Apple & Banana Oatmeal Cake

1 cup quick oats, uncooked

1 cup boiling water

1/2 cup butter

1 cup sugar

1 cup brown sugar

1/2 cup buttermilk

1 banana, mashed

2 eggs, beaten

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 1/2 cups diced, peeled apples


Preheat oven to 350 F. Grease and flour and 9- by 13-inch pan. Set aside. Pour boiling water over oats in a bowl. Allow to sit for 20 minutes.

In a large mixing bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add soaked oats, buttermilk and mashed banana. Blend well. Add eggs and vanilla. Beat to incorporate.

Sift flour with baking soda, salt, nutmeg and cinnamon. Add to batter and stir just until dry ingredients are no longer visible. Stir in apples.

Spread batter into prepared pan. Bake in preheated 350-degree oven 35 to 40 minutes, or until a wooden pick inserted into middle of cake comes out clean. Remove cake from oven. Cool completely in pan.

(Yo usé dos gaseosas en lugar del bicarbonato, y 2 plátanos porque eran pequeños. Aparte, lo hice en el molde redondo grande. Quedó rica, pero no subió nada. Quizá es la idea, porque la textura quedó densa y pesada. Deliciosa, vamos.)

(Ah, lo dejé unos 45 minutos y lo saqué del horno cuando el cuchillo no salía limpio todavía. Ha quedado muy bien; como mi obsesión es que los bizcochos no queden secos...)

La receta la he sacado de aquí:

https://www.ihavenet.com/recipes/Apple-and-Banana-Oatmeal-Cake-Recipe_121909.html

Chocolate Mug Cake

INGREDIENTS

1/4 cup all-purpose flour
2 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
1/8 teaspoon salt
1/4 cup + 1 tbsp. milk
2 tablespoon vegetable oil
1 tablespoon hazelnut chocolate spread or mini chocolate chips

In a medium bowl, whisk together dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.

Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.

Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

Microwave mug cake for 80 seconds on high. Carefully remove from microwave and enjoy!

https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/

08.12.2019: Hemos hecho una nueva versión sustituyendo el cacao por un poco de cacao y el resto colacao, y quitando todo el azúcar. ¡Está mucho mejor!

18.11.2020: En cualquier caso, las dos cucharadas de azúcar parecen demasiado. Si uso cacao, poner solo una.

Cream Cheese Banana Bread

INGREDIENTS

FOR THE BANANA BREAD:

2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
3/4 teaspoons baking soda
3 medium very ripe bananas, mashed well
2 large eggs
1/4 cup buttermilk
6 Tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract

FOR THE CREAM CHEESE FILLING:

5 oz. cream cheese, softened (140 g)
1 large egg
1/4 cup sugar
2 Tablespoons all-purpose flour

INSTRUCTIONS

MAKE THE BANANA BREAD:
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper so that it hangs over on the longer sides then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, salt and baking soda.

In a separate medium bowl, whisk together the mashed bananas, eggs, buttermilk, melted butter and vanilla extract.

Add the wet ingredients to the dry ingredients and mix just until combined. Set the batter aside.

MAKE THE CREAM CHEESE FILLING:

In a small bowl, whisk together the cream cheese, egg, sugar and flour. (Alternately, use a handheld beater to combine the ingredients.)

Add 1/3 of the banana bread batter to the prepared loaf pan then alternately add dollops of the cream cheese filling and remaining banana bread batter to the pan. Using a knife, swirl together the mixture.

Bake the bread for 50 to 60 minutes until the top is set. (If the bread is getting too dark around the edges, you can tent the pan with foil and continue baking.)

Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the bread out of the pan and onto a rack to cool completely. Slice and serve.

***
This recipe is absolutely fantastic, and I got it from here.

6 de marzo del 2020: He hecho la receta como la vez anterior, pero ha quedado hecha un desastre: dura y con sabor harinoso, aunque se puede comer. Para la próxima, sugiero no utilizar mezclador y empezar a la antigua, batiendo a mano los huevos con el azúcar y a partir de ahí incorporar los demás ingredientes...

Funfetti Cupcakes

INGREDIENTS

FOR THE CUPCAKES:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter — melted
1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup buttermilk — or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes
1/2 cup Sprinkles

FOR THE FROSTING:
2 sticks unsalted butter — softened
1/4 teaspoon salt
5 cups powdered sugar
1 tablespoon vanilla extract
1-2 tablespoons heavy whipping cream
Additional Sprinkles — for decorating

INSTRUCTIONS

Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15).

Whisk flour, baking powder, and salt in a medium bowl.

Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.

Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!

Stir in sprinkles. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake).

Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting.

To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
Note: you can make the frosting the day before, but let it come to room temperature before using.

I took the recipe from this website: https://www.crazyforcrust.com/perfect-funfetti-cupcakes/