Breakfast, Food, recipe, Sweets

Sugie Muffin

I have been wanting to make a simple “donut muffin” for a while and whipped up a batch, but was a little disappointed when it only turned out 8 muffins and I only had whole wheat flour so they turned out a little more dense than I anticipated.  Also I think this recipe would have benefited from a mixer to beat the batter but unfortunately I do not have the resources.

Sugie MuffinIMG_1650

http://smellgoodkitchen.com/cinnamon-sugar-breakfast-muffins/

Ingredients

  • 1/3 cup melted unsalted butter
  • 1 large beaten egg
  • 1 teaspoon vanilla
  • 1/2 cup milk (I used almond)
  • 1 1/2 cups all purpose flour (I used whole wheat but would prefer AP)
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Topping: 1/2 cup melted unsalted butter, 1/2 cup sugar, 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees
  2. Mix melted butter, egg, vanilla, and milk together.
  3. In a separate bowl, mix dry ingredients together.
  4. Add wet ingredients to the dry ingredients and mix together. Mixture will be thick. Don’t OVER mix!
  5. Add batter to muffin pan (I prefer lined with cupcake liners) filling each half way.
  6. Bake until edges are golden brown, 20-25 minutes. (mine took 20 minutes)
  7. In another bowl, mix sugar and cinnamon together and set aside.
  8. When the muffins are done, remove them from the oven and let cool 1-2 minutes (or until cool enough to handle). Roll top in butter then cinnamon sugar mixture.

9In a microwave safe bowl, melt 1/2 cup butter in the microwave (20 seconds).

10Dip tops of each muffin into the melted butter and then into the cinnamon sugar mixture.

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Food, Fun, recipe, Sweets

UN-healthy Heath recipes

More baking ensued to end my time in Florida.  I divided a bag of heath between two recipes.

First, I made a chocolate Heath Bit and Reese’s Pieces blondie which was tasty, but can be improved as the toffee hardens even the most underbaked blondie.  Then came the toffee brown sugar cookies.  Although I did not have a mixer to properly cream the butter and sugar together, they turned out great.   I started with the traditional chocolate chip cookie recipe then made a few revisions.  First, I subbed 1/4C brown sugar for white sugar.  I also added a tsp of cinnamon and an extra egg yolk, and used half butter and half crisco. I also only had baking powder so I omitted baking soda and used more baking powder.  Oh yeah I also added some oats in place of 1/2C flour.  I scooped them out by the tablespoon and undercooked them to only 9 minutes.  One thing to remember when baking with toffee is that it hardens as it rests so be sure to undercook!  Okay so I made a lot of revisions but they were still great.

IMG_1587 IMG_1586

The blondie recipe was a little more exact with the substitution of butter flavored crisco and a little underbaked, I was a happy camper.  I believe I referenced this Hershey’s recipe and subbed the chocolate chips with Reese’s Pieces and toffee bits

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-1/2 cups packed light brown sugar
  • 2 eggs
  • 2 tablespoons milk (I used almond)
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) HERSHEY’S Mini Chips Semi-Sweet Chocolate

    Directions

    1. Heat oven to 350°F. Line a 8X8 in pan with parchment paper

    2. Stir together flour, baking powder, baking soda and salt. Beat butter and brown sugar in large bowl until light and fluffy. Add eggs, milk and vanilla; beat well. Gradually add flour mixture, beating well. Stir in small chocolate chips. Spread in prepared pan.

    3. Bake 25-30 minutes or until lightly browned. Cool in pan on wire rack. It may seem underbaked but do not panic!

    IMG_1550
    IMG_1548 IMG_1547

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    Food, Fun, recipe, Sweets

    Homemade Cinnamon Rolls

    I had all the ingredients needed to make cinnamon rolls on a day off.  I turned to Allrecipes 90 minute cinnamon rolls (although they take longer than that).  I spent a lot of time studying up on a perfect yeast roll and read through many of the 1666 reviews on the site.  Some of the tips I got were to watch the oozing filling, add extra cinnamon, bake longer if choosing to bake in a tray as opposed to a muffin tin, and let them rise an hour (not the recommended 30 minutes).  I was not interested in cream cheese frosting so the powdered sugar, vanilla, whole milk, and butter method made the cut. Although the recipe calls to use a muffin tin, I opted for the baking pan for all the rolls to remain gooey.  The filling oozed out of the pan, but it was worth any of the cleanup trouble. The only other alteration I made was to use butter flavored crisco in the dough.  I made sure to use butter in the filling for the flavor, but the crisco makes for the best dough in my opinion.

