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