How Not to Diet: We baked this cake last night. Oh, except we substituted pecans for the walnuts, so really our version is a “Caramel Pecan Upside-Down Banana Cake.” ZOMG. It is delicious. The recipe suggests that the caramel is too sweet though, and you may prefer the cake without it. I think that’s rubbish. Personally, the next time we make this, I’m going to leave the cake out and just make a cookie sheet of caramel-coated pecans. They were that good.
Tag: baking
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Carrot Cupcakes with Maple Cream Cheese Frosting
Carrot Cupcakes with Maple Cream Cheese Frosting
The Snook mentioned the other night that the grocery store had some lovely carrots (which he was serving to me for dinner), which reminded me that I’ve had a hankering for come carrot cake lately. I made the mistake of saying that aloud at work yesterday… and promptly received about half a dozen requests for it. A cake is always hard to transport and dish up though, so I decided to go with cupcakes instead. A few websites mention that carrot cake can be a bit dense and heavy for cupcakes, so I found this recipe with a trick to avoid the problem. You “emulsify” the oil by pouring it into a running food processor (with egg and sugar). Sounds fancy, but was actually really easy. So I baked a dozen of them last night, and this morning I decorated them. We’re actually out of maple syrup at the moment (and Coles didn’t have any last night), so I used the hand mixer to beat a bit of maple flavouring along with a good scoop of brown sugar into a block of cream cheese. It tastes FANTASTIC. Then I sprinkled on some orange icing sugar (I have the biggest collection of Halloween-related baking paraphernalia outside the US) and then topped with a walnut half. I hope everybody likes them! (And I have to say, I’m really proud of my food porn photography. Hooray for the macro mode!) -
Pumpkin Brownies
Pumpkin Cheesecake Brownies. I finally got my Baker’s Edge pan, and this looks like a good recipe to try out!
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Meatcake!
Sweeeet. The Snook’s Halloween Meatcake was added to the official Meatcake Gallery!
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BreadBlog
The Snook made our third batch this morning: Coffee and Walnut bread. YUM. He again set the machine last night to have the bread ready for breakfast. This time it worked perfectly! I wonder if the caking problem we had last time was because it was a prepackaged mix and this one was from scratch. All I know is, waking up to the smell of fresh-baked bread only to discover that the Snook has left a buttered slice and a glass of milk beside the bed for me makes for the Best. Morning. Ever.
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The Death Knell for the Atkins Plan
There is a simple explanation for my lack of blogging this week: I have been shamelessly stuffing my face with beautiful, delicious carbs. Oh yes, we bought a bread machine. “Of course, we’ll just use it to make low-carb bread and pizza dough,” we rationalized. That didn’t last long. The Snook started researching recipes on the Internet, and suddenly his inner baking demon – starved for activity for nearly two years – broke free. We spent over a hundred dollars at the grocery store last night just on bread-making supplies. We got, like, five different kinds of flour (including one ten-pound bag), spices, powdered milk, nuts, fruit, sun-dried tomatoes, potato flakes, yeast, seeds, honey, butter, everything. And now we’re eating it all. We’re fat, but man, are we happy.
In the event you want to enable our addiction, does anybody know any can’t-miss bread machine recipes we should try? We’ll also take any technical tips you have. I made my first loaf last night from a mix, and it was also our first attempt at using the timer feature to have the bread ready just as we got out of bed in the morning. It wasn’t perfect though, mostly because the flour and water seem to have caked up overnight and hence there was a bit of lumpy, unblended flour at the bottom of the loaf. It still tasted good, but we want to work out the kinks. Anybody else experience this?
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Cupcakes and Monkey
It was a creative kind of night. I finished yet another sock monkey (a Christmas gift for the daughter of co-worker Dean) and a big tray of cupcakes for our Christmas Eve office luncheon. They’re yellow cake mix – from scratch! – with flavored frosting and “hundreds and thousands” on top. (That’s what Aussies call “sprinkles”.) I know the blue isn’t really seasonal, but I ran out of red food colouring during the whole Halloween “bloody cupcake” debacle and I didn’t feel like running out for more. Based on the samples the Snook and I had tonight, they’re pretty darn tasty regardless. Please imagine that if I was next to you right now, I’d be handing one over this instant. Merry Christmas!
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Zucchini Bread
I made a couple loaves of Zucchini Bread last week for my co-workers and it turned out really well. Some of them wanted the recipe, so here it is.(Adapted from Better Homes and Gardens New Cook Book)
Ingredients:
1-1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel1. First mix all the dry ingredients together in a bowl: flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
2. In other bowl combine the wet ingredients: sugar, shredded zucchini, cooking oil, egg, and lemon peel. (For the zucchini, I just trim off the ends and then attack them with a grater.) Mix well, then add in the dry ingredients. Stir it til it’s all moistened as best you can. It’ll be super lumpy. The wetness will really depend on how watery your particular zucchini were.
3. Grease the bottom and 1/2 inch up the sides of your loaf pan. (Not all the way up the sides, because otherwise when you take the bread out it’ll fall. This way it sticks a little bit and doesn’t collapse.) Spoon in your batter and then chuck it in a 350°F oven for 55 to 60 minutes. Check for doneness by inserting a toothpick close to the center. When it comes out clean, the bread is done!
I cool the bread in the pan on a rack until it’s touchable; then I slide a knife around the edges and pop the loaf out. Then I let that cool for a little while longer on the rack. It’s best if you can actually wrap it in foil and let it sit overnight (it’s easier to cut that way), but I think it tastes best warm from the oven smothered in butter, so it’s up to you.
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Atkins brownies
The Snook and I tried Atkins Chocolate Chocolate Chip Brownie Mix tonight and we were a little disappointed. First off, it retails for five bucks in the U.S. Guess how much I had to pay for it here? Twenty. Twenty dollars Australian. (With the exchange rate it should’ve been $8 AU, so there was more than a 100% markup on it.) Next, I followed the instructions exactly. Dump the contents in a bowl, add 1/3 cup oil, 1/4 water, and an egg. Mix. Pour into loaf pan. “Pour” was a little optimistic though. This stuff was like thick sticky mud. The Snook kept asking, “Are you sure you followed the directions correctly?” I was sure. The end product was predictably dense and dry. Chocolatey, yes, but way too crumbly. By morning it’ll be hard as a rock. So did I get a bag with a wacky incorrect recipe? Because when I pay twenty dollars for brownies, I expect them to be good.
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Low-carb muffins
I’ve been experimenting with this low-carb muffin recipe. It’s pretty good. Yesterday I added a couple spoonfuls of peanut butter to the batter, which turned out really well. Today I tried putting in some frozen blueberries (thawed, of course) and some cinnamon. They tasted great, but I couldn’t get them out of the muffin pan in one piece. The bottoms stuck and the tops pulled off. What am I doing wrong? I sprayed the tin with “Butta” (that’s seriously what it’s called), which is basically a “Pam”-like cooking spray. Should I use something else? Am I baking too long/not long enough? Let me know if you have any guesses. Meanwhile I’m going to have to (regrettably) eat all the leftover yummy muffin bits stuck to the pan. Pity me.
