Maeve B's Cookbook

The Baking Cookbook

By: Maeve Bruton

“Life happens. Baking helps.”

Table of Contents Ellie’s Banana Bread........................... 3

Chocolate Chip Blondies....................... 4 Ellie’s Baked French Toast..................... 5 Apple Pie....................................... 6

Fudgy Brownies................................ 7 The Best Chocolate Cake...................... 8

Ice Cream Cake................................ 9 Chocolate Chip Cookies....................... 10

Marble Cake.................................. 11 Chocolate Lava Cake.......................... 12

Crepes........................................ 13

Crème Brulee................................. 14

Ellie’s Banana Bread Ingredients

From the kitchen of: Tina Dunn

2 eggs 3/4 cups sugar 1/2 cup vegetable oil 1/4 cup vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 3/4 cups chopped walnuts, pecans, or hazelnuts (optional)

Directions 1. Preheat oven to 350° and lightly grease and flour a 9-by-5-inch loaf pan.

2. In a heavy-duty mixer with the paddle attachment, beat together the butter and sugar on medium speed until creamy.

3. Add the bananas and eggs and beat until smooth.

4. Add the vegetable oil until combined.

5. In bowl, mix flour, baking soda, baking powder, salt and nuts (optional).

6. Add the dry ingredients to the banana mixture and beat until all combined.

7. Pour the batter into the prepared pan. It should be no more than twothirds full. Bake the loaf until dark golden brown (45-50 minutes).

8. After taking the bread out from the oven, wait 10 minutes until cutting.

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Chocolate Chip Blondies Ingredients

From the kitchen of: Maeve

1-1/2 cups packed brown sugar 1/2 cup butter, melted 2 large eggs, lightly beaten, room temperature 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup semisweet chocolate chips

Directions 1. In large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

2. Spread into a greased 13x9-in. baking pan. Bake at 350°F until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars

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Ellie’s Baked French Toast Ingredients

From the kitchen of: Tina Dunn

Large French bread – cut into 1 inch cubes 8 eggs 3 cups milk 1 tsp. salt 1 tbsp. vanilla 1/4 sugar

Directions 1. Grease 9x13 inch pan with butter.

2. Place the cubed bread and place into pan.

3. Combine and beat all other ingredients together in a bowl until well mixed.

4. Pour the mixture over bread.

5. Cover with plastic wrap and refrigerate overnight.

6. Sprinkle top with a mixture of cinnamon, sugar and a little slab of butter all over bread.

7. Bake until golden brown (45-60 minutes) in 350 degrees oven.

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Serve with warm maple syrup.

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Apple Pie

Ingredients

From the kitchen of: Maeve

1 pie crust 6 cups thinly sliced, peeled apples 3/4 cup sugar 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice

Directions 1. Heat oven to 425°F. Place 1 pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom

2. In a large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute. Cut slits or shapes in several places in the top crust.

3. Bake for 40 to 45 minutes or until the apples are tender and the crust is golden brown. Cover the edge of the crust with 2-to3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on the cooling rack at least 2 hours before serving

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Fudgy Brownies

Ingredients

From the kitchen of: Café Delights

1 cup unsalted butter melted and cooled.

2 tablespoons vegetable oil 1 1/4 cup of white sugar 1 cup packed light brown sugar.

4 large eggs at room temperature 1 tablespoon pure vanilla extract 3/4 teaspoon salt 1 cup all-purpose flour 1 cup good quality cocoa powder 1 cup mini chocolate chips

Directions 1. Preheat oven to 350°F

2. Lightly grease an 8x12 inch pan with nonstick spray. Line with parchment paper and set to the side.

3. Combine melted butter, white sugar, and brown sugar together into a medium sized bowl. Whisk well until combined. Add the eggs and vanilla and beat until the mixture is lighter in color (1-2 minutes).

4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined (overmixing can affect the texture of the brownies).

5. Fold in the chocolate chips.

6. Pour batter into the tin and distribute it evenly.

7. Bake for 25-30 minutes.

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The Best Chocolate Cake Ingredients

From the kitchen of: My Baking Addiction

2 cups sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 tablespoons Dutch process cocoa optional 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 eggs 1 cup buttermilk 1 cup strong black coffee 1/2 cup vegetable oil 2 teaspoons vanilla extract

Directions 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

3. Pour batter evenly into prepared pans.

4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.

5. Cool 10 minutes; remove from the pans to wire racks. Cool completely.

Frost as desired.

