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Blended Baking

So I awake this morning without the blare of my alarm (still got up before 9am grrr) to see a freshly sprinkled snow.  Rochester has been without snow for all of December and  now here it is.  I suppose it was hubris to think that Rochester wasn’t going to have a winter.It kind of looks nice but it wasn’t that nice to walk with laundry. There were a few dangerous moments in rainboots, balancing an overflowing laundry basket, and pulling out my student ID.

I thought to myself …Self, you should bake while this laundry is getting done. I perused my baking supplies and found half a bag of toffee bits and two frozen bananas. I was going to go all out and make some banana bread and the random recipe on the back of the toffee bits. I also riffled a bit more through the supplies and found soy flour and whole wheat flour left over from a class project.

As I mentioned before I used the recipe on the back of the Heath toffee bits bag. Except  here, I will link you to the  recipe I actually ended up using. The Heath-bag recipe asked me for cream of tarter. Uhhhh I don’t have that because no recipes ever need it. I said screw it and relied on the 1 tsp of baking soda for proper leavening. All was well. Another modification I made was to add 1 cup of soy flour in place of the all purpose flour. At first when I tasted the dough before I added the toffee bits, I tasted an awkward plant taste. However it quickly dissipated once I added the  toffee bits.

Here you can see what the dough looked like, a finished batch of toffee cookies, and one of the cafeteria cookies I made. To me insanely large cookies are cafeteria cookies since generally all cafeteria’s at schools serve oversized cookies.

 

 

 

 

Banana Bread

  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/8 cup applesauce
  • 4 TBS butter
  • 2 bananas

I baked this at 350 degrees Fahrenheit and made sure to flour coat the pan before baking. Honestly, I didn’t do anything fancy but put all of this in a bowl and stir. I don’t claim to cream the sugar or any of that nonsense. I did substitute 1 cup of regular flour for wheat flour. This is what the bread looked like after baking for an hour. After it cooled on its side I made a cinnamon glaze and warmed up a little bit of cream cheese icing to drizzle over the bread.

 

 

 

 

These are the flours I used for my substitutions.

 

 

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How do you like them apples?

Hello Friends!

I’m hoping you’re going to like these apples a whole lot. I came up with this recipe while sitting in my Lean manufacturing class. I mean of course apples and baked goods have so much to do with deciding how many operators at machine one or the cycle time for making widget B. Hopefully no learning was truly sacrificed in the making of this recipe.

So here is the final product.

These are Apple-Cinnamon-Toffee-Streusel muffins.

Recipe

muffin part:

  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup white sugar
  • 1/2 TBS cinnamon
  • 1 egg
  • 1 cup milk
  • 2 TBS vegetable oil
  • 2 TBS applesauce
  • ~1/3 cup toffee bits (not chocolate coated)

Streusel:

  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/16 tsp salt
  • 1/8 cup toffee bits
  • 1/4 cup butter
  • 2 tsp cinnamon

Apples:

  • 1-2 cups diced apples
  • sugar and cinnamon to taste

Now the easy part:

  1. preheat the oven to 425 degree Fahrenheit
  2. mix the first 5 ingredients of the muffin component
  3. make a well of the dry ingredients
  4. add the remaining ingredients
  5. add the apples
  6. spoon batter into muffin papers
  7. top liberally with streusel
  8. Bake about 12 minutes (I never really time. Just touch the top and when it springs back you know they’re done)
  9. IMPORTANT: when putting the muffins in the oven reduce the temperature to 400 degree Fahrenheit

And this is me enjoying them. I had some leftover batter so I made this little cake. Let me tell you, when you bite into an apple in here it’s delicious! I think for next time I will adjust the sugars and probably reallocate some of the toffee. It tends to settle in one area so I will encourage it not to by careful sprinkles.

Well this is it. It’s been fun.I look forward to posting many more recipes. This one is just the beginning to something tasty.