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Showing posts with label Appetizers & Snacks. Show all posts
Showing posts with label Appetizers & Snacks. Show all posts

Wholemeal Banana & Raisin Bread

This next recipe is the result of procrastination from writing an essay for a uni assignment, probably not the best thing to do but baking is always fun, especially when it's this easy and gives such a tasty result! Looking through my blog I couldn't believe that there wasn't a banana bread recipe on here already, so here you are - wholemeal banana & raisin bread, squidgy, moist and lathered in crunchy peanut butter! Freshly baked banana bread surely beats writing an essay any day - I will start my assignment soon, I promise!


If I had it my way I would be cooking all day everyday and blogging about all of my experiments along the way, but my student loan doesn't agree with me on that one - the great thing about this recipe is that its made from kitchen basics so you'll most likely have all the ingredients to hand already. If not there are a few subs you can make; maple syrup for another liquid sweetener, cider vinegar for lemon juice, wholegrain flour for regular white flour and olive oil for melted butter or coconut oil - although if subbing in white flour you may need to add a little extra or the mixture could be too runny. 

Ingredients:

  • 3 large ripe bananas
  • 1/3 cup maple syrup + 1 tbsp
  • 1/3 cup olive oil + 1 tsp for greasing (sub: melted butter/coconut oil)
  • 1/3 cup soy milk
  • 2 tsp apple cider vinegar (sub: lemon juice)
  • 3 tsp baking powder
  • 1 2/3 cup wholemeal flour (sub: white flour)
  • 1/3 cup raisins (sub: other dried fruit/chocolate chips)
  • 1 tsp cinnamon 
  • 1 tsp ground ginger

Instructions:

  1. Preheat the oven to 200°C and grease the loaf tin with 1 tsp of oil.
  2. Mash the bananas and then add the rest of the wet ingredients and mix together well, add the dry ingredients and combine.
  3. Pour the mixture into the loaf tin and place into the oven for 45-50 minutes, test the cake by putting a skewer into the middle, if it comes off clean the cake is done.
  4. Transfer onto a cooling rack, prick a few holes on the top with a skewer and brush/spoon over 1 tbsp maple syrup.
  5. Allow to cool before slicing. Enjoy with your favourite nut butter and a cup of tea! 




This cake is really so easy to make - it can be measured out, mixed together and put in the oven in under 10 minutes and then simply left to bake. It can be enjoyed at any time of the day, even for breakfast; my slice is currently being enjoyed with a cup of tea whilst watching yet another crime show (which I am absolutely obsessed with) - relaxation is important too! 

Red, White & Blue Patriotic Shortbread Bars

This Red, White & Blue Patriotic Shortbread Bars Recipe combines some of my favorite things in a very patriotic little package, making them absolutely perfect for the upcoming holidays!

Red, White & Blue Patriotic Shortbread Bars Recipe

What do you think? Isn’t this recipe just adorable? As an added benefit, the recipe is also pretty simple to make and your kids can get involved – bringing the kids into the kitchen to help with baking is a great way to keep them entertained when they’re out of school AND spend some great quality time together!

Red, White & Blue Patriotic Shortbread Bars Recipe

Ingredients
  • 1-1/2 cups butter, softened
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups flour
  • blue & red food coloring
  • -used Americolor Soft Gel Paste in 119 Red Red and 103 sky blue
  • red, white & blue jimmies
Directions
Preheat oven to 300 and line a square baking pan with foil. Spray the foil with non-stick cooking spray and set aside.
In a food processor add, butter, sugar, salt and four. Process for about 20 seconds until dough forms.
Remove dough from food processor and shape into a log. Divide the log into thirds.
Color one portion of the dough red with red fool coloring. Mix well with a spoon so the color is even. I use about a dime size amount of color gels.
Color one portion of the dough blue with blue food coloring. Mix well with a spoon so the color is even. I use about a dime size amount of color gels.
Pull the dough apart in small sections and place into the prepared pan. Make sure the sections touch each other. When finished, flatten the dough with the palm of your hand.
Red, White & Blue Patriotic Shortbread Bars Recipe

Sprinkle jimmies on the top of the dough and gently press them into the dough.

Red, White & Blue Patriotic Shortbread Bars Recipe

Bake for 40-50 minutes or until golden brown. When almost cool, cut into bars.

Red, White & Blue Patriotic Shortbread Bars Recipe

PUMPKIN SPICE COOKIE BARS

This Pumpkin Spice Cookie Bars Recipe is amazing and delicious, and even if you’re not completely in love with Pumpkin Spice, you’ll be missing out if you don’t bake up a batch immediately!

