This is another re-post of a recipe from March 2008, this time by THE Deborah Ng – my sister, partner (for a while), friend and mentor for Cookerati all of these years. She, like Buff also has moved on to various opportunities, and is a very busy person in the social media world. There wouldn’t be a Cookerati all of these years if she wasn’t around to answer my questions. I miss her here, but still… These are The Best Berry Muffins You’ll Ever Eat. It’s hard to believe that 7 years of blogging has gone by.
My son and I make these muffins throughout the summer as soon as the strawberries are ripe. These muffins work well with any type of berries, though we like it with strawberries best. It has a buttery, vanilla flavor so you can bake them without any berries at all…but we recommend you toss some in the bowl! They’re easy to make and the house smells incredible while they’re baking.
Make enough for a double batch. Trust me, they’ll go quick
- Preheat the oven to 375 degrees.
- Prepare muffin tin with non-stick spray or butter. In a large mixing bowl, cream the butter and sugar. Add the eggs and vanilla until well blended.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the creamed mixture alternately with the milk and blend well.
- Stir in the strawberries and divide the batter evenly among the twelve muffin tins.
- Sprinkle the tops with a bit of additional sugar and bake for 30 minutes or until lightly golden brown and risen.
- Cool for at least 10 minutes before removing from the pans.
First thing I made with my new Kenmore Elite stand mixer is Cinnamon Rolls. It’s something I’ve made in a bread machine, but not with my hand mixer, because I knew it would require more power than my handmixer could provide. So when I was offered the Kenmore Elite for a review, I knew right away what my first recipe would be Cinnamon Rolls. I found a recipe on King Arthur Flour website that I decided to try out. It’s one of my favorite places to look for baking recipes. Now here’s the problem – my baking powder was old, but I didn’t realize it. They didn’ t rise very much, but they tasted good anyway. I threw the baking powder into the composter so that I won’t use it again. My kids were thrilled with the cinnamon rolls, and my husband left his Steelers game to come up and grab some and walk back down with a plate of cinnamon rolls. It was pretty fast and easy.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons (1 1/4 ounces) granulated sugar
6 tablespoons (3 ounces) butter
1 large egg + enough milk to total 1/2 cup
4 tablespoons (2 ounces) butter, melted
2/3 cup (5 ounces) brown sugar
5 teaspoons ground cinnamon
1 cup (4 ounces) confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons (1 ounce) butter, melted
pinch of salt
1 1/2 to 2 tablespoons (3/4 to 1 ounce) milk or cream, enough to make a spreadable frosting
Preheat the oven to 400°F. Lightly grease a 9″ round cake pan. If desired, melt 2 tablespoons butter, and drizzle it into the bottom of the prepared pan. This adds to the buns’ buttery flavor.
To make the dough: In a medium-sized mixing bowl, whisk together the flour, leavener(s), salt, and sugar. Cut the butter into pieces, and work it into the dry ingredients until the mixture is unevenly crumbly.
Break an egg into a measuring cup, and add milk to the 1/2-cup line. Whisk them together, and add to the dry ingredients, stirring to make a soft dough. Transfer the dough to a heavily floured work surface, and roll it into a rope about 14″ long. Flatten it gently, then use a rolling pin to gently roll it into a 16″ x 6″ rectangle. Use a dough scraper or giant spatula to lift the dough as you roll, adding more flour underneath if it begins to stick to the work surface.
To prepare the filling: Combine all of the filling ingredients, mixing until smooth and spreadable. Spread the filling on the rolled-out dough, leaving a 1″ margin free along one long edge. Starting with the long edge that DOES have filling on it, roll the log up. Turn it so the seam is on the bottom, and gently shape it till it’s about 16″ long.
To form and bake the buns: Cut the log into 16 slices, and place them in the prepared pan. Cover the pan, and refrigerate overnight, if desired. Or you can bake the buns immediately. Whether they’ve been refrigerated or not, bake the buns for 20 to 25 minutes (the longer amount of time if they’ve been chilled), until they’re just beginning to turn a light golden brown. Remove them from the oven, and place them on a rack to cool, as you prepare the frosting.
