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Thursday, April 20, 2017

Carrot Cake Truffles - Crazy Ingredient Challenge





You'd think that having two "sweet" ingredients would make this month's Crazy Ingredient Challenge really easy for me. Not even a little bit. Carrots plus graham crackers scream carrot cake. And not only have I made such a carrot cake before, right before the winning ingredients were announced, I had made a carrot cake. There was no way I was making another one. A possible carrot-banana-graham cracker loaf seemed like the way to go for a bit. Or perhaps some bars?  All variations on that carrot cake.

In the end, I decided to stop fighting the carrot cake. This was definitely helped by Cupcake Project posting her Carrot Cake Truffles. They have mashed potatoes! It sounded weird and hence, right up my alley. I modified her recipe and produced my own little bites. You can't taste the potatoes - potatoes, after all, are a pretty blank canvas. These are not particularly sweet so you could definitely increase the sugar, a little. Or add in another sweet ingredient. Easily modified. Try them and see.

Carrot Cake Truffles
(Yield: ~14)

Ingredients
100 grams carrots
50 grams fresh coconut
50 grams graham cracker crumbs
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
37 grams sugar
1/4 cup prepared mash potatoes (with only butter, salt, and milk)
toppings: crushed nuts, cinnamon sugar

Directions

Pulse the carrots and the coconut in a food processor until finely diced. Pulse in the graham cracker crumbs, cinnamon, ginger, and sugar. Stir in the mashed potatoes. Taste and adjust the spices and sugar, if necessary. Take tablespoon amounts of the mixture and roll into balls. Roll the balls into your desired toppings. Chill before serving.





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Dirty Banana Mini Bundts - #BundtBakers




Tomorrow marks 7 years since my brain surgery. This is huge for a number of reasons. I don't think about surgery as much as I used to - it's almost like it never happened. Almost. I don't have flashbacks of painful moments when I try to brush my teeth.  I hardly think about the minor deficits (mainly only visible to me). Occasionally, something will pop up. A couple weeks ago, I had to make some phone calls. In each call I would ask about a "kerb machine". After a dozen or so calls, I realised that I do occasionally still have trouble saying the letter "b". Minor matters. I honestly did not remember that bs were a problem until then. The major success here is that I am two years past the point where many persons experience regrowth and a resurgence of symptoms. I still don't know if there's regrowth - don't tell anyone that I am still avoiding MRIs. But let's shout this from the rooftop - STILL SYMPTOM FREE!

Each year I make myself a cake. I had plans for a simple hummingbird cake this year but I just couldn't swing it. Three weeks ago, I baked two birthday cakes for my brother and lost interest in all things sugary. Then the Easter holidays hit. Right now my nephews are still on holiday and kept me busy all of yesterday. Very little time for baking large cakes.

So we shall start the brainiversary celebration with these Dirty Banana Mini Bundts. This month the Bundt Bakers are all about the cocktails. I chose the dirty banana cocktail - partly because of the flavours but mainly because of the name. The dirty banana has banana, coffee, and rum. All deliciousness. Whoa - just realised that I am eating coffee rum ice cream while I type this - total coincidence.

Thanks for hosting Patricia and Cristina! See all our cocktail Bundts below!


Dirty Banana Mini Bundts
(Yield: 4 mini Bundts)


Ingredients
Cake
125 grams flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
pinch of nutmeg
118 ml buttermilk
1 1/2 tablespoons instant coffee
56 grams butter, room temperature
67 grams granulated sugar
33 grams brown sugar
1 egg
1/2 teaspoon vanilla
95 grams (~1/2 cup) mashed banana
Coffee-Rum Syrup
4 tablespoons sugar
2 tablespoons strong coffee
1 tablespoon butter
2 tablespoons rum

Directions

Grease and flour 4 one-cup capacity mini Bundt tins. Preheat oven to 350 F.
Whisk together flour, baking powder, baking soda, salt, and nutmeg together. In a measuring cup, dissolve the instant coffee in the buttermilk.
Cream butter and the two sugars until light and fluffy. Beat in the egg and vanilla. When bought have been incorporated, stir in the banana. Scrape down the batter as often as needed.
Alternate adding the flour and the coffee-milk mixture into the butter mixture. Start and end with flour, add the flour in three parts and the coffee-milk in two parts. Mix until just incorporated. Pour the batter into the mini Bundt tins. Bake 15- 20 minutes until a toothpick inserted into the cake comes out clean.

