Baking Adventure #18

Hey hey hey! Sorry to have missed you last week, but the weekend was too busy for baking. SAD... I know. :-( HOWEVER, this weekend more than made up for it. This week's baking adventure came about as a request from my one and only repeat customer (thus far...). He has purchased Snickerdoodles in the past and has more faith in my baking than I do! This week's baking adventure is...

BANANA BREAD (or 'Nanner Bread as I like to call it!)

My friend is a huge fan of this bread, but he prefers it without nuts... [I don't discriminate personally]. After his request was placed, I set out to find the PERFECT recipe so as not to disappoint a paying customer. Upon referencing my usual sources, I stumbled upon this recipe from a bakery in Boston called Flour Bakery + Cafe. Bobby Flay did a THROWDOWN with the owner of this bakery for her Sticky Buns, so after reading all of the praises on the reviews tab for the recipe, I knew I had found THE perfect banana bread. [Although, if you know me well enough by now, you know I have to tweak it just a smidge to give it that extra Pint-Size Baker lovin']

First things first was PREP.

[Additional "tweak" ingredients not pictured.]

Then came separating the dry and wet ingredients...

This recipe was beyond simple to make in terms of steps. The most difficult step was maintaining the endurance to whisk the eggs and sugar together for 10 minutes straight by hand (sure, I could've pulled out the hand-mixer, but what's the fun in that???).

Once the eggs and sugar were creamed together, it was time to add the smashed bananas, sour cream (couldn't find creme fraiche at my standard grocery), and vanilla extract. [Oh, I forgot to mention! My paying customer requested TWO loaves, so everything was doubled to compensate.]

Then it was time to blend the dry ingredients in with the wet ingredients.

Pour the batter into the wax paper-lined loaf pans.

And bake in the oven for about an hour at 350 degrees.

Once the Banana Bread loaves were cool, I delivered them to the customer and he was beyond ecstatic! [If you're his friend on facebook, you will see him bragging about having the "goods" when no one else does. haha!]

The End.

Or was it? Yea, not so much... My paying customer bragged SO much about the bread that my parents were giving me the stink-eye when they realized they didn't have any waiting at home for them. And so it was back to the grocery to pick up some more 'nanners and make them their own loaf as well! See? I told you, this weekend MORE than made up for the lack of baking last weekend. 3 loaves of Banana Bread + Lunch cooked for the week = a sleepy Pint-Size Baker.

Thanks to Food Network for posting the AMAZING recipe from Flour Bakery + Cafe on their website and thanks to Flour for sharing it! If I ever get to visit Boston like I'm hoping, I fully plan on going there and trying the real thing for myself!

Until next time peeps, have a wonderful week! This one is going to be a busy one with Easter on Sunday but have no fear, baking will ensue and it's sure not to disappoint!

Baking Adventure #17

Luck #17??? It is if it's March 17th... St. Patrick's Day!

This week's baking adventure is purely inspired by this wonderful little holiday. Ever since I was little [insert pint-sized joke here], I have been excited when March 17th comes around. From the shamrocks to rainbows and leprechauns [Did anyone else make leprechaun traps out of shoe boxes???] to green-colored everything, it's just a super-fun holiday all-around. Now that I'm adult, the holiday has some additional perks in the form of alcoholic beverages. With that being said, time to announce this week's baking adventure...

IRISH CUPCAKES

(Chocolate Stout Cupcakes with Bailey's Irish Cream Frosting)

Due to the awesomeness that is this recipe and the holiday it's paired with, I decided that it would be imperative to document the baking via video. It's the best way to soak in the joy this holiday brings to me (and hopefully you!). Please see below for parts 1 and 2 of the Irish Cupcakes baking adventure. [Should you choose to forgo the videos, keep scrolling. There is a shortened regular blog-post for your viewing pleasure!]

First things first, PREP! [Can you spot the "adult" additions to the ingredients list? ;-) ]

Next it was time to combine the wet and dry ingredients in their respective bowls. This is where a couple of slight problems occurred... SOMEONE (me) forgot to add the 2 cups of sugar until after the dry ingredients were whisked together AND she forgot to melt the butter before combining with the beer and had to backtrack. Thank goodness, these mistakes were caught early on and didn't impact the outcome of the chocolate stout cupcakes!

After the imperfections were repaired, the wet and dry ingredients were combined 1/3 at a time to make the cupcake batter. Make sure you're adding the dry into the wet and NOT vice-versa when combining the two.

Once the batter is combined, scoop the batter with an ice cream scooper into the prepared, lined muffin pan. Now, if you're like me and don't have an ice cream scooper on hand, feel free to use the Tablespoon measuring utensil. [See above] It works almost as well!

The cupcakes baked for about 20 minutes at 350 degrees. HINT: Make sure when baking cupcakes, you give them ample time to cool! Otherwise, you will have a big melty mess when trying to frost them. While the cupcakes are cooling is the perfect time to prepare the frosting! The Food Network recipe for the Chocolate Stout Cupcakes called for a variation on Cream Cheese Frosting, but nothing out of the norm... so as I usually like to do, I made a few tweaks to give it some extra Irish/St. Patrick's Day flare!

