Shared Lunch- Jalapeño Popper Pies?

img_2332

Friday was a sad day at work, we said goodbye to a friend. In the grand tradition of our branch we had a shared lunch. Said friend is a spice fiend and rather than do my predictable sweet baking, I opted for something with jalapeños in. After getting lost in Pinterest for a few hours I settled on a recipe for the above pies. They were good and a big success.

I made them the night before, let them cool and stored. Some of my pies burst a bit and while they were still warm I pushed the cheese back in. I will be making these regularly for bring a plate events.

img_2330

The original recipe is here and I adapted it to suit me. Now these are not a quick thing to but I did enjoy myself with a Luke Cage Spotify music fest and a dance.

Jalapeño Popper Pies- Muffinmum.com

  • Servings: enough for a group
  • Print

1 egg

1 tablespoon water

150g cream cheese

1 cup grated cheddar

2 tablespoons plain flour

1/3 cup jared jalapeño peppers chopped (we use Delmaine)

1 packet frozen puff pastry with 5 sheets

Lay pastry  sheets out to defrost.

Heat oven to 200°

Cover 2 baking trays with greaseproof paper.

Mix cream cheese, cheddar, flour and jalapeño peppers.

Cut pastry with a fluted 5cm cutter.

Place heaped teaspoon of cream cheese mix in centre of pastry circle.

Moisten edges with egg/water mix.

Put another circle on top and crimp shut with a fork.

Lightly prick tops with a fork.

Place on a greased baking tray.

Continue until all circles have been used.

Brush finished pies with egg/water mix.

Bake until golden, about 15-20 minutes.

Allow to cool on tray.

 

Use The One Egg Up- Brownie Peanut Butter Muffin.

img_2241

There was one egg left in the box. Do you know how nuts that drives me? All day I have been thinking of using that egg up as the oven was going on at dinner time. At the last minute I decided to experiment , this Brownie Peanut Butter Muffin was the result. They are smaller than your average muffin, I used a cupcake tin. I also managed to use up the dregs of the peanut butter . Winning. Also, this is a bung it all in and stir mix.

 

img_2235

Brownie Peanut Butter Muffin- Muffinmum.com

  • Servings: 6
  • Print

Heat oven to 180º

55g butter

2/3c plain flour

1/2 c caster sugar

1/2 tsp baking powder

2 tbsp cocoa powder

1/2 tsp vanilla essence

1 egg lightly whisked

3 tsp peanut butter (I used crunchy)

Grease a 6 hole cupcake tin.

Melt butter in a saucepan or microwaveable bowl.

Add all of the ingredients except the peanut butter.

Stir until all the flour is mixed in.

Share mix between the 6 cups.

Put 1/2 tsp peanut butter on top of each muffin.

Swirl with a chop stick so it mixed a little.

Bake for 10-15 minutes until a cake tester comes out clean.

Cool on a rack.

 

 

 

 

 

 

Sweet Enough Less Sugar, More Taste- A Great New NZ Baking Book.

Photo 7-08-16, 4 19 49 PM

A couple of months ago I was lucky enough to receive a copy of this lovely book. If you enlarge the photo you will see that it mentions my birthday buddy, Lucy Mutch from Wellington Foodies. She got to take all the wonderful photos as The Isherwood Sisters who wrote the book live in Wellington. You can find out all about the sisters and the books aim, to reduce sugar here.

Sunday afternoon Miss was baking for her week and I decided to help fill the oven and put a Monday smile on my colleagues faces by baking from the book. I chose the Wholemeal Ginger Crunch. The base has little sugar in and the icing is delicious. To top it all, it was very easy. I do enjoy a good one pot recipe. My colleagues enjoyed the slice.

You can arrange to sell the book for fundraising, I think that is a pretty nifty fundraising idea. So, order yourself the book and have a look and see for yourself.

 

Dug Out The Breadmaker, Fluffy Farmhouse Bread.

