Sunday, October 6, 2019

Banana Bread

Another banana bread?  Like I don't have enough banana bread recipes already!  Well, just like I have tons of pound cake recipes the same holds true for banana bread.  This one is slightly lighter in the sense that it's not quite as heavy and moist as some.  This is the one I prefer simply for that reason.  It's  also a very simple one where you can add additional ingredients and doctor it up a bit if you like.  I firmly believe that you cannot go wrong with simple! This was adapted from Allrecipes with a few of my own changes.

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed bananas, about 3 medium
2 cups all purpose flour
1 teaspoon baking soda
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour one 9x5 inch pan

Cream butter and sugar until smooth.  Beat in eggs, then bananas.  Add flour and soda, stirring just until combined and fold in walnuts by hand.

Pour into prepared pan and bake at 350 degrees F for about 1 hour.  Mine was done in slightly less time.  Remove from pan after 10 minutes and let cool.  I like to wrap my banana bread in plastic wrap after it has cooled for about 15 minutes.  This locks in some moisture and flavor.

Monday, September 9, 2019

Citrus Raspberry Coffee Cake

This cake should also be titled "Baking 101!"  It is really very simple to make and pretty foolproof.  And it tastes delicious.  I've made this numerous times and have always gotten compliments on how good it is.  You don't have to stick with just using raspberries either.  I've used blueberries in the past and used a combo of both raspberries and blueberries this time around.  It's just a matter of preference.  This recipe comes courtesy of Taste of Home magazine.

3 cups all-purpose flour
2 cups sugar
3 tsp baking powder
1 tsp salt
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 tsp pure lemon extract
2 cups fresh raspberries or blueberries
Confectioners' sugar

In a large mixing bowl, combine flour, sugar, baking powder and salt.  In another bowl, combine the eggs, oil, orange juice and extract.  Stir dry ingredients into wet ingredients until just moistened.

Pour half of batter into a greased and floured 10-in. fluted tube pan.  Sprinkle with berries.  Top with remaining batter.  Bake at 350 degrees F in preheated oven for 55 - 60 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.  Dust cake with confectioners' sugar.

*If using frozen berries, use without thawing to avoid discoloring the batter.

Tuesday, September 3, 2019

Tofu Lettuce Wraps

Although I am a vegetarian and do not eat meat, I still enjoy following Ree Drummond aka Pioneer Woman on TV and her blog.  She has some great vegetarian recipes and this happens to be one of them.  Super easy and tasty.  If you like tofu I highly recommend trying this recipe. 

2 teaspoons peanut or olive oil (I used olive oil)
one 14 ounce container extra firm tofu
Kernels from 2 ears of corn or 1 1/2 cups frozen corn (I used one cup canned corn)
1/4 teaspoon chili powder (I used 1 teaspoon)
1/4 cup soy sauce, plus more for drizzling
1 teaspoon balsamic vinegar (didn't have any on hand but would recommend using)
2 green onions (green parts only), sliced
Romaine lettuce leaves
2 avocados, peeled, pitted and sliced

Heat oil in skillet (nonstick for this recipe is best) over medium high heat. Place tofu in skillet.

Use a spoon to break it into very small pieces as it cooks. (I used a potato masher).  Continue cooking the tofu for several minutes, until much of the liquid has cooked off and the tofu starts to turn golden brown.

Add the corn and stir it around.  Cook for 2 to 3 minutes (less time if you're using frozen corn).  Stir in the chili powder, soy sauce and balsamic vinegar.

Add the green onions and cook the mixture for another couple of minutes.

To serve, spoon the warm tofu mixture into the lettuce leaves.

To make it extra delicious, lay on some avocado slices and drizzle on more soy sauce.

Sunday, September 1, 2019

The Best Vegan Chocolate Chip Cookies

The title boasts quite a bit about these cookies but it's very true!  These are the best vegan chocolate chip cookies i have tasted.  They are crispy on the edges and soft in the middle.  The perfect cookie!  I highly recommend these.  I've made them several times since I first discovered the recipe a week ago and have decided I like them better smaller versus a large one like the original recipe specifies.   I used a small ice cream scoop which I highly recommend.  I also used one cup of chocolate chips versus the 2 cups suggested in the original recipe.  I hope you give these a try.  They do not disappoint!

Recipe Adapted from Baker by Nature

1/2 cup coconut oil, solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar (dark brown sugar is fine also)
2 teaspoons vanilla extract
1/4 cup coconut milk 
1/4 cup unsweetened apple sauce
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda 
1/2 teaspoon salt
2 cups chocolate chips or vegan chocolate chips (I used 1 cup)

Preheat oven to 375 degrees F.  Line a large baking sheet with parchment paper.