Pumpkin Spice Cookie Bars

Ingredients
  • 1 box (or pouch, 15-17 oz size) pumpkin spice cake/cookie mix
  • 6 tablespoons butter, melted
  • 1 egg
  • 2 cups mini marshmallows
  • 3 tablespoons butter
  • 1 teaspoon pumpkin pie spice
  • 1 package (10 oz) pumpkin flavored baking chips
  • 2 cups rice cereal
  • 1 cup fall M&M Candies
  • 1/4 cup chocolate chips
Pumpkin Spice Cookie Bars Recipe

Directions
1. Preheat oven to 350 and grease a 9×13 baking pan with cooking spray and set aside.
2. In a mixing bowl, add cake/cookie mix, melted butter and egg. Mix well. The dough will be stiff and take a minute or two of mixing to come together. Press firmly into prepared pan. Bake 12-14 minutes or until center is set. Let cool.
3. Add butter and marshmallows to a large saucepan and heat on medium low heat, stirring constantly until marshmallows are melted. Stir in pumpkin pie spice and pumpkin baking chips. Stir until completely melted.
4. Remove from heat and stir in cereal and mix well to coat evenly. Spoon cereal on top of crust and gently press into the pan.
5. Top with M&M candies. Heat chocolate chips in a microwave safe bowl for 1 minute on 50% power. stir until completely melted, returning to microwave if necessary until melted. Drizzle onto the top of the cookie bars. Let set to harden.
6. Cut into 2″ bars. This Pumpkin Spice Cookie Bars Recipe makes 36 bars.

Pumpkin Spice Cookie Bars Recipe

Chocolate Peanut Butter Brownies with Raspberries

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Ingredients
  • For the Peanut Butter Layer
  • 1 cup creamy peanut butter
  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

  • For the Brownie Layer
  • 6 tablespoons unsalted butter
  • 7 ounces semi-sweet or bittersweet chocolate, chopped
  • 2/3 cups sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 tsp. vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 tsp. salt

  • For Topping
  • 1 cup fresh raspberries
Instructions
  1. Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper or aluminum foil, leaving a couples of inches overhanging around the sides. Lightly spray the parchment paper/foil with non-stick spray and set it aside.
  2. Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside.
  3. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. Once it’s melted, remove the saucepan from the heat. Whisk in the sugar. Then whisk in the eggs, bourbon and vanilla extract. Whisk in the flour, cocoa powder and salt. The batter may appear grainy at first, but it will become smooth as you continue to whisk it. Stir in the remaining chopped chocolate.
  4. Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it evenly. Then spread all of the peanut butter batter evenly over top of the brownie batter. Dollop the remaining brownie batter on top of the peanut butter layer. Then drag the tip of a knife through the two batters to create a swirly pattern. Scatter the raspberries on top.
  5. Transfer the brownies to your pre-heated oven and bake for 40 minutes, rotating the pan once half way through baking. Remove from the oven and set aside to cool completely.
  6. Once the brownies have cooled, lift them out of the pan using the overhanging parchment paper/foil. Cut into squares.
  7. The brownies can be stored in an airtight container at room temperature for up to 2 days.

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

Chocolate-Raspberry Cream Crêpe Cake

Chocolate-Raspberry Cream Crêpe Cake

Ingredients
  • For the Crêpes
  • 3-3 1/2 cups whole milk
  • 3 eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Rodelle Gourmet Baking Cocoa
  • 1/4 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. Rodelle Organics Chocolate Extract
  • 3 tablespoons unsalted butter, melted
  • Butter for greasing the pan

  • For the Filling
  • 2 cups heavy whipping cream
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 1/4 cups powdered sugar, divided
  • 8 ounces mascarpone cheese, softened at room temperature
  • 2 1/2 cups fresh raspberries

