Tag Archives: batter

a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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kissing the ‘toad’…

So tonight we took a culinary journey ‘across the pond’ and paid homage to my family roots…
For an interesting dinner, we enjoyed ‘toad-in-the-hole’… may sound unappealing to those unfamiliar with this lovely dish, but don’t worry no toads were harmed in the making of this meal.
The dish is quite simple to prepare, basically everything that would be in your pantry and freezer. To make the batter, 2 cups of flour, salt, six eggs and 1 1/2 cups milk are all combined and set aside. Then sausages [can be any you like] are panfried and browned. The batter is poured into a pretty hot pan of oil, the sausages then nestled into the batter and everything tossed in the oven to bake until puffy, crisp and golden. To go along with the ‘toad’ a beautiful, homemade onion gravy.
The flavors are wonderful and rich, yet not heavy at all, but rather almost light as a cloud!

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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my inner cookie monster…

After a sweets craving, I decided to churn out a quick batch of chocolate chip cookies, but to elevate these cookies, I added in some chopped hazelnuts.
I started by creaming two sticks of butter, along with some regular sugar and brown sugar. To the mix, in went two eggs and vanilla.
While everything was mixing, in a separate bowl I added flour, baking powder, salt and some cinnamon. The dry mixture was slowly added into the mixing bowl until combined. Lastly, into the batter went the chopped hazelnuts and semi-sweet chocolate chips.
Scoopfuls of the scented batter went onto baking sheets and into the preheated oven. The fragrance of fresh baked cookies wafted throughout the entire house! After eighteen minutes, it was time to take the cookies out. Once out of the oven, a sprinkling of fleur de sel finished these gorgeous beauties…
Almost cake-like, these chocolatey and nutty cookies were the perfect end to the evening with a large glass of ice cold milk!

at a low simmer…
-R

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this cake is the ‘apple of my eye’…

After a wonderful early morning trip to the apple orchard, we came home in tow with three massive pumpkins, some minis, along with an abundance of different apples!! Jonagold, Honeycrisp, Macoun and Senshu were those that caught our eye and were placed into our baskets…
What better to do than snack on one on the drive back home… the Honeycrisp obviously won out, while the juiciness from each bite was reflected down our cheeks and in some spots on our jackets! That however is the fun of it all.
Once back home, there was absolutely zero hesitation; baking was about to occur… The island was prepped, the pan was greased and yes it was time!
The flour, sugar, salt, eggs, vanilla, cinnamon and oil were combined, then gently folded into the wondrously fragrant batter, the stars of this cake… a mix of those freshly picked apples which were peeled and diced up!
The batter was eased into the greased pan and thrown into the preheated oven… after baking for a little over an hour it was cooling time.
Now this moist and flavorful [ok so I snuck a tiny piece from the inside] cake will tease us until a real slice is enjoyed later!
I just don’t know how we will be able to wait till tonight for a real piece??

at a low simmer…
-R

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flower-power!!

Yesterday my weekly basket of locally grown produce arrived and to my surprise zucchini blossoms cheerfully topped my bountiful basket. These little beauties have been on my list of things to make so I made it my mission to make them before they lost their bloom! To cook these little guys I made a simple batter which I seasoned with salt. I carefully coated these bad boys and then deep fried then turning just once until they were golden in color. As I removed them I sprinkled them with some extra salt for an added hit of flavor. Even though I new better I dove right in and bit right into this hot little number. The batter was light and crispy and the flower was creamy with a wonderful sweet, almost nutty flavor. This is surely a dish I’ll make again and again! I think I have a new favorite flower!

at a low simmer…
-R

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