Friday, February 12, 2010
Most of you who know me know that I really like to bake and that anything that has to do with flour and sugar I can make well. It will taste awesome. However, I cannot seem to make things look pretty AT ALL. I have always said who cares what it looks like as long as it tastes good, right? And while I still hold fast to that I have to say that I envy people who can make cakes that look good enough to be a wedding cake or cookies that look like they come from a Martha Stewart ad.
Yesterday I read a tutorial on royal icing. It looked time consuming but really not all that hard so I decided I'd give it a try today. Seeing as how Valentine's Day is on Sunday and I happen to have a heart shaped cookie cutter I decided to make cookies that look like sweetheart candies.
All in all it was actually a LOT easier then I thought it would be. Obviously my piping skills are lacking, and I had a hard time getting the consistency of the icing just right (especially the pink) but I am really happy with these. And I am happy that I finally tried the whole royal icing thing.
The cookies are my favorite sugar cookie recipe so they aren't just pretty (or semi-pretty in my case) They also happen to taste awesome!
Tuesday, February 9, 2010
This is a pretty easy, basic recipe that you can add pretty much anything to. Nuts, craisins, chocolate chips... whatever floats your boat.
I usually change the flour to whole wheat or at least half of it to while wheat flour and add cinnamon and cloves or nutmeg.
1 ¼ c sugar
½ c butter, softened
1 ½ c mashed ripe banana
½ c buttermilk
1 tsp vanilla
2 ½ c flour
1 tsp baking soda
1 tsp salt
Grease bottom of a 9 X 5 bread pan.
Mix together sugar and butter. Stir in eggs until well blended. Stir in banana, buttermilk and vanilla until smooth. In a separate bowl sift together flour, baking soda and salt. Add the flour mixture to the banana mixture and mix lightly.
Pour batter into pan. Bake 50 – 60 minutes. Cool 10 minutes on rack before removing from pan.
Tuesday, February 2, 2010
2 cups rolled oats
2 ¼ cups buttermilk
½ cup whole wheat flour
1 Tb brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs, lightly beaten
¾ stick unsalted butter, melted
The night before you want to make the pancakes Mix together the oats and buttermilk in a medium bowl. Cover with plastic wrap, and refrigerate overnight.
The next morning, take the bowl of buttermilk and oats out of the fridge. Set aside. In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and mix until well blended.
Then just make the pancakes on you griddle like regular pancakes. No need to grease the griddle because there is enough butter in the batter that they won't stick.
I like to eat mine with warm apple butter.