Brownie Cakes or something like that…

I am not a chocolate person, but this is one of those recipes that I love to make. I have everything on hand – do love this kind of recipe – no grocery store – woo hoo. Also I do like to make the people in my life who like chocolate-things happy. I did try one of these muffins (if you can call them that) and it totally has a great brownie thing going on. I really made these for the Boy and I think he liked it, at least I hope so. I shared a few at our beach local now that we can get out there again – Shaggy’s.

It is kind of funny. I am not much of a sweet person. I guess that is not entirely true. I will try a new recipe, once, and then I am done. Now the MotH is not into sweets at all, but he will try something if I press on him a bit. I do want his opinion – it is important to me. So my “test subjects” are my office, the Boy, and Shaggy’s. I really think they mostly do not mind too much. At least it seems that way to me.  Although I do seem to get blamed for people gaining weight, but ……

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1 cup unsalted butter, 16 Tbs.
1 cup chocolate chips, Ghiradelli is my favorite and my go to.
4 large eggs, slightly beaten
1 1/2 cups sugar
1 tsp vanilla
1 cup all-purpose flour

Preheat oven to 325 degrees. Melt the butter and chocolate chips over a low heat on the stove. I do not think this is a place for the microwave. Nope not at all.

Line your cupcake pan with paper liners. This makes 18 cupcakes which to my mind is really kind of annoying. I have a 12 cupcake pan – then had to wait till the pan cooled down to do the last six. Fine – I can do it, but I just do not want to. Guess I am just being fussy – but really?

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Beat eggs and sugar together. Sift flour over the egg mixture and add vanilla (I am very liberal with the vanilla – just saying). Fold in the chocolate – butter mixture and there we are – ready to make brownie cakes. Fill cupcake pan wells about 1/2 full.

Bake for about 30 minutes or until a toothpick comes out mostly clean. Just like a brownie will do.

This reminds me of the brownie cookies. They are like small brownies with lots of crusty edges, which to my mind are the best part of a brownie. I am a brownie edge person, not a brownie middle person. Guess it is a personal preference, but I do like a little bit of crunch.

Source: All Recipes and love that this is a Grandma recipe. Old recipes are my favorite kind.

 

 

Butter Usage – by month – March 2016

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Meyer Lemon Bars

8 March – 16 Tbs – Raisin Walnut Oatmeal Cookies

11 March – 6 Tbs – Guinness Brownies

11 March – 16 Tbs – Pie Crust

12 March – 8 Tbs – Apple Walnut Pie

20 March – 13.5 Tbs – Walnut Muffins

24 March – 11 Tbs – White Chocolate Chip Cranberry Pecan Oatmeal Cookies

25 March – 16 Tbs – Meyer Lemon Bars

86.5 = 10.8125 sticks = 43.25 ounces = 2.703125 pounds

Not embarrassing, to say the least – in the butter use department. And I have to say that butter pie crust was so amazingly good. Now I am feeling slightly guilty about knowing the source for it. Will dig through lots of papers to figure it out.

Savory Herb Muffins

So another thing that happens when I have buttermilk – I like to have herbs – Italian parsley, chives, basil, dill, etc.  Usually to make homemade ranch**, but in this case, I was really looking for something different. This totally fit the spring-herb bill and with a little home-made pesto and Parmesan to add in the mix. How could I not try this? I am happy to say the MotH really liked these, but the Irish butter sealed the deal. Did for me too. Maybe butter is like bacon. Probably.

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Savory Herb Muffin

1/2 cup Italian flat-leaf parsley, minced,  the only parsley I use
1/2 cup chives, minced
3 large eggs, room temperature
1/2 cup buttermilk
1/3 cup home-made pesto*
1/4 finely grated Parmesan cheese
1 1/4 cups all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees. Line muffin tin with liners. Rinse parsley, basil*, and chives and wrap in paper towels to dry completely. Mince parsley and chives. Set aside for now.

In a bowl, mix together eggs, salt, and pepper. Add in buttermilk, pesto*, and Parmesan. Over waxed paper, sift together flour and baking powder.

Mix the dry ingredients into the wet ingredients until just incorporated. Do not over mix. It’s a muffin after all. Stir in the parsley and chives.

Fill muffin cups 2/3 full. Bake for 25 minutes, rotating half way through until golden and toothpick comes out clean. Transfer to a wire rack to cool completely.

Source: slightly modified from: chocolateandzucchini.com/recipes/appetizers/fresh-herb-muffins-recipe/  One of my favorite blogs – http://chocolateandzucchini.com/  Clotilde is just amazing. The first time I heard this name was when the Boy went to Episcopal Day School and Clotilde was a girl in his class that I envied because her mom had a great way with style. One that I do not have. Sigh.

* Pesto – my homemade recipe – a bunch of  basil, freshly washed, 2 decent sized cloves of garlic, a good half cup of walnuts (no  pine nuts for me), a good pinch of kosher salt, and enough olive oil to make it loose, but not too loose. – in your food processor. You have to judge how much olive oil by what recipe the pesto will be involved in.  In this case, I was looking for pesto to go in muffins, not as a pasta sauce. So not too much olive oil. A little bit of fresh lemon juice is always appreciated.

