Sunday, April 5, 2009

Pineapple Cake

I'll been baking this recipe since high school and its simple but delicious. Please do try it.

2 cups all-purpose flour
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F (175 degrees C). Line a baking with foil or wax paper.
In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend pour into the prepared pan.
Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.

Tuesday, March 24, 2009

Banana Muffins

I baked this last Sun day and its good. Got the recipe from Joy of Baking but i do some changes instead of white chocolate I use the regular chocolate chips.

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 cup light brown sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips or raisin
2 eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
1 1/2 cups ripe large bananas mashed
1 teaspoon pure vanilla extract
1 large banana, sliced (optional)

Preheat oven to 350 degrees F. Grease the muffin pan.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and chocolate or raisin. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Sunday, March 22, 2009


A muffin is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin. Muffins are often eaten for breakfast; alternatively, they may be served for tea or at other meals.

Types of muffins

English Muffin

The English muffin is very different from the variety described on this page. The "English muffin" is yeast leavened and predates the baking powder leavened muffins. This produces a type of muffin with a thick, fluffy pastry and is usually baked as a disk typically about 8 cm in diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet. It also is eaten cold with a hot drink at coffee shops and diners. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, distinguishing between "raised" and adding instructions for a version that is nearly identical to today's "English muffin." Here the raised-muffin mixture was cooked in muffin rings on a griddle and flipped to brown both sides, producing a grilled muffin. Farmer indicated this was a useful method when baking in an oven was not practical.

Corn Muffin

Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili.

Muffin paper cups

Muffin paper cups are round sheets of paper, foil or metal, with scallop-pressed edges, giving the muffin a round cup shape. Their shape can be compared to that of a disposable coffee filter. Muffin paper cups are used to line the bottoms of muffin pans, used in the baking of muffins to facilitate the easy removal of the finished pastry from the muffin tin.

The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust.

source :

Monday, March 16, 2009

Lengua de Gato

3 eggwhites
1 c. of cake flour
1/2 c. of white sugar
1/2 c. of butter
pinch of salt
1/4 tsp. vanilla

Preheat the oven to 350oF. Grease and flour 2 baking sheets.

In a large bowl, cream the eggs and sugar until smooth and fluffy. Gradually add the eggwhites while beating continuously. Fold in the flour, salt and vanilla mix until blended.

Put the batter in a pastry bag with a plain round tip. Pipe out the mixture about 2 inches long leaving an inch apart in between. Bake in in the preheated oven until the edges are golden brown. Remove from the sheets at once. Cool and store in sealed containers.

Saturday, March 14, 2009

Banana Cookies

Got this recipe from SIMPLY RECIPES and planning to try it this coming sunday.

1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.

Thursday, March 12, 2009

Chocolate fudge brownies

Got this from Ms. Connie of I baked it last Sunday and it was good, pls. try it also and taste it for yourself.

3 eggs
3/4 c. of all-purpose flour
1-1/2 c. of white sugar
3/4 c. of butter
3/4 c. of cocoa
1/4 c. of hotcake syrup
3 tbsp. of cooking oil
1/2 c. nuts
1/2 c. of chocolate morsels

Preheat the oven to 350oF. Grease a 9″x6″ cake pan.

In a large bowl, beat the eggs, add the flour and sugar and mix until blended.

Over low heat, melt the butter then stir in the cocoa, hotcake syrup and oil. Cool for a few minutes. Pour into the flour mixture mix until well blended. Fold in the nuts. Pour into the greased pan, top with chocolate morsels and bake for 25 to 30 minutes or just until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE.
Cool before cutting.

Tuesday, March 10, 2009

Peanut Butter Cookie

1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

Preheat the oven at 375°F
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake the cookies at 375° for about 10 to 12 minutes or until done.