Recipes for Toddlers - Part 2. Recipe for Steamed Banana CupcakesSource: Adapted and modified from Amanda of Held by Love, Bake from Scratch Make: 12 cupcakes (7cm diameter x 3.5cm depth pudding mould) – note 1Ingredients: 150g low protein flour (cake flour) 1½ teaspoons double acting baking powder 1/8 teaspoon baking soda 2 eggs (large, 65g each) – at room temperature 90g castor sugar Pinch of salt 75g salad oil (note 2) 3 fully ripen bananas (net weight 160-180g) – mashed (either fresh or frozen) (note 3)Methods:Preheat steamer (note 4)Mix together flour, baking powder and baking soda.
Sieve and set aside.In a mixing bowl, using electrical mixer with low speed beat eggs until foamy. Add sugar bit by bit to combine. Then beat with medium high speed until the mixture is pale yellow, almost white in colour and reaches ribbon stage (meaning when you lift the mixer over the mixture, the batter should fall slowly forming a ribbon that will hold its shape for a few seconds). Persimmon Cookies. Persimmon Cookie Recipe - Recipes by Jessica Gavin. As the holiday season comes to an end, it doesn’t mean that the flavors of the winter have to!
My sweet friend Amy brought me some gorgeous Fuyu persimmons from her grandparents tree. Amy told me that they were the perfect ripeness for baking, so I was excited to try a persimmon cookie recipe to highlight the honey like flavor from these delicious fruits. The persimmons were soft to the touch and carried an intense and rich sweetness. It was easy to scoop out the pulp from the very ripe fruit. I pureed the pulp in the blender for a few seconds to make sure that the pulp was consistent in texture before adding it to the dough. The beautiful deep orange flesh gave the dough a pretty golden color to the cookie. This persimmon cookie recipe is packed with warm winter spices like cinnamon, ginger, nutmeg and allspice. TIP #1 – When selecting the type of sugar to use in your recipe like granulated sugar and brown sugar, the type you choose will affect the cookies’ texture.
Chocolate Persimmon Muffins. Writing a blog can be a very solitary endeavor, but in this age of social media you automatically become a member of a community of like-minded people and it can be very fulfilling and inspiring to make virtual friends, share in their creativity, and learn from their expertise.
I read dozens of cooking and baking blogs and its really easy to lose yourself in the multitude of images of mouth-watering decadent desserts and festive treats during the holidays. Tis the season for baking – for some of us anyway…. If you’re a frequent reader, you know that the focus of this blog is not baking, but more about fast, fresh, and healthy, balanced meals for busy people like you and me.
I also try to introduce seasonal fruits and vegetables that the home chef might not be familiar with, but that are available in most markets. Today, it’s the persimmon which are in season during the fall and winter months. Persimmon Cake Recipe. A few days ago, my husband and I escaped to Carmel.
It was a brief getaway, one centered on enjoying vistas like these as we rode our bikes along the coastal route from Carmel to Pebble Beach to Monterey. Though I’ve ridden this route more times than I can remember, I still found myself stopping to take in the stunning views and tried to capture them with my camera..one more time. Can you tell that I love being near the ocean? Rain or shine, whether hot and humid or cold and windy, it’s one of my favorite places to be. Being in the water is probably the only thing better, but the water in these parts is cold!
Persimmon Cookies Recipe. Persimmon Cookies It’s December which means it’s time to turn on the ovens and get baking.
My holiday baking list is long so I can’t waste any time. I asked Josh if he had any requests for Christmas cookies this year and of course he added his favorite Lime Coconut Snowballs and World Peace Cookies to the list, but he also asked if we could make Persimmon Cookies. Chewy Chocolate Chip Cookie Snickers Cookies. Chewy Chocolate Chip Snickers Cookies ~ Meet my latest mash-up: a classic cookie gets gooey with one of the longest standing candy bar for an awesome good time in this twofer cookie.
Chewy Chocolate Chip Snickers Cookies If you follow me on Facebook, then you know last week I teased about an upcoming bikini killer but I really should have mentioned it’s gonna be a glut fest this week. I know some of you may have your hesitations with the caloric count doubling over your local mercury reading, but trust me—don’t. These recipes are going to be worth every calorie. If it helps, I promise we can swap iTunes workout albums and commiserate our way through a few sweaty sets. Now with the calorie count out of the way. . . Snickers Stuffed Brownie Cups. Umm whoa, you guys… Just, whoa.
Let's take a break from my overabundance of healthy recipes for a moment, okay? Okay. Something about stuffing something rich and chocolatey into another something that's rich and chocolatey… It's kinda amazing. Sallys Baking Addiction Snickers Cheesecake Bars. - Sallys Baking Addiction. Thick and creamy cheesecake bars on top of an Oreo cookie crust and stuffed with Snickers Bars.
Today’s recipe was inspired by the evil genius behind The Cheesecake Factory’s Snickers Bar Cheesecake. Whoever you are, I’d like to shake your hand for creating the most devilishly decadent dessert in the entire world. Soft and Chewy Snickers Chocolate Chip Cookies. I had a big bag of Snickers Fun Size candy bars that were begging to be eaten.
Or baked into soft, chewy, gooey chocolate chip cookies. Let me start off by saying these are my favorite chocolate chip cookies I’ve ever made. Snickers just sweeten the deal. Sallys Baking Addiction Chewy Brown Sugar Cookies. - Sallys Baking Addiction. Super soft and chewy brown sugar cookies – no mixer required!
Welcome to Day 8 of Sally’s Cookie Palooza! We took a quick break yesterday for some engagement photo excitement. Kevin and I are having a hard time choosing our favorites. Definitely getting the first one printed! Sallys Baking Addiction Chewy Brown Sugar Cookies. - Sallys Baking Addiction. Simple Oatmeal Cookies. Hello Ladies! It’s Melissa from over at Bless this Mess and I’m so excited to share a little back-to-school love with you all. It’s August already and that fact is almost shocking to me! Where, oh where, did our summer go? If are you like lots of moms you are gearing up to send your little ones back to school (or might have already started..). Back to school time is full of so many emotions and things to get done. ** Fresh Strawberry Cake. ** Chocolate Chip Oreo Cookies. Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking.
Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. Crème Brûlée Cheesecake Bars. Two of the worlds best desserts come together to make these unbelievably delicious Crème Brûlée Cheesecake Bars. I don’t think I could express in words how much I love these things! They are a dream come true. Everything about them is absolutely amazing. Strawberry Layer Cake From Scratch. This two layer strawberry cake is made all from scratch – no cake mix, no strawberry Jello.
And of course you can’t forget the homemade cream cheese frosting. Trusting your gut is a very powerful feeling. Sometimes you can’t explain it other than it just feels right. When I decided to study abroad in Ireland seven years ago, it wasn’t so much about the traveling or experiencing another culture. I imagined myself studying there, walking around campus, being a student of another country. Cupcakes. Perfect Gingersnaps. Caramelized White Chocolate Cookies. I’m enamored with caramelized white chocolate. Sure, it adds a whole extra step to the baking process, but it’s worth it! The rich, creamy, caramel flavour is just out of this world on its own, but add it to a cookie or cake and you have stepped up to a whole new level of delicious.
Crunchy exterior, chewy interior, absolutely loaded with caramelized white chocolate flavour! Makes about 3 dozen Ingredients 250g (8 3/4 oz) good quality white chocolate 190g (1 1/2 cups) all-purpose (plain) flour 1 tsp baking powder 1/2 tsp salt 2 large eggs, room temperature 1 tsp vanilla extract 115g (1/2 cup) caster sugar Directions Preheat oven to 120°C (250°F). Break up the chocolate and spread it evenly in a small baking dish. Cook the chocolate in the oven for an hour or so, stirring with a spatula every ten minutes, until it’s a deep, caramel colour. Preheat oven to 175°C (350°F). In a medium bowl, whisk together flour, baking powder and salt. Fold in flour mixture until fully combined. Brown Butter White Chocolate Macadamia Cookies. 10 Drunk Cupcakes. 3 Ingredient Banana Cups. Cheesecake Cup. Key Lime Pie. I’ve always been intrigued by the American Key Lime Pie and thought it was high time I tried it.
Of course, here in New Zealand we don’t have access to key limes, so I had to substitute good old New Zealand limes. I’ve kept the original recipe name though, as calling it New Zealand Lime Pie just wouldn’t have quite the same ring to it! I searched through a bunch of online recipes and came across this one from Food and Wine.com, which was based on a recipe from the 1940s. I adapted it further still, using gingernut biscuits for the base, adding extra juice and zest for a bit more bite, as well as a good dollop of crème fraiche to counteract the sweetness of the sweetened condensed milk.
Rainbow Cheesecake. 2 Ingredient Ice Cream Bread. Caramel Apple Cheesecake Parfait. Our first holiday recipe was these cranberry orange mini cheesecakes. today we are showing you how to make caramel apple cheesecake parfaits, and they are my personal favorite of the three. these make great little gifts or the perfect dessert for your dinner party. caramel apple cheesecake parfaitingredients • 1 pkg. (8 oz.)
PHILADELPHIA Cream Cheese, softened • 3 Tbsp. sugar, divided • 1/2 cup vanilla nonfat Greek-style yogurt • 1 Tbsp. butter • 1 Fuji apple, sliced • 1/4 tsp. ground cinnamon • 8 graham crackers, crushed • 1/2 cup caramel ice cream topping • 1/2 tsp. sea salt how to make the cheesecake… MIX cream cheese and 2 Tbsp. sugar until blended; stir in yogurt. MELT butter in large skillet on medium heat.