One of my family favorites I thought I would share with you :)
1/2 cup butter (melted, not hot)
1 Tsp. baking soda
1 cup of sugar
1 cup of chopped nuts (optional)
1 1/2 cups flour
2 large eggs
2 ripe bananas (peeled and mashed with fork)
Dash of salt
Combine ingredients, saving nuts for last. Put in greased loaf pan, bake in preheated 325 degree oven for 1 hour & 15 minutes. When inserted toothpick comes out clean, it's done. Note: the riper the banana, the better the bread!
Sunday, 20 November 2011
Saturday, 19 November 2011
Hollandaise Sauce!
Time for a bit of a switch up I think?. So I'll do a Sauce :).
This is a luscious buttery sauce that you can put on top of Vegetables, fish, or eggs. And if made properly this French masterpiece could very well be better then sex. Just saying haha. So here we goo!
3/4 lbs melted, salted butter
Your favorite hot sauce
1 Lemon or lime juiced.
3 egg yolks.
Using a Bain marie (clear glass heat proof bowl on top of a small sauce pot filled with water just enough to to touch the bottom of the bowl) separate your eggs and add your yolks to the Bain marie and whisk briskly with the hot sauce and lemon or lime juice until it becomes light and forms a ribbon when the whisk is pulled up. After that is accomplished take it off of the heat and place on a damp towel so when you whisk and add the butter the bowl wont move away on you. While whisking constantly add your melted butter a little at a time so it incorporates evenly. Once all of your butter is incorporated taste it and add more acid or hot sauce if you wish.
This is a luscious buttery sauce that you can put on top of Vegetables, fish, or eggs. And if made properly this French masterpiece could very well be better then sex. Just saying haha. So here we goo!
3/4 lbs melted, salted butter
Your favorite hot sauce
1 Lemon or lime juiced.
3 egg yolks.
Using a Bain marie (clear glass heat proof bowl on top of a small sauce pot filled with water just enough to to touch the bottom of the bowl) separate your eggs and add your yolks to the Bain marie and whisk briskly with the hot sauce and lemon or lime juice until it becomes light and forms a ribbon when the whisk is pulled up. After that is accomplished take it off of the heat and place on a damp towel so when you whisk and add the butter the bowl wont move away on you. While whisking constantly add your melted butter a little at a time so it incorporates evenly. Once all of your butter is incorporated taste it and add more acid or hot sauce if you wish.
Monday, 14 November 2011
Candy Apples.
Once again my fellow foodie friends! I have come up with a special treat for you all! :D.
The classic candy apples :-) this sexy red candy is probably one of the most popular candies still out there :). A special delight for around the fall season, at carnivals for Halloween and some people even use them as stocking stuffers! (my favourite thing to use them for :P) .
Okay! so heres the recipe folks.
The candy coating.. (please make sure you have a thermometer that reads Fahrenheit).
1 cup light corn syrup
2 cups of sugar + extra to place your coated apples on top.
1/2 cup hot water.
1/2 cup cinnamon hearts
2-3 drops of red food coloring.
8 of your fav apples.
8 wodden sticks strong enough to hold the weight of the apple with the candy.
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
6. Allow apples to cool at room temperature.
The classic candy apples :-) this sexy red candy is probably one of the most popular candies still out there :). A special delight for around the fall season, at carnivals for Halloween and some people even use them as stocking stuffers! (my favourite thing to use them for :P) .
Okay! so heres the recipe folks.
The candy coating.. (please make sure you have a thermometer that reads Fahrenheit).
1 cup light corn syrup
2 cups of sugar + extra to place your coated apples on top.
1/2 cup hot water.
1/2 cup cinnamon hearts
2-3 drops of red food coloring.
8 of your fav apples.
8 wodden sticks strong enough to hold the weight of the apple with the candy.
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
6. Allow apples to cool at room temperature.
Saturday, 12 November 2011
Meat Pie.
Todays the day I finally get to satisfy my craving for Meat pie! and for the other lovers of this delicious savory pie here is my personal recipe :).
Start off with your pie dough and get it in the fridge to chill. (recipes in previous posts) make sure theres enough for 2 pie crusts. 1 top and 1 bottom.
Filling:
2 onions diced
3 russet potatoes, peeled, cooked and mashed.
2 cloves of garlic
2 lbs of hamburger
3 small carrots peeled and cooked.
salt and pepper.
worchester shire sauce
Sautee the onions and garlic in butter then add your beef and cook until golden brown.Then add your mashed potatoes and cooked carrots, your s&p and the worchestershire sauce and mix until well combined. Once your pie crusts are done chilling roll your bottom out and make sure you roll it bit enough so there is enough to crimp the edges. Brush with egg wash & bake at 375 for 60 mins or until the crusts are cooked.
Start off with your pie dough and get it in the fridge to chill. (recipes in previous posts) make sure theres enough for 2 pie crusts. 1 top and 1 bottom.
Filling:
2 onions diced
3 russet potatoes, peeled, cooked and mashed.
2 cloves of garlic
2 lbs of hamburger
3 small carrots peeled and cooked.
salt and pepper.
worchester shire sauce
Sautee the onions and garlic in butter then add your beef and cook until golden brown.Then add your mashed potatoes and cooked carrots, your s&p and the worchestershire sauce and mix until well combined. Once your pie crusts are done chilling roll your bottom out and make sure you roll it bit enough so there is enough to crimp the edges. Brush with egg wash & bake at 375 for 60 mins or until the crusts are cooked.
Friday, 11 November 2011
Lemon Chicken
So ive been craving lemon chicken from the Chinese resturant but I dont wanna pay that price for it.. So i thought i would try my hand at making it home made!.
