I <3 Cinnamon

Hello everyone! I hope you guys had an amazing three day weekend :). For this post I will show you how to create cinnamon roll pancakes and cinnamon white hot chocolate. I found both recipes through the food and drink section of Pinterest.

Slightly adapted cinnamon roll pancakes’ recipe: http://www.thepinterestproject.com/2012/06/we-are-so-excited-to-have-melissa-from.html

Slightly adapted cinnamon white hot chocolate: http://www.youtube.com/watch?v=Ku4lds551QM

What you will need:

This recipe created nine pancakes for me.

• For the cinnamon roll filling
  • 4 tablespoons of melted butter
  • 1/4 cup of firmly packed dark brown sugar
  • 1 tablespoon of  granulated sugar
  • 1 teaspoon of ground cinnamon
    

  For the pancakes

  • 1 cup of unbleached all-purpose flour
  • 1 tablespoon of sugar
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of fined sea salt
  • 1 cup of sour cream (8 oz container)
  • 1/4 cup of milk
  • 4 tablespoon of melted unsalted butter
  • 1 egg
• For the pancake syrup
  • 1/2 cup of powdered sugar
  • 2 tablespoons of heavy cream
  • 1 tablespoon of brewed coffee
  • 1 teaspoon of vanilla extract
• For the cinnamon white hot chocolate
  • 1 1/2 cup of milk
  • 1 cinnamon stick
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of white chocolate chips
  • 1 teaspoon of vanilla extract

Instructions

• For the cinnamon roll filling

1. In a small bowl, place four tablespoons of unsalted butter then microwave the unsalted butter for one minute. Then in another small bowl place four tablespoons of unsalted butter and microwave for one minute. Then set aside to allow the melted butter to cool.
2. Add in dark brown sugar, granulated sugar, and grounded cinnamon. Mix until well combined.
3. In a cup place a sandwich Ziploc bag over a cup and pour in the filling. Set aside.

• For the pancakes

1.  Combine all dry ingredients- flour, baking powder, baking soda, salt, and sugar.
2. Add in sour cream and milk. Mix until combine then add in the egg and cooled melted butter.
3. Once the ingredients have been fully incorporated, turn on your stove on low medium heat and using your 1/4 measuring cup add pancake batter in your pan.
4. Snip a small corner of the Ziploc bag then place the tip of Ziploc onto the batter and slowly create the swirl.
5. Wait for about 5 minutes, or until golden brown then flip the pancakes. The side with the cinnamon filling will only take about 2 minutes to cook.
6. Make sure to wipe off any cinnamon sugar filling off your pan and spatula before adding in the next batch of pancake batter.

• For the pancake syrup

1. In a small bowl combine powdered sugar, coffee, vanilla extract, and heavy cream. Mix until all ingredients are well combined.

• For the cinnamon white hot chocolate

1. In a small pot pan combine the milk and cinnamon stick on medium heat. Mix until the cinnamon milk mixture starts to steam. Then remove the mixture from the heat and place the pot cover in order to allow the cinnamon stick to release its flavor. Wait for about 20 minutes.
2. After 20 minutes of waiting, place the mixture back on heat and add in vanilla extract, cinnamon, and white chocolate chips. Mix until the white chocolate chip has melted.
3. Place your cinnamon white hot chocolate into your mug. Garnish with whipped cream or anything you want.
4. Enjoy your pancakes and white hot chocolate :).

Step One: Melt butter and add in cinnamon, dark brown sugar, and granulated sugar. Then place mixture into a Ziploc bag to allow it to cool.

 

Step Two: Combine all dry ingredients- flour, sugar, salt, baking soda, and baking powder. Then add in sour cream and milk. Mix until well combined.

 

Step Three: Add in cooled melted butter and egg into the mixture. Mix until well combined.

  

Step Four: Using your 1/4 measuring cup, place pancake batter into your pan on low medium heat.  Then add in the cinnamon sugar filling and create swirls. Wait for about 5 minutes, or until golden brown then flip the pancakes. The side with the cinnamon filling will only take about 2 minutes to cook.

