Buttermilk Biscuits

The freezer trick works really great. Kids loved them.

• 
  1 c buttermilk/karne melk (or 1 T lemon juice plus remainder lactose free milk) 
  
• 8 T butter (113 g = 1/2 c)
• 2 c flour
• 1 T sugar
• 1/2 t baking soda 
• 2 t baking powder
• 3/4 t salt 

1. Preheat oven to 450F/230C.
2. Line baking sheet with parchment paper. 
3. Place buttermilk in freezer for 10 min while preparing other ingredients.
4. Microwave butter, covered, for 30 seconds and then 10 sec increments until melted.
5. Whisk dry ingredients in large bowl.
6. Pour butter into chilled milk and stir. Butter will solidify into small pieces.
7. Add buttermilk mixture to bowl and stir until flour is incorporated and dough pulls away from side of bowl. Dough should be stiff (not wet).
8. Knead 5-6 times on generously floured counter. Flip and then shape into 6" square, 1.5-2" height. 
9. Cut 8 biscuit shapes (2.5" round or free form). Place on parchment paper.
10. Bake until tops are golden brown and crisp, 8-18 min.
11. Optional: brush tips with 1 T melted butter

Related

• Drop biscuits - no shaping
• Angel biscuits - with yeast 

Blueberry Almond Muffins

The hint of almond and the sheer number of blueberries are what make these muffins special. Best warm out of the oven.

• 
  2 c flour
  
• 2 t baking powder
• 3/4 t salt
• 1/2 c butter, softened (113 g, or less if using Dutch butter)
• 1 c sugar
• 2 eggs
• 1.5 t vanilla
• 1/4 t almond extract
• 1/2 c milk
• 2.25 c fresh blueberries, washed and dried

1. In a medium bowl, combine the flour, powder and salt.
2. In a large bowl, beat the butter and sugar for 2 min.
3. Add eggs one at a time.
4. Stir in the extracts.
5. Alternate adding the flour mixture and milk to make a thick batter.
6. Gently fold in the blueberries. Do not overmix.
7. Scoop into paper liners in muffin tin.
8. Bake at 375/190 for 30 min until lightly golden.
9. Cool in pan 10 min.
10. Run knife around edge to remove from muffin tin and cool on wire rack.

Cornbread

 I made a big tray for a bbq at the park. It disappeared quickly.

• 1 c cornmeal
• 3 c flour
• 1 c sugar
• 2 T baking powder
• 1 t salt
• 2/3 c canola oil
• 1/3 c butter, melted
• 2 T honey
• 4 eggs, beaten
• 2.5 c lactose-free milk

1. Butter a 9x13 baking dish/tray.
2. In a large bowl mix the dry ingredients.
3. Pour in the wet ingredients and stir until moistened.
4. Pour into baking dish and bake at 350F for 45-50 minutes, or until cracks appear and golden in color.
5. Let cool. Serve warm, cooled, with butter, or as a side.

Zucchini Muffins

• 1 1/4 c flour
• 1/2 c almond meal
• 1/2 t salt
• 1/2 t soda
• 1/2 t powder
• 1/2 t nutmeg
• 1 t cinnamon
• 1 egg
• 1/3 c canola oil
• 1/3 c applesauce
• 2 T yogurt
• 1/2 c sugar (reduced from 3/4 c)
• 2 t vanilla
• 1 c zucchini
• 1/4 c shredded coconut

1. Combine flour, almond, salt, soda, powder, nutmeg and cinnamon in a medium sized bowl.
2. Combine egg, oil, applesauce, yogurt, sugar, vanilla in large bowl.
3. Add dry ingredients to wet.
4. Stir in zucchini and coconut.
5. Pour into 12 lined muffin cups. Bake 325 for 30 minutes. 

