Wednesday, March 30, 2011

Banana Cupcakes with Honey Cinnamon Frosting

Bananas seem to be the perfect fruit for baking on top of just being an awesomely nutritious fruit. They keep everything moist, they add natural, healthful sugar and they taste awesome to boot. Did I mention they are inexpensive and most people have them on hand? Baking with them is practically no fail.  My husband is a banana lover and I am constantly searching for sweet treats he can enjoy with his lap-band diet restrictions (low fat, almost no sugar, low sodium).

If you are trying to figure how to use sugar substitutes, baking with bananas will allow you the most forgiveness. I found that substituting Stevia for sugar worked well in this recipe. Stevia tends to be sweeter than sugar, I always use a 1/4 c. less and add in a tablespoon or two of honey or sugar to ensure I still get that chemical reaction (or carmelization) that sugar gives but Stevia does not. The science simply can't be avoided, so I never go completely sugar free in baking, however when you divide 2 tablespoons or less of sugar in your recipe, the amount is almost negligible.

I don't ever replace honey in a recipe as it is a good sugar: It has many medicinal properties. Honey was used by the ancient Egyptians to make a neosporin like salve that would stave off infections and heal wounds. The old wives cure of tea with honey has some merit because honey has natural antiseptic properties, along with soothing a sore throat. I recently learned that helps with gastro-intestinal ailments as well.  Plus, the body processes it much slower than traditional cane sugar. You can read all about the goodness of honey here.

Instead of butter, I used Smart Balance with Olive Oil- it's half butter and half olive oil (which is loaded with fats your body needs). There's also another good product on the market called Best Life Spread. I find its tastes great and does the job butter would do. If you are a traditionalist, use butter.

This recipe came from Everyday Food via Martha Stewart dot com. I am very glad I printed it out because I can no longer find it on their site. My only critique is that it only makes 12 cupcakes. The icing is a perfect complement to the cupcakes, and thankfully, I'm sharing both here.

(I wished I had taken a photo of these cupcakes because they were as pretty as they were delicious, except my cupcake liners had footballs on them for some reason. No one cared because they were too busy peeling them off to get them into their mouths. Photo Fail. I'll make them again soon and post a photo, but I wanted to type this for my friend, Michelle, whose husband did the grocery shopping- You can guess how many bananas she now owns.)

Banana Cupcakes:

1 1/2 c. all purpose flour (spooned and leveled)
3/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter (1 stick) melted
1 1/2 c. mashed or pureed bananas (about 4 ripe bananas)
2 large eggs, beaten
1/2 t. vanilla extract (the real stuff, not imitation-yuck!)


Preheat oven the 350 degrees. Line muffin pan with 12 paper cupcake liners. In a medium bowl, whisk dry ingredients.

Make a well in the center of the dry ingredients. In well, mix together bananas, eggs, and vanilla. Stir to incorporate dry ingredients. Do not over-mix. Spoon batter evenly into cups.

Bake for about 25 to 30 minutes or until toothpick inserted into center of a cupcake comes out clean. Remove cupcakes from pan and allow to cool completely on a wire rack. Ice with Honey-Cinnamon Frosting.

Honey-Cinnamon Frosting:

1 1/4 c. confectioners sugar
1/2 c. unsalted butter (1 stick) softened
1 T. honey
1/8 t. ground cinnamon


Using an electric mixer, beat ingredients in a bowl until smooth- about 5 minutes. If it doesn't look like icing, keep mixing until it does! Trust me, it will get there.

Now, unfortunately, you can't sub Stevia for confectioners sugar. You may be able to find a confectioners sugar substitute- I think I may have spotted one the last time I was grocery shopping, but don't quote me. I don't think a little bit of sugary icing hurts on a cupcake. You can always use less icing on the cupcake and add a banana slice or two on top to make up for it. As long as you don't eat 6 cupcakes at once, I think you'll be okay.

Now I'm hoping Martha Stewart won't bake me into a hipster-pot-pie for reprinting her lost recipe.

