Homemade English Muffins

I've been doing a lot of baking lately....not a whole lot of posting.

To prove it...I bring you...English muffins...from scratch.

You may be saying...um...ok...Thomas' makes those and you can buy them in the grocery isle.

But if you have ever had the pleasure of a homemade English muffin, like I did from the Model Bakery in St. Helena, California you too would be on a wild man hunt for something so lovely as a homemade english muffin.

I try not to knock package foods...well all the time...but the truth is...they stink. In fact, most times they are garbage. To prove it, try these and taste them against store bought. It's the difference between eating a piece of heaven and a piece of shoe leather. Its your choice..and we all know...we all get to make our own choices in this country.

But if you are truly looking for something amazing and like nothing you have ever had...make these. I will tell you, they are easy. Mix general ingredients you most likely have at home: flour, water, yeast, milk, etc and you are on your way. The only thing is, you must have a bit of patience as you do with all bread making since it needs rising time. As far as hands on time? Barely any. You measure, mix. Wait. Roll, cut out round shapes. Wait-rise. Bake/fry. Eat. Anyone can do that, wouldnt you say?

I made the entire recipe....it says it yeilds 18. I got less but I made mine a bit bigger than the directions. I also froze a half dozen of these after their last rising. Instead of cooking them, I put them in the freezer on the cookie sheet. Then after they were frozen I wrapped them up in individual freezer bags. Hopefully they will work for another morning!

I ate myself into an English muffin the next few days and decided instead of allowing any of these go to waste...I made them into mini pizzas (like I remembered from Nursury school) and also into little garlic toasts. The sky is the limit....

I used a recipe from Allrecipes. Click here for the recipe. Next time I will have to check out the one from The Bread Biblem still waiting for it's return to my public library.

Enjoy---I know I certainly did.

Chocolate Peanut Butter Cup Cupcakes

I let my pregnancy cravings get the best of me one afternoon and decided it was a good idea to make not only one kind of cupcake...but two (see my anniversary cupcake).

As luck would have it, I had to go to a gym opening that evening, and I told my trainer I would bring a dessert. (I know...who brings a dessert to a gym opening besides me?) But regardless, he was grateful. Plus, maybe he 'gained' a few clients ;)

My thoughts were that I would just make mini cupcakes. That way, people are more apt to pick them up and eat them because they are small. I think the problem was that many people ate five minis which add up to about one full cupcake but whose counting anyways? Not me!

I think I have had chocolate peanut butter cupcakes on the brain for months, but have not taken the plunge to make them until now. To add decadence to the pot, I added mini peanut butter cups to the batter of each mini cupcake. I had a weak moment in the check out isle at Trader Joe. Why do I feel like I have a lot of these so called 'weak moments' lately? Why can't I crave things like vegetables or something? Anyway...

So the cupcakes are my go to cupcake--deep, rich, chocolately, and crumble in your mouth moist. I have never found another chocolate cake recipe to live up to this one. (And I have made my fair share). Just before I pop the cupcakes in the oven, I throw in the mini peanut butter cup to the top of each one. Mine sank to the bottom--even adding the candy to the top. I think you could remedy this in two ways. One: toss the pb cups in flour then add them. OR Two: toss the pb cups in half way. Honestly, its up to you. I'm not sure if either would work, and I cannot be bothered to open my oven and hang my head in to add morsels in while my face burns. If anyone has a good suggestion--feel free to share ;)

The frosting is a fluffy peanut butter and I must say the perfect compliment to this chocolate cake. Its derived from Martha Stewart and forgive me as I am posting the alteration from memory. Sometimes...not always a great thing. The good news is, you can play with this frosting to your taste. I happened to want something 'less peanut butter' and more frosting with a side of peanut butter.

Enjoy! I know I did!

For the cupcake recipe, click here.

-Alterations: none except adding a mini peanut butter cup to the top of the unbaked cupcake. I also cut the recipe in half which still made almost 40 minis!

For the peanut butter frosting recipe, click here.

-Alterations: I cut the peanut butter down, added more cream cheese, and more confectioners sugar. Don't forget to top the cake with another peanut butter cup!

POM Ice Cream

Sorry guys, no TWD this week. I'm hoping to catch up next week!

Last month, the wonderful folks at POM sent me a huge box of POM samples to try new recipes with. While I was super excited for the venture of trying new things...I have to admit...I love free stuff!

I was a bit at a loss though, when I received the box. Not because I wouldnt be able consume it, believe me, I drink my weight in the stuff so that wouldn't be the problem. You see, I've been suffering from major pregnancy brain and my creative mojo just isn't what it was! So I enlisted my cousin Lisa because she is into cooking and always has great cooking ideas. So after she rattled off a few ideas....I set on my way.

