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Monday, May 25, 2020

Banana Currant Muffins - #MuffinMonday




Happy Labour Day (Jamaica)! Happy Memorial Day (US)! And enjoy your Spring Bank holiday (UK)!  And happy Muffin Monday everyone! Scroll down to see the delicious muffin lineup this month.

A couple weeks ago, my cousin gave me a hand of extremely ripe bananas. And even though I have used banana in muffins several times over the years, I just couldn't resist one more banana muffin. This time I threw in some currants. Simple and delicious. 





Banana Currant Muffins 
Yield: 16 muffins 

Ingredients 

1/2 cup currants
2 cups flour 
1 teaspoon baking soda 
1 teaspoon cinnamon
1/4 teaspoon nutmeg 
1/4 teaspoon salt 
2 cups mashed bananas 
3/4 cup brown sugar 
2 eggs, beaten
1/2 cup oil
1 teaspoon vanilla

Directions 

About 30 minutes to an hour before baking, soak the currants in hot water to let them plump up a bit. After soaking, drain them.

Preheat oven to 350 F. Line a muffin tin with liners. 

Whisk flour, baking soda, cinnamon, nutmeg and salt. In another bowl, mash bananas with the sugar then add the beaten eggs, oil, and vanilla. 

Pour the banana mixture into the flour mixture and add the drained currants. Gently fold the mixture until just combined. 

Fill the muffin wells almost to the top. 

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

Cool and enjoy!



Muffin Monday


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

Thursday, May 21, 2020

Boozy Orange Ginger Bundt #BundtBakers





For this month's Bundt Bakers, our host, Sandra, wanted us to “dress up our Bundts”. It's rare that I add so much as a glaze to my Bundts because the perfect consistency still eludes me and also because my brother hates all things glaze and frosting. He complained about the glaze on my morning glory Bundt. "Would have been better without that sweet thing." But forget my brother, this month I was going to shine! I had visions of a flower garden on my Bundt. Dreams. So lovey. Because here's the deal - I can't pipe a flower. I've mastered the 1M swirl but still can mess that up too. So the roses and pansies that I envisioned? Yeah right. My dining table was covered with blobs of frosting before I gave up and grabbed a random tip and piped some stars on the poor Bundt. Learn to pipe roses has been on my to do list for a few years but I just have not gotten around to it. Maybe this summer? My Covid19/Summer to do list is already crazy long.




I adapted this Bundt from King Arthur's Harvey Wallbanger cake. I have never heard of it before but it has alcohol so that was appealing. I didn't have Galliano so I added rum and then added extra zest and some ginger. The alcohol bakes out for the most part so the cake could do with an alcohol soak but I was trying to avoid having my brother complain about a sweet soak AND frosting. I need his help eating this cake! So go ahead - pour a rum syrup on. The crumb here is tight and almost reminds me of a pound cake. I think I'll try this base recipe again with some different flavours. Be sure not to overbake, I saw some reviewers complain about the cake being dry. Mine wasn't.

There's a list of beautifully dressed up Bundts below the recipe. Be sure to scroll down to check them out.


Boozy Orange Ginger Bundt

Ingredients 

3 cups flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/4 cup rum (I used Jamaican White Rum)
1/4 cup vodka
1/2 cup butter
1 3/4 cup sugar
2 tablespoons orange zest
3 tablespoons grated ginger
1/3 cup oil
2 teaspoons vanilla 
4 eggs



Directions 

Preheat oven to 350 F. Thoroughly grease a 9 cup Bundt pan.
Whisk together flour, cornstarch, baking powder, and salt. Set aside.
Mix orange juice, rum and vodka.
Cream butter, sugar with the orange zest and grated ginger. Beat in oil and then add vanilla. Add the eggs one at a time, beating until each disappears before adding the other.
Scrape bowl.
Add 1/3 of the flour mixture, mixing until it just disappears and then 1/2 of the orange juice mixture. Scrape down the bowl.
Add another third of the flour mixture once again mixing until it just disappears and then add the remaining orange juice mixture. Add the final portion of flour, mix until it just disappears and scrape down the bowl. Mix for another minute.
Pour into well greased Bundt pan. Bake 45-50 minutes or until a skewer or spaghetti inserted into the Bundt 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. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.


