2013

Yes, it has been a while... but don't be so quick to think I haven't been baking. To be completely honest with myself, I bake more than I cook actual meals-- don't judge.  I really want that to change.  No, scratch that.  It WILL change.  

I absolutely cannot stand being cliche but this will be a moment in my life when I find it to be A-OK... So here it is... For 2013, I have my eyes set forward.  I am working towards self improvement in what I put in my body, my writing, reading and music.  

I am sure that may sound like a lot.  And yeah, it is.  I have no clue how  to downplay that one... but grad school definitely helps a lot with the reading and writing aspect of self improvement.

And what does this have to do with a baking blog?  Well, for one thing I will take the time to sit down and write a new entry each week.  The content may be  different as well.  For instance, previous posts contain recipes that have high sugar content-- Mmm.  BUT, let me tell ya... I have been scared away like all get out!

So let me share a few things I baked up at the end  of 2012, then I would love to share the  books I have read and am currently reading that has changed the recipes I use.  Let me warn you... I am a health nut (born and raised!) but the last thing I want to do is force ideas on anyone.  I just want to provide food for thought.

What brought this about is the fact that food companies are changing what we eat.  After conversing with my mom about this very topic, I realized that the bread we eat is not the same as it was when she was growing up.  ...I love my carbohydrates so that scares the crap outta me!  By the end of this year, I hope to have a bread maker and share that adventure with you as well.  I know  it is faraway but I am so excited for that day to come.

Bring it on, 2013!

Way Behind

I'm so disappointed in myself for not keeping up my documentation!  After my grandmother passed away, it seems as if I completely dropped my blogs!  That is definitely going to change as of today.

I made my dad a delicious loaf of peanut butter banana bread... many months ago--how embarrassing!  Oh well.  I got the recipe from Cooking Light Magazine (Oct 2010).  I've made it numerous times.  It is diet friendly but most importantly, delicious!

• YIELD: 16 servings (serving size: 1 slice)
• Calories: 198 per slice
• Fat: 7.4g

Bread:

• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 1/3 cup creamy peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons chopped dry-roasted peanuts
• Cooking spray
• Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon 1% low-fat milk
• 1 tablespoon creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Cupcakes Galore!

One of my colleagues sent me a link to a fabulous cupcake website.  So many to choose frommm!!  I can't wait to make these and turn them into cakes as well!  This is definitely a website to bookmark.  Click on the photo to be directed to 'Ming Makes Cupcakes' website.

Thanks Karina!!

Happy Birthday to me!

Well, okay. Not really.

My boyfriend is four days older than me and I love cake so I made this an excuse to bake a 'birthday cake' each year. He hasn't figured out that this has become a tradition but I'm sure it won't be any surprise to him. The best part about having birthdays so close together is that whatever I bake becomes my birthday cake too! When a friend of mine showed me this recipe, I couldn't wait to try it! This recipe can be found in Southern Living Magazine's December 2010 issue and also Bethany's blog called The Big Red Pot. I thought the recipe was overly sweet so I adjusted the amount of sugar to my liking.

Click photo to enlarge  :)

This cake turned out to be a huge hit!  I was grinning from ear to ear when I brought it to his house because I typically make him pancakes, muffins and cupcakes.  This is one of the biggest things I've made for him and he was not expecting it (or so I think).  Fortunately my hard work was not in vein because he and his family loved it.  My boyfriend's mom even invited a group of friends over to eat the cake!  

Ahh, another year older.  :)

CARAMEL ITALIAN CREME CAKE 
from Southern Living Magazine - Dec 2010



Cake Ingredients
3 cups shaved coconut
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut


Quick Caramel Frosting
1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted (I only used 2 cups)
2 teaspoons vanilla extract


Cream Cheese Frosting (I doubled this amount and put half the amount of sugar it called for)
1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through. Meanwhile prepare cream cheese frosting by mixing all ingredients together until well combined and refrigerate until ready to use.


Next, beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.


Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.


Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Make sure cake layers are flat, you may have to cut off some of the tops and eat them yourself.


Prepare Quick Caramel Frosting by bringing first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes). Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Immediately spread frosting between layers and on top of cake.


Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.