Banana raspberry loaf

I haven't been baking in so long. We got snowed in today and my boyfriend asked me to bake something. I told him ingredients I had and he asked me to bake raspberry muffins. I said ugh too much effort, I'll bake a loaf instead. When it came out the oven, he got so excited he accidentally broke the plate he was about to use. He ate half the loaf all by himself! 

1 cup fresh or unthawed frozen raspberries

1 banana 

1 1/2 cup flour

1 cup sugar

3/4 tsp cinnamon 

1/2 tsp baking soda

1/8 tsp allspice

1/4 tsp salt

2 eggs

1/2 cup veggie oil

1/2 tsp lemon extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
3. Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Here's what I've been up to...

Tier of lemon shortbreads and a friend get ya naked brownies. I can understand where that name comes from. You will get hot flashes. Also a shepherds pie I made for the Super Bowl.

Peach tea cakes

This was my second or third time baking a tea cakes recipe. Tea cakes are cookies but they're a bit spongy like a cake. After baking these I'm pretty sure I finally perfected the recipe! The yogurt definitely helps. So spongy and buttery! Yums!

1/3 cup yogurt

1/2 cup brown sugar

3/4 cup butter, softened

1 egg

1 tsp baking soda

2 cups flour 

2 peaches or nectarines

Preheat oven to 350 f. Combine yogurt, sugar, butter, egg. Add baking soda, flour. Fold in fruit. Place spoonfuls on ungreased cookie sheet. Bake 14 minutes.

Lemon shortbread

I can honestly say I completely forgot that I had a blog. I haven't been baking like I used to. Since march I've mostly been baking these cookies because they easy and cheap to make and you end up with a ton of cookies. I made a batch and gave a bunch to all my friends that I met up with at sxsw. I also made a batch for a potluck on Easter and for another potluck that got canceled so I had so many cookies to go through! Anyway here is this super simple recipe:

3 sticks butter

1 cup sugar

1 tsp vanilla

3.5 cups flour

1.4 tsp salt

2 tsp lemon extract

Mix butter & sugar. Add extracts. Sift flour and salt then add to butter mixture. Press dough into ungreased pan. (I used one 13x9 inch pan and an 8x8 inch pan). Bake at 350 f for 12-16 minutes. Cut into squares and enjoy! Don't eat them all in one sitting dassit!

cocoa espresso steak and vanilla mashed potatoes

so so yummy!

irish coffee cookies

i baked this when i went on a baking/cooking rampage last week. i had a ton of energy cuz i went into work and found out they had double scheduled my shift. since i had a free day i decided to go buckwild w baking. so this is one of the things i made. they were like soft puffy tea cakes. i replaced the instant coffee (ew) w used coffee grinds because thats what i always use instead. also, i realized after i had started mixing things that i didnt have any irish whiskey so i used vodka instead. so they were more tucumcari tea cookies. i should have saved some for daniel and jason!

irish coffee cookies

.Ingredients

• Cookies:
• 1/4 cup hot water
• 1 tablespoon instant coffee
• 2 tablespoons Irish Cream liqueur
• 1/4 cup milk
• 1/4 cup Irish Whiskey
• 1/3 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon ground or fresh-grated nutmeg
• 1/8 teaspoon salt
• Icing:
• 3 tablespoons butter, room temperature
• 3/4 cups powdered sugar, sifted
• 3 tablespoons Irish Cream liqueur

Instructions

1. For cookies, stir together hot water and instant coffee in a 1-cup measuring cup, stir until dissolved. Add Irish Cream liqueur, milk, and Irish Whiskey to the measuring cup; set aside until ready to use.
2. In a medium bowl, beat together butter, sugar, and brown sugar until light and fluffy. Add egg, beat until well combined. Add reserved liquid and beat until well combined.
3. In a small bowl, stir together flour, baking soda, nutmeg, and salt until well combined. By hand, stir dry ingredients into wet ingredients until well combined. Cover and chill dough for an hour.
4. Preheat oven to 350 degrees F. Drop spoonfuls (about the size of a walnut) of dough onto cookie sheets. Bake for 8-10 minutes, or until cookies are golden brown. Allow to cool completely before icing.
5. For Icing, beat together butter, powdered sugar, and Irish Cream liqueur until smooth. Drizzle over cookie

lemon basil shortbread cookies

i don't mean to be mad repetitive but those last shortbread cookies i made were so damn easy, i had to make them again. this time i used lemon and fresh basil instead of earl grey. the recipe i got was a bit different than the first one, but i baked it the same way. pressing down the dough into a pan and baking it is so much easier than cookie cutting it. it cuts the time down significantly. pero that also caused me to forget i was baking cookies after i threw the pan in the oven, so all the edges were super crispy. so don't do that. we enjoyed these cookies w tea and the movie ed wood after i had left the dentist and had botox stroke victim face. im pretty sure i drooled all over gillians couch.

Lemon Basil Shortbread

1 large egg, at room temperature

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup powdered sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 or 2 T. lemon peel (to taste)

2 T. basil flowers or 1 ½ T. fresh basil leaves chopped

10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces

To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.

Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Add lemon zest and basil.

 

*Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.

Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/4 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes. Cut each cookie into a small circle using either a cookie cutter or the rim of a glass.* ***or press down into greased 13X9 inch baking dish. that'll save a ton of time but u may have to bake longer.

Place on a baking sheet and cook until golden brown, about 8 minutes. Remove to a wire rack and let coo