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bethany ⏐ recipe development

@levybakes

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i bake
but in a gay way not a trad wife way
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check out my recipes ↓
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miso brown butter oatmeal cookies with caramelized white chocolate chunks. ingredients 212g light brown sugar 11/2 sticks (170g) unsalted butter, browned and cooled 1 heaping tbsp white miso paste 1 whole egg, room temperature 1 egg yolk, room temperature 2 tsp vanilla 170g all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 85g old fashioned oats 170g caramelized white chocolate, broken into chunks (plus a little extra for topping) sea salt to finish method take your unsalted butter straight from the fridge. in a medium-sized saucepan, heat the butter over medium heat while constantly stirring with a rubber spatula. after a few minutes, the butter will begin to foam. continue to stir until you begin to see golden brown specks under the foam and you can smell a nutty aroma, ~5 minutes. remove the butter from the heat. continue to stir, making sure you scrape any of the browned bits from the bottom of the pan. add 1 heaping tablespoon of white miso paste to the brown butter while still warm. mix until combined. let cool for at least 10 minutes. while the miso butter cools, whisk together the flour, baking soda, and salt in a medium bowl. in a large mixing bowl or the bowl of a stand mixer, add the brown sugar and cooled miso brown butter. beat until well combined. add the whole egg, egg yolk, and vanilla. mix well until combined. fold in the dry ingredients, making sure to scrape the sides of the bowl. fold in the oats. lastly, fold in the caramelized white chocolate chunks. chill the dough in the refrigerator overnight. the next day, preheat your oven to 350°F and line two baking sheets with parchment paper. use a cookie scoop to form 1.5oz dough balls. space the dough balls 6 inches apart on the baking sheets. top the dough balls with extra caramelized white chocolate chunks. bake for 11 minutes on the middle oven rack, or until the edges of the cookies are crispy and golden brown. remove from the oven and immediately sprinkle with sea salt. allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack. #baking #recipe #cookies by @levybakes
58
2 months ago
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lemon poppy seed sponge, blueberry curd, and basil namelaka. recipe is on my substack link in bio 🔗 #lemon #cake #recipe #baking by @levybakes
23
2 months ago
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turns out 8 year old me might’ve been onto something. figured i should probably see where this goes! by @levybakes
13
a month ago
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brown butter cream cheese ice cream with blackberry swirl and cardamom crunch. ingredients 300 g whole milk 250 g heavy cream 8-10 whole cardamom pods 100 g sugar, divided in two 4 egg yolks 2 g salt 1 tsp vanilla 120 g cream cheese 85 g unsalted butter, browned 250g blackberries 50g sugar 1 lemon, zested and juiced pinch of salt 80g rolled oats 40g flour 45g brown sugar 55g melted butter 2g salt 1 tsp cinnamon 1 tsp ground cardamom method in a small bowl, whisk together the egg yolks and 50g of the sugar until light in color and consistency has thickened. set aside. in a medium saucepan, add the milk, heavy cream, 50g of sugar, and cardamom pods. bring to a simmer. it should be steaming, but not boiling. take off the heat and let cool for 1-2 minutes. strain out the cardamom pods. temper the egg yolks by adding the hot milk in small increments, whisking constantly until all of the milk has been added. place the mixture overtop a pot of water. bring the water to a boil, so the steam heats the egg/milk mixture while whisking constantly. cook the mixture to 180°F, or until it coats the back of a spoon. pour over the cream cheese and blend smooth, then slowly blend in the brown butter to emulsify. add salt and vanilla. chill overnight, then churn until thick about 20 minutes. cook blackberries, 50g sugar, and lemon zest and juice until the berries break down and the mixture becomes thick and jammy. mix in salt. chill completely, at least 2-3 hours. combine the oats, flour, brown sugar, melted butter, cardamom, cinnamon, and salt. crumble onto a sheet pan and bake at 325°F for 15-20 minutes until golden brown. cool completely. layer the churned ice cream with ribbons of blackberry and handfuls of oat crunch as you pack it into the container. #homemadeicecream #icecream #recipe #blackberry by @levybakes