While the Bundts are baking, microwave the sugar, coffee, and butter together until the butter is melted and the sugar is dissolved. Do this is short bursts - mixing in between. Be sure to use at least a 2 cup capacity container. The mixture could bubble over. When the sugar has dissolved, stir in the rum.
When the Bundts are cooked, immediately pour about a third of the coffee-rum syrup over the Bundts. Allow to cool, remove from tins and slowly pour over the remaining syrup.

BundtBakers


Bundt Bakers Cocktail Bundts

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

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Tuesday, April 11, 2017

Piadina - #BreadBakers




I know that you're looking at these and thinking, "Piadina? She made tortillas!" And you're certainly not wrong. Depending on where you look, the recipe for a piadina, this Italian flatbread, is almost identical to that of a tortilla. The piadina is popular in the Romagna region of Italy and uses lard and/or olive oil. It's typically filled with cured meats and cheeses but a sweet version with Nutella is also popular.


Thank you Anshie for hosting our Italian themed Bread Bakers this month! See all the other Italian breads below. 


Piadina
Yield: 5

Ingredients

225g flour
1t baking powder
1t salt
1 1/2 tablespoon olive oil
112 grams water

Directions

Whisk together flour, baking powder, and salt. Add oil then enough water to make a soft but non-sticky dough.

Place dough in an oiled bowl, cover and let rest for at least 30 minutes.

After the dough has rested, divide into 5 balls. Roll each ball out to an approximately 7 inch circle.

Heat a flat bottomed skillet over medium heat. Brush lightly with oil and cook each piadina a minute or two on each side. Serve immediately. 


 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com
BreadBakers

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Monday, March 27, 2017

Cheese & Thyme Muffins #MuffinMonday






My friend suggested that I make cheese and thyme muffins many months ago but I kept forgetting to buy cheese. When I did buy cheese, another type of muffin would sound more appealing. But here they are, finally. Perhaps my favourite part of making these was how the house smelled while they baked. They made me crave pizza and if I can get my act together this week, I think I'll definitely make some pizza on Friday. Maybe there will be thyme on my pizza? No. In the crust would be better.  These don't have as much pepper as my onion and garlic muffins and I definitely missed the cayenne. I had to nix it though because I wanted to share them with someone who can't handle the heat.  But next time, dear cheese and thyme muffins, next time.  Also, The next time I make these, I want to use a sharp cheddar or a mix of cheeses.

Cheese and Thyme Muffins
Yield: 10 muffins

Ingredients
240 grams flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
60 grams white cheddar cheese, shredded
1 tablespoon fresh thyme
1 cup milk
1/4 cup oil
1 egg

Directions

Preheat oven to 375 F. Grease the cups of a muffin tin or line with cupcake liners. You'll need 10 cups.

Whisk together flour, baking powder, salt, and black pepper. Stir in the cheese and thyme. In a separate container, mix together milk, oil, and the egg. Add the wet ingredients to the dry ingredients. Gently mix together until just combined.

Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.

Best served warm.




Muffin Monday

Thanks for hosting Wendy!



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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Monday, March 20, 2017

Pear and Pepper Scones - Crazy Ingredient Challenge



Our winning ingredients for this month of the Crazy Ingredient Challenge is something sweet - pear - and something spicy - red pepper flakes. I've used the pear + pepper combination before so I knew that I would love this.

Two teaspoons of crushed red pepper flakes does not make these extra spicy but there are some bites that will have more of a kick than others. Please note that I love spicy food so my tolerance is high.


Pear and Pepper Scones

Ingredients
1 1//2 cups grams flour
2 tablespoons sugar
2 teaspoons crushed red pepper flakes
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8T butter
1 pear, chopped
6 T milk


Directions
Preheat oven to 375F.
Mix together flour, sugar, red pepper flakes, baking powder, and salt. Cut the butter into the flour mixture so that the mixture appears crumbly. Stir in the chopped pear. Add the milk and stir until just combined.
Transfer the dough to a floured surface. Pat into a 6 inch circle. Cut into 6 wedges and place on a parchment lined baking sheet.
Bake 25 minutes.




