Tag: flour mixture

Roasted Banana Muffins

by Pam on March 3, 2013

I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three over ripe bananas in the freezer to use up so I decided to make the kids some muffins for an after school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!

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Roasted Banana Muffins

Yield: 12

Cook Time: 23-25 min.

Ingredients:

1/2 cup of butter, softened
1/2 cup of brown sugar
1/4 cup of white sugar
2 eggs
3 overripe bananas (mine were frozen then thawed)
1 tsp vanilla
1 1/4 cups of white flour
3/4 cup of whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove

Directions:

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Ginger-Molasses Cookies

by Pam on December 12, 2013

I saw this recipe on Ina Garten’s site^[1] and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

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Ginger-Molasses Cookies

Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.

Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Ina Garten’s site (www.barefootcontessa.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/ginger-molasses-cookies html

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom^[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon^[2] and the tossed salad with the Creamy Cilantro Dressing^[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

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Sweet Honey Cornbread

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

References

^{^} The Gourmand Mom (thegourmandmom.com)
^{^} Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
^{^} Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)