Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

4/28/14

Mary's Honey Nut Granola



My friend Mary makes the best granola.  It's crunchy, nutty, slightly sweet and a bit salty.  And the best part, aside from the taste, is the simplicity of the recipe. Granola is so easy to make. You can mix up a batch and put it in the oven while you're folding laundry, or balancing the checkbook, or reading cooking blogs :) A few minutes of stirring and baking and you'll have breakfast for days (or weeks) to come.
I love a bit of granola on my yogurt in the morning, or just a handful or two with some fruit. You can substitute different nuts and add whatever you like, but I loved the walnut and almond combo.




This makes quite  a bit of granola, so if you want to package some up and give it away as a gift, I guarantee the recipient will love it. Mother's Day, is just around the corner. How about ditching the usual candle and lotion and try making Mom some granola instead?
She'll  love it.
Promise.




Mary's Honey Nut Granola
Mary Primos
print recipe

6 cups thick-cut old fashioned oats
2 cups slivered almonds
2 cups chopped walnuts
1/2 cup canola oil
1/3 cup honey
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon salt (I like sea salt)

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
Place dry oats, almonds and walnuts in a large bowl. Mix together.
In a separate small bowl, whisk together oil, honey, vanilla, cinnamon and salt.
Pour  wet ingredients over mixed oats and nuts and toss until mixed well.
Spread mixture on prepared baking sheet. Bake for 20 minutes or until golden brown, stirring every 5 minutes.
Let cool completely, then store.

Tips:
-This is a great gift to send in the mail, for mom or missionaries, college students or loved ones in the military. Let the granola cool completely, then scoop into Ziplock bags. Press all of the air out of the bag, seal and send. It keeps for two to three months if sealed properly.





4/16/14

ABK's Classic Deviled Eggs




What's an Easter feast without a deviled egg?
Everyone loves deviled eggs, especially on Easter Sunday.
Here are a few secrets I've gathered from trial and error about making classic deviled eggs.
Rule #1 Don't overcook the egg. Follow the method below for perfect boiled eggs.
Grate, instead of smash the yolks with a fork. You'll get a smoother filling overall.
Don't add too much mayo, or the filling won't set up and the end result will be a not-so-pretty egg.





Fill the egg with a bag. Use a decorating tip, the same as if decorating a cake. Your eggs will look like they were filled by a professional, vs a 3 year old.

This photo sequence was taken by Grant, who is currently working on his
food photography skills. Bless his heart.

Even though this recipe looks complicated, it's not. I added lots of tips to make it easier for you. Because I love you.
And I want your deviled eggs to stand up to the scrutiny of your mother in law.
It doesn't get more simple than this:
One bowl.
One beater.
One bag.
One tip for the bag.
Get busy.






ABK's Classic Deviled Eggs
A Bountiful Kitchen
print recipe

one dozen large eggs, preferably a few days old
1/2 to 3/4 cup mayo ( not low fat) I like Best Foods or Hellman's
2 teaspoons yellow mustard
salt and white pepper to taste
paprika, for top of eggs, optional
pastry or plastic bag and 1 large star tip

Carefully place the eggs in a pan large enough to hold all of the eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes. Rinse eggs with cold water, until eggs are cool enough to handle.  Drain water, crack the eggs and remove all shells. Discard shells. Unless you are Martha, and are making a craft for a centerpiece out of egg shells.
After peeling, cut the eggs in half with a sharp knife.
Gently scoop out the yolk into a deep bowl. You will want a large, deep bowl so when the yolks are beaten, they don't spill over the edge of the bowl.
Place the whites on a platter, or dish to transport the eggs (see below).
After all of the yolks have been removed, gently grate the egg yolks against the grate on a box grater. Add 1/2 cup of mayo, 2 teaspoons mustard, salt and pepper to the yolks. On low speed, beat the yolks just until smooth. If the yolks are not creamy enough, add additional mayo a little at a time, until the mixture will adhere to a spoon, but not fall off the spoon if turned upside down. If the mixture is too runny, it will not sit up well in the egg white. Taste the filling and add more salt and pepper if necessary.
Fit the end of the plastic bag with a star tip. Cut the end of the plastic bag off, so the end of the tip is exposed. Roll the end of the bag to the outside, so the inside of the bag is exposed as much as possible, making the bag easier to fill. Use a large spoon and fill the bag with the egg yolk mixture, Spooning the filling into the bottom of the bag. When finished, unroll the edges of the bag and fold the bag down and let any extra air out of the bag, so the filling is ready to be squeezed out of the bottom of the bag.
Using a swirling motion, fill the eggs with the yolk mixture. Repeat until all of the filling is gone. Sometimes, I have an extra white, or two.
Sprinkle with paprika if you like.
Serve or refrigerate up to 24 hours before serving.

