Info
Prep Time: 20 min
Baking Time: 1 hr
Makes: 10 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 ripe bananas (375 ml / 1 1/2 cups)
Juice of 1/2 lemon
1/4 cup (60 ml) vegetable oil
2 cups (500 ml) unbleached all-purpose flour
1/2 tsp (2.5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1 cup (250 ml) sugar
2 Tbs (30 ml) molasses
3/4 cup (180 ml) walnuts, toasted and chopped
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl with a fork, coarsely MASH the bananas with the lemon juice. ADD the oil. Set aside.
3. In another bowl, COMBINE the dry ingredients. Set aside.
4. In a third bowl, BEAT the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, ADD the dry ingredients alternately with the bananas. With a wooden spoon, STIR in the nuts.
5. SPREAD in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould.
Note
*Bananas
Freeze very ripe bananas directly in their skin. Before preparing the recipe, thaw in the microwave oven for a few seconds at a time. Cut one end of the bananas and press to extract the flesh.
*Flour
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
*Step 2
Mash the bananas with the lemon juice to prevent the flesh from browning.
*Step 4
At this stage, do not overbeat.
My Comments
Yummy! This is my favorite recipe for banana bread.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Sunday, April 2, 2017
Tuesday, March 7, 2017
Apple and Molasses Muffins
Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.
Sunday, December 18, 2016
Cheesecake (The Ultimate)
Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine
What You Need
> Crust
1 1/4 cups (310 ml) Graham cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide
> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs
> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F).
> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.
My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine
What You Need
> Crust
1 1/4 cups (310 ml) Graham cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide
> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs
2 egg yolks
1 tsp (5 ml) vanilla extract
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
Make It
> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F).
> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.
My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.
Friday, August 12, 2016
Banana Bread
Info
Prep Time: 5 min
Cooking Time: 1 hr
Servings: 8
Freezes
Source: Ricardo Cuisine
What You Need
2 cups (500 ml) pastry flour
2 tsps (10 ml) baking powder
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml brown sugar, lightly packed
2 eggs, beaten
2 tsps (10 ml) vanilla extract
1 1/4 cups (310 ml) banana (about 3), mashed
1/2 cup (125 ml) milk
Make It
1. With the rack in the middle position, PREHEAT the oven to 180 °C (350 °F). BUTTER a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl, COMBINE the flour and baking powder. Set aside.
3. In another bowl, CREAM the butter and brown sugar for about 1 minute until light and fluffy.
4. ADD the eggs and vanilla and beat until smooth. ADD the mashed bananas and beat with a wooden spoon.
5. ADD the dry ingredients alternately with the milk.
6. Spread the batter in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
7. Let cool before unmoulding and slicing.
My Comments
Yummy!!!
Prep Time: 5 min
Cooking Time: 1 hr
Servings: 8
Freezes
Source: Ricardo Cuisine
What You Need
2 cups (500 ml) pastry flour
2 tsps (10 ml) baking powder
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml brown sugar, lightly packed
2 eggs, beaten
2 tsps (10 ml) vanilla extract
1 1/4 cups (310 ml) banana (about 3), mashed
1/2 cup (125 ml) milk
Make It
1. With the rack in the middle position, PREHEAT the oven to 180 °C (350 °F). BUTTER a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl, COMBINE the flour and baking powder. Set aside.
3. In another bowl, CREAM the butter and brown sugar for about 1 minute until light and fluffy.
4. ADD the eggs and vanilla and beat until smooth. ADD the mashed bananas and beat with a wooden spoon.
5. ADD the dry ingredients alternately with the milk.
6. Spread the batter in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
7. Let cool before unmoulding and slicing.
My Comments
Yummy!!!
Sunday, February 7, 2016
Genoese Sponge Cake
Info
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine
What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack.
Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4. Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.
My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine
What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack.
Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4. Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.
My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.
Monday, February 1, 2016
Vanilla Cake (The Ultimate)
Info
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.
My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt
4 eggs
2 cups (500 ml) sugar
1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil
3/4 cup (180 ml) canola oil
1 1/4 cup (310 ml) milk
Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.
My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.
Sunday, January 10, 2016
The Best-Best Chocolate Cake
Info
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine
What You Need
- Cake:
2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder
3/4 cup (180 ml) strong coffee, warm
- Ganache:
1 3/4 cups (430 ml) 35% cream
2 tablespoons (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.
- Ganache:
In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.
- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.
Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine
What You Need
- Cake:
2 cups (500 ml) unbleached all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2 eggs
2 cups (500 ml) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) canola oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (180 ml) cocoa powder
3/4 cup (180 ml) strong coffee, warm
- Ganache:
1 3/4 cups (430 ml) 35% cream
2 tablespoons (30 ml) corn syrup
16 oz (450 g) dark chocolate, chopped
Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.
- Ganache:
In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.
- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.
Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)
Saturday, November 28, 2015
White Chocolate and Raspberry Squares
Info
Prep Time: 20 min
Cooking Time: 40 min
Output: 8 servings
Source: Ricardo Cuisine
What You Need
6 oz (180g) white chocolate, coarsely chopped
1 cup (250 ml) unbleached flour
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) milk
1 cup (250 ml) fresh raspberries
Make It
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.
In a double boiler, melt the chocolate, stirring constantly. Set aside.
In a bowl, sift together the flour and baking powder.
In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.
Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.
My Comments
1 cup of fresh raspberries is not enough. I used one whole box! Not too sweet.
Prep Time: 20 min
Cooking Time: 40 min
Output: 8 servings
Source: Ricardo Cuisine
What You Need
6 oz (180g) white chocolate, coarsely chopped
1 cup (250 ml) unbleached flour
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) milk
1 cup (250 ml) fresh raspberries
Make It
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.
In a double boiler, melt the chocolate, stirring constantly. Set aside.
In a bowl, sift together the flour and baking powder.
In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.
Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.
My Comments
1 cup of fresh raspberries is not enough. I used one whole box! Not too sweet.
Sunday, January 4, 2015
Candy Cane Cookies
Info
Prep Time: 25 min
Cooking Time: 12 min
Makes: a couple dozen, depending on size
Source: Laura Vitale @Laura in the Kitchen
What You Need
3 cups All Purpose Flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract
3/4 tsp of Peppermint Extract
Red Food Coloring
Make It
1) In the bowl of a standing mixer fitted with a paddle attachment, CREAM together the butter and sugar, ADD the eggs and vanilla, peppermint extract and continue to MIX for about 1 minute.
2) ADD the flour, salt and baking powder and MIX it all in until it's combined. DIVIDE the dough in half and to one half, ADD some red food coloring (add enough to get the color you’re looking for) then WRAP them in plastic wrap and REFRIGERATE the dough for about an hour.
3) Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes. Meanwhile, PREHEAT the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside.
4) Take a about a 2 inch piece of dough from each disk (one red piece and one white) and FORM into a 6 inch rope, lay them side by side, pinching both ends and twist them lightly.
5) Place them on your baking sheet making sure to curve the tops so they look like candy canes. BAKE for about 10 minutes or until lightly golden around the edges and allow them to cool completely.
My Comments
Thank you to my friend Sharon for sharing the recipe. I refrigerated the dough overnight. I did not use the peppermint extract; it is optional.
Prep Time: 25 min
Cooking Time: 12 min
Makes: a couple dozen, depending on size
Source: Laura Vitale @Laura in the Kitchen
What You Need
3 cups All Purpose Flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract
3/4 tsp of Peppermint Extract
Red Food Coloring
Make It
1) In the bowl of a standing mixer fitted with a paddle attachment, CREAM together the butter and sugar, ADD the eggs and vanilla, peppermint extract and continue to MIX for about 1 minute.
2) ADD the flour, salt and baking powder and MIX it all in until it's combined. DIVIDE the dough in half and to one half, ADD some red food coloring (add enough to get the color you’re looking for) then WRAP them in plastic wrap and REFRIGERATE the dough for about an hour.
3) Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes. Meanwhile, PREHEAT the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside.
4) Take a about a 2 inch piece of dough from each disk (one red piece and one white) and FORM into a 6 inch rope, lay them side by side, pinching both ends and twist them lightly.
5) Place them on your baking sheet making sure to curve the tops so they look like candy canes. BAKE for about 10 minutes or until lightly golden around the edges and allow them to cool completely.
My Comments
Thank you to my friend Sharon for sharing the recipe. I refrigerated the dough overnight. I did not use the peppermint extract; it is optional.
Sunday, November 30, 2014
Low-Fat Vanilla Cake
Info
Prep Time: 15 min
Cooking Time: 50 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) all-purpose flour
5 teaspoons (25 ml) baking powder
Make It
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and FLOUR the sides of a 20-cm (8-inch) springform pan and line the bottom with parchment paper.
