Tuesday, September 30, 2008

Popular Flavors in a new form


This is yet another bribe. Or well a Thank you. When I was sick and in the hospital P's work was very accommodating with him calling to be with me the first day. They have been very busy making changes lately and I knew that him being out would be hard on them. But they let him be with me anyway. So they really like streusel, especially P's boss, so I wanted to change up the recipe a bit and I just froze the last of the summer strawberries I could find at the store. So why not combine bananas and strawberries. This is a very popular flavor combination, just go to any smoothie store and trust me it will be on there. So I figured why not. I heard they were good but alas I can't not eat them being allergic to strawberries and everything. (Gasps ensue!) Do you ever cook with something that you can't eat?


Streuseled Strawberry Banana Bread Muffins
3 eggs
1 cup of vegetable oil
2 cups of sugar
3-4 mashed overly ripe bananas
2 teaspoons of vanilla extract
3 cups AP flour
1 teaspoon of salt
1/4 teaspoon of baking powder
1 tablespoon of cinnamon
1 teaspoon of baking soda
12 strawberries, halved
Streusel Topping - see recipe below

Preheat oven to 325 degrees. Line 2 regular size muffin pans with paper liners.
In a large bowl beat eggs until light and frothy. Mix in the oil and sugar. Stir in the bananas and vanilla. Combine the flour, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the egg mixture and mix until combined. Fill each liner until it is 3/4 of the way full then top with half a strawberry then top evenly with the Streusel Topping. Bake for 20-25 minutes or they are a little past golden brown. Cool on a rack in the pans for 5 minutes then remove from the pans let it cool completely.

Streusel Topping

7 tablespoons of butter, melted and cooled
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt

Mix flour, sugar, cinnamon, baking powder and salt together, add in the cooled butter, stir with a fork until blended. When it starts to form crumbs, squeeze it with your hands to form larger lumps and then break them apart. Let sit for 10 -15 minutes before using.

Monday, September 29, 2008

Sweet 100 and an apology

While looking at my daily blogs I saw that Grace had taken the Sweet 100 challenge from Cakespy. So I decided I would do the same. As I did not have time to complete my Daring Bakers Challenge this month. (Please forgive me). I have been slacking on my posting but I have been baking I think everyone is getting sick of my Bundt cake by now but I have to practice. So this is getting me back in the mood to bake like crazy. So here goes nothing I hope I have eaten at least half of these!


1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
4) Consider anything that is not bold or crossed out your "To Do" List.

  1. Red Velvet Cake
  2. Princess Torte
  3. Whoopie Pie
  4. Apple Pie either topped or baked with sharp cheddar
  5. Beignet
  6. Baklava
  7. Black and white cookie
  8. Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
  9. Fried Fruit pie (sometimes called hand pies)
  10. Kringle
  11. Just-fried (still hot) doughnut
  12. Scone with clotted cream
  13. Betty, Grunt, Slump, Buckle or Pandowdy
  14. Halvah
  15. Macarons
  16. Banana pudding with nilla wafers
  17. Bubble tea (with tapioca "pearls")
  18. Dixie Cup
  19. Rice Krispie treats
  20. Alfajores
  21. Blondies
  22. Croquembouche
  23. Girl Scout cookies
  24. Moon cake
  25. Candy Apple
  26. Baked Alaska
  27. Brooklyn Egg Cream
  28. Nanaimo bar
  29. Baba au rhum
  30. King Cake
  31. Sachertorte
  32. Pavlova
  33. Tres Leches Cake
  34. Trifle
  35. Shoofly Pie
  36. Key Lime Pie (made with real key lime)
  37. Panna Cotta
  38. New York Cheesecake
  39. Napoleon / mille-fueille
  40. Russian Tea Cake / Mexican Wedding Cake
  41. Anzac biscuits
  42. Pizzelle
  43. Kolache
  44. Buckeyes
  45. Malasadas
  46. Moon Pie
  47. Dutch baby
  48. Boston Cream Pie
  49. Homemade chocolate chip cookies
  50. Pralines
  51. Gooey butter cake
  52. Rusks
  53. Daifuku
  54. Green tea cake or cookies
  55. Cupcakes from a cupcake shop
  56. Crème brûlée
  57. Some sort of deep fried fair food (twinkie, candy bar, cupcake)
  58. Yellow cake with chocolate frosting
  59. Jelly Roll
  60. Pop Tarts
  61. Charlotte Russe
  62. An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
  63. Hummingbird Cake
  64. Jell-O from a mold
  65. Black forest cake
  66. Mock Apple Pie (Ritz Cracker Pie)
  67. Kulfi
  68. Linzer torte
  69. Churro
  70. Stollen
  71. Angel Food Cake
  72. Mincemeat pie
  73. Concha
  74. Opera Cake
  75. Sfogliatelle / Lobster tail
  76. Pain au chocolat
  77. A piece of Gingerbread House
  78. Cassata
  79. Cannoli
  80. Rainbow cookies
  81. Religieuse
  82. Petits fours
  83. Chocolate Souffle
  84. Bienenstich (Bee Sting Cake)
  85. Rugelach
  86. Hamenstashen
  87. Homemade marshmallows
  88. Rigo Janci
  89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
  90. Divinity
  91. Coke or Cola cake
  92. Gateau Basque
  93. S'mores
  94. Figgy Pudding
  95. Bananas foster or other flaming dessert
  96. Joe Froggers
  97. Sables
  98. Millionaire's Shortbread
  99. Animal crackers
  100. Basbousa

Phew If I can count it looks like I have eat 63 out of the 100. That is pretty darn good.

Tuesday, September 23, 2008

White Chocolate Apricot Oatmeal Cookies


Thanks to everyone for the well wishes and congrats. This is my first day back to work so it has not been an easy road. Once I got off of the medications and got a second opinion I feel much better. So I wanted to get right back into baking but my stamina level is just not into it so I figured cookies would be an easy way to bake but would not involve a lot of time or work. My mom has been bugging me to make these cookies for probably close to a year now as she wants to add them to our holiday cookie boxes so I figured I better make them before then. So after a long absence from posting I hope to get it back up to a few times a week soon. These cookies were a great baby step in what is hopefully a short road ahead to full recovery.

White Chocolate Apricot Oatmeal Cookies

1 ½ sticks of butter, softened to room temperature

½ cup of sugar

½ of brown sugar

1 egg

2 teaspoons of vanilla extract

1 cup of AP Flour

1 teaspoon of baking soda

2 ½ cups of rolled oats

10 oz of white chocolate chips

¾ cup of chopped dried apricots

Preheat oven to 375 degrees. In the bowl of an electric mixer combine the butter and sugars until light and fluffy. Add in the egg and vanilla extract. Combine the flour and baking soda and add to the butter mixture until well blended. Stir in the oats, white chocolate chips and apricots. Form loose teaspoon size balls and place on an ungreased cookie sheet. Bake for 8-10 minutes or until they are lightly browned around the edges. Cool slightly on the pan and cool completely on a wire rack.

I think these are from Hershey’s my mom gave me the recipe.

Sunday, September 14, 2008

When Good News turns to a Bad Day

So its been quite a while since I have posted and for good reason. I entered a contest a while back but almost completely forgot about it because of how work has been lately. When I got home last Friday there was a call from Nordicware but it was past 5pm. So I called back but knew that I probably wouldn't get a call back until Monday but that didn't stop me from freaking out about the possibilities. So while at work on Monday I was anxiously awaiting the phone call. And it was the news I was hoping for I was the finalist for the Thanksgiving Bundt Cake. You can check out the list of the winners here. So that means my first trip to San Francisco and my first competition. So that is very exciting.

Onto the unfortunate bad news is that I ended up in the hospital on Monday night and then back again on Tuesday night until Friday. So it appears I have a colon infection due to stress and was set off by something I ate. Oh yea and Im 26 with ulcers in my colon. So that meant 2 hardcore antibiotics through my IV and I have to take them for another 8 days in pill form. So Im starting to feel better and I just want to be in top shape for the competition.

