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.
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
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.
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.
Brownie Peanut Butter Muffin- Muffinmum.com
Heat oven to 180º
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.
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.
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.
Fluffy Farmhouse Breadmaker Bread - Muffinmum.com
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.
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.
Fruit Muffins - Muffinmum.com
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
1/3 c oil (canola/olive)
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.
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
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.
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.
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.
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.
Cheese Scones- Muffinmum.com
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.