Tag Archives: Baking powder

Belgian Waffles

20 Aug

Sick of breakfast stuff yet? Me neither!!! 🙂 In my opinion, the two meals that matter most are breakfast and dessert. I love them both equally. Waffles top my list, so long as they are good waffles. I can do pancakes from a mix, but not waffles. They are dry and stick in your throat, so they are no good unless you have a tall glass of milk right next to your plate. You should never have to wash your food down in order to literally get it to go down. I love, love these Belgian waffles! The egg whites make them so light, and I love that you use the egg yolks too; I don’t get that guilty feeling that comes from throwing away perfectly good yolks, like some poor chicken sacrificed itself for no good reason (ok, I know most eggs are not fertilized…but guilt does funny things to your rationale). I’m usually the one on waffle-iron duty, so, in theory, I should be the last one to eat – but I don’t like to wait. Waffles are best fresh out of the cooker, and these are good enough to eat plain, so I just eat as I go. 🙂 Feel free to dress them up and drench them in syrup too. But be prepared to eat plenty!!!

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Ingredients:

1 3/4 cups flour

2 tsp baking powder

3 tsp sugar

1/2 tsp salt

3 egg yolks, beaten

1/3 cup vegetable oil

1 1/2 cups milk

3 egg whites, beaten stiff

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk, stir into dry ingredients. Stir in oil. Carefully fold in egg whites. Do not over mix. Pour approximately 2/3 cup batter onto preheated griddle. Close and bake.

Lemon Syrup

Apple Fritters

13 Aug

Tried these out for breakfast the other morning – yum! I was expecting them to be like the bear claw donuts…apparently I’m not so ‘in the know’ when it comes to fritters. They are like little, deep fried muffins (and who can go wrong with deep fried?). They have a nice crunch to the outside, which compliments the soft inside ever so nicely. These are done in a couple minutes – and that’s including mixing up your batter. I love fast. Drizzle them with icing while their still hot and eat away.

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Ingredients:

Fritter –

1 cup flour

1/4 cup sugar

3/4 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

Glaze –

2 cups powdered sugar

1 1/2 Tbsp milk

Combine flour, sugar, salt, baking powder, and cinnamon. Stir in milk and egg. Fold in apples. Heat oil in a skillet – about 1 1/2″ deep. Carefully add dough in heaping tablespoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil. Make glaze by mixing powdered sugar and milk. Drizzle over fritters.

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Zucchini Bread

5 Aug

If you give a neighbor a zucchini, then that neighbor is going to want to make zucchini bread…

I don’t think I’ve ever actually made zucchini bread before. Ever have those recipes that you love to eat, but are afraid to make? I have a list of those – frog eye salad, teriyaki chicken, zucchini bread… And I don’t make these not because they are hard, but because I know someone who makes them so good that I just don’t dare, just in case mine doesn’t turn out as good. My oldest sister is a zucchini queen. You give her a zucchini and she’s going to do much more than just make bread! But, she lives clear across the country, so when my neighbor gave me a zucchini, it turned into bread and that’s it. But, if you’re going to get baked and eaten, you might as well go out with a bang. And, turns out, my zucchini bread tastes just as good as my sister’s. 🙂 There’s this funny thing about a good recipe being a good recipe because you can’t mess it up. Maybe I’ll tackle my mom’s famous mashed potatoes next…

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Ingredients;

2 cups sugar

3 beaten eggs

1 cup oil

1 tsp vanilla

2 cups grated zucchini

3 cups flour

1 tsp salt

2 tsp cinnamon

1 tsp baking soda

1 1/4 tsp baking powder

Sift dry ingredients and set aside. Blend the rest of the ingredients, then add dry ingredients. Mix well. Pour into 2 greased loaf pans, and bake at 350^F for 1 hour.

Blueberry Muffin Ice Cream

18 Jul

As I’ve said before, I am a very simple recipe type gal. Every now and again however, I’ll get a little crazy and go outside of my comfort zone. I’ve been using blueberries a lot lately because I have a huge bag of frozen ones – nice and convenient! I found this recipe for Blueberry Muffin ice cream and just couldn’t resist. I wasn’t even scared away by the words ‘compote’ (what is that?!) and ‘browned butter’ (turns out, not near as fancy or complicated as I made it out to be – it’s really just butter…browned – go figure). I was brave – but good heavens, I’ve never spent so much time on ice cream in my life. Worth it? Absolutely. It wasn’t hard to make, it just takes some time because there are multiple components and they all need time to cool before heading into the ice cream maker. So, if you want to impress with some fancy dairy delights, start early, and wow them with this yummy treat.