Tips, aka everything you ever wanted to know about deviled eggs, but were afraid to ask:
-For easiest peeling, it is best to use eggs that are a few days old.
-The size of the egg will determine if you use 1/2 or 3/4 cup of mayo, or possibly a tablespoon or two more than 3/4 cup. If you are purchasing extra large Costco type eggs, the eggs (and yolks) are usually much bigger than the extra large eggs purchased at the corner grocery.
-Grating the yolks, instead of smashing with a fork will give your deviled eggs a very smooth filling. I also used a beater to mix the ingredients after grating. Don't over mix, just enough to incorporate and get an even filling.
-Filling options. The options are endless. I'm into simplicity. My favorite egg salad sandwich has just mayo, egg and salt. So I love this recipe. You can add hot pepper sauce, vinegar, flavored mustard, sweet relish, chopped up anything, and lots of garnishes to top the egg. Just make sure it doesn't get too wet, or it won't sit up pretty when you go to fill the whites. And be sure the filling (chunks of desired filling) will still squeeze out of your pastry bag and tip .
-Where's the vinegar? Most recipes call for vinegar. I'm not a fan, so I leave it out. The mustard gives the filling a nice little bit of tart flavor, and I like the simplicity of yolk and mayo.
-Do not use a serrated edge knife to cut the eggs in half, or your eggs will not have a smooth edge when filled.
-White pepper is recommended, but black pepper is fine as well.
-When filling, use a disposable plastic pastry bag fitted with a decorative tip. I used a large star tip. Slide the tip into the bottom of the bag before filling, then snip off the end of the plastic bag. A Ziploc bag
works if you don't have or want to purchase pastry bags. Pastry bags and tips can be purchased at grocery, craft or kitchen specialty stores. I like the disposables, because they are easily tossed after using. They usually come in packages of 12. The tips are $1-2 each and may be used over and over.
-When transporting the eggs, use a sheet of parchment paper on the bottom of a dish. It will keep your eggs from sliding around. I put mine in a 9x13 plastic ware dish and snapped the lid on. See photo below.
-You can make this recipe the day before serving and hold them in the fridge. Just remove from fridge and serve when ready. They will look and taste the same the day after preparing.
-You've now earned one credit toward your Master Deviled Egg Chef degree. Congrats.

Eggs ready to transport without the slippery slide problem...



4/11/14

Blueberry Cream Cheese Stuffed French Toast



Easter is just around the corner. In our home, we love to celebrate with a family gathering. No matter the time of day when the meal is served, we make brunch dishes, along with the traditional ham, rolls, salads and of course, desserts. 
I love this recipe for Blueberry Stuffed French Toast.  It can be made for two, or twenty. Most stuffed french toast recipes are made the night before, layered in a dish,  set in the fridge, and baked the following morning.  I wanted to create a dish that mimics an overnight french toast, but takes only a few minutes to create before serving. Most of the overnight stuffed french toast dishes serve 8-10, this one is perfect if it's just you and your sweetie, or great for a crowd as well. Everyone can join in and help assemble, and the bread can be cooked to order. I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well. 
Come back soon, I'll be posting dishes for Easter for the next several days! 