In a bowl, COMBINE the flour and baking powder. Set aside.
In another bowl, BEAT the egg, butter and sugar with an electric mixer until smooth and creamy, about 5 minutes. Add the vanilla.
With the mixer on low speed or using a wooden spoon, add the dry ingredients alternating with the milk. Mix only until the ingredients are combined; do not overmix.
POUR the batter into the pan and BAKE until a toothpick inserted in the centre comes out clean, about 50 minutes. Let COOL for a few minutes. REMOVE from the pan and let COOL to room temperature. SERVE with fresh fruits or fruit coulis.
My Comments
I did not use parchment paper and flour the sides of the springform pan. I only buttered it. I made double portion.
Prep Time: 15 min
Cooking Time: 50 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) all-purpose flour
5 teaspoons (25 ml) baking powder
1 egg
2 tablespoons (30 ml) butter, softened
1 cup (250 ml) sugar
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) milk
Make It
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and FLOUR the sides of a 20-cm (8-inch) springform pan and line the bottom with parchment paper.
In a bowl, COMBINE the flour and baking powder. Set aside.
In another bowl, BEAT the egg, butter and sugar with an electric mixer until smooth and creamy, about 5 minutes. Add the vanilla.
With the mixer on low speed or using a wooden spoon, add the dry ingredients alternating with the milk. Mix only until the ingredients are combined; do not overmix.
POUR the batter into the pan and BAKE until a toothpick inserted in the centre comes out clean, about 50 minutes. Let COOL for a few minutes. REMOVE from the pan and let COOL to room temperature. SERVE with fresh fruits or fruit coulis.
My Comments
I did not use parchment paper and flour the sides of the springform pan. I only buttered it. I made double portion.
Sunday, November 9, 2014
Apple Pie
Info
Prep Time: 35 min
Cooking Time: 60 min
Makes: 10 servings
Source: Ricardo Cuisine
What You Need
Crust
2 1/4 cups (560 ml) unbleached all-purpose flour
1 pinch salt
3/4 cup (180 ml) chilled unsalted butter, cubed
1/2 cup (125 ml) ice water, approximately
Egg Wash
1 egg, lightly beaten
1 tablespoon (15 ml) water
Filling
1/2 cup (125 ml) sugar
1/4 cup (60 ml) butter, melted
2 tablespoons (30 ml) lemon juice
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground nutmeg
4 Royal Gala apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or Cortland apples, peeled, cored and cut into 1/2-inch (1-cm) slices
4 Empire apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or McIntosh apples, peeled, cored and cut into 1/2-inch (1-cm) slices
Make It
Crust
In a food processor, COMBINE the flour and salt. ADD the butter and PULSE until the butter is the size of peas. ADD the water. PULSE until the dough just begins to hold together. ADD water if necessary. REMOVE the dough from the food processor and shape by hand into 2 discs. WRAP with plastic wrap and REFRIGERATE for 30 minutes.With the rack in the bottom position, PREHEAT the oven to 190°C (375°F).On a floured surface, ROLL out 1 disc and use it to line a 25-cm (10-inch) Pyrex or ceramic pie plate.
Egg Wash
In a bowl, lightly BEAT the egg with the water. Set aside.
Filling
In a large bowl, COMBINE the sugar, butter, lemon juice and spices. ADD the apples and STIR to coat well. PILE the filling in the pie shell, making a dome. PRESS gently. ROLL out the remaining dough. CUT into strips 2 cm (3/4 inch) wide and arrange over the filling in a lattice pattern. PRESS the edges of the pie crust and TRIM off the excess dough. BRUSH the dough with egg wash. BAKE for about 1 hour. SERVE warm or cold.
My Comments
I did not use a food processor for the crust. I love the crust. Serve warm with vanilla ice cream!
