Vanilla Cupcakes

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk



Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0Y6E4bJCr

Old-Fashioned Chocolate Cupcakes

24 regular cupcakes / 350 degree oven


3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

pancakes

1 c flour
1 tsp sugar
1 tsp cinnamon
2 tsp baking powder
1 c water
3-4 tbs dry coffee creamer
1 tbs vegetable oil
1 tsp vanilla extract
2 tbs softened butter

Chocolate cake

4 T flour
4 T sugar
2 T baking cocoa
1 egg
3 T water
3 T butter
1/2 tsp vanilla extract
1 tsp baking powder

All mixed and microwaved for 3 min. :)

Quaker's Best Oatmeal Cookies

1 1/4 c softened butter
3/4 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3-4 c rolled oats

Heat oven to 375 F.

Beat sugars and butter together. Add egg and vanilla.

In another container, combine dry ingredients. Add to wet mixture. Stir in oats... and CRASINS!

Bake in 9x13 in pan for 25-30 min.

Fa-waffles!

1 1/2 c chickpea flour
4 tbs arrowroot or corn flour
2 tbs nutritional yeast
1 tbs cumin
1 tsp sumac
1 tsp granulated onion
1 tsp salt
1/2 tsp granulated garlic
a handful of fresh finely chopped parsley

Mix dry ingredient. Then add water and parsley.

Sauce:
3 tbs tahini
1 lemon, juiced
4 fresh mint leaves, chopped

Sandwich bread

2 c warm water
1 pkg yeast
5-6 c flour
1 T light brown sugar
2 T olive oil
2 ½ tsp salt

Stir yeast into 1/2 c warm water and the sugar. Let stand until it bubbles.

Combine 5 c flour and salt. Add the yeast mixture, remaining 1 ½ c. water, and olive oil. Mix until a dough forms. Continue for another 8 minutes. On a lightly floured surface, knead a smooth, firm, elastic dough is formed.

Put the dough into an oiled bowl and roll it around to coat all over. Wrap the bowl with plastic wrap and set aside to rise for 1 ½ h or until doubled in size.

Preheat the oven to 425ºF.

Punch down the dough and knead for a minute. Place the dough into baking pans, loosely covered, for 30 min or until doubled in size.

Bake the dough for 45 minutes. Allow cool before slicing.