breathe and bake.: 2009

http://recipe.aol.com/recipe/saag-tofu/140732

http://eatingwelllivingthin.wordpress.com/2009/11/10/ricotta-spinach-cups-a-gorgeous-little-appetizer/

http://www.saveur.com/article/Recipes/Chocolate-Coconut-Balls

http://www.tasteofhome.com/Recipes/Winter-Root-Vegetables

http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/#more-2046

http://simplyrecipes.com/recipes/carrot_souffle/

http://simplyrecipes.com/recipes/suzannes_chocolate_cake/

http://www.collegeaffairmagazine.com/2009/06/03/healthy-desserts/

http://www.examiner.com/x-4208-Providence-Food-Examiner~y2009m3d6-Baileys-Irish-Cream-mousse-pie-recipe

http://ohsheglows.com/2009/12/17/easy-vegan-holiday-party-snacks-take-2/

Healthy Brownies adapted from Maple N Cornbread

Serves 16

1/2 cup good quality unsweetened cocoa powder
1/2 cup unsweetened applesauce
3 egg whites
1 cup sugar
1 tsp fine sea salt
1 tsp vanilla extract
1 tsp instant coffee granules
1/2 cup white whole wheat pastry flour
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees Fahrenheit. Spray an individual brownie pan or 8 inch square baking pan, with non stick cooking spray.

In a large bowl mix together all of he dry ingredients. Mix the applesauce and egg whites and gently fold into the dry mixture. Stir only until moistened.

Pour into prepared pan. Sprinkle with chopped nuts. Bake for 20-25 minutes or until desired texture is reached. Less time will result in a more dense, gooey brownie and longer time will produce a cake like brownie. When cool, cut into 12 pieces.

carrot cake

my recipe. and nutrition info.

oven at 350. bake for about 40 minutes in two 9 inch round pans, sprayed and lined with parchment paper.

2 cups flour. (820)

2 tsp baking soda.

1 tsp baking powder.

1 tsp salt.

2 tsp cinnamon.

1 tsp ginger.

1/2 tsp nutmeg.

1.5 cup sugar. (1161)

1/2 cup oil. (990)

3/4 cup unsweetened applesauce. (75)

3 eggs + 1 egg white. (230)

3 cups shredded carrot.

1 cup walnuts. (784)

1 cup coconut. (280)

8 oz crushed pineapple. (150)

4490

16 oz cream cheese. (1620)

1 stick of butter. (1627)

2 cups confectionery sugar. (780)

3.5 tbsp honey. (200)

(used 2/3 of this)...2960.

16 servings... 465 a piece.

chocolate chip cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Toblerone Cookies

1.5 cup flour

tsp baking powder

tsp baking soda

1/4 tsp salt

.5 cup butter

3/4 cup brown sugar

1/4 cup + 2 tbsp white sugar

1 egg

1 tbsp vanilla

1 big toblerone bar, cut up

mix dry.

in seperate bowl, beat butter and sugar.

add in the egg. then the vanilla. then mix dry into wet until just mixed

fold in the toblerone.

bake at 350 for like...14 minutes. (also when putting on the baking stone, flatten a little)

Peppermint candy bark

melt milk chocolate, pour onto wax paper

crush up candy cane or peppermints, whatever

clean bowl, melt white chocolate, pour onto hardened milk chocolate and pour the peppermint pieces atop the white chocolate. gently press mints down a bit.

freeze !

break into pieces

nom nom nom

thanksgiving

bakingobsession.com

http://homesicktexan.blogspot.com/2005/09/recipe-index.html

moist choco cake.

just made... a really, really incredible chocolate (very moist) cake.

considered vegan.

I should have let it cook a little longer in the oven, my only fault.

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/3 cup unsweetened natural cocoa powder

1 tablespoon instant coffee
1/2 teaspoon sea salt
1 teaspoon baking soda

1/2 tsp baking powder
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup of unsweetened applesauce

1/3 cup vanilla light soymilk (or regular. or you can replace with strongly brewed coffee).

