• About

For The Love Of Food

~ Let's Eat

For The Love Of Food

Tag Archives: sugar

Bourbon Sables with Chocolate

13 Sunday Nov 2022

Posted by Mwhite in Food, Must Try

≈ Leave a comment

Tags

bakery, baking, bourbon, butter, chocolate, christmas baking, cookies, cooking, delicious, dessert, eat, eating, eggs, entertaining, food, holiday, holiday baking, sables, simple entertaining, sugar, thanksgiving, vanilla, vanilla beans

A must for Christmas this year 🎄

Rich and buttery shortbread cookies infused with bourbon and chocolate! What’s not to love! Inspired by the lovely Sarah Kieffer.

Prep Time 20 minutes

Cook Time 15 minutes

Refrigeration Time 2 hours

Servings 20 – 24 cookies (I did personally triple the recipe as these fly off the baking sheet)

Ingredients

  • 1 cup [227 g] salted butter at room temperature
  • 1 cup [200 g] granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla bean paste or extract if that is all you have
  • 2 cups [284 g] all-purpose flour
  • 227 grams of dark chocolate (I used a mixture of bar chocolate cut into chunks and dark chocolate chips
  • 2 tablespoons of bourbon
  • 1 cup [200 g] turbinado sugar or sanding sugar

Instructions

  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolk, bourbon and vanilla, and mix on low speed until incorporated. Add the flour and mix on low speed until just combined. Add the chocolate and mix again until combined.
  • Transfer the dough to a workspace and form the dough into a 12 inch [30.5 cm] long log. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in plastic and refrigerate until firm, about 2 hours. I personally froze all three logs!
  • Position the oven rack in the middle of the oven, and preheat the oven to 350F [180C]. Line 3 baking sheets with parchment paper.
  • Using a serrated knife, slice the dough log into ¼ inch [6mm], and place the rounds about 2 inches [5 cm] apart on the prepared pans.
  • Bake, one batch at a time, until the edges are very light golden brown and the centers are still pale, 14 to 16 minutes, rotating the pan halfway through baking. Move the pans to wire racks and let cool completely. Store in an airtight container for up to 3 days.

Advertisement

Blueberry Cornbread Muffins

18 Sunday Jul 2021

Posted by Mwhite in Food, Must Try

≈ Leave a comment

Tags

baking, blueberries, butter, cooking, cornmeal, delicious, dessert, easy breakfast, easy cooking, eat, eating, food, fresh, kid friendly, kids baking, muffins, sugar, summer, summertime, vanilla, vanilla beans

Mixing up the usual … these are gloriously delish 🤤

The slight crunch of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. Serve warm with a pat of butter 💥

Ingredients:
3/4 cup milk
1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups fresh blueberries
2 large eggs
1-1/2 teaspoons vanilla extract
1 stick or 1/2 cup salted butter, melted

Set oven to 350, 325 for convection bake.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

In a separate bowl, whisk together the eggs, milk, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. The batter comes together in about 5 minutes.

Spoon the batter evenly into the prepared muffin pan, filling each cup very full and please use liners as the blueberries will make everything very sticky. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.

Enjoy!

These are insanely delish! Braided cinnamon sticky buns 🤤

14 Sunday Mar 2021

Posted by Mwhite in Food, Must Try

≈ 2 Comments

Tags

baking, bread, bread dough, butter, cinnamon, cinnamon buns, comfort food, cooking, delicious, dessert, easy cooking, eat, eating, entertaining, food, kid friendly, kids baking, Nadia bakes, Netflix, simple entertaining, sugar

I was watching a TV show called Nadia Bakes on Netflix this weekend and in one of the episodes she spotlighted a baker named Richard Bertinet. He was born in France but has lived in the UK for more than 30 years now and he is the godfather of breads. I watched his segment and rewatched it 5 times. I was inspired to try them. These are an adaptation of his famous cinnamon buns.

Braided sticky cinnamon buns

These are sweet, sticky and oh-soo delicious little cinnamon buns twisted in beautiful knots. Perfect to enjoy with your favourite cup of tea or coffee.

Prep Time 45 minutes

Cook Time 15 minutes

Proving Time 3 hours

Total Time 4 hours

Servings 12 buns

You need a scale to make these!

Ingredients

For the dough:

250 ml milk any type

60 g salted butter cubed

500 g AP flour

15 g fast-action dried yeast

100 g granulated sugar

1 tsp salt

1 large egg

For the filling:

150 g salted butter softened

200 g light brown sugar

2 tsp ground cinnamon

Instructions

Place the milk in a small saucepan and heat it up until it is lukewarm. Add cubed butter to the lukewarm milk, swirling the saucepan every now and then to encourage the butter to melt. Remove from the heat and set aside.

