I was a student when I started my 'baking adventure' but got a job right after my final exam, which substantially decreased my free time. Not only that, I moved to a new apartment and was oblivious to the fact that the oven was not functioning (!!!) until I tried to use it. I complained to the broker but I was reminded that I agreed to take the apartment 'as is', which is true. And I signed a lease.
Ah well, I guess I will have to hold my 'baking adventure' until I move to a new place (and I will definitely check if the oven is working before signing a lease).
Monday, September 26, 2011
Saturday, July 9, 2011
Sour Cream Breakfast Muffins
After realizing how adding sour cream to baked goods can really smoothen and soften the texture, I decided to give this recipe a try:
http://breadbaking.about.com/od/quickbreads/r/sourcreammuff.htm
Note: I added 1/2 cup sugar instead of 1 cup. It came out with just a tiny hint of sweetness, just the way I like it.
It came out awesome! Pillowy soft, smooth, moist, great on its own or even better with butter and your favorite jam.
http://breadbaking.about.com/od/quickbreads/r/sourcreammuff.htm
Note: I added 1/2 cup sugar instead of 1 cup. It came out with just a tiny hint of sweetness, just the way I like it.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 6 tablespoons butter, melted
- 2/3 cup half-and-half or light cream
- 1 1/2 cups fresh strawberries, cleaned, hulled, chopped
- Topping:
- 1/3 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, softened
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1. Spray muffin pan with baking spray or nonstick cooking spray. Heat the oven to 375°.
- 2. In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.3. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half. Add to the dry ingredients along with the melted butter and stir just until combined. Fold in the strawberries. Fill muffin cups about 2/3 full.4. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly. Sprinkle the top of each muffin with a generous amount of crumb topping.5. Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
It came out awesome! Pillowy soft, smooth, moist, great on its own or even better with butter and your favorite jam.
Friday, May 27, 2011
Green Tea Cake
I had been craving green tea cake for a few days so I came up with a simple recipe and got this:
The cake taste buttery with a hint of green tea and I love the fact that it is not too sweet. I sprinkled some powdered sugar on top to add some sweetness but this is optional.
1. Preheat oven to 350F. Line a 8x8 square pan with parchment paper.
2. Mix 2 cups all purpose flour, 1 tablespoon green tea powder and 1 teaspoon baking powder in a small bowl.
3. Cream 1 cup butter and 1 cup sugar in a big bowl.
4. Add in dry ingredients and blend.
5. Add 4 eggs, one at a time.
6. Bake 35 minutes.
Monday, May 9, 2011
Pineapple Muffins
I had some leftover canned pineapples from yesterday so I made some pineapple muffins. The recipe was adapted from:
http://bakingbites.com/2010/05/pineapple-muffins/
Pineapple Muffins
2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk
6 tbsp butter, melted and cooled
1 large egg
2 tsp orange zest
1 cup chopped pineapple
coarse sugar, for topping
The muffins came out perfect: soft, fluffy, just the right amount of sweetness and refreshing.
1. Preheat oven to 375F. Line muffin tin with 12 muffin liners.
2. Mix 2 1/2 cups all purpose flour, 2 teaspoon baking powder, 1/4 teaspoon salt and 1 cup sugar in a big bowl.
3. Add in 1 cup buttermilk, 6 tablespoon melted butter and 1 egg. Blend well.
4. Add in 1 cup of chopped pineapple. Mix well.
5. Distribute batter into 12 equal muffins.
6. Sprinkle each muffin with some raw cane sugar on top (approximately 1 teaspoon per muffin).
7. Bake 18 minutes.
I did not take any pictures but I assure you this is a good recipe.
http://bakingbites.com/2010/05/pineapple-muffins/
Pineapple Muffins
2 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup shredded coconut
1 cup buttermilk
6 tbsp butter, melted and cooled
1 large egg
2 tsp orange zest
1 cup chopped pineapple
coarse sugar, for topping
The muffins came out perfect: soft, fluffy, just the right amount of sweetness and refreshing.
1. Preheat oven to 375F. Line muffin tin with 12 muffin liners.
2. Mix 2 1/2 cups all purpose flour, 2 teaspoon baking powder, 1/4 teaspoon salt and 1 cup sugar in a big bowl.
3. Add in 1 cup buttermilk, 6 tablespoon melted butter and 1 egg. Blend well.
4. Add in 1 cup of chopped pineapple. Mix well.
5. Distribute batter into 12 equal muffins.
6. Sprinkle each muffin with some raw cane sugar on top (approximately 1 teaspoon per muffin).
7. Bake 18 minutes.
I did not take any pictures but I assure you this is a good recipe.
