Blackberry Muffins
October 26, 2010 | Filed Under Baking, Blackberry muffins, Muffins | 13 Comments
Actually, the original recipe is for Blueberry muffins. However, all I had in the fridge were blackberries. A few days earlier, I’d been talking to a friend about the difference between homemade and store-bought muffins. I found that the store-bought ones were larger and full of preservatives and hidden fattening ingredients most of the time. I was inspired to make my own muffins. Hadn’t done so in a very long time. I actually prefer blueberry muffins. What I like about this recipe is that you can substitute the berries of your choice in it. Tasted really good.
Paz
Blackberry Muffins
3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
2 eggs, lightly beaten
1/2 cup oil
1 cup milk
1 1/2 cup blackberries (or berries of your choice)
Preheat oven to 400F
Mix together the flour, sugar, baking powder and salt in a bowl
In separate bowl, combine the eggs, oil and milk. Then stir into the dry ingredients until just moistened.
Add and stir the berries through the mixture. Spoon into muffin tins, until 1/2 full.
Bake for 20 minutes.
Raisins and Walnut Cookies
October 13, 2010 | Filed Under Baking, Cookies, Raisins | 6 Comments
The recipe for these cookies come from My Turkish Kitchen. It’s another simple recipe, which I love. Who can resist raisins and nuts? Not me. There’s not much I can say about these cookies except for YUMMY! 
Paz
Raisins and Walnuts
My Turkish Kitchen
Ingredients:
* 1+ 1/2 cups of all purpose flour
* 1/2 cup of granulated sugar
* 1/3 cup of light brown sugar
* 1/2 cup of raisins
* 1/2 cup of finely diced walnuts
* 1 egg
* 1/4 cup of plain yogurt
* 1 stick butter ( softened )
* 1/3 tsp of baking soda
* 1/3 tsp of vanilla sugar
* a pinch of salt
Sift flour, baking soda, vanilla sugar, and salt in a mixing bowl. In another bowl, whisk egg, melted butter, yogurt, granulated sugar, and brown sugar. Add sifted mixing and mix it with a spatula. Add raisins and walnut to the bowl and mix. Take one tablespoon of cookie dough and place it on a greased baking tray. Leave some room between the cookies. Preheat the oven 400 F. Bake for 5 minute at this temperature then turn it down to 350F. Bake the cookies for 10 more minutes or until light brown.
Strawberry and Cream Cake
June 22, 2010 | Filed Under Baking, Cakes, Strawberries, Strawberry and Cream Cake | 14 Comments
Strawberries. Cream. Cake. What more can one ask for?
Paz
Strawberry and Cream Cake
Lululu at Home
(makes a 6" cake)
Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 stick unsalted butter, softened
1 cup sugar
4 eggs, room temperature
1 1/2 cups double cream
1/4 cup sugar
1 1/2 cups chopped fresh strawberries
1/4 cup icing sugar
few fresh strawberries for garnish
Directions:
Preheat oven to 375F.
Sift together flour, baking powder and salt, set aside.
Cream butter until light and fluffy. Add sugar and beat for another 3 mins. Add eggs, one at a time, and beat well. Fold in flour mixture.
Pour mixture into a greased 6" springform cake pan lined with parchment paper. Bake 45 mins until top of cake bounces back when pressed. Cool cake in pan for 10 mins. Release cake ring, let cake cool completely before halving the cake in 2 layers.
To prepare filling, whip double cream with sugar until the mixture holds soft peaks. Place into the fridge to chill.
Line parchment paper along the inside of the cake ring. Place the bottom cake layer in. Scatter the strawberry pieces on, then top with cream mixture and smooth the top with a palette knife. Place the other cake on top. Dust heavily with icing sugar.
Carefully remove the cake ring. Peel off the parchment paper. Garnish with whole or halved strawberries.
the beginning: first layer of cake before the cream is added.
the end: dusted with confectioner’s sugar and decorated with strawberry.
Blackberry Cake
June 7, 2010 | Filed Under Baking, Blackberry Cake, Cakes, Lululu at Home blog | 13 Comments
I love all the fruits available during the summer — Like the blackberries in this cake. Here’s a fun and simple recipe I found on Lululu at Home.
Paz
Straight out of the oven.
Blackberry Cake
(makes a 6" cake or 1 loaf)
Ingredients:
1 stick unsalted butter, softened
1 cup plus 2 Tbsp granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh blackberries
Directions:
Preheat oven to 350F. Grease a 6" cake pan or a loaf pan.
Using a stand mixer, beat together butter and 1 cup sugar unitl light and fluffy, about 3 minutes. Add egg, milk and vanilla. Beat until fully incorporated.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
With the mixer on low speed, mix in flour mixture.
Transfer batter to the greased pan.
Arrange berries on top. Sprinkle remaining 2 Tbsp sugar over berries.
Bake cake for 10 minutes. Reduce oven temperature to 325F. Bake until cake is golden brown and firm to the touch, about 50 minutes.
Cool in the pan for 5 minutes. Remove to wire rack and cool completely.
Cooling. Couldn’t wait to taste it.
Yes, two slices. Yum!
These berries taste delicious alone or in a cake.
Cinnamon Teacake
May 6, 2010 | Filed Under Baking, Cakes, Cinnamon Teacake | 11 Comments
When Rosa’s Yummy Yums tweeted about a Cinnamon Teacake, she’d just made, I was enticed and wanted to know more. When I asked her if she was going to blog about her teacake, she said no because she was too busy (I certainly know the feeling). However, she kindly passed along the recipe to me. See for yourself how simple this recipe is. It’s worth a try. The cake is nice and light and really tastes best when it comes right out of the oven.
Paz
Cinnamon Teacake
60 gm butter, softened
1 tsp Vanilla essence
2/3 cup (150 gm) caster sugar
1 egg
1 cup (150 gm) Self-rising flour
1/3cup (80ml) milk
10 gm butter
1tsp ground cinnamon
1 Tbsp, extra caster sugar
Preheat oven to 180 degree C (350-375F), 10 minutes before baking. Grease deep 20 cm-round cake pan; line base with baking paper. Beat butter, essence, sugar and egg in a smal bowl with electric mixer until light and fluffy; this process will take 5-10 minutes, depending on the type of mixer used.
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps. Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 minutes. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon and extra sugar. Serve warm with butter, if desired.
Notes: Take care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter (Source: Australian Women’s Weekly Magazine). Though this is best eaten on the day it’s made, you can store this cake at room temperature in a air tight container for up to 2 days.
Substitution for self-rising flour — for 1 cup, add 1 1/2 tsp baking powder and 1/4 tsp salt to 1 cup all purpose flour. (Source: http://www.joyofbaking.com)
Substitution for caster sugar: for 1 cup caster sugar, process 1 cup granulated sugar in food processor until fine. (Source: http://www.joyofbaking.com)
