Friday, August 31, 2012

Blueberry Muffins

Blueberry Muffins
(makes 1 dozen)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk (or buttermilk)
  • 1 cup fresh blueberries

  • Optional topping:
  • 1/2 cup white sugar or brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

1.  Preheat oven to 400 degrees, grease muffin cups/liners
2.  Combine dry ingredients in bowl, combine veg oil, egg and milk in cup, then mix into dry.  Fold in blueberries at end.
3.  For optional topping, mix ingredients with fork and sprinkle over muffins before baking
4.  Bake 20-25 minutes

Thursday, August 23, 2012

Carrot Muffins


(makes 1 dozen)
2/3 c white flour
2/3 c wheat flour
1.5 tsp cinnamon
1.5 tsp baking soda
1.25 tsp baking powder
.5 tsp salt

3 eggs
3/4 c sugar
3/4 c veg oil
1 tsp vanilla
2 c grated carrot (about 4-5 carrots)

Optional - nuts and shredded coconut

Sift first set (dry) ingredients into bowl
Mix second set (wet) ingredients into separate bowl, starting with eggs and sugar until frothy, then adding remaining
Fold dry ingredients into wet
Pour into greased muffin pan, bake at 350 for around 25 minutes


Thursday, August 16, 2012

Yellow Cake

smitten kitchen's yellow cake

Best Yellow Layer Cake

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake 

4 c., 2 tablespoons cake flour (not self-rising)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, softened
2 c. sugar
2 tsp. vanilla
4 large eggs, at room temperature
2 c. buttermilk, well-shaken

- Preheat oven to 350°F. 
- Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (or use cooking spray)- Sift together flour, baking powder, baking soda, and salt in a medium bowl. 
- In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla
- Add eggs 1 at a time, beating well and scraping down the bowl after each addition. 
- At low speed, beat in buttermilk until just combined (mixture will look curdled). 
- Add flour mixture in three batches, mixing until each addition is just incorporated.
- Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles
- Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. 
- Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Wednesday, August 15, 2012

Cheesecake Brownies


recipe courtesy of smittenkitchen

Brownie batter
2 sticks sliced unsalted butter
6 ounces unsweetened chocolate, chopped
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup all-purpose flour
Pinch salt

Cheesecake batter 
16 ounces (2 packages) cream cheese, well softened
2/3 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract

Plus
1/2 bag of semisweet chocolate chips

Make brownie batter: 
- Grease 9x13 pan, preheat oven to 350
- Melt butter and chocolate gently (i.e. in double boiler or microwave) - whisk til smooth
- add in sugar, eggs, vanilla, salt, and lastly flour
- spread into pan

Make cheesecake batter: 
- whisk together all ingredients
- dollop onto brownie batter in pan, use butter knife to spread and swirl
- sprinkle chocolate chips on top

Bake brownies: 
- Bake until edges are slightly puffed and center is just set, about 45 minutes. 

Thursday, August 2, 2012

Blueberry Boy Bait Cake




Blueberry Boy Bait from Smitten Kitchen
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: 
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan, or bread pan and 12-c muffin tin
2. Whisk two cups flour, baking powder, and salt together in medium bowl. 
3. In another bowl, with electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. 
4. Add eggs, one at a time, beating until just incorporated and scraping down bowl. 
5. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. 
6. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Wednesday, August 1, 2012

Lemon Poppyseed Muffins



Ingredients

2 c. flour
3/4 c. sugar
Just under 1/4 c. poppy seeds
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sliced almonds
2 eggs
2 cups lemon flavored yogurt (or plain yogurt + 1.5 tbsp lemon extract)
1/3 c. vegetable oil
1 tbsp lemon zest
*optional - almond extract!

Glaze:
1/3 c. lemon juice
3 tbsp sugar

1. Preheat oven to 400, grease or line muffin tins
2. Combine all dry ingredients (including poppy seeds)
3. Combine all wet ingredients in separate bowl, pour into flour mixture bowl and mix until just combined (do not overmix)
4. Spoon batter into tins, about 3/4 to top.  Start checking for doneness at 10-12 minutes.
5. For glaze, mix lemon juice and sugar, poke a few holes with fork into baked muffins, and spoon about a tablespoon of the glaze onto each.