Pineapple Lime Coconut Muffins

Basic muffin recipe minus the oil/butter plus some flavor ingredients. Topped with Lime Cream Cheese frosting to make it more treat like. Very moist fresh out of the oven.
4/21/14 Well received at work for PLCM release

• 2 c flour
• 3/4 c sugar
• 1/2 t salt
• 1/2 t soda
• 2 t powder
• ~1 c dried coconut
• 2 eggs
• 1 t vanilla
• ~3/4 c crushed pineapple (pressed, reserve liquid)
• ~1/2 c pineapple juice (~7 oz) (if using coconut cream)
• ~1/2 c coconut cream OR ~1 c coconut milk
• 1-2 limes - zest plus juice

1. Combine dry ingredients in a large bowl.
2. In small bowl, beat eggs, vanilla, pineapple, liquid and zest. Ingredients with [~] are estimates. 
3. Stir wet ingredients into dry ingredients, mixing minimally. If too thick, add more pineapple juice/coconut milk.
4. Spoon batter into 12 muffin cups.
5. Bake at 400F for 25 minutes.
6. Let cool on rack.
7. Optional: While still warm, poke holes with fork. Pour lime or pineapple juice into muffin to add more flavor.

Optional: Lime Cream Cheese Frosting

• 1 pkg cream cheese, softened
• ~1 c confectioners sugar
• 1 lime: zest, plus some juice

1. Beat ingredients together for smooth consistency.
2. Add more juice to thin down, more sugar to thicken.
3. Spread on muffins to make them more cupcake like.

Notes

1. 4/19/14 Ran out of coconut, so only had about 1/4 c in it. Used coconut cream (cream from top of can) and extra pineapple juice. Very moist. Could use more pineapple and lime.
2. 4/20/14 Used 2 extra large eggs, less pineapple, and coconut milk (instead of cream...leftover from previous can). Batter was very wet. Topped with frosting.

Raspberry Lemon Muffins

The batter turned out super thick but I went with it and they turned out fine. Could have used a touch more liquid but were tasty nonetheless. Lemon is a great complement to raspberries. Original called for 3/4 c sugar but I used less. It still turned out a little too sweet for me - would reduce further next time.
Feb 2013: Made these again, again batter was really thick, so added some milk. Came out to only 11 very small muffins. Needs improving.
2/8/13: Made these again adding 1/2 t baking soda, 1/2 c milk + 1 T lemon juice, and another egg. Made 12 good sized muffins that rose appropriately.
5/6/13: Changed it up again and finally got these with a good texture. Modifying below and putting original in parens.
5/24/15: Used a newer baking powder and it was bubbling while stirring it altogether which has never happened before. Also used less sugar and just as good, so also adjusted below. Very spongy.

• 1.5 c flour
• 1/2 c sugar (2/3 c)
• 2 t powder
• 1/2 t soda (not in original recipe)
• 1/4 t salt
• 1 t grated lemon zest
• 1 c (1/2 c) vanilla yogurt (or plain)
• 3 T canola oil
• 4 (3) T lemon juice
• 2 (1) eggs
• 1 c frozen raspberries

1. In a large bowl, combine flour, powder, salt and lemon zest.
2. In small bowl, combine yogurt, sugar, oil, lemon juice and egg.
3. Add wet ingredients to dry ingredients.
4. Stir in raspberries.
5. Divvy out to 12 muffin cups and bake at 400F/200C for 27 (22) minutes (or until the top springs back when lightly touched).
6. Let cool on wire rack. Eat some now and freeze the rest for eating later (microwave at 30 seconds to warm).

Pumpkin Breads

October means pumpkin season! I first discovered pumpkin bread at a grocery store near my college. It was delicious and I looked into making it myself. Always tasty, I eventually looked into reducing the fat and sugar content. No surprise that it still turns out moist and delicious. Now with M, I've looked into a gluten-free version. It turned out a bit ugly (dry on top, not risen as high) but just as moist and delicious on the inside. How can you go wrong with cinnamon, nutmeg, ginger and cloves? 

Gluten-Free Pumpkin Bread
I forgot to take a picture of this. As noted, it wasn't the prettiest, but it tasted good!

• 1 c rice flour
• 1/4 c millet flour
• 1/4 c starch (potato, tapioca, or corn)
• 1 t soda
• 3/4 t salt
• 1/2 t xanthan gum
• 1/4 c butter (1/2 stick), melted
• 2/3 c sugar (brown and white mix)
• 1/4 c applesauce
• 1 1/4 c pumpkin
• 2 eggs
• 1/4 c orange juice
• 1/2 c raisins

1. Preheat the oven to 350F. Grease a 9x5 bread pan.
2. In a large bowl, combine the dry ingredients (flours to xanthan gum).
3. In a separate bowl, combine the butter, sugar, applesauce, pumpkin, eggs and orange juice.
4. Add the wet ingredients to the dry ingredients and mix until well blended. 
5. Pour into pan and bake for 1 hour.
6. Let cool for 5 minutes before removing from pan. Allow to cool further before slicing. 

