tap on the bottom of the loaf. It should sound hollow thudding sound, like a drum.
  • Resist the temptation to slice into your loaf to eat it warm. Bread develops even more flavor as it cools. Allow to completely cool for two hours before slicing.
  • It's a long process, but you’ll love the taste of the final bread. And you’ll get lots of compliments. If you enjoy it, try it again. Practice makes perfect, if you decide to stick with it. There are TONS of methods and recipes all over the internet to try out. My favorites for learning were Ken Forkish’s book, Flour Water Salt Yeast and the Tartine Cookbook.
  • Have fun and happy baking!

How to Feed a Sourdough Starter

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Wild Yeast Starter

If you’ve already got a sourdough starter in the kitchen, you will need to maintain a daily feeding schedule to keep it alive and thriving.

You can feed it with any flour that you have on hand, just DO NOT use bleached flours. All-purpose UNBLEACHED flour is fine. I always use organic flour as well. For a more sour and vigorous yeast, use whole wheat or rye flour. If your dough gets too sour, you can transition it to a milder yeast by using all-purpose flour for the next several feedings.

If you are going to be out of town or just want to take a break from feeding your yeasty baby, just cover it and pop it into the fridge. It will keep for up to 3 months.

When you take it out of the fridge, it may look dead or have a liquid floating on top. That’s ok. Stir it and smell it. If it smells like strong beer or wine or strong yeast, that’s a good sign. If it smells like nothing, that’s ok too. If it smells rotten or rancid, it probably is. The liquid that floats on top is fine. It’s called “hooch,” and it’s just a message from your yeast that it wants to be fed. Stir it down and feed your starter.

Sourdough starters are pretty resilient. It’s tough to kill these guys with regular maintenance. Hot temperatures and neglect will be the death of your wild yeast. Keep it cool (72F – 80F) and fed and it will reward you well.

The flour to water ratios in this recipe are what I use to keep waste to a minimum. You can change the amount of flour and water that you use in your starter depending on how much bread you bake with it. You just need to maintain a ratio of 100% flour to 100% water. Any weight or combination of flours is fine. I typically keep 15-25 grams of starter, then add 100 grams of purified room temperature water then add 100 grams of various flours.

Jump in, be patient and enjoy experimenting in the world of fermentation.

Wild Yeast Starter
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How to Feed a Sourdough Starter

How to feed a wild yeast sourdough starter for homemade bread
Cuisine Global
Keyword Baking, Bread, Sourdough
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 25 grams starter
  • 50 grams unbleached all-purpose flour or bread flour (organic optional)
  • 50 grams rye or whole wheat or any combination of flours that you have on hand (organic optional)
  • 100 grams purified spring water

Instructions

  • Every day, at the same time, pour off 2/3 of the culture, keeping only about 25g. (It’s a good idea to put the 25g seed culture into a clean jar to mix the next day’s batch. I rotate two jars back and forth every morning.)
  • Mix together all-purpose flour, whole wheat flour and purified water. Mix well and cover. Try using a coffee filter secured with a re-used produce rubber band. This allows the live culture to continue gathering wild yeast from the air around you.
  • If you forget to feed, don't worry. Just feed once you remember. Sourdough's are pretty resilient and will not "die" easily.
  • If you don't want to feed daily, keep the sourdough starter in the fridge.

Sourdough Pancakes

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Sourdough Pancakes

Anyone who knows me knows how much I love to bake bread. My friends and family are now used to the jars of fermenting yeast on my kitchen shelves. But sometimes, those jars of wild yeast seem to multiply and the discarded sourdough often gets…well…discarded.

I really hate that. Reuse, re-purpose, recycle is my mantra and I try to stick to that principle whenever I can. One of the ways I re-purpose my discarded wild yeast is to make sourdough pancakes. I feed my wild yeast starter in the morning, so using it for that day’s breakfast makes perfect sense to me.

If you make sourdough bread at home and have a starter or two on the shelf, try this recipe and see how you like the flavor of your pancakes. They are yeasty-good and a bit heavier than typical pancakes. That’s because sourdough starters are often fed with heavier flours like rye and whole wheat. You can always lighten it up a bit by adding less starter and a bit more all-purpose flour.