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Thursday, March 16, 2017

Coconut Spice Mini Yeasted Bundts - #BundtBakers




I had this post planned for weeks! I was going to tell you why I stopped baking cakes. I was going to talk about how I wanted to hoard these bundts because they were DELICIOUS. I wanted to tell you about making fresh coconut milk for the first time. (I probably shouldn't admit that to my  Jamaican friends. Everyone makes coconut milk!) But things happened. I procrastinated. And suddenly it was a few hours before the post needed to be up and BAM! Powercut.  I should have been in bed 2 hours ago so let's make this quick.

Cake delicious. Must bake every week.
The end.

Lots of yeasted bunts to view below! Thanks to our hosts Felice and Wendy!



Coconut Spice Mini Yeasted Bundts
(Yield: 8 mini Bundts )

Ingredients
240 grams flour
190 grams sugar (white or light brown)
70 grams grated coconut
1 teaspoon instant yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
177 ml coconut milk
118 ml oil
1 teaspoon vanilla
2 eggs

Directions

Whisk together the flour, sugar, coconut, instant yeast, cinnamon, salt, ginger, and nutmeg. Stir in coconut milk, oil, vanilla, and eggs. Pour into greased mini Bundt pans. My Bundt pans hold 1 cup of liquid.

Leave at room temperature for two hours. The batter will rise but not double.

Preheat oven to 350 F.

Bake 15 - 20 minutes or until a toothpick inserted into the cake comes out clean.


BundtBakers

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/)

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:


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Tuesday, March 14, 2017

Irish Freckle Bread - #BreadBakers




This month's bread baker's theme became a history lesson for me. Wendy chose Irish breads and as I searched for one that grabbed my attention, I delved deep into the Great Famine, Corn Laws, potatoes, and migration. I had heard about the famine in passing but never read much about it. One fact that stood out was that while millions starved, Ireland was still exporting food. In a prior famine, there was an export ban but they did not ban exports this time. This means that there was probably more than enough food in Ireland - it was just too expensive. What they did import, was also poorly distributed.



This Irish Freckle bread has potatoes, a staple food before and after the famine, along with raisins for freckles. I'm a huge fan of potato breads and this one did not disappoint. Unbelievably soft. I felt guilty about eating an entire bun (they're HUGE - about three times the size of a standard dinner roll) on a day when I did not exercise. But there's always tomorrow. I should note that most of the freckle breads that I saw were in loaf form. Taste of Home shaped them into these large buns and I loved the look so I went with this instead.

Thanks, Wendy, for an educational (and delicious) theme this month. I almost didn't participate but I am so glad that I did. Be sure to scroll down to see what the other bakers are serving up from Ireland.

P.S.: Check out this link from Cook's Illustrated about checking the temperature of your bread. Spoiler: Your bread can reach optimal temperature before it's baked.



Irish Freckle Bread
(adapted from Taste of Home)

Ingredients

390 - 480 grams flour (divided)
177 millilitres water (reserved from cooking the potato)
118 millilitres oil
90 grams sugar
53 grams potato, mashed
2 eggs
7 g instant yeast
140 grams raisins

Directions

Beat 240 grams of flour with the water, oil, sugar, potato, eggs and, yeast. Keep beating until smooth then add all the raisins and enough of the remaining flour to form a soft, tacky dough. Knead until cohesive.

Cover and let rise overnight in the refrigerator or at room temperature until doubled.

After the dough has risen, grease a 10" springform pan. Divide the dough into 8 equal pieces. Shape each into a ball and place in the pan. Cover and let rise until doubled (~ 30-45 minutes).

Before the dough has doubled, preheat the oven to 350 F.

Bake for 30 minutes or until the bread is golden and the internal temperature has reached 200 F.

Notes
  • Mashed potatoes can have varying water content; Pay attention to this so you don't end up with an extremely sticky loaf. If it is rather sticky, doing a cold rise will be helpful. Also, oil your hands when shaping the dough.