My first stop was pomegranate ice cream, or should I call it POM ice cream. Now, just hear me out on this one. I know the people at POM probably had high hopes for 'healthy' recipes. But, sometimes its fun to venture out and have fun with something healthy. Desserts need antioxidants too, don't they??

And if you are on a holiday diet, I get it. Stay tuned because I do and have been working on some great healthy options as well!

For now, I give you my homemade POM ice cream. Something so creamy, so amazing, your friends/family/guests --whatever --won't believe you made it.

And if you aren't familiar with the health benefits of POM--you really should check it out. I was blown away with the statistics.

POM Ice Cream
Recipe by: Cafe Coco

Ingredients:
1 cup POM juice reduced to 1/4 cup (reduced, see directions)
1 1/2 cup heavy cream
1 cup lowfat milk
1/2 cup half and half
3/4 cup sugar
1 teaspoon vanilla extract

Directions:
1. Start off by reducing 1 cup of POM juice in a small heavy bottomed saucepan on medium heat. Bring it to a soft boil and keep an eye on it so that it reduces down to 1/4 cup. It should be somewhat thick and syrupy. Let it cool. In fact, refrigerate it and mix this into the ice cream mixture when cold.
2. Whisk together milk, cream, half and half, vanilla, sugar, and POM juice reduction. Whisk until the sugar dissolves.
3. Pour into ice cream maker and churn according to manufacturers instructions. I churned mine for about 25 minutes in a Cuisinart.
4. Transfer ice cream to an airtight container and store in the freezer.

Pumpkin Buttermilk Pancakes with Cinnamon Mascarpone

Fall is my favorite time of year for cooking. I love the savory smells that come wafting out of the kitchen, and I love snacking on anything pumpkin.

Yesterday was my baby shower, and after assembling every piece of baby gear and unpacking all the gifts, my husband and I were looking for a nice treat for breakfast. Instead of getting myself together to make it out to breakfast, I decided it would be a good time for me to bust out this humungous can of pumpkin puree I had sitting in my pantry...and make some pumpkin pancakes.

These turned out much better than I thought they would. To be honest, I probably have about 5 pumpkin pancake recipes in my cookbooks (who am I kidding...I'm certain I have more). But the truth is, I can never be bothered in the wee hours of the morning to do any such research especially when I have a serious growling belly. I found this recipe on Allrecipes, but changed it up a bit and then added my own twist. I have to say, these turned out much better than expected and it was certainly the fall treat we had been waiting for.

Pumpkin Spice Pancakes

Recipe derived from Allrecipes

1 cup all-purpose flour

1 tablespoon and 1-1/2 teaspoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

3/4 cup Buttermilk plus 3 tablespoons

1/2 cup pumpkin puree

1/2 egg

1 tablespoon vegetable oil/canola oil

Cinnamon Mascarpone

Recipe by: Cafe Coco

Ingredients:

1/4 cup mascarpone cheese, room temperature

1/4 - 1/2 teaspoon cinnamon

Directions for the pancakes:

1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
2. In a large bowl, lightly beat the egg. Then add the buttermilk, pumpkin puree, and vegetable oil, and whisk together until combined.
3. Pour the flour mixture into the pumpkin mixture and gently fold in with a rubber spatula just until blended (you don’t want to over mix). It should be slightly thick and not runny. If the batter is still too thick, just add a tablespoon of buttermilk at a time.
4. Turn on skillet, once it’s hot, add a tablespoon or more to coat the pan. Cook pancakes about 2 minutes a side--or until brown and crispy.
5. Serve with a tablespoon of cinnamon mascarpone and maple syrup. Serve immediately.

Directions for the Cinnamon Mascarpone:

1. Mix together cinnamon and mascarpone in a small bowl until combined.

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Happy 1 Year Blogiversary!

Actually--I'm delayed--2 months!

Have you ever been in a deep sleep, to be awoken by "CRAP! I FORGOT!" I had one of those "oh crap" moments last week. I got up, checked the blog and sure enough, I missed my own blogiversary. How on earth did that happen? I could have sworn I started late fall.

A well, all is forgiven.

Since starting this blog, I lost my job, gained some new ones, went on fabulous trips, and found out I was about to become a mother for the first time. So this past year has been very life changing for me!

Last week, while watching Food Network, I saw a commercial for funfetti. I quit buying boxed cakes a long time ago because I have so many great 'from scratch' recipes but for some reason, this commercial got the best of me and all I could think about was making funfetti. (I am pregnant after all and sometimes when you want something, there is no changing your mind). After posting my desire on Facebook, I got several laughs. After recieving a suggestion of just making it myself, I figured, 'yea, I can do that'.

