Category Archives: Baking

Baking Breads Breakfast Healthy cooking Recipes

Oatmeal and bran muffins

Looking for a delicious way to increase your fiber and fruit intake? Tired of overpriced bran and fruit bars? Need a little excitement in your life?

These muffins are really easy to make, and the recipe is adaptable for whatever fruits, nuts or other fillings you have on hand or want to add. For the muffins in these photos, I added frozen blueberries, almond slivers, chocolate chips, and a prune center for each muffin.

Here is the basic recipe:

Ingredients
1 1/4 cup milk
1 cup oats
1/2 cup bran
1 egg
1/4 cup sugar
1/4 cup butter or vegetable oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Optional: nuts, fresh or dried fruits, chocolate chips, shredded coconut, etc.

-Combine milk, bran and oats in a small bowl. Allow to soak for 15 minutes.
-In a separate bowl, beat the egg, sugar and oil together.
-Add the egg, sugar and oil mixture into the oatmeal mixture.
-In another bowl, mix the flour, cinnamon, baking soda, baking powder and salt.
-Stir the flour mixture into the wet mixture.
-Mix the optional fruits, nuts, chocolate chips, etc., into the batter.

-Spoon batter into the muffin cups until about 3/4 full.
-Bake at 190 degree Celsius for approximately 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

If you find the batter a little dry, try stirring in a little milk at the end before spooning the batter into the cups. Be careful when adding fresh fruits as the batter may become too moist; in this case, try adding less milk.

Wasn’t that easy?

Baking Bento Recipes Vegan/Vegetarian

Peach ginger crumble – bento friendly!

 

Fall’s bounty is hitting the markets, and yesterday, I found the most beautiful, and absolutely huge, apples and peaches.

Since I was turning on the oven to roast a chicken, I decided to add a baked dessert to the menu too. Fruit crumble is so easy to make, and baking these in individual servings make them very bento (and portion size) friendly!

Apples and cinnamon are natural together. For the peaches? I decided to experiment by adding ginger. Yum yum! It turned out moist and gooey on the bottom, and slightly crunchy on top, with a touch of sweet ginger heat. I might use ginger again as an alternative to the cinnamon that permeates so much fall and winter baking. Although, I’m not sure how it’ll pair with ice cream (one of my recipe books says that apple crumble must be eaten with vanilla icecream – it’s the law!

In this tray, I made six apple crumbles and six peach crumbles (half recipes of each). The measurements below are for full recipes.

Filling for apple crumble:

4 medium sized apples
½ tsp cinnamon
2 tbsp brown sugar
¼ cup currants (optional)
Filling for peach ginger crumble:

4 medium sized peaches
1 tsp grated fresh ginger
2 tbsp brown sugar
Topping:

¼ cup butter
1/3 cup brown sugar
1/4 tsp cinnamon
1 cup rolled oats
Line cupcake pan with muffin cups. Large cups are better – makes bigger servings Seriously though, small cups will make the serving minuscule!

Peel and core the fruit, and dice into small pieces. Mix well with the rest of the filling ingredients. Spoon into the muffin cups, about 3/4 of way full.

Melt butter, and stir in the sugar. Mix well with the oats and cinnamon. Spoon over the fruit filling in the muffin cups. Press down firmly, and keep filling until it reaches the top (as it bakes, the crumble sinks a little, so next time I’ll try heaping more topping on top.)

Bake at 375 degrees for 35-40 mins.

Bento tip!
This is my bento the next day (chicken, roast potatos, turnips, parsnips, broccoli, and peach crumble).

And for saving to enjoy later, I froze some of the cups in slight wedge shapes, which can easily be thawed and transferred into bento boxes.

Baking Meat Recipes

Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

Ingredients:
1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

Baking Basic recipe Recipes

Pate brisee pie crust

Pate Brisee is a basic dough used for making pie and tart crusts and shells. It is a versatile crumbly crust that can be used for both sweet pies (apple pies, chocolate pies, etc) and savory pies (quiche, meat pies, etc) simply by adding sugar or salt. It can be made in advance and kept in the freezer wrapped in plastic wrap.

Ingredients:
125g butter at room temperature
250g flour
0.5 teaspoon salt
2 tablespoons of sugar (optional, for sweet pies)
4-5 tablespoons of cold water or milk

– mix flour, sugar and salt
– mix in butter with fingers until it is incorporated into the powder
– add in the cold water or milk slowly
– mix with your hands, kneading lightly. Dough should be soft but not sticky.
– Form into a ball, and wrap in plastic wrap
– let sit in the fridge for at least 2 hours

To use:
– roll out the dough and use to line the pie pans and cups, pressing the dough down with the fingers. Use a fork to make small holes in the dough.
– to bake empty for pie shells, line a sheet of parchment paper on the dough, and fill with metal or ceramic weight beads before cooking in order to prevent it from bubbling and distorting during cooking.

The dough can also be used to make decorative shapes by cutting out rolled dough, and baking on a cookie sheet. Have fun!

Baking Recipes Sweets

Gingerbread drop cookies

I love the smell of these cookies; the spices (namely cinnamon, cloves, and of course ginger) and molasses in them make the house smell like Christmas, though they are good any time of the year. The ingredients needed for these cookies are fairly cheap and easy to keep on hand, so they make a good back up for when you want to bake a treat, but don’t want to have to go out to the grocery store to get anything. They also go very well with milk.

Ingredients:
1 cup sugar
2/3 cup butter
2 tbps. molasses
1 egg
2 tbps. water or milk
2 cup flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

-Beat sugar, margarine and molasses in a large bowl until light and fluffy.
-Add egg and water (or milk) and mix well.
-Stir in flour, baking soda, salt and spices.
-Mix until dough is smooth and uniform.
– Cover with plastic wrap and chill for 1 hour in the fridge.

– use hands to roll dough into balls about 1.5 inches in diameter.
– (optional: roll the dough in granulated sugar to frost the cookies)

-place balls on a cooking sheet a few inches away from each other. Press the cookies down a little if you like flatter cookies, but the cookies will flatten slightly upon cooking, and the tops will crack.
-bake at 350 degrees for about 10 minutes. Bake for less time for softer chewey cookies, or longer for crunchier cookies.

-Enjoy warm or cooled.

Baking Breakfast Sweets

Apple scone cake

This past weekend, looking for ways to use up the apples that had been collecting in my apartment, and to perpetuate my current scone craze, I decided to try out this recipe from joyofbaking.com, and made apple scone cake.

They weren’t joking when they said this cake resembled a pie more than anything. Since it has a “scone” crust, it was quick and easy to prepare, and left a wonderfully warm apple and cinnamon aroma in my cold apartment.

I served it warm with vanilla ice cream, as suggested. The only thought that came to mind white eating it was that it was a dangerous cake because it was too good, which made it hard to exert any form of self control to stop eating it.

I am really glad that I tried out this seemingly odd recipe. 🙂