Thursday, March 24, 2011

Homemade Ketchup

We ran out of ketchup, or if you prefer, catsup but I planned on making burgers and fries tonight. Well, I figured that since I had tomato paste on hand and some vinegars on hand surely I could create the condiment. I mean, c'mon, Hunts and Hienz came from somewhere. We all know that WWII brought about the preservative revolution meaning less trips to the grocer and less real cooking at home for many Americans. Ketchup wasn't always bottled. People had to actually combine their own ingredients to make it, imagine that!

I have thing for ketchup. I don't drown everything in the stuff, but good ketchup really makes burgers and hot dogs something special. When I visited my oldest sister in LA, I was amazed that her ketchup tasted different that the stuff you got in the DC area, and perhaps the East Coast. I couldn't identify the specific thing that made it different, but I was in love. When I returned home, I had a bottle in my suitcase (and some burritos in a cooler). I haven't found that awesome ketchup flavor anywhere since, so I am always left feeling underwhlemed whenever I have ketchup. I want it to have that certain oomph, but it never does. 

I did some searching on the internet. I basically knew that ketchup involved tomatoes, vinegar and sugar. I have all those things. Many recipes called for apple cider vinegar, but I don't have that on hand; I have white and balsamic. Finally I came across something I can work with at Wicked Good Dinner.

It was simple, I had all the stuff in my pantry - my figurative pantry because I don't have a REAL pantry, just cupboards :( which makes me sad sometimes, but I get over it easily when I make something yummy. Back to the recipe. It was FANTASTIC. So here is the proof that it really was ketchup:

Isn't it cool? What's better is that I figured out the 'oomph' factor. Most bottled ketchup is made with apple cider vinegar, which I imagine is because its cheap. That 'oomph' comes from the balsamic vinegar... This ketchup recipe has me in love. I want to make more... I want to make food now that requires ketchup... I'm in love. I may never go back to the bottle again.

Here's the recipe:

Yields: 1/4 cup (4 servings)
Allergy info: soy-free, dairy-free, gluten-free

3 tablespoons tomato paste
1 tablespoon turbinado sugar (you can use any kind of sugar, including a sub)
2 teaspoons balsamic vinegar
1/8 teaspoon crushed garlic (about 1/2 small clove)
Water to thin
Salt to taste

In a small bowl, combine the tomato paste, sugar, balsamic vinegar and garlic. Add water, 1/4 teaspoon at a time, until the ketchup is the desired consistency. Adjust seasoning, adding salt to taste, and additional sugar or vinegar. Set aside for 15 minutes and serve. Store covered, in the fridge, for up to 7 days.

Wednesday, March 23, 2011

The meat about bread

I've found that the three part series on my bread recipe is maybe too cumbersome for even me and maybe a bit unnecessary based on what I've already written. If you really want to delve into the world of bread, I suggest this site: The Fresh Loaf. They give you the lessons on bread making here. Really, you can't beat it because there's everything you've ever wanted to know about bread making on that site AND a discussion forum.

Meanwhile, back at the ranch, we are dirt poor at the moment. It's probably why I haven't written anything- I've been just a tad blue. Yet, the one thing that perks me up is having to be really creative with the things I have one hand. Tomorrow, I will be making burgers, rolls, ketchup and possibly french fries (if I can manage the mandolin) from scratch.

The other thing I've done is created my very own cornbread recipe, which soon I will share. I purchased two bags of cornmeal two weeks ago and set off on making a version I enjoy. That's hard because I'm picky and so is my kid; the version I created is one we both approve (and doesn't send me to the hospital). I will be sharing that as soon as I can actually take photo of it. Seems the cornbread doesn't stick around long enough for a photo-op.

Tuesday, February 22, 2011

Everyday Basic Bread Recipe

 Here it is, right now, the actual recipe that I use to make bread:

This square of paper has been taped to the cabinet above my bread machine for two years now. My sister, Tina, made the note about resting the yeast and the french bread setting because even she made this bread (and liked it). 

