Green Tea Cupcakes

I decided to be spunky and make some green tea cupcakes. I am not a big fan of green tea itself but I absolutely  LOVE green tea ice cream!!!!! <3<3<3<3 So I thought I'd give this recipe a try. 

The site I got it from was: http://www.cookiesncandy.com/tag/recipes/

Sites pic: 

My pic:

Ingredients:Batter

•    1 cup all-purpose flour
•    1 cup cake flour
•    4 teaspoons matcha powder
•    1 teaspoon baking soda
•    1 teaspoon salt
•    1 1/4 cups white sugar
•    1 cup vegetable oil
•    3 eggs
•    1 1/2 teaspoon vanilla extract
•    1 cup sour cream

Icing:

•    2 1/2 cups confectioners’ sugar
•    4 teaspoons matcha powder
•    6 ounces cream cheese, softened
•    4 tablespoons butter, softened
•    1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (325 degrees F with convection). Place muffin liners in a mini muffin tin and a regular muffin tin.
2. In a medium-sized bowl, sift together all purpose flour, cake flour, matcha powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, and vanilla.
4. Alternating between dry mix and sour cream, stir into the wet mixture until just combined. Cool looking batter huh?
5. Fill the cups 2/3s full with batter.
6. Bake for 15 minutes, or until a toothpick comes out clean.
7. To make frosting, sift together confectioners sugar and matcha powder. Set aside. Using a heavy duty mixer on medium speed, beat together, cream cheese, butter and vanilla for 5 minutes. Reduce to low speed and add sugar/matcha mix.
8.Frost with piping bag.

Now let me tell you the matcha powder was such a mission to find!! I finally had to go to a Chinese Herb store to purchase it and it is quite expensive. I also read on the internet that you can just purchase green tea leaves and crush them until they are a fine powder, but I decided to try and find it first. Mmmmm the match powder smells SOO goood!! It reminded me of green tea ice cream! <3<3<3

The batter of the recipe turned out quite lovely! I really did enjoy it but it isn't THAT sweet so you need the icing to be sweet to balance the recipe out. Also as you can tell the difference between the pics, they obviously added green food colouring to the batter since it is ALOT more greener than mine ( I followed the exact amounts). So if you want your cupcakes to look that green, I would suggest adding 1-2 tsps of green food colouring. 

The icing on the other hand had TOO much green tea taste for my liking, so I added some orange zest and that made it just PERFECT. If you are not a big fan of the taste, I would suggest to add the orange zest ( YOU WONT REGRET IT!! :) )

Banana Bread

I noticed that my bananas were going black and whenever that happens, you know what time it is?! BANANA BREAD MAKIN' TIME!! mmmmmmmm I absolutely LOVE banana bread especially when it is nice and moist!!!!<3<3<3<3<3<3<3

I got the recipe from this site: http://www.foodnetwork.ca/recipes/Dessert/Eggs-Dairy/recipe.html?dishid=5918

Sites pic:

My pics:

Ingredients: 

• 2 or 3 very ripe bananas, mashed (about 1 cup/250 ml)
• 1/4 cup honey (60 ml)
• 1 1/2 teaspoons vanilla (7 ml)
• 1/4 cup granulated sugar (60 ml)
• 1 cup plain yogurt, full fat (250 ml)
• 2 tablespoons vegetable oil (30 ml)
• 1 1/2 cups whole wheat flour (375 ml)
• 2 teaspoons baking soda (10 ml)
• 1/2 teaspoon salt (2 ml)
• Freshly grated nutmeg, to taste
• 1 ripe banana, sliced, to bake on top of bread as a garnish (optional) 

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly grease a 4-inch X 8-inch loaf pan. Line the bottom with parchment paper.
3. In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix with a spoon or spatula to combine.
4. Sift flour, baking soda, salt and nutmeg onto parchment paper or another bowl. Gently fold the dry ingredients into the banana mixture until just combined.
5. Pour batter into prepared loaf pan. Line banana slices decoratively on top of the batter, if desired. Bake 40 to 50 minutes, until golden and tester comes out clean. Let cool in the pan for 30 minutes. Flip onto a wire rack and cool completely. Cut into 8 to 10 slices. Serve.

Also instead of using the yogurt, I used 3/4 butter milk and 1/4 apple sauce and I also added 1tsp of cinnamon. I think this recipe came out pretty good with the alterations, but I wonder if it would be any moister with the yogurt? Just like I'm on the search with soft Chocolate Chip cookies, I'm on the same search with finding a recipe that makes moist banana bread!!!

anyway enjoy :)

Chocolate Chip Cookies

Yes, I made the famous and popular treat everyone knows. I made this recipe again from this site: http://joyofbaking.com/ChocolateChipCookies.html

They were good the only thing is that I LOVE when my cookies ( chocolate chip especially ) are nice and soft long after they are baked. Unfortunately this is not the recipe. But it does not mean it was a bad recipe. These cookies I did enjoy, it is just I can still on the search for the nice and soft chocolate chip cookies. 

I tried many chocolate chip cookies that were hard so once I finally find that recipe that is nice and soft, I will post it right up :). 

Sites pic:

My pic: 

Ingredients:

• 1 cup (2 sticks) (226 grams) unsalted butter, room temperature

• 3/4 cup (150 grams) granulated white  sugar

• 3/4 cup (160 grams) firmly packed light brown sugar

• 2 large eggs

• 1 1/2 teaspoons pure vanilla extract

• 2 1/4 cups (295 grams) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups (270 grams) semisweet chocolate chips

• 1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Directions:

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Oh I also didn't use any walnuts or nuts, which turned out good without them.

Enjoy :)

Double Peanut Butter Cake

So this time I tried a peanut butter cake. I like peanut butter but I am not a HUGE fan of it. I am open to new things so I thought what the heck, I'll try it and if it's good, it's good and if it's not I'll just give it to someone else who LOVES it. 

Sites Pic:

My pics:  

Ingredients: (cake)

• 1/2 Cup Creamy Peanut Butter
• 1/4 Cup Butter, Softened
• 3/4 Cup Sugar
• 2 Eggs
• 1-1/2 Cups all-purpose Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Milk

(Frosting):

• 1/3 Cup Chunky Peanut Butter
• 3 Tablespoons Butter, Softened
• 3 Cups Confectioners' Sugar
• 1/4 Cup Milk
• 1-1/2 Teaspoons Vanilla Extract

Directions:

In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

I used vanilla flavoured soya milk which I thought was quite good. I also used 100% pure Vanilla extract which I actually made myself. Oh and I also had only crunchy peanut butter which was also 100% peanut butter instead of all that crap they put in the other peanut butter. Anyway as for how it all turned out, it was for me just OK. I liked it better after it was chilled and I also thought the frosting was a bit too sweet. For the sweet tooths out there that would be perfect for you ;-). My friends liked this more than I, to each it's own. So if you are a peanut butter lover, try this out! It is worth it!! 

P.s. Sorry if you are allergic to nuts ;-P Tune in another time haha. 

For more info on this cake and the site: http://www.tasteofhome.com/Recipes/Double-Peanut-Butter-Cake

Food Pics

Today won't be a recipe. I was looking at the comments the other day and noticed how some of you were talking about the difference in the pictures between the sites picture and my picture.
I've been baking for quite some time and I always noticed that my baked good never looked like what the picture would show. At first I would get disappointed because I didn't think they would taste good, but I soon realized that it was just as good and it had nothing to do with the picture.
First I am not a good photographer so I can never really set up a dish with lighting and all that jazz, I am a point and shoot photographer haha.
Well anyway, my friend saw my last post and he said in the sites picture, they just UPPED  the saturation and did the same to my picture to match the sites.
The sites picture:

My picture:    

After he upped the saturation in my picture:

TAAA DDAA!! Now they look the same =P. So at least all of you know that my picture is the real deal and how they will really come out.

Strawberry And Apple Muffins

Yummmmmm Apple desserts are honestly my favourite!! Something about the cinnamon and apple together, just yum<3.

This recipe was easy, so don't expect any fuss in the kitchen. This would make a perfect breakfast muffin. Mmmmmmmm you all have to try it!

I used plain yogurt and it worked just fine and I also used vegetable oil just because I personally do not like Canola Oil ( where does canola even come from???) If it doesn't make sense to me, I don't use it ;).

Ooooh don't forgot the vanialla extract!! Gotta use that stuff all the time ;)

This is the picture from the site:

And this is my picture:

Ingredients:

• 1 cup self-raising flour, sifted
• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar
• 1/2 cup Greek yoghurt
• 1/4 cup milk
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/4 cup finely chopped apple
• 1/4 cup finely chopped strawberries

Directions:

1. Preheat oven to 180°C. Lightly grease two 12-hole mini muffin pans or line pans with patty cases. Place the flour, cinnamon and brown sugar in a large bowl and make a well in the centre.
2. Place the yoghurt, milk, egg, oil, apple and strawberries in a separate bowl and mix until well combined.
3. Pour the yoghurt mixture into the flour mixture and stir with a large spoon or spatula until just combined.
4. Spoon the mixture into the prepared muffin pans. Bake for 12-15 minutes or until golden and cooked through. Serve warm or store in an airtight container for up to 2 days.
   
   
   To see more: http://www.taste.com.au/recipes/22565/strawberry+and+apple+muffins
   
   
   Enjoy!
   

Buttermilk Pancakes

The first thing that I craved this morning were pancakes. Mmmmmm <3 now these are just amazing especially with maple syrup and some strawberries on top. 

I got this recipe from again: www.joyofbaking.com

Now with this recipe, you can do many things, which I did do before depending on what I feel like adding to the pancakes. You can add ripe bananas, blueberries, chocolate chips/ melt the chocolate chips and make the entire pancake chocolate, orange/lemon zest ( incredible smell while frying!! zest is the outer skin of the orange or lemon)  or you can just leave them plain. One of my favourites to make are orange zest pancakes!!!

Oh! and I ALWAYS add vanilla extract  even if the recipe doesn't ask for it, there is just something about the vanilla extract that adds something to the recipe. So I always add to the pancakes about 2 teaspoons of vanilla extract. 

Here's their own picture of the pancakes:

Here's my own while frying them up:

Ingredients:

1 cup (130 grams) all-purpose flour

 ba teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) buttermilk

3 tablespoons (40 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.

Directions: 

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar.  In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.

Makes about 8 - 3-inch (7.5 cm) pancakes. Preparation time 15 minutes.

To see more: http://joyofbaking.com/breakfast/ButtermilkPancakes.html

Enjoy :) . What's your favourite thing to eat for breakfast?

Red Velvet Cupcakes

For my first post, I thought I would go with one of my favourite looking cupcakes :

Red Velvet. Mmmmm...

I got the recipe from : www.joyofbaking.com

and I have to say they usually have really good recipes!! So this site is a safe bet for anyone interested in baking anything ;).

The cupcakes were just right in their texture and taste!! I absolutely loved them, but I did not make the frosting ( I was too lazy so I'll have to review that frosting another time ) I just used basic chocolate frosting from the store and it was just as good :) !!  They weren't too sweet and not too bland, they were just right! For myself I prefer to have desserts right in the middle where they aren't SO sweet that you can only eat one piece! So if you are that kind of sweet tooth, I would not suggest these to you or just dunk the cupcake in sugar if you need more haha ;).

Unfortunately, I did not have a picture of them, so the next time I make them with the actual frosting, I will have a picture, I promise. I will use the site picture then, which would probably be A LOT better than mine haha.

Ingredients:
Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed 

1/4 cup (57 grams) unsalted butter, at room temperature cocoa powder

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

If you would like to see more:  http://www.joyofbaking.com/RedVelvetCupcakes.html

Oh if you also read about the vinegar and baking soda, I know it sounds odd ( I at first thought that it was a mistake in the recipe) but I did it, and it turned out great. You can barely tell that there is vinegar in this recipe. What do you guys think you'd add the vinegar and baking soda for? What does it do to the recipe??

Intro

Hello! :-) 

I wanted to start this blog so I can bake and write reviews about the recipes that can be found online. I love to bake and try new recipes to see how it would come out. I wish I can share all these amazing baked goods with you all, but unfortunately because I do not know where you all live, I will be giving my baked goods to all my friends and loved ones ( I for sure won't be eating all these sweet desserts all by myself, nu uh not happening!!). :-) Sorrrrrrrrrrrry!! You all will just have to drool over the pictures I give you, either from me or the site itself, and bake yourself ;-P. I will be mostly reviewing sweet things ( look at the site name ;) ) but I may post something unusual, depending on what I see and want to make. I don't know, we will play it by ear but mostly you will see baked goods.

Anyway keep checking in with me until I post my first baked review :-) 

Have a yummmmy day !!

P.S. You guys will be seeing some changes to my site until I feel like I've achieved where I want it to be. Sooo right now it is just meh... lol