Saturday, June 18, 2011
Thursday, June 2, 2011
I was a little skeptical that they would taste good. I thought they were going to be dense and dry, but I was pleasantly surprised! They were light, moist and quite delicious! Thanks in huge part I imagine to the buttermilk, aiding in the tenderness, and the beaten egg whites, keeping things light and fluffy. The little bit of cornmeal offered a bit of crunch and made the muffins taste a bit like whole wheat corn muffins. I will be filing this one away for those "oh man what am I going to serve with dinner!?" moments.
Whole Wheat Dinner Muffins (from Mels Kitchen Cafe)
2 1/2 cups whole wheat flour
4 T. cornmeal
6 T. brown sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, seperated
6 T. butter, melted
2 cups buttermilk
4 T. sour cream
*In a large bowl stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.
*In a small bowl whisk together the egg yolks, melted butter, buttermilk and sour cream. Pour into the flour mixture and stir just until combined being careful not to over mix, its okay if its a little lumpy.
*Beat the egg whites until soft peaks form. Gently fold into the muffin mixture, once again being careful not to over mix.
*Fill the muffin cups (either greased pans or liners) nearly full. Bake at 350 degrees for about 18-20 min.
My additional notes:
-I used white whole wheat flour
-I halved the recipe, filled the liners nearly full and still got 11 muffins!
-they were good with butter, but also good without, warm or at room temp
Saturday, May 21, 2011
Wow, its been a reeeaally long time since I have posted anything on here! Is anybody even reading this still? Sheesh. I just havent been into the whole baking thing lately. Maybe its the warming weather, maybe its just a funk, maybe its because I have been more interested in crafting than baking lately. Dont get me wrong, I'm still baking, but I do it more because I have to not because I want to necessarily, plus I haven't been taking pictures. Oops.
Here's a couple of pictures of cakes I have made lately. This one was for my hubbys cousin for her birthday. I really wish I had added a purple border around the top edge. Dont you think that would have just finished it off better? Oh well!
Wednesday, March 30, 2011
It starts with a simple yellow cake. While it cools a smidge you whip up the topping.
Lazy Daisy Cake
2 large eggs
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2 T. butter
1/4 cup butter
1/2 cup plus 2 T brown sugar
1/4 cup milk
1 cup coconut
*Preheat oven to 350 degrees and grease and flour a 9 inch square baking pan.
*Beat eggs in a large bowl until frothy then add the sugar and beat on high until thickened and lemon colored.
*Stir in flour, baking powder and salt.
*Heat the milk and butter in a small saucepan until boiling then pour into the mix and beat to combine.
*Pour into prepared pan and bake about 30 min.
*Allow to cool on a rack about 10 min.
*Prepare the topping by melting the butter in a small saucepan then stir in the brown sugar, milk and coconut.
*Spread over the warm cake and place under the broiler for 2-3 min until it is golden and bubbling.
Tuesday, March 22, 2011
I made these muffins as a last minute coffee time treat for church and I didnt get a chance to try them out before serving them. I NEVER do that. Im way too paranoid about making sure food tastes good if Im serving it to anyone but my family. I was especially nervous about these guys because half the flour is whole wheat and I was worried they were going to be dry. I worried for nothing. They were delicious! Moist and light and sweet. Yum! Plus with the added whole wheat, fruit, and less sugar than most muffins, I can pretend they are healthy!
Banana Chocolate Chip Muffins
(source- king arthur flour)
1/2 cup butter
2/3 cup sugar
1 cup mashed banana (about 2 medium ones)
1 tsp. vanilla
1/3 cup milk
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup all purpose flour
1 cup whole wheat flour (I used white whole wheat)
3/4 cup chocolate chips
-Beat the butter and sugar until smooth in a large mixing bowl
-Beat in the mashed banana, then the egg, vanilla and milk
-Add the baking powder, baking soda, salt and flours and mixing until combined
-Stir in the chocolate chips
-Fill muffin liners about 2/3 full and bake at 350 degrees about 20 min or until a tester comes out clean
-Remove muffins from pan as soon as you can handle them and allow them to cool on a rack
Saturday, March 19, 2011
My hubby loves rye bread. It is pretty common for him to order a rueben when we go out for lunch. This past week I bought some corned beef when it was on sale. I plan on making rueben sandwiches with the leftover and was wondering if anyone had a great Rye Bread Recipe. I've tried a couple lately and they are all fine, but not fantastic. Hoping one of you can help!! Thanks!
Saturday, February 26, 2011
This mix may not look too impressive, but it sure bakes into a yummy pancake that you can feel good about eating. And the convenience of having a big tub of it in your fridge waiting to aid you on a busy morning is wonderful. It is filled with whole grain goodness and very little sugar. It has a unique texture and almost nutty taste from the whole grain. It is not as fluffy and light as the buttermilk pancakes I posted earlier, but they have their own delicious qualities definitely worth eating.
Oatmeal Pancake Mix
3 1/2 c. rolled (quick) oats
3 c. whole wheat flour
2 c. all purpose flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 c. vegetable oil
(I also add a few spoonfuls of wheat germ and flax seed, just to be extra healthy!)
*Combine the dry ingredients in a large bowl.
*With your mixer running on low, or gently stirring by hand, slowly drizzle the vegetable oil in.
*After all the oil is mixed in squeeze a little bit together and if it clumps, it is just right, but if it falls apart add more oil, a Tablespoon at a time until you achieve the desired consitency.
*Store in an airtight container up to two weeks at room temp or indefinitely in the fridge or freezer.
*To make pancakes:
Stir together one cup of mix with 1c. of buttermilk and 1 egg. Allow to sit while the griddle heats, it will thicken as it sits, but adjust the milk and mix ratio to your liking.
Makes about 6-7 4 inch pancakes
-We have made these with regular milk when we didnt have buttermilk on hand and it works just fine. Also, buttermilk does freeze so if you have leftover you can save it for another time.