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Wednesday, December 6, 2017

Eggnog Loaf - #FoodieExtravaganza








Extravaganza is celebrating National Eggnog month. This eggnog loaf is so easy to throw together that I've made it twice in the last 3 days. It's also a great base that I can't wait to play around with some more. I'm a huge fan of cinnamon so of course, I would love to swirl some in. But for today, the focus is on nutmeg. Foodie  Now, I don't drink eggnog but I always assumed that nutmeg was the only (main) spice used. While I was trying to figure out what to make, I started reading about the history of eggnog. I was quite surprised when they mentioned cinnamon. To me it has always been the "nutmegy", milk drink. I didn't add the cinnamon though. I'm letting the nutmeg shine. Next time, cinnamon, next time.

Be sure to check out the other eggnog treats below. Happy National Eggnog Month!

Eggnog Loaf
Yield: 1 loaf; number of servings depends on how much you life cake
Ingredients 
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs
1 cup eggnog
1 cup light brown sugar 
1//2 cup oil
1 teaspoon vanilla
1/2 teaspoon rum extract

Directions
Preheat oven to 350F. Grease and flour a 9" x 5" loaf pan
Whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, whisk together the eggs, eggnog, sugar, oil, vanilla, rum extract.
Add the wet ingredients to the dry ingredients and mix until combined. It won't take long - don't overmix.
Bake 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.


Here are the other eggnog treats!


Eggnog Cookies by Caroline’s Cooking
Eggnog Cheesecake by Karen’s Kitchen Stories
Eggnog Banana Bread by Making Miracles
Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accompice
Eggnog Tasting + A Classic Recipe by Culinary Adventures with Camilla
Eggnog Loaf by Passion Kneaded
Alcohol Free Eggnog by Sneha’s Recipes
Frosted Eggnog Cookies by A Day in the Life on the Farm
Cinnamon Streusel Eggnog Coffeecake by Food Lust People Love
Vegan Eggnog by Cookaholic Wife

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Monday, November 27, 2017

Beet Muffins - #MuffinMonday


Yesterday a friend stopped by to pick up something. He had his 6 year old daughter with him. At the end of the visit, he asked if she could stay with me for 2 hours because he needed a nap. I was in the middle of something but figured that I could delay it for 2 hours. Plus, if I gave her a computer game to play, I could quickly finish what I was working on. Silly, silly me. 

Two hours turned into five hours (much to her delight) and we played every game available (computer games, dress-up, pretend - I'm the father, she's the mother), had some strange conversations, played with spaghetti, baked chocolate cupcakes, mixed random ingredients in mini tea cups (Milo + kidney beans + salt + sugar + flour = yummy?) and scattered Downy Unstopables in various places. Soon, I was the one who needed a nap. By the time she left, I was having trouble forming coherent sentences.

My birthday is coming  up and usually, I don't care about gifts but methinks I'm going to demand a bottle of rum as payment for my babysitting services. I'm pretty sure that I'll still be exhausted then so the rum will still be needed. 

None of that has anything to do with beet muffins or Muffin Mondays. I'd aim for a tie-in but my brain is still recuperating. Originally, I'd wanted to talk about my history with baking with beets but this is all that I can manage today. Children are exhausting! How do you do it, parents? How? My mother likes to say that she's too old to take care of children. I think I might be too old too.

As usual, scroll down for more muffins!

Beet Muffins
Yield: 12 muffins

Ingredients
240 grams flour
100 grams light brown sugar
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons grated ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
180 milliliters milk
80 milliliters oil
1 egg
200 grams beetroot, finely shredded

Directions

Preheat oven to 425 F and line or grease a muffin pan.

Whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a separate bowl, mix together milk, oil, and egg. Gently stir the wet ingredients into the dry ingredients until just incorporated - a few streaks of flour is OK. Next, fold in the shredded beets.

Divide the batter among the cups of the muffin pan.

Bake for 5 minutes at 425F and then lower the oven to 375F. Bake for an additional 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!




Muffin Monday


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Monday, November 20, 2017

Mocha Beet Smoothie - #CrazyIngredientChallenge



The past week had me on edge. It rained every single day starting at approximately 2 pm each day. And every single day, our street turned into a river. I'm not even slightly exaggerating. Within an hour, water would just be rushing along, cars would be stuck, and brave pedestrians would have to take their shoes off, roll their pants up, and wade through the waters. I didn't need to go through the water. I was on edge because we are in a flood prone area and have been flooded out several times. It usually starts exactly like last week. Heavy rains each day. Earth too saturated. Drains overflowing. And then the next thing you know, the water is rushing into the house. My first experience was when I was 4 years old. I remember being woken up in the middle of the night and placed on someone's back and taken to a neighbour's house. The water was actually coming in through the windows then.  

I needed to write up a post for our Bundt Bakers group last Thursday but I was just too distracted by the flooded roads to sit down and write. Plus, what if it did flood on Wednesday night? I just wouldn't have time to do what was needed on Thursday. I just couldn't get it together. The great news is - the house wasn't flooded and the rains stopped on Friday night. Two days of full sun has been amazing. Outside is still wet and the roads are still full of debris but inside is dry. I hope this is the last of the crazy weather for the year. I think this is the 4th time that we've been sitting around wondering if the water would make it inside. Not fun.

So onto Crazy Ingredient Challenge. This month we're featuring beets and coffee! I wanted to bake a cake and/or brownies so badly but having that much cake around when my self control is at its lowest, was not the best of ideas. So I went with the opposite of cake - a smoothie. I don't recognise myself either. 

The base of this smoothie is one that I often use when I'm in the mood for a smoothie - frozen banana, cocoa, and coffee. I usually add some protein powder too but didn't this time. You can make this with raw beets or you could add some roasted or steamed beets if you have that around. But that's an extra step that I didn't want to take on. 



Mocha Beet Smoothie
Yield: 1 serving

Ingredients 
1/2 a beet (about 100 grams)
1 frozen ripe banana
1/2 cup milk
2 tablespoons cocoa
1 teaspoon instant coffee
dash of cinnamon
sweetener to taste (I used a little honey)

Directions 

Grate the beet then add to a blender with the banana, milk, cocoa, coffee, and cinnamon. Taste and add a sweetener, if needed. Serve immediately. 










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