Sourdough Pancakes
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Sourdough Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Cost $8

Ingredients

  • 2 large eggs
  • maple syrup
  • 1½ cups whole milk reduced fat is ok too
  • ¼ cup Greek yogurt or sour cream optional
  • 1 cup sourdough starter stirred down
  • 1 tsp vanilla
  • 1½ cups all-purpose flour also use whole wheat, einkhorn or any mix of flours you like
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp Kosher salt
  • ⅛ cup granulated sugar or raw, brown sugar-very lightly packed
  • ¼ cup (½ stick) butter melted

Instructions

  • Heat the maple syrup. Because pouring cold syrup over a stack of steaming hot pancakes makes no sense at all!
  • Sift together flour, baking soda, baking powder, salt, and sugar.
  • Beat eggs in a medium bowl. Add milk, yogurt or sour cream, sourdough starter, and vanilla to the eggs. Mix just to combine. Do not over mix.
  • Add dry ingredients to the egg mixture, stirring to combine. Lumps are ok. They help to create the pockets of air that make pancakes fluffy.
  • Stir in melted butter. Set bowl aside and wait about 30 minutes to let the batter rise a bit.
  • Make some coffee, gather up some toppings or take a shower. 🙂
  • Lightly spray a skillet and heat on medium high until sizzling. Turn heat down to medium and drop the batter in spoonfuls onto the skillet. Cook until light brown and bubbles start to appear on top, then flip to cook the other side, about 1 minute. Flip only once.
  • You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my sourdough starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

Easy Banana Zucchini Bread

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Banana Zucchini Bread

This Easy Banana Zucchini Bread recipe lives up to its name. And it’s so moist and delicious, you might just eat the whole pan in one sitting. 

This quick bread is easy to make and the added spices will make your kitchen smell heavenly. You’re gonna love this recipe.

Banana Zucchini Bread packs a one-two punch using your over-ripe bananas and the surplus of zucchini in the garden at the same time.

I love this time of summer in the garden.  It’s when I get to bake up loaves of delicious banana zucchini bread to share with friends.

Banana Zucchini Bread
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Easy Banana Zucchini Bread

Easy Banana Zucchini Bread is the perfect way to use up all that zucchini in the garden plus any over-ripe bananas on the counter.
Course Brunch, Dessert, Snack
Keyword Banana, Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Kosher salt
  • 1 Tbsp ground cinnamon
  • ½ tsp cardamom
  • 2 ripe bananas
  • 2 cups grated zucchini
  • 3 Tbsp coconut oil
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • ¾ cup granulated sugar

Instructions

  • Preheat oven to 355 °.
  • Prepare 9x5 bread pan. Cover with parchment paper and lightly coat with butter or baking spray. Dust with flour. Set aside.
  • In a bowl combine flour, cinnamon, cardamom, baking soda, baking powder and salt. Set aside.
  • In a medium bowl mix together sugar and eggs until well combined.
  • In a large bowl mash the bananas with a fork. Grate the zucchini and add to the bowl. (No need to press out the water from the zucchini. You want that for a super moist bread)
    Add sugar and eggs. Stir to combine. Add coconut oil and vanilla. Give it one more stir to combine all the ingredients.
  • Gradually add the flour mixture while stirring and mix together to combine. Don't over mix. It's ok if there are a few lumps.
  • Pour batter into prepared loaf pan. Bake 40-50 minutes until top is brown and slightly splitting. It should spring back when touched. Or do the toothpick thing and see if it comes out clean.
  • Let bread cool before slicing. This quick bread will keep in the refrigerator for about 4 days. It freezes easily and will keep frozen for up to 4 months.

Easy Flat Bread

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I love the simplicity of flatbreads. Flour, water, yeast, a quick rise and roll then fry it up in a pan. Pizza, roti, pita, lavash, bing bread and bong bread. I spent years craving flatbreads and eating plates full of them but never thought I could learn to make flatbread myself.

