Double Chocolate Banana Bread

April 15, 2018April 12, 2018 ~ Marvin ~ Leave a comment

This easy quick bread can be made with a food processor or mixed by hand. A great use of leftover/ripe bananas that combines the delicious flavours of chocolate and banana. Freezes well when wrapped with one layer of plastic wrap and a second layer of aluminum foil.

Ingredients:

1 cup unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
3 large ripe bananas (1 ½ cups mashed)
½ cup liquid coconut oil
¾ cup packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 cup mini semisweet chocolate chips, divided

Directions:

Preheat oven to 350F and line a 9-by-5-inch loaf pan with nonstick cooking spray and parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a food processor fitted with the steel blade, process the bananas, oil, brown sugar, egg and vanilla until smooth.

Add the dry ingredients and pulse until just combined.

Add ¾ cup of the mini chocolate chips and fold in with a spatula.

Transfer the batter to the lined pan and sprinkle the remaining ¼ cup mini chocolate chips over the cake.

Bake for 60 minutes.

Allow to cool for 15 minutes before removing from the pan. Enjoy!

Science Fact of the Week:

Cocoa powder has many health benefits as it contains flavonoids. These can help lower the risk of heart disease by lowering LDL cholesterol. As well, they have the added effect of being a potential anti-depressive agent.

Green Tea Cupcakes with Cream Cheese Frosting

March 11, 2018March 13, 2018 ~ Max ~ Leave a comment

Time for another cupcake! This time green tea with cream cheese frosting. The pairing is unique

Ingredients:

For the cupcake

1.5 cups cake flour
1 1/4 cup sugar
1 1/4 tsp baking powder
1 tbsp matcha powder (I use vanilla matcha from David’s Tea)
1 tsp kosher salt
1 stick butter, room temperature, cut into 1/2 inch cubes
2 eggs
1/2 cup milk
1 tsp vanilla

For the icing

8 oz brick of cream cheese, room temp
1 stick butter, left out for 30 minutes
3 cups powdered sugar
1 tsp vanilla extract

Directions:

For the Cupcakes:

Preheat oven to 350˚F and line a muffin tin with paper liners.

Directions:

For the Cupcake:

Preheat the oven to 350˚F and line a muffin tin with cupcake liners.

Mix first 5 dry ingredients in a mixmaster.

Add in butter, one cube at a time, until combined and mixture looks like coarse sand.

Add eggs, one at a time at low speed.

Add milk and vanilla slowly and beat for 2 minutes.

Fill liners.

Bake for 15-20 minutes.

For the Icing:

With a paddle attachment, cream butter and cream cheese. Add the powdered sugar 1 cup at a time.

Add the tsp of vanilla and mix slowly. If it is too thick at 1/2 tsp of milk at a time until you have the right consistency.

Science Fact of the Week:

I often asked what makes cake flour so special? Why do we use it? Now I’ve found the answer! It actually relates to protein! Cake flour has less protein in it, giving it a softer texture.

Red Velvet Cupcakes with Cream Cheese Frosting

February 25, 2018February 13, 2018 ~ Max ~ Leave a comment

I have made this recipe a few times, originally from Ina Garten. There are a lot of steps, but you end up with a delicious soft red velvet cupcake thats worth it.

Ingredients:

For the Cupcakes

1 stick butter, softened
1 1/2 cup sugar
2 eggs
1 tsp gel food colouring (+1 tsp water) or 2 tbsp liquid food colouring
2 1/2 tbsp cocoa powder
1 cup buttermilk
2 1/4 cup cake and pastry flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla
1 tsp baking soda
1 tsp white vinegar

For the icing

8 oz brick of cream cheese, room temp
1 stick butter, left out for 30 minutes
3 cups powdered sugar
1 tsp vanilla extract

Directions:

For the Cupcakes:

Preheat oven to 350˚F and line a muffin tin with paper liners.

Cream butter and sugar until light and fluffy

In a small bowl, mix gel food colouring with 1 tbsp of water and cocoa powder. Mix with a fork until it becomes a paste.

Add cocoa food colouring mixture to the butter mixture and beat until combined.

Add eggs and mix well after each addition.

Mix dry ingredients in a separate bowl.

Add vanilla to buttermilk. I didn’t have any buttermilk on hand so I made a substitute at home. I put 1 tbsp lemon juice in a 1 cup measuring cup and filled to the top with 1% milk.

Add dry and wet ingredients, alternating between the two until well incorporated.

In a separate bowl mix baking soda and vinegar. The two will bubble (similar to your grade 7 science experiment). Mix until it stops bubbling and add to the batter. Mix well.

