March ’10: Hazelnut Biscotti, PB & Honey Cookies, Banana Bread, Pandan Cupcakes, Spice Bread, Lemon Yoghurt Cake, Lemon Shortbread, World Peace Cookies, Cinnamon Cookies

A lot of baking this month.  Yujia thank you so much for being my receptor Red heart I don’t know what to do without you Sad 

 

 


Hazelnut Biscotti

I finally made normal shaped biscotti. It’s pretty good, though I think I like the traditional almond version better.

Ingredients:

Plain flour…………………………………………………..2 cups
Sugar…………………………………………………………..1
/4 cup
Baking powder……………………………………………
1 tsp
Baking soda…………………………………………………
1/2 tsp
Large eggs…………………………………………………..2
Vanilla extract……………………………………………
2 tsp
Orange extract…………………………………………..
1 tsp
Salt……………………………………………………………….
1/4 tsp
All spice……………………………………………………….
1/2 tsp
Ground ginger……………………………………………..
1 tsp
Ground cinnamon………………………………………..
2 tsp
Whole hazelnuts………………………………………….
1/2 cup [I bought a lot of hazelnut, and note to self never buy nuts with shells unless I have proper tools to open them]
Cranberries…………………………………………………..
1/2 cup

Directions:

  1. Preheat oven to 325F. Put the flour into a large bowl, then add dry ingredients. Make a well in the center and stir in beaten eggs, vanilla extract, orange extract, hazelnuts and cranberries.
  2. The batter will be quite runny, but that is OK. Take a spoon and transfer the batter onto a prepared non stick baking sheet.
  3. Bake for about 30 minutes until pale golden and set.
  4. Cool for 10 minutes.  Meanwhile lower oven temperature to 30F.
  5. Transfer the log to a chopping board and slice into 1cm thick slices (advice: use a serrated bread knife).
  6. Put sliced biscotti back onto the baking sheet and return to oven for 20 minutes until golden and dry. Leave them on a wire rack to cool and harden.

Good to know:

  • Hazelnuts are one of those very important nutritious foods. It contains  Vitamin B1, B2, B6 and E. It is also a good source of iron, calcium, zinc and potassium.
  • 25g of hazelnuts a day means a good protection for heart disease and cancer.



Peanut Butter and Honey Cookies

I love them.  They are impossible to resist!

Ingredients:

Flour……………………………………………………………………..4 1/2 cups
Baking powder…………………………………………………….
1 3/4 teaspoons
Baking soda………………………………………………………….
2 3/4 teaspoons
Salt………………………………………………………………………..
1/2 teaspoon
Peanut butter……………………………………………………….
1 cup
Butter…………………………………………………………………….
1 cup
Sugar……………………………………………………………………..
2 cups
Honey…………………………………………………………………….
1/2 cup
Eggs………………………………………………………………………..2
Vanilla…………………………………………………………………….
2 teaspoons

Directions:

1. Preheat the oven to 350 degrees. Line a baking sheet with silpat.
2. Whisk together the dry ingredients
3. Cream together the butter, peanut butter and sugar until very well blended. Add honey and then the eggs, one at a time.
4. Blend in the vanilla. Add dry ingredients and blend well.
5. Shape dough into 1 inch balls. Roll in sugar and place on the baking sheet 2 inches apart. Flatten with a fork, first one way then the other.
6. Bake for 10 to 12 minutes…do not over bake. Let cool. (7)

 

 


Banana Bread

Forgot to add eggs, 5 bananas and 2/3 cup of applesauce made up for it.  It was very moist.

Ingredients:

Ripe bananas………………………………………………..3 [used 5]
Sugar……………………………………………………………..
1/2- 3/4 cups [Used 1/4 cup. The less ripe the bananas, the more sugar you will need]
Eggs………………………………………………………………..2
All purpose flour………………………………………….
2 cups
Salt…………………………………………………………………
1 tsp
Baking soda……………………………………………………
1 tsp
Vanilla…………………………………………………………….
1 tsp
Cinnamon………………………………………………………..1/2 tsp

Directions:

  1. Mash the bananas in a large bowl and add the sugar. The sugar will help liquefy the mixture.
  2. Whisk in the eggs, and then sift in the dry ingredients.
  3. Still until evenly combined.
  4. Bake in a greased a floured loaf pan at 325 for about 1 hour or until a cake tester comes out clean.
  5. Allow to stand and cool for 15 minutes before removing from the pan.



Pandan Yoghurt Cupcakes

These are really muffins.. For Saint Patrick’s Day.

Ingredients:

All purpose flour………………………………………….1 1/2 cup
Baking powder………………………………………………
2 tsp
Salt………………………………………………………………….
1/4 tsp
Plain yoghurt………………………………………………….
1 cup
Sugar……………………………………………………………….
1 cup
Large eggs………………………………………………………3
Oil……………………………………………………………………..
1/2 cup [nah it was substituted with applesauce, as usual]
Pandan juice
[mash, drain, collect from leaves]

Directions:

1. Preheat oven to 350’F. Place cupcake liners in a muffin pan.
2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix.
3. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated.
4. Lastly, scoop the batter into each cupcake liner until 3/4 full.
5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

 

 


Spice Bread

It’s originally called Honey Bee Cake, but I reduced so much honey and sugar (75% reduction), and with all the spice additions, this has turned into a spice bread.  The recipe posted here is the original recipe.

