Muffin Mondays are back. Last time it was tutti frutti muffins and this time it’s whole wheat banana chocolate chip ones. Relatively better than the regular ones I suppose. I’m not one to tell you that these are guilt-free muffins and you can keep knocking back one after the other. These don’t have added refined sugar but some honey and jaggery molasses (melted and cooked down jaggery). You can skip the molasses and go all honey too. There’s also no butter or refined flour. Why they aren’t ‘guilt-free’ is because they’ve still got carbs and do have sugar in the form of honey. But one harmless muffin is alright on a Monday, right?
I’ve never gotten the point of cupcakes beyond the fact that they make for easy and cute gifts to be delivered to someone. But I get the hype I guess. They do look cute. Basically I’m trying to tell you that I made a batch of cupcakes last evening. And they turned out to be more delicious than I’d expected them to be. I digressed from my original idea of making red velvet ones without the gross food colouring and use beetroot juice instead. But instead, I added cocoa and ground roasted beets to the batter to make chocolate and beetroot cupcakes. They were simply superb. You can’t taste the beets as much but I think it’s a good thing. They probably kept the cake moist and gave it a little texture.
It’s a gloomy and foggy Monday morning and I have a vanilla muffin by my side as I do this post. In December I made a Christmas cake/plum cake/fruit cake or whatever you want to call it. And I bought a couple of packets of tutti frutti. There was a bunch of it leftover and I quite honestly didn’t want to simply throw it all away. That’s why these muffins happened. A simple vanilla muffin batter which borderlines on cake batter because I did the butter and sugar creaming base. Either way, they’re pretty delicious and super easy to make.
I love loaves (and loaves love me. My hips to be precise). After my recent banana bread, which I wasn’t too thrilled about, I wanted more. Apples and cinnamon are my go to duo for most baking try outs. Plus, the added bonus of the house smelling like an American bakery. I didn’t look up recipes for this one. I just winged it because by now I know how to bake a quick bread. Some apples and cinnamon in the mix and I’d have to try to get it wrong. What’s new though is that I added a couple of things in hopes of the loaf turning out softer and more moist than all my previous ones. It worked!
Classic Banana Bread Recipe
I still can’t believe I don’t have a post with a classic banana bread recipe. I have a few different kinds like chocolate crowned banana bread, dulce de leche and a couple of others. This one though has no frills as such, just extra walnuts. A simple butter and sugar creamed and then whisked with eggs and banana to be folded in with flour is what this recipe is. But make sure you use the ripest bananas you can get your hands on. It’s best served warm although with the magic of a microwave oven you can achieve that in 8 to 10 seconds.
No need to soak fruits and nuts for months in advance or take half a day to make this Christmas cake. Shortcuts are the way to go when you have missed the long route. I’ve been seeing many posts on my Twitter and Facebook timeline about soaking fruits in booze months ahead of Christmas. It looked quite lovely, I must say. But I didn’t think I wanted to bake the cake. Turns out, I did. What did I do then? Just cook out the fruit mixture in juice and simply add the booze!
Yes, another brownie recipe. It’s like any other dish that can be tweaked a tad and taste different from another kind. Every baking enthusiast has their own list of brownie recipes. From the recent peanut butter swirl mocha brownies to bacon brownies, I have mine too. Brownies are one of my favourite things to do with chocolate. The fudgier, the better. These have dark chocolate, dutch processed cocoa and chocolate chips, of course. It has a more deeper chocolate flavour than any other I’ve baked.
I’ve made lemon cake plenty times before, but this one’s a slightly tweaked recipe. I did want to do a fluffy orange cream cheese frosting. Unfortunately, the shop didn’t have any cream cheese last evening. The next best thing I thought was to turn it into a lemon syrup loaf. Sweet and lemony cake with a sweet and lemony syrup seemed like the perfect match. This cake is great when you want to take a break from all the chocolate ones.
There isn’t a kind of brownie that hasn’t been done before. I’d like to be surprised for a change. I’m certain even these have been made by someone somewhere before. But anyway, I made them on a whim and they turned out pretty damn good. I have no good reason why I baked them in a loaf tin, but I did. Please use a square tin for yours, it’ll look like brownies then.
First off, I can’t believe I haven’t done a post on an old fashioned cheesecake. I’ve made it multiple times but I probably never had good pictures. So here it is – straight up with no distractions of toppings, I give you the New York Style Cheesecake. New York style is when you use eggs, egg yolks, fresh cream and cream cheese. I did use Philadelphia for this one. Adding the extra yolk does make the cheesecake extra creamy and smooth. I have referred to Joy of Baking for several baking tips and recipes. This recipe has been used as a base for mine. It wouldn’t have been possible to bake it with the kind of quantities the recipe asks for, so I had to adjust a lot.