Posted in breads, cakes, classifieds, Food, La Petite Baker, Lifestyle, tagged cramberry chocolate chip bar, cupcakes, pineapple cupcake, wheat bread on March 24, 2009|
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This Sunday I had in mind that I would finish a lot of the stuff in refrigerator, like ½ can of cranberries and ½ can of crushed pineapple. So, in an effort to not let the food spoil; I was never a fan of it and specially now with the tough economic times, I hate to see any food go to waste, I decided to bake some yummy desserts and have it for the week. And, to add to it, I also wanted to bake some nice homemade wheat bread.
So, I got my baking gadgets and started my adventure. First, was the wheat bread; just because while it set I was able to work on the pineapple cupcakes. Then, secondly, I worked on the cranberry chocolate chip bar. The recipe was from the can of cranberry and the pineapple cupcake was this medium size pink cupcake recipe book I have. I added a few more things like roasted coconut flakes and added moist with condensed milk glaze.
All I can say is that it all turned out delicious, again! I am so proud of myself; I was never interested in any kitchen activities until about 2 years ago. So, it’s true that people can really change! Baking became one of my favorite hobbies. Also, I have to say that my husband inspired me to start learning about cooking as well. Now, he can’t complain even if he gets fat LOL!!!
pineapple coconut cupcake
cramberry chocolate chip bar
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This weekend I made a delicious moist mango coconut bread from a book my husband and I picked you in our last trip to the Keys. The bread is so yummy and easy to make; btw I used walnuts. It’s almost like a banana nut bread but more mist. It got great compliments – so, here is a picture and the recipe. Enjoy!
Mango Coconut Bread
1 cup of sugar
1/2 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup pureed ripe mangoes (2 mangoes)
1/4 cup shredded coconut
1/4 cup macadamia nuts or chopped walnuts
1/2 tsp vanilla
8-1/2 x 4-1/2 inch loaf pan or 18 2-ounce muffin cups
Preheat oven at 350 degrees. Grease the loaf pan or muffin cups. Beat the sugar and eggs together; add the oil and continue to beat. Sift the flour with the baking soda, cinnamon, and salt. Gradually add to the egg mixture. Add the remaining ingredients and blend. Fill the loaf pan or muffin cups. Bake the loaf pan one hour, the muffin tins for 20 minutes.
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