bounty chocolate: muffins

Showing posts with label muffins. Show all posts

Showing posts with label muffins. Show all posts

PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA! BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR.

ADD EGG, MILK, VANILLA.

ADD FLOUR & BAKING POWDER.

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350.

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one. Bake 10 minutes and while it's baking, make the crumb cake topping.

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping! Sprinkle on some pecans and return to the oven for an additonal 10 mins. Let cool and dust with powdered sugar. Eat while slightly warm. Unbelievable!!! Yum!

Crumb Cake topping adapted from Oh Bite it!

Banana poppy seed muffins with almond streusel topping

Last week I had a sudden urge to eat banana cake, but it was a busy Sunday and I would not have enough time to make the cake and then wait for it to cool. Stephanie Alexander's muffins, topped with Thomas Keller's streusel, turned out to be a delicious and very fast alternative to my cake cravings, and they turned out so tender I had to be super careful removing them from the pan, even with the

PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR. I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL. OH YES, MY FRIENDS-WE HAVE A WINNER!!!!! THANKS FOR A GREAT BRUNCH TREAT, APRIL!
RECIPE BELOW!

Pecan Pie Muffins with Salted Caramel

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full. Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.

Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!

Banana and blueberry muffins

Every time I have a surplus of ripe bananas at home and I can't find a way of using them immediately I place them in the freezer - they last long there and can be used in most baking recipes after being thawed. However, when there is only one frozen banana to be used things get a bit more complicated, since most recipes call for 2-3 bananas, or even more (that was when I had to drop the idea of

Marmalade muffins + moments of stress in the kitchen

I was talking to my father about my mother the other day and I remembered something she used to do when my brother and I were little: every time she made a cake she would let us lick the bowl, which was something we both enjoyed very much (I might have told you that already but I’m not sure – 936 posts will do that do one’s mind). :) She was a fabulous baker and baked very often, not only

STRAWBERRY CREAM CHEESE JAM MUFFINS

RECIPE!!!!1 3/4C. FLOUR (USE C4C TO MAKE IT GF)1 TSP. BAKING POWDER1/2TSP. BAKING SODA1/4 TSP. SALT8 OUNCES CREAM CHEESE1 STICK BUTTER1C. SUGAR2 EGGS.1/4C. MILK
STRAWBERRY JAM
COARSE SUGAR
LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. DIVIDE IN 6 HUGE MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. SPRINKLE ON COARSE SUGAR. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

Ginger plum muffins

Quite a while ago I made some peach muffins spiked with ginger and they turned out absolutely delicious; now I've learned that ginger goes really well with plums, too, again in muffin form (but please don't ask me to pick a favorite). ;)

Ginger plum muffins
slightly adapted from the delicious Tate's Bake Shop: Baking For Friends

150ml whole milk
6 tablespoons (85g) unsalted butter, melted
1

Blueberry crumb muffins

I was reading the trivias on IMDb – which is something I love doing – when I got to the trivia for “A Simple Plan” – which is a movie I deeply adore – and read the following: “Between 1994 and 1996, Ben Stiller was set to direct this film with Nicolas Cage to star”; a couple of minutes of shock later I thought of what a wonderful idea it was to replace both gentlemen, and what a dreadful movie

Fruit mince muffins with eggnog icing

Eggnog is not part of Brazilian Christmas celebrations but everything I’ve made so far flavored as the drink turned out delicious, the sablé rounds and Flo Braker’s cake being my favorites –therefore, I bookmarked Rachel Allen’s muffins the minute I saw them on the book. This fantastic recipe is a keeper, not only because the delicious muffins match eggnog and fruit mince, flavors I love, but

Gingerbread chocolate chip muffins - it's Christmas time around here!

Spices are ingredients I love – to the point of buying a cookbook devoted to them – and I use them throughout the year, but this time of the year is when I reach for them the most: lots of ginger, cinnamon and cloves to set the mood for Christmas. My holiday series starts now, with super tender muffins perfumed with ginger, both fresh and ground – and to make everything even more delicious,

Molasses and caraway apple muffins

New ingredients always intrigue me: I love trying new flavors in my kitchen. I got even more interested in baking with different flours after making Alice Medrich's fabulous chestnut pound cake and also after purchasing Kim Boyce's fantastic cookbook; Kim's carrot muffins turned out delicious, so when I saw a new recipe for muffins made with a bit of spelt flour I had to try them - these are

Marzipan and berry muffins with amazingly good homemade marzipan

Certain things to me are revelations, and Paul Hollywood’s fabulous homemade marzipan was one: when I was little every time my German grandmother came to visit she would bring small boxes of marzipan – she loved the stuff. Soon I began loving marzipan, too, and that was pretty much the only good thing about grandma’s visits (let’s just say she wasn’t a pleasant person to be around).

Grandma

Rangpur lime and almond muffins and a grumpy baker

I must be honest: these muffins did not get the best of me while I was making them – little old grumpy me kept thinking “muffins are supposed to be practical and quick to make!”, and “with these many steps I could be making a cake!”. Yes, I know, not very civilized of me, but it IS a fussy recipe and there ARE too many steps and too many ingredients. But in the end the result was so good I had

Carrot muffins (with spelt flour)

One of my favorite cookbooks is Kim Boyce’s wonderful “Good to the Grain” – I have baked delicious things from it (her rhubarb tartlets are unforgettable and so are the whole wheat chocolate chip cookies), but unfortunately I cannot find certain types of flour here in Brazil.

A dear friend of mine spent glorious days in Italy and brought me a bag of spelt flour; these tender muffins were my

Raspberry muffins + a very specific question

I have a very specific question for you today: have you read “The Hunger Games” trilogy? Because I liked the movie a lot and have been thinking of reading "Catching Fire" and "Mockingjay" and would love to hear the opinion of those who have read the books. Would you recommend them? I wonder if these books would grab my attention the same way the Millennium trilogy did.

These were my third

Almond and dulce de leche muffins

Besides being someone who watches the same movies over and over again I also purchase ingredients in excess, though I’ve been dealing with that a lot better lately (since the inventory decision). But when I saw some really good Argentinean dulce de leche for a great price at the supermarket I could not resist: I brought home three (very large) jars. After making the dulce de leche cake several

Blueberry and passion fruit muffins

After watching the new trailer for “The Dark Knight Rises” I felt that a masterpiece is coming our way – I would expect nothing less from Christopher Nolan. I cannot wait to see Tom Hardy as the villain and loved the addition of Marion Cotillard to the casting – I actually think that she would be perfect as Catwoman with those feline eyes of her (sorry, Anne Hathaway). :)

I found the perfect

Linzer muffins and a new goal

I feel that some of you reading me right now will relate to the following situation: every time I go to the grocery store I buy ingredients I do not actually need just because I might need them for a certain recipe someday. Then days, months go by before I use those ingredients. And, shame on me, sometimes they go to the garbage can. I know, it’s awful. And I’ve done that too many times, I must