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.