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[bakertogo]

Every bite takes you back

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup unsalted butter melted

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

2 teaspoons fresh grated lemon zest

2 tablespoons fresh lemon juice

1/2 cup milk

1 cup fresh or frozen blueberries I used fresh

1 tablespoon all-purpose flour

Lemon Glaze:

2 tablespoons butter melted

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

Instructions:

 Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).

In a medium bowl, whisk the flour, baking powder and salt, and set aside.

In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.

Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.

Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.

Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).

Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

About this recipe I have made in the past all I can say is how sour and sweet it is from sour to the lemon and sweet to the blueberry,and when making it it was kinda hard making it without a lemon juicer but wish I knew you can also use Lemon juice but fresh lemon work, and for blueberries fresh or frozen work because in the end we have to sprinkle a little bit of flour which prevents it from sinking to the bottom of the pan. But with this recipe when making it there is one mistake I always make when it comes to making the glaze on top which is I use sugar instead of powdered sugar and in my opinion the powdered sugar is basically sugar but in a flour form. What's Also great about this recipe I make during summer because only blueberries are in season during then and it is better hand picked. And every summer party or summer birthday I go to someone to ask for the loaf I make and it is always at the table and my cousins say they love it, it is like the first dessert to go than others, And this loaf is better with a warm cup of tea I say a lemon or camomile tea. Another problem when it comes to baking my Lemon Blueberry loaf is when I want to make it there are always lemons missing and blueberries because my family eats them before I even think about making them. If I say if there are substitutes you can change about the recipe, you can probably replace the sugar for monk fruit (type of sweetener) or sweeteners, but when it comes to flour wise I don’t think you can because there is some science behind it I can’t explain.

[bakertogo]

Yesterday I was feeling for a Cookie, But today I ate a Cookie.

Ingredients:

1 cup (226g) unsalted butter, cold, diced into tiny cubes

1/2 cup (100g) granulated sugar*

1/4 tsp salt

1 tsp vanilla extract

1 3/4 cups (248g) unbleached all-purpose flour** (scoop and level to measure)

8 oz. semi-sweet chocolate, chopped (optional)

Instructions:

Add butter and sugar to bowl of electric stand mixer. Sprinkle salt around into bowl. Set mixer on medium-low speed and blend until combined.

Add vanilla and blend mixture until well combined (butter should be evenly blended in), scrape down bowl as needed.

Pour in flour and mix until combined.

On a floured surface, roll dough out 1/3-inch thick. Cut into squares or rectangles (using a cookie cutter or knife. I did about 3 by 1-inch rectangles here).

Transfer to ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.

Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.

Bake one sheet at a time in center of oven until cookies are just set about 13 - 16 minutes. Tip: around 9 minutes if your cookies are spreading uneven on edges you can remove from oven and use a butter knife to scoot spread portion back in and even out their edges.

Let cool on baking sheet 15 minutes. Then transfer to a wire rack to cool. Repeat with second baking sheet.

If opting to use optional chocolate finish: Place chocolate in microwave safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).

Dip cooled cookies about halfway into chocolate, lift cookie then run bottom side of cookie along inside bowl edge to remove excess chocolate. Transfer to parchment paper lined baking sheets then refrigerate to set.

WIth these Buttery Shortbread cookie recipes, 1 thing I love is shortbread cookies. When I saw this Recipe I wanted to make them of course during my birthday month and I made them during last semester 1 and everyone loved it and my family loved it. But personally making this was kinda complicated because when I was making the dough it was hard to make into a dough ball, it is because how cumbly the dough was when forming it because your using cold butter rather than melted rather than soften which is harder to use, and when you let say sub the butter for margarine I made this mistake before even when you chill it in the freezer the dough becomes more softer and melty to work with because the formula for the sub butter margarine is 100% different.

But it is recommended to chill them for 30 mins so the butter doesn’t melt, which I understood then and what I loved about this recipe when I made it. It was just simple ingredients you had in your house. But overall I am going to still make this recipe but during the christmas time because when I think shortbread I think of Christmas because when I got shortbread I loved how sweet and buttery they were and I would buy them and my mom always bought them for me every year in december until I learned how to make them which makes me happy.

When baking them tip always always check on them because of the butter and the temperature when it comes to cooking them its hard to control when I made my 1 batched before I burnt all of the bottoms of them which I mean it is fine but at the same time not ok. Also another thing you should always keep the cookies on the same size or else they will burn for sure.

If you have any questions

email me holly.delos-reyes@mohawkcollege.ca

[bakertogo]

Hi I am Holly a little about me is I am a Mohawk student, I do baking as a hobbies, and I get google reviews from friends and family and even classmates.

want to know more about me or want to ask me anything

Email: (school email: holly.delos-reyes@mohawkcollege.ca) or personal email: holly2004dory@gmail.com

Instagram: Hollyd234

[bakertogo]

INGREDIENTS

1/4 cup granulated sugar

3 tablespoons unsweetened natural cocoa powder

3 tablespoons water

2 tablespoons canola or vegetable oil

2 tablespoons light brown sugar, packed

1/2 teaspoon vanilla extract

pinch salt, to taste

1/4 cup all-purpose flour

1/3 cup semi-sweet chocolate chips*

ice cream or whipped topping, optional for serving

To a small microwave-safe bowl, add the granulated sugar, cocoa, water, oil, brown sugar, vanilla, salt, and whisk to combine.

Add the flour and stir until just combined, don’t overmix.

Add the chocolate chips and stir to combine.

Cook on high power in the microwave for about 1 minute, or until the brownie is as set in the center as desired. All microwaves, bowls, ingredients, and preferences for doneness vary, so you will need to experiment with how long it takes to cook given your variables. I recommend stopping to check at the 45-second mark and going from there in 15-second bursts as necessary.

Optionally add ice cream or whipped topping and serve immediately. Brownie is best warm and fresh.

what's the best thing about this recipe I love in and so much it's that its so easy you put in the microwave instead of oven and nothing much more than you have to clean 2 items it's that simple that's what's amazing about easy recipes and when I personally made it i had 3 errors while making this like I put it in the wrong mug or in the wrong bowl or i added too much of a ingredient and I even burnt it 1 time and I learned from that mistake and it also depends on the type of microwave you have you can try what they say but sometimes the recipe, might need more baking time like 45 seconds or 30 seconds depending how you like it really. But every time during the summer when I am home alone and I have nothing bake I take a look everywhere in my kitchen and I make this same exact recipe and this recipe is 100% delicious if you are a chocolate lover which I am I could eat this on a island by myself if there was nothing happening or if I were stranded, away from that and you can possible make this for friends and even family. Another thing is about substitutes. When it comes to recipes you can replace the white sugar for Sweeteners but I don't know about the light brown sugar and for water you can do milk like brownies that are moist. For like flour you can do almond flour but its more harder to work with. Lastly Cocoa powder you don’t really need to find like all natural cocoa powder you can use the hersey one and it has to be unsweetened due to how much sugar is in this.

Hope you enjoy this sweet tooth of a recipe talk to you in the next blog.