I reduced the heavy cream down to 1/2 c and added 3 tbsp of Bailey's Irish Cream to the mix. ALSO, I went ahead and added a tablespoon of green food coloring. You just can't have St. Patrick's Day without green food coloring in everything! Below is the final product!

My little Leprechaun friend had to join in on the baking and bring some luck along the way. However, I will tell you... I think he fell asleep on the job because the frosting consistency wasn't my best. It was way too runny, even after setting overnight in the fridge. Next time, I will only use 1/4 c of heavy cream OR just make my standard cream cheese frosting recipe with cream cheese and butter.

Regardless, the cupcakes turned out SUPER moist and "magically delicious"! Thanks so much for tuning in to this week's baking adventure. Hope you have a great St. Patrick's Day and before I go, here's a little Irish Blessing just for you...

Until next time!

Pint-Size Baker

Baking Adventure #16

Standard weekly baking adventure aside, this week has been quite the adventure in and of itself! It has been filled with impromptu chocolate chip cookie baking in a foreign kitchen (aka not my own), randomly winning tickets to a country music concert and attending said concert 24 hrs later(Jimmie Jam 2010 featuring Luke Bryan), and seeing myself on the news!!!

Remember back in January when I said I was going after a dream? Well, I went to a casting call for a new Gordon Ramsey cooking show called MasterChef, where they take amateur cooks and turn them into professional chefs. I didn't get a call back (as you can see since I'm still here writing ya'll) but it was a fun experience nonetheless! Check out the video below at the 1 min 20 sec mark plus about 5-10 seconds:

This week's baking adventure came from a recipe my mom found. She and my dad like to go up to north Georgia and visit with my godparents in the mountains from time to time. My mom gets the task of providing breakfast and horsderves when they go, but she's not much of a breakfast person, so when she came across this recipe, she asked me to try and make it on a trial run for the family first to see how it would turn out. For anyone who likes waffles and muffins, this is a must-try!

Waffle Muffins with Maple Sugar Glaze

[Let me know if you want the recipe and I'll send it to ya!]

First on the agenda was to gather the ingredients at the grocery store. There were a few things on the ingredients list that we didn't have in the house: malt powder, maple syrup (shocker, I know!... Don't judge us), and turbinado sugar. [What's turbinado sugar, you ask? WELL, have you heard of/seen "sugar in the raw"?... They're the exact same thing! Turbinado is just a fancy schmancy name for it!] Anyways, so apparently malt powder isn't a common ingredient people purchase anymore; it took me 30 minutes, 3 store workers, and 2 managers searching through Kroger to discover that they did not carry the stuff. Then I tried Target to no avail... BUT third time's the charm right?! RIGHT! Publix was my final stop before I decided to give up the search and not only did they have it but they had a couple different brand options as well! WOOHOO! Waffle Muffin-baking was back in business.

Back at the house, it was time for a little PREP action! All of the ingredients were placed on the counter and the eggs were separated. [Reference Baking Adventure #14 for tips on separating eggs]

This recipe was VERY simple to make. First, you combine the dry ingredients and sift/whisk together until blended. Then, melt the butter and....

BEEP BEEP BEEP

We interrupt this baking blog for a little Public Service Announcement... Do NOT, and I repeat do NOT place butter uncovered in the microwave while attempting to melt. You will have a geyser-like explosion and thus, a mess to cleanup. Please reference the below photo for evidence.

We now return you to your regularly scheduled baking adventure.

BEEP BEEP BEEP

Man, don't you hate it when that happens??? Those PSA people sure like to interrupt whenever they darn-well please. Anyways, where was I? Oh yea!...

Next up is to combine the wet ingredients together once the butter has time to cool a little. Remember, you don't want to curdle the eggs yolks, and if the butter is too hot, you'll have to start over. Once the wet and dry ingredients are in their respective bowls, it's time to combine the two just until incorporated. No need to over-mix or make smooth!

Set the batter bowl aside, and using a hand-mixer, beat the egg whites until medium peaks form.

Then, gently fold the egg whites into the waffle muffin batter until white streaks are all that you can see.

Next is time to fill the muffin cups! The recipe calls for mini-muffin pans and to grease the cups, BUT being the little rebel I am [insert snarky laughs here], I decided to use regular-sized muffin pans AND use muffin liners. Little tip: I've found that the liners help keep them fresh and moist longer!

After the muffin pans are filled with the batter, it's time to bake! The muffins baked for about 20 minutes and then were removed and glazed with the maple syrup and turbinado (raw) sugar.

Then they were popped back in the over for another 3-4 minutes until the glaze had time to set... and here you have the finished product!

Like I said, these Waffle Muffins were BEYOND simple to make. The most difficult part was locating Malt Powder at the grocery store....

"WAIT! Pint-Size Baker... you didn't tell us the most important part!" Oops, sorry. I'm guessing you're wanting to know how they tasted??? They were extremely moist, not overly sweet, and super delicious served warm with a little butter and extra maple syrup poured over top! Not the healthiest, but who cares? It's the weekend! :-)

That's it for this week's installment of the Pint-Size Baker's baking adventures! Hope you all had a great one!!! Until next time... muah!