UBC Pondorosa cake

December 31, 2012 at 5:05 pm | Posted in Cakes | Leave a comment
Tags: , , ,

 

IMG_1700

UBC Ponderosa Cake

(the text below is a half recipe! double it but not the sugar quite exactly otherwise it’ll be quite sweet)

This is a delicious moist, chocolate chip banana cake.
Makes one 8″ square cake. Double the recipe for a larger cake (9″x13″).

1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8″ square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

31122012888

Advertisements

Granola

December 31, 2012 at 5:01 pm | Posted in miscellaneous dessert, Savoury | Leave a comment
Tags:

Megan’s Granola 

Ingredient

8 cups rolled oats

1 1/2 cups wheat germ

1 1/2 cups oat bran

1 cup sunflower seeds

1 cup finely chopped almonds

1 cup finely chopped pecans

1 cup finely chopped walnuts

1 1/2 teaspoons salt

1/2 cup brown sugar

1/4 cup maple syrup

3/4 cup honey

1 cup vegetable oil

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

2 cups raisins or sweetened dried cranberries

can add coconut shred, flax seed, etc

my aunt told me that she found the dried fruit tend to dry up/ a little dry so she’d omit the dried fruits like raisin, craisins and let people add it on their own as they eat them.

  1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
  2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
  3. Bake in the preheated oven until crispy and toasted, about 20 minutes(they harden as it cools). Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

or this seem pretty good too :
http://www.chow.com/recipes/30062-basic-granola

Here’s my modified version:

2-1/2 c oat

2/3 sunflower seed

2/3 falx

1/4 c honey

1/4 c oil   

1 tsp cinnamon 

salt?

this recipe seems worth a try too:

http://www.eatingwell.com/recipes/maple_nut_granola.html31122012883

Crunchy Granola wedge

December 31, 2012 at 4:54 pm | Posted in breakfast | Leave a comment

Crunchy Granola wedge

recipe from eating well

  • 1 cup rolled oats
  • 1 cup wheat flakes (see Shopping Tip) flax seeds
  • 1 cup sunflower seeds or chopped nuts
  • 1/2 cup honey
  • 1 cup mix of cranberries, raisin, prunes (diced)
  • Pinch of salt
  1. Preheat oven to 400°F.
  2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
  3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
  4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

probably because I used milled flax seed that’s why they were all burnt 😦 Image 

Sour Cream and Lemon Pound Cake

December 26, 2012 at 8:46 pm | Posted in Cakes | Leave a comment
Tags: , ,

Sour Cream and Lemon Pound Cake

(recipe taken from Epicurious)

Ingredient

  • 3 cups cake flour 2 4/5 cup of all purpose flour (3 cups – 3 Tbs)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups sugar (1.75 – 2 cup) 
  • 6 eggs, room temperature
  • 1/4 cup fresh lemon juice (1/3 cup)   2 large lemon
  • 1 tablespoon grated lemon peel
  • 1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

make sure everything’s room temp. 

26122012876

Lemon cookies

December 15, 2012 at 9:09 pm | Posted in Cookies | Leave a comment
Tags: ,

Chewy Lemon Cookies

from patent and the pantry

from MyBakingAddiction.com

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • zest of one large lemon
  • 4 tablespoons fresh lemon juice
  • 1/2 cup sugar for rolling cookies

Preheat oven to 350F. Line cookie sheets with parchment paper.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.

Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.

Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.

Makes 24 – 36 cookies.

I ended up making.. around 72? small cookies (15ml spoon size). added craisins and white chocolate and they both tasted good but it overpowers the lemony flavour and I liked it simple and plain so made the rest without.

They meant to look pail and white even after baking. Take them out as soon as they’re solidify and you can move the cookie as a whole on the cookie sheet. I baked them all for around 10 mins and the outside was chewy which the inside’s nice and soft. I baked the first batch for.. 20mins? till they turned golden brown but they actually turned out nice and crisp too (if that’s what you’re looking for). Oh and I thought they’ll flatten out/ melt and spread but they didn’t so I had to manually flatten them all.. anyone know why? is it because i didn’t have enough butter, the batter was too cold or.. ???

1512201285215122012855

Banana oat muffins

December 12, 2012 at 7:42 pm | Posted in Muffin | Leave a comment
Tags: ,

Banana oat muffins

12122012846

recipe from all recipe.com

makes 12 muffins

  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas ~2 to 3bananas

Directions

  1. Combine flour, oats, sugar, baking powder, soda, and salt.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

I had enough batter to fill each cup(12) to the rim and they turned out nice and full without spilling over. However, they were golden brown but the inside was still wet after 18mins. added 2 more minutes and then another 5 mins at 350 degree. The toothpick came out dry for a few of them and a little damp for a few of them but the top is starting to look brown so I just left them out, hoping that it’ll dry up. Don’t know if it’s because I filled them too full.

oh I added blueberry in a few of them too. And I tried not to over mix it so I’ll see how they turn out.

Blog at WordPress.com.
Entries and comments feeds.