Tag Archives: Nuts

Morning Glory Muffins

I had these muffins on my mind for the past few days, but what with this and that comings and goings, I just got around to making them.  I’ve made these previously, for our new Communities Craft & Bake Sale back a ways… the gluten-free muffins actually did better than the regular ones believe it or not.

My muffins are a jump-off from King Arthur Flour’s recipe, but with a few twists and turn of my own… I just can’t seem to follow a recipe, I’ve got to give them a tweak here and there.

 

Auntie Doni’s Morning Glory Muffins

½ C. dried Cranberries, chopped

2 C. AP Flour

1 C. Brown Sugar, less 1 Tbsp.

2 tsp. Baking Soda

2 tsp. Ground Cinnamon

½ tsp. Ground Ginger

½ tsp. Salt

2 C. peeled and grated Carrots

1 large Apple, peeled, cored, and grated, approx. 1-1 ¼ C. (I had Fuji Apples, but use what you like)

½ C. shredded Coconut, sweetened or unsweetened

½  C.  chopped Pecans

½ C. canned, crushed Pineapple, drained well, reserve the juice

3 large Eggs

2/3 C. Vegetable Oil

2 tsp. Vanilla Extract

2 Tbsp. Molasses

¼ C. of that reserved Pineapple Juice

 

Preheat the oven to 375°F.

Lightly grease a 12-cup Cupcake tin (or 6-cup Jumbo muffin tin), or line it with papers and spray the insides of the papers (I used Baker’s Joy spray-no papers).

In a small bowl, cover the dried Cranberries with hot water, and set them aside to soak.

In a large bowl, whisk together the Flour, Sugar, Baking Soda, Spices, and Salt.

Stir in the Carrots, Apple, Coconut, Pecans and Pineapple.

In a separate bowl, beat together the Eggs, Oil, Vanilla, Molasses and Pineapple Juice; add to the Flour mixture, and stir well.

Drain the Cranberries and stir them in.

Divide the batter among the wells of the prepared pan, filling each cup to the top.

Bake the Cupcake sized muffins 20 minutes and the Jumbo muffins for 25 minutes, until a wooden toothpick inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield is about 1 1/2 dozen Cupcake sized or 8 or so Jumbo Muffins, this time I got 12 Cupcake and 2 Jumbos… nice for sharing 😀

These little cuties are delicious any time.

ENJOY!

Tunnel Of Fudge Cake, Oh My!

I’ve fallen behind on my blog, I know I know, so to make this is up to you I give you,

CAKE!

I love a good cake, really, but not the ones with oodles of icing on it or that are overly sweet.

I think I told you folks that I ordered The Complete Cook’s Country TV Show Cookbook.  Fabulous!  I watched the episode where they made this cake; I was drooling the entire show.  This recipe makes a large, rich, moist, over the moon, delicious chocolate Bundt cake with a ganache like glaze dripping down the sides.  I did have to share some of this cake with neighbors, as well as freeze a huge hunk of it, just to keep both my husband and I from devouring it.  And I’ll be honest with you, as the cake sat on the counter, it got better.  After the second day, I put it in one of those Dollar Store plastic cake carriers, they’re great.  Then I stashed the whole thing in the `fridge.  On the fourth day, I cried uncle and froze the last of it.  About a week or so later, I defrosted the cake in the `fridge for a couple of days and it was FANTASTIC!  I will be making this cake again.

Tunnel Of Fudge Cake

For the Cake:

2 ¼ oz. Dutch-processed Cocoa plus extra to dust the pan

½ C. Boiling Water

2 oz. Bittersweet Chocolate, chopped

10 oz. All purpose Flour

2 C. Pecans (or Walnuts), chopped fine

8 oz. Confectioner’s Sugar

1 tsp. Salt

5 Eggs, room temperature

1 Tbsp. Vanilla Extract

20 Tbsp. (2 ½ sticks) Unsalted Butter, softened

7 oz. Granulated Sugar

5 ¼ oz. Light Brown Sugar

For the Glaze:

¾ C. Heavy Cream

¼ C. Light Corn Syrup

8 oz. Bittersweet Chocolate, chopped

½ tsp. Vanilla Extract

Preheat your oven to 350⁰, with the rack at to the lower-middle position.  Grease a 12 cup Bundt pan and dust with some cocoa powder.  Set aside.

