Tag Archives: recipe

Try It Out Tuesdays: Apple Bread

Hello Hello Hello

Happy Belated Canada Day!

Yesterday was a pretty awesome day…the husband + the boys spent the day at the beach. It was just lovely! The water was still too cold for us to go swimming in – although I saw some kids who didn’t seem to mind the cold water – but the boys went in and had lots of fun just playing at the beach.

When we got home, we were all pretty exhausted. The husband and boys took an afternoon nap while I baked some delicious apple bread in the kitchen.

apple breadThis recipe makes 2 small loaves

Ingredients

  • 1 cup whole wheat flour
  • 1-1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 3 egg whites
  • 1/3 cup grapeseed oil
  • 1/2 cup coconut milk
  • 3/4 cup plain natural yogurt
  • 2 tsp vanilla extract
  • 2 medium apples – peeled and cut into small squares

Directions

  1. Preheat oven to 350F and prepare baking pans.
  2. In a medium bowl mix all the dry ingredients together – flours x2, baking powder, baking soda, and salt.
  3. In a large bowl mix all the wet ingredients together – egg whites, milk, yogurt, oil and vanilla extract.
  4. Pour the dry ingredients into the wet ingredients, slowly. Make sure to mix thoroughly.
  5. Pour batter into pans and bake at 350F for 15 minutes and then at 330F for 30 minutes or until toothpick inserted in the centre of loaf comes out clean.

apple bread I am just getting the hang of the oven at my new home. I find 350F is a little too hot for my little bread loaves. As you can see in the picture, the change in temperature though worked great! The outside was nice and golden while the inside was perfectly moist!

apple bread4The husband really liked it (with LOTS of butter) and I am pleased! The two loaves barely lasted the night! Thankfully I was able to enjoy a slice with coffee for breakfast!

Please let me know how you like this recipe. Do keep in mind that I added no sugar to this recipe. My aunt has made a batch and she added 1/4 cup sugar to her recipe. She says it is just perfect…plus my 7-year old cousin really enjoyed it! I hope you guys like it too!

Thanks so much for stopping by and have a great day!!

Peruvian Breakfast: Cachangas

Hello everyone!

This morning I had a craving for something…but I didn’t know what. I usually like to have some type of bread or muffin or biscuit with my coffee, but none of those options seemed satisfying enough.

Then it hit me! Cachangas!

cachangas peruanas

Cachangas are basically fried dough. Delicious, delicious fried dough. There are many recipes out there for cachangas, and somehow, they all vary. I make them the way my grandma used to make them. I’ve seen some recipes include eggs, or butter, or yeast, etc. I keep my recipe simple. The way it is supposed to be!

These cachangas are very fast and easy to make…and they turn out pretty good!

Recipe makes 8-10 cachangas

  • 1-1/2 cups flour
  • 2 tsp salt (plus more for sprinkling, optional)
  • 3/4 cup water
  • 1 tbsp oil + more for frying
  • 1/2 tbsp baking powder (optional – cachangas will come out nice and crunchy without it. The ones in the picture were done without baking powder)

cachangas frying

  1. Mix all the dry ingredients in a medium bowl (flour, salt, baking powder if using).
  2. Make a small well in the middle and add oil, mix a little with a fork.
  3. Add water slowly – maybe add half of it and mix well. Then add a little bit more, until you reach the right consistency. You want the dough to be dry enough to handle, but wet enough that there is some elasticity in it. It’s easier if you work the dough with your hands. 
  4. Form small balls (about the size of a golf ball) and set them aside. You should have about 8 – 10 balls. If less that’s alright, your cachangas will be slightly bigger; if more, then your cachangas will be slightly smaller.
  5. Pour some oil – enough to cover the base – on a frying pan. *The key here is to NOT BURN the oil. In my stove, I can cook cachangas on med-high (#8 on the knob/dial thing) without burning the oil, but still getting them thoroughly cooked and golden brown.
  6. When the oil is nice and warm, start flattening the dough balls. You can squish them between your palms and then carefully expand them from the contours. If the dough rips a little, that’s ok. It adds character and makes that section extra crunchy. As you can see in the picture, cachangas are not thick. They need to be somewhat thin so they can cook fast and not burn.
  7. Sprinkle some salt on cachangas as they are cooking (optional)
  8. Cook each side until they are golden brown. (I use a fork to turn them over – sometimes spatulas just don’t work)
  9. Enjoy your cachangas plain, with a little bit of salt sprinkled on top, or with honey or maple syrup poured on. The possibilities are endless! (My sister puts powder sugar on top!)

I hope the recipe is easy to follow! If you have any questions please let me know.

Thanks so much for stopping by and have a great day!

