Wednesday, October 23, 2013

Cranberry-Oatmeal-Walnut Cake (THB)

It' s my turn to host  the 26th bake for The Home Bakers event  organized by Joyce of Kitchen Flavours . We are currently baking from Lou Seibert Pappas 's cookbook- Coffee Cake . Well, I've chosen this recipe just because I love cranberries .  I've used dried cranberries for this recipe as I can't find fresh or frozen ones .  I've made the full recipe & baked  12 huge muffins .   They turned out nice but a little too dense  .  I like the fact is they're not overly sweet & great for breakfast  with a cup of cappuccino . For more of this bake from all the members of THB... HERE .

Cranberry-Oatmeal-Walnut Cake (THB)
Adapted from Lou Sheibert Pappas - Coffee Cake

Ingredients for 12 large muffins
1-1/2  quick-cooking or old fashioned rolled oats
2 eggs
1/2  cup firmed packed light or dark brown sugar
1/2 cup canola oil
1-1/2 cups buttermilk or low fat yogurt (I've used yogurt)
1/4 cup dark molasses
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups fresh or frozen cranberries ( I've used dried cranberries)
1/2 cup chopped walnuts, pecans or toasted & skinned hazelnuts


1) Preheat oven to 180°C & flour muffin pan .

2) Spread oats in a rimmed baking sheet & bake for 8 to 10 minutes or till lightly toasted . Let cool .

3) In a large bowl , beat eggs, sugar & oil till blended . Stir in buttermilk or yogurt, molasses & vanilla extract .

4) In anothet bowl , combine flour, toasted oats, baking powder, baking soda , salt & 1 teaspoon of cainnamon . Stir to blend & add the dry ingredients to buttermilk mixture . Beat for 1 minute till smooth . Stir in cranberries & scoop out mounds of batter using an ice-cream scoop into muffin pan or cups . Toss the nuts & remaining 1 teaspoon cinnamon together & sprinkle evenly over the top . Bake for 20 minutes till a cake tester inserted in the center of the a muffin comes out clean .

Tuesday, October 8, 2013

Eggless Soy Milk Doughnuts

Submitting this post to Little Thumbs Up event hosted this month by Mich from Piece Of Cake  . This event is organized by Zoe of Bake ForHappy Kids & Doreen of  My Little Favorite  D I Y.

I love to drink soy milk & this is the 1st time that I've used it for baking .  I've added unflavoured &  unsweetned organic soy milk for this eggless doughnuts . The taste of beany soy is very subtle & not as creamy as using cow's milk . As for texture, I don't see much difference , only a little more airy-  light  & as tasty as the usual doughnut with egg .    With some melted milk chocolate  topping ( you can use any chocolate of your choice) & some colorful sprinkles .... simply YUM !

Eggless Soy Milk Doughnuts
Adapted from COOKLABO

Ingredients :

80 ml soy milk
2 Tbsp sugar
2 Tbsp oil
150g cake flour
1 tsp baking powder
Vegetable oil for deep frying
Parchment papers ( cut into eight - 10cm squares)
150g chocolate bars of your choice
Sprinkles of your choice

Directions :
1)      Combine soy milk, sugar, oil  in a bowl & mix well . 
2)      Sift cake flour & baking powder . Fold in flour mixture into soy milk mixture with a spatula till well combined (the dough is quite soft ) . 
3)      On a floured working surface , shape the dough into a log  & cut into 8 even pieces .
4)      Flour your hand with powder & round each cut dough into a ball , then make a hole in the center with your thumb to look like a doughnut  .  Place it on a parchment paper . 

5)      Deep fry in oil at low (160°C & flip them 2 – 3 times ) for about 7-10 minutes till golden brown . Remove the parchment paper as soon as they come off .  Let to cool on wire rack . 
6)      Melt chocolate bars on bain marie & coat the top of the doughnuts. Decorate with some colourful sprinkles .  Let the chocolate to set before serve .

Italian Cheese & Herb Pinwheel (THB)

This is another delicious  savoury  loaf selected  by Zoe of Bake For Happy Kids for our 25th THB(The Home Bakers) bake .  This event is hosted by Joyce of  Kitchen Flavours & we’re currently baking from Lou Sheibert Pappas’s Coffee Cake cookbook .  I’ve made the full recipe & since I do not have fresh oregano , I’ve used dried oregano instead & I’ve divided the dough into 4  .  Well, as you can see my loaves  turned out to be kind of rustic ! LOL  Nevertheless they’re very tasty .  I was quite worried when they doubled in size into 4 huge loaves  during the 2nd proofing  !  LOL   This is indeed a hearty loaf  with amazing flavours , great with salad  ! I’m certainly baking this loaf again . Please   hop over to Zoe  for the recipe & a better idea of this loaf as she has baked it  beautifully  .  For more of this delicious bake of all the members of THB ... HERE