French Muffins

English Muffins + French Toast Recipe = French Muffins

Think back to the last time you had an english muffin.  Remember how spongy it was with lots of holes and crevices? Now imagine soaking that little guy in eggs, milk, sugar and vanilla.  It might make you wonder how French toast got so popular.  It has nothing on French muffins.

We seem to have English muffins lying around here way more often than a loaf of thick challah or brioche bread so not only is it convenient, but I think I'm a convert.

Here's to hoping you can try this as soon as possible.

From my little kitchen to yours... Enjoy.





English Muffin French Toast
Adapted from The Kitchn
Recipe Notes
This made just enough batter for 4 muffins (8 halves).  It can easily be double to feed a crowd.
Ingredients
Canola oil, for frying
1/4 cup milk
1/4 cup heavy cream
2 eggs
1 1/2 tablespoons sugar
1 teaspoons good-quality vanilla
dash of cinnamon
4 English muffins, split in half
Powdered sugar and maple syrup, for serving

Turn oven on warming setting. Pour a 1/4 of canola oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium-high until hot but not smoking.

In a shallow bowl, mix milk, heavy cream, eggs, sugar, vanilla and a dash of cinnamon together. Whisk thoroughly.  Add English muffin halves one by one to the batter and soak, flip over to make sure both sides are soaked thoroughly.

Add the muffin halves to the hot oil. Cook on the first side for about 30 seconds to a minute, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from the muffins and place on paper towel lined sheet pan. Pat with additional paper towels to remove excess oil, if necessary. Keep cooked muffins in warm oven while continuing with remaining muffins.

Serve French muffins with powdered sugar, maple syrup and fresh berries.

Serves 4. 

friday senses

first pick

 

Harvesting: arugula. herbs. baby radishes to make room for the big guys.

 Running: I recently headed into a new web of trails. twisty turny, roller coaster-y, tree covered fun. 


Yoga-ing: lately I am really loving half moon.

Anticipating: a long weekend. grilling. hiking. mountains. yay.

Seeing: thunderstorms in the forecast. I love a good thunderstorm.....

Crying Over: My

Texas Sheet Cake Cupcakes

Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.

One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.

Here's my dilemma. Some of my favorite products might work like magic, but smell like stale potpourri.

I'm not much of a product girl, but to keep my wavy hair intact, products are required.  I have found the best hairspray in the world.  It's not sticky or gunky and you can brush your hair out the next day and it's like it was never there.  Magic.  Absolute magic, but the smell is a tad reminiscent of Elizabeth Taylor White Diamonds.  And every moisturizer to face product seems to have its own lightly floraly scent.  Put a dash of this and a splash of that and I'm a walking bowl of potpourri.  So yes, I have some personal problems to work out. 

When you open up one of these cupcakes and take a bite, stick your nose into that little bite shape and take a big whiff.  This is what I want to smell like.  Chocolate on chocolate... it's magic. 

Now you have to try these cupcakes so we can be on the same page.  

Okay, but even if you don't want to smell like fudge frosting all them time, I can almost guarantee you are going to want to eat it.  

Texas sheet cake might be one of the oldest recipes in the world... or at least in Texas.  It's a classic thin chocolate cake with a fudge and nuts (if you would like) frosting and it's heaven.  Having it tucked into cupcake form means it can now travel to destinations without silverware too... just what it has been waiting for. 

Texas Sheet Cupcakes

Recipe Notes
The key to making these reminiscent of texas sheet cake is to use very little batter in each one.  The batter will rise and trust me when I say you are going to want plenty of room for icing.  The icing is runny at first so if the you make full cupcakes, the icing will drip over the side.  If you are a true frosting freak, you might want to use only one tablespoon of batter to have more room for frosting.
One more key... do not make the frosting until cupcakes are cooled and you are ready to frost.  The icing will harden so you do not want to make it too early.

