My Cooking Chronicles

Ingredients (makes 10)

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great

1 large egg

1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work

1 1/2 teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

DIRECTIONS

Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

ADAM AND JOANNE'S TIPS

You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).

Ingredients (Serves 8)

1⁄2 cup butter, melted

1 cup sugar

2 eggs, well beaten

1 tablespoon lemon juice

1⁄4 teaspoon salt

1 1⁄2 cups flour

1 teaspoon baking powder

1⁄2 cup milk

1⁄3 cup lemon juice

1⁄4 cup sugar

Directions

Cake

Mix together 1 cup sugar and butter.

Add eggs and 1 tablespoon of lemon juice; mix well.

Add salt, flour, and baking powder to mixture.

Add milk.

Optional: add lemon zest (grate peel of lemon and mix in)

Bake at 325°F in a well greased loaf pan for 35 mins, or until golden brown

**We used the square pan and decreased the time from 1 hour to 35 mins because the cake was thinner. For a rectangular thicker cake, bake for longer)

Drizzle

Mix 1/3 cup lemon juice and 1/4 cup sugar.

Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.

Serve warm or cool.

Recipe Source

Ingredients

3 cups quick-cooking oats

1/2 cup slivered pecans

1 cup dried cranberries

1 can coconut milk + 3 tablespoons honey

(optional) pumpkin seeds, sunflower seeds, pecans, almonds, mixed nuts, dried fruits, chocolate chips, spices (ex. nutmeg, allspice, cinnamon, paprika) etc

Directions

Preheat an oven to 350 degrees F (175 degrees C). 

Mix the oats, nuts, seeds, and cranberries

Add coconut milk and honey into the mixture

Spread into the prepared pan, evenly pressing into the corners and out to the sides.

Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.

Allow the the bars cool for 5 minutes in the pan before cutting.

Ingredients

Cupcake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

4 teaspoons powdered green tea

1 cup white sugar*

1 cup vegetable oil

3 eggs

1 cup plain yogurt

1 1/2 teaspoons vanilla extract

Frosting (optional)

3/4 cups confectioners' sugar*

2 teaspoons powdered green tea

2 tablespoons butter, softened

1 (3 ounce) package cream cheese,

softened

1/2 teaspoon vanilla extract

1 1/2 teaspoons milk

* amended from original source (less sugar)

Directions

Cupcake

Sift together the all-purpose flour, baking soda, salt, and green tea powder; set aside.

In the mixer bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla.

Add in the flour mixture alternately with the yogurt, mixing just until incorporated.

Preheat oven to 350 degrees F (175 degrees C). Pour batter into cupcake pans

Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Cool on wire rack for 30 minutes before turning out of the pans.

Frosting

Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.

Put icing on cupcakes.

Comments

Light and Fluffy. Delicious.

Ingredients

FILLING

1 can (14 oz) + 2/3 cup low-fat sweetened condensed milk

1 Tbsp lemon zest

1/2 cup lemon juice (freshly squeezed)

3 egg yolks (save the whites)

MERINGUE

3 egg whites

2/3 cup granulated sugar

1/8 tsp cream of tartar

3 Tbsp water

Directions

1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.

2. To make the crust, combine the crumbs, water and oil a small bowl. Pat into the sides and bottom of the pie pan.

3. To make the filling, combine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until well combined. Let sit for 10 minutes until thickened. Pour into the pie pan and bake for 20 minutes or just until the mixture is set.

4. Meanwhile, make the meringue. Combine the egg whites, sugar, cream of tartar and water in a clean bowl. With an electric beater, whip at the highest setting for about 6 to 8 minutes or until stiff peaks form. Spread over the lemon filling.

5. Increase the oven temperature to 375°F and bake for 10 minutes or until meringue is just lightly browned. Chill until cold and cut into i4 small slices.

Ingredients

2¼ cups bread flour

1 tsp baking soda

1¼ tsp salt

1 cup unsalted butter, melted

¼ cup granulated sugar

1 cup dark brown sugar*

1 egg

2 tbsp milk

1 tbsp vanilla

2 cups chocolate chips

Directions

Combine the bread flour, baking soda, and salt in a medium bowl.

Melt the butter slowly and Add to the bowl of a stand mixer fitted with a paddle attachment.

Beat the butter, granulated sugar, and dark brown sugar until combined.

Add the egg, milk and the vanilla and beat on medium slow speed until incorporated.