BreadBakers





#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Monday, February 27, 2017

Garlic Onion Muffins - #MuffinMonday




I'm ditching the sweet stuff and diving into the land of savoury muffins. And it is wonderful! I ate three of these little muffins the first day that I made them and the only reason that I didn't eat 5 was that I was too lazy to go grab them from the kitchen. They are great warm and great at room temperature. They never stuck around long enough to make it to the fridge to get cold.

These muffins are actually the perfect breakfast muffin for me. I happily ate two with eggs and my plan is to make a large batch and see how well they freeze so that I can eat them throughout the week. They come together quickly so it wouldn't be too much trouble to make them for a weekend breakfast. The hardest part is dicing the onions and that can be done beforehand.

As always, scroll down to see the other muffins this month.



Garlic Onion Muffins
(adapted from: Food.com)
Yield: 12 muffins

Ingredients
240 grams flour
60 grams (~1/2 cup) finely diced onions
12 grams (~ 4 tablespoons) finely cut escallion tops)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup milk
1 egg
4 tablespoons oil
3 teaspoons (~8 cloves) crushed garlic

Direction
Preheat oven to 400 F. Grease a muffin pan
Whisk together flour, onions, escallion, baking powder, sugar, salt and cayenne. In a separate bowl, mix together milk, egg, oil, and crushed garlic.
Gently stir the wet ingredients into the dry ingredients. Mix only until just combined. Divide among the 12 muffin wells.
Bake 15 to 20 minutes until the muffins are lightly golden and a toothpick inserted into a muffin comes out clean.

Notes
  • I used a garlic press to crush my garlic.
  • 1 teaspoon of cayenne makes them pretty spicy!
  • Brushing the hot muffins with garlic butter would be great!





#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Monday, February 20, 2017

Chickpeas in Turmeric, Coconut and Banana Sauce

Ripe bananas and onions. Those are the winning ingredients for this month's Crazy Ingredient Challenge. Bananas and onions. What in the world does one do with ripe bananas and onions? I had to ask Google and some other friends.



Caramelizing onions seemed like a great way to go but that would mean spending 45 minutes babysitting onions. I just don't have the attention span for that. As I searched some more, I came across recipes for curried bananas. Curried bananas? How's that even a thing? And why was I itching to test it out?

I have been craving curried chickpeas for a while so I thought I'd add the bananas to my chickpeas. I could have just sliced the bananas and tossed them in but that didn't feel like I was fully committing to a savoury banana dish. I could just pick the bananas out. I decided to blend the bananas into the coconut milk. Coconut milk is slightly sweet so I figured the sweet banana wouldn't be too far off. It wasn't!  Surprisingly. Just don't add too mucch banana. I tried first with two small bananas and it was way too sweet. One is definitely better. It's subtle and hence not the dominant flavour. You can start with half a banana in the coconut milk and taste the mixture to make sure it's not too sweet for you.


Chickpeas in Turmeric, Coconut and Banana Sauce

Ingredients
1 cup coconut milk
1 small banana
1 tablespoon oil
1 small onion, finely diced
4 cloves garlic, finely minced
1  1/2 teaspoons turmeric
1/2 teaspoon cayenne pepper
1/2 cup diced carrots
3 cups cooked chickpeas
salt & pepper, taste
escallion, for garnish

Directions

Blend the banana and coconut milk and set aside. 
Heat the oil in a pan over medium heat. Add the chopped onions and cook until softened and translucent. Stir occasionally. 
Add the garlic, turmeric, salt, and pepper. Cook while stirring for a minute then stir in the carrots and chickpeas. 
Pour in the coconut milk mixture. 
Cover and simmer until the sauce has thickened. Taste and adjust seasonings as necessary.





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Tuesday, February 14, 2017

Hotteok (Korean Stuffed Pancakes) - #BreadBakers




When I first heard the theme for this month's Bread Bakers (pancakes), I pictured yeast, an overnight rise and later some cinnamon invaded my pancake dreams. It was going to be great. And then I read the description from our host Mayuri. We had to go global. I almost took the easy way out. Pancakes aren't really a part of my cuisine. (My friend and I are still arguing about whether a particular Jamaican dish is our version of a pancake. The "no" side is currently winning.) This meant I really could just do a North American-style pancake and take the easy way out. Yeast isn't traditional. Plus, I can still count the number of times that I've ever made pancakes so it still felt like I was exploring? No? I couldn't convince myself either.

