MOIST CHOCOLATE BANANA CUPCAKES

There isn't a whole lot to say about this recipe... except that it's fantastic! I adapted it from a recipe on the Joy of Baking website (link below, just before the recipe). I used a vanilla frosting, but the one on the website sounds delicious, and as are most recipes on the website, it's very manageable. Although this recipe says it's for cupcakes, it's my go-to recipe for a moist, delicious chocolate cake. This recipe makes one 8 in. round cake.

The hot water makes a difference because it activates the cocoa and draws out the chocolate-y flavour without being over-bearing. Also, butter, olive oil, or coconut oil are really the only fats I use for baking. Generally, if a recipe calls for oil, I use olive oil. I always have it at hand, and it's got natural emulsifiers that results in cakes with a moist crumb even after refrigeration. And no, you won't get an olive oil flavour in your cake at all.

I used *very* ripe bananas for the best flavour. Really ripe. Blackened skin ripe. Blackened skin, soft to the touch ripe. But really, even if your bananas have lots of black spots on them, they're fine to use. Don't bother using unripe bananas... won't work.

Moist Chocolate Banana Cupcakes

Servings: 12 regular cupcakes, 24 mini cupcakes

Adapted from this recipe.

**See Notes for additional information on sugar, oil, and eggs**

- 1 cup all-purpose flour
- 3/4 cup demerara sugar

- 1/3 cup cocoa powder, unsweetened regular or Dutch-processed

- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 medium sized ripe bananas, mashed
- 1/2 cup hot water, not boiling
- 1/4 cup milk
- 1/4 cup olive oil
- 3/4 tsp vanilla extract

- 3/4 tsp almond extract (optional)

1. Preheat oven to 350 F/180 C.

2. Line 12 regular or 24 mini muffin cups with paper liners, butter each cup, or spray with your favourite non-stick vegetable spray.
3. In a large bowl mix well the dry ingredients - sugar, flour, cocoa powder, baking powder, baking soda, and salt.
4. In another large bowl, whisk together the wet ingredients except hot water - eggs, mashed banana, milk, oil, vanilla extract and almond extract if using.

5. Add the wet ingredients to the dry ingredients and stir or whisk until combined.

6. Add the hot water and mix. The batter will be quite thin but don't worry it's fine.

7. Pour or spoon the batter into the muffin cups no more than 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Remove from oven and let cool on a wire rack.

9. Frost with your favourite frosting - or serve plain with a side of whipped cream or ice cream.

Notes:

1. I always use demerara sugar, but you can also use any other unprocessed sugar like evaporated cane juice. White granulated sugar is heavily processed and I don't recommend it for anything but use it if you must.

2. Olive oil has natural emulsifiers that make cakes moister and softer, so I like using olive oil for baking rather than any other oils. Also, that's really the only oil I always have at hand.

3. I use organic free-range eggs for eating and baking but any eggs will do.

ORANGE CAKE

Orange Cake

makes: 1 loaf (9 inch pan)

Cake:

- 1/2 cup butter or margarine, softened

- 3/4 cup sugar
- 2 eggs

- 1/2 cup orange juice
- 2 tbsp. water or Cointreau (or other orange liqueur)
- 2 tsp. orange zest
- 1 tsp. almond extract

- 1 tsp. vanilla extract
- 1-1/4 cups cake flour
- 1-3/4 tsp. baking powder
- 1/2 tsp. salt

Whipped Cream Frosting:

- 1 cup heavy whipping cream

- 1/2 - 3/4 cup granulated or confectioner's sugar (not Demerara)

- 1 tsp. vanilla or orange extract  
Optional

- 1 tbsp. Cointreau (or other orange liqueur)

Cake:

1. Preheat oven to 350 F/175 C.

2. In a mixing bowl, cream butter and sugar.

3. Add eggs, one at a time, beating well after each addition.

4. Add the orange juice, Cointreau (or other orange liqueur or water), orange zest, and almond and vanilla extracts. Mix well.

5. In another bowl, combine the dry ingredients: flour, baking powder and salt.

6. Add the dry ingredients to creamed mixture. Beat for 2 minutes - resist the temptation to overmix!

7. Pour into a greased and floured 9-inch loaf pan.

8. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

9. Remove to a wire rack to cool completely.

Whipped Cream Frosting: 

1. Whip the cream on a medium-low speed (3 on a hand-held mixer) for 2 minutes or until it thickens slightly.
2. Add half of the sugar and increase the speed to high (4 or 5 on a hand-held mixer) for 2-3 minutes.
3. Add the rest of the sugar, vanilla or orange extract, and Cointreau (if using).
4. Whip on high until the cream is thick and holds soft-firm peaks.

Frost the Cake: 
1. Trim the top of the cake to make a flat surface. Cut the cake in half and brush off crumbs from the sides and the halved surfaces.
2. Spread a layer of the frosting on the bottom half of the cake and place the top half (cut side on the frosting).
3. Spread a thin layer of frosting on all sides and the top. This is the crumb coat that helps keep the crumbs in place and off the rest of the frosting.
4. Finish frosting the cake with the rest of the frosting.
5. Decorate with a dusting of cocoa or fruits or both.

Notes: 
1. This recipe makes a cake with a more pound cake like texture rather than a soft spongy crumb.
2. Next time I bake this, before filling the cake with frosting I will brush the cut surface of each cake half with orange juice or a mixture of orange juice and Cointreau for a more moist cake.

CRANBERRY ORANGE PINE NUT BISCUITS

Cranberry Orange Pine Nut Biscuits

makes: approx. 3 dozen

- 1 cup unsalted butter, room temperature

- 3/4 cup sugar- 1 egg- 2 tsp vanilla extract- 2 1/2 cups flour
- a pinch of salt
- 1/2 - 3/4 tsp nutmeg- 1/2 cup dried cranberries, chopped
- 1/2 - 3/4 cup pine nuts
- zest of one medium orange- 2 cups (or more) Demerara sugar for rolling


1. Preheat the oven to 350 F/175 C.
2. Cream the butter and sugar. 
3. Add the egg and vanilla, mix until well combined.
4. Add the flour, salt, nutmeg, orange zest, dried cranberries, and pine nuts.
5. Roll the dough into two logs, about 1-1/2 inches in diameter.
6. Wrap the logs in wax paper and make sure the ends are covered.
7. Chill the dough in the freezer for at least 1 hour.
8. Remove from the freezer and unwrap the dough logs one at a time if necessary. The butter in the dough will melt as the dough sits outside so keep any dough not being immediately used wrapped and in the freezer.
9. Roll the logs in sugar, then slice into 1/4 inch discs.
10. Bake at 350 F/175 C for 15-20 minutes. Thinner slices will bake faster so keep an eye on the ones in the oven!

NOTES:

1. Toss the cranberries with enough flour to coat them. Chop the cranberries by hand or in 

a food processor.

2. I used pine nuts but walnuts, pecans, almonds, and macadamias would work equally well.
3. Before taking the dough out of the freezer, put a generous layer of Demerara sugar in a baking tray or other flat surface with enough room to roll the dough logs. See below...

4. The butter in the dough will start melting with the heat of your hands and make it harder to cut evenly, so work somewhat quickly! Prep your Demerara sugar, baking trays, etc. before taking the dough out of the freezer.