Posts Tagged ‘banana’

Banana Cupcake Recipe.

June 12, 2008

I decided to try making a cupcake instead of a muffin with my over-ripened bananas. I used this recipe but I made certain changes to it. 

  • I used butter instead of shortening
  • I used normal milk instead of buttermilk (since I’ve used butter in the first place)
  • I cut down the sugar by 1/4 cup
  • I did not use vanilla extract
  • I added almost 1/4 cup of Starbucks toffee nut syrup
It turned out very moist and cake-like, yummy. 🙂 However when you add the egg all at once to the mixture, do not be afraid if the mixture starts to curdle. Once you add the flour mixture in, it’ll all come together. Another tip is to use your electric mixer to give it a good mix after adding the flour mixture to the banana mixture.
 
I tried using these paper holders today, I found them a little too flimsy, bleah.
All mixed up, gooey in perfect deliciousness. 
The finished product.
  

What a joy it was to bake these, not all recipes are mix and mush and pour. 😉

 

Moist Banana Chocolate Chip Muffins Recipe.

March 1, 2008

I needed to bake some banana muffins as I’ve got a bunch of over-riped bananas in the kitchen. Then I came across Genevieve‘s recipe and decided to try to out. I made some tiny changes. Thank you Genevieve. 🙂

Moist Banana Chocolate Chip Muffins (Serves 12)

Ingredients

1 1/2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
1 1/4 cups mashed ripe bananas (about 3 large)
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
2 small eggs
1/2 cup chocolate chips
1/2 tsp vanilla essence

Directions

1. Preheat oven to 350°F. Grease 12 muffin cups or line with muffin papers.
2. Sift first 4 ingredients into a large bowl.
3. Combine bananas, sugar, butter, milk, eggs and vanilla essence in a medium bowl.
4. Mix into dry ingredients until just combined. Do not over-mix!
5. Fold in chocolate chips.
6. Divide batter among prepared muffin cups, fill it till 3/4 full.
7. Bake until muffins are golden brown and tester inserted into center comes out clean, for about 25 minutes. (10 to 15 minutes for miniature muffins)
8. Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool completely. Enjoy. 🙂

Baking really takes the stress out of school work. Sometimes you got to just step back and leave your work aside for a little while and do something you love. For me, its baking.

And of course it’s much more worth the while when I see good friends enjoying this muffin treat. 😀 Here’s Lishan and her muffin, while we were at a field trip on Friday.

I am looking forward to baking with my Starbucks toffee nut latte. 🙂

Home Made Bentos.

February 18, 2008


Source: Bento Boy Here Post

During my summer job in 2007, I was bento-crazed for a little while. I did not venture far into decorating my bento meals. However I was so into a ‘balanced diet’ that I always had at least one serving of fruit in my bento-meals. Sometimes I would top up these meals with something nice from the canteen where I was working. In addition, I would eat these meals throughout the day and not at one go. Yes, I was a health freak once.

Example 1: I made spaghetti, fried vegetables and a ham sandwich between slices of wholemeal bread. There was also a serving of watermelon.

Example 2: I packed a banana, mango jelly, fresh longan, a ham sandwich with lettuce and some fried potato wedges from one of the canteen stalls.

If you’re interested in reading more about bentos, here are 3 sites to start you off:
1. Cooking Cute (Although not recently updated, the designs here are pretty neat)
2. Lunch in a Box
3. Bento Yum

If I were to be crazy about bentos again, I’ll be sure to get myself one of these from Plastica.

Here’s a photo from Bento Business, it is so inspirational. Gosh, all that patience just to decorate food, this is what I call food art. Perhaps, it is mostly women who are capable of such an art. 😉