1 package of ground almonds
1 package of coconut
1 package of chocolate chips
1/4 cup of ground flax
1 can of condensed milk (sweetened)
Mix ingredients together and plog onto parchment paper in little blobs. Bake at 320 for 18 mins
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Saturday, November 27, 2010
Saturday, February 27, 2010
Zucchini Chocolate Chip Muffins
Thanks to Shannon at acraftymomeats.blogspot.com for sharing this recipe.
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients. Add zucchini, chocolate chips and walnuts. Fill greased muffin tin. Bake at 350 degrees for 20-25 minutes or until muffins are golden brown on the top.
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients. Add zucchini, chocolate chips and walnuts. Fill greased muffin tin. Bake at 350 degrees for 20-25 minutes or until muffins are golden brown on the top.
Saturday, December 19, 2009
Creme Brulee French Toast
This recipe is from Alittlebitofmomsense - thanks for sharing!
Ingredients
-2 tbsp corn syrup
-1/2 cup butter
-1 cup brown sugar
-1 loaf French bread, thickly sliced, crust removed (this will give 6-8 pieces)
-5 eggs
-1 1/2 cups half and half cream (I have substituted milk, less rich but works!)
-1 tsp vanilla
-1 tsp Grand Marnier (optional)
Directions
1. In saucepan, combine syrup, butter and brown sugar. Pour into 9 x 13 pan.
2. Slice loaf into thick slices, removing crust and place on top of syrup in pan.
3. In bowl, mix remaining ingredients. Pour over bread.
4. Refrigerate over night.
5. In morning, bake at 350 degrees Celsius for 45 minutes. Tops will be slightly brown and crusty.
6. When plating, flip upside down so syrup side is facing up.
My recommendation: To offset the sweet, serve with fresh fruit or berries and cream.
Enjoy!!Thursday, May 14, 2009
Jewish Apple Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Soure: www.cooks.com
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Soure: www.cooks.com
Friday, June 13, 2008
Banana Bread
Banana Bread
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, lightly beaten
3 large, ripe bananas, mashed
1/4 cup butter, melted
Grease and flour loaf pans (two 7 x 3 inch loaf pans or four mini loaf pans.) Preheat oven to 350 degrees.
In a bowl, whisk together flour, soda, salt and sugar. Mix in the slightly beaten eggs and mashed bananas. Slowly stir in the melted butter just until incorporated. Pour into prepared pans. Bake at 350 for 45-50 minutes or until a toothpick comes out clean from the center. If you use the mini loaf pans, adjust to about 30 minutes. Just take a peek and if the top is starting to brown and looks cooked, try the toothpick to test for doneness. Let cool in pans for 5 minutes then turn out onto a rack to cool completely.
This was a pretty good recipe - although I used only 1 loaf pan (not sure the dimensions) and the recipe was just enough
Tuesday, July 10, 2007
Mayonnaise Chocolate Cake
Mayonnaise Chocolate Cake
1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla
Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.
Frosting
1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder
1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.
1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla
Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.
Frosting
1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder
1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.
Monday, April 30, 2007
Apple-Pecan Crumble
Rating: 9/10
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking
Fruit mixture
6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)
Topping
1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil
Preheat oven to 400°
In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.
Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.
Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.
OR
Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.
Servings: 8
Difficulty: total time 1 hour 25 minutes, easy
Note: can prepare filling and topping ahead and refrigerate, assemble right before baking
Fruit mixture
6 cup peeled, chopped apples (I used 3 varieties)
1/3 cup sugar
1 tsp freshly grated lemon peel
1 tablespoon fresh lemon juice
1 cup chopped unsulphured dried apricots (use scissors)
Topping
1 cup unbleached white flour
1/2 cup sugar
1/4 tsp salt
1 cup chopped pecans
1/3 cup vegetable oil
Preheat oven to 400°
In large bowl, stir together all fruit mixture ingredients. In medium bowl, combine all topping ingredients, using your fingers to distribute the oil evenly throughout.
Divide the apple mixture equally among eight ovenproof cups or ramekins (at least 6 oz in volume). Gently tap bottoms on the counter to help the fruit settle. Spread a generous 1/4 cup of the topping on the fruit in each dessert cup and place the cups on an unoiled baking sheet.
Bake until apples are tender and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature.
OR
Spread the fruit mixture in an unoiled 9x13 baking dish, top with topping and bake uncovered for about 1 hour.
