Let’s Talk About Muffins

That’s right, muffins. Not just any muffins, but the absolute best muffins I have ever had. I prefer a muffin that is moist, slightly spongy with just enough spring upon taking a bite, more dense than a cake but not like bread and of course it has to look appetizing. For those who say that a muffin is just a cupcake sans the frosting should give one of these muffins and asked if they still hold that opinion after trying it. If your muffins are like a cupcake then there is something seriously wrong.

 

Muffins tend to get a bad name of being too dry, crumbly, lacking in flavor, and overall unappealing. I tend to think that they are for the indecisive. For the person who wants the density of a light bread and the flavor of a cake without the sweetness of the cap of overly-sweet, coma inducing frosting. It’s hard to find cupcakes with the right ratio of frosting to cake, and one that has a light frosting with a moist, flavorful cake is a rarity at least in these parts of town. If you think the cake is not as important as the frosting, think again. The cake is everything. It’s the vehicle on which that mound of fluffy sweetness is delivered. Because the cakes are often disappointingly dry I end up scraping off the frosting and eating it by itself. I realize this is similar to the eating habits of a 12 year-old, but I just cannot get past the dry cake and I cannot bear the thought of wasting a perfectly good serving of frosting.   

Obviously cupcakes are a whole different post in themselves. I will be making some in the near future and will share my experience with the pursuit for the perfect cupcake.  

Getting back to the muffins, I’d like to point out that the original recipe for this muffin was found on Pinterest which then linked me to the BAKER upstairs’ blog. Is it sad when you start turning to Pinterest for recipes instead of the 50+ cookbooks that you have sitting on the shelf in the other room collecting dust? I thought so. Still, I shamelessly go to Google or Pinterest to find inspiration for a recipe and more often than not I will judge a recipe based on the picture attached to it. A little tidbit of advice, do not do this, especially when searching user based recipe databases because more often than not the picture you see is not a professional picture or of professional quality. It is a home cook with a camera who is under no obligation to make the picture look “pretty”. It is a photo of real food and real results. This is why sometimes I like to look at recipes that do not have pictures that way I am forced to read through the ingredients. It makes me visualize what it will look like and how it will taste. Muffins are humble in their own way and perhaps this is why they are hard to photograph. They just do not grab your attention. Really, do not judge a book (or muffin) by its cover (or picture). 

When I saw this recipe I noted two things: the title of the recipe and the pictures. I scanned the ingredient list to make sure we had everything and I proceeded to make them without even thinking about the ratios of berries/dry ingredients/butter. Fortunately, these muffins turned out to be perfect in every way. I used frozen berries because it was late at night and we did not have any fresh. I also had to use almond milk because we were out of cow’s milk. I probably should have drained the berries after they thawed because there was a lot of liquid that poured off when I added them to the batter. With that said, I think that extra liquid helped the muffins to remain moist. If I make them again I will drain off any excess liquid and give it a go. I will say that because of the liquid the muffins had a greyish/blue hue to the batter which came out looking like mold in some parts. Mmmm. Penicillin anyone? That did not bother me though. If you want to be picky about the presentation and decide to use frozen berries and the drained liquid, might I suggest that you do not use blue cupcake liners as these will make the muffins look even more molded than if you used white liners.

 

Happy Baking!

Bakery-Style Triple Berry Muffins

Adapted from the BAKER upstairs

Prep time: 10 minutes

Baking time: 15-20 minutes

For the Muffins:

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup melted butter

1 egg

1/3 cup almond milk (regular milk is fine)

1 1/2 cups frozen mixed berries (see note earlier about using frozen berries)

For the streusel:

1/4 cup sugar

5 tablespoons flour

2 tablespoons butter, cut into cubes

3/4 teaspoon cinnamon

Directions:

Preheat oven to 400 and line 12 muffin cups with paper liners. You can also spray with cooking spray, but the liners are a guaranteed way to ensure that the muffins will release from the pan.

In a large bowl, whisk together all dry ingredients.

In a separate bowl, mix together the melted butter, egg, and milk. Make sure that you let the butter cool a little before you add the egg and milk as they will curdle if added to hot butter. After combined, add to the dry ingredients.

Fold in the berries (and liquid if using).

I filled the liners about 3/4 the way full and the muffin tops did not expand too much. You can fill them less if you want smaller muffins.

