Muffins

Whole Wheat Raisin Bran Muffins

August 5, 2010

DSCN3388

DSCN3385

It’s been quite the weekend – and since it’s Thursday already I guess the weekend has become an entire week. It was BC day here in Canada, celebrating out beautiful province of British Columbia which means a three day weekend, that somehow turned into an entire week. It has gone by so fast! It’s already the weekend again tomorrow. The past long weekend was a three day party. A friend of Adams got married – over three days! There was a Friday night party at the Grooms house, Saturday night was the ceremony which was larger than some peoples receptions! There were 500 people, catered appetizers during the ceremony and a delicious dinner following it! There was a delicious array of Indian food – butter chicken galore! Although, the 1st two days of celebration was vegetarian. Then on the reception day – meat! It was all very delicious. The ceremony and reception were beautiful and the weekend was awesome! We had lots of fun in the photo booth!

39108_455471890481_507830481_6730900_5310341_n

38730_455682735481_507830481_6737862_2209501_n

However, after eating until I popped all weekend I needed something a little bit different. After the appetizers, samosas, butter chicken..and the dessert! Ooooh the dessert. There was a big dessert buffet at the reception, and of course Wedding Cake! I was so excited. I hadn’t been to a wedding in 7 years! Yes, really. So I was super excited. And especially not since I had started my blog, so I was really looking forward to seeing the wedding cake and of course, eating it! It was scrumptious. It was a yellow butter cake, with lemon butter cream frosting. It was so light and perfect.

After all that, I needed something to get me back on track to healthier eating. One of my favorite muffins are bran! There is just something about a dense delicious raisin bran muffin. I just recently bought a large bag of whole wheat flour and I’ve begun using it for everything! I made really yummy whole wheat pancakes with blueberries Sunday morning. I’ve used it in all my cookie recipes now – It adds a dense nutty flavor to any baking. So I went on a mission to find the perfect bran muffin. There were some that used molasses, some that didn’t and some the cut up banana’s and added it to the mix. I took some ideas and made them my own. They are very delicious! And just what you need after a weekend of indulging!

DSCN3363

Mix the flour and bran

DSCN3369

Double yolkers! Adam’s mom bought me extra large eggs – as you can see compared to a regular one. And each has two yolks in it.

DSCN3374

Make a well for the ingredients

DSCN3376

And mix it up just enough – care to not over mix

DSCN3377

Fill up your muffin cups so they will make a nice round mound on top – and bake!

DSCN3379

Whole Wheat Raisin Bran Muffins

Ingredients

2-1/8 cups Whole Wheat flour
2-1/4 cups Wheat bran
2 teaspoons Baking soda
2-3 Medium Ripe Bananas – Mashed
1 cup Butter, room temperature
2 Large Eggs
1 cup Brown Sugar
2 Cups Raisins ( any kind will do )
1-2 Tbs. Milk
Dash of Cinnamon and or Nutmeg

Directions:

  1. Position rack in the middle of the oven and preheat to 350° F.
  2. Boil about 1/2 cup of water. Place the raisins in a small bowl and pour hot water over top. This will plump the raisins and make them moist.
  3. In the large mixing bowl, whisk together the flour, wheat bran, baking soda and cinnamon/nutmeg.
  4. In another mixing bowl, whisk together the mashed banana and the softened butter until mixed. It’s ok if it is lumpy. Add the eggs and brown sugar and mix until thoroughly combined.
  5. Drain the raisins of excess water if there is any left over.
  6. In the large mixing bowl of dry ingredients, make a well in the center using a wooden spoon or spatula. Pour in the liquid ingredients, including the raisins. Gently fold the flour mixture into the banana mixture from side to side, just until combined. Don’t over mix. If it looks a little dry, feel free to add the 1-2 tbs. of milk until it reaches a slightly better consistency.
  7. Scoop the batter into the muffin cups using two spoons or a scoop.
  8. Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean.Cool in the pan, and then transfer to cooling rack. You can store them in a container for a few days after, or wrap well and freeze.

Enjoy!

Cakes, Ice Cream

Marquise Style Ice Cream Cake

July 29, 2010

DSCN3291

DSCN3294

DSCN3296

You know what I love about summer? Baking in your bikini. Try it. It’s great. It is waaay too hot out to be standing in a kitchen with a 350 degree oven on fully clothed. So today, as I was tanning on the back deck and decided to bake – I didn’t bother getting changed. And you know what else? Doing the dishes in your bikini is great too! No worrying about the water splashing up – especially when your washing chocolate covered baking dishes. Today was bikini baking day – and it was just what I needed.

This past weekend I had a meltdown – and it wasn’t because it is so hot out. No. I had a meltdown because there are people in this world who think its perfectly fine to steal from other people. Yup – I was a victim of theft. After work Saturday I wanted to go shopping to pick out a dress for an upcoming friends wedding this weekend. I had been out the night before and had my bag with me which had all my clothing, personal items like makeup and hair stuff and a bag of brand new baking supplies which I had just bought the day before. at a specialty store. Needless to say I was quite upset when I saw it was all gone. I had spent quite a bit of money on clothing on my weekend away to Whistler, and my birthday trip to Vegas so it was a little hard to believe it had all been taken. C’est la vie! The “want” list of items to buy keeps getting put on hold due to unexpected expenses! Such as my car – and the replacement of all my things. I had needed wanted a new camera desperately! Sure mine is fine and it takes pictures – but it’s got some hiccups and a new one would have been awesome! As well as a new pair of runners… the list could go on and on.

