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Coconut Oatmeal Cookies

I’ve been on a bit of a coconut kick lately. It could be because I’d like it to hurry up and be summer, but more likely it’s that I had most of bag left over from when I made Coconut Lime Bars and I wanted to use it up. Whatever the reason, these cookies turned out pretty well. Chewy without being overwhelmingly sweet, it is hard to eat just one of them.

Original recipe from The Healthy College Cookbook.

Preheat oven to 350° F (~175° C).

Ingredients:

  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup applesauce
  • 1 egg, beaten
  • 1 tablespoon vanilla
  • 2 cups whole wheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups uncooked oats (quick cooking)
  • 1 1/4 cup sweetened shredded coconut (more or less depending on your preference)
  • 1 cup raisins
  • 3/4 cup chocolate chips

In a large bowl, combine butter, both sugars, applesauce, egg and vanilla and mix well. In a separate bowl, combine flour, cinnamon, salt, and baking soda. Once combined, slowly pour the dry ingredients into the wet, stirring well. Next add the shredded coconut and mix thoroughly. Finally, fold in raisins and chocolate chips. Drop spoonfuls onto a greased or foil covered cookie sheet. Bake for 15 minutes or until cooked through and browned on the bottom. Let cool before taking cookies off the sheet.

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Lemon Poppy Seed Muffins


Original here. Preheat oven to 350° F (~175° C).

  • 1/2 cup softened butter
  • 2/3 cup sugar
  • 2 large eggs, separated
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cardamon
  • 2 tablespoons poppy seeds
  • zest of 2 lemons
  • 1/4 teaspoon salt
  • 1/2 cup greek yogurt
  • 1/4 cup lemon juice
  • 1 tablespoon vanilla

Cream the butter and sugar together in a bowl. Beat in the egg yolks one at at time. Set aside. In a separate bowl, combine flour, baking power, baking soda, cardamon, poppy seeds, and lemon zest and mix well. Stir the dry ingredients into the wet mixture. (This can be done by hand, but using an electric mixer on low speed is probably easier.) Alternate the dry mix with the yogurt, then the lemon juice, then the vanilla. Beat until smooth. In a separate bowl, beat the egg whites until soft peaks form, then fold into the batter. Pour into muffin tins and bake for 20 to 25 minutes, until a toothpick comes out clean.

Enjoy!

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Guinness Cupcakes with Bailey’s Cream Cheese Frosting

I usually make these cupcakes for St. Patrick’s Day, as they are festive and tasty without the unwanted hangover the next morning. You might get a stomach ache if you eat too many in a sitting, though (as one of my housemates can attest). I actually did make these on March 17th, but I have not been terribly diligent about posting lately. =/

Original can be found here. Preheat oven to 350° F (~175° C).

Cupcake ingredients:

  • 2 cups white whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 Dutch processed cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 cup butter or margarine
  • 1 tablespoon vanilla
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 12 fl oz bottle of Guinness

Mix flour, cocoa, baking powder and salt in a bowl and set aside. In a separate bowl, beat butter/margarine and both types of sugar together. Beat in the eggs one at a time followed by the vanilla. Beat until light and fluffy. Mix in yogurt. Then slowly pour in the bottle of Guinness, stirring constantly.

Add the dry ingredients to the wet and stir thoroughly until well combined. Pour about 1/4 cup into each muffin tin well and bake for 20 to 25 minutes or until a toothpick comes out clean. Transfer to a rack and allow to fully cool before frosting.

Frosting Ingredients:

  • 8 oz cream cheese, softened
  • 1 1/4 - 1 1/2 cup powdered sugar (to taste)
  • 4-6 tablespoons Bailey’s Irish Cream liquor

Mix cream cheese and powdered sugar in a bowl using a hand mixer. (You can do this by hand, but a mixer makes things easier.) Once smooth, add in Bailey’s, starting off with 3 tablespoons and add more depending on how strong you want the flavor. Frost cooled cupcakes and refrigerate if frosting with a more set consistency is desired.

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Coconut Lime Bars

Original here.

