Brighten up your taste with this bread
Dec 18, 2011 Uncategorized
- I love pumpkin pie and I love cranberries. I put dried cranberries in my salads, I have made cranberry pies. I even eat cranberry sauce when it is not holiday time.
- So when I stumbled across this recipe for a pumpkin bread with cranberries, I was elated.
- But when I first made this bread, the original recipe actually had too many cranberries for my taste – a full cup. I didn’t think it was possible, but it was almost too tart…and the savory pumpkin was not sweet enough to offset the berries.
- I made it again with raisins once, but I like the cranberries better. I cut the amount of cranberries by two-thirds. It makes a great snack with cream cheese or alone.
- Pumpkin Cranberry Bread
- 1/4 cup of raw pumpkin seeds
- 2 tablespoons of sunflower seeds
- 1-1/2 cups of whole-wheat pastry flour
- 2/3 cup of stevia (or other sugar substitute)
- 1-1/2 teaspoons of pumpkin pie spice
- 1-1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 3/4 cup of canned pumpkin purée
- Juice and zest of 1/2 orange
- 1/4 cup of water
- 3 tablespoons of olive oil, plus additional for oiling pan
- 1/3 cup of dried cranberries
- 3 tablespoons of crystallized ginger, finely chopped
- Preheat the oven to 375º. Put pumpkin and sunflower seeds in a loaf pan and toast for 3 to 5 minutes. Transfer seeds to a small bowl. When the pan is cool, lightly oil it with olive oil.
- In a large bowl, mix together the flour, the stevia, the pumpkin pie spice, the baking powder, the baking soda, and the salt. Add the pumpkin purée, the orange juice and the zest, the water, and the oil, and stir gently to combine everything.
- Stir in the cranberries, the ginger, and 2/3 of the toasted seeds. Pour the batter into the prepared pan and sprinkle with remaining seeds on top and press them in.
- Bake for 30 to 35 minutes.
Vegetarian
Tags: Baking Powder, Baking Soda, Berries, Cranberries, Cream Cheese, Holiday Time, Pies, Pumpkin Bread, Pumpkin Cranberry Bread, Pumpkin Pie Spice, Raw Pumpkin Seeds, Salads, Sea Salt, Spice 1, Stevia, Sugar Substitute, Sunflower Seeds, Teaspoon, Teaspoons, Whole Wheat Pastry Flour
Apple pie
Oct 4, 2011 Cupcakes Bakery
Fall is definitely here in Vancouver. I love fall and all that comes with it. The colours, cooler weather, bundling up in warmer clothes and covers at night, Halloween and Thanksgiving, apple picking and of course the flavours! To celebrate the arrival of autumn and perhaps cheer up a few friends that are getting down because of the rain, I decided to make apple pie cupcakes this week. I started by baking some apples with brown sugar and cinnamon just like they would inside a pie. Layering them in the cupcake would continue baking them and blend the flavour with the cake. I topped it all off with vanilla icing to recall the simple scoop of vanilla icing that tops a warm apple pie slice. Here is the recipe for 18 cupcakes:
cake:
- 3 apples
- 1/4 cup packed brown sugar
- 1/2 tsp cinnamon
- 2 cups of flour
- 2 tsp of baking powder
- 1/2 tsp of cinnamon
- pinch of salt
- 3/4 cup of butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 apple
- 1/2 cup of cream
- 1/2 cup of milk
method:
- preheat the oven to 350
- peel and cut the apples into quarters, place in a skillet or a pan that goes into the oven
- add a 1/4 cup of packed brown sugar and a 1/2 tsp of cinnamon and stir roughly all together
- start cooking the apples on the stove
- when the sugar starts to melt mix everything together a bit more evenly
- when the sugar is completely melted and starts to boil, stir one last time and put in the oven for 20 minutes
- when the apples are done take them out of the oven, stir one last time to cover the apples with the melted sugar and set aside.
- sift the flour, baking powder, 1/2 tsp of cinnamon and salt together and set aside
- beat the butter until it is light and fluffy
- add the brown and granulated sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- puree the last apple and add it to the butter, sugar, egg mix
- add the flour and combine
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- put half the cupcake batter in the paper cups, then add the cooked apples and then add the rest of the cupcake batter on top covering the apples
- bake for 20 minutes
icing:
- 3 egg whites
- 140g of sugar
- 1 1/4 cup of butter cut in 1 inch cubes
- 1 vanilla bean
method:
- combine the egg whites and sugar in a double boiler
- whisk a little until all the sugar is melted away and the eggs reach body temperature
- take off the double boiler and beat on high until it forms a firm meringue
- add the butter one cube at a time while beating on a lower speed
- beat on high until you get a nice fluffy texture (it will turn to a cottage cheese kind of texture about half way through, just keep beating)
- add the vanilla bean
Enjoy 
Tags: 2 Eggs, 3 Apples, Apple 1, Apple Picking, Baking Powder, Brown Sugar, Cupcake, Egg Mix, Flavour, Flavours, Flour, Granulated Sugar, Last Time, Pie Slice, Pinch Of Salt, Scoop, Skillet, Tsp Cinnamon, Vanilla Icing, Warm Apple Pie
If you’re going to go vegan, start with dessert
Jul 21, 2011 Uncategorized
- I was going to try to move toward more of a vegan lifestyle. It seemed to me, however, that recipes that didn’t include eggs or dairy were pretty much out of the question.
- Not to mention that such desserts were just not possible.
- Since sweets are my weakness, I thought my quest should begin there. I daresay the quest will probably end there as well…I like this cake just fine, but I think it would be better with real eggs and real sour cream.
- But that’s just me. I admire those who can give up eggs and dairy. I’m certainly not there yet.
- If you have the fortitude to move to a full vegan diet, this is a great way to begin your transition. It does show how good a vegan dessert can be. It’s fairly moist and very tasty.
- Vegan Blueberry Coffee Cake
- 1 1/2 cups of sifted flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup of sugar
- 3 teaspoons of dry egg replacer
- 4 tablespoons of water
- 1 cup of soy sour cream substitute (like Sour Supreme)
- 1/2 teaspoon of vanilla
- 1/4 cup of blueberries
- 5 tablespoons of sugar
- 2 tablespoons soy margarine
- 1/2 teaspoon of cinnamon
- Preheat oven to 350º F. Grease and flour a medium square baking pan.
- In a large mixing, bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar.
- In a separate bowl combine the egg replacer and water (2 eggs’ worth) and mix in sour cream substitute and vanilla. Pour the ‘egg’ mixture into the flour mixture and beat until smooth.
- Spread batter in baking pan. Sprinkle blueberries over the batter and stir slightly so that they stay in the top layer.
- In a small bowl, mix the 5 tablespoons of sugar, margarine and cinnamon.
- Mix with a fork until the mixture looks like cornmeal.
- Sprinkle the topping over the batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Vegan
Tags: 2 Eggs, Baking Powder, Baking Soda, Blueberries, Blueberry Cake, Blueberry Coffee Cake, Cornmeal, Egg Mixture, Egg Replacer, Flour Mixture, Fortitude, Margarine, Sour Cream, Spread Batter, Teaspoon, Teaspoons, Toothpick, Vegan Dessert, Vegan Diet, Vegan Lifestyle
