basically i'm going to be out of town till about july 2nd for fun and work purposes starting very early tomorrow morning. so, i won't be able to post anything but i plan to take a bajillion photos of my tropical getaway with some girlfriends for my thirtieth birthday. yep. 30. hard to believe. so, when i get back from that then my work trip right on the heels of my vacation, i will try to post a few things. i hope to learn some local recipes or something.
have a great rest of the month!
xoxo,
caroline
Friday, May 16, 2008
strawberry banana muffins with toasted coconut
i saw this recipe on the joy of baking and wanted to make it but add toasted coconut and use fresh strawberries.
Strawberry-Banana Muffins Recipe
1/2 cup (1 stick) (113 grams) unsalted butter, melted
3/4 cup (160 grams) light brown sugar
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup (240 ml) fresh or frozen blueberries or strawberries (cut into pieces) (i used fresh strawberries)
2 1/4 cups (315 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt
** i added about 2/3 cup toasted coconut.
Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.
In a small saucepan melt the butter. Set aside.
In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add toasted coconut. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or tough muffins will result.
Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Makes 12 regular sized muffins.
Adapted from Oregon's Cuisine of the Rain by Karen Brooks.
Strawberry-Banana Muffins Recipe1/2 cup (1 stick) (113 grams) unsalted butter, melted
3/4 cup (160 grams) light brown sugar
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup (240 ml) fresh or frozen blueberries or strawberries (cut into pieces) (i used fresh strawberries)
2 1/4 cups (315 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt
** i added about 2/3 cup toasted coconut.
Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.
In a small saucepan melt the butter. Set aside.
In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add toasted coconut. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or tough muffins will result.
Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Makes 12 regular sized muffins.
Adapted from Oregon's Cuisine of the Rain by Karen Brooks.
Sunday, May 11, 2008
lemonade cupcakes
my oldest sister sent me this recipe the other day and i have to say, it's all she said it would be. moist deluxe and lemony.Lemonade Cupcakes
white cake mix
3 eggs
8 oz cream cheese, softened
8 oz sour cream
6 oz lemonade concentrate, thawed; reserve 2 T for frosting
Mix together on high for 3 minutes. Fill muffin tins
3/4 full and bake at 350 degrees for 18-22 minutes.
Frosting:
1 can cream cheese frosting
2 T reserved lemonade from above
Makes 30 cupcakes
these are messy but so worth it!ps- happy mother's day mom!
Thursday, May 1, 2008
working from home
equals toasted PB&J on homemade bread with mom's homemade apricot jam.
sorry you couldn't be there...
sorry you couldn't be there...
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