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Monkey Bread Muffins

I’m in the midst of the hurricane that is the week of my sister’s wedding. We are furiously making chocolate favors filled with nutella ganache coming up with a last minute favor idea. Maybe these cookies? Designing the programs. Baking the layers for the groom’s cake. Putting the finishing touches on the Bachelorette party. Whipping up a batch of granola. And buying my last minute bridesmaid shoes for a whopping $9. Sometimes procrastination pays off.

Why I’m writing a post in the midst of this—I’m still not sure. Maybe it’s because these little gems are too good to keep a secret? Or maybe it’s because I’m crazy? I’ll let you decide.

Monkey Bread Muffins
recipe adapted from America’s Test Kitchen, yields about 20 muffins or one bundt pan, inspired by these cinnamon rolls

SWEET DOUGH
3/4 c. buttermilk, warmed to 110°
1 envelope (2 1/4 tsp.) instant or rapid rise yeast
6 tbsp. unsalted butter, melted and cooled
3 large eggs
4 1/4 c. all-purpose unbleached flour
1/4 c. sugar
1 1/4 tsp. salt

1. Add a pinch of sugar to the warmed buttermilk. Add yeast and allow to proof for 5 minutes until foamy. (Click here to watch how to proof yeast.)
2. Whisk together melted butter and eggs.
3. Combine 4 cups of the flour, sugar, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and the egg mixture, and mix until the dough comes together, about 2 minutes.
4. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup of flour one tablespoon at a time until the dough clears the side of the bowl but sticks to the bottom.
5. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place dough in lightly oiled bowl (or not—I never oil my bowl) and wrap tightly with plastic wrap. Let rise in a warm draft free place until doubled in size.

SWEET CINNAMON MIXTURE
1 c. packed light brown sugar
2 tsp. ground cinnamon
8 tbsp. unsalted butter, melted
dash of sea salt

1. After dough has doubled in size, mix dry ingredients together in a small bowl. Melt butter in a separate bowl. Line muffin tins with liners or set out bundt pan.
2. Turn the dough out onto a lightly floured surface or a Silpat. Using a bench knife, cut the dough into 60 equal pieces. Roll into balls.
3. Dip each ball in butter and sweet cinnamon mixture. Place 3 dough balls per muffin tin or place in bundt pan.
4. Cover and let rise until doubled in size, 1 to 1 1/2 hours. (If making ahead of time, forgo the second rise and place the rolls in the fridge. Allow for second rise in the morning before baking.)
7. Adjust oven rack to middle position and heat oven to 350°. Bake 25-30 if baking a bundt or 15-20 minutes if baking muffin style.

GLAZE
1 c. confectioners’ sugar
2 tbsp. milk
dash of sea salt

1. Whisk together ingredients until well combined.
2. Allow muffins or bundt to cool for 5-10 minutes before icing.
3. Serve warm.

PS—Check out my Pinned It/Made It post over at Mint today. 

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May 9, 2012 31 Comments Short URL , , , , , , , , , Baking, Bread, Breakfast

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Fig Newtons

I have this indescribable, yet unnecessary, need to make everything from scratch. Pop tarts. Naan. Pie Crust. Ice Cream. Pasta. At times it can be ridiculous. Overzealous. Marked by trial and error and more error. But in the end, after I wipe the flour, sweat, and, in this case, fig puree from my forehead, I feel accomplished. I beat the machine, the big company, the artificial flavors, the cardboard packaging and plastic wrapping. Sweet victory.

Homemade fig newtons are well worth their sweat. With hints of orange in the delicate cake-like crust. And a dried fig purée that’ll make you believe you have Harry Potter powers as you effortlessly spread the purée across the pastry. The two almost hug each other in comfort as they bake into a near replica of the original. Looks may be deceiving, but you’ll know which one is  made from scratch. Taste never lies. Sweet, sweet victory.

Fig Newtons
recipe slightly adapted from Brave Tart; yields 20 newtons

DOUGH
1/3 c. all-purpose unbleached flour
1/3 c. whole wheat flour
6 tbsp. unsalted butter, room temperature
1/4 c. sugar
1 tbsp. honey
1/8 tsp. baking soda
1/8 tsp. salt
1/2 tsp. vanilla extract
dash of cinnamon
1/2 tsp. orange zest
2 egg yolks
1 tbsp. orange juice

FILLING
3/4 c. dried black Mission figs
2 tbsp. unsweetened applesauce
1/2 tbsp. honey
1/2 tsp. orange zest
1/8 tsp. cinnamon

I’ve converted the measurements from weight to volume for us lay people. One of these days, I’ll buy a kitchen scale and measure with precision. But for now, I am a faux baker. For the full recipe, head over to the Brave Tart. She’s a real pastry chef and writes some of the best recipes in all the blog land.