Ingredients for the crust:

  • 3/4 + 2 tablespoons white whole wheat flour
  • 1/2 cup butter (1 stick), cut into small pieces
  • 1/3 cup of sweetened coconut (toasted if desired)
  • 1/4 cup powdered sugar
  • 1/4 tsp salt

Preheat oven to 325° F (~160° C). Using a small piece of butter, grease an 8X8 baking pan. Sprinkle in the 2 tablespoons of flour and coat evenly. Pour out the excess flour.

In a bowl, combine 3/4 cup flour, 1/2 cup butter, coconut, sugar and salt. Mix well with your hands until it resembles a coarse meal. Pat into the prepared pan and bake for 25 to 30 minutes until golden brown.

Ingredients for filling:

  • 4 eggs
  • 1 cup sugar
  • 1/3 cup white whole wheat flour
  • zest of 2 limes
  • 3/4 cup of lime juice
  • 1/3 cup of sweetened shredded coconut, toasted

Reduce oven temperature to 300° F (~150° C). In a bowl, whisk eggs and sugar until smooth. Stir in flour, zest, and juice. Pour over crust and sprinkle toasted coconut over the top. Bake for 10 minutes or until set. Cool on a rack and chill for an hour before eating.

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Banana Blob Cookies (Vegan!)

A few people have requested that I post a vegan recipe, so here is one that I’ve been using for about a year and a half. As the name would suggest, they are not the most visually appealing cookies ever. I just cannot figure out how to make them look pretty. Here’s a picture:

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Despite the fact that they aren’t the best looking baked goods in town, they are pretty tasty, not to mention vegan, potentially gluten-free, have no added sugar, and are really easy to make. Original here.

Preheat your oven to 350° F (~175° C).

  • 3 ripe bananas
  • 2 cups oats (gluten-free or not, it’s up to you)
  • 1/4 cup vegetable oil
  • 1 cup raisins
  • 4 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger

Mash the bananas in a bowl. Mix in the rest of the ingredients and combine well. Using a spoon, drop balls of mixture onto a greased cookie sheet. Bake for about 15 minutes or until lightly browned.

Enjoy!

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Chocolate Fudge Frosted Orange Cake

Yes, you did read that correctly. I made something that is not a batch of muffins for once. Don’t get too used to it, though.

The original recipe for the cake comes from The Joy of Cooking. It calls for orange cream filling, but I decided to use chocolate fudge frosting instead, the recipe for which I found here.

Cake ingredients (should be room temperature):

  • 3 cups cake flour, sifted before measuring
  • 3/4 tsp salt
  • 3 1/2 tsp double acting baking powder
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 3 eggs
  • zest of 2 oranges
  • 3/4 cup orange juice
  • 1/4 cup water
  • 2 tablespoons lemon juice

Preheat oven to 375° F (~ 190 ° C).

Pour the sifted flour in a bowl. Add salt and baking powder and resift. Set aside. In separate bowl, mix sugar and zest. Add in butter, cream well. Beat in eggs one at a time. In a third bowl combine orange juice, lemon juice, and water. Add the flour to the zest mixture in 3 parts, alternating with the juice mixture. Mix until smooth. Pour into 3 9-inch cake pans (I used two and then made a few cupcakes). Bake ~ 30 minutes, or until golden and a toothpick comes out clean. Let cool before frosting.

Frosting ingredients:

  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter or margarine
  • 1 cup semi-sweet chocolate chips

In a saucepan, bring sugar, milk, and butter/margarine to a boil. Make sure to stir constantly so mixture does not scald. Once boil had been reached, remove from heat and pour in chocolate chips. Whisk until creamy. Let cool, then frost cake.

Serve with a tall glass of cold milk (or coconut milk, almond milk, etc). Leftovers should be refrigerated.

Bon appétit!

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Carrot Raisin Muffins


Base recipe here.

  • 1 egg
  • 2 cups of white whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup melted margarine or butter
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp vanilla
  • 3/4 cup orange juice
  • 2 cups shredded carrot
  • 1 cup golden raisins
  • 1 cup chopped walnuts (optional, but add nice texture)

Preheat oven to 400° F (~205° C).

