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Monday, March 27, 2017

Cheese & Thyme Muffins #MuffinMonday






My friend suggested that I make cheese and thyme muffins many months ago but I kept forgetting to buy cheese. When I did buy cheese, another type of muffin would sound more appealing. But here they are, finally. Perhaps my favourite part of making these was how the house smelled while they baked. They made me crave pizza and if I can get my act together this week, I think I'll definitely make some pizza on Friday. Maybe there will be thyme on my pizza? No. In the crust would be better.  These don't have as much pepper as my onion and garlic muffins and I definitely missed the cayenne. I had to nix it though because I wanted to share them with someone who can't handle the heat.  But next time, dear cheese and thyme muffins, next time.  Also, The next time I make these, I want to use a sharp cheddar or a mix of cheeses.

Cheese and Thyme Muffins
Yield: 10 muffins

Ingredients
240 grams flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
60 grams white cheddar cheese, shredded
1 tablespoon fresh thyme
1 cup milk
1/4 cup oil
1 egg

Directions

Preheat oven to 375 F. Grease the cups of a muffin tin or line with cupcake liners. You'll need 10 cups.

Whisk together flour, baking powder, salt, and black pepper. Stir in the cheese and thyme. In a separate container, mix together milk, oil, and the egg. Add the wet ingredients to the dry ingredients. Gently mix together until just combined.

Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.

Best served warm.




Muffin Monday

Thanks for hosting Wendy!



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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Monday, March 20, 2017

Pear and Pepper Scones - Crazy Ingredient Challenge



Our winning ingredients for this month of the Crazy Ingredient Challenge is something sweet - pear - and something spicy - red pepper flakes. I've used the pear + pepper combination before so I knew that I would love this.

Two teaspoons of crushed red pepper flakes does not make these extra spicy but there are some bites that will have more of a kick than others. Please note that I love spicy food so my tolerance is high.


Pear and Pepper Scones

Ingredients
1 1//2 cups grams flour
2 tablespoons sugar
2 teaspoons crushed red pepper flakes
1 1/2 teaspoon baking powder
1/2 teaspoon salt
8T butter
1 pear, chopped
6 T milk


Directions
Preheat oven to 375F.
Mix together flour, sugar, red pepper flakes, baking powder, and salt. Cut the butter into the flour mixture so that the mixture appears crumbly. Stir in the chopped pear. Add the milk and stir until just combined.
Transfer the dough to a floured surface. Pat into a 6 inch circle. Cut into 6 wedges and place on a parchment lined baking sheet.
Bake 25 minutes.




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Thursday, March 16, 2017

Coconut Spice Mini Yeasted Bundts - #BundtBakers




I had this post planned for weeks! I was going to tell you why I stopped baking cakes. I was going to talk about how I wanted to hoard these bundts because they were DELICIOUS. I wanted to tell you about making fresh coconut milk for the first time. (I probably shouldn't admit that to my  Jamaican friends. Everyone makes coconut milk!) But things happened. I procrastinated. And suddenly it was a few hours before the post needed to be up and BAM! Powercut.  I should have been in bed 2 hours ago so let's make this quick.

Cake delicious. Must bake every week.
The end.

Lots of yeasted bunts to view below! Thanks to our hosts Felice and Wendy!



Coconut Spice Mini Yeasted Bundts
(Yield: 8 mini Bundts )

Ingredients
240 grams flour
190 grams sugar (white or light brown)
70 grams grated coconut
1 teaspoon instant yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
177 ml coconut milk
118 ml oil
1 teaspoon vanilla
2 eggs

Directions

Whisk together the flour, sugar, coconut, instant yeast, cinnamon, salt, ginger, and nutmeg. Stir in coconut milk, oil, vanilla, and eggs. Pour into greased mini Bundt pans. My Bundt pans hold 1 cup of liquid.

Leave at room temperature for two hours. The batter will rise but not double.

Preheat oven to 350 F.

Bake 15 - 20 minutes or until a toothpick inserted into the cake comes out clean.


BundtBakers

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/)

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:


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