Getting creative in the kitchen can be a daunting task, but with the right inspiration, anything is possible. One talented baker who has inspired countless home cooks and professional chefs alike is Natasha Pickowicz. With her unique blend of flavors and presentation styles, she has captured the hearts (and stomachs) of many. In this article, we’ll dive into 18 of her most creative and delicious recipes that will take your baking skills to the next level.
From sweet treats like Honey Lavender Scones and Matcha White Chocolate Cookies, to savory delights such as Spiced Pumpkin Bread and Rosemary Olive Oil Cake, Natasha’s creations are sure to impress. Whether you’re a seasoned baker or just starting out, these recipes are perfect for anyone looking to try something new and exciting.
In the following pages, we’ll explore each of Natasha’s unique recipes in detail, including ingredients, instructions, and stunning photography that will make your mouth water. So grab your mixing bowls and baking sheets, and get ready to be inspired by the creative genius of Natasha Pickowicz!
Natasha Pickowicz’s Honey Lavender Scones
These tender scones are infused with the warmth of honey and the subtle charm of lavender, making them a perfect treat for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon honey
– 1 teaspoon dried lavender buds
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, honey, and lavender buds.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into wedges.
8. Place on prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Natasha Pickowicz’s Spiced Pumpkin Bread
Warm up with the comforting aroma of this spiced pumpkin bread, perfect for fall gatherings and cozy nights.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, sugar, and butter. Beat until smooth.
4. Beat in eggs and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Natasha Pickowicz’s Rosemary Olive Oil Cake
Rosemary Olive Oil Cake Recipe by Natasha Pickowicz
A fragrant and moist cake infused with the savory flavor of rosemary, perfect for a sweet or savory treat. This recipe showcases the beauty of olive oil as a substitute for butter in baking.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup extra virgin olive oil
– 2 large eggs
– 2 tablespoons chopped fresh rosemary leaves
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together olive oil, eggs, and rosemary leaves until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Natasha Pickowicz’s Matcha White Chocolate Cookies
Brighten up your baking with these vibrant green cookies infused with the subtle bitterness of matcha and the sweetness of white chocolate.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 teaspoons matcha powder
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Add matcha powder and mix until well combined.
4. Whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until a dough forms.
5. Fold in white chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Natasha Pickowicz’s Cardamom Peach Cobbler
Combine the warmth of cardamom with the sweetness of peaches and you get this delightful cobbler that’s perfect for warm weather gatherings.
Ingredients:
– 3 cups fresh peaches, sliced
– 1/2 cup granulated sugar
– 2 tbsp ground cardamom
– 1/4 tsp salt
– 1/2 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1/2 cup heavy cream
– 2 eggs, beaten
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together peaches, sugar, cardamom, and salt.
3. In a separate bowl, whisk together flour, melted butter, heavy cream, eggs, and vanilla extract.
4. Pour the wet ingredients over the peach mixture and stir until combined.
5. Pour the mixture into a 9×13-inch baking dish and bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Natasha Pickowicz’s Brown Butter Banana Muffins
These moist and aromatic muffins are infused with the deep flavors of brown butter, bananas, and warm spices. Perfect for a breakfast treat or afternoon snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup unsalted butter, browned (see note)
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine mashed bananas, browned butter, sugar, milk, eggs, cinnamon, and nutmeg. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Note: To brown butter, melt 1/2 cup unsalted butter in a skillet over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty (about 5-7 minutes). Let cool before using.
Natasha Pickowicz’s Raspberry Almond Tart
A sweet and tangy tart that combines the flavors of fresh raspberries with crunchy almonds, perfect for a summer dessert or special occasion. This recipe is easy to make and sure to impress your guests.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup sliced almonds
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 tablespoons unsalted butter, melted
– 2 cups fresh raspberries
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and place on prepared baking sheet. Sprinkle almonds, granulated sugar, and confectioners’ sugar evenly over the dough, leaving a 1-inch border around the edges.
3. Drizzle melted butter over the topping. Arrange raspberries on top of the pastry, leaving a small border around the edges.
4. Fold the edges of the pastry up over the filling to form a crust. Brush with cornstarch mixture and bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Natasha Pickowicz’s Lemon Poppy Seed Loaf
Brighten up your day with this refreshing and moist lemon poppy seed loaf, perfect for a breakfast treat or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup poppy seeds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, lemon juice, and poppy seeds. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 45-50 minutes
Natasha Pickowicz’s Chocolate Hazelnut Babka
This rich and indulgent babka combines the deep flavors of dark chocolate and hazelnuts, perfect for satisfying any sweet tooth. With its soft, fluffy dough and gooey chocolate filling, this treat is sure to become a new favorite.
Ingredients:
– 1 1/2 cups warm milk
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup hazelnuts, chopped
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine warm milk and yeast; let sit for 5 minutes.
3. Add sugar, flour, and salt; mix until smooth.
4. Fold in melted butter, hazelnuts, and chocolate chips.
5. Roll out dough on floured surface to about 1/4 inch thickness.
6. Spread with beaten egg and roll up tightly.
7. Place on baking sheet and bake for 35-40 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Natasha Pickowicz’s Blueberry Cornmeal Pancakes
Start your day off right with these moist and flavorful blueberry cornmeal pancakes from Natasha Pickowicz. The combination of sweet blueberries, crunchy cornmeal, and a hint of brown sugar creates a delightful breakfast or brunch option.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh or frozen blueberries
– Brown sugar, for serving (optional)
Instructions:
1. Preheat your griddle or skillet over medium heat.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, combine sugar, milk, egg, and melted butter. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Drop 1/4 cupfuls of batter onto the griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
9. Serve warm with a sprinkle of brown sugar, if desired.
Cooking Time: 20-25 minutes
Natasha Pickowicz’s Cinnamon Walnut Rugelach
Discover the sweet and savory combination of cinnamon and walnut in this classic rugelach recipe, perfect for a quick breakfast or snack.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares approximately 3 inches per side.
