Baked on the Beach

Starbucks's Banana Bread

2011-12-04T08:15:00.000-08:00

I swear I buy bananas just so they can sit on my counter and ripen just so I can make banana bread. I love bananas but for some reason I forget to eat them. So, in order for them not to go to waste I baked banana bread and I didn't even use my "go to" recipe, which by the way took me many years to find the perfect one. I dug into my recipe box and tried a recipe that I picked up at Starbucks. Since I had so many bananas I doubled the recipe and made two banana breads.

The cards states that they're "making a change by using simpler ingredients and taking out artificial ingredients. So your food not only tastes better, it is better. It's a start, and we think it's a good one."

Well, that makes you wonder what was in the banana bread before this movement for real food. Oh well, here is the recipe.

Starbucks's Banana Walnut Bread

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 egg

1 1/8 cup granulated sugar

1/2 cup vegetable oil

2 tbsp. buttermilk

1/2 tsp. vanilla extract

3 ripe bananas (mashed)

1/2 + 1/3 cup chopped walnuts

Preheat oven to 325 degrees. Grease a loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup of chopped walnuts. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.

Maple Wheat Bread

2011-12-04T06:01:00.000-08:00

Here is the bread that I made with the soup!

Ingredients:

3 cups warm water (110-120 degrees F)
2 Tablespoons yeast (Used two packets of quick rise)
2/3 cup honey
5 cups white flour
3-4 cups whole wheat flour (don't add flour all at once because you gotta go by feel)
2/3 cup maple syrup or if you don't have any, you can add honey
1 Tablespoon salt
3 Tablespoons butter

In a large stand up mixer bowl mix warm water and honey, stir to blend. Sprinkle the yeast on top, and add flour and mix well. Let proof for 30 minutes.

Cook's tip: Spray your measuring cup with no stick spray before using, it'll keep the honey from sticking. Use the same measuring cup to measure the warm water, it'll rinse any remaining residue for easy clean-up.

After dough has proofed for 30 minutes, add syrup, salt and butter, and mix with your stand mixer (using the dough hook), on low until incorporated. Add 3 cups flour one cup at a time, mixing well between each cup. Add the 4th cup of flour, 1/4 cup at a time with the mixer running, until the dough pulls away from the sides and starts to form a ball. (if it's a little sticky it's ok) Turn dough onto a floured surface. Knead for 5-8 minutes or until smooth and elastic. Keep adding four, a little at a time, until it is no longer sticky and it forms a nice smooth ball. Place in a large oiled bowl and cover with a towel.

Let dough rise in a warm draft free area until doubled (about 2-3 hours). When doubled, punch dough down and turn out onto a board, divide dough evenly into 3 loaves. Form dough into roughly 9x5 rectangles and place into three buttered loaf pans. Cover with a towel and let rise until doubled (about 1 hour)

Preheat oven to 350 degrees F. Bake bread for 30 minutes or until lightly browned on top and sounds hollow when tapped. Let cool for 10 minutes (I never do:-) I usually slice off a piece right away and slather it with Earth Balance!) and then remove from pans, finish cooling on cooling racks.

Lentil and Black Bean Soup

2011-12-04T05:42:00.000-08:00

Well, after watching several movies that encouraged a plant based diet and talking to several people who have now gone to a mostly plant based diet, I decided I would try to eat this way... most of the time. I haven't quite gotten to the point where I can give up meat entirely (I crave a cheeseburger as I write this) but since I do enjoy healthy foods I don't see a problem with trying to eat this way most of the time. Yesterday, I made time to cook a delicious soup. It is virtually fat-free and I think vegan. Enjoy!

Ingredients:

1 Tablespoon olive oil

1 large onion, chopped

2 large stalks celery, diced

2 carrots, sliced

2 cloves garlic, minced

2 teaspoons smoked paprika

2 bay leaves

1 (14oz) can diced tomatoes

1 cup dry brown lentils

4 3/4 cups low sodium vegetable broth

3 cups water

2 14oz cans black beans, drained and rinsed (I used Kirby) (next time I will add three cans)

1/4 cup chopped parsley

salt and pepper to taste

Instructions

1. Heat olive oil in a large saucepan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, about 6-7 minutes.

2. Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

3. Stir in diced tomatoes with juices, lentils, carrots, vegetable broth and 3 cups of water. Increase heat to medium high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until the lentils and carrots are tender, about 20-25 minutes

4. Remove from the heat and let cool for about 10 minutes. Remove and discard bay leaves. Add one can of black beans and with an immersion blender, puree so about 1/3 of it is broken down to a chunky texture, not smooth.

5. Add second can of black beans and then reheat over medium heat.

Enjoy with Maple Wheat Bread:-)

Pork & Ginger Potstickers

2010-02-21T17:28:00.000-08:00

I once attended a cooking class at an inn located in the Belgrade Lakes region of Maine. It was on Asian appetizers. I had never attended any of these classes so I had no idea what to expect. The class began with us standing around the chef while he demonstrated the techniques needed to make Pork and Ginger Potstickers with a Sesame Ginger Dipping Sauce, fresh Vegetable Spring Rolls and Indian Shrimp Fritters. As the chef demonstrated and cooked these delicious bundles of joy we all were under the impression that we were going to be fed a meal, little did we know that we would be lucky to just get a sample. All in attendance were fighting over the samples as he dangled the plates in front of us. They were delicous and I have made these appetizers many times since that night. I don't make them as much as I should because they are a bit time consuming. Here, I present you my little bundles of joy that will make your palate happy. Enjoy!

