resolution numero uno: cook, bake, blog.

I'm not going to sit here and tell you (any of you that may still be there, occasionally checking this sedentary blog) how much I've been cooking/baking/in the kitchen.  I could, but I won't.  Why?  Mostly because I haven't been doing much of any of that lately. Two resolutions on my very short list of resolutions are going to get me back in the kitch:

1. Overcome my fear of baking with yeast, and master the art.

2. Cook.  And blog about what I cook.  It's not that hard!

  Proof is in the pudding, right?  So, here's some pudding.  In the form of a very, very tardy TWD rewind post.

These corniest corn muffins are great on their own, or on the side of a meal.  My personal favorite way to eat them is crumbled up on top of a salad.  They're actually the star of my favorite salad:  Corn Bread Salad.  Click here for that recipe, and see below for the muffin recipe.

Corniest Corn Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

1 c. all purpose flour

1 c. yellow cornmeal, preferably stone-ground

6 Tbsp. sugar

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

pinch of freshly grated nutmeg, optional

1 c. buttermilk

3 Tbsp. unsalted butter, melted and cooled

3 Tbsp. corn oil

1 large egg

1 large egg yolk

1 c. corn kernels (add up to 1/3 cup more if you like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Directions

Center a rack in the oven and preheat to 400 degrees.  Butter or spray the 12 molds in a regular size muffin pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg.  In another bowl, whisk the buttermilk, melted butter, oil, egg and other yolk together until well blended.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be.  Stir in the corn kernels.  Divide the batter evenly among the muffin cups.

Bake for 15-18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.  Transfer to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

What are your cooking resolutions for 2011?

{TWD} Rewind Recipe: Chocolate-Chocolate Chunk Muffins

Happy Thanksgiving, everyone!

It's the time of year that we all count our many blessings, and I know that one on all of our lists (if you're not cuh-razy, that is) is chocolate!  This is a food blog, folks, you don't have to feel guilty or silly admitting that here.  As a matter of fact, it's something to be proud of here in the kitch!  Another thing I'm thankful for is the fact that we got to choose a rewind recipe for the baking group Tuesdays With Dorie, because that is the reason I was able to bake these delicious little ditties!  Chocolate for breakfast?  Don't mind if I do.

Chocolate-Chocolate Chunk Muffins

From Baking From My Home to Yours, by Dorie Greenspan

Ingredients

6 Tbsp. unsalted butter

4 ounces bittersweet chocolate, coarsely chopped

2 c. all-purpose flour

2/3 c. sugar

1/3 c. unsweetened cocoa powder, sifted

1 Tbsp. baking powder

1/2. tsp. baking soda

1/2 tsp. salt

1 1/4 c. buttermilk

1 large egg

1 tsp. pure vanilla extract

Directions

1. Preheat the oven to 375 degrees, and butter a regular-size muffin tin with 12 molds.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.  Remove from heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

4. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined.

5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough - a few lumps  are better than overmixing the batter.

6. Stir in the remaining chopped chocolate.

7. Divide the batter evenly among the muffin cups.

8. Bake ~20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

...banana CRUNCH muffins...

So, I had these bananas hanging on the banana hook...forever. Seriously, these were the ripest bananas could possibly get - I'm pretty sure of it. And, of course, I've got about a hundred banana recipes (who doesn't?!), but I just didn't feel like I was in the mood to make a single one of them. So I went from my banana recipe-stumped funk to none other than the one and only foodnetwork.com, and voila...banana crunch muffins!!! Thank you, dear Ina Garten, for these wonderful, flavorful, sweet & delicious morsels. I have to say that the topping is absolute perfection! But I did run out because I topped the first pan quite generously, and I must declare that these muffins are fabulous enough to stand on their own, even without the topping. Also note, this recipe made mucho batter, so I actually ended up with 18 large muffins! Needless to say, I'm glad I didn't just go with the same old banana bread - this new ambition of "trying something new for the blog" absolutely paid off! Hope you like!

Banana Crunch Muffins

From the Barefoot Contessa Cookbook & foodnetwork.com

Ingredients

3 c. flour (I used half whole wheat)

2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 lb. (2 sticks) unsalted butter, melted & cooled

2 large eggs

3/4 c. whole milk

2 tsp. vanilla

1 c. mashed ripe banana

1 c. medium diced ripe banana

1 c. chopped walnuts

1 c. granola

1 c. sweetened coconut

Directions

sift flour, sugar, baking powder, soda & salt into bowl. add melted butter & blend. combine eggs, milk, vanilla & banana and add them to the flour & butter mixture. scrape the bowl & blend well, but don't overmix. fold in diced bananas, walnuts, granola & coconut into the batter. fill each muffin cup to the top. top each w/ dried banana chips, granola, or coconut, if desired (I used them all!). cook 25-30 minutes @ 350 degrees. cool slightly, remove from pan & serve.

blueberry maple oatmeal muffins w/ pecan streussel

Top of the muffin to ya! All the Seinfeld fans know that I'm not just being whitty when I say that, but quoting the wonderful Elaine Bennice. Pretty sure Elaine wouldn't have tried to give the bottoms of these muffins to the homeless - she would have eaten them right along with their tops! When I saw this recipe I thought they sounded good. Good enough to wake up earlier than normal and make them before I went to work yesterday (only food could get me out of bed before I absolutely HAD to)! This recipe is killer and I'm pretty sure I'll be making it for many breakfasts in the future.

Blueberry Maple Oatmeal Muffins w/ Pecan Streussel

From the Closet Cook

Ingredients

-batter-

1/2 c. brown sugar

1/4 c. maple syrup

3/4 c. vanilla yogurt

1 over ripe banana

1/4 c. butter, melted

1 egg

1 c. all purpose flour

3/4 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. salt

1 c. blueberries (fresh or frozen)

-streussel-

1/4 c. pecans

1/4 c. all purpose flour

pinch cinnamon

1/4 c. brown sugar

2 Tbsp. butter, melted

Directions

1. Mix brown sugar, syrup, yogurt, banana, butter, egg, & rolled oats in a bowl & let sit 10 minutes.

2. Mix flours, baking powder, baking soda, cinnamon & salt in a bowl.

3. Mix wet & dry ingredients along w/ berries until just mixed.

4. Spoon mixture into greased muffin pan.

5. Mix pecans, flour, cinnamon, brown sugar, & butter until crumbs are formed.

6. Spoon streussel onto muffins.

7. Bake @ 375 degrees ~ 20 minutes.

*I'm definitely going to double the streussel next time I make these, just fyi*