Prep Time: 35 min
Cooking Time: 60 min
Makes: 10 servings
Source: Ricardo Cuisine
What You Need
Crust
2 1/4 cups (560 ml) unbleached all-purpose flour
1 pinch salt
3/4 cup (180 ml) chilled unsalted butter, cubed
1/2 cup (125 ml) ice water, approximately
Egg Wash
1 egg, lightly beaten
1 tablespoon (15 ml) water
Filling
1/2 cup (125 ml) sugar
1/4 cup (60 ml) butter, melted
2 tablespoons (30 ml) lemon juice
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground nutmeg
4 Royal Gala apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or Cortland apples, peeled, cored and cut into 1/2-inch (1-cm) slices
4 Empire apples, peeled, cored and cut into 1/2-inch (1-cm) slices
or McIntosh apples, peeled, cored and cut into 1/2-inch (1-cm) slices
Make It
Crust
In a food processor, COMBINE the flour and salt. ADD the butter and PULSE until the butter is the size of peas. ADD the water. PULSE until the dough just begins to hold together. ADD water if necessary. REMOVE the dough from the food processor and shape by hand into 2 discs. WRAP with plastic wrap and REFRIGERATE for 30 minutes.With the rack in the bottom position, PREHEAT the oven to 190°C (375°F).On a floured surface, ROLL out 1 disc and use it to line a 25-cm (10-inch) Pyrex or ceramic pie plate.
Egg Wash
In a bowl, lightly BEAT the egg with the water. Set aside.
Filling
In a large bowl, COMBINE the sugar, butter, lemon juice and spices. ADD the apples and STIR to coat well. PILE the filling in the pie shell, making a dome. PRESS gently. ROLL out the remaining dough. CUT into strips 2 cm (3/4 inch) wide and arrange over the filling in a lattice pattern. PRESS the edges of the pie crust and TRIM off the excess dough. BRUSH the dough with egg wash. BAKE for about 1 hour. SERVE warm or cold.
My Comments
I did not use a food processor for the crust. I love the crust. Serve warm with vanilla ice cream!
Saturday, January 25, 2014
Oatmeal Chocolate Chip Cookie
Info
Prep Time: 15 min
Baking Time: 12-15 min
Makes: 30 cookies
What You Need
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
2 Tbsp water
2 tsp vanilla extract
3/4 Robin Hood All-Purpose Flour
1 tsp cinnamon
3/4 tsp baking soda
3 cups ROBIN HOOD Oats
3 cups semi-sweet chocolate chips or raisins or dried cranberries
Make It
PREHEAT oven to 350F. Grease or line baking sheets with parchment paper. CREAM butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. COMBINE flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chips. DROP dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets. BAKE in preheated oven 12-15 minutes, or until edges are golden brown. Do not overbake.
My Comments
I have not tried with chocolate chips. I use dried cranberries. Healthier!
Prep Time: 15 min
Baking Time: 12-15 min
Makes: 30 cookies
What You Need
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
2 Tbsp water
2 tsp vanilla extract
3/4 Robin Hood All-Purpose Flour
1 tsp cinnamon
3/4 tsp baking soda
3 cups ROBIN HOOD Oats
3 cups semi-sweet chocolate chips or raisins or dried cranberries
Make It
PREHEAT oven to 350F. Grease or line baking sheets with parchment paper. CREAM butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. COMBINE flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chips. DROP dough by heaping tablespoonfuls (15 mL) onto prepared baking sheets. BAKE in preheated oven 12-15 minutes, or until edges are golden brown. Do not overbake.
My Comments
I have not tried with chocolate chips. I use dried cranberries. Healthier!
Saturday, August 17, 2013
Blueberry Pie
Info
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar
Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing
Make It
Crust
1. In the bowl of food processor, PLACE the flour, salt and sugar. PULSE a few seconds. ADD the butter and PULSE a few seconds at a time, until it has a grainy texture. ADD the ice water and vinegar. PULSE again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.
3. ROLL OUT both balls of dough and line a 23-cm (9-inch) pie plate with one circle. MAKE an incision in the centre of the second crust.
4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).
Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.
6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.
7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.
My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar
Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing
Make It
Crust
1. In the bowl of food processor, PLACE the flour, salt and sugar. PULSE a few seconds. ADD the butter and PULSE a few seconds at a time, until it has a grainy texture. ADD the ice water and vinegar. PULSE again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.
3. ROLL OUT both balls of dough and line a 23-cm (9-inch) pie plate with one circle. MAKE an incision in the centre of the second crust.
4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).
Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.
6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.
7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.
My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.
Sunday, October 16, 2011
Carrot Cake
What You Need
1 cup brown sugar
1 cup olive oil
3 eggs
1/2 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
2 cups grated carrots
1 1/3 cups all-purpose flour
Make It
PREHEAT the oven to 350°F. Grease 9" X 13" pan.
COMBINE sugar and oil in a mixing bowl. Beat in eggs, one at a time. Add next 4 ingredients. Stir in the carrots. Mix in the flour. Spoon the mixture into the prepared pan.