With the mixer on low speed, gradually add the dry ingredients into the wet ingredients until all incorporated.

Scrape down the bowl as needed.

Add in the chocolate chips and mix until incorporated.

Allow to rest for 1 hour.

Preheat the oven to 300 degrees*.

Line baking sheets with foil or parchment paper.

Using a large scoop, drop 6 dough balls onto each cookie sheet.

Bake for 10-12* minutes, just until the edges are lightly browned.

Slide the cookies on the foil or parchment off the cookies sheet as soon as they come out of the oven.

The cookies will be just slightly crunchy on the edges when cooled. If you want a completely chewy cookie and can resist eating them right away, store in an airtight container overnight and the cookies will be very chewy and soft in the morning.

(*Amended from original source)

Serves 20 ( bun (68 g) each)

Ingredients

3/4 cup chopped pecans

1/2 cup butter , divided

1/3 cup maple syrup

1/2 cup sugar

1 tsp. ground cinnamon

2 cans (340 g each) refrigerated country biscuits

1 pkg. (250 g) Philadelphia Brick Cream Cheese , cut into 20 cubes

Preparations

Heat oven to 400°F.

Sprinkle nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter; mix with syrup until well blended. Drizzle over nuts.

Melt remaining butter. Mix sugar and cinnamon in shallow dish.

Separate dough into 20 biscuits; press each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in centre of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into ball. Dip top of each ball in remaining butter, then in cinnamon sugar.

Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto platter. Spoon any nuts remaining in pan over buns. Serve warm.

http://allrecipes.com/recipe/best-big-fat-chewy-chocolate-chip-cookie/

Original Toll House Recipe

http://www.verybestbaking.com/recipes/18476/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Peanut Butter

For red or black raspberries, blackberries, boysenberries, or marionberries (but not for strawberries or blueberries)

Ingredients (yields 1 cup)

12 ounces (approximately 1 1/2 cups) fresh or frozen berries, (defrosted if frozen)*

1/4 cup granulated sugar, or more to taste (or honey)

2 tablespoons freshly-squeezed lemon juice

Directions

blend in a magic bullet

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.

Ingredients

baby spinach (washed and cut)

feta cheese

craisins (dried cranberries)

almonds

1 hard boiled egg

tomatoes

roasted chicken

vinaigrette dressing

Directions

Hard Boiled Eggs: First, put eggs into pot. Fill with enough water to cover the eggs. Heat on high until boiling, then reduce to low (setting 3) for approximately 10-15 minutes. Remove from heat, pour out the hot water, and replace with cold water. Let the eggs cool and enjoy.

Chicken breasts: marinate skinless chicken breasts with salt, pepper, and bread crumbs. Put in the oven at 350F for approximately 20 mins, flipping over halfway.

Ingredients (makes a lot, can half recipe)

500g granny smith apples, peeled, cored, diced

2 tablespoons caster sugar

1 tablespoon lemon juice

pinch mixed spice

10g butter

Directions

Combine apple and 1/3 cup cold water in a saucepan over medium heat. Simmer, covered, for 10 minutes or until apple is soft. Add sugar, juice, mixed spice and butter. Stir to combine. Remove from heat. Set aside for 5 minutes to cool.

Remove apple mixture to a food processor. Process until smooth. Serve warm or cold.

Ingredients

Chicken:

985g chicken thighs (approx. 4 )

110g onion (1/2 a medium-sized)

2 stalks scallions

3 cloves crushed garlic

6 slices ginger

1.5 tsp salt

3 cups water

Rice

1.5 cups rice

1-2g dried shallots

olive oil

10g minced ginger

2 clove garlic ( minced )

1.5 - 2 cups chicken stock

pinch of salt

Directions

Cut cucumbers into slices. Set aside.

 Place chopped up onion, 2 stalks green onions, 3 cloves of crushed garlic and cilantro in a pot. Add 3 cups of water. Bring to a rolling boil.

Marinate the chicken thighs with 1.5 tsp of salt.

Add the chicken thighs into the boiling water.

Cover the pot and bring to a rolling boil over high heat. As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, covered, at a very slow boil for 5 minutes.

Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (The exact time will depend on the size of the thighs.)

Wash 2 cups of rice. Add in minced garlic, ginger, and shallots. Use chicken stock instead of water. Put into rice cooker and cook.

