SWEET CORN CAKE

It is a habit to check my pantry before any baking project.  From there,  will plan what I  want to bake next.  I found a can of whole kernel corn sitting in my cabinet.  So I have to make something out of this canned sweet corn.

Today I want share this  perfect Sweet Corn I have baked.  It turned  out great  with lovely texture and right amount of sweetness. Add about 1/4 cup more sugar if you like it sweeter.

Rinsed and drained well the corn before adding it to the batter. I squeezed out the water after putting it in a colander.

Turn this into muffin by baking them in a muffin pan but do not level the top.  Bake for  15-20 minutes or until a toothpick inserted comes out clean.  Actual baking time varies with each oven so watch closely.

MINI RAISIN BUN

I have not baked any bread for weeks  but  decided to bake  my son favorite Mini Raisin Bun this time.

If you're a bread baker, you will know that most of sweet bread using almost the same recipe with slight variations on ingredients or method.

Enjoy this tasty Mini Raisin Bun for breakfast or in between snack..  Love to serve them  in  bite size portion instead of regular one. Am using dark raisin but golden raisin can be added too.

You can also  turn the dough into a loaf by baking it in a loaf pan.

DRY FRUIT BUNDT CAKE

There are many variations of fruit cake,  including a version that require soaking of the fruit for days while another one  need you to boil the dry fruits and butter.

Am sharing with  you a  really quick and easy Dry Fruit Bundt Cake and  one of the ingredients was condensed milk.  Using condensed milk in a fruit cake is a new one for me but it always fun to try. Dry Fruit Bundt Cake  is also made without sugar.

If you need to avoid egg, you can substitute with plain yogurt or pureed fruit.

I find it easier to slice without it breaking so easily because the fruits remain soft and stick together. You can  easily increase the mixed fruit up to 1 cup if desired.

CHOCOLATE CRINKLE COOKIES

These Chocolate Crinkle Cookies are on my "to do" list for a long time. They are crisp on the outside
but  chewy in the center and ridiculously easy to make.

If you're a chocolate lover, you're going to love these cookies. They have deep chocolate flavor.

I suppose to  roll the cookies in confectioners sugar for that pretty crack on top but last minute, I could not find my powdered sugar so have coated them with fine sugar.

Make sure to place the rolled cookies 1 in apart, as they bake, they spread and the surface cracks.

You can turn the same recipe into Red Velvet Crinkle Cookies by adding a tablespoon of red food coloring to the flour mixture.

CHOCOLATE CRINKLE COOKIES
Yield  :  45 coolies

1 and 2/3 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tablespoon buttermilk
1/2 cup melted butter
1 cup sugar
1 egg or 1/4 cup yogurt
1 tsp vanilla essence
confectioners sugar for rolling

METHOD

Sift together flour, cocoa, baking powder, baking soda and salt in a mixing bowl.

Beat butter and sugar until well blended, mix in buttermilk, egg/ yogurt and vanilla essence.

Add in butter mixture into dry ingredients, mix to form into soft dough.

Cover and refrigerate for an hour.

Place confectioners sugar in a plate.   Start rolling the mixture into 1 in balls.

Roll these balls in confectioners sugar and place them in 1 in apart on baking sheet.  Preheat oven @ 180 C.

Bake for 10-12 minutes until slightly firm.  Let sit in the pan for 5 minutes before transferring them onto rack to cool.

This post was featured on Dec 15th, 2014 for Best of the Best is at  Epic  Mommy Adventures

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