Heavenly Baked By Elvie

Peach Vanilla Cupcake with Mango Marshmallows Frosting

Saturday, January 25, 2014 | Labels: Cupcake

Peach Vanilla Cupcake with Mango Marshmallows Frosting

Recently, I started this new blog "Heavenly Baked By Elvie" focusing on my baking escapades. If you noticed I transferred my baking posts from my first blog "Flowersblooms By Elvie to this new blog. This is to consolidate all my baking-related posts into one blog. I am new at baking and it has become an exciting adventure. It brings out the best and creativity in me and I enjoy it a lot. This hobby had become my therapeutic medium after a stressful day at work.

Well now, I would like to share my Peach Vanilla Cupcake with Mango Marshmallows Frosting.

Ingredients for Cupcakes :

2 cups all-purpose flour

1/2 cup butter

1/2 cup white granulated sugar

1/2 cup light brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

2 tsp vanilla

1/2 cup canola oil

1/3 cup full cream milk

2 cups peaches (chopped into small cubes)

Ingredients for Mango Frosting :

1 cup confectioners' sugar

1 tsp vanilla extract

1 cup (1 pint) heavy or whipping cream

1/8 tsp salt

2 packs of mango marshmallow (500 g)

Mango Marshmallows

Directions :

1. Preheat oven to 350 fahrenheit.

2. In an electric mixer, cream butter thoroughly.

3. Add the white and light brown sugars and cream again.

4. Mix in baking powder, baking soda and salt.

5. Add canola oil, eggs, full cream milk and vanilla extract and cream thoroughly.

6. Add the all-purpose flour and combine thoroughly. Scrape down sides of mixing bowl if necessary.

7. Add the chopped peaches and mix thoroughly.

Note : Your batter should look soft and fluffy. Fluffy is good.

This is my new electric mixer ~ Breville Scraper Mixer Pro...It makes mixing so easy

FROSTING :

1. Place the marshmallows, cream, confectioners' sugar, and salt in a large, deep saucepan.

2. Heat over medium-low heat and stir frequently until the marshmallows melt completely.

3. Remove from the heat and add the vanilla.

4. Pour the icing into a mixing bowl and refrigerate until thoroughly chilled preferably overnight.

5. Remove the icing from the refrigerator. Beat it at high speed using an electric mixer. Scrape the sides and bottom of the bowl to make sure you are incorporating all of the chilled icing.

6. Beat until the icing is smooth and glossy. The icing will thin out and become almost sauce-like. Once it is smooth, set the icing aside to rest at room temperature for 30 to 45 minutes. It will stiffen as it sits, bringing it to spreadable consistency.

7. Spread or pipe the icing atop cupcake

Smooth and glossy icing

I put cylinder sprinkles (multi-color) to decorate

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http://flowersblooms-elvierose.blogspot.com

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Nutrilicious Muscovado With Saba Muffin

Monday, January 13, 2014 | Labels: Muffins

Muscovado with saba muffin

This is a healthylicious muffin since I used special ingredients. These are muscovado sugar, extra virgin olive oil and saba.

The muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados or moist sugar. It is very dark brown in color and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from the sugar cane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. It is processed the natural way - completely free from any harmful chemicals such as phosphoric acid, formic acid, sulphur dioxide, preservatives or any flocculants, surfactants, bleaching agents or viscosity modifiers.

Muscovado Sugar

Photo from Shaunasever.com

Another naturally produced ingredient is the extra virgin olive oil which is simply pressed fruit juice without additives and is the highest quality and most expensive olive oil classification. If you are on a budget, you can use vegetable oil or butter to make this muffin.

Extra Virgin Olive Oil

Photo from Oliveoilexcellence.com

The banana used in this recipe is called "saba" or "cardaba banana." It originated in the Philippines and one of the most important banana varieties in Philippine cuisine. Among the different kinds of bananas, the cardaba is the best because it has the highest content of nutrients. It has the deepest roots which can absorb more nutrients from the soil.

Saba or Cardaba Banana

Ingredients of muscovado with saba muffin :

2 Cups all purpose flour

1 Cup Muscovado sugar

1 Tsp Baking soda

1 Tsp Baking powder

1 Tbsp cocoa powder

1/2 Cup Milk

Pinch salt

5 pcs. Riped saba bananas (cut into small cubes)

1/2 Cup olive oil (extra virgin)

1 Large egg

1 Tsp vanilla

Instructions :

1. Preheat the oven to 350 Fahrenheit.

2. In a large bowl, combine the dry ingredients - all purpose flour, baking powder, baking soda, cocoa powder and salt.

3. In a medium bowl, combine the wet ingredients - muscovado sugar, egg, olive oil, milk, vanilla and mix until smooth.

4. Add the dry ingredients to the wet ingredients and mix until incorporated and add the saba banana cubes. Do the mixing only by hand, the key to a delicious muffin is not to over mix the ingredients.

