My hubby surprised me with a Bouchon Bakery Cookbook for Christmas. I’m not an easy person to buy for – and I don’t necessarily like surprises. Even the good ones. But he knew that I have a pretty soft spot for cookbooks, especially this one. Red and I took a mini moon to Napa right after our wedding and spent three nights in a hotel which shared a wall with Bouchon Bakery in Yountville. I really wouldn’t want to have it any other way – waking up to the smell of Bouchon Bakery cooking up their masterpieces. While I didn’t actually have these when I was there, I knew that I had to make these right away.
Bacon, cheddar, and chives were mixed beautifully in the gorgeous flaky layered dough. Don’t let the long list of ingredients and preparation discourages you – because the result was absolutely worth it! I made one batch of this recipe and saved half of the dough in the freezer, but I loved it so much that I took them out the next day to enjoy right away… they were just that good. As a savory breakfast person – this scone had everything that I wanted in a perfect breakfast. Next time, I’d definitely double the batch so that I can have quick access to these perfect scones.
¾ cup + 1 teaspoon (107 grams) All-purpose flour
1 ½ cups + ½ tablespoon (196 grams) Cake flour
1 ½ + 1/8 teaspoons (8.1 grams) Baking powder
3/8 teaspoons (1.6 grams) Baking soda
2 tablespoons + ¾ teaspoon (27 grams) Granulated sugar
1 ¼ teaspoons 3.6 grams) Kosher salt
4.7 ounces (132 grams) Cold unsalted butter, cut into ¼-inch pieces
¼ cup + 1 tablespoon (71 grams) Heavy cream, plus additional for brushing
¼ cup +2 ½ tablespoons (89 grams) Crème fraîche
12 ounces (340 grams) Hobbs applewood-smoked bacon, cooked, drained, and cut into
1/8-inch pieces (77 grams cooked weight)
2 cups (144 grams) Grated white cheddar cheese
½ cup (36 grams) Grated white cheddar cheese
¼ cup (10 grams) Minced chives
Freshly ground black pepper
Place the all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Sift in the cake flour, baking powder, baking soda, and sugar and mix on the lowest setting for about 15 seconds to combine. Add the salt and mix to combine. Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them up by hand, and mix until just incorporated.
With the mixer running, slowly pour in the cream. Add the crème fraîche and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 144 grams/2 cups cheese, and the chives and pulse to incorporate.
Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap and, using your hands, press it into a 7-by-9-inch block, smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
Line a sheet pan with a Silpat or parchment paper. Cut the block of dough lengthwise in half and then cut each half crosswise into 6 rectangles (70 grams each). Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.)
Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a Silpat or parchment paper.
Arrange the frozen scones 1 inch apart on the sheet pan. Brush the tops with cream and sprinkle with the remaining 36 grams/H cup cheese and black pepper. Bake for 24 to 27 minutes in a convection oven, 33 to 36 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and cool completely.
The scones are best the day they are baked, but they can be stored in a covered container for 1 day.
Note: Scones baked in a convection oven will have a slightly higher rise and more even color (like shown on the picture above).
Yield: 12-16 pieces
Recipe from: Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel (Artisan Books)
I haven’t tried a new breakfast recipe in a while – so I thought, how fun would it be to try these red velvet pancakes? I keep on going back to my regular whole wheat pancake recipe and maybe mix up the toppings a little bit, but I never really stray away from my tried and true recipe. I figured that this would be a perfect one to make. I absolutely love red velvet flavor in cake, or cupcakes, so making them into these tiny little fluffy cakes for breakfast seemed like a great idea. The ingredients, naturally, are pretty much the typical ingredients I’d normally find in red velvet cake, down to the white vinegar and the cocoa powder. These pancakes were house smelled amazing when I made these which was a bonus!
It came together in no time, and I successfully sold these pancakes as “cake” to my daughter. I didn’t have any large shaped cookie cutter, but it will be so much fun to turn them into different shapes using fun-shaped cookie cutters. To save time, I prepared the dry and wet ingredients the night before (minus the butter). I left the dry ingredients out in a closed container on top of the counter, and the wet ingredients in the refrigerator. This way, all I needed to do was melt the butter, mix it into the wet ingredients, and then proceed with the rest of the direction.
1 1/2 cups white whole wheat flour, or all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated white sugar
1/3 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups buttermilk (add a little more if the batter appears to be too thick)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 tablespoon red food coloring
4 tablespoons (1/2 stick) salted butter, melted
Pre-heat skillet or griddle over medium heat or 320°.
Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with maple syrup, whipped cream, butter, and or fruits as desired.