Make the streusel by whisking together the flour, sugar and cinnamon. Cut the butter into the dry ingredients until a crumbly mixture that resembles wet sand forms (you can also use a food processor for this step just be careful not to cut the butter too small).

Sprinkle the topping over the muffins and bake for 15-20 minutes or until browned on top. I ended up cooking mine for 25 minutes before the tester came out clean.

Silent Sunday

Steel Cut Oats with Almond butter and Quince preserves.

No breakfast is complete without coffee. 

Birthday Dinner

Hello! I hope everybody enjoyed their midweek Fourth of July parties. Did anybody else wake up the next morning thinking it was Monday? It’s funny how a holiday in the middle of the week can throw things off kilter. I admit, since I've been on break from school, all the days just seem to run together. I guess that's the beauty of summer though.

Let's talk about birthdays. Birthdays can be very strange events. Some people greet them with excitement and eagerness, planning everything from the cake to the guest list. Others look at them as simply another year older - another chapter in their book that is being written with every day that passes. For the most part, my family falls into the latter category. We never were the type of family to make a huge production of birthdays; there was no massive "super sweet 16" party or a house full of teenagers and loud music trashing the place. Instead, they were usually intimate including only family and close friends. Sometimes it was just family. For my parents it was one of two options: stay home and cook a meal or go out to eat. This year was no exception. For those of you fortunate enough to know my father knows that he is a man of little fuss. His birthday was this past week, and as per every year we ask the millionaire dollar question - "Would you like to go out for your birthday, or eat at home?" Every year it's the same response, "What does everybody else want to do?" You can only imagine the frustration that comes with the indecisiveness. After a couple minutes of discussion there is a decision. This year he requested a large salad (he is complicated to cook for...AKA a picky vegetarian/vegan). A salad he said. I walked away grumbling because I was hoping for some answer other than a salad, something with a little more pizzazz. 

And so started my search for inspiration..and a recipe. Cooking for a vegetarian/vegan can be hard. Trying to find a variety of foods that aren't repetitious can be frustrating; and then you have to verify that it is what that person is wanting. I stumbled upon a recipe for stuffed peppers and knew it was exactly what I was looking for. They're hearty, packed full of protein, but not too heavy. We have made stuffed peppers before with soy Chorizo, but my father gets burned out on pseudo meat quickly so I had to find another protein substitute. One of the great things about this recipe? You steam the peppers in the microwave for about 7 minutes, drain, cool slightly, and stuff! How easy is that? The stuffing alone would make a wonderful side dish to any meal. I halved the recipe and used 1 orange and 1 yellow bell pepper. The recipe called for Orzo pasta and sun-dried tomatoes, but we didn't have any on hand. So I opted for brown rice and omitted the tomatoes. I would suspect you could use tomato paste if you are in a pinch. I subbed the 1/2c Orzo for 1/2c of short grain brown rice.

The peppers are wonderful hot or cold. You know how some dishes just taste better the next day? Next day leftovers anyone? This is a recipe I will definitely be keeping on hand for future reference. 

For dessert, instead of the traditional birthday cake, I baked a simple zucchini bread. He loved it just the same (I guess I should mention he isn't a huge fan of cakes? Unless it's a carrot cake..without frosting). 

Enjoy!

"It takes a long time to grow young."

~Pablo Picasso

Greek Stuffed Peppers (with my alterations)

Original recipe from EatingWell

Serves - 4

Total time - 40 minutes*

Ingredients:

4 yellow, orange and/or red bell peppers

1/2 cup whole-wheat orzo (I used 1/2c brown rice)

1 15-ounce can chickpeas, rinsed

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

6 ounces baby spinach, coarsely chopped

1 tablespoon chopped fresh oregano, or 1 teaspoon dried

3/4 cup crumbled feta cheese, divided

1/4 cup sun-dried tomatoes, (not oil-packed), chopped (I left this out)

1 tablespoon sherry vinegar, or red-wine vinegar

1/4 teaspoon salt

Directions:

1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.

2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. (If using brown rice, bring 1 1/2c water to a boil. Add 1/2c rice and pinch of salt. Reduce to a simmer, cover and let cook for 40 minutes or until water is absorbed and rice is tender.)

3. Mash chickpeas into a chunky paste with a fork, leaving some whole.

4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes (if using), vinegar and salt; cook until heated though, about 1 minute. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

*If using brown rice, allow 1hr for total cook time. 

