Posts Tagged ‘baking’


Honey Beer Bread

May 25, 2013

Haven’t tried this one out yet but it’s coming up soon. 



Got any beer left over from the weekend? The yeast in the beer makes this one of the easiest bread recipes I know! I make this and the house is filled with the unbelievable smell of fresh-baked bread. The buttery, honey-wheat goodness is absolutely delicious, especially when it is warm and fresh from the oven. And the batter literally takes less than 5 minutes to prepare. What could be more simple?

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspooon salt
  • 2 tablespoons honey
  • 1 bottle (12 ounces) beer, any kind
  • 4 tablespoons (half stick) butter, melted (You can double this if you’d like)
  • (Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.


Slutty Brownies

January 18, 2012

These look amazing, and I have to try them!

From: The Londoner

slutty brownies

Slutty Brownies
Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are…

The Best Brownies In The WORLD.

I know, big statement.
They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy.

They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again).

They take about 45mins to make, including baking time.
The ultimate comfort food, whipped up within the hour.
You will need…

1 Box of cookie mix,
1 Box of brownie mix,
2 Eggs,
2 Packs of Oreos (double stuffed ones are even better if you can find them)
Some oil
& your favourite ice-cream (optional)

Preheat your oven to 350°F, 180°C, gas mark 4.
Line a baking tray with grease proof paper.
Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you’ll be baking it for longer than suggested. An extra teaspoon of each is just right.

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.

Cover this layer with your Oreos. Don’t use the broken ones, eat them as you go. This recipe is too glorious to use substandard Oreos.

Mix up your brownie batter. Just stick to the recipe on the box for this one.

& pour over your Oreos.

Bake for 30mins.

Remove from the oven and leave to cool.
When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.
Use a large, sharp knife to cut it into manageable chunks, sections, slabs… depending on how many calories you think you can handle in one sitting.

Drop onto a plate and scoop on your ice cream.

Enjoy, and don’t forget to lick the bowl!

If you’re feeling particularly domesticated, you could always make these with real cookie mixture and home made brownie batter, but as far as I’m concerned, life’s just too short!

Ps, if you like these, you might like my Mars Bar Melts recipe, 4 ingredients, 7 mins… gooey cookie heaven!


Spaghetti Shop’s Sweet Garlic Bread

January 9, 2012

An awesome fast-food Italian restaurant in Chantilly, VA has the best garlic bread, and my friend Gwen has perfected the recipe!

Package of Hawaiian Rolls (the ones in the orange package)

garlic butter: I made the garlic butter from scratch, but all that is is butter (please no margarine) garlic cloves (a whole head of garlic), and parsley.  Roast garlic if you choose but it’s okay either way

Halve the rolls and spread the garlic butter on each half

Stick them in a 350 oven for about 10-13 minutes

Sprinkle parmesan on top (if desired)


Crock Pot Banana Bread

December 19, 2011




Awesome way to make banana bread.  Came out perfect, moist, and delicious!


3 ripe bananas, mashed
4 oz unsweetened apple sauce
4 tablespoons coconut oil
2 eggs
vanilla extract (however much you want)

2 cups flour
1/2 cup brown sugar OR 1/3 cup maple syrup
1/2 cup white sugar
pinch of pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt

dark chocolate chips (however many you want)
1/3 cup melted butter (for bottom of pan)


Mix wet and dry separately.
Mix together (don’t worry about lumps)
Put butter in bottom of baking dish to grease
Pour mixture into greased baking dish

Put overturned bowl/small plate in bottom of crock pot
Put 1/2 inch water in bottom of crock pot
Put baking dish on top of bowl/plate in crock pot and cover

Bake on high for 3 – 3.5 hours
When done, house will smell like banana break, cake tester or tooth pick will come out clean from middle


Chocolate Thunder Cake

June 14, 2010

From my friend Michelle and her husband Jeff – this sounds incredible!

Chocolate Thunder Cake

1 box Devil’s Food cake mix
1 (14oz) can sweetened condensed milk
1 (12oz jar) fudge topping (we used Smuckers), slightly warmed to spread
1 (12 oz) whipped topping, aka cool whip
2 (8oz) heath bars, crushed

Bake cake in a 9×13 according to package.
Let cool for 30 mins.
Poke holes in cake with wooden spoon handle.
Pour on the sweetened condensed milk, spread evenly.
Wait 5 minutes then spread the fudge topping over that.
Spread the whipped cream next, then sprinkle the candy bits on last.
Chill before serving.



February 8, 2010

Lisa U.’s recipe

preheat oven to 375

in a large bowl, sift the following
2 cups cornmeal
1 cup unbleached flour
1 T baking powder
1 t salt
1/2 cup sugar (I use brown)

in another bowl, mix
2 cups buttermilk
4 eggs
1 can creamed corn

put 1/2 stick of butter in a 9×13 baking dish, and put the dish in the preheated oven. Mix the wet ingredients into the dry ingredients. If you’re going to add cheese, bacon, fruit or whatever, add that after you’ve thoroughly combined the wet and dry ingredients. Take the baking dish out of the oven and tilt it to coat the bottom and sides with the melted butter. Pour in the cornbread mixture. Bake for 45 minutes, or until a knife inserted into the center comes out clean.

This makes a very moist, dense and slightly sweet corn bread.