Yield: ~12 medium sized pancakes
Recipe printed from the Recipe Girl
I love looking back at all of the recipes that I have shared with you last year and seeing which ones ended up being the biggest hits with my readers. I have also made a commitment four years ago when I started blogging that I wouldn’t post and share a recipe with you that I wouldn’t make again for my own family and friends. What came as a surprise to me though after reviewing my stats, the cupcake posts actually received the biggest hits. Considering that I don’t make a lot of cupcakes in general – and don’t consider myself a fancy baker, I was glad to see that you enjoyed them as much as I did.
Banana Cupcakes with Cream Cheese Frosting I’m really glad that my readers agree that this was your favorite recipe in 2012, because it could pretty much be mine. I remember that snowy weekend when I finally decided to try Dorie’s recipe for Banana Cupcakes. I can never have enough banana recipes in my list. So moist, full of fresh banana flavors, and very versatile – you can’t go wrong with this recipe. Skip the frosting, you can have a fancy breakfast. Heck, if you dare to live a little, leave the frosting alone.
Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting - This cupcake recipe was so beautiful: it has a gorgeous fluffy texture, light almost like sponge cake, and this beautiful, pink frosting that tastes like fresh strawberries. This is definitely one of my top three cupcake recipes. Hands. Down. LOVE this cupcake!
Lemon Cupcakes with Fluffy Vanilla Frosting - Aaahh, if I get to pick just one – this is THE cake recipe that I love to make for myself. I love them with any frosting really, but especially with this Strawberry Meringue Buttercream. You can’t go wrong with them. I baked this cake for my own baby shower, and there weren’t any crumbs left on the cake stand.
Stromboli with Salami, Capocollo and Provolone - This is probably my husband’s favorite dish. Made from pizza “bready” dough, it is filled with all kinds of meats and cheeses. He was really glad that he finally convinced me to make them. Obviously, my readers agreed!
Crispy Baked Zucchini Fries - Oh, if I could have these everyday, I would. I almost forget that they are actually pretty healthy. I couldn’t stop eating them.
Pumpkin Bars - These bars are absolutely a favorite all year long. I remember making this earlier in the year, way past the pumpkin season, but people still loved them.
Sweet and Spicy Korean Chicken - Now this is a fried chicken at a new level. While I am not necessarily fond of being covered in grease while deep-frying the chicken, the sauce was absolutely to die for. This was a savory indulgence at its best.
Creamy Egg Salad - This quick dish becomes a go-to staple for me during the week when time is tight. I can add a bowl of soup to go with this, and maybe a small salad – and have a pretty tasty dinner or lunch.
Soft Garlic Knots – I’ m glad that I finally made these!!! I have yet to meet someone who doesn’t love these knots. Perfectness in a knot
Turkey Meatloaf - This is another dish that keeps on showing up on my menu. It is awesome since it makes a huge batch, and it is freezes wonderfully. I love making them in mini loaf pans – and stash some for future dinners.
Baked Blueberry and Banana Oatmeal - OK, so this is #11, but I had to do a shout out on this baked oatmeal. It is my personal favorite breakfast item to make. During the first couple of months of my pregnancy, this was one of the only items that I was able to eat (breakfast or lunch). My husband would make this on Sunday nights and have them ready for me to take to work so I could eat them all week. While you can use any fruits really, my fave is fresh blueberries with bananas. In the summer when berries are plentiful, sweet and plump, I’d make them at least once a week.
Here’s the 2011 Top Recipes in Review for comparison! I hope you’ll join me again in 2013 and let me know what recipes you enjoy from my blog.
I’m sure that a lot of you share in my sentiment that 2012 flew in a blink of an eye! Look, we are finally down on the last day of the 2012. Where did exactly the 250+ days go? Yep, I’m definitely dreading the end of my winter break and still wish that I get an extended time off because apparently, a week and a half off isn’t enough for me :) It started off with pretty nasty snow storm that wiped the power in over 30,000 homes in our area, ours included. After recuperating the stress of wondering whether I had spoiled everything in my refrigerator (all of those cheeses!!), we were able to finally just have a nice Christmas at home. Heck, we even took a short shopping trip out of town.
Now on to this baked french toast. I have been wanting to experiment with a new recipe for baked french toast for a while. I haven’t really made it lately – and have only tried this one recipe. I really wanted to come up with a breakfast casserole that took very little time to prep in the morning for my weekends. This time, the breads were cut into smaller pieces (which I think makes them nice and soft), and yummy topping (and fruits) were added. Since we’re smack in the middle of winter and there weren’t a lot of fresh berries in the market, I added some frozen berries (thaw first, drain, then sprinkle on top) to cut some of the sweetness and richness of the custard. I have added sliced bananas and blueberries, just raspberries, etc and each one turned out pretty well. I love that this recipe is so versatile and can be adjusted in portions and ingredients. So whether you have a fun exciting plan for New Year’s or not – this is an impressive breakfast or brunch item for your New Year’s Day. Thank you everyone for reading my blog – and especially for many of you who have been my loyal readers, and taking the time to drop by and leave comments. Have a Happy New Year’s!
