Baking with cups.

September 14, 2009 No Comments

My mum bought me some cups, you know the things that all american recipes are measured in. I think it was because she was sick of me calling her to see how many ml, or grams a cup of something was. Any how, i have some now and I thought i should put them to good use and do some baking. 

So i made some carrot cakes. mini cupcake carrot cakes. Mostly because i don’t have the patience to bake something for an hour, but also because we don’t have a cake tin.They turned out wonderfully, if i do say so myself. 
 {Unfortunately there are no pics of these because I took them to the boy’s with me this weekend and they were all eaten. But i was very impressed with my first foray into carrot caking}

I also make some homemade granola from this recipe. Which, as you can see has pictures. 
But it was so yummy i thought i really should share. And i have even translated the recipe here for those of you without cups.  

160g (3/4 cup) brown sugar
75ml (1/4 cup) water
1/2 teaspoon salt
2 teaspoon vanilla extract
340g (4 cups) rolled oats
100g (1 cup) chopped nuts (pecans, walnuts, or sliced almonds)

Preheat oven to 140.
Line a baking sheet with parchment paper.
In a microwave-proof bowl, combine brown sugar and water. Microwave 4 minutes, or until sugar is completely dissolved. Add salt and vanilla extract.
In a large mixing bowl, combine oats, nuts, and syrup until thoroughly mixed. Spread the mixture onto the baking sheet and bake 45 minutes or until golden and crunchy.
Let cool completely then break into clumps and store in an airtight container.
yield: about 12 serving

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