Ingredients:
1 1/3 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
5 1/3 tbsp. unsalted butter, softened
2/3 cup sugar
2 large eggs
1 cup mashed banaas
1/2 cup chopped walnuts
Directions:
Whisk together the flour, salt, baking powder, and baking soda. In a large bowl, beat together the butter and sugar until fluffy, followed by the eggs. Mix the flour mixture into the butter mixture until just incorporated. Stir in the mashed bananas and walnuts. Pour the batter into a greased muffin tin, and bake in a 350 degree oven for 25-30 minutes.
Source: "Banana Bread". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 773-774.
Sunday, March 29, 2009
Blackberry Jam Filled Lemon Cupcakes
I found a recipe for a lemon cake in Gourmet magazine and decided to modify it by adding a blackberry filling.Definately use cupcake liners for this recipe, otherwise the filling will spill out of the cupcakes and stick to the pan!
Ingredients:
For batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup plus 1 tbsp. milk
Zest of one lemon
1/2 tsp. vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
For glaze:
1 cup powdered sugar
1/4 cup lemon juice
For filling:
about 1/2 cup seedless blackberry jam
1 tbsp lemon juice
Directions:
preheat oven to 350 degrees.
Whisk flour, baking powder, and salt together. In a small bowl, mix together milk, zest and vanilla. Beat butter and granulated sugar together until light and fluffy. beat in eggs one at a time. Mix the flour mixture into the butter mixture, alternating with the milk mixture. Line a muffin tin with cupcake liners, and fill each liner about 1/4 full of batter. make the filling by mixing the blackberry jam and lemon juice together. Add about a teaspoon of the filling to each cup, then top with remaining batter. bake the cupcakes for 35-40 minutes. For glaze, whisk the powdered sugar and lemon juice together until smooth. While still warm, dip each cupcake into the glaze and set on a plate to cool.
Ingredients:
For batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup plus 1 tbsp. milk
Zest of one lemon
1/2 tsp. vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
For glaze:
1 cup powdered sugar
1/4 cup lemon juice
For filling:
about 1/2 cup seedless blackberry jam
1 tbsp lemon juice
Directions:
preheat oven to 350 degrees.
Whisk flour, baking powder, and salt together. In a small bowl, mix together milk, zest and vanilla. Beat butter and granulated sugar together until light and fluffy. beat in eggs one at a time. Mix the flour mixture into the butter mixture, alternating with the milk mixture. Line a muffin tin with cupcake liners, and fill each liner about 1/4 full of batter. make the filling by mixing the blackberry jam and lemon juice together. Add about a teaspoon of the filling to each cup, then top with remaining batter. bake the cupcakes for 35-40 minutes. For glaze, whisk the powdered sugar and lemon juice together until smooth. While still warm, dip each cupcake into the glaze and set on a plate to cool.
Sunday, March 22, 2009
Cranberry- Orange Bread
Ingredients:
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup orange juice
1 tsp orange zest
1/2 tsp. lemon zest
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sliced almonds (optional)
1/2 cup dried cranberries
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until creamy. Beat in the eggs. In a small bowl, whisk together the flour, baking powder, and salt. In a measuring cup mix the milk, orange juice, and lemon and orange zests. Add the flour mixture to the butter mixture in three parts, alternating with the milk and orange juice mixture. Stir in the cranberries and almonds. Pour the batter in a greased loaf pan, and bake for 45 minutes.
Source:
"Orange Loaf with Dried Cranberries or Apricots and Pecans". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 774-775.
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup orange juice
1 tsp orange zest
1/2 tsp. lemon zest
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sliced almonds (optional)
1/2 cup dried cranberries
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until creamy. Beat in the eggs. In a small bowl, whisk together the flour, baking powder, and salt. In a measuring cup mix the milk, orange juice, and lemon and orange zests. Add the flour mixture to the butter mixture in three parts, alternating with the milk and orange juice mixture. Stir in the cranberries and almonds. Pour the batter in a greased loaf pan, and bake for 45 minutes.
Source:
"Orange Loaf with Dried Cranberries or Apricots and Pecans". Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker.Joy of Cooking. New York: Scribner, 1997. 774-775.
Thursday, March 19, 2009
Chocolate Bread Pudding
I made this pudding using the leftover Challah bread that I made last week, but it could be made using any type of bread.
Ingredients:
4 cups stale bread, broken into pieces
3 tablespoons melted butter
1/2 cup chocolate chips
1/2 cup sliced, blanched almonds
4 eggs, beaten
2 cups milk
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix the bread pieces, melted butter, chocolate chips, and almonds together. In another medium-sized bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla. Pour the mixture over the bread, and mix until the bread is moist. Pour the pudding mixture into a greased 8 in. square pan, and bake for 45 minutes, or until the pudding is golden brown on top and slightly spongy in the center.
I adapted this recipe from one on www.allrecipes.com.
"Bread Pudding II". http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx
Ingredients:
4 cups stale bread, broken into pieces
3 tablespoons melted butter
1/2 cup chocolate chips
1/2 cup sliced, blanched almonds
4 eggs, beaten
2 cups milk
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, mix the bread pieces, melted butter, chocolate chips, and almonds together. In another medium-sized bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla. Pour the mixture over the bread, and mix until the bread is moist. Pour the pudding mixture into a greased 8 in. square pan, and bake for 45 minutes, or until the pudding is golden brown on top and slightly spongy in the center.
I adapted this recipe from one on www.allrecipes.com.
"Bread Pudding II". http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx
Monday, March 16, 2009
Apricot Bars
I adapted this recipe from one in an old issue of The Australian Women's Weekly that my mother-in-law gave me. The bars are simple to make and relatively healthy. They would also be delicious with chopped walnuts.
Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup shredded coconut
1 cup coarsly chopped dried apricots
1/2 cup brown sugar
6 tablespoons melted butter
1 teaspoon vanilla extract (or 2 tablespoons maple syrup)
2 eggs
Directions:
Preheat the oven to 350 degrees
With an electric mixer, mix together the buter, brown sugar, eggs and vanilla (or maple syrup). In another bowl, whisk together that flour and coconut. In another bowl, whisk the flour and coconut together. Gradually fold the flour mixture into the butter mixture. Mix in the dried apricots.
Pour the batter into a greased square pan. Bake for 25-30 minutes until lightly browned.
Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup shredded coconut
1 cup coarsly chopped dried apricots
1/2 cup brown sugar
6 tablespoons melted butter
1 teaspoon vanilla extract (or 2 tablespoons maple syrup)
2 eggs
Directions:
Preheat the oven to 350 degrees
With an electric mixer, mix together the buter, brown sugar, eggs and vanilla (or maple syrup). In another bowl, whisk together that flour and coconut. In another bowl, whisk the flour and coconut together. Gradually fold the flour mixture into the butter mixture. Mix in the dried apricots.
Pour the batter into a greased square pan. Bake for 25-30 minutes until lightly browned.
Tuesday, March 10, 2009
Challah Bread
Challah is a traditional Jewish bread. It has a light, slightly sweet flavor.
Ingredients:
2 1/4 teaspoons yeast (1 package)
1/2 cup warm water
3 cups all-purpose flour
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
3 tablespoons canola oil
3 tablespoons sugar
1 1/4 tsp. salt
Directions:
Dissolve the yeast into the water, and add to a food processor. Add to the yeast mixture 1/2 cup of the flour, the eggs, oil, sugar and salt. Mix until blended. Gradually mix in the last 2 1/2 cups of flour. Knead the dough until it is smooth and does not stick to your hands. If it is still too sticky, add another 1/4 cup flour. Coat a bowl in olive oil, and place the dough in the bowl. Let it rise at room temperature for 1- 1 1/2 hours. Press the dough down, knead briefly, cover the bowl in plastic wrap, and refrigerate for about 12 hours, or until doubled in size.
Divide the dough into three balls, cover loosely in plastic wrap, and let rest for about 10 minutes. Roll the dough out into 3 strands. Place the strands on a greased baking sheet. Sprinkle the strands with flor and pinch the ends together. Braid the strands together like you would braid hair. Fold each end under. Whisk together an egg and pinch of salt, and brush on top of the loaf. Cover with plastic wrap, and let rise for about 45 minutes.
Preheat the oven to 375 degrees. Brush the loaf with the egg mixture, and bake for about 30 minutes.
Source: Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 746
Ingredients:
2 1/4 teaspoons yeast (1 package)
1/2 cup warm water
3 cups all-purpose flour
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
3 tablespoons canola oil
3 tablespoons sugar
1 1/4 tsp. salt
Directions:
Dissolve the yeast into the water, and add to a food processor. Add to the yeast mixture 1/2 cup of the flour, the eggs, oil, sugar and salt. Mix until blended. Gradually mix in the last 2 1/2 cups of flour. Knead the dough until it is smooth and does not stick to your hands. If it is still too sticky, add another 1/4 cup flour. Coat a bowl in olive oil, and place the dough in the bowl. Let it rise at room temperature for 1- 1 1/2 hours. Press the dough down, knead briefly, cover the bowl in plastic wrap, and refrigerate for about 12 hours, or until doubled in size.
Divide the dough into three balls, cover loosely in plastic wrap, and let rest for about 10 minutes. Roll the dough out into 3 strands. Place the strands on a greased baking sheet. Sprinkle the strands with flor and pinch the ends together. Braid the strands together like you would braid hair. Fold each end under. Whisk together an egg and pinch of salt, and brush on top of the loaf. Cover with plastic wrap, and let rise for about 45 minutes.
Preheat the oven to 375 degrees. Brush the loaf with the egg mixture, and bake for about 30 minutes.
Source: Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 746
Sourdough Bread with Olives
I've never tried to make bread because I've always thought that it was too complicated. Although it takes a long time to make, bread is actually relatively simple to make. My husband said that this sourdough bread reminds him of when he was in Italy.
Ingredients:
water
1/8 tsp yeast
6 cups all-purpose flour
3 teaspoons salt
olive oil
about 1/2 cup sliced olives
Directions:
1) In a small bowl, dissolve the yeast in 2 tablespoons of warm water. Pour the yeast mixture into a food processor, and add 3/4 cup of water and 2 cups flour. Mix until a smooth dough forms. Coat a medium bowl in olive oil and place the dough into the bowl. Cover with plastic wrap and let rise at room temperature for about 6-8 hours (or until tripled in volume).
2)Press the dough down,and add 1 1/2 cup warm water and 4 cups flour. Cover with plastic wrap and refrigerate for 12-14 hours, or until almost doubled.
3) Remove from the refrigerator, and let warm for about 1 hour. Knead into the dough 3 teaspoons of salt and the sliced olives. Separate the dough in half and form two dome shapes. Brush olive oil lightly over top of each dough half, wrap each in plastic wrap, and place upside down in bowls to keep their shape. Let the dough rise for another two hours.
4) Preheat the oven to 450 degrees, and bake the dough for 45 minutes.
Source:
Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 756-758
Ingredients:
water
1/8 tsp yeast
6 cups all-purpose flour
3 teaspoons salt
olive oil
about 1/2 cup sliced olives
Directions:
1) In a small bowl, dissolve the yeast in 2 tablespoons of warm water. Pour the yeast mixture into a food processor, and add 3/4 cup of water and 2 cups flour. Mix until a smooth dough forms. Coat a medium bowl in olive oil and place the dough into the bowl. Cover with plastic wrap and let rise at room temperature for about 6-8 hours (or until tripled in volume).
2)Press the dough down,and add 1 1/2 cup warm water and 4 cups flour. Cover with plastic wrap and refrigerate for 12-14 hours, or until almost doubled.
3) Remove from the refrigerator, and let warm for about 1 hour. Knead into the dough 3 teaspoons of salt and the sliced olives. Separate the dough in half and form two dome shapes. Brush olive oil lightly over top of each dough half, wrap each in plastic wrap, and place upside down in bowls to keep their shape. Let the dough rise for another two hours.
