Orange Pumpkin Raisin Muffins for #MuffinMonday

Sep 24, 2012 by

Happy #MuffinMonday! I’m happy to join in this week with such a tasty muffin to kick off the season. Today’s recipe comes from  a book called Celebrating Quick Breads and Pastries. As always, I’ve put my own little twist on it, partially because I didn’t have a specific ingredient. I ran out of brown sugar. Which is no biggie, I mean you work around these things, right? What I chose to replace it with was quite interesting. I used Coconut Sugar. I swear, I could eat this thing with a spoon until my tummy hurt. Thankfully, I did not. These muffins were an excellent choice and it allowed me to bake with pumpkin for the first time EVER. I kid you not. I ended up using a can that I had stashed away in my pantry. I had planned on using it for something but I  guess whatever that “thing” was, never happened. Everything happens for a reason and THIS my dear friends, is one great tasting muffin!

 

Orange Pumpkin Raisin Muffins

 

5.0 from 2 reviews
Orange Pumpkin Raisin Muffins for #MuffinMonday
 
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A pumpkin infused muffin with orange juice and raisins
Author:
Recipe type: Muffin
Ingredients
  • 1¾ Cups Unbleached Flour
  • 1½ Tsp Pumpkin Pie Spice
  • ½ Tsp Salt
  • 1 Tsp Baking Soda
  • ½ Tsp Baking Powder
  • 1 Cup Granulated Sugar
  • ½ Cup Coconut Sugar (Or Brown Sugar)
  • 2 Eggs
  • ⅓ Cup Vegetable Oil
  • 1 Cup Canned Pumpkin
  • ⅓ Cup Freshly squeezed Orange Juice
  • 1 Tsp Orange Zest
  • 1 Cup Raisins
Instructions
  1. Preheat oven to 350F
  2. Line 2 muffin pans with paper liners (16 muffin liners)
  3. In a small bowl, add flour, pumpkin pie spice, salt, baking soda and baking powder. Combine.
  4. In a large bowl, add granulated sugar, coconut sugar, eggs and oil. Combine.
  5. To the sugar mixture, add pumpkin, orange juice, orange zest and raisins. Combine.
  6. Add the dry ingredients into the wet. Combine well.
  7. Spoon batter into muffin liners, about ⅔ full
  8. Bake for 22 minutes or until a tooth pick once inserted, comes out clean
  9. Remove from pan and allow to cool on a cooling rack
Notes
This recipe yielded 16 Muffins

 

Orange Pumpkin Raisin Muffins

 

Although I used Coconut Sugar, there was no real taste/hint of coconut. It provides a unique type of sweetness that surely enhanced the flavour of these moist and tasty muffins.

 

Great muffins for the season!

 

Seriously guys…don’t you want one or three?

 

Orange Pumpkin Raisin Muffins

 

Happy Monday and have a spectacular week!!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

 

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Bavarian Apple Torte for #SundaySupper

Sep 23, 2012 by

Sunday Supper!!! I’m so glad to be participating again! Sunday Supper has got to be one of my most favourite communities. There’s a lot of fun and support amongst the members behind the scenes. Each Sunday has a unique theme and sometimes, a member gets to host! Don’t miss out on the Twitter chat at 7PM EST. Recipes and ideas are shared all day long, so feel free to jump in at any time using the hashtag #SundaySupper.

Today’s theme is “Autumn Apple Party” where we use wonderful crispy apples as an ingredient in our meal creations. My choice is Bavarian Apple Torte! I made this lovely dessert last year and I was very happy to re-visit the recipe as it was greatly enjoyed. I came across this recipe via Laura Calder’s whose version was titled Easy Pastry Shop Apple Tart. It was super easy and super tasty so here I go again! We have such a talented bunch of contributors this week (and every week)! So many awesome apple recipes to drool over!

Let’s start with mine! Oh so good…such sticky caramelization of the apples on top… I used Gala apples. They are my absolute favourite to bake with.