  

 

Step Five: In a small bowl combine coffee, vanilla extract, heavy cream, and powdered sugar. Mix until well combined.

  

Step Six: In a small pot pan, combine milk and cinnamon stick. Mix until the mixture starts to steam. Then remove from heat and wait for 20 minutes to allow the cinnamon stick to release its flavor.

 

Step Seven: Turn on the heat and add in vanilla extract, cinnamon, and white chocolate chips. Mix until the white chocolate chip has melted. Then pour the drink into your mug and garnish with anything you want.

 

Step Eight: Enjoy :).

 

My Final Verdict: The cinnamon roll pancakes were very moist and fluffy due to the addition of sour cream. The pancake syrup was heavenly :). You should definitely create this pancake syrup. The vanilla extract was prominent and the coffee went well with the other ingredients. The drink was awesome, but next time I recreate this drink I won’t add the ground cinnamon because it just sank to the bottom of the drink and create little clusters.

Pumpkin Spice Everything

Hello everyone! For this post I will show you how to create homemade pumpkin spice donut holes. With the left cover pumpkin puree I will show you how to recreate Starbucks’ pumpkin spice latte. I found both recipes through the food and drink section of Pinterest.

Donut hole recipe slightly adapted from: http://burntapple.com/2012/01/09/baked-pumpkin-spice-glazed-donut-holes/

Drink recipe: http://www.thekitchn.com/diy-pumpkin-spice-latte-96277

What you will need:

• For the donut hole
  • 1 3/4 cup of unbleached all-purpose flour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of pumpkin allspice
  • 1/3 of cup of apple sauce
  • 1/2 cup of brown sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 3/4 cup of pumpkin puree
  • 1/2  cup of buttermilk
• For the glazed frosting
  • 1 cup of powdered sugar
  • 1/4 cup of milk
• For the pumpkin spice latte
  • 2 cups milk
  • 2 tablespoons of pumpkin puree
  • 1 tablespoons of granulated sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup of strong brewed coffee
  • Whipped cream, to garnish

Instructions

• For the donut hole

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine the dry ingredients- flour, baking powder, salt, cinnamon, nutmeg, and pumpkin allspice. Whisk all together until well incorporated then set aside.
3.  In another bowl, whisk together the apple sauce and brown sugar. Then add in the egg and vanilla extract.
4.  Add in the buttermilk and pumpkin puree and mix until well combined.
5. Slowly add the dry ingredients in batches into the pumpkin mixture. Use a rubber spatula to combine the two mixtures together. (Tip: Make sure to scrape down the sides of the bowl to fully incorporate the dry ingredients into the wet mixture.)
6. Lightly grease and flour your muffin pan to prevent the pumpkin batter from sticking to your pan.
7. Using a small ice cream scooper or a tablespoon, drop the pumpkin batter into each muffin container.
8. Bake for about 8 to 10 minutes, or until inserted toothpick comes out clean.

• For the glazed frosting

1. While the donut holes are baking, in a small saucepan combine the milk and powdered sugar on low to medium heat. Mix the two ingredients until the mixture becomes warm and thickens. (Tip: You can also add in cinnamon if you want to.)
2. Once the donut holes are done baking, place as many as you can in the pan and cover each one with the glazed.
3. Once each donut hole has been covered with the glazed, place it on a cooling rack to allow the glaze to harden and to drip off any excess.

• For the pumpkin spice latte

1. On medium heat, combine milk, pumpkin puree, and sugar in a small saucepan. Stir until the mixture starts to steam. Then remove the pan from heat and add in vanilla extract and pumpkin allspice.
2. Place mixture into a blender and blend until the mixture becomes foamy. If you don’t have a blender just use a wired whisk and mix until it becomes foamy.
3. Pour the drink into a mug and then add in the coffee at the top.
4. Garnish the drink with anything you want such as whip cream and cinnamon.
5. Enjoy the drink with the glazed pumpkin spice donut holes. 🙂

Step One: Combine dry ingredients-flour, baking powder, salt, cinnamon, nutmeg, and pumpkin allspice.

