BERRY AND JAM MUFFINS

Love these muffins...warm sweet berries in every bite! Such a nice way to enjoy a cold winter's morning!


Berry and Jam Muffins
Adapted from Joy the Baker
Makes 6 jumbo muffins

6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup frozen or fresh berries (I used frozen mix of blueberries, raspberries and blackberries)
3 Tablespoons berry jam (I used raspberry jam)

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

Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.

Divide batter among muffin cups and spread evenly.


For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes for regular or about 22-25 for jumbo. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Black Hills...

My mother, children and I went to the Black Hills of South Dakota for the weekend; one of my favorite places. It is a beautiful drive across the state: the endless serene plains, then the badlands slowly rise in the western horizon followed by the majestic Black Hills, "an island of trees in a sea of grass" or snow in this case!

Yes, snow and more snow...6-8 inches of powder fell that day. The snow was gorgeous but became spectacular when we were surrounded by fire! Forrest Service started burning slash piles surrounding the house and throughout the forest. The fires burned all day, night and into the morning! It was quite a sight to see!


The kids burned energy climbing!


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JACKED-UP BANANA BREAD

Finally the weather is warming up it is so nice to see the sun again! I actually was out running errands without a jacket yesterday...it was only 40 degrees but it felt like 60 when it has been below 0 for so many days.

I came back to the house filled with fresh air in my lungs and a desire to bake. I was thinking cookies but then I saw three inconspicuous brown-speckled bananas just begging to be used.

I can remember when I was a kid, I would come home to the most wonderful smell filling up the house but I would always be slightly disappointed when I realized my mom had baked banana bread...I would be hoping for chocolate cake, of course! Times have changed, I still love chocolate cake but a piece of banana bread is something I could eat every day! This recipe is so delicious with a hint of Bourbon and warm spices in every bite. And as a bonus your entire home will smell AMAZING all day!

Jacked-up Banana Bread
Adapted from Simply recipes via Smitten Kitchen
one 4x8 inch loaf

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan.

Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.


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CHOCOLATE COVERED & LIQUORED UP STRAWBERRIES

This is a recipe re-post but with Valentine's Day right around the corner I thought it was perfect. Maybe instead giving your Valentine a dozen roses this year try a dozen chocolate dipped strawberries and a bottle of champagne...I cant think of anything better! Also a delicious short cut for all of you non bakers try using Bakers Dipping Chocolate...it is located usually in the baking section by chocolate chips and it is completely evil and addicting so beware.

It is the perfect shortcut for chocolate dipped strawberries or you can follow the recipe below for more of a ganache style chocolate.

I love to bite into a chocolate covered strawberry that melts right away in your mouth; there's nothing better, except maybe a chocolate covered strawberry with a hint of orange brandy in each bite...or maybe coconut rum with toasted coconut flakes...the options are limitless!

These are so easy to make and perfect for any occasion. You don't have to add alcohol but if you do some great options would be Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne.

To achieve the chocolate covered strawberry that melts in your mouth I add heavy cream the chocolate when melting. If you want more of a semi-firm shell use the Bakers Dipping Chocolate.

CHOCOLATE COVERED & LIQUORED UP STRAWBERRIES
Baker's Dipping Chocolate
-or-
1/2 cup semisweet mini chocolate chips
3 tablespoons heavy cream

12 large strawberries
3 teaspoons of Grand Marnier, Chambord, Kahlua, Malibu Rum or Champagne

Wash and dry thoroughly, fresh firm room-temperature strawberries.
I will usually wash them in the morning and let them sit out on a paper towel during the day so they are dry and at room temperature when ready to dip in chocolate.

Line baking sheet with parchment paper.

Take a skewer and poke a hole under the leaves at the top of the strawberries.

Take a dropper filled with alcohol of your choice and infuse strawberries with about 1/4 teaspoon per strawberry.

Melt Baker's Dipping Chocolate according to directions
-or-
Warm the cream for about 15-20 seconds in the microwave.
Add 3/4 inch of water in a small sauce pan and bring to a low simmer.
Pour chocolate chips and warmed heavy cream in glass bowl and set on top of simmering water. Do not let any water or steam touch the chocolate mixture or it will seize.

Whisk until it is melted. Quickly remove from heat and dip the strawberries.

Set on parchment lined baking sheet.

If you are using Barker's Dipping chocolate let strawberries set on counter for about one hour. if you are using the cream and chocolate chips chocolate let straberreis set in refrigerator for about 30 minutes. Eat and enjoy!

Hints:
* A syringe would be the easiest to infuse the strawberries with alcohol.
* Make sure strawberries are at room temperature and completely dry before dipping.
* Make sure heavy cream is at least at room temperature before adding to the chocolate.
* Use strawberries that are firm and not overly ripe.
* Do not let any water/steam touch your chocolate or it will seize and turn into a gritty texture that you will not be able to use.
* If you use a chocolate bar make sure you chop it into small pieces before melting...that is why I like the mini chips...because they melt fast.
* You can toast coconut flakes in the microwave (about 2 minutes, stirring every 20-30 seconds) on a plate and then sprinkle on top of unset chocolate. This is really good with a Malibu Rum infused strawberry.


While I am cooking, my Labradoodle sits all day long looking longingly out the kitchen window at this little guy...they both know the chase is coming in only a few short months.

BUDDY VERSUS BUNNY


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CAULIFLOWER "RICE"- CLEAN EATING

This is a fabulous recipe sent to me by my sister as a nutritious alternative to white rice. I love cauliflower so this was right up my alley! Don't let the name fool you...the texture is like rice but the taste is still cauliflower. Yet the taste is mild enough so it would work as a perfect substitution for white rice. It can be eaten as a side alone or as a base for dishes like stir-fries or curries. I added onion because I was eating it as a side and wanted a little more flavor but you can easily skip the onion and just saute the cauliflower in the oil for it to be used as a mild base for other dishes.