Texas Sheet Cake Cupcakes
Ingredients
For the cake
1 cup butter (regular... if you use unsalted add a teaspoon of salt to the dry ingredients)
1/2 cup hot water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

30 cupcake liners
For the frosting
6 tablespoons milk

4 tablespoons unsweetened cocoa powder

3/4 cup butter (1 1/2 sticks)

4 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Step by Step

Preheat the oven to 350 degrees. Place cupcake liners into muffin pans. In a small sauce pan, melt the butter on medium low heat.  Add cocoa powder and stir to combine.  Pour hot water into pan and stir.  Allow to simmer for 30 seconds, then turn off the stove and set chocolate mixture aside to cool.   While butter is melting, combine flour, sugar, and baking soda in a large bow. Add eggs, buttermilk, vanilla, and coco mixture. Stir until well blended. Using a tablespoon, spoon exactly one tablespoon into each cupcake liner.  While pouring batter into liner, use your finger (after thoroughly washing your hands) or a small spoon to get all of the batter out of the spoon.  Using a teaspoon, spoon exactly one teaspoon into each liner using the same method.  Each cupcake should total 1 tablespoon and 1 teaspoon of batter.   Bake for 11-13 minutes or until done. Look for edges to spring back a bit when pressed and for the middle to be a bit springy as well.   Do not over cook. Cool completely.

Make frosting when ready to ice cupcakes.  In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil and stir. Remove from heat. Add vanilla, powdered sugar and pecans, if using. Drop a tablespoon full onto center of each cupcake and let it spread on the cupcake. Add a little bit more if there is room without the icing spilling over the sides.   The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.

the first of summer

summer treat





I remember the house I grew up in. A patio out back with a brown picnic table and orange and pink poppies overflowing the flowerbed. Summers spent with stacks of pb&j, running through the sprinkler, and always plenty of popsicles. They ranged from cream-sicles to push-pops to twin-pops, and as long as they were cold, we were happy.



Last summer we made our fair share of fresh

Rhubarb Ginger Bars

"To see the Summer Sky
Is Poetry, though never in a Book it lie -
True Poems flee."
 

~Emily Dickinson

I consider myself lucky. I have a friend who gives me rhubarb from his garden every spring.

Making a foil sling by having a foil overhang makes for easy cutting and removal later

So during wonderful and abundant times like these, I search for a good use of it.

cutting the butter into the crust/topping, you could make it easier on yourself by using a food processor

These bars are one excellent use!!!

They are buttery, slightly tart from the rhubarb and spicy from the crystalized ginger.

The crust ready for the oven

If you don't like ginger, don't worry. Don't use it. They will still be delicious.

Chopping up the rhubarb

Cinnamon can be substituted for the ground ginger, or just omit the spice altogether. And of course, omit the crystalized ginger.

I've labeled all of my dry goods in the pantry thanks to my handy label maker, a gift from my sister Melanie, Thanks Mel!

Chopping up the crystallized ginger

Rhubarb down

Topping down

The oats give the topping a nice texture and crunch.

Out of the oven

Oh yeah, buttery, rhubarb goodness

These are so good I think I will make them every Spring!


Another yummy rhubarb idea:

Rhubarb Nut Bread

Vintage cake stand with pink flowers  available at my Etsy shop, House of Lucien.





Rhubarb Ginger Bars

Ingredients


1 1/2 cups (150 g.) quick-cooking, or old fashioned, oats

1 cup (100 g.) all-purpose flour

3/4 cup (135 g.) brown sugar (packed)

3/4 cup, (1 1/2 sticks) (169 g.) unsalted butter

1/3 cup (68 g.) granulated sugar

 2 tablespoons all-purpose flour

3/4 teaspoon ground ginger

2 1/2 cups (250 g.) chopped rhubarb

1/2 tsp. salt

2 Tablespoons crystallized ginger, chopped finely - optional


Directions


Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line a square 8 inch pan with heavy duty foil, extending the foil beyond the edges to create a "sling." You can also use parchment paper instead of foil.

In a large bowl add the oats, flour, brown sugar and salt and stir. Cut the butter into small cubes. Add the butter and cut it into the mixture using a pastry cutter or 2 knives until it resembles coarse crumbs. Or alternately, use a food processor to complete this task.

Set aside 1 1/2 cups (185 g.) of the oat mixture. Press the remaining oat mixture into the bottom of the foil lined pan to make the crust. It might seem like a thick crust. Don't worry.

Bake the crust in the preheated oven for 40  minutes.

Meanwhile, in a large bowl add the 2 tablespoons of flour, the granulated sugar and the ground ginger and mix together. Add the rhubarb and toss to coat.

When the crust is done, add the rhubarb mixture to the hot crust and spread evenly. Add the remaining oat mixture and sprinkle it on top. Sprinkle the crystallized ginger, if using, on top of topping.

Bake for 45-50 minutes, until the top is nicely browned.

