Recent Recipes
Brandy Snaps
Comments (0) | Wednesday, March 17, 2010
½ c. all-purpose flour
½ tsp. ground ginger (optional)
5 TB. Unsalted butter
1/3 c. sugar
¼ c. Lyle’s Golden Syrup
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. In small bowl, combine flour and ginger with whisk. Melt butter in a small saucepan over med. Heat. Add sugar and syrup. Cook stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
3. Drop six even TB. Of batter onto prepared baking sheet, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
4. Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about ¾ inch wide); let set 30 second. Transfer from whisk handle to a wire rack to cool. Repeat with remaining batter. If cookies get too cool to shape, return them to the oven for a few seconds until softened. Can store them in single layers airtight for 2 days.
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White Chocolate, Lemon & Raspberry Muffins
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2 c. self-rising flour
1 tsp. baking powder
¼ c. butter
1/3 c. superfine sugar
2/3 c. fresh raspberries
Scant 1 c. white chocolate, coarsely chopped
Finely grated zest of 1 lemon
2 eggs, slightly beaten
1 c. milk
1. Preheat oven to 400. Grease muffin tin.
2. Mix flour and baking powder in large bowl. Rub in the butter until it resembles fine crumbs. Stir in sugar, raspberries, white chocolate and zest.
3. In a separate bowl, mix together the eggs and milk, then pour egg mix all at once into dry ingredients. Mix to combine.
4. Spoon batter into cups, dividing evenly. Bake 18-20 minutes or until golden and firm to the touch. Cool in pan 5 minutes and turn onto wire rack.
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Triple Chocolate Chunk Muffins
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1 ¾ c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ c. light brown sugar
2 oz. semi-sweet chocolate, roughly chopped
2 oz. milk chocolate, chopped
2 oz. white chocolate, chopped
1 egg, separated
¼ tsp. Salt
7 TB butter, melted
¼ c. sour cream
¾ c. milk
1 tsp. vanilla extract
1. Preheat oven to 400. Grease 10 muffin cups.
2. Mix flour, baking powder, baking soda, sugar, and about two-thirds of each chocolate in a large bowl.
3. Beat egg white with salt until soft peaks. In separate bowl mix yolk, butter, sour cream, milk and vanilla. Pour milk mixture into dry ingredients and mix until almost combined. Add egg white and fold in.
4. Spoon batter into muffin cups then press in remaining chocolate on top of muffins. Bake for 18-20 minutes. Cool in pan for 10 minutes then place on rack.
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Strawberry & Cream Muffins
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1 3/4 c. all-purpose flour
1 TB. baking powder
Pinch of salt
2/3 c. superfine sugar
1 egg, slightly beaten
1 c. milk
7 TB. Butter, melted
2 tsp. vanilla extract
5-6 heaping tablespoons strawberry conserve
2/3 c. whipping or heavy cream
2 tsp. powdered sugar
Small or medium strawberries, halved, to decorate
1. Preheat oven to 375. Grease 10 muffin cups.
2. Mix the flour, baking powder, salt, and superfine sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk, melted butter and vanilla extract. Add the milk mixture all at once to the dry ingredients and mix briefly until just combined.
3. Spoon the batter into the prepared muffin cups. Bake for 20 minutes. Cool in the pan for 10 minutes, then turn onto a rack to cool completely.
4. When the muffins are cold, cut each one in half horizontally. Spread strawberry conserve on the bottom half of muffin and replace the top.
5. Whip the cream with the powdered sugar in a small bowl until soft peaks form. Spoon or pipe on top of each muffin and top with strawberry halves. Chill until ready to serve.
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Sticky Gingerbread Muffins
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1 3/4 c. self-rising flour
1/2 tsp. baking soda
½ tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
Pinch of freshly grated nutmeg
¾ c. light brown sugar
2 TB. Light corn syrup
1 TB. Molasses
7 TB. Butter, cut into small pieces
¾ c. milk
1 egg, lightly beaten
1. Preheat the oven to 375. Grease 10 muffin cups.
2. Mix the flour, baking soda, salt, ginger, cinnamon, nutmeg, and sugar in a large bowl.
3. Put the corn syrup, molasses, butter and about one-third of the milk in a small saucepan. Heat gently until the butter has melted. Stir with a fork until the syrup and molasses are blended, then stir in the rest of the milk, followed by the egg. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter in the prepared cups, dividing evenly. Bake in the oven for about 20 minutes, or until well risen and firm to the touch. Cool in the pan for 10 minutes and then turn onto wire rack.
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Raspberry Cheesecake Muffins
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2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. salt
¾ c. light brown sugar
½ c. walnuts, chopped
2 eggs, lightly beaten
Generous 1 c. pumpkin puree (fresh or canned)
¾ c. evaporated milk
3 TB. Vegetable oil
1 TB. Maple syrup
FOR THE TOPPING
1 TB. Light brown sugar
¼ c. walnuts, chopped
FOR THE FILLING
1/3 c. cream cheese, softened
2 TB. Light brown sugar
2 TB maple syrup
1. Preheat oven to 400. Grease 12 muffin cups.
2. For the filling, mix together cream cheese, sugar and maple syrup in a bowl until smooth. Set aside.
3. For the muffins, mix the flour, baking powder, baking soda, cinnamon, separate bowl, mix together the eggs, pumpkin puree, evaporated milk, vegetable oil, and maple syrup.
4. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Add the cheese filling to the batter and swirl through the mixture with a knife until the batter looks marbled. For the topping, mix together sugar and walnuts in a small bowl.
5. Spoon the batter into the prepared muffin cups, dividing evenly, then sprinkle the tops with the topping mixture. Bake in the oven for 20 minutes until risen and golden. Cool the pan for 10 minutes and turn out onto a rack.
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Pumpkin, Maple Syrup & Walnut Muffins
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2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. salt
¾ c. light brown sugar
½ c. walnuts, chopped
2 eggs, lightly beaten
Generous 1 c. pumpkin puree (fresh or canned)
¾ c. evaporated milk
3 TB. Vegetable oil
1 TB. Maple syrup
FOR THE TOPPING
1 TB. Light brown sugar
¼ c. walnuts, chopped
FOR THE FILLING
1/3 c. cream cheese, softened
2 TB. Light brown sugar
2 TB maple syrup
1. Preheat oven to 400. Grease 12 muffin cups.
2. For the filling, mix together cream cheese, sugar and maple syrup in a bowl until smooth. Set aside.
3. For the muffins, mix the flour, baking powder, baking soda, cinnamon, separate bowl, mix together the eggs, pumpkin puree, evaporated milk, vegetable oil, and maple syrup.
4. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Add the cheese filling to the batter and swirl through the mixture with a knife until the batter looks marbled. For the topping, mix together sugar and walnuts in a small bowl.
5. Spoon the batter into the prepared muffin cups, dividing evenly, then sprinkle the tops with the topping mixture. Bake in the oven for 20 minutes until risen and golden. Cool the pan for 10 minutes and turn out onto a rack.
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