Then I was challenged watching chef David Chang make his version of bing bread. Of course he never shares his recipe, just his method. So, it took a few tries to get just the right dough and texture. It may not be the bread they serve at Majordomo, but it’s pretty damn close and just as delicious.

This flatbread is called bing bread in China and bong bread in Korea. I couldn’t make up my mind about what to call it so I named it both. Bet you thought it was a typo and I meant to call it Ping Pong, didn’t you?

Make a bowl of hummus or sour cream with chopped dill while you’re at it. Trust me, you’ll devour this bread in minutes.

Bign Bong Bread
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Bing Bong Bread (Flatbread)

Bing is a flour and yeast based Chinese flatbread. Bong is the Korean name for this bread. Delicious served with honey butter or hummus.
Course Dinner, Lunch, Snack
Keyword Bread, Flatbread
Prep Time 10 minutes
Cook Time 5 minutes
1 hour
Servings 4

Ingredients

  • 4 cups all-purpose flour
  • 2¼ tsp active dry yeast
  • 3 Tbsp sugar
  • 1 Tbsp Kosher salt

Instructions

  • Combine yeast, sugar and salt with 2 cups very warm (but not hot) water in a large bowl. 110° - 114° Whisk to dissolve. Let sit until foamy, about 5 minutes.
  • Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.
  • Once dough has doubled in size, punch down and transfer to a well-floured surface. Knead dough adding flour, as needed, a tablespoonful at a time if dough is very sticky. Knead until smooth (dough should be very soft, pliable, and slightly sticky).
  • Divide dough in half. Generously flour work table. Portion out dough into softball sized balls. Roll each ball around to firm up. Set each ball aside and cover with a towel. You should have about 8-10 balls of dough. Allow to rest for 10 minutes.
  • Heat 1 Tbsp olive oil on a skillet or griddle until shimmering hot.
  • Roll out a ball of dough with a rolling pin or bottle, pressing out further with your fingers. Roll into a flat disc about ¼ in thick.
  • Use a dough scraper or spatula to help lift it from work surface and set it on the hot skillet. Bread will rise slightly and bubble. Lift the edge of bread to see if it is brown on the underside, then flip. Cook another 15-20 seconds and remove to towel-lined plate.
  • Continue this process until all the balls of dough are cooked. Serve warm with hummus, honey and garlic or sour cream and fresh dill.

Triple Chocolate Cake with Whipped Ganache Frosting

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Triple Chocolate Cake with Whipped Ganache Frosting

I used to think that homemade chocolate cake came from a boxed mix at the grocery store. If you’re new to cake baking from scratch, gather the ingredients for this Triple Chocolate Cake and let’s go! (If you don’t have buttermilk on hand, make your own. Check out these tips.) You’ll be completely hooked the minute you take a bite of this incredibly delicious chocolate cake.

With a super moist crumb and fudgy, light texture, this triple chocolate cake recipe will certainly become your favorite. Equally delicious are the pillows of fluffy whipped chocolate ganache piled on top. Serve it up, then get ready for showers of compliments.

Triple Chocolate Cake with Whipped Ganache Frosting
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Triple Chocolate Cake with Whipped Chocolate Ganache Frosting

Triple Chocolate Cake with Whipped Chocolate Ganache Frosting. A quick and easy cake recipe with a simple 2-ingredient frosting. It tastes as scrumptious as it looks.
Course Dessert
Keyword Baking, Cake, Frosting
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Servings 8

Equipment

  • Springform pan

Ingredients

Chocolate Cake

  • 1 cup plus 1½ Tbsp unsalted butter at room temperature
  • 7 ounces good quality 70% dark chocolate chopped
  • 1 cup very strong dark coffee, hot
  • ½ cup buttermilk
  • 1¼ cups sugar
  • 2 large eggs, lightly beaten at room temperature
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • ⅓ cup good quality organic cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp Kosher salt

Chocolate Ganache Frosting

  • 10 ounces good quality bittersweet chocolate chopped
  • 10 ounces heavy whipping cream
  • big pinch of Kosher salt