Place the chopped chocolate in a medium bowl and then pour the boiling water over it; whisk gently until it’s smooth.  Set aside to cool to room temperature.

In a large bowl, whisk together cocoa, flour, nuts, confectioner’s sugar and salt.  In a medium sized bowl, whisk the eggs and vanilla.

In your stand mixer fixed with the paddle, beat the butter, granulated sugar and brown sugar on medium-high until it’s light and fluffy, this will take about 2 minutes.  Turn it down to low; add the egg mixture and beat just until combined.  Add the chocolate mixture and beat until incorporated.  Beat in the flour mixture for about 30 seconds, don’t over work it.

Pour the batter into the prepared pan and smooth it out with an off-set spatula.  Bake until the edges start to pull away from the pan, about 45 minutes.  Testing for doneness with a toothpick won’t work here, because the cake is so fudgy.  If the cake springs back when you press gently with your finger, it’s done.

Cool the cake in the pan, set on a wire rack for 1 ½ hours, then turn it out on to a serving plate and let it cool completely for at least 2 more hours.

(I made the cake one day then glazed it the next.)

For the Glaze: Heat the cream, corn syrup and chocolate in a small saucepan over medium heat, stirring constantly, until it’s smooth.  Off heat, stir in the vanilla and set aside to thicken, about 30 minutes or so.  Spoon the glaze over the top of the cake, letting it flow down the sides.  Let the glaze set for at least 10 minutes before serving.

This cake will keep at room temperature for 2 days, but that’s about when it really gets good, I think anyways.

CAKE!

CAKE!

Sliced Tunnel of fudge cake

*I’m sure that you noticed that this recipe uses weight rather than volume (ounces vs. cups) for some of the ingredients.  It’s much more precise this way and your baked goods will come out perfect!

I do think that the next time I make this cake, I’ll make only ¾ to ½ the amount of glaze though.  You see how it’s puddling a bit?  But, yeah, I mean, aren’t you drooling now too?

Please let me know if you try this recipe by taking a photograph and posting it on whatever social media site you use, with the hashtag, #mykitcheninthemiddleofthedesert.  I’d love to see what you’re making in your kitchen.

ENJOY!

Sticky Cinnamon Buns

We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread.  I was telling you about my SIL’s recipe that I have and how very good it is.

YUM!

YUM!

So here we go with my rendition of …

My SIL’s Sticky Cinnamon Buns

Dough:

1 C. Sour Cream

3 C. All Purpose Flour, divided

1 pkg. Dry Raip Rise Yeast

¼ C. Warm Water

2 Tbsp. softened Butter

1 tsp. Salt

1 Egg, beaten

Filling:

1 stick ( ½ C.) softened Butter

½ C. Granulated Sugar

1 Tbsp. ground Cinnamon

1 C. chopped Nuts

½ C. Raisins

prep the pan with Karo Syrup and Brown Sugar

Prep two 9 inch cake pans

(or a 9×13 inch pan with double the ingredients below) with:

1/3 C. Karo Syrup and ¼ C. Brown Sugar

your cast of characters for the dough

your cast of characters for the dough

Preheat the oven to 375⁰

Heat the sour cream over low heat in a small saucepan, just until lukewarm.

Dissolve the yeast in the warm water; set aside to proof.

In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth.  Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.

this IS lovely dough

Turn the dough out into a large, greased bowl and cover with plastic wrap.  Allow to rise until doubled in size (overnight is fine).

use your bench flour as a guide

On a well floured surface, roll out the dough to 24 inches by 12 inches.

this is my favorite step, BUTTER!

this is my favorite step, BUTTER!

Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.

sprinkle with combined cinnamon and sugar

Combine the sugar and cinnamon and sprinkle over the butter.

sometimes I leave the raisins out

sometimes I leave the raisins out

Now sprinkle the nuts and raisins.

start to roll the dough as tightly as possible, away from you

Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.

cut into 16 even pieces

Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.

I forgot to place the ends of each roll inward, oops

I forgot to place the ends of each roll inward, oops

(I used a 9X13 rather than 2 9” round cake pans)

Baked until firm, gorgeous!

Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).

SIL's recipe for Sticky Cinnamon Buns

SIL’s recipe for Sticky Cinnamon Buns

Remove from the oven to cool for about a minute; then turn out onto a plate.