Butter (softened) or Cooking Spray, for greasing
1 loaf crusty bread (sourdough, French bread, or Challah), cubed (should be approximately 6-8 cups)
8 whole eggs
2 cups milk (whole or 2%)
1/2 cup whipping (heavy) cream
4 tbsp pure maple syrup
2 tablespoons vanilla extract
Berries or other fruits (optional)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, berries or other fruits, for serving (optional)
For the French toast
Grease 9-by-13-inch baking pan with softened butter or cooking spray. Cut breads into cubes, and evenly distribute in the pan. Whisk together the eggs, milk, cream, maple syrup and vanilla. Pour evenly over the bread. Make sure that all of the pieces are soaked in the milk mixture. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping
Mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Mix the butter pieces into the flour mixture with a pastry cutter, until the mixture resembles fine pebbles. Store in a re-seal-able plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge, add sliced fruits or whole berries. Sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions, and top with butter, syrup, or berries/fruits of your choice.
Yield: 8-10 servings
Adapted from Pioneer Women
Happy Thanksgiving to my American-readers! I hope everyone is enjoying this holiday weekend with your loved ones. Red and I decided that this year, we’re not travelling anywhere for Thanksgiving. Given that all of our families and relatives live kind of far away, which will then mean that it would require some sort of driving and flying from our sides, we decided that we’re going to stay in town instead. We’re going to give ourselves the weekend to relax and hang out (read: do nothing, other than eat). We both spent years travelling for Thanksgiving, both when we were still single visiting our parents and together after we got married, with a toddler in tow as well. The travel usually started on Wednesday, then three days of craziness, and we hopped back on the road on Sunday – and we both are so tired when Monday came around that we needed another weekend just to recuperate.
So this year, we’re staying in. And it looks like, without all of the travel and craziness, I may have time to make these apple fritters again! I made these recently since we had close to ten pounds of apples. I had originally intended to turn them all into apple sauce for my daughter, but she’s back and forth in her love with apple sauce (mother of toddlers: I’m sure you can relate). Since my husband’s absolute favorite donuts are apple fritters, I figured this would be a perfect way to help use up the apples. I couldn’t for the life of me remember if I ever had an apple fritter – I’m sure I had some version of it growing up. But regardless, I have never made them at home. Seriously though, how can I not love a cinnamony fluffy fried dough chock full of sweet apples? Red and I happily split up a piece together “to sample” it as we were frying up the rest of the batch. And by the time we all sat down to enjoy this, I was on my third piece. Yes – they were that good. Fluffy like pillow, and had all of the cider-goodness that we all love.
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces (I used Honey Crisp)
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil
3 cups confectioners’ sugar
1/4 cup apple cider
Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.
Heat oil in Dutch oven over medium-high heat to 350°. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten (don’t hold back – because the fritters need to be pretty flat!).
Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side.
Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.
Meanwhile, whisk confectioners’ sugar and cider, in medium bowl or large glass measuring cup until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.
Yield: 8-10 fritters
Recipe from The Best of America’s Test Kitchen 2012
Life just got a little busy with me over the past two weeks when I realized that I haven’t posted anything lately. I thought doing a round-up of all of my past favorite pumpkin recipes would score me some extra points with my readers for my absence So here you go!
Whole Wheat Pumpkin Pancakes - this pancake base became my go-to pancake recipe. I used white whole wheat on this picture below, but I have made this with 100 % whole wheat flour and they are absolutely fantastic. I use this recipe all year with whatever fillings I want (banana, blueberry, or pumpkin are my favorite).
Pumpkin Nut Belgian Waffles - this is another waffle recipe that makes gorgeous Belgian waffles: thick, crispy on the outside, and tender in the outside. And the addition of pumpkin and pecans/walnuts make these a winning breakfast, brunch, or even snack item.
Pumpkin Bars - this moist cake-like bar was an instant favorite among my friends and co-workers. Especially with that extra thick layer of tangy cream cheese frosting. If you are willing to skip the frosting, it would be a delightful breakfast treat!
Pumpkin Brown-Butter Cupcakes - This was probably my first introduction to brown butter. I welcomed the nuttiness that browning butter adds to a recipe like this, and I became a huge fan of it. I made these without sage as the original recipe called for, but I think next time, I’d probably throw some in to see whether I prefer them with our without it.