 

Step Two: Combine apple sauce and brown sugar together. Then add in egg and vanilla extract.

Step Three: Add in buttermilk and pumpkin puree. Mix until well combined.

 

Step Four: Slowly in add the dry ingredients in batches into pumpkin mixture.

 

Step Five: Lightly grease and flour your muffin pan. Using a spoon drop each pumpkin batter into each section. Bake for about 8 to 10 minutes.

   

Step Six: While the donut holes are baking, in a small saucepan on low to medium heat combine milk and powdered sugar until it becomes warm and thickens.

 

Step Seven: Once the donut holes are done baking, place as many as you can in the pan and cover each one with the glazed. Then place on a cooling rack to allow the glazed to harden.

(I didn’t have a cooling rack, so I just used a plate.)

Step Eight: While waiting for the glazed to harden, on medium heat combine milk, sugar, and pumpkin puree. Mix until the mixture starts to steam.

 

Step Nine: Once the mixture has steamed remove from heat and add in vanilla extract and pumpkin all spice.

 

Step Ten: Place mixture in blender until it becomes foamy or use a wired whisk.

Step Eleven: Pour pumpkin mixture into your mug then add in the coffee at the top. Garnish the drink with whatever you want.

Step Twelve: Enjoy :).

My Verdict: The pumpkin spice donut holes were amazing!! The texture of the donut holes were very moist and fluffy. The drink tasted exactly like Starbucks’ version of pumpkin spice latte. However, next time I recreate this drink I would only use one tablespoon of pumpkin puree because the pumpkin puree was very prominent.

 

 

 

 

 

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Banana S’Mores Cookies

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Hello everyone! Happy Halloween :)! I hope everyone had an awesome day celebrating Halloween. For this post I will show you another way on how you can use over ripe bananas instead of using it for the typical banana bread recipe. I found this recipe while I was browsing through the food and drink section on Pinterest.

Slightly adapted from: http://www.ihearteating.com/2012/08/19/banana-smores-cookies/

What you will need:

• For the Cookie
  • 1 ½ cups of all-purpose flour
  • 1 ½ tablespoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of unsalted softened butter
  • ½ cup of granulated white sugar
  • ½ cup of milk
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • ¾ cups of crushed graham crackers
  • 2 overripe mashed bananas

• For the Filling

• 2 Hershey’s Milk Chocolate bars (12 squares of chocolate each) or 48 chocolate disks

• 24 marshmallow stackers

 

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large bowl combine the dry ingredients- all-purpose flour, baking soda, and salt. Set aside.
3. In another bowl combine the softened unsalted butter and sugar. Mix until well combined. Then add in the eggs one at a time. Once you have incorporated the eggs into the mixture add in the milk and vanilla extract.
4. Using a potato masher or a fork mash the over ripe bananas until you no longer see huge chunks.
5. Add the mash bananas into the wet ingredients mixture.
6. Slowly add the dry ingredients in batches into the banana mixture. Then set aside. (Tip: Make sure to occasionally scrape down the sides of the bowl to incorporate the ingredients well.)
7. Place graham crackers in a Ziploc sandwich bag. Using a dough roller or a spoon mash the graham crackers into fine crumbs.
8. Using a silicone spatula fold in the graham cracker crumbs into the banana cookie batter.
9. Drop a tablespoon of banana cookie batter onto your baking pan.
10. Bake for 8 to 10 minutes, or until lightly golden brown.
11. Gently flip the cookies bottom up. Then place one square of chocolate bar on one half of the cookies. With the remaining half place one marshmallow stacker.
12. Put the cookies back in the oven for about 1 to 2 minutes.
13. Once the chocolate has slightly melted and the marshmallow has puffed out, gently press the cookies together.
14. Enjoy while the cookie is still warm. 🙂

Step One: Combine the dry ingredients- flour, baking soda, and salt together.

Step Two: Combine the unsalted butter and sugar. Mix until well combined then add in the eggs one at a time. Then add in the milk and vanilla extract.

( Sorry I forgot to include the picture of me adding in the eggs because I accidentally deleted the picture when I was uploading the others.)

  

  

Step Three: Using a potato masher or a fork mash the bananas until you no longer see huge chunks.

   

Step Four: Add the banana mixture into the butter, sugar, egg, milk, and vanilla extract mixture.

   

Step Five: Slowly add the dry ingredients into the banana mixture.

 

Step Six: Place graham crackers in a Ziploc sandwich bag. Using a dough roller or a spoon mash the graham crackers into fine crumbs.

( I didn’t mash the graham crackers into fine crumbs because I wanted to add some crunchy texture to the cookies.)

  

Step Seven: Using a silicone spatula fold in the graham cracker crumbs into the banana cookie batter.

  

Step Eight: Drop a tablespoon of banana cookie batter onto your baking pan. Bake for 8 to 10 minutes, or until lightly golden brown.

(Tip: Make sure to leave some space between each cookie in order to prevent them from expanding right next to each other.)

 

Step Nine: Gently flip the cookies bottom up. Then place one square of chocolate bar on one half of the cookies. With the remaining half place one marshmallow stacker. Put the cookies back in the oven for about 1 to 2 minutes.

( I forgot to buy some Hershey’s chocolate bars so instead I used semi-sweet chocolate chips.)

 

Step Ten: Enjoy. 🙂

  

My Verdict: This cookies were really moist and cakey with a prominent banana flavor. The banana flavor went well with the chocolate and marshmallow.  When I bit into the cookie s’mores I could taste the graham cracker since I included some chunks of it which added a nice texture to the cookie.

Old Fashioned Butter Cake

Hello everyone! For this post I will show you how to create old fashioned butter cake. I discovered this recipe from Pinterest while I was browsing through the food and drink section.  The picture of the cake on Pinterest looked really yummy and moist. The recipe was found by Reeni which was then discovered by Katy who posted it on Pinterest. For the frosting I discovered a recipe created by Ree ( also known as the Pioneer Woman on the Food Network channel.) that I shall recreate.

Katy’s version: http://foodforahungrysoul.blogspot.ca/2011/10/old-fashioned-butter-cake.html

Ree’s frosting recipe: http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/

What you will need:

• For the Cake
  • 2 cups of all-purpose flour
  • 1 ¼ cup of granulated white sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • ½ cup of unsalted softened butter
  • 1 cup of milk
  • 1 teaspoon of vanilla extract
  • 2 eggs
• For the Frosting
  • 1 cup of milk
  • 5 tablespoons of all-purpose flour
  • 1 teaspoon of vanilla extract
  • 1 cup of unsalted room temperature butter
  • 1 cup of granulated white sugar

Instructions

• For the cake:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl combine the dry ingredients- all-purpose flour, baking powder, sugar, and salt. Set aside.
3. In another bowl combine the softened unsalted butter, milk, and vanilla extract and mix until well combined. Then add in the eggs one at a time.
4. Slowly add in the dry ingredients mixture in batches into the wet ingredients mixture and mix until you no longer see the dry ingredients. (Tip: Make sure to occasionally scrape down the sides of the bowl to incorporate the ingredients well.)
5. Add the cake batter into your baking pan.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool for about 10 minutes before transferring onto a dish.

•  For the frosting:

1. While the cake batter is baking, in a small saucepan on low heat combine milk and all-purpose flour. Stir until the mixture thickens. Once the mixture has thicken remove it from the heat and let it cool down for at least 10 minutes before adding in the vanilla extract. (Tip: To prevent large clumps in the mixture add in the flour one at a time.)
2. While the mixture is cooling, combine the butter and sugar until light and fluffy.
3. Add in the milk/flour/vanilla extract mixture and beat until it resembles whipped cream.
4. Add the frosting onto the cooled cake.
5. Enjoy :).

Step One: Combine all dry ingredients- flour, baking soda, sugar, and salt.

   

Step Two: In a large bowl, combine milk, softened unsalted butter, and vanilla extract. Add in the eggs one at a time. ( Sorry I forgot to take a picture of me adding the eggs one at a time.)