Ingredients

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar for cheese

1 teaspoon vanilla extract

2 (8 ounce) packages refrigerated crescent rolls

1/2 cup melted butter

1/3 cup white sugar for topping

~ 1 teaspoon ground cinnamon

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Ingredients

75ml olive

175g self-raising flour

1½ tsp baking powder

50g ground almonds

50g cornmeal / polenta

finely grated zest 2 lemons

140g golden caster sugar / honey

2 large eggs

225g natural yogurt

juice of 2 lemons

Preparation

Pre-heat oven to 180C

For the cake, put the flour, baking powder, ground almonds and cornmeal in a large mixing bowl.

Stir in the lemon zest and sugar, then make a dip in the centre.

Beat the eggs in a bowl, then stir in the yogurt, honey, lemon juice, and olive oil.

Pour this mixture into the dip

Briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.

Spoon the mixture into a round 20cm round x 5cm deep cake tin tin and level the top.

Ingredients

2 tablespoons butter

1 small onion, chopped

1 medium carrot, chopped (optional)

1 medium butternut squash

4 cloves garlic, minced

Chicken broth (enough to cover the squash and stuff)

1/2 tsp curry powder

1/4 tsp cinnamon

dash of nutmeg

bit of paprika

salt & pepper to taste

Preparation

Roast whole butternut squash in the oven (400F) for half an hour

Take out, let cool, then peel & cut into cubes

Melt the butter in a large pot, and cook the onion and for 5 mins, or until lightly brown. Add garlic

Add water & chicken powder. Add squash, carrots. Make sure there is enough to cover vegetables. Bring to a boil.

Put into warming container for an hour or so, until vegetables are soft

Use an immersion blender and blend until smooth.

Add seasonings. Stir. Enjoy

Ingredients (yields 2 dozen cookies)

1/4 cup old-fashioned oats

 1 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsalted butter, room temperature

1/4 cup (packed) light brown sugar

1/4 cup sugar

 1 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup hazelnuts, toasted, husked, and chopped

  6 ounces semisweet chocolate chips

Preparation

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Makes apprx 24 macarons (48 halves)

For the macaron shell batter:

Ingredients

2 eggs whites

2 tbsp. granulated sugar

1/2 cup almond meal

1/2 cup confectioners sugar

3 tbsp cocoa powder (for chocolate)

1 tbsp matcha powder (for green tea)

Directions

In the bowl of an electric mixer, beat egg whites on medium-high. When the whites begin to foam, begin adding granulated sugar, one tablespoon at a time. Beat egg white-sugar mixture until it is glossy and forms stiff peaks, then remove bowl from the mixer.

In a separate bowl, whisk together almond meal, confectioners sugar, and sesame powder until well blended. Add half of the dry ingredients to the egg whites and begin gently folding with a rubber spatula, from the outside in, until they are just incorporated. Add the remaining dry ingredients and repeat the folding. Be careful to not overmix, but make sure that the dry ingredients are well distributed throughout the batter.

Scrape down the bowl. Scoop up some batter with the spatula and allow it to drip back into the bowl. It should resemble magma, slowly absorbing back into the rest of the batter. If it drops heavily, use the spatula to press out some of the air by scraping from the outside in and pressing down on the batter. Repeat only a few times and test the viscosity of the batter again. Be careful to not press out too much air. If the batter drips freely (more like a liquid), you have removed too much air and will need to start over, so it's important to check frequently the consistency of the batter.

Preheat oven to 300F with the rack in the upper middle position.

Line two baking sheets with silicone mat or parchment paper 

Using a spoon, blob the batter onto the sheet - small circles, apprx 1 inch or less in diameter. Space each about 1/2"-1" apart.

Let it rest for a few minutes on the counter so that they take nice circular shapes.

Bake for 10-15 minutes (11 minutes in my oven), keeping an eye on the tops to ensure they do not begin to crack.

Remove from the oven and cool. Once completely cool, they are ready for filling

(recipe amended per experience)

Original source: http://www.yumsugar.com/Black-Sesame-Macaron-Recipe-15559344

Filling

Make a mousse from whipped cream.

OR

Chocolate ganache

Ingredients

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

Optional: 2 tsp lemon / orange juice

Optional: 1 unsalted tbsp butter

Preparation

Place the chopped chocolate in a large bowl.

Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

Sources:

http://www.food.com/recipe/lemon-ganache-144542

http://www.chow.com/recipes/28339-french-chocolate-macarons-with-chocolate-ganache

Other sources: