I have begun a journey. I have attempted 99 bread recipes in 1 year and failed. I learned how to bake and now I am mixing things up and working on some original recipes or tweaking others.
Most are dairy-free. Possibly vegan baked goods...
I've been so excited to make this recipe and the day has finally come!
Chocolate batter...
Out of the oven (these were my 1st cupcakes ever)...
Hi there, cutie cakes!
Yum!
The only thing I have to add to the recipe is that I used the almond extract choice and will probably not do that again. Almond extract always tastes kind of like chocolate covered cherries to me. Not bad cupcakes (really good, actually) it's just that the almond extract is distracting.
I did make my own icing for these.
Here's my recipe for Coffee Icing!
1/2 pkt Starbucks Via
1 tbsp plain soy milk
7/8 cup powdered sugar
It was extremely sweet and I'll probably try something a little different next time, but not bad for my first try at that, too!
I did modify it a little...of course. I used 1/2 cup applesauce instead of eggs and added 1/4 tsp cinnamon just to spice it up. Get it? Spice? Huh? Huh? OK...moving on.
For the nuts I mixed pecans, walnuts, and almonds. Fruit-wise I went with dried cherries, craisins, organic raisins and golden raisins. (I had them all in the cabinet.)
Here's what they look like:
Success! And delicious! I bet this recipe would taste awesome with some gluten free flours, too!
I made a batch of these cookies before Christmas, but I really wanted to make them again before posting about them. So I could have a picture...
I made the cookies larger than last time and only got about 18 (I say "about" because of that tiny little one in the middle).
Here's the original recipe. I actually really like The Small Things Blog, not just for the cookies.
I halved the recipe because what do I need with 4 dozen cookies? I also played around with the recipe a little. I did 3/4 whole wheat flour and 1/4 ground flax (to make it a little healthier). I also used Earth Balance instead of butter and dark brown sugar instead of light brown sugar (because that's what I had). Also, everywhere it said semisweet chocolate I used dark chocolate (because that's what I like).
These cookies are pretty great. The first batch tasted like brownies and this one did a little too. Yummy chocolate cookies!
It's been over a month since I last posted. The retail holiday season is now over and I'm back to having some free time. I'm feeling a little under the weather today, but I'm going to share some of the recipes I made over the past few weeks.
I used this recipe to make some pretty delicious cookies that I shared with my co-workers and my chiropractor and his staff.
I made some substitutions (of course) and though they didn't look as good as the originals they tasted wonderful.
I subbed Earthbalance Original for the butter, soy milk for the milk and instead of prepackaged mint chunks I crushed some candy canes (so I could have candy canes for later).
Just for the record, I used Ghirardelli dark chocolate chips and no nuts.
I'm going to add a few more recipes that I made over the holidays in the next few days.
My friend Zack (Hi Zack!) sent me some really awesome-looking recipes last Christmas when I was still in the learning phase of this baking thing and since I was working so hard on my (destined for failed) project I saved the recipes and flipped through them regularly trying to figure out when I could actually play around with them.
I'm pretty much in love with A Very She & Him Christmas! Enjoy this song while you browse.
I did modify the original recipes a little but the results were fantastic (and slightly healthier than the originals)!
Coffee-Banana Muffins & Cinnamon-Nut Bread!
Coffee-Banana Muffins (K.Britt version)
2 cups unbleached white whole wheat flour 1 pkt Starbucks Via coffee (caffeinated or decaf; I used caffeinated and highly recommend unflavored though you could use 1 to 2 tsp ground coffee) 1/2 tsp baking soda 1/2 tsp sea salt 1 egg, lightly beaten 1 cup granulated sugar 1 cup mashed ripe banana (I used 2 bananas) 1/3 cup EarthBalance, melted 3 tbsp plain, light soymilk 1 tsp vanilla extract turbinado sugar (to sprinkle on tops of muffins)
1. Preheat oven to 350° F. Line muffin tin with muffin cups. 2. In a large bowl, stir together flour, coffee, baking soda and salt. In a separate bowl mix egg, granulated sugar, mashed banana, melted EarthBalance, milk and vanilla. Add liquids to dry ingredients and mix until just moistened (batter should be lumpy). Divide batter evenly into muffin cups and sprinkle with turbinado sugar. 3. Bake for approximately 20 minutes or until a toothpick comes out clean. 4. Cool in pan on a wire rack for 10 minutes. Remove from pan and let cool. Serve warm or room temperature. Makes 1 dozen muffins
These might be the best muffins I've ever made. The bread wasn't as good because I made a couple of errors in measurements. Since I did that, I'm not going to post my recipe for it.
If anyone is interested in the recipe for the Cinnamon-Nut Bread contact me and I'll send it to you. I'll send you the original or my recipe or both.
Hoping that you'll have a great month and maybe "we'll have some pumpkin pie and we'll do some caroling"!
I'm trying to catch the blog up to my baking over the past week or so.
I was so excited to get the Chocolate-chip Pumpkin Muffins to a friend on Halloween (who I created the recipe for) that I didn't remember to take pictures.
This is what I was listening to while I was baking, though:
I made a dozen muffins and put cute little orange and black sprinkles on 6. (I was scared that cooking the sprinkles wouldn't work, so I hedged my bets.) I also made a tiny loaf with the chocolate chips for my dad and a regular sized loaf without chips for me!
Here's my half-eaten loaf and tiny loaf:
I used this recipe and the first time followed it exactly because I can eat everything in the recipe. It turned out so sweet. I'm not huge into sweets, so it was a little too much.
When I decided to remake it with the chocolate chips I decided that I'd balance out the added sugar in the chocolate by removing 1/2 cup of sugar. I used 1/3 of a cup of semi-sweet chocolate chips for the dozen muffins. I sprinkled a few chips in the bottom of the muffin papers the poured in the batter and topped them with more. Then 6 got the superstar treatment (AKA sprinkles). It took about 30 minutes for the muffins (check with a toothpick and keep an eye on them). The little loaf took another 5 or 10 minutes.
I received some pretty great reviews for the muffins. I did not make this up. Seriously, they're real quotes, guys!
"@kristenbritt_ makes the BEST muffins in the world!!!! :)"
"My parents loved the muffins- Dad said they were the best he's ever eaten!"