5. Place the paper liners into your muffin pan and distribute the batter evenly.

6. Bake for approximately 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Preparation Time : 10 mins.

Cooking Time : 25 mins.

Total Time : 35 mins.

Serve : 16

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http://flowersblooms-elvierose.blogspot.com

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Banana Cupcake With Peanut Butter Frosting

Friday, January 03, 2014 | Labels: Cupcake

BANANA CUPCAKE WITH PEANUT BUTTER FROSTING

The best gift is the one that comes from your heart and you really made a big effort for it. I baked some cupcakes for my friends and relatives during the holiday season. I made a total of seventy two (72) pieces of banana cupcakes with peanut butter frosting. This is yummy !!!

INGREDIENTS :

Cupcakes

* 2 cups all-purpose flour

* 1 1/2 cups mashed ripe bananas

* 1/4 cup buttermilk

* 2 eggs

* 1 1/4 cups sugar

* 1 tsp vanilla

* 1/2 cup vegetable shortening

* 3/4 tsp baking soda

* 1 tsp baking powder

* 1 tsp salt

Frosting

* 1 cup creamy peanut butter

* 6 cups confectioners' sugar

* 1/2 cup butter, room temperature (1 stick)

* 1/4 cup milk (If you prefer a creamier frosting, you can add more milk)

* Chopped Reese's Peanut Butter cups

DIRECTIONS :

Cupcakes

Preheat oven to 350° Fahrenheit
In a mixing bowl, cream shortening and sugar together.
Add eggs, buttermilk, vanilla and bananas.
Mix until combined thoroughly.
On low speed add flour, baking soda, baking powder and salt.
Stir together until combined.
Line muffin pans and fill with batter about 2/3 full.
Bake for 15-20 minutes until cupcakes are set and a toothpick comes out clean.
Remove the cupcakes from the baking pan and let cool completely before frosting.

Frosting:

1. Combine peanut butter and butter and mix on medium speed until combined.

2. Slowly add powdered sugar and mix until incorporated.

3. Add milk slowly until desired consistency is reached.

4. Pipe frosting on cooled cupcakes and garnish with chopped up Reese's Cups (if desired)

Baked banana cupcakes with peanut butter frosting and garnished with chopped Reese's peanut butter cups

This is my Christmas packaging for my cupcakes. I decided not to put frostings on some of my cupcakes for those who wanted it just a plain banana cupcake.

A pack of six (6) cupcakes in a Christmas box

Christmas House Packaging for solo cupcake

I baked seventy two (72) pieces of cupcakes for my Christmas gifts. Here are some of the finished goodies ready for delivery.

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http://flowersblooms-elvierose.blogspot.com

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Pandesal...The All-Time Filipino Favorite

Friday, January 03, 2014 | Labels: Bread

Pandesal is a popular Filipino bread roll

I tried making Pandesal, an all-time favorite of every Filipino. I do not have a heavy-duty kneader so I had to knead the dough with my hand which made it hard and tiring. This bread was introduced during the Spanish Era in the Philippines. The name came from the Spanish phrase"Pan De Sal" meaning "Bread of Salt" or salt bread. It is not salty though but slightly sweet.

Ingredients :

2    Cups all purpose flour
2 1/4 Cups bread flour
3        Tsp dry yeast
1        Tsp baking powder
1/2     Cup sugar
1    Tsp salt
1    Egg
1 1/4 Cup milk
4 1/2 Tbsp melted butter
1    Tbsp vegetable oil
Bread crumbs for coating

Directions :

1.   In a small bowl, combine and dissolve the yeast and sugar (Get 1 tbsp from 1/2 cup sugar) in warm milk (115 degrees fahrenheit). Let stand for 10 minutes and set it aside.

2.   In a big bowl, combine and mix the all purpose flour, bread flour, baking powder, salt and remaining sugar.

3.   Add the melted butter, vegetable oil, egg and the yeast mixture. Mix continuously until the dough is formed.

4.   Knead the dough on a lightly floured surface for about 10-15 mins. or until the dough is elastic and smooth. Kneading the dough manually is tiring but if you have a mixer or dough kneader it will be so easy.

5. Prepare a lightly oiled bowl and transfer the dough. Cover it with a damp cloth and let it rise for at least an hour in a warm place.