Let Freedom Ring

Hello! I trust you and your loved ones are having a wonderful and safe Fourth of July. I am making this a brief post and leaving you guys with a recipe I tested today - the most decadent chocolate mousse. It's light and airy, with a robust chocolate flavor that is sure to please all chocolate lovers. If it's too rich for you, add a dollop of sweetened whipped cream and top with milk chocolate shavings and enjoy!

Heavenly Chocolate Mousse
Serves - 6
Prep time - 30min.
Chill time - 8hrs-overnight


Ingredients:
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped




Directions:


1. In a double broiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice bath and stir until cooled, about 8 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 8 hours or overnight.


Enjoy!

Cookies are Made of Butter and Love

Hello hello! Right now I am enjoying my first cup of coffee of the day, listening to the rain, and taking in the aroma of the most heavenly chocolate chip cookies baking in the oven. I've been feeling a bit under the weather these past few days - no pun intended - and haven't been cooking as much as I would like. However, tonight I managed to cook dinner; two types of pasta dishes, fresh Focaccia bread, and a crisp artisan salad. We were all hungry by the time it was finished cooking and I forgot to snap a picture of it for you guys. Sorry! Next time it's made I will share it with you along with the recipe. It's become a favorite in this house. 

While perusing Pinterest a couple weeks ago I found a pin for Jacques Torres' Secret Chocolate Chip Cookie and they looked divine! So, guess what I made tonight when I was wanting something sweet? http://pinterest.com/pin/78039006013541499/

Okay enough with all that jazz; let's get to the good stuff. Now I love a good chocolate chip cookie, but it has to fit my criteria: thick and chewy with equal proportions of chocolate to cookie, and most importantly NO add-ins. I've tried several recipes in the past but none of them even come close to this one. The best part? They are 5" cookies packed with chocolate in every bite. Now that is what I call a cookie. 

There were a few tips on the blog where I got the recipe from. I didn't follow them because I was a.) too impatient, b.) was not going to leave the house in the pouring rain to get pastry flour from the store, and c.) I had several bags of chocolate chunks and large chips on hand, so I used those in place of the bulk chocolate piece. Needless to say these cookies turned out without following the tips. I can only imagine how good they would be if they were followed. I have listed them for you if you would like to give them a try. 

The following tips are from the original blog post on Tender Crumb.

- Don't substitute the pastry and bread flours w. AP flour. I really believe that the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender middle.

- Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. The easiest method to chop a block of chocolate: nuke the block at 50% power for a few seconds, no more. It softens the chocolate just enough. Then take a large kitchen knife and chop away! Your effort will be rewarded with really nice ribbons of melted chocolate throughout the cookie.

- Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. This is not for taste reasons that were recently written about in an article from NY Times (god forbid we're aging cookie dough...let's leave that for wine and cheese). IMHO, refrigeration makes a difference with the look and texture. I think the dough sets in a way so when you bake the cookies, you end up with the lovely wrinkles and folds as the balls of dough spread and bake

As I said, I did not have pastry flour on hand so I used 1 1/3cup of unbleached all-purpose flour and 2/3cup of cake flour to make 2cups of a pastry flour substitute. I also used Ghirardelli Bittersweet, Semi-sweet, and Milk chocolate pieces. Everyone in my house likes a different type of chocolate so I used the three favorite. As soon as I mixed the dough, I used a 1/4c ice cream scoop to measure the cookie dough. I started to get excited when I saw them start to spread every so slightly as they were baking and I was afraid that with a pound of butter that they would spread more than they did. But they kept a nice puff to them and browned lightly around the edges. I was also afraid that with using "pastry flour" and bread flour that they would be too dense, but I was surprised to find that they were airy in the center. I must admit that I had doubts about them as I was preparing them, but trust me, these will turn out to be the best chocolate chip cookie you have ever made. If anyone tells you they haven't ever been wowed by the homely chocolate chip cookie, hand them one of these and let them be blown away. 

Also, you can follow me on Twitter here! 

Follow @FoodieNic92 Enjoy!

Jacques Torres' Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients

1lb unsalted butter

1 3/4c granulated sugar

2 1/4c packed light-brown sugar

4 large eggs

3c pastry flour

3c bread flour

1tbs salt

2tsp baking powder

2tsp baking soda

1tbs pure vanilla extract

2lbs bittersweet chocolate, coarsely chopped

Directions

-Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats and set aside.

