I bake to sweeten life

Cappuccino Muffins

Cappuccino muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cocoa
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 mini chocolate chips

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add chocolate chips.
  3. Beat the liquid ingredients together — milk, oil, Bailey’s, vanilla and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more!
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

English Toffee Cookies

english toffee cookeis

 

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup English toffee bits
  • 1/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
  2. In a large bowl, cream together the butter and sugars until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Add toffee bits and mini chips and stir in. Drop rounded spoonfuls onto ungreased cookies sheets.
  3. Bake 8-10 minutes or until golden. Let stand on cookie sheet for 2 minutes before transferring to wire rack to cool.

Makes 20-24 cookies

Chewy Anzac Biscuits

Anzac Biscuits

 

An Anzac biscuit is a sweet biscuit (what I would call a cookie) popular in Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps.

 

Ingredients:

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

½ teaspoon salt

½ baking soda

1 tablespoon golden syrup (honey or corn syrup can be used)

1 cup (140g) all-purpose flour

1 cup (85g) shredded sweetened coconut, chopped

¾ cup (65g) rolled oats

Directions:

Preheat oven to 350 degrees F Line 2 sheet pans with parchment.

In large bowl, stir butter and sugar until creamy. Stir in golden syrup and 1 tablespoon water.

Add flour salt, baking soda and coconut, and then stir until completely combined. (I had put the oats and coconut for a spin the food processor to make then a a bit finer, optional)

Scoop into 16 balls, spacing evenly on the sheet pans and about 3 inches apart. Press down to about 3/4-inch thick.

Bake until cookies are deep golden brown, 15- 20 minutes, rotating the pans halfway through baking.

Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool.

Makes 16 cookies

 

Irish Soda Bread Muffins

Image

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 cups currants or raisins (I left them out)
  • 1/2 to 2 teaspoons caraway seeds, to taste (or substitute dill seed – milder or anise seed)
  • 1 large egg
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • sparkling white sugar, for topping

Directions:

1) Preheat the oven to 500°F. Line muffin tin with papers, and grease the papers.

2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

3) In a separate bowl, whisk together the egg, buttermilk and oil.

4) Quickly and gently combine the dry and wet ingredients; Take a fork or wire whisk and blend the two for 20 seconds — no more!

5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.

6) Place muffins in the oven and immediately drop temperature to 400°F. Bake for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.

Makes 12 muffins

Brown Sugar Cookies

brown sugar cookie

 

Ingredients:

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

3/4 cup dark brown sugar

1 egg, large

1/2 teaspoon vanilla extract

2 tablespoons granulated sugar

2 tablespoons dark brown sugar

Directions:

Preheat oven to 375 ° F.

In small bowl stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.

In large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Roll rounded spoonfuls of dough in balls.

Mix sugar with brown sugar in small bowl. Drop dough balls in and cover with sugar. Place on ungreased cookie sheets.

Bake 8 – 10 minutes or until golden. Let stand on cookie sheet for 2 minutes before removing to cool on wire rack.

Makes 20- 24 cookies

 

Apple Walnut Muffins

Apple Walnut Muffins

Instructions:

  • 2 cups  All-Purpose Flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 small apple, chopped
  • 1/4 cup walnuts, chopped
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F.
  2. Blend together the dry ingredients as long and as vigorously as you want.
  3. Add chopped apple and walnuts and stir to coat dry mixture.
  4. Beat the liquid ingredients together — milk, oil or butter, and eggs, until light.
  5. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more! It’s OK if you’ve left some lumps.
  6. Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins, 24 mini-muffins

Oatmeal Cookies

OatmealcookieIngredients:

  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup rolled oats, ground
  • 1/2 cup rolled oats
  • 1/2 cup granola (I used pumpkin fig)
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup cranberries, chopped

Directions: 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. or line with parchment.
  2. In a large bowl, mix canola oil, brown sugar, egg and vanilla until well blended. Combine the flour, baking soda, salt and spices; stir into the sugar mixture.
  3. Grind 1 cup of rolled oats in processor to flour like consistency. Mix in the oats, granola, walnuts, chia seeds and cranberries.
  4. Drop by rounded spoonfuls onto the prepared cookie sheet.
  5. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 20-24 cookies

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