Thursday, June 17, 2010
banana muffins with mascarpone cream cheese frosting
This is a recipe that my mom got from Ronalee, a friend that she works with who also makes super yummy stuff! The frosting is soooooo yummy!
Banana muffins with mascarpone cream cheese frosting
Muffins:
3 cups flour
1 TBsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon (I double it because I like lots of cinnamon)
1/2 tsp nutmeg
(I also added a tiny bit of cardamom because I love that stuff, but that's just me.)
2 cups sugar
1 cup vegetable oil
3 eggs
1 TBsp vanilla
4 ripe bananas
Preheat oven to 325 degrees. Whisk together flour, baking soda, baking powder, salt, and spices in a bowl. In another bowl, beat sugar, eggs, oil, bananas and vanilla.
Slowly combine both together.
Line 18 muffin cups or grease and flour pans.
Bake on middle rack until tops are golden brown. About 25 mins.
After cool frost and then sprinkle with nuts.
Frosting:
3 oz cream cheese (softened)
1/3 cup mascarpone cheese (softened)
3 TBsp honey (I added a little more)
1/2 cup toasted nuts (Toast them. Just do it. They are so much better that way!)
Oh nuts! I am nuts about nuts!
I combined mine with melted butter and a little brown sugar and cinnamon.
Then toasted them in the oven for about 15-20 mins.
I would recommend toasting more than 1/2 cup because if you're like me, you'll taste them and then kinda just keep eating them. Yummy!
Sunday, June 13, 2010
Almond Poppy Seed Bread
Almond Poppy Seed Bread
3 cups flour
2 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/8 cup canola oil (I have also substituted this with yogurt and it turned out great)
3 eggs
1 1/2 cup milk
2 tsp poppy seeds
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring
1 1/2 tsp almond flavoring
Preheat oven to 350 degrees. Sift flour, salt and baking powder together. In another bowl, combine eggs, oil, sugar and flavorings. Beat 2 minutes. Alternate adding flour mixture and milk until well combined. Add seeds.
Pour into greased and floured pans.
Bake 35-40 minutes for mini, 1 hour for regular.
Makes 5 mini or 2 regular size loaves.
After cool, pour glaze on and let it harden.
Glaze: 3/4 cup sugar, 1/4 cup orange juice, 1/2 tsp vanilla, 1/2 tsp butter flavoring, 1/2 tsp almond flavoring
Note: This recipe is very forgiving. I have made it without eggs and it was great. Used butter instead of oil. I have also substituted yogurt instead of oil.
I also used chia seeds (I have a lot of them on hand) instead of poppy seeds.
I have also poured the glaze on when they were still in the pans and when they were out of the pans and either way worked fine. I love the way the glaze gets crunchy on top. Yum!
3 cups flour
2 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/8 cup canola oil (I have also substituted this with yogurt and it turned out great)
3 eggs
1 1/2 cup milk
2 tsp poppy seeds
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring
1 1/2 tsp almond flavoring
Preheat oven to 350 degrees. Sift flour, salt and baking powder together. In another bowl, combine eggs, oil, sugar and flavorings. Beat 2 minutes. Alternate adding flour mixture and milk until well combined. Add seeds.
Pour into greased and floured pans.
Bake 35-40 minutes for mini, 1 hour for regular.
Makes 5 mini or 2 regular size loaves.
After cool, pour glaze on and let it harden.
Glaze: 3/4 cup sugar, 1/4 cup orange juice, 1/2 tsp vanilla, 1/2 tsp butter flavoring, 1/2 tsp almond flavoring
Note: This recipe is very forgiving. I have made it without eggs and it was great. Used butter instead of oil. I have also substituted yogurt instead of oil.
I also used chia seeds (I have a lot of them on hand) instead of poppy seeds.
I have also poured the glaze on when they were still in the pans and when they were out of the pans and either way worked fine. I love the way the glaze gets crunchy on top. Yum!