Blueberry Cream Cheese Stuffed French Toast
A Bountiful Kitchen
print recipe

6 Thick Slices bread, preferably Texas Toast or French Bread about ¾ inch thick
4 large eggs
⅓ cup milk
1 teaspoon vanilla

for filling:
4 oz cream cheese, softened (room temperature)
3 tablespoons powdered sugar
1 teaspoon vanilla
2 cups fresh blueberries

2 tablespoons butter, for cooking

Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.

Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).

Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following:

one slice of bread with cream cheese mixture
one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
Melt some butter in a pan, preferably a non-stick pan over medium high heat.
Dip the sandwich into the egg mixture.

Place the sandwich into the pan with the melted butter and fry for about 3 minutes on each side or until golden browned. Flip and repeat on the other side. Remove and serve immediately or keep on plate in oven until all pieces are cooked and ready to serve.

Place on plates and sprinkle with additional remaining berries. Sprinkle generously with powdered sugar and serve with jam or syrup. Serves 2-3

4/5/14






Have you ever eaten a pancake made with sour cream? There's a little breakfast/lunch spot in Salt Lake called Penny Ann's Cafe, and they serve the most delicious sour cream cakes! Sometimes, I daydream about those pancakes. They're that good.






This morning, I was thinking about those light, slightly tangy, melt in your mouth cakes. I was getting ready to watch General Conference on TV, and didn't have time to run in to SLC and wait in line for pancakes, so instead, I dug up a recipe in a cookbook I've had for years. A few minutes later, we were flipping cakes and smothering them with butter, syrup and fresh strawberries.
I know you're going to love these too.
Happy cooking!



Sour Cream Pancakes
adapted from the Jr League Centennial Cookbook
print recipe

1 egg
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar

Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit, syrup, butter and (or) powdered sugar.




4/2/14

Pineapple Mango Breakfast Muffins



I've been making this recipe forever. With twist here and there. Sometimes I use pineapple and mashed banana, other times pineapple and applesauce. Last week, I had a few mangoes sitting on my counter, getting close to the too-ripe stage.
The ripe mangoes were perfect for baking, and for my newest combo- Pineapple-Mango Breakfast Muffins. A great fit for breakfast because of the fruit and yogurt, and not too much sugar... so you can eat a muffin without the guilt.
Because none of us need a helping of guilt to start the day, do we?
Have a great day :)



Pineapple Mango Breakfast Muffins
A Bountiful Kitchen
print recipe

1 cup white flour
3/4 cup wheat flour
1/3 cup sugar ( if you like your muffins sweeter, increase this to 1/2 cup)
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1-8 oz can crushed pineapple, drained
1 large ripe mango (important that it is ripe and sweet), pitted, peeled and diced
7-8 oz plain or vanilla yogurt ( I used Greek yogurt)
2 eggs
1/2 cup canola oil

additional sugar (about one tablespoon) for top of muffin, if desired

Preheat oven to 400 with rack in center of oven.
Combine all dry ingredients in a bowl.
Make a well in the center of the dry ingredients, place drained pineapple, diced mango, yogurt, eggs and oil in the well. Or just mix the wet ingredients in a separate bowl, then pour all at once into the dry ingredients. Fold the wet ingredients into the dry, just until the flour disappears. Do not over mix.
Scoop the batter into a muffin tin that has been greased or lined with cupcake liners. Fill muffin tins about 3/4 full. Sprinkle with sugar if desired.
Bake for about 15-18 minutes or until tops are golden and muffin springs back when touched lightly.
Makes approximately 10-12 muffins.


3/5/14

Cracker Barrel Biscuits (copycat recipe)






You know how I love a good biscuit.
This recipe is a Southern classic. It's rumored to be the Cracker Barrel recipe.  It calls for ingredients all self-respecting Southern cooks have in their kitchen: self rising flour, shortening, and buttermilk. If you're a Yankee, (like me) you probably don't have self rising flour on hand at all times. No worries. You can make your own in a minute with three simple ingredients.


