joyeux cuisine

a blog about good food, family, friends, and life.

baked double chocolate donuts.

Every Saturday morning for the last few months I make my husband some donuts. It started as the biscuits in a can donuts that you fry up and cover in sugar. Then I turned into baked donuts after I found a recipe for apple cider donuts and had to buy a donut pan. We haven’t looked back since.

For a long time with donuts I would find a recipe somewhere and make that, decided whether or not Zack liked it and then do a different recipe the next Saturday until I found one he liked. That got a little tedious so I eventually settled one what texture was good and what icing was good. My dear husband doesn’t love frositing because they are usually way too sweet. This glaze is perfect. (To be honest, I didn’t really even measure.) And I just got conformation that these are the best donuts I have ever made. He’s so nice to me.


Someday I’m going to have to get another donut pan. Six spots just isn’t enough sometimes. Especially when you’ve got a donut loving husband.

This batter is pretty much a cake batter that you make into donuts. Which makes the donuts really moist and dense. I like a dense donut. It comes together like a muffin batter; you mix the dry together, you mix the wet together, you mix the wet into the dry. Easy as donuts.


Happy cooking, friends!

Baked Double Chocolate Donuts
recipe from use real butter
makes about 14 donuts

for the donuts:
2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk*
1 cup brown sugar, packed
2 eggs
6 Tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract

for the glaze:
1 and 1/4 cup powdered sugar
3 heaping tablespoons cocoa powder
1/8 teaspoon salt
4-5 Tablespoons milk
1 1/2 teaspoons vanilla extract

To make the donuts:
Preheat the oven to 325 degrees. Spray donut pans with non-stick spray and set aside. In a large bowl whisk together the flour, cocoa powder, baking powder, and salt. In a medium bowl whisk together the buttermilk, brown sugar, eggs, melted butter, and vanilla. Dump the wet ingredients onto the dry ingredients and stir with a spatula until well combined and most of the clumps are gone. Try not to stir too long or the donuts will be too gummy and tough. Pour the batter into a large gallon sized plastic bag and cut the tip off. Pipe the batter into the prepared donut pan about 2/3 full. Bake for 10-11 minutes or until the tops of the donuts spring back when poked. Cool in the pan for a few minutes and then move to a cooling rack with wax paper underneath.

To make the glaze:
In a small bowl whisk together the powdered sugar, cocoa powder, salt and vanilla extract. Add the milk and whisk until the glaze is loose. Dip the donuts into the glaze and place back on the the cooling rack. Add sprinkles immediately after glazing or they’ll just bounce off the hardened glaze. (Don’t be like me. I did that.)

You can either leave the glaze to set or eat right away.
Store leftover donuts in an airtight container and they’ll keep for about two days.

*If you don’t have any buttermilk, fear not! Add one tablespoon of either vinegar or lemon juice to a 1 cup measuring cup. Add enough milk to equal one cup and stir gently. Let sit for 5 minutes to let the milk curdle slightly.

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blueberry coffee cake.

When I was growing up my dad made the best coffee cake. Sometimes the person to do all the baking in the family is the mom. But in my family both my parents like creating things in the kitchen. It’s been one of the highlights of my upbringing. In addition to coffee cake my dad makes super awesome caramel corn, Chex mix, no bake cookies, blueberry crisp, and he can pretty much grill anything you ask him to. There is no shortage of delicious food in my parent’s house. And I am so blessed by it.

My mom also supplies me with delicious ingredients for things. For example: she bought a 5-pound box of blueberries last weekend for my brother and I to share. Brother gave me the whole box, so now I have blueberries forever until he comes to claim some (which I’m hoping is never). It’s hard to figure out what to do with a large box of blueberries though, so don’t be surprised if you see lots of posts about blueberries over the next couple months. Although, half of them are going in the freezer to save for the cold winter months when I just want blueberry muffins.

This recipe turned out way better than expected. I found it online and tweaked it a little bit to change the flavors up, and it was spectacular. This is one of those foods that you can eat for breakfast or dessert or a snack in the middle of the afternoon. Which makes it even better. This also gave me an excuse to make homemade whipped cream…so bonus. The original recipe didn’t have any vanilla extract in it so I added a teaspoon of that as well as half a teaspoon of almond extract because those two flavors together really bring out the complexities of the other. I also added a little cinnamon and nutmeg to the cake part to bump up the flavor. Then I added an extra quarter cup of milk making the cake really moist. And finally I added an extra tablespoon of butter to the topping which melted in the oven and settled into the cake increasing the moist-ness even more. Worth it.