    

Step Three: Slowly add in the dry ingredients mixture in batches into the wet ingredients mixture. Mix until well combined.

        

Step Four: Add the cake batter into your baking pan. Bake for about 30 to 35 minutes or until a toothpick inserted in the clean comes out clean.

   

Step Five: Let the cake cool for about 10 minutes.

Step Six: In a small saucepan on low heat combine milk and all-purpose flour. Stir until the mixture thickens.

     

     

Step Seven: Once the mixture has thicken remove it from the heat and let it cool down for at least 10 minutes before adding in the vanilla extract.

    

Step Eight: Combine the sugar and butter.

    

Step Nine: Combine the milk/flour/vanilla mixture with the butter/sugar mixture. Mix until it resembles whipped cream.

    

Step Ten: Frost the cake. Then enjoy. 🙂

 

My Final Verdict: The cake was really moist and fluffy due to the addition of one tablespoon of baking powder. The cake was really buttery which I thought was a bit strange because there was not a lot of butter added. The frosting was amazing, it was not too sweet and the vanilla extract was prominent which I enjoyed.

Monkey Squares

Hello there! You might be wondering what the heck are monkey squares, well it is a banana bread brownies with brown butter frosting. (Now this sounds yummy.) I discovered this dessert while I was browsing the food and drink section of pinterest. The recipe was discovered by Christy from a blog called “TheWelcomeMat“.

Christy’s version: http://www.the-girl-who-ate-everything.com/2010/06/monkey-squares.html

What you will need:

• Banana bread brownie
  • 1 ½ cups sugar
  • 1 cup sour cream
  • ½ cup softened unsalted butter,
  • 2 eggs
  • 1 ¾ cups (3 or 4) ripe bananas, mashed
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
• Brown butter frosting
  • ½ cup butter
  • 4 cups powdered sugar
  • 1 ½ teaspoons vanilla
  • about 3 tablespoons milk or half and half

Instructions:

For the banana bread brownies

1. Preheat oven to 375 degrees Fahrenheit
2. Grease and flour your baking pan.
3. In a large bowl, combine the dry ingredients- flour, baking soda, and salt. Then set aside.
4. In another large bowl, mix the sugar and softened unsalted butter until smooth and creamy. Then add in the sour cream and eggs.
5. Using a potato mash or fork mash the ripe bananas until you no longer see big pieces of the bananas. Then mix in the vanilla extract and combine with the unsalted butter, sugar, sour cream, and eggs mixture.
6. Slowly add in the dry ingredients mixture into the wet ingredients. Mix until you no longer see the flour mixture. Add in chopped walnuts and mix until it is evenly distributed.
7. Add the banana bread brownie batter into your baking pan.
8. Bake for about 20 to 25 minutes or until golden brown.
9. Allow the banana bread brownie to cool for about five minutes.

For the brown butter frosting

1. While the banana bread brownie batter is baking, heat the unsalted butter in a saucepan over medium heat. Allow the butter to boil and turn into a delicate brown color.
2. Once the butter has turned into a brown color immediately add in the powder sugar, milk, vanilla extract.
3. Pour the brown butter frosting over the banana bread brownie.
4. Enjoy :).

Step One: Combine dry ingredients.

Step Two: Combine sugar and unsalted butter. Then add in sour cream and eggs.         

Step Three: Using a potato mash or fork mash the ripe bananas. Then mix in the vanilla extract and combine with the wet ingredient mixture.

 

Step Four: Slowly add in the dry ingredients into the wet ingredients mixture.        Step Five: Add the banana bread brownie batter into your baking pan and bake for about 20 to 25 minutes. Let the banana bread brownie cool for about five minutes.     Step Six: Heat the unsalted butter in a saucepan over medium heat. Allow the butter to boil and turn into a delicate brown color. ( This gives your kitchen a nutty aroma which smells so good.)      Step Seven: Add in the powder sugar, milk, and vanilla extract. ( For the powder sugar I only used 3/4 cup because I didn’t have enough which is why my frosting had a watery texture.)          Step Eight: Add brown butter frosting to the banana bread brownie. Then enjoy :).