Cool on a wire rack. When cool, remove bars by lifting foil from pan. Cut into squares. Store in an airtight container if not eating immediately.

the girls take zion

Girls trip. 

What do you think of?

the spa.

a massage (or two)
facial.

a soak in a mineral bath.

makeovers.

shopping.

pedicures.

fine chocolates.

cute shoes. 





well........



How about:

100s of feet of rope. 

harnesses. 

helmet hair.

dirt.

sweat.

scrapes.

bruises.

camping with 10,000 moths.

dangling off a cliff.

the biggest bestest most fantastic burger you've ever eaten

Oven Roasted Potatoes

It's a funny thing that happens.

The louder things get in my kitchen, the quieter things seem to get around here.

It's just totally backwards, but I see no end to that reality.  Until Apple comes up with a way for me to blink my eyes to take a picture that is instantly sent to my iphone and computer, I will most likely never catch up.

There are several types of cooking that take place over here.  There is the slow cooking, which is what gets photographed and posted.  Step by step is considered and the lighting is adjusted.  It usually involves a glass of wine and sending Mr. Hungry to the grocery store a couple of times because I forgot ingredients.  But it doesn't matter because time is not important. It's my therapy and I like it that way.

And then there is what has been happening as of late.  I seem to be moving at a speed that leaves not even seconds to place something down and take pictures of the food that I am making.

So without wasting any more time on my excuses for being away, I can share with you a list of things I have learned and a recipe for potatoes you are going to need for the rest of your life.

 

Without boring you with all the details, I wanted to share a few things.

One Saturday afternoon was  spent at a cooking party with eight first grade girls.   

Chocolate chip cookies were made, sugar cookies were iced and balloons were popped in order to make chocolate bowls.  It appears we had one skeptic during the process, but not one bite of all this sugar was left.

Lesson learned:  Cooking with first graders is fun and exhausting all at the same time. 

 

A few days later, I catered my dad’s birthday party for 30.  I’m sure in his heart of hearts he had no intention of being difficult, but our menu planning discussion went a little like this…

Me: So thirty people… what about lasagna? 

Dad: Hmmm… that sounds interesting. (trying to be peppy but "interesting" wasn't the word I was looking for)

Me:  Or maybe King Ranch Casserole?

Dad: Okay. (trying to be nice, but clearly not enthusiastic)  

Me: Well… what do you like?

Dad: I sure do love veal picatta.

Me: Well, don’t we have a fine set of taste buds.  I have never made even one piece of veal, but I’m sure I can figure out a way to serve it to thirty. 

Dad: I would love that artichoke brie dip from Easter and oh, I must have those roasted potatoes you learned to make in Italy and anything else on that blog that always looks so delicious and I haven’t gotten to taste yet (My mother did interject at this point and ask my father to be reasonable).

There is absolutely no way I could love my father a tiny bit more so I was bound and determined to do this. 

The menu was set:

Artichoke Brie Dip

Spanakopita

Marinated Tomatoes, Olives & Mozzarella

Baby Spinach Salad with Lemon Caper Vinaigrette

Veal Picatta

Roasted Beets with Orange Dressing

Roasted Potatoes

Cheese Rolls

Chocolate Chip Pound Cake with Fresh Whipped Cream and Strawberries

Let’s just go ahead and skip to my list of dont's that I learned on this fateful afternoon while working on the menu.  Most of these things will make you feel like I am a fruit cake and you will never trust me again in the kitchen.  However, never underestimate the things you do (or forget) when you are trying to pull something monstrous together in a short period of time. 

1.  If making roasted beets for thirty, do not wear anything that clashes with hot pink.  That will be the color of your fingers after peeling 50 beets so you might as well coordinate your fingers with the rest of your outfit (I have successfully peeled beets without turning my fingers pink, but I was moving at the speed of light and by the last batch, there was a tinge of pink no matter how much soap I used).

2.  When you have two large pans of the roasted potatoes (that we will talk about shortly) in a 425 degree oven a lot of steam will be created.  Do not open the oven with your face directly in front of the  oven door.  In an instant, my mascara had melted my eye lids shut and I must have opened my mouth when I gasped because the steam burned my tongue.  How I don't have degreed burns on my face is a miracle because my tongue getting burned was a first.  Thankfully by taste buds came back before meal time.  