Oh, one more tip, My dear friend Miss Mary (what the kids love to call her) was visiting from Mississippi a few weeks ago. I made a big batch of biscuits for breakfast one morning, and we ended up having quite a few left over. I'm kind of a biscuit snob, so I'm not one to eat a leftover biscuit. I was about to throw them away when she told me the secret to re-heating leftover biscuits.  Listen up. Split them in half. Butter both of the insides. Lay them on a cookie sheet and broil just until lightly browned and heated through. Careful not to burn. They taste fresh and almost better than the first baking. We ate up every last crumb.
The rumor about these being the Cracker Barrel recipe? I've eaten a Cracker Barrel biscuit and I can tell you this.  This recipe makes a biscuit that's tender and flaky, like CB's. A bit of crunch from being baked at 450, a bit salty, which is perfect with the jam you're going to put inside. If we're comparing, I have to say no restaurant I've ever dined in serves a biscuit this good. It's hard to beat a home made biscuit.
Get baking.


Cracker Barrel Biscuits
adapted from cdkitchen.com found on Pinterest
print recipe

2 cups self rising flour (or  you may make your own, recipe below)
1/3 cup solid shortening, I prefer Crisco
2/3 cup plus 2 tablespoons buttermilk, shaken
melted butter

Pre heat oven to 450 degrees, and set rack in middle of oven.
Place the self rising flour into a medium size bowl. Cut the shortening in , using a pastry cutter, or two knives. Add the buttermilk all at once. Gently fold the buttermilk into the flour and shortening, until the
dough gathers together, and the flour is mixed in. I use a large wood spoon for this.
Turn the dough onto a lightly floured surface and pat gently into a disc about one inch thick. Do not over handle the biscuits, this will make them tough, and not tender.
Gently cut the biscuits, using a biscuit cutter or glass. Place onto a cookie sheet.
Brush the tops of biscuits with melted butter.
Make sure the oven is completely pre heated  and up to 450 when the biscuits are placed in to bake.
Bake for about 15 minutes, or until golden brown on top and bottom.
Makes 9- 2 1/2 inch biscuits. Biscuit yield will depend on size of cutter.

Self Rising Flour :
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Mix together in a bowl with a fork. Store in a container or Ziploc bag until ready to use.
I double this for the Cracker Barrel recipe, and have a little leftover for the next time I make biscuits.
Measure out 2 cups for the recipe above.



10/8/13

Cream Biscuits


Biscuit experts say that using a sharp biscuit cutter and not twisting the cutter is one of the secrets to a perfect biscuit.  Here's my little graduated biscuit/cookie cutter set. 
  

If you've never tried a biscuit made with cream, you're in for a treat. The next time you have a bit of leftover cream in your fridge, give these a try. This biscuit has a slight crunch on the outside, and a pillowy-soft center. The cream gives them a melt-in-your-mouth quality.
Butter and jam?
Not optional.



Cream Biscuits
A Bountiful Kitchen, adapted from Diary of a Glad Housewife
print recipe

2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening ( I like butter flavor shortening)
1/2 cup heavy cream
1/3 to 1/2 cup cold water

Place the flour, salt and baking powder in a medium size bowl. Cut the shortening into the dry ingredients.  Stir in the heavy cream and enough water for the dough to pull together when stirring, about 1/3 to 1/2 cup of water. Let the dough rest for about 5-10 minutes.  If the dough is sticking to your hands, before cutting, sprinkle with a little flour. Turn the dough in the bowl until the dough is no longer sticky. You may need to add up to 1/4 cup of flour in this process.
Gently pat out the dough 3/4 inch thick on a floured surface. Cut the biscuits with sharp cutter, pressing straight down, not twisting the cutter.  Place the biscuits on parchment paper and bake at 425 degrees for approximately 12-15 minutes, until golden brown on top.
Serve immediately with butter and jam. 

