(Starbuck’s) Lemon Raspberry Loaf

June 28, 2012 at 10:29 am | Posted in Loaf | Leave a comment
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Like Starbucks® Lemon-Raspberry Loaf
taken from Meemo’s kitchen
1-1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar (1/2 c.) 
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
2 Teaspoons lemon extract or 1/4 teaspon lemon oil
1 Tablespoon lemon zest
1/3 Cup lemon juice
1/2 Cup vegetable oil (light olive oil would be best) ran out of oil… only used 1/3 c. 
Raspberry Swirl
1/3 cup Raspberry Fruit Spread (Smucker’s Simply fruit) or jam I used strawberry jam
Lemon Icing (or see the recipe for Lemony White Chocolate Frosting below):
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons butter-softened
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.
1/4 teaspoon lemon zest-optional
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Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F)
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Cake:
Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Prepare fruit spread by placing 1/3 cup into a microwave safe bowl and heat very little, 10 seconds at a time, adjust time to your microwave and stir. Repeat until spread/jam is at a slighlty softer consistence, but not liquid. You just want this to be workable and not so thick it just “glomps” onto your batter. Pour 1/3 of the batter into agreased 9×5-inch loaf pan. With a knife or ribber scrapper, very lighty swirl fruit spread/jam with each addition of the fruit spread. Add 1/2 of the warmed Raspberry Fruit Spread or jam. Add second 1/3 batter and top with remaining 1/2 of the fruit spread/jam and top with remaining 1/3 of the batter.With a knife or rubber scraper swirl fruit spred very lightly at each addition before topping with the next layer of batter. Bake for 45 minutes or cake tests done.
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Lemon Icing
Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.
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Frosting I used
Lemony White Chocolate Cream Cheese Frosting
1 ounce white chocolate-melted
2 Tablespoons cream cheese
1 Cup powdered sugar
1/2 teaspoon lemon extract
1/4 teaspoon lemon zest-optional
hot water to thin to proper consistency

To make the glaze, whisk together ingredients until smooth and proper spreading consistency. If necessary add 1 teaspoon hot water, (and whisk throughly) to thin to a more spreadable consistency.

Once again, I was too lazy to make the icing….
I think I’ll cream the butter and sugar together first next time because there was a large volume of liquid (1/2 c of lemon juice!), butter and liquid didn’t mix.. and I risk over beating/ mixing by mixing it vigorously with the electric mixer after adding dry ingredient 😦 I’m not sure if the loaf is suppose to turn out dense.. and all that but I wasn’t too please with it. surprising my other brother liked it tho 😮 he just said there’s was a flour smell.. which the rest of us didn’t quite notice. I’ll definitely do it again.. till I master it! 
here’s a youtube video that shows you how to swirl the cake 
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Oven-baked spinach chip

June 21, 2012 at 4:15 pm | Posted in Savoury | Leave a comment
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Oven-Baked Spinach Chips

(taken from the food faffer

fresh baby spinach leaves, rinsed and shaken/patted dry

oil of choice (I used sunflower oil, because it’s what I had within reach)

sea salt and fresh black pepper

Pre-heat the oven to 250ºF.

Place the spinach into a large bowl and toss with the oil. (Please be aware that a little oil goes a long way. I had one cookie-sheet’s worth of spinach leaves, and 1 dessert spoon of oil was more than enough!!)

Lay the spinach leaves out in a single layer on a cookie sheet lined with parchment paper. (If you have non-stick foil, that may or may not work here. But the leaves will definitely stick to regular foil and to a naked cookie sheet.)

Sprinkle with sea salt and fresh black pepper.

Bake for 15 minutes, and then check them every 5 minutes after that until they are crispy (mine took around 30 mins).

Allow to cool, then enjoy. Then make some more because you’ll be shocked at how quickly they melt in your mouth and vanish “just like that”!!

It’s very interesting, reminded me of seaweed. Very nice and crisp but I personally thought it was quite a bit of work for a handful of spinach crisps. Grace, it’s “quality over quantity”. 

Snickerdoodles

June 21, 2012 at 11:03 am | Posted in Cookies | Leave a comment
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Snickerdoodles Recipe

(taken from simply recipes)

It’s important that all your ingredients be room temperature when making the cookie dough.

