Archive for the Baking Category
Posted on February 19, 2011 by admin
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Oven 350F
Combine in mixing bowl:
* 2 ripe bananas, smashed
* 2 eggs, beaten
Add:
* 1 1/2 c old fashioned rolled oats
* 1/4 tsp salt (optional)
* 1/4 c raisins
* 1/4 c milk
Pour into a 9 x 9 or 8 x 8 lightly oiled or sprayed baking dish and bake for @25 minutes or until the center is firm to the touch. Cut into quarters. Keeps well for a day if wrapped and refrigerated, and reheats nicely in the microwave.
Options: pinch of nutmeg or cinnamon, other dried fruit, nuts, applesauce or chopped apples
You can also try it without eggs and see what happens. Your goal is a batter that is the consistency of milky oatmeal. The finished texture will vary widely depending on how much milk you add to the batter. This is one of those recipes that you can do by feel, throwing together whatever you have on hand or feel like eating–have fun with it!
{http://minimalistcook.com/2010/12/30/quick-and-easy-wheat-free-and-sugar-free-breakfast-oat-cakes/}
Posted on February 18, 2011 by admin
Carrot Cake Cookies
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
2/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon ground ginger
1/2 cinnamon
1/2 teaspoon salt
1 teaspoon ground flax seed
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried raisins and dried cranberries
Directions
1. Preheat oven to 350 degrees.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flours, ginger, cinnamon, salt and flax seed. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and raisins/cranberries.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten slightly with the spoon. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Source: http://blogs.babble.com/family-kitchen/.
Posted on February 18, 2011 by admin
I am craving for a cookie right now.
Chewy Peanut Butter Chocolate Chip Cookies
1/4 cup butter, softened
3/4 cup peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 Tbsp. corn syrup or honey
2 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups chocolate chips
Preheat the oven to 350F. In a large bowl, beat the butter, peanut butter and sugars until well blended – it should have the consistency of wet sand. Add the eggs, corn syrup and vanilla and beat well.
Add the flour, baking soda and salt and stir just until combined; stir in the chocolate chips. (Note: the chocolate chips won’t stick to the batter like they do in regular chocolate chip cookies – don’t worry! Just squeeze them in as you shape the dough into balls and everything will be fine.) Roll the dough into balls the size of a large walnut, place on an ungreased baking sheet, allowing an inch or two between them, and press down on each with a fork. Bake for 12-14 minutes, until barely pale golden and just around the edges, but still soft in the middle. Using a thin spatula, transfer to a wire rack to cool. Makes about 2 1/2 dozen cookies.
Source: http://blogs.babble.com/family-kitchen/.
Posted on February 18, 2011 by admin
Black-Bottomed Banana Bread
3/4 cup sugar
1/2 cup softened butter
3 medium-sized ripe (or overripe) bananas
1/2 cup sour cream
2 large eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 heaping tablespoons cocoa powder
Topping:
1/4 cup flour
3 tablespoons rolled oats
3 tablespoons brown sugar
3 tablespoons butter, softened
Preheat oven to 350ºF. Grease and flour bottoms an 9″ loaf pan. If using an 8″ pan, just bake the leftover batter in a ramekin or two. Beat butter and sugar together until light and fluffy. Add sour cream, eggs and bananas and mix until incorporated. In a separate bowl, combine flour, baking soda and salt. Stir into the wet ingredients. Split the batter in half. Sift the cocoa powder into half the batter and mix. Pour chocolate batter into the prepared loaf pan and top with the regular banana bread batter.
Place all the topping ingredients in a bowl and mix with a fork until crumbly. Spread evenly over the top of the loaf pan.
Bake on center rack at 350º for 55-60 minutes until a toothpick in center comes out clean. Cool at least 20 minutes before removing from pan to avoid tearing on the bottom.
Source: http://blogs.babble.com/family-kitchen/.
Posted on February 12, 2011 by admin
Roasted & Baked Sweet Potatoes
Cut potatoes, with the skin on for extra nutrients, into 1/4 inch wide pieces.
Toss sliced potato with 4 Tablespoons of minced rosemary, Extra Virgin Olive Oil and sea salt.
Place in a since layer on a sheet tray and roast at 350 degrees until crispy and cooked (about 25 minutes).