Tuesday, March 20, 2007
Chocolate Espresso Biscotti
Makes 42 servings. You need to bake these twice.
2 cups all purpose flour
1/2 cup slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tbsp ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
3 tbsp strong brewed coffee
1 1/2 tsp vanilla extract
1. Preheat the oven to 350F. Spray a baking sheet with non-stick spray, set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log about 15 inches long X 1 3/4 inches wide X 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, about 20-25 mins. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies on a single layer baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.
1 point per biscotti
2 cups all purpose flour
1/2 cup slivered almonds
1/3 cup unsweetened cocoa powder
2 1/2 tbsp ground coffee
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
2 large eggs
3 tbsp strong brewed coffee
1 1/2 tsp vanilla extract
1. Preheat the oven to 350F. Spray a baking sheet with non-stick spray, set aside.
2. In the bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.
3. In a separate bowl, combine the sugar, eggs, brewed coffee, and vanilla. Add the sugar mixture to flour mixture and beat on low speed until well combined and a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log about 15 inches long X 1 3/4 inches wide X 1 inch high. Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.
4. Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, about 20-25 mins. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti. Arrange the cookies on a single layer baking sheet. Lower the oven temperature to 300F. Bake the biscotti 12 minutes per side, turning once. Transfer to a wire rack. The biscotti will crisp as they cool.
1 point per biscotti
Sunday, March 18, 2007
Cinnamon-Streusel Cider Muffins
A thick sprinkling of streusel tops a pan of these quick and easy muffins. Their mild apple flavoring is sure to please all -- especially when they're served fresh from the oven.
Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins
For Streusel:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter
For Muffins:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup apple cider or apple juice
1/4 cup cooking oil
FOR STREUSEL:
Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.
FOR MUFFINS:
Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside.
In a medium mixing bowl stir together flour, granulated sugar, baking powder, and salt. Make a well in the center.
In a small mixing bowl combine egg, apple cider, and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.)
Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel.
Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.
Makes 12 muffins
Thursday, March 08, 2007
Poppy Love - Light and lemony poppy seed bread
This recipe is from the Eat, Shrink and Be Merry cookbook, pg 162.
1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup melted butter or veg. oil
1 egg
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
Preheat oven to 350 F. Spray an 8x4 inch loaf pan with cooking spray, set aside.
In a large bowl, mix flour, sugar oat bran, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, egg, lemon juice, and zest. Add wet ingredients to dry and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40-50 mins, or until loaf is light golden brown and toothpick inserted in center comes out clean.
Cool loaf on a wire rack for 10 mins. REmove from pan and cool completely. Cover with plastic wrap and store at room temperature or in the refrigerator.
Makes 1 loaf, 12 slices
3 points per slice.
1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup melted butter or veg. oil
1 egg
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest
Preheat oven to 350 F. Spray an 8x4 inch loaf pan with cooking spray, set aside.
In a large bowl, mix flour, sugar oat bran, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, egg, lemon juice, and zest. Add wet ingredients to dry and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for 40-50 mins, or until loaf is light golden brown and toothpick inserted in center comes out clean.
Cool loaf on a wire rack for 10 mins. REmove from pan and cool completely. Cover with plastic wrap and store at room temperature or in the refrigerator.
Makes 1 loaf, 12 slices
3 points per slice.
Monday, March 05, 2007
Carrot Tea Bread
1 c all purpose flour
1/2 c whole-wheat flour (I didn't have whole wheat so I just used all purpose)
1/2 c packed dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground nutmeg (I used about 1/2 tsp of pumpkin pie spice since I didn't have nutmeg or cloves)
Pinch of ground cloves
1 large egg
2 egg whites
4 tsp vegetable oil
2 and 3/4 c unsweetened applesauce (3/4 c goes in the cake, the rest is to serve with it)
1/2 c grated carrots (one large one)
1/2 c dried currants (I used raisins)
1. Preheat oven to 400F. Spray a loaf pan with nonstick spray.
2. In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda & powder, and spices.
3. In a food processor (I just used a hand mixer), combine the egg and egg whites until frothy, about 30 seconds. With the machine running, gradually drizzle in the oil, and add 3/4 c applesauce and the carrots, and process until smooth. Add the flour mixture, and currants (or raisins).
4. Bake until a toothpick comes out clean, 35-40 mins. Remove from pan and cool completely. Serve with remaining applesauce on side.
1/8th cake served with 1/4 c applesauce is 4 points.
