NOTE: It might be worthwhile to change up the oils for textural changes in the muffin. Canola could be a good choice and other neutral oils will probably work.
Two recipes were used.
Makes 10-15 muffins depending on the size of your pan
Muffin Mix
2 cups all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup packed brown sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup cinnamon baking chips
1⁄2 cup chopped pecans
3⁄4 cup milk
1⁄3 cup grapeseed oil
1 egg
3/4 to 1 cup frozen raspberries, thawed and drained (go crazy)
Streuesel Topping
1⁄4 cup sugar
1⁄4 cup flour
1 tablespoon water
1 1⁄2 teaspoons cinnamon
1⁄4 cup butter, softened
Preheat oven to 375 degrees.
Line a muffin or cupcake pan with liners. I think foil look great.
Toast the chopped pecans if not already done. Add all of the pecans to a dry pan over medium heat, stirring occasionally until they are nice and toasty. Your kitchen should smell like toasty pecans. Even if you burn them a bit they will turn out fine for the recipe.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt; stir in sugars, then cinnamon chips, and nuts.
In a small bowl, combine the milk, egg, and oil. Stir into dry ingredients, then fold in raspberries.
For the streusel topping, mix all of the dry ingredients in a small bowl then add butter and water. Combine with a fork until crumbly.
These muffins won't rise a ton so go ahead and fill the cups, sprinkle a nice helping of the streusel topping on top then and bake for 12-15 minutes. Depending on the size of your muffin tin the total baking time may be longer.
Thursday, October 29, 2015
Saturday, October 17, 2015
Brioche Suisse
For the brioche
- 2 cups cake flour, though all-purpose may have to do
- Heaping 1/8 cup sugar
- 1 tsp salt
- 1.5 tsp active dry yeast
- 3 eggs
- 3/4 cup butter at room temperature
For the pastry creme
Garnish and Glaze- 1 ever-so-over-the-level-of-a-cup of milk
- 1 tsp butter
- 1.5 tsp vanilla extract
- 2 egg yolks
- 1/4 cup sugar (preferably castor or a superfine)
- 1 tbsp +1 tsp Cornstarch
- 1 level tsp of flour
- 3/4 cup chocolate chips
- 1 whole egg
- 1 egg yolk
1. To make the brioche dough :
Combine the flour, sugar, salt and yeast into the bowl of a stand mixer. Add the three eggs and knead the dough 2 to 3 minutes at a slow speed to until it comes together densely. Incorporate the soft butter and knead again, slowly increasing the speed up to medium. Knead at medium between 5 and 10 minutes until the dough becomes very elastic. The dough will be very sticky, don't add flour. Take a large bowl and grease with butter then dust with flour. Transfer the batter to the bowl. Cover with a cloth then let rise at room temperature for one hour.
Combine the flour, sugar, salt and yeast into the bowl of a stand mixer. Add the three eggs and knead the dough 2 to 3 minutes at a slow speed to until it comes together densely. Incorporate the soft butter and knead again, slowly increasing the speed up to medium. Knead at medium between 5 and 10 minutes until the dough becomes very elastic. The dough will be very sticky, don't add flour. Take a large bowl and grease with butter then dust with flour. Transfer the batter to the bowl. Cover with a cloth then let rise at room temperature for one hour.
Flatten dough into a rectangle and place i the the refrigerator for at least 40 minutes (2 hours is ideal) and then 20 more minutes in the freezer.
2. While the dough is setting, prepare the pastry creme :
In a heavy bottom sauce pan over medium heat, combine the milk, one tsp of butter and the vanilla extract. If you are using a vanilla bean, slice it in half and grate it before adding.
In a heavy bottom sauce pan over medium heat, combine the milk, one tsp of butter and the vanilla extract. If you are using a vanilla bean, slice it in half and grate it before adding.
In a separate bowl whisk together the egg yolks and sugar. Then add the corn starch and flour - make sure to combine thoroughly with the whisk. Before the milk reaches a boil (remove vanilla bean here!), remove from beat and slowly pour hot mixture in with eggs WHILE WHISKING!!!!!!!!
Again, without ceasing in whisking, move the entire mixture back into that heavy bottom saucepan. Return to medium low-medium heat until the creme thickens. Once the creme is cooked, move to a clean bowl. Cover with plastic wrap such that the plastic touches the creme to avoid forming a film and place in the fridge to cool.