If your sweet potatoes are not crispy, place them under the broiler for a minute or two.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 29, 2011 by admin
Café-Style Chocolate Chip Cookies
Cream6T buttr/c brnsug; +egg/yolk/t vanil; c flour/1/4t soda&salt/1/2c chocchip. Form9balls. 18m@325°F.
~via http://www.babble.com/best-recipes/dinner/.
Posted on January 22, 2011 by admin
Cornbread with Real Corn
2 ears fresh corn
1 cup all-purpose flour
1 cup fine-ground corn meal
1 cup sour cream or thick yogurt
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1/2 stick of butter, melted and cooled
2 eggs
milk as needed
1/4 cup grated Parmesan
Preheat the oven to 350 degrees. Blanch the corn in boiling water for 4 minutes, cool, remove kernels and discard husks. Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt and half of the Parmesan in a large bowl. In another bowl, lightly beat the eggs and then whisk in the cooled, melted butter, and the sour cream. Fold the wet ingredients into the dry, just until combined. Fold in the corn kernels, reserving a few for garnish. The batter should be thick, but not at all dry–if needed add milk until the texture is thick and creamy. Grease a 9 x 13” baking sheet and spoon in the batter. Sprinkle with the remaining half of the Parmesan and a pinch of salt. Bake for 30 minutes or more, until the top is light golden and a toothpick inserted in the middle comes out clean.
Cool for 20 minutes, and serve. Garnish with chives or parsley, and a few corn kernels.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 20, 2011 by admin
Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon canola oil
1 tablespoon honey or agave nectar
2 large eggs
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup oatmeal, not quick cooking
Preparation
1. Prepare the sweet potatoes by placing them in a large saucepan and cover with water. Bring to a boil, lower heat to medium and until tender, about 10 to 15 minutes. Drain well, return to the pan and mash. Measure out 3 cups and nibble on the rest or use for another dish.
2. Preheat oven to 350°F. Coat a 2-quart or 8×8 baking dish with cooking spray.
3.Whisk oil, honey and in a medium bowl. Then combine well with the mashed sweet potato, and stir in milk, orange zest, vanilla and salt. Spread the mixture evenly in the baking dish.
4. For the topping: Mix flour, brown sugar, frozen orange juice, oil and butter in a small bowl and blend until crumbly. Distribute evenly over the casserole.
5. Bake until the top is lightly browned, approximately 35 to 45 minutes.
Source: http://blogs.babble.com/family-kitchen/.
Posted on January 14, 2011 by admin
Homemade Red Velvet Cookies adapted from Paula Dean
1/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons buttermilk
1 teaspoon vanilla extract
1 tablespoon natural red food coloring such as Seelect or India Tree
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F. In a large mixing bowl, cream together butter and sugar. Add in eggs one at a time, beating after each addition. Beat in buttermilk, vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
Scoop dough onto a lined cookie sheet using a generous medium scoop (2-3 tablespoons). Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool sightly. Then pull the liner onto the wire cooling rack to cool completely.
Cheater Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
Preheat oven to 350 degrees F. Mix together cake mix, eggs and oil. Scoop onto lined baking sheet. Bake at 350 degrees F for 10-12 minutes. Allow to cool. Spread one cookie with filling and top with a second cookie.
Cream Cheese Filling
8 ounces cream cheese
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. Sift powdered sugar over the wet ingredients and beat in until smooth. Spread in between two cooled red velvet cookies.
Makes 10-15 sandwiches.
{I can’t recall where I snagged this recipe. Do let me know so I can make the proper credits.}
Posted on January 12, 2011 by admin
I never thought I’d enjoy eating carrot cake, but I do. Hopefully soon I can whip up my very own carrot cake.
Shabby Apple’s Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees and grease and flour a 9×13 pan. In a large bowl or mixer, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet and mix together. Stir in the shredded carrots.
Pour batter into prepared pan and bake at 350 degrees for 40/50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Invert to wire rack and cool completely.
While the cake is cooling, mix together all frosting ingredients in a medium-sized bowl. Beat until frosting is smooth and creamy. Spread over cooled cake. Enjoy.
Source: http://blogs.babble.com/family-kitchen/.
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