Tuesday, February 28, 2012

Blueberry Lemon Poppyseed Loaf

1 cup milk
1 tablespoon lemon juice
2 cups flour, sifted
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppyseeds
1 egg
1/4 cup canola oil
zest of 1 lemon
1 cup blueberries

1. Preheat oven to 350°F. Grease and line 9x5" loaf pan with parchment paper.
2. In a small bowl mix together milk and lemon juice. Let stand 10 minutes.
3. In a large bowl whisk together flour, sugar, baking soda, salt, and poppyseeds.
4. Whisk together egg, canola oil, and lemon zest and add to milk mixture. Add wet ingredients to the dry ingredients and stir until combined. Fold in blueberries.
5. Pour batter into loaf pan and bake 55-60 minutes until golden brown and toothpick comes out clean. Let loaf cool then slice & serve!

For best keeping, store loaf in an airtight container.



Friday, February 24, 2012

Banana Bread II




Adapted from Simply Recipes


3-4 ripe bananas, mashed
squeeze of lemon juice
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/3 cup melted butter
1 teaspoon baking soda
pinch salt
1 1/2 cups flour


1. Preheat oven to 350°F. Grease and line 8x4" loaf pan with parchment paper.
2. In a large bowl mix together banana, lemon juice, sugar, egg, vanilla, and butter until well combined. Stir in baking soda, salt, and flour until batter is smooth.
3. Pour batter into loaf pan and bake 55-60 minutes until golden brown and toothpick comes out clean. Cool, slice & serve!


Makes 1 loaf. Great served warm with butter and jam!






Sunday, February 19, 2012

Oatmeal Peach Muffins

Adapted from Stolen Moments Cooking

1 1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup old fashioned oats
1/3 cup brown sugar
1/3 cup sugar
1/3 cup applesauce
2 tablespoons vegetable oil
2 eggs
3/4 cup milk
2 teaspoons vanilla
1 1/2 cups chopped peaches
Cinnamon Sugar:
3 tablespoons castor sugar
2 teaspoons cinnamon

1. Preheat oven to 400°F. Place muffin liners into muffin pans or grease well.
2. In a large bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, salt, and oats.
3. In another bowl, whisk together brown sugar, sugar, vegetable oil, eggs, milk, and vanilla. Add to dry ingredients and stir until combined. Stir in chopped peaches.
4. Using 1/3 cup measurer, divide batter among muffin wells. Bake 15-20 minutes until golden brown and toothpick comes out clean.
5. While muffins are warm, dunk tops into cinnamon sugar. Serve & enjoy!

Makes 14.



Friday, February 17, 2012

Sun Dried Tomato & Herb Cheese Biscuits

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons sun dried tomato and herb seasoning mix (I used this one)
dash of garlic powder
1/3 cup butter or margarine
1 cup grated cheddar cheese
3/4 cup plus 1 tablespoon milk

1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sun dried tomato and herb seasoning mix. Cut in butter until the size of peas. Stir in cheese.
3. Add milk to dry ingredients and using a fork stir until soft dough forms. Gather dough, and handling as little as possible, press out until about 1" thick. Cut into desired biscuit shapes.
4. Bake 12-14 minutes until golden brown and hollow sounding when tapped on the bottom. Serve warm & enjoy!

Perfect with soup!


Yummy & flaky!




Smiley Face Cookies

Sugar cookie recipe adapted from Martha Stewart 

2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
Icing:
1 1/2 cups icing sugar
1 1/2 teaspoons meringue powder
1/8 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 to 2 tablespoons water
food colouring
black gel tube

1. In a large bowl mix together flour, baking powder, and salt. Set aside.
2. In another large bowl, cream together sugar and butter, add egg and vanilla and mix until fluffy.
3. Gradually blend in flour mixture a little at a time, you may need to use your hands to mix in the flour.
4. Form dough into a disc then wrap in plastic wrap and chill until firm, at least 30 minutes.
5. Heat oven to 350°F and line baking sheet with parchment paper. Roll out dough between two sheets of parchment or wax paper and cut out into shapes or pinch off portion of dough and form into desired shape about 1/4” thick.
6. Bake until edges are just golden brown about 8-12 minutes depending on your cookie sheet. Let cookies cool completely before icing.
7. For icing, in a large bowl whisk together icing sugar, meringue powder, extracts, and water until desired consistency is met. Tint icing desired colour(s).
8. Spoon about 1/2 tablespoon of icing onto each cookie. Let icing harden to the touch, about 30 minutes, then pipe on smile using black gel. You could also tint a small amount of the icing black and use to pipe smiles. Serve & enjoy!

Makes 2 dozen 3" round cookies. Let icing harden completely before storing cookies in an airtight container. 





Happy Random Acts of Kindness Day! 

Thursday, February 9, 2012

Banana Chocolate Cake

1 box (432g) chocolate cake mix (I used betty crocker super moist devil's food cake mix)
3 eggs
1 cup water
3 ripe mashed bananas (about 1 1/2 cups)

1. Preheat oven to 350°F. Grease and line 9x13" pan with parchment paper.
2. In a large bowl place cake mix, eggs, water, and mashed bananas. Blend on high speed for 2 minutes until thickened and everything is combined.
3. Pour batter into pan and bake 30-35 minutes until toothpick comes out clean. Let cool completely in pan then slice & serve! Top with low fat whipped topping if desired.

Yes you can have your cake and eat it too! This cake makes 16 servings, 130 calories each.




Thursday, February 2, 2012

Blueberry Orange Cupcakes

520g box white cake mix
1/2 cup unsweetened applesauce
3 eggs
1 cup unsweetened orange juice
1 tablespoon orange zest
1 cup fresh or frozen blueberries

1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a large bowl blend together cake mix, applesauce, eggs, and orange juice until batter is smooth. Stir in blueberries and orange zest.
3. Divide batter among 24 cupcake liners, filling two-thirds full. Bake 12-15 mintutes or until golden brown on top and toothpick comes out clean.
4. Let cupcakes cool completely, dust with icing sugar if desired, then serve & enjoy!

Makes 2 dozen. 100 calories each. For best keeping, store cupcakes in an airtight container.


100% Winnie the Pooh approved!