3.  When pouring wine on a pan to deglaze it when cooking on an open gas flame, do not get loose with it and let any wine hit below the pan.  If the wine hits the flames coming up around your pan, it will ignite and there will be flames…. high flames.  The wine does cook off and the flames will go away. It’s just a little dicey of a move when the microwave is above the stove top.

After the shock,  I felt professional as the flames cooked off the wine quite nicely (just like when they make bananas foster table side)… my mom didn’t feel the same way and got out the fire extinguisher for the rest of the afternoon.

4.  When using a hand mixer (no matter how fast you are trying to go), do not insert the beaters while someone else plugs it in.  If my mother's mixer was not a Sunbeam from 1955, I would probably not have an index or middle finger on my right hand.  My fingers got tangled in an instant.  My mom quickly turned it off, and while everything was fine, that pretty much sent her over the edge.  From my steam burned face to the flames to finally seeing my fingers molded around beaters, she started to cry.  I put my sweet mother through a lot that day, but believe it or not, the meal actually turned out just about perfect.  Love you, mom.

This is real life.  If we continue this blogging/ reading relationship, it is important you know the train wreck that I often am on a daily basis.

Oh, and you need to know that there has never been a celebration in my family that has not included this accordion.  A few of the highlights/ most embarrassing moments include  my high school lunch room when I was a freshman, showing up at my college house at 8:30 in the morning on my birthday and most recently busted in my office on my birthday for a serenade always complete with my mother harmonizing.

But what is scary is the fact that I now actually embrace it.  That instrument has been the bain of my existence for so many years and I could barely believe the words that were coming out of my mouth as I asked my mother to get it out of the closet so my brother could do the honors.  Yes, we have two accordion players... frightening.

But at the end of the day, I still have fingers and eye brows and wouldn't trade the memories for anything.  I love cooking for the people I love.

All that to say, I'm really here to tell you about these potatoes.  The first time I was in Italy five years ago, there was a small little restaurant below the apartment I was living in.  We got to know the chef and owner,  and he invited my friend Allison and I to come down on a Sunday afternoon to cook.

You know food is great when you can somehow learn a recipe through very broken English and come home to a different country and make the exact same dish.

These potatoes are just as happy next to a roast in the winter as they are with a piece of grilled fish in the summer.  They are crispy, chewy, salty from parmesan and a bit of sea salt and work every time.  

From my little kitchen to yours... Enjoy. 

Oven Roasted Potatoes
Makes 2 servings

Recipe Notes

It is very difficult to mess these up, but it is also hard to get an exact cooking time.  For whatever reason, they sometimes take longer than usual.  I make these first to allow enough time to get them brown and crispy.  If making for a party or a large group, make the potatoes early in the day and reheat at a 350 degree F oven right before serving.  I measured out the amounts of each ingredient for this recipe, but for the most part you can spread the potatoes, and drizzle with each ingredient to taste. To make large quantities, make sure to use large baking pans so that the potatoes can spread out in one layer.    

Ingredients

1 lb. baby red skinned potatoes

2 tablespoons olive oil
1 clove of garlic (about a teaspoon), chopped

1/4 teaspoon Sea salt + more to taste
Fresh ground black pepper

1 to 2 tablespoons freshly grated parmesan cheese

Step by Step
Preheat the oven to 425 degrees F.

Quarter potatoes into small bite size pieces.  If a few of your potatoes are larger, cut into 6 or 8 pieces (or halve smaller ones).  Make piece as close to the same size as possible for even cooking.

Use a rimmed baking sheet or oven safe glass dish large enough for the potatoes to be added in a single layer.  Drizzle a little olive oil on the pan and coat.  Add potatoes.  Drizzle olive oil, sea salt and a few dashes of black pepper and toss to coat.  Sprinkle chopped garlic over the potatoes.

Roast potatoes for 1 hour to 1 hour and 15 minutes, tossing every 30 minutes or so.    If you go to toss the potatoes and they look a bit dry and/or sticking to the pan, drizzle extra olive oil and toss.  Cooking time will vary on the size of your potato chunks.  Remove potatoes when they are browned and some edges are crispy.  Do not remove until some pieces are really dark to ensure crispy potatoes.  Sprinkle piping hot potatoes with freshly grated parmesan cheese.

Serve immediately.

If you make ahead of time... 
Potatoes can be made earlier in the day if you need your oven for other dished.  Leave potatoes in pan.  Reheat in a 350 degree oven for 5 to 10 minutes.