Wednesday, May 5, 2010
New Site
Tuesday, May 4, 2010
Well, when are we ever going to get summer?
Thursday, April 29, 2010
What to do when your loaf pan is too small? Make Mini Muffins :D
1 1/2 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
1 1/2 cups (195 grams) all-purpose flour, sifted
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons (30 grams) poppy seeds
13 tablespoons (184 grams) unsalted butter, softened
Lemon Syrup:
1/4 cup (60 ml) fresh lemon juice
1/3 cup (65 grams) granulated white sugar
Lemon Poppy Seed Bread Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper.
In a separate bowl, whisk together the eggs, vanilla extract, and milk.
In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. (This aerates and develops the cake's structure.) Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. (This will strengthen the structure of the batter.)
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.
Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.
Makes 1 loaf.
Thursday, April 1, 2010
Peanut Butter Fudge Crispies
Well, I didn't take any pictures while I was making these, so I will add some pictures later of the few that I kept for myself.
Peanut Butter Fudge Krispies
(Inspired by Joy the Baker)Peanut Butter Rice Krispy Treats
(Adapted from the back of the box)- 3 T unsalted butter
- 1 10-oz bag marshmallows
- 1/2 cup smooth peanut butter
- 1/2 tsp vanilla
- 1 cup roasted salted peanuts
- 6 cups crispy rice cereal
Line a 13×9 inch pan with parchment or foil. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in peanut butter and vanilla. Using a wooden spoon, add peanuts and crispy rice cereal and stir until well coated. Using a buttered spatula or a piece of wax paper, evenly press mixture into prepared pan. Set aside as you prepare the peanut butter fudge.
Peanut Butter Fudge
(Adapted from Alton Brown)- 1/2 cup (1 stick) unsalted butter
- 1/2 cup creamy peanut butter
- 1/2 tsp vanilla
- 1 cup powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Spread evenly over rice krispy layer and refrigerate bars while you prepare the frosting.
Dark Chocolate Fudge Frosting
- 3 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1/2 tsp vanilla
In a medium saucepan, combine chocolate chips and sweetened condensed milk. Heat over medium-low heat until chocolate melts, stirring occasionally. Remove from heat and stir in vanilla. Spread evenly over peanut butter fudge later.
Allow bars to cool until frosting sets, about 30 minutes (or 15 minutes in the fridge if you’re as impatient as I am). Remove from pan and transfer to a cutting board. Cut into 1-inch squares.
Makes about 50 1-inch squares.
After being at MUN from 9-8 paper writing from 9-5 and Memorial Ambassador training from 5-8 I was exhausted and starving.....and screwed a few things up.... but the end result was still good
My peanut butter layer wasn't right because I didn't add enough powdered sugar the recipe called for 1/2 lb and I thought I was using a 1/2 cup measure and I was using a 1/4 cup measure so I changed the recipe here to 1 cup so nobody does what I did ...anyway it was runny and seeped into the rice crispies, and I didn't add the peanuts to the rice crispies because I just used crunchy peanut butter because that's what I had in the house.