3. In a small bowl, mix together granulated sugar, brown sugar, cinnamon, and salt. Sprinkle mixture evenly over each square.
4. Top with chopped walnuts and drizzle with melted butter.
5. Fold each square in half diagonally to form a triangle, pressing edges to seal.
6. Place rugelach on prepared baking sheet, leaving about 1 inch between each piece.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Natasha Pickowicz’s Pear Ginger Galette
This sweet and savory galette is a perfect combination of tender pears, spicy ginger, and flaky pastry. It’s a delightful dessert for any occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 ripe Bartlett pears, peeled, cored, and sliced
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 2 tablespoons crystallized ginger, finely chopped
– 1 tablespoon honey
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, mix together sliced pears, granulated sugar, melted butter, and crystallized ginger.
4. Arrange pear mixture in a spiral pattern leaving a 1-inch border around edges.
5. Fold edges of pastry up over the filling, pressing gently to seal.
6. Brush egg wash over pastry and bake for 40-45 minutes or until golden brown.
7. Drizzle with honey before serving. Dust with confectioners’ sugar if desired.
Cooking Time: 40-45 minutes
Natasha Pickowicz’s Coconut Lime Macaroons
These chewy macaroon cookies get a burst of tropical flavor from shredded coconut, lime zest, and a hint of lime juice. Perfect as a snack or dessert.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large egg whites
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon grated lime zest
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, flour, and salt.
3. In a separate bowl, whip the butter and egg whites until stiff peaks form.
4. Add lime juice and zest to the butter mixture; mix until combined.
5. Fold the wet ingredients into the dry ingredients until a dough forms.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
7. Bake for 18-20 minutes, or until lightly golden.
8. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Natasha Pickowicz’s Fig and Thyme Shortbread
A sweet and savory twist on classic shortbread, this recipe combines the natural sweetness of figs with the herbaceous flavor of thyme.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup chopped fresh thyme leaves
– 1/2 cup dried figs, chopped
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add butter to the dry ingredients and use a pastry blender or your fingers to work it into a crumbly mixture.
4. Stir in thyme leaves and figs.
5. Turn dough out onto a lightly floured surface and gently knead until it comes together.
6. Roll out to about 1/4 inch thickness. Cut into desired shapes.
7. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Natasha Pickowicz’s Pistachio Rosewater Cake
This moist and aromatic cake combines the nutty flavor of pistachios with the delicate sweetness of rosewater, perfect for a unique dessert or special occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup chopped pistachios
– 2 tablespoons rosewater
– 1 tablespoon milk
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and rosewater.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in chopped pistachios and milk.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Natasha Pickowicz’s Carrot Cake with Cream Cheese Frosting
This iconic dessert has been a crowd-pleaser for generations. Moist, flavorful carrot cake is paired with a tangy cream cheese frosting, making it the perfect treat for any occasion.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, and baking soda.
3. In another bowl, combine sugar, butter, eggs, carrots, walnuts (if using), and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting with cream cheese frosting.
Cooking Time: 35-40 minutes
Natasha Pickowicz’s Cherry Almond Clafoutis
Inspired by Natasha Pickowicz’s French dessert tradition, this Cherry Almond Clafoutis is a delightful combination of sweet and tart flavors. Perfect for a warm-weather dessert or a special occasion.
Ingredients:
– 1 cup fresh cherries, pitted
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon almond extract
– 1/2 teaspoon vanilla extract
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, and almond extract.
3. In a separate bowl, whisk together milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Arrange the cherries in a single layer in a 9-inch (23cm) baking dish.
6. Pour the batter over the cherries, smooth the top, and dot with melted butter.
7. Bake for 35-40 minutes or until puffed and golden brown.
8. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Natasha Pickowicz’s Vanilla Bean Madeleines
Natasha Pickowicz’s Vanilla Bean Madeleines are delicate French cakes infused with the warmth of vanilla, perfect for a sophisticated dessert or afternoon tea. These charming little cakes are lightly sweetened and have a tender crumb.
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1 tablespoon whole milk
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Butter and flour a madeleine pan.
2. In a medium bowl, whisk together the flour, salt, and 1/4 cup granulated sugar.
3. In a large bowl, beat the butter until creamy. Add the egg, milk, and vanilla extract; mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Pour the batter into the prepared madeleine pan and smooth the tops.
6. Bake for 12-14 minutes or until the edges are golden brown. Let cool in the pan for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Summary
Get ready to be inspired by the creativity of Natasha Pickowicz! In this article, we’ll dive into 18 unique and delicious recipes that showcase her culinary skills. From sweet treats like Honey Lavender Scones and Matcha White Chocolate Cookies, to savory delights such as Spiced Pumpkin Bread and Rosemary Olive Oil Cake, there’s something for everyone. Plus, you’ll find a range of desserts, from classic Lemon Poppy Seed Loaf to exotic Pistachio Rosewater Cake. Whether you’re looking for a special occasion recipe or just want to spice up your everyday cooking routine, these recipes are sure to impress.
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