Everyone has a banana bread recipe that they truly love to use every time they have extra bananas laying around. Well I have one which is truly delicious and moist that I would like to share with you guys.
- 1 egg
- 1 1/2 – 2 cups mashed banana (about 4 large)
- 1/2 cup butter, melted
- 1/4 cup milk
- 1 1/2 cup all purpose flour
- 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
If you want to add something extra to your banana bread here are a few options.
- 1 cup chocolate chips
- 1/2 cup chopped walnuts/mixed nuts
- 1/4 cup oatmeal
- Preheat over to 35o degrees. Prepare the load pan by either greasing or lining with parchment paper.
- Mash the bananas with a fork and then set aside.
- In a large bowl, beat the egg. Then add melted butter(make sure it has cooled down), vanilla, and bananas. Stir in milk.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to banana mixture and stir until moistened. Be sure not to over mix.
- Gently add in your additions if you are using any.
- Bake for about 55-65 minutes, or until toothpick comes out clean.
Looking for something to flavour up your popcorn instead of the usual butter. Well instead of doing the usual I tried to make my popcorn sweeter, because I just enjoy sweet things. So… I decided to dress up my popcorn with caramel and must I say it was gone in just one day. It was delicious that I would make it over and over again. If you have a sweet tooth then you should try this.
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup corn syrup
- 3/4 tsp baking soda
- 1/2 tsp vanilla extract
- 10 cups popped popcorn
- For the popcorn: Heat 1 tsp of vegetable oil over low heat in a large, heavy pot. Add the corn kernels (about 8 Tbsp) and stir. Cover and shake pot until all the corn has popped. (When popping has slowed down, remove the pot off the heat.)
- Preheat oven to 250 degrees. Leave the popcorn in the pot, uncovered or transfer to a bowl.
- For the Caramel: In a medium sauce pan, melt the butter over medium heat. Stir in the brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. After it boils, do not stir it for about 4 minutes.
- Remove it from the heat and stir in the baking soda and vanilla.
- Pour it over the popcorn, stirring to coat.
- Place coated popcorn into a baking pan(greased or with parchment paper)
- Bake for one hour and for every 15 minutes stir it.
- Remove it and allow to completely cool before breaking it into pieces.
I love Starbucks!!! They are of excellent quality and even though the price is pricier compared to Tim Hortons, it is definitely worth the extra couple of dollars. With summer rolling along well it should be but the weather isn’t really co-operating, it is time to get those wallet ready and venture along there great variety of frappuccinos and cold drinks. The Starbucks staff will be sure to make a drink that suits your taste buds with the endless customization you can do. While you’re with your friends or it it’s a hot summer day, why not grab a drink and just relax under the sun.
One of the new drinks that I tried is their new Mocha Cookie Crumble Frappucino. It is soo good, that I even ordered a venti size. Oh well forget about dieting, it is just too good to resist and the temptations just got a hold of me. I loved it as soon as I tried it and it is my new favourite along side their caramel frappucino. It is like enjoying a piece of cookie and milk but now with a twist of coffee. It works and you should try it too if you’re looking for a new drink.
Who doesn’t love a warm heavenly piece of cinnamon bun. Enjoy it with cup of coffee or a glass of milk. The aroma that fills you’re house will surely wake up everyone, so they can get their hands on this sticky goodness. You will not be disappointed on serving this for breakfast. Upon a few minutes you will be wishing you had baked more. The recipe for this treat is just below.
- 1 package of yeast (2tsp)
- 1/4 cup warm water
- 1/2 cup warm milk
- 1/3 cup sugar
- 1/4 cup softened unsalted butter
- 1 tsp vanilla
- 3/4 tsp salt
- 1 large egg, beaten
- 3 1/2 cups flour, divided
- 3/4 cup raisin(optional)
- 3/4 cup brown sugar
- 1/2 stick butter, melted
- 1-2 tsp cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla
- In a large bowl, dissolve yeast in warm water. Let stand for about 5 minutes.
- Add the milk, sugar, butter, vanilla, salt and egg into the same bowl as yeast. Stir until combined.
