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pancake muffins

lemon pancake muffins2

I have a loyal follower who has commented here a couple of times, but most often she emails me with comments and kind words.

The day after Christmas, Sharon, emailed me the photo below and said,

“A friend sent this; have you tried muffin pancakes?”

pancake muffins

Pancakes in muffin tins, no I haven’t tried that, but it looks and sounds kind of like Dutch Baby Pancakes, also known as German Pancakes, and what we’ve always called a Magic Pancake Basket.

magic pancake

My first intuition was to use my magic pancake batter, then instead of pouring the batter into a cast iron skillet, use the muffin tins and see if it would turn out the same. But since the photo Sharon shared indicated that regular pancake batter was used, I decided to go that route.

I used a classic lemon pancake batter I found in The Joy of Cooking, only adapting slightly, substituting yogurt for sour cream.

After about 9 of the 15 minutes of baking time, I could see that the pancakes were not going to puff up and create a crater in the center, as the photo showed. I pulled them out and used a spoon to press down on the muffin and make a crater of my own in the center. I then returned them to oven to finish baking and that worked just fine. They were cute little pancake muffin baskets and they tasted great! Next time, I’ll use my Magic Pancake batter though. I’m sharing both recipes with you today.

Thanks for the inspiration, Sharon. Even if it did take me over 6 weeks to get to.

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February 19, 2014   3 Comments

“The Rebel Within” Knockoff

There is so much I have to tell you about this recipe that I hardly know where to begin. So, how about at the beginning?

pot pantry cards

Almost exactly one year ago, on January 30, 2013, I wrote about how Marissa and I had gone into a kitchen store in San Francisco and found wonderful watercolor postcards of famous dishes from various San Francisco restaurants. We framed the postcards and they now hang in Marissa’s kitchen. One dish in particular caught our fancy. It is a breakfast muffin from Craftsman & Wolves.

firm yolk

The next day, 1/31/13, I tried to recreate “The Rebel Within” at home. Although the end product was tasty, it was not at all what I was looking for… there was no runny egg yolk in the middle of a baked muffin.

within

Fast-forward almost a year to January, 22, 2014, when I wrote about how Marissa and I finally went to Craftsman & Wolves and tasted “The Rebel Within” for ourselves and about my renewed passion to try to recreate it at home.

Just as I had done back in January 2013, I went online to research what I could about how it would be possible to bake a whole egg in a muffin and get it to be “soft-boiled” with a runny yolk.

3 eggs

Via

First, I stumbling upon this website and read up on “egg cookery” – I then found out that two wonderful women had “cracked the code” to The Rebel Within. They went through dozens of eggs and baked more muffins than I would have ever had the patience to bake… and they did it!

hot or cold

Via

Tuesday morning, I used their method.  The result?

not perfect

Although my “Rebel Within” was not as beautiful, or as perfect, or as tall and well-shaped as the muffins at Craftsman & Wolves or as the muffins the brilliant women at Follow Me Foodie baked, it tasted exactly like the muffin Marissa and I enjoyed at Craftsman & Wolves!  And the yolk – it was perfectly runny!

runny

If you would like to make this masterpiece at home, I’ve posted the recipe here, the majority of which is copy/pasted from the Follow Me Foodie post, with just bits and pieces of my own additions and omissions.

I still strongly suggest you go to the Follow Me Foodie recipe post and read from top to bottom about their trials and tests and all of their tips and suggestions. It’s truly amazing and a really good read, even if you do not plan to bake the muffins. There’s a whole boatload of interesting information, dedication, perseverance and patience to be seen there!

If you don’t have the time to read it all, allow me to let you in on a few of the notes that I found to be more important:

2 eggs cracked

The recipe makes six muffins. Even so, I suggest you start with 12 eggs, as I did, when you’re making the Extra-Soft Boiled Eggs. Of the 12 eggs I started with, seven turned out perfectly.

5 bad eggs

Another two would haven been “usable” but were less than perfect … and the remaining three … completely unusable.

cracked eggs

It is imperative that you “warm” the eggs before dropping them in the boiling water. Use hot tap water to do so. I actually brought the eggs to room temperature first, and then let them sit in the hot tap water for the amount of time it took the water that the eggs would be cooked in to come to a boil. Even so, two of the eggs cracked almost immediately as they were placed in the boiling water. I took those out and discarded them straight off the bat. They were two of the “completely unusable” eggs mentioned above.

breakfast sausage

Via

The Follow Me Foodie women used bacon for their recipe, I used breakfast sausage, just as they do at the C&W. As much as I love bacon, I’d suggest going with sausage for this.