My Verdict: The texture of the banana bread brownie was very moist due to the addition of sour cream. The brown butter frosting had a nutty flavor to it which I liked. Overall I thought the combination of banana bread brownie and brown butter frosting was delicious but a bit too sweet for me.

The Best Coffee Cake Ever

Hello everyone! For this post I will show you how to create coffee cake from scratch. During my two hour break between my critical thinking class and math class I decided to go to Starbucks because I wanted to get pumpkin spice latte and some coffee cake. Sadly when I got there they ran out of coffee cake :(. So I thought to myself why not create a homemade coffee cake. After I was finished with my last class of the day, I went home and started to search on Google for coffee cake recipe. Then I discovered Ree Drummond’s  (also known as The Pioneer Woman from the food network channel) recipe for coffee cake I knew I had to make this because she is my favorite chef to watch on food network. Her recipes are easy to recreate at home.

Ree Drummond’s website: http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/

What you will need:

• FOR THE CAKE:
• 1-1/2 stick of softened unsalted butter
• 1 cup of granulated sugar
• 3 cups of sifted all purpose flour
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1-1/4 cup of whole milk
• 3 egg whites that are beaten until stiff
• FOR THE TOPPING:
• 1-1/2 stick of softened unsalted butter
• 3/4 cups of all purpose flour
• 1-1/2 cup of brown sugar
• 2 tablespoons of cinnamon

Instructions:

1.  Preheat oven to 350 degrees Fahrenheit.
2. Using a sifter, sift the dry ingredients together-all purpose flour, baking soda, and salt. Then set aside. If you don’t have a sifter just whisk the dry ingredients together in order to break up any clumps and fluff it up a bit.
3. In a large bowl combine the butter and sugar and mix until smooth and creamy. Then set aside.
4. Add the milk and dry ingredients mixture in alternate batches into the butter and sugar mixture. Mixing until well combined after each addition.
5. Separate the yolk from egg whites. Once separated from the yolk whisk the egg whites until it forms into stiff white peaks.
6. Using a rubber spatula fold in the beaten white eggs. Mix until you no longer see the beaten white eggs in the mixture.
7. Add the batter into your baking pan. Set aside.
8. In large bowl add in the butter, all purpose flour, brown sugar, and cinnamon. Cut the ingredients together using a pastry cutter or a fork . This mixture should be clumpy and crumbly. Dump the topping mixture all over the batter.
9.  Bake for about 40-45 minutes or until no longer jiggly.
10. Let the coffee cake cool for about five minutes.
11. Enjoy. 🙂

Step One: Combine the dry ingredients for the cake.

Step Two: Combine the butter and sugar. Mix until smooth and creamy.

Step Three: Add the milk and dry ingredient mixture in alternate batches.

Step Four: Separate the egg whites from the yolk. Whisk until white stiff peaks are formed. (This took me about five minutes to whisk. By the time I finished, my upper arm was sore. This a good workout for your biceps and triceps muscles .)

Step Five: Fold in the beaten white eggs into the batter.

Step Six: Add the butter, all purpose flour, brown sugar, and cinnamon in a large bowl. Mix until well combined. This mixture should be clumpy and crumbly.

Step Seven: Add batter into your baking pan then add the topping. (My topping didn’t have a clumpy and crumbly texture because my sister decided to microwave the butter since it wasn’t soften enough. So the butter melted a bit. Bake for about 40 to 45 minutes.)

Step Eight: Let the coffee cake cool for about five minutes.

Step Nine: Enjoy :).

My Final Verdict: Ree described this coffee cake as a complete miracle and I would have to agree with her. This coffee cake was really moist, buttery, and cinnamony. My sister and mom loved the taste of this coffee cake. You should definitely recreate this recipe because it is a winner.