Reduced-Fat Pumpkin Bread
"Reduced fat" always sounds like something awful - like they replaced the fat with margarine or just got rid of taste altogether. Don't let my title for this bread fool you. It's just as moist and delicious as typical recipes, just with reduced butter and sugar. 
12/25/12 made this as muffins, but didn't have enough raisins so filled out with craisins. prefer raisins. also used canola oil instead of butter. next time try chocolate chips.

• 1.5 c flour
• 1 1/4 t soda
• 1 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t ginger
• 1 1/4 c pumpkin puree
• 2/3 c brown sugar, lightly scooped
• 1/2 c yogurt (or 1/2 c milk + 1/2 t lemon juice)
• 1 egg
• 2 T butter, melted
• 1/2 cup raisins

1. Mix dry ingredients (up to ginger) in a large bowl. 
2. Mix remaining (wet) ingredients in a medium bowl. 
3. Mix wet into dry, stirring just until flour is moistened. 
4. Pour into 8x4 or 9x5 greased bread pan. Bake at 350 F/175 C for 1 hour and 10 minutes or until done.

Traditional Pumpkin Bread

Much higher in oil and sugar. Compare to above recipe - gives idea of how much ingredients can be bumped up.

• 3.5 c flour
• 2 t soda
• 1.5 c light brown sugar
• 1.5 c sugar
• 1.5 t salt
• 1/2 t nutmeg
• 1 t cinnamon
• 1/2 t cloves (optional)
• 1 c oil
• 2/3 c water
• 4 eggs
• 2 c pumpkin (one can)
• 1 c raisins
• 1 c nuts

1. Mix everything thoroughly.
2. Bake at 375F for about an hour, using two 9x5 bread pans..

Variations

• Try different gf flours: instead of millet flour use sorghum flour, brown rice flour, oat flour or whatever you have on hand.
• Instead of all white flour, substitute half a cup of whole-wheat flour
• If you don't have applesauce, use all butter. If you don't want as much butter, substitute applesauce. If you don't have butter, use oil.
• Add walnuts or other chopped nuts.
• As with any quick bread, bake in muffin form - this reduces the baking time significantly.
• Vary the spices - try more cloves instead of nutmeg or the ginger. Go with the taste you like!

Applesauce Banana Bars

Ran out of applesauce so used a banana to supplement. Based on a recipe from allrecipes.com.  They came out a little too sweet for my taste, so I would reduce the sugar next time - maybe by half. 4 stars for how quick it was to throw together, only 3 stars for taste.

• 1/4 c butter, softened
• 2/3 c brown sugar (reduce this next time, maybe in half?)
• 1 egg
• 1/2 c applesauce
• 1 banana, mashed
• 1 c flour
• 1 t soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t ginger
• 1/8 t cloves

1. Grease a 9x13 baking dish. Preheat oven to 350F.
2. Mix the butter, sugar and egg until smooth. Add the applesauce.
3. In a separate bowl, combine the flour, soda, salt and spices. Stir into the wet mixture.
4. Spread evenly in pan.
5. Bake for 25-30 minutes or until edges are golden. 
6. Cool in pan. Cut into squares/rectangles. 

Variations

• Throw in raisins
• add chopped apple

Mini Chocolate Cake

Used the ramekins to make this tiny cake. I ran out of all purpose flour so used 2 T of bread flour. It came out a little dense. Maybe more lemon juice with the milk next time. This is the perfect recipe for when you are in the mood for a little chocolate cake but don't want to have leftovers to be eating it all week.

• 1/4 c + 2 T all-purpose flour
• 2 T cocoa powder
• 1/8 t baking soda
• 1/3 cup sugar
• 3 T buttermilk (or milk + lemon juice)
• 1 egg
• 1/2 t vanilla extract
• 3 T salted butter, melted and cooled (or unsalted + 1/8 t salt)

1. Sift the flour, cocoa and soda in a medium bowl. Stir in the sugar.
2. In a small bowl, use a fork to combine buttermilk, egg and vanilla.
3. Pour in cooled butter, beating with fork the whole time.
4. Pour wet ingredients into dry and stir just until flour is incorporated.
5. Divide evenly into two greased ramekins. Spread batter evenly by rotating dish.
6. Bake 25-30 minutes at 170C or until fork comes out clean.
7. Let cool 5-10 minutes.
8. Invert onto plate and serve as desired.

