Cloud Bread

How Much Bread Does It Yield? 

36 Breads

What Do We Need? 

18 Eggs, separated into yolks and whites
1 cup plus 2 tablespoons cream cheese softened
1 ½ tsp cream of tartar
2 tsp sea salt

How Do We Make It? 

  1. Preheat oven to 350 F

  2. Prepare a baking sheet with parchment paper and cooking spray or a Silpat

  3. Separate egg yolks and egg whites. Place in two separate bowls.

  4. Whip egg whites with the  cream of tartar until stiff peaks form (just like making whip cream or meringue) (this step is very important). Use a hand blender if necessary.

  5. In a separate bowl whisk the egg yolks, cream cheese, and  salt until smooth.

  6. Very carefully fold the egg yolk in with the egg whites. Do not blend - just stir gently. You don’t want to deflate the whites.

  7. Spoon in about 36 mounds on a parchment covered cookie sheet.

  8. Bake at 350 for 20-22 minutes.

  9. Remove from the oven and let cool.


Recipe by Chef Jen Musty of Batter Bakery

How Many? 

Makes 24 muffins

What Do We Need?

1 cup unsalted butter, softened
12 ounces granulated sugar
4 large eggs
2 tablespoons vanilla extract
1 pound 5 ounces all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 generous cup blueberries
1 generous cup diced peaches
1 tablespoon granulated sugar
1 teaspoon ground nutmeg

How Do We Make It?

  1. Preheat oven to 375 degrees. Line muffin tins with paper liners or grease well with non-stick spray.

  2. Using a standard mixer, cream butter and sugar on low speed until combined. Increase speed to medium and mix until light and fluffy.

  3. Add eggs one at a time, creaming until fully incorporated after each addition. Add vanilla extract, then combine.

  4. Sift together flour, baking powder, and salt. Add a third of the dry ingredients to the creamed butter mixture, mixing on low - just enough to combine.

  5. Add half of the milk, mixing on low to combine. Repeat with a third of the dry ingredients and remaining milk, ending with the last third of the dry flour mixture. Mix just to combine - do not over-mix!

  6. Fold in berries and peaches.

  7. Scoop muffin batter into lined muffin tins, filling them until 3/4 full. Combine sugar and nutmeg and sprinkle on top of muffins.

  8. Bake in preheated oven 30 minutes until center is just set and springs back. Insert a wooden skewer into the center of muffin - if it comes out clean, it's done!


Recipe by Three Babes Bakeshop

What Do We Need?

For the crumble topping:
3/4 cup all-purpose flour
1/2 cup thick rolled oats
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 pound butter, at room temperature

For the peaches:
2 pounds peaches, washed, halved, pitted and sliced into 1/2 inch slices
1/2 cup sugar
1/2 teaspoon ground cardamom

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar

How Do We Make It?

  1. For the crumble: Preheat the oven to 350 degrees.

  2. Measure and mix all of the dry ingredients together except for the oats. With your hands or in the bowl of a stand up mixer fitted with a paddle attachment, cream the butter with the dry ingredients until well combined. Then, add the oats slowly and mix until they are incorporated throughout the dough and remain whole - you don’t want to over-mix the dough or pulverize the oats!

  3. Spread the crumble mixture on a sheet pan lined with parchment paper, and bake 10-15 minutes until the crumble is well browned. Allow to cool, and break into large pieces or chunks. While the crumble is baking and cooling, start prepping the peaches.

  4. For the peaches: Mix the sugar with the ground cardamom, then mix the sugar mixture with the sliced peaches and allow to macerate until you’re ready to plate your dessert.

  5. For the cream: Half a vanilla bean, scraped and seeds added to the cream.

  6. With a small paring knife, split the vanilla bean down the middle and scrap the seeds out with the back of the knife. Add the vanilla bean seeds to the cream and powdered sugar in the bowl of a stand up mixer, or in a bowl with a hand beater or whisk, and whip the cream until enough air is incorporated to be light and fluffy, but not so much that the cream starts turning into butter.

  7. To plate the dessert: In 8 separate bowls, divide the macerated, cardamom peaches, and top with crumble and vanilla bean whipped cream. Enjoy!

Oma’s Meyer Lemon Poppy Seed Cookies

Active time: 30 minutes

Total time: 45 minutes

Yields 4 dozen cookies


Finely-grated zest and juice from 6 Meyer lemons
16 ounces (4 sticks) unsalted butter
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups sugar
2 large eggs
4 teaspoons pure vanilla extract
2 tablespoon poppy seeds, plus more for sprinkling


1. Preheat the oven to 375 degrees. Line 4 baking sheets with parchment paper. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 2 sticks of butter; stir until melted.

2. Whisk together the flour, baking powder, and salt in a large bowl.

3. Cream remaining 2 sticks of butter with 2 cups of sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in eggs and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and half of the lemon zest. Mix in flour mixture and poppy seeds.