Side notes:
• Add sufficient flour as you roll the dough to keep from sticking.
• Place prepared newtons in freezer for 20 minutes before baking to help hold their shape.  

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April 19, 2012 28 Comments Short URL , , , , , , , , , Baking, Breakfast, Cakes, Cookies, Healthy

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Irish Soda Muffins

I’m a one trick pony when it comes to St. Patty’s Day. Irish Soda Bread every year. Same Recipe. Same pan. It gives my life some sort of rhythm. But I’m feeling the need to branch out. And I’m not sure if “muffin-style” counts. So St. Patrick’s Day 2013, I’ve made a vow. I will make something new. This blog as my witness. Until then…

Irish Soda Muffins
yields about 22 muffins 

Click here for the recipe. Lightly grease 2 muffin tins. Bake at 375° for 18-20 minutes. Do a little jig. Slather a little butter. And enjoy!

Already thinking of ideas for next year—
Brown Butter Soda Bread from Recipe Girl
Irish Stout Brownies from Freutcake
Chocolate Irish Cream Candies from Apt. 2B Baking Co.
Shamrock Cake from i am baker
Irish Cream Chocolate Coffee Truffles from Urban Baker

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March 14, 2012 15 Comments Short URL , , , , , , Baking, Bread, Breakfast, Healthy

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Meyer Lemon Poppyseed Muffins

This time tomorrow we’ll know where we’re moving or not moving. Match Day is almost here. My stomach is in knots. Finger nails crooked from biting. And hair messy from lack of care. But messy is cool, right? As soon as we find out the news, we plan on stuffing our faces with croissants from our favorite little bakery down the street. Hopefully in celebration and not in consolation. Monday I’ll be announcing our news in the form of a sweet treat. But if we don’t match, it may look more like coal. Whomp, whomp. 

In the meantime, I have a real sweet treat for you. Meyer Lemon Poppyseed Muffins. Even sweeter, I’m guest posting over at Forgiving Martha! Head on over for the full scoop. And be sure to say hello to Jess. I think we may be long lost sisters.

And 2 final things—
1. Be on the look-out. Sharing is caring has been put into A-C-T-I-O-N. I’d like to introduce you to—Tip of the Week. It’s a tip. Posted weekly. From me or a fellow blogger…
2. Did you catch my interview over at Old Sweet Song? Amy has mad interview skillz.

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February 23, 2012 42 Comments Short URL , , , , , , , Baking, Bread, Breakfast, Healthy

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Kale Frittata

Brunch potluck with the girls may be one of the best inventions yet. Sleep in until 9:30. Everyone’s in charge of bringing something. Fresh squeezed OJ. That’s what I call Saturday morning bliss.

And then, you add kale into the mix, and feel like you can conquer the world. Vegetables before noon. That’s unheard of.

But packaged in a frittata, accompanied with purple potatoes and good friends, your morning never tasted so good.

Kale Frittata
recipe inspired by Bellalimento and Eggs on Sunday; serves 6

1 sweet onion, diced
2 tsp. olive oil
1/2 c. potatoes (purple, fingerling, red), diced
1/2 tsp. oregano
1/2 c. vegetable broth
2 c. kale, chopped
8 large eggs
1/4 c. parmesan, grated
1/4 c. milk
salt and pepper

1. Preheat oven to 350°. In a cast iron skillet or nonstick (oven safe) pan, heat 1 teaspoon of oil over medium-high heat. Add the onion and saute for about 2 minutes. Salt and pepper. Remove from pan and set aside.
2. Into the same pan, add potatoes, broth, oregano, salt, and pepper. Cover and cook over medium heat until most of the liquid is absorbed. About 10 minutes. More broth may be needed.
3. Meanwhile, whisk together eggs, parmesan, and milk in a large bowl. Add salt and pepper as necessary. Set aside.
4. Once potatoes are tender, add in kale. Stir and cook for 1 minute.
5. Combine potato/kale mixture and onion into the eggs. Stir to combine.
6. Heat the remaining 1 teaspoon of oil in the pan over medium-high heat. Add egg mixture and cook until edges are firm. Transfer to oven and cook for 20-25 minutes or until firm in the center. For a golden crust, set oven to broil in the last minute.
7. Serve warm. Leftovers can be refrigerated and reheated the next day.

Side note:
• Onion, potatoes, and kale can be prepared the night before. Combine with egg mixture the morning of.
• Dicing the potatoes small and uniform in size will help to cook quickly and evenly.
• Kale can be substituted for spinach, broccoli, or another veggie of your liking.

Add if you like a crust around your eggs, check out this spinach quiche.

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February 16, 2012 25 Comments Short URL , , , , , , , , , , , Breakfast, Healthy

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