While I’ve admittedly given up on writing complete blog posts, I might as well keep track of some of the recipes I make! They will most likely be really strange foods. Take, for instance, this blueberry cornbread that is made with applesauce and cottage cheese. While you can’t taste the cottage cheese, you can still see it, so if that’s something that sounds less than appealing, blend the cottage cheese before adding it. Still, this bread is slightly sweet, soft, moist, and very delicious.
Blueberry Cottage Cheese Cornbread
- 1 cup yellow cornmeal
- 3/4 cup spelt flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup low fat cottage cheese
- 1/2 cup applesauce
- 1/2-2/3 cup skim milk
- 2 medium eggs, whisked
- 6 tablespoons sugar (i used coconut sugar)
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen blueberries
Whisk together the dry ingredients. Add wet ingredients and stir until incorporated. Fold in blueberries. Bake at 350 degrees in a 9 inch round cake pan for 40 minutes.
Baking in college is surprisingly convenient.
If I’m at home and and I realize I’m out of butter, I have to either get up and go to the store myself (and I’m much too lazy for that) or call my mom to pick up some and wait until she has time.
Here, I can scoop up butterballs at our dining hall and store them in the kitchen until I need them.
Out of eggs? I just have to ask (although I still try to buy eggs when I can). 8 ounces of cream cheese is 8 little portion cups, and milk and yogurt is plentiful.
I only really need to buy cocoa, flour, baking soda/powder, chocolate chips, and vanilla to make mostly anything.
Obtaining ingredients is the easy part, actually cooking is harder.
For one, we have approximately one whisk and one mixing bowl in our entire kitchen. Also, I’ve seen approximately 2 measuring cups (and lately I’ve only found 1).
Also, it’s hard to find enough cake pans. But hey, when I can’t find large cupcake trays I can always make mini cupcakes, and those are arguably even better.
I made these cupcakes last saturday morning because I woke up and wanted to bake something. I really had no reason other than an impulsive need to make something — anything, and at breakfast there was canned pineapples so I settled on hummingbird cupcakes.
These are fun little cupcakes, made with applesauce, cinnamon, pineapples and bananas, and topped with cinnamon cream cheese frosting (I still have some I have to use up in the fridge ahhh).
They’re really easy to make, though I do advise you don’t be like me and do it to avoid actual responsibilities like homework, because you’ll probably regret it (like I did) later. Still, it’s hard to feel much regret when you have plates of cupcakes in your room.
Oh, and another great part of college? Always someone willing to lend a hand and eat baked goods. It’s great because at home there are inevitably some leftovers that go in the trash, but here that’s not a problem.
Anyway, I should probably go and finish my essay at some point…
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3 eggs, beaten
- 1 cup natural applesauce
- 1/2 cup vegetable oil
- 2 teaspoon pure vanilla extract
- 8 ounces crushed pineapple, with juice
- 1 cup pecans (I omited because nut allergies)
- 2 large bananas, diced
Preheat oven to 350 degrees.
Toast pecans in oven for 5 minutes, then remove and chop into small pieces.
Whisk together flour, sugar, salt, baking soda and cinnamon.
In another bowl, mix the eggs, applesauce, oil and vanilla.
Combine the wet and dry ingredients and stir until no streaks of flour remain (be careful not to overmix).
Add pineapple, chopped pecans, and banana pieces and gently stir.
Pour batter into paper-lined cupcake tins. Bake at 350 degrees for 20-25 minutes for large cupcakes and around 10-15 minutes for mini cupcakes.
Cinnamon Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/4 c. (1/2 stick) unsalted butter, softened
- 2 tablespoons sour cream
- powdered sugar, to taste
- 1 t. pure vanilla extract
- 1/2 teaspoon cinnamon
Whip cream cheese and butter together. Add sour cream and whip until fluffy.
Gradually beat in powdered sugar to taste, then add vanilla and cinnamon.
I’ve been at college for over two months now.
My most accurate way to describe it would be busy, busy, busy, but incredibly cool.
I’ve made a few desserts since I’ve arrived, but it’s hard to carve out time to take pictures. (And on a side note — there’s always someone to eat your desserts. It’s great!)
I’ll definitely keep posting, but expect my posts to be less frequent than before (although, not that I was particularly reliable before college).
Until my next post, enjoy a slice of banana bread! The recipe can be found here.
Will it work if you use full size muffin tins? If so how long would you cook it?
Cooking full size muffins/cupcakes usually takes around 18-22 minutes at 350 degrees. Depending on which recipe you’re referring to I would use somewhere in this time range (perhaps a little more if the cupcakes/muffins appear undercooked).
This morning Tumblr informed me that it was Chomps of Life’s 2nd birthday.
That means that I’ve been making posts, albeit infrequently, for 2 entire years.
For someone who is always switching hobbies, 2 years of blogging is quite a feat.
Lately I’ve kind of neglected Chomps of Life, but that was mostly because my laptop was broken and I only recently got a new one.
Anyway, that’s besides the point.
The point is that Chomps of Life has been around for two entire years, and that calls for cupcakes!
These cupcakes are inspired by my favorite quinoa chocolate cake. They’re soft, dense, and fragrant, and have a faint quinoa taste because they lack chocolate to mask the natural quinoa flavor.
Don’t let that scare you, though! They’re still delicious and taste like vanilla cupcakes. I gave my friend one, warning her that they were gluten free and made with quinoa, and she thought they were yummy. They are, they really, really are!
Look at that beautiful texture (and coloring - they’re naturally very yellow!):
Since I’ve only made these cupcakes once, this isn’t a perfected recipe yet (I’ll post an updated one eventually!). However, they are still delicious and I recommend anybody looking for easy gluten free vanilla cupcakes without 159384 different flours try them.
- ½ cup quinoa
- 1 cup water
- ½ cup butter, melted
- 3 eggs
- ¼ cup milk
- 1 tsp vanilla
- 1 cup sugar
- ½ cup potato starch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Rinse the quinoa.
- Bring the quinoa and water to a simmer in a medium pot. Cook 10 minutes then turn off the heat and cover. Let rest for another 10 minutes then fluff with a fork.
- Alternately, put the quinoa and water in a microwave safe bowl. Cover the bowl with a plate and cook for around 8-10 minutes in the microwave. Then let cool.
- When the quinoa has cooled some, combine with the butter, eggs, milk, sugar, vanilla, potato starch, baking powder, baking soda, and salt in a blender. Blend until smooth. If the mixture starts to separate, continue blending until homogeneous.
- Divide the batter among 12 cupcake liners.
- Bake at 350 degrees for around 18-22 minutes, or until a toothpick inserted comes out without any wet batter.
- Cool then frost with any frosting desired.