Category: Food

It’s November already!!! Time seriously flies.. but not fast enough. Sigh.. that’s another story

I baked this 2 weeks ago. If you read my previous post, I got the Acorn Squash from my CSA box! Decided to try baking with it.. and I love the results!

This is my first time using squash in baking/cooking. I have to say that the squash is super hard. It took me awhile to slice the squash into half! It only became soft after roasting in the oven. By the way, I tasted the pureed Acorn squash and it is actually sweet!haha.. I actually think that it’s a good baby food! Since the squash is sweet and I added cranberries, I reduced the sugar in the recipe. The bread turned out perfect!

This is the recipe I followed:

Acorn Squash Bread recipe
(Taken from Simmer Boston)

1 small-medium acorn squash

1 ½ cups granulated sugar –> I used 1 cup of sugar

½ cup mild olive oil or vegetable oil

2 large eggs

1 ½ cups all purpose flour

1 tsp ground cinnamon

½ tsp ground clove –> I omitted

½ tsp freshly grated nutmeg

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup chopped pecans or hazelnuts (optional) –> I used dried Cranberries

Coarse sugar for sprinkling –> I did not do this

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down on a baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven a cool. Once cool, scoop the squash from its skin and puree in a food processor (I used a blender) until smooth. Reserve 1 cup squash puree for the recipe and save any leftover for another use

In a medium size bowl, combine the 1 cup squash puree, the sugar, the oil, and the eggs. Mix well ( I used a hand whisk). Sift together the flour, spices, baking soda, baking powder, and salt. Add this to the squash mixture and mix until no lumps are visible. Fold in the cranberries.

Butter and flour a loaf tin, and scoop the batter into the prepared tin. . Bake for 45-55 minutes* until set. A toothpick inserted into the center of the bread should come out clean. Cool, slice, and munch!

Note:
* My bread took about 60 mins to bake in a loaf tin. At 50min, use a sheet of aluminum foil to cover the top of the bread to prevent it from was browning too quickly
* If you are using mini loaf pans, it will only take 30-35mins!

Found this recipe as I was surfing around on Pinterest 🙂 I bought a bottle of Coconut oil a while back after reading that it is healthy and good for cooking and baking. Basically, you can substitute butter with coconut oil. Well, I also know that my sis feeds Bambi Coconut oil… haha.. so it is not only good for humans but good for dogs too!

Anyhow, this is my first bake using coconut oil and I am loving it! The recipe uses pineapple BUT i replaced it using blueberries. Please don’t be mislead that this is a ‘bread’ – it is actually a cake! super delicious and moist too! This recipe is going to be my favourite for a long long time!

FYI, stand mixer is for show. You don’t need a mixer in this recipe. In fact, just whisk by hand!

Recipe from Averie Cooks
(Makes 1 regular loaf and 3 mini loaves)

Ingredients:
-2 large eggs
-1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
-1/3 cup buttermilk (1/4 cup Greek yogurt or sour cream may be substituted) > I used honey greek yogurt
-1 1/4 cups granulated sugar
-1/4 cup light brown sugar, packed
-1 tablespoon vanilla extract
-2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon nutmeg, optional but recommended
-pinch salt, optional and to taste
-1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
-1 cup pineapple, diced (I used frozen; mango, peaches, nectarines, strawberries or blueberries may be substituted) > I used frozen blueberries

Directions:

1) Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside.

2) In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, optional salt, and stir to just incorporate; don’t overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it’s well-drained or it could water-down the batter).

3) Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in last 15 minutes of cooking, or tent the pan with foil

4) Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperature

Note:
-I only have enough batter for 1 loaf and 3 mini loaves. I followed Averie’s instructions on storing the bakes – wrapped in cling wrap and put in airtight container ( I usually don’t cling wrap my bakes) and it does make a difference! The cakes still taste fresh after 3 days and i could slice it nicely with little/no crumbs.

– I reserved 1/2 my my regular loaf and freeze it. This is saved for emergency cravings. haha..

I came across a interesting video by Angela Chia on Facebook and decided to give her recipe a try… Oh… the results…. Super cute cupcakes!!

(Makes 12 cupcakes)

Ingredients:
180g plain flour
180g fine sugar
6 eggs (room temperature)
brown coloring (I can’t find brown colouring, so I mixed my own)
red coloring
yellow colouring

Tools:
– 2 piping bags ( purchased disposable one from daiso)
– Pot with steamer ( using my Happycall big pot)
– Cupcake pan ( used disposable aluminum ones as it fits my steamer nicely! If not, you can use ramekins instead)
– Cloth , optional (to wrap the pot’s lid, so the water don’t drip onto the cupcake and ruin the designs)
– Ice-cream scoop to scoop batter into muffin liners

Directions:
1) Beat eggs n sugar till light and fluffy.

2 Gradually add in the sifted flour.

3) Scoop 1 tbs of the batter into a piping bag. Snip a small hole and set aside.

4) Scoop 7 tbs of batter into another piping bag. Add brown colouring and mix well

5) Divide the remaining batter into 2 equal bowls.

6) Add red coloring (for ladybug’s body) to one of the bowls, mix well. Scoop 1 teaspoon of red batter into a small bowl ( for the bee’s cheek)

7) Add yellow colouring( for bee’s body) to the other bowl, mix well.

8) Line paper cups in the muffin tray.

For Ladybug:
9) Fill the cups 3/4 full with the pink batter.

10) Use the brown batter to draw a ‘T’ , to divide lady bug’s body.

11) Draw brown dots on bug’s body

12) Fill upper part of bug with brown batter

13) use white batter to make b/g of bug’s eyes.

14) Put brown dot to mark bug’s eyes *DONE!*

For Bee:
15) Fill the cups 3/4 full with the yellow batter.

16) Use the brown batter to draw 2 lines for bee’s markings.

17) Draw brown dots for bee’s eyes and mouth

18) use 1 chopstick, dip into the small portion of red batter to make bee’s cheek. *DONE!*

For Minions:
19) Fill the cups 3/4 full with the yellow batter.

20) Use the brown batter to draw outline of minion’s eyes.

21) use white batter to make b/g of minion’s eyes.

22) Put brown dot to mark minons eyes

23) Draw minion’s mouth with brown batter , if u still have any *DONE!*
——
24) Bring water to boil and lower cakes into pot or pan. Steam under medium heat for 15 minutes.

WARNING: Cupcakes do have a eggy taste/smell. Reduce the no. of eggs if you prefer not to have the smell

[UPDATE] My cupcakes did become a bit hard after it cooled down (still edible) – not sure if it’s me or is it the recipe 🙁 Will steam it before eating