IMG_1281

I dug out the breadmaker, dusted it off and did my old trusted farmhouse fluffy white loaf. I first published this recipe back in 2010 but I don’t want to touch that post so I am reblogging here.

This loaf is a lovely fluffy number, the kind that sends its crust crumbs every where and the crust ends get argued over. To cut, I actually turn it sideways and cut that way. It is a basic loaf and won’t last long. The sooner you eat it, the better. I used the French setting on my bread-maker and the highest crust setting.

Dig out the breadmaker and fill your house with the sweet smell of fresh bread.

IMG_1282

Fluffy Farmhouse Breadmaker Bread - Muffinmum.com

  • Servings: 1 small loaf
  • Print

Check your Breadmaker instruction book, mine requires wet ingredients first.

1 1/2 c warm water

3 1/2 bread flour (strong flour)

2 tsp yeast (I use Edmonds Surebake Yeast)

3/4 tsp salt

Set to the required settings to get a good crusty.

Miss Muffin’s Muffins- Lunch Box Filler.

IMG_1252

So Miss Muffin is nearly 13 years old. When I say nearly , I do mean like three weeks away. She is in a permanent growth state and always hungry. I don’t think I have confessed it on here, she surpassed me in height about 6 months ago and is far too tall for my liking. She is very handy for reaching things and I don’t have to rely on Mr or stand on a chair.

Her lunch box has been a big issue this year. It is hard to muster independence but make sure there is enough good fulling and healthy food. With this in mind Miss Muffin has been making muffins for the past few weeks. Together we have developed a simple recipe  and they add a nice bit of bulk to the lunch box.

This slideshow requires JavaScript.

Fruit Muffins - Muffinmum.com

  • Servings: 4-6
  • Print

Dry

1 c SR flour (or 1 c plain and 1 tsp baking powder)

1/2 c wholemeal flour

1/4 c caster sugar

1/4 c desiccated coconut (optional)

1 tsp cinnamon

pinch of salt

Wet

1/3 c oil (canola/olive)

1 egg

1/3 c + extra milk

1 c frozen fruit (raspberries are a favourite)

Heat oven to 180 °c

Prepare a 6 hole muffin tin, cup cake cases are good

Mix all the dry ingredients in a large bowl

Measure the oil in a measuring jug

Break egg into the oil and mix

Top up to the 1 cup line with the milk

Add wet to dry and stir just enough to mix

Fold in fruit

Share the mixture out between the cases, an ice cream scoop works well.

Bake until golden brown and a cake tester comes out clean.

An Updated 5 Minute Bread Post.

Back in the day, well 2010, I wrote a post about the brilliant Artisan Bread in 5 Minutes a Day.   I thought I would update the post and add some more detail about what to do. It really is as easy as it sounds.

I do have the book and there are various recipes for doughs. I have stuck to the basic one and use it to mainly make loaves for dinner, pizza and savoury scrolls. I am yet to try the pitta breads that others make.

Having this simple dough in the fridge saves us money and allows us to have simple, good, fresh and warm bread. Have a play around, learn as you go and enjoy.

Before I post the simple recipe  I just want you to have a look at a few photographs of what the dough looks like. The lidded container is what I use to both mix and store the dough. It is at its highest after time on the bench. In the second photo it has been used once and left in the fridge (lid not closed), then there is the amount of dough for a small loaf and the dough itself. The dough is on a tile as I find this great for kneading on. Use plenty of flour for kneading, you just need to get the dough to a non-sticky stage.

 

I find the traditional baguette shape best for a good crispy and sourdough like bread. I score it and make it as even as possible in width. This loaf was the size of a dinner knife then in dough form. It stretches as it cooks and ends up enough for the 3 of us. I have cooked longer baguettes and they cook fine. I sprinkle the dough with flour before cooking. I had to sneak in a photo of the wonderful pizza.

It is worth investing in a pizza stone. If you don’t have one use a baking tray and don;t worry about reheating it.

