June 10, 2011 § 1 Comment
Dark Brown Sugar is not in the best mood. Molasses has ignored her for almost three months. They had a fling back in March, but maybe he just lost interest? Was she too easy? Like, it turned out great, and the result was truly magnificent…so why hadn’t they talked for so long? That’s it, Brown Sugar says to herself. She turns around and looks at Molasses, who’s facing the opposite direction at the other end of the shelf. Oh well. Here’s to being assertive.
BS: Hey, Mollass! It’s been a long time, huh?
Molasses slowly rotates himself to face her.
M: What? Oh, hi. Errm….yeah, I guess it has. How, uh, are you?
BS: Oh, you know, just chillin’ n’ killin’.
M: That’s cool…
BS: Ok, look. I don’t get it. That gingerbread we made a few months ago was great. I don’t understand what happened. Did I do something wrong? Why’ve you been ignoring me?
BS: Hello?! Get out of my face forever or express yourself now. RUDE.
M: Um…look, Sugie, I um…I…I don’t know how to…uh…I… I went with your sister! Light Brown Sugar. I mean, she made me. It was her fault. I…really…I had no choice…
M: I’m sorry. What we had was great. I didn’t mean to ruin it.
BS: [shouting hysterically] Well, you can take your cloyingly sweet, cheating self and stick –
Suddenly, the cabinet doors swing open and the daylight streams in. Two hands reach in (FoodGirl’s) and simultaneously scoop up Molasses and Brown Sugar. The two ex-lovers look at each other while still in mid-air.
BS: You totally don’t deserve this, but I guess I’ll have to give you another chance.
M: I promise I won’t ever-
BS: Just shut up.
M: I promise I’ll make it up to you. I’ll make it good.
And oh, was it good.
3/4 cup white sugar
1/2 cup butter
1 cup blackstrap molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1/4 cup dark brown sugar
- Preheat oven to 350º. Butter and lightly flour a cupcake or muffin pan.
- In a large bowl, cream butter and sugar. Stir in egg, followed by molasses.
- In a separate bowl, combine flour, soda, spices, and salt. Mix until all ingredients are evenly distributed throughout.
- Add dry to wet ingredients, mixing well. Add hot water and continue to mix until batter is consistent.
- Pour batter into muffin tins and sprinkle tops with brown sugar.
- Bake for about twenty minutes, rotating pans halfway through. Test that they’re done by sticking a knife into muffin center. Knife should come out almost clean.
adapted from an old-fashioned gingerbread loaf recipe at allrecipes.
April 4, 2011 § Leave a comment
Ladies and gentlemen. I repeat: ladies and geeeeentlemen! It is with the utmost pleasure, the utmost honor, and the utmost hunger, that I introduce to you a cake unlike any other. She is spongy. She is light. She is oh so smooth and buttery – but in truth, butterless. Her deliciously golden coat glistens and gleams in the sunlight. Her seductively soft smile is radiant, as if saying, “Cut a large slice and eat me with your morning coffee!” Ladies and gentlemen. I present to you the one, the ONLY… Yople! [otherwise known as Maple Yogurt Cake.]
[Adapted from Bon Appetit’s original recipe]
1/2 cup maple syrup, preferably grade B
3/4 cup yogurt
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
- Preheat your oven to 350°F. Generously butter a metal loaf pan.
- Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest in a large bowl. Whisk to combine.
- In a separate bowl, mix together flour, baking powder, and salt. Add, a bit at a time, to wet ingredients and stir to incorporate.
- Add oil, and fold gradually until oil absorbs into the batter. Pour batter into your greased tin.
- Bake about 50 minutes, or until knife inserted into center comes out clean. Cool about 10 minutes before lightly cutting around the sides of your pan to loosen, and then flip! Flip again, so it’s right-side-up, and allow to cool completely, about two hours.
March 28, 2011 § Leave a comment
HK and I have embarked on a baking journey. 11am. Friday morning. No class for the rest of the day. You know what that means? Two words: sugar. coma.
Part 1: foodtastically fluffy pumpkin pancakes.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup milk
6 tablespoons pumpkin puree
2 tablespoons butter, melted
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
[inspired by and transformed from Jen’s amazing recipe]