Banana Bread Loaf Jul06

Banana Bread Loaf

BANANA BREAD should never be compromised. This recipe assures you with a moist and packed with loads of all-natural banana flavor, with no artificial flavoring, no vanilla into it. I love this BANANA BREAD LOAF when it is lightly toasted to have a light crunch on the outside and so soft and moist inside. The almonds will also give a nice blend of nut and the bread. But it will still taste at its best even without the almonds. You may also want to try my recipe of BANANA LEMON BREAD. A banana bread with a delicate kick of a lemon. BANANA BREAD LOAF 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas 3/4 cup sliced almonds Preheat oven to to 350 degrees. Lightly grease 2 pans of 6×4 size. Combine flour, baking soda and salt in a large bowl. In a separate bowl, cream together butter, brown sugar and white sugar. Stir in eggs and mashed bananas until well blended. Add the flour mixture into banana mixture. Add half of the sliced almonds into the mixture. Pour the batter into prepare loaf pan. Then top the mixture with the rest of the sliced almonds. Bake for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the BANANA BREAD LOAF cool in the pan for 10 minutes, then tranfer onto a wire rack. Slice and...

Super Moist Chocolate Cupcake...

This is a tempting chocolate cupcake recipe that my cousin taught me. She assured me that this is the best chocolate cupcake recipe she ever had. I am so glad she shared this priceless recipe. So I am calling it SUPER MOIST CHOCOLATE CUPCAKE for it really is a chewey, chocolatey, bitter-sweet cupcake that everybody would want more. Cupcakes created several TV shows like the DC Cupcakes and The Cupcake Girls. Cupcakes are on trend this days. There are local shops dedicated in selling cupcakes only. There are hundreds of thousand of blogs featuring cupcakes. There are millions of online selling of cupcakes from a simple plain cupcake to a very exquisitely designed cupcakes. There is no sign of stopping these little cakes fever. You may also try HEAVENLY MUFFINS. SUPER MOIST CHOCOLATE CUPCAKE 3 cups all-purpose flour 2 1/2cup white sugar 1 cup butter or margarine, softened 1 tbsp. baking soda 1 1/3 cups sour cream 4 eggs, at room temperature 2 tsp. vanilla extract 3/4 cup cocoa powder, diluted in 1/4 cup water and 1 tablespoon sugar 1/2 tsp. salt 1 cup boiling water Combine flour, cocoa, baking soda and salt together. Set aside. Cream sugar and butter in a mixing bowl. Add eggs, one at a time, beating well, after each addition. Beat on high speed until light and fluffy. Add in vanilla. Add alternately the sour cream and flour mixture into creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into paper lined cupcake tins. Bake at 350 degrees for 15-20 minutes or until insterted toothpick comes out clean. Cool in pans for about 10 minutes. Transfer to wire racks to completely cool. Serve your SUPER MOIST CHOCOLATE...

Homemade Pizza

PIZZA is one of the most loved American food by Pinoys. No wonder pizza stores are growing like mushrooms here in the Philippines. Here in our small and humble city, we have well-known pizza stores like Shakeys, Pizza Hut, Angels Pizza and Yellow Cab. I am always hesistant of doing my own pizza dough. I tried almost all prepared dough from the grocery stores but I do not get that satisfaction of eating Pizza. I believe that the secret to a perfect pizza is in the dough. But I know how difficult it is to make and knead the pizza dough to perfection. I have tons of attempts and I surrendered. But thanks to my younger sister Mylene who used to make some money from this HOMEMADE PIZZA using her own HOMEMADE PIZZA DOUGH. She previously sells dozens of pizzas to schools and offices and she sells them so fast. But when she got hired, she left me with this very easy do your own PIZZA recipe. Now it is my turn to make gold with this HOMEMADE PIZZA DOUGH RECIPE. HOMEMADE PIZZA for HOMEMADE PIZZA DOUGH: 1 1/3 cups warm water 1/2 tsp. sugar 1 tbsp. dry yeast 1 tbsp. cooking oil 2 tsp. salt 3 1/2 to 4 cups all-purpose flour Measure water into bowl. add sugar and stir until sugar is dissolved. sprinkle yeast over water and let stand for 20 minutes. Stir well. Add oil, salt and 3 1/2 cups flour. Mix well with a wooden spoon. Turn dough out on floured board and knead in more flour enough to make a stiff dough. Knead until smooth, about ten minutes. Gather dough into a round, put in a greased bowl, cover with a damp cloth and let rise in a...