5 minute Bread Dough - Muffinmum.com

  • Print

Ingredients
3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt to your storage container and mix a bit.
Add the  flour and give a good stir until there is no visible flour.
Leave on the kitchen side and allow to rise and then fall back on its self.
Stick in the fridge or use some right away but make sure the lid of the container is not fully on, it needs air.

Place a pizza stone in the oven and heat to 220°

When it comes to using the dough grab a handful and knead in plenty of flour, you can add more dough if you think it will not be a large enough loaf/pizza base.

You want to knead it until it looses the sticky feel. It doesn’t take long, there is not a lot of effort involved.

Bread ~Roll until it is your desired sharp and score gently if making bread. Sprinkle with flour and place on pizza stone. Cook until brown, cool on a rack.

Pizza ~Roll into a pizza base shape using a rolling pin, it is good rather thin. I do the pizza base on a piece of baking paper and life it topped onto the stone.

 

 

 

 

 

 

 

 

 

 

Where Did January 2016 Go?

January has been full of visitors from the UK. The month has flown by and I don’t know where the time has gone. I have spent many an hour in the kitchen feeding my people and have also managed a few meals out.February will be much more normal month and life will hopefully do its normal plodding along.

I haven’t come up with any new recipes yet this year but I discovered three great new recipes.

Strawberry Cloud Cake.

This strangely pink dessert is very easy to make and pretty impressive. It can be made in advance, as long as you have room in your freezer to store it. Give it a go, it is a perfect summer dessert.

Photo 18-01-16, 7 01 28 PM

Brownie Fudge Pie.

This was so good, so very good. I have the voice of Janice from Friends in my head saying, ‘oh my god’. I added cocoa to the pastry just to add a bit more chocolate, not really necessary.

Photo 18-01-16, 7 01 32 PM

 

Easy Cheese Scone.

I have been halving the recipe and making 4 decent sized scones. They are very good scones and nice and easy. I am copying the halved recipe onto here just in case it vanishes one day, that would make me very sad.

Photo 25-01-16, 12 36 27 PM

Cheese Scones- Muffinmum.com

  • Servings: 4
  • Print

CHEESE SCONES – halved from original.
Makes 4 large scones

2 cups flour
2 1/2 teaspoons baking powder
¼ teaspoon cayenne pepper
75g melted butter
2 cups grated cheese
milk to mix (about 250ml)
grated parmesan cheese to top

Preheat the oven to 170 degrees Celsius.

Mix the dry stuff together

Add the butter and cheese.

Fold in with a spoon.

Slowly add the milk till it all just comes together.

Turn out onto a floured bench.

Shape into a square and cut into 4.

Place close together in a greased deep baking dish, or use a Texas muffin tray (you might want to use some baking paper in case they stick).

Brush with milk and top with parmesan cheese.

Bake for 40 minutes.

Thank you Scorch-O-Rama and Stuff. 

 

 

 

 

 

Fruit Tacos with Chocolate Tortillas – Recipe For Gluten Free Or Wheat Chocolate Tortillas.

 

Photo 29-11-15, 6 11 16 PM

We have been eating rather a lot of these babies and nobody has been complaining. The husband did complain a little because he wasn’t so keen on the corn version. Miss and I had no issue and preferred them to the flour version.

I think the biggest factor in the taste being chocolatey and yum is the quality of the cocoa. Using the Equagold Premium Dutch Cocoa  certainly improved  the chocolate flavour.

As with any bread the recipe does depend on the weather. Don’t be afraid to add a touch more water  or a bit more flour to get the dough to the right consistency. You want a slightly sticky, almost gummy dough.

For rolling them out I used my tortilla press. I put the ball between greaseproof paper , pressed it and then rolled it a little more. If you don’t have a press just roll it between the greaseproof paper sheets.

Please let me know if this recipe works for you or not and if you did anything differently.

Thanks,

Muffin Mum.