Instructions

  • Preheat the oven to 350°. Butter 9-inch round springform pan. Line bottom with a circle of parchment paper, then butter and flour the pan. Set aside.
  • Sift flour, salt, baking soda, baking powder and cocoa powder in a bowl and set aside.
  • Place butter, chocolate and hot coffee in a large heatproof bowl and mix until chocolate is melted and smooth.
  • Stir in sugar and mix by hand until dissolved. Add buttermilk, vanilla and eggs and whisk until thoroughly combined and smooth.
  • Whisk the dry ingredients into the the chocolate mixture. The batter will be quite thin at this point.
  • Pour the batter evenly into prepared springform pan and bake for 1 hour, until a cake tester/toothpick comes out clean. Cool in the cake for 30 minutes, then turn remove from pan to a cooling rack and let cool completely. (The top will sink a little in the center and may slightly crack. This is OK.)
  • If your cake top is rounded, sunken or just not quite flat, use a serrated knofe and slice off a thin layer to flatten the top. Save the sliced off portion, crumble it up and sprinkle over the top of the cake for a yummy topping.

Whipped Ganache Frosting

  • Chop the chocolate into small pieces and place in a bowl.
  • Pour cream into a saucepan. Heat on medium until cream is just begins to simmer but not boiling.
  • Pour the hot cream over the chopped chocolate, add a pinch of salt and let stand for about 3 minutes.
  • Whisk from the center of the chocolate/cream mixture beginning with small circles and slowly stirring in larger circles until the mixture is smooth.
  • Chill the ganache in the refrigerator for about 1 hour until firm with the consistency of thick peanut butter.
  • Put the ganache in the bowl of a stand mixer fitted with a whisk attachment (you can also use a hand mixer) and whip on medium/high speed for about 5 minutes until light and fluffy.
  • Using a large bladed cake spatula or rubber spatula, spread the ganache over the cake.

Key Lime Cheesecake

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Key Lime Cheesecake

I’m a huge fan of rich, creamy cheesecake. (My mom’s Philadelphia Cream Cheese recipe is my favorite!) And for some reason it’s always better when she bakes it for me.

This no-bake Key Lime cheesecake is spiked with fresh squeezed lime juice and plenty of zest for a match that was definitely made in heaven.

The lime zest brings an acidity to the crust that offsets its sweetness and highlights its buttery crunch. Whipped cream gives it a melt-in-your-mouth goodness that is hard to resist. It’s lighter in texture than a baked cheesecake with a bright sweet-tangy flavor.

Key Lime cheesecake is such an easy dessert to make. I used Belvita cookies rather than graham crackers for the crust because that’s what I had on hand. The cookies make this crust so crispy and buttery and it doesn’t become soggy. Most people have Belvita in their pantries anyway, so it makes for a pretty simple substitute.

Serve this for lunch or dinner with friends and you won’t have any leftover the next day. (Maybe you should make two.:-)

Be sure your cream cheese is at room temperature so that it blends completely with the fluffy whipped cream.

Key Lime Cheesecake
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Key Lime Cheesecake

Easy to make, no-bake key lime cheesecake with plenty of lime juice for a sweet-tart, delectable flavor.
Course Dessert
Keyword Cheesecake, Lime, Pie
Prep Time 2 hours
Total Time 2 hours
Servings 6

Equipment

  • Spring form pan

Ingredients

Crust

  • 6 packets plain Belvita cookies 24 individual Belvita cookies
  • 8 Tbsp butter melted
  • 2 Tbsp sugar
  • 3 limes plus extra for garnish zested
  • 1 tsp Kosher salt

Filling

  • 8 ounces cream cheese softened and at room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh squeezed lime juice
  • 1 cup heavy whipping cream very cold

Instructions

  • Using a food processor, pulse Belvita cookies until they are the texture of dry sand. (If you don't have a food processor, place cookies in a plastic bag and crush with a rolling pin or bottle.)
  • Pour crumbs into a bowl and add the melted butter, sugar, lime zest, and salt. Stir until combined and resembling wet sand.
  • Pour mixture into a round 8-inch springform pan. Use a ramekin or flat bottomed glass to press and pack the crumbs into the bottom and all the way up the sides of the pan. Refrigerate until ready to fill.
  • In a mixer fitted with a whisk attachment (or in a large mixing bowl using an electric mixer), cream together the cream cheese, sugar, vanilla, and lime juice until smooth and fluffy at medium speed, about 3 minutes. Slowly drizzle in the heavy cream and continue mixing until the batter increases in volume and becomes thick, forming stiff peaks. When you tilt the bowl, the batter should stay put.
  • Spoon the filling into the prepared crust and smooth the top. Refrigerate at least 2 hours or overnight.
  • Serve with lime zest sprinkled on top.

