Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
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Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

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Prune Plum Torte

September 4, 2017 at 11:48 am | Posted in Cakes | Leave a comment
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Prune Plum Torte
Recipe from a friend

Ingredients:
1 Cup All purpose flour, sifted
1 Teaspoon baking powder
3/4 to 1 Cup granulated sugar plus 1 to 2 tablespoons
1/2 Cups unsalted butter, softened
2 large eggs
12 purple prune plums, halved and pitted
2 Teaspoons fresh lemon juice
1 Teaspoons ground cinnamon or more, to taste
1 Pinch salt

Instructions:
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.
2. Cream the butter and 3/4 to 1 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides up. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top. sprinkle lemon juice over the top.
3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.
4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

I find it tastes best the next day after all the plum juice settle into the cake ☺
let me know how it turns out if you guys make it~

I cut down the sugar to 0.6 cup and added a tbs of milk. Baked for 4mins.

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peace recipe

August 26, 2017 at 2:09 pm | Posted in Cakes | Leave a comment
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winning peach cobbler VI recipe

http://allrecipes.com/recipe/18469/peach-cobbler-vi/?internalSource=hub%20recipe&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

peach and blueberry yoghurt cake:

http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

Juicy peace crisp:

http://allrecipes.com/recipe/53110/juicy-peach-crisp/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2023

spare: jackie’s fresh peach cobbler

http://allrecipes.com/recipe/238968/jackies-fresh-peach-cobbler/?internalSource=recipe%20hub&referringId=1106&referringContentType=recipe%20hub&clickId=cardslot%2050

 

Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
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Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

Chocolate Banana Brownies

March 10, 2017 at 3:16 pm | Posted in Cakes, miscellaneous dessert | Leave a comment
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http://alidaskitchen.com/2013/07/11/chocolate-banana-brownies/

Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup mashed overripe bananas (2-3, depending on size)
  • ¼ cup milk (use soy or almond for vegan)
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (use dairy-free for vegan)
  • Cooking spray
Instructions
  1. Preheat oven to 350*F. Spray a 13×9-inch baking pan with cooking spray and set aside.
  2. In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
  3. In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
  4. Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
  5. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve. -> took me more like 40 mins for toothpick to come out dry.

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Brownie in a mug 

February 21, 2017 at 7:03 pm | Posted in Cakes, Cup Cakes | Leave a comment
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Chocolate Brownie MugDirections In a 12 oz coffee mug, add 2tbs water, 2tbs melted butter, 1/4tsp vanilla extract and dash of salt. Whisk well. Add 2tbs cocoa powder, whisk well. Add 4tbs sugar, whisk well. Add 4tbs flour, whisk well. Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook. Enjoy with a spoon. Careful brownie will be hot.

Ube Macapuno Cake

January 27, 2017 at 6:13 pm | Posted in Cakes, Filipino | Leave a comment
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Ube Macapuno Cake

recipe taken from allrecipes

Ingredients

1 h 12 servings 714 cals

Directions

Prep: 30m Cook 30m ready in 1h (took me more like 1.5h… 1 h of prep)

  1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

I used ube jam (ingredient: ube and cane sugar) + 50ml of milk instead of the corn syrup and ube.

A handful of people made comments about how the cake came out dry, I hope mine won’t be.

also I didn’t realize that it’s suppose to fit into three pans instead of cutting it up after cooking them as one. so I split it into 2 pans instead.  and stagger them in the oven so the cake closer to outside is still pretty raw after 30mins. where the one closer to the inside seems to be close to done but doesn’t bounce back when pushed yet.

started ~4:45pm? it’s 6:22.. the cake is still cooking. I switched spots for the pans and then added another 10-15mins of baking time. Turned out just right. Of course it was a rather subtle spring back, not as dramatic as I was anticipating.