Pumpkin Mac ‘n Cheese - I started adding pumpkin puree when I realized my daughter was obsessed with mac ‘n cheese. She actually didn’t notice the pumpkin, so at least I feel great about serving here this cheesy dish since I know it is also full of veggies. Will be great with squashes as wel.
Olive Oil Pumpkin Bread - While I adore quick bread, I always try to lighten it up. When I finally found this olive oil based bread, I was truly hooked. And I felt like I could have a healthier breakfast and or treat without sacrificing any flavors or taste.
Here are a few additional pumpkin recipes that I haven’t made in a while, but recall having good success with:
And of course, if you have any pumpkin recipes that you think I’d enjoy, please share them with me. I know that I’d be back in the kitchen baking up a storm once life settles down a little bit
Sweet potato is one of those versatile vegetables that I love to have around the house. Not only that they last forever if you store them in a cool dark place, I can make them into these sweet potato fries, soup, mash them (for my daughter when she first started eating solid), or turn them into this quick bread for breakfast and snack. Just like pumpkin, I actually enjoy them throughout the year. Recently, I had a couple of small sweet potatoes leftover and was looking to find an idea on what to do with them. It was an odd amount: it wasn’t enough for me to turn them into fries or soup , so this bread was an easy solution.
Our bake-along group for September is Jenna from Jenna’s Cooking Journey, and her theme was “Bake a Quick Bread”. I was actually pretty happy when I realized that I had never posted this recipe before; it’s like finding extra $20 inside your pants’ pocket while doing laundry, or under the couch! I have been using this recipe forever, and I have also used pumpkin in place of sweet potato sometimes. When I have extra time, I’d throw in some cinnamon pecan streussel as well on the top to make it feel even more special.
3/4 cups white sugar
1/2 cups brown sugar
1/2 cup vegetable oil
1 3/4 whole wheat flour (or, all purpose flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup water, plus 2 tbsp of water (if using AP flour, reduce by 2 tbsp)
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans
Combine both sugar and oil; beat well. Add eggs and continue to beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water.
Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour, or until a tooth pick inserted in the center of the loaves comes out clean.
Yield: 1 9×5-inch loaf
Adapted from All Recipes
Recently, I have hit a little rut with my breakfast items on the weekends, it feels like I keep on making the same dishes to serve. Fortunately, I had some fresh blackberries in my refrigerator that I needed to use up before they go bad so I decided to make a new pancake recipe with a dressed up berries topping. I found Sarah Copeland’s recipe through Cooking Channel, and it looked promising since it incorporates all of the ingredients that I had at home, and also loved. Sarah also has a lovely blog called Edible Living that is worth checking out if you are looking for some new insipirations!
These pancakes were especially delightful: fluffy from the Greek yogurt, spread perfectly on the griddle, and actually pretty healthy thanks to the addition of oatmeal. They were extra special with the addition of fresh blackberry syrup infused into the maple syrup, and topped with the crushed blackberries. I kept on telling my husband how wonderful the blackberry flavor was mixed together with the maple syrup. I think in the future, I’d try to use strawberries or raspberries with these, which I think would be equally wonderful.
2 cups/480 ml fresh blackberries
1/4 cup/50 g raw or turbinado sugar
1/4 cup/60 ml pure maple syrup, plus more if needed
1 2/3 cups/190 g all-purpose/plain flour
2/3 cup/55 g old-fashioned rolled oats
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/4 heaping tsp baking soda/bicarbonate of soda
1/4 tsp fine sea salt or iodized salt
1 cup/240 ml Greek yogurt, plus more for garnish
1 cup/240 ml whole milk
4 tbsp/55 g unsalted butter, melted, plus more for the pan
2 large eggs
To make the Blackberry Crush: Mix together the blackberries and sugar in a medium bowl and mash slightly with a fork. Strain the juice into a small pot and reserve the berries. Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes (mine was less than 8 minutes, around 5-6 minutes). Remove pot of syrup from the heat and stir in the maple syrup (off the heat). Cool the mixture slightly, and pour it over the reserved berries. Adjust the sweetness with additional maple syrup if needed. Set the syrup aside.
To make the pancakes: Mix together flour, oats, sugar, baking powder, baking soda/bicarbonate of soda, and salt in a large bowl. In a different bowl, whisk together the yogurt, milk, the melted butter, and eggs. Whisk the wet ingredients into the dry ingredients until well incorporated. The batter should be thick, with little tiny bubbles on the surface.
Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat. Brush the griddle lightly with melted butter or coat it with a generous spray of cooking spray. Drop about 1/3 cup/75 ml of batter per pancake onto the hot griddle, leaving about 1 in/2.5 cm or so between pancakes. When bubbles form around the edges of the batter, gently lift and flip the pancakes with a flexible spatula. Cook about 2 minutes on each side, with a total of 4 minutes. Repeat, adding more butter to the pan as needed until all the pancakes are cooked.
To serve, stack the pancakes as high as you dare, and garnish with butter or additional Greek yogurt and a generous ladle of Blackberry Crush. Serve hot and fresh.
P.S. If you like light, evenly golden brown pancakes, go light on the butter in the pan, and keep the heat on your griddle nice and low. If you prefer a pancake with a crisper exterior and a golden rim, cook pancakes at slightly higher heat, using enough butter to sizzle and foam in the pan between each batch.
I have been craving for blueberry muffins lately. The plain, traditional bakery-style blueberry muffins that aren’t made from whole wheat flour or uses sweetener or butter alternatives… the ones that are made from butter so they have the most decadent texture, and uses white sugar so they will have that traditional beautiful white crumbs that would be stunning against the gorgeous color of blueberries. I already have this recipe for Blueberry Coffee Cake Muffins, that are fantastic as well, but I wanted a new recipe. I felt a little slight of guilt wanting this blueberry muffin, I feel like I need to stick to something like this Healthy Banana Blueberry Muffins. But I decided, heck with it for now. I am going to indulge myself since blueberries have been plump, sweet, and are in the peak of their season.
These muffins turned out just like everything that I wanted: fluffy, chock-full of blueberries in every bite, tender white crumbs, and just the right amount of sweetness. I actually didn’t have enough blueberries to make a full recipe, so I split the batter into two, and put raspberries in the other half. Since the raspberries are still in the season here, they are equally plump and sweet like the blueberries. They were beautiful as well in this recipe. This recipe definitely put the berries in the front row, while the rest of the ingredients were just a backdrop! My daughter referred them as “cake” and asked for them at breakfast and snacks.
1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
We’re officially halfway through the summer; and I have been loving all of the gorgeous summer produces. I found some organic berries over the weekend at my local grocery store for sale, and had to grab all three kinds: blueberries, blackberries, and raspberries. I always have blueberries at any given time in my refrigerator since they’re easy to throw into almost everything and make them “summery” (oatmeal, salad, pancakes…) and my little sous chef actually will eat them. But raspberries and blackberries are a little tricky for her, I have to cook them into something else for her to eat. But me? I can eat them raw – when they are plump, juicy, and sweet!
This cake was a perfect canvas for those sweet summer berries – it is light and has tender crumbs so it highlights the natural sweetness of berries. It is not too sweet to have for breakfast, but enough sweetness for dessert. The original recipe called for addition of whipped cream with lemon, but I skipped it. I thought it was perfect on its own. My issue though, since I didn’t roll the berries into the flour (since the direction didn’t say that I should), all of my berries sunk to the bottom of the cake (at least that was my explanation of why they all sunk as you can see on the picture). While it was delicious, I was a bit disappointed that it wasn’t as pretty as I thought that it could be! Duh! Since our bake along group’s theme was “summer fruits”, I thought this would be a perfect recipe to submit. Check out the rest of the group’s posting at the end of the month in Jaida’s blog. Have a great week everyone
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoon unsalted butter, softened
1/2 cup sugar
2 large eggs plus one large white, room temperature
1 teaspoon vanilla extract
1/3 cup whole milk, room temperature
2 cups fresh berries: blueberries, blackberries, raspberries (avoid strawberries since they are more watery)
Preheat oven to 350 F. Position the oven rack on the middle position.
Whisk together flour, baking powder and salt in medium bowl.
In a stand mixer using pedal attachment, beat together butter and sugar until butter is pale and fluffy, about three minutes. Add both eggs and white, one at a time into the mixer, while mixer still runs. Add vanilla and beat until well mixed. Scrape the bowl and a paddle, if needed.
Start adding flour in three portions, alternating with milk in two portions (starting with flour, and ends with flour). Stop the mixer, and give batter a good stir to make sure all ingredients are mixed well.
Gently fold berried into the batter. Transfer batter to a well greased 9 inch pan (the recommended is spring form pan), even the top.
Bake 35-40 minutes, rotating pan in the oven half way through. When cake is done, toothpick, inserted in the middle of the cake, comes out clean.
Cool cake in the pan for 30-60 minutes, and up to 8 hours. Remove cake from pan, and enjoy!
Yield: 6-8 servings
Adapted from Best Summer Desserts