The ingredients are the easy part. It's the method I've had to get to know. The madness is in the method... or something. It's like finding the right dialogue formula for The Emperor on Star Wars (via Family Guy). "Something, something, Dark Side".   

Before I start, I'll tell you why this is a basic, everyday kinda bread. This is the sorta bread you can make a sandwich on for your kids. You can serve it warm with dinner. You can toast it. You can use it like you would a loaf of store bought bread. It'd also be good for parties any time of the year. It's simple and versatile. It's incredibly hard to screw up. Once you build up your bread confidence, you can do fancier things with it. It's a beginner bread that you can play with... and it tastes fan-freaking-tastic. Not to mention that you know exactly what's in it and can feel good about not needing a decoder ring to read the ingredients.

For now, I'll give you the method and the ingredients in one place:

1 cup of warm (not hot) water
1 package of bread machine (or rapid rise) yeast or 2 1/4 tsp from the jar
2T sugar (or honey)
1/4 cup oil
3 cups bread flour
1t salt 

(big T=tablespoon, little t=teaspoon)

Bread Machine Method:

With the bread machine unplugged, add sugar to bottom of bread machine pan then sprinkle yeast on top. Fill with warm water. Cover and rest for 15 to 20 minutes or until yeast is frothy and pungent (aka activated). 

In a separate bowl, add flour and salt, whisk for about 30 seconds and set aside. 

Add oil to bread machine pan when yeast is activated. Add your whisked dry ingredients. Close bread machine lid and plug machine in. Set to Sandwich or French Bread setting (it doesn't really matter) for a 2lb loaf. (If you want to use the Dough setting, do so and continue onto the by hand method where its tells you to turn out*.)

Remove bread from pan immediately when finished baking and allow to cool on cooling rack for 20 minutes before slicing.

By Hand Method:

I will assume you have a Kitchen Aid Mixer with dough hook attachment (or something comparable). If you don't, get one or kill yourself because it sucks to do this with a spoon

Add sugar to the bottom of a large mixing bowl. Sprinkle yeast on top of sugar, then add warm water. Cover and rest for 15 to 20 minutes or until yeast is frothy and pungent (aka activated). 

In a separate bowl, add flour and salt, whisk for about 30 seconds and set aside. 

When yeast is activated, add oil. Attach dough hook to your mixer and return mixing bowl to stand. Cover the yeast mixture with about half the dry ingredients. Mix on low speed until dry ingredients are incorporated. Add remaining flour and mix on low speed until a ball starts to form. Increase speed to medium-low and allow to mix for about 10 minutes. Remove dough from hook and gently shape into a ball. Return dough to the mixing bowl and cover. Allow to rise for two hours. 

Lightly spray a cookie sheet with olive oil or non-stick spray.  Deflate dough and turn out* onto cookie sheet. Fold dough over a few times and then shape into a loaf (any sorta loaf shape is fine). Cover loosely and allow to rise until it is double in size. 

Bake at 350 for about 30 minutes. Remove from pan immediately onto wire rack and allow to cool for 20 minutes before slicing.

* "Turn out the dough" is a fancy way to say "dump  out the dough". Really.

Sounds easy, right?

If you don't have a Kitchen Aid and you choose not to kill yourself or buy one, I hear that if you mix the dough with a spoon 50 times left and then 50 times right, your arm will hurt. Also, it should mix your dough. Of course, you'll have to kneed it by hand. You can use your slave labor, er, kids to help you with this unless you have a lot of aggression to work out. Seriously, I don't know how I'd live without my mixer. Get one.

Also, you know rule number two, right? It's read the recipe until you really understand it. Ask questions if you need to, but don't read over it once or twice and think you've got it. That's how disaster happens. Know it, think about it and then read tips about it. Make sure you have all the ingredients. Get up and check! Look before you leap. 

