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Posts Tagged ‘baking’

Preheat oven to 350F

Bowl 1:

  • 2 sm. very ripe bananas
  • 3/4 c. lowfat plain yogurt
  • 2 lg. eggs

Bowl 2:

  • 1 c. flour
  • 1/2 c. cocoa powder, sifted
  • 3/4 c. sugar
  • 1 1/2 t. baking powder
  • 1 pinch salt
  1. Combine both bowls until just mixed
  2. Fill 12 muffin cups
  3. Bake about 35 min

I found these rose fairly well and had a light texture, but they stuck to the muffin papers I used (probably because there wasn’t oil in the recipe). Next time I would try foils, or lightly greasing the muffin tins. I might also use a little bit of vanilla.

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Cherry Tea Cake

This afternoon I remembered I have two pounds of cherries in my fridge, and decided they’d be perfect in a tea cake. I slowly cooked about a pound of them with a little bit of sugar to make a complementary sauce. SO DANG GOOD.

2 oz butter (1/2 stick), at room temperature
3/4 c. sugar (superfine or caster is best, if you have it)
1 egg, at room temperature
1/2 c. milk
1 c. flour
2 tsp baking powder
1/2 tsp salt
10 ounces of fruit

Grease a 9″ baking dish (I use either a spring-form pan or this cake pan where the bottom pops out) and preheat the oven to 375 degrees Fahrenheit.

Cream the butter and sugar until fluffy. Add the egg and beat to combine, then blend in the milk.

Sift over the flour, baking powder and salt and mix until just blended (do not over-mix at this stage or your cake will not be fluffy). Fold in fruit if you’re using something like berries, for plums wait until after the batter is transferred to the baking dish.

Transfer batter to baking dish and smooth out top. Bake until a toothpick inserted in the center comes out clean, or about 35 minutes.

Recipe from mimknits. I’ve made a plain cake and spread lemon curd on it, blueberries, melted chocolate (with more chocolate across the top), and now cherries! I love that the base is basic enough to just add whatever is on hand, before the summer is over I definitely want to try peaches.

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For dinner earlier this week I made Pan Fried Pork Tenderloin Chops from the recipe at How To Cook Like Your Grandmother, with a few variations.  They are easy and delicious! First you cut your pork loin in to slices about an inch thick, then you pound them flat (a very satisfying way to make dinner during a rough week), season. The recipe calls for salt and pepper, but I used some Memphis dry rub. Put butter in your pan (I used a stainless steel chef’s pan), heat it up.  I used what I thought was medium high heat, but I think it should have been hotter to get them nice and crispy on the outside. Put flour on a plate, dip both sides of the chop on the flour, cook in the pan.  I added a bit more dry rub while they were cooking.  And Huz added hot sauce while he was eating. Before serving I also made a quick pan sauce by adding vegetable stock (about a cup? whatever looks good and won’t just be soup), and some red wine (half cup? ish?) In the time it took to deglaze the pan my sauce thickened perfectly, in part because of the remaining floury bits. It was deeeelish! Also, though these are “fried” they didn’t seem particularly oily or heavy, just tasty 🙂

Kitchen adventures continued yesterday as I made delciously chewy ginger cookies (again, with a few small changes). As it was my first time using the recipe, and I was making them for my students, I stayed pretty close to the directions. I made the cookies themselves smaller, only about an inch in diameter, and instead of using refined sugar I used demerara, it seemed more festive I guess! Because the cookies were smaller I found that at around 10.5 minutes they were done. The students seemed to like them and I think I am making another batch tonight, just so that I can test for quality purposes of course.

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