Variations
Serve with custard filling, frosting, fruit or plain.
12/12/10 Made with buttermilk.

Gluten-Free Cocoa Cake

M has gone on a gluten-free diet so this is a go at a cake/brownie recipe using glutinous rice flour. It rose well and withstands being carried vertically in a backpack to a dinner party by bike. The texture is very much like a marshmallow - soft and squishy with a bit of a bite. However, there is a slight dry after-taste - which might be because of the gl rice flour or just because of my particular brand of flour. If you halved the recipe and reduced the baking powder, I think it could pass for a gluten-free chewy brownie. As is, it is much more cake-like.

• 1 stick of butter (1/2 c), super softened (or melted and cooled)
• 7/8 c sugar
• 2 eggs
• 1/2 c cocoa powder
• 1 3/4 c glutinous rice flour
• 1 heaping t baking powder
• 3/4 c coconut cream
• 1 t vanilla (or almond)
• optional: handful of semi-sweet chocolate chips (or dark chocolate)

1. Combine the butter and sugar.
2. Add the eggs.
3. Sift in the cocoa powder and add the rice flour and powder. Stir until combined.
4. Pour in coconut cream and vanilla. Stir until not lumpy.
5. Pour half into greased 8x8 pan. Layer with chocolate. Spread the remaining half on top.
6. Bake at 190C for 25-35 minutes.

Black Sesame (Cocoa) Muffins

Elisa bought a massive bag of powdered black sesame and shared it with me. So I gave a go at some black sesame muffins. I wasn't sure how they'd turn out, so I split the batter and added cocoa to half. I really like how the black sesame muffins look - browned on the outside, like a normal muffin, but they are white with black specks on the inside. The cocoa overpowers the black sesame as well as covers up the speckled design. I might try adding vanilla or almond extract next time. Or maybe a filling of black sesame paste in the middle to give it a little extra oomph in the flavor department.

•  1.5 c flour
• 1/2 c black sesame powder
• 1/3 c sugar
• 3 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• optional: up to 1/4 c cocoa 
• 3/4 c yogurt
• 4 T butter, melted
• 2 eggs
• [next time: vanilla or almond extract]
• optional: milk

1. Mix the dry ingredients together in a large bowl.
2. In a medium bowl, mix the wet ingredients.
3. Add the wet ingredients to the dry and stir until just mixed. If too thick, add a little milk.
4. Spoon into 12 greased muffin cups and bake for 20 min at 200C.

Notes
I split the dry ingredients in half and added 1/4 c cocoa to one half. This was a bit much so next time only 1/8 c (or 1/4 c for the whole batch). The batter was too thick. I left the plain black sesame as was but milked down the cocoa ones by a few T. The cocoa ones rose better than the black sesame. I used some old Ticino yogurt (plain, solid). CT couldn't taste the black sesame.

Chocolate Peanut Butter Muffins

With a touch of banana and no additional oil or butter, this recipe is apparently meant for bikers (since fats need more processing in the body). I just had one that was cooled down and it was pretty good. There was even a chunk of peanut butter in the middle because I used the peanut butter spoon to spoon the batter into the tins. For my upcoming week-long bike trip I think hunger levels will get to the point where they might get 5 stars...so I'll update when I get back!

• 2 eggs
• 1 mashed banana
• 1/2 c soft yogurt
• 1/2 c milk
• 1 t vanilla

• 1 3/4 c flour
• 1/2 c sugar
• 1/4 c cocoa powder
• 2 t cream of tartar + 1 t baking soda (OR 1 T baking powder)
• 1/2 t salt
• 1/2 c peanut butter
  

1. In a large bowl, mix the first set of wet ingredients.
2. In a smaller bowl, combine the dry ingredients.
   
3. Add the dry ingredients to the wet ones. Halfway through mixing, add the peanut butter. Mix until just combined.
   
4. Divide into 12 greased muffin tins.
   
5. Bake 200C for 20 min.
   
6. Remove immediately from pan and let cool.

Notes
These muffins rose quite nicely and came out of lightly greased tins, despite the lack of oil/butter in the batter. They also seem quite spongy. I used a cream of tartar-soda combo because I'm out of baking powder.