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Tuesday, May 12, 2020

Multigrain Spiced Raisin Bread




I braved the outside world to go grab a bag of rye and then completely forgot that Bread Bakers day was this Tuesday. I had next Tuesday in mind. Dates mean nothing in this new world. Luckily I remembered in time.

But can we talk about the extreme heat? Is it hot where you are? It's high 80's / 90's inside my house - even at night. This dough required a couple cycles of kneading and resting. Each time my dough would be very puffed up. I wish I had used less yeast. At one point I grabbed some ice to slow things down. I really want to revive my sourdough starter but I don't know how to maintain it in this heat.

Today, the Bread Bakers, hosted by Karen's Kitchen Stories, are baking breads with rye. My loaf is adapted from Smitten Kitchen who adapted it from Peter Reinhart. It is originally used mainly whole wheat but I used white because it has been years since I have worked with a completely whole grain loaf. Gone are the days I used to bake bread at least once per week. My skills are rusty. Read the instructions carefully. Peter Reinhart's recipes are notorious for not being the straightforward - mix all the ingredients and then bulk ferment, the end.

Multigrain Spiced Raisin Bread

Ingredients
Dough

330g bread flour
40g oats
40g rye
2 tablespoons sugar
2 teaspoons instant yeast
1 teaspoon mixed spice
1 teaspoon salt
1 egg yolk
1/2 cup + 2 tablespoons milk
1/2 cup water/
2 tablespoons oil
1/2 cup raisins

Filling
1/2 cup sugar
1 tablespoon mixed spice
1 teaspoon cinnamon
2 teaspoons flour
1 egg white plus half tablespoon water

Directions

Whisk bread flour, oats, rye, sugar, yeast, mixed spice, and salt. Beat the yolk and add it along with the milk, water, and oil. Stir together for a minute then allow to rest for 5 minutes. 

Knead for 2 minutes. The dough will be a sticky but if it seems extremely wet, add a little flour. If it's dry, add a teaspoon of water at a time. 

Knead for 4 minutes.

Scrape the dough onto a lightly floured counter. Knead a few times then cover and allow to rest for 10 minutes. 

Knead then rest for 10 more minutes. 

Fold in the raisins. 

Transfer the dough to an oiled bowl. Allow to proof until doubled at room temperature or refrigerate overnight. I prefer to refrigerate overnight since the dough is a bit sticky and since my house is so hot. A slower rise leads to tastier bread. 

After proofing, prepare the filling. 

Combine sugar, mixed spice, and flour. 

Turn out the dough onto a floured surface and roll out into a 16" x 8" rectangle. Brush the dough with the egg white and water mixture. Sprinkle the sugar mixture over the dough leaving a bit of one short end clean. 

Starting a the short side (not the one you left with a clean edge), roll the dough into a long. Press the seam and the ends closed. Place inside a greased 9" x 5" loaf pan. 

Allow to proof at room temperature until it has doubled (approximately 40 minutes). Halfway through, preheat the oven to 350 F. 

Bake for 40 minutes. The loaf will be at 190 F when cooked and sound hollow when tapped. 

Notes 

  • Mixed spice is what it sounds like - a mixture of spices popular here in Jamaica. The brand I used is a mixture of pimento, cinnamon, nutmeg, anise, and orange peel. 
  • I was out of raisins so I used currants. 
  • I used dark rye because that's all my supermarket had. In a future iteration, I'll use a higher percentage of rye. 








#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 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.
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Monday, April 27, 2020

Cornbread Muffins - #MuffinMonday


I recently cleaned out my freezer - tossing items that were no longer good and ear-marking others I needed to use ASAP.  There's a bag of spelt that I had intended on using in bread but was quite tasty in my nightly microwave mug cakes. I also found a bag of Martha White's Buttermilk White Corn Meal mix that someone gave me about a year ago. I never used it because I don't like cornmeal and just never got around to making my family something with it. Yesterday seemed like a good day to whip up some cornbread muffins. I kept things simple and used the recipe on the bag but added sugar as my mother likes a sweet cornbread.