Transfer to muffin liners.

Bake for 15-20 minutes.

For the Icing:

With a paddle attachment, cream butter and cream cheese. Add the powdered sugar 1 cup at a time.

Add the tsp of vanilla and mix slowly. If it is too thick at 1/2 tsp of milk at a time until you have the right consistency.

Science Fact of the Week:

As you can probably guess, seeing as this recipe relates to a classic middle school science experiment, it seemed important to explain the science of mixing baking soda and vinegar. The mixing the reaction generates carbon dioxide gas. This is an example of an acid base reaction. It helps the red velvet rise well to make a light and airy cupcake.

Cookies and Cream Mini Cheesecakes

February 11, 2018February 11, 2018 ~ Max ~ Leave a comment

These little cheesecakes are a favourite for any event. Easy to eat without a plate or cutlery, these cheesecakes leave behind very little mess.

Making these, I intended to add a fudge swirl to modify the recipe from Martha Stewart’s Original. Upon realizing I forgot muffin liners (AFTER already forgetting Oreos) I rushed out to the grocery store with my friend to pick some up. I came home to find my house filled with smoke because I left the fudge melting on the stove. Luckily there was no fire and I baked some challah to cover the smell of smoke. Thanks DN for the support and help throughout this adventure.

Taking this as a sign that I shouldn’t change the recipe, the only changes I made were using light cream cheese and sour cream.

Ingredients:

18 Oreos (any type, try a fun flavour to change it up)
2 8-ounce packages light cream cheese, room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup light sour cream
a pinch of salt

Directions:

Preheat the oven to 275˚F and line a muffin tin with liners (that you purchased in advance). Place 1 whole Oreo in the bottom of each liner.

In an electric mixer beat the cream cheese.

Add sugar and beat again.

Crack two eggs into a separate bowl and beat together.

Add vanilla and the egg mixture slowly.

Place remaining 6 Oreos in a ziplock back and break apart (using a rolling pin). Stir in oreos.

Divide batter into muffin liners and bake for 25 minutes. Refrigerate for 4 hours.

These can be stored in the fridge (in an airtight container) for 3 days or the freezer for 1 month.

Science Fact of the Week:

Sour cream is a dairy product that results from fermenting cream with lactic acid bacteria. Sour cream is high in healthy fats which may be protective against disease. It is also rich in nutrients such as vitamin A, riboflavin and phosphorous. These nutrients are essential for eyesight, immune health, bone health and energy.

Raisin Bran Muffins

February 4, 2018February 4, 2018 ~ Marvin ~ Leave a comment

These muffins are simple to make and freeze nicely. Make a big batch and stick them in the freezer for a quick breakfast or snack on the go.

Ingredients:

1/3 cup olive/grapeseed/canola/coconut oil
2 cups wheat bran
1 ½ cups raisins
1 cup prune juice
1 cup nondairy sour cream
1/3 cup molasses
2 large eggs
1 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt

Directions:

Preheat oven to 375F and line a 12 muffin tray with paper liners.
Combine oil, wheat bran, raisins, prune juice, sour cream, molasses, eggs and vanilla in a large bowl. Let stand for 10 minutes.

Whisk together flours, baking powder, baking soda, and salt in a separate bowl.

Stir dry ingredients into the bran mixture just until dry ingredients are moistened.

Fill muffin cups and bake for 20 minutes.

An absolutely delicious bakery-style bran muffin loaded with fibre and with no added sugars. Feel free to top with turbinado sugar if you want to increase the sweetness factor. These freeze well for 2 months if sealed well in a plastic bag.

Science Fact of the Week:

These muffins are packed with fibre and contain prune juice as a hidden ingredient. Together these are great for constipation, and make these muffins a natural health alternative to treating tummy troubles. As well, it is packed with essential vitamins and nutrients that make this muffin a quick and easy breakfast.

Cranberry Orange Scones

January 28, 2018January 22, 2018 ~ Max ~ 1 Comment

These were again created off the same favourite base scone flavour. They truly work with any combination of flavour and are a great snack to keep on hand.

Make ahead and freeze the dough for a quick and fresh treat.

Thanks AH for the flavour suggestion and the help making these.

Ingredients:

For the scone

2 cups (240 g) all-purpose flour (plus extra for counters)
6 tbsp. (75g) granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
zest of one orange
1/2 cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)
scant 1/2 cup heavy cream (I use 35% Cooking Cream)
1 tsp. pure vanilla extract
1 large egg

For the glaze

1 cup (120 g) confectioners’ sugar
2-3 tbsp fresh orange juice

Directions:

Mix the the first 5 ingredients (flour, sugar, baking powder, salt and orange zest) in a large bowl.

