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The Girl Who Played With Flour
My name is Kelly. I'm 21 and an aspiring baker. This is where I leave the recipes I've already tried, the recipes I plan to bake, and the funny things that happen in the kitchen in between.
~ Saturday, May 5 ~
~ Sunday, April 29 ~
~ Sunday, March 11 ~
~ Thursday, March 8 ~
Maple Walnut and Raisin Granola
I’ve always wanted to make my own granola. I have so much fun eating it, considering I eat it on top/in pretty much everything! So making my own fun combinations of it sounds a lot more fun and cost efficient than always buying it.
So I adapted this recipe, and made some amazing granola. It’s not super sugary, but the raisins add a nice sweetness and chew to it. And the walnuts and cornflakes really add a great crunch.
Ingredients:
- 3 c. rolled oats
- 2 c. corn flakes
- 1 1/2 c. chopped walnuts
- 3/4 c. shredded sweetened coconut
- 1/4 c. + 2 tbsp. brown sugar
- 1/4 c. + 2 tbsp. maple syrup
- 1/4 c. vegetable oil
- 3/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1 c. raisins
Preheat oven to 250 (F) degrees.
In a large bowl, combine the oats, cornflakes, walnuts, coconut, and brown sugar.
In a separate bowl, whisk together the maple syrup, oil, salt, nutmeg, cinnamon, and vanilla.
Combine both mixtures and blend gently until evenly coated.
Spread mixture onto two sheet pans lined with parchment paper. Bake for 1 hr. 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and allow to rest on pans until cooled. Transfer into a bowl and add raisins; mix gently until evenly distributed.
Store in air tight container.
~ Wednesday, March 7 ~
Peach Pound Cake
I’ve never made pound cake before, but I’ve always heard they were pretty easy recipes to pull off. And with the weather not knowing whether it wants to be winter or spring I really wanted something to remind me of summer, and what better than peaches!
This cake was incredible. The peaches keep it moist, and because you sugar the pans when you prepare them it caramelizes the outside giving it this subtle sweet crunch. This recipe makes two loaves and they didn’t make it through the weekend.
I adapted this recipe.
Ingredients:
- 1 c. butter
- 2 c. sugar
- 3 eggs
- 1 tsp. vanilla
- 3 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 c. canned diced peaches, drained
Preheat your oven to 325(F) degrees. Grease and sugar 2 8x4 in. loaf pans.
In a large bowl cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between additions. Stir in vanilla.
In a separate bowl sift the flour, baking powder, and salt; gradually stir into the creamed mixture. Fold in the peaches.
Divide evenly into both pans and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes before removing.
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~ Saturday, March 3 ~
I made Peach Pound Cake last night, best thing on Earth. I’ll be posting a recipe in the near future.
~ Sunday, February 19 ~
