Have you ever wondered about the history of Petite Fours? The answer is here: http://www.indulgebakery.com/blog/item/117-petit-fours Now obviously they came from France originally but it’s interesting how the people from the olde world used latent heat in their brick ovens!
Prep Time is 11 minutes
Bake Time is 30 minutes
I love muffins and I love diving into a fresh batch. I have a warm spot in my heart for bananas as they may be one of the worlds most perfect foods. I also love pecans!
• 2 cups Organic All-Purpose Flour
• ¾ cup Organic Oatmeal
• 1 cup Brown Sugar
• 1 tsp Salt
• ½ tsp Baking Soda
• 2 Eggs (beaten)
• 6 tbsp Oil
• 5 tsp Baking Powder
• 1 cup Organic Milk
• ½ cup Organic Banana (mashed)
• 1/3 cup Organic Pecans (chopped)
• Sift the flour, baking powder, salt, sugar and baking soda together in a mixing bowl.
• Add the remainder of the ingredients and beat hard until well mixed.
• Transfer the batter into medium-sized buttered muffin bowls, about 2/3 filled.
• Bake at 375 degrees F for 30 minutes.
• Let sit for 5 minutes but serve as soon as possible.
Continue reading Fresh Baked Muffins - Banana and Pecan »
I made this for Thanksgiving in 2012 and needless to say it was well received. This Pecan Caramel Pumpkin pie recipe has a delicate blend of spice and a balanced texture that tastes so good. It’s the perfect pie for a holiday dessert!
2 eggs slightly beaten
15 ounces of organic pumpkin
1/2 cup California pecans
1/4 cup organic light cream
3/4 cup granulated sugar
1 tablespoon all-purpose organic flour
1/2 cup raw brown sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground Jamaican pepper
1/4 teaspoon ground cinnamon
2 tablespoons softened sea salt butter
1 pie crust from your own recipe
Continue reading Pecan Caramel Pumpkin Pie! »
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite