I’m kicking off Project Food Blog with some fancypants little cakes. Over the next few months, I’ll be taking on a number of challenges that will inspire me to attempt new feats of blogging (provided that I advance through each round). To start off, I’ll tell you a little about myself and what [...]]]>

I’m kicking off Project Food Blog with some fancypants little cakes. Over the next few months, I’ll be taking on a number of challenges that will inspire me to attempt new feats of blogging (provided that I advance through each round). To start off, I’ll tell you a little about myself and what makes Simple Math Bakery tick. Whether you’re a new visitor or one of my old friends, I hope you’ll enjoy my blog’s version of This I Believe.

I believe in baking from scratch. I love the creative and scientific processes that turn raw ingredients into edible delights.

I believe in replacing packaged snacks with homemade muffins. I strive to provide simple recipes that inspire you to reach for something homemade rather than from a box.

I believe in baking bread. Especially sourdough. What’s more fascinating than being able to leaven bread with bacteria and yeast found in the flour and air around us?

I believe in buttercream as an artistic medium. Because art is so much better when it tastes like butter and sugar!

I believe that good recipes become better when shared. It makes me smile when you enjoy my recipes, and it’s incredibly helpful to hear constructive feedback and suggestions for improvement. You are a huge part of Simple Math Bakery, and I thank you for being here.

These beliefs will guide me as I complete the culinary challenges ahead. And since I believe in always leaving you with a recipe, here’s one of my favorites.

Mini Banana Bundt Cakes
Created by Simple Math Bakery
Yield: about 15 mini bundts or muffins

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup unsalted butter, room temperature
3/4 cup sucanat, ground in a coffee grinder (or use your preferred sugar)
2 eggs
3 medium bananas, very ripe, mashed
1/2 cup sour cream
1 teaspoon pure vanilla extract

Preheat the oven to 350°. Grease muffin tin or line with paper liners.

In a large bowl, combine the flour, baking soda, baking powder, salt, and cardamom.

In a separate bowl, cream the butter and sugar with an electric mixer. Beat until light and fluffy. Add the eggs and mix on low speed until combined. Beat in the sour cream, bananas, and vanilla extract.

Add the dry ingredients to the wet ingredients and mix on low speed until incorporated. Divide the batter between the muffin cups.

Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 5 minutes, then remove the cakes from the pan and cool completely.

Cinnamon Glaze
Created by Simple Math Bakery
Glazes approximately 15 mini bundt cakes

2 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup milk (I used rice milk)

Sift the powdered sugar into a large bowl, and stir in the cinnamon. Add vanilla extract and milk, whisking until combined.

Drizzle over cooled cakes, just before serving.

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give [...]]]>

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give me some book recommendations. Deal?

I just finished reading The Omnivore’s Dilemma, and it inspired me to make some changes in my diet. The dilemma that Michael Pollan writes about is this: as omnivores, we can eat just about anything in nature, which is bound to create anxiety. Pollan offers insight into this dilemma by tracing four vastly different meals back to their sources. Armed with the information presented, you will be better equipped to navigate our confusing array of food choices, especially in America. It just may inspire you to change your diet, even in some small way, to become more sustainable. Everyone who eats food should read this book.

As everyone who likes bananas should make this cake. It’s so simple and easy to put together, and tastes incredible. I’m sure it would be equally stellar as a loaf or muffins. And I can assure you that the batter tastes great, too. See, I put my recipes through all sorts of rigorous testing just for your benefit. I have confidence that you’ll enjoy this one.

Don’t forget to leave me a book recommendation in the comments!

Vegan Banana Chocolate Chip Cake
Adapted from Vegan Visitor
Yield: One 8″ cake

1 tablespoon ground flaxseed
3 tablespoons water
4 very ripe bananas
1/4 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips

Preheat the oven to 350°. Grease one 8″ cake pan or spray with vegetable spray and set aside.

Stir the flax and water together and let sit for about 5 minutes.

In a large bowl or the bowl of your mixer, mash the bananas, then add the canola oil, sucanat, and vanilla extract. Beat well with an electric mixer.

Add the salt, cinnamon, and flax mixture. Mix on low speed until combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Add to the banana mixture in two batches, beating just until combined. With a rubber spatula, fold in the chocolate chips.

Pour the batter into the greased pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 10 minutes, then remove the cake from the pan to cool completely. Dust with powdered sugar.

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier [...]]]>

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier and added a bit of spice.  Now I don’t feel so guilty when I reach for one to help me get through those last two hours of the workday!

Before I get to the muffins I’ve got to share this photo.  I live in southern California, and I woke up to this view of my street:

We’ve been having this huge rainstorm all week.  Torrential rainfalls, flooding, tornado warnings, and now snow!  I don’t get to see snow very often so it’s definitely a treat.

Also, my week was made a little brighter by Josie at Daydreamer Desserts.  She presented me with this Happy 101 award.

To accept this award, here’s what I need to do:

List 10 things that make me happy:

1. Baking and cooking
2. Ballet class
3. Listening to or playing music
4. Camping and hiking
5. My cat
6. Yard work
7. Contra dancing
8. Daydreaming about my next vacation
9. Reading a good book
10. Chocolate

Tag 10 other bloggers who brighten my day, link to their blogs, and notify the recipients.  Also, link back to the blogger who gave the award (see above).

Bloggers who brighten my day:

1. Lauren of Celiac Teen
2. Anita of Leave Room for Dessert
3. Kelly of The Picky Plate
4. Jen of My Kitchen Addiction
5. Sarah of Blue Ridge Baker
6. Rosalie of Mary Poppins in Heels
7. Emily of What’s Cooking in Emily’s Kitchen
8. Mimi of Delectable Tidbits
9. Claire of Culinary Goddess
10. Charlene of Secrets of a Southern Kitchen

And now, back to muffins.

Banana Oatmeal Spice Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup old-fashioned oats
1 1/4 cup white whole wheat flour (all-purpose works, too!)
1/3 cup brown sugar, lightly packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 medium-sized bananas, very ripe
1 egg
1/3 cup unsweetened applesauce

Preheat the oven to 375°.  Grease a muffin pan, or line muffin cups with paper liners.

Mix all dry ingredients in a large bowl.  Set aside.

In a medium bowl, mash the bananas.  Add egg and applesauce and beat until combined.

Pour the banana mixture into the flour mixture and stir just until combined.  Divide the batter between the muffin cups, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.