Recipe Round Up

I really love belonging to cooking groups, but I don't like posting about foods that have no recipes to go with them, since this is a cooking blog. To that end I started doing a monthly roundup of recipes I made for Tuesday's with Dorie and French Fridays with Dorie. Well, this month I decide to combine both of the monthly round ups into one big round up. The recipes for Tuesday's with Dorie can be found on the weekly host's blog, to which I will include a link, but for French Friday's there is no host, so if it is a recipe that intrigues you send me an e-mail and I will give you more information.

Our Tuesday's with Dorie recipes were the Citrus Currant Sunshine Muffins and the Chocolate Pots de Creme.

Lauryn of Bella Baker chose Citrus Currant Sunshine Muffins. These muffins had a big citrus taste, with a coarse almost chewy texture. We made these three different ways; some plain, some with raisin, and a few with craisins. Everyone liked the craisin version the best. The dried cranberries added a nice sweet/tart taste to an otherwise pretty plain muffin. The raisins were good, adding sweetness, but lacking the balance of the semi-tart craisins.

 Christine of Black Cat Cooking  chose Chocolate Pots de Creme.

  This was an intensely chocolate pudding. Dorie had you cook and cool it in a water bath covered with plastic wrap, but I really don't think this improve the texture of this pudding, and next time I would skip this step. We would make this again for the deep, rich chocolate flavor. As a family we don't usually love chocolate flavored desserts because they tend to be too sweet or completely lacking chocolate taste, but this silky smooth pudding and Dorie's chocolate ice cream have both been winners, so she is definitely on to something with her chocolate treats!

The French Friday recipes we made this month were the salted butter break-ups. The pictures in the book were so fabulous and we were most excited about this recipe, but unfortunately, this was the most disappointing. It was really nothing more than a giant sugar cookie, brushed with egg wash for color. It was fun but nothing special. We were hoping the salt would come through, and even used the higher suggested amount, but it was pretty boring. We even tried dipping pieces in melted chocolate, and when that doesn't save a recipe, you know that it is something you probably won't make again.

Scallops with caramel orange sauce was a quick and tasty way to prepare scallops. Although caramel sounds like s dessert item, this sauce had a nice almost burnt taste that paired nicely with the sweet oranges, and was perfect over mildly sweet scallops. This is definitely a recipe that we will make again. It will be a nice change from a quick pasta or chicken dish on our busy school nights.

Brown butter, dried figs, raisins, pistachios, chives, almonds, Parmesan cheese and orange zest

And finally, the real star of this month's recipes was the Beggar's Linguine. Mimi Jr. and I made this for lunch one day because we were pretty sure that the other Mimi's weren't going to go for this fruity pasta. We even had our doubts as we were putting it together and taking our first few bites. We were really close to just skipping it, but figured that the whole point of the group was to try new things so we went for it. The most surprising thing was that with each bite we liked this strange pasta dish more and more. Somehow, the flavors all come together to create a wonderfully savory pasta that is not the sweet dish we had expected it to be based on the ingredients.What we didn't like were the small bits of fruit and nuts with the long strands of pasta. Mimi Jr. suggested that the fruit and nuts would be good with orzo or couscous as everything would be more similar in size and one forkful could get a little of everything. Since I had all the ingredients we made it the following day with couscous. I used about half the amount of butter, and it was perfect. We loved it at room temperature and think it would also be good served chilled as a salad or a side dish with some well seasoned grilled meats.

This month was full of surprises, with some new favorites, and some disappointments. We are excited to see what April's recipes will bring to the table.

Banana Chocolate Chip Muffins

Banana muffins are a great way to eat fruit. At least that is what my children tell me. I've been making these muffins long before I had children, and they are still the most requested breakfast treat. I'm not sure where the recipe originated, but I think I got it from a co-worker long ago. My original is written on a scratch pad from the office where I worked, and it is just a list of ingredients, no directions. It is an old recipe so don't be surprised at the use of margarine or Crisco. I have made them using all three types of fat and whichever you chose, the muffins will be delicious. Of course, the key to good muffins is not to over mix the batter.

Bananas are so versitile, and they go well with many flavors. For years I made these muffins with chocolate chips, but Mimi Jr. got adventurous one day and used blueberries instead of the chocolate chips, and as they say, the rest is history. Pecans and walnuts are good for a bit of crunch, and adding a 1/2 teaspoon of cinnamon to the batter with a sprinkling of cinnamon chips adds a subtle warmth to the sweetness from the bananas. I haven't tried peanut butter chips, but that might not be a bad idea either. Overall, this is the best banana muffin base, with unlimited possibilities in your own kitchen.

Banana Chocolate Chip Muffins

1/2 cup butter, real margarine or Crisco
1 cup sugar
2 eggs
3 ripe bananas, mashed
3 tablespoons buttermilk, or sour milk*
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips

1. Pre heat oven to 350 degrees and prepare standard muffin cups, either spray with non stick cooking spray or use paper muffin liners.
2. Cream together butter and sugar.  Add eggs one at a time followed by bananas and buttermilk, mix until well combined.
3. Add dry ingredients and mix only until just incorporated. Do not over mix.
4. Gently fold in chocolate chips, blueberries, nuts etc.
5. Fill muffin cups 2/3 full.  Bake at 350 for 15-20 minutes until golden brown around the edges and top springs back when gently touched. Don't over bake.

printable recipe

*If you don't have buttermilk  you can make sour milk by adding a  1/2 teaspoon lemon juice or vinegar to 1/2 cup whole milk. Let it sit for about 10 minutes to curdle. Alternatively, you can use 3 tablespoons sour cream or plain yogurt for the buttermilk.