Try it Out Tuesdays: Vegan Sweet Potato Muffins

Hello everyone!!

muffins

This week we tried out these delicious muffins. You can find the recipe here. Little princess helped make them. She also tried them at every stage…and I mean it!!

little helper

We used vanilla soy milk instead of coconut milk and added raisins instead of cranberries. We also used 2 medium size sweet potatoes; we didn’t measure how many cups that was. My niece said they were great. She said they were the best muffins she’s ever had.

waiting

She just couldn’t wait to try them. I haven’t seen her this excited about anything since the time she saw the iogo commercial and asked a friend if he could take her sky diving and he said yes. Little princess won’t be going sky diving anytime soon.

Thanks for stopping by and I hope this becomes your go-to recipe when making sweet potato muffins!

Have a great week everyone!!

Midnight Snack: Yummy Apple Cake

I know its not midnight…well at least not here on my end…but I thought this would be nice in case I wanted or needed a midnight snack 🙂

appleCake1

 

I got the recipe from Pinch of Yum in case you want to check it out! I did a couple of things differently though. I used an egg substitute and made my own buttermilk (1 cup soy milk + 1 tbsp lime juice and let it sit for 10 mins. or so). I wanted to keep it vegan since my mom would be taking some to share with her coworkers tomorrow. I used Gala apples since that’s what I had at home.

AppleCake2

I did not do the topping the way she made it. Instead I mixed 1/4 cup brown sugar with 1 tsp cinnamon and sort of sprinkled and swirled it on top. I didn’t want a sweet topping since my mom is not a fan of anything too sweet. 

I already had to have a piece! And for some reason I have a preference for bowls, so yes, I used an ice cream bowl for my piece of cake. I had some of the batter too…it was yummy!!! Oh, and the smell coming from the oven…marvelous! This will for sure be my breakfast tomorrow!!!

AppleCake3

I think I will do this next time and try adding the cinnamon straight to the batter and completely omit the topping. Hmmm maybe I’ll bake it in muffin tins…yumm!!

Thanks so much for stopping by and hope you try this delicious apple cake!

Try it out Tuesday: Easy Coconut & Cranberry Cake

haha I know, its not Tuesday. So let’s just overlook that.

**Scroll down to get to the recipe…I do a little blah blah blah-ing for the next 47 seconds or so**

I have been keeping myself away from my laptop lately; we’re having a love/hate type of relationship at the moment. You see, summer is finally here [somewhat]. Even though its been raining quite a bit, the weather has been somewhat hot. And for some reason, we have yet to turn on the AC in the house which makes our main floor quite humid.

I've used it so much, it is even wearing off!

     I’ve used it so much, it is even wearing off!

Now, I don’t recall having this issue with my old laptop, my trusty Toshiba (r.i.p), but since my palms get sweaty in the summer, my finger hurts whenever I use this Lenovo cursor pad thingy (what is it called?) It’s just not smooth. I don’t know how to describe it but there’s a bit of friction there and well there’s only so much pain my finger is willing to handle on a regular basis (scrolling up & down is now one of my least favourite things)

Well…this issue wont last all summer. I ordered a mouse (actually I ordered 2, my mom decided she wanted one too) from ebay about 3.5 weeks ago. It hasn’t arrived yet. I’m sure once it gets here I’ll start loving my laptop again. But for now we can only spent a couple of hours per week with each other..So I’ve been keeping myself busy doing other things. I will post pics soon! Im uploading all pics from cell phone to dropbox as we speak.

Anywho, on Tuesday I felt like experimenting. I sat down with a cup of coffee and realized I wanted something sweet to go with my coffee. I didn’t want to grab my laptop and search for a recipe (obviously!) so I decided I would try to do my own thing. And that’s what I did. I made a yummy coconut & cranberry cake!

I’m quite happy with how it turned out. The cake itself is very moist and tasty. I’m not happy with my impromptu icing. So I will have to try it out again and see if I can perfect it. Although I’m pretty sure the icing failed because I ran out of margarine (and we don’t keep butter in the house).

So here are the ingredients:

  •  half a bag of cranberries (I only had frozen ones – and this amount is really a preference. Start by adding a cup at a time until you have what you consider “enough”)
  • 1/2 cup soy milk (regular milk, almond milk could also work)
  • 1 tbsp vinegar or 1 tbsp freshly squeezed lime juice
  • 1 1/4 cup sugar
  • 3/4 cups margarine
  • 1/3 cup evoo
  • 1 1/2 tsp almond extract (I used this because I bought it but had yet to use it – it really gives the cake that extra flavouring it needs)
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • zest of 1 lime
  • 1 cup shredded sweetened coconut
  1. Preheat oven to 350 degrees
  2. Lightly grease a cake pan (I believe the one I used was a 9″ rectangular one.)
  3. In a small bowl, mix soy milk & vinegar. You want it to curdle so it needs to sit for at least 5 mins. If you don’t have vinegar, you can use freshly squeezed lime juice!
  4. In a large bowl, mix in margarine, sugar & almond extract until nice & creamy (I used my mixer for this – it’s much faster!)
  5. Add in evoo and mix well.
  6. In a medium bowl sift together flour, baking powder & salt. Mix in the zest of 1 lime (I used a hand held grater and kept on “rolling” the lime)
  7. Slowly add in flour mixture to sugar/margarine mixture (medium bowl to large bowl). At this time, also add in curdled milk. I added about 1 tbsp of curdled milk with every flour addition – sort of alternating between the two.
  8. Mix until mixture is fluffy.
  9. Fold in cranberries and coconut.
  10. Bake for about 45 minutes or until golden brown. (I baked my cake for 42 minutes, turned off oven, and left cake inside for another 6 minutes).

