A Recipe for Every Extract: Baked Goods

Cinnamon Crumb Muffins

2 cups plus 1/3 cup flour, divided
2/3 cup plus 1/4 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg, ground
1 cup chunky applesauce*
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
4 teaspoons Epicurious Hedgehog Cinnamon Extract
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 400F (200C). Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix 2 cups flour, 2/3 cups sugar, baking powder, baking soda and nutmeg in large bowl. Mix applesauce, milk, oil, egg and extract in medium bowl. Add flour to mixture; stir just until dry ingredients are moistened.

Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix remaining 1/3 cup flour, remaining 1/4 sugar and butter. Sprinkle over batter. Bake 18 to 20 minutes or until toothpick inserted into center of muffins comes out clean. Serve warm.

*You can make your own applesauce. Bring 2 cored, chopped apples and ½ cup water to a boil, then reduce to bare simmer, cooking uncovered for 15 minutes. Puree apples in blender.

 

Chocolate Banana Cake

250 grams plain flour
50 grams Epicurious Hedgehog Cocoa Powder
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
A pinch salt
200 grams golden caster sugar
3 very ripe bananas, peeled, mashed
2 eggs, beaten
1 teaspoon Epicurious Hedgehog Vanilla Extract
1 teaspoon Epicurious Hedgehog Cacao Extract
125 grams butter, melted
100 grams good-quality white chocolate, chopped (optional)
50 grams toasted chopped hazelnuts (optional)

Preheat oven to 350F (175C). Grease and line a loaf tin.
Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.

Mash the bananas in a separate bowl, stir in the eggs, extracts and melted butter.

Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.

Bake for 50-60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices.

 

Chocolate Orange Crownies

For cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
2 teaspoons Epicurious Hedgehog Vanilla Extract
1 1/2 cups Epicurious Hedgehog Cacao Nibs or 1 package (12 ounces) mini chocolate chips

For brownies:
1 cup all-purpose flour
3/4 cup Epicurious Hedgehog Cocoa Powder
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 eggs
8 tablespoons (1/2 cup) unsalted butter, melted
1/4 cup vegetable oil
2 teaspoons Epicurious Hedgehog Vanilla Extract
1 tablespoon Epicurious Hedgehog Orange Extract

Preheat oven to 350F (175C). For cookies, mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in nibs/chocolate chips. Set aside.

To prepare brownies, put all of the ingredients into a large bowl in the order in which they’re written. Stir, then beat the mixture until it’s smooth. Spread in greased 13 by 9-inch baking pan.

Bake brownies 15 minutes. Drop cookie dough by tablespoonfuls onto brownies, covering the top evenly. (Batter will spread during baking). Bake 20 to 25 minutes longer or until cookie top is golden brown. Cool completely in pan on wire rack before cutting into bars.

 

Mum’s Chocolate Nib Cookies

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 egg
1 1/2 teaspoons Epicurious Hedgehog Vanilla Extract
1 7/8 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups Epicurious Hedgehog Cacao Nibs or chocolate chips

Preheat oven to 375F (190C). Mix sugars, flour, baking soda and salt in a bowl. Set aside. Mix butter, egg, vanilla together. Combine two mixtures. Add nibs/chocolate chips.

Spoon onto ungreased cookie sheet and bake until golden (10 to 12 minutes).

 

Mocha Molten Cakes

4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) unsalted butter
4 1/2 teaspoons Epicurious Hedgehog Coffee Extract, divided
1/4 teaspoon salt
1 1/4 cup confectioner’s sugar, divided
2 eggs
1 egg yolk
6 tablespoons flour
1 teaspoon cinnamon, ground
1 cup heavy cream
1/4 cup Epicurious Hedgehog Cacao Nibs, for topping

Preheat oven to 425F (220C). Butter 6 (6-ounce) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high for 1 minute or until butter is melted. Stir with wire whisk until butter is completely melted. Stir in 4 teaspoons of the coffee extract. Stir in 1 cup of the sugar until well blended. Whisk in eggs and yolk. Stir in flour and cinnamon. Pour batter into prepared custard cups.

Bake 10 to 14 minutes or until sides are firm but centers are soft. Meanwhile, beat cream, remaining 1/4 cups sugar and remaining 1/2 teaspoon coffee extract in medium bowl with electric mixer on high speed until firm peaks form. Refrigerate whipped cream until ready to serve.

Remove cakes from oven. Let stand one minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Serve immediately with whipped cream and sprinkle with cacao nibs.

All-Natural Epicurious Hedgehog Orange Extract

NEI’s all-natural Epicurious Hedgehog Orange Extract is made from sun-soaked bitter oranges (citrus x aurentium), hand-picked by farmers in the lush coastal groves of Tanga in Tanzania. Orange oil is extracted from the fruits’ peels by rolling them over a plate of spikes, a very time intensive process. The oil is then brought to NEI’s factory to be processed into extract.

The processing begins with a solution of sugarcane ethanol and water being added to an extraction tank. The orange oil is then stirred into this solution.

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During the slow mixing process, which lasts for days, aromatic compounds from the oil dissolve into the solution, while the unpalatable compounds remain in the oil (these are called terpenes).

The mixture then cools and partitions itself. The oil settles on the top, separated from the extract by a buffer. The extract is removed from the tank, containing all the the bitter orange zest flavour from the oil, but with none of the terpenes remaining in the extract.

The extract is then filtered, bottled and ready to be sold. Recently, our orange extract has been significantly improved – its strength and flavour have been perfected. It is concentrated and flavoursome, bursting with bright citrus zest flavours. It is a perfect addition to baked goods, sorbets, ice-creams and cocktails. A very small amount goes a long way. Be sure to try this recipe for cranberry orange oatmeal cookies, mix yourself a cranberry orange rum cocktail, or whip up a balsamic orange vinaigrette for your salad, and experience the delicious citrus flavour for yourself!

 

Cranberry Orange Oatmeal Cookies

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons Epicurious Hedgehog Vanilla Extract
  • 1 teaspoon Epicurious Hedgehog Orange Extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups rolled oats
  • 1 cup dried cranberries

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Cranberry Orange Rum Cocktail

  • 6 cups cranberry juice
  • 1 teaspoons Epicurious Hedgehog Orange Extract (add more as desired)
  • 1 1/2 cups spiced rum

Pour the cranberry juice, orange extract and rum into a glass pitcher. Stir to combine. Chill for four to six hours. Yields 4 servings.

 

Balsamic Orange Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 1/4 teaspoon onion powder
  • 1/4 teaspoon spicy mustard or dijon mustard
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 3/4 teaspoon lemon juice (fresh or bottled)
  • 1/8 teaspoon Epicurious Hedgehog Orange Extract

Whisk all ingredients together in a jar.