In a bowl of a freestanding mixer fitted with a hook attachment, mix together the flour, sugar, salt and yeast. Add milk and butter mixture followed by the egg. Mix on low speed until dough comes together, about couple of minutes, then increase the speed to medium and and mix for 8-10 minutes until you have a smooth and elastic dough that no longer sticks to the sides of the bowl.

Transfer the dough to a lightly floured surface and using your hands, roll it into a ball. Place it in a clean, large bowl, lightly greased with some oil. Cover the bowl with clingfilm or reusable kitchen wrap (clean shower cup works great here!) and leave somewhere warm for an hour or until it doubled in size (depending on the temperature in your kitchen, this may take more, or less than 1 hour).

In a meantime, prepare the filling. Place softened butter and brown sugar in a bowl of a freestanding mixer and beat together on medium speed until pale, fluffy and well combined. Reduce speed to low and add ground cinnamon. Mix until combined and set aside.

Remove the dough from the bowl into a lightly floured surface. Gently knock out the air from it, then stretch it into rough rectangle shape. Using a rolling pin, roll the dough into larger rectangle, roughly about 15 by 19 inches with the longer edge facing you.

Spread the filling over ⅔ of the top of the dough, leaving ⅓ of the dough clean. Fold the clean part of the rectangle towards the middle, then fold the other end of the dough on top of that. Use a rolling pin, roll it over the rectangle to flatten it out and stretch a bit.

Using a sharp knife trim off the edges of the rectangle. Divide the rectangle into 12 equal pieces, widthways, each strip roughly about 1.5 ish inches across. Next, use a knife or pizza cutter to cut twice down the length of each strip to make three strands. Braid the three strands together, then roll it up along its length to create a knot. Repeat with remaining strips.

Lightly grease 12-hole muffin tin, then transfer the knots into it. Cover and allow to prove for 45 minutes to 1 hour, or until they have doubled in size.

Preheat the oven to 350 or 325 for convection bake and bake in the middle shelf of the oven for roughly 18 minutes or until golden brown.

Don’t worry if some of the filling has leaked. Mine did. Remove from the oven and allow them to cool only for a minute or so, then transfer the buns onto a cooling rack. Do not leave them to cool in the tin, as it will be hard to remove them later. Enjoy them while still a bit warm!

Chloe ate hers in under 2 minutes and Holly and Joel thought they were delish.

    Notes!! 

    Do not go overboard with the filling! Thin, but even layer is what you are aiming for.

    Don’t worry if some of the filling comes out and spill from the sides while the buns bake. This is normal.

    Once baked, allow the buns to cool in the tin for only a minute or so. Transfer them to cooling rack while they are still hot, before the leaked sugar and butter sets and becomes hard.

    HOLY THESE ARE DELISH!!! They are the perfect blend between a very sticky bun and a cinnamon bun.

    Mini vanilla bean scones

    07 Sunday Feb 2021

    Posted by Mwhite in Food, Must Try

    ≈ Leave a comment

    Tags

    baking, butter, comfort food, cooking, delicious, easy breakfast, easy cooking, eat, entertaining, food, kid friendly, kids baking, make ahead meals, mini scones, quick cooking, scones, simple entertaining, starbucks scones, sugar, treats, vanilla, vanilla beans, vanilla scones

    This homemade version of vanilla bean scones is so easy to make. Great for kids and quick snacks.

    Prep Time 30 minutes – Cook Time 16 minutes

    Makes 16 mini scones

    INGREDIENTS

    SCONES:

    • 2 cups all purpose flour
    • 1/3 cup granulated white sugar or vanilla bean sugar
    • 1½ teaspoons baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) cold unsalted butter, grated into pieces
    • 1/2 to 2/3 cup cold heavy whipping cream (depends on the moisture in your flour and house)
    • 2 teaspoons vanilla extract

    GLAZE:

    • 1 cup powdered sugar
    • seeds scraped from one vanilla bean or 1/4 tsp vanilla bean paste (I swear by this stuff!)
    • 1½ tablespoons milk

    INSTRUCTIONS:

    • Preheat the oven to 375 degrees F (I did 350 degrees for convection bake) and line a baking sheet with parchment paper.
    • Place the flour, sugar, baking powder, and salt in a bowl and whisk to combine. Add the grated butter and rub butter and flour together with your hands. Continue until the mixture looks like coarse meal. Then mix in the cream and the vanilla extract.
    • When the dough has gathered itself into a ball and divide the dough into 2 equal portions. I had to add more cream to make this happen… keep that in mind. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 8 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
    • Brush with cream on top and bake the scones for 16 to 20 minutes, until set in the centers and slightly golden on the bottoms.

