On Grokker, I searched for "apple muffins" and came up with all sorts of results: wheat apple muffins, bran muffins, apple cinnamon, et al. Here's a recipe for Cranberry Apple Muffins that was gotten from my searching.
Grokker was helpful, yet I think I preferred the outline view in comparison to the map view. I don't know if that is indicative of my learning style (2.0) or not. I vaguely remember being labelled a "visual learner" when I was in middle school after a test the whole class took, though I don't know if this sort of thing stays solid throughout one's years.
Bloglines is a new website for me, and I like the idea behind RSS feeds, so I still need to play around with the site a bit more. I was able to organize the feeds I have into categories by following the "Edit" link above the list of blogs I'm subscribed to, then opting to make a few new folders to keep my subscriptions in line. This way, if I'm looking for new stuff in one topic in particular, I don't have to scroll through a gang of feeds to find the ones I want.
These are the RSS feeds on Bloglines I've subscribed to: Slashdot, NPR topics: Books, NPR topics: Business, Orange Slices, BBC News - Front Page - World and Allrecipes Baking. Here's a recipe for Frosted Ginger Sandwich Cookies from Allrecipes Baking. It looks simple enough; I need a cookie cutter, though.
-doreen
Thursday, May 3, 2007
Wednesday, May 2, 2007
Cinnamon-Spiced Vegan Banana-Blueberry Cake
Cinnamon-Spiced Vegan Banana-Blueberry Cake
Inspired by Abigail Johnson Dodge's recipe in The Weekend Baker
Makes a 9-inch or 8-inch cake, depending on your pan, or about 8 servings
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon, or more if you like
1/4 teaspoon table salt
6 tablespoons of vegan butter, at room temperature (I use the Earth Balance brand)
1 cup granulated sugar2 medium bananas
1 teaspoon pure vanilla extract
1/4 or 1/2 teaspoon pure almond extract
2/3 cup vegan sour cream (I think Tofutti makes a version)
For the topping:
3/4 or 1 cup blueberries, rinsed and drained well
3 tablespoons granulated sugar1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, or more if you like
1. Place an oven rack on the middle rung, then heat the oven to 350 degrees. Lightly grease and flour the bottom and sides of a 9-by-2-inch round cake pan. If you don't have a 9-inch pan, an 8-inch will work okay, but make sure that the sides are at least 2 inches tall. Tap out any excess flour.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Whisk until blended well. In a small bowl, mash the bananas together with a fork until it resembles baby food. In a large bowl, combine the vegan butter and sugar. Beat with an electric mixer (with paddle attachment for stand mixers) on medium speed, or with a fork and some gumption if, like me, you don't have an electric mixer. Add half of the banana mush to the butter-sugar blend and beat until just blended, then add the vanilla and the remaining banana together. Using a rubber spatula, fold the dry ingredients into the butter mixture in three batches alternating with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the greased-and-floured pan and spread evenly. Bake for 10 minutes.
3. Once you put the cake in the oven, make the topping. In a small bowl, combine the blueberries, sugar, cinnamon and flour. Mix with a fork, lightly crushing the blueberries.
4. After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer. The sides will brown a little.
5. Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands,, invert a large, flat plate on top of the cake pan and, holding both the pan and plate, invert them together. Lift the pan off, then invert a flat serving plate on the bottom of the cake and invert the cake once more so the blueberries are on top. Serve warm or at room temperature.
You can cover the cooled cake in plastic wrap and store at room temperature for up to 5 days.
Inspired by Abigail Johnson Dodge's recipe in The Weekend Baker
Makes a 9-inch or 8-inch cake, depending on your pan, or about 8 servings
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon, or more if you like
1/4 teaspoon table salt
6 tablespoons of vegan butter, at room temperature (I use the Earth Balance brand)
1 cup granulated sugar2 medium bananas
1 teaspoon pure vanilla extract
1/4 or 1/2 teaspoon pure almond extract
2/3 cup vegan sour cream (I think Tofutti makes a version)
For the topping:
3/4 or 1 cup blueberries, rinsed and drained well
3 tablespoons granulated sugar1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, or more if you like
1. Place an oven rack on the middle rung, then heat the oven to 350 degrees. Lightly grease and flour the bottom and sides of a 9-by-2-inch round cake pan. If you don't have a 9-inch pan, an 8-inch will work okay, but make sure that the sides are at least 2 inches tall. Tap out any excess flour.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Whisk until blended well. In a small bowl, mash the bananas together with a fork until it resembles baby food. In a large bowl, combine the vegan butter and sugar. Beat with an electric mixer (with paddle attachment for stand mixers) on medium speed, or with a fork and some gumption if, like me, you don't have an electric mixer. Add half of the banana mush to the butter-sugar blend and beat until just blended, then add the vanilla and the remaining banana together. Using a rubber spatula, fold the dry ingredients into the butter mixture in three batches alternating with the sour cream, beginning and ending with the dry ingredients. Scrape the batter into the greased-and-floured pan and spread evenly. Bake for 10 minutes.
3. Once you put the cake in the oven, make the topping. In a small bowl, combine the blueberries, sugar, cinnamon and flour. Mix with a fork, lightly crushing the blueberries.
4. After the cake has baked for 10 minutes, sprinkle the topping evenly over the top of the cake. Continue baking until a toothpick or cake tester inserted in the center of the cake comes out clean, about 30 minutes longer. The sides will brown a little.
5. Transfer the cake to a rack to cool for 10 minutes. Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands,, invert a large, flat plate on top of the cake pan and, holding both the pan and plate, invert them together. Lift the pan off, then invert a flat serving plate on the bottom of the cake and invert the cake once more so the blueberries are on top. Serve warm or at room temperature.
You can cover the cooled cake in plastic wrap and store at room temperature for up to 5 days.
Subscribe to:
Posts (Atom)