Mmmmm…brownies

Hi there! For this week’s post I will show you on how you can create brownies made from scratch. I remember the first time I created brownies from scratch it turned out…drumroll please(dun, dun,  dun)….horrible. Yep the brownies tasted awful. I was disappointed in myself because I was really excited to create homemade brownies instead of using the store bought brownie mix. The texture of the brownie was really strange. The brownie was similar to a sponge cake texture and seem undercooked. I started to analyze the factors as to why my brownies turned into a strange texture and I discovered that it was my sister’s fault because she didn’t switch the toast sign into the conventional oven sign. ( I have a Black & Decker toast or conventional oven.) Since then I haven’t create homemade brownies until now. (Hopefully this will turn out okay.)

Brownie recipe from: http://whenisdinner.com/homemade-brownies/

What you will need:

• 1 cup of melted unsalted butter
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 2 eggs
• 1/2 cup of all purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking soda
• 1/3 cup of unsweetened cocoa powder

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Melt the unsalted butter either using the stovetop or the microwave. If using the microwave heat the butter for at least two minutes or more. Once it hits the one minute mark make sure to check on the butter and mix it to distribute the heat. (Tip: cut the butter into small cubes to make the heating process easier.)
3. Once the butter is melted combine sugar and vanilla extract.
4. Add in the eggs one at a time in the mixture. Then set aside.
5. In a large bowl combine the dry ingredients- all purpose flour, salt, baking soda, and unsweetened cocoa powder.
6. Slowly add in the dry ingredients into the wet ingredients.
7. Add in the combine mixture to your baking pan and bake for about 20 minutes or until a inserted toothpick comes out clean.
8. Let the brownie cool for about five minutes before cutting it.
9. Enjoy with a cup of cold milk, vanilla ice cream, or whip cream. 🙂

Step One: Melt the butter.

Step Two: Add in the sugar and vanilla extract.

Step Three: Add in the eggs one at a time. Then set aside.

Step Four: In another bowl combine the dry ingredients together.

Step Five: Slowly add in the dry ingredients to the wet ingredients.

Step Six: Add in the mixture to your baking pan and bake for about 20 minutes.

Step Seven: Let the brownie cool for about five minutes.

Step Eight: Enjoy 🙂

My Final Verdict: The texture of the brownie was very dry due to the fact that I may have over baked it. The taste of the brownie was not too sweet and the chocolate flavor was not overwhelming compare to store bought brownie mix. Rather creating a brownie I felt like I created a chocolate cake.

Ba-ba-ba-ba-ba-nana Ba-ba-ba-ba-ba-nana Oatmeal Cookies

Hey guys! For this week’s post I have decided to recreate a banana oatmeal cookie recipe from a blog called Divas can Cook created by Monique. You guys should definitely check her blog out (http://divascancook.com/) because she has a lot of amazing recipes. For this recipe I have change the measurement of some of the ingredients such as the amount of cinnamon, white sugar, banana, and oatmeal require.

(http://divascancook.com/2013/03/banana-oatmeal-cookies-recipe.html)

What you will need:

• 2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1 cup ( 2 sticks) of room temperature butter
• 1/2 cup of white sugar
• 3/4 cup of brown sugar
• 2 room temperature eggs
• 1 teaspoon of vanilla extract
• 3 smashed bananas
• 2 cups of Quaker Oats 1 minute instant oatmeal

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Combine all the dry ingredients- flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine the room temperature butter, white sugar, and brown sugar until smooth and creamy.
4. Then add in the room temperature eggs and vanilla extract until combined. Set aside.
5. Peel away the skin from the banana then place it into a medium size bowl. (Tip: Peel the banana upside down to prevent from getting that annoying white string.) Using a fork or a potato masher smash the bananas until smooth.
6.  Add in the mixture of bananas into the mixture of butter, white and brown sugar, eggs, and vanilla extract. Mix until well combined.
7. Add the dry ingredients a little at a time into the mixture of wet ingredients. Stir slowly until all the flour is incorporated.
8. Add in the oatmeal and stir until combine.
9. Use a tablespoon or a small ice cream scoop to scoop out the dough and place it two inches apart from each other on a baking pan.
10. Bake for eight to ten minutes.
11. After baking let the cookies cool for about five minutes.
12. Enjoy. 🙂

Step 1: Combine the dry ingredients.