3. Put it all together :
Flour a working surface (cold is preferable). Remove the brioche dough from the freezer and flatten into a rectangle with a rolling pin until it is about 4-5 mm thick (a little less than a 1/4 inch). Place this rolled out dough back into the freezer for a few minutes.
Flour a working surface (cold is preferable). Remove the brioche dough from the freezer and flatten into a rectangle with a rolling pin until it is about 4-5 mm thick (a little less than a 1/4 inch). Place this rolled out dough back into the freezer for a few minutes.
Remove the pastry creme from the refrigerator and work with a whisk until it becomes smooth and supple. Take the dough out again and spread the pastry creme with a spatula in order to cover half of the rectangle (you're going to fold it over!). Sprinkle the chocolate chips evenly over the creme. With your rolling pin, lightly roll over the chocolate chips to reinforce them into the dough. Fold the plain half of the dough over the chocolate chip half and smooth with your hands to get rid of any air bubbles. Once smooth, with a clean, sharp knife cut strips from the rectangles about 2-3 inches wide. Place the brioches with a decent amount of space on to a baking sheet covered in parchment. Delicately cover the brioches with plastic wrap and allow them to rise at room temperature for 2.5 hours.
20 minutes before the brioches are done rising, preheat the oven to 350 degree F. Prepare the egg wash glaze by whisking an entire egg with one egg yolk. As soon as the brioches are done rising, coat the brioches with a pastry brush. Bake 10-12 minutes until they have a nice brown color.
*Original recipe: http://perleensucre.com/brioche-suisse-aux-pepites-de-chocolat/ There are some great pictures of the whole process here! She also posts a recipe for the same pastry with pralines instead of chocolate chips.
Roasted Autumn Vegetables with Bacon
Yield: 1-2 Servings
Time: About an hour if your squash is precut. This is a good thing to just get done when the idea of eating it becomes real and then have in the fridge. I seriously dislike cutting up squash and pumpkin.
3 Slices of bacon (I used thick cut)
1/2 Butternut squash, cubed
1/2 Onion, sliced
1-2 Cloves of garlic, minced
1/2 Cup green beans (I cut them in half to be more bite sized)
1 Apple, cubed (I used a Winesap)
1/2 Tsp dried sage
1/4 Tsp dried thyme
Salt and Pepper to taste
Preheat oven to 400 degrees F. Line a medium oven-safe casserole dish with aluminum foil (for easier clean up) and lay out the three pieces of bacon. Allow to cook until your personal shade of crispy, turning once, roughly 10-20 minutes.
Remove bacon and let drain off on a couple of paper towels. Then add garlic, onion, and the butternut squash to rendered bacon fat. It is probably a good idea to drain off a bit off the fat at this point. I didn't and it turned out tasty but a bit oily. It is too difficult to do this at the end and actually be effective. Roast for about 10 minutes, then add the green beans, apple, thyme and sage. Roast another 20-40 minutes, stirring once, until again the medley is browned to your shade of preference.
Keep in the oven a few minutes more while you give the bacon a rough chop. Move the bacon into a serving dish and transfer the squash mixture in as well. Stir to combine, add salt and pepper to taste, and serve!
Time: About an hour if your squash is precut. This is a good thing to just get done when the idea of eating it becomes real and then have in the fridge. I seriously dislike cutting up squash and pumpkin.
3 Slices of bacon (I used thick cut)
1/2 Butternut squash, cubed
1/2 Onion, sliced
1-2 Cloves of garlic, minced
1/2 Cup green beans (I cut them in half to be more bite sized)
1 Apple, cubed (I used a Winesap)
1/2 Tsp dried sage
1/4 Tsp dried thyme
Salt and Pepper to taste
Preheat oven to 400 degrees F. Line a medium oven-safe casserole dish with aluminum foil (for easier clean up) and lay out the three pieces of bacon. Allow to cook until your personal shade of crispy, turning once, roughly 10-20 minutes.
Remove bacon and let drain off on a couple of paper towels. Then add garlic, onion, and the butternut squash to rendered bacon fat. It is probably a good idea to drain off a bit off the fat at this point. I didn't and it turned out tasty but a bit oily. It is too difficult to do this at the end and actually be effective. Roast for about 10 minutes, then add the green beans, apple, thyme and sage. Roast another 20-40 minutes, stirring once, until again the medley is browned to your shade of preference.
Keep in the oven a few minutes more while you give the bacon a rough chop. Move the bacon into a serving dish and transfer the squash mixture in as well. Stir to combine, add salt and pepper to taste, and serve!
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