Apple Cinnamon Muffins

Last year, I managed to bake 9 dozen cupcakes in less than a month. This inspired a sort of unofficial mantra, "Every occasion is an occasion to bake." A month later found me singing a slightly different tune while baking 10 dozen cupcakes in one night (this time there was an actual event in need of dessert...), but I'm still great at seizing every opportunity to bust out a muffin tin.

 This week, I decided to opt for a muffin instead of my customary cupcakes. After deciding on cinnamon as the spice of choice, I spotted some green apples and decided to go a traditional route.

To keep the muffins from being too plain, I made a quick brown sugar and cinnamon topping. This slightly caramelized in the oven, giving the final product a sweet, crunchy top.

As for excuses to bake, I decided to whip up this batch of apple cinnamon muffins on Thursday. Flash forward to Friday afternoon, and they've all been given away or eaten. How do I interpret this? Only as another reason to bring out the muffin tin again...

Apple Cinnamon Muffins

Ingredients

1 1/2 cups flour
1 1/2 tsp. baking powder

1/2 tsp. salt
1 T. cinnamon
3/4 cup sugar

1/3 cup melted butter

1 egg, slightly beaten

1/2 tsp. vanilla

1/2 cup milk
1 cup finely chopped apples

Directions

Heat oven to 375°F.

Combine flour, baking powder, salt and cinnamon in medium bowl. In a large bowl, beat the sugar and melted butter. Add the egg and vanilla and beat just until mixed. Alternate adding the flour mixture and milk, stirring just until mixed (do not over mix). Fold in the apples, then spoon batter into muffin liners. Bake 18-23 minutes. Let stand 5 minutes.

Aww, Fudge

When you realize how easy this fudge is to make, you'll literally find yourself muttering "Aww, fudge." Fortunately, you can then console yourself with a square of this deceptively easy confection. Because of its simplicity, it's an extremely adaptable recipe. For St. Patrick's Day, you could substitute peppermint extract for the vanilla for a perfect treat.

Ingredients:

• 1 lb Powdered sugar
• 1/2 c. Cocoa
• 1/4 tsp Salt
• 1/4 c. Milk
• 1 Tbsp. Vanilla extract
• 1/2 c. Butter
• 1 c. Nuts, minced

Directions:

1. In a microwaveable 8x8 glass pan, combine the sugar, cocoa, salt, milk and vanilla. Stir together until partially blended (I like to use a fork).
2. Lay the butter in the center of dish. Microwave at high for 2 min. Don't worry if all the butter hasn't melted, it will as you stir. Be sure to scrape down the sides and then add the nuts.
3. Refrigerate for at least an hour in the refrigerator before cutting into squares.

Image from Spitalfields Market in East London (Great food including fudge!)

Typography

When I was in middle school, I discovered the joys of Photoshop and it's more simple cousin, Paintshop Pro. I would spend hours messing around with the design tools, trying to keep my mouse steady enough to create something besides a pixelated, rough mess. Of course, I'm far from becoming a graphic designer, but I have a greater appreciation for digital designs as a result. When I came across this typography work, I was instantly floored. I love the creative merge of a functional object (a recipe) and and art. The 70s concert poster vibe is rather charming as well.

I think this would be a cheeky decoration for a kitchen, even if it's far easier to read the recipe off the back of a bag of chocolate chips...

Image via DeviantArt

Pancake Day

Depending where you're presently located, today has a number of names: Mardi Gras, Shrove Tuesday, Fat Tuesday. But my absolute favorite comes from the UK where Pancake Day is celebrated. Traditionally, the Brits mark the last day before Lent by indulging in rich foods, specifically the milk, eggs, and butter found in pancakes. While in the states, pancakes are usually topped with syrup and fruit, the Brits prefer lemon and sugar.

Pancake Day Pancakes (Adapted from BBC Food)

Ingredients
1 cup plain flour, sifted
Pinch of salt
2 eggs
1 scant cup milk mixed with 1/3 cup water
1/4 cup butter
Caster sugar
Lemon juice
Lemon wedges

Directions
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Make a well in the  flour and break the eggs into it. Begin whisking the eggs, incorporating any bits of flour from around the edge of the bowl as you do so.
2. Gradually add small quantities of the milk and water mixture and continue to whisk (don't forget to scrape down the bowl). Melt the butter and add 2 tbsp to the batter. The remaining butter will be used to grease the frying pan.
3. Warm the pan on high heat, then turn the heat down to medium. Spoon 2 tbsp of batter into the pan and quickly tip the pan from side to side to get the base evenly coated with batter. The pancakes will cook quickly, so flip when the edges appear browned when lifted with a fork (about 30 seconds). Flip the pancake over, the other side will need a few seconds only, then slide onto a plate.
4. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or you can roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Happy Pancake Day!

Image via BBC Food

French Toast

How to make a Monday more bearable? Why, starting with a delicious breakfast. Trust me, it's completely worth waking up an extra half hour early. I know Sunday is traditionally the morning of large, lazy brunches, but there's no better way to jump back into the week than fueled with a tasty mix of fruit and carbs. Since Lent begins this week, why not start the week with a breakfast appropriate last hurrah to sweets? May I present, chocolate french toast.