 

Bavarian Apple Torte

 

5.0 from 5 reviews
Bavarian Apple Torte for #SundaySupper
 
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A simple tart made with royal gala apples and cream cheese
Author:
Recipe type: Dessert
Cuisine: German, French, European
Serves: 6-8
Ingredients
  • Tart Shell:
  • ½ Cup Butter
  • ⅓ Cup Sugar
  • 1 Tsp Vanilla
  • 1 Cup Unbleached Flour
  • Cream Filling:
  • 1 Egg
  • 1 Tsp Vanilla
  • 8oz Cream Cheese, Softened
  • ¼ Cup Granulated Sugar
  • Topping
  • 3 Royal Gala Apples, peeled and thinly sliced
  • ¼ Cup Granulated Sugar
  • ½ Tsp Cinnamon
  • ¼ Cup Slivered Almonds
Instructions
  1. Preheat oven to 400F
  2. Tart Shell:
  3. Cream the butter and sugar. Add vanilla and combine. Add flour and mix until a smooth dough is achieved. Press into the bottom of a pie-dish or an 8-inch spring form pan lined with parchment paper. Give the edges about an inch in height. Bake for 15 minutes and remove from oven.
  4. Cream Filing:
  5. Beat egg, vanilla, cream cheese and filling until smooth. Pour on top of the tart shell.
  6. Topping: In a small bowl, add cinnamon, sugar and almonds. Add apple slices and toss so that the apples are nicely coated. Arrange the slices in top of the cream cheese filling in a circular fashion. Spread any remaining almond/cinnamon/sugar mixture over the apples slices.
  7. Bake until the apples are tender and golden for about 40 minutes

 

Royal Gala Apples

 

I tossed the apple slices in batches and it just so happened that I had a few slices left over to munch on while waiting for this little tart to bake. The almonds are totally optional. I didn’t mind the extra crunch to this very special dessert.

 

Apple slices tossed in sugar, cinnamon and almond slices

 

As with all baked apple dishes, your kitchen will smell wonderful. I couldn’t wait to dive into this apple torte. My husband loved it! I think he exhibited great self-control when I asked him to wait a few minutes while I took some photographs. Bless his patient little heart!!! 🙂

 

Bavarian Apple Torte

 

The perfect dessert for Sunday Supper!

 

A delicate, creamy, crunchy bite!

 

Check out the apple dishes prepared by my fellow food bloggers! Apple lovers will have a GRAND time going through this amazing lineup!

 

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 

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M&M and Chocolate Chip Cookie Cake by Anuradha of Baker Street

Jul 31, 2012 by

Today’s post is by none other than Anuradha from Baker Street!!! Anuradha is the brilliant baker behind Muffin Mondays. You all know how I look forward to Muffin Mondays. I always get to express my creativity with each weekly selection. I can’t wait to get back into the swing of things! Check out Anuradha’s awesome Muffin Recipes, Cake Recipes, and… okay look, just go to her blog. She has everything you ever dreamed of baking! From sweet to savory, there is something there to tickle your fancy. Her photography will leave you drooling (kind of like what I’m doing right now). You’ll thank me later!

Thank you Anuradha, for being so willing and might I say determined to see this post through! You’re such a trooper and I appreciate you! You made my day with this rich and amazingly chocolatey treat! What’s funny is – M&M’s is the treat that my kids get while they are here on vacation! A sweet coincidence! This cookie cake is absolutely perfect! Chocolate is my weakness!

Please enjoy today’s post by Anuradha: M&M And Chocolate Chip Cookie Cake

***

Baker Street: M&M and Chocolate Chip Cookie Cake

I’m thrilled to be guest posting for one of our very own Muffin Monday bakers, Lyn from The Lovely Pantry today. Her beautiful blog is a marriage of her two favorite hobbies – Cooking and Photography! A Jamaican Mom who improvises recipes as she goes along, her range is worth experiencing. She could whip up anything from a Chocolate Chip Granola Bar to a Spicy Thai Tuna and Fennel Salad.