Sauce:
1 small bottle of lemon juice (the one that looks like an actual lemon)
1/2 a small jar of honey
2 small white onions sliced
salt and pepper to your taste.
4 cloves of garlic crushed.
2 bay leafs
dab of butter
sautee the onion and galic together until fragrant and golden then off the heat add the lemon juice, honey, s&p, and bay leafs. Cook until reduced by half and looks sticky and syrup like.
Once this is done blend until smooth but make sure to take the bay leafs out before blending, and add back to the pan (still on the heat) so you can melt the butter.
Brown and cook your chicken and once its cooked add the chicken to the pan with your sauce and cook on medium until glazed.
Sauce:
1 small bottle of lemon juice (the one that looks like an actual lemon)
1/2 a small jar of honey
2 small white onions sliced
salt and pepper to your taste.
4 cloves of garlic crushed.
2 bay leafs
dab of butter
sautee the onion and galic together until fragrant and golden then off the heat add the lemon juice, honey, s&p, and bay leafs. Cook until reduced by half and looks sticky and syrup like.
Once this is done blend until smooth but make sure to take the bay leafs out before blending, and add back to the pan (still on the heat) so you can melt the butter.
Brown and cook your chicken and once its cooked add the chicken to the pan with your sauce and cook on medium until glazed.
Sunday, 6 November 2011
Update.
Hey everyone :) I know ive been slacking in the adding recipes department but starting next week there will be ALOT more posts :) so im sure that will make up for some of it :).
New posts will include
Stay tuned! :)
New posts will include
- Banana bread
- Short bread cookies
- Peanut butter cups
- Caramel sauce
- Raspberry sauce
Stay tuned! :)
Tuesday, 1 November 2011
Chewy Peanut butter chocolate caramel brownies with chocolate icing.
These have kinda become my Signature desert & everyone seems to love em so I thought "Why not share?".
So here you all go :).. Tis a LITTLE more difficult then my other deserts, just because it takes a lot of patients making the caramel due to the fact that it burns soo easily. But Im going to try and break every part down for you :).
1st things 1st.. Pre-heat your oven to 350.
Brownie Batter:
1/2 cup butter melted
1 cup sugar
2 eggs
splash of vanilla or cold coffee
1/3 cup cocoa powder
1/2 cup flower
pinch of salt
1/4 tsp baking powder
Melt the butter in a sauce pan with the sugar and cocoa powder. Just until combined (do not whip. your not making a cake). Mix dry ingredients with the eggs coffee or vanilla and the chocolate mixture. Mix until all combined (make sure you dont whip it or it will turn into a cake not a moist brownie).
Peanut butter caramel :
1 cup of white sugar
1 tbsp water
1/2 cup peanut butter
1/2 bag of chocolate chips
1 tbsp butter
3 tbsp whipping cream.
In a sauce pan heat water and sugar on medium heat and keep swirling the pan to mix (do not stir). Boil until the water dissolves and the sugar turns an amber color (also known as the hard ball stage) *pic will be added*.Once this is achieved turn heat off and take the pan off of the hated element, with a wooden spoon add your cream (BE CAREFUL it might splash and will rapidly boil for a few minutes) while adding the cream keep stirring then add your butter, peanut butter, and chocolate and mix until creamy thick and well combined.
Spray a cake pan with no stick spray and add your brownie batter then on top of this add a few spoon fulls of the caramel mixture and swirl it into the batter making it look marbled.
Place in your preheated oven for 25 mins no longer and take out and let cool (they will continue cooking while they sit).
Chocolate Icing:
1 cup powdered sugar
2 tbsp cold milk
1 tbsp softened butter
3 tbsp cocoa powder Whip ingredients together until fluffy and combined.
above^^ caramel sauce with chocolate and peanut butter
above^^ boiling caramel at hard ball stage
above^^ finished brownies before icing.
So here you all go :).. Tis a LITTLE more difficult then my other deserts, just because it takes a lot of patients making the caramel due to the fact that it burns soo easily. But Im going to try and break every part down for you :).
1st things 1st.. Pre-heat your oven to 350.
Brownie Batter:
1/2 cup butter melted
1 cup sugar
2 eggs
splash of vanilla or cold coffee
1/3 cup cocoa powder
1/2 cup flower
pinch of salt
1/4 tsp baking powder
Melt the butter in a sauce pan with the sugar and cocoa powder. Just until combined (do not whip. your not making a cake). Mix dry ingredients with the eggs coffee or vanilla and the chocolate mixture. Mix until all combined (make sure you dont whip it or it will turn into a cake not a moist brownie).
Peanut butter caramel :
1 cup of white sugar
1 tbsp water
1/2 cup peanut butter
1/2 bag of chocolate chips
1 tbsp butter
3 tbsp whipping cream.
In a sauce pan heat water and sugar on medium heat and keep swirling the pan to mix (do not stir). Boil until the water dissolves and the sugar turns an amber color (also known as the hard ball stage) *pic will be added*.Once this is achieved turn heat off and take the pan off of the hated element, with a wooden spoon add your cream (BE CAREFUL it might splash and will rapidly boil for a few minutes) while adding the cream keep stirring then add your butter, peanut butter, and chocolate and mix until creamy thick and well combined.
Spray a cake pan with no stick spray and add your brownie batter then on top of this add a few spoon fulls of the caramel mixture and swirl it into the batter making it look marbled.
Place in your preheated oven for 25 mins no longer and take out and let cool (they will continue cooking while they sit).
Chocolate Icing:
1 cup powdered sugar
2 tbsp cold milk
1 tbsp softened butter
3 tbsp cocoa powder Whip ingredients together until fluffy and combined.
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