Category Archives: Baking

Airplane Cookies are here!

Hold Short and Wait

That’s how I have felt this year.

I wish it was otherwise. But I am so thankful for everyone who was sane, showed empathy, and  compassion for their fellow Americans.

I did not fly this year.  I was willing to hold short and wait for my fellow countrymen as we figured out the unusual times we were going through. 2021 will continue these challenges. And I will continue to support whatever is safe to get us through these troubling times.

So while we hold short and wait, here are some cookies to celebrate the holidays and bring in 2021

Ingredients:

2 cups Blanched Almond Flour
1/4 cup Maple Syrup
1/4 cup Coconut Oil
1 tsp Cardamom powder
2 tbsp. Orange Zest
1 tbsp. Lemon Zest
1/2 tsp baking powder

Icing:

1 cup granulated sugar
Juice of one orange
1 tsp vanilla essence

In a bowl, mix almond flour, baking power, orange zest, lemon zest, cardamom powder, coconut oil,  coconut oil and maple syrup.

Refrigerate the mix for 30-60 minutes.

Preheat oven to 350 degrees.

When ready to bake, layout dough between parchment sheets, roll and cut with airplane cookie cutters and layout on a baking sheet.

Bake for 10-12 minutes until golden.

Decorate with desired icing.

Airplane Cookies have Arrived & Departed!

It has been a while since I posted here. Not that I haven’t been cooking new recipes, but just no time to take pictures and post. I hope to start doing this more often as I ramp up my effort to clean eating and fitness in the new year!

As has been the tradition the past few years since I purchased my Airplane Cookie Cutters, I baked Airplane Cookies for the holiday party at work again.  As always  I kept track of recipes that sounded interesting and selected the one I wanted to try.

This year there were two that came close, and I almost thought I would try both. The first one that caught my eye was the Almond and currant Christmas Cookies. They looked delicious! And then there was the Hazelnut, Cocoa Nibs and Cardamon Cookies. Yummy!

I went with the Almond and Currant Christmas Cookies. I made very minor changes to the recipe. The only changes I made were I used only egg whites instead of egg yoke and I replaced currants with dried cherries. You can find the original recipe here.

Overall I was very happy with the result!Happy Holidays!

Cherry Friands

I can’t re-blog any more in WordPress…What gives?

But glad to see cherries back in the groceries!

This is a re-post from September 2016.

Looking forward to making this again!

Cherry Friands

When I saw these, Cherry Friands, I knew I desperately wanted to try them. I saved the recipe. I even saved my last batch of fresh cherries in the freezer just for this recipe!

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I created a lighter version with less butter and maple syrup. Here’s how I made mine.

Ingredients:

45 grams flour
3/4 stick butter (will use only 1/2 next time)
80 grams almond meal
1/3 cup maple syrup
3 egg whites
a pinch of salt
6 pitted cherries

Prepare a 6 muffin tin. Preheat oven to 350 degrees.

In a bowl, whisk together: melted butter and egg whites. Add in flour,  almond meal, pinch of salt and maple syrup. Add 1-2 tbsp of batter into muffin tins. Top with a pitted cherry.

Bake for 20 minutes or until cooked and toothpick test passes.

 

Enjoy with a nice cuppa tea!

Sunday Morning Brunch & Panda

So, last weekend, I met up with my old co-workers for a bagel brunch….

I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.

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and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

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We will miss you, Bao Bao!

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

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Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

It’s Time… for Limited Edition Airplane Cookies!

Happy Holidays!

Once a year, I bring out my airplane cookie cutters, scour the web for a good cookie recipe and off I go. This year, Ronit made it all too easy with her Cut out Almond Butter Cookies. The moment I saw it, I knew this was it.

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I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.

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This might be one of my best airplane cookies so far.

See Also:

Tis’ The Season for Airplane Cookies
Airplane Cookies are here!
Time… for Airplane Cookies
Fly me to the Moon

Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…

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The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.

It’s savory, fun and delicious with some soup for that office day meal!

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Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!

Mango and Coconut Scone

Now that we are well into spring, the grocery stories are overflowing with fresh fruit and vegetables. I picked up some assorted fruits and my mind was on baking.

Cakes, muffins or scones?

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Scones are undoubtedly one of my favorite snack.  While I frequently bake cherry or cranberry scones, I have never baked mango scones. This seemed to be the perfect time to experiment with baking a mango scone.

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I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 stick  butter (or add more for a flaky scone)
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1 mango, peeled and diced
1/2 cup + a little more coconut flakes
1/2 cup chopped pecans

Pre-heat the oven to 425 degrees.

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In a large bowl, mix flour, sugar, baking soda, baking powder,cardamon powder,  and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Fold in diced mango and coconut flakes and pecans and mix gently into a ball.

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Using a rolling pin, roll out the dough into a  circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with parchment paper.  Brush with some melted butter and sugar crystals (optional). Bake for 10-12 minutes. Makes about 12 scones.

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Enjoy a warm scone with some butter or jam or as is with a nice cuppa tea or coffee. Or Glaze with some mango flavored icing for a sweeter scone.

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If not ready to eat, you can  freeze the scones in a freezer bag. When ready to eat remove from freezer and let it return to room temperature or pop it in a microwave for 10-15 seconds and it is ready to eat!

Note: I tend to use less sugar and less butter. For a sweeter and more flaky scone adjust sugar and butter to suit your personal preference.

Home-made Granola

This past holiday season, I finally succumbed to baking some home-made granola. It was awesome! I loved that I could flavor it with my favorite ingredients and make it as sweet as I wanted. Here’s what I used.

Granola

Ingredients:

3 cups oats
1/3 cup roasted pumpkin puree
1/2 cup pecans
1/2 cup dried cranberries or cherries
1/2 cup coconut flakes
2 tbsp coconut oil
2-3 tbsp maple syrup
1/2 tsp spice mix(cinnamon,and nutmeg)
1/2 cup pepitas

Pre-heat oven t 350 degrees F.

Prepare a baking dish. Layer with parchment paper or aluminium paper.  Mix all ingredients and lay out on baking dish.

Bake for 20 minutes.

Serve warm with a bowl of warm milk or cold yogurt.

Savory Jalapeno, Scallion and Garlic Rolls

I am off to a good start in 2016.  The black-eyed peas and collard green soup was just perfect.

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Healthy, filled with all the good of beans and greens to jump start the New Year.

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This is my first time baking rolls, and the jalapeno rolls with part whole wheat turned out totally awesome!

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I just couldn’t stop eating them, once I got them off the oven 🙂

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I am always looking for jalapeno bread recipes without any cheese, and this was an easy to follow recipe.

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I followed the recipe as-is from Vegan Richa’s website, with only one minor change: I used a whole jalapeno.  You can find the recipe here. Makes six delicious jalapeno rolls!

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