Saturday, January 23, 2010

Blueberry pancakes

Basically this whole week I have been cooking and baking a lot, cause what else can you do when you don't have a job and there are no places to go when it is raining. The only reason I have not posted the recipes is that I haven't uploaded the picture for them. This morning I woke wanting to eat some blueberry pancakes. And since it's my sister's birthday, I decided to treat myself (cause of course I need an excuse). I was going to make my traditional pancake mix but then I'll be making 20 pancake just for me. I search online for a recipe for one and I found one that sounded good. I got it from this other blog CupcakeMuffin but of course I altered it a bit. Here is the recipe.

1/2 c all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 egg
1/3 c plain yogurt
1/3 c blueberries (fresh)
1 1/2 tsp vegetable oil
1/3 c vanilla soy milk

1. Whisk together the dry ingredient is a bowl.
2. In another bowl mix the egg, yogurt, berries, and oil together with a spoon (so you do not pop the berries).
3. Combine the wet ingredients to the dry ingredient bowl. Add the soy milk.
4. Heat up a skillet with some butter. Pour 1/3 of the batter and gently spread the batter to create a uniformed layer ( you can add more blue berries at this time if you want). Flip the pancake when bubble appear on the surface of the pancake. When underside is golden remove from skillet onto plate. Recipe makes three pancakes.

To make blueberry syrup. Heat up 1/8 c of maple syrup and a handful of blue berries in the microwave for 30 second. Pour over the pancakes and you'll have a wonderful breakfast for one.

Friday, January 22, 2010

Oatmeal Cranberry Pistachio Cookies

Today was dad birtdhay and I wanted to make something to sort of celebrate his birthday, even though I am not there celebrating his birthday with him in Mexico. I had this oatmeal cookie craving so I look for one that was chewy and crunchy and delicious. I wrote down the recipe and a freind of mine actually did the cookies. They turned out quite delicious.


1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 c butter
2 1/2 old fashion oats
1 c light brown sugar
1/2 c white sugar
2 eggs, beaten
1 tsp maple syrup
2 tsp vanilla
1/3 c dried cranberries
1 c unsalted pistachio, coarsely chopped

1. Preheat the oven to 350 F. Grease cookie sheets.
2. In a large bowl mix flour, baking soda, salt and cinnamon.
3. In another bowl cream together the butter and sugars. Mix in the eggs. Then add the honey and the vanilla. Mix into the large bowl.
4. Add the cranberries and the pistachios. Then mix in the oats into the batter. Place dough into the freezer for fifteen minutes.
5. Scoop cookie dough with a small ice cream scoop, 2 inches apart. Bake in the oven for 9-11 minutes.
6. Let the cookies settle in the sheet for a minute of two then transfer them into a cooling rack.

Enjoy the cookies with a nice cold cup of water or some milked tea.

Wednesday, January 20, 2010

Cream Cheese Coffee Cake

Days like these, raining all day and having no place to go, I feel like taking out all my baking supplies and take note on all the things I have; and then I search all my books and online websites for that right recipe to quench the need to bake. That is what happened to me: I had all the ingredient to make this bake good( found on thefreshloaf). I had everything but the blueberries but i was able use berry jam instead.

Here is the recipe:

2 c all-purpose flour
1 c sugar
1/2 c cold butter
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp lemon zest
3/4 plain yogurt
1 tsp vanilla
2 large egss
6 oz cream cheese
1 tsp lemon juice

1. Preheat oven 350 F. Butter a 9- inch round pan or an 8x8 inch pan.

2. First Layer:
1. Mix flour and 2/3 cup of sugar in a large bowl. Cut in the cold butter. Put aside 1/2 cup of the mix. Mix in baking soda, baking powder, and lemon zest.
2. In another bowl, mix together the yogurt, vanilla and one egg. Add the mix to the large bowl. Pour onto the baking pan. This is the first layer.

3. Second Layer:
1. In a bowl mix cream cheese, lemon juice, one egg and 1/4 cup of sugar until it has a creamy consistency. Pour over the first layer in the pan.

4. Third Layer:
1. Mix in a 1/2 cup of jam with 1/8 c of cold coffee. Pour over the cream cheese layer.

5. Fourth Layer:
1. Mix the saved 1/2 cup of flour/sugar/butter mixture with 4 tbs of more butter. Working your finger to create a crumbly consistency. Sprinkle over the third layer, concentrating around the edge.

6. Bake for 30 to 40 minutes. Making sure to rotate the pan halfway through. Take out and let the cake settle for fifteen minutes. Enjoy.