    ADD THE GLAZE:

    • In a small bowl, stir the powdered sugar, vanilla bean seeds, and milk together until smooth. Spread a small amount of glaze on top of each scone.

    NOTES

    These are delish, you can’t eat just one. The recipe makes 16 mini scones, 2 hours after baking I have 8 left. They got a 12/10 for taste. 🙌

    Enjoy!

    Eating my Feelings Vanilla Bean Pound Cake

    Featured

    Posted by Mwhite in Food, Must Try

    ≈ 2 Comments

    Tags

    bakery, baking, butter, cake, comfort food, cooking, delicious, dessert, eat, eating, eggs, entertaining, food, kid friendly, kids baking, pandemic, pound cake, quick cooking, simple entertaining, sugar, vanilla, vanilla beans

    This rich and buttery pound cake is simple to make but so elegant to eat while wearing jammies and watching “90 day Fiancé” or “My 600 Pound Life.”

    Number of Servings: 1, perhaps 8, or even 12 depending how one is feeling that day 😉 This blog is a judgement free zone.

    Prep Time: 15 Minutes Cook Time: 50 Minutes

    Total Time: 1 Hour 5 Minutes of drooling in front of the oven

    INGREDIENTS

    • 3 tablespoons milk (skim, low fat, or whole)
    • 3 large eggs
    • 1-1/2 teaspoons vanilla extract or vanilla bean paste or a vanilla bean
    • 1-1/3 cups cake flour … but seriously any flour you can find during this pandemic (I used AP), spooned into a measuring cup and leveled with a straight edge aka knife.
    • 3/4 cup white sugar
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 13 tablespoons salted butter, softened (no need to cut it in pieces) 16 tbls is a cup so y’all need to do some math or buy the butter in the sticks. Yes Salted … to be honest I only bake with salted butter. I remember saying it to my French instructor at Le Cordon Bleu and he almost fainted 👀 I’m too old to care anymore.

    INSTRUCTIONS

    1. Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter like you are in an episode of Mad Men. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, since we are 6 weeks into a pandemic the 1950s way suited me just fine.)
    2. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
    3. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance — that’s okay.)
    4. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
    5. Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
    6. The wrapped pound cake will keep for several days (it will never last the long) at room temperature, for one week when refrigerated.
    7. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

    The Bomb Banoffee Pie 🤤

    11 Saturday Apr 2020

    Posted by Mwhite in Food, Must Try

    ≈ Leave a comment

    Tags

    baking, banoffee pie, butter, chocolate, comfort food, cooking, delicious, dessert, Easter, easy cooking, eat, eating, entertaining, food, holiday, holiday baking, kid friendly, pie, pies, simple entertaining, sugar, toffee, vanilla, vanilla beans, whipping cream

    Description

    Banoffee pie is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.

    In simple terms it is a pie that is freaking delicious!

    Ingredients

    • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
    • 5 Tablespoons (72g) unsalted butter, melted
    • 1/3 cup (67g) granulated sugar
    • 1 and 1/4 cups dulce de leche**
    • 2 large bananas, sliced

    Whipped Cream

    • 2 cups (480ml) cold heavy whipping cream
    • 1/4 cup confectioners’ sugar or granulated sugar*
    • 2 teaspoons pure vanilla extract
    • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

    **

    What is Dulce de Leche?

    Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de lecheis Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

    1. The classic method of cooking down and constantly stirring milk and sugar
    2. The shortcut method of cooking sweetened condensed milk

    We’re using the shortcut method today, Both are delicious!

    You need 1 can of sweetened condensed milk, a non stick frying pan, spatula and patience.

    Pour the can of sweetened condensed milk into a non stick frying pan. Put heat on medium and stir with a spatula. You want the milk turn into a deep caramel colour that we will use for the banoffee pie. This whole process will take anywhere from 15-30 minutes. Whatever you do don’t stop stiring it! You can also do it on medium low heat too. This is a marathon not a sprint.


    Instructions

    1. Preheat oven to 350°F (177°C).
    2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
    3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
    4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
    5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
    6. Cover and store leftover pie in the refrigerator for up to 5 days. It won’t last 5 days…. just sayin’.

    Putting on the Pandemic Pounds Cinnamon Buns

    29 Sunday Mar 2020

    Posted by Mwhite in Food, Must Try

    ≈ Leave a comment

    Tags

    bakery, baking, butter, cinnamon, cinnamon buns, comfort food, cooking, delicious, dessert, easy cooking, eat, eating, food, kid friendly, kids baking, simple entertaining, sugar, treats, vanilla, vanilla beans

    Big, fluffy, soft and absolutely delicious. I have to admit I’m not much of a baker. I prefer to wing it in the kitchen, but with baking you can’t do that.