ENJOY!

SURPRISE! Brownies

We have been so good that I felt that DH and I needed a treat. I try harder than is humanly possible to keep temptation out of the house. Sometimes though, it’s okay to give in to your desires. Sugar is the downfall for both of us.

With Monsoon season in full swing, sometimes we get trapped in the house because of flash floods; yesterday was one of those days and I was getting bored.

brownies

SURPRISE!

I can not resist a good, fudgy, chew, chocolate-y, brownie.

Since moving here to the continental United States, I make brownies using Hershey’s Best Brownie recipe. My sister had given me a Hershey’s Cookbook a long time ago; I only just started to use it, but with my own twist. I add a packette of Starbuck’s® Via Ready Brew Italian Roast coffee into the batter. This intensifies the chocolate flavor, such a difference.

My husband likes his plain with icing on top; I like all different kinds of goodies in or on mine.

brownies with peanut butter cups in the middle, suprise!

What I did this time was took mini dark chocolate peanut butter cups and pushed them into the four corners of the pan to bake into the bar.  SUPRISE!

one brownie has chocolate chips and the other nuts

Then down the middle of the pan, I made one row of dark chocolate chips and another of crushed nuts, leaving two rows just plain. So we wound up with 4 different flavored brownies in one batch.  SUPRISE!

DH looks at the pan when it came out of the oven and was cooling on the counter and says “is that’s all you made?”  (Try the recipe for the Creamy Brownie Frosting, it is good)

THEY’RE GONE ALREADY!!

ALOHA!

Oops, I Forgot To Give You The Recipe…

It dawned on me that I shared with you the wonderful Carrot Cake that we made for Easter supper, but I didn’t share the recipe!

This recipe I adapted (kind of) from Cook’s Illustrated American Classics Issue, which was on the newsstands in the Fall of 2008. I pulled that magazine down to re-read it, and it is a very good article.

Carrot Cake with Cream Cheese Frosting

Cake:

2 ½ C. Unbleached All purpose flour

1 ¼ tsp. Baking Powder

1 tsp. Baking Soda

1 ½ Tsp. ground Cinnamon

½ tsp. ground Nutmeg (we grated some fresh)

1/8 tsp. ground Cloves

½ tsp. Table Salt

1 lb. Carrots, peeled

1 ½ C. granulated Sugar

½ C. packed light Brown Sugar

4 large Eggs

1 ½ C. Vegetable Oil

Frosting:

8 oz. Cream Cheese, softened but still cool

5 Tbsp. unsalted Butter, softened but still cool

1 Tbsp. Sour Cream

½ tsp. Vanilla Extract

1 ¼ C. Powdered Sugar

For the Cake:

Preheat the oven to 350⁰

Prepare two 9 inch cake pans by buttering, placing a parchment paper round in the bottom, butter the paper and lastly, dust with flour, being sure to bang it against the counter to dislodge any excess flour.

In a bowl, combine the flour, baking powder & soda, cinnamon, nutmeg, cloves and salt, set aside.

In a food processer shred the carrots, this should give you about 3 cups, set this aside as well.

Fit the food processor with the metal blade; combine together the sugars and eggs for about 20 seconds until frothy. With the machine running, stream in the oil and process for another 20 seconds until light in color and emulsified. Scrape this mixture into a bowl; stir in the carrots and dry ingredients until there are no streaks of flour. Pour evenly into the prepared pans and bake on the middle rack in the oven for 35-40 minutes, rotating the pans half way through. Cool the cakes in their pans set on a wire rack until completely cooled, about 2 hours.

For the Frosting:

In the food processor combine cream cheese, butter, sour cream and vanilla for 5 seconds. Scrape down the sides of the bowl and then add the powdered sugar; process for another 10 seconds until smooth.

Run a plastic knife around the pan and invert the cakes out onto the wire racks; remove the paper and frost, stacking the layers.

Cover and refrigerate for up to 3 days. (if it lasts that long!)

 

ENJOY!

ENJOY!

*I added 1 ½ Cups of toasted and chopped Pecans as well as 1 cup of Raisins to the batter. This required increasing the baking time by 10-12 minutes.*

This cake is well worth the effort.  I mentioned previously that I used two round cake pans, rather than the 9 X 13 inch pan that was called for in the original recipe.  If you like cream cheese frosting, I would double the recipe.