Sunday, May 8, 2011
Pineapple Upside-Down Cake
I was inspired to try baking this cake for my mom after watching last Sunday's episode of Desperate Housewives. The episode was not about baking a pineapple upside-down cake for mom, I just saw that the cake looked pretty and I had never tried it before.
The recipe I picked was from:
Betty Crocker Pineapple Upside-Down Cake
As usual, I do not like my cake too sweet so I cut down the brown sugar in half. I used light brown sugar. I also melt the butter and light brown sugar together on the stove instead of melting the butter in the oven then sprinkling the brown sugar over the butter, as stated on the recipe. I used electric mixer to cream shortening and sugar before adding eggs, then added milk and dry ingredients alternately, instead of just blending everything for 3.5 minutes as stated on the recipe. I used a springform pan instead of cake pan because I do not have any cake pan.
1. Preheat oven to 350F. Prepare a 9-inch round or square pan.
2. Measure 1 1/3 cup all purpose flour, 1 1/2 baking powder and 1/2 teaspoon salt into a bowl. Briefly mix with whisk or fork.
3. Rinse, drain and pat dry 7 slices of canned pineapples and 7 maraschino cherries (I do not like the syrup that the pineapple and cherries were drenched in) (Use 7 for round pan, 9 for square pan).
4. Melt 1/4 cup butter and 1/3 cup light brown sugar on a pan (Do not place plan directly on the fire. This will take only a short moment. Beware to not burn the sugar). Pour your melted butter and brown sugar into pan.
5. Arrange pineapple slices in pan, followed by cherries in the center of each pineapple slice.
6. Cream 1/3 cup vegetable shortening.
7. Add 1 cup granulated sugar into shortening. Continue creaming.
8. Add 1 egg. Beat well.
9. Pour 1/3 of dry ingredients into batter (refer step 2). Beat until dry ingredients are incorporated.
10. Pour 1/4 cup milk into batter. Beat until incorporated.
11. Repeat steps 9 and 10 twice.
12. Pour batter over pineapple and cherries.
13. Bake for 50 minutes.
14. Slightly run knife over sides of cake pan to loosen the cake.
15. Invert onto a cooling rack, let cake pan on for few minutes so the brown sugar mixture can seep into the cake.
Note: Good recipe (It is good instead of excellent because we cannot mix everything with the electric mixer at the same time or cake will come out 'overbeaten', in which it is soft and breaks very easily).
The recipe I picked was from:
Betty Crocker Pineapple Upside-Down Cake
Ingredients
- 1/4
- cup butter or margarine
- 2/3
- cup packed brown sugar
- 9
- slices pineapple in juice (from 14-oz can), drained
- 9
- maraschino cherries without stems, if desired
- 1 1/3
- cups Gold Medal™ all-purpose flour
- 1
- cup granulated sugar
- 1/3
- cup shortening
- 1 1/2
- teaspoons baking powder
- 1/2
- teaspoon salt
- 3/4
- cup milk
- 1
- egg
1. Preheat oven to 350F. Prepare a 9-inch round or square pan.
2. Measure 1 1/3 cup all purpose flour, 1 1/2 baking powder and 1/2 teaspoon salt into a bowl. Briefly mix with whisk or fork.
3. Rinse, drain and pat dry 7 slices of canned pineapples and 7 maraschino cherries (I do not like the syrup that the pineapple and cherries were drenched in) (Use 7 for round pan, 9 for square pan).
4. Melt 1/4 cup butter and 1/3 cup light brown sugar on a pan (Do not place plan directly on the fire. This will take only a short moment. Beware to not burn the sugar). Pour your melted butter and brown sugar into pan.
5. Arrange pineapple slices in pan, followed by cherries in the center of each pineapple slice.
6. Cream 1/3 cup vegetable shortening.
7. Add 1 cup granulated sugar into shortening. Continue creaming.
8. Add 1 egg. Beat well.
9. Pour 1/3 of dry ingredients into batter (refer step 2). Beat until dry ingredients are incorporated.
10. Pour 1/4 cup milk into batter. Beat until incorporated.
11. Repeat steps 9 and 10 twice.
12. Pour batter over pineapple and cherries.
13. Bake for 50 minutes.
14. Slightly run knife over sides of cake pan to loosen the cake.
15. Invert onto a cooling rack, let cake pan on for few minutes so the brown sugar mixture can seep into the cake.
Note: Good recipe (It is good instead of excellent because we cannot mix everything with the electric mixer at the same time or cake will come out 'overbeaten', in which it is soft and breaks very easily).
