Cinnamon Coffee Cake

The recipe is taken from: http://www.cooks.com/rec/doc/0,176,156167-234204,00.html


Ingredients


Cake:


1 1/2 cups of flour
2 1/2 tsp baking powder
1/2 cup sugar
1 egg white
1/4 cup oil
3/4 cup skim milk


Cinnamon-Pecan topping


1/2 cup brown sugar
1/2 cup pecans
2 tablespoons flour
2 tablespoons oil
2 tsp cinnamon


Directions:


a.  Preheat oven to 375 degrees
b.  Stir together flour, baking powder and sugar
c.  Blend in egg-white, oil and milk
d.  Stir until flour is moistened
e.  Mix all the topping ingredients
f.  Add half the batter to a square pan
g.  Sprinkle half the topping
h.  Add remaining batter and sprinkle the remaining toppings
i.  Bake for 30-40 minutes


Results:


The cake tastes DELICIOUS, but is, unfortunately not the healthiest option around.  For a much healthier cake, replace the oil with a fruit puree like Applesauce to add texture.     Aside from the health-aspect, the only other complaint was that the toppings over the crust fell off while cutting the cake.   


'Sin'ful:  8/10

Cranberry Pomegranate Cookies

The following recipe was adapted from:   http://www.momswhothink.com/cookie-recipes/chocolate-chip-cookie-recipe.html

Note: I baked these cookies for my dad

Ingredients:

2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter (12 tablespoons), softened to room temperature
1 1/2 cups sugar
1/2 cup egg whites
2 teaspoons vanilla extract
Handful of dried pomegranate and cranberries

Makes:  15-20 large cookies

Steps: 

1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.

2. Sift together the flour, salt, and baking soda, set aside.

3. Using a mixer; cream together the butter, and sugar until thoroughly blended.

4. Add in the egg whites and vanilla, and mix until well blended and smooth 

5. Slowly blend in the flour mixture and mix until just combined. Do not overbeat.

6. Add the dried pomegranate and cranberries

7. Drop by rounded 2 Tablespoons onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used.

8. Bake for 20-25 minutes.  Insert toothpick to check whether the center comes out clean

9. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely.

What I did differently: 

a.  I added only 4 tablespoons of butter, not only because I was out of it, but also to reduce the fat

b.  I used a hand whisk to blend everything, which is perhaps not as efficient as using a blender

c.  The original recipe uses eggs, while I used egg whites

Results

The cookies were crunchy at the edges, and soft in the center.  The texture would have been better had I used more butter and eggs, but it was quite tasty.  Well, my picky husband liked it!!!!

Daddy-O:  8/10

Low Fat Biscuits

Ingredients:


This recipe was taken from:  http://www.food.com/recipe/low-fat-biscuits-ww-252350?scaleto=8&mode=null&st=true

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon vegetable shortening, cold
• 1/2 cup plain nonfat yogurt
• 1/8 cup half & half light cream
• 1/2 to taste flour, for dusting

Recipe: 

a.  Combine dry ingredients in a medium mixing bowl with a whisk

b.  Mix shortening with fingers so mixture resembles coarse crumbs (or use food processor)

c.  Stir in yogurt and half-and-half until it comes together.  Do not over mix

d.  Lay out a sheet of wax paper, parchment paper, or freeze paper, and dust lightly with flour

e.  Dump our dough and coat your hands with flour.  Pat out until it's about 1'' inch. 

f.  Using the paper, fold over dough and pat out, repeating about 4 times

g.  Pat out dough to about 3/4'', and cut with a 2'' ring cutter

h.  Bake in a 400 degree oven for about 16 minutes

Makes:  8 biscuits

What I did differently:

a.  I didn't have shortening, and hence used butter

b.  I didn't have a ring-cutter, so I used my hand to form the shapes

Results: 

I wasn't happy with the biscuits. The mixture was very sticky and moist, making them impossible to mold into 1'' or 3/4'' rings.  The baked biscuits were not crisp, but tasted okay.  .I will buy shortening and a ring cutter before trying again!

Better Batter Next Time:  5/10

Apple Cinnamon Cupcake

The following recipe is taken from:  

http://www.wilton.com/recipe/Apple-Cupcakes

Ingredients:

• 2 eggs
• 3/4 cup milk
• 1/3 cup butter melted
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 2 cups Granny Smith apples peeled and chopped

Makes: 18 - 24 cupcakes

Recipe

Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. (Do not overmix.) Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.

What I did differently

a.  I used 1/2 cup of egg whites (equivalent to 2 eggs)

b.  I added less than 1/4 cup (3 tbps) of butter to reduce fat

c.  The cupcakes took around 40 mins to bake.  

Results

The cupcakes did not rise, perhaps because I 'over-beat' the batter.  In addition, I used egg-whites instead of eggs, and added only 3 tbsp of butter, instead of the ~6 tbsp mentioned in the recipe.  If you could ignore this minor setback, they tasted good, and are a great way to take in apples if you hate eating the plain versions (like me!)

Dapple-o-Apple:  7/10

 .   

Vanilla Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

What I did differently


a.  I used just half a cup of butter (watching the fat!)
b.  I added a pinch of baking powder (a mistake!)
c.  I had to bake it for more than an hour (around 1 hour and 20 minutes)


Results


The cake had a crunchy crust with a moist interior. The light flavor of vanilla intermingled perfectly with the subtle sweetness of the sugar.  However, since I mistakenly added the baking powder, the cake had risen a bit.  I am glad it didn't affect the taste or the texture though - it was a huge hit at a party last night!  


'Van'tastic - 8/10

Easy Chocolate Cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 
  
• Directions

1. Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream

What I did differently

I had to bake the cake for around an hour. When I inserted a toothpick after 30 minutes, I realized that the inside of the cake was still unbaked.   

Tip:  Continue baking until the top crust has slightly hardened, and the toothpick comes out clean.   However, don't go beyond an hour.  If the cake isn't done by then, something is probably wrong!


Results

Note:  The recipe included a glaze that I did not prepare, because the cake was already quite moist.  


Crunchy on top, and soft inside, the preparation was delicious and decadent.  Of course, this cake is not meant for the health-conscious! 


Chocolicious:  9/10

Orange Cornmeal Cake

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 cup sugar, plus 1/3 cup for topping
• 1/2 cup dry white wine, (or orange juice)
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange

Directions

1. Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired

What I did differently

Since I didn't have orange zest, I squeezed the juice of an orange into the mixing bowl


Results


The cake had assembled itself into two layers - a thin top, and a thick bottom.  The upper crust and sides had turned golden brown, while the inside was a pleasant shade of yellow ( due to the corn meal.)


The sweetness of the sugar and orange juice was nicely balanced by the blandness of the corn meal, and the sprinkled sugar on top provided the necessary crunch to this delicious cake.  




Citrus Delight - 8/10

Welcome to my blog

In this blog, I will keep you informed about my baking adventures.

Every time I try out a new recipe, I shall post it here, along with the results of my efforts

The first few recipes will be taken from the following website:  http://www.marthastewart.com/photogallery/simple-cake-recipes#slide_1