10
11 days ago
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come hang out with me while i test wedding cake flavors (i got the rogue cardamom pod out of the batter btw don’t worry) #cake #weddingcake #recipe #baking #homebaker by @levybakes
19
a month ago
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it’s fig season babyyyy here’s my pistachio fig cake with burnt honey syrup and mascarpone whipped cream #baking #cake #fig #pistachio #recipe by @levybakes
11
22 days ago
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have to make another post for this cake so you can add it to your fall baking list cardamom & banana upside down cake aka banana bread’s hot older sister ingredients 1½ sticks butter (170g) unsalted butter, room temperature 200g granulated sugar 4 tbsp water ¼ tsp cream of tartar seeds from 5 cardamom pods, ground 120ml amber grade maple syrup 105g all-purpose flour ½ tsp baking powder ½ tsp salt ¼ tsp baking soda 2 eggs, room temperature method mash 3 overripe bananas in a microwave-safe bowl. once mashed, microwave the bananas for 1 minute and transfer to a fine mesh strainer sat over a bowl. let the liquid from the bananas drain for 1 hour. brown the ½ stick (57g) of room temperature butter over medium-high heat in a large saucepan. keep aside. grease and line a 9-inch circular pan with 1½ tbsp of the brown butter and parchment paper. thinly slice the remaining two bananas lengthwise and spread across the lined pan. preheat oven to 325°F. in a medium saucepan, heat half of the granulated sugar (100g), 4 tbsp water, and ¼ tsp cream of tartar on medium-high heat until it begins to turn a light amber color. immediately pour the caramel over the prepared bananas in the pan, followed by the maple syrup. set the pan aside. in a small bowl, whisk together the flour, baking soda, baking powder, and salt. set aside. in a large mixing bowl or the bowl of a stand mixer, cream the remaining stick (113g) of room temperature butter, 2 tbsp of the brown butter, and the remaining 100g of sugar. beat for 3-4 minutes until fluffy. grind the cardamom seeds into a powder and mix into the butter-sugar mixture. beat in one egg at a time. fold in half of the dry ingredients with a rubber spatula then fold in the strained bananas, followed by the remaining dry ingredients. scoop the batter into the prepared pan and spread evenly to the edges. bake on the middle rack of your preheated oven for 55-60 minutes, or until the cake is a dark golden brown and a toothpick comes out clean. cool the cake pan on a cooling rack for 10 minutes, then flip the cake onto a serving plate. full recipe is on my substack link in bio🔗 #baking #recipe #cake #bananacake #fall by @levybakes
2
2 months ago
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pistachio chocolate chunk cookies. ingredients 60g roasted salted pistachios, shelled 1 tbsp olive oil ¼ tsp almond extract 100g unsalted butter, room temp 110g light brown sugar 50g granulated sugar 1 large egg, room temp ½ tsp vanilla extract 160g all-purpose flour ½ baking soda 1 tsp matcha powder, optional (for color) 150g dark chocolate, broken up bars extra chocolate pieces for topping extra chopped pistachios for topping flaky salt for topping method grind pistachios using a blender or food processor. once ground, add olive oil and almond extract and blend again until a coarse, crumbly paste is formed. set aside. in a large bowl, beat together the butter and both sugars on medium speed until light and fluffy. ~3-4 minutes. beat in egg. beat in pistachio paste. in a separate bowl, whisk together the flour, baking soda, matcha powder, and salt. add the dry ingredients to the butter mixture in thirds, fully incorporating with a spatula in between additions. fold in the chocolate chunks. form 2oz dough balls and place 3 inches apart onto a cookie sheet lined with parchment paper (6 dough balls per cookie sheet). top with extra chocolate chunk pieces and chopped pistachios. cover the formed dough balls and chill in the fridge for at least 2 hours or overnight for more flavor development. preheat oven to 350°F. bake directly from the fridge for 14-16 minutes. let cool on a cooling rack and finish with flaky salt. makes 12 cookies. #baking #recipe #chocolate #pistachio #cookie by @levybakes
11
25 days ago
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shiso cute i could cry #cake #baking #recipe by @levybakes
25
a month ago
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cardamom chiffon cake, strawberry curd, and shiso namelaka. recipe is up on my substack link in bio 🔗 #strawberry #cake #recipe #baking by @levybakes