The buttercream somehow didn’t work out for me so what I did was I used this buttercream recipe instead: http://bakehappy.net/2011/08/frostings-101-basic-buttercream-and-cream-cheese-frosting.html#.WIzcx5IhlOc

1 cup of unsalted butter
400g of icing sugar
30ml of milk (I did 60ml instead but that might’ve been too much)
1tsp of ube extract (it should’ve been 1tsp of extract but I miss read it from another recipe and thought both works, just one would have a stronger flavouring)

cream the butter really well – for 3mins. and then add in the icing sugar gradually.

And then add milk and extract (gradually). The trick is to make sure that you add small enough quantity to get the butter beaten up nicely again (fluffy).

 

In hindsight I would’ve added the extract into the cake too/ instead of the ube jam.

I also would like the cake to be more moist.. I need to think about what to adjust for next time. Maybe less cake flour.

Chocolate dipped Matcha Millie

October 29, 2016 at 11:10 am | Posted in Cakes, matcha | Leave a comment
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Recipe taken from tastemadejapan @tastemadejp

■材料
《ミルクレープ生地》
・  卵 3個
・  牛乳 380cc
・  砂糖22g
・  小麦粉 135g
・  抹茶 15g
・  溶かしバター25g
・  BP 小さじ1

《ホイップクリーム》
・  生クリーム 200cc
・  グラニュー糖 25g
・  ラム酒 大さじ1

・コーティングチョコ 適量
・抹茶 適量
・金箔 適量

■手順
【事前準備】
・クレープ生地を作っておく
1. 生地の材料をすべてボウルに入れて混ぜる。
2. ザルで生地を濾し、2時間冷蔵庫で休ませる。(こうすることで焼いた時に破れにくくなる)

・ホイップクリームの材料をすべて混ぜ、9分立てにしておく。

1. クレープ生地をフライパンに薄く流し、生地を焼く。表面が乾いてきたら裏返す。
2. 生地が全て焼きあがったらあら熱をとり、生クリームを薄く塗っていく。
3. 重ね終わったらラップに包み、4時間冷凍する。
4. 冷凍庫から取り出し、温めた包丁でカットする。溶かしたコーティング用チョコレートでコーティングし、乾かす。
5.抹茶と金箔をふりかけたら完成!

this looks really good.. wonder if I’ll get a chance to make it when wez is back 😀

sticky toffee pudding

July 15, 2016 at 2:25 am | Posted in Cakes | Leave a comment

recipe taken from marthastewart
http://www.marthastewart.com/964319/sticky-toffee-pudding-toffee-sauce

Ingredients
Cake
6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature

Sauce

1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

Directions

Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.

Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Greek Yoghurt Banana bread

April 21, 2016 at 10:32 pm | Posted in bread, breakfast, Cakes | Leave a comment
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I’m gonna try this no butter recipe tomorrow !

no butteR:

greek yogurt banana bread

or this

easy no fail with butteR:

http://www.soberjulie.com/2014/11/fail-banana-bread-recipe-easy-family-recipe/

here are the two:

Ingredient
Old nana cake my recipe this time soberjulie running w/ spoons
Flour 3c 1-1/2C
Butter ½ cup 1/4 C 1c n/a!
Sugar ½ c ½ c (slightly less) 2c 1/4C brown + 1/4 maple syrup
Eggs 2 2 2 2
Sour milk ½ c n/a (1/2C plain yogurt) 1c sour cream 1/2 greek yoghurt
Almond milk n/a n/a n/a n/a
Baking soda 1tsp 1tsp 2tsp 1-1/2tsp
Baking powder 2 ½ tsp 2-1/2tsp 2tsp n/a
Salt ½ tsp  (salted butter) n/a 1/2tsp
Vanilla 1tsp n/a 1tsp
Cinnamon n/a 1tsp n/a
Banana 3 medium 3 large 2-1/2 c 2
Chocolate chip ½ c (optional) n/a n/a
Chia n/a 50mL n/a
Method:
Temperature (time) 275F (1hr) 350 (0.5hr) 350 (30mins) 350 (35-40min)
2 loaf pan 1 medium loaf pan 1 loaf pan 1 loaf pan
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