  • For Garnish
  • Fresh raspberries
  • Powdered sugar
  • Rodelle Gourmet Baking Cocoa
Chocolate-Raspberry-Crepe-Cake-2
Instructions
  1. Make the crêpe batter. Add 3 cups of the milk and the remaining ingredients, expect for the butter to be used for greasing the fry pan, to your blender. Blend on high for about 30 seconds. Then stop and scrape down the sides of the blender. Blend for an additional 20-30 seconds. The batter should be well combined and free of lumps. Let the batter rest in the refrigerator for 1 hour.
  2. Cook the crêpes. Remove the crêpe batter from your refrigerator and whisk it gently. The batter should be the consistency of heavy cream. If it’s too thick, whisk in some whole milk to thin it slightly, starting with a couple tablespoons at a time and adding more as necessary. Then heat a 9-inch non-stick skillet over medium heat and very lightly grease it with butter. Pour a scant 1/3 cup of batter into the fry pan while simultaneously swirling and tilting the pan so the batter coats the bottom of the pan evenly. Cook until the edges begin to set and lift away from the side of the pan, about 1 minute. Gently lift one side of the crêpe with a small spatula, then quickly and carefully flip the crêpe over using your fingers. Cook the crêpe for an additional 30 seconds. Remove the crêpe and place is on a large plate. Continue with the rest of the batter until all the crêpes are cooked, stacking the crêpes on the plate as they are cooked, and greasing the pan with butter as necessary (you should be able to cook about 4-5 crêpes before needing to re-grease the pan). Once all the crêpes are cooked, cover the stack with plastic wrap and refrigerate until completely cooled. You should have about 25 crêpes.
  3. Once the crêpes are completely cooled, make the filling. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill. Then remove them from the freezer, immediately add the heavy whipping cream and the vanilla extract and start beating on high speed. Once the mixture starts to thicken, turn off your mixer and add 1 cup of the powdered sugar. Continue whisking until peaks form. Beat in the softened mascarpone cheese until just incorporated. In a small bowl, mash the raspberries with the remaining 1/4 cup of powdered sugar. Gently fold the mashed raspberries into the whipped cream mixture.
  4. Assemble the cake. Place one crêpe on a serving plate and spread an even layer of the filling on top, leaving about a 1/2-inch border around the edge. Layer another crêpe on top, repeating the layers until all the crêpes and the filling have been used up, finishing the top of the cake with the filling. Carefully transfer the crêpe cake to your refrigerator and allow it to rest for at least 4 hours or up to overnight.
  5. Before serving, garnish the cake with fresh raspberries and a dusting of powdered sugar and baking cocoa. Slice and serve.

Chocolate-Raspberry Cream Crêpe Cake

Honey Roasted Carrots

Honey Roasted Carrots

Roasted root vegetables are to fall as the tomato salad is to summer. It’s my go-to side dish. I love all kinds of combinations of roasted vegetables, but there is something about the simplicity of roasted carrots that is particularly appealing. I prefer mine minimally dressed, with just a bit of olive oil, honey, salt and fresh thyme. And I like to use a mix of colors and leave the ends uncut (laziness = rustic!) for maximal visual impact. If you can’t find rainbow carrots, you can use a combination of parsnips and carrots for some color variation.

Ingredients
  • 1 lb carrots (a mix of colors, if possible)
  • A few sprigs fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 tsp. salt

Instructions
  1. Trim the greens off the carrots, leaving about 1-2 inches at the top if desired. Peel and wash the carrots. If they are large, you can cut them in half lengthwise.
  2. Toss the carrots on a rimmed baking sheet along with the thyme. Drizzle with the olive oil and honey. Sprinkle with salt. Transfer to your pre-heated oven and roast for 25-30 minutes, or until the carrots are tender and browned in some spots. Remove from the oven. Transfer to a plate and serve.
  3. Leftovers can be stored in an airtight container for 1-2 days.

Honey Roasted Carrots

Bruschetta With Ricotta And Pesto

Bruschetta ranks right up there in my e book of foods that are as fun to look at as they are to devour. I mean, who can face up to adorable little toasts piled high with colorful and delicious substances.

Bruschetta With Ricotta And Pesto

INGREDIENTS:
  • 1 rustic French baguette
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 small shallot, diced
  • 1 pint grape or cherry tomatoes, halved
  • About 1/2 cup part-skim ricotta cheese
  • About 1/3 cup pesto
  • Salt and pepper
  • Balsamic vinegar
INSTRUCTIONS:
  1. Pre-heat your oven to 400 degrees. Cut the baguette into 1/2 inch slices. Brush each piece with olive oil on one side. Place the baguette slices on a large rimmed baking sheet, oiled side down. Transfer to your pre-heated oven and bake for 4-5 minutes. Don’t bake them much longer then this or the bread will become to crunchy. Remove the baking sheet from your oven. Using a pair of tongs, flip each baguette slice over so the oiled side is facing up. Set aside.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the diced shallot and sauté until it’s just starting to get soft, approximately 2 minutes. Add the cherry tomatoes and a pinch of salt and pepper. Sauté until the tomatoes start to get soft and juicy, but still retain their shape (you don't want them to fully collapse), about 3-4 minutes. Remove from the heat and set aside to cool slightly.
  3. Assemble the bruschetta. Spread approximately 1-2 teaspoons of the ricotta onto each toasted baguette slice. Then spread approximately 1 teaspoon of pesto sauce on top of the ricotta. Top with the sautéed tomatoes and a drizzle of balsamic vinegar. Serve immediately.