Kookie Palace

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Chocolate Banana Bread November 1, 2013

Filed under: Desserts — pimom @ 09:17
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6 tablespoons room temperature or soft butter

2/3 cup granulated sugar

2 large eggs, room temperature

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon or nutmeg, optional

1 cup bananas, mashed and very ripe

1 cup chocolate chips

1 cups nuts, walnuts (optional)

Demerara, Turbinado, or other coarse sugar

Cream the butter, using an electric mixer.  Add the sugar.  Mix for a couple of minutes.  Add the eggs, one at a time.

Sift the  dry ingredients.  Add one third of the dry ingredients to the butter mixture.  Add a third of the bananas.  Repeat until the dry ingredients and bananas are mixed into the butter.

Add the chocolate chips.  Add the nuts.Image

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loafs with coarse sugar.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

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Chocolate Zucchini Bread

Filed under: Desserts — pimom @ 09:07
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2 cups shredded raw zucchini (about 2)

1 teaspoon salt

3 eggs

1 cup oil

1 – 13/4 cups sugar (it depends on how sweet you like it)

2 teaspoons vanilla extract

2 cups flour

1/4 teaspoon baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup chocolate chips

1 cup nuts, walnuts (optional)

Demerara, Turbinado, or other coarse sugar

Shred zucchini with a food processor or a cheese grater.  Put the zucchini in a strainer and sprinkle it with salt.  This will release the water in the zucchini.  Let is stand for at least ten minutes.  Strain or squeeze out the excess liquid.

Beat the eggs, oil, sugar, and vanilla together.

Sift together the dry ingredients.  I like to use a large sieve over a bowl.  If you shake it back and forth, it sifts nicely.

Add the dry ingredients to the wet ingredients.  Add the zucchini.  Add the chocolate chips and nuts.

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loaves with coarse sugar.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

 

Spicy Pumpkin Ginger Cake September 26, 2012

  • 1 package yellow or spice cake mix
  • 1- 3.4 oz. package of vanilla pudding
  • 1- 15 oz. can of pumpkin
  • ½ cup milk
  • ½ cup canola oil
  • 3 large eggs
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon clove
  • ½ teaspoon nutmeg

 

Mix all ingredients together on low speed for one minute.  Beat on medium for another two minutes.

 

Pour into a greased 9 x 13 pan and bake for about 30 minutes or until a toothpick poked in the middle comes out clean.

 

Frost if desired.

 

Cream Cheese Frosting

  • 1- 8 oz. package of cream cheese
  • 2 cups of powdered sugar
  • ¼ teaspoon nutmeg
  • zest of one orange (optional)
  • 2 tablespoons of orange juice (optional)

Mix all ingredients together on high until blended.

 

Spicy Bourbon Apple Cake September 14, 2012

Filed under: Desserts — pimom @ 19:27
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1 box yellow cake mix

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoons nutmeg

1/2 teaspoon cloves

1 cup buttermilk (or 1 cup of milk mixed with a tablespoon of vinegar or lemon juice)

3/4 cup of canola oil

2 tablespoons of bourbon, preferably Maker’s Mark

3 large eggs

2 apples, chopped

1 cup of walnuts (optional)

Mix the cake mix, spices, buttermilk, oil, bourbon, and eggs in on low speed for one minute.  Mix for on medium for two minutes.  Add apples and nuts.

Oil a bundt pan.  Pour batter into pan and bake for about an hour at 350 degrees, or until a toothpick poked into the cake comes out clean.

Cool on a rack.

The cake can be eaten as is, sprinkled with powdered sugar, or glazed.

If you want to glaze the cake, remove the cake from the pan while it is warm.  Place the cake on a rack.  Poke holes in the cake.  Glaze it using the following recipe.

4 tablespoons of melted butter

2 cups powdered sugar

3 tablespoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Mix all of the ingredients together until smooth.

 

Herb Foccacia Bread August 10, 2012

Filed under: Other Food — pimom @ 08:51
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Herb Foccacia Bread

This is a great appetizer for summer get togethers.  It is a delicious way to use fresh herbs and tomatoes from your garden.  It is versatile just by switching the topping.  Since it is tasty hot or at room temperature, it can be made the day before.  If you do not use mozzarella as a topping, you can cut the bread up, and throw it into a plastic bag to take to a potluck.  Enjoy!

Herb Foccacia Bread

5 ½ cups of flour

2 teaspoons salt

2 teaspoons sugar

2 packages of active dry yeast

2 teaspoons of garlic powder

4 teaspoons of dried Italian herbs (oregano, basil, and thyme)

black pepper or red pepper flakes to your liking

4 tablespoons olive oil

2 cups of water

Put all of the dry ingredients in the bowl of an electric mixer and stir together.

Using the dough hook, slowly add the olive oil, followed by the water.

After the dough no longer sticks to the side of the bowl, allow the mixer to knead the dough for a few more minutes.

Place the dough in a lightly oiled bowl and cover with a damp cloth.  Let the dough rise in a warm place for about a half an hour.

Preheat your oven to 425 degrees.

Punch down the dough and divide in into two balls.  Grease two cookie sheets.  Pull, stretch, and/or pat the dough into a rectangle onto the cookie sheets.

Brush the dough with olive oil.  Top with your favorite topping.   I use parmesan cheese, fresh basil, and sliced tomatoes.  Olives, pesto, garlic, rosemary, crushed red pepper flakes, and mozzarella can also be great toppings.

This bread can be eaten fresh out of the oven, or at room temperature.

 

Blueberry Lemon Bread August 8, 2012

Blueberry Lemon Bread

This is one of my most requested items.  I often make it for brunch or work meetings.  It is sweet, but not too sweet, great with coffee!  The lemon flavour is not overpowering, but adds a little depth to a simple recipe.  The blueberries can be substituted with fresh cranberries.  I like to make it as a bread, but it works great as muffins, too.  For those of you with a sweet tooth, add a lemon zest glaze or turbinado sugar on top.

Blueberry Lemon Bread

3 tablespoons softened butter

1 cup of sugar

1 egg

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

zest of one lemon

2 cups of blueberries

Beat butter and sugar in a mixer for about two minutes.

Sift flour, salt, and baking powder together.

Add egg to butter.

Alternately add flour mixture and milk to the butter mixture.

Add lemon zest.

Fold in blueberries.

Grease and line a loaf pan with parchment.  Bake at 350 for about 60 min., or until a toothpick comes out clean.

 

Kruschiki May 15, 2012

Filed under: Cookies — pimom @ 10:13
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Kruschiki/Chruschiki

  • 8 egg yolks
  • 1 tablespoon powdered sugar
  • 1 ½ cups of sour cream
  • 1 tablespoon of vodka
  • 1 ¼ pounds of flour (567 grams)
  • salt
  • lard or shortening for frying

Beat egg yolks and powdered sugar with a mixer until combined.  Mix in sour cream and vodka until smooth. Sift flour and salt together.  Change the mixing blade to a dough hook, and then mix the flour into egg mixture.  Knead the dough for about 15 minutes.  The dough should be firm.  Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Divide the dough into manageable pieces, about the size of a baseball.  Roll out.  It should be thin, but not see-through.  Cut the dough into strips. Make a diagonal slit in the middle and pull one end through the slit to make the bow.

Heat the lard or shortening.  Fry the dough in the lard quickly (no more than one minute per side), until golden brown, but not too brown.  Drain on paper towels.  Dust with powdered sugar.

These are best eaten the day they are made.