I started baking since my mom injured her hand on 3/7/2015

8/7/15

THIS IS MY FIRST BAKE

CLASSIC YOGURT BUNDT CAKE

Ingredients

• 2 CUPS ALL-PURPOSE FLOUR
• 1 TEASPOON BAKING POWDER
• 1 TEASPOON BAKING SODA
• 1/2 TEASPOON SALT
• 1/2 CUP (1 STICK) UNSALTED BUTTER, CUT INTO 1-INCH PIECES
• 1 CUP SUGAR
• 3 LARGE EGGS
• 1 1/2 TEASPOONS VANILLA EXTRACT
• 1 1/3 CUP GREEK  YOGURT
• CONFECTIONERS’ SUGAR

Directions

1. HEAT THE OVEN TO 180 C DEGREES . GREASE A 10-INCH BUNDT PAN  (12-CUP   CAPACITY).
2. SIFT THE FLOUR, BAKING POWDER, BAKING SODA AND SALT IN A BOWL. SET ASIDE.
3. CREAM THE BUTTER ON MEDIUM-LOW SPEED IN THE LARGE BOWL OF AN ELECTRIC MIXER. INCREASE THE SPEED TO MEDIUM-HIGH AND BEAT UNTIL SMOOTH AND LIGHT IN COLOR, ABOUT 1 1/2 TO 2 MINUTES. GRADUALLY ADD THE SUGAR AND BLEND IN WELL. ADD THE EGGS, 1 AT A TIME, AT 1-MINUTE INTERVALS, SCRAPING THE SIDES OF THE BOWL AS NECESSARY. BEAT FOR ABOUT 1 MINUTE LONGER. BLEND IN THE VANILLA EXTRACT.
4. REDUCE THE SPEED TO LOW. ADD THE FLOUR MIXTURE, ALTERNATING WITH THE YOGURT, BEGINNING AND ENDING WITH THE FLOUR MIXTURE. (3 PARTS FLOUR/2 PARTS YOGURT). MIX ONLY UNTIL INCORPORATED AFTER EACH ADDITION. SCRAPE THE SIDES OF THE BOWL AND MIX FOR 10 SECONDS LONGER.
5. SPOON THE BATTER INTO THE PAN, SMOOTHING THE SURFACE WITH THE BACK OF A SPOON. BAKE FOR 60 TO 65 MINUTES OR UNTIL THE CAKE IS GOLDEN BROWN ON TOP AND IT BEGINS TO COME AWAY FROM THE SIDES OF THE PAN. A TOOTHPICK INSERTED INTO THE CENTER SHOULD COME OUT CLEAN. COOL THE CAKE ON A RACK FOR 10 TO 15 MINUTES. INVERT AND GENTLY REMOVE THE PAN. BEFORE SERVING, DUST THE TOP WITH THE CONFECTIONERS' SUGAR.

MY SECOND CAKE IS CALL 

CARROT CUPCAKE

Ingredients

Carrot Cupcakes:

1 1/3 cups (175 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) walnuts, chopped

2 large eggs

2/3 cup (135 grams) granulated white sugar

2/3 cup (160 ml) safflower, vegetable, corn, or canola oil

1/2 teaspoon pure vanilla extract

2/3 cup (160 ml) unsweetened applesauce (or grated apple or crushed pineapple)

1 1/3 cups (320 ml) finely grated raw carrots (about 1/2 lb. (225 grams) carrots)

Cream Cheese Frosting:

1/4 cup (55 grams) butter, room temp.

4 ounces (115 grams) cream cheese, room temperature

2 1/4 cups (250 grams) confectioners' (powdered or icing) sugar, sifted

1/2 teaspoon pure vanilla extract

Directions

Carrot Cupcakes: 
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Frosting:

 In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioners sugar if needed. Pipe the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.

Makes 12 cupcakes.

10/7/15

TODAY I BAKE BUTTER COOKIE

Ingredients

250 GRAM