Everyone seemed to enjoy the muffins. I didn't taste them but I had one complaint - they stick A LOT. Should I have heated the pan first? If you make this, use cupcake wrappers.  Scroll down to see what the other Muffin Monday bakers made for you this month. It certainly looks like a mouth-watering list.

Also, stay safe! Things here went from somewhat manageable to extremely scary in just about a week so I'm battening down the hatches.


Cornbread Muffins
Yield: 12 to 13 muffins


Ingredients 

1 egg
1 1/3 cup milk
6 tablespoons sugar
4 tablespoons oil
2 cups Martha White Buttermilk White Corn Meal Mix

Directions 

Preheat oven to 450 F. Line a cupcake pan with cupcake wrappers.

Whisk the egg, milk, sugar, and oil. Stir in the corn meal mix until smooth. It smooths out pretty quickly. Fill each muffin well about two thirds full.

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

Enjoy straight from the oven like my brother did or you can wait until they cool.

Muffin Monday



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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. post signature

Tuesday, April 14, 2020

Kalach (Hungarian Easter Bread) - #BreadBakers


How was your Easter weekend? I have to say that apart from being under curfew from 3 pm each day, it wasn't that different for me. My family doesn't have a lot of Easter traditions. We eat the traditional fried fish plus Easter bun and cheese but overall, things are usually quiet and simple. That's pretty much how it was Friday through Monday. Quiet.

This year my Easter table also had this loaf from Hungary. The kalac or kalach is a celebratory bread in Hungary and comes in various shapes and even with fillings. I chose this braided version because I love braided breads even though I am really not that good at braiding them. Work in progress! It is not as rich as a challah but has a similar texture. Maybe next time I'll try one with a filling.


Scroll down to see how the other Bread Bakers celebrated Easter! Thanks for hosting Camilla!

Kalach - Hungarian Easter Bread 

Ingredients 

500 g flour
2 teaspoons instant yeast
60g sugar
2 teaspoons salt
240 ml milk
1 egg
1 yolk (reserve the white)
3 1/2 tablespoons oil or melted butter

Directions

Whisk the flour, yeast, sugar, and salt. Add the milk, egg, and yolk. Knead until it just starts to form a ball. Next, add the oil or melted butter in small amounts until it is all incorporated. The dough should not be sticky.
Refrigerate overnight or allow to rise at room temperature until doubled.
Divide the risen dough into 6 equal pieces and roll each piece into a 16 inch snake.
Braid the strands as shown in this video.
Add a splash of water to the egg white. Mix together and brush the loaf.
Allow the dough to rise 30-40 mins until puffy.
Before the dough has completely risen, preheat the oven to 350 F.
When the loaf is ready, brush the dough another time with the egg wash.

Bake 40 minutes.

Notes
Adapted from Zserbo


BreadBakers#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 Bread Bakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month Camilla of Culinary Adventures with Camilla has selected Easter breads from around the world as our theme.

She wrote: "We're posting after the actual holiday. I know. However, as everyone is home, sheltered-in-place to help flatten the coronavirus curve, maybe people are delaying Easter celebrations with friends and family. I know I am!"

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.
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Monday, March 30, 2020

Beer and Cheese Muffins - #MuffinMonday



How are you coping?  Are you going crazy because you're "trapped" inside? Are you baking all the things to pass the time? I'm doing well. I've left the house once since March 12 and I am perfectly okay with that. I'm a homebody so staying home is fine. What I am not okay with are the people are still taking this too lightly. 

I hoped to spend this time catching up on baking but I completely forgot to check my list of what I needed to bake and shop for those specific items. Now I'm worried about using up too much of my ingredients on passion projects and then needing those ingredients later on for sustenance. Last week I practised empanadas for an upcoming blog event. They tasted great but leaked a lot so I needed to do them over. However, I'm out of shortening. Do I change to a recipe that uses butter and use up my limited butter? Or just not participate? I'm opting to not participate. I hate you Covid-19!

Going to the supermarket is too much of a hassle. The supermarket in my neighbourhood rarely has anything that I need and their already exorbitant prices have increased. The major supermarkets have the ingredients but too many people are standing in a line to get in. They're letting in a ten at a time to allow for social distancing yet people are standing butt to belly outside. 

The idea for these muffins came from looking around to see what I had on hand to whip up muffins. I enjoyed these with a huge bowl of soup and then several times on their own.