Sunday, April 3, 2011
Turtle-Shaped Sugar Cookies
I came across a website and was tempted to make these cookies immediately:
The only time consuming part was the shaping and molding of the turtles. The cookies came out great; soft, fluffy and just the right amount of sweetness.
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/3 cup shortening
1/3 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon green tea powder
1. Preheat oven to 350F. Line baking sheet with parchment paper.
2. Combine 1 3/4 cup all purpose flour and 1 teaspoon baking powder in a small bowl.
3. Cream 1/3 cup shortening, 1/3 cup butter and 3/4 cup sugar in a big bowl.
4. Add 1 egg and 1 teaspoon vanilla extract into the cream mixture. Blend.
5. Add dry ingredients to wet ingredients and mix until dough comes together.
6. Remove 2/3 of the dough and further divide into half.
7. Add 1 teaspoon green tea powder (matcha) to the remaining 1/3 of the dough.
8. Roll 1/2 of plain dough (without green tea) into a cylinder.
9. Flatten the dough with green tea powder and wrap around the cylinder plain dough.
10. Cut the cylinder into approximately 1/2 inch thick and arrange on baking sheet.
11. Use the remaining 1/2 plain dough to form the turtles' heads, legs and tails.
12. Bake for 10-12 minutes.
(This recipe yields 2 baking sheets of cookies)
Friday, March 25, 2011
Orange Chiffon Cake
The recipe I used was from:
80g cake flour
2g salt
4g baking powder
50g granulated sugar
40g canola oil
3 eggs, separated
40g orange juice
20g water
2g vanilla extract
30g sugar
1/8 tsp cream of tartar
I followed the recipe except that I omit the orange zest (since I didn't have any) and I used a bundt pan instead of a tube pan. The cake came out pillowy soft. The taste of orange was not too strong though.
2g salt
4g baking powder
50g granulated sugar
40g canola oil
3 eggs, separated
40g orange juice
20g water
2g vanilla extract
30g sugar
1/8 tsp cream of tartar
I followed the recipe except that I omit the orange zest (since I didn't have any) and I used a bundt pan instead of a tube pan. The cake came out pillowy soft. The taste of orange was not too strong though.
1. Preheat oven to 360F.
2. In a mixing bowl, measure 80g cake flour, 2g salt, 4g baking powder, 50g granulated sugar and 40g canola oil. Mix well with a blender set on low.
3. Add into the same mixing bowl 3 egg yolks, 40g orange juice, 20g water and 2g vanilla extract. Mix until combined and smooth at medium speed but do not overmix.
4. In another bowl, blend 3 egg whites with 30g sugar and 1/8 tsp cream of tartar until soft peak forms.
5. Fold egg white mixture into orange batter. Gently mix until color is uniform.
6. Pour into bundt pan and bake for 30 mins.
Note: Good recipe.
Wednesday, February 23, 2011
Banana Bread (Second Attempt)
The recipe I used was adapted from:
http://www.figandcherry.com/recipes/breakfast/dense-and-moist-banana-bread-recipe/
1. Preheat oven to 350F.
2. Line a 9x5 loaf pan with parchment paper.
3. Melt 1 stick + 1 tablespoon unsalted butter.
4. Mash 2 super-ripe bananas in a mixing bowl.
5. Add the melter butter, 3/4 cup granulated sugar, 1/2 cup milk, 1 slightly beaten egg, 1 teaspoon vanilla extract and 1/4 teaspoon cinnamon into the mixing bowl.
6. Sift into the mixing bowl 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt.
7. Mix until incorporated but do not overmix.
8. Bake for 50 mins to 1 hour.
The banana cake came out really moist and smell and taste really good. Very good for breakfast.
Note: Good recipe.
http://www.figandcherry.com/recipes/breakfast/dense-and-moist-banana-bread-recipe/
Banana bread recipe
- 125g unsalted butter
- 3 super ripe bananas
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract or paste (only use essence if you’re desperate!)