    INGREDIENTS

    • 3/4 cup milk
    • 1/4 cup butter flavored crisco, softened
    • 3 1/4 cups all-purpose flour
    • 1 (.25 ounce) package instant yeast
    • 1/4 cup white sugar
    • 1/2 teaspoon salt
    • 1/4 cup water
    • 1 egg
    • 1 cup brown sugar, packed
    • 1 tablespoon ground cinnamon (I used nearly 2)
    • 1/2 cup butter, softened

    DIRECTIONS

    1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in crisco; stir until melted. Let cool until lukewarm.
    2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
    3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
    4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
    5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

    These were so good I made sure to take a lot of pictures

    wet dough

    wet dough

    ready for rising

    ready for rising

    cinnamon sugar filling

    cinnamon sugar filling

    ready for rest

    ready for rest

    pre baked

    pre baked

    post baked

    post baked

    frosted goodies

    frosted goodies

    devouring the tray

    devouring the tray

    the money shot

    the money shot

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    recipe, savory

    Quinoa Dump Stew

    Once again I needed a meal to heat and eat through tech week before the show opened Saturday night.  I decided on another easy dish which I consider a stew because I chose to use less liquid than a soup and more than a quinoa salad.  This is a dish that tastes even better over time and I even added extra green beans I had later in the week.

    IngredientsIMG_1308

    • 1 small sweet potato
    • 1.25 lb chicken breast
    • 3-4 carrots, chopped
    • 1c quinoa
    • 2 cans of diced tomatoes 14oz
    • 1 bag frozen cauliflower and broccoli
    • 2 stalks of celery, chopped

    Directions

    Cook quinoa according to instructions and set aside.

    Add carrots and sweet potato to large pot and soften 5 minutes.  Add canned tomatoes (mine were basil and garlic enhanced), frozen veggies, celery, and chicken to pot along with 2C water.  Be sure to add salt and pepper to taste!  Simmer 15 minutes before adding quinoa and removing chicken breasts to pull apart using two forks.

    complete pot thickening up

    complete pot thickening up

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    Food, Fun, Ohio, recipe, Sweets

    TBT Spritz Sugar cookies

    IMG_3331I know January is usually the time of year where new diets begin, but I think cookies are more graciously accepted when temperatures fall below 0 and you are stuck inside all day.  Since I did not make holiday cut out cookies this year, I thought it would be the perfect treat to make since two of my flights were cancelled.  I did not realize that the cutout cookies needed to be refrigerated several hours before rolling, so I HAD to make spritz cookies using a press.

    Before my investigation for the perfect cookie began I had never heard of the household brand Wilton or Mirro aluminum before.  I pulled out a cookie press with all the original instructions and recipes from well before I was born.  I tried to look up when the device was bought but even with the help of Google, I was unsuccessful.  The Mirro Cookie Pastry Set I used is now considered “vintage” on ebay and selling for $36!

    IMG_3325After googling the best cookie recipe, I found the recipe has not change.  I did find many useful tips to making a better cookie which were successful. 

    Cookie Press TipsIMG_3327

    Beat butter and sugar for 10 minutes in stand mixer.  Before mixers were invented some cookie recipes called for you to hand mix for an hour!
    Freeze cookie sheets in the oven a few minutes before pressing cookie dough to ensure they do not stick to the press.
    Note: I used the cookie recipe on the right but only baked 6 minutes and used room temperature eggs and butter.
    One batch made a lot of cookies… around 7 dozen.

    sugar cookies

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    Uncategorized

    Prepping the Green Goddess

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    The three hour meal began at 9AM! I was so anxious I couldn’t wait for dinner so it turned into lunch.  I started by chopping veggies for the soup and caramelizing apples for dessert which will be discussed later.  So far off to a great start.  
    The Green Goddess Soup was the one recipe I followed from the Alice’s Tea Cup recipe book.  Ironically my ballet teacher told me today how much she loves asparagus, well this is the soup for you! I have never been into a pureed soup and I hate that they never have enough flavor so that is why I chose to tackle this beast.

    Image

    I sauteed onion, celery, garlic ( I buy the frozen cubes from TJ’s) and asparagus about 8 min.  The recipe says to wait to add the asparagus, but I misread (shocker) and it still turned out great.

    Image

    Then add the spinach, watercress, and 8 cups of stock and let it be for an hour.  I ran out of bullion cubes so it was halfway watered down and still had plenty of flavor.  Love how easy this was, but I have never bought watercress before so it posed another challenge what to do with the leftovers (that is coming in a future post).
    I think I will leave you with the suspense of what the soup looks like after an hour of simmering for another day!
    Tomorrow we will finish the soup and add parmesan crisps which made the recipe mine not Alice’s anymore.
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