6. After letting the dough rise, transfer it into a lightly floured surface so it will not stick.

7.   Divide the dough into four equal parts using a dough slicer.

8.   Roll each part until it forms into a cylindrical shape like a log and cut each log into equal pieces.

9.   Coat each sliced dough with the bread crumbs and place it into a lightly greased baking tray. Make sure you place it flat side down.

10. Cover the tray with a damp cloth and let it rise for 20 minutes.

11. Preheat the oven to 350 degrees fahrenheit.

12. Bake for 13-15 minutes and serve hot.

Freshly baked hot pandesal

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Easylicious Hawaiian Pizza Delight

Friday, January 03, 2014 | Labels: Bread

My Hawaiian Pizza

Craving for Hawaiian pizza ? This one is very simple to make as I used a ready made pizza dough or crust. It saved me time in preparing the pizza dough especially when you are in a hurry. There are many variations of Hawaiian pizza but this one is "easylicious" (easy and delicious) with only pineapple, ham and cheese as toppings.

Ingredients :

1 Large pizza crust or dough (ready-made)

1 Envelope Del Monte Quick and Easy pizza sauce (Italian or sweet depending on your preference), 115 g

1 Small can of pineapple tidbits, drained

1/2 Cup ham, diced

2 Cups mozzarella cheese, shredded

Directions :

1. Preheat oven to 450 degrees fahrenheit.

2. Brush the crust with olive oil and place it on a pizza pan.

3. Spread sauce on pizza crust. Top with cheese, pineapple and ham.

4. Bake for 8-10 minutes or until crust is crisp and cheese is melted.

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http://flowersblooms-elvierose.blogspot.com

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My Carrot Cake With Cream Cheese Frosting

Friday, January 03, 2014 | Labels: Cake

A Slice of Carrot Cake

I made a moist, yummy and flavourful Carrot Cake with cream cheese frosting. Carrot is an excellent source of vitamin A, and a good source of vitamins C and K, fiber and potassium.

My carrot cake fresh from the oven

Here are the ingredients of this soft and yummy carrot cake:

3     Cups grated carrots
2     Cups all purpose flour
4 Eggs
1 1/2 Cups white Sugar
2     Tsp. ground cinnamon
1     Tsp. baking powder
2     Tsp. baking soda
1/2 Tsp. salt
1 Cup vegetable oil
1 1/4 Tsp. vanilla
1 Can (8 ounce) crushed pineapple with juice
1 Cup chopped cashew nuts

Ingredients for the frosting :

2    Cups confectioners' sugar
1    Can (8 ounce) cream cheese
1/2 Cup softened butter
1 1/4 Tsp. vanilla
1    Cup chopped cashew nuts

Directions :

1. Pre-heat the oven to 350 degrees Fahrenheit (175 degrees Centigrade)
2. Grease and put some flour into the 9x13 inch baking pan
3. Combined the dry ingredients in a large bowl : Flour, sugar, baking soda, baking powder, salt, cinnamon and cashew nuts.
4. Combine the wet ingredients in another bowl and mix : Eggs, oil, vanilla, pineapple, carrots.
5. Add the wet ingredients to the dry ingredients and stir until fully mixed.
6. Pour the batter into the baking pan and bake in 40 mins.
7. For the frosting, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Then add, the cashew nuts.

Preparation Time : 30 mins.
Cooking Time     : 40 mins.

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http://flowersblooms-elvierose.blogspot.com

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Healthylicious Banana Oat Muffins

Friday, January 03, 2014 | Labels: Muffins

Banana Oat Muffin

I have some riped bananas at home so I decided to make banana oat muffins, a high fiber version of the banana muffins with the addition of whole-wheat flour, rolled oats and raisins. Hmmm, this is going to be so yummy !

Here are the ingredients :

* 1 Cup whole wheat flour

* 1 Cup all purpose flour

* 2 Very riped bananas, mashed

* 2 Eggs, lightly beaten

* 1 Cup brown sugar

* 1/4 Cup canola or vegetable oil

* 1/2 Cup rolled oats

* 1/2 Cup golden raisins

* 1 1/2 Tsp. baking powder

* 1/2 Tsp. Cinnamon

Instructions:

1. Preheat the oven to 350 Fahrenheit

2. In a large bowl, combine the dry ingredients - whole wheat and all purpose flours, baking powder, cinnamon and rolled oats.

3. In a medium bowl, combine the wet ingredients - riped bananas, brown sugar, eggs and oil and mix until smooth.

4. Add the dry ingredients to the wet ingredients and stir until incorporated and add the raisins.

5. Place the paper liners into your muffin pan and distribute the batter evenly.

6. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Preparation Time : 10 mins.

Cooking Time : 20 mins.

Total Time : 30 mins.

Freshly Baked Banana Oat Muffins

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An Exciting "Breadscapade"

Friday, January 03, 2014 | Labels: Bread

Lately, I have been wanting to learn about bread baking. My inspiration came from watching baking shows on Cable TV like "Baking Made Easy" by Lorraine Pascale, Martha Stewart's "Martha Bakes"and Cup Cake Wars. I enjoyed watching these shows and I was so amazed with the bakers' talent, artistry and creativity.

Lorraine Pascale ~ a former British model turned cook
Photo from www.mightyape.co.nz

Martha Stewart ~ an American business magnate, author, magazine publisher, and television personality

Photo from www.tastebook.com

Cupcake Wars is a reality based cupcake making competition hosted by Justin Willman and with judges, Candace Nelson (Pastry Chef and owner of Sprinkles Cupcakes) and Florian Bellanger (French Pastry Chef)

Photo from zap2it.com

Look so yummilicious !

Photo from saltlakecity.about.com

I looked for a baking school near our area and found one. The trainor owns a bakery herself and had been in the business for several years. I took the Bread Baking and Bakery Management Training Program. Todate, I finished Levels 1 and 2 and I am planning to take Levels 3 and 4 as well. For those who are interested to learn bread baking, you may contact :

Rose Manalo

JETROSE BAKERY

F. Reyes Street Balibago Road

Sta. Rosa, Laguna

(In front of Walter Mart)

Mobile No. 0917-9940296

These are the breads we baked in Level 1 :

1. PANDESAL
2. TASTY
3. BURGER BUNS
4. ENSAYMADA
5. SPANISH BREAD
6. KESO ROLL
7. CHEESE BREAD
8. CINAMON ROLL
9. PANDECOCO
10. GERMAN CHOCO FUDGE ROLL

And below is Level 2 :

1. MALUNGAY PANDESAL
2. FLAVORED TASTY ala Gardenia
3. FRIED DONUT
4. UBE BARS
5. EGG PIE
6. MONAY sliced
7. SLICED MONGO ROLLS
8. MONAY BIG
9. MONAY PUTOK
10.KALIHIM
11.UBE FLOWER
12. CHOCOLATE CRINKLES
13.FLAVORED COOKIES

Bread baking ingredients consist of the following :

1. FLOUR

Flour provides the structure for the product and the most important ingredient in bread production. The most common type of flour used in bread baking is the Hard Flour or Bread Flour. This contains more stretchy gluten and has a high water absorption capacity. It produces bread that has a higher volume.

The Soft Wheat Flour or Cake Flour has a high starch content and is ideal for cakes, pastry and cookies. It is not ideal for bread baking.

The All-purpose flour also called generally used flour or pastry flour is a combination of 60 % bread flour and 40% cake flour. This can be used to produce variety of cakes and pastries and to make breads as well but it is more expensive. It serves as a substitute for either cake or bread flour but it will require more mixing in cake and more kneading for bread.

The Whole grain flour do not have as much gluten because there are other ingredients like the germ and bran which get between the gluten molecules. This flour is usually combined with bread or all-purpose flour to make a better crumb.

The dough kneader at work

2. YEAST

Yeast is the essential ingredient which makes the dough rise and gives home-baked bread a great taste and aroma. It is the heart of the bread baking process called Fermentation. During the process of fermentation, the yeast multiplies and grows by using the available sugars and water, giving off carbon dioxide (for rise) and ethyl alcohol (for flavor) as by products.

3. WATER

Water hydrates the flour and makes gluten development possible. In bread making, water stimulates the growth of both the yeast and the development of gluten . It dissolves and activates the yeast. It also activates the protein in wheat flour and blends with it to create sticky and elastic dough.

Water does two important things in bread making. It dissolves and activates the yeast and blends with the flour to create a sticky and elastic dough.

Photo from : redlineendurance.com

4. SALT

Salt is a flavor enhancer and helps keep the quality of the bread. It slows rising time, allowing the flavor of the dough to develop and adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly.

Salt is a major component in bread

Photo from athleanx.com

5. SUGAR

The main role for sugar in yeast bread is to provide food for the yeast. Sugar adds flavor and rich brown color to a bread's crust.

Photo from stopsugarcravingseasily.com

6. FATS

In bread making, the most commonly used form of fat is the shortening, next is margarine and then butter. Fat adds flavor and make bread tender and moist. It slows moisture loss, helping bread stay fresh longer.

Shortening has bland flavor and has excellent creaming quality. However, most bakeries use the flavored margarine because of it adds a vanilla like flavor to the bread and cost almost the same. On the other hand, butter is used only to make high end products such as cinnamon rolls, ensaymadas, cream buns, etc.

