Hello lovely followers! Is anyone interested in this trip? There is still time to sign up. We are looking for a few more people in order for the trip to run so don’t waste any time! It is going to be a great trip with lots of learning and fun with some great people. Please contact Joe at the email above if interested! Everyone is welcome!!
The Penguin Foundation is asking knitters world-wide to send them penguin sized pullovers
Perhaps you aren’t too busy knitting at the moment and would like to help out with this! What a great cause.
Chocolate Chip Peanut Butter Muffins
2 1/4 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, melted and cooled
1/2 Cup Smooth or Chunky Peanut Butter
1 Cup Milk
3/4 Cup Mini Semi-Sweet Chocolate Chips
- In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar.
- In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (If the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined.
- Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop).
- Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Recipe from here.
Last semester I did a lot of food photography photos just because I was baking a lot. My professor hinted that he liked cinnamon swirl items, so the next week I came in with these lovely bundts!
Cinnamon Swirl Mini Bundt Cakes
2 cups all-purpose flour
½ cup cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
Cinnamon Streusel Ingredients
½ cup all-purpose flour
1/3 cup brown sugar packed
¼ teaspoon cinnamon
Pinch of salt
3 tablespoon unsalted butter, melted
Cinnamon Streusel directions:
- Whisk together flour, brown sugar, cinnamon, and salt. Add melted butter, stirring until blended.
- In medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Using an electric mixer, cream butter and sugar until light and fluffy (about 5 minutes). Lower mixer speed and add eggs one at a time. Add vanilla.
- Add the flour mixture in three additions, alternating with buttermilk. Scrape sides and mix until just combined.
- Spread 3 heaping tablespoons of cake batter in the bottom of each cake mold. Top each with 1 heaping tablespoon of streusel mix. Cover the streusel with a final layer of 3 heaping tablespoons of batter. Smooth top.
- Bake for 25-30 minutes. A toothpick inserted into the center should come out clean or with a few dry crumbs.
- Cool in pan for 15 minutes then invert onto wire rack to cook completely.
For the glaze I just mixed up a smidge of lemon juice with powdered sugar and milk. I added a little cinnamon sugar to the top after I dipped the bundt cakes in glaze.
Recipe from here.
These cookies tasted a lot better than they look! I used frozen blueberries and had some trouble mixing them into the batter. Then they started to thaw and became extra juicy!
Blueberry Oat Cookies
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups quick-cooking oats
- 1 cup all-purpose flour
- 1 to 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup fresh or frozen blueberries
- In a bowl, cream butter and brown sugar. Beat in egg and vanilla.
- Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries.
- Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
- Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Recipe from Sam’s Club.
For our first photo assignment of Photo II (a film photography class) our wonderful teacher told us that our first assignment would not have to do with photography at all. Rather, he handed out this recipe and told us that we had to bake a loaf of bread. This was to show us that the process could be described the same, but everyone can do things slightly differently. This whole baking process holds true when developing film and negatives—we all do it differently and must be consistent if we like our final product. This was a really creative assignment!
Mediterranean Olive Bread
- 1.5 cups all-purpose flour
- 3/4 cup whole-wheat flour
- 2.5 tsp baking powder
- 3/4 tsp dried rosemary or 1 tsp chopped fresh
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/4 cup olive oil
- 1/3 cup finely chopped walnuts
- 1/3 cup chopped pitted imported olives (I used Kalamata from the olive bar at the grocery store)
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease an 8.5x4.5 inch (6 cup) loaf pan.
- Whisk together thoroughly the two flours, baking powder, rosemary, and salt.
- In a larger bowl, whisk together eggs, milk, and olive oil.
- Add the flour mixture and fold until about three-quarters of the dry ingredients are moistened. Add the walnuts and olives and fold just until the pieces are distributed and the dry ingredients are moistened. The batter will be stiff.
- Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on rack.
The recipe says that this bread is great with a salad or served with creamy goat cheese or soft mozzarella. It will stay moist for 2 to 3 days and makes good toast.