I ate my first piece of this with 3 large dollops of whipped cream while watching the sun set. It was glorious.

IMG_1182Make some coffee cake. Eat some whipped cream. Watch the sunset. Be friendly.

Blueberry Coffee Cake
adapted from allrecpies.com
makes 1 9×9 pan

1/4 cup (4 Tablespoons) butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2  teaspoon almond extract
3/4  cup milk
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Pinch of nutmeg and cinnamon
2 heaping cups fresh blueberries

For the topping:
1/2 cup brown sugar
3 Tablespoons flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
4 Tablespoons butter, cubed

Preheat the oven to 375°. Butter and flour a 9 inch baking pan and set aside.
In a small bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir to incorporate them.
In the bowl of an electric mixer cream the butter and sugar until light and fluffy. Add egg and extracts and beat for another minute. Add flour and milk alternately starting and ending with flour. Gently fold in blueberries and pour into prepared pan.
In a small bowl combine brown sugar, flour, cinnamon, and pecans. Using your fingers, mix in the butter cubes until a sand-type consistency is reached. Spread over the top of the coffee cake.
Bake for 40-45 minutes or until you can insert a toothpick into the center and have it come out clean. Cool slightly. Serve warm topped with homemade whipped cream or ice cream.

Store at room temperature in an airtight container.

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homemade granola bars.

Sometimes you have half a canister of oats because you made oatmeal cookies forever ago. Sometimes you also have almonds because your mom bought you a 9 pound bag of them. Sometimes you also have one and a half jars of honey because you found one in your pantry while you were moving. If you’re lucky you also have chocolate chips and coconut because you’re addicted to them. When the stars align and you possess all these ingredients it’s time to make granola bars. Better than store-bought granola bars.

Friends, there are so many granola bar recipes out there that it’s hard to sift through. Some of them have weird ingredients like wheat germ and flax seeds, but I didn’t want to have to buy anything for this recipe. I made it with things that were all in my pantry, which I call a huge success.

Granola bars are one of those things that you can make your own really easily. Dried fruit? Sure! You hate coconut? Alright. Raisins? Totally. Extra chocolate chips? Now you’re speaking my language. You can do whatever you want to make these just like you want them to.

The original recipe comes from The Sisters Cafe. I adapted it a little bit because theirs calls for krispy rice cereal, but I don’t have any so I just used some lightly crushed corn cereal squares that I’ve been meaning to make puppy chow out of. Next time I’m just going to omit them entirely though. I also added some almonds because I love chocolate and almond together. I also baked mine in a 9×9 pan instead of an 8×8 and it worked out fine. I would bake them a little longer than the time suggested though. I also toasted my coconut to bring out all the amazing flavors.

Make some granola bars. Take a road trip. Drive with the windows down and radio blasting. And then look for more jobs.

Granola Bars
adapted from The Sisters Cafe
makes 10 granola bars

2 and 1/2 cups old fashioned oats
1/4 cup coconut
1/2 cup milk chocolate chips
1/4 cup almonds, roughly chopped
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup honey
1/2 teaspoon vanilla

Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and place the coconut over that. Bake for 5-7 minutes until the edges get golden brown. Keep an eye on it though, because it can burn really quickly. Remove and cool slightly. Leave the oven on. Butter an 8×8 or 9×9 pan.
In a large bowl combine the butter, honey, brown sugar, salt, and vanilla. Mix until combined. Add the oats, coconut, almonds, and chocolate chips and stir until everything is coated. Smoosh (technical term) into the buttered pan and bake for 20 minutes. Cool in the pan completely before cutting.
When cool cut into 10 bars and wrap each one individually in plastic wrap. Store in a cool place.

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peanut butter pancakes for one.

You don’t need me to tell you that peanut butter and pancakes are one delicious combination. You probably also don’t need me to tell you that after sleeping for 10 hours all you need is pancakes. You really don’t need me to tell you that when the only thing you have to do is pack up your apartment the last thing you want to do is pack. I think we’ve all been there.