    This recipe is pretty fool proof however! It takes a while though… from start to finish you are looking at about 3 hours or so. On a rainy day these are perfect to make!

    Ingredients

    For the dough:

    • ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
    • 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
    • ¼ cup granulated sugar
    • 1 egg plus 1 egg yolk, at room temperature
    • ¼ cup salted butter, melted
    • 3 cups flour, plus more for dusting
    • 3/4 teaspoon salt
    • For the filling:
    • 2/3 cup dark brown sugar (light brown sugar also works)
    • 1 ½ tablespoons ground cinnamon
    • 1/2 cup salted butter, softened
    • For the cream cheese frosting:
    • 4 oz cream cheese, softened
    • 3 tablespoons unsalted butter, softened
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
    2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for roughly 8 minutes on a well-floured surface.
    3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
    4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
    5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
    6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
    7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 -12 large pieces.. I got 10 🤷‍♀️
    8. Place cinnamon rolls in a greased 9×13 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
    9. Preheat oven to 350 degrees or 325 convection bake F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9-12 cinnamon rolls.
    10. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

    The Best Bolognese sauce, hands down. Instant Pot Recipe.

    12 Wednesday Jul 2017

    Posted by Mwhite in Food, Must Try

    ≈ 15 Comments

    Tags

    basil, comfort food, cooking, easy cooking, easy dinner, easy dinners, easy pasta, eat, entertaining, fall dishes, food, fresh, fresh cooking, fresh pasta, gluten free, instant pot, italian, Italy, kid friendly, make ahead meals, Parmesan, pasta, penne, pork, quick cooking, sauce, sausage, simple entertaining, spaghetti, sugar, veal

    I can’t say enough good things about my Instant Pot. I bought the 8 quart one this winter and I can’t get enough of it. 

    I typically make my bolognese sauce on the stove and it takes roughly 6 hours on a slow simmer to come out perfectly. 
    Using my instant pot it took 35 minutes on high pressure and viola my sauce is ready!

    The sauté feature is a huge time and prep saver as you can sauté in the actual pot. 

    The key to this sauce is the meat ratio and I blitz all the vegetable in the food processor before I add it into the meat. This bolognese sauce is more of a ragu than your typical spaghetti sauce. Also another tip I don’t use beef, I only use veal and pork and prom sausage. This makes the sauce much more mild. 

    What you need:

    • 1 1/2 pounds ground pork
    • 1 1/2 pounds ground veal
    • 1 pound Italian sausage meat (casing removed)
    • 1 large white onion
    • 2 carrots
    • 3 celery heart stalks
    • 4 garlic cloves 
    • 3/4 cups of sundried tomatoes
    • 1 huge handful of fresh basil
    • 2 tsp salt
    • 2 tsp sugar
    • 1 28 oz can tomato purée (try to find San Marizano tomatoes)
    • 1 16 oz can of diced tomatoes
    • Parmesan rind
    • Dried Bay leaves (4) 
    • 1/3 red wine
    • Splash of heavy cream 

    In a food processor add all the vegetables and basil and sun dried tomatoes. Blitz until their are no chunks and you have a very finely diced mixture. Set aside.

    Plug in your Instant pot and press the sauté button – it will take a few minutes and it will beep and say hot.

    Start sautéing the sausage meat so some of the fat renders down, once crumbly add the  ground pork and cook down and then add the veal. This whole process will take about 10 minutes to brown the meat. 

    Once no longer pink, add in the onion, carrot, celery, garlic, basil and sundried tomatoe purée. Cook for an additional 5 minutes. Then add in the 2 cans of tomatoes, salt and sugar and bay leaves. Throw in the Parmesan rind and 1/3 cup of good red wine. 

    Put on the top of the Instant pot, press the meat/stew button (35 mins on high pressure) and sit back and relax! It will take about 5 minutes to come up to high pressure and then the timer will start counting down. Once it is finished, the Instant pot will shut off automatically. 

    This sauce usually simmers on my stove for 4-6 hours. With this instant pot it now only takes 45 minutes! 

    Typically a Bolognese sauce is served with a wider pasta noodle but you can serve it on whenever noodle you desire. Before serving add a splash of cream to the sauce. I can’t explain what it does to the sauce but it makes it amazing and rounds out all the meat and tomato flavour. 

    This sauce freezes amazingly well (do not add the cream before you freeze it) and this recipe will give you roughly 10~12 cups. 