Be certain to boil the eggs for EXACTLY 4 minutes and 30 seconds. If you want to achieve that runny yolk, this is the most important part of the recipe.

popover pan

The Follow Me Foodie women suggest that you either use a popover pan or a large muffin tin. I have 2 popover pans, so of course, I used a popover pan. I can’t begin to imagine how it would work in a muffin tin. It wouldn’t be tall enough.

If you don’t own a popover pan, buy one or borrow one! If you live anywhere near me, you can borrow mine.

lift off

Once the muffins were done baking and had cooled, I found it easiest to remove them by placing a baking sheet on top and flipping it over, then gently lifting the popover pan off. Because of how much they overflowed, I feared that the tops would rip off if I tried to “lift” them out of the molds individually. This is the method that worked for me.

1 good 1 bad

Finally, when peeling the extra-soft boiled eggs, take care to gently crack all over. While peeling the last couple eggs, my mind was wandering and I failed to do so. The egg on the left is what happened as a result of not cracking all over. The egg on the right is an example of how to do it correctly.

Oh, and to those of you who so generously and selflessly volunteered to be taste-testers … I’ll have to soft-boil and bake up another batch. Those first six muffins are long gone my friends!

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February 6, 2014   6 Comments

the baby shower recipes

cropped

Many of the guests at Tram’s Baby Shower had expressed interest in the recipes for the brunch food I served.  In fact, Tram commented that yesterday’s post was a “Cliffhanger” since so many of her friends were hoping for the recipes and I said that the recipes would be coming tomorrow.

That actually made me laugh. A Cliffhanger? Me?

No, I just have so much to share about the shower that I have to break it up into a week’s worth of posts. So, today I shall give you all the recipes!

It sounds more daunting than it actually is because all but one of the recipes have already been posted here on the blog. See, no Cliffhanger to be had. Most of them, I made exactly as previously written and a couple of the others – have a few tweaks. Let’s get to it!

ultimate granola bar

First up, The Granola Bar.

I made a double batch of my Glinda’s Wickedly Delicious Granola. It is my take on a recipe from my friend and colleague, Gwen Ashley Walters.

wickedly delicious granola

To accompany the granola, there were bowls of fresh blackberries, blueberries, strawberries,plus lemon curd, low-fat vanilla yogurt and, my favorite store-bought yogurt of all time, Greek Gods brand Honey yogurt.

greek gods

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January 14, 2014   3 Comments

Overnight Eggnog French Toast

This recipe came from the food section of our newspaper and was provided by our local dairy, Shamrock Farms.

IMG_5623

We didn’t trim our tree until Saturday, once the kids and my mother-in-law arrived. So the night before, I put together this breakfast dish while I waited for Marissa’s plane to get in from San Francisco. It was scheduled for midnight, but delayed until 2:00 AM. I made good use of the extra two hours and wrote out all my Christmas cards as well… blurry-eyed, but I got it done!

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We all enjoyed breakfast and tree-trimming, with carols playing in the background and coffee and hot chocolate mugs in our hands.

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I made a few changes to  the recipe; using actual rum instead of rum extract and subbing cinnamon bread for the firm white or whole wheat that was suggested. Additionally, I’ve decreased the amount of eggs used in the mixture.

This eggnog French toast was a huge hit with the family and will likely become a new holiday tradition for us.

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December 23, 2013   4 Comments

chile, cheese, and chorizo

If there was one food, dish, or recipe that you could eat for the rest of your life; as much as you want, as often as you like, from now until eternity – without gaining an ounce – what would it be?

ice cream

If you would have asked me that question a few weeks ago, I would have said, “Ice Cream!”

Ice cream is my go to answer to any question that begins with “What food would you…”

I love ice cream; the coldness, the smoothness, the creaminess, the richness, the pure happiness that ice cream brings. And that is why we rarely have ice cream in our house!

But ask me that question today – my new answer is, “Chile, Cheese, and Chorizo Bread Pudding.”

going going gone

I developed this recipe for my classes at Les Gourmettes and I could not love it more! I am quite certain it is as calorie and fat laden as ice cream, if not more so. It’s full of bread, cheese, chorizo, more cheese, eggs, and milk. And it is SO GOOD!

Perfect for breakfast, lunch, or dinner. It is just perfect, in every possible way. It is amazing! Well, except for the calorie/fat count – on that front – it sucks!

I made it twice last week. First for the class and then again for a dinner party the evening before Thanksgiving that we had with our family and Marissa’s boyfriend, Jeff’s family. One of the guests was vegetarian, so for the dinner party, instead of using a 9×13-inch pan, I made two 8×8-inch pans. One with the chorizo and one without.