And if anyone has any tips for what to do in San Francisco for a few days or for dinner plans I have never been there before.

Thursday, September 4, 2008

What do you mean they made a mistake?


Although it sounds strange, baking really calms me down. So it has been unbearably stressful at work, like cry at your desk because you just can’t take it anymore stressful. So that means baked goods are being produced at a rapid pace. So last night I decided that an easy Bundt cake would do the trick. But as I arrived home from work I pulled up to my house and the shingles were off of the garage side of the house and P was standing outside. I stopped my car got out and said what is going on (ok there were more swear words but I try to keep it clean here). Apparently 3 houses down was getting their roof replaced and they made a mistake and started to take off our roof instead so half of my house has no shingles and is covered by a tarp and did I mention that it is supposed to rain here for the next few days. But I was so stressed out that all I could do is laugh. So laugh I did, and so it looks like P and I are getting a new roof for free. In the grand scheme of things barring no water damage, this actually is a blessing in disguise as we wanted to get a new roof before we sell our house in the next few years. So in honor of my new roof I made a Blueberry Lemon Bundt cake. I followed the directions but I think next time I will add the zest with the sugar and butter like most cakes do because the zest kind of clumped together. But all in all this was a great cake and made the house smell fantastic.

Blueberry-Lemon Bundt Cake

2 ½ cups of AP flour, plus 1 tablespoon of flour for the blueberries 2 teaspoons of baking powder ½ teaspoon of salt 1 cup of unsalted butter, softened 1 cup of brown sugar 1 cup of sugar 4 large eggs 2 teaspoons of vanilla extract 1 cup of sour cream 2 cups of blueberries, if you use frozen do not thaw them 2 tablespoons of lemon zest

Preheat the oven to 350 degrees. Spray a 12 cup Bundt cake pan with nonstick baking spray and set aside. In a bowl combine the flour, baking powder and salt and set aside. In the bowl of an electric mixer cream together the sugars and butter until light and fluffy. Add eggs one at a time beating until each is incorporated. Beat in the vanilla, reduce speed to low and add flour in three additions alternating with 2 additions of sour cream. In a bowl toss together the blueberries, zest and tablespoon of flour. And Fold gently into the batter, spread the batter evenly in the pan. Bake for 60-70 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes, then invert the pan onto a cooling rack and cool completely.

Based off of Blueberry Lemon Bundt Cake by Martha Stewart.

Tuesday, September 2, 2008

Brownie Cheesecake Trifle

I had a Bachelorette party to go to on Saturday for my good friend Jodie. So I decided since I was going to ride the train downtown that I would need something very portable and that could sit without refrigeration for a while. So brownies it is and bite size is always better. So that meant I had left over brownie pieces and I wasn’t going to throw those away. So another trifle was in the works and good thing my family was coming over so that other people would eat it and I wouldn’t eat it all! So this is another Faux Mousse Trifle. The Cheesecake flavor was very light and the brownies gave great texture and contrast. My raspberries were probably the last of the season from a little farm stand by my work. Sad but true, so they were a nice burst of perfect raspberry flavor in your mouth. Everyone liked the trifle of course P did the trifle lover that he is.

Brownie Cheesecake Trifle

Left over Brownie Pieces from Never look back Brownies
1 box of Instant Jello Pudding, Cheesecake flavor
1 1/2 cups of heavy cream
2 teaspoons of powdered sugar
Raspberries to garnish

Prepare the Jello according to the package directions. And set aside to thicken.
Pour the heavy cream into the bowl of mixer and whip on medium speed until it start to thicken slightly and then sprinkle in the powdered sugar. Turn the mixer to high and whip until you have stiff peaks. Add 1/3 of the whipped cream into the pudding and stir to combine to lighten the texture of the pudding. Once that is combined add in the rest of the whipped cream and fold to combine. Once you have folded in all of the whipped cream, set it aside.

To Assemble
In the bottom of your dish cover the bottom with the brownie pieces, then layer on the faux mousse. Repeat a few more times and top with the raspberries.