Moist Banana Cake (or Banana Bread)

This is always a staple in our home, as in ALWAYS. Whenever we have leftover bananas, I make it a point to bake banana bread coz it's not only very easy to make, it's also very delicious! Outcome is also very moist, not dry at all. For a change, I decided to put my banana bread on an 8x8 non-stick round cake pan. I was surprised that it baked so quickly. It was already done in 35 minutes! That's how quick it is :)
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Recipe here: Banana Bread

Fruity Graham Cake

My daughter, has been telling me since last week that she wanted me to "bake" a graham cake coz she loves it daw and it's so delicious that she really wanted me to make this last weekend.

So who am I not to please my little angel? So last Saturday, we bought the ingredients to the grocery and made it also that day.

I don't know why I haven't perfected this after making this over and over again. Mine always came out runny and the cream(plus the condensed milk)always doesn't set perfectly. But this time I was able to make it set(well a little) because I added a packet of unflavored gelatin. It still wasn't perfect, but at least it wasn't as runny as the previous ones I did. I read from other forums that the secret on making the "perfect" graham cake is to chill(preferably)the cream overnight but I haven't done that coz we're too excited to taste this delicious cake! Maybe next time, I'll do that. But for now, I'm quite happy with the result, not too sweet but creamy no bake graham cake for me and my daughter!


Fruity Graham Cake
Ingredients:

1 pack Graham Crackers(Honey Flavor)

2 can Nestle Cream(tetra pack)

1 can Alaska Condensed Milk

1 can Del Monte Fruit Cocktail (big can), drained

1 sachet Ferna Clear and Unflavored Gelatin

1/2 cup hot water

Instruction:

1. Dissolve gelatin into 1/2 cup of hot water. continue to stir till small crystals were dissolved. Set aside.

2. Combine Nestle Cream and Alaska Condensed milk. Mix the gelatin(must not be hot)into the cream-milk mixture.

3. Prepare your container and place the first layer of graham crackers. Put some of the fruits and add the cream-milk-gelatin mixture on top of the graham crackers and fruits.

4. Repeat procedure till container is full. top with remaining fruits.

5. Refrigerate(preferably overnight). But if you can't wait till the next day, refrigerate it for 1-2 hours.

As you can see, some of my graham crackers floated when I put the cream mixture, I think the mixture must be chilled on the ref for awhile before putting it on top of the crackers so it won't be too runny.
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Albers Corn Bread

The weather was gloomy for a couple of days already and I was bummed already staying inside the house coz we really can't go out due to flood and heavy rain. I was thinking of what to bake but I ran out of butter supply so I couldn't do something with butter. Then I remembered that I have this recipe which I got from the box of my Albers Corn Meal. So I decided to make Corn Bread for a change.

This is so easy to make. If I only have a corn kernel I will definitely add this but since I don't have any, I just sticked with the recipe. The outcome was a little bland for my taste but I thought of adding margarine(coz we don't have butter)and sugar with the corn bread and it tasted wonderful! By the way, I only halved the recipe coz I only had 1/2 cup of milk on our fridge :(

Albers Corn Bread(makes 12 servings)

Ingredients:

1 cup ALBERS Yellow Corn Meal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1 tsp salt

1 cup milk

1/3 cup vegetable oil

1 large egg, lightly beaten

Instructions:

PREHEAT oven to 400'F. Grease 8-inch square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine milk, oil and egg in a small bowl, mix well. Add milk mixture to flour mixture, stir just until blended. Pur into prepared pan.

BAKE for 20 to 25 minutes(mine was done in 20 mins)or until wooden pick inserted in center comes out clean. Serve warm.

corn bread
corn bread
corn bread

Chocolate Chip-Coffee Muffins

Made Chocolate Chip Coffee Muffins yesterday for our afternoon snack and though I only made 1 dozen, I still have some leftover for Hannah’s snack at school for today and some for my friends. The first time I did this, I intentionally reduced the amount of coffee granules for fear that the outcome would taste too bitter. But this time I stayed true to the recipe except using white chocolate chips instead of the brown one.

I love this! Even if you’re not a coffee lover I assure you will definitely like this muffin! It’s not too sweet, the coffee’s not overpowering just so you know and so easy to make! I got the recipe HERE so if you have extra time and would want a quick and easy muffin that’s delicious try this and you won’t regret making it!
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