10/2/13

Pumpkin Buttermilk Chocolate Chip Coffee Cake




Last Sunday, we had a flop in the kitchen. Notice me, using the term "we" loosely.
Here's the scene  (in case you care). It's ten minutes before church starts. I realize I haven't placed the meat into the oven so we can eat when we get home. It's a 6 lb pork roast, frozen solid. I throw it into a pan, pour some liquid and other ingredients over it, cover and place in the oven at 350 degrees. A little too high to slow cook meat, especially frozen meat. But that's what the directions said. Or so I thought...
The result? You know that scene on Christmas Vacation where they all sit down to eat Christmas dinner and the turkey is so so dry it lets out a huge puff of air/steam/smoke when Clark cuts into it?? The family's all chomping on it, trying to chew it up, and can hardly choke it down. Yes.  That was our Sunday dinner.  Luckily, I had broiled a piece of salmon, Corrine made a great salad, and of course, we had my friend over: Dessert.
DESSERT TO THE RESCUE!!



 I say, if all else fails, have a big helping of dessert. Or two.
Which reminds me. At one point in our marriage, very early on, Grant tried to tell me we didn't need to have dessert after every dinner.
Hello.
Have you lost your mind??? That was years ago.  He saw the light and here we are (still married). Thirty-one years and counting. Um, yes, there's hope for your marriage.
Dessert to the rescue:  This cake may be served as a cake or coffee cake.  Serve it warm out of the oven with a scoop of ice cream or some whipped cream for dessert. Or in the morning as coffee cake.  It's a one bowl, throw it all in the mixer type of cake. Get out your bowl. This could be in your oven in ten minutes.
Have a great day!





Pumpkin Buttermilk Chocolate Chip Coffeecake
A Bountiful Kitchen original recipe
print recipe

cake:
1 cup pumpkin puree
1 cup buttermilk, shaken
2 eggs
3/4 cup vegetable or canola oil
1 cup granulated sugar
1 teaspoon vanilla
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice*
1 cup semi sweet chocolate chips

Spiced nut topping:
2 tablespoons butter, cold
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons flour
1/2 cup pecans*
two dashes salt

Preheat oven to 350 degrees and set the rack in center of oven.

To make topping:
Place all of the topping ingredients into a food processor and pulse until nuts are chopped and ingredients are mixed well. If you don't have a food processor, soften the butter to room temperature and chop the nuts. Mix all of the ingredients in a bowl. Set aside.


To make cake:
Place all cake ingredients into a large mixing bowl. Mix with electric mixer or stand mixer for about 1 minute or until all ingredients are incorporated.
I like to place the chocolate chips on top of all the dry ingredients so the chips will be coated with the flour and prevent sinking to the bottom of the pan. One bowl-one-mix cakes work best when all of the wet ingredients are placed in the bowl first, then the dry ingredients on top of wet ingredients.

Line the bottom of two 8-inch round cake pans with parchment paper and grease the pans, or use one 10-inch Springform pan.
Mix together cake ingredients as directed.
Mix together topping ingredients in separate bowl.
Pour the cake ingredients evenly into the prepared pan(s). Sprinkle the topping evenly over the cakes.
Bake at 350 for about 35 minutes for 8-inch pans, or about 45 minutes for 10-inch pan.
Remove from oven and let cool. Invert onto a plate, then turn over again onto a platter to serve.

Tips:
-*For the pumpkin pie spice I used my simple, inexpensive, home made recipe for Pumpkin Pie Spice.
-**If not using nuts in topping, add 2-3 more tablespoons of flour to topping.
-If you want to give away a cake and keep one for yourself, use two 8 inch cake pans. You may also use disposable pans, then there is no need to turn the cake out of the pan before serving or giving away.

3/12/13

Blueberry Light Wheat Pancakes with Maple Butter








I made the Maple Butter two ways. Above I followed directions and cooked the syrup. The second time I simply whipped the room temp butter with 1/2 cup of pure maple syrup (below).



