Spring has officially rolled around, allowing pies to finally cool on windowsills and dandelions become incorporated into recipes. As a way to celebrate this change, we’ve decided to share some spring recipes that we enjoy, ranging from odd muffins to familiar pies.
Speaking of dandelions, here’s a recipe that has dandelions as an ingredient: Dandelion Muffins
Story continues below advertisement
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- ⅓ cup honey
- 2 eggs
- ½ cup salted butter, melted
- ½ cup fresh dandelion petals (yellow parts only)
Steps
- Preheat your oven to 375°F and grease your muffin tin.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- In another bowl, whisk the honey, buttermilk, eggs, and melted butter until no chunks remain.
- Pour the mixture into the dry ingredients and mix until combined.
- Gently fold in the dandelion petals.
- Divide the batter evenly into 12 muffin cups (about ⅔ full).
- Bake for about 15 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Here’s another recipe, this time not using any wildly grown flowers, but store-bought apples: Dutch Apple Pie
Ingredients
- 1 pie crust
- 5-6 cups Granny Smith apples, peeled and sliced into ¼ inch pieces
- 1 tablespoon lemon juice
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ cup flour
- 1 teaspoon ground cinnamon
For topping:
- 1 cup flour, plus 2 tablespoons
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup cold butter, cubed
Steps
- Preheat your oven to 375°F and adjust an oven rack to the lowest position.
- Roll out your pie dough to a 12 inch circle and fit it into a 9 inch pie plate, crimping the edges. Place the pie plate into the refrigerator as you do the next steps.
- In a large bowl, combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly and set aside.
- To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium sized bowl and mix together until coarse crumbs form.
- Using your hands, squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
- Remove the pie plate from the refrigerator and spread the apples evenly into the crust. Discard any liquid that’s been released from the apples. Sprinkle the crumb topping evenly on the apples.
- Bake for 50-60 minutes or until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly, cover the pie loosely with foil and/or pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you’re baking the apples raw, they will release juice which can cause the bottom crust to become slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will ensure that the bottom crust bakes properly.
- Remove the pie from the oven when done and allow to cool to room temperature before slicing.
This recipe branches off from another one, the main difference between the two being pomegranate. This recipe is called: Tahini Cookies
Ingredients
- ¾ cup smooth pourable tahini
- ½ cup maple syrup
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup pomegranate seeds
Steps
- Preheat your oven to 350°F.
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk tahini, maple syrup, and almond extract until smooth.
- Add the almond flour, then sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined.
- Use a 2 tablespoon cookie scoop to scoop the dough and use your hands to roll it into balls.
- Place each ball of dough on the baking sheet, about 2 inches apart, and press down to flatten slightly.
- Sprinkle with pomegranate seeds and lightly press.
- Bake for 15-17 minutes or until lightly browned around the edges.
- Let the cookies cool on the baking sheet, then transfer them to a wire rack to finish cooling.
This recipe expands on the mix of fresh grown raspberries with a hint of lemon to create a delightful loaf.
Ingredients
- 2 cups all purpose flour
- 1 tsp baking power
- ½ tsp baking soda
- ½ tsp salt
- 10 Tbsp unsalted butter, softened
- 1 cup of Granulated sugar
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 eggs, room temperature
- 1 tsp vanilla
- ⅓ + 2 Tbsp milk, room temperature
- 1 ¼ cup raspberries
- ¾ cup white chocolate chips
For Glaze
- 1 ½ cups of powdered sugar
- 1 Tbsp of lemon juice
- 2 Tbsp milk
Steps
- Preheat your oven to 350°F
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- In a large bowl, add the sugar and lemon zest and rub them together well.
- Add the butter and beat until it is light and fluffy.
- Add the lemon juice and mix until combined.
- Add eggs one at a time. However, when you add the second egg add the vanilla at the same time and mix.
- Add the dry ingredients to the wet ingredients and add milk.
- Transfer our batter into a baking loaf pan and bake for 50-65 minutes.
For Glaze
- Add powdered sugar, lemon juice, and milk. Mix until combined and voila! Now, you have a nice and sweet glaze to place on top of your loaf cake.
Lastly, we have a fluffy cake with a zing of bitterness that will melt in your mouth at the first bite!
Ingredients
- Bananas 1 ½ cups or 3 bananas
- Vanilla- 2 tsp
- Salt- ½ tsp
- Baking soda-1 tsp
- Sugar- 1 cup
- Allspice-½ tsp
- Brown sugar- ½ cup
- Crushed pineapples- 8 oz can
- Cinnamon-1 ½ tsp
- 3 Eggs
- Baking powder-1 tsp
- Pecans-2 cups
- Vegetable Oil- 1 cup
- Flour-3 cups
Steps
- Preheat your oven to 350°F
- In a baking sheet, pour the pecans in and align them well and insert into the oven. Let it char for 6-8 minutes until fragrant.
- Grease three 8-inch round cake pans, with parchment paper rounds and grease those too.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together. Then, in a separate bowl, mix together the egg and oil, then the sugars and vanilla extract. Lastly, tie it well by adding the crushed pineapples and mashed bananas.
- Pour the wet mixture with the dry mixture well and lastly add in your pecans
- Spread the batter evenly across all three cake pans. Bake for about 26-29 minutes or until a toothpick inserted in the center comes out clean.
- Take out the cakes when they’re done and voila!