INGREDIENTS

Snickerdoodles

  • 4 Tablespoons Unsalted Butter
  • 1/3 Cup Brown Sugar
  • 1/3 Cup White, Granulated Sugar
  • 1 Egg
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Cornstarch
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt

Cinnamon Sugar – whisk well to incorporate

  • ½ Cup Sugar
  • 3 Tablespoons Ground cinnamon (cut it down)

METHOD

1 Preheat your oven to 350°F. Cream the butter until it’s soft, smooth and light.

2 Add both of the sugars to the creamed butter and mix until they are fully incorporated, and lighter in color. Add salt.

Cream the butter and sugars until fully incorporated and light in color.

3 Stirring vigorously, add the egg to the mixture and beat until the batter looks uniform.

4 Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.

5 Form balls of dough with a soup spoon and plop them in cinnamon sugar, swirling to coat.

6 On a buttered or parchment lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on the flattened surface.

7 Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.

8 Cool on a baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.

Makes 12-18 cookies.

1/2 c sugar and 3 tbs cinnamon is WAY TOO MUCH for coating.. 

We used margarine instead of butter. Love the crispy edges and soft centre! Great recipe. Only made 16 and we finished them all within 24hours. the recipe says to enjoy the cookies on the day of.. I wonder if it’ll still taste as amazing after 24hours 

Grandma’s Zucchini

June 19, 2012 at 9:33 pm | Posted in Cakes | Leave a comment
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Grandma’s Zucchini Cake Recipe (from simply recipes)

  • Prep time: 15 minutes
  • Cook time: 45 minutes

INGREDIENTS

Cake:

  • 2 cups flour
  • 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white, granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest (optional, my addition)
  • 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
  • 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
  • 1/2 cup golden raisins (optional)

Frosting:

  • 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

METHOD

1 Preheat oven to 350°F. Butter a 9×12 or 9×13 baking pan (I used a pyrex pan).

2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.

3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.

4 Pour mixture into a 9×12 or 9×13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother’s notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting’s cream cheese and butter sit at room temperature to soften.)

5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.

Frost the cake and serve. Store covered with aluminum foil.

Yield: Makes about 20 pieces.

I thought 2c of sugar was quite unhealthy considering “zucchini” cake’s suppose to be(sounds) health so I cut down the sugar since banana cake, I thought, was more than enough with 1/2 cup for a 9×13 pan but I guess banana itself adds sweetness to the cake. Anywho, I believe I used 1 1/2 c. sugar for the first time and it turned out great but I gave them all out so I’m baking another pan right now but I mixed up the measurement for baking soda and baking powder; hopefully they’re interchangeable. 1c. of sugar is alright.. good for people who are health conscious but could have more sugar 🙂  

also, (y) this was a very quick recipe minus the grating zucchini part

French Macaroons

June 15, 2012 at 10:03 pm | Posted in miscellaneous dessert | Leave a comment
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MACARONS

(recipe taken from SORTED)

Ingredients

  • 3 egg whites
  • 2/3 c. castor sugar (75g)
  • ground almonds (125g)
  • 3/4 c. icing sugar (175g)
  • 2tsp flavourings (raspberry, lemon, vanilla)
  • food colourings (pink, yellow, blue)
  • fillings (raspberry jam, lemon curd, nutella)

separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy.
add the castor sugar and whisk again until stiff.
sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible. divide the mixture between three bowls and add the colouring and flavourings to each:-
 raspberry flavour & pink food colouring
 lemon flavour & yellow food coluring
 vanilla flavour & blue food colouring.put each one into a separate piping bag.

line a baking tray with baking paper or a silicon mat and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaron.
put the tray to one side to rest for 15 minutes to allow a slight skin to form.
preheat the oven to 160°C.
pick the tray up and drop it onto a flat surface from a small height… this forms the ‘feet’ that is associated with macarons.
bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
sandwich the macarons with a filling of choice… raspberry jam (pink), lemon curd (yellow) & nutella (bue).
serve and eat within 48 hours when at their freshest.


Makes 48 bite-sized macarons

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bwahaha.. fail

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before baking 🙂

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The flavours we did were:
3 drops of yellow colouring, 2 tsp of lemon extract
2 drops of blue colouring, 2 tsp of vanilla extract

too bad we were able to make lemon custard filling.. we just randomly filled them all with nutella, honey, and jam… but I thought they tasted great without filling since the filling overpowers/ covers the taste of the macron itself. Great recipe but macaroons are basically sugar and egg white.. not a big fan of eating sugar but pretty impressive 😀 *like* 

Peach Blueberry Cake

June 14, 2012 at 10:34 pm | Posted in Cakes, Pie | Leave a comment
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Peach Blueberry Cake Recipe (from simply recipe)

INGREDIENTS

For the pastry crust:

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla

For the filling:

  • 1/2 cup sugar (50ml)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon quick-cooking tapioca (1heaping tbs of cornstarch) 
  • 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon fresh lemon juice

Special equipment needed:

  • A 9 to 9 1/2-inch (24-cm) springform pan

METHOD

1 Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

3 Put oven rack in middle position and preheat oven to 375°F.

4 Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5 Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

6 Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.