Carrot Raisin Bread

My mom came early this week and I thought it was just a usual visit that she wanted to say hi and check the kids. After a nice lunch, she hesitantly asked me if I could make some of the CARROT RAISIN BREAD like the ones I bake during her golden birthday. After having her saying that, I immediately browsed my picture files and checked blog if I already featured and posted this recipe. And oh yeah, I almost missed sharing this one. CARROT RAISIN BREAD has been hiding in my file for almost a year now. Everybody is always amazed with my CARROT RAISIN BREAD. And I want to give credit to my food blogger friend who I already mentioned in my previous CARROT WALNUT BREAD post. I just recreated the recipe by removing the crushed pineapples and walnuts. At first taste, I got worried for I might not have the same texture and taste but it was still at its best for a simpler and inexpensive dessert feast. I said big yes, yes, yes to my Mom to her request. You all know I love to cook and bake. I feel I am short change myself if I don’t take the opportunities to cook. So now, I have to pick things from the store and have to start with my kitchen work. If you can’t have enough of CARROT RAISIN BREAD, then bake CARROT BAR, PINEAPPLE CARROT MUFFINS and CARROT WALNUT BREAD. CARROT RAISIN BREAD 2 cups all purpose flour 1 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground cloves 2 cups grated carrots 1/2 cup raisins soaked in pineapple juice for 10 minutes and drain 1 1/2 cups...

Chocolate Cupcake with Melted Marshmallows...

CHOCOLATE CUPCAKE is one of my favorite cupcake variants. I got this perfect CHOCOLATE CUPCAKE recipe from one of my loved baking site, joyofbaking.com. Almost all of its recipe are kitchen-tested which gave me an assurance that I will get the same exact result, as long as I followed the measurements of the ingredients and the procedure. But instead of putting a chocolate butter frosting, I wondered if baking it with marshmallow would do good. And it was not good, CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW is even great, it is the best pair of chocolatey cupcake and a sweet, soft and chewy melted marshmallow on top. Baking cupcake is so easy and can be a wonderful kitchen activity with kids. You can just bake the cupcake even without the marshmallow or frosting if you want to make it simple, the chocolate is equally tasty even without anything on top. You can bake it for a party and you will surely please all your guest. They are very cake-like and soft chocolatey cupcake. You can also bake HEAVENLY MUFFINS, PINEAPPLE CARROT CUPCAKES, and CHOCO BANANA MUFFINS. CHOCOLATE CUPCAKE WITH MELTED MARSHMALLOW 1/2 cup Dutch-processed cocoa powder, I used Bensorp brand 1 cup boiling hot water 1 1/3 cup all purpose flour 1/4 tsp. salt 1/2 cup unsalted butter, room temperature 1 cup granulated white sugar 2 large eggs 2 tsp. pure vanilla extract marshmallows Preheat oven to 375 degrees F. Lightly butter or line 16 muffin cups with paper cups. Mix the boiling hot water and the cocoa powder with fork in a small bowl until smooth. Let it cool to room temperature. In separate bowl, whisk the flour, baking powder, and salt together. Then in the bowl of your electric mixer, or with a...

Lemon Bread

LEMONY ZESTY BREAD DAY! I’ve been busy the past few days but I don’t want to leave the week without posting here! Well, this is really quick for I have to meet my professor in a little while. Yup, I’m enrolled and back to school again. It’s a lot of fun spending my weekends with teachers and squeezing juice in my brains. Ugh, that’s gross! Anyway, I have this recipe for those who wanted to spend some time in the kitchen, baking some quick breads. This is a best recipe if you are just a newbie in the kitchen. I am sure you won’t have a kitchen disaster with this LEMON BREAD recipe unless you forgot to turn on the oven or turn it off. I added a bit of grated carrots to add color on the bread and a handful of raisin to make it healthier. LEMON BREAD 1 1/2 cup cake flour 1 cup white sugar 1 tsp. baking powder pinch of salt 1 large egg 1 cup milk 1/2 cup vegetable oil 1 large grated lemon zest 1/2 cup grated carrots 1/2 cup raisins powdered sugar In a bowl, mix cake flour, sugar, baking powder and salt. set aside. In a separate bowl, beat egg, milk, oil and lemon zest. Then, add flour mixture. Add raisins and grated carrots. Mix until well combined. Pour into greased pan. Bake in a pre-heated oven (350 F degrees) for about 20-25 minutes, or until inserted wooden toothpick comes out clean. Enjoy your zesty LEMON BREAD! with sifted powdered sugar on...

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