BAKE for approximately 35 minutes or until inserted toothpick comes out clean.
Source: http://www.muchmenus.com/Carrot_Cake_Recipe.htm
1 cup brown sugar
1 cup olive oil
3 eggs
1/2 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
2 cups grated carrots
1 1/3 cups all-purpose flour
Make It
PREHEAT the oven to 350°F. Grease 9" X 13" pan.
COMBINE sugar and oil in a mixing bowl. Beat in eggs, one at a time. Add next 4 ingredients. Stir in the carrots. Mix in the flour. Spoon the mixture into the prepared pan.
BAKE for approximately 35 minutes or until inserted toothpick comes out clean.
Source: http://www.muchmenus.com/Carrot_Cake_Recipe.htm
Thursday, January 7, 2010
Banana Cake
Info
Prep: 15 min
Total: 1 hr 15 min
Makes: 10 servings
Source: cooking.com
What You Need
4 oz cream cheese
1/2 cup butter, at room temperature
1 cup packed brown sugar
2 eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup ground almonds
Icing
8 oz cream cheese
1 cup confectioners' sugar
1 large ripe banana
2 tablespoons lemon juice
Make It
- For The Cake:
PREHEAT the oven to 375 degrees F. Butter a 4 x 8-inch loaf pan.
BEAT the cream cheese, butter, and sugar together until creamy. Add the eggs, one at a time, beating well. Stir in the bananas, then mix in the flour, baking powder, and nuts. Spoon the mixture into the prepared pan.
PLACE in the oven and bake for 1 hour, or until a skewer inserted in the center comes out clean. Turn out onto a rack to cool completely.
- For The Icing:
BEAT together the cream cheese and confectioners' sugar until smooth and ice the cake. Peel and thinly slice the banana. Toss the slices in the lemon juice, then arrange over the top of the icing. Serve immediately.
My ModificationBanana cake is one of my favorite snacks. I omit the icing part. I find it too fat. For the cake, I also omit the cream cheese.
Prep: 15 min
Total: 1 hr 15 min
Makes: 10 servings
Source: cooking.com
What You Need
4 oz cream cheese
1/2 cup butter, at room temperature
1 cup packed brown sugar
2 eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup ground almonds
Icing
8 oz cream cheese
1 cup confectioners' sugar
1 large ripe banana
2 tablespoons lemon juice
Make It
- For The Cake:
PREHEAT the oven to 375 degrees F. Butter a 4 x 8-inch loaf pan.
BEAT the cream cheese, butter, and sugar together until creamy. Add the eggs, one at a time, beating well. Stir in the bananas, then mix in the flour, baking powder, and nuts. Spoon the mixture into the prepared pan.
PLACE in the oven and bake for 1 hour, or until a skewer inserted in the center comes out clean. Turn out onto a rack to cool completely.
- For The Icing:
BEAT together the cream cheese and confectioners' sugar until smooth and ice the cake. Peel and thinly slice the banana. Toss the slices in the lemon juice, then arrange over the top of the icing. Serve immediately.
My ModificationBanana cake is one of my favorite snacks. I omit the icing part. I find it too fat. For the cake, I also omit the cream cheese.
Monday, December 21, 2009
Gingerbread!
Info
Prep: 20 min
Total: 1 hr 32 min (plus refrigerating)
Makes: 16 cookies, 1 cookie per serving
Source: Kraft
What You Need
3/4 cup butter, softened
1 pkg (6 servings size) Jell-o Butterscotch Cooked Pudding and pie Filling
3/4 cup firmly packed brown sugar
1 egg
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 tsp baking soda
2 1/4 cups flour
Make It
MIX together pudding powder, butter and brown sugar until light and fluffy. Add egg and blend well.
COMBINE flour; baking soda, ginger and cinnamon. Blend into creamed mixture. Chill for at least 1 hr or until dough is firm.
PREHEAT oven to 350°F. Roll dough on a floured surface to 1/4-in thickness. Cut with cookie cutter.
PLACE on greased baking sheet and bake for 10 to 12 min. Remove from baking sheet and cool on wire rack. Decorate as desired.
My Modification
I tested both Jell-O and No Name butterscotch. The result is the same. I substitute baking soda by magic baking powder. Depending how thick you make the cookies, this recipe can give you more than 16 servings. I recommend that you make the dough the night before and you put it in the fridge. Then, take out the dough from the fridge 1 hour before you bake.
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