Cinnamon Sour Cream Coffee Cake

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Cinnamon Sour Cream Coffee Cake

I baked up a pan of this cinnamon sour cream coffee cake on a rainy afternoon when I wanted…needed a sweet bite to nosh with my afternoon coffee. This cake is perfect for a quick afternoon baking sesh but it’s also ideal for brunch or an after-dinner treat.

Think of this cake as crumb cake meets quick bread. It’s a tender, not-too-sweet version of that little golden cinnamon cake that’s in the bakery case at Starbucks. This coffee cake is MUCH better and it’s always in stock. The cinnamon crumb topping is sprinkled inside and over the top, so it’s loaded with flavor and spice. There is  more than a cup of sour cream in this cake which makes it perfectly tender and moist. This cake will last in the refrigerator for up to 4 days. In my kitchen, it was gone before it had even completely cooled.

Cinnamon Sour Cream Coffee Cake
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Cinnamon Sour Cream Coffee Cake

Make this tender and easy cinnamon sour cream coffee cake. Topped with pecans and cinnamon and blended with sour cream for a super moist, delicious cake.
Course Breakfast, Brunch, Dessert
Keyword Cake, Coffee, Sweet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

Coffee Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¼ cups sour cream at room temperature
  • 1 cup granulated sugar
  • ½ cup salted butter (1 stick) at room temperature
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract

Cinnamon & Pecan Crumb Topping

  • ¼ cup granulated sugar
  • ¼ cup brown sugar very lighted packed
  • 1½ cup pecan pieces chopped or crushed with rolling pin
  • 2 Tbsp butter VERY soft
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp cardamom

Instructions

  • Preheat oven to 350º.
    Spray a 9×13 baking dish with cooking spray. Set aside for later.
    In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk; set aside.
  • In a small bowl toss together the brown sugar, ¼ cup of granulated sugar, pecans, cinnamon, salt, nutmeg, cardamom and melted butter. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk. Set aside.
  • In a mixer beat the butter and sugar together on medium speed for 2-3 minutes until the mixture is light and fluffy.
    Add the eggs one at a time, fully mixing before adding the next egg. Add the vanilla.
    Mix on medium-low, and add one-third of the flour mixture. Combine well, then add half of the sour cream. Alternate dry ingredients and sour cream blending well between each, adding another one-third of the flour mixture. Add the remaining sour cream, and finally the last portion of the flour mixture. Batter will be quite thick.
  • Spoon about half of the batter into the prepared baking dish.
    Then sprinkle half of the set aside cinnamon pecan mixture evenly over the batter.
    Drop the remaining cake batter in dollops over the cinnamon pecan mixture and carefully spread to cover.
    Sprinkle remaining cinnamon pecan mixture on top of the cake batter.
  • Bake the cake for 35-40 minutes or until a toothpick comes out without any wet cake batter.
    Remove from the oven and allow the cake to cool before slicing and serving.

Cheesy Jalapeno Cornbread

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Cheesy Jalapeno Cornbread

Chipotle chiles in adobo, fresh jalapeno peppers and sharp cheddar cheese combine to shine in this savory, slightly sweet, cornbread. Pair it with a pot of  homemade pork and beans or a platter of BBQ ribs and corn on the cob.

If you’re not a fan of chipotle, leave them out, up the amount of jalapeno and add a pinch more sugar. The recipe is totally adaptable to just about anything you want to toss into the batter. Fresh corn kernals? Yep. Diced red onion? For sure. Cilantro & cumin? I think I’ll try that. 