To prepare the frosting: Stir together the sugar, vanilla, butter, and salt. Add 1 1/2 tablespoons milk or cream, and beat until smooth and creamy, adding additional liquid if the frosting seems too thick to spread easily. Spread the frosting on the warm buns. Serve warm, or at room temperature. Buns will stay soft for several days, so long as you keep them covered. Yield: 16 buns.
DON’T FORGET TO ENTER OUR KENMORE ELITE 5 QUART STAND MIXER GIVEAWAY.
Earth Balance sent us some recipes to use for our holiday gatherings. Earth Balance® is the perfect replacement to traditional alternatives in favorite recipes this holiday season. Made with a proprietary blend of expeller-pressed oils shown to raise good (HDL) cholesterol and lower bad (LDL), all of Earth Balance®’s spreads are a good source of important Omega 3s. Available in both tub and stick forms, Earth Balance® Natural Spreads are non-GMO, and are free of gluten, trans fats, hydrogenated oils, and artificial ingredients of any kind.
Most associated with gingerbread men, these delicious cookies cry out to be shaped into handsome little people wearing button-down coats. If that’s not your style, simply shape into round circles.
- 3 cups (375g) unbleached all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (112g) Earth Balance® Natural Buttery Spread Original flavor in Tub form, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 1/2 teaspoons Ener-G Egg replacer powder (equivalent of one egg)
- 2/3 cup (225g) unsulphured molasses
IN A BOWL, sift or whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside. In the bowl of your electric mixer (or with an electric hand mixer) beat together the butter and sugar until light and fluffy, 3- 4 minutes. Add the egg replacer powder and molasses and beat for another minute. Finally, add the flour mixture and beat
until you have a smooth dough. Add a little more water-1-2 tablespoons (13-30ml)- as needed to get the right consistency. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour or overnight. When you are ready to bake the cookies, preheat the oven to 350°F (180°C, or gas mark 4). Line 3 baking sheets with parchment paper. Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of ¼ inch (6mm). Keep turning the dough as you roll, making sure the dough does not stick to the counter. If the dough gets too warm (from handling it), making it hard for the cut out cookies to keep their shape, simply refrigerate it again for about 10 minutes. Cut out the cookies using cookie cutters and transfer to the prepared baking sheets. Bake for 10-15 minutes (depending on size), or until they begin to brown around the edges. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Yield: 3 dozen cookies
Serving Suggestions and Variations:
*Frost with icing, if desired. Store frosted cookies between layers of parchment paper or waked paper.
Recipe provided by :Colleen Patrick-Goudreau, Founder & Director of Compassionate Cooks
Cranberry Nut Bread
While this is the perfect fall/winter/holiday treat, it can be made any time of the year, particularly if you freeze fresh cranberries when they’re in season. Though you can certainly serve this bread right away, it’s even better a day or two later when the flavors have had time to mingle.
I highly recommend Emeril’s Bread and Baguette Maker for the kitchen gadget lover in your life. There was a time when I told my husband I wanted a bread machine and he replied that people don’t want kitchen gadgets for presents and so I didn’t get one. I discussed my frustrations with my friend the next year which she repeated to my husband . That year I got what I really wanted for Christmas, instead of knick knacks. My old bread machine is on it’s way out, but after researching, I found a new one that does everything except the dishes and there isn’t too much work involved in that either. Emeril’s Bread and Baguette Maker is wonderful.
3 loaf sizes – 3lb, 2.5 lb, or 2 lb loaves
3 crust settings – light, medium, dark
Signal for additional ingredients like nuts, raisins and seeds.
14 pre-programmed settings with auto shutoff. (more…)
Have you ever lived in or been to Buffalo? If you have, then surely you have had a Beef on Weck sandwich – the delectable delight that John Madden erroneously calls Beef on Wicky. And if you’ve been to Buffalo and you’ve never had a Beef on Weck WAYSA? Anyway…generally the only place you can get this is Buffalo because the Kummelweck [the weck’s full name] rolls are not made anywhere else on the planet outside of Buff’s kitchen. And maybe his cousin’s.