Monday, 23 May 2011

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

Sites pic:
My pics:


  • 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) 
  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 :)

Tuesday, 17 May 2011

Chocolate Chip Cookies

Yes, I made the famous and popular treat everyone knows. I made this recipe again from this site:
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: 

  • 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)
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 :)

Saturday, 14 May 2011

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

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

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:

Monday, 9 May 2011

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.

Friday, 6 May 2011

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:

  • 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
  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.


Monday, 2 May 2011

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:
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:

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.

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.

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