- pinch of cinnamon
- pinch of cloves
- 1 and 1/2 cups plain flour (I used self-raising flour and no baking powder, that’s why the bread is so flat)
- 1 teaspoon baking powder
- pinch of salt
- handful of raw walnuts, roughly chopped (optional)
1. Preheat oven to 350F.
2. Line a 9x5 loaf pan with parchment paper.
3. Melt 1 stick + 1 tablespoon unsalted butter.
4. Mash 2 super-ripe bananas in a mixing bowl.
5. Add the melter butter, 3/4 cup granulated sugar, 1/2 cup milk, 1 slightly beaten egg, 1 teaspoon vanilla extract and 1/4 teaspoon cinnamon into the mixing bowl.
6. Sift into the mixing bowl 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt.
7. Mix until incorporated but do not overmix.
8. Bake for 50 mins to 1 hour.
The banana cake came out really moist and smell and taste really good. Very good for breakfast.
Note: Good recipe.
Honey-Bee Cake / Zebra Cake
The actual name is zebra cake but mine turned out looking more like honey bee so that's what I named it. This is a very simple and light cake. The recipe was from:
http://bakingbites.com/2008/07/zebra-cake/
Zebra Cake
4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 tsp vanilla extract
1/8 tsp almond extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder
Mine didn't turn out as good-looking as the zebra but I like the taste. I created too much air bubble while scooping the vanilla and chocolate batter alternately. It's fine, in general. Half of the cake is already gone :)
I followed the recipe except that I eliminated the almond extract (since I do not have it) and increased the cocoa powder from 2 1/2 tablespoon to 4 tablespoon.
1. Preheat oven to 350F. Line the bottom of a 9 inch springform cake pan with parchment paper.
2. Slightly beat 4 large eggs in a bowl.
3. Add 1 cup granulated sugar to the eggs. Beat until light and creamy.
4. Add 1 cup milk, 1 cup vegetable oil (I used canola oil) and 1 teaspoon vanilla extract. Mix well.
5. Sift in 2 cups all purpose flour, 1 tablespoon baking powder and 1/4 teaspoon salt. Mix until incorporated.
6. Measure out 2 cups of vanilla batter and sift in 2 1/2 tablespoon cocoa powder (I suggest measure out 3-4 cups since my vanilla batter was way more than my chocolate batter. That was why I increased the cocoa powder; I had to scoop out more vanilla batter in the end and added another 1 1/2 tablespoon cocoa powder).
7. Scoop one spoonful of vanilla batter into the center of the cake pan (I used a ladle that can hold approximately 3 tablespoons liquid).
8. After the vanilla batter spreads out, scoop one spoonful of chocolate batter into the center of the vanilla batter. Use a ladle that is same in size.
9. Alternately scoop the vanilla and chocolate batter until they are used up.
10. Bake 38-42 minutes or until a toothpick inserted into the center of the cake comes out clean.
My cake was still moist in the very center. It came out puffed up but sunk during cooling that's why I couldn't detect the moist part when I checked with a toothpick. I actually baked it for 45 minutes but the center was still moist. I will have to look into this problem.
Note: Good recipe, just not sure why the cake was still very moist in the center.
http://bakingbites.com/2008/07/zebra-cake/
Zebra Cake
4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 tsp vanilla extract
1/8 tsp almond extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder
Mine didn't turn out as good-looking as the zebra but I like the taste. I created too much air bubble while scooping the vanilla and chocolate batter alternately. It's fine, in general. Half of the cake is already gone :)
I followed the recipe except that I eliminated the almond extract (since I do not have it) and increased the cocoa powder from 2 1/2 tablespoon to 4 tablespoon.
1. Preheat oven to 350F. Line the bottom of a 9 inch springform cake pan with parchment paper.
2. Slightly beat 4 large eggs in a bowl.
3. Add 1 cup granulated sugar to the eggs. Beat until light and creamy.
4. Add 1 cup milk, 1 cup vegetable oil (I used canola oil) and 1 teaspoon vanilla extract. Mix well.
5. Sift in 2 cups all purpose flour, 1 tablespoon baking powder and 1/4 teaspoon salt. Mix until incorporated.
6. Measure out 2 cups of vanilla batter and sift in 2 1/2 tablespoon cocoa powder (I suggest measure out 3-4 cups since my vanilla batter was way more than my chocolate batter. That was why I increased the cocoa powder; I had to scoop out more vanilla batter in the end and added another 1 1/2 tablespoon cocoa powder).
