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Weekend Musings: Cookies Guide

I can’t remember where I saw this in my facebook. Anyway, it’s worth sharing.

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No Bake Peanut Butter Chocolate Bars

Michelle shared a no bake cookie bar recipe for the South Arm Older Adults Community Kitchen.

These No Bake Peanut Butter Chocolate Bars has to be refrigerated and serve right out of the fridge.

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1/4 cup chocolate chips
  • 1/4 cup raisins (or dried cranberries)
  • 1/2 cup ground flaxmeal, flaked coconut, hemp seed or nuts

Source: this recipe is adapted from website New Nostalgia

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Perfect Oatmeal Raisin Cookies with 6 ingredients

Michelle shared an Oatmeal Raisin Cookies with 6 ingredients in the South Arm Older Adults Community Kitchen.

We made the cookies with extra ingredients like vanilla, ground cinnamon and baking powder to add more flavour and rise to the cookies.

Michelle brought up the issue of the new threat to health is sugar. She told us that she generally reduces the amount of sugar in her baking by half especially for those recipes that have other sweet ingredients like banana, dates, etc in it.

Ingredients

  • 1 stick (1/2 cup) softened butter
  • 1 cup sugar, preferably dark brown sugar (we used 3/4 cup)
  • 1 egg
  • 1 cup plus 2 tablespoons all purpose flour
  • 1 cup raisins
  • 1 1/2 cups rolled oats (or 1 cup quick oats as quick oats absorb more moisture than rolled oats)
  • 1/2 tablespoon vanilla (optional)
  • 1 teaspoon baking powder (optional)
  • 1/2 teaspoon cinnamon powder (optional)
  • kosher salt (optional)

Source: BakerBettie.com

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Chocolate Yogurt Snack Cakes

With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.

These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.

Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!

Ingredients

  • 1 cup buttersweet or semisweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt (not non-fat)
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt

Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.

Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.

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Whole Wheat Biscuits

Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.

This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.

Ingredients

  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 cup milk

Source: this recipe is adapted from 100 DaysofRealFood.com

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Zucchini Cake

Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.

We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.

Frosting:

  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.

Minoo shared the following health benefits of zucchini to the participants of the community kitchen.

You can click on the image to have a larger view.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white, granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisin

Source: South Arm Community Kitchen

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Cheddar and Leek Muffin

The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.

The Cheddar and Leek Muffin is a savory muffin.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoons fresh ground black pepper
  • 2 large eggs, lightly beaten
  • 1 1/4 cups low-fat buttermilk
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 cup grated cheddar
  • 1 1/4 cups thinly sliced leeks, white and pale green parts

Source: this recipe is adapted from Ladie’s Home Journal

Make 12 muffins.

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Blueberry and Almond Quick Bread

For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.

The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup whole wheat or unbleached flour
  • 1/2 cup rolled oats, coarse ground if desired
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ground almonds
  • 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit

Source: from Moosewood for Health

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