Bread is not scary: Ingredients

I love bread. Everyone in my house loves bread. Unless you are a communist or on some fad diet (sorry Mom A.), you love bread. Let's face it. The bread you buy in little plastic bags at the grocery store sucks and is expensive. It has about 20 ingredients. That's a shame because bread really needs a few things: flour, water, yeast, sugar, oil and salt. Six ingredients, not in grandiose proportions either. Six things that are all natural and good for your family.


Lots of people are scared of making bread. They think its hard, but really, it's not. That is, it's not hard if you have an understanding of how bread is made. Also, you need to understand baking in general, which is more science than you realize (shoulda paid attention in chemistry!!). I'm going to break baking bread down into three parts to make this simple: Ingredients, Dough, and Baking. The recipe I use will come at the end of the process, so maybe that's four parts? We'll all find out soon enough.   

To be honest, every time I read or hear of baking disasters, it all comes down to not knowing the proper use of kitchen tools and methods of baking. We are so used to getting things out of box, which is very forgiving, that we forget what we learned in school or from our elders about baking and cooking. When you remember (or discover) what home-made food tastes like, its incredibly hard to choke down that box and canned junk. That's especially true with bread.

Rule number one (of cooking and baking): Know your ingredients.

I will now school you on what you absolutely need to know about bread's ingredients:

Flour is essential. There are many choices of flour when you go to the grocery store. In an ideal world, I would prefer unbleached organic bread flour. Yes, I said BREAD flour. It's too bad I'm poor at the moment, so I get whatever bread flour is on sale. We should all know and acknowledge that higher the quality, higher the price, but better the end result in your kitchen. The economy blows and my husband was outta his regular, lucrative employment, so even we've been suffering with lower quality. Still, lower quality flour makes better bread at home than that $3.99 loaf at the grocery store, so if you are poor, too, you can still make bread.

You can use wheat flour, but I prefer white. Sometimes I get crazy and do half wheat and half white when I think my family needs to poop more. To me, wheat tastes funny so that I never use all wheat (okay, I did once, but couldn't eat it!). You  may love it and may use it. As long as you have some sort of bread flour, you'll be okay. And even in a pinch, any flour can work. I've used all purpose flour before with decent results, but it isn't as good as bread flour bread. Don't be a dumby and start subbing exotic or strange flour unless you know what you are doing. If you know what  you're doing, you probably don't need to read this information.

It's a good idea to keep your flour in an air tight container and not the silly paper bag it comes in. Moisture will ruin your flour (even moisture in the air!). It's also messy to work with the bag and cleaning up isn't easy (remember flour and water make glue). Plastic storage containers are great. Glass works, too, just make sure that you have a glass lid that seals well. Wooden lids will add a "flavor" to your flour over time, so avoid these... unless you like a smokey-woody flavor (and then I question your ability to exist).

When measuring flour, spoon it into a dry measuring cup and then use the back of a butter knife to level it off. I like to call this the 'spoon and level' method.

"Spooning" flour into measuring cup- you can use a spoon or a smaller measuring cup

Leveling flour with the back of a butter knife

Water is a wonderful thing when its the right temperature. It needs to be warm, but not hot. I run the tap on hot for a minute, or five depending on whether or not my hot actually turns hot. (My faucet is temperamental!) Then I fill my liquid measure. Make sure to use a liquid measure because a dry measure won't be as accurate. This is science, too, not just baking, so accuracy really counts.

I'm at eye level with the one cup line.
Pyrex measuring cups are awesome!
Once you fill your liquid measure- STOP!! Set it on your counter then squat down. Make that one cup line at your eye level. Remember in chemistry class how the teacher told you to do that when measuring out dangerous chemicals? Same rule applies to baking. You can see here that this isn't quite a cup (8 ounces in one cup, by the way). I added a bit more water after I took the photo.

Yeast is alive!! Yay!!  It think its very exciting stuff that you can read about here. I'm still learning about yeast, to you tell you the truth, but I'll share what I've learned with you. (and I learned from my own experience, failures and research).  I use the stuff in the jar that is for bread machines (also known rapid rise). I find it suitable whether or not I use the bread machine to make bread dough. Active Dry is probably better if you don't have a bread machine.