- Place in stand mixer with the dough hook, add the 3 cups of flour and mix on speed 2 until dough pulls away from the side.
- In a large bowl with cooking spray, place the dough and then keep it in a warm location for approx. an hour or until it has doubled in size.
- For the filling: Mix together the raisins, brown sugar, and cinnamon.
- Roll the dough into a long rectangle size(10×15). Brush dough with melted butter and sprinkle the brown sugar mixture. Roll up and pinch seam to seal. Wrap and allow it to sit for 2o minutes.
- Unwrap and cut it into about 20 1/2 inch slices or 10 1 inch. Arrange it into the lined cookie sheet, 1 inch apart and allow to rest, covered, to let it rise for about an hour.
- As soon as that hour is up, preheat the oven to 350 degrees.
- Place the cinnamon buns in the preheated oven for 15-20 minutes, until it it just lightly browned.
- For the glaze, whisk together the powdered sugar, milk, and vanilla. Drizzle it over the warm cinnamon buns.
Now I bet you’re wondering the recipe for the delectable chocolate cupcakes that is on the header of this site. Well have no fear, I have it right here!
Those delicious looking cupcakes are actually created by Des of http://www.lifesambrosia.com. A girl who takes passion in what she does.
I decided to blog about this, as they were just too good to resist and that was just by looking at it. Upon making it, they turned out really good. However, I decided to modify this recipe by putting a chocolate cream cheese filling as I just adore chocolate. Also instead of using vegetable oil since I am a “healthy” person, I decided to use butter. Butter always makes things taste yummier. In the end I served it with a couple of raspberries too and upon my first bite, I couldn’t resist to take another and next thing you know they were gone.
Those cupcakes sure made my day.
Here is the recipes for my modified version of the cupcake. You can also check out http://www.lifesambrosia.com/2010/02/dark-chocolate-raspberry-cupcakes-recipe.html for the original recipe with the raspberry filling.
Makes about 12 cupcakes
- 1/4 cup dark chocolate dutch processed cocoa powder
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2/3 cup granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 1/2 cup whole milk
- 1 stick of unsalted butter (melted)
- 1 (8 oz) package of cream cheese, softened
- 1/3 cup sugar
- 1/8 tsp salt
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk
- Preheat oven to 350 degrees. Place the cupcake tins with cupcake liners.
- Sift together cocoa powder, flour and baking powder. In another bowl, whisk together sugar,eggs,vanilla, milk and melted butter(make sure the butter is in room temperature when you combine it with the egg cause you don’t want it cooking the egg while mixing it.) Slowly mix in the flour mixture into the sugar mixture.
- For the chocolate filling: in a medium bowl, beat the cream cheese,sugar and salt until light and fluffy. Stir in the chocolate chips and set aside.
- Fill the cupcake liners 1/2 full of the cupcake batter and then add a dollop of the chocolate filling. Bake in the preheated oven for about 18-24 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a couple of minutes in the cupcake tins. Transfer to a cooling rack to completely cool.
- For the frosting: Use a handheld mixer to cream together the butter and powdered sugar until smooth. Beat in the vanilla. Add 1 Tbsp of milk if it’s dry. Keep adding if desired.
- Spoon into a piping bag or use a zip lock back a cut a slit on one of the corners. Frost the cupcakes.
- Sprinkle some powdered sugar on top of the finish product to add a sense of sophistication.
Aiselle here with my very first blog.
I guess I am still oblivious to the whole point of blogging. However, I have seen so many amazing bloggers out there that I was inspired to make one myself. The creativity and the passion that they put into it, gave me the idea that I should create one that showcases something I love… so after some thinking I decided to make a site on food.
I am crazy addicted to sweets and I bet many of you out there are too. They are so delicious that once I bake some decadent triple chocolate brownie, a day goes by and barely any is left on the plate. In a second I forget all about dieting, because once you get a taste of some decadent sweets you will be hoping that you made more room for dessert. They are definitely a guilty indulgence!
Throughout my days of baking, I will be blogging about the mouthwatering treats that I come across created by other awesome food bloggers or in everyday life.