Be sure to scroll down to see what other muffins are being showcased today.

Stay safe!


Muffin Monday
















Beer and Cheese Muffins
Yield: 12 muffins

Ingredients

2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced parsley leaves
1 cup cheese (I used a mix of mozzarella and cheddar)
1 cup beer
1 egg
1/4 cup oil

Directions 

Preheat oven to 375 F.  Line a muffin tin with wrappers.
Whisk together flour, baking powder, sugar, salt, and white pepper. Add the parsley and most of the cheese. Reserve just a bit of the cheese to sprinkle on top of the muffins.

Whisk the beer, egg, and oil then pour into the flour mixture. Gently mix together until just combined. It will be lumpy.

Divide evenly among to the 12 muffin wells. Sprinkle with reserved cheese.

Bake 15 minutes or until a toothpick inserted comes out clean. Be careful that you don't mistake melted cheese for raw batter.



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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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Tuesday, March 10, 2020

Rosemary Crackers - #BreadBakers



Sunday morning my brother walked into the kitchen, opened the pot of ackee and saltfish and then reached into the cupboard for the bread. It's what he does every Sunday morning, except this morning, there was no bread. He grabbed a bag of crackers instead and commented that crackers were nicer anyway. I agreed.

Crackers are a huge part of Jamaican cuisine. And I don't mean that we have a variety of crackers. In fact, there used to be only one type - water crackers from the Excelsior brand - but we use that one type for EVERYTHING. They dunk it in porridge. They drink it with their tea. They give it to teething babies. I love crackers and butter (childhood guilty pleasure was crackers and butter sprinkled with sugar - warmed in the toaster oven). When my brother wants to cook steamed fish, he can't proceed until he has a bag of crackers. Jamaicans add the crackers to the pot near the end so they are just barely softened. Best part of the dish. Not feeling well? You may need some crackers. We are obsessed.



They don't look like much but I assure you, once you eat one, you won't be able to stop

Coincidentally, I was preparing that Sunday morning to bake some crackers. Alas, I wasn't making the delicious water crackers - I have NO idea how they make it. But these rosemary crackers were a good enough substitute. I tested several with ackee and saltfish and they passed the more-ish test.

I love how easy these were to make and look forward to making them often.

This month the Bread Bakers are baking all types of crackers. Be sure to scroll down to see the list. Thanks for hosting, Sneha!




Rosemary Crackers 

Ingredients 

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt (plus extra for sprinkling)
1 tablespoon finely minced rosemary
1/4 cup water
1 tablespoon oil

Directions 

Preheat oven to 400 F.

Whisk together flour, baking powder, salt, and rosemary.  Add the water and oil and gently knead into a smooth ball. If the dough feels dry, add a little water a teaspoon at a time. If it's wet, sprinkle in some flour.

Roll out the dough on a sheet of parchment paper. Sprinkle with extra salt. Cut the dough into desired shapes.

Bake 12-15 minutes or until lightly golden. Allow to cool before eating.

BreadBakers



#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 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.


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Monday, February 24, 2020

Mini Nutella Swirled Muffins #MuffinMonday




It's the best day of the month - Muffin Monday!

I have a winner for you guys today. The muffins have Nutella in them. Enough said. Once there's Nutella, there's perfection. I've had this particular jar for a while now. I wanted to make a Nutella buttercream for my birthday cake but over 2 months later, that cake is still unbaked. Maybe next weekend? March? Next December? I don't think the Nutella will last that long. I'll just keep eating it with a spoon.

My coworkers are getting really lucky today. They didn't get the morning glory bundt so they're getting these muffins instead.

As usual, scroll below the recipe to see what the other Muffin Monday bakers have for you today. Guaranteed yumminess.


Mini Nutella Swirled Muffins 
Yield: 24 mini muffins


Ingredients 
187 grams all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
1 egg
1/2 cup sugar
1/2 cup milk
1/4 cup oil
2 tablespoons plain or vanilla yogurt
1/2 teaspoon vanilla
2 - 4 tablespoons of Nutella

Directions 
Preheat oven to 375 F. Line or grease a
Whisk flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the egg, sugar, milk, oil, yogurt, and vanilla.
Fold the wet ingredients into the dry until just combined. It will be lumpy. Don't overmix.
Divide the batter among the mini muffin wells.
Dollop between 1/4 teaspoon and 1/2 teaspoon of Nutella on top of each muffin. Use a toothpick to gently swirl the Nutella into the batter.
Bake 10-11 minutes or until a toothpick inserted into a muffin comes out clean. You might get bits of Nutella on the toothpick.

