Archive for the Baking Category
Posted on June 8, 2010 by admin
makes 1 loaf of 10 slices, 4 points per slice
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
~via http://www.joythebaker.com/.
Posted on June 8, 2010 by admin
I am coming across several recipes that I am planning to make. I just hope my dream oven comes home sooner so I can try out my baking skills. But I don’t think that’s happening just yet. I might have to work a little harder and stay up a little longer and I’m sure acne will soon follow. Good thing I have bookmarked http://www.chinacne.org, just in case. Anyway for the recipe.
Coconut Pineapple Vegan Banana Bread
makes one 9×5-inch loaf
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
~via http://www.joythebaker.com/.
Posted on March 19, 2010 by admin
I have been eating a lot of this lately that’s why I decided to look for a recipe. I might try this one out.
Ingredients:
2 eggs
150 grams of brown sugar
100 ml oil
200 grams finely grated carrot
50 grams walnuts
75 grams finely chopped pineapple (fresh or canned)
50 grams coconut flakes
200 grams wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of salt
1/2 teaspoon of baking soda
Steps:
1. Whip eggs, add sugar, continue whipping till it gets fluffy then add oil bit by bit.
2. Add carrot, pineapple, walnuts and coconut flakes mix gently.
3. In separate bowl, sift flour, add cinnamon, salt, baking powder and baking soda, mix well. Add to the dough, mix to combine all ingredients.
4. Pour dough into baking tray lined with baking paper.
5. Bake in preheated oven about 1 hour in 150 degrees.
~via http://www.nibbledish.com/.
Posted on March 19, 2010 by admin
Ingredients:
1, 5 cup of wheat flour
1/2 cup of sugar
1 large egg
100 ml of yoghurt
250 grams of pineapple, canned or fresh
80 ml liquid from can or pineapple juice
1/3 cup of oil
1/2 cup of oatmeal
1,5 teaspoon of baking powder
1 teaspoon of baking soda
almond flakes for garnish
Steps:
1. Sift flour, add sugar, oatmeal, baking powder and baking soda. Mix well.
2. In separate bowl mix egg, oil, yoghurt and pineapple liquid or juice.
3. Add dry ingredients to wet ones, bit by bit, in the end add pineapple.
4. Line muffin baking tray with paper muffin cups, pour in the dough, sprinkle with almond flakes.
5. Bake in preheated oven, in 190 C degrees, about 25 minutes.
~via http://www.nibbledish.com/.
Posted on January 13, 2010 by admin
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil
1 large egg, beaten
2 medium egg whites, beaten
3 large bananas, ripe
1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
~via http://www.joythebaker.com/blog/.
Posted on November 6, 2009 by admin
The pan turns out six miniature cakes shaped like quaint cottages detailed with unique architectural features. Lined up in a row or arranged in a circle, the cakelets are ready for a snowy dusting of confectioners’ sugar. The cast-aluminum pan is highly durable and distributes heat evenly for perfect results.
Williams-Sonoma
Little things like this make me wish to learn how to bake. A similar pan with train design is also available and has been on my wishlist for quite some time now. I have a growing number of wishes as Christmas comes near, an Eagle Creek luggage included. I want a big bag that can hold all our valuables. Yeah, it is still a paranoia which resulted from the previous typhoon.
Posted on October 24, 2009 by admin
Something that I willl definitely try.
Ingredients:
* 3/4 cup HERSHEY’S Cocoa
* 1/2 teaspoon baking soda
* 2/3 cup butter or margarine, melted and divided
* 1/2 cup boiling water
* 2 cups sugar
* 2 eggs
* 1-1/3 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 13×9x2-inch baking pan or two 8-inch square baking pans.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
{recipe and photo source}
Posted on June 6, 2009 by admin
These cupcakes are so pretty. You can get the instructions and the free clipart over at Martha Stewart site.
Posted on February 24, 2009 by admin
I really want to try baking. But up until now, I still haven’t bought my oven. I keep prioritizing other things over the oven that’s why. If only money is not an issue, I can buy everything that I want at the same time. But life isn’t like that, my life at least, so I need more time to save for it.
I saw an episode of Martha on cable earlier and she mentioned the basic baking tools one must have. I have been looking for a similar list and asking friends who are into baking for the essentials, so I will know what I need.
Anyway, for the list:
Kitchen Aid Mixer
-Cuts down on time.
-Easy to use.
-Leaves your hands free.
Rimmed Baking Sheet
-Also known as a jelly-roll sheet.
-Used to make bar cookies, shortbread, and more.
Wire Rack
-Allows air to circulate around cooling baked goods.
-Look for stainless steel mesh and feet on bottom.
Cake Pans
-Graduated cake pans are used for layer cakes.
-Should be 8 or 9 inches in diameter and 2 inches deep.
Rolling Pin
-Look for a slightly heavy wooden pin.
-A pin without handles offers more control.
Parchment Paper
-Heat resistant, nonstick, and disposable.
-Used to line sheets and pans for easy release.
-Eliminates need for greasing.
Nonstick Baking Mat
-Heat-resistant silicone mat.
-Used to line baking sheets.
-Washable and reusable.
Mixing Bowls
-Typical three-bowl set includes a 1 1/2-quart, 2 1/2-quart, and 4- or 5-quart bowl.
-Look for deep bowls with a flat base for stability and a curled rim for pouring.
Measuring Cups and Spoons
-Measure dry ingredients in graduated metal cups.
-Graduated measuring spoons used for dry or liquid.
Kitchen Timer
-Even if your oven comes with a timer, you need another one on hand to time several things at once.
Whisk
-Look for stainless steel with fine wires.
Rubber Spatula
-Choose silicone so it is heatproof.
Bench Scraper
-Used to loosen dough from work surface, score cookies, and transfer nuts or chocolate into a bowl.
Pastry Brushes
-Come in a variety of sizes.
-Used for buttering pans and applying egg wash.
Pastry Bag and Tips
-Essential for decorating cakes.
Source: http://www.marthastewart.com/article/marthas-essential-baking-tools.
Posted on November 24, 2008 by admin
Something I want to try soon. 
Fig’s Cheese Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
*image and recipe via The Pioneer Woman.
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