GeorgiaI have been baking so much lately. And sadly by the time it's gone I realize I never took a pic of it. Unlike these lovely muffins. The husband has joined a mens group and they take turns with who brings in breakfast. Last weekend was Randy's week. So I made a breakfast casserole and since I had some leftover cranberries I made these cranberry orange muffins. I'm guessing they were good because he came home empty handed. AmyI made a banana cake and for the life of me I am unable to find the original recipe. I will say that I found myself researching, incorporating and replacing ingredients. I found myself delighted with the results. I'll just share what I remember. There's all-purpose flour Baking powder Dash of salt Butter Sugar or brown sugar(I used Splenda and Splenda based brown sugar) A couple of mushed up bananas Eggs I think I used coconut oil to substitute half of the butter and eggs Vanilla extract Penzeys Cake Spice You know, 2 bowls one for dry ingredients the other for the rest blah blah blah. I purchased yogurt powder on a whim. Turns out that yogurt powder has multiple purposes. Oddly enough it can't be reconstituted to make yogurt. But if you mix together a couple of tablespoons of yogurt powder with a cup of heavy cream you have a surprisingly convincing substitute for mascarpone cheese. Add some vanilla extract and confectioners sugar and you have yourself a mascarpone frosting. I chose to make it thinner for icing. And since Splenda is finer than granulated sugar I used that. My cake turned out moist and light so the mascarpone replacement kept with that. I believe with some fresh fruit as decoration this little cake would please the taste buds of anyone who fears eating healthyish. Word. Nothing like sharing some home-baked goodness,
Amy and Georgia |
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