Basically, mix dry. Then mix wet. Then mix dry and wet. Bake in a 8x8 circular pan (or whatever shape) at 350 until a toothpick can be inserted in the center and come out clean (I ended up cooking it about 33 minutes. Thought I should have left it another 4 or 5 minutes).

For the frosting, I sort of tried to follow a recipe, but didn't have a lot of the ingredients, so I improvised, and... it did come out pretty well, just definitely not like it was supposed to. Plus, I'm really happy that I only put maybe... a 1/4 of the amount of frosting made on the actual cake. It sort of dripped on, but surprisingly stuck to.

heat a 1/4 cup applesauce and maybe 2 tsp of oil in a pot.

Add in 1 1/2 cup sugar

1/4 cup cocoa powder

1/4 tsp salt

1/2 cup milk

Bring to a boil, reduce heat to medium while almost constantly stirring for about 5 minutes.

Remove from heat, add 1 tsp vanilla. Stir and let sit for 20 minutes.

Beat fairly hard for about 20 or so strokes.

Mine ended up pretty runny and not thick, so I mixed some cornstarch (1 tbsp) with some cold water and stirred into the mixture. I also stirred in a bit of flour. Let sit for another 10 minutes. Then dripped/lightly poured some spoonfulls of the frosting mixture over the cake.

I shredded some white chocolate and sprinkled a bit of powdered sugar on top. I'll post pictures later.

(also, I used dark chocolate coco powder...yum)

http://www.culinate.com/recipes/collections/Culinate%20Kitchen/Desserts/german_chocolate_cake

http://sweettreatsdani.blogspot.com/2009/06/65-gooey-pecan-cake.html

http://www.tastespotting.com/search/chocolate+cake/9

banana raisin scone + links to more recipes

Just made some incredible scones.

1 cup AP flour

1 cup WW flour

about 2 tbsp brown sugar

1/2 tsp salt

2 tsp baking powder

3 tbsp margarine

3 tbsp shortening

1/3 cup milk

vanilla (however much you like. i did about a tbsp)

2 ripe bananas

handful of raisins

mix dry. cut in butter and shortening with your hands. mix vanilla and milk together. gradually adding in milk mixture to dry mixture. throw in the cut up bananas (mashing with fork, or..whatever). and throw in the raisins. mix.

i floured my surface and put the dough mixture on it. flattening it out (it is a bit sticky) into a circle about 1/2 to an inch thick. cut it like a pizza into four triangles, put it on a baking sheet, baked it at 400 for about 18-20 minutes.

also, before I baked it, I brushed my left over milk and sprinkled cinnamon on the top.

http://vanillakitchen.blogspot.com/2009/09/feta-raisin-dip.html

http://backtothecuttingboard.com/2009/10/25/orange-cinnamon-raisin-swirl-coffee-cake

http://recipe.aol.com/recipe/saag-tofu/140732

http://eatingwelllivingthin.wordpress.com/2009/11/10/ricotta-spinach-cups-a-gorgeous-little-appetizer/

http://www.saveur.com/article/Recipes/Chocolate-Coconut-Balls

http://www.tasteofhome.com/Recipes/Winter-Root-Vegetables

http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/#more-2046

http://simplyrecipes.com/recipes/carrot_souffle/

http://simplyrecipes.com/recipes/suzannes_chocolate_cake/

http://www.collegeaffairmagazine.com/2009/06/03/healthy-desserts/

http://www.examiner.com/x-4208-Providence-Food-Examiner~y2009m3d6-Baileys-Irish-Cream-mousse-pie-recipe

http://ohsheglows.com/2009/12/17/easy-vegan-holiday-party-snacks-take-2/

Healthy Brownies adapted from Maple N Cornbread

Serves 16

Plum Cloufoutis

http://judicialpeach.com/2009/08/02/peach-and-plum-clafoutis/#more-1448

BLOG I LIKE...>Healthy Indulgences

Romesco Sauce

1	large red pepper or 2 medium peppers (about 1/2 pound)