Mochi Jaffle Waffles - Mjwaffles!

Elisa's been showing me how to make homemade mochi balls with storebought glutinous rice flour. I was so excited I went ahead and bought my own bag. But turns out making mochi is very exciting the first time, and subsequently less so. So I used the flour in a new jwaffle recipe. They turn out much like the jwaffles but with a chewier texture.

• 1 c flour
• 1 c glutinous rice flour
  
• 1/4 t salt
• 2 T sugar
• 1 t baking soda
• 2 t cream of tartar
• 1.5 c milk
• 2 eggs
• optional for the batter: almond extract
• optional for fillings/toppings: strawberries, cinnamon,

1. Mix the dry ingredients in a large bowl.
2. Add the wet ingredients and whisk together. Add extract if using.
3. Pour into preheated jaffle iron. Top with fruit or spices, if using.
4. Cook until steam stops coming out, or until desired crispiness.
5. Serve warm or cooled.
6. Repeat until batter is used up. Batter can also be refrigerated for use the next day.

Variations
Replace soda+tartar with baking powder.

Sweet Potato Biscuits

Another portion of the sweet potatoes went towards making biscuits. Most biscuit recipes don't have an egg in them, but there are a handful that do. I tried the egg-less version with a smidgen of milk.

• 2 c flour
• 1 T powder
• 1 t salt
• 2 t sugar
• 4-6 T butter, cold
  
• 1 c sweet potatoes, mashed
• milk

1. Mix the dry ingredients in a large bowl.
2. Cut the butter into the bowl. Use hands to mix until butter is in pea size pieces.
3. Add potatoes and enough milk to hold the dough together. Do not overmix!
4. Put on lightly floured surface and spread to about half-inch thickness. Use 2"-2.5" cup to cut biscuits.
5. Place on ungreased sheet. [Note: you can freeze them at this point, covered tightly in plastic wrap.]
   
6. Bake 230C for 15-20 min or until golden brown.
   
7. Let cool 15 min before eating.

Variations

• Use brown sugar instead of white.
• Add cinnamon, cloves, nutmeg for a twist.

Notes

• Made 13 biscuits.
• Cook in mini-oven above center.
  

Gingerbread - cake

Still using up the molasses, so tried another gingerbread recipe and put it in my 8x8 glass baking dish. It took a very long time to bake - so might try a bigger pan next time (9" round) to reduce the time. I got it from a newly discovered blog - which occasionally has some recipes and lots of menu ideas.

• 1/2 c butter
• 1/2 c sugar
• 1 egg
• 2.5 c flour
• 1.5 t soda
• 1 t cinnamon
• 1 t ginger
• 1/2 t salt
• 1/2 c molasses
• 1/2 c honey
• 1 c water

1. Melt the butter.
2. Combine with sugar and egg.
3. Add flour, soda, spices and salt.
4. Add molasses, honey and water. Use mixer to blend until mostly smooth.
5. Pour into 8x8 pan and bake at 180C/350F for 50 min or until cooked through.
   

Variations

• Add grated peel of one orange.
• Use cold coffee instead of water.

Notes
This turned out ridiculously moist and flavorful, though a little too sweet. So next time I might reduce the honey to 1/3 c and the sugar to 1/3 c. Also try a 9" round cake pan and try to get away with cooking it for less time.

5/20/10 Only had 1/3 c molasses and 1/3 c honey left. Blended until smooth in blender - lots of air bubbles. Baked in 9" cake pan at 180C for 50 min. Rose very high and unevenly. Honey had too strong of a taste (a kind I don't like). Otherwise ok.

Jaffle Waffles

What do you get when you combine an Australian and an American? Well, I'll give you a clue: one loves jaffle irons and the other loves waffles. Lo and behold waffles made in a jaffle iron. Best of both worlds now. Woo hoo! Comes out in single serving triangle shapes.

• 2 c flour
• 4 t powder
• 1 t salt
• 3 T sugar
• 2 eggs, separated
• 1.5 c milk, warm
  
• 1/3 c butter, melted
• 1 t vanilla - optional
  

1. Combine dry ingredients in a large bowl.
2. Combine egg yolks with milk, butter and vanilla. Add to dry mixture.
3. Beat egg whites until frothy. Gently fold into mixture.
4. Spoon into jaffle iron. Cook until nicely browned (lots of steam will come out). It takes longer than a waffle iron but works.
5. Serve fresh from the iron, plain, with fresh fruit, or maple syrup.
   