-In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugars.

-Add eggs, one at a time, mixing well after each addition.

-Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

-Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. 

-Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. 

-Cool slightly on baking sheets before transferring to a wire rack to cool completely. 

Food Trucks Galore!

I had wanted to eat from a food truck for some time now. No, not one of the taco trucks you see parked at a construction site one day and on the side of the road another, but a gourmet food truck - one that serves something other than the usual tacos, burritos, and refrescos. The only thing about these trucks was that they are set up downtown at the hours that I’m normally not there. I’ve heard that the lines can be up to a couple hours long. WOW! Talk about loyal customers. One of the nights while on Twitter I saw a tweet for the Haute Wheels Food Truck Festival in Houston. With the help of the infamous Google and a quick search I discovered that it would include 34 of Houston’s best food trucks. Holy smokes! I had to go see what the hype was all about. I found myself purchasing two tickets the next day. My mom joined me. The tickets were $16; food cost was separate and you paid at each vendor. The entrance fee was a little pricey but well worth it. Being able to support the local businesses and be surrounded by other foodies was well worth it though. We purchased the tickets online that way we could skip the line and I have to say that was the way to go. We would have spent thirty minutes in the ticket line alone. We were getting concerned that it would be raining that day, but thankfully the forecast was wrong; it turned out to be a beautiful day, mid 80’s with partial clouds to give us an occasional break from the Texas sun.

Before we started making the rounds.

So we entered with a game plan. We order one item, split it, and move along. This way we got to taste more and not get too full. Needless to say I was a little overwhelmed and didn’t know where to start. 34 choices - how do you decide between sweet or savory first? We made the round to get a feel for what all was there, then we dove in.

Our first stop was Firehouse Tacos. It is the brainchild of a retired HFD captain, Homero Ponce-López. Run by members of the HFD, there is a boot on the counter for further donations to charities that help fallen hero’s’ families. How neat is that? I loved the idea before we tried the food. Tacos were their specialty, and we chose the pulled pork tacos topped with crushed pineapple served on a flour tortilla. The price was reasonable, $4 for two good size tacos. Generous with meat and topping, the flavor of the pork was HUGE! Slightly sweet, slightly smoky, a hint of cayenne and chipotle, and oh so tender, the pineapple was the perfect pairing. It enhanced the flavors of the pork so much. The flour tortilla was soft with a light flavor, but really it was just a vehicle for the amazing filling. I would stop here again if in the area.

Pulled Pork Tacos from Firehouse Tacos.

Our second stop was the Oh My Gogi! truck. They are the notorious Korean BBQ and Mexican fusion truck here in the Houston area. Now I have to say, before then I had never tried Kimchi, but all their dishes were served with it. So seeing that this was an adventurous day, we decided to try the Chicken Quesadilla with Kimchi, house hot sauce, salsa rojo, cilantro and lime. I’ve got to say, I walked away from there saying “Oh my Gogi!” Hands down that were the best quesadilla I’ve ever had. It was stacked full with cheese, large pieces of chicken, and too large pieces of cabbage; however the Kimchi had a subtle tangy flavor that worked really well the hot sauce and cilantro. Drizzled on top was more of their house sauce with a hot mayo, more cilantro and lime.  The prices were moderate, $5 for a quesadilla, $10 for the quesadilla, fries, and a drink. We stuck with just the entrée. A fabulous treat - a must for anyone wanting something different from the norm.

                       

                       Waiting for our quesadilla from Oh My Gogi!

The amazing quesadilla.

While standing around eating, we noticed a few people walking around with waffle sandwiches. I could not have left there without checking out the Waffle Bus. This was by far the longest line we waited in - ~20 minutes. The menu included sandwiches such as smoked salmon with sour cream, fried chicken with honey mustard, Nutella and banana, and s’mores. Of course we opted for the Nutella with banana. $6 got you a full size waffle filled with meager servings of Nutella and about a half of a banana, dusted with powdered sugar. The waffle was amazing, but I wish there had been more filling. I was slightly disappointed with the portion size, but the flavors made up for it.  After finishing the sandwich I realized we never took a picture. Sorry!

