Baking
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

HEALTHY BLUEBERRY BRAN MUFFINS

HEALTHY BLUEBERRY BRAN MUFFINS

INGREDIENTS:

1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup packed light brown sugar
1/3 cup oat bran flour
1/4 cup flaxseed 0r flaxseed meal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup lowfat plain yogurt
1/4 cup orange juice
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 - 6 ounce blueberries (6 ounces = ¾ cup)
1  - 6 ounce raspberries or ¾ cup of grated carrots

1. Preheat oven to 400°F. Place paper liners or spray in 18 muffin cups.

2. Whisk whole wheat flour, all-purpose flour, brown sugar, oat bran flour, flaxseed, baking powder, baking soda, cinnamon and salt in a large bowl until blended.

3. Stir yogurt, oil, eggs, orange juice and vanilla in a small bowl. Stir yogurt mixture into flour just until moist.

4. Fold in blueberries and raspberries until just combined. Divide batter evenly into prepared muffin cups.

5. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and cool completely on wire rack. 

TIP – I always over bake mine as I love the top to be extra crunchy (I had mine in for almost 40 minutes)
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HEALTHY PEANUT BUTTER COOKIES


Healthy Peanut Butter Cookies

These cookies are healthy and delicious.  They are called peanut butter chocolate chip cookies but I think should be called banana bread cookies.  They taste great and have no guilt!

They have no oil, butter, sugar or eggs!

2 Ripe Mashed Bananas
1/3 C. Peanut Butter
2/3 C. Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used whatever whole nuts I have and smash them.)
1/4 C. Chocolate Chips


Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with oil spray. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.  Add in the oats, nuts, chocolate chips, stir until well combined.

Spoon a heaping tablespoon of the cookie mixture onto the lined baking sheet, leaving an inch or two between . Bake for 20-30 minutes and allow to cool slightly.

These cookies are so good at night but even better in the morning for a power bar!
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PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING


PUMPKIN CUPCAKES WITH

CINNAMON CREAM CHEESE FROSTING




I’m a big cupcake fan – I love that you can just grab and go.  No cutting and they come in a perfect portion.  I know that spring is just around the corner but I was craving pumpkin so I remembered this recipe I have wanted to try.  It turned out wonderfully – 10 out of 10!  The cupcake is so moist and the cinnamon cream cheese frosting gives it the perfect finish.

Makes 22 cupcakes

§  2 1/4 cups unbleached all-purpose flour

§  1 teaspoon ground cinnamon

§  1 teaspoon ground nutmeg

§  1 teaspoon ground ginger

§  1 teaspoon ground allspice

§  1 Tablespoon baking powder

§  1/2 teaspoon baking soda

§  1 teaspoon salt

§  1/2 cup canola oil

§  1 cup granulated sugar

§  1/3 cup brown sugar, loosely packed

§  2 eggs

§  3/4 cup milk

§  1 (15-oz.) can pure pumpkin puree

Preheat oven to 350 degrees. Line 2 muffin pans with paper liners -  set aside.

In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt; set aside.

In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.

Bake at 350 degrees for 20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.

You can make the frosting while cupcakes are cooling…

CINNAMON CREAM CHEESE FROSTING

Makes enough to generously frost all your cupcakes! Halve the recipe if you want to frost your cupcakes more lightly.

§  2 (8-ounce) packages cream cheese (regular or light), softened

§  1/2 cup (1 stick) butter, softened

§  7 1/2 to 8 cups confectioner’s sugar

§  2 teaspoons vanilla

§  2 teaspoons ground cinnamon

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition.

Enjoy!
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CHOCOLATE CUPCAKES WITH CREAM CHEESE PEANUT BUTTER ICING

CHOCOLATE CUPCAKES WITH CREAM CHEESE PEANUT BUTTER ICING
There is nothing I love more than chocolate and peanut butter together. 
I mixed two recipes together to make this amazing cupcake.  The chocolate cupcakes recipe is from Ina of Barefoot Contessa. She is my idol I love everything she makes. 
The peanut butter cream cheese recipe I played with and it came out perfecto!!  Enjoy


Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F. Line cupcake pan with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

PEANUT BUTTER CREAM CHEESE ICING

1 (8 ounce) package of cream cheese (room temperature)
½ cup peanut butter
1 teaspoon vanilla
3 cups powdered sugar
2-3 tablespoons milk

Directions

Mix together cream cheese and peanut butter with mixer until smooth.

Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until smooth consistency.