3	medium tomatoes or 4 roma tomatoes (about 3/4 pound)

2	ounces baguette or country style bread, lightly toasted

2	large garlic cloves, peeled

1/3	cup toasted almonds, or use half almonds, half toasted, skinned hazelnuts

1 to 2	teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)

1	tablespoon chopped fresh Italian parsley

1	teaspoon sweet paprika

salt to taste (1 to 1-1/2 teaspoons)

freshly ground pepper to taste

2	tablespoons sherry vinegar

1/4	cup extra-virgin olive oil

1. Preheat the broiler and cover a baking sheet with foil. Grill the pepper under the broiler, placing it on the baking sheet at the highest setting, and turning it every 3 minutes or so, until uniformly charred. Remove from the baking sheet and place in a plastic bag, twist the bag shut and allow to cool. When the pepper is cool enough to handle, remove the charred skin (you can do this under running water), cut the pepper in half lengthwise and remove the core, seeds and membranes.

2. While waiting for the pepper to cool, place the tomatoes on the baking sheet and place under the broiler at the highest setting. Broil for 2-4 minutes, until charred on one side. Turn over and broil on the other side for 2 to 4 minutes, until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

3. Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted nuts, bread, and chile powder or flakes to the bowl and process to a paste. Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt, and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream. Process until well amalgamated, then scrape into a bowl. Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using.

vegetable soup

saute an onion in some olive oil

add in two cloves minced garlic

2 stalks chopped celery

fresh 1 inch cut green beans

baby carrots

1 28oz can diced tomatoes

1 14 herbed diced tomatoes

4 1/2 cups water

2 vegetable stock cubes

some garlic salt, basil, + whatever other seasonings.

800. 6 servings. 133 per serving

Fudge Brownies
Recipe adapted from King Arthur Flour

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

1.Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.

2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.

3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.

4. Stir in the flour and chocolate chips until well combined.

5. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack

kiwi granita....

http://dhaleb.com/food-type/dessert/kiwi-granita/

chai cupcakes

I'm going to go ahead and say that Chai Lattes are my favorite coffee shop drink, besides black coffee.

I buy Bigelow's Vanilla Chai tea bags, do half a glass of vanilla light soymilk, the other half is water, put 1 (or 2 if I'm feeling risque) tea bag in it, and heat it.

Yes, I heat my liquid in the microwave. I am convincing myself it's bad for the liquid.............. convenience conquers conservation.

So I've wanted to incorporate Chai into some sort of dessert recipe for a while. This morning, my class ended early.......way early...so I needed to do something with myself. So I baked.

Unfortunately, I rationalize being bored as a good excuse to bake. The most unfortunate part about this....is I eat what I bake. Usually just one, but... but still.

1 3/4 cups flour

1/3 pack oregon chai mix

1/2 cup sugar

1/2 tsp salt

1 tsp baking soda

1 tbsp vanilla

1/3 cup canola oil (of course i substituted half of that with unsweetened apple sauce..maybe more than half)

1 tbsp apple cider vinegar

1 1/4 cup water

2 chai tea bags (i used vanilla chai)

boiled water, steeped tea bags. while tea bags are soaking, mix dry together. make a well. pour one cup of tea in dry mixture, along with the other wet ingredients.

i just sprayed some muffin tins with olive oil spray (all i had was the olive oil kind)

i mixed together two cups of confectionary sugar , 3 tbsp milk, the other 1/2 of the oregon chai mixture, and like..3 spoonfulls of shortening. of course you'll be able to tell by the mixture if you need to add more of anything.

i filled the tins 2/3 the way, put a dollop of the confectionary sugar mixture in it, then topped it off with a bit more mixture just to cover the dollop.

bake at 350 for like..20 minutes.

these are not pretty, they bake hilariously (i said it, that's a word), but they are absolutely freakin scrumptious.

HA ha ! My camera is absent, so an iPhoto will have to do.

half.

