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Sunday, October 23, 2011 Pizza Dough Cinnamon Buns It was super easy to do, I rolled out the dough into a big rectangle, covered it in melted butter and then spread brown sugar and cinnamon all over it. I rolled the huge rectangle up, cut it into pieces and placed it in an 8 inch baking dish. I threw it in the oven at 350 degrees for about 25 minutes. I drenched the buns in a icing made from icing sugar, milk and a little bit of vanilla, then decided to eat three of them before bed. Needless to say, I couldn't get to sleep until 2:30am because of my sugar high, so if you plan to do this, don't eat a whole bunch right before bed! Friday, October 14, 2011 Banana Crumble Muffin Recipe Ingredients: 1 cup all purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1 tsp baking powder 2 bananas, mashed 3/4 cup brown sugar 1 egg 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tbsp. all purpose flour ground cinnamon 1 tbsp. butter Directions: - Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers. - In a large bowl, mix together 1 1/2 cups flour, baking soda, and baking powder. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. - In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. - Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Tuesday, October 11, 2011 Perfect Pumpkin Pie I took my recipes for the crust from here and the pumpkin filling from here. I did end up making a few substitutions based on what we had in the house. So, here's what we did. Pie Crust Ingredients: 2 cups all purpose flour 1 tsp. brown sugar pinch of salt 1 tsp baking powder 1 cup of lard 1/3 cup cold water 1 egg yolk 1 tsp. vanilla extract 1 tsp. distilled vinegar Directions: - In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal. - In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week. Ingredients: 1 (15 oz.) can of pumpkin 1 (14 oz.) can of evaporated milk 2 large eggs 1 tsp. ground cinnamon ground nutmeg pinch of salt Directions: - Preheat oven to 425 degrees F. Whisk pumpkin, evaporated milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. - Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. Thursday, August 25, 2011 Prune Flaxseed Cookies Ingredients: 1/2 1/2cup cup(125 mL) softened butter 1/2 cup packed brown sugar 1/2 1/2cupcup packed brown sugar 1/3 cup granulated sugar 1/3 1/3cup white cup white sugar 1 egg 1 eggegg 1/2 tsp vanilla 1/2 1/2tsp vanilla 1 cup all purpose flour 1 1cup cupall purpose flour 3/4 cup quick cooking rolled oats 3/4 3/4cup cuprolled oats 2/3 cup flaxseeds 2/3 2/3cup flaxseeds 1 tsp baking soda 1 1tsp tspbaking soda 1/2 cup chopped prunes Directions: In bowl, beat together butter and brown and granulated sugars until light; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture until soft dough forms. Add chopped prunes. Drop by level tablespoonfuls, 2 inches apart, on u baking sheets. Bake at 350°F until golden, 12 minutes. Let cool on pan on rack for 2 minutes. Sunday, August 21, 2011 Baking For example, this muffin is? All gone. They may have been carrot bran muffins, I vaguely recall peeling carrots in the past week. Obviously, the recipe I had wasn't spectacular otherwise I probably would have been more careful to save it. And these are chocolate oatmeal cookies, which the recipe I used was WAY too sugary, which still didn't stop me from eating about two dozen of them in a day. Maybe I should get more organized on my blogging adventure? Hmm....that seems like effort, not sure that's for me. Thursday, August 18, 2011 Chocolate Cupcakes Ingredients: 1 cup sugar 1 cup brown sugar (not packed) 1 3/4 cup flour 3/4 cup cocoa powder 1 1/2 tsp baking soda 1 1/2 tsp baking powder 2 eggs 1 cup milk 1/2 cup canola oil 2 tsp vanilla 1 cup boiling water Preheat oven to 350 degrees. Fill muffin pans with 24 cupcake liners. Sift dry ingredients into a mixing bowl. Add eggs, milk, oil and vanilla. Stir until your arm gets too tired to continue. Add the boiling water, and beat, just until blended. The mixture is very watery, but turns out wonderful. Pour the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched. Cool and frost. We used the same Vanilla Butter Cream Icing as posted and it was deliciously sweet. Ingredients: 1/3 cup butter, just slightly cooler than room temperature 3 1/2 cups powdered sugar 1/4 cup milk 1 1/2 tsp vanilla food coloring, if desired Directions: Beat butter in a medium-sized mixing bowl until creamy. Gradually beat in 3 cups of the powdered sugar. Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar. If desired, tint with food coloring. Tuesday, August 16, 2011 How Cute is this? It has two layers of vanilla cake on the top and bottom for the bun, a layer of chocolate cake in the middle for the patty, and icing in various colours for the fixings. There's even a sugar coating on the top for sesame seeds. I think I need to host a burger party just so I can attempt to make this. Who wants to come? Tuesday, July 26, 2011 Strawberry Muffins Ingredients 1 1/2 cups chopped fresh strawberries 1/2 cup white sugar 1/4 cup white sugar 1/4 cup butter, softened 2 eggs 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon ground Cinnamon Directions In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour (DO THIS, do not assume 10 minutes is the same as an hour, it's not at the muffins are a little too tart). Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack. Tuesday, July 12, 2011 Sugar Cookies Sunday, July 10, 2011 Blueberry Muffins I used this recipe as a guide and wound up making my muffins like this: Ingredients: 1/2 cup all purpose flour 1 1/2 cups whole wheat flour 2 tsp. baking powder 1/2 cup butter 1 cup brown sugar 2 eggs 3/4 cup milk 1 1/2 cups frozen blueberries Directions: In bowl, combine flour and baking powder. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in blueberries. Spoon into large paper-lined or well-greased muffin cups, filling to top. Bake in 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch. These were delicious muffins and since we still have a few blueberries left, I'm excited to make more. Tuesday, June 21, 2011 Banana Prune Muffins 1/2 cup brown sugar 1/4 cup canola oil 1 egg 1 cup mashed banana 1 tsp. vanilla extract 1 cup whole wheat flour 1/2 cup white flour 1 tsp. baking powder baking soda ground cinnamon 1 cup chopped pitted prunes Directions: Preheat oven to 350 degrees F. In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups. Bake for 20 minutes. Wednesday, June 15, 2011 Pepper Cookies Ingredients: 1 cup butter 1 cup sugar vanilla 1 3/4 cups flour 1/2 cup cornstarch 2 tsp. baking powder 1 tsp. cinnamon freshly ground black pepper 1/3 cup milk Directions: Cream the butter, sugar, and vanilla until light and creamy. Combine the flour, baking powder, and spices. Add the dry ingredients to the creamed mixture alternately with the milk. It may be a bit stiff. Shape into small balls, or drop from a teaspoon, onto ungreased cookie sheets. Bake at 350 degrees for about 12-15 minutes. Cool on rack. These turned out somewhat similar to a crinkle cookie, and were quite tasty. You could taste a hint of pepper if you knew that's what was in them, otherwise, you really couldn't tell at all, except for that one cookie that had a whole peppercorn in it, now that wasn't so tasty. Sunday, June 5, 2011 Slender Blondie Brownies (with Prunes!) Nonstick cooking spray 3⁄4 cup white whole wheat flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 cup canola oil 2⁄3 cup packed light or dark brown sugar 2 eggs 1 tablespoon vanilla extract 1⁄2 cup chopped prunes 1⁄4 cup milk chocolate chips Preheat the oven to 350°F. Coat a 9-inch square pan with cooking spray. Sift together the flour, baking powder and baking soda. Set aside. In a large bowl, beat the oil and sugar until smooth, 1 to 2 minutes. Mix in the eggs and vanilla. With a wooden spoon, stir in the flour mixture until just combined. Fold in the prunes and chocolate chips. Spread the batter in the pan. Bake 25 to 30 minutes or until a wooden pick inserted in the center comes out clean or with moist-looking crumbs. Cool 5 minutes in the pan, then turn out onto a wire rack to cool completely. Cut into 12 pieces and store in an airtight container for up to 5 days. Saturday, June 4, 2011 Cornflake Squares Saturday, May 28, 2011 Apple Carrot Muffins I found this recipe and decided I had the majority of the ingredients, so I could continue with the muffins. But, as I started making them, something seemed very very wrong (i.e. there wasn't enough liquid and there was no way it was going to make 24 muffins). So, after quite a few substitutions, I made my own version of this Apple Carrot Muffin, and a few things still went wrong, but the muffins turned