4. Stir together remaining 1 cup sugar and the other half of the lemon zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place the dough balls 2 inches apart on baking sheets. Press each gently with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with poppy seeds.

5. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely.


Recipe adapted from Joyfoodly

What Do We Need?

6 oz yogurt (plain), not greek
1 lemon
1 cups of sugar
3 eggs
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup olive oil

How Do We Make It?

  1. Preheat oven to 350 degrees.

  2. Zest lemon. In a medium sized bowl, rub zest of the lemon into the sugar with your hands until incorporated and set aside. This is your dry ingredients bowl.

  3. Juice lemon in a separate medium sized bowl. This is your wet ingredients bowl.

  4. Mix the remaining dry ingredients and lemon sugar together and set aside. 

  5. Mix the wet ingredients together (except for the olive oil).

  6. Combine the wet and dry ingredients into one bowl, slowly adding the dry ingredients to the wet ones. Mix until combined. 

  7. Fold the olive oil into this mixture gradually, not all at once, and use light, long turns of your spatula to fully mix in the oil each time you add a little more. The batter should have a nice sheen.

  8. Pour the batter into a greased 5x10 loaf pan. Bake uncovered for 50 to 55 minutes. Let cool at least 10 to 15 minutes before serving.


What Do We Need?

1 tablespoon sugar
1/4 cup hot water (not boiling, just hot tap water)
3/4 teaspoon active dry yeast
4 cups all-purpose flour, or: 1/2 all-purpose and 1/2 whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup warm milk
1 cup greek yogurt
Melted butter for brushing (or use olive oil)
Fresh cilantro or other herbs for topping

How Do We Make It?

  1. In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the water. Add the dry yeast to the warm water and stir until it is dissolved. Let it sit for about 10 minutes or until the mixture begins to froth.

  2. Combine the flour, baking powder, baking soda, and salt to a large mixing bowl. 

  3. When the yeast is foamy and smells like bread, whisk in the warm milk and yogurt. Make a well in the dry ingredients and pour the wet ingredients right into the middle. Begin mixing with a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft.

  4. Place the dough in a greased bowl and cover with a damp towel or plastic wrap and let sit in a warm place for about 1 hour - or if not using right away, let sit overnight in the fridge. 

  5. When ready to cook, divide the dough into 8 equal balls and using your fingertips or

  6. Warm a large cast-iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and, if desired, sprinkle on any spices you like, such as cumin and garlic. Place the naan in the hot skillet and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs. 

  7. Repeat with the rest of the naan and serve. They are best eaten fresh, but will keep for a few days in an airtight container or in the freezer. 


What Do We Need?

For dough:
2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

For filling:
2 cups sliced pears (or other favorite seasonal fruit)
1 teaspoon cinnamon
1 tablespoon honey
1/2 teaspoon nutmeg
1/2 cup sliced almonds (optional)
1 egg

How Do We Make It?

  1. Cut cold butter with bench scraper or knife. Combine flour, salt, and sugar in a bowl. Add cold butter and combine by gently kneading with hands. Add ice water and squeeze a small amount of dough to make sure it holds together.

  2. Form dough into a disk and wrap in plastic, then refrigerate at least 45 minutes - up to 2 days.

  3. While the dough is chilling, prepare the pear the filling. Combine sliced pears, cinnamon, honey, nutmeg and almonds.  Add additional spices and or replace pears with other seasonal fruit like apples or persimmons. 

  4. Preheat oven to 350 degrees. Roll out your dough into 4 or 5 smaller circles. Place fruit in the center and then fold up the sides. Brush the dough with egg wash and then bake in oven for 30-35 minutes.

Pita Bread

How Many? 

Makes about 8 pita bread

What Do We Need?

2 cups whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons (or one sachet) of quick or instant yeast
1 teaspoon salt
1 tablespoon olive oil
Around 1 1/2 cups plus 2 tablespoons of lukewarm water

How Do We Make It?

  1. Add all the dry ingredients to a large bowl, making sure to keep the salt on the opposite side of the bowl from the yeast.

  2. Add the olive oil and enough of the water to make a firm dough. (You might not need all of the water, or you might need a few drops more. It depends on the flour you are using, humidity, etc.) Add slowly, and try not to over-mix. Stir well with spatula. If the mixture looks a little dry, add a few more drops of water very gradually.

  3. Scrape your mixture onto a clean and dry surface. If you think you will find kneading like this difficult, grease your surface and your hands with some olive oil. This will make it easier to handle. Try not to use more flour to knead on, or add more flour during the process. If you do, you risk your pita bread becoming dense and tough.

  4. Start kneading. To knead, fold the dough in half, give it a little push, and then turn it and repeat! You will need to knead for 7 - 10 minutes. Your dough will start out a little bit sticky, but the more you knead the smoother and less sticky it will become. The dough is firm so quite hard to knead. That is normal. Keep going until it feels smooth and until it is in a ball shape and when you squeeze it together on each side, it bounces slowly back to shape when you let go.