20
a month ago
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cardamom banana upside down cake aka banana bread’s hot older sister ingredients 1½ sticks butter (170g) unsalted butter, room temperature 200g granulated sugar 4 tbsp water ¼ tsp cream of tartar seeds from 5 cardamom pods, ground 120ml amber grade maple syrup 105g all-purpose flour ½ tsp baking powder ½ tsp salt ¼ tsp baking soda 2 eggs, room temperature method mash 3 overripe bananas in a microwave-safe bowl. once mashed, microwave the bananas for 1 minute and transfer to a fine mesh strainer sat over a bowl. let the liquid from the bananas drain for 1 hour. brown the ½ stick (57g) of room temperature butter over medium-high heat in a large saucepan. keep aside. grease and line a 9-inch circular pan with 1½ tbsp of the brown butter and parchment paper. thinly slice the remaining two bananas lengthwise and spread across the lined pan. preheat oven to 325°F. in a medium saucepan, heat half of the granulated sugar (100g), 4 tbsp water, and ¼ tsp cream of tartar on medium-high heat until it begins to turn a light amber color. immediately pour the caramel over the prepared bananas in the pan, followed by the maple syrup. set the pan aside. in a small bowl, whisk together the flour, baking soda, baking powder, and salt. set aside. in a large mixing bowl or the bowl of a stand mixer, cream the remaining stick (113g) of room temperature butter, 2 tbsp of the brown butter, and the remaining 100g of sugar. beat for 3-4 minutes until fluffy. grind the cardamom seeds into a powder and mix into the butter-sugar mixture. beat in one egg at a time, scraping down the sides of the bowl between additions. fold in half of the dry ingredients with a rubber spatula until just combined. then fold in the strained bananas, followed by the remaining dry ingredients. scoop the batter into the prepared pan and spread evenly to the edges. bake on the middle rack of your preheated oven for 55-60 minutes, or until the cake is a dark golden brown and a toothpick comes out clean. cool the cake pan on a cooling rack for 10 minutes, then flip the cake onto a serving plate. serve with homemade miso whipped cream, or enjoy as is! #baking #recipe #bananacake #cake #cara by @levybakes
7
2 months ago
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cardamom banana upside down cake aka banana bread’s hot older sister ingredients 1½ sticks butter (170g) unsalted butter, room temperature 200g granulated sugar 4 tbsp water ¼ tsp cream of tartar seeds from 5 cardamom pods, ground 120ml amber grade maple syrup 105g all-purpose flour ½ tsp baking powder ½ tsp salt ¼ tsp baking soda 2 eggs, room temperature method mash 3 overripe bananas in a microwave-safe bowl. once mashed, microwave the bananas for 1 minute and transfer to a fine mesh strainer sat over a bowl. let the liquid from the bananas drain for 1 hour. brown the ½ stick (57g) of room temperature butter over medium-high heat in a large saucepan. keep aside. grease and line a 9-inch circular pan with 1½ tbsp of the brown butter and parchment paper. thinly slice the remaining two bananas lengthwise and spread across the lined pan. preheat oven to 325°F. in a medium saucepan, heat half of the granulated sugar (100g), 4 tbsp water, and ¼ tsp cream of tartar on medium-high heat until it begins to turn a light amber color. immediately pour the caramel over the prepared bananas in the pan, followed by the maple syrup. set the pan aside. in a small bowl, whisk together the flour, baking soda, baking powder, and salt. set aside. in a large mixing bowl or the bowl of a stand mixer, cream the remaining stick (113g) of room temperature butter, 2 tbsp of the brown butter, and the remaining 100g of sugar. beat for 3-4 minutes until fluffy. grind the cardamom seeds into a powder and mix into the butter-sugar mixture. beat in one egg at a time, scraping down the sides of the bowl between additions. fold in half of the dry ingredients with a rubber spatula until just combined. then fold in the strained bananas, followed by the remaining dry ingredients. scoop the batter into the prepared pan and spread evenly to the edges. bake on the middle rack of your preheated oven for 55-60 minutes, or until the cake is a dark golden brown and a toothpick comes out clean. cool the cake pan on a cooling rack for 10 minutes, then flip the cake onto a serving plate. serve with homemade miso whipped cream, or enjoy as is! #baking #recipe #bananacake #cake #cara by @levybakes
11
2 months ago
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