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Ingredients
3 cups half and half
1/4 cup sugar
1/4 cup brown sugar, packed
3 egg yolks
3/4 tsp kosher salt
4 oz butter
2 tsp vanilla extract
1/4 cup blueberry compote or jam
3 tablespoons cinnamon streusel

Simmer the butter on medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temp. In a large pot, bring the half and half up to an almost boil over medium high heat. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached the 170, remove from heat and whisk in the vanilla and brown butter. Strain through a wire mesh strainer. Allow to cool to about room temperature in an ice bath and pop in the fridge.

Once the mixture is chilled through, put it in your ice cream maker. Once it’s gotten pretty firm, pour the ice cream into a large bowl and fold in the blueberry compote and then the streusel so it ribbons through it. Put in a container and freeze until firm. Enjoy!

Blueberry Compote

Ingredients:
4 half pints blueberries
Juice of 3 limes
2 cups sugar

Combine everything in a bowl to coat, and then heat over a medium flame until the blueberries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Pour into a jar, tighten the lid, and flip upside-down until room temp. Keep refrigerated.

Cinnamon Streusel

Ingredients:
1/2 cup flour
2 oz butter, cold and cubed
1/4 cup sugar
1 teaspoon cinnamon
Pinch of salt

Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon and then mix in the butter until crumbly. Place on a baking sheet with a silicone mat and bake at 350 F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.

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*Original recipe found here: http://simplystated.realsimple.com/2011/07/25/blueberry-muffin-ice-cream-recipe/

Banana Bread

11 Jul

My basement smells like a dead crawdad – and I wish that was a metaphorical statement…although I guess it’s more of a simile because I used ‘like.’ My AP English teacher would be so proud. If you are wondering what dead crawdad smells like, it is not pleasant. If you are wondering why it smells like dead crawdad, it most certainly is not because my oh-so-adventerous-and-animal-loving husband came home from a Scout campout with twelve crawdads in a bucket (there of course had not been fifteen previous to them eating three for dinner), for the express purpose of raising a little crawdad family in the pond in our backyard. Three crawdads did not die in the pond seeing as how they were put in there too early and got too cold. The rest of the crawdads did not in fact kill each other despite my husband’s best efforts, leaving one solitary crawdad in the tank in our basement. And of course, my husband has better judgement than to put the last crawdad standing into our regular fish tank where he might make a meal of one of our frogs while my children stood around the tank screaming, “Dad! The crawdad is eating the frog! Save him!” (subsequently frog #2 was rescued in this hypothetical situation, only to die a week later…my husband blames it on old age, I think he was traumatized). So, of course I did not insist upon the removal of said crawdad, along with my four year old who reminded me to remind Daddy that he needed to move the crawdad because it was “freaking them out.” So, the crawdad was not banished to the basement tank once again, where I assume he began to feel guilty for murdering a poor, defenseless frog and stopped eating all together. And lastly, I did not find a floating, very moldy looking crawdad a couple of days later. In short – how on earth do you get dead crawdad smell out of your basement? Bake banana bread.

I stole this recipe from my roommate in college, which she stole from her grandma. If it’s made by a grandma, you know that is has to be good. So far, I have yet to find a banana bread recipe that comes even close to this one. I love when there’s a little bit of crunch to the top – crunch isn’t the right word…but it’s the best I can come up with. A little trick to preserve that ‘crunch,’ – don’t cover the bread with anything more than a paper towel or light cloth until it is completely cooled, otherwise it softens everything up. Still yummy, but missing the best part!

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Ingredients:

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups mashed bananas (about 3 medium sized bananas)

3 tsp vanilla

3 cups flour

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

Preheat oven to 325^F. Sift together dry ingredients and set aside. Lightly beat eggs then add oil and sugar until combined. Add mashed bananas and vanilla. Add dry ingredients and mix well. Pour batter into two greased bread pans. Bake for 1 hour or until golden brown, the top springs back, and a toothpick test comes out clean.

*For extra flavor fun – try adding blueberries! I underestimated how many I should add, so this loaf is a little berry-shy…next time I will put in a few more scoops.

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