Double Blueberry Muffins

Here you have it. The first thing I baked in my new oven in our new home! Nothing fancy because I'm too exhausted to do much more than muffins right now. It was nice anyhow to fill the house with the smell of baking. Can't wait for the holiday season coming up and using my new gas oven to make all my goodies. The thing preheats so quickly. It's a dream!

We officially took possession Oct 24, 2013 but have been living without furniture until this last weekend when we rented a huge Budget truck and brought all my stuff down from Canada to our new home in Washington State.I am so excited not to be living in a condo anymore and more importantly to be living with my husband after more than a year of immigration hoops to jump through. Here are a couple pix of our house.



And now onto the recipe from Gale Gand - 2001 James Beard Pastry Chef award winner. They were fluffy, moist and tender.

Double Blueberry Muffins
Makes 12 | Gale Gand

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon

1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

2.With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full.

3. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Rustic Pear Tart

In his attempt to eat more healthfully, my dear fiance bought a big bag of pears from Costco. I commend him for his effort but 2 weeks later the bag was still over 1/2 full and the pears were rapidly ripening. I started searching for a recipe to use up the delicious pears and came across this easy, pretty pear tart.



I love the simplicity of the rustic style. No pie plates needed. No crimping of the edges. Just a flat baking tray and a rolling pin. This pie showcased the pears perfectly. It let their natural sweetness shine through.



Rustic Pear Tart
10" Round | Ellie Krieger, Food Network

Crust:
1 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water

Filling:
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Glaze:
1 teaspoon honey
1/4 teaspoon boiling water


To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.

Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly.

Blueberry Bran Cake

This cake recipe tastes just like a blueberry bran muffin. It was adapted from a recipe by Anna Olson of Food Network Canada. This easy quickbread starts out with 2 cups of bran cereal (raisin bran or plain). It was perfect for father's day breakfast.

Blueberry Bran Muffin
9x13" pan | Anna Olson

2 cups raisin bran cereal
3/4 cup sugar
1 1/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 large egg
1 cup buttermilk
1 cup fresh blueberries

1.Preheat oven to 375 degrees F. and grease a 9x13 inch pan.

2.Toss cereal with sugar, flour, baking soda and salt.

3.In a separate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared pan. Bake for 20 to 25 minutes, until a tester inserted in the center of a muffin comes out clean.

Orange Chocolate Bundt Cake

This moist, dense Bundt tastes like a Terry's chocolate orange. It is a wonderful picnic cake with a tight crumb similar to that of a pound cake but not heavy in the least.



This recipe comes from Barefoot Contessa Parties! cookbook by Ina Garten. The combination of tart, citrusy orange with sweet chocolate is a winning combination. Because I was taking this out with me instead of serving it at home, I opted out of the ganache. It was still amazing.



Orange Chocolate Chunk Cake
10-inch Bundt | Barefoot Contessa

For the cake
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/4 cup grated orange zest (4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks

For the syrup
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.

4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Homemade Pita Chips

I was inspired to make my own pita chips after trying Stacy's Pita Chips - Simply Naked. They are simple and clean tasting and I could scarf down a whole bag just plain, no dip needed. They are that good. I love the satisfying crunch you get when you bite into one of these. The Neely's of the Food Network



Pita Chips
adapted from The Neely's

3 pitas (I used whole wheat)
4 tablespoons olive oil
1 clove garlic, smashed (optional)
freshly ground sea salt

Preheat heat oven to 375 degrees F.

Using scissors, trim around the perimeter of the pitas then pull the 2 circles apart. Cut each circle into 8 wedges (you will have 48 wedges in total). Pour olive oil into a bowl and add garlic, salt. Brush pita chips olive oil mixture.

Arrange pita chips on baking sheet and bake for 12 to 15 minutes, rotating and tossing midway through baking time.

Tomato Parmesan Roll-Ups

These rolls are a pretty variation of pizza pretzels, recipe from Sandra Lee of the Food Network. I like to think of them as a savory version of cinnamon buns, since it's the same shaping method. They are full of classic flavors loved by all. They start out with storebought or homemade pizza dough and can be filled as simply or as extravagantly as you'd like. I went minimalistically with just a filling of tomato sauce and parmesan cheese. I think they'd also make for a portable, kid-friendly meal on the go if you opted for a filling of pepperoni and mozzarella or ham and pineapple. Be creative and go gourmet if you'd like with a greek-inspired spinach and feta, for example. Whatever you put on pizza is fair game.

I like to make a batch then freeze half the rolls, individually wrapped, after baking. This makes it easy to pack them in my son's lunch box on hectic mornings. They thaw in the lunch box and are just right by lunchtime.

Tomato Parmesan Roll-Ups
adapted from Sandra Lee of the Food Network

3 tablespoons olive oil
1 tablespoon crushed garlic
2 tablespoons Italian seasoning
1 pound pizza dough or bread dough
1 cup tomato sauce or pizza sauce
1 cup shredded fresh parmesan
1 egg + 2 tablespoons water for egg wash

1. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

2. On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese. Reserve some cheese for sprinkling on top just before baking, if desired.

3. Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

4. Preheat the oven to 375 degrees F.

5. In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

6. Remove from the oven, transfer to a serving platter and serve.

Raspberry Lemon Buttermilk Scones

This recipe comes from Tyler's Ultimate, via theFood Network. They are flaky and beautifully flecked with lemon zest which plays well with the juicy, tart-sweet raspberries on your palate. I used frozen raspberries with great results. The buttermilk adds a second layer of flavor and tenderness. I find that you can almost never go wrong using buttermilk. :)

As I am typing this, I just realized that it feels funny to be writing a post about lemons and raspberries when when everyone else is writing about pumpkins and apples, but that's the beauty of frozen fruit. You get to enjoy it all year long!



Raspberry Lemon Buttermilk Scones
Makes 8 | adapted from Tyler Florence

2 cups all-purpose flour
3 tbsps sugar
1 tbsp lemon zest (from 1 lemon)
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh or frozen raspberries
3/4 cup buttermilk

Lemon Icing:
2 tbsp lemon juice
Powdered Sugar as needed to achieve desired consistency

1. Preheat oven to 400 degrees F. In a food processor bowl add flour, sugar, zest, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

2. Drop spoonfuls of dough onto a parchment lined sheet pan. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

3. Make Icing: Add powdered sugar to the lemon juice, a little at a time, to achieve the desired consistency. If it gets too thick then add a little milk or water to thin it out. You can make the icing thinner for drizzling or thicker for spreading, whichever you like.

Apple Butter Cookies

This recipe is the pick for September's Cookie Carnival run by Tami's Kitchen Table Talk. This is a no pressure, easygoing and fun group. (Tami is a sweetheart!)

The recipe comes from Anna Olson of Food Network Canada. It's like a little taste of Fall in every bite. The apple butter is mixed right into the cookie dough and also sandwiched between dollops of dough before it is baked.

A couple of days ago I made my own Honey-Spiced Apple Butter which made my entire house smell better than any air freshener I've ever plugged in. Cinnamonny-sweet apples on a cool, rainy day. I highly suggest making your own apple butter if you haven't already. You can do so many great things with it including these comforting apple butter cookies that remind me of muffin tops. I love muffin tops so by extension, I love these cookies! Have you tried those soft Voortman's brand cookies? These are kinda like that texture. Mmmmm.
I also like to think that with all the apple butter in them, I'm squeezing a fruit serving into my diet too :)

Apple Butter Cookies
Makes 24 | adapted from Anna Olson

1/2 cup butter, room temperature
1 cup sugar
2 tablespoons fancy molasses
3/4 cup sour cream
1/2 + 1/2 cup apple butter
2 large egg yolks
1 large egg
2 cups pastry flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 325 degrees F.

2. Beat butter, sugar and brown sugar together until smooth. Stir in molasses, sour cream and 1/2 cup apple butter. Stir in yolks and eggs.
In a separate bowl, sift dry ingredients and gently stir into butter mixture. Spoon or pipe 2/3 of batter by tablespoonfuls onto prepared baking tray, leaving 1 ½-inches between them. Spoon a teaspoonful of remaining apple butter into centre of each cookie and top each with remaining batter. Bake for 15 to 18 minutes, until cookies lift easily from tray.

Lemon Ricotta Cookies

I had to use up the 2lb tub of ricotta I bought from Costco, so here's another ricotta recipe. A definite winner, hands down! Thanks Giada!

These super simple cookies are light and cake like yet slightly chewy, sort of like an airy lemon sugar cookie. Really, these are tough to describe other than to say this: If you like lemon, you MUST make these. This is what it might look like if lemon cheesecake cake and pound cake had a child.

The sour-sweet lemon sugar glaze is a definite must. It gives the cookies vibrancy and a hit of sweetness that plays off the tartness. These cookies... "cake-ies?"... get better with age as the flavors meld together. I recommend that you watch the bottoms of these cookies carefully while they are baking. The tops stay really pale but the bottoms brown quickly. I also high recommend baking them on silpat silicone sheets or on the top rack of your oven or just being really careful and watching them like a hawk.

Note: Other reviewers on the food network site say you can make this with a combo of yogurt and cream cheese instead of the ricotta.



Lemon Ricotta Cookies
Makes 30 | adapted from Giada de Laurentiis

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese (don't use low fat!)
3 tablespoons lemon juice
1 tsp lemon extract (optional)
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice

1. Preheat the oven to 375 degrees F.

2. Combine the flour, baking powder, and salt. Set aside. In a large bowl beat together butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta, lemon juice, extract and zest. Beat to combine. Stir in the dry ingredients.

3. Line 2 baking sheets. Do not grease sheets. Spoon the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 minutes, until slightly golden at the edges. (Watch the bottoms! The tops will still be pale but the bottoms brown quickly) Remove from the oven and let the cookies cool on the sheet for 20 minutes. I put mine in the refrigerator because I was impatient.

4. Glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let stand until glaze is set (or put in the fridge to speed this up this process).