Fats help the gluten strands to be more elastic and the finished product softer and with longer shelf life

Photo from www.guardian.co.uk

7. EGGS

Egg is a very expensive ingredient. which adds food value, color and flavor to breads. It also helps make the crumb fine and the crust tender. Egg adds richness and protein. Some recipes call for eggs to be used as a wash that adds color.

The biggest benefit from using eggs in a recipe is that it extends the shelf life of the bread. This is because the lecithin in the egg is a form of fat which provides extra moisture to the crumb

Photo from www.everythingeggs.ca

8. MILK

Milk has a stabilizing effect on fermentation, preventing wild fermentation. It improves crust color because of the lactose sugar it contains. It also improves texture, crumb color, flavor, taste, and keeping quality of the baked loaf.

Milk gives better taste and aroma

Photo from blog.thealliedgrp.com

Here are some of the breads we baked during the Sessions :

PANDESAL

Pandesal is the classic Filipino bread introduced by the Spaniards. It is a bread roll made of flour, eggs, yeast, sugar and salt. It came from the Spanish word "Pan de Sal" which means "Bread of Salt" but it is actually sweeter than it is salty. It is traditionally served as a breakfast roll~ buttered and dipped in coffee or hot chocolate.

In Pandesal making, the dough is shaped by rolling it into long logs (baston) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

Cutting the baston dough

The Classic Pandesal

The Pandesal has evolved and we now have the popular and enriched with vitamins ~ Malunggay (Moringa Olifeira) Pandesal

Mixing the Malunggay leaves with the dough

TASTY LOAF BREAD

Loaf Bread is a shaped mass of baked bread that is usually sliced before eating

Preparing the dough for the tasty loaf bread

Placing the tasty bread dough in the baking pan

The Tasty Loaf Bread (Not yet sliced)

BURGER BUNS

Burger Buns fresh from the oven

ENSAYMADA

The Philippines is a Spanish Colony for 300 years and has adopted the Majorcan ensaimada (commonly spelled Ensaymada). Ensaymada is one of the most common delicacies in the Philippines. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar. Upscale versions of ensaymada can be topped with butter cream and sugar.

Ensaymada dough formed into a swirl

Baked Ensaymada

SPANISH BREAD

Spanish Bread is a soft and moist type of bread with sugar and butter filling. It is a favorite merienda in the Philippines paired with coffee or milk.

Spanish Bread

KESO ROLL (Cheese Roll)

Keso Roll or Cheese Roll is a snack food rolled into a tube shape with a sliced or grated cheese filling topped with margarine and sugar.

Rolling and inserting the cheese inside the dough

Keso Roll

CHEESE BREAD

Philippine cheese bread is a commercial soft pandesal but smoother, its surface encrusted in sweet cheese granules instead of bread crumbs. The interior is soft, almost dry and denser.

Cheese Bread

CINNAMON ROLL

Cinnamon roll or cinnamon swirl is a sweet pastry that is made out of rolled sheet of yeast dough in a cinnamon, raisin and sugar mixture then topped with a sweet glaze

Cinnamon Roll or Swirl

GERMAN CHOCO FUDGE ROLL

German Choco Fudge Roll

FLAVORED TASTY LOAF BREAD

Loaf bread with Ube and Chocolate flavor

Applying the chocolate filling in the dough

Flavored Tasty Loaf Bread

FRIED DONUT

Donut Dough

Sugar raised donuts

Cinnamon donuts

UBE BARS (Purple Yam Bread Bars)

Ube flavored Dough

The ube baked dough after dipping it in the Ube Syrup

Ube Bars

EGG PIE

Egg pie is a popular bakery item in the Philippines made out of egg custard baked on top of pastry dough

Egg Pie

MONAY PUTOK and MONAY BIG

Monay is one of the classic breads in the Philippines. It is always sold hot during meryenda or snack time

Monay Putok

Monay Big

KALIHIM

The Kalihim is one of the popular Pinoy bread and is a soft bread with a bright red filling peeking out of its folds. The red filling is actually a thin bread pudding made from stale bread, milk, eggs, sugar, vanilla and lots of bright red food color. It is then wrapped in the main dough, pricked with a fork and baked. It is also known as "Pan de Pula" or "Pan de Regla."

The red filling is actually a thin bread pudding made from stale bread, milk, eggs, sugar, vanilla and lots of bright red food color. It is then wrapped in the main dough, pricked with a fork and baked. - See more at: http://www.spot.ph/eatdrink/44900/local-bread-10-best-panaderia-finds-in-manila/4#sthash.QRNYuhyt.dpuf