I was about to sit the event out because most of the pancakes that interested me included ingredients I can't get here. I also fell into a flatbread vs pancake rabbit hole. Lots of blurred lines there. I ended up choosing hotteok, a Korean stuffed pancake, that actually seems more flatbread-like to me. However, all the sites used the word "pancake" in the English name. While I was making it, I realised that I did fulfil my pancake dreams - there's yeast and cinnamon!



Hotteoks are a popular street dish during the winter and are served piping hot. Be careful though - that melted sugar can burn you. The sugar, cinnamon, and nuts filling is traditional. However, they can be filled with anything you desire. How about some cheese? A pizza filling? Nutella?

Picky Nephew came over right as I was finishing these up. I thought about offering him one. But why let him ruin hotteoks for me? I stuffed a hot hotteok into my mouth and then listened to him talk about whales. Look, I know I sound like a bad aunt there. I promise you, I am not that bad. A couple weekends ago, he requested pancakes. I made them. 
"Did you flip them in the air? I wanted to watch you flip them in the air!"
"Eat that one first and then I will show you that."
No, I cannot actually flip pancakes in the air.
"I don't want pancakes."
"What do you mean?! You asked me to make them for you!"
"I don't like pancakes."
*runs off to play*

I later learned that he has never tasted a pancake. I guess he just saw someone making them on TV and placed a request. We tried to get him to take a bite and that was just hell on earth. So, no, I was not offering him any of my hotteok.

Scroll down to see all the pancakes that the Bread Bakers made this month.



Hotteok (Korean Stuffed Pancakes)

Yield: 6 pancakes

Ingredients

Dough
156 grams flour
1 tablespoon sugar
1 teaspoon yeast
1/4 teaspoon salt
120 grams water
2 teaspoons oil
Filling
4 tablespoons brown sugar
2 tablespoons peanuts, crushed
1 teaspoon cinnamon

oil, for cooking and coating your hands

Directions

Whisk together flour, sugar, yeast, and salt.  Pour in the water and oil. Mix together for a few minutes then cover and let proof until doubled.
When the dough has doubled, flour your work surface and oil your hands. This is a sticky dough! Divide the dough into 6 equal pieces, shape into a ball and let rest for 10 minutes while you make the filling.
For the filling, make sure there are no large pieces of peanuts that may tear the dough.
Flatten each ball and fill with about 2 to 3 teaspoons of the filling. Seal the ball.
Heat a pan over medium heat with just enough oil to coat the bottom of the pan.
Place a ball in the pan and cook for 30 seconds. Flip the ball and flatten with a spatula.
Cook for 1 minute on this second side then flip the pancake again.
Turn the heat down to very low and cover the pan. Cook for  another minute so that the filling can completely melt then remove from the pan.
Repeat with the remaining balls.

Serve while still warm

Notes
  • Don't worry if the balls look a bit messy. It will look just fine when cooked and still taste amazing.
BreadBakers


Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Monday, January 30, 2017

Orange Oat Muffins - #MuffinMonday



On almost every Jamaican dinner table on a Sunday, you will find rice and peas. The peas are either kidney beans (we call them 'red peas') or pigeon peas (we call them 'gungo peas'). I didn't like pigeon peas so growing up, you were more likely to see rice and peas made with kidney beans being served. More likely. You see, my mother loves pigeon peas. She may prefer it to kidney beans. And even if she doesn't, she would often get tired of the red peas every Sunday. She'd try all sorts of things to get me to eat pigeon peas. No dice. Sometimes she'd make the rice and peas and then help me to pick out all the pigeon peas. The rice was still flavoured with the pigeon peas but I guess that was acceptable to me.

One day she took me to the market and bought some peas from a vendor. Both my mother and the vendor told me that they were "African peas". They looked suspiciously like the dreaded pigeon peas but what do I know? That Sunday, our rice and peas was made with "African peas". And you know what? I ate every single bite. I found out about the trickery at a later date and was not at all pleased.

I still don't really like pigeon peas. I am the point now where I eat it without much thought but I'd really prefer to eat red peas. The turning point came when I was ten years old and would visit a friend every evening after school. Her mother would offer me dinner every evening and every evening I would turn her down. I wasn't being picky - I just knew that I was going home to have my own meal so I didn't need to eat there.



