Tag Archive: baking


Savory Breakfast Muffins

Cracked Egg by vicviciniI really need to make more time for blogging. Wait no, I just need more time, in general. More often then not, I’m left wondering “…where did all my time go?” but I already know. Such is life, where I barely have time to do anything anymore and it’s almost depressing (notice I say almost) but suddenly amidst all this – it’s Summer!! Can I get a hip, hip hooray? 😉 I’m not thinking “yay, it’s Summer,” I’m more like: “thank GOD it’s Summer,” and I’ll be thinking that all this week until the wow effect of this wonderful season wears off.

So what’s good about Summer? Everything you forgot about over Winter. Sunshine, popsicles, sidewalk chalk, iced tea, picnics, bubbles, watermelon, need I go on (because I have a tendency to do that…) I’m not exactly sure why I love Summer so much, I just know it’s not Winter, and how blessed that is.

I’ve had the wonderful pleasure of traveling lately and on my travels I also got to stay with family 🙂 It was on this last trip that I discovered The Gourmet Kitchen: Mushrooms, a semi-old South African illustrated cookbook sitting on a back shelf. After flipping through the first few pages, I thought I’d just write down the recipes that I wanted to make and get to it later, but I quickly realized that I wanted to make every single one! Don’t you hate it when that happens? So far I’ve made 7 recipes from this cookbook made for mushroom lovers: (1) mushroom omelet , (2) duck, mushroom & black bean stirfry, (3) savory mushroom & cheese muffins (these ones!), (4) spicy bean, mushroom, and chorizo stew, and (5) marinated mushrooms. Coming up next week: mixed mushroom tempura! Yessss.

So back to my issue with time. Now that I’ve returned from my travels, I find myself more often on the go than chillin’ in the crib. More than that, my day starts first thing in the morning, like everybody else who have kids 🙂 Introducing…the breakfast muffin!?! These aren’t your greasy calorie bombs you’ll find in Starbucks, I’m talking homemade, no guilt goodness of the best kind. I really can’t take sugar, or pastries (unfortunately), or super sweet things in the morning either so this is a godsend for me 😛 And when it comes to these muffins, thBellaere’s room for experimenting. I added the ham and chives to my recipe here, I also used more cheese and an extra egg on my second batch, just for fun 🙂 I don’t really find (or I guess look) for buttermilk anymore, so I ended up making my own instead (with milk & water, or milk & vinegar) to make the recipe.

The star ingredient in these superstar muffins? The mushrooms. It’s too easy of an answer, especially with all that talk about mushroom cookbooks, but the “proof is in the pudding,” as they say, or in this case it’s in the batter because mushrooms add a whole lot more than taste. For one, you don’t add any additional butter, just what you cook the mushrooms in so already, it’s a tad bit healthier 🙂 Secondly, mushrooms contribute moisture and pack a lot of taste for being as small as they shrink too after sizzling in butter for 5 minutes.

My advice? Substitute mushrooms in for the next ingredient you can’t seem to find in the grocery store. I throw thinly sliced mushrooms into soup, pickle them like cucumbers, and use them whole as dippers in broth & cheese fondue. There’s such a thing as mushroom pate, and if you’re fresh out of steak (or the cash required to get those hunks of meat), fry up some portobellos just like you would a filet. Like most things, mushrooms get better when they’re cooked in wine, sherry, or marsala. I do my portobello “steaks” with red wine sauce, as I pretend to be a pro at this whole vegetarian thing 😉

Breakfast Muffins with Mushrooms, Ham, and Fresh Chives

Ingredients

3 Tbs. butterSavoury Muffins

150g or 5oz of mushrooms, chopped

250g or 9 oz flour

2 1/2 tsp. baking powder

75g or 3oz grated parmesan or gran pardona cheese (or more, if you prefer)

100g or 4oz ham, cubed or sliced

1 bunch fresh chives, chopped

250ml or 8fl. oz buttermilk

salt & cracked pepper

1 egg

(1) Preheat the oven to 200 degrees Celsius (400 Fahrenheit). In a large saute pan, melt the butter over medium heat. (2) When the pan is hot, add the sliced mushrooms and cook, stirring 0cassionally, until the moisture evaporates, 5-6 minutes total. Remove from heat and mix in the ham and fresh chives. Let cool uncovered. (3) Prepare a muffin pan or put 12 paper muffin liners on a baking tray. (4) In a large bowl, mix together the baking powder and half of the grated cheese. (5) In a smaller bowl, whisk the egg and buttermilk until well combined. Add the egg mixture to the flour mixture and stir with a wooden spoon until the batter is just combined. It should be a little lumpy. (6) Scoop a generous spoonful of batter into each of the muffins liners, they should be about 3/4 full. Sprinkle the tops with remaining cheese and a dash of salt & cracked pepper. (7) Bake the muffins 24 – 25 minutes, or until the tops are browned and a fork comes out clean from the middle. Transfer to a wooden board to cool. Reheat muffins for breakfast or eat cold on a busy day!

Makes 12 muffins

chivesMy question: What’s your go-to breakfast dish?

