Bake Happy Recipes 321t6k

Bake happy recipes

Chocolate Muffins Cook Time: 18 minutes Yield: 18 muffins

Ingredients 

2 cups all-purpose flour



3/4 cup white sugar



1 cup semi sweet chocolate chips



1/2 cup cocoa powder



1 teaspoon coffee powder



1 teaspoon baking soda



1/2 cup canola oil



1 egg



1 cup sour cream



1/2 cup evaporated milk



1 teaspoon vanilla extract



1/4 cup chocolate chips

Instructions 1. In a large bowl, combine flour, sugar, chocolate chips, cocoa powder, coffee powder and baking soda - Team Dry Ingredients. Using a whisk, mix until all ingredients are evenly combined. 2. In a medium sized bowl, mix together egg, sour cream, evaporated milk, vanilla extract and oil - Team Wet Ingredients. 3. Make a well from the dry ingredients and pour the wet ingredients in the center. 4. Mix only until combined. Not a second longer. 5. Line cupcake pans with cupcake liners or coat cupcake pans with shortening. Fill each cup with 1/4 cup of the batter. 6. Sprinkle with chocolate chips. 7. Bake at 400F for 18 - 20 minutes

Strawberry Crumb Loaf Recipe Cook Time: 25 minutes Yield: 2 loaves

Ingredients 

For the loaf:



1 3/4 cups all purpose flour



3/4 cup packed brown sugar



2 tsp baking powder



1/2 tsp salt



1/2 cup oil



2 egg



1/4 cup yoghurt



1/2 cup milk



1 cup chopped strawberries

 

For the crumbs:



1/2 cup flour



2/3 cup brown sugar



1/4 cup cold butter



1 tsp cinnamon powder

Instructions 1. In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt. In a small bowl, whisk together all the wet ingredients – oil, eggs, yoghurt, milk. 2. Pour wet ingredients over dry ingredients. Mix together until just barely combined. Fold in strawberries 3. Line two medium sized loaf pans with parchment paper. Evenly divide the batter into the pans. Place a small baking pan with water in it on the side of the oven. It will help the batter rise beautifully. 4. To make crumbs, mash together flour, brown sugar, butter and cinnamon powder. Sprinkle on the the loaves. 5. Bake at 350F for 25-30 mins or until done.

MANGO MUFFINS RECIPE 15 muffins/400F/15 minutes Ingredients: 1 3/4 cups all purpose flour 3/4 cup packed brown sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup oil 1 egg 1/4 cup yoghurt 1/2 cup milk 3/4 cup cubed fresh mangoes 1/4 cup chopped dried mangoes For the crumbs 1/2 cup flour 2/3 cup brown sugar 1/4 cup cold butter 1 tsp cinnamon powder Procedure: 

 

 

In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt. In a small bowl, whisk together all the wet ingredients – oil, egg, yoghurt, milk. Pour wet ingredients over dry ingredients. Mix together until just barely combined. Fold in fresh and dried mangoes. Line cupcake pans with 15 3 oz liners. Pour 1/4 cup batter unto each cupcake liner. Make sure to add water to empty cupcake cups in the pans to help the batter rise beautifully. To make crumbs, mash together flour, brown sugar, butter and cinnamon powder. Sprinkle over muffins Bake at 400F for 15 mins or until done.