Cream Cheese Bran Muffins

Bran muffins always sound boring and healthy and not really tasty, but these are not your typical bran muffin. These are light, full of nutty bran flavor and plump raisins, then topped with a creamy cheesecake like topping. They are perfect with a cup of coffee or tea or as a quick breakfast as you rush out the door.

You could say these muffins have stood the test of time. I've been making them since I got the recipe from my friend Marlene over twenty five years ago, and even my kids still love them so they are definitely on our breakfast treat list.
Not that they need it, but there are plenty of way you could dress them up. You could add a little orange zest to both the batter and the topping for a bright citrus punch, or you could add cinnamon or espresso powder for the perfect afternoon snack with that pumpkin spice latte.

Bran Muffins

1 1/4 cup bran cereal (I use all Bran)

1 cup milk

1/4 cup oil

1 egg

1 1/4 cup flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup raisins (I plump in hot water for ten minutes or so)

Topping:

8 oz cream cheese, room temperature

1/4 cup sugar

1 egg

 Pre heat oven to 375F.

1. In a medium bowl combine cereal and milk; let stand 2 minutes.

2.  Add oil and egg; mix well.

3.Add dry ingredients, mixing just until combined.  Fold in raisins. 

4. Spoon into muffin tin, either lined with a paper liner or greased and floured, filling 2/3 full

Topping:

1.Mix cream cheese, sugar and egg  until smooth and well blended.

2.Drop rounded tablespoonfuls of cream cheese mixture over muffin batter.

Bake 375F for 20-25 minutes.

Makes 12 muffins

By the way you still have a chance to win this awesome Dove Chocolate give away sponsored by my  favorite chocolatier Laura Cryns at Dove Chocolate Discoveries.

Photo- Dove Chocolate

If you haven't entered the Dove Chocolate give away follow the link, you have until Sunday October 24 to leave a comment.

Links: Foodie Fridays @ Designs by Gollum

TWD: Coffee Break Muffins

Coffee Break Muffins

 Rhiani of Chocoholic Anonymous picked Coffee-Break Muffins from Dori's book, Baking: From my Home to Yours. These light and delicate muffins had a delicious coffee flavor, but that wasn't quite enough for us- they needed a little something to make them special.

To half of the batter I added chocolate chips and an Oreo cookie crumb topping, with a coffee/chocolate combination in mind and it was a hit with the mocha lovers at my house.

The cinnamon flavor was not very strong, so next time I would increase the cinnamon in the batter and I would add a cinnamon and sugar struesel topping to the plain muffins to give them that little something extra. The plain muffins are a good starting point for any number of variations, and a nice change from the blueberry or banana muffins we usually make.

Visit Rhiani if you want the recipe. To see what the other TWD bakers thought visits our blogroll.

Cocoa-Nana Bread

TWD: Cocoa-Nana Bread

It's Tuesday  and Steph of Obsessed with Baking chose Cocoa-Nana Bread, an easy to make  chocolate banana bread, with  loads of chocolate chips. I made both a loaf of bread and muffins, and they were both good, but not great. I love both chocolate and bananas, and I thought the combination would be a sure winner. I'm not sure where the problem lies, but the banana flavor was barely noticeable and neither the bread or the muffins were as moist as I would have like them to be.  Since cocoa has a drying effect,  next time I would do one of two things with the cocoa; replace some of the cocoa with melted chocolate or dissolve the cocoa in hot water, which releases the cocoa butter.  Or possibly, dare I say it, use less cocoa in order to get more banana flavor.

Cocoa-nana Bread
Dorie Greenspan

2 cups all-purpose flour
1 cup semisweet cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter at room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought
chocolate chips

Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled -- it's okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

To see what the other TWD bakers  did  visit our blog roll at Tuesdays with Dorie.

TWD: Allspice Crumb Muffin

This week's recipe, Allspice Crumb Muffins, selected by Kayte of Grandma's Kitchen Table, had a nice delicate flavor and a rich brown sugar crumb topping.

They were super easy to prepare, since no mixer  was needed.  If you're not an allspice fan, not to worry- you can easily substitute nutmeg, cinnamon, pumpkin or apple pie spice mix. Around here everybody has an opinion and Boy Mimi thought I should add some grated apples, which I think would add a nice fall flavor.

 

 

Allspice Crumb Muffins
Baking:from my home to yours by Dorie Greenspan

For the Streusel:
1/2 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits

For the Muffins:
2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup (packed) light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon (optional)

Getting ready:  Center a rack in the oven and preheat the oven to 375 degrees F. 
Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with greasing nor paper cups.  Place the muffin pan on a baking sheet.

To Make the Streusel:  Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend.  Add the bits of cold butter and toss to get irregularly shaped crumbs.  Set aside in the refrigerator for the moment.  (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)

To Make the Muffins:  In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt.  Stir in the brown sugar, making certain there are no lumps.  In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be.  Stir in the lemon zest, if you're using it.
 
Divide the batter evenly among the muffin cups.  Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

 Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.