  5. Divide your dough into 8 pieces and roll each piece out into a circle or oval shape about 3mm thick. Place on a lightly floured baking sheet and cover gently with a clean, damp towel to rest for 30 minutes.

  6. Preheat your oven to 500 degrees whilst you are waiting.

  7. Peel the pita breads off the tray and flip them over. Place into the hot oven and bake for 5 - 6 minutes. They will have puffed up nicely but not be colored at all.

  8. Cover with a dish towel to cool when you remove them from the oven.

Strawberry and Lemon Pound Cake

How Many? 

Makes about 14 slices

What Do We Need?

1 stick (4 ounces) butter, plus more for pan
2 tablespoons minced rosemary
2 tablespoons lemon zest
1/2 pound strawberries
7 ounces all-purpose flour (plus 1 tablespoon for mixing strawberries)
1/2 cup extra virgin olive oil
3/4 teaspoons Kosher salt
1 teaspoon baking powder
4 large eggs, room temperature
7 ounces organic cane sugar
Breadcrumbs or flour for pan

How Do We Make It?

  1. Preheat oven to 350 degrees. Butter and flour 9-cup loaf pan; set aside.

  2. Mince rosemary and zest lemon. Hull and cut strawberries in four and toss in a small bowl with 1 tbsp flour.

  3. Melt butter and stir in oil, salt, rosemary and lemon zest. Mix in flour and baking powder.

  4. Using an electric mixer on high speed, beat eggs and sugar until light and fluffy. With mixer on low, gradually add flour and butter mixture, beating just until combined (do not overmix). Fold in strawberries.

  5. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

  6. Serve at room temperature.


How Many?

Serves 8

What Do We Need?

For fruit layer:
2 1/2 pounds strawberries, stems removed
1 lemon, use juice and zest
3 tablespoons flour
4 tablespoons brown sugar
1 teaspoon vanilla extract

For crisp topping:
1  cup unsalted butter (2 sticks)
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose flour and 3/4 cup whole wheat flour)
1 1/2 cup brown sugar
1 cup regular oats
2 teaspoons cinnamon

For whipped cream:
1 cup heavy cream
1 large mason jar with lid
1/2 teaspoon vanilla extract
Sugar to taste

How Do We Make It?

  1. Preheat oven to 350 degrees.

  2. Mix together the dry fruit ingredients (flour and brown sugar) and coat the strawberries, lemon juice, lemon rind and vanilla. Toss gently to cover strawberries, then set aside.  

  3. Cut butter into small cubes then mash with a fork (or clean fingers) with sugar, flour, oats and cinnamon until crumbly. 

  4. Pour the fruit mixture into a buttered pyrex baking dish, and top with the crumble topping.

  5. Bake at 350 degrees for 1 hour, or until fruit mixture is boiling and crumble topping is golden brown and delicious.

  6. Place cold heavy whipping cream in a mason jar and shake until thickened.

  7. Serve warm with a  dollop of whipped cream on top.


How Many?

Serves 4 to 6

What Do We Need?

For crepes:
1 cup whole wheat flour
2 large eggs
1 cup whole milk
1/2 cup water
1 teaspoon salt
3 tablespoons butter, melted
Plus additional butter for pan

For sauce:
4 apricots, rough chopped, pits removed (or other stone fruit)
15 lemon verbena leaves, chopped
2 tablespoons sugar
1/2 cup almond butter (optional)

How Do We Make It?

  1. In a blender, combine flour, eggs, milk, water, salt, and butter and mix for 10-20 seconds until smooth. Pour mixture into a measuring cup, cover with plastic wrap and let rest in the refrigerator for at least 1 hour.

  2. Put chopped apricots, lemon verbena and the sugar in a small sauce pan over low heat. Cook for 20-30 minutes, stirring occasionally to prevent burning.

  3. Heat a small, non-stick pan. Add butter to coat. Pour 3 tablespoons of the crepe batter into the center of the pan and swirl quickly to spread evenly. Cook for 30 seconds,then flip and cook for 10 seconds on the other side. Transfer to a plate or cutting board to cool. Continue until all batter is used.

  4. To plate, place crepe on a plate and fill with a spoonful of apricot filling.  Add almond butter if desired. Enjoy as dessert or afternoon snack.


Recipe adapted from Giada De Laurentiis.

How Many?

Makes about 18 zeppoles

What Do We Need?

1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Oil for frying

How Do We Make It?

  1. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside. 
  2. In a medium saucepan, combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 2 to 3 minutes. Transfer the flour mixture to a medium bowl and let cool for 5 minutes.
  3. Using an electric hand mixer on low speed or a whisk, add the eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. 
  4. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 357 degrees.
  5. Using a small ice-cream scooper or 2 small spoons, carefully drop about half a tablespoon of the dough into the hot oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Enjoy immediately!