Also, I had bought some baking supplies for upcoming things I had wanted to make, like hand held pocket pies, and cupcakes which I was going to make for a wedding shower the next day and another upcoming shower. Now I have to go re-buy all the food colouring, cookie cutters, molds, piping bag and tips etc etc. So today I felt like I needed to make something to take my mind off of it. I had been thinking of making this recipe for quite a while now. I had seen a Cupcake contest by Duncan Hines, which I would have liked to have made something for but found out it was only available to the States – like most online food contests. While I had been brainstorming for it I had looked online for some new and interesting ideas I could turn into a cupcake and found a recipe for a Marquise cake. It is typically a sponge cake – made on a cookie sheet pan – which you then cut out and place into a loaf pan to make a shell type outer cake layer and then fill with a dense mousse like marquise filling. I had been thinking about turning into something slightly different, something like an Ice Cream Marquise Cake. Though I’m sure a traditional Marquise with the dense rich mousse filling is just as delicious.

It’s a perfect summertime dessert – it’s simple and doesn’t require a lot of time. You can make it a day or two ahead, as it keeps well in the freezer wrapped properly. You can change this dessert into any filling type you like – maybe with frozen yogurt? or ice cream speckled with fresh fruit between the layers, or with a vanilla cake or even mint ice cream. There are lots of different options – and its so simple! Simply take it out of the freezer a few minutes before cutting, and use a large cake knife slightly warmed under hot water.

Hope everyone is enjoying their summer =)

Follow the link for step-by-step picture directions ..

Continue Reading…

Canada Day

Maple Walnut Cake

June 30, 2010

DSCN3029

DSCN3032

DSCN3035

Summer should be here by now, right? It’s July on Thursday, and Summer still hasn’t officially showed up. Not only is it July on Thursday, but it’s also Canada day here in…well, Canada of course. I’m lucky enough to be able to get a few days off from both jobs and head on up to Whistler to celebrate! Maybe summer is up there. Here’s hoping!

I wanted to make something for Canada Day, and what’s more Canadian than Maple Syrup? It’s deeeeeelicous. I couldn’t live without it. How would we eat our pancakes, waffles or French toast, which I love to smother it on. When you see a stack of pancakes with a pat of butter on it, with the maple syrup running down the sides, your mouth automatically starts to water. So what are the facts on maple syrup?

DSCN3039

Native Americans in northeastern North America taught the European colonists how to tap certain maple trees and boil the sap into syrup. Now Canada makes 80% of the world’s maple syrup, with the vast majority coming from Quebec. The maple leaf is also on the Canadian flag.

Maple syrup is made by boring holes in sugar maple tree trunks into which tubes are inserted, allowing the sap to flow into buckets. Or plastic tubing with a partial vacuum is used and the sap is pumped into holding tanks, then taken to a sugarhouse where it is boiled in evaporators until it has the correct density of 66% sugar. If the density is too low it will spoil. If it is too high the syrup will crystallize in the bottles. It takes about 10 gallons of sap to make one quart of maple syrup.

A maple tree lasts at least 30 years and is 12 inches in diameter before it is tapped. A maximum of four is allowed on one tree. This also does not do any harm to the tree, in case you were wondering. 30-50 gallons of sap are evaporated to make one gallon of syrup.

Hope everyone has a good Canada Day! This cake would be delicious with a cup of tea or coffee, or a quick breakfast loaf or muffin. The maple flavor is subtle but sweet. What are you making for this Canada Day?

DSCN3042

Maple Walnut Cake

Ingredients:

  • ½ cup salted butter
  • 1/3 cup brown sugar
  • 2 eggs
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup milk
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon allspice or cinnamon and nutmeg
  • 1 cup walnut pieces

Directions:

1. Preheat oven to 350 degrees.  Butter a 10′ pie plate, this can also be made using a loaf pan or into muffins.

3. Cream the butter and sugar together until light and fluffy. Add the eggs, syrup, vanilla and milk. Mix well. Batter may look slightly lumpy but not to worry.

4. Combine the flour, baking powder, baking soda and allspice in a large bowl. Mix well.

5. Add dry ingredients into wet ingredients, stirring to prevent lumps. Add the walnut pieces and mix just enough to incorporate the ingredients.

6. Pour the batter into the desired greased baking dish. Bake for 40 minutes to 1 hour, or until a toothpick comes out clean when inserted into the center of the cake. This is delicious on it’s own, but you can spread a little butter onto a warm piece, or sprinkle some icing sugar on top. You could also make a maple icing by adding maple syrup, milk and icing sugar together and pour over the cake or loaf.

Happy Canada Day!