Style Magazine - December 2022

Cranberry Orange Dessert Loaf
Submitted by Sugar Mill Bakery, Auburn, sugarmillbakeryca.com
@thesugarmillbakery @sugarmillbakeryca
Photos courtesy of their respective companies or organizations.
My mom loves cranberry orange
scones, so I created this loaf with her
in mind! I wanted an after-dinner
option that mimicked the breakfast
treat she adores. This recipe is also
great for sharing or can be made
into mini loaves for holiday gifts.
INGREDIENTS
• 2 cups all-purpose flour
• ½ tsp. salt
• 1 tsp. baking soda
• ⅓ cup oil
• ½ cup brown sugar
• ½ cup sugar
• 1 tsp. vanilla extract
• ½ tsp. orange extract
• 1 tbsp. orange zest
• 1 egg
• 1 cup buttermilk
• 1 cup dried cranberries
GLAZE
• ½ cup powdered sugar
• 2 tsp. orange juice
• Water
DIRECTIONS
Preheat oven to 350 degrees.
Combine flour, salt, and baking soda
together in a small bowl.
With a handheld or stand mixer,
combine the oil, brown sugar, sugar,
vanilla extract, orange extract, and
orange zest. Add in the egg.
Alternate adding in flour mixture and
buttermilk in 3 parts, ending with
the flour. Mix until combined. Fold in
cranberries.
Pour into a greased or parchmentlined
9-inch loaf pan. Bake for 45
minutes or until a toothpick comes
out clean from the middle.
Make the glaze by combining
powdered sugar, orange juice, and
enough water until it reaches your
desired thickness. Pour over the loaf
when it’s completely cool.
TOP BAKING TIP: Use room temperature
ingredients. The extra time you
spend to let your ingredients come
to the same temperature will help
to create a beautiful (and delicious!)
product.
Mexican Hot Chocolate Brownies
Submitted by Ruby Made, Orangevale @rubymadeco
As a kid, my best friend’s
dad would often make us
Abuelita hot chocolate. It was
always a special memory,
so I still love incorporating
flavors of cinnamon into
desserts whenever I can.
INGREDIENTS
• 1 ½ cups (180g) flour
• 2 tsp. cinnamon
• ¼ tsp. nutmeg
• ⅛ tsp. cayenne powder
(add more if you want
more spice)
• 4 large eggs (room
temperature)
• 1 ¼ cups Dutch-process
cocoa
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tbsp. vanilla extract
• 1 tsp. espresso powder
or 1 tbsp. brewed coffee,
optional for enhanced
flavor
• 2 sticks (227g) unsalted
butter
• 2 ¼ cups (447g) sugar
• 2 cups (340g) chocolate
chips
• Cinnamon, for dusting
DIRECTIONS
Preheat oven to 350
degrees. Lightly grease a
9x13-inch pan.
Whisk together flour,
cinnamon, nutmeg, and
cayenne in a medium bowl.
Beat eggs together in a
large bowl with the cocoa,
salt, baking powder, vanilla,
and espresso powder/coffee
(if using) until smooth.
In a saucepan, melt the butter
over medium low heat. Once
melted, add the sugar, and
stir to combine. Continue
to heat, while stirring
occasionally, until the mixture
is hot but not bubbling. The
appearance will become
shiny as the sugar starts to
dissolve. This step will help
produce a shiny crinkle top.
Add the hot butter-sugar
mixture into the cocoa
mixture. Stir until smooth. Add
the flour mixture; stir until
combined and smooth. Add
the chocolate chips until just
incorporated.
Place the batter into the
lightly greased pan. Bake
for 26-30 minutes, until
the edges feel set and the
center looks moist but not
uncooked. Test the center
with a toothpick; you should
see moist crumbs inside but
no uncooked batter.
Remove from the oven and
let cool. Dust the top with
cinnamon before serving.
TOP BAKING TIP: Always weigh
out your ingredients. Not every
measuring cup/scoop is the
same. This helps your baked
goods stay consistent and
gives the most accurate result
when following a recipe.
DECEMBER 2022 | stylemg.com 95