These pancakes were inspired by Joy the Baker and her Peanut Butter Bacon Pancakes. I still don’t know how I feel about the bacon part. But peanut butter is my jam. I also threw some chocolate chips on the warm pancakes and let them melt. Perfect.

Pancakes are sometimes made for sharing. But these aren’t. These are all for you. All of ’em. You have permission not to share. Unless you really want to and you really love the person you’re sharing with. It’s okay to be selfish sometimes.

Sleep in. Make some pancakes. Smother them in maple syrup. Then start your day and enjoy the sunshine.

Peanut Butter Pancakes
makes 4 small pancakes

1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt1/2 cup buttermilk
1 egg
1 and 1/2 teaspoons canola oil
1 spoonful of peanut butter

In a small bowl combine the flour, baking soda, baking powder, and salt. In a separate slightly larger bowl whisk the buttermilk, egg, oil, and peanut butter together. Add the dry ingredients to the wet and whisk until most of the lumps are gone. Let sit for a few minutes.
Heat a griddle over medium heat. Grease griddle with butter or nonstick spray. Using a 1/4 cups measuring cup, pour batter onto the hot griddle. Cook for 2-3 minutes on the first side and then flip onto the second side. Cook until the pancake releases from the griddle and is golden brown. Repeat for all the pancakes.
Serve warm topped with chocolate chips (optional) and maple syrup (also optional).

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cinnamon roll muffins.

After a day of eating and watching football it’s nice to just relax. Or if you’re crazy and went Black Friday shopping it’s nice to eat something delicious in the morning before you sleep all day. I don’t understand those people. Props to you for staying up all night though. Can’t even try it. The bros and I usually go out after all the crazy people are done and are asleep.

Anyway, back on track. My mom had to work a 3-11pm shift last night at the hospital she works at. Only my dad had to get up early this morning so everyone got to sleep in, which was especially good for Mom. I got up before she did and decided to make something for her because she always makes stuff for us when we’re home. There’s nothing better than cinnamon rolls in the morning, but there was no time. Muffins also sounded delicious, but my go-to are blueberry and we don’t have any. So why not combine the two and make cinnamon roll muffins? Praise God for whoever thought of that.

The recipe looks really complicated but it really isn’t. They’re really easy to through together, which is perfect for early morning baking. These are yeasty and dense, the perfect cinnamon roll, but not super messy. And who doesn’t love the smell of cinnamon rolls in the morning? That’s what I thought.

Enjoy your morning. Make some muffins. Go yarn shopping. Keep being thankful.

Cinnamon Roll Muffins

recipe slightly adapted from Sunny Side Up

makes 12 muffins

for the roll:

1 and 1/2 cups flour

1/3 cup sugar

1/4 teaspoon salt

3 teaspoons instant yeast

2/3 cup warm milk (I put it in the microwave for 30 seconds)

3 Tablespoons vegetable oil

1/2 teaspoon vanilla extract

1 egg, beaten

for the topping:

2 Tablespoons butter, room temperature

2/3 cup brown sugar

3/4 teaspoons cinnamon

for the glaze:

1 cup powdered sugar

3-4 Tablespoons milk

1/4 teaspoon almond extract

Grease a 12 cup muffin tin and set aside. Keep the milk in a measuring cup and add the yeast to the warm milk to dissolve it. In a large bowl combine the flour, sugar, and salt. Add the milk, oil, vanilla, and egg to the flour mixture and stir well to combine. Divide among the 12 cups in the muffin tin and allow to rest for about 15 minutes.
While the dough is resting combine the ingredients for the filling in a small bowl and mix with a fork until crumbly. Divide this among the 12 rolls and either press into the surface or swirl with a fork.
Place the muffin tin in a cold oven and preheat to 350 degrees. Bake for 17-20 minutes until the rolls have risen and the cinnamon sugar mixture is melty. Insert a toothpick into the muffins and it should come out clean. Remove from the oven and allow to cool slightly.
While the muffins are cooling make the glaze. Place powdered sugar in a bowl and beat with a whisk while adding the milk. Add the almond extract at the very end. You can adjust the milk to sugar ratio based on your desired consistency. Move the slightly cooled muffins to a plate and drizzle the glaze on top.
Serve immediately.

