Hi guys! I’m so so sorry I haven’t updated in.. *gasp* one month!! I have been busy working two jobs and 60 hour weeks to make some money in this dead economy 🙁 But now, I am finally back to one job, working at the Ronald Reagan library and that means I’ll have more time to get this blog going once again.
If you guys have any recipes that you’d like me to try out, send em my way to kim@lovintheoven.com and help me get blogging again! Thanks guys for your support and I hope everyone is having a great summer!
I’ve been looking for some fun treats to take to my kids’ classes at school. Here’s hoping you’ve got some great ideas!
~Michelle
I’ve been wanting to make this mango bread recipe since I got to the island, so if you get the chance to use this recipe before I do, let me know how it turns out!
3 large eggs
¾ cup flavorless oil, such as canola or safflower
2½ cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (packed) light brown sugar
2 cups diced mango
Grated zest of ½ lime or lemon
Directions
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk the eggs and oil together.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent). Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
It probably would have been smarter for me to just tell you that it’s Dorie Greenspan’s mango bread recipe!
Okay, so I know you’re busy-busy- busy! So I thought I’d give you a recipe to fit into your schedule. It takes like 8 minutes, so you can get home, mix it up, go have a shower or get changed out of work clothes and you’ve got a desert waiting downstairs, right there, no hassle whatsoever. AND you only have to wash up the dish you cook it in because it’s all in one!
It looks a bit weird, but trust me! Have a go…
Use a largish dish, the type you’d use for lasagne or something…
Melt 60g of butter/marg in the micro and then stir in 225g self raising and 25g cocoa powder to the melted butter. Add a few drops of vanilla and then 200g caster sugar. Stir this all up and then stir in 180 ml of milk. Stir this all up to a brownie-ish mixture. Now this is the weird bit- without stirring, sprinkle 35g of cocoa powder over the top, now sprinkle 175g of brown sugar over the top and smooth flat. Boil the kettle. Pour 300ml of boiling water over the pudding. (trust me) and put it on a plate (cause the chocolate sauce bubbles a bit) and whack in the micro for 8mins on highest (800w)
Good luck!
(you can put in fruit like orange/plums/cherries or chocolate chips or ginger etc to jazz it up a bit, but it’s amazing as it is)
lots of love, Maddie
Cambridge, UK
P.S Shameless self promotion I know, but if you’ve got more time- this recipe I posted here is also lovely 🙂
http://whatmaddiedid.blogspot.com/
just discovered your blog – so impressed with bakers….