Saturday, June 12, 2010
Marshmallow fondant
I like fondant cakes. I like that they can look so elegant and smooth or cute and funky depending on how you decorate them. However I don't particularly like the taste of fondant or how expensive it can be if you buy it at the store pre-made. Here's a fun cheap alternative and it actually tastes pretty good (especially if you use a yummy buttercream frosting underneath.)
Marshmallow fondant
16 ounces white mini marshmallows (USE A GOOD BRAND)
2-5 Tbsp water
2 lbs powdered sugar (Again, use a good brand like C&H cane)
1/2 cup crisco shortening (put this in an easily accessible place because you will be dipping into it often)
Note: the mini marshmallows don't come in a 16oz bag. I doubled the recipe and just used 2 bags and it was about perfect. I used the same batch for my daughter at the first of the month and my son at the end of the month. It was perfect still.
PLEASE BE VERY CAREFUL BECAUSE IT CAN GET VERY HOT! ANY KIND OF HEATED SUGAR CAN GET VERY HOT!
Melt marshmallows and the 2-5 Tbsp of water in a microwave safe bowl or in a double boiler. (FYI: the microwave is fast and has just as great results.) If microwaving put bowl in microwave fro about 30 seconds and then stir. Put it back in for 30 second intervals and stir until melted. This usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on top of the marshmallows and mix in.
Now, GENEROUSLY, grease your hands (palms, backs, in between fingers... you get the picture, everything.) Your hands will feel like heaven when you are done, I promise. Baby soft. Then heavily grease your counter with the shortening that you have placed conveniently close to you for easy access.
Dump the marshmallow/sugar mixture right on top of your counter that you just greased.
Start kneading like you would bread dough.
Keep kneading. This stuff can be very sticky at this stage. Re-grease your hands and counter as neccessary.
If the mix is tearing easily then it is too dry. Add 1/2 Tbsp water in intervals as needed.
It usually takes 8-10 min of kneading to get it really smooth elastic ball.
You can use it right away if you have worked out all the lumps of powdered sugar or you can let it sit overnight in the fridge. To store it: Cover it in crisco and put in a zip-loc bag or sealed in some other plastic-type wrappy stuff. Make sure to squeeze out as much air as possible.
It will last for weeks in the refridgerator. When ready to use it, pull it out and heat in the microwave for a few seconds to make it more pliable.
I made the ghost flames on Logan's truck with food coloring and a watercolor brush.
This fondant is very soft and doesn't work very well for making flowers or other things to decorate cake.
Please do not try to make dogs like I did for Mikelle's birthday cake. They came out looking like sad little round lumpy balls. Although it was still cute.
Marshmallow fondant
16 ounces white mini marshmallows (USE A GOOD BRAND)
2-5 Tbsp water
2 lbs powdered sugar (Again, use a good brand like C&H cane)
1/2 cup crisco shortening (put this in an easily accessible place because you will be dipping into it often)
Note: the mini marshmallows don't come in a 16oz bag. I doubled the recipe and just used 2 bags and it was about perfect. I used the same batch for my daughter at the first of the month and my son at the end of the month. It was perfect still.
PLEASE BE VERY CAREFUL BECAUSE IT CAN GET VERY HOT! ANY KIND OF HEATED SUGAR CAN GET VERY HOT!
Melt marshmallows and the 2-5 Tbsp of water in a microwave safe bowl or in a double boiler. (FYI: the microwave is fast and has just as great results.) If microwaving put bowl in microwave fro about 30 seconds and then stir. Put it back in for 30 second intervals and stir until melted. This usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on top of the marshmallows and mix in.
Now, GENEROUSLY, grease your hands (palms, backs, in between fingers... you get the picture, everything.) Your hands will feel like heaven when you are done, I promise. Baby soft. Then heavily grease your counter with the shortening that you have placed conveniently close to you for easy access.
Dump the marshmallow/sugar mixture right on top of your counter that you just greased.
Start kneading like you would bread dough.
Keep kneading. This stuff can be very sticky at this stage. Re-grease your hands and counter as neccessary.
If the mix is tearing easily then it is too dry. Add 1/2 Tbsp water in intervals as needed.
It usually takes 8-10 min of kneading to get it really smooth elastic ball.