What better way to celebrate a year of greatness other than homemade funfetti?

I loved these cupcakes. I used my 'go to' yellow cake recipe derived from The Joy of Baking and the frosting is my alteration from Martha Stewart's "Cupcakes" book.

Cupcake Recipe:

(I halved the recipe and got about 36 mini cupcakes. I baked them for about 10 minutes)

Yellow Buttermilk cake
Recipe derived from “Joy of Cooking”

Dry Ingredients whisk together and set aside:
2 1/3 cups sifted cake flour (I used regular all-purpose and it worked just fine)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 teaspoon vanilla powder (you can omit this if you cannot find it)

Cream Mixture:
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 1/3 cups sugar

Whisk together lightly and set aside:
3 large eggs
1 teaspoon vanilla


Liquid:
1 Cup Buttermilk

Fold in ingredients:

1/2 cup Jimmies (sprinkles)



Directions:
1. Cream butter with paddle attachment until creamy. Add sugar and beat until light and fluffy, 3-5 minutes. Then, gradually beat in the eggs/vanilla mixture. Beat for about 2 minutes.
2. On the lowest speed, alternate adding the flour mixture and buttermilk in 3 parts ending with the flour. Fold in sprinkles.
3. Pour batter into (2) 8-inch round cake pans lined with parchment on the bottom or greased and floured. Bake at 350 degrees for 30-35 minutes or until a cake tester comes out clean.


Frosting:
1 1/2 unsalted room temperature butter
4 cups confectioners' sugar, sifted
4 oz. cream cheese, room temperature
1 teaspoon vanilla

Directions:
1. With a mixer, beat butter until creamy. Add cream cheese and beat until fluffy.
2. Reduce spead of mixer, add confectioners sugar and vanilla. Mix until the sugar is incorporated, then increase speed of mixer and beat until fluffy. About 5 minutes.
3. Can be refrigerated for up to 10 days.
4. Put into a piping bag and pipe onto cupcakes (or cake).

TWD: Cran-Apple Crisps

It's TWD again! Em from The Repressed Pastry Chef is our host, so if you are interested in the recipe, be sure to head over to her page!

The best part about November's TWD is that we can bake any of the four recipes--in any order. So be sure to check out TWD's blog roll to see what everyone else is up to!

I happen to love fruit crisps of any kind in the fall. I'm pretty sure its one of my husband's favorites too--because that is usually something he eyes on a menu besides cake or ice cream.

I actually made these yesterday for dinner at my neighbors, but last minute plans to change to a sushi restaurant had them left behind in the refrigerator. So tonight, I was excited that these were all put together just waiting to be popped in the oven.

To be honest, if you are looking for a QUICK dessert on a week night, this is definitely a winner. I put this together in less than 20 minutes....that included peeling and chopping the apples. It's so incredibly easy...which I love!

The only change I made was omitting the coconut because I used all mine up for a German chocolate cake a few weeks ago for my Grandma's 80th Birthday party.

Pair these up with vanilla ice cream, whipped cream, or eat them all by themselves. Any way you choose, you can't go wrong, this was totally amazing!

Enjoy!

TWD: Sugar Topped Molasses Spice Cookies

To make life easier on all us TWD'rs, the month of November, we get to actually pick the order of the 4 recipes. This weeks TWD (at least for me) is Sugar Topped Molasses Spice Cookies.

When I read the November roster I picked these cookies first. Mainly because I have been craving gingersnaps and I figured this would be very close (well in reality they are gingersnaps). I made these along with peanut butter cookies on Halloween since my husband has been asking me to make those. I have always had good luck with Dorie's cookies so I figured we would be in for a real treat. (get it...trick or treat......yea....lame I know).

The molasses cookies were very easy to put together, they just need some freezing/chill time. I baked half my dough, the other half, I saved for later. (I'm in to freezing cookie batter now so that I always have some ready to go--you know, for EMERGENCIES).

The only difficulty I had with these were that they spread together despite keeping ample space between them. These were good, very molasses-y. The only thing is, I really like mine chewy and prefer the old time-y "Joy of Cooking" recipe that I made last fall. But if you are looking for one with a crunch ending with chewy, this would be your cookie. These would be great broken up over ice cream or even mixed in with some savory dishes like pumpkin ravioli. hmmm...I think I have an idea.....

Stay tuned for the rest of this months fabulous fall desserts that us TWD bakers will be whipping up. Don't forget to check out TWD's blogroll to see what the other bakers are up to.

A special thanks to our host, Pamela from Cookies with Boys for the Sugar Topped Molasses Spice Cookies. For the recipe head over to her page!