So far

breakfast-1/3 cup fat free yogurt, blob peanut butter, 1/2 banana (180 cals?)

biggest freakin lunch eva- spinach salad. consisting of.....lots of spinach, 6 cucumber slices, 3 baby carrots, handful of dates, handful of feta, balsamic vinaigrette and a sprinkle of EVOO. 1/2 apple. i'm thinking......300 calories.

Mostly good calories, though.

I am SO freakin full. I'm downing my vinegar water so I won't feel so bloated.

I'm making the peach/nectarine tart tonight. I'm pumped.

and that was it. and it was delicious. I had probably , over the course of the night....two pieces. Small. That made about 8 pieces. With the chocolate, I'd average 200 calories a piece. It was seriously the most buttery, flaky, sweet, lush, beautiful tart ever.

Crust:

1 1/2 cups flower

1 tbsp sugar

1/2 tsp salt

11 tbsp butter (i used margarine), cold, in pieces

1 egg yolk

3 tbsp milk

Filling:

2 nectarines, peeled, cored, sliced

2 peaches, peeled, cored, sliced

1/2-3/4 cups sugar

1 tbsp+1 tsp cornstarch

line springform pan (or whatever you want, some sort of baking sheet, i found the springform to be easiest) with parchment paper.

mix together dry for crust. with a mixer on low speed, gradually add in butter. will get crumbly. add in yolk and milk. beat on low for about 20 or so seconds. continue mixing with your hands, form into a ball. wrap in plastic wrap. refrigerate for at least 20 minutes (i did for about 3 hours. can be up to 3 days).

unwrap, let it become room temperature.

mix together fruit slices with sugar, carefully and gradually. add in cornstarch, mix.

put dough on parchment paper in form pan, flatten (i used my hands) for a thin middle and bring the excess dough to the edges. beat the egg and brush it on the crust. sprinkle sugar over. add in fruit mixture. bring excess dough on the edges to form a barrier and fold over the edges. brush egg mixture on this part of dough. sprinkle with sugar.

bake at 350 for about 40 minutes, or until golden brown.

i also melted chocolate and drizzled it on it.

and then last night, i had and ungodly amount of popcorn.

Coconut Shortbread.

I made Coconut Shortbread bars (courtesy of Baking Bite's blog) for my brother before he left town the other day. They turned out nicely.

ba-dum !

I made a white, double layered cake with a whipped white chocolate pudding icing. I put strawberries and icing in between the layers. It was the whitest, most delicious cake I've ever made.

1 cup milk
4 egg whites
1 tbsp vanilla extract (personal taste. I love vanilla flavoring! can add less if you'd like)
2 1/2 cups cake flour
1 3/4 cups sugar
3 1/2 tsp baking powder
1 tsp salt
3/4c margarine (or butter)

sift together the dry. beat in the butter. add in the egg whites (do not mix egg whites before adding them in). I added in one at a time and mixed for about 20 seconds each. then add in your milk and vanilla. I placed parchment paper in the bottom of two 9X9 pans. Place in a 350 F oven for about 20 or so minutes. Just watch the cakes as they bake. When it starts to brown around the edge and center is when you should consider taking it out : )

For the icing, I had two small boxes of white chocolate pudding mixture. I mixed them with one cup of milk, let sit for a few minutes, and then whisked in the BIG container of Lite Whipped cream. After the cakes were cooled, I spread the icing on the first layer, put some sliced strawberries on top, then put the other cake on top, and did the same. I made this cake the day before 4th of July, so I waited til the next day to add the strawberries and blueberries on top.

Was super delicious ! I love that the batter for the cake tastes like sugar cookie dough. A lot of people who ate the cake said the actual cake tasted like sugar cookies smell. Which was a big hit if you like sugar cookies.

www.ohsheglows.com is a great site to check out. She's got an online bakery deal and provides healthy ways to cook delicious food.

breathe and bake.

Blog Archive

About Me

Blog Archive

carrot cake

chocolate chip cookie

thanksgiving

moist choco cake.

banana raisin scone + links to more recipes

vegetable soup

chai cupcakes

half.

Coconut Shortbread.

ba-dum !

BlogRoll