Tag Archives: baking powder

Guilt-free goodness…

With a craving for something healthy, yet decadent and delicious, I turned to a recipe from a dear friend whose website is chock-full-of informative ideas on leading a healthy lifestyle…
So the apple cinnamon protein muffins were the perfect way to go! Full of healthy ingredients: oat flour, pumpkin purée [not the sweetened kind], good vanilla, cinnamon, nutmeg, kosher salt, egg whites, stevia [I ran out and used Splenda for baking], whey powder, coconut oil and crisp granny smith’s!
The process of combining everything is pretty simple and only requires some pulsating in a food processor… Apples get the first few pulses until mostly puréed, but still slightly chunky. Then everything else is added in and given a whirl until brought together!
Spread out into a non-stick sprayed muffin pan, shot into a 350* oven and roughly twenty-five minutes later little devilishly good treats emerged… minus any potential guilt! So I ate one, and then another… who knows I may be making another batch before the day ends.
***Please note if you’re seeking cake like muffins you will need to incorporate baking powder/soda***

Please check out my friend’s website for the full recipe and also to give her your support… http://dariamcdermott.com

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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my inner cookie monster…

After a sweets craving, I decided to churn out a quick batch of chocolate chip cookies, but to elevate these cookies, I added in some chopped hazelnuts.
I started by creaming two sticks of butter, along with some regular sugar and brown sugar. To the mix, in went two eggs and vanilla.
While everything was mixing, in a separate bowl I added flour, baking powder, salt and some cinnamon. The dry mixture was slowly added into the mixing bowl until combined. Lastly, into the batter went the chopped hazelnuts and semi-sweet chocolate chips.
Scoopfuls of the scented batter went onto baking sheets and into the preheated oven. The fragrance of fresh baked cookies wafted throughout the entire house! After eighteen minutes, it was time to take the cookies out. Once out of the oven, a sprinkling of fleur de sel finished these gorgeous beauties…
Almost cake-like, these chocolatey and nutty cookies were the perfect end to the evening with a large glass of ice cold milk!

at a low simmer…
-R

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sticky and sweet!!

With the holidays in full effect, it’s time to celebrate all things sweet!
Tonight we are heading off to a holiday party and I’ll be the bearer of good gifts, sticky toffee pudding.
This recipe takes a little time to make, about an hour and a half + tons of butter and plenty of boozy goodness [to add to the holiday cheer], but believe me its worth the calories [and heck it’s the holidays]!
I’m including the full recipe since baking is a science and you should stick to the steps to get it right. I highly recommend trying this dessert, it’s sticky, dense, buttery and sweet! It’s guaranteed to leave the partygoers cheering for more!

Ingredients
For the ‘pudding’:
2 cups medjool dates [pits removed]
3/4 cup spiced rum
3/4 cup water
1 tsp vanilla extract
3.5 cups flour
1 tbls baking powder
1/2 tsp cinnamon
Pinch salt
2 cups light brown sugar [lightly packed]
1 stick butter [at room temp]
3 extra large eggs

For toffee sauce:
3 sticks butter
1 1/2 cups light brown sugar
1/2 cup cognac
1/4 cup water

Preheat oven to 350*.
Butter a 9×13 baking dish.
To make the ‘pudding’:
Combine dates, rum and 3/4 cup water in a saucepan. Bring to a boil, reduce to a simmer and simmer for five to seven minutes. Remove from heat and add the vanilla extract. Let liquid cool, and then purée in a food processor. Set aside
While the purée is cooling, sift the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a standing mixer on medium-high. Beat until combined. Next, beat eggs in one at a time. Then carefully mix in the flour mixture in thirds on low speed. Lastly, stir in the cooled purée.
Pour batter into the baking dish and bake in the oven for 35-45 minutes [cake tester should be clean].
For the toffee sauce:
Make this while the ‘pudding’ is baking. Combine the butter, sugar, cognac and 1/4 cup water in a saucepan. Bring the mixture to a simmer, whisking consistently. Cook until it thickens to a slightly saucy consistency, roughly 15 minutes.
For the finale, Remove the pudding and let cool for ten minutes. Using a skewer poke holes in the pudding about every inch or so [go crazy].
Pour half of the sauce over the cake and let it soak in for at least 20 minutes.
When serving [should be warm], drizzle some more sauce and finish with a nice dollop of freshly made whipped cream!

at a low simmer…
-R

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quite the cookie!

After a grueling day of shopping for Christmas presents and finishing decorating around the house, it was finally time to sit down, turn on the television and relax. Before doing that, I decided to make us some classic espresso coffees served with some beautiful, homemade Italian biscotti!
The biscotti were crunchy, nutty and a bit tart. Simply made, all that it took to make were pistachios, dried cranberries [or honestly any dried fruit you like], some lemon or orange zest, flour, salt, baking powder, sugar, butter, salt and eggs.
The most difficult part of baking these tasty little lovelies, wasn’t the cooling process, but the fact that these cookies were twice baked so it felt like the waiting game was just that…

at a low simmer…
-R

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Other side of the pond…

Felt like visiting my English roots tonight… what better way to do that then with fish n’ chips! Visited my favorite specialty food store this morning and picked up a gorgeous cod fillet. Came home and portioned it out and then let it hang out in my fridge until just before using. I use a pretty basic batter situation… flour, baking powder, kosher salt, a good ale and a secret bubbly [not seltzer]. Sometimes I add some cayenne for heat, but tonight I just felt like a regular beer battered fish. After a light dredge into some flour, a quick spank and then a dunk into the batter, the fish was eased lovingly into my hot oil for roughly five minutes until the batter was browned and crisp!
As a side there was homemade sweet potatoes [instead of an expected fried ‘chip’] that I sliced thin on the mandolin, tossed with oil, salt and crushed red pepper that I ground up. Baked slowly in the oven till browned and crisp! And it wouldn’t have been fish n’ chips without slaw… so creamy slaw made its way onto the plate as well.
The outcome, a crisp, hot and flaky fish, sweet and salty sweet potato ‘chips’ and a creamy, tangy slaw! Can’t wait for my next culinary adventure on the other side of the pond…

at a low simmer…
-R

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