Source: Weight Watchers cookbook
1/2 c whole-wheat flour (I didn't have whole wheat so I just used all purpose)
1/2 c packed dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground nutmeg (I used about 1/2 tsp of pumpkin pie spice since I didn't have nutmeg or cloves)
Pinch of ground cloves
1 large egg
2 egg whites
4 tsp vegetable oil
2 and 3/4 c unsweetened applesauce (3/4 c goes in the cake, the rest is to serve with it)
1/2 c grated carrots (one large one)
1/2 c dried currants (I used raisins)
1. Preheat oven to 400F. Spray a loaf pan with nonstick spray.
2. In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda & powder, and spices.
3. In a food processor (I just used a hand mixer), combine the egg and egg whites until frothy, about 30 seconds. With the machine running, gradually drizzle in the oil, and add 3/4 c applesauce and the carrots, and process until smooth. Add the flour mixture, and currants (or raisins).
4. Bake until a toothpick comes out clean, 35-40 mins. Remove from pan and cool completely. Serve with remaining applesauce on side.
1/8th cake served with 1/4 c applesauce is 4 points.
Source: Weight Watchers cookbook
Tuesday, February 06, 2007
Bran brownie muffins
It's easy.
Soak 3 cups of All Bran in 2 1/3 cups of water. Add 1.5 tbsp of baking powder(apparently it helps the All bran dissolve)
Take a box of low fat brownie mix (I found one made by Betty Crocker) and mix it in with the all bran mush.
Heat oven to 350F.
It makes 24 muffins or you can cook it into a loaf or a pan of brownies.
The muffins take between 20-25 minutes, the brownies a bit longer.
1 muffin = 1 point
Soak 3 cups of All Bran in 2 1/3 cups of water. Add 1.5 tbsp of baking powder(apparently it helps the All bran dissolve)
Take a box of low fat brownie mix (I found one made by Betty Crocker) and mix it in with the all bran mush.
Heat oven to 350F.
It makes 24 muffins or you can cook it into a loaf or a pan of brownies.
The muffins take between 20-25 minutes, the brownies a bit longer.
1 muffin = 1 point
Sunshine Cake
This cake came from a weight watchers recipe, but for 5 points a piece, it's not really that point friendly. Tasty though!
1 box vanilla/yellow cake mix (light)
1/4 cup unsweetened applesauce
4 eggs
11 ounces mandarin oranges -- 1 can
Frosting Ingredients
8 ounces Cool Whip Lite® -- 1 small container
1 box fat-free vanilla instant pudding mix
15 1/2 ounces crushed pineapple in juice -- 1 can
Preheat oven to 350. Stir together all ingredients by hand for 2 minutes.
Spray 9x13" pan w/ cooking spray. Pour batter into pan. Bake 30-40 minutes.
Mix all frosting ingredients when cake is cool. Spread icing on cake & refrigerate.
Per serving: 215 Calories (kcal); 5g Total Fat; (20% calories from fat); 3g Protein; 39g Carbohydrate; 47mg Cholesterol;
5 points
Serving Size: 16
Tuesday, January 16, 2007
Chocolate crunch cookies
2 large eggs
1/4 cooking oil
1 devil's food cake mix
3 chocolate covered buttery toffee bars (skor, 39g), coarsely chopped
Beat eggs and cooking oil. Add cake mix and beat until just moist.
Add chocolate bar pieces, mix until stiff dough. Roll into 2tsp sized balls. Arrange 2 inches apart on silpat (trust me, a greased cookie cheat didn't cut it)
Bake at 350Ffor about 10 minutes until tops are domed and cracked. Let sit for 5 minutes on cookie sheet and then move to cooling rack. Makes about 4 dozen.
1 cookie: 47 calories; 3g fat
1 point each!
1/4 cooking oil
1 devil's food cake mix
3 chocolate covered buttery toffee bars (skor, 39g), coarsely chopped
Beat eggs and cooking oil. Add cake mix and beat until just moist.
Add chocolate bar pieces, mix until stiff dough. Roll into 2tsp sized balls. Arrange 2 inches apart on silpat (trust me, a greased cookie cheat didn't cut it)
Bake at 350Ffor about 10 minutes until tops are domed and cracked. Let sit for 5 minutes on cookie sheet and then move to cooling rack. Makes about 4 dozen.
1 cookie: 47 calories; 3g fat
1 point each!
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