In a large bowl whisk together the coconut oil, brown sugar and vanilla, beating until well combined.  Add the coconut milk and applesauce and whisk until well combined; set aside.  
In a separate bowl combine the flour, baking soda and salt.  Whisk well to combine.

Add the dry ingredients into the wet mixture and using a wooden spoon or sturdy spatula, stir until ingredients are combined.  The batter will be thick.  Fold in the chocolate chips.

Scoop one tablespoon size mound of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.  Bake for approximately 9 minutes but start checking by 7 minutes.  Bake until edges are golden brown and the centers have set.

Cool cookies on baking sheet for 15 minutes before transferring to a cooling rack.

*If batter is too sticky add a small amount of flour.  If too thick, add a little more coconut milk.

Tuesday, August 13, 2019

One Bowl Blueberry Bread

Baking does not get much easier than making this one bowl blueberry bread.  Any recipe that starts with "one bowl" will always get my attention.  Small messes are way easier to clean up than big ones and this one is about as small as you can get. Enough talk......let's make this!

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup  milk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1 1/2 cups blueberries
1 Tbsp sugar

Preheat oven to 350 degrees F.  Grease and flour a 8 1/2 x 4 1/2 inch loaf pan.

Mix flour, sugar, baking soda and salt together in a large bowl.  Stir milk, oil, egg and vanilla extract into flour mixture until batter is just blended.

Flour washed and dried blueberries with 1 tsp of flour and gently fold them into the batter.  Pour batter into prepared loaf pan.  Sprinkle with one tablespoon of sugar over the batter.  

Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 60 minutes.  Let cool in pan for 10 minutes and then transfer to a cooling rack to let cool completely.

Adapted from Plated Cravings


Sunday, July 28, 2019

Glazed Cherry Lime Pound Cakes

So the baking bug has been biting lately so here is one delicious pound cake I hope you will all enjoy.  It's a Paula Deen recipe.  If we are speaking honestly here, which I am, her recipes are pretty hard to mess up.  They are basically quite simple but definitely good!  Enjoy!

1 1/2 cups butter, softened
3 cups granulated sugar
2 tablespoons lime zest, divided
6 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
1 cup sour cream
1 cup chopped pitted fresh cherries
1 1/2 cups confectioners' sugar
3 tablespoons fresh lime juice

Preheat oven to 325 degrees F.  Spray 2 (9 x 5-inch) loaf pans with baking spray with flour.
In a large bowl, beat butter, granulated sugar and 1 tablespoon zest with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.
In another large bowl, whisk together flour, baking powder and salt.  With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.  Stir in sour cream and cherries.  Divided batter between pans.
Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes.  Let cool in pans for 10 minutes.  Remove from pans, and let cool completely on wire rackes.
In a small bowl, whisk together confectioners' sugar, lime juice and remaining 1 tablespoon zest.  Drizzle glaze onto cooled cakes.  Let stand until glaze is set, about 30 minutes.  Store in an airtight container for up to 3 days.

Note:  The cakes proved somewhat difficult to remove from pan so I just took a sharp thin knife and went around them a few times while in the pan. They released after that intact, thank goodness!!  My cakes also took abut 65 minutes until they were done.
I also froze one of the cakes, unglazed, and will glaze that after I defrost it.  So that is an idea if you don't need both cakes at once.


Sunday, July 30, 2017

Cherry Muffins

Hi everyone!  It's been quite a while but I'm still around and here's a great muffin recipe.  I had bought quite a bit if cherries recently and didn't know what to do with them besides just snack on them all day.  I came across this recipe in Good Housekeeping and I think they are great.  These are perfect for a snack and much better than any store bought or packaged muffin.  Home baked goods to me are always the best!!

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoons salt
1 cup milk
1/2 cup butter (1 stick), melted
1 large egg
1/2 teaspoon almond extract
1 cup chopped fresh cherries

Preheat over to 400 degrees F.  Grease (or use paper muffin liners) twelve 2 1/2" x 1 1/4" muffin pan cups.
In a large bowl, with wire whisk, stir flour, sugar, baking powder and salt.  In a medium bowl, with fork, beat milk, melted butter, egg and almond extract until blended.  Add liquid mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).  Add cherries and stir just until incorporated.
Spoon batter into prepared muffin pan cups.  Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.  Immediately remove  muffins from pan and cool on wire rack.  Makes 12.