Yield: Serves 8.

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I didn’t use a food processor to mix the dry ingredients together simply because i don’t have one. I’m going to try it tomorrow. Hopefully it’ll turn out alright. 

I also used 5 yellow peaches and 1 nectarine and 1 c. of blueberry. cut the peaches into 8. and nectarine into 16. 

Turned out well.. bro says the middle’s too sweet, mom says it’s not sweet enough. I was thinking either way it could be eaten with ice cream or a squirt of wipe cream will make it 🙂 I’m pretty satisfied with the result and my bro seemed to like it 🙂 (says to keep it than delivering it my uncles and aunties ) 

Lemon Scented Banana Bread

June 11, 2012 at 7:39 pm | Posted in bread, Loaf | Leave a comment
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Lemon Scented Banana Bread

Adapted from Dunk & Crumble

After mixing the lemon zest and sugar, the hint of lemon smell and tinge of yellow smells so good and look so pretty 😀

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I only had 3/4 of a lemon at home so I grated as much zest as I can and added in 1 tsp of lemon extract. 

Ingredients:

  • 6 tablespoons unsalted butter (90ml)
  • 3/4 cup sugar (I used 1/2 c.) 
  • 1 teaspoon fresh lemon zest
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (I sub. with cinnamon) 
  • 2 large eggs
  • 1 1/2 cups mashed banana (from about 3 large ripe bananas)
  • 1/4 cup ricotta cheese (can substitute plain yogurt or sour cream)
  • 1 teaspoon vanilla extract
  • 1 tsp lemon extract

Directions:  

Preheat the oven to 350 degrees F.  Butter and flour a standard-sized loaf pan and set aside.

In a small pan, heat the butter until fully melted, and set aside to cool.  In a medium sized bowl, rub the sugar and lemon zest together with the tips of your fingers to release the oils in the zest, until the sugar is tinted the slightest shade of yellow.  Add the flour, baking soda, salt and nutmeg and whisk to combine.

In a large bowl, combine the mashed banana with the eggs, ricotta and vanilla and whisk thoroughly until combined and lump-free.  Add the dry ingredients, all at once, to the bowl with the wet ingredients, and use a rubber spatula to gently stir the batter together.  Stir just until the batter is streak-free — don’t overmix the batter, lest you like chewy, tough bread.

Pour the batter into your prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.  Cool the bread in the pan on a wire rack for 5 minutes, and then invert the cake from the pan and cool to room temperature.  Banana bread keeps for about 5 days well-wrapped at room temperature, and also freezes well, when wrapped tightly in both plastic wrap and tin foil.

Makes 1 loaf cake, for about 8 servings.

I don’t see where it says to add in the butter so I added it in the wet ingredient before adding in the dry.

Maybe I’ll make double banana pound cake next time I have ripen bananas sitting around yelling at me to bake something banana again :9

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You ugly looking loaf of banana bread 😡

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this is how it looks if you over mixed it.. very smooth and dense with no texture ;( *sniffsniff*

I typed up the top part as I was waiting for it to bake for one good hour… I took it out to cool then went out to play ultimate 😀 but I’m disappointed after I get home… I had trouble mixing the dry into wet and it seems like I over mixed it due to the overly smooth and dense texture(seemed undercook but is not).. also I wouldn’t add in the lemon extract because the overly strong lemon smell is weird… 

100 things to do with banana

June 11, 2012 at 10:14 am | Posted in miscellaneous dessert | Leave a comment

100 things to do with banana

Dessert generator!

June 10, 2012 at 10:45 pm | Posted in miscellaneous dessert | Leave a comment
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Dessert generator!

haha love it… just made enjoy dessert that much more convenient and easy :9
taken from nytimes

new blog!

June 5, 2012 at 8:18 am | Posted in Pie | Leave a comment

here are my old recipes 🙂

http://g-peaceofcake.blogspot.ca/

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