Baking sweetness with Stephannie Coy
American author, inspirational speaker and newspaper columnist, Regina Brett, once articulated, “If baking is any labour at all, it’s a labour of love. A love that gets passed from generation to generation.” With everyone staying at home during this global pandemic, it is the perfect time to get the family members active by engaging in the art of baking.
You don’t have to be a full time baker – although it doesn’t hurt if you are. Managing director for BlueHouse Bakery and Catering, Stephannie Coy, who once graced Food with her wonderful Easter bun recipe, is back with more sweet treats, just for you. Ever tried baking a banana bread, chocolate cupcakes or a bread pudding? Grab a Malta Vanilla, a bottle of Guinness and a Dragon stout and try your hand at these scrumptious recipes.
Guinness Chocolate Cupcake
1¾ cups (222g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (64 grams) unsweetened cocoa powder (special dark)
2tsps baking soda
½tsp baking powder
1 tsp fine salt
¾ cup (170g) sour cream or plain full fat yogurt
½ cup oil
3 large eggs (room temperature)
1tsp vanilla extract
1 cup Guinness stout (room temperature)
1. Preheat oven to 350°F. Line cupcake pan with cupcake or muffin liners (if you do not have liners, be sure to grease with butter then dust with flour). This recipe can also be used with a cake pan.
2. Sift together the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt) in a mixing bowl and use a spoon to ensure the mixture is well combined. Or if using a mixer, combine on low speed.
3. In a medium bowl, whisk together the wet ingredients (sour cream, oil, vanilla, eggs and Guinness).
4. Pour the wet ingredients into the dry ingredients and mix until combined. After a minute use a spatula to scrape down the side of the bowl then resume mixing (approximately five minutes total). If brown sugar is used instead of granulated sugar, you will need to mix longer.
5. Pour batter into a container that will allow you to control when you are filling the cupcake pan, pour into each cupcake cup filling to half. Batter will make 12 large cupcakes.
6. Bake at 350° F for 15 minutes or until the tester or toothpick inserted in the centre comes out clean (do not open the oven before 12 minutes have passed).
Dragon Stout Bread Pudding
¾ loaf of bread
4 cups whole milk
1 tin evaporated milk
1 tin condensed milk
½ cup brown sugar
1 Dragon stout
1. Cut the bread into small pieces and set aside.
2. In a large mixing bowl combine the milks, Dragon stout, eggs and sugar (ensure sugar is dissolved).
3. Put bread pieces in the bowl and soak overnight or at least four hours in the refrigerator.
4. Preheat oven to 350° F. Pour mixture into a 9x13 pan and bake for 60 minutes.
Malta Vanilla Banana Bread
1¼ cups brown sugar
2 cups all-purpose flour
2 eggs (room temperature)
1½tbsp sour cream
3 very ripe bananas
1 tsp baking soda
½ cup oil
½ cup Malta Vanilla flavour
1tsp mixed spice
1 cup chocolate chips (optional)
½ cup sliced almond for topping (optional)
1. Preheat oven to 350°F. Grease, flour and line two 9x5 loaf pans.
2. In a large mixing bowl, whisk together the oil and sugar, when fully combined add the eggs, vanilla and Malta, mix well.
3. Crush two of the bananas with a masher or fork, dice the third banana into big chunks.
4. Sift together the dry ingredients – flour, spices, baking soda and salt. Pour the dry ingredients into the wet ingredients.
5. Fold in the sour cream, bananas and chocolate chips. Spread evenly into the pans, sprinkle the almonds on top.
6. Bake at 350° F for 60 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely
If you are more the sweet indulger than the baker, then interested persons can contact BlueHouse Bakery and Catering at 876 848-1341. The company offers deliveries and kerbside pickup within Kingston.