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cinnamon swirl bread.

I’ve told you this before but it never hurts to state it again. Baking is my stress reliever. So far into the school year I’m not super stressed. That comes next week when I have 17 projects due at the same time and my oboe teacher wants me to practice for 3 hours a day. Some days I find myself awake at midnight with cinnamon bread in the oven washing a t-shirt in the bathroom sink because I need to wear it for a parade in the morning and I ‘forgot’ to do laundry. Welcome to my life.

This bread reminds me of my childhood and mornings before school. I used to love cinnamon toast (aka toast with butter and cinnamon sugar on top of it). I would eat it almost every morning. It’s just one of those things you have to love. When school wasn’t hard and there wasn’t so much drama in your life.

This bread is definitely not drama. It is delicious. The center is a little bit gooey and the cinnamon is spread through the entire slice loaf so no matter how thick or thin you cut your slices you will always get some. The difference in texture from the walnuts is a nice surprise. The original recipe calls for pecans, but alas, I am out. Walnuts are just as spectacular though. Feel free to skip the nuts if you’re allergic or just don’t want any. Totally up to you.

I encourage you to make some bread, make a new friend, and stop freaking out about jazz theory.

Cinnamon Swirl Bread

from bake or break recipes

makes 1 9×5 loaf

1/3 cup sugar

1/2 cup finely chopped walnuts (or pecans), toasted

2 teaspoons cinnamon

1 cup sugar

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup canola oil

Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a small bowl combine the 1/3 cup of sugar, the cinnamon, and nuts. Set aside. In a large bowl combine the 1 cup of sugar, the flour, baking powder, and salt. In a medium sized bowl whisk the egg, milk, and oil together until well combined. Make a well in the middle of the flour mixture and add the wet ingredients. Stir together until just combined. Pour half the batter into the loaf pan and sprinkle half the cinnamon sugar mixture on top. Cover with the remaining batter and top that with the rest of the cinnamon sugar mixture. With a spatula swirl the two together being careful to mix them well, but not completely. Bake for 30-40 minutes or until a knife inserted into the center comes out mostly clean. Cool in the pan for about 10 minutes and then remove from the pan to cool completely on a wire rack. Serve warm or at room temperature.

This bread will last well wrapped at room temperature for 3-4 days.

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buttermilk pancakes with white chocolate chips.

I can’t even believe it. Two blog posts in two days. This is getting crazy. I’m really trying to give myself goals for the rest of the summer before my life gets really crazy.
Here’s a short list:
Blog more.
Practice my oboe a lot more.
Get more organized.
Read more books.
Run some more and get in shape.

That last one is difficult because right now our campus is overrun with Chicago Bears and everything that goes along with that (aka…sports media and a bunch of security people) so it’s a little bit more difficult to get anywhere. I don’t even know who any of them are so it doesn’t make much difference to me. Now…if Orlando Bloom or Robert Downey Jr. were here it would be a totally different story indeed. Okay, I’m done complaining about that situation now. Just had to get it out of my system.

Pancakes are that one thing you can’t go wrong with. Especially if you add chocolate chips. Especially if those chocolate chips are white chocolate chips. Although any kind of chocolate is totally fine by me. I also like to top my pancakes with Nutella. Wait…you don’t know what Nutella is? I’m so sorry. It’s the most delicious chocolate hazelnut spread. Seriously one of the best things ever created.

You can add these extra things to any pancake recipe you have. I found this one on my Foodily app for my phone (such a good app!) and I really need to use up the buttermilk in my fridge so it all worked out. These are really fluffy and light (as long as you don’t put too much butter in the pan like I did…). Perfect for breakfast or an evening snack. We used to have pancakes for dinner every so often when I was little. My mom always said that there wasn’t enough time in the mornings with 3 little kids getting ready for school and my dad getting ready for school so we had breakfast for dinner. It was the best thing for us kids. Especially when there was bacon involved. Which was often.

You can make these pancakes any way you want. Add different kinds of chocolate chips. Leave them plain. Slather peanut butter over the tops. Drown them in Michigan maple syrup. There are so many possibilities. This is just one way for you to enjoy them. And it’s a pretty delicious one. So make some pancakes, drink some tea, and check out my “Now Playing” page (above) to read all about the music in my life right now.

