Alisse Bakes

My name is Alisse and I am a musician, songwriter, record producer, engineer & mixer by day, and secret wanna-be baker by night. I do not have any professional training as a chef or baker, but it is certainly something I’ve grown to love. Some of my fondest memories of my childhood include days spent at my grandmother’s house, baking cakes and pies and biscuits and everything else grandma’s always had in their house. Everything she made was from scratch, so I’ve committed to making everything from scratch that I can.

These recipes are all of my favorites that I’ve collected over time, recipes I return to and are staples in my home on a consistent basis. If you try them with success, please let me know! And I’d love to hear any changes you make to the recipes and how they turn out. I am always trying to learn more and work out kinks in my recipes :)

PLACE ORDER

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Chai Spice Cake

The cinnamon, nutmeg, ginger, and other spices blend together so well to create the most amazing spiced cake, with cinnamon vanilla frosting on top. It will not disappoint!

  • Spice Cake:

    • 194g all-purpose flour

    • 1/2 tsp baking powder

    • 1/4 tsp baking soda

    • 1/4 tsp salt

    • 1 tsp ground cinnamon

    • 1/2 tsp ground ginger

    • 1/4 tsp ground nutmeg

    • 1/4 tsp ground cardamom

    • 1/4 tsp ground allspice

    • 1/2 cup (114g) unsalted butter, softened

    • 100g granulated sugar

    • 100g light brown sugar

    • 2 large eggs, room temperature

    • 1/2 tsp vanilla

    • 4 Tbsp milk

    • 4 Tbsp sour cream

    Cinnamon Frosting:

    • 60g unsalted butter, softened

    • 104g cream cheese, softened

    • 230g powdered sugar, sifted

    • 1/2 tsp cinnamon

    • 1/2 tsp vanilla

    • **optional: chopped nuts for garnish

    1. Preheat oven to 350 degrees Fahrenheit. Prepare two 6 inch round cake pans with oil and parchment paper.

    2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and allspice. Set aside.

    3. In another bowl, beat butter, sugar, and brown sugar with an electric mixer until light and crumbly. Then mix in eggs and vanilla.

    4. Reduce speed to low, and mix in flour mixture in 3 portions, alternating mixing in milk and sour cream in between. Mix until just combined.

    5. Transfer batter to pans and level out with spatula. Bake 27-30 minutes, or until a toothpick inserted into the middle comes out clean.

    6. Allow to cool 20 min in pans and then remove cake from pans and place on a wire rack until cooled completely.

    7. Once cakes have cooled, beat the butter and cream cheese together in a bowl with an electric mixer until creamy. Add in powdered sugar and mix to combine. Then add in cinnamon and vanilla and mix until combined.

    8. Frost cake to your liking and ejoy!

    1. Cooking time may vary depending on your oven. I usually let my oven preheat for at least 30 min before putting the cakes in to bake.

    2. This frosting recipe calls for a smaller portion of frosting for a see-through rustic effect. You may need to double the ingredients if you want a frosting heavy cake.

    3. Make sure not too over-bake the cakes! They will dry out quickly if left in the oven too long.

Homemade Sandwich Bread

The most incredible alternative to sandwich bread from the store. Soft, squishy, tasty. And it’s a much easier and less time consuming option than sourdough. You’ll never want to buy bread from the store again!

    • 1 cup warm milk (110ºF)

    • 1 cup warm water (108ºF)

    • 3 tsp active dry yeast

    • 720g all-purpose unbleached flour

    • 1/4 cup honey (or sugar)

    • 1 1/2 tsp salt

    • 1/4 cup (57g) unsalted butter, softened

    • 2 large eggs, room temperature

    1. In a small bowl, combine the warm water, milk, a pinch of honey, and active dry yeast, stir together, and let sit for 5-10 minutes until it starts to foam.

    2. In a separate large bowl, combine the flour, sugar, and salt. Add the yeast mixture, butter, and eggs to the dry ingredients and mix until a soft dough forms.

    3. Mix with a wooden spoon for about 5 minutes until it becomes smooth and elastic and starts to pull away from the bowl. Add more flour if needed.

    4. Place the dough in a greased bowl, turning over once to coat with oil, cover with a damp towel and let rise in a warm place for 30 minutes-1.5 hours, or until dough doubles in size (Rising time will depend on the warmth/humidity of your environment.)

    5. Punch down the risen dough and divide into two equal portions. Shape each portion into a loaf and place into greased loaf pans.

    6. Cover pans with a damp cloth and let rise a second time for about 30-45 minutes. During the last 15-20 minutes of the second rise, preheat oven to 400ºF.

    7. Bake loaves for 25-27 minutes or until golden brown. Internal temperature should be around 190ºF.

    8. Allow the bread to cool in the pans for 15 minutes, and then transfer to a wire rack to cool completely.

    1. If your yeast mixture doesn't bloom significantly after 10 minutes, your yeast may be expired.

    2. Mixing the dough together will take a little elbow grease if you do not have a stand mixer, but the wooden spoon does the job quite well.