7. Scoop one spoonful of vanilla batter into the center of the cake pan (I used a ladle that can hold approximately 3 tablespoons liquid).
8. After the vanilla batter spreads out, scoop one spoonful of chocolate batter into the center of the vanilla batter. Use a ladle that is same in size.
9. Alternately scoop the vanilla and chocolate batter until they are used up.
10. Bake 38-42 minutes or until a toothpick inserted into the center of the cake comes out clean.
My cake was still moist in the very center. It came out puffed up but sunk during cooling that's why I couldn't detect the moist part when I checked with a toothpick. I actually baked it for 45 minutes but the center was still moist. I will have to look into this problem.
Note: Good recipe, just not sure why the cake was still very moist in the center.
Saturday, February 12, 2011
Green Tea Red Bean Muffin
The recipe I got was from:
http://novice-baker.blogspot.com/2008/10/green-tea-muffins.html
Green Tea Muffins
adapted from Epicurious.com
2 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter
2 teaspoon matcha powder
canned sweetened azuki bean, (1/2 teaspoon for each muffins)
Preheat the oven to 375°F. Butter muffin pans. Mix the flour, matcha powder, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about half full, dropping 1/2 teaspoon of azuki beans into each over and cover with more batter, until the cup is two-thirds full. Bake for about 20 to 25 minutes each. Or until the cake tester inserted comes out clean.
I followed the recipe except that I increased the amount of sugar from 2 tablespoons to 3 tablespoons and increased 1 more tablespoon of melted butter.
No pictures but they turned out great!
Note: Good recipe
http://novice-baker.blogspot.com/2008/10/green-tea-muffins.html
Green Tea Muffins
adapted from Epicurious.com
2 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter
2 teaspoon matcha powder
canned sweetened azuki bean, (1/2 teaspoon for each muffins)
Preheat the oven to 375°F. Butter muffin pans. Mix the flour, matcha powder, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about half full, dropping 1/2 teaspoon of azuki beans into each over and cover with more batter, until the cup is two-thirds full. Bake for about 20 to 25 minutes each. Or until the cake tester inserted comes out clean.
I followed the recipe except that I increased the amount of sugar from 2 tablespoons to 3 tablespoons and increased 1 more tablespoon of melted butter.
No pictures but they turned out great!
Note: Good recipe
Monday, January 31, 2011
Banana Bread
My final baking day. I may do it again in the future, when I have full access to an oven. For now, I'll just have to live with buying stuffs from bakeries.
I utilized my 2 brown bananas to make banana loaf. The recipe is from:
http://www.figandcherry.com/recipes/breakfast/dense-and-moist-banana-bread-recipe/
1. Preheat oven to 350F.
2. Melt 1/2 cup (1 stick) butter in microwave. Let cool.
3. In another bowl, mash 2 over ripen bananas with fork. Add the melted butter, 1/2 cup sugar, 1 egg, 1 teaspoon vanilla and 1/4 teaspoon cinnamon. Mix well.
4. Sift in 1 1/2 cup all purpose flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. Mix until just combined.
5. Grease an 8x4 loaf pan and pour in the batter.
6. Bake for 50 minutes to 1 hour or until toothpick comes out clean when inserted in the center.
The loaf came out smelling fantastic, soft and moist. Sweetness is purely from bananas, which I love! Yum!
Note: Good recipe.
I utilized my 2 brown bananas to make banana loaf. The recipe is from:
http://www.figandcherry.com/recipes/breakfast/dense-and-moist-banana-bread-recipe/
Banana bread recipe
- 125g unsalted butter
- 3 super ripe bananas
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract or paste (only use essence if you’re desperate!)
- pinch of cinnamon
- pinch of cloves
- 1 and 1/2 cups plain flour (I used self-raising flour and no baking powder, that’s why the bread is so flat)
- 1 teaspoon baking powder
- pinch of salt
- handful of raw walnuts, roughly chopped (optional)
1. Preheat oven to 350F.
2. Melt 1/2 cup (1 stick) butter in microwave. Let cool.
3. In another bowl, mash 2 over ripen bananas with fork. Add the melted butter, 1/2 cup sugar, 1 egg, 1 teaspoon vanilla and 1/4 teaspoon cinnamon. Mix well.