Notes

• Made 16 jwaffles.
• The waffle batter needs work - it tasted a little too eggy for me.
• Never heard of a jaffle iron? Most Americans haven't - it's like a panini machine except shaped to a sandwich and cut in triangles. The machine clamps the edges shut and the pockets hold filling.
• The vanilla makes it taste more like a fortune cookie - a bad thing in my opinion.
  

Jwaffles, Take II

• 2 c flour
• 2 t powder
• 2 T sugar
• 1/2 t salt
• 2 eggs, separated
• optional: lemon peel
• 2 c milk
• 6 T butter, melted *

1. In a medium bowl, combine flour, powder, sugar and salt.
2. Combine egg yolks and milk (and lemon peel).
3. Add dry ingredients to milk mixture.
4. Fold in butter.
   
5. Beat egg whites until frothy. Fold into batter.
6. Cook in jaffle iron.

Notes

• 6 T was too much buter
• lemon peel - I made 8 jwaffles without then added 1 T at the end. Nice scent - but not sure I like the flavor. Better than vanilla though.
• Overall, this was a better recipe for texture because it came out fluffier (I truly made the whites frothy this time with an electric whisk, as opposed to using chopsticks before). However, too oily. So still needs some tweaking.
  

Gingerbread Muffins

I've got that bottle of molasses to use up so I thought I'd make another go of a gingerbread treat. This time in the form of muffins. I modified a recipe I found online - increased the spices, reduced the molasses (I thought the upside down pear cake was molasses heavy) replacing it with more brown sugar, added raisins and made it in the form of muffins.

• 1.5 c flour
• 1 t ginger
• 1 t cinnamon
• 1/8 t cloves
• 1/2 t salt
• 1/2 t powder
• 1/2 t soda
• 1/2 c butter, melted
• 1/2 c brown sugar
• 1/4 c molasses
• 2 eggs
• 1/2 c water, very hot
• handful of raisins
  

1. Combine dry ingredients in a large bowl.
2. Line 12 muffin tray with paper liners (or grease).
3. In a large bowl, combine wet ingredients.
   
4. Add dry ingredients to wet.
5. Stir in raisins.
6. Distribute among muffin cups evenly.
7. Bake at 180C for 20-25 min.

Notes
Next time, more ginger!

Chocolate Mint surprise muffins

Modified a recipe for chocolate muffins to put a mint spin on them. Used a free candy cane from school (a mini peppermint one) and 2 kinds of Andes mints. Would have liked more peppermint but only had the one cane. Next time peppermint extract or more candy canes. Tasted delicious hot out of the oven - with the center coming out nice and gooey. Will see how they taste tomorrow in the cold. Original is on AllRecipes. Modified version below (with notes in parentheses).

• 2 c flour
• 2/3 c cocoa powder (increased)
  
• 1 c sugar (reduced)
• 1/2 t soda
• 2 t powder
• 1/2 t salt (increased)
• 1.5 c milk (increased)
• 1-3 candy canes, mini (added) [or mint extract]
  
• 1 egg
• 3 T vegetable oil (increased)
• 1 t vanilla
• 1 c chocolate pieces (semi-sweet morsels, Andes thin mints)
• 12 Andes thin mints, mint on the outside (added)

1. Dissolve candy cane(s) in milk.
2. Combine flour, cocoa, sugar, soda, powder and salt in a medium sized bowl.
3. Combine milk, egg, oil and vanilla in a large bowl.
4. Add dry ingredients to wet. Do not overmix.
5. Add in 1 c of chocolate pieces.
6. Fill muffin cups 3/4 full with batter. Place green Andes on top. Cover with remaining batter.
7. Bake for 20-25 minutes at 180C or until done. In a small oven, be sure to rotate muffin tray.

Notes
Next time, either more peppermint sticks or peppermint extract to replace the vanilla. All Andes mints instead of half chocolate chips. Rotate muffin tray.

Upside-down Pear Gingerbread

This is a good-looking cake but too sweet for my taste. I'd probably cut the sugar-butter base in half next time, reduce the sugar/molasses in the cake, and increase the spices. Actually, maybe I'd try to find a pear cake recipe instead. I was inspired to make this after seeing molasses for the first time, in the Wellcome (supermarket) near the Guting McDonalds. The recipe is from Jeanne Lemlin's Vegetarian Classics - slightly modified below.