Baker Street : M&M and Chocolate Chip Cookie Cake

When Lyn asked me to guest post, I agreed immediately but the deadline was strict and even though I thought I would make it, my two traumatizing weeks at the dentist’s did not allow it. Lyn, despite being continents away, was entirely understanding and let me have additional time. I can’t thank her enough for it.

In turn I decided to bake for her my favorite chocolate chip cookie cake. A cake that is perfect for just about every occasion. It’s easy, delicious and easily adaptable. My variation today is a personal favorite – M&M and Chocolate Chips.

Baker Street | M&M and Chocolate Chip Cookie Cake

M&M and Chocolate chip is quite a mouthful as it is and trust me the cake is perfect and needs no alteration but one thing I know about Lyn is she’s a chocoholic so I decided to give it a little bit of an extra chocolate glaze for her. A slice of this is just perfect to brighten any day.

Over to the recipe: Not a cookie, Not a cake. But the best of both worlds: A cookie cake sprinkled with M&Ms and chocolate chips.

M&M and Chocolate Chip Cookie Cake

M&M and Chocolate Chip Cookie Cake from bakerstreet.tv

Adapted from Food.com
 
5.0 from 5 reviews
M&M and Chocolate Chip Cookie Cake by Anuradha of BakerStreet
 
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Author:
Recipe type: Dessert, Treat
Ingredients
  • 1 cup butter
  • ½ cup sugar
  • ⅔ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour, plus 4 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 11/2 cups semi-sweet chocolate chips
  • ½ cup M&Ms
Instructions
  1. Preheat the oven to 350F
  2. In a medium bowl, mix flour, salt, baking soda, and cream of tartar. Set aside.
  3. In a large bowl cream butter and both the sugars
  4. Add eggs and vanilla.
  5. Add dry ingredients to the batter and mix until well blended.
  6. Stir in chocolate chips and M&Ms.
  7. Spread the dough in a lightly greased cake tin and bake for 20 minutes.
 

M&M and Chocolate Chip Cookie Cake from Baker Street

Happy Baking!

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Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

5.0 from 3 reviews
Almond Banana Espresso Chocolate Chip Muffins
 
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An almond infused muffin with a hint of espresso and dark chocolate chips
Author:
Recipe type: Muffin
Ingredients
  • 1½ cups mashed, very ripe bananas (about 3 large bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • ½ cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ½ cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about ¾ full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes
This recipe is adapted from Baked: New Frontiers In Baking Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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Roasted Garlic Muffins with Bacon

Jun 18, 2012 by

I can’t believe its Monday already! What a busy week! I was so consumed with various tasks/deadlines, I haven’t been able to post much but I am happy that I’m able to participate in another Muffin Monday! This weeks muffin selection is what my husband calls “a really good breakfast muffin”. I’ll be honest, savoury is not my thing. My sweet tooth simply won’t allow it. But one thing I’ve learned is – savoury just needs a little bacon to make it right. Is that the truth? Or is that the TRUTH?

I was very grateful for this recipe because for starters, I’ve never used cottage cheese before. Like ever. I’ve also never roasted a head of garlic before. Brilliant! It was fun to do and smelled great (if you like garlic). The original recipe called for Parmigiano-Reggiano but I couldn’t find one small enough so I chose Asiago, which also has a great texture and flavour. I used half cup instead of the suggested quarter cup that seemed like such a tiny portion. I went half and half with all-purpose flour and spelt flour. I really like using other flours aside from whole wheat.  And for this recipe, I’m happy with the result.

