Tag Archives: baking

Homemade Banana Bread (Vegan Style)

1 Apr

Delicious Banana Cake:  Serves 8

2 cups whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup of apple sauce
1/3 cup oil
4 ripe bananas
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup of chopped dark chocolate
Preheat oven to 350° F.

Mix flour, baking soda, and salt in a bowl.

In a large bowl, beat sugar and oil together, then add the bananas and mash them. Stir in the water and vanilla, and mix thoroughly. Add the flour mixture along with the chopped nuts and chocolate, and stir to mix.

Spread in a non-stick or lightly oil-sprayed 9-inch square baking pan. Bake for 45 minutes
Image

Image courtesy of Annalibera 

Muffin-licious

26 Feb

I have been on a crazy kick these past few weeks baking muffins. You read that right – muffins. I have baked cinnamon oatmeal, banana pecan and now orange-pecan-crasin muffins.

#NOM

I have come up with the perfect whole wheat muffin base (in my humble opinion).

Whole Wheat Muffins
2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of unsweetened apple sauce
2 eggs, lightly beaten
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
7 tablespoons of lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts

This recipe was inspired by Pinch My Salt’s Orange Spice Muffin recipe . Hey, you gotta give credit where credit is due.

Instructions:

1. Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.

2. In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt. Using a fork, blend the dry ingredients together very well. Set it aside.
3. In a separate bowl, combine applesauce, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.

4. Beat eggs in a glass cup and then add them to the wet ingredient bowl.

5. Pour the dry mixture into the wet mixture  little by little and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts and craisins.

6. Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal.

Put the muffins in a preheated 375 degree oven and bake for 20 minutes.

Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again.

When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.

I like to store my muffins in the fridge because I make enough for a week and then freeze a few of them so that I will always have a storage of muffins.

Excuse the imperfect picture, but this is the only photo I have of my muffins.

Now every day before I leave for work I grab a muffin and voila! I have a healthy morning breakfast to start  the day.

Shabbat Cake

4 Jul

Friday in Israel is like a Sunday, a day off of work. Typically I spend the day lounging around, meeting up with friends, running errands and cooking/baking.

I dont know about you folks but I love to bake except I cannot bake from scratch. I don’t know why but I just cannot back from a recipe. Every time the cake falls, tastes weird and other embarrassing results.

My solution:

Dunkin Hines Cake Mix and add to the mix to make it my own.

My additions:

1. Adding in vanilla, ground nutmeg or cloves to the white cake mix to give it a different taste.

2. I like eating layered cake so my solution is to let the cake cool down and once it is totally cool I use a long piece of Unflavored dental floss and slice it through the entire cake. Then I take the top part and place it elsewhere and spread an icing in the middle and then CAREFULLY i place the top of the cake back on and Ice the top of the cake (and sides if your feeling adventurous).

3. Turing a boring cake into an alcoholic one. I let the cake sit and semi- cool and then I drizzle liquor all over it and it seeps down into the cake and gives the eater an unexpected gift. I use a liquor that is similar in taste to the cake mix. Ammeratto, chocolate, brandy and even vodka are great additions.

4.Icing. I love icing and there are many different kinds of icing you can make. I make alcoholic icing, sugar icing, berry jam icing and more. I like to look online for easy 1 2 3 recipes.

5.Alcoholic Icing: To make an alcoholic icing you need one teaspoon of any flavored liquor (I prefer brandy, amaretto or chocolate liquor) and mix it a bowl with four packets of confectionery sugar. The icing is going to look like a glaze. and you spread it over the top of the cake and let it sit in the fridge to harden.

6.Sugar Icing:
One whole stick of margarine at room temperature (a bit soft)and 3 cups of confectionery sugar, a drizzle of lemon juice and 1/3 of Rich’s parve cream. Mix until smooth and spread on the cake

7.Jelly Icing:
One small jar of any tpye of Jelly (I prefer berry jam’s) at room temperature and I like to use it in the middle layer of the cake. Sometimes I even keep a bit of the jam on the site and mix it into the Sugar Icing and spread on the top of the cake.

Preparation time for a Shabbat Cake takes 5 minutes, Preparation time for icing takes 5 minutes and hours of pleasure eating Shabbat Cake.

Shabbat Shalom!


Dream Cake