Sunday, January 29, 2012
Your love is better than twitter
Friday, January 15, 2010
Healthy Morning Muffin
From Everyday Food Magazine
1 1/4 cups all purpose flour
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup raisins (I used dried cranberries)
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium banana, mashed
Notice the little baby hand that always wants to get involved in whatever Mama is doing.
Directions:
1. Preheat oven to 400 degrees. Coat 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.
2. Fill each muffin cup with 1/4 cup batter. Bake 23-25 minutes.
This is an instant hit at our house. Evan can consume two of these in one sitting and I can't complain with all the goodness included in the recipe.
Wednesday, November 11, 2009
Banana (Bread) Muffins
From Joy Of Baking
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 cup (50 grams) light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces (65 grams) white chocolate, cut into small pieces
2 large eggs, lightly beaten
8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled
3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish:
1 large banana, sliced (optional)
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.
I omitted the chocolate chips from this recipe. I love this recipe, very easy to make and folding the wet ingredients to the dry ingredients is a key tip!
Saturday, August 08, 2009
1-2-3 Chicken
From pinoycook.net
The 1-2-3 refers to the proportions of the ingredients. In this recipe, there is 1 part sugar and rice wine to 2 parts vinegar to 3 parts soy sauce. I made it as follows:
1/8 cup sugar
1/8 cup rice wine
1/4 cup vinegar
1/2 cup soy sauce
8 pieces of chicken thighs
Connie's recipe had ginger and cooking oil but I just made this recipe "adobo" style by marinating everything for a few hours and simmering it in a pot until the sauce reduced. Serve with rice. This recipe was so easy to make.
Monday, July 27, 2009
Cranberry Bread
From Everyday Food Magazine
4 tablespoons unsalted butter, melted, plus more for pan<
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)
Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
I used re-hydrated dried cranberries for this recipe and omitted the turbinado sugar for the topping because I didn't have any. A good snack or breakfast option.