Jacques Torres’ Chocolate Chip Cookies adapted from abc.go.com through Bakerella What we need: 2 cups minus to 2 tablespoons cake flour 1 2/3 cup bread flour 1 1/4 teaspoon baking soda 1 1/2 teaspoon baking powder 1 1/2 teaspoon coarse salt 1 1/4 cups unsalted butter 1 1/4 cups light brown sugar 1 cups plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoon vanilla extract 1 1/2 pounds bittersweet chocolate bars cut into chunks (or you can use good ole chocolate chips) – the original recipe calls for chocolate discs, you can use them too. I just made do with what’s available here Sea salt for garnish (I used Fleur de Sel) What we need: (1) Sift together all dry ingredients (cake flour, bread flour, baking soda, baking powder, salt) until well combined. Set aside. (2) Cream butter and sugar (both white and brown) until light and fluffy. (3) Mix in the eggs one at a time. (4) Add the vanilla extract (5) Mix in the dry ingredients until just combines. Be very careful not to over mix. At this point, I just used a whisk to mix in the dry ingredients. (6) Fold in the chocolate chunks or chocolate chips. (7) Cover cookie dough in cling wrap and refrigerate for 24 to 36 hours. Be very patient. , good things come to those who wait. Or in this case… Gooey (or Chocolatey) things come to those who wait *wink* (8) Use an ice cream scoop to form evenly sized cookies then sprinkle with sea salt. I used a one ounce scooper and baked the cookies for 15 minutes. Don’t hesitate to pull them out of the oven after 15 minutes – even if they look undercooked. It’ll continue to bake through the heat of the cookie.

Carrot Raisin Muffins adapted from the Back in the Day Bakery Cookbook 350F / makes 12 muffins What we need: 1 1/4 cups all purpose flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 3/4 tsp ground cinnamon 2 large eggs 1/2 cup vegetable oil 1/4 cup molasses 3/4 cup sugar 1 1/2 cups firmly packed grated carrots 1/4 cup raisins Here’s how: (1) Combine all dry ingredients together – flour, baking soda, baking powder, salt and cinnamon. Your choice if you want to sift or dry whisk it. (2) Mix together eggs, oil, molasses and granulated sugar –until well combined 3) Pour the wet ingredients over the dry ingredients. (4) Mix until just combined. (5) Fold in carrots and raisins (6) Line a muffin pan with paper liners and scoop batter into each cup until two -thirds full. (7) Bake for 20-25 minutes until the tops are firm to the touch.

Marshmallow Fudge Recipe DECEMBER 28, 2012 BY AIKKO 5 COMMENTS Share 73

Wow! That was one great Christmas! I am pretty sure you all are still on holiday mode as I am. After all, there are just three more days before we usher in the New Year! That doesn’t leave us to think of anything but food, food, food, right? Okay, while we’re at it, let’s throw in two more important f’s, family and friends. The ones we should celebrate this joyous season with.

With all the celebrations going on, I know we really can’t do complicated desserts at this point. I’m all for simplicity, so my dearest oven, you are officially on vacation , too. Let’s reconnect on 2013, yeah? the New Year! Hope you like it!

Here’s a quick and easy recipe to usher in

Marshmallow Fudge adapted from Real Simple

You will need: 12 ounces semisweet chocolate, chopped 2 14-ounce cans sweetened condensed milk 1½ cups miniature marshmallows Here’s how: (1) Heat condensed milk in a pan, do not allow it to boil. (2) Add chopped chocolate (3) Mix until melted and combined really well. By this time, I transferred everything to a bigger bowl because I overestimated using a small pan (4) Add the mallows (5) Pour the fudge into an 8×8 pan which has been lined with wax paper 6) Chill overnight. Quickly cut up and serve. Quickly because…well they melt easily and you’ll see they’ll quickly be gone

Coffee Cake Recipe What we need: 3/4 cup walnuts or pecan 1 teaspoon cinnamon 1/4 cup packed brown sugar 1 cup canola oil 1 1/2 cups sugar 3 eggs 1 cup sour cream 1 teaspoon vanilla 2 cups all purpose flour 2 teaspoons coffee granules (we didn’t have coffee granules so I used th e powder form and it worked just fine but Ma said granules work best) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

Here’s how: (1) Combine walnuts, cinnamon and brown sugar. Set aside. (2) Sift or dry whisk together flour, coffee granules, baking power, baking soda and salt. Combine sour cream and the vanilla extract.

(3) Mix together canola oil and sugar. (4) Add eggs one at a time. (5) Add a third of the dry ingredients. (6) Then one half of the wet ingredients (sour cream and vanilla extract). Continue until all is combined. Oh well, you know the drill (7) Heavily grease 2 8 1/2″ by 4 1/2″ loaf pans (Note A: but any pan will do as long as just fill it up until its half full. Note B: Or you can also line the loaf pan with wax paper) divide the batter into two and sprinkle the walnut/cinnamon/brown sugar mixture on top. (8) Bake for 40 minutes or until done.

