Category Archives: Baked goods

Crunk Cake

Today is Dana’s birthday! Whoo for 23! Its fitting to have a cake that combines the best things about all birthdays, drinking and cake. This Lemon Whiskey Bunt Cake is one of my mom’s recipes. It’s one of those things that is easy to make last minute and is always a crowd pleaser. Whenever I eat this cake I can’t help but to think, ‘I can’t believe my mother let me eat cake with so much booze it in when I was a kid.’ Seriously, this cake isn’t the most refined dessert in the recipe book but damn, it is consistently delicious.



1 package yellow cake mix |||| 1 package (3.4 oz) lemon instant pudding |||| 4 eggs |||| 1 cup milk |||| 3/4 cup whiskey |||| 1/2 cup vegetable oil |||| 1 tablespoon lemon juice |||| 1/2 cup sugar |||| 1/4 cup unsalted butter

1. Preheat oven to 350 degrees. Grease a bunt pan and dust the sides with flour.

2. Mix together cake mix, pudding mix, eggs, milk, 1/4 cup whiskey, oil, and lemon juice. Transfer the batter to the bunt pan.

3. Bake for 50 minutes.

4. After the cake is taken out of the oven, stir sugar, butter, and 1/2 cup whiskey in a small sauce pan until syrup bubbles. Spoon syrup over the cake while the cake is still warm. Allow the cake to cool completely in the pan before removing to serve.


Blow out the candles and wish for an after school snack


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no need to knead

I’ve been meaning to make this no-knead bread for weeks by now. I finally got around to it this week. The basic idea of this recipe (which was originally published in the New York Times) is that time does the work for you. Instead of kneading the bread so that it rises, you can just allow the bread to rise on its own for a long period of time. Ideally the dough needs 16-20 hours at room temperature to rise. So if you make the dough on Tuesday night, you can have fresh baked bread with Wednesday’s dinner. Its a beautiful thing.


3 cups all purpose flour |||| 1/4 teaspoon instant, dry yeast |||| 1 1/4 teaspoons salt |||| cornmeal, for dusting the pan

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until dough is shaggy and sticky. Cover bowl with plastic wrap and then in a kitchen towel.. Let dough rest for 16 to 20 hours at warm room temperature. (Note: since it’s winter time and we are not very rich, the house is pretty cold. You might want to allow more rising time if your room temperature is colder than usual.)

2. When the dough is ready, preheat the oven to 450 degrees. Grease a bread pan and dust with cornmeal. Add the dough to the pan and sprinkle more cornmeal on top. Bake for about 50 minutes or until the loaf is golden brown.


I wish I had better pictures of the bread, but we were just to anxious to eat it with some tomato soup. One word of advice: Do not leave out the cornmeal! It gives the loaf a nice crispy crust and keeps it from sticking to the pan. I’ve only made this bread once, but it turned out really well. I want to make some variations. Maybe some gorgonzola cheese and green onions. Or maybe some whole wheat flour with raisins and cinnamon. The possibilities are endless!

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it’s good to be back in the neighborhood

After a long hiatus (due to computer sickness, a hellish finals week, and Christmas festivities) Basta Pasta is back and better than ever. My computer isn’t totally revived, but I think it’s going to be up and running soon(ish). Nevertheless, I musta been a good girl this year because Santa brought a lot of kitchen goodies. I got  three new knives, a whole mess of spices, no less than FOUR cookbooks (one by Padma the TopChef hottie about Indian cooking) and a wok! In the words of my four-year-old cousin upon opening a package of Spiderman undies, “Its just what I always wanted!”

So I’m coming back in style with TWO wonderful baked goods recipes: a poppy seed loaf and a decadent cranberry ginger chocolate tart.  No pictures with these recipes unfortunately. But that’s a new years resolution: pictures with every Basta Pasta entry!! Food porn for everyone! Okay, now getting back to the issue…I gave my grandparents the poppy seed loaf as a Christmas gift. They like breakfast breads and my heating bill just arrived so it qualified as cheap Christmas gift. I ended up making 2 loaves, one for the grandparents and one for my family. I found the recipe in the Joy of Cooking cookbook and the loaves turned out okay. This bread needs to be eaten in the first 48 hours otherwise its hard as a rock and pretty much inedible. Any suggestions on how to lengthen the life  of this bread are appreciated.