Our fourth stop was Kickers BBQ. This truck wasn’t on my list of ones to visit, however a quick glimpse at the menu and we knew we had to try the Avocado Eggroll.  I must admit, if you were to offer me warmed avocado wrapped in a wonton, I would probably politely decline. But again because we were feeling adventurous, we decided to give it a go. I don’t think I could have imagined that it could possibly taste THAT amazing. The avocado was creamy and full of flavor, the wrapper was stuffed with a generous serving of the luscious green filling, and the dipping sauce was just sweet enough to add that extra something special. It tied all the flavors together. Lightly fried to perfection, not too oily but still warm from the fryer, the crunch on that baby was perfect – and I’m not a big fan of fried food. This little roll of wonderful was only $3.50 for one large eggroll. Well worth the price.

Avocado Eggroll from Kickers BBQ.

We headed over to MMMCupcake, a truck notorious for their moist cakes and sinfully rich frostings. Of course we couldn’t decide on just one flavor. So, what do you do when you’re indecisive? Get the sampler box of course! 6 adorable bite sized cupcakes in four of their most popular flavors – two chocolate, one with a chocolate ganache and another with a peanut butter frosting, two red velvet with cream cheese frosting, a lemon with lemon frosting, and a strawberry with strawberry frosting. Oh my goodness gracious. I have never had frosting that thick, that rich, and that decadent. Not too sweet, but just enough to add that extra oomf to the cake. The cupcakes themselves were very moist and in the middle of the chocolate cupcakes were chocolate chunks. What a great surprise! The box was only $6. We were too full to eat these there, so we got them to go. Sadly I did not take of these. But trust me, they were the perfect size and oh so good.

The last stop was Porch Swing Desserts. I have read great things about this company, and was excited to try one of their desserts; especially after I encountered a man raving about their strawberry pie. We were sold. We got a little pie to go as well. It was $3.50 for a personal size pie made with local strawberries and fresh whipped cream. We didn’t eat this until the next day and I have a feeling it was better the day it was made. It was incredibly sweet, but I think that was due to the juice from the strawberries soaking into the crust. Also I was disappointed to see only a mere tablespoon of diced strawberries. Bummer. The flavor was good, so I’m willing to go back and try something else from there. Hopefully with a better turnout than this time.

Making note of the trucks we visited.

I was pleased with the overall experience. The vendors were professional and the crowd was mild. No disturbances from rowdy patrons, just people eating food and having a good time. Another thing I noticed was that there weren’t many kids running around. The crowd was more of an adult crowd, but the venue was nonetheless family friendly. I read reviews from the previous year complaining about long lines and whatnot, and though I didn’t go then, based on my experience this year I look forward to attending next year’s festival.

Enjoy!

Strawberries in Meyer Lemon Syrup

Hello hello! It's been sometime since my last post, but that doesn't mean I haven't been keeping busy. I finished my last semester at junior college, went to the Haute Wheels Food Truck Festival. I know this post is a little late, but bear with me!

While at the store picking up a few things for dinner, as always, I find something I need that isn't on my list. Strawberries right now are just beautiful and I couldn't pass them up. I’ve always been a big fan of strawberries, and I can say without shame that possibly my favorite way to eat them is still dipped in chocolate. However I can never just eat one or two of them. So to keep things “healthy and light” I opted for this recipe I found on Cooking Light’s website. It was so simple yet so refreshing and perfect for the time that I had. It was a great way to finish off a heavy dinner, and convenient to boot. (Of course this would also be lovely as a midday refresher on a hot summer day – maybe throw in blueberries and add lemon zest?)  

The directions are simple and there isn’t much more to it than what you see – no surprises 
here. I loved how the strawberries, which were naturally sweet, were tamed by the lemon juice. I was afraid that the extra sugar would make this far too sweet, but was pleased to find that not true. If you aren’t a fan of lemon, than I would reduce the lemon juice to 2tbs. Also I used Meyer Lemons as the recipe calls for. If you are using regular lemons, I would suggest starting out with 2tbs, tasting, then adding more as desired. For the topping, I whipped 1/4c of heavy cream with a splash of almond extract to cut the milky taste. If using a hand mixer, I always freeze the bowl and beaters 15 minutes before I need them. I found this helps the cream to form and keep its peaks.

Enjoy!


"Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward." ~Terri Guillemets

Strawberries in Meyer Lemon Syrup

Ingredients

4 cups quartered small strawberries

1/4 cup fresh Meyer lemon juice

1/4 cup sugar

1/4 cup whipping cream

Directions

1. Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.

2. Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.