Now for the icing…well since that part didn’t quite work, I will hold off sharing it. Like I mentioned, I ran out of margarine and was clueless as to how to make the icing thicken up. But now that I think about it, I guess I could have boiled the milk for a while…

I’ll be making this cake again – I picked up a bag of frozen berries – so I’ll have yet another chance at making this with icing. Although I like it without icing…and I have a feeling I wont remember to decrease the sugar content in the batter…

 

If you try out this recipe, please let me know what you think!! Thanks for stopping by & have an insanely magnificent weekend! 🙂

Try It Out Tuesdays: Basil & Garlic Salt Bread Rolls

Bread RollsIt is raining out. The skies are gray and my dogs do nothing but sleep by my feet. It is one of those days when you don’t want to do anything (including assignments, papers, and readings) but cozy up in a thick, wool sweater with a cup of coffee and read a book just for fun!

I, however, have three papers to finish, one analysis, and God knows what else for my two other classes (I figured if I don’t look at my calendar then the due dates will magically disappear).

Still, I wanted to do something other than read yet another paper on Image Repair Theory…so I found this recipe for bread rolls! Of course, I put my own spin into it…added a few things, substituted a thing or two and voila! A delicious, mouth-watering biscuit is created!

*Makes 12 biscuits*

Ingredients

  • 2 ½ cups all-purpose white flour
  • ½ cup whole wheat flour
  • ¾ tsp garlic salt
  • 1 tbsp baking powder
  • 1 ¼ tsp basil
  • 1 cup warm water
  • ⅓ cup extra virgin olive oil
  • Sea salt for sprinkling (optional)
  1. Heat oven to 350°
  2. Grease muffin tin (you want to do this now…)
  3. Combine flours, baking powder, garlic salt, and basil.
  4. Add oil and combine
  5. Add water little by little (I found that when using whole wheat flour I needed the full cup of water, but when using just white flour I only needed about ¾ cups of water)
  6. Using your hands mix well until mixture is sticky (it’ll be really sticky)
  7. Pull and make small balls with dough – small enough to fit muffin cups…and place them in.
  8. Sprinkle sea salt on top of every ball (optional)
  9. Bake for about 25 minutes or until toothpick comes out clean (I turned off oven at 25 minutes but left biscuits inside for another 5 minutes)

I used basil because I prefer this herb over thyme. The biscuits are nice and soft…and delicious with coffee! Tomorrow I will try making them with grated cheese (I didn’t have any today). I think they will be just great! You could also use flavoured EVOO if you don’t have any herbs on hand. Or, I think they would be great with just sea salt.

Before adding the basil, I put the measured amount in my hand, and then slowly crushed them by rubbing my hands together – I didn’t want “big” flakes in my dough.

This is a quick and easy recipe…good and convenient if you run out of bread just when you need it! (like when you make spaghetti and have nothing to go with it…true story, happened to me once). Its very possible you already have most ingredients in your pantry…so what are you waiting for? This biscuit recipe is great, try it out!

Try It Out Tuesdays: Sweet Potato Bread

It’s quite late and I have a presentation in class tomorrow…I needed something to take my mind off president Bush (part of presentation) so I took some time to bake.

Sweet Potato Bread

This bread is good! A little on the sweet side but not too overwhelming, which is good!! I found a recipe online but changed it up a bit…here’s what I did 🙂

  • 1 cup cooked and mashed sweet potatoes
  • ¾ cup white sugar
  • ½ cup brown sugar
  • ⅓ cup yogurt
  • 2 tbsps vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ⅓ cup water
  • ½ cup raisins (you could use chopped pecans or walnuts…I just happened to have raisins)

Directions:

  1. Combine sugar, yogurt and oil
  2. Add eggs then beat until smooth
  3. In another bowl combine flours, baking powder, salt, and cinnamon
  4. Stir flour mixture into egg mixture alternately with water
  5. Stir in sweet potatoes and raisins (or chopped nuts)

Bake at 350° degrees for 50 to 60 minutes or until golden brown.

My oven is a bit too strong so I baked mine for about 45 minutes then turned off the oven and left it inside for another 10 minutes. The bread came out golden brown.

IMAG1011I shouldn’t have had a piece of this bread earlier…now I don’t want to wait till tomorrow morning…I know, patience is a virtue.

If you happen to be in the mood for baking or you just happen to have about a cup of leftover mashed sweet potatoes and you just have no idea what to do…I suggest this recipe…it is good! C’mon, just try it out! 🙂

Thanks for stopping by!