This recipe makes two loaves

7 cups all-purpose flour, sifted |||| 3/4 cup sugar |||| 1 tablespoon salt |||| 1 package active dry yeast |||| 1/2 cup shortening |||| 3 eggs |||| 2 cups poppy seeds |||| 1 cup honey |||| 1 tablespoon lemon juice

1. In a large bowl, combine 3 cups of flour, sugar, salt, and the entire package of yeast. In a seperate bowl combine, 2 1/2 cups of hot water with shortening.

2. Gradually add the water to the dry ingredients and beat for 2 minutes with an electric mixer. Then add 1 beaten egg and another cup of flour. Beat for 1 more minute.

3.  Add the additional 3 cups of flour to make the dough. It is easiest to combine all the ingredients with your hands at this point. Knead the dough until smooth and elastic, for about 10 minutes. Then place the dough in a flour covered glass bowl and cover with a dry dish towel. Allow the dough to rise for about 45 minutes.

4.  Meanwhile, grind the poppyseeds in between towels with a wooden mallet (or just buy already ground poppy seeds at the store). Then combine the poppy seeds with 1 egg, 1/3 cup honey, and lemon juice. You can add nuts or dried fruit to the poppy seed filling if you wish.

5. After the dough has been allowed to rise for 45 minutes, divide into 2 pieces. Roll each piece into an oval shape about 1/4 of an inch thick with a rolling pin. Put 1/2 of the poppy seed filling in the center of the dough.

6. The Joy of Cooking cookbook has an excellent illustration of the technique to give the loaf a braided effect. Essentially, cut the dough on the sides of the filling into 1 inch stripes. Then alternate folding the stripes over the top of the filling. Brush the top of the loaves with 1 egg white.

7. Transfer the loaves to a greased cookie sheet. Bake the loaves in a 350 degree oven for 30-40 minutes, until the bread is a nice golden brown color.

Yay for holiday baking! I decided to make this Cranberry Ginger Choclate tart for dessert after a Christmas dinner of honey baked ham, sweet potatoes and broccoli…a humble but delicious holiday feast.

This tart was quite an ambitious project spanning over two days of preparation. I ended up having to make two crusts because I cracked the first one while taking it out of the oven. But the result was well worth the effort. The cheese filling is very light and not too sweet. The tartness of the cranberries is so refreshing after too many super sweet Christmas cookies. The crust was only okay. Even on the second try, my crust was too hard. I like a soft pastry-like crust on pies and tarts. This crust ended up like an Oreo cookie. I would make this again, but possibly with some adjustments to the crust.

Some of my family liked the ginger flavor and others would have preferred the tart better without it. Personally, I love candied ginger (especially when its dipped in chocolate) but my family members are not the most adventurous of eaters and this was just a little too much. There were little leftovers though, so no one was too offended.


Cranberry Topping:  1/2 cup cranberry juice |||| 1 teaspoon unflavored gelatin |||| 1 12-oz bag of fresh cranberries |||| 3/4 cup sugar |||| juice of 1 lemon |||| 1 teaspoon lemon zest |||| 1 teaspoon grated fresh ginger root |||| 4 tablespoons chopped candied ginger

Crust: 1 1/4 cups chocolate wafer cookie crumbs |||| 1/4 sugar |||| 6 tablespoons unsalted butter |||| pinch of salt

Filling: 1 8-oz container of mascarpone cheese |||| 1/2 cup powdered sugar |||| 1/2 cup whipping cream |||| 1 teaspoon vanilla extract |||| 2 tablespoons candied ginger

1. First make the cranberry topping because it needs to chill for at least 8 hours. Pour 1/4 cup cranberry juice and gelatin into a small bowl. Let it stand while you make the rest of the cranberry topping.

2. Combine 1/4 cup cran juice, fresh cranberries, sugar, lemon juice and zest, and fresh ginger in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Simmer until cranberries are plump but still tender, about 5 minutes.

3. Strain into a bowl and set cranberries aside. Stir gelatin mixture into the cranberry juice mixture until the gelatin dissolves. Then stir the cranberries back into the juice. Chill cranberry mixture for at least 8 hours (I chilled it overnight).

