Baking


I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.

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    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

If you know me, and the blog – Tea and SCONES – you know how I feel about scones. I love them! I don’t make them as often as I used to because I have NO WILLPOWER and would eat them all. All the time. With butter. And jam. And clotted cream. But when the KAF scones made the list for Avid Baker’s Challenge for June I knew I had to make them. I had, with some others, asked for scones. And these did not dissapoint.

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The original recipe called for


    “1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional”

so we were free to fill them with just about anything. I divided the dough in half. I left some plain and just sprinkled the tops with turbnado sugar. The other half I added in some Heath Bar bits. {About 1/2 cup}

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Those added just a hint of sweetness. And the others were great with some butter and Blackberry jam. YUM!!

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These are definite keepers. And most of them are in the freezer so I will be enjoying these for a while.

The original recipe for the SCONES is on the KAF page.

And after you have a look at the recipe, have a look at the scones the other ABC bakers made. It will be on the ABC page after June 3.

Muffins are always a hit. Especially Blueberry Muffins. I do love a good blueberry muffin. Now add in some oats and some yogurt and you have a muffin that is hard to pass by and not eat one {- or two – or more……}Blueberry Oat Yogurt Muffins and that is what you get with Donna’s muffins. I changed the recipe just a little so I could actually enjoy them. I subbed out some whole wheat flour and used Stevia instead of sugar. My other changes are listed below.

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    1 cup self-raising (self-rising) flour, sifted
    1 cup Whole Wheat Flour, sifted
    ⅔ cup Stevia
    1 egg, lightly beaten
    1/2 cup Eggbeaters.
    ¾ cup applesauce, unsweetened
    ½ cup low fat regular yoghurt
    1 teaspoon vanilla extract
    ⅓ cup rolled oats, plus extra, for sprinkling
    1 cup fresh blueberries {Briefly shake in some flour to prevent from ‘sinking’}
    Turbinado sugar for sprinkling

Preheat oven to 350°F. Mix together the flour, sugar, egg, oil, yoghurt and vanilla until they are just well mixed. Gently fold in the oats and blueberries. Pour the mix into a regular muffin pan. Sprinkle with extra oats and sugar. Bake for 25–30 minutes or until golden and a knife or skewer comes out clean. Place muffins on a wire rack and allow to cool. Makes 12. {Original recipe}

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These were quite good. Not real sweet but chewing and filling. If my blueberries had been sweeter they would have been even better. These were my pick for Wednesdays with Donna Hay.

Check the muffins made by

BTW the reason I changed up the recipe is because Doc Amy told me my Triglycerides are WAY too high and since I want to live to a ripe old age….
Any way, here’s the count per muffin {ABOUT}

    108 calories
    18 gm cholesterol
    1 gm fat
    2 gm fiber
    4 gm protein
    61 gm sodium
    3 gm sugar

The whole time I was eating one of these CHEESE SCONES from Nigel Slater I was thinking how good these would be with a nice thick slice of ham. What could be better than ham and cheese? Especially when the cheese is already IN the bread.

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Can you believe all that cheesy goodness oozing from that HUGE scone?? I filled mine with gruyere and sprinkled sharp cheddar on top. It was wonderful!!

    450g/1lb plain flour, plus extra for dusting
    4 tsp baking powder
    85g/3oz cold butter, cubed
    350ml/12fl oz milk, plus extra for glazing
    250g/9oz assorted cheeses, cut into 1/4″ cubes, plus extra grated cheese to sprinkle on top

Preheat the oven to 200C/400F/Gas 6.
In a food processor mix the flour and baking powder.
Add in the butter and process only until the mixture resembles coarse, fresh breadcrumbs.
Pour in the milk to create a soft dough.
Add the chunks of cheese and ensure it is evenly distributed by pulsing the mix only once or twice for a short period.
Remove the dough from the processor and shape the dough into a rough round and place on a baking tray dusted with flour.
Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze.
Sprinkle the extra cheese over the top, then cut the dough into four pieces, Or six if you want smaller scones, with a sharp knife but do not separate the pieces..
Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. {Original recipe}

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This was only 1/2 of the recipe and the scones were HUGE!!!

BTW this weeks theme for Nigel Slater was CHEESE!!! Check out the other’s cheesy goodness at I Heart Cooking Clubs

Also known as Cinnamon coated maple apple cake.

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These were so flavorful and moist. I just wish they had come out of the pan a little easier. But, it’s how it tastes that counts, right?

The recipe calls for shredded fresh apples but the day I decided to make this all of the apples had been eaten and I didn’t want to go back to the store so I used some apples I had put up the year before. Since I couldn’t shred them I chopped them into small dice. That worked. I also increased the cinnamon in the cake. We like cinnamon. I also made just /2 of the recipe which gave me 6 little mini-bundts. Perfect for the two of us. And they are long gone.

Gaye sent us all the recipe for these yummy little bundt cakes. The recipe is from Donna’s book - SEASONS on page 218. You can find the recipe HERE as well.

Check with

for their cakes.

If you are interested in joining in with us, just leave one of us a comment. We post on Wednesdays.

BEETS!! A nice purple color. Keep the juice to dye Easter Eggs and throw away the beets. AT least that is what I usually do. Except this time I used the beets and threw away the juice {It was after Easter}. I NEVER buy beets fresh or otherwise. I have tried them. I don’t care for them. Or brussel sprouts! But I am willing to try new things. Like Nigel’s Beet Cake.

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    200g/7oz butter, plus extra for greasing
    250g/9oz cooked and peeled beetroot {I used canned beets}
    200g/7oz dark chocolate (70% cocoa solids)
    4 tbsp hot espresso
    135g/5oz plain flour
    1 heaped tsp baking powder
    3 tbsp cocoa powder
    5 free-range eggs, separated
    190g/6½oz golden caster sugar {About 1 cup fake sugar}
    crème fraîche or double cream, to serve

Preheat the oven to 180C/350F/Gas 4.
Spray a 20cm/8in cake tin {Since I made ½ of the recipe I used a 6”} generously and line the bottom of the tin with a round of baking parchment.
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in the microwave, then add in the hot coffee.
Stir in the butter in small pieces and leave to soften. Then allow to partially cool.
Sift the flour, baking powder and cocoa together in a bowl and set aside.
Separate the eggs. Whisk the yolks until frothy and then stir into the chocolate and butter mixture.
Fold in the beetroot.
Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
Pour the batter into the cake pan. Bake for about 30/40 minutes, or until a knife inserted into the cake comes out clean.
Cool the cake in the pan.
Remove and serve with whipped cream or dust with powdered sugar.

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    The cake was moist, somewhat dense, but airy at the same time. No beet taste, but rather bland. I would add more cocoa and a smidgeon more sugar. I dusted with some powdered sugar but later I added some chocolate ganache. That sweetened up the treat quite nicely.

    Original Recipe

BTW this weeks theme for I Heart Cooking Clubs is Rootie Patootie! which means we needed to use a ROOT VEGGIE for our dish. Which is why I made BEET cake!! So click on over and see what other roots appeared on our menu this week.

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