Ivy Bakery

Catering and Baking Studio

For over 15 years, Ivy Bakery has been producing baked goods made from scratch with real ingredients. 
Specializing in regional and historical desserts with options for Gluten-Free, Dairy-Free, Vegan, and Paleo.

RECIPES

We've put together a selection of recipes that Ivy Bakery has shared or developed with past sponsors and partners. The full recipe is provided below on our site or click the link for the original post through their website.  Have fun baking and enjoy! For even more recipes, check out our blog.

DIVINE CHOCOLATE

CHOCOLATE BUTTER GOOEY CAKE
Preheat oven to 350. Bake for 30-35 minutes.
INGREDIENTS
Bottom Layer (Mix and press into a lined 9x13 pan)
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 2 1/2 tsp baking powder
- 4 oz (1 stick) unsalted butter, melted
- 2 large eggs

Top Layer (Mix until smooth and pour over bottom layer)
- 8 oz cream cheese, softened
- 2 large eggs
- 1/4 cup unsweetened cocoa
- 4 cups confectioners' sugar

WHOOPIE PIES
Preheat oven to 350.
INGREDIENTS
Cakes (Makes 24 pieces and 12 sandwiched whoopie pies)
- 1/2 cup canola oil or light olive oil
- 1 cup granulated sugar
- 1 large egg
- 1 3/4 all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3/4 cup buttermilk

Buttercream Filling
- 8 oz (2 sticks) unsalted butter
- 2 cups confectioners' sugar
- 1 tsp pure vanilla extract

DIRECTIONS
1. Mix oil, sugar, and egg.
2. In another bowl, sift flour, cocoa, baking soda, baking powder, and salt.
3. Add dry ingredients to wet ingredients. Mix while adding buttermilk and vanilla.
4. Once combined, turn off mixer, do not over mix. 
5. Line 2 cookie sheets with parchment or silpats. 
6. Divide batter into 24 scoops. 12 on each cookie sheet. 
7. Bake 12-15 minutes until cake tester comes out clean.
8. Whip filling ingredients together until thick and creamy.
9. Spread filling onto half of the cakes. Top with another cake to form a sandwich.
10. Dip sides into chopped chocolate or your favorite topping.

CRANBERRY CHOCOLATE FLAPJACKS
In honor of London Chocolate Week 2013
Preheat oven to 350.
INGREDIENTS
- 1/2 cup canola or light olive oil
- 1/2 cup brown sugar
- 2 tbsp honey
- 3 cups old fashion oats
- 1/2 cup dried cranberries
- 1 chocolate baking bar

DIRECTIONS
- In a small pot, over low heat, combine oil, sugar, and honey. Stir until melted. Remove from heat.
- Stir in oats and cranberries.
- Pour and press into an 8x8 lined pan.
- Bake for 20-25 minutes. Let cool.
- Melt chocolate bar and spread over flapjacks.
- Chill, cut, and serve.

SOUTHERN COLA CAKE
Preheat oven to 350
INGREDIENTS
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking powder
- 8 oz (2 sticks) unsalted butter
- 1/4 cup unsweetened cocoa
- 1 cup GuS Dry Cola (or carbonated cola beverage)
- 1/2 cup buttermilk
- 1 cup mini marshmallows

Frosting
- 4 oz (1 stick) unsalted butter, melted
- 3 tbsp unsweetened cocoa
- 6 tbsp GuS Dry Cola (or carbonated cola beverage)
- 4 cups confectioners' sugar

DIRECTIONS
- Combine flour and sugar in a bowl; set aside.
- Bring to a boil, butter, cocoa, and cola; pour over flour mixture.
- Add buttermilk, eggs, baking soda, and marshmallows. 
- Mix until incorporated (marshmallows will float).
- Bake in a lined 9x13 cake pan for 30-40 minutes until cake tester comes out clean.
- For the frosting, combine butter, cocoa, and cola in a small pot. Bring to a boil. 
- Remove from heat and store in confectioners' sugar;  mix smooth.
- Spread over hot cake and let cool. Serve at room temperature.