You can use it right away if you have worked out all the lumps of powdered sugar or you can let it sit overnight in the fridge. To store it: Cover it in crisco and put in a zip-loc bag or sealed in some other plastic-type wrappy stuff. Make sure to squeeze out as much air as possible.
It will last for weeks in the refridgerator. When ready to use it, pull it out and heat in the microwave for a few seconds to make it more pliable.
I made the ghost flames on Logan's truck with food coloring and a watercolor brush.
This fondant is very soft and doesn't work very well for making flowers or other things to decorate cake.
Please do not try to make dogs like I did for Mikelle's birthday cake. They came out looking like sad little round lumpy balls. Although it was still cute.
Wednesday, May 19, 2010
Corn Relish & Mango Salsa
Ingredients:
12 to 16 fresh ears of corn or 8c. frozen corn
2c. water
3c. Chopped celery (6 stalks)
1 1/2c. Chopped Red Sweet Peppers
1 1/2c. Chopped Green Sweet Peppers
1c. Chopped Onions (2 medium)
2 1/2c. Vinegar
1 3/4c. Sugar
4tsp. Dry Mustard
2tsp. Pickling Salt
2tsp. Celery Seed
1tsp. Ground Turmeric
3tbs. Cornstarch
2tbs. Water
1. Cut corn from cobs(do not scrape cobs). Measure 8 cups corn. In a 8- or 10-quart pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or till corn is nearly tender; drain.
2. In sasme kettle combine corn, celery, sweet peppers, and onions. Stir in vinegar, sugar, mustard, pickling salt, celery seed, and turmeric. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Combine cornstarch and the 2tbs. water; and to corn mixture. Cook and stir till bubbly; cook for 1 minute more.
3. Laddle into hot, clean pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil).
Makes 5 pints
Mango Salsa
Ingedients:
2 cans Black Beans(drain well)
1 1/2c. Chopped Mango(may be fresh or frozen)
1/2c. Chopped Cilantro
1c. Chopped Red Onion
1c. to 1 1/2c. Corn Relish
1tsp. Cumin
Salt to Taste
Juice of 1 lime
Mix all together
May use with Frito Scoops or Tostito Scoops
12 to 16 fresh ears of corn or 8c. frozen corn
2c. water
3c. Chopped celery (6 stalks)
1 1/2c. Chopped Red Sweet Peppers
1 1/2c. Chopped Green Sweet Peppers
1c. Chopped Onions (2 medium)
2 1/2c. Vinegar
1 3/4c. Sugar
4tsp. Dry Mustard
2tsp. Pickling Salt
2tsp. Celery Seed
1tsp. Ground Turmeric
3tbs. Cornstarch
2tbs. Water
1. Cut corn from cobs(do not scrape cobs). Measure 8 cups corn. In a 8- or 10-quart pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or till corn is nearly tender; drain.
2. In sasme kettle combine corn, celery, sweet peppers, and onions. Stir in vinegar, sugar, mustard, pickling salt, celery seed, and turmeric. Bring to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Combine cornstarch and the 2tbs. water; and to corn mixture. Cook and stir till bubbly; cook for 1 minute more.
3. Laddle into hot, clean pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil).
Makes 5 pints
Mango Salsa
Ingedients:
2 cans Black Beans(drain well)
1 1/2c. Chopped Mango(may be fresh or frozen)
1/2c. Chopped Cilantro
1c. Chopped Red Onion
1c. to 1 1/2c. Corn Relish
1tsp. Cumin
Salt to Taste
Juice of 1 lime
Mix all together
May use with Frito Scoops or Tostito Scoops
Chocolate Caramel Brownies
Ingedients:
1pkg. German Chocolate Cake Mix
1 cube Butter, melted
1/2c. Canned Milk(evaporated)
14oz. Caramels
12oz. Chocolate Chips
Chopped Nuts(optional)
Coconut
Combine & mix cake mix, butter and 1/2c. canned milk. Put 1/2 of mixture to a 13x9 cake pan. Bake at 350 degrees for 12 mins.