 

Roasted Garlic Muffins with Bacon

 

 

Roasted Garlic Muffins with Bacon
 
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Author:
Ingredients
  • 1 medium garlic head
  • 1 Tbsp olive oil for the garlic
  • ¼ cup Olive Oil
  • 2 large eggs, at room temperature
  • ¾ Cup milk (I used 2%)
  • ¾ Cup small-curd cottage cheese, or cream-style cottage cheese (regular or low-fat, but not non-fat)
  • 1 Cup All-Purpose Flour
  • 1 Cup Spelt flour
  • ½ Cup grated Asiago Cheese
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ teaspoon salt
  • 5 Strips crispy bacon, coarsely chopped
Instructions
  1. Preheat the oven to 400°F.
  2. Cut the top quarter off the garlic head so that the cloves are exposed. Discard the top quarter. Place the garlic on a small sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven’s temperature.
  3. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.
  4. Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese, and remaining ¼ cup of the olive oil. Set aside for 10 minutes to infuse the garlic flavor into the mixture.
  5. Whisk the all-purpose flour, spelt flour, Asiago, sugar, baking powder, and salt in a small bowl until combined. Stir this dry mixture into the garlic mixture until moistened.
  6. Add the bacon and fold until incorporated
  7. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes clean
  8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins for 5 minutes more on the rack before serving.
Notes
This recipe yields about 14 muffins If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

 

I remember when I did not like garlic at all. Look at me now!! I was so happy to try it. Roasted garlic is a wonderful base for so many recipes.

 

Garlic with oil, ready to go into the oven

 

Straight out of the oven! This was quite hot even after 15 minutes so be careful.

 

Roasted garlic, aromatic and very moist

 

After all that mashing… I was left with no more than a few tablespoons of garlic mush.

 

Mashed roasted garlic

 

These muffins were lovely, especially served with bacon on the side! I haven’t had bacon in so long, I just had to alternate bites. Muffin, bacon. Muffin, bacon… I’m so naughty!

 

Roasted Garlic Muffin with Bacon AND Bacon on the side!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post! Have a marvellous and naughty week, friends!

~Lyn

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Apricot Oatmeal Muffins

Jun 4, 2012 by

Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely  muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.

We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure  that any dried/fresh fruit could be substituted but I really wanted to try using apricots.

While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up  in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.

 

Apricot Oatmeal Muffins

 

 

5.0 from 2 reviews
Apricot Oatmeal Muffins
 
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Muffins with dried apricots, oats, almond milk and fresh apricot slices on top
Author:
Recipe type: Muffin
Ingredients
  • 2½ Cups All Purpose Flour, Unbleached
  • ¾ Cup Brown Sugar
  • 3 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Quick Cooking Oats
  • 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
  • 1 Stick Butter, Unsalted
  • ¾ Cup Boiling Water
  • 2 Eggs, lightly beaten
  • 1 Cup Almond Milk
  • 1 Apricot, thinly sliced for garnish
  • 2 Tbsp Turbinado Sugar (Raw Sugar)
  • 1 Tbsp Melted Butter
Instructions
  1. Preheat your oven to 400F
  2. In a large bowl, combine oats, apricots, butter and boiling water. Stir and cover until butter is melted, about 5 minutes.
  3. In a large bowl, combine flour, sugar, baking powder and salt
  4. When the oats mixture is combine and cooled, stir in eggs and almond milk
  5. Fill muffin liners about ⅔ with batter
  6. Sprinkle the batter with some Turbinado sugar
  7. Place a slice of Apricot in the centre of the batter
  8. Brush ever slightly, each apricot slice with a little melted butter. Not too much.
  9. Bake for 20-22 minutes or until a toothpick comes out clean
Notes
This recipe yields 18 muffins Adapted from http://www.tasteofhome.com/Recipes/Apricot-Oatmeal-Muffins

 

Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.

 

Dried Apricots (chopped), Butter and Quick Oats

 

Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.

 

Sliced Apricots on Muffin batter

 

These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!

 

Apricot Oatmeal Muffins

 

These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!

 

Muffins on a platter

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Cheers, An! Here’s to more Muffin Mondays to come!

Happy Monday everyone!

~Lyn

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