To make you feel like a kid again...Ingredients
(1 1/4 cups) flour
(1/2tsp) baking soda
(1/4tsp) salt
(2/3 cup) peanut butter
(1/2cup) shortening - can be substituted with 1/2 cup of butter minus the (1/4tsp) salt
(2/3cups) lightly packed brown sugar
(1/2cup) granulated sugar
1egg
Preparation
1. Preheat oven at 180°C (350°F).
Sift together flour, baking soda and salt.
2. Cream together peanut butter, shortening, brown sugar and granulated sugar.
3. Blend in egg to peanut butter mixture.
4. Stir in dry ingredients and combine until moist and smooth.
5. Shape into small balls and place on a greased baking sheet about 7cm (3") apart.
6. Press down on balls with a floured fork until about 1.5cm (1/2") think. I press down twice to make a crisscross pattern.
7. Bake in oven for about 12 to 15 minutes or until nicely browned.
Makes 4 dozen cookies
Source for substitution: allrecipes.com
Good for your heart and your taste budsIngredients
(3/4 cup) whole-wheat flour
(3/4 cup) all-purpose flour
(1/2 cup) toasted wheat germ
(2tsp) baking powder
(1/4 tsp) salt
(2/3 cup) brown sugar
(3/4 cup) 2% milk
(1/4 cup) vegetable oil
2 eggs, lightly beaten
(1tsp) vanilla extract
(1 1/2cup) blueberries
Topping ingredients
(2tbsp) toasted wheat germ
(1tbsp) brown sugar
(1/4 cup) rolled oats
Preparation
1. Preheat oven to 190°C (375°F) and line 12 muffin cups.
2. In a bowl whisk together flour, wheat germ, baking powder, salt and brown sugar.
3. Make a well in center of bowl and add milk, oil, eggs and vanilla extract.
4. Gently mix until just combined and fold in blueberries.
5. Divide batter among muffin cups.
6. Combine topping ingredients in a small bowl and sprinkle over tops.
7. Bake 20-22 minutes.
8. Let sit in pan for 10 minutes. Transfer muffins to a rack to cool.
Makes 12
This recipe was taken from "Whole Living Magazine", July/August 2010
Comforting...
Ingredients
500ml (2 cups) flour
5ml (1 tsp) baking soda
5ml (1 tsp) salt
250ml (1 cup) semi-sweet chocolate chips
125ml (1/2 cup) butter at room temperature
175ml (3/4 cup) sugar
2 large eggs
5ml (1 tsp) vanilla extract
250ml (1 cup) ripe bananas, mashed
Preparation
1. Preheat oven to 180°C (350°F) and prepare 12 muffin cups.
2. In a large bowl mix together flour, baking soda and salt.
3. Stir in chocolate chips.
4. Cream together butter and sugar with an electric mixer.
5. Beat in eggs one at a time to the butter mixture.
6. Add bananas and vanilla.
7. Incorporate butter-mixture to flour mixture. Stir until batter is moist but still lumpy.
8. Fill muffin cups 3/4 full of batter.
9. Bake 25 minutes.
Makes 12 muffins
Can hardly believe it's so good when it's so easy
Ingredients
10ml (2 tsp) vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
30ml (2 tbsp) soy sauce
5ml (1 tsp) red pepper flakes
50ml (1/4 cup) hoisin sauce
50ml (1/4 cup) chopped peanuts
Salt and freshly ground black pepper1 head of Boston lettucePreparation
1. Separate lettuce leaves, clean and dry.
2. In a skillet over medium-high heat add the vegetable oil and saute beef until brown.
3. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
4. Remove from the heat and stir in the peanuts.
5. Season with salt and pepper and serve warm wrapped in lettuce cups.Makes 4 servings
Ingredients
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extractPreparation1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
3. Add the sugar and beat until it is light and fluffy (about 2 minutes).
4. Beat in the vanilla extract.
5. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes enough to frost 16 cupcakes
Crumblicious
Ingredients for the topping
200ml (1 1/3 cup) flour
200ml () oats flakes
5ml (1 tsp) baking powder
45ml (3 tbsp) sugar
45ml (3 tbsp) cane sugar
Zest of one lemon
115g (1/4 pound) unsalted butter, melted
Ingredients for the filling
(1 1/2 cups) rhubarb, chopped into 1-inch pieces
1L (1 quart) strawberries plus a few extras, hulled, quartered
Juice of one lemon
(1/2 cup) sugar
(3-4 tbsp) cornstarch
Pinch of salt
Preparation1. Heat oven to 375°F.
2. Prepare topping by mixing all ingredients in a bowl. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling by tossing the rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping.
5. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Makes 6-8 servings
Divine doesn't quite describe how good it is
Ingredients
475ml (2 cups) boiling water
85g (1 cup) unsweetened cocoa powder
345g (2 3/4 cups) all-purpose flour
9g (2 teaspoons) baking soda
2g (1/2 teaspoon) baking powder
3g (1/2 teaspoon) salt
225g (1 cup) butter, softened
450g (2 1/4 cups) white sugar
4 eggs
8ml (1 1/2 teaspoons) vanilla extract
Preparation
1. Preheat oven to 175° C (350° F).
2. Grease 3 - 9 inch round cake pans.
3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
4. Sift together flour, baking soda, baking powder and salt; set aside.
5. In a large bowl, cream butter and sugar together until light and fluffy.
6. Beat in eggs one at time, then stir in vanilla.
7. Add the flour mixture alternately with the cocoa mixture.
8. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Makes 12 servings
Source: http://allrecipes.com/Recipe/Dark-Chocolate-Cake-I/Detail.aspx