Spread on cupcakes
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Salted Caramel Cheesecake


Salted Caramel Cheesecake


  • 5 cups plain sweet shortbread biscuits (I used my leftover Danish cookies)
  • ½ cup almond meal (ground almonds)
  • 2/3 cup butter, melted
  • 1 cup ricotta (room temp)
  • 2 cups or 2 8oz packages of cream cheese (room temp)
  • 1 cup brown sugar
  • 4 eggs
  • 2 tablespoons golden syrup
  • ¼ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream
  • 1 cup sour cream
  • 1 tablespoon confectioner’s sugar
  • sea salt flakes, for sprinkling

Caramel Sauce

  • 1 cup whipping cream
  • ½ cup butter, chopped
  • 1 cup brown sugar

To make the caramel sauce, place the whipping cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.


Preheat oven to 325°F. Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.


Place the whipping cream, sour cream, icing sugar and remaining vanilla in and beat until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.

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Banana Almond Butter Muffins

BANANA ALMOND BUTTER MUFFINS

Hello my almond butter loving friends!  These muffins are great.  I will post my almond butter chocolate chip cookie recipe soon, cause if you like these you will love the cookies.  

Love the rich nutty flavor with chocolate – hope you enjoy!



1 1/2 cups white whole wheat flour
3/4 cup oat flour (or grind rolled oats in a food processor)
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
¾ teaspoon cinnamon
1 heaping cup mashed super-ripe banana (or thawed)
3/4 cup vanilla almond milk, curdled by adding 1 teaspoon white vinegar
3/4 cup packed brown sugar
2/3 cup smooth, unsalted organic almond butter
¼ cup safflower oil (you can use canola if you don't have any safflower)
1 1/2 tablespoons ground flax seed vigorously mixed with ¼ cup water
1 1/2 teaspoons vanilla extract
¼ cup sliced almonds

Heat oven to 375 degrees.

In one bowl, mix the flour, ground oats, baking powder, soda, salt and spices. In another bowl, thoroughly combine the banana, almond milk, sugar, almond butter, oil, flax and vanilla. Stir the wet and dry mixtures together, combining only until mixed.



Spray a 12-cup muffin tin with cooking oil spray (I like Spectrum’s canola spray with flour). Fill the cups nearly to the top, then top with sliced almonds. Bake for about 20 minutes, until they are golden brown and a knife inserted in the center comes out clean. Let cool before eating.
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Chocolate Bacon Cupcakes with Maple Frosting

Chocolate Bacon Cupcakes
Makes 12-16 cupcakes



My stepson Ryan was in town recently with his friend Scotty for his 21st birthday.  I thought long and hard what type of dessert I should make for this exciting occasion. I knew one ingredient they all love- BACON!! So I saw this recipe of chocolate and bacon cupcakes. To make it all come together I topped it off with a maple syrup frosting for a cupcake of joy.  The sweet with the salty is just a perfect combination. I hope you enjoy as I know the boys did!



Ingredients
·         12 slices bacon
·         2 cups all-purpose flour
·         3/4 cup unsweetened cocoa powder
·         2 cups white sugar
·         2 teaspoons baking soda
·         1 teaspoon baking powder
·         1/2 teaspoon sea salt
·         2 eggs
·         1 cup cold, strong, brewed coffee
·         1 cup buttermilk
·         1/2 cup vegetable oil

Directions
  • Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.


  • In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.



For Maple frosting:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup pure maple syrup; plus more for drizzling
1 teaspoon salt



For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped bacon. 

Tip: Only garnish the cupcakes with bacon right before eating as the bacon will get soft.
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Vegan Vanilla Cupcakes with Strawberry Frosting

Vegan Vanilla Cupcakes
with Strawberry Frosting



I purchased strawberries at Costco a couple days ago and once again it is my mission to not let them go to waste.  What better way to use up strawberries then for dessert! After asking Tony what dessert he wanted that included strawberries it was a half hour discussion.  I didn’t have eggs, whipped cream or milk in the fridge so my mind was going blank. Finally after much thought we decided on vanilla cupcakes with fresh strawberry frosting!! So yummy Tony had 2 :)

You will need:

1 cup soymilk

1 teaspoon apple cider vinegar

1 1/4 cups flour

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup canola oil

3/4 cup sugar

2 teaspoons vanilla

Directions:

-       Preheat oven to 350F and line muffin pan with paper liners.

-       Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.

-       Beat together the soy milk mixture, oil, sugar, vanilla, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

-       Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.


Strawberry Frosting Ingredients
·         1/2 cup whole strawberries chopped finely
·         1 cup (2 sticks) unsalted butter , just before room temperature
·         Pinch coarse salt
·         3 cups confectioners' sugar , sifted
·         1/2 tsp. pure vanilla extract
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and strawberry mix until just blended. Frosting consistency should be dense and creamy, like ice cream.
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