Monday, January 30, 2012

Browned Butter Blueberry Muffins

The best Blueberry Muffins.

for the topping:
3 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons granulated sugar

for the muffins:
7 tablespoons unsalted butter
1/3 cup milk
1 egg + 1 egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

Preheat oven to 375˚F.  Line a muffin pan with 12 foil or paper liners.
First, make the topping. Combine the butter, flour, and sugar in a small bowl and combine with your fingers until crumbly. Set aside.
In a small saucepan, melt the butter over medium heat. Cook until small brown bits appear. The butter will brown very quickly. Remove from heat and strain into a bowl.
Whisk together the milk, egg, egg yolk, and vanilla extract. Stir in the strained browned butter until just combined.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the butter mixture and stir until just combined. Gently fold in the blueberries with a spatula.
Divide the batter evenly between muffin liners. Sprinkle the topping evenly over the muffins.
Allow to bake 18-20 minutes. Cool in the muffin pan for 15 minutes and remove from the pan.
Source: Joy the Baker

Thursday, January 26, 2012

Jam Tart

I used strawberry jam.

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon sea salt
2 teaspoons baking powder
9 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 egg + 1 egg yolk
1/8 teaspoon almond extract
1 3/4 cups jam 
2 tablespoons coarse raw sugar

Combine the flour, cornmeal, sea salt, and baking powder in a medium size bowl. Set aside.
Beat the butter and sugar until well combined. Then, beat in the egg, egg yolk, and almond extract. Gradually add in the dry ingredients until just combined.
Take 2/3 of the dough, form into a ball, wrap in plastic, and chill for an hour. Form the remaining 1/3 of the dough into a log about 2-inches in diameter, wrap in plastic, and chill for an hour.
Preheat the oven to 375°F. 
Take the ball of dough out of the refrigerator and allow to come to room temperature before evenly pressing into the bottom of an ungreased 9-inch tart pan. Spread the jam evenly over this pressed crust.
Take the dough log out of the refrigerator and cut into thin disks. Arrange these disks over the jam and top with the coarse raw sugar. Bake for around 25 minutes, or until the top is golden brown.
Allow to set over night before eating.
Source: David Lebovitz

Tuesday, January 24, 2012

Chicken Pot Pie with Cream Cheese and Chive Biscuits

CPP with a twist: biscuits instead of a crust. Even better.

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh lemon juice
1/8 teaspoon ground nutmeg
3 cups shredded rotisserie chicken
1/2 white onion, diced
1 small garlic clove, minced
1 1/2 cups diced carrots, diced
1 1/2 cups frozen peas, thawed
Cream Cheese and Chive Biscuits, uncooked, refrigerated

Preheat oven to 400°F. 
Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Add the flour and whisk to combine. Allow to heat for 1 minute. Turn the heat to low, add the chicken stock, and whisk until no flour bits remain. Then, whisk in the milk. Add the cream cheese and stir until the cream cheese has melted and the mixture is thick. Add the salt, pepper, lemon juice, nutmeg, and chicken. Remove from heat. Set aside.
Melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Saute the onions until translucent, about 3 minutes. Add the garlic and saute for 1 more minute. Add the carrots and peas and cook for about 3 minutes more. The vegetables will not be completely cooked through. Remove from heat and add to the creamy chicken mixture. Stir until just combined.
Spoon the creamy chicken vegetable mixture into a 9x13 pan. Top with the uncooked and chilled biscuits. Brush the tops of the biscuits with buttermilk.
Bake 20-23 minutes, or until the biscuits are puffy and golden and the filling is bubbling. Allow to set before serving.
Source: Joy the Baker

Saturday, January 21, 2012

Cream Cheese and Chive Biscuits

Eat individually or with Chicken Pot Pie

1/4 cup unsalted butter, cut into small pieces
4 ounces cream cheese, cut into small pieces
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon coarsely ground black pepper
1/4 cup chopped fresh chives

Place the butter and cream cheese pieces in a small bowl. Measure out the buttermilk. Place the fats and the buttermilk in the freezer to chill for a couple of minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives. Dump onto a clean surface.

Incorporate the very cold fats to your flour mixture with your fingers.

Make a small well out of the flour and fat mixture. Pour the very cold buttermilk in the well.

Combine the wet and dry ingredients well with your fingers. Knead the dough and form a 1 1/2 inch thick disk. With a 1 1/2-inch round cutter, cut the biscuits. Keep on cutting more biscuits until no dough remains. Place the cut biscuits on a cookie sheet and chill in the refrigerator for an hour.

When ready to bake, preheat the oven to 400˚F. Bake around 20 minutes.  
Source: Joy the Baker

Wednesday, January 18, 2012

Creme Fraiche Quiche

Almost like a souffle, but better.  

