Tuesday, April 18, 2017

Funky Monkey bread

Johanna originally gave me this recipe called Funky Monkey Baked oatmeal. It's supposed to be a breakfast meal. The original recipe said to serve it by scooping the oatmeal into a bowl and adding milk. Which sounds gross to me since I don't like mushy cereal, porridge etc. If you like mushy oatmeal or porridge then by all means fill your boots and eat it like that.

Below is my own version of it and I just call it Funky Monkey bread. I've included calorie, fibre and protein counts.


Cream bananas and (drained and rinsed) canned beans with peanut butter, using an immersion blender. Add the remainder of the ingredients and stir. Pour into a greased 9 X 13 inch greased pan. Bake at 350 until a tooth pick comes out clean, about 35-40 minutes. Cool and cut into 10 squares.

You could also add nuts, raisins or whatever you like to this. Obviously any changes you make would affect the nutritional counts.

This recipe is gluten-free.

Friday, February 3, 2017

Muffins, Netflix, and tea

You know. I love muffins. Muffins are yummy. You can hold them in your hand and munch on them any time. Some have raisins in them or zucchini. And some have cinnamon in them. Or maybe oat bran or bran, or bananas, or pineapple, or applesauce, or pumpkin. Or maybe all of the above together in one batch. Though I've never done that maybe I should sometimes. Might be interesting.

Often I give my muffins to people. I think they like muffins too.

I do put a lot of raisins in my muffins because I like raisins so much. Sometimes the people I give my muffins to don't like the raisins. And they pick them out. If there was broccoli in muffins I might pick that out. I never pick out raisins. Sometimes I make the recipe as called for but most of the time I don't, I change the recipe so it barely resembles the original recipe.

My muffins are almost always low fat since you don't need a lot of fat to make a good muffin. If you use pureed fruit of any kind this will always make muffins moister. Fatty muffins are gross.

I've also made chocolate muffins on occasion, in fact I have a good recipe for low fat chocolate muffins. I think they have pumpkin in them. And I think I also put chocolate chips in them too. Yummy. Nothing like a good muffin with a glass of cold skim milk made from reconstituted milk powder. Or with a decaf coffee. Or with tea. Tea is good too. In fact ever since I started watching British shows on Netflix, where they always drink tea, I've started drinking tea more often too. Hardly any calories since I use powdered reconstituted skim milk in it. Tea will make you pee a lot though.

Speaking of Netflix, why would anyone pay Bell or Rogers or whomever to provide them TV when Netflix is so good, and so cheap? Along with British shows, I'm now watching shows from Iceland, and from Norway, all really great. Except you can't multitask when watching these shows because you have to read the subtitles (even the British shows). So for instance, I couldn't eat muffins and tea with skim reconstituted skim milk in it while watching Netflix, because, well you know, that would be multi tasking.

Monday, August 15, 2016

Maude and Dave's wedding - the cake

The wedding cake had to be a carrot cake. I made one for Johanna's wedding. (Judy had decorated it last time with cream cheese which wanted to melt, so we needed another solution this time. So Judy decorated part of this cake shown below, with regular decorator icing, and I iced the rest of the cakes with cream cheese icing).

Before I went to Toronto, I made two cakes in Ottawa. This was for the main cake Judy could put together for the decorated cake--that wouldn't have cream cheese icing on it.

Then we went to Toronto a week before the wedding, so I could make four more cakes to feed all the guests. Plus two additional cakes for my two daughters. That's a lot of cake.

Judy made one cake smaller for the top layer, and used the other cake for the next layer, and created a third large false layer (at least that's what I think she told me). And she actually transported the finished cake in the trunk of her car. Now that's gutsy.

Here is the cake, together with the cradle for it put together by her husband Kerry. Beautiful.


The recipe is based on the Looney Spoon ladies carrot cake recipe. Here is the (modified) recipe:

Carrot cake

Dry ingredients
2 1/2 cups all purpose flour
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Combine above ingredients into a medium bowl

Wet ingredients
1 1/2 cups packed brown sugar
1 cup drained crushed pineapple
3 eggs
3/4 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots

Combine above ingredients in large bowl

Add dry ingredients to wet ingredients and combine

I think the only thing I actually changed in the recipe, was that I didn't put in the applesauce called for, since I found the batter too wet and it took too long to bake. (I know this from when I made Johanna and Mike's cake.)

Each recipe was put into a 9 inch diameter round pan, about 4 inches high. Because the batter was so thick it took about 90 minutes to bake at about 300-325, lower than the usual 350 because you don't want the edges to burn.

Cream Cheese icing
1 1/2 packages of full fat brick light cream cheese (yea I know I never use full fat cream cheese but this was a wedding after all)
1/2 cup butter (ditto comments above)
2 tsp vanilla
1 kg icing sugar (should be about 8 cups of icing sugar)
a teaspoon or two of milk, if icing is too thick

Beat icing with an electric mixer and add milk if necessary to make icing spreadable.

This icing recipe makes enough for two cakes to generously ice top and sides of cakes. My cake doesn't look as gorgeous as Judy's cake. But I hear it tasted pretty good. I was too stuffed from the yummy dinner to have a piece though.


And that's the story of the cake.

Sunday, July 10, 2016

Buttermilk scones

This started out as a recipe from Ireland. But the original recipe had 9 oz of milk and that was way too little. I had to add another half of a cup of milk last time. So this time I used a total of 2 1/4 cups of buttermilk.

I used to never buy buttermilk, and would always just sour milk with vinegar instead. But I have to say that I now think that buttermilk makes better scones, and of course brown bread.

Many scone recipes tell you to brush milk over the scones. I never do. But I'm thinking it might help them brown better.

15 scones

4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
2 1/4 cups buttermilk
1/4 cup sugar
1 cup raisins

Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, mix together flour, baking powder and salt and sugar. Stir in raisins.

Add butter and buttermilk. Stir with a fork until a soft dough is formed.

Drop by large spoonfuls onto greased baking sheet.

Bake at 425 degrees F for 10 to 15 minutes, or until a toothpick comes out clean. Mine took about 16 minutes, and it made 15 biscuits.

Very good.