out delicious albeit a little on the ugly side (it makes more than 12 muffins, but definitely not 24). Ingredients: 3 eggs 1 1/2 tsp vanilla extract 3/4 cup vegetable oil 1 cup whole wheat flour 1 cup white flour 1-1/4 cups brown sugar 2 tsp baking soda 2 tsp baking powder 2 carrots, grated 2 apples, peeled, cored and grated Directions: Preheat the oven to 350 F (180 C). In a bowl, combine the wet ingredients. In another bowl, combine the dry ingredients. Add the first mixture to the second. Pour into muffin cups. Bake for 20 to 25 minutes. Wednesday, May 25, 2011 Oatmeal Apple Muffins Ingredients: 2 cups old-fashioned, large flake rolled oats (not quick-cooking oats) 1 1/2 cups milk 1 cup whole wheat flour 1/2 cup all-purpose flour 1 Tbsp. baking powder 1/4 teaspoon cinnamon 2 large eggs, lightly beaten 1/2 cup firmly packed light brown sugar 1/2 cup butter, melted and cooled slightly 1 teaspoon vanilla extract 1/2 cup finely chopped apple Directions: Preheat oven to 400° F. and grease a 12 cup muffin tin. In a medium bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the centre. Stir in the liquid ingredients and the oatmeal mixture just until combined, being careful not to over-mix. (Batter may be lumpy). Fold in chopped apple. Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into centre of muffin comes out with moist crumbs attached. These muffins weren't too bad, they weren't quite as delicious as I was hoping I think the oatmeal made them a little chewier than I was anticipating, but a good recipe to have handy for when you are running low on flour. Saturday, May 21, 2011 A tasty treat... Saturday, May 14, 2011 Homemade Pretzels For our first batch I made a variety of sizes, not knowing exactly how this was going to turn out. I found the ones that were a little bit bigger, but not quite as thick to be the most delicious (yes, I tried every different size just to be sure). Big N loved brushing on the egg way more than rolling out the dough, which I was surprised by, but, all in all because it is such a simple recipe she got to help with the whole thing. I sprinkled ours with sea salt and they are delicious! I did make one batch without the added salt so that Big and Little N could taste them without all the additional salt that they don't particularly need in their diets. If I go to make these again I may attempt to put some whole wheat flour in with the white too, as I try to make as many things whole wheat as I can, but I hate to ruin a brand new recipe without first trying it as provided. Tuesday, March 15, 2011 Carrot Zucchini Muffins In general I'm a huge fan of carrot zucchini muffins, however, these ones weren't quite as good as they could have been, so instead of posting an okay recipe, I'll tweak it a bit over the next few weeks and post the BEST recipe. I found these ones were just a bit dry (unusual for such a veggie filled muffin), and I would have really liked some raisins in there too. Monday, March 14, 2011 Oatmeal Raisin Cookies Ingredients: 1 1/2 cups rolled oats (not instant) 1 cup all-purpose 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 2/3 cup softened butter 1 cup packed brown sugar 1 egg 1 tsp vanilla 1 cup raisins Directions: In bowl, whisk together oats, flour, baking powder and baking soda. In separate large bowl, beat softened butter with sugar until light and fluffy. Blend in egg and vanilla. Mix in flour mixture. Stir in raisins. Drop batter by tablespoonfuls onto baking sheets, about 2 inches apart. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely.
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Bakin kolač od jabuka, cimeta i grožđica Sastojci: 1 šalica brašna 1 žličica praška za pecivo 1 žličica mljevenog cimeta 1/2 žličice soli 1 šalica bijelog šećera 1 jaje 1/4 šalica ulja 2 šalice oguljenih i nasjeckanih jabuka 1/2 šalice nasjeckanih oraha 1/2 šalice grožđica ili datulja Priprema: Zagrijte pećnicu na 175°C. Namastite i pobrašnite tepsiju. U posudu prosijte brašno, prašak za pecivo, cimet i sol. U manjoj posudi izmiksajte šećer, jaje i ulje. Umiješajte prosijane sastojke. Dodajte jabuke, orahe i grožđice. Pecite oko 55 do 60 minuta u prethodno zagrijanoj pećnici (ili dok vam čačkalica, kad je zabodete u tijesto, ne izađe čista). Objavila Točka u 21:10 Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na Pinterestu Pretplati se na: Objavi komentare (Atom)