Chocolate Tortillas GF and Wheat. - Muffinmum.com

  • Servings: 6-8 tortilla
  • Print

1 c masa or white bread flour

2 tbsp Cocoa

2 tbsp icing sugar

Pinch salt

1 tbsp flavourless oil (canola/coconut etc)

1/2 c water

In a medium size bowl mix flour, cocoa, salt and icing sugar.

Give it a good stir with a fork to break cocoa lumps up.

Add oil and stir while slowly adding water.

The dough should start to come together as you stir.

As it starts balling get your hands in there and bring it together into one clump.

You may need to add a little more water to make this happen.

Give the dough a good knead, either in the bowl or out on a lightly floured surface.

Knead until it gets a shine and kind of feels like chewing gum.

Leave to rest for 5 minutes and keep covered.

Roll into 6 -8 balls, I weighed each ball out to 25g.

Get your dry fry pans heating on a medium heat.

Lightly flatten a ball and play between greaseproof sheets.

Either press with tortilla press or roll until roughly 10 cm in diameter.

When your first ball is made place it in dry preheated fry pan.

Prepare your next ball and keep an eye on the pan.

Turn the chocolate tortilla when you can see the edges look dry and cook the other side. They only take a couple of minutes to cook and look more like the top of a cake when done.

Place cooked tortillas in a folded clean tea towel to keep warm.

Carry on until they are all cooked.

Serve with fruit and cream.

Enjoy

Photo 23-11-15, 5 53 21 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Tortillas – a work in progress.

Photo 23-11-15, 5 53 21 PM

You can now find the recipe here.

I was lucky enough to win a  competition on the Equagold Facebook page. The prize was that lovely pot of Premium Dutch Cocoa and the competition involved what you would do with it and some kiwi fruit. My idea was for chocolate tortillas and I have been trying and working on the recipe.

My first batch were just OK, not great. We did eat them all and the consensus was that they needed to be a bit sweeter. This batch were made with regular flour and I am going to try with masa (corn) flour as it has a natural sweetness. I will also remove the baking powder because I would like them to be a bit flatter.

Hopefully I will get to try them out at the weekend and if you have any idea please feel free to comment. Meanwhile here are some more photographs.

Photo 23-11-15, 5 55 32 PMPhoto 23-11-15, 5 54 57 PM

 

 

Banana Swirl Cake – One Banana, Two Bananas, Three Bananas , Four.

IMG_0068Photo 13-10-15, 7 40 26 AM

Excuse the picture, brown things are not my forte.

Somehow we needed up with way too many bananas and I needed up making two banana cakes, this one for the Miss Muffin’s lunch box and the fabulous Mars Bar Banana Loaf for my lucky work mates. I was in one of those moods to bake and yet again, had to fill the oven.

I looked at a few recipes on the internet and they nearly all had a predominantly vanilla swirl, who wants that? Chocolate is better and we all know that, right?

Banana Swirl Cake - Muffinmum.com

  • Servings: 6-8
  • Print
Oven 180
Grease and line base of a 20cm spring form tin
150g softened butter
1/2 c white sugar
2 eggs 
1 1/3 cups plain flour
1 heaped tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
1 tsp cinnamon
3-4 ripe bananas mashed
1 heaped tbsp of cocoa powder made into a paste with 1/3 c just boiled water
 
Beat the butter and the sugar until it is light and fluffy
Beat in eggs one at a time, stir in vanilla and cinnamon
Fold in the flour, baking powder and baking soda
When flour is all mixed stir in mashed bananas
Put 1/3 mix in another bowl
Add cocoa paste to original bowl and mix
Plop bits of the cocoa mixture into the prepared tin
Add vanilla mix in-between the cocoa mix
When the mix is all in the tin gently run a chopstick/fork handle through mix to swirl
 
Bake for 30-40 minutes until a skewer come out clean and allow to cool enough so you can take it out of the tin and put it on the rack without burning yourself.
Enjoy