Pork and Ginger Potstickers

1/2 lb lean ground pork
1 small bunch chopped scallions, greens only
1 Tablespoon fresh ginger, grated
1 Tablespoon fresh cilantro, chopped
1 teaspoon cornstarch
2 cloves fresh garlic
2 tsp salt

1 package wonton wrappers
1 egg

Combine first seven ingredients. Place 2 teaspoons of this mix into the center of each wonton. Brush the edges of the wonton with egg and fold all corners up to the middle. Press the edges together.

Heat 1 Tablespoon of sesame oil in a skillet. Add first batch of potstickers. Brown on one side then with tongs turn to brown on the opposite side. Add 2 Tablespoons of water and cover. Steam them for 3 to 4 minutes to ensure the pork filling is cooked through.

Sesame Ginger Sauce

Ingredients:

1 Tablespoon grated fresh giner
1/2 cup soy sauce (I use low sodium)
1/4 cup sesame oil
1 Tablespoon rice wine vinegar
2 scallions, white parts only
1 Tablespoon white sesame seeds

mix all ingredients. Flavors will meld better if the sauce has time to sit, but it can be used immediately. If reserving for later, whisk well just before use.

Step 1: Combine the first 7 ingredients and then put about a teaspoon in the middle of each wonton wrapper.

Step 2: With your finger, lightly place the egg wash around the edge of the wonton wrapper and then draw the corners up to form a bundle. Press edges and seal or the filling will fall out while you are cooking it.

Step 3: Heat sesame oil in skillet then carefully place potstickers in pan.

Step 4: When one side browns flip to brown another side. You should have two sides browned.

In this picture side 1 is brown and I flipped it so side 2 is now browning. After a minute or so, place 1/4 cup of water into the pan. Go slow when pouring the water into the pan because when the water hits the oil it will splatter. Add a lid to the potstickers and steam for about 3-4 minutes to make sure the pork filling is fully cooked.

Step 5: Make the delicious Sesame Ginger Dipping sauce. Combine the ingredients and let sit in order for the flavors to meld.

Step 6: ENJOY!

Donut muffins

2010-02-14T13:36:00.000-08:00

Donut Muffins

I don't know why I do this to myself. Yes, I do, I love to be in the kitchen. I am happiest when my mixer is whirring away, creating a delicious and delectable homemade treat . I guess I enjoy it so much because it is love. I show my love with food. I guess I take after my mother in that respect.

So, since it is Valentine's Day, I think I will show my love by making Donut Muffins. They ARE delicious! This recipe tastes exactly like a donut! You will want to eat them or serve them while they're warm. So, if you give your loved one a Donut Muffin, they're going to need a cup of coffee (or tea) to go with it. So, while your muffins are baking, make a pot of coffee, get the Sunday newspapers and ENJOY! You will think you are in Heaven! I would suggest you store the leftovers (if there are any) in an air tight container.

DONUT MUFFINS (This is not my own creation but I can't remember where I got the recipe)

Muffins:

3 cups unbleached all-purpose flour

2 ½ tsp baking powder

¼ tsp baking soda

Scant 1 tsp salt

½ tsp freshly ground nutmeg (the nutmeg really adds a lot of flavor)

¾ cup plus 1 Tbs whole milk

2 Tbs buttermilk (I didn't have buttermilk so I used 1 tsp of dry buttermilk added to the milk)

1 ½ sticks (6 ounces) unsalted butter, at room temperature

¾ cup plus 2 Tbs granulated sugar

2 large eggs

For the topping:

1 cup granulated sugar

2 T ground cinnamon

Preheat the oven to 350 degrees Fahrenheit, and set a rack to the middle position. Spray a standard-size muffin tin with cooking spray.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside. Combine the milk and the buttermilk in a measuring cup, and set aside.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and wonderfully creamy, like frosting. This could take a couple of minutes. Add the eggs one at a time, beating until they are just combined.

With a wooden spoon, mix ¼ of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dry ingredients. Mix until the dough is smooth and well combined, but do not overmix.

Bake at 350 until the muffins are firm to the touch, about 25-30 minutes.

When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stovetop, and pour the granulated sugar and cinnamon into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the cinnamon sugar mixture. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.

2010-02-04T18:53:00.000-08:00

Secret Promise Cookies

Well, here is my very first post. It is a cookie I first saw on another blog, cookiemadness. They are called Secret Promise cookies. They combine my favorite two things, peanutbutter and chocolate so I couldn't wait to try them. When I got home today I actually had the time and the energy to pull up my sleeves in dip into the flour. It is an easy recipe to put together. The typical mix the butter and sugar until fluffy and add the peanut butter and eggs and incorporate the dry ingredients. Chill the dough so it is easier to work with and after about 2 hours enclose a silky morsel of Dove Milk Chocolate. Bake for about 12-14 minutes and after cooling roll around in confectioner's sugar. You won't be disappointed.

Secret Promise Cookies

1 cup all purpose unbleached flour-I usually King Arthur

1 teaspoon baking powder

3/4 teaspoon cinnamon

1 stick butter, or 1 stick unsalted butter plus 3/8 tsp salt

1 cup firmly packed brown sugar

1 cup smooth peanut butter

2 large eggs

24-30 Dove Promises

Confectioner's sugar for dusting

You should get 24-30 Tablespoon size cookies. Bake at 350 degrees farenheit for about 12-14 minutes. Enjoy warm with a glass of milk.