    Mangia! 

    Bakery Style Buttermilk chocolate chip muffins

    18 Sunday Jun 2017

    Posted by Mwhite in Food, Must Try

    ≈ Leave a comment

    Tags

    bakery, baking, butter, buttermilk, chocolate, dessert, eat, entertaining, food, kid friendly, kids, kids baking, mini muffins, muffins, simple entertaining, sugar, summer, summertime, treats

    First let me start by giving credit where credit is due, this recipe was given to me by a friend who found it on Pinterest these have got to be some of the best chocolate chip muffins I have ever eaten. I have tweaked the original recipe a bit, so here is my version. 

    Chloe makes them at least every 10 days or so, they freeze incredibly well all you need to do is take a muffin out of the freezer put it in the lunch bag and by snacktime it’s thawed, Voila! These are a winner winner.

     INGREDIENTS:

    1 1/4 cups buttermilk
    2 1/2 cups all-purpose flour

    1 tbsp baking powder

    1/2 tsp salt

    3/4 cup granulated sugar or vanilla bean sugar 

    1/2 cup butter, melted

    2 larges eggs beaten 

    1 tbsp vanilla bean paste or the best extract you can find 
    1 1/2 cups miniature chocolate chips

    sanding sugar for sprinkling on top – makes all the difference. 

    DIRECTIONS:
    Preheat oven to 425ºF. Use muffin liners or Grease a 12-cup muffin tin with non-stick cooking spray. This recipe makes 12 large and 12 mini muffins.
    In a larger bowl, mix together the flour, baking powder, salt and sugar. Add the butter, eggs, vanilla, and the buttermilk. Stir JUST until a batter with lumps forms.

    Fold in the chocolate chips.

    Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

    Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for 2 minutes before removing from the tin and serving.

    Enjoy! 

    http://www.monicaskitchen.com (new website coming soon!) 

    Kouign-Amann…where have you been all my life?

    24 Friday Mar 2017

    Posted by Mwhite in Food, Must Try

    ≈ Leave a comment

    Tags

    bakery, butter, delicious, dessert, french, kanata, kouign-amann, pastry, sugar, treats

    I’m going to apologize in advance to everyone who is going to see me in a swimsuit this summer. Today I discovered a little Parisian patisserie that is officially going to throw a wrench into my beach body… but I have come to terms with it and I hope you can too.

    La Maison Du Kouign-Amann (a mouthful… for time saving purposes lets just call it La Maison) just opened up in the Kanata North BIA in March 2017. It is located conveniently across the street from Greco Kanata North and in the same plaza as ProStyle Martial Arts and Fitness.


    Fran Jung is the owner of this fine establishment and she is the one responsible for baking these authentic french delicious delicacies.

    People… let me introduce you to the most amazing buttery morsel I have ever eaten…. the “Kouign-Amann” (insert hallelujah emoji).  It is an amazing small buttery pastry that originated in Brittany, France. It is crispy and caramelized on the outside, yet tender and soft on the inside. To make it even more delectable, drizzle with salted caramel and devour. It is Heaven on earth! Fran supplies over 35 little shops in Ottawa with these delights. To serve them perfectly heat them in a 350 degree oven for 3 minutes or in a pinch in a microwave for 15 seconds or in a pinch, don’t heat them at all… I didn’t and it still rocked.



    La Maison sells out almost daily so if you miss out, you can buy other goodies like mini cakes, and mini tarts, quiches, sandwiches, the list is endless.

    A box of 5 was ~ 12$ and well worth it. I can’t wait to go back next week!

    For the love of tasty food.

    Monica xo

    http://www.monicaskitchen.com

    ← Older posts

    Subscribe

    • Entries (RSS)
    • Comments (RSS)

    Archives

    • November 2022
    • December 2021
    • July 2021
    • March 2021
    • February 2021
    • September 2020
    • July 2020
    • June 2020
    • April 2020
    • March 2020
    • October 2019
    • January 2019
    • August 2018
    • June 2018
    • May 2018
    • January 2018
    • August 2017
    • July 2017
    • June 2017
    • March 2017
    • February 2017
    • December 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • December 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014

    Categories

    • Chicago
    • Food
    • Food Reviews
    • Must Try
    • NYC

    Meta

    • Register
    • Log in

    Blog at WordPress.com.

    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
    • Follow Following
      • For The Love Of Food
      • Join 89 other followers
      • Already have a WordPress.com account? Log in now.
      • For The Love Of Food
      • Customize
      • Follow Following
      • Sign up
      • Log in
      • Report this content
      • View site in Reader
      • Manage subscriptions
      • Collapse this bar
     

    Loading Comments...