Tag: baking powder

Honey Orange Walnut Cake- Great for Rosh Hashanah

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

1 ¼ cup white whole-wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

¾ cup raw sugar
1/3 cup extra light olive oil
1 egg
¾ cup 1% milk
1 teaspoon vanilla extract
1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

1 cup honey
¼ cup water
¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Black Bean Brownies with Coconut Oil

Brownie- take 2- I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!

One 15 ½ ounce can black beans- strain and rinse well
¼ cup coconut oil
3 large eggs
¾ cup coconut sugar
½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
1/3 teaspoon salt
½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Garlic Cilantro Naans

This will be a great addition to the Diwali dinner…

1 cup all purpose flour
2/3 cup full fat yogurt
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 teaspoon oil
Extra all purpose flour
Cast Iron Pan

Garlic Topping

1 tablespoon butter
2 garlic cloves, grated
1 tablespoon cilantro, finely grated
1 teaspoon onion seeds (optional)
½ teaspoon salt

Mix the all the ingredients in a small bowl and keep aside.

In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.

Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.

Pumpkin Banana Bread

This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!

3 small or 2 large bananas, mashed
2 eggs
1 stick unsalted butter, melted
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup honey
½ cup turbinado sugar
2 ½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup dark chocolate, chopped

Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.

Cranberry Chocolate Pumpkin Cookies

Another delicious way to have pumpkin flavored desserts!

2½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup extra light olive oil
1½ cups turbinado sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup dried cranberries, chopped
1 cup semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl. Keep aside. Cream together the oil and sugar for 2 to 3 minutes. Add the egg and beat for another minute. Add the pumpkin puree and vanilla extract and beat for another minute. Add the cranberries and chocolate and mix well. Add the dry ingredients to the wet and mix to combine. Scoop with a tablespoon measure and drop the cookies onto a lined cookie sheet, flatten with the back of a spoon. Bake for 15 and 20 minutes. Cool on a baking rack and serve.
Makes about 2 dozen cookies.

Roasted Corn Bread with Fresh Corn

This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!

1 cup yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

½ cup cilantro, chopped

Fresh corn off a cob, chopped

½ cup shredded sharp cheddar cheese

¾ cup whole milk

1/3 cup honey

1 large egg, beaten

½ stick unsalted butter, melted

¼ cup canned roasted chilies

Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.

In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.

Strawberry Bread

Number 4!

I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.

I did a bit of research and came up with this fabulous recipe.

I got all the ingredients together- which, by the way are all that you normally have on hand.

It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.

So, if you want to be equally thrilled, make this delicious strawberry bread this summer…

2 cups sliced fresh strawberries (pureed in a blender)
2 large eggs
1 cup evaporated cane juice
½ cup extra light olive oil
1½ cups white whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 tablespoons confectioners’ sugar

Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.

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