Adjust the recipe to your personal tastes. And maybe make a second batch to freeze for later. You’ll be glad you did.

The trick I learned when first making cornbread is to have a very light hand in mixing.  Be sure to only stir ingredients until they are just combined. There is no need to beat the lumps to death. Just leave em in and you’ll have a lighter, airy cornbread or muffin.

Cheesy Jalapeno Cornbread
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Cheesy Jalapeno Cornbread

Cheesy Jalapeno Cornbread. Make it in a baking dish, loaf pan or muffin pan.
Course Appetizer, Side Dish
Keyword Baking, Cornbread
Total Time 35 minutes
Servings 6

Equipment

  • 8 x 8 glass baking dish or muffin pan

Ingredients

  • 1¼ cups medium ground cornmeal
  • 1 cup all-purpose flour
  • ⅙ cup organic granulated sugar
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp black pepper
  • 1 tsp Kosher salt
  • ⅔ cup milk
  • ½ cup unsalted butter 1 stick
  • ½ cup sour cream
  • 2 large eggs
  • 4 Tbsp fresh chives finely chopped
  • 3 Tbsp fresh jalapeno pepper seeded and minced plus extra thin sliced rounds for garnish
  • 2 Tbsp chiles in adobo seeded and minced
  • 1½ cup sharp cheddar cheese shredded
  • extra butter fo greasing the pan
  • honey and whipped butter, for serving

Instructions

  • Pre-heat the oven to 400°. Generously grease the bottom and sides of an 8 x 8 glass baking dish or cups of a 12-cup muffin pan.
  • In a large bowl, mix dry ingredients. Cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt 1/2 cup butter over low heat. Set aside to cool slightly for a few minutes. In another large bowl, whisk together the milk, sour cream, eggs. Add the melted butter and the minced chipotle chiles.
  • Pour the wet ingredients into the dry ingredients, and stir until almost combined but with some lumps. Fold in the Cheddar and scallions, and stir slightly until just combined.
  • Spoon the batter in 1/4-cup portions into the prepared muffin pan or pour into greased 8 x 8 glass baking dish. Top each muffin with a jalapeño slice for garnish, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. If baking cornbread, allow to bake for 20 - 25 minutes, until golden brown. Let cool 5 minutes before transferring to a wire rack. Serve warm or at room temperature, with butter and honey.

Best Buttermilk Substitutions

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Alright, so you’re up early in the morning, the coffee is brewing and you’re halfway through your prep for a big bowl of pancake batter. Your house guests will feel so loved!

And then, you discover, there is no buttermilk to be found anywhere in the kitchen. Oh no! This recipe will be so average without buttermilk! Running to the store is not an option. What to do?

First, what is buttermilk and why is it important to this recipe?

Buttermilk is the liquid that is left behind after butter is churned from cream; kind of like skim milk. It’s lower fat than cream, full of flavor and has a sourdough-like tang. It’s a darn delicious acidic addition to recipes and it works like leaven to give your favorite cakes some lift.

Here are some options if you are plum out of the real thing.

  1. Check your produce drawer and see if you’ve got a lemon in there. Add a Tablespoon of lemon juice to a cup of milk and give it a good stir. Let it sit for a couple of minutes until the milk has curdled a bit and there you have it, a substitute for that fluffy pancake recipe.
  2. If you’re out of lemons, look for a cup of plain yogurt. Greek or regular are both fine. Mix 3/4 cup plain yogurt with 1/4 cup milk and you’re good to go.
  3. If you bake, you may have a tin of Cream of Tartar in your spice cabinet. Grab that. Whisk 1 3/4 tsp Cream of Tartar with 1 cup of milk. Pour the milk in slowly while whisking to keep the Cream of Tartar from getting clumps.
  4. Always stock a can of Saco Cultured Buttermilk Blend powder (My favorite option.) in your pantry. As soon as you open it, you’ll need to refrigerate it. You do not need milk for this substitute either. Just mix it up with water, according to the measurement instructions on the side of the can. A can of Seco lives in my refrigerator full time and gets plenty of use.

Now go make those Fluffy Buttermilk Pancakes to wow your friends and family.