Grate frozen butter (simplest to use food processor). Add butter to flour mixture and combine with pastry blender or fork. Mix until flour is combined and no larger than pea sized amounts remain.

Create a well in the centre and add cream, vanilla and an egg.

Mix wet ingredients in the well with a fork. Combine dry and wet ingredients with a spatula.

Shape and slice the dough exactly as done in Earl Grey Scones with Vanilla Glaze.

Bake for 12-17 minutes (15 minutes works perfectly for me).

Science Fact of The Week

A single orange can contain 75% of the recommended dose of vitamin C. Maintaining regular doses of vitamin C can be preventative of cancer and cardiovascular disease. Last year I wrote a literature review of vitamin C and cancer, looking at its use even as a cancer treatment. To get some extra vitamin C, you can eat the extra orange left after juicing! Contrary to popular belief, vitamin C is actually higher in other natural food such as red and green peppers!

Soft Pretzels

January 14, 2018January 9, 2018 ~ Max ~ 1 Comment

I was once stuck in the LaGuardia airport for 8 hours, and since the Air Canada terminal barely had anything aside from an Auntie Anne’s Pretzels I was limited in my dinner options. I would probably say this was the beginning of my soft pretzel addiction. I later made them for the first time on National Pretzel Day (April 26 for reference) and have since used this recipe to make pretzels for any random occasion.

When making my last batch I actually made an error. I placed the dough in the mixmaster bowl and covered it with a damp cloth to rise, and put it in the oven (off) so it was in a warm dark place. I later turned the oven on to preheat (for something else) and forgot the dough was in there. 30 minutes later I realized the rising dough in the bowl was beginning to bake. I have since learned to check if anything is in the oven before preheating it.

Anyways, I’m sure I’m boring you with my stories about pretzels, let’s get to the recipe. Try this with half multigrain flour for a bit of a more nutritious option.

The base recipe comes from Baker By Nature (adapted).

Ingredients:

For the Dough:

1 1/2 cups very warm water
1 Package Rapid Rise Yeast
2 tbsp sugar
2 tsp salt
4 and a 1/2 cups bread flour (optional to make 2 and 1/2 cups of it with multigrain bread flour)
6 tbsp margarine, softened

For the Cooking Liquid:

8 cups water
1/2 cup baking soda

Egg Wash

1 large egg, beaten
1 tbsp water
1/4 tsp salt

Toppings

Flaked Sea Salt

Directions:

Combine water, sugar, and salt in a bowl. Sprinkle with yeast and let stand for 10 minutes (until foamy).

In a stand mixer with hook/dough attachment add flours, margarine and yeast mixture. Mix until combined and dough is kneaded (10-12 minutes).

Transfer the dough to and oiled bowl and let rise for one hour (doubled).

Preheat oven to 450˚F and line two baking sheets with parchment paper.

In a large wide pot bring water and baking soda to a boil.

Divide dough into 8 pieces, then divide each in half to create a total of 16 pieces. Roll each ball of dough into a strand (approximately 3/4-1 inch thick).

Shape the dough into a “U”.

Fold the right edge towards the left 1/3 of the strand.

Fold the left edge towards the right 1/3 of the strand.

Fold the end of each dough under the pretzel.

Place the shaped pretzels in the boiling water for 20-25 seconds.

Brush the pretzels with egg wash and sprinkled with flaked sea salt.

Bake for 10-13 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

The dough freezes well once shaped and can be used at a later date. Allow to defrost and continue from boiling baking soda mixture.

Science Fact of the Week:

Although I’ve always used yeast in baking, it wasn’t until grade 12 that I understood how it works. Yeast are small single cell organism that make the dough rise by metabolizing simple sugars. Carbon dioxide and alcohol (not in alcoholic levels) are released into the dough to make it rise. This is used to help bake breads, cinnamon rolls, pretzels and even pizza dough.

Halva and Tahini Brownies

December 24, 2017December 23, 2017 ~ Marvin ~ Leave a comment

Happy Holidays!

This recipe is originally from Bonnie Stern in the National Post. We tried this for the holidays and instantly fell in love so we thought we would share it with you.

Ingredients:

1 cup extra virgin olive oil
2 cups granulated sugar
5 large eggs
½ cup strong coffee at room temperature
2 tsp. pure vanilla extract
1 ¼ cups unbleached all-purpose flour
1 ¼ cups unsweetened cocoa
1 tsp. baking powder
¾ tsp. kosher salt
1 cup semi-sweet chocolate chunks
4 oz. halvah, diced into small cubes
½ cup raw tahini, stirred until smooth

Directions

1) Preheat oven to 350F and line a 9-inch by 13-inch. baking pan with parchment paper and spray with cooking spray.
2) In the bowl of a food processor fitted with the steel blade, process oil, sugar, eggs, coffee and vanilla.