I lovelovelove breakfast. I remember talking to my friend Nick about how people just don't eat or go out to eat breakfast much any more (unless you count McD's).
Sad. I'm a HUGE breakfast fan. If I have a chance to go out for either breakfast or lunch, I'll choose breakfast nine out of ten times.  At home, I make breakfast every morning for the baby.  I found this recipe at Leanne Bakes, a wonderful blog filled with yummy dishes. I changed up the recipe by adding cake flour (to lighten the cakes) and yogurt (instead of banana for moisture and tang) to the original recipe and then modified the maple butter to a simplified version.
We loved these cakes!  Grant, Jake and I ate the entire batch. Jake complained about the pancakes being "all healthy" because he saw me adding yogurt. Good thing he didn't catch the wheat addition...
I guess the fact that he ate about ten pancakes total means the wheat and yogurt didn't kill him.





Blueberry Light Wheat Pancakes with Maple Butter
A Bountiful Kitchen
print recipe
1 cup cake flour
1 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt
2 cups thick buttermilk (I like Winder Dairy brand)
1/2 cup thick vanilla yogurt (I used Chobani)
2 eggs
1/4 cup canola oil
1 1/2 cup blueberries, fresh ( if frozen, see note below)

Mix dry ingredients together in large bowl.
In a medium bowl, combine wet ingredients: buttermilk, yogurt, eggs and oil  and stir until blended.
Add the wet ingredient to the dry ingredients and stir until just combined. Gently fold in blueberries.
Heat a lightly oiled griddle or non-stick frying pan to medium high heat.
Using a ¼ cup measure, pour batter onto pan. Cook just until bubbles begin to form, then flip carefully.
Continue to cook for an additional 2-4 minutes until pancake is done in the middle.  Test by quickly pressing on the center of the pancake and check to see if the cake springs back. Do not pat down the pancake, do not flip more than one time.
Top with Maple Butter.

Maple Butter
3/4 cup pure maple syrup
1 cup butter
Heat the maple syrup in a saucepan, until it reaches 240F.  Remove from heat and stir in the butter.
Whip in a stand mixer until combined well, about 10 minutes.

Tips:
-If you are using frozen blueberries,do not thaw berries first. Add the berries to the batter after you have poured the batter on the griddle. Sprinkle a few berries on each pancake. Let cook, then flip to cook the other side. Resist the urge to flatten out the pancake or “even up” the pancake. This will result in a pancake that is not light and airy. If you add frozen berries to the batter and mix, the berries will bleed into the batter as they thaw, and you'll end up with blue batter.
-I tried the maple butter as written above, then also made it using 1 cup butter softened, and ½ cup pure maple syrup beaten for about 10 minutes. It saved the step of of boiling the maple syrup and produced a thicker butter than the boiled method. If you are looking for more of a syrup, use the cook method, if you want a thick, spreadable butter, just beat butter and syrup together.

12/13/12

Spiced Donut Muffins





Last week I made some muffins for a Christmas breakfast. I estimated that wo-thirds of the attendees would be 16 and under, so I looked for a recipe that would appeal to both young and old eaters. Donut muffins? Seemed like a slam dunk.  The tops puff up so they are nice and rounded. You know, the type of muffin tops kids love to eat and then leave the bottom for you to finish?  I found the recipe on the King Arthur website. The reviews were mostly positive, so I decided to whip up a double batch.
If you are looking for a sweet treat to go with your Christmas breakfast, look no further. This is quick and easy and tastes like a spiced cake donut, in a muffin. Yum.
You probably have all of the ingredients in your pantry right now if you want to make a batch for, um, testing purposes.
Christmas is in less than two weeks.
I need to quit baking and start shopping.




Spiced Donut Muffins
Adapted from King Arthur Flour
print recipe

Muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla
2 2/3 cups flour ( I used 1 1/3 cake flour, 1 1/3 all purpose)*
1 cup milk, whole, or reduced fat is fine

Topping:
3 tablespoons melted butter
3 tablespoons sugar
1 tablespoon cinnamon or cinnamon/nutmeg mixture


Preheat oven to 425 degrees. Set rack in center of oven. Line 12 muffin cups or grease the cups if not using liners.
In a medium sized bowl, beat the softened butter, vegetable oil and sugars until smooth. Add the eggs and beat again until smooth.
Stir in the baking powder, soda, nutmeg, cinnamon, salt and vanilla.
Stir in the flour and milk alternately, make sure all ingredients are combined.
Scoop the batter into the prepared muffin cups. The cups should be almost full.
Bake the muffins for 15-18 minutes or until tops are golden brown and set.
Remove from oven.
While muffins are cooling a bit, melt the butter in a small bowl. Set aside.
In a separate bowl, combine the sugar and additional cinnamon.
Take the still hot muffins and dip the top into the melted butter, then the cinnamon sugar mixture.
Best served warm.