You can experiment with different kinds without too much failure, just make sure you understand the yeast you are using. Active Dry, Rapid Rise and Bread Machine yeast should all be activated (in my opinion, which for me is right 99.9% of the time). Activating yeast is simply combining a sugar, the yeast and warm water, letting it sit until it gets smelly and frothy.

Honey (sugar) & Yeast in bread machine pan

After adding water and being allowed to sit for 10 minutes the yeast has a frothy head.
That activation is going to make your bread light and fluffy instead of dense and chewy. Even if you have a bread machine, activate the yeast. It's completely worth it and allows your machine to be more than a clunky counter-top decoration. In my bread machine, I do the reverse of the recommended procedure: first I activate the yeast, then add the other wet ingredients and finally the dry.

Store yeast in the freezer or fridge once you open it. (I don't do this with the packets) In the freezer it will keep for about a year. In the fridge it will last about 6 months. I keep mine in the fridge. It's best to let the yeast come to room temperature when you use it, but I hardly ever remember to pull out the the yeast I need in the morning. Using it cold won't hurt.

Sugar is sweet, but it also is necessary for activating the yeast. When it comes to sugar, you don't have to be exact. I hardly ever measure my sugar in a bread recipe (which calls for 2 tablespoons), but I'm good at eying it out. You just don't want to turn that 2T into half a cup. You can give or take one tablespoon, I find.

White sugar isn't the only kind you can use, either. I prefer honey for two reasons: it tastes good and it is not metabolized as quickly by your body. You can also use brown sugar, specialty sugars or whatever your heart desires.

Here's the catch: You have to use REAL sugar of some kind. Products like Sweet n' Low, Equal, Splenda or even natural substitutes like Stevia (which I do use) do not have the same effect on the yeast as real sugar. That means your yeast won't activate and you will have an icky bread. I sometimes use Stevia and some honey or sugar... just make sure to use about a tablespoon of something real with your substitute to make those yeasties happy!

Oil is slippery, but yummy. Remember to measure this stuff like you would water. Really, you can use any kind of oil. I have often wondered if bacon grease would work because bacon makes it better. Since I'm poor, butter is sometimes a luxury even though it tastes best. I have used half butter- half olive oil, all olive oil (not extra virgin, that is for dipping and dressings- use regular olive oil for cooking!) margarine from a tub and canola oil and half and half version of all of those without a problem.

If you are using butter, make sure to melt it and measure it correctly. Those little papers that come on a stick aren't always placed on the stick accurately, so be careful. Better to start small and work your up than try to reconstitute butter because its $5 a pound and you are down to your last fiver.

Salt I find is more important than ya think in bread. You can substitute Potassium Chloride for salt (or use another sub on the market), but its not quite the same. Salt just rounds out the flavor. Other than that, I'm sure its useful scientifically, but I'm no expert; I would venture to guess expertly that it rounds out the leavening process, too.

A note about combining ingredients:

Are you getting excited yet? We are almost to the recipe :). A smarty pants could almost figure it out from here. 

Remember how I said to activate the yeast? Good. When you are making this basic recipe, that is the first thing you are going to do. If you are using a bread machine, make sure to close the lid of the machine while the yeast mixture is activating. If you are doing it by hand, cover your bowl with a tea towel or cutting board... anything that will keep in the heat created from the chemical reaction happening in your bowl.
Melt your butter or measure your oil while you are waiting on the yeast. Have it ready to go. It's a PITA when you forget to do this step.

When the oil is ready, add your dry ingredients in a separate bowl. Then give those fluffies a whisking! Yes, always whisk your dry ingredients. Always, always, always. This helps the flour (and other stuff) incorporate itself better into the wet stuff. Your end result will be 10 times better.

It's important to have some understanding of the ingredients and the science of it all. You don't need to be Martha Stewart or Albert Einstein, just interested and semi-intelligent. I used to think I couldn't bake, but here I am- and I'm a klutzy, absent-minded, silly girl with a loaf of fresh baked bread waiting for her to cut into.