4) Preheat the oven to 450 degrees, and bake the dough for 45 minutes.
Source:
Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 756-758
Alternate Glaze for Chocolate Cupcakes with Cream Cheese Filling
My husband loved the cupcakes I made last weekend so much that I made them again this past weekend. This time, I made the glaze called for in the cookbook, instead of just melting store-bought chocolate frosting, and I dipped the frosted cupcakes in crushed dark chocolate M&Ms. The finished cupcakes were even more delectable than the previous ones had been.
Ingredients:
1 cup semi-sweet chocolate chips
1 1/2 sticks butter
1/4 cup light corn syrup
1 tsp vanilla extract
Combine all the ingredients in a small bowl. Heat in the microwave for 1 minute. Stir until smooth.
source: O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.
Ingredients:
1 cup semi-sweet chocolate chips
1 1/2 sticks butter
1/4 cup light corn syrup
1 tsp vanilla extract
Combine all the ingredients in a small bowl. Heat in the microwave for 1 minute. Stir until smooth.
source: O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.
Sunday, March 1, 2009
Chocolate Cupcakes with Cream Cheese Filling
These are the most delicious cupcakes you will ever taste. I adapted the recipe from "Black Bottom Cupcakes" in the book, Sticky, Chewy, Messy, Gooey, by Jill O'Conner.
Ingredients:
Filling:
8 ounces cream cheese
1/2 cup powdered sugar
1 egg
pinch of salt
1 tsp. vanilla extract
Batter:
1 1/2 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup canola oil
1 tsp vanilla extract
Chocolate Glaze:
1/2 cup store-bought chocolate frosting
miniature chocolate chips
Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners.
For Filling:
With an electric mixer, cream together the cream cheese and egg. Gradually add the powdered sugar. Mix in the salt and vanilla.
For batter:
Whisk together the flour, brown sugar, granulated sugar, baking soda, cocoa powder, and salt in a large bowl. Combine the boiling water, oil, and vanilla extract in a small bowl. Make a well in the center of the flour mixture, and pour in the wet ingredients. Stir with a wooden spoon until smooth. Fill each cupcake liner about 1/4 inch full of batter. Then, top with about 1 tablespoon of the filling. Top with the remaining batter, and bake for about 25-28 minutes.
Heat the chocolate frosting in a microwave safe bowl for about 45 seconds, or until melted. After cupcakes have cooled completely, spoon the melted frosting onto the top of each cupcake. Spread a handful of chocolate chips on a plate, and dip each glazed cupcake into the chocolate chips. Serve or refrigerate immediately to prevent the chocolate chips from melting.
Source:
O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.
Ingredients:
Filling:
8 ounces cream cheese
1/2 cup powdered sugar
1 egg
pinch of salt
1 tsp. vanilla extract
Batter:
1 1/2 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup canola oil
1 tsp vanilla extract
Chocolate Glaze:
1/2 cup store-bought chocolate frosting
miniature chocolate chips
Directions:
Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners.
For Filling:
With an electric mixer, cream together the cream cheese and egg. Gradually add the powdered sugar. Mix in the salt and vanilla.
For batter:
Whisk together the flour, brown sugar, granulated sugar, baking soda, cocoa powder, and salt in a large bowl. Combine the boiling water, oil, and vanilla extract in a small bowl. Make a well in the center of the flour mixture, and pour in the wet ingredients. Stir with a wooden spoon until smooth. Fill each cupcake liner about 1/4 inch full of batter. Then, top with about 1 tablespoon of the filling. Top with the remaining batter, and bake for about 25-28 minutes.
Heat the chocolate frosting in a microwave safe bowl for about 45 seconds, or until melted. After cupcakes have cooled completely, spoon the melted frosting onto the top of each cupcake. Spread a handful of chocolate chips on a plate, and dip each glazed cupcake into the chocolate chips. Serve or refrigerate immediately to prevent the chocolate chips from melting.
Source:
O'Conner, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007. Page 44.
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