** Homemade ranch – just wing it. It is mayo, and some sour cream if you like it (I do), and any fresh herbs you like – Italian parsley, chives, dill or cilantro if those are things for you. You can do minced garlic, but honestly, garlic or onion powder works because no matter what this mess has to sit in the fridge for a few hours to make it work. There also needs to be fresh lemon juice – or lime (haven’t done it but expect it will be good). And then just enough buttermilk to make it consistency that you want. But, again, it needs to sit in the fridge to make the flavours come together.

Notes: Okay, I made this because it was spring and I liked the ideas of fresh herbs. And making pesto again. And had buttermilk (always full fat – yep). It also reminded me of how much I need to sort out growing my own herbs again instead of buying them. For lord’s sake I grow my own Meyer Lemons – I should totally grow my own herbs like I did in years past.

I do have to say that I’m not a huge fan of the green look of the muffins (did say – mold muffins – just could not help it). That said, they taste great, especially with some my favorite salted Irish butter (Kerrygold) on them. For butter that you are going to put on something (muffins, toast, etc.) Irish butter is always best. I guess they just have amazing cows or something.

Apple Carrot Muffins – Leap Day

Leap Day – 29 February 2016

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Carrot, Apple, Walnut Muffins

I don’t think there is any Leap Day food, I look at is an extra day to make something in the kitchen. Bake, cook, maybe trying something new.

Yes, I think try something new. But what?

So after the Boy and I made an excellent carrot cake from a recipe from my friend we had some extra grated carrots left and I remembered having recently seen this recipe and thought it looked good. Also nice that I had everything on hand. Bonus! Another breakfast food, at least in my opinion. Carrot, Apples, Walnuts – um, duh.

2 cups all-purpose flour
1 1/4 cup sugar
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1 cup canola oil
4 large eggs, room temperature, slightly beaten
1 1/2 cups grated carrots, about 3
1 1/2 cups grated Granny Smith Apple, about 2
1 cup chopped walnuts (or pecans if you can get good ones)

Frosting:
8 ozs cream cheese, softened
4 Tbs unsalted butter, room temperature
1 tsp vanilla
2 cup confectioners’ sugar

Preheat oven to 350 degrees. Find some spiffy cupcake liners (this is a new thing for me). Line cupcake pan with liners.

In a large bowl, sift together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a measuring cup, mix together oil and eggs. Break the eggs up. Make a well and add oil and eggs, mix to combine. The add carrots, apples, and walnuts.

Spoon batter into liners, 3/4 full. Bake 20 – 25 minutes or until toothpick comes out clean. Let cool completely.

Beat cream cheese, butter, and vanilla until smooth. Sift in confectioner’s sugar. Apply frosting to cooled cupcakes.

Source: adapted from a recipe at Simply Recipes.

I made these one night and thought I would frost them the next day but I tried one after they had cooled a bit and decided to skip the frosting. They are great with no frosting. Even MotH likes them and that is saying something. I guess if you frost them then you can call them cupcakes. But I’ll stick with the un-frosted muffin. Besides, that way I can eat them for breakfast and feel good about eating carrots, apples, and walnuts …. for breakfast!! Woo Hoo!

Bacon Cheese Chive Muffins

You know when you see a picture of something that looks good and then read the recipe and go, well, crap. I had not really D&D_0380thought about making something like this until I received an email from all recipes.com that had, what I would consider was a bit of inspiration.
I had all the major parts of the recipe at home and for once, wasn’t totally freaked out by a “cream of – insert crap word here” soup. I just didn’t use it. Ugh, so gross. Sorry. I have seen some recipes on pinterest that do the “no creamed soup” recipes, and I applaud them. Quite vigorously. It just seems wrong to add something so processed to something that you are, pretty much, making from scratch. Especially when you really do not have to do it. I used sour cream as a substitute, and it worked really well. So I started thinking of things that made some sense and I hit on this. Makes 12 muffins.

So here is what I came up with a nod to the original.*

8 slices of thick cut bacon

2 cups all-purpose flour

2 tsp sugar

2 tsp baking powder

1/4 tsp table salt

1 1/2 tsp garlic powder (Thank you Penzys!)

4 tsp fresh chives, snipped with kitchen shears

1/3 cup Parmesan, finely grated

1/2 cup Gruyere, grated

1/2 cup sharp Cheddar, grated

1 egg, slightly beaten

1/2 cup whole milk

1/2 cup sour cream

1/2 cup canola oil

Place bacon in a large sauté pan. Cook over medium high heat until evenly brown. Easiest way. Start with a cold pan and add just enough water to cover the bottom. This keeps the spattering down. By the time the water is gone, the bacon has rendered. {Remember to save those bacon drippings} Drain on paper towels on a plate, and crumble, and set aside. Meanwhile, preheat oven to 400 degrees F and line muffin pan with liners and spray with non-stick spray. 

In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, and, Cheddar cheese 

In a large measuring cup, combine egg, milk, sour cream. and vegetable oil. Stir this mixture into the flour mixture just until moistened. Add the bacon. Spoon batter into the prepared muffin pans.

Bake for 20 – 25 minutes or until a toothpick inserted into a muffin comes out clean.

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22 August 2015

Bacon Cheddar Chive Muffins.

These were really great. I liked them spilt and toasted for breakfast with some salted butter on them. I mean, bacon, cheese, and, um whatever else. I am ever grateful to my friends at the office for trying them and for, what I hope, are real opinions.
Would like to try again, with some variations. Sausage, I think will be involved. And cheddar.