Tips:
-I used a blend of cake and all purpose flour to get a lighter muffin texture. You may use either type.
-I adjusted the original amount of nutmeg in this recipe to appeal more to kids. I felt that more cinnamon and less nutmeg worked best. The original recipe called for 1 1/4 teaspoons without cinnamon in the batter.
-Make sure to have the oven heated properly. Pre-heat while you are making the batter.
-This recipe could be altered to use a glaze as the topping, or drizzled chocolate. Or a sprinkle of powdered sugar and unsweetened cocoa. the possibilities are endless.
-One reader suggested pouring these into a donut pan made for baking. After baking, shaking the "donuts" in a paper sack with sugar while still hot.



10/19/12

Cinnamon Apple Cider Muffins






My latest muffin obsession: a Pinterest find, Cinnamon Apple Cider Muffins from Mel's Kitchen Cafe.  I've made these 4 times in the past week and a half.
They're that good.
Fresh, simple, delicious and made with wheat flour, so they qualify as (semi) healthy eating :)
Happy Fall Break!




























Cinnamon Apple Cider Muffins

1/4 cup (4 tablespoons) butter, softened, or vegetable or canola oil
1/3 cup plain yogurt or light sour cream
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 cups whole wheat flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup apple cider
1 teaspoon vanilla extract
1 cup peeled, cored and chopped apple
Cinnamon and sugar for sprinkling


Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.

In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt. Add the dry ingredients to the batter. Mix until just combined. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter. Divide the batter evenly among the 12 muffin cups (fill about 1/2 to 2/3 full – use another muffin tin if you have extra batter).
Sprinkle with cinnamon and sugar. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

Tips:
-I have made these with several variations, canola oil in place of butter. In place of the yogurt, light sour cream. Instead of plain yogurt, I like to use vanilla flavored yogurt. Instead of half white and half brown sugar, you may use all brown, or all white. 







9/18/12

Fresh Apple Cake






Can you feel it??  Fall is in the air. The leaves, pumpkins, school back in session, crisp air, football.
FOOTBALL.
I love football.
Especially UTE football. Went to the craziest game.
Ever.
Lasted four hours. Yes, FOUR HOURS. Without OT.  A person sitting with our family asked if I was feeling sick. Jake said, "No, my mom always acts like this (covering or closing my eyes, head down, peeking through my hands) at the Utah/BYU game."  Such a great game. Read about it here. This pic was taken after the field was cleared twice, and rushed three times.
24-21.
Like I said, crazy.



 I found this recipe in one of my favorite home magazines, House Beautiful. The author calls this a "no-shop" dessert. Meaning, every ingredient is one you should have in your kitchen at all times. I think it's wonderful served at breakfast too.
Apple cake= the perfect fall treat.
Try it, I know you'll love it.




























Fresh Apple Cake
House Beautiful, Marcus Samuelsson
print recipe

2 tablespoons unseasoned bread crumbs or graham cracker crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith, or other tart apples
1 teaspoon ground cinnamon
4 tablespoons unsalted butter at room temperature
1 large egg
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half ( I used 1/3 skim milk, 1/3 half and half)
2 teaspoons confectioner’s sugar

Pre-heat oven to 350°. Butter a 9" spring form pan and coat with graham cracker crumbs.
Toss together the granulated sugar and brown sugar. Set aside.
Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of sugar mixture in a medium bowl. Add the apples wedges and toss to coat. Roughly dice the remaining apple.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon-colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half and mix until combined. Fold the diced apple into the batter.
Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the spring form. Sprinkle with confectioner’s sugar, then cut into 12 wedges.