Friday, December 10, 2010
After a long hiatus, this blog is finally back in action. During the past few months of this break I've been able to concentrate on school and clean up my diet. Perhaps a greater influence on my blogging than my academic schedule has been my attempt to overcome my dependency on sugary sweets. Today I am very happy to say that one of these bad boys is the first homemade treat that I've had in months. And as delicious as it was, there was something different. The way I felt when I ate it was different...less ravenous. I savored every bite of it, but when it was over I didn't run back for more.
Now although this new found lifestyle may mean great things for me, I'm not exactly sure what the significance is for my blogging. This holiday season will definitely warrant much more baking and testing of my self control. So for now, I'll resist making any predictions until the end of the holidays. Enjoy yours, as I enjoy mine...and try these cupcakes!
These cupcakes were made using the leftover batter I had after making a pumpkin bundt cake for an end-of-the-semester/Christmas party on Wednesday night. Like the cake, they are topped with a cinnamon cream cheese frosting, but are taken a step further with a sprinkling of brown sugar crumble.
Pumpkin Cupcakes (allrecipes)
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Pour batter in muffin tin, filling cups 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Cinnamon Cream Cheese Frosting (allrecipes)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the powdered sugar. Mix in cinnamon, add more if desired. Store in the refrigerator after use.
Brown Sugar Crumble (allrecipes)
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted
Line a sheet pan with foil. Combine oats, flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble onto sheet pan, cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F. Bake crumble for 10 minutes or until brown, watching carefully.
Thursday, February 4, 2010
Banana Bread Muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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