    3. Allow the bread to cool completely before slicing.

    4. Store in the fridge for about 3-6 days. In freezer for 2-3 weeks.

Almond Flour Pancakes

Gluten-free and absolutely delicious! They taste just as good as regular pancakes and are just as easy to make. You’re whole family will love them, and the kids won’t even know they’re gluten-free!

    • 128g almond flour

    • 1 tsp baking powder

    • 1/4 tsp sea salt

    • 1/4 cup almong milk

    • 2 large eggs

    • 1 Tbsp maple syrup

    • 1 tsp vanilla

    1. Whisk together the almond flour, baking powder, and salt in a medium bowl.

    2. In another bowl, whisk together the almond milk eggs, maple syrup, and vanilla.

    3. Pour the wet ingredients into the dry ingredients bowl and stir. Add more almond milk or almond flour to your batter to reach the desired thickness.

    4. Heat a non-stick skillet over medium-low heat and brush with olive oil. Using a 1/4 cup, pour batter onto the skillet. Cook for about 2 minutes per side. Almond flour pancakes tend to darken quicker, so adjust cook time if needed.

Chocolate Banana Bread

Wonderfully chocolatey, soft, and delicious! A great quick morning treat you can make so easily, and store with ease. Haven’t found a single person who doesn’t love it!

    • 3 bananas, ripe

    • 2 eggs

    • 1/4 cup sunflower seed butter

    • 70g monkfruit granulated sweetener

    • 1 tsp vanilla

    • 1/4 tsp sea salt

    • 150g all-purpose flour, unbleached, unbromated

    • 50g cocoa powder

    • 2 tsp baking powder

    • 1/2 cup chocolate chips

    1. Preheat oven to 350ºF and grease and line a loaf pan with parchment paper.

    2. In a large bowl, mash the bananas with a fork until smooth. Stir in the sunflower seed butter and eggs.

    3. Add in the monkfruit sweetener, vanilla, and salt. Mix together until well combined.

    4. Add in the flour, cocoa powder, and baking powder. Stir until well combined, then fold in the chocolate chips.

    5. Pour the batter into the prepared loaf pan, and add a few more chocolate chips on top. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

    6. Let banana bread cool for about 15 minutes, then remove bread from pan and let cool completely before slicing.

    • You can use any nut butter you'd like, I just prefer the sunflower seed butter.

    • Coconut sugar would also work well in place of monkfruit, or you're welcome to use regular granulated sugar.

    • Whole wheat flour would also work well in place of all-purpose.

Creamy Mushroom Bacon Soup

The perfect soup for a cool fall day! It is so easy to make and tastes beyond delicious! This soup will shock you with how good it tastes!

  • Soup:

    • 12 oz pastured bacon, chopped

    • 1 yellow onion, diced

    • 4 garlic cloves, minced

    • 1.5 lbs mushrooms, sliced

    • 1 tsp dried thyme

    • 1 tsp dried parsley

    • 1 tsp dried rosemary

    • 2 Tbsp arrowroot flour

    • 3 Tbsp balsamic vinegar

    • 4 cups bone broth

    • 1/4 tsp sea salt

    • fresh chopped parsley, optional

    Dairy-free Cream Sauce:

    • 1 white sweet potato, peeled and chopped

    • 3-4 cups water, divided

    • 1/4 cup unsweetened full-fat coconut milk

    1. Heat a large pot over medium heat, add chopped bacon and sauté until crispy. Transfer bacon to a plate and set aside, leaving about 2 Tbsp of bacon grease in the pot.

    2. Add the onion and sauté for a few minutes until softened. Add garlic and cook until fragrant.

    3. Add in the mushrooms, thyme, dried parsley, and rosemary, cooking for about 5 min. Pour in the balsamic vinegar and stir, and cook for about 2 min.

    4. Spinkle the arrowroot flour over mushrooms and stir. Cook for 2 min then add in the broth and bring to a boil.

    5. Reduce heat to medium-low and season with salt. Cover and allow to simmer for 15 min, stirring occasionally.

    6. Meanwhile, make the cream sauce by boiling the sweet potatoes in a small saucepan for 10-12 min. Once they are fork-tender, strain and add to a blender. Add 1 cup of water and the coconut milk and blend until smooth, adding more water if needed to loosen. Set aside.

    7. Reduce heat to low on the soup, and stir in the cream sauce. Allow to gently simmer and adjust salt to taste.

    8. Mix in the bacon bits and chopped fresh parsley, and enjoy!

    • You can use heavy cream in place of the sweet potato and water, but may need to adjust the amount to reach the desired thickness.

    • This soup is best enjoyed within 2 days.