3) In a separate bowl, whisk together the flour, cocoa, powder and salt.

4) Add the dry ingredients to the processor and pulse until just combined.

5) Add the chocolate chunks and halvah and fold in with a rubber spatula until just combined.
6) Transfer the batter to prepared baking pan. Drizzle tahini over the batter and swirl with the tip of a knife.

7) Bake 28-33 minutes. Allow to cool to room temperature then transfer to refrigerator in order to slice once chilled.

Science Fact of the Week:

Tahini is made of sesame seeds and is rich in vitamins and minerals which may promote healthy cell growth and prevent anemia. Tahini is high in healthy fats and amino acids, providing many nutritional benefits.

Multigrain Challah

December 17, 2017December 15, 2017 ~ Max ~ Leave a comment

Now it’s my turn to have my hand at the Challah game. This one is adapted from Norene’s Prize Winning Challah. I started making this challah in my second year of university, and it has been a hit! It is super forgiving and doesn’t require any fancy machinery.

As for the flour, this can be done with regular best for bread flour however I prefer multi-grain to give it some extra nutrients. I originally found this multi-grain flour (Best for Bread Multigrain by Robin Hood) at Walmart. However, my local Walmart did not have it in stock. After getting a tooth implant the day prior, I spent 2.5 hours hunting around grocery stores and eventually (after calling) found it at Real Canadian Superstore.

I reset my phone after making this recipe and lost some of the progress pictures. I apologize for the trouble! Now, for the recipe!

Ingredients:

1 tsp sugar
1 tsp honey
1/2 cup warm water (105 to 115°F)
1 package quick rise yeast (1 Tbsp)
1/2 cup canola/vegetable oil
1/2 cup warm water
1/4 cup sugar
2 tsp salt
2 eggs
2 cups of multigrain best for bread flour
2.5 cups of white best for bread flour

For the egg wash:

1 egg yolk, beaten
1 tsp water
1 tsp honey

For the Topping:

Option A: Sugar Crumb Coating:
4 tbsp. margarine, semi-melted
3/4 cup flour
2/3 cup sugar

Option B: Old-Fashioned Rolled Oats

Option C: Sesame Seeds

Directions:

Dissolve sugar and honey in warm water in a large bowl. Sprinkle the yeast on top and leave for 10 minutes before mixing.

Add oil, warm water, sugar, salt, eggs, and the multi-grain flour. Beat well. Gradually add the remaining flour. The dough should be slightly sticky to the touch.

Knead the dough for 10 minutes (or mix all ingredients in the electric mixer with a dough hook) until smooth and elastic. I find I have to add quite a bit of flour to prevent the dough from sticking.

Grease a large bowl with canola oil and turn over the dough so all sides are lightly greased. Cover with a cloth and leave in a warm dark place for 1.5-2 hours (I like to use an oven that has been off for at least a couple hours).

(Dough may also rise in the fridge; and will last 3 days before shaping and baking).

Punch down and let rise again until doubled (45 minutes)

The dough can be divided in half to make two challahs (3-piece braid), or one large challah (6-piece braid)

To shape (6 piece bread): Divide dough in half, then divide each half into thirds.

Roll out each dough ball into a long strand.

Join all strands together at the top and weave the far right strand over the next two strands, under the third and over the last two.

Once shaped it can be placed in the fridge overnight. If you chose to do this, take the dough out of the fridge and let rise for 3 hours before baking. Or if you are baking the same day:

Preheat oven to 400˚F

Transfer to parchment paper and cover with a towel. Allow to rise for 1 hour.

Prepare topping (for streusel mix all ingredients in a bowl). Brush challah with egg wash and then sprinkle with topping.

Bake for 30 minutes, until golden brown. Cover with foil for the last 5-10 minutes if it is browning too quickly. (If two smaller challahs, 25 minutes.) Dough will sound hollow when tapped with your fingers

This recipe is easily doubled and and is great for a shabbat dinner or regular Wednesday night (as I had made this challah for).

Science Fact of the Week:

Multigrain bread is made from more than one grain. This flour contains whole grains which is important to consider for their added health benefits. Whole grains are a source of dietary fibre. This extra fibre (compared to white bread) can help lower blood sugars and aid digestion. Whole grains also contain many added minerals and nutrients.