cake

Banana Muffins

Whenever we have some overripe bananas in the office, I bring them home and make some muffins. I hate to see food go to waste!

Banana Muffins

Ingredients:

  • 1 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted

Procedure:

  • Preheat oven to 350F (175C). Coat muffin pans with non-stick spray, or use paper liners.
  • Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Optional: Add chocolate chips and/or walnuts, according to your heart’s desire.
  • Scoop into muffin pans and bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Isn’t it pretty? It’s yum too!

Enjoy!

Love,

Alexa’s Mom

Olive Oil Lemon Cake

Christmas is just around the corner. It’s our 3-month old baby Alexa’s first Christmas and what’s the best way to celebrate it but with our big family back home. Everyone’s excited to bite those cheeks!

Yes, THOSE CHEEKS!!! ^^

As early as the first week of December, everybody’s calendars are already booked for Christmas parties and a lot of Christmas shopping. Lighted trees and decors are up, and Christmas music fills the air.

“The tree is up, and the bestest gift is underneath it.”

Two weekends ago, we had our yearly Christmas gathering with friends. It was a potluck dinner. Our share of food were pancit palabok, brownies, and olive oil lemon cake.

This post is to share with you the Olive Oil Lemon Cake that I made. I love lemon squares, so I thought I could give this cake recipe a try. You can check out the source in my Pinterest board, Desserts.

Olive Oil Lemon Cake

Ingredients:

  • 3/4 cup + 2 tablespoons unbleached white flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sugar
  • zest of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tablespoons heavy cream
  • fresh squeezed juice from 1/2 lemon, strained
  • 3 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar for topping cake

Procedure:

  • Preheat oven to 180 C. Line an 8 1/2″ x 4 1/2″ loaf pan with parchment paper.
  • Sift together flour, baking powder and salt into a small bowl. Set aside.
  • Place 2 inches of water in a medium saucepan and bring to a simmer. In a heat-proof bowl – preferably the bowl of a stand mixer – combine eggs, sugar and zest, and place bowl over pot of simmering water, whisking until egg mixture is warm to the touch.
  • Remove bowl from pot and attach to mixer fitted with whisk attachment. If you’re not using a stand mixer, place bowl on counter and use hand mixer. Beat on medium until mixture thickens and becomes pale, about 5 minutes.
  • Meanwhile, whisk together olive oil, cream and lemon juice in a small bowl.
  • When the egg mixture has reached appropriate thickness, drizzle olive oil mixture over it and mix until combined.
  • Turn mixer to low and add dry ingredients, mixing until just combined. Stir in melted butter.
  • Pour batter into prepared pan, smooth batter and sprinkle with tablespoon of sugar.
  • Bake until top of cake is golden, about 50 minutes.  A bamboo skewer inserted into the center should come out clean. Let cool for 15 minutes in pan, then remove to rack to cool completely before cutting.

It’s an easy and delicious recipe. I love the rich, lemony flavor, and that it sounds so healthy (lemon + olive oil!). You should try it.

Gotta go, Alexa’s about to wake up… feeding time!

Enjoy the rest of the week!

Red Velvet Cake

Yesterday was hubby’s birthday. By request, I made for him my very first Red Velvet Cake. It seemed easy to do, but being a newbie at baking and still getting used to my new baby (a.k.a. Rowenta oven), it did not turn out the way I wanted it to be. *sigh*

I spent the whole PM in the kitchen — baking, cooking, and cleaning up. Really tiring but hubby was delighted so it’s all worth it. We had a simple, candlelit dinner (tea light candle also served as his birthday candle, haha!) at home. One of our moving-in boxes served as our dinner table, covered it with a very big red scarf from my sister. We need to improvise ‘coz our house is still in chaos! Need to finish unpacking during this coming 4-day weekend so we can continue with our normal life.

Here’s the recipe for the Red Velvet Cake, thanks to Bakerella! Lovely photos, btw, Bakerella!

Cake

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk (I used buttermilk substitute)
  • 1 Tablespoon vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring

Procedure:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid  ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Cream Cheese Frosting

Ingredients:
  • 8 oz. cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 6 cups confectioners’ sugar
Procedure:
  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

Below photo is how my cake turned out. It was a bit of a mess, haha! Plus the frosting in between layers is not thick enough. Again, I need more practice. But then again, the taste was not bad for a first timer. I like the frosting especially, I can’t help myself dipping my fingers in the bowl like I had to taste it every time.

I also made Baked Macaroni for dinner. Will post the recipe soon.

On the side note, we had our doctor’s appointment yesterday morning and saw Baby Alexa. I am now at my 32 weeks, and so far everything is good. Got the results for my Gestational Diabetes blood test as well, and I’m proud to say that it’s normal. Yey! Told you positive thinking works wonders! So, I can eat more of this cake! (kiddin’)

Gotta get back to work now. Till my next post!