BANANA CRUMB MUFFINS

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

• Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal ( don't over mix). Sprinkle topping over muffins (or you can hold off on the topping until the last 5 mites of baking)
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  
  

CHOCOLATE CUPCAKES (no egg cupcake)

INGREDIENTS:

1 1/2 cup flour
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or milk
1 tsp vanilla extract
1 tbsp vinegar

DIRECTIONS:
1.  Pre-heat oven 350 degrees F.
2.  Mix all the ingredients together until moist and well blended.
3.  Put in cupcake cups and bake for 20-25 minute.
4.  Frost with your favorite icing.
5. To make a layer cake, double the recipes and put in 2 round cake pans.
6. Increase baking tome to about 35 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE AVOCADO CAKE

Ingredients:

3 cups all-purpose flour

6 tbsp unsweetened cocoa powder

1/2 tsp salt

2 tsp baking powder

2 tsp baking soda

2 cups granulated sugar

1/4 cup vegetable oil (or  almond oil)

11/2 cup soft avocado, well mashed, about 1 medium avocado

2 cups water

2 tbsp white vinegar

2 tsp vanilla extract

DIRECTIONS:

preheat oven to 350 degree F. Grease and flour two 8 or 9-inch rounds. Set aside. Sifted together all of the dry ingredients except the sugar. Set that aside too. Mix all the wet ingredients together in a bowl, including the super mashed avocado. Add sugar into the wet mix and stir. Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into a greased cake tins. Bake for 30-40 minutes, until a toothpick inserted comes out clean. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

FROSTING:

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 tsp lemon juice 

1 pound powdered sugar, sifted

1/2 tsp vanilla extract

Peel and pit the soft avocados (very ripe) Place the avocado meat  into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes. Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store int the refrigerator. Don’t worry. It won’t turn brown!

MOIST VANILLA CUPCAKES

  

• 3 cups All purpose flour                       
• 2-½ teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Butter, Room Temperature
• 2 cups Sugar
• 4 whole Eggs, Room Temperature
• 1 cup Milk, Room Temperature
• 1 teaspoon Vanilla Extract

                                                                                                            DIRECTIONS:

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners.

In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand 

mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.

Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean (mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack.

Remove each cupake from the tray and wrap in cling film individually to seal in moisture. Cool on wire racks and frost when cold.

ASIAN SALAD DRESSING

INGREDIENTS:

1/2 cup mayonaise
1/4 tsp sesame oil
1 tsp sugar
1/2 tsp vinegar
dash of pepper and paprika
1 tsp water

DIRECTIONS:
Mix all the ingredients in a small bowl.

BREAD PUDDING

INGREDIENTS:
4 cups tear bread
1/2 cup white sugar
1 tbsp vanilla extract
4 eggs
2 cups milk
butter

Direction:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine eggs sugar milk and vanilla. Beat until well mixed. Pour the bread and mix
    until the bread is covered  and soaking up the egg mixture.
3. Brush the 9 inch baking pan with butter and pour the mixture. Bake in preheated oven for 45 minute, or    until the top springs back when lightly tapped.

LEMON CUPCAKE

Ingredients
1/2 cup unsalted butter
2/3 cup sugar
3 large eggs
1 tsp vanilla extract
zest of 1 large lemon
1 1/2 tsp baking powder
1 1/2 cup flour
1/4 tsp salt
1/4 cup milk


DIRECTIONS:

1. Pre-heat oven to 350 degree F (177 degree C)
    Line 12 muffins cup with the paper liners.

2. In a bowl beat butter and sugar until fluffy. Add eggs one at a time beating well after each addition scrape down the sides of the bowl as needed, beat in the vanilla extract and lemon zest.

3. In a seperate bowl whisk together the flour, baking powder and salt with the mixer on low speed  alternately add the flour mixture and the milk in the 3 additions beginning and ending with the flour. Scrape   down the sides of the bowl as needed.

4. Fill the muffin cups with batter, bake for about 18-20 minutes or until nicely brown.