Tuesday, January 27, 2009

Micky Mouse : )

Besides muffins, I gotta say that waffles are really my favorite breakfast food. And when you have a Micky Mouse waffle iron, why not make waffles for breakfast? I mean seriously, a waffle always tastes better when its in the shape of a classic cartoon character right? yes. So, its actually a funny story how frazzled I can be sometimes. I found a waffle recipe, and what was kinda annoying about it was that it had multiple steps where you add things at different times, and whip the egg whites and everything. Usually speaking this doesn't bother me that much. So I started the recipe, and well, long story short I made the first batch of waffles without the beaten egg whites, or sugar. Yeah lol. But what was ironic was that they were better than the ones that had the other ingredients... They were more crispy, and when they're covered in maple syrup, who's going to notice the lack of sugar?

1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar

Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)

Tuesday, January 20, 2009

The *best* blueberry muffins

Ok, I'm back for real this time. Sorry for the lack of posting! I don't really have a good excuse, I'm just really bad at multitasking, which technically is not excuse at all. But, I'm planning on posting a lot more regularly, hopefully once a week. So now that I feel better about confessing that, on to the Blueberry muffins.
Its eight'o clock. What else is there possibly to besides bake muffins? I know you would agree. These aren't just regular old boring muffins either, these are amazing, and possible the *best*. They have lemon zest in them that perks them up, and the nutmeg and sugar on top really makes them that more special. These may very well be the perfect breakfast food...

Blueberry Muffins
The bread Bible

-4 tbs unsalted butter

-1/2 cup sugar

-2 tsp lemon zest

-1 large egg

-1/2 tsp vanilla

-1 cup flour

-3/8 tsp baking soda

-1/4 plus 1/16 tsp salt

-1/3 cup sour cream

-3/4 cup blueberries

-sugar and nutmeg for dusting

1. Preheat the oven to 375 degrees

2. Cream the butter and sugar together, add the lemon zest, then egg and vanilla. In another small bowl combine the flour, baking soda, and salt. Mix half the flour mixture and the sour cream into the butter mixture. the add the rest of the flour mixture, by folding it together.

3. Spoon the batter into muffin cups, it will be thick batter. Dust the tops with nutmeg and sugar.

4. Bake for 25-35 min or until golden brown and when pressed with your finger, slightly springy.

5. Unmold and cool the muffins. Enjoy. : )