Cool. Enjoy.

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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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Thursday, February 20, 2020

Morning Glory Muffin Bundt - #BundtBakers




I baked a Bundt!!

Goodness, it feels like it's been a million years since I have used a Bundt pan and even longer since I've baked a cake in it. I was seriously in need of some baking therapy and was overjoyed when Wendy chose a Bundt Bakers theme that I could participate in. This month the Bundt Bakers are celebrating National Muffin Day by using the muffin method for our Bundts. The muffin method of cake baking involves combining your dry ingredients in one bowl and then your wet ingredients in a separate bowl. You then mix them together just until combined. Not overmixing is key or you'll end up with a rubbery cake or muffin. I've made many a rubbery muffin when I get too eager.

The morning glory muffin combines some of my favourite things to use in a muffin so it was definitely a perfect choice for this month. Sometimes I think I love a spiced carrot cake a bit more than I love a chocolate cake. And then I eat a really good chocolate cake and change my mind.

I'm doing what I typically do when I really love something that I bake - hoarding it! Hiding it from everyone! I brought slices for my coworkers yesterday and then changed my mind. I'm horrible, I know. I'll bake them something special soon. Truthfully though, I tend to worry that they might not like something as much as I do.

Be sure to scroll down and check out all the other bundts made using the muffin method. Thanks for hosting, Wendy!



Morning Glory Muffin Bundt 

Ingredients 
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups sugar (I used light brown)
3/4 cup buttermilk
3/4 cup oil
2 cups shredded carrots
1 cup shredded apple
1/2 cup shredded coconut
8 oz crushed pineapple, drained

Directions

Grease a 12-cup Bundt pan THOROUGHLY.  Preheat the oven to 350 F.

Whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg. In a separate larger bowl whisk eggs, sugar, buttermilk, and oil.  In a third bowl toss together the carrots, coconut, and crushed pineapple.

Add the flour mixture to the egg mixture and stir gently until just barely combined. Fold in the carrot mixture.

Pour into the thoroughly greased Bundt pan.
Bake 45-55 minutes until a long skewer inserted into the Bundt comes out clean.
Cool then invert onto a wire rack.

Share. Maybe.



BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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




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Monday, January 27, 2020

Macaroon Muffins - #MuffinMonday

Have you ever envisioned yourself on a baking show? I know I'd be a horrible contestant for a variety of reasons. The biggest one being that I'm really slow in the kitchen. But I'm sure it would be tons of fun. Maybe Nailed It would be my jam? Impossible decorations in too little time? I'm currently watching Great British Bake Off Stand Up to Cancer. Lots of disasters but lots of fun.

What would your ideal show be?

Welcome to another Muffin Monday. I made a vague promise to blog more this year and participate more in blogging groups. We will see how it goes. Lack of ingredients often throw me. (Ugh! Now I remember that I didn't hunt for rye.)

My first post for the year is essentially a coconut filled muffin. The original recipe was chocolate but it didn't seem chocolatey enough. Afterwards I realised that a chocolate muffin would showcase the coconut filling more. Next time.

Below the recipe you'll see the other muffin recipes for this month.



Macaroon Muffins

Ingredients

Filling
1 cup shredded coconut
1/4 cup condensed milk
1/4 teaspoon almond extract
Muffins
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup oil
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions

Preheat oven to 425 F. Line a muffin tin with muffin liners.
Mix the ingredients for the filling and set aside.
Whisk flour, sugar, baking powder, and salt together.
In a separate bowl mix the remaining ingredients.
Add the wet ingredients to the dry and mix gently until just combined. Some lumps are expected. Don't overmix.

Fill each muffin well a third of the way. Top with 2 teaspoons of the filling. Cover with the remaining batter.

Bake 12-15 minutes or until a toothpick inserted into a muffin comes out clean.




Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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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