Berry Corn Muffins

Growing up, after coming home from church we would often have English Muffins or Corn Muffins all together as a family.  I could honestly eat an entire packet of English Muffins in one sitting, and don’t buy them for that reason (willpowerwhat??).  My parents are visiting, though, so I thought I’d bake them a Sunday morning treat for when they returned from the Church service (I am aware that it is Friday, and Sunday was like 12 days ago…)

Berry Corn Muffins (from Joy of Baking)

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (125 grams) cornmeal

1/2 cup (100 grams) granulated white sugar

4 teaspoons baking powder

1 cup fresh or frozen berries (blueberries, raspberries, and/or blackberries)
1 large egg, lightly beaten

1 cup (240 ml) milk

1/4 cup (60 ml) safflower, corn, or canola oil

1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F (205 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Can also line with paper liners.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.

In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract. 

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the berries. Do not over mix the batter or tough muffins will result. 
Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Sprinkle with the white sugar. Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

Chai spiced cake with Honey Ginger frosting

Before a year ago, I had never made a cake or cupcakes from scratch.  Growing up, I actually thought from scratch included the box mix and just figured that’s what everyone was doing…who knew!?!

This past weekend I was headed to a friend’s house for din din and I offered to make dessert.  I was down with her Asian inspired meal and vuuuaaallllaaahhhh…I found this recipe.

So easy to make (especially if you have a mixer) and honestly delish (ifidosaysomyself).  My learning point…wax paper can not be used for the same purposes as parchment paper.  I started off all confident and baker-like and said “sure it can”…my oven thought differently (hence the billows of smoke coming out of it) and I had to make the cake twice.  Anyway, these things happen, right???

Chai Cake w/ Honey Ginger Cream (from Sky High Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne)
Makes an 8-inch 3-layer cake

1 1/3 cups milk
6 chai tea bags, without added sweetener, such as Tazo                                                                                                                                                                   4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
2 3/4 cups cake flour*
2 cups sugar
4 1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom**
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]

Preheat the oven to 350 degrees F. Grease the bottom and sides of 3 8-inch round pans and line with parchment paper. Grease the paper as well.
In a small saucepan bring the milk to a simmer over medium-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on medium-low speed. Raise the speed to medium and beat until light and fluffy (If you’re using cake flour, don’t worry about over beating. If you’re using all-purpose flour, beat just until mixture looks almost even). Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean (My cakes were done at 22 mins). Allow the cakes to cool in the pans for 10 minutes. Remove cakes from pans and peel off parchment paper. Cool completely.
To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey Ginger Cream
2 1/2 cups confectioners sugar
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 cup honey (any kind as long as liquid)
1/2 teaspoon fresh grated ginger

Place all the ingredients in mixer and mix on medium speed until smooth. 

P.S.  I know I should show photos but I honestly ALWAYS forget to take them!

Key Lime Pie Bars

Bars, squares, whatever you want to call them…I made them yesterday.  My friend gave me a bag of key limes from her tree the other day so really, I had no choice.  It’s her fault.

After juicing approximately 30 key limes by hand carpal tunnel set in and I couldn’t take photos but here’s the recipe for you anyway!

Key Lime Bars
Martha Stewart Living

1 cup finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk, (14 ounces)
2 Key limes, thinly sliced into half-moons

Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)

Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).

Cut into 2-by-2-inch bars. Garnish bars with whipped cream and a slice of lime.

I’ve never made anything like this before.  The overall process was pretty easy and they were yummy, it just takes a while from start to finish with all of the baking, cooling, baking, cooling, refrigeration steps involved.  I know it sounds silly but when you have a 7 month old who gets stuck in his jungle every five minutes because he can’t figure out that he needs to roll over the OTHER way, things tend to take a little bit longer. 

 

Sunday Funday!

Sunday is my favorite day of the week.  Even if I have to work, it’s usually a quiet day and when I don’t, I get to spend it with my two favorite boys.  Yesterday was great…a bit of work, went for a run, and spent some time in the pool with the boys. 

Oh yeah, and made these puppies…

I have to admit, I’m new to baking from scratch but as they jumped into my mouth I was reassured that this is WAY better than the box (which is still homemade, by the way).

I got the recipe from How Sweet It Is.  I basically stalk this blog and love the recipes I’ve tried on here!  Instead of the cookie dough icing she uses on her chocolate chip cupcakes, I made a chocolate buttercream and threw some choc chips on top along with some chocolate fudge, just in case there wasn’t enough chocolate to begin with.

Numanums!!!!