I’m talking about the meal that lights your fire. For some, it’s dried fruit & muesli, for others it’s a classic omelet. I’m pretty predictable in that I don’t want to do much of anything in the morning, let alone eat so if there’s going to be breakfast, it better be hot.

I’m a sucker for the American classics and would choose bacon and eggs (and tomatoes, lots of tomatoes) over oatmeal, any day. The thing is I never have the time and if there’s somebody making breakfast, it’s unfortunately not me 😦

Is some of this sounding familiar? Try making these muffins the night before and you won’t have to stress, just nibble them on your way to work or in the middle of class, like I end up doing…

6.8.2015

 

 

Advertisements

Red WineWow, that’s a mouthful! It’s been far too long since my last post and for that I apologize, but I do have something extra special to share this time. I’m not really a “dessert person” (let me rephrase that: I love dessert – just not making it myself) and furthermore baking has never been my strong suite, although I’ll admit my recent successes in making biscuits, popovers, & cupcakes has certainly helped my confidence a little 😛

This recipe is really a conglomerate – let’s call it a “combination” of two different flavors that I wanted to pair together: (1) cracked peppercorns (my all-time favorite ingredient ever); and (2) red wine. Now for baking, I’m talking cheap red wine, but dry – I suggest a Malbec, Grenache, or Cabernet Sauvignon.

I’ve realized that there are oodles of excellent cooks out there who make their own versions of chocolate cake, and quite regularly, but not me I’m afraid. In fact, I have never made a double-decker cake before (it just sounds cool, doesn’t it?!) and at 27 years old, this was an astonishing revelation. Needless to say, I found several reasons to make the particular recipe for this special cake because it seemed so wonderfully full of chocolate…and honestly, how can you mess up chocolate? My dear friend made the frosting in advance so it turned out to be a masterpiece of processes that got off to a helluva great start. I revamped the Mixed Peppercornsfrosting recipe here to reflect a lower-maintenance version that uses light cream cheese. I loved how the cake turned out and next time I will add more red wine 😉

My secret ingredient? Admittedly, the cracked pepper. I know I’ve said it before. No matter what these weirdly spicy little seed pods are crushed over, they always compliment the dish wonderfully and in this case, carried it. I’ve always thought cracked pepper was a taste with some pizazz and depth to it and when paired with frosting, pepper does not disappoint. Does it sound strange? It’s not, really. My friend used a blend of 5 different peppercorns, which also lent a lot of color to the otherwise white frosting 🙂 I encourage you to give this recipe a try, you might be surprised…

Red Wine Chocolate Cake with Cracked Peppercorn Frosting

IngredientsChocolate Cake

(for the cake)

6 Tbs. (85 grams) butter, at room temperature
3/4 cup (145 grams) dark brown sugar
1/4 cup (50 grams) white sugar
1 large egg & 1 large egg yolk
3/4 cup (177 ml) red wine, dry
1 tsp. vanilla
1 cup (133 grams) flour, plus more for dusting
1/2 cup (41 grams) cocoa powderfrosting
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

(for the frosting)

8 Tbs. (115 grams) butter, softened
8 Tbs. (115 grams) low-fat cream cheese, softened
2 cups (475 grams) powdered sugar
3 Tbs. (15 grams) cream
cracked pepper, to taste
2 round cake pans

1. Preheat the oven to 165 degrees Celsius (325° Fahrenheit). Use butter or nonstick spray to grease the bottom (especially) and sides of two cake pans. 2. To make the cake, mix the butter, brown sugar, and white sugar in a bowl with an electric mixer on medium speed until smooth & creamy, 3 minutes. 3. One at a time, mix in the egg & egg yolk, red wine, and vanilla and continue mixing another 3 minutes until a loose batter forms. 4. Sift flour, cocoa, baking soda, baking powder, cinnamon, and salt together over the bowl of wet ingredients. Use the mixer until it is 3/4 combined, and then fold the rest together with a spatula. 5. Spoon the batter into the prepared pans and put on the same rack in the middle of the oven. Bake for 25 – 30 minutes, or until a fork inserted into the center comes out clean. 6. Let the cake cool in the pans for 10 minutes, then flip out and continue cooling on a wire rack for 45 minutes more, loosely covered. 7.  To make the frosting, bring the cream cheese and butter to room temperature first to soften. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until the frosting is smooth and creamy. Next beat in the 3 tablespoons of cream. At the end, add cracked pepper as desired, folding in with a spatula. Chill the frosting until ready to use. 8. Once the cake has cooled completely, place one piece on a large round plate acakend spread with the prepared frosting. Place the second piece on top and use the remainder of the frosting to cover the top and sides of the cake until frosted  🙂 You can store the cake at room temperature or in the fridge covered for up to 1 week.

Serves 8 – 10

I wish I had more reasons (do I need a reason?!) to make cake, especially when it calls for chocolate AND red wine. -I’m just happy it wasn’t a disaster 😉

Now that the weather has gotten a chill to it, I think I’ll have to bake some other not-so-sugary things, like onion rolls and (yes, cracked pepper) biscuits. Oh, the choices…

My question: What was the best cake you ever remember eating? 

9.30.2014