Hello everybody and welcome to my kitchen. I have to warn you my kitchen is an interesting spot, you never know what you will find inside my cupboards or cooking on the stove top. Fell free to take a peek, you never know you may find a goodie somewhere.
But first let me tell you a little something about myself. I have a love hate relationship with my kitchen. I love cooking however I hate following a recipe, I prefer to make up my own as I go. This has resulted into some interesting mishaps I have experienced along the way. Every time I step into my kitchen an adventure occurs mainly because of my impatience. Nevertheless, I have managed to feed myself and others over the years despite this mishaps and learned a lot about myself too along the way. So come on in, grab a spoon, lift a lid, have a taste Bon Appettite!
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brown sugar pound cake with brown sugar icing
blog of recipes and cooking anecdotes
Which do you prefer butter or margarine?
Inside the cupboard
Cinnamon:
inner bark of a tropical evergreen tree
prime ingredient in many sweets
ancient world more precious than gold
used in Egypt for embalming
used in dishes with meat and fruit
used in curries
used to spice wines, creams and syrups
used in chocolate and coffee and sometimes brewed as a tea
SUGAR:
used as a sweetener as well as a food preserver.
a teaspoon contains 15 calories
the fundamental fuel needed by the brain.
helps heals wounds by drying the wound and preventing bacteria from growing.
balances the tartness of acidic foods.
inner bark of a tropical evergreen tree
prime ingredient in many sweets
ancient world more precious than gold
used in Egypt for embalming
used in dishes with meat and fruit
used in curries
used to spice wines, creams and syrups
used in chocolate and coffee and sometimes brewed as a tea
SUGAR:
used as a sweetener as well as a food preserver.
a teaspoon contains 15 calories
the fundamental fuel needed by the brain.
helps heals wounds by drying the wound and preventing bacteria from growing.
balances the tartness of acidic foods.
brown sugar pound cake with brown sugar icing
On the stove top
Brown Sugar Pound Cake
2 cups of light brown sugar 1 cup of milk
1 cup white sugar 3 cups all purpose flour
1 1/2 cups butter 1/2 teaspoon baking powder
5 eggs 1 cup chopped pecans
1 teaspoon vanilla extract (optional)
1. Allow butter and eggs to reach room temperature.
2. Preheat oven to 325. Use non-stick spray on a 10-inche tube pan, place pan in refrigerator for 10-15 minutes.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Alternatively beat in one egg and 1/2 cup of flour at a time. Stir in vanilla. Beat in the milk, mixing just until incorporated. Mix in the chopped pecans. Pour batter into prepared pan.
4. Bake in the preheated oven for 60-75 minutes or until toothpick or fork comes out clean. Let cool in pan for 10 mins, then turn out onto a wire rack and cool completely.
Serving size: 16
2 cups of light brown sugar 1 cup of milk
1 cup white sugar 3 cups all purpose flour
1 1/2 cups butter 1/2 teaspoon baking powder
5 eggs 1 cup chopped pecans
1 teaspoon vanilla extract (optional)
1. Allow butter and eggs to reach room temperature.
2. Preheat oven to 325. Use non-stick spray on a 10-inche tube pan, place pan in refrigerator for 10-15 minutes.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Alternatively beat in one egg and 1/2 cup of flour at a time. Stir in vanilla. Beat in the milk, mixing just until incorporated. Mix in the chopped pecans. Pour batter into prepared pan.
4. Bake in the preheated oven for 60-75 minutes or until toothpick or fork comes out clean. Let cool in pan for 10 mins, then turn out onto a wire rack and cool completely.
Serving size: 16
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