Archive for the ‘sugar’ Tag

Zucchini Bread Video

If you can’t tell that it’s summer by the hot weather we’ve having then you can surely tell by what vegetables are in season.  I got some zucchinis from the Farmer’s Market just to make zucchini bread.  Enjoy!  Here’s the Zucchini Bread pictorial.


Battle of the Breads Pictorials

It’s only the beginning of February and I can’t wait for summer to come! I love all the fresh vegetables and fruits that come along with the warmer months. Last year, I somehow ended up with so much zucchini that I didn’t know what else to make with it (besides stir-fries) so I found a great zucchini bread recipe and ended up baking tons of it for myself and my family and friends.

Zucchini Bread


  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.

Zucchini Bread Pictorial

Dry ingredients (flour, baking soda, baking powder, salt, & cinnamon

Wet ingredients (eggs, sugar, oil, & vanilla)

Stir wet ingredients, add grated zucchini and stir again

Add dry ingredients to wet ingredients

Mix well

Pour into 9 x 13 pan sprayed with Pam for Baking

1 hour later: a delicious golden brown bread

Unfortunately, I didn’t keep this for myself so I didn’t cut into the bread but you can see the green flecks of zucchini on the top so you know you’re getting your vegetables. Ah…I love having my family be my guinea pigs and I know they love it, too.

Speaking of bread, I fell in love with banana bread after my first attempt at making it. Who knew that baking sweet breads could be so easy? After a few attempts and trying out 2 recipes, I’ve finally found my perfect banana bread recipe. It comes out moist and delicious every time! Trust me, I’ve made this bread about 30 times within 2 years.

Banana Bread


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup white sugar
  • 1 egg
  • 5 tablespoons milk or buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1 cup mashed bananas
  • 1/2 cup chopped walnuts (optional)


  1. Sift together flour, baking soda, baking powder, and salt.
  2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9×5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes.

Banana Bread Pictorial

Oops, I microwaved my butter a bit too long

Add brown sugar

Cream together

Such a lonely egg, isn’t it?

Mixed in

Add buttermilk

Add mashed bananas


Add dry ingredients

Pretty, isn’t it?

Ready to be baked!

A long 50 minutes later…

Care for a slice?

Okay, I saved the best (at least, according to DH) for last. Who doesn’t love a sugary-cinnamonny piece of Monkey Bread?!?!?! I first made this for DH for brunch and he fell in love with it. This is now one of his favorite breakfast food.

Monkey Bread


  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine or butter
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine or butter over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Monkey Bread Pictorial

I just couldn’t resist buying this cute mini-bundt pan

I only used 2 cans of biscuits


Cinnamon-sugar mixture

Rolled in cinnasugar

Almost ready for the oven

Melted butter (I used the microwave)

Pour into dough





I love Monkey Bread because 1) it’s so easy to make 2) Anyone can make it and 3) it tastes good! Yum…look at that buttery, golden deliciousness!

Good Morning!

Actually, it’s not that good of a morning.  I knew I was probably coming down with something last night because I had the sniffles and guess what, I’m congested and have a stuffy nose today.  Maybe I jinxed myself, who knows?  I fell asleep on the couch at 11 PM last night because Chong wasn’t ready for bed.  He was watching Fracture until 1:30 AM and then woke me up to go to bed.  He sure loves his weekends.  As of 10:20 AM, he’s still snoring away!  He loves to sleep in, unless I make him wake up.  Haha. I notice that we have different weekend schedules.  Chong wants to sleep in til noon (or later) while I always end up waking early, especially if it’s during spring/summer.  Plus, when my body wakes up, it’s hard for me to fall back to sleep, which is the complete opposite for Chong.

I wanted to make cinnamon rolls for breakfast but the recipe calls for room temperature eggs.  So the eggs have been “thawing” for an hour now and they’re still semi-cold.  If I get too impatient, I’m going to just use them as is.

Thanks to watching America’s Test Kitchen (I love that show), I was craving homemade pizza last night.  Went out and bought some ingredients and made my own supreme pizza.  It was pretty good…except I didn’t add enough flour to the dough, hence it was really sticky after it had rested for 1 hour and I couldn’t roll it out.  And since the recipe was for 2 pan size pizzas, I decided that since I was making a 13×9 pizza, it’d be okay to use the whole entire batch.  BAD IDEA!  The pizza ROSE and the dough was really thick, about 1 inch high.  Other than that, it was really good!  The bottom and edges were nice and crispy and the dough was cooked though.  Next time, I’ll use less dough and more ingredients.

Still waiting for the eggs…..

—Updated at 6 PM—

Supreme Pizza

The Story of A Cinnamon Bun

I never imagined how hard it would take to make these!  First attempt at proofing yeast in warm milk = FAIL.  I’m assuming that the milk was too hot and killed the yeast.

Nothing, just plain milk

Second attempt = FAIL.  I think I let the milk cool too long and it wasn’t warm enough to proof the yeast.  Third attempt, I heated up the milk, made sure it was lukewarm, added yeast and 1 tspn of sugar and TADA, it came out perfect!

Finally!  Secret: sugar!

I poured in my flour, sugar, and melted butter and stirred.  The dough felt really dry but I didn’t realize what was wrong with it at that moment……..until I saw went back and read some member’s comments, and realized that I forgot to add the EGGS!  The EGGS that I’ve been waiting all morning to warm up!  Ugh!

That’s some dry dough

Fourth attempt, milk wasn’t warm enough!!!  So poured it out and started on my last and fifth batch.  It finally came out the way I wanted it.  Added eggs, melted butter, and sugar and stirred.  Then I added my flour into my mixture.

Fifth and final attempt…it’s starting to look good

Whew…big sigh of relief

1 hour later…

Rolled out, spread with butter, brown sugar & cinnamon

Rolled up


30 mins later

Baked it for 15 mins and spread cinnamon buns with cream cheese frosting.


The picture is blurry but I’ve got to say, those 12.5 teaspoons of yeast, 9 cups of flour, 5 cups of milk, and 4 fours of frustation sure tasted good!  Sighs.  I’m kind of sad that I ended up using A LOT of yeast to make these cinnamon buns turn out but it’s a good start.  They were so soft and delicious.  I will definitely make these again except I’ll take my time and make sure I only do it the first time!

Christmas Baking Spree

My cousin, Pua, wanted to bake Christmas cookies since her and her husband missed out on baking with us a few weeks ago so we baked all day on Saturday.  I am all baked-out and cookied-out now!  No more baking, especially cookies, for a long long while.  Chong is cookied-out, too.

Here’s what we made:

Whoopie Pies

Tropical Chewies

Coconut Macaroons

Cranberries in the Snow

Double Chocolate Chunks

Sugar Cookie Cut-outs

Chocolate Chip Cookies

Starting at the Sugar cookie star and going clockwise, we have Cinnamon-sugar Roll, Cranberries in the Snow, Double Chocolate Chunk, Tropical Cheweis, Coconut Macaroons, Whoopie Pies, Rugelach, & Chocolate Chip in the middle.

That’s all the holiday baking I’m doing for the year.  I’m putting my flour, sugar, baking powder, and baking soda away until my fingers start to become itchy to bake again.

Have a fun, safe, and happy New Year 2010, everyone!

More Cookies!

Baked some peanut butter cookies for Chong on Christmas Eve.  I was trying to time it right so the cookies would be ready when he got home but he got home earlier than I had expected while the cookies were still baking in the oven.  I halved the recipe so my measures are different from the ingredient listed below.

Classic Peanut Butter Cookies


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda


  1. Cream together butter, peanut butter and sugars. Beat in eggs.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
  3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Shifting flour, baking powder, baking soda, & salt                                        Shifted

1/2 c (1 stick) softened butter)

Add brown and white sugar                                                Cream together

Add peanut butter                                                               Cream together

Add egg                                                               Mix together

Add flour mixture                                                Mix well

Chilled for 1 hour

Roll into balls


Cooled and ready to eat!

Maybe next time, I’ll flatten them and see how he likes it.  I think that regardless of how they look like, he’s going to devourer them!