Melt 14oz. caramels with 1/3c. canned milk.(I melt it in the microwave at 50% for 1 min then stir. Repeat till smooth) Spread over cooked cake mix. Sprinkle 12oz. chocolate chips, chopped nuts & coconut over caramel. Add the rest of the reserved cake mix and pat as evenly as possible.
Bake at 350 degrees for 25 mins.
1pkg. German Chocolate Cake Mix
1 cube Butter, melted
1/2c. Canned Milk(evaporated)
14oz. Caramels
12oz. Chocolate Chips
Chopped Nuts(optional)
Coconut
Combine & mix cake mix, butter and 1/2c. canned milk. Put 1/2 of mixture to a 13x9 cake pan. Bake at 350 degrees for 12 mins.
Melt 14oz. caramels with 1/3c. canned milk.(I melt it in the microwave at 50% for 1 min then stir. Repeat till smooth) Spread over cooked cake mix. Sprinkle 12oz. chocolate chips, chopped nuts & coconut over caramel. Add the rest of the reserved cake mix and pat as evenly as possible.
Bake at 350 degrees for 25 mins.
Peanut Butter Chocolate Rice Krispies
Ingredients:
1c. Light Karo Syrup
1c. Sugar
1c. Peanut Butter
6-7c. Rice Krispies
1 bag Choc. Chips
1 bag Reese Peanut Butter Chips
Just bring to boil karo syrup and sugar.(don't cook to long). Add peanut butter & rice krispies. Move to a pan. Melt both chips, then smooth over top. Let it setup before you cut.
1c. Light Karo Syrup
1c. Sugar
1c. Peanut Butter
6-7c. Rice Krispies
1 bag Choc. Chips
1 bag Reese Peanut Butter Chips
Just bring to boil karo syrup and sugar.(don't cook to long). Add peanut butter & rice krispies. Move to a pan. Melt both chips, then smooth over top. Let it setup before you cut.
One-pan Magic Bars
Ingredients:
1/2c. Butter
1 1/2c. Crushed Graham Crackers
1 can Eagle Brand Milk
6oz. Choc. Chips
1c. Coconut
1c. Chopped Nuts
Melt Butter & put in pan. Sprinkle crumbs over butter. Pour milk over crumbs. Top with chips, coconut and nuts. Press down gently.
Bake at 350 degrees for 25 mins.
*Refrigerate for 1 hour before cutting.*
1/2c. Butter
1 1/2c. Crushed Graham Crackers
1 can Eagle Brand Milk
6oz. Choc. Chips
1c. Coconut
1c. Chopped Nuts
Melt Butter & put in pan. Sprinkle crumbs over butter. Pour milk over crumbs. Top with chips, coconut and nuts. Press down gently.
Bake at 350 degrees for 25 mins.
*Refrigerate for 1 hour before cutting.*
Lemon Bars
Crust:
- 1c. Butter(real) -1/2c. Powdered Sugar
-1/2 tsp. Salt - 2c. Flour
Filling:
- 4 eggs, slightly beaten
- 1/2 tsp. Baking Powder
- 1/4c. Lemon Juice (& just a little more) REAL
- 2c. Sugar
- 1/3c. Flour (a little bit more)
Rind of 2 lemons (grated small)
- Cream butter & powdered sugar. Add salt & flour. Mix well. Pat into a 9x13 greased baking pan(not any bigger or smaller). Bake at 350 degrees for 20-25 mins. When done, sprinkle with powdered sugar. Cut into bars and cool.
- 1c. Butter(real) -1/2c. Powdered Sugar
-1/2 tsp. Salt - 2c. Flour
Filling:
- 4 eggs, slightly beaten
- 1/2 tsp. Baking Powder
- 1/4c. Lemon Juice (& just a little more) REAL
- 2c. Sugar
- 1/3c. Flour (a little bit more)
Rind of 2 lemons (grated small)
- Cream butter & powdered sugar. Add salt & flour. Mix well. Pat into a 9x13 greased baking pan(not any bigger or smaller). Bake at 350 degrees for 20-25 mins. When done, sprinkle with powdered sugar. Cut into bars and cool.
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