Tag Archives: baking

Quick and Easy Biscuits

16 May

Recently I had been away for a few days, so there wasn’t much in my fridge/cupboards when I got home. I was tired and not in the mood to head out to the grocery store right away, but I wanted some sort of bread product that was simple and easy to bake and didn’t require a lot of ingredients. I have a bread machine which I use fairly regularly, but I didn’t want to have to wait for four hours for the bread to be ready.

So I ended up turning to my favourite source for simple and delicious recipes – Beth over at Budget Bytes. She had this fabulous biscuit recipe, so I decided to give it a try. It was my first time baking biscuits (pretty pathetic that I’d never made them before now), and I was thrilled with the results.

Quick and Easy Biscuits

  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 Tablespoons cold butter

Preheat the oven to 450. Mix the lemon juice into the milk and put it back into the fridge until you’re ready to use it.

In a large bowl, combine the flour, baking powder, baking soda and salt. Stir well until everything’s evenly combined.

Slice the cold butter into small pats and add it to the flour mixture. Using your hands, mush the butter into the flour mixture until it is evenly incorporated. It will have a fine, sandy texture when it’s all mixed in.

Stir in the milk until the mixture is completely wet. The dough will be very wet and sticky at this point.

Liberally flour your hands and the counter top. Turn the dough out onto the counter, sprinkle with some flour, and pat down until it is about 3/4 inch thick. Using a cookie cutter or another round object like a drinking glass, cut the biscuits out of the dough. Place onto a baking sheet lined with parchment. Take the remaining dough, form into a ball and pat it out into 3/4 inch again and cut out biscuits. Repeat as necessary until all the dough is used up.

Bake for 15 minutes or until the tops are golden brown.

biscuits

These are light and fluffy and very delicious!

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Gingerbread Doughnuts

8 Mar

These doughnuts are phenomenal! I found this recipe on a website dedicated to healthy food. Even though there aren’t many posts and it hasn’t been updated in 9 months, there are some great sounding recipes there that are worth checking out.

I love that these are baked and not fried, plus they can be totally vegan. I’ve never tried egg replacement products before, so I slightly tweaked the recipe to include real eggs instead.

Gingerbread Doughnuts

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup blackstrap molasses
  • 1/4 cup + 1 tablespoon oil
  • 3 tablespoons almond milk

Preheat oven to 350. Grease doughnut pans, if necessary.

In a large mixing bowl, combine first seven ingredients with a whisk.

In another bowl, combine remaining ingredients. Stir well with a fork to make sure that the molasses is evenly distributed. Add the wet mixture to the dry. Mix until just combined.

Scoop all the batter into a ziplock bag, cut the tip and pipe evenly into the doughnut pans. Bake 10-13 minutes or until a toothpick inserted in the doughnuts comes out clean. Let them sit in the pan for 5 minutes before flipping them out onto a wire rack to finish cooling.

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Optional glaze:

  • 2 cups powdered sugar
  • 2-3 tablespoons almond milk
  • 1 teaspoon vanilla extract

While the doughnuts are cooling, prepare the glaze. Using a whisk, mix the ingredients in a small bowl, but one that’s big enough to fit the doughnuts. Adjust the consistency depending on your preference. I ended up cutting this in half, and there was MORE than enough.

Once the doughnuts are completely cooled, dip the tops in the glaze. Place them back on the rack to drip and harden. Make sure to place a piece of parchment or paper towel underneath to catch the drips and keep your counter less messy.

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doughnuts

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glazed

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As you can see, I made some with the glaze and some without. The doughnuts have enough flavour/sugar in them to be fabulous on their own, but you can’t really pass up a doughnut with a sweet and sugary glaze!

Apple Cinnamon Loaf

22 Feb

I’m not sure where I found this particular recipe, as I didn’t have a website saved along with it, but I’ve had it filed away for quite some time now. It sounded simple and easy to bake, which is always a bonus in my books. Plus, it’s hard to go wrong with apples, cinnamon and sugar. I had some free time this afternoon so I decided to give this a try. It is so delicious and it turned out perfectly! This would be great to serve with an afternoon tea or coffee.

Apple Cinnamon Loaf

  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. Mix the brown sugar and cinnamon together in a small bowl and set aside. Beat the white sugar and butter together in a large bowl until smooth and creamy. Beat in eggs, one at a time, until incorporated. Add vanilla extract.

Combine flour and baking powder together in another bowl and stir into the creamed butter mixture. Mix the milk into the batter until smooth. Pour half of the batter into the prepared loaf pan. Add half of the apples and half of the brown sugar cinnamon mixture. Lightly pat into the batter.

Pour the remaining batter over the apple layer and top with the remaining apples and brown sugar and cinnamon mixture. Lightly pat the apples into the batter and swirl the brown sugar mixture through the apples using your finger or a spoon.

Bake until a toothpick inserted in the centre of the loaf comes out clean – 30 to 40 minutes.

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loaf
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inside
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A few quick notes: I used rice milk, and that didn’t seem to have any adverse affect on the loaf. The middle part did collapse a little bit, but overall that’s not a big deal. Also, I decided to use a Spartan apple, as they’re not a super crunchy apple when eaten raw, and I chopped the pieces pretty finely. I didn’t want to have hard chunks in the middle of the loaf, and by cutting the pieces smaller (no matter what kind of apple you end up using) you’ll prevent that from happening.