4. Next make the crust. Preheat oven to 350 degrees. Grind about 3/4 of a package of chocolate wafers in a food processor to make crumbs.

5. Combine cookie crumbs, sugar, salt, and melted butter. Crumbs should feel moist when pressed together. You can add another tablespoon of butter if mixture is dry or doesn’t stick together.

6. Press crumb mixture into the bottom and sides of a 9 inch greased tart pan with removable bottom.

7. Bake chocolate crust for about 15 minutes. Transfer tart pan to a rack and cool completely before adding the filling.

8. To make the mascarpone filling, use an electric mixer to beat all the ingredients together. Only beat the mixture for a minute because over mixing will cause the filling to curdle.

9. Spread filling on to the cooled crust. Then spoon the cranberry mixture over the filling. Chill for another 2-6 hours. Garnish with 4 tablespoons chopped candied ginger before serving.

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tastes better when its local

Honey Butter Cornbread – Another local recipe from my friend Amy

2 1/3 cups flour |||| 1 cup cornmeal |||| 1 cup honey |||| 4 1/2 teaspoons baking powder |||| 2/3 cup butter, at room temperature |||| 3 eggs |||| 1 teaspoon salt |||| 1 2/3 cups 2% milk

1. Preheat oven to 360 degrees. Add honey, butter, eggs, and milk in a blender. Blend until ingredients are evenly combined.

2. In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix well.

3. Then slowly add the wet ingredients to the dry ingredients, using a whisk to blend completely.

4. Pour batter evenly into a greased 16×9 glass baking pan. Bake for 22-25 minutes, or until a toothpick comes out clean.

Amy says: I used honey for this recipe because its the only sugar source produced naturally in Upstate NY. Also, I did not use salt but if your able to get a hold of salt in your local region, I would definitely recommend.

BastaPasta says: I had a taste of this sticky cornbread last Saturday night. It was a crazy night made better by the addition of local cornbread. Mad good son.

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pumpkin apple streusel cake

4 Granny Smith apples, diced peeled and cored |||| 3 tablespoons + 1 stick unsalted butter |||| 3 tablespoons + 2 tablespoons sugar |||| 1 teaspoon cinnamon |||| 1 1/2 cups flour |||| 1 cup packed brown sugar |||| 1/2 teaspoon salt |||| 3/4 cup canned pure pumpkin |||| 1/3 cup sour cream |||| 2 teaspoons pumpkin pie spice |||| 1 teaspoon baking soda |||| 2 large eggs

1. Melt 3 tablespoons butter in a large skillet. Add apples and saute until apples begin to brown, about 5 minutes. Add 3 tablespoons sugar and cinnamon and saute until golden brown, about 3 more minutes.

2. Preheat oven to 350 degrees. Butter a 9-inch spring form pan.

3. Combine flour, brown sugar, butter, and salt in a large bowl. Using an electric mixer beat until mixture resembles a course meal. Set aside 2/3 cup of mixture for topping.  Beat pumpkin, sour cream, 2 tablespoons sugar, spice, baking soda and eggs into remaining flour mixture.

4. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake the cake for about 1 hour 10 minutes, until the topping is golden brown. Cool cake in pan on a rack for 20 minutes.


I swear this is the last of the apple baked goods recipes. A few weeks ago I went home and my mom wanted to try this recipe (I think she got it out of an old Bon Appetit.) I can’t say that I was sorry when it was done, the cake turned out really well. This cake is like pumpkin and apple pie mixed into one. I know, I didn’t think so much goodness could exist in one dish either…  The bottom layer of cake is super moist, I think the secret ingredient is sour cream. Then there is apple pie on top with a great streusel topping. Oh, its so good. Good Americans know neither apple nor pumpkin pie is complete without a generous scoop of vanilla a ice cream. This cake is no exception.

I couldn’t make this cake in my own kitchen. Springform pans are just a little more than I am ready for right now. I am still working on a good set of knives and a blender. Maybe if I am a good girl, Santa will bring me a set of knives this year.

This recipe calls for 3/4 cup of pumpkin, but the jars of pumpkin sold in most grocery stores contain 3 1/2 cups. What to do with all this leftover pumpkin? I need more pumpkin recipes. I might try to make something savory with the extra pumpkin mix rather than more sweet baked goods. Although who doesn’t like a good pumpkin roll with cream cheese filling?

