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.
and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦
We will miss you, Bao Bao!
I really enjoyed my Cherry Friands.
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.
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!
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.
I made no changes other than to dip some of my cookies in chocolate and add some sprinkles.
This might be one of my best airplane cookies so far.
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!
I created a lighter version with less butter and maple syrup. Here’s how I made mine.
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!
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…
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!
Go here for the recipe.
Check out A Soup A Week for some delicious soup recipes!
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?
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.
I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.
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.
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.
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.
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.
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.
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.
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.