One day my friend told me that her mother was a bit offended that I always refused to eat there. Great. So the next time she offered, I happily accepted dinner. Do you know what they served that day? Chicken with rice and pigeon peas! I was not about to tell Mrs S that I did not eat pigeon peas and I was not going to pick them out so I ate every bite. Unfortunately, I went home and told my mother about this. So, of course, you know what she cooked the next Sunday.

I tell you all of that just to say that when Picky Nephew, who declared that he doesn't eat muffins, came into the kitchen and asked what I was making, I said, "Mu..er..cupcakes!" He asked to help and had lots of comments. "Aren't oranges going to make it sour?" "We should add some honey." "Can we add syrup?" "What about baking soda?" "I'm an expert at mixing." When I asked him how he know so much about baking, he told me that he taught himself. OK, sir. I am pleased to report that he enjoyed his "cupcake"  and I see lots more "cupcakes" in his future.

I am eyeing the list from the Muffin Monday bloggers below for the next one to try to get him to eat. Be sure to check out the list too!



Orange Oat Muffins
Yield: ~ 11 muffins

Ingredients
100 grams sugar
2 teaspoons orange zest
180 grams flour
60 grams oat flour (I pulsed 60 grams of oats in my food processor)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup orange juice (I used freshly squeezed)
1/4 cup milk
1/4 cup oil
1 egg

Directions

Preheat the oven to 425 F and grease or line a muffin pan.

Rub the orange zest into the sugar for a couple minutes. Stir in the flour, oat flour, baking powder, and salt.

In a separate bowl, beat together orange juice, milk, oil and the egg.

Add the wet ingredients to the dry ingredients. Mix gently until just combined.

Fill each muffin well almost to the top. Bake in the preheated oven for 5 minutes then lower the temperature to 375F. Bake for another 10 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Notes
  • You can sprinkle some oats on top before baking. I wanted to but the likelihood of my nephew eating the muffin would decrease to 0%. You can also top with some sugar + zest. The baked muffins can be glazed with a bit of orange juice + powdered sugar.
  • These muffins are quite light - not dense at all.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Friday, January 20, 2017

Spanish-Style Barley - CIC



It's the 20th again so it's time for another Crazy Ingredient Challenge! This month's winning ingredients are barley and salsa. Not too crazy but definitely not two items that you see together often. I always have lofty plans for CIC and then suddenly, it's a couple days before the 20th and I start grabbing all the ideas and choosing the easiest one. Casseroles, burritos, salads, slow cooker dishes. All were tossed in favour of this simple Spanish-style side. Usually with the Spanish style rice, you are chopping onions and garlic and tomatoes and peppers but since we're using salsa, you can skip all of that. Easy peasy and tasty!

I'm a sucker for corn so I stirred some in. Carrots, beans, and peas asked to join the party so I grudgingly let them in. I don't dislike carrots and green beans but green peas are not my friends. When I was a little girl, I convinced myself that they gave me a headache. I could look at a can of green peas and my head would immediately start hurting. I can't even tell you how I made the association between my headaches and green peas but I did. I think I was just looking for a food to hate? Or I just hadn't found the true trigger for my migraines? I do eat them now if they're on my plate but I'd prefer if they weren't. I really can't tell you if it's a flavour thing. Adult Kelly is just siding with her younger self.



Spanish Style Barley

Ingredients
1 tablespoon oil 
1 cup pearl barley
1 cup prepared salsa
2 1/2 cups water
salt to taste
1 cup frozen vegetables

Directions

Heat the oil in a medium saucepan. When oil is hot, stir in the barley. Stir occasionally until barley is toasted - about five minutes. Make sure it doesn't burn!

Add the salsa, water, and salt to taste. You could also use stock but I preferred to use water since the salsa had a bit of salt in it.

Bring to a boil then allow to simmer covered for about 40 minutes. When all the liquid is almost absorbed, stir in the frozen vegetables. Cover and cook until the vegetables are heated through. Barley is ready when it's tender but still has a bit of a chew. If your barley still isn't tender, add a little bit of water and continue cooking.







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