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experimental pie




3 large yams, peeled and diced |||| 8 apples, peeled, cored, and diced |||| 1/2 cup sweet white onion, finely chopped |||| 2 tablespoons paprika |||| 2 tablespoons + 1/4 cup vegetable oil |||| 2 teaspoons + 1 tablespoon curry paste |||| 1 tablespoon cinnamon |||| 1/4 cup of + 2 teaspoons honey |||| 2 tablespoons apple cider |||| 1 teaspoon mustard |||| 1 cup of dried, sweetened cranberries


1 2/3 cups white flour |||| 1/3 cup cornmeal |||| 1 teaspoon salt |||| 3/4 cup vegetable shortening |||| 1/3 cup ice water |||| 1/2 cup brown sugar

1. Preheat oven to 375 degrees. Grease a large rimmed baking sheet. Toss the diced yams with vegetable oil, paprika, salt, and pepper. Spread out yams evenly on the baking sheet. Roast yams until they are tender and lightly browned on the outside, about 1 hour.

2. Saute the onions in a large non-stick skillet. When the onions are tender, add apples, 2 tsp curry paste, cinnamon and honey to the skillet. Saute the apples until they are tender and browned.

3. In a small bowl combine 1/4 vegetable oil, 1 tablespoon curry paste, 2 teaspoons honey, mustard, and apple cider.

4. When the yams and apples are done, combine them in a large bowl with the curry/honey mixture and the cranberries.

5. Combine all the crust ingredients in a large bowl. Kneed with your hands until the course dough starts to mold into a ball.

6. Evenly press the dough into the bottom and sides of 2 9-inch greased pie pan. Set aside 1/2 cup of the crumbly dough for the topping.

7. Divide yam/apple mixture evenly between the two pie pans. Top each pie with 1/4 cup of the crumbly pie crust, 1/4 cup brown sugar and a drizzle of honey.

8. Bake pie at 400 degrees for 10 minutes. Then turn the heat down to 350 degrees and bake for about 40 minutes, or until the crust is golden brown.


This Experimental Pie started as a recipe for roasted yam and apple salad out of October’s Bon Appetit. But my salad turned out too mushy and not particularly appetizing. And I wasn’t really digging the sweet and savory flavors. After a taste test and caucus with Dana, I was convinced to turn this salad into PIE! So I immediatly started making some pie crust -shout out to Kathryn’s Mom for the pie crust recipe! (Although I did add the cornmeal because I was just short on flour for the recipe.) Also note that this recipe makes two pies.

Even as a finished product, I still didn’t really like this pie. My roommates on the other hand, loved it! I guess its just a personal preference. Its just the combination of the savory curry paste and mustard with the honey and brown sugar. But don’t let that discourage you, this pie is delicious to some.

I gave one of the pies to the boys upstairs. Still waiting for reviews and my pie pan back.

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ban-cran muffins

3 or 4 ripe bananas, mashed |||| 3/4 cup dried cranberries |||| 1 3/4 cups all purpose flour |||| 2 1/4 teaspoons baking powder |||| 1/2 teaspoon salt |||| 1/3 cup vegetable shortening |||| 2/3 cup sugar |||| 2 teaspoons lemon juice |||| 2 eggs

1. Preheat oven to 350 degrees. In a large bowl combine, flour, baking powder, sugar, and salt. Then add the eggs, shortening, lemon juice.  Combine until mixture is creamy.

2. Mix in the mashed bananas and the cranberries.

3. This recipe makes about 12 muffins. Grease muffin pan and divide batter evenly between cups.  Bake for 30 minutes.



I really, really like muffins. Who doesn’t really? Muffins are great for breakfast, for a snack, for babies… well maybe. But really, muffins are great. And when they are cooking the whole house smells like heaven. I really should make muffins more often.

This recipe is incredibly easy and makes a dozen medium/large sized muffins. Clean up is easy. I only had one mixing bowl and the muffin pan.

This is a basic banana bread recipe, but the possbilities for additions are endless. You could subsitute the dried cranberries for other dried fruits (rasins, dates, cherries, apricots) or nuts (walnuts, almonds, pecans) or chocolate chips or maybe even some shredded coconut!

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