Beat the egg in a bowl. Mix in orange juice, butter or margarine, vanilla, and sugar, beat well. In a separate bowl, sift together flour, salt, cinnamon, baking soda and baking powder. Combine wet and dry mixtures until just mixed. Fold in shredded carrot, then fold in raisins and walnuts. Pour into muffin tins until wells are 2/3 full. Bake for 15-20 minutes or until a toothpick comes out clean.

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Banana Peach Raspberry Muffins

The basis for this recipe can be found here. These were actually meant to be just raspberry banana muffins, but I was low on raspberries, so I improvised a little.

  • 1 cup whole wheat flour
  • 3/4 cup regular flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 large banana, mashed
  • 1 cup raspberries
  • 1 cup peaches, diced

Preheat oven to 350° F (~175° C).

Soften butter and cream it together with the sugar. Add the egg, banana and vanilla and beat until smooth.

In a separate bowl, sift flour, baking powder, and salt. Add to the wet ingredients and stir a few times. Add the milk and mix. Fold in raspberries and peaches.

Pour into muffin tray and bake for about 25 minutes or until a toothpick comes out clean.

Enjoy!

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Earl Grey Cupcakes

Originally from here. As usual, I did things a bit differently than the recipe directed. I’ve been using whole wheat flour for a while now, and in most of my recipes I haven’t been able to tell any difference. This turned out not to be one of those recipes. The texture turned out denser than I was expecting, which I think was due to the whole wheat flour. If you prefer a lighter, more (angel food) cake-like cupcake, you might try half whole wheat and half regular. (I suppose you could do all regular flour, but thanks to all the times I’ve heard about how terrible processed flours and other foods are in my anthro classes, I’ve been trying to avoid it.)

I also used a different recipe for the frosting. I made a batch with the original recipe, but it turned out way too sweet, way too buttery, and the texture was all wrong, so I scrapped it and tried something different.

Cupcakes:

  • 1 cup milk
  • 1 earl grey teabag
  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • zest of one lemon
  • 2 eggs
  • 1/2 cup butter or margarine
  • 1 tsp vanilla

Preheat oven to 375° F (~ 190 ° C).

Heat the milk in a sauce pan until it bubbles. Make sure to stir it while heating to avoid scalding or burning it. Once it has started bubbling, pour it over the teabag and let it steep for at least half an hour. Once it is room temperature, measure out 3/4 cup of milk. Discard the teabag.

In one bowl, mix the flour, sugar, baking powder, salt, and lemon zest. In a different bowl, mix eggs, milk, butter, and vanilla. Combine the dry and the wet ingredients, stir until mixed. Pour into muffin tins that have been greased or lined with muffin liners. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on a wire rack.

Frosting

  • 1 3/4 cups confectioner’s sugar
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/2 - 1 teaspoon vanilla
  • 1 earl grey teabag

Combine sugar, butter, milk, and vanilla and beat until fluffy. Tear open teabag, sprinkle in tea leaves, and mix again. Wait until the cupcakes are completely cooled to frost, and store them in the fridge until you’re ready to eat them.

Cheers!

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Pumpkin Chocolate Chip Muffins

I found this recipe here originally, and made some very slight changes to it (including the addition of chocolate chips).

Preheat your oven to 400° F (~205° C).

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp pumpkin pie spice (more if you wish, it’s hard to go wrong with this stuff)
  • 1 (15 oz) can 100% pure pumpkin (not pumpkin pie filling)
  • 2 large eggs, beaten
  • 1/2 cup canola or veggie oil
  • 1/3 cup Greek yogurt (I used nonfat)
  • 1 cup chocolate chips

In one bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Set aside. In a separate bowl, mix eggs, oil, yogurt, and pumpkin. Combine the wet and dry mixtures and stir until blended. Fold in chocolate chips. Pour into greased or paper-lined muffin tins (bonus points for seasonally appropriate paper cups!) and bake for 15 to 20 minutes, or until a toothpick comes out clean.

Happy baking!