10 ounces spinach 
olive oil
1 clove garlic
1 sheet frozen puff pastry (from 17 1/4 ounce package), thawed
6 large eggs
20 ounces creme fraiche
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup Gruyere and swiss mixture

Preheat oven to 375˚F. 
Saute the spinach with a little olive oil and garlic. Place on paper towels to drain.
Roll out puff pastry on a lightly floured surface into a 13-inch square. Place the pastry in a pie pan and trim the pastry so that 1/4-inch of the pastry hangs over the sides.
Whisk the eggs in a medium bowl. Whisk in the creme fraiche, salt, and nutmeg until smooth. Pour the filling through a sieve into the pastry shell. Place the spinach evenly over the mixture. Then, evenly sprinkle the cheese over the spinach.
Bake until the center of the quiche is set, 50-60 minutes. Allow to set before serving.
Source: adapted from Joy the Baker

Sunday, January 15, 2012

Black Bean Brownies

Black Beans... Who knew? 

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup unsalted butter
3 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/3 cup black beans, rinsed, drained, and pureed in food processor until smooth
1 1/3 cups granulated sugar
2 large eggs + 1 egg large white
2 teaspoons pure vanilla extract
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Butter a 8-inch square pan and line with parchment paper. Butter and flour the parchment as well.
Sift together the flour, cocoa powder, baking powder, and sea salt. Set aside. 
Place the butter, semisweet chocolate, and unsweetened chocolate in a double broiler and allow to melt until smooth. Remove from heat and let cool.
Whisk in the eggs and egg white, one at a time, to the butter and chocolate mixture. Then, whisk in the sugar followed by the pureed beans and vanilla extract. Next, add the dry ingredients until combined. Fold in the chocolate chips with a spatula.
Pour the batter into the prepared pan and let bake around 20-25 minutes. It is better to underbake brownies than to overbake them.
Store at room temperature up to 4 days.
Source: adapted from Joy the Baker

Thursday, January 12, 2012

Olive Oil Herb Dipping Sauce

Almost exactly like Carrabba's.

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 cup olive oil

Combine the oregano, basil, rosemary, salt, black pepper, red pepper flakes, and garlic in a small dish.

Divide the herbs between small dishes and pour the olive oil evenly over the herb mixture.
Serve with bread.
Source: My Baking Addiction

Saturday, January 7, 2012

Chocolate Covered Marshmallow Cookies

For cookies:
3 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter, chilled slightly, cut into tablespoons
3 large eggs, beaten

For marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup granulated sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 large egg whites, room temperature
1/4 teaspoon pure vanilla extract

For chocolate glaze:
24 ounces semisweet chocolate, coarsely chopped
4 ounces canola oil

To make the cookies, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon in the bowl of an electric mixer with a paddle attachment and mix slightly to blend.  Add butter and mix on a low speed until the mixture is sandy. Then, add the eggs and mix on a low speed until incorporated. Form the dough into a ball, cover in plastic wrap, and refrigerate for a least an hour (or up to 3 days).
Once the dough has chilled, preheat the oven to 375°F. Line cookie sheets with parchment paper.
Roll the chilled dough out on a lightly floured surface until 1/8" inch thick. Cut with a 2-inch cookie cutter and place on prepared cookie sheet. Bake for 8-10 minutes, or until light brown. Transfer to wire racks and let cool completely.
To make the marshmallows, bring the water, corn syrup, and sugar to a boil in a medium sized saucepan. Meanwhile, sprinkle the powdered gelatin over the cold water in a small bowl and allow to dissolve. Let the sugar mixture heat in the saucepan until it reaches the soft-ball stage (235°F on a candy thermometer). Take the saucepan off the heat and mix in the softened gelatin.
In a clean, dry bowl of a stand mixer, beat the egg whites on medium-high speed until soft peaks form. Add the syrup and vanilla extract and beat until stiff peaks form. Place the mixer in a pastry bag and pipe the marshmallow onto the cooled cookies. Let sit at room temperature for 2 hours.
To make the chocolate glaze, heat the chocolate and oil in a double broiler until the mixer is smooth. Place a cookie on a fork and spoon the chocolate glaze over the marshmallow and cookie, shaking off the excess. Let glaze set before eating.
Source: Annie's Eats

Tuesday, January 3, 2012

Dog Treats

1 cup rolled oats
5 1/3 tablespoons unsalted butter, room temperature, cut into pieces
1 cup boiling water
3/4 cup cornmeal
2 teaspoons granulated sugar
1/4 cup creamy peanut butter
1/2 cup milk
1 cup shredded Cheddar cheese
1 large egg
3 cups whole wheat flour

Preheat oven to 350˚F. Line cookie sheets with parchment paper.
Combine the rolled oats, butter, and boiling water in a large bowl and let stand for 10 minutes.
Then, add the cornmeal, sugar, peanut butter, milk, cheese, and egg. Mix well. Add the flour 1 cup at a time until the dough is stiff.
Knead the dough on a lightly floured surface. Divide the dough in half, and roll out to 1/2-inch thickness. Cut with a cookie cutter and place evenly on the prepared sheets.
Bake in the preheated oven for about 30-35 minutes, or until golden brown. Allow to cool completely. 
Source: adapted from Annie's Eats


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