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Ice Cream Cake

Ingredients

From the kitchen of: Food Network

2 cake layers 3 cups of ice cream, at room temperature for 15 minutes Crunchy filling (such as crushed cookie bits, crushed brownies or chocolate chips) Topping for decorating the top of the cake (such as fudge sauce, meringue or whipped cream) Sheet pan, lined with plastic wrap, frozen for 15 minutes Large spoon Offset spatula

Directions 1. Place cake layer on the sheet tray and top with ice cream 2. Smooth out the ice cream

3. Top the ice cream with crunchy filling

4. Top the crunchy bits with more ice cream

5. Spread out the second layer of ice cream 6. Add the second cake layer and freeze

7. Remove cake from freezer and add topping

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Chocolate Chip Cookies Ingredients

From the kitchen of: Olivia Spark

1 1/2 cups flour 1/2 tsp baking soda Dash of salt 1 1/2 cups chocolate chips 1/4 cup brown sugar 1/2 cup white sugar 1/2 cup butter softened Dash of vanilla 1 egg

Directions 1. Preheat the oven to 375°F.

2. In a small bowl, mix flour, baking soda, and salt.

3. In a medium sized bowl, beat together brown sugar, white sugar, melted butter, vanilla, and egg for one minute.

4. Stir in dry ingredients and chocolate chips until fully combined.

5. Scoop up 1 tablespoon of dough and place it on a 9x13 baking sheet with parchment paper. Repeat until the pan is full.

6. Bake for 10 minutes until cookies are golden brown and crispy at edges.

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Marble Cake

Ingredients

From the kitchen of: Jessica Holmes

Cake 1 cup unsalted butter, softened 1 cup granulated sugar 2 teaspoons vanilla extract 3 eggs 2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk Chocolate Swirl 1 tablespoon cocoa powder, sifted 1 tablespoon milk

Directions 1. Preheat oven to 340°F. Grease and line a 9 by 5-inch loaf pan with parchment paper.

2. In large mixing bowl, add butter, sugar and vanilla. Beat with electric mixer on low speed until combined and then turn speed up to medium and beat for 1-2 minutes or until butter turns pale, creamy and almost fluffy.

3. Add eggs, one at a time, and beat briefly to combine then scrape down sides of bowl.

4. Add flour, baking powder and salt. Start to mix on low speed. Add milk.

Continue to mix on low speed until cake batter is smooth and creamy.

5. Transfer 1 cup of cake batter to a mixing bowl. Add cocoa powder and milk and gently stir by hand until combined.

6. Use a dessert spoon to gently dollop batter into your prepared tin, alternating between vanilla batter and chocolate batter. Keep layering until you’ve used all the cake batter, then gently smooth the top.

7. Bake for approximately 1 hour and 10 minutes.

8. Transfer cake to wire rack to cool completely. Cut into thick slices to serve.

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Chocolate Lava Cake Ingredients

From the kitchen of: Cate

4 oz bittersweet chocolate 4 oz butter 3 large eggs 1/2 cup sugar 1/4 cup flour 1 teaspoon vanilla extract 1/2 teaspoon Instant coffee or espresso powder optional

Directions 1. Preheat the oven to 400°F. Generously butter and dust 5 (4 oz) ramekins with cocoa powder or sugar; set aside.

2. In a medium microwave-safe bowl, melt chocolate and butter in 30-second increments.

3. In a separate large bowl, whisk the eggs and sugar until pale and fluffy.

Whisk in the melted chocolate along with the flour, vanilla, and instant coffee if desired.

4. Divide batter into ramekins and place them on a baking sheet. Bake for 12 minutes or until the edges begin to pull away from the ramekins but the center is still jiggly.

5. Remove from the oven and serve immediately with ice cream.

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Crepes

Ingredients

From the kitchen of: Jamielyn Nye

2 cups of milk 4 large eggs 3 Tablespoons unsalted butter, melted and slightly cooled 1 Tablespoon granulated sugar 1 teaspoon vanilla extract 1 /2 teaspoon fine sea salt or table salt 1 1/ 2 cup all-purpose flour, sifted if desired Any serving/ filling: Nutella, chocolate, etc...

Directions 1. In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. Refrigerate at least 20 minutes, or overnight 2. Heat an 8-inch frying pan over medium-low heat. Pour ¼ cup batter into pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

3. Serve with your favorite toppings

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Crème Brulee

Ingredients

From the Kitchen of: Emma Alia j

1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water

Directions 1. Preheat the oven to 325°F

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins.

Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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