DOUBLE CHOCOLATE CRANBERRY COOKIES
Preheat oven to 350. Makes 12 Cookies.
INGREDIENTS
- 4 oz (1 stick) unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 cup dried cranberries
- 1 cup chocolate chunks

DIRECTIONS
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla; beat until combined.
- Add flour, cocoa, baking soda, cranberries, and chocolate; mix until combined (do not over mix).
- Drop by tablespoons onto a lined cookie sheet (shape into hearts).
- Bake for 10-12 minutes.

PALEO WALNUT BROWNIES
Preheat oven to 350.
INGREDIENTS
- 1/2 almond butter
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 2 large eggs
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa
- 1/3 cup coconut sugar
- 1 tbsp raw honey
- 1 tbsp water
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup raw walnuts

DIRECTIONS
- Place all ingredients in a bowl. 
- Mix just until combined, do not over mix.
- Pour into a lined 8x8 baking pan.
- Bake for 18-20 minutes until cake tester comes out clean.

 

COCOA GINGER LATTE
INGREDIENTS
- 1-2 shots of fresh espresso
- 2 tbsp unsweetened cocoa
- 1/2 tsp freshly grated ginger root
- 1/4 tsp ground ginger
- 8-12 oz steamed milk

DIRECTIONS
- Pull shots into a latte cup.
- Add cocoa, fresh and ground ginger to shot; mix.
- Pour steamed milk over cocoa-ginger. Enjoy!

TAZA CHOCOLATE

 

CINNAMON MEXICANO CHOCOLATE CHUNK COOKIES
Preheat oven to 350. Makes 12 Cookies.
INGREDIENTS
- 4 oz (1 stick) unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 cup Taza Cinnamon Mexicano Chocolate Chunks

DIRECTIONS
- Cream butter and sugars. 
- Add cinnamon, egg, vanilla; mix until smooth.
- Add flour, baking soda, and chocolate chunks.
- Mix until just incorporated. 
- Spoon dough onto lined cookie sheet.
- Bake for 10-12 minutes.

NYC DUMPLING FESTIVAL

 

BUTTER GOOEY DUMPLINGS
Preheat oven to 350.
INGREDIENTS
- 4-6 butter gooneys, smashed (chocolate gooey recipe above)
- 1 package of wonton wrappers. 
- egg wash (egg + water)
- cinnamon-sugar

DIRECTIONS
- Place 2 teaspoons of smashed butter gooeys onto the middle of a wonton wrapper. 
- Brush border of wrapper with egg wash.

- Crimp and seal.
- Egg wash the dumpling and sprinkle with cinnamon-sugar.
- Repeat with remaining wrappers and butter gooeys. 
- Bake for 10-12 minutes until crispy and golden. 

 

SPICED APPLE DUMPLINGS
Preheat oven to 350.
INGREDIENTS
- 4 green apples, peeled, cored, diced
- 3/4 cup brown sugar
- 2 tbsp unsalted butter
- 1 cup water
- 1 package of wonton wrappers (or you can make your own pastry dough)
- egg wash (egg+water)
- cinnamon-sugar

DIRECTIONS
- In a pot, over medium heat, cook apples, sugar, butter, and water. 
- Cook for 15-20 minutes, stirring, add more water if needed. 
- Apples should be tender and in a thick sugary sauce. 
- Cool mixture.
- Place 2 teaspoons of apple mix onto the middle of a wonton wrapper.
- Brush border of wrapper with egg wash.
- Crimp and seal.
- Egg wash the dumpling and sprinkle with cinnamon-sugar.
- Repeat with remaining wrappers and apples. 
- Bake for 10-12 minutes until crispy and golden. 

Copyright 2001-2016. Ivy Bakery LLC   |   New York   |   Arizona   |   mail@ivybakery.com   |   347-598-3452