Buttermilk Pancakes with White Chocolate Chips

from bon appetite hon

makes about a dozen pancakes

1 cup flour

1 Tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

1 Tablespoon butter, melted

White chocolate chips and extra toppings (like syrup)

Sift together flour, sugar, baking soda, and salt in a medium sized bowl. Whisk together buttermilk, eggs, and melted butter in a smaller bowl. Add wet mixture to dry mixture and stir until just incorporated. Heat a frying pan or griddle over medium heat. Lightly coat with butter or nonstick spray. Ladle by 1/4 cup into the pan. Drop chocolate chips in the top of the batter. Cook until there are bubbles on the top and the bottom of the pancake is golden brown. Flip and brown the other side. When done remove from pan, top with Nutella or other topping of choice. Serve immediately.

These will keep in the fridge. Just microwave them for about 30 seconds to reheat them for a quick pancake breakfast.

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buttermilk cinnamon rolls.

Do you have a way of dealing with awkward situations? Do you comment on the awkwardness or just let it happen? I never know which one is better. I haven’t quite found a good way to deal with those awkward times yet…maybe soon. Usually I end up at home watching YouTube videos like Christina Perri, Colbie Caillat, John Mayer, etc. Is that what they call a coping mechanism? Who really knows. Let’s all just eat cinnamon rolls and be happy. Okay? Awesome. This is why I like you. (P.S. YouTube adds are the worst..)

I have a couple reasons for making these cinnamon rolls:
1. I bought way too much buttermilk and need a reason to use it up.
2. I currently have use of a Kitchenaid mixer, so I am taking advantage of it.
3. Cinnamon rolls are delicious.
4. I got off work early yesterday, so I had time.
5. It was Tuesday.
6. Cinnamon rolls are delicious.

These are all really great reasons to make cinnamon rolls. You know how much I love single bowl recipes that are really simple and fast. This is pretty much the opposite of that. But when you pull these out of the oven and immediately eat 2 of them you realize it was way worth it. (Also, I’m totally listening to the song “Realize” by Colbie Caillat right now….didn’t even plan that.) Plus, when the delicious yeasty dough is rising, there’s plenty of time to do other things like practice the oboe, start knitting mittens, or take a nap. The possibilities are endless!

I’m going to tell you right now that this filling is delicious. I found 2 different recipes for these and mixed them together. I love the idea of pecans in my cinnamon rolls. Love it. You can just see the deliciousness that is happening in that bowl right? It’s so good.

You should make these. It doesn’t have to be a special occasion. It can be Tuesday. You can share them with people you care about. That’s what makes them special. Friends are blessings. And so are cinnamon rolls.

Buttermilk Cinnamon Rolls

adapted from Mel’s Kitchen

makes 12 rolls

Rolls:

3/4 cup buttermilk, warm

6 Tablespoons butter, melted and cooled slightly

3 large eggs

4 and 1/4 cups flour

1/4 cup sugar

2 and 1/4 teaspoons (1 pkg) instant yeast

1 and 1/4 teaspoons salt

Filling:

3/4 cup brown sugar

1/4 cup white sugar

3/4 cup chopped pecans

2 teaspoons cinnamon

1 Tablespoon butter, melted

3 Tablespoons butter, softned

Glaze:

1 and 1/2 cups powdered sugar

2 ounces cream cheese, softened

3 Tablespoons milk, 2% or whole

1/2 teaspoon vanilla extract

Starting with the dough: whisk together warm buttermilk and melted butter. In the bowl of a stand mixer fitted with the bread hook attachment combine 4 cups of flour, sugar, yeast, and salt. With the mixer on low add the buttermilk and butter mixture and then eggs, 1 at a time. Mix until the dough starts to come together. Increase the speed of the mixer to medium and knead until the dough becomes sticky and elastic (about 6-10 minutes). If the dough still looks really sticky after a couple minutes of kneading add more flour a Tablespoon at a time until the dough starts to come away from the side of the bowl. When dough is ready, place it in a large lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 2 to 2 1/2 hours.
While the dough is rising make the filling. Combine sugars, pecans, and cinnamon in a small bowl. Drizzle the melted butter in and mix until everything is combined. Set aside. Grease a 9×13 pan lightly and set that aside as well.
When the dough is ready turn it out onto a lightly floured surface. Press it into a 16×12 inch rectangle. Spread the softened butter on the rectangle with a spatula. Sprinkle the filling evenly over the butter leaving an inch border along the long end farthest from you and gently press into the dough.
Starting with the closest long end, tightly roll the dough up. Pinch the seam closed and roll seam-side down. Make sure the diameter of the log is mostly even throughout. Pat the ends to even them up. Cut into 12 pieces and arrange, cut side down, in the pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.
When ready, bake the rolls at 350 degrees for 20-25 minutes or until the tops are lightly golden.
While the rolls are baking make the frosting. Mix the cream cheese and milk together in a bowl until somewhat smooth. Add the vanilla and powdered sugar and whisk until smooth and your desired consistency is reached. When the rolls are finished baking drizzle the frosting over the top. Serve immediately, or at least while they’re still warm.

These rolls will stay fresh in an airtight container or covered in plastic wrap for 4-5 days at room temperature.

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mini bacon quiches

I made quiche! Aka: I’ve been obsessed with breakfast foods recently and wanted breakfast for dinner. That’s a good reason to make quiche isn’t it? Right up there with bridal showers and potlucks. That’s how that works, right? Let’s just go with it.

I’m feeling extra sarcastic today. That’s weird. I either need to go for a run or sit and eat ice cream and watch Pride and Prejudice. This is a difficult decision. I’ll get back to you on that one. Right after I tell you about this quiche.

Quiche is one of those weird things that not very many people make very often. But, come on. It’s eggs and you can put whatever you want in it! What’s so bad about that. Now, quiche is normally made in a pie pan. But I am not in possession of one of those…luckily my lovely roommate, Em, has a set of 4 4-inch spring form pans. This is how my brain works: I said to myself, “I can make quiche in a spring form pan. It’s like my own personal quiche that no one else gets to eat.” Yeah, those were my thoughts last night around 11:30pm. Really.

So two personal quiches were made. It is totally acceptable to use a pie pan to make this, you just won’t have personal ones, and you’ll have to share. You’re probably better at that than I am. You may have to adjust ingredients, but it’ll work out. That’s what cooking is about. I used a roll-out pie crust, which meant cutting in half and then cutting some more to make them fit in the pans. There was a lot of cutting and pasting. That’s just the fun part though. This quiche is also full of bacon (because it is amazingly delicious) and cheese (because it is also amazingly delicious). Spices are also a great thing to be combined with the eggs. Sometimes eggs can be boring, and that is the opposite of what we want.

This looks oddly like soup before it gets baked, but it’s all good. The eggs bake up really fluffy and light. The pie crust adds just enough crunch. If you do use spring form pans, be careful getting them out. Don’t be like me and try to get them out as soon as they come out of the oven. And make sure you use potholders or oven mitts or something. This quiche is perfect for breakfast or dinner. I plan on saving my second quiche for breakfast in the morning. (Meals that do double duty are the bomb!) Make these then eat ice cream at watch Pride and Prejudice. After forcing yourself to do the dishes…real life. It’s intense.

Mini Bacon Quiches

makes 2 4-inch quiches

1 roll out pie crust

5 strips of bacon, diced

1 clove garlic, minced

1/4 of one onion, or 1 shallot, diced

3 large eggs

1/4 cup shredded Swiss cheese

1/8 cup milk

1/4 cup frozen hash browns

pinch each of salt, pepper, and red pepper flakes

Preheat the oven to 350 degrees. Cut the pie crust in half, grease 2 4-inch spring form pans. Cut and piece the pie crust into the pans until each is covered. Set aside. In a small skillet, fry diced bacon until crispy. Drain on paper towels and set aside to cool. Discard most of the bacon fat and then saute the onion and garlic until the onions are transparent. Remove them from the pan and let them cool. In a small bowl whisk together eggs and milk. Add the spices, frozen hash browns, onions, 3/4 of the bacon, and 3/4 of the cheese. Mix the eggs well. Divide between the two pans. Top with remaining cheese and bacon. Place the pans on a cookie sheet and bake for 25-30 minutes or until a fork inserted into the top comes out clean. Cool for a few minutes before removing from the pans. Serve warm.