Vanilla cupcake Ingredients 1 ½ cups unsalted butter 1 ¼ cup milk 1 ½ cup sugar (if you have vanilla sugar, that would be nice) 2 eggs 2 ½ cake flour 2 ½ tsp baking powder ¼ tsp salt ½ tsp nutmeg (secret ingredient) 2 tsp vanilla extract and / or 1 vanilla pod Procedure

Line cupcake pan with paper cups. Preheat oven. In a saucepan, bring milk and butter (if using vanilla beans, add them here) to a boil. Remove from heat and cool. In a large bowl, sift or dry whisk flour, baking powder, salt, nutmeg. In a mixing bowl, beat the eggs and sugar until pale yellow, fluffy and double in volume. While still beating, add the butter/milk mixture.

Fold in the flour mixture (if using vanilla extract mix it into the mixture as well) Fill the cups two-thirds full with cake batter. Bake for 15 to 20 minutes.

Coffee Spice Cake from All Cakes Considered

Ingredients:

3/4 cup cold strong coffee 3/4 cup butter 1 1/2 cups dark brown sugar 1/4 cup molasses 3 large eggs 2 1/2 cups cake flour 3 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground gloves 1/4 teaspoon ground nutmeg

Procedure:

1. Obtain coffee. This is the dark roasted stuff, not watered-down diner coffee. 2. Center a rack and pre-heat the oven to 350 degrees F. Prepare the cake pan. 3. Cream the butter with the mixer on medium speed, and add the brown sugar gradually. Increase the mixer speed to medium-high and beat until fluffy, roughly 3 minutes. 4. Shift the mixer to low speed. Add the molasses, then the eggs, one at a time, beating well after each addition. 5. In a separate bowl, dry whisk the flour, baking powder, baking soda, salt and spices together. 6. Add a third of the flour mixture to the creamed mixture, beat, then add 1/4 cup of the coffee and beat on medium until well blended. Repeat two more times. 7. Pour the batter into a 12-cup Bundt or 10-inch tube pan, and bake for 45 minutes, or until the cake tests done. 8. Cool for 10 to 15 minutes in the pan, unmold onto a cake rack and cool completely.

Chocolate Drizzle

Ingredients: 2 1-ounce squares unsweetened chocolate 1 1/2 cups sweetened condensed milk 2 tablespoons cold strong coffee

1. In the top of a double broiler, melt the unsweetened chocolate over water at a medium boil until smooth. 2. Add the sweetened condensed milk. Stir until fully incorporated, and continue stirring for about 5 minnutes, until the mixture has thickened. Then add the coffee. 3. Remove from heat and stir occasionally until it’s time to drizzle over the cooled cake.

Chocolate Chip Peanut Banana Loaf from The Complete Magnolia Bakery Cookbook

1/3 cup unsalted butter, softened ½ cup sugar 2 large eggs, at room temperature 1 ½ cups mashed ripe bananas 1/3 cup milk 2 cups sifted self rising flour ½ cup finely chopped, unsalted peanuts ¾ cup chocolate chips

Pre-heat oven to 350 degrees

Grease and flour a 9 x 5 x 3-inch loaf pan.

In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 2-3 minutes. Add the eggs one at a time. Add the mashed bananas and the milk. Mix in the sifted flour until well combined. Stir in the peanuts and the chocolate chips. Pour the batter into prepared pan and bake for 45 -55 minutes or until a cake tester inserted into center of the loaf comes out clean.

Let cool for 20 minutes before serving.

Ube Crinkles Recipe Cook Time: 7 minutes Yield: 36 cookies Ingredients • 1 1/2 cup all purpose flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/2 cup unsalted butter • 1/4 cup brown sugar • 1/2 cup sugar • 1 egg • 1/2 cup ube jam / halaya • 1 teaspoon ube flavoring • 1 cup powdered sugar