The recipe is for the larger pan but the images are of the two smaller pans … just to clarify … so you aren’t confounded by the instructions vs. the photos.

Oh, and if you don’t have time to make the red pepper sauce, it’s still delicious with out it. Just saying!

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December 4, 2013   4 Comments

Thanksgiving leftover trio – part one

If you watched the live Food Network Thanksgiving show last week, you might have seen the round-table discussion at the end of the show. I didn’t see it live, but caught a bit of it online.

Thanksgiving eggs benedict

Some of the leftover ideas the chefs tossed around sounded fabulous – Thanksgiving Eggs Benedict” w/Gravy, Sweet Potato-Cranberry Shortcake, and Turkey Gumbo. Since this was a rapid-fire sort of affair – as in “everyone was talking over everyone else” – there were no recipes given.

Those were the three dishes that caught my fancy, so I thought I’d use their suggestions and create the recipes myself.

Today, the “Benedict” breakfast.
Tomorrow, the gumbo.
The shortcake on Sunday.

Get those leftovers out and make these recipes along with me…

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November 29, 2013   No Comments

Migas for the crew

Before I get into today’s post – I want to take a moment to wish my mother-in-law, Patricia Hopkins, a very happy birthday! I love you. xoxo

I made brunch for the fabulous crew from Forevergreen Landscape Designs, Inc., the great group of guys who’ve been redoing our front yard and patio area for the past month.

brunch on the patio

The project was supposed to wrap up last Friday, but because of a mistake by the rock delivery dude, who delivered the wrong color rocks, the project is ongoing… it should be done by the end of this week with a reveal sometime next week.

screen

Long before the nasty gray cement-like rock was delivered, I’d promised to make the guys breakfast or lunch on what was to be their last day… we settled on brunch. And since the majority of men on the job are Hispanic, I decided to make Migas.

As you can see, I was very stealth and snapped a couple photos through the screened windows of them enjoying their meal.

peak

Mexican or Tex-Mex Migas is a traditional breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, diced onions, chile peppers, diced fresh tomatoes, and cheese.

chips and such

My version uses crushed tortilla chips, minced serrano, and Parmesan.

Chip Custer is the owner of Forevergreen Landscape Designs. He is the very talented landscape designer who did our backyard. If you go to his website HERE, you can check out photos 2, 3, 8, 10, and 12. Those are a few of the before and after pictures of the backyard project we did with Chip five years ago.

Now you see why I happily cook for these guys!

onion tomato serrano

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November 13, 2013   4 Comments

south of the border muffins

chocolate banana bread muffins on scale

I’m calling these “Mexican-Chocolate” because of the cinnamon and chocolate combination. If you’ve ever eaten or cooked with the Ibarra brand of Mexican chocolate, you understand.

On a totally unrelated subject – I haven’t been sleeping well lately. I keep waking up before the sun – but that turned out to be a blessing yesterday.

I got out of bed at about 4:30 and decided to make these muffins since I needed to take something to our neighborhood Bunco later that evening.

muffin on pedestal

The day was a whirlwind, I wasn’t home for more than 15 minutes all day. If I hadn’t made the muffins early in the morning … I would have never had time to make a thing and would have had to resort to bringing a bottle of wine.

As you might imagine, that doesn’t fly when you have a cooking blog and teach people to cook!

mexican chocolate banana bread muffin

Sometimes sleep deprivation actually pays off.

Now, I know that for some, 4:30 or 5:00 is a normal and routine time to begin their day. I’ve had that schedule before, so I get it. But back then, I fell asleep before midnight or 1 AM too.

Let’s face it – sleep deprivation totally sucks! Conversely, these muffins do not.

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September 20, 2013   4 Comments

Father’s Day breakfast

ricotta pancakes

Yesterday morning, Connor pitched in to help me make a simple Father’s Day breakfast for his dad.

I was already working on an early afternoon dinner for 8, so I didn’t want it to be some big elaborate morning meal. These pancakes are about as light and fluffy as it gets.

Plus, with the two of us working together, it was a breeze to get on the table in less than 20 minutes.

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June 17, 2013   3 Comments

mother’s day breakfast

My Mother’s Day menu was featured in yesterday’s Food & Drink section of the Arizona Republic.

food&drinkcover

Here are photos and links to the recipes.

azcentralcake

Layered Lemon-Berry Angel Cake

azcentralparfait

Mixed Berry Parfait

parfait

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May 9, 2013   1 Comment