What are you baking these days? May, 2014 edition, part two! [Through May 31, 2014]
- buttertart May 14, 2014 07:17 PM
Since the threads are exploding, in a good way, here we are with a second part for May! Rhyme not intended. I haven't been baking since the weekend, but I bet you have. So...what ARE you baking these days?
I have to admit, I have purposely not been baking so as not to tempt the boyfriend from his diet. Which--above all else--includes the stipulation of "NO SUGAR" (!!!!).
To help me with my sweet tooth, I prepped a batch of chocolate chip cookie dough the other day, complete with 3 types of chopped chocolate in the batter. Scoops were frozen on wax paper and are safe in the freezer, ready to bake for my nightly fix.
I've had enormous cravings for brownies, angel food cake, cornbread, fruit pies, and homemade puff pastry, but I'm sitting on my hands.
Yes, thanks for the suggestion. I'm trying to be supportive of this diet, as even though the few pounds (5 or 6?) he's gained don't bother me in the slightest, I see it bothers him. He is not at all overweight, btw. I would find the whole diet unnecessary if he weren't so bothered by how he feels physically. He is a real sweets lover (like me) and will get up in the middle of the night and sleep-eat cookies or cake or anything else I leave on the counter.
His diet does allow maple syrup in small amounts (with oatmeal, for instance) and dark chocolate. His problem is moderation. I've been putting a little bag of nuts and dark chocolate covered espresso beans in his lunch every day, which he loves, and it's been stopping him from grabbing a Snickers bar or donut for an afternoon snack.
Gingerbread. Pumpkin bread. I know these are considered fall/winter foods, but DANG they're good...:-)
Lemon. Lemon poppyseed. Date Nut. I used to do a coconut tea cake loaf in the blender...I should dig that one up; wonder if it would work with unsweetened coconut...my mind is wandering here...
DISCLAIMER: I have not made this in a LOT of years; I honestly don't remember how good it is (or isn't). I might have to give it a retry soon - I do remember liking it a lot eons ago.
Celia's English Coconut Tea Loaf
1 1/2 cups milk
1/2 t. vanilla extract
1/4 t. almond extract
1 cup sweetened shredded coconut
3 cups flour
3 T. baking powder
1/2 t. salt
1 cup sugar
Preheat the oven to 350 degrees.
Mix the dry ingredients together in a bowl.
Throw the egg, milk, extracts, and coconut into the blender and blend for 30 seconds.
Pour the blended stuff over the dry stuff and stir to barely mix only.
Pour into a greased 9 x 5 loaf pan.
Bake for 70 minutes. Let cool entirely, then refrigerate before serving.
If anyone makes this oldie, please report back!
Inspired by your blender recipe and suggestions on what to make for a loaf cake, I found a very easy Coconut Tea Cake in that Dorie Greenspan book that I dug out based on another suggestion in this thread. I made two of them! As well I made a banana bread. I am sending one of to the hospital that treats my Dad, one for the office kitchen counter, and one for someone who has been very kind to me over the last year. I will give the above a try soon. I also use unsweetened coconut based on suggestions from a prior thread.
I highly highly recommend Dorie Greenspan Cocoa banana bread with the one change to her near perfect recipe. Please blend up the bananas instead of leaving them lumpy mash. This way you get the most decadent fudgey chocolate cake that is bursting with natural sweetness with moderate amount of fat. It was so good and so easy to make. Best chocolate banana bread ever!
Hi-- Recipe is pretty basic--
36 honey graham crackers (about 9 sheets) I package
2 tablespoons sugar (i dont add this)
2 tablespoons butter, melted
4 teaspoons water
2/3 cup light cream cheese-- One package-I sometimes use 1.5
1/4 cup sugar $
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups small fresh strawberries, divided $
2/3 cup sugar $
1 tablespoon cornstarch
1 tablespoon fresh lemon juice $
2 tablespoons sliced almonds, toasted
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.