Ingredients:

Sifted all-purpose flour…………………………………………………………..3 1/2 cups
Salt……………………………………………………………………………………………….1/4 tsp
Baking powder…………………………………………………………………………….1 1/2 tsps
Baking soda………………………………………………………………………………….1 tsp
Ground cinnamon
…………………………………………………………………………
2 tsps
Ground allspice……………………………………………………………………………1 1/2 tsps
Eggs………………………………………………………………………………………………..4
White sugar…………………………………………………………………………………..
3/4 cup
Vegetable oil…………………………………………………………………………………4 Tbsp
Honey……………………………………………………………………………………………..
2 cups
Strong brewed coffee………………………………………………………………..
1/2 cup

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
  3. Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 – 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan.
 

Lemon Yoghurt Cake

I like it.  Definitely not everyone’s cup of tea..

Ingredients:

Cake~

All-purpose flour…………………………………………………………………….1 3/4 cups
Sugar…………………………………………………………………………………………3/4 cup
Grated lemon peel……………………………………………………………………1 tablespoon
Baking powder………………………………………………………………………….1 teaspoon
Baking soda……………………………………………………………………………….3/4 teaspoon
Salt……………………………………………………………………………………………..1/4 teaspoon
Egg………………………………………………………………………………………………1
Lemon or plain yogurt……………………………………………………………….
1 cup
Butter, melted…………………………………………………………………………….6 tablespoons
Lemon juice…………………………………………………………………………………
1 tablespoon

Topping~

Lemon juice……………………………………………………..1/3 cup
Sugar………………………………………………………………..1/4 cup [x2]
Grated lemon peel…………………………………………..1 teaspoon

Directions:

1) Pre-heat oven to 350 degree F and grease the baking pan. It can be round pan or a loaf pan.
2) Put all the ingredients in the mixing bowl and beat on high speed for 2 minutes.
3) Pour batter into prepared baking pan and bake for 45-50 min or until it golden brown.
4) Meanwhile cook the lemon juice and sugar in a small saucepan until sugar dissolves and mixture is clear. Set aside.
5) When cake is done allow it to cool in pan for 10 min. Remove cake and place it on a rack over a sheet pan and drizzle the glaze over the warm cake.
6) Cool cake completely before serving.

 

 



Lemon shortbread

Very very sticky dough Sad I blame the yoghurt in the butter substitution…. Needed more sugar than original recipe.  It is tangy…..

Ingredients:

Unsalted butter, softened………………………………………………..1 cup
Icing sugar, sifted……………………………………………………………..1/3 cup
Lemon juice…………………………………………………………………………..
1/3 cup + 2 tsp
Finely grated zest of 2 lemons
Vanilla extract……………………………………………………………………..
1 teaspoon
All purpose flour, sifted……………………………………………………1
1/2 cup
Corn starch, sifted………………………………………………………………3
tablespoons

Directions:

  1. Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy.
  2. Add the lemon juice, zest and vanilla and beat until combined.
  3. Add the flour and corn starch and beat just until a smooth dough forms.
  4. Turn dough onto a lightly floured surface and divide in half.
  5. Place each half onto a large piece of baking paper form into a 20cm (8in) long log.
  6. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
  7. Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
  8. Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds.
  9. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden.
  10. Remove from the oven and cool in the sheets for 5 minutes.
  11. Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.
 

 


World Peace Cookies, aka Chocolate shortbread

(Adapted from Baking: From My Home to Yours by Dorie Greenspan)

They taste good! This cookie spread like crazy Confused Look at the before and after picture.

Ingredients:

All-purpose flour……………………………………………………………1 1/4 cups
Unsweetened cocoa powder…………………………………………
1/3 cup
Baking soda……………………………………………………………………..
1/2 teaspoon
Unsalted butter, at room temperature………………………..
1 stick plus 3
tablespoons

Light brown sugar (packed)………………………………………….
2/3 cup
Sugar…………………………………………………………………………………
1/4 cup
Fine sea salt
……………………………………………………………………..1/4 teaspoon
Vanilla extract………………………………………………………………….
1 teaspoon
Mini chocolate chips………………………………………………………..
3/4 cup

Directions:

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C)****350*****. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Cinnamon Cookies, aka Snickerdoodles

(Adapted from Smitten Kitchen)
Since I didn’t roll them in cinnamon sugar, these are not really snickerdoodles.  It’s not cinnamony enough.  It tastes good, but there was no wow factor.

Ingredients:

All-purpose flour……………………………………………………………2 1/2 cups
Baking soda……………………………………………………………………..1 tsp
Baking powder…………………………………………………………………
1/2 tsp
Salt.
……………………………………………………………………………………1/4 tsp
Unsalted butter
, room
temperature
……………………………..2 sticks
Sugar…………………………………………………………………………………1 1/2 cups for dough + 3 tbsp for rolling
Lemon juice……………………………………………………………………….3 tsp
Ground cinnamon……………………………………………………………..1 tsp for dough + 1 1/2 tbsp for rolling
Eggs……………………………………………………………………………………2

Directions:

  1. Preheat the oven to 400°F.
  2. Mix the dry ingredients by sifting together the flour, baking soda, baking powder, cinnamon (dough portion) and salt.
  3. In a separate bowl (or stand mixer bowl if using one), combine the butter and the sugar. Knead (or beat) lightly until incorporated into a fluffy mixture.
  4. Add eggs and beat to combine if using an electric mixer. Use a spatula to combine lightly before switching back to kneading by hand, if not using a mixer. Add lemon juice.
  5. Add dry ingredients in and beat further or knead by hand to incorporate. Work quickly to shape into a cohesive dough. At this stage, if dough is too soft, place in the fridge to firm up a bit.
  6. Combine the sugar and cinnamon reserved for rolling into a shallow bowl. Using a small scoop, dollop out rounds of cookie dough onto the mixture. Roll in the mixture and place on a cookie sheet lined with silicone mat or parchment paper. Leave a couple of inches between the rounds.
  7. Bake for about 8 to 10 minutes then take out of the oven and transfer to a cooling rack to cool for a few minutes, before serving.
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