Step 2: Combine the butter, white sugar, and brown sugar. Mix the mixture until smooth and creamy.

Step 3: Add in room temperature eggs and vanilla extract.

Step 4: Place the bananas into a medium size bowl and smash using a fork or potato masher. Then combine with the wet ingredients.

Step 5: Slowly add in the dry ingredients into the wet ingredients. Mix until well combined.

Step 6: Add in instant oatmeal.

Step 7: Scoop out dough and place two inches apart on baking pan.

Step 8: Bake for about eight to ten minutes. Then let the cookies cool for about five minutes.

Step 8: Enjoy.

My Review: I thought the banana oatmeal cookie was a bit dry for me so I had to drink some milk with it. The cookie was not too sweet which was a good thing due to the fact that I only added 1/2 cup of white sugar instead of 3/4 cup which the recipe required. The banana flavor was not overwhelming.

 

 

 

 

Welcome…

Hey there! My name is Restilyn Angeles and I would like to welcome you to my blog called Yumdesserts. This blog will be about creating desserts such as cakes, cookies, pies, and much more from scratch that I find online or from watching my favorite channel the Food Network from Comcast. To make my blog a bit different and interesting from other dessert food blogs that you usually find online I will try to recreate desserts from different cultures.

My passion for cooking began at the age of five years old because of my mother and grandmother who both love to cook. As a child I remember coming home from school and immediately rushing into the kitchen where I would find my mother and grandmother cooking dinner. I would beg them to allow me to help out which they would let me since they couldn’t resist my charm(…hehehe…). As a child cooking blew my mind away because it was amazing how you can combine different ingredients to create tasteful food. At the age of eleven my aunt introduce me to the world of baking. My first dessert that I baked was homemade chocolate cake with my aunt and my sister. While watching the chocolate cake being baked I thought it was awesome that I created a cake from scratch rather than using Pillsbury’s cake mix. Ever since that day I have been creating homemade desserts using recipes that I find online or from watching the Food Network channel.

For my first post I have decided to create homemade pumpkin spice cake with cream cheese frosting since the season of Fall officially begins today.(yay my favorite season)

What you will need:

For the pumpkin spice cake

• 2 cups of all-purpose flour
• 3 teaspoons of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of pumpkin all spice
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 2 teaspoon of baking soda
• 1 cup of sugar
• 1 cup of vegetable oil
• 2 eggs
• 1 can of pumpkin puree

For the cream cheese frosting

• 1/2 cup of room temperature unsalted butter
• 8 oz of room temperature cream cheese
• 2 cups of confectioner’s sugar
• 1 teaspoon of vanilla extract

Instructions

1. Preheat oven to 350*F.
2. In a large bowl, combine flour, cinnamon, nutmeg, pumpkin all spice, baking powder, baking soda, and salt. Then set aside.
3. In another large bowl, combine sugar and oil. Add the eggs one at a time then stir in the pumpkin puree.
4. Gently stir in the dry ingredients into the mixture of sugar, oil, eggs, and pumpkin puree.
5. Once the mixture is well combine pour it into the pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, combine the room temperature unsalted butter and cream cheese until smooth. Add in the vanilla extract.
7. Add in the confectioner’s sugar.
8. After the cake is done baking let it cool for about 5 minutes then add the frosting.
9. Enjoy 🙂

Step One: Combine dry ingredients

Step Two: Combine oil and sugar

Step Three: Add eggs then mix in the pumpkin puree

Step Four: Combine dry ingredients and the mixture of sugar, oil, eggs, and pumpkin puree.

Step Five: Place mixture into pan and bake it for about 40-45 minutes.

Step Six: Let the cake cool for about 5 minutes then add the frosting.

this recipe is slightly adapted from Andie Mitchell (http://www.canyoustayfordinner.com/2010/10/10/pumpkin-spice-cake-with-cream-cheese-frosting/)