These will last stored in an airtight container in the fridge for 3-4 days.

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chocolate chip maple syrup pancake muffins

Right now I am obsessed with a few things. These things include: listening to The Civil Wars, watching How I Met Your Mother, knitting dinosaurs (more on that later), organizing, attempting to work out every other day, working, eating chocolate chips and French vanilla ice cream, reminiscing about Paris, and reading the blog and cookbook of Joy the Baker (she’s my favorite) and baking as many things as I can. That one’s normal though.

This book is the bomb. I got it for my birthday this year and promptly read the entire thing. I also got to meet Joy at her book signing in Chicago in April and it was awesome. You know when you meet someone you really admire (and happen to share a name with?!) and you don’t even know how to react? Yeah…that happened. (I would share the picture of the two of us together, but I look really awkward, so we’ll save that for another time.) Anyway, I highly recommend this book for bakers everywhere.

This recipe is from Joy’s blog. She has so many good recipes and it’s really fun to make her stuff. So. I found this recipe and decided to make it to take to work in the morning. Super user friendly. Recipes that don’t involve an electric mixer are awesome. This one’s just a couple bowls, a saucepan or two, and a whisk. Super awesome. Don’t be intimidated by the title. It sounds really complicated, but it really isn’t. I super promise (that’s better than a regular promise).

We’ll start with the browned butter. Browning butter adds a rich flavor to foods, especially cookies and muffins. For this you NEED to use real butter. No margarine, no “I Can’t Believe” stuff. Real butter. Just believe me. To begin, put butter in a small saucepan over medium heat (picture 1). Butter will melt (picture 2). After it melts, the butter will start to crackle and foam up. Then it will bubble a lot (picture 3). Don’t leave it alone at this point because it can brown really fast from here on out. After the crackling dies down, the fats in the butter will turn brown and it will smell really nutty. Remove from heat and place in a bowl to cool a little bit before using the butter in the recipe (picture 4). This process will take between 8-10 minutes, theoretically. Sometimes it takes longer, sometimes not. This sounds really scary and you may think you’re going to burn the butter, but don’t worry. It isn’t. And it adds tons of flavor.

These muffins are full of maple syrup flavor, making them really good for breakfast. But I just ate ice cream before I ate dinner so I’m pretty sure that’s not exclusive. This batter is really good and pretty simple. It’s the kind of thing that isn’t too dense but still allows for room for flavors to blend. I added chocolate chips to these because it seemed like a good idea. Why not?

These get baked up and the chocolate melts a little bit. There really isn’t anything better than that right now.

Now, these are good, but it gets even better. A maple syrup glaze. Guys. This is the best. It adds even more maple flavor to the explosion of deliciousness in these muffins. I really hope you make these. And then finish watching season seven of How I Met Your Mother. Well…that’s just what’s gonna happen in my life right now.

Chocolate Chip Maple Syrup Pancake Muffins

from Joythebaker.com

makes 12 muffins

For the muffins:

7 Tablespoons unsalted butter

1/3 cup milk (go 2% or whole)

1 large egg

1 large egg yolk

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1 and 1/2 cups flour

3/4 cup sugar

1 and 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup mini semisweet chocolate chips

For the glaze:

3/4 cup pure maple syrup

1 Tablespoon lemon juice

Preheat the oven to 375 degrees. Line cupcake pan with cupcake liners. Brown the butter in a small saucepan. When brown, set aside to cool. Whisk together milk, egg, egg yolk, syrup, and vanilla. Stir in the browned butter. In another bowl whisk together flour, sugar, baking powder, and salt. Add the milk and butter mixture to the flour mixture all at once. Stir to combine. Once combined stir in chocolate chips. Divide between the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. While the muffins are baking make the glaze. Simmer syrup and lemon juice in a small saucepan over low to medium heat stirring occasionally. Syrup will reduce and become thicker. Remove the glaze from heat. When muffins are done baking, let them cool for 5-6 minutes, or until you can handle them. Poke some holes in the top with a toothpick and dip the tops in the glaze. Repeat for each muffin and when all have been dipped dip them a second time, starting with the first muffin dipped. Allow to cool completely on a wire rack.

These muffins will last in an airtight container at room temperature for 7-10 days.

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