Cauliflower "Rice"- Clean Eating
Serves 4

1 head cauliflower
2 tablespoons olive oil
small onion, chopped small
garlic flakes
salt and pepper

Add oil to a large saute pan, add the onion and saute until slightly browned, about 10 minutes.

Meanwhile, clean the cauliflower. Remove the leaves and most of the core.

Chop it into medium pieces and process in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.

Once the onion is browned add the cauliflower and the garlic flakes.

Season liberally with salt and pepper. Cook for approximately 5 minutes. If garlic isn't your thing, try a seasoning you like best: ginger, paprika, curry or red pepper. Taste along the way. I garnished with a little green onion...delicious!


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CRANBERRY GRANOLA

My husband loves granola cereal. He can take out a little box in one sitting without a problem! Lately, I feel like I am buying numerous little boxes every time I go shopping so I decided it was time to find a recipe for a homemade version.

In an attempt to save some cash and give him something healthier I decided to take on the cereal challenge. Who knew granola was so easy to make?! Now I admit this isn't the healthiest but it was delicious. In fact my daughter took a bite and said "mmmm, Momma, you gave me a little taste of heaven!" She knows how to give me compliment!

What I love about this recipe is that you can make it into whatever you want...more or less nuts/sugar, different dried fruits/nuts, etc. My next challenge is to to make it healthier yet still taste good...I am experimenting with applesauce instead of oil.

Cranberry Granola
Slightly Adapted from Alton Brown
Serves 6

4 cups rolled oats
1 cup chopped walnuts
1 cup chopped almonds
1/2 shredded coconut
6 Tablespoons brown sugar
6 Tablespoons pure maple syrup or honey, (or to taste)
1/4 cup vegetable oil
3/4 teaspoons of salt
1 cup dried cranberries


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt.

Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven, add cranberries and mix until evenly distributed.

Granola will become crunchier as it cools. Store in an airtight container.

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BERRY CRISPS WITH STREUSEL

It has been a quite a while since i have blogged. We took a fabulous vacation to Mexico and it was so wonderful to see the sun, feel the heat and hear the ocean waves crashing! I am back to reality with another blizzard on its way and the only thing I hear crashing around here are the pots and pans that my son is currently tossing in my kitchen!

Here is a quick and easy breakfast (I guess it could be considered dessert!) that we enjoyed.


Berry Crisps With Streusel
Adapted slightly from Alton Brown
4 - 8 ounce servings

Berries:
12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch (optional)

Streusel:
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature

Note: I used mixed berries: strawberries, blueberries and Raspberries, eliminated cornstarch, used cinnamon, and only 2 ounces butter.

Heat the oven to 350 degrees F.

Make the streusel topping: Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.

Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated as the streusel.

Combine the frozen berries, sugar, cornstarch (if using) and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs or ramekins.

Top each dish with 1/2 cup of the streusel topping.

Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.


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WILD MUSHROOM LASAGNE

This is completely low-cal and low-fat, ha...I wish! It is however, rich and decadent but also a little too heavy for my blood and terribly time consuming. If I made it again I would definitely do some of the steps recommended ahead of time. I was in the minority, as everyone in my family absolutely loved it. I halved the recipe below and used an 8x8 baking dish and still had plenty of leftovers for a family of 4.

Wild Mushroom Lasagne
Gourmet March 1999
Serves 6-8

For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

For sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt


eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)


Make filling:
In a small saucepan bring water to a boil and remove pan from heat.

Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.

In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.

Finely chop white mushrooms. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic.

In a 12-inch heavy skillet heat 3 tablespoons butter over moderate heat until foam subsides and cook white mushrooms with 6 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown.

Add mushroom mixture to porcini. (Note: break it into 2 batches if your pan isn't big enough.)

In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.

Make sauce:
In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt.


Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.

Assemble lasagne:
Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other.

Proceed with spreading one third mushroom filling over pasta sheets in dish and top with 3 more pasta sheets. Top pasta sheets with one third mozzarella.

This is how the layering goes: sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella, sauce, 3 pasta sheets, 1/3 cup mushroom filling, 3 pasta sheets and 1/3 of the mozzarella,ending with mozzarella.

Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

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SPAGHETTI WITH ARTICHOKE HEARTS AND TOMATOES

I love this recipe...it is super easy and tastes great. The best part is almost everything in it should be a staple in your kitchen so no running to the store for a forgotten ingredient and it reheats great.

Spaghetti with Artichoke Hearts and Tomatoes
Adapted from The Pioneer Woman
Serves 6

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan.

Pour sauce over the top. Add chopped herbs. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.


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BLUEBERRY COFFEE CAKE MUFFINS

To me, this is a classic blueberry muffin...a crowd pleaser: not too sweet, not too heavy, a solid recipe. Of course, next time I make them I will probably add a little sprinkle of sugar on top or steal the streusel topping from this Blueberry Streusel Muffin recipe!

On second thought, it may have been the frozen blueberries I used. I bet the muffins would be perfect if you used fresh picked ripe blueberries...longing for summer!

Blueberry Coffee Cake Muffins
2002, Barefoot Contessa Family Style
12 jumbo muffins or 16 regular muffins

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries

NOTE: I used fat-free Greek yogurt in place of sour cream and I use frozen blueberries.

Preheat the oven to 350 degrees F. Place 12 paper liners in jumbo muffin pan or 16 in regular muffin pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just under the top, and bake for 30-35 minutes for jumbo or 25-30 minutes for regular, or until the muffins are lightly browned on top and a cake tester comes out clean.



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