Chocolate French Toast (via Cooking Cache)
Ingredients

3 eggs
1 cup milk
1 teaspoon of sugar
1 teaspoon vanilla extract
1/4 teaspoon of salt
12 slices day old bread, crusts removed
3 milk chocolate candy bars* (1.55 ounces each), halved
2 tablespoons butter or margarine
confectioner's sugar


Directions
1. In a bowl, beat eggs, milk, sugar, vanilla, and salt. Pour half into an ungreased 13x9x2 inch baking dish.
2. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. 3. In a large nonstick skillet, melt butter over medium heat. Fry sandwiches until golden brown on both sides. Dust with confectioner's sugar. Cut sandwiches diagonally; serve warm. 

Image via Jenny Jones

This or That: Raspberry Sorbet

When it comes to desserts, I've yet to meet a dish I didn't immediately like. I'm especially partial to ice creams and their cousin, sorbet. And if that sorbet happens to be raspberry, well... what's not to love? The smooth texture, brilliant color, and refreshingly sweet taste make for a spoon-worthy dessert.

 

 The gorgeous hue of this tantalizing dish of raspberry sorbet...

 ... reworked as an adorable Burberry cardigan.

Image via Lakeland (Bonus: a recipe's included!)

Chicken, Onion, and Balsamic Pear Tarts

When I saw Real Simple's recipe for Flaky Mushroom and Gruyère Tarts in their January 2011 issue, I marveled at life's little coincidences. I had just bought puff pastry the week before (it was on sale, and I couldn't resist. Food sales are even worse than clothing ones for me, because I know I'll find a use for the product), and this seemed like the perfect use.

I ended up altering the recipe quite a bit, because my dinner companion is not a mushroom fan. Instead, we subbed onions for the mushrooms, threw in garlic for flavor, and added chicken on a whim. When I couldn't find gruyère at the store, we used a mild white cheddar. The pears and balsamic were the last addition to balance the flavor of the garlic and chicken. The result was a delicious flaky tart with the perfect combination of savory and sweet toppings. I'll definitely be making this in the future.

Ingredients:

• 1 sheet puff pastry
• 2 tablespoons olive oil
• 1/2 medium white onion, diced
  
• 200 g chicken breast, diced
• 2 cloves garlic, minced
• 1 cup grated white cheddar
• 1/2 pear, thinly sliced
• 1 tablespoon balsamic vinegar

Directions:

• Heat oven to 400° F (220°C). Unfold the pastry and cut it into 4 squares. Place the squares on a lightly oiled baking sheet and, using a fork, prick the dough all over.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, cook lightly, and then add the chicken. Cook, turning occasionally, until the chicken is lightly browned. Add the onions and cook until soft.
• Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the chicken and onion mixture, pear slices, and remaining cheese. Drizzle with the balsamic vinegar. Bake until the pastry is golden brown, 20 to 25 minutes.

Peanut Butter & Chocolate

There are few foods as comforting as peanut butter and chocolate. When combined into a decadent truffle, well, it's difficult not to eat the entire batch. This recipe by Anne Thorton is a sweet display of affection for someone special or a nice holiday treat.

Ingredients

• 2 cups sifted confectioners' sugar (powdered sugar)
• 4 tablespoons unsalted butter (1/2 a stick), melted
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 11.5 ounce bag milk chocolate chips
• 2 ounces semisweet chocolate chips (1/3 cup)

Directions

• Combine sugar, butter, peanut butter, vanilla, and salt in a bowl and beat well with a hand-held mixer or a wooden spoon. Line a cookie sheet with tin foil or wax paper. Roll the peanut butter mixture into 1-inch balls and transfer to the lined cookie sheet in a single layer. Freeze until firm, about 20 minutes.
• Melt milk chocolate in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat. Take bowl off of heat and allow the chocolate to cool down until it is at about body temperature.
• Working with about five peanut butter balls at a time, and keeping the rest in the freezer, insert a toothpick all the way through the center of a ball. Submerge the entire ball into the melted chocolate. Twirl toothpick between your finger and thumb to swirl off excess chocolate and transfer to another lined cookie sheet. Slide out the toothpick, and with a small spoon cover up hole from toothpick with milk chocolate and repeat the chocolate coating process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.
• Freeze peanut butter truffles until firm. Melt semisweet chocolate over a small pot of simmering water, stirring often. Remove pot and bowl together from heat, and allow to cool down slightly. With fork drizzle truffles milk chocolate truffles with semisweet chocolate, making lines going up and down and side to side so looks like a grid. Return to freezer until set. Truffles will keep well in a sealed plastic container up to 2 weeks in refrigerator or a month n the freezer. Serve at room temperature or chilled.

Pumpkin Season

Pumpkins are one of my favorite fall themes. From my mom's delicious pumpkin bread to Starbuck's beloved Pumpkin Spice latte, I like to capitalize on pumpkin consumption this time of year. Case in point, our dining hall conveniently serves pumpkin ice cream for a limited window between October and November. Who looks for every excuse to justify a post-dinner (alright, post-lunch sometimes too...) indulgence? That would be me.

In the past, I've experimented with pumpkin muffins, ravioli, and soup. My next attempt is a twist on the typical pumpkin cream soup. I'm hoping that the love child of two delicious tastes, pumpkin and thai, will prove to be a new favorite.

Thai Pumpkin Soup

Ingredients:

1 tablespoon vegetable oil

1 tablespoon butter

1 clove garlic, chopped

4 shallots, chopped

2 small fresh red chili peppers, chopped

1 tablespoon chopped lemon grass

2 1/8 cups chicken stock

4 cups peeled and diced pumpkin

1 1/2 cups unsweetened coconut milk

1 bunch fresh basil leaves

Directions:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.