4. Sift in 1 1/2 cup all purpose flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. Mix until just combined.
5. Grease an 8x4 loaf pan and pour in the batter.
6. Bake for 50 minutes to 1 hour or until toothpick comes out clean when inserted in the center.
The loaf came out smelling fantastic, soft and moist. Sweetness is purely from bananas, which I love! Yum!
Note: Good recipe.
Sunday, January 30, 2011
Banana Blueberry Lemon Muffins
I woke up craving banana blueberry muffins so this is what I made:
http://www.thedragonskitchen.com/2008/07/banana-blueberry-lemon-muffins.html
Ingredients:
2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup blueberries
2 tablespoons grated lemon rind
3 tablespoons sugar
This recipe gives moist muffins and the sweetness is only from the bananas (since I omitted the sugar topping), which is heavenly good. I still love the basic muffin recipe I found earlier but I will use this recipe for making banana blueberry muffins. This recipe yields 6 regular sized muffins.
1. Preheat oven to 375F.
2. Mix 1 1/8 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon and 1 tablespoon lemon rind in a bowl.
3. In another bowl, melt 1/4 cup butter using the microwave then add 1 mashed banana, 1 egg, 1/3 cup brown sugar, 1 tablespoon lemon juice and 1/2 tablespoon. Mix until combined.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients then mix until combined (do not overmix).
5. Add 1/2 cup frozen blueberries into the wet ingredients and stir until just combined.
6. Scoop batter into lined muffin tins, dividing them equally.
7. Bake 25 minutes or until golden brown.
Note: Awesome recipe.
http://www.thedragonskitchen.com/2008/07/banana-blueberry-lemon-muffins.html
Ingredients:
2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup blueberries
2 tablespoons grated lemon rind
3 tablespoons sugar
This recipe gives moist muffins and the sweetness is only from the bananas (since I omitted the sugar topping), which is heavenly good. I still love the basic muffin recipe I found earlier but I will use this recipe for making banana blueberry muffins. This recipe yields 6 regular sized muffins.
1. Preheat oven to 375F.
2. Mix 1 1/8 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon and 1 tablespoon lemon rind in a bowl.
3. In another bowl, melt 1/4 cup butter using the microwave then add 1 mashed banana, 1 egg, 1/3 cup brown sugar, 1 tablespoon lemon juice and 1/2 tablespoon. Mix until combined.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients then mix until combined (do not overmix).
5. Add 1/2 cup frozen blueberries into the wet ingredients and stir until just combined.
6. Scoop batter into lined muffin tins, dividing them equally.
7. Bake 25 minutes or until golden brown.
Note: Awesome recipe.
Saturday, January 29, 2011
Banana Cream Pie
I had leftover egg yolks from the financiers that I made so I googled for a recipe that needs only egg yolks and browned bananas and came to this:
http://www.food.com/recipe/marie-callenders-banana-cream-pie-copycat-89973
I made the crust using Betty Crocker Pie Crust Mix and made the banana cream filling according to the recipe. It came out a little too sweet for me but I finished most of it because it is sorta like comfort food. Sorry no pic but I guess you have the general idea how a banana cream pie looks like.
http://www.food.com/recipe/marie-callenders-banana-cream-pie-copycat-89973
I made the crust using Betty Crocker Pie Crust Mix and made the banana cream filling according to the recipe. It came out a little too sweet for me but I finished most of it because it is sorta like comfort food. Sorry no pic but I guess you have the general idea how a banana cream pie looks like.
Raspberry Almond Financiers
I decided to try making these and if I succeed I'll know what to bake for Valentine's Day. The recipe I got was from:
http://www.marthastewart.com/recipe/raspberry-almond-financiers?backto=true&backtourl=/photogallery/cookie-recipes-with-fruit#slide_15
I followed the recipe to the dot except that I did not grind the toasted almonds and I split the recipe in half. Shaping of the heart was also a little tricky because only 2 out of 6 came out to be heart-shaped. I did not take any pictures because they were gobbled down as soon as they came out of the oven.
http://www.marthastewart.com/recipe/raspberry-almond-financiers?backto=true&backtourl=/photogallery/cookie-recipes-with-fruit#slide_15
Directions
I followed the recipe to the dot except that I did not grind the toasted almonds and I split the recipe in half. Shaping of the heart was also a little tricky because only 2 out of 6 came out to be heart-shaped. I did not take any pictures because they were gobbled down as soon as they came out of the oven.
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