Archive for the ‘Baking Powder’ Category

Cinnamon Ripple Muffins

cinnamon-ripple-muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

  • 1/2 cup packed light brown sugar
  • 4 tablespoons butter, cut into small pieces
  • 1/4 cup flour
  • 2 teaspoons cinnamon

Muffin Batter

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
  2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
  3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

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Chocolate-Cherry Loaf


Recipe & picture courtesy of Family Circle

Makes: 3 mini loaves (8 slices each) or one standard-size loaf
Prep: 20 minutes
Bake: 35 minutes

  • 1/3 cup cocoa powder
  • 1/3 cup plus 3/4 cup sugar
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 cup dried cherries, chopped
  • 3 tablespoons mini chocolate chips
  1. Heat oven to 350°F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
  2. In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.
  3. In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.
  4. Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.
  5. Bake at 350°F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

Note: Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

**Personal Review: No Review Yet**

Deep-Dish Apple Cobbler


Recipe & picture courtesy of Good Housekeeping

Prep Time 30 minutes
Cook Time 43 minutes
Total time 73 minutes
Serves 12

  • 1 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 cup(s) (plus 1 tablespoon) sugar
  • 3 tablespoon(s) cold butter or margarine, cut into 1/2-inch pieces
  • 1/2 cup(s) (plus 1 tablespoon) heavy or whipping cream
  • 1/8 teaspoon(s) ground cinnamon

Apple Filling:

  • 1 lemon
  • 2 1/2 pound(s) (5 to 7 medium) Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into 1/2-inch-thick wedges
  • 1/3 cup(s) sugar
  • 2 tablespoon(s) cornstarch
  • 1/8 teaspoon(s) salt

Prepare Cobbler Crust:

  1. In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
    Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
  2. Preheat oven to 400 degrees F.

Prepare Apple Filling:

  1. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
  2. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
  3. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

**Personal Review: No Review Yet**

Cookies ‘n’ Cream Minis


Recipe & picture courtesy of Family Circle

Makes: 36 mini cupcakes
Prep: 15 minutes
Bake: at 350 degree F for 15 minutes

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 5 chocolate and creme sandwich cookies (such as Oreos), broken up

Frosting:

  • 2 cups confectioners’ sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon vanilla extract
  • Crushed sandwich cookies, optional
  1. Heat oven to 350°. Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
  2. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
  3. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
  4. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.
  5. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
  6. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

**Personal Review: No Review Yet** 

Grilled Summer Cobbler


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

  • 1 cup plus 1 tablespoon flour
  • 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk, at room temperature
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 pounds nectarines (3 to 4), sliced
  • 1 cup mixed berries
  • Vanilla ice cream, for serving
  1. Preheat a grill to medium-high. Grease a medium cast-iron skillet. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the buttermilk and butter until just combined.
  2. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
  3. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Cover with foil and grill until the juices are bubbling and the top is golden, about 20 minutes. Let cool for 5 minutes before serving with a scoop of the ice cream.

 **Personal Review: No Review Yet**