• 4 T butter (1/2 stick)
• 1/2 c brown sugar (light or dark)
• 2 ripe but firm pears, Anjou or Red
• 1 c flour
• 1 t baking soda
• 1/4 t salt
• 2 t cinnamon (if weak, use more)
• 1 t ginger
• 1/2 t allspice (cloves if you have it)
• 1 egg
• 1/2 c brown sugar
• 1/3 c unsulfured molasses
• 1/2 c sour milk (milk + 1 T lemon juice)
• 4 T melted butter

1. Preheat the oven to 180C. Butter the sides of a 9" round cake pan.
2. To prepare the topping, melt the butter in a small saucepan. Add the brown sugar and stir together until blended. Heat for a few minutes until it thickens slightly. Spread evenly into the cake pan. Note: When the cake is flipped over, this topping will infuse itself into the cake.
3. Peel and slice each pear into quarters. Core, then slice each piece into 3 slices. Arrange the 24 slices evenly around the pan.
4. In a large bowl, combine the flour, baking soda, salt, and spices.
5. In a separate bowl, beat together the egg, brown sugar, molasses, sour milk and melted butter. Pour into flour mixture and mix until well blended.
6. Pour the batter over the pears. Bake 30-40 min or until knife inserted in the center comes out clean.
7. Cool for 10 min. Invert onto plate.
   
8. Serve warm or at room temperature.
   

Carrot Cake with Cream Cheese Frosting

It's impossible to find crushed pineapple and last time I tried using fresh it came out way too moist. So I substituted grated apple for the pineapple and it still came out very moist. I don't like a super sweet frosting - I even found this low sugar recipe too sweet - next time I might only use one cup of confectioners sugar and half the amount of butter.
2/28/16 Made this again and reduced the oil and sugar and it came out great. Adjusted below with original amounts in brackets

Carrot Cake

• 3 eggs
• 3/4 c buttermilk (or regular milk and 1 T lemon juice)
• 1/2 c oil (or part applesauce) [was 2/3 c]
• 1.3 c white sugar (or use part brown) [was 1.5]
• 2 t vanilla
• 2 t cinnamon
• 1/4 t salt
• 2 3/4 c flour [was 2 1/4 c]
• 2 t soda
• 2 c shredded carrot
• 3/4 c coconut
• 3/4 c walnuts
• 8 oz crushed pineapple with juice (or grated apple and extra carrot)
• 1 c raisins

1. Grease and flour two 9" round cake pans.
   
2. In a medium bowl, combine cinnamon, salt, flour and soda.
3. In a large bowl, combine eggs, milk, oil and sugar. Add flour to mixture.
4. In a large bowl, combine carrots, coconut, nuts, pineapple and raisins. Add to egg-flour mixture and fold in well.
5. Pour into pans and bake 45 minutes at 180C or until done.
6. Let rest in pan several minutes. Invert onto serving plates to cool.
   
7. Wrap in plastic wrap and refrigerate until ready to frost.
   

Notes

• In the mini oven use a higher rack.
• If very wet, add more flour.
• OK to bake in two rounds.
• 10" springform, 55 min. 8x8 and 12 cupcakes, 30 min.
• 5/28/2010 Used 2 carrots, 1 apple, 1/2 c butter, ~3 T oil, no nuts. Increase flour to 2 3/4 c. Be sure to let cool in pan for several minutes so it doesn't fall apart!
• 2/28/2016 Used 3 large carrots shredded in food processor. Made 8" and 9" rounds and layered with cream cheese frosting below (only using 2/3 of the batch).

Cream Cheese Frosting

• 2 - 8 oz pkg cream cheese, softened
  
• 1/2 c butter (or less), softened
  
• 1 t vanilla (or more)
• 1 c confectioner's sugar [was 2 c]

1. Combine cream cheese and butter until smooth.
2. Add vanilla.
3. Sift in sugar to avoid lumps. Mix well.
4. Refrigerate until firm enough to spread on cake.

Combining it All Together

1. Spread 1/3 frosting on bottom layer.
   
2. Place other cake layer on top.
   
3. Spread remaining frosting on sides and top.
4. Decorate with walnut pieces or carrot sticks or fresh fruit.
5. Chill until ready to serve.