Wednesday, July 31, 2019
Peaches and Cream Muffins
This year, we got some HUGE peaches. We had hail early on and a lot of the fruits got knocked off, so we didn't have as MANY peaches as last year, but they were HUGE and very yummy.
We made these muffins last year and they were absolutely delicious. The original recipe does say it should make about 12 muffins, but we ended up getting 35. Great recipe, one change though, is save a maybe a half a cup of peach pieces to just put on top, it really helps. We also used more peaches than the 1 and 1/2 cups, and would recommend that as well.
Here's the original recipe: https://bakerbynature.com/peaches-and-cream-muffins/
We made these muffins last year and they were absolutely delicious. The original recipe does say it should make about 12 muffins, but we ended up getting 35. Great recipe, one change though, is save a maybe a half a cup of peach pieces to just put on top, it really helps. We also used more peaches than the 1 and 1/2 cups, and would recommend that as well.
Here's the original recipe: https://bakerbynature.com/peaches-and-cream-muffins/
Ingredients:
Crumb Topping:
1/4 cup granulated sugar
1/3 cup all-purpose flour (not packed)
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into tiny pieces
Peach Muffins:
3 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2 and 1/2 cups fresh peach chunks, divided into 2 cups and 1/2 cup (cut them into bite-sized chunks; peeled or unpeeled is fine)
Vanilla Glaze:
1 cup of confectioners' sugar
1/2 teaspoon vanilla extract
2 1/2 to 3 tablespoons heavy cream
1/4 cup granulated sugar
1/3 cup all-purpose flour (not packed)
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into tiny pieces
Peach Muffins:
3 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream
2 and 1/2 cups fresh peach chunks, divided into 2 cups and 1/2 cup (cut them into bite-sized chunks; peeled or unpeeled is fine)
Vanilla Glaze:
1 cup of confectioners' sugar
1/2 teaspoon vanilla extract
2 1/2 to 3 tablespoons heavy cream
Directions:
First, make the crumb topping
1. Grate the 3 tbsp of butter
2. In a small bowl combine the granulated sugar, flour, cinnamon, and butter until the mixture is very crumbly and resembles a coarse meal.
3. Place mixture in the freezer.
Now, for the muffins,
1. Preheat your oven to 400 degrees (F). Line a 24 cup and a 12 cup muffin tin with paper liners.
2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt.
3. In the bowl of the stand mixer (fitted with the paddle attachment) combine the butter and both sugars and beat on medium speed until light and fluffy.
4. Add in the eggs and vanilla and beat until well combined.
5. Reduce mixer speed to low and alternate adding the flour mixture and the sour cream, beginning and ending with flour.
6. Place peach chunks and remaining 2 tablespoons of flour into a bowl.
7. Toss to completely coat the peaches in the flour.
8. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
9. Divide the batter evenly among prepared muffin tins, add the extra 1/2 cup of peach chunks evenly to all of the muffins and then top with crumb topping.
10. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
11. Cool before applying the glaze.
Vanilla Glaze:
1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins.
1. Grate the 3 tbsp of butter
2. In a small bowl combine the granulated sugar, flour, cinnamon, and butter until the mixture is very crumbly and resembles a coarse meal.
3. Place mixture in the freezer.
Now, for the muffins,
1. Preheat your oven to 400 degrees (F). Line a 24 cup and a 12 cup muffin tin with paper liners.
2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt.
3. In the bowl of the stand mixer (fitted with the paddle attachment) combine the butter and both sugars and beat on medium speed until light and fluffy.
4. Add in the eggs and vanilla and beat until well combined.
5. Reduce mixer speed to low and alternate adding the flour mixture and the sour cream, beginning and ending with flour.
6. Place peach chunks and remaining 2 tablespoons of flour into a bowl.
7. Toss to completely coat the peaches in the flour.
8. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.
9. Divide the batter evenly among prepared muffin tins, add the extra 1/2 cup of peach chunks evenly to all of the muffins and then top with crumb topping.
10. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
11. Cool before applying the glaze.
Vanilla Glaze:
1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins.
What we liked:
These turn out incredibly wonderfully delicious.
What we didn't like:
The amount of muffins made in this recipe is off, but we fixed that :)
What Kaspian thought about it:
Astrid and Orion love the muffins, especially the glaze. Kaspian...not too into them.
Next time:
keep making em with fresh peaches!
Sunday, May 19, 2019
Magokoro
We went to Magokoro last week for dinner, and it was simply amazing and perfect. So yummy!
We got the tuna soba, tonkatsu, and the karamiso (spicy leeks on the side). It was just perfect. It was so good, in fact, that the children, who shared the tonkatsu ate all of it as well!
The tuna soba, we always ask for some wasabi on the side and this time the tuna was just so melt-in-your-mouth good!
The karamiso was also great. We get the spicy leeks on the side because sometimes they are quite spicy! But still always so good!!!
This place is really amazing. Highly recommend.
Magokoro - http://magokoroabq.com/
We got the tuna soba, tonkatsu, and the karamiso (spicy leeks on the side). It was just perfect. It was so good, in fact, that the children, who shared the tonkatsu ate all of it as well!
The tuna soba, we always ask for some wasabi on the side and this time the tuna was just so melt-in-your-mouth good!
The karamiso was also great. We get the spicy leeks on the side because sometimes they are quite spicy! But still always so good!!!
This place is really amazing. Highly recommend.
Magokoro - http://magokoroabq.com/
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| Karamiso Rmaen (spicy leeks on the side - not pictured) |
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| Tuna Soba |
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| Tonkatsu Ramen |
Carrot Salad "Korean Carrot Salad" - Корейская Морковка
This is called the korean carrot salad in Russia/Kazakhstan...how korean it is, I am not sure, but it is delicious! We have posted the recipe before, but never the pictures :) The texture of the salad is important, so if you can find something else to shred the carrots on that produces the long strands needed, that could be used as well. On the shorter/smaller shredder of a grater, it doesn't work as well.
 |
| The grater |
Ingredients:
2 lbs of carrots sliced julienne way - very long thing strands, spaghetti like
1/4 cup white vinegar
2 tablespoons salt
1/4 cup canola oil
1 large onion chopped
6 cloves of garlic chopped
4 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon sugar
1/4 cup white vinegar
2 tablespoons salt
1/4 cup canola oil
1 large onion chopped
6 cloves of garlic chopped
4 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon sugar
Directions:
1. Combine carrots and vinegar and salt and squish it all together with your hands until carrots are soft and silky feeling.
2. Heat up canola oil. Add in chopped onion. Fry until soft, but not golden. Add to the carrots.
3. Add in garlic, coriander, paprika and cayenne and sugar. Stir together.
4. Let sit overnight before serving. This is optional, but it does allow for a different array of flavors.
2. Heat up canola oil. Add in chopped onion. Fry until soft, but not golden. Add to the carrots.
3. Add in garlic, coriander, paprika and cayenne and sugar. Stir together.
4. Let sit overnight before serving. This is optional, but it does allow for a different array of flavors.
What we liked:
So good!
What we didn't like:
It's very time consuming :) And the grating dyes your hands orange! But so worth it!
What Kaspian thought about it:
Not really his type of food quite yet.
Next time:
No changes, needed
Tuesday, March 12, 2019
Eclairs
It's been a while..but life with a baby can be more challenging and there are plenty of other things that end up getting added on to the to do list than updating the recipes! But, here's one :)
We have another flock of chickens and they have started laying tons of eggs! So, with this plethora of eggs, we were looking for fun things to make - eclairs were a great pick.
We would not do the chocolate dip the way the recipe advises, so we will omit that - because although it turned out shiny - it was kind of watery.
They were a hit with Kaspian and Astrid and they were very good, especially for a first try at it!
Here's the originale recipe: https://letthebakingbegin.com/classic-eclair/#_a5y_p=2600057
We have another flock of chickens and they have started laying tons of eggs! So, with this plethora of eggs, we were looking for fun things to make - eclairs were a great pick.
We would not do the chocolate dip the way the recipe advises, so we will omit that - because although it turned out shiny - it was kind of watery.
They were a hit with Kaspian and Astrid and they were very good, especially for a first try at it!
Here's the originale recipe: https://letthebakingbegin.com/classic-eclair/#_a5y_p=2600057
Ingredients:
Custard Ingredients
6 egg yolks
2 cups whole milk
3/4 cups sugar
1 tbsp vanilla extract
1/4 cup flour
1/2 stick of unsalted butter
Pate Choux Pastry
1/2 cup whole milk
1/2 cup water
1/2 stick of unsalted butter
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs at room temperature
6 egg yolks
2 cups whole milk
3/4 cups sugar
1 tbsp vanilla extract
1/4 cup flour
1/2 stick of unsalted butter
Pate Choux Pastry
1/2 cup whole milk
1/2 cup water
1/2 stick of unsalted butter
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs at room temperature
Directions:
First make the custard - this is so that it has time to cool. Maybe even make it a few hours or a day in advance for the best results.
An alternative to the labor intensive custard could be a whipped cream filling as well. We were going to try if we had any empty eclairs left over.
Custard
1. Whisk the egg yolks and sugar and flour together.
2. Bring the 2 cups of milk to a boil.
3. Slowly pour the milk into the egg yolk mixture, continuously whisking.
4. Pour the mixture back into the pot and bring to a boil, continuously stirring.
5. Cook for 1-2 minutes. Remove from heat. The custard mixture will be thickened up.
6. Add the vanilla extract and half a stick of butter. Stir it all together well.
7. Cover the custard with plastic wrap it touches the custard.
8. Put in refrigerator so it cools and is ready for the eclairs.
Pate a Choux
1. Line 2 baking sheets with parchment paper or silicon mats - we used the silicon mats as they were much easier and totally not stick.
2. Fit a pastry bag with plain 1/3 inch tip nozzle and drape the bag over a large glass.
3. Preheat oven to 425F.
4. Whisk the eggs together.
5. In a heavy bottom saucepan combine, milk, water, butter, sugar & salt. Bring to a boil.
6. Once the mixture is at a rolling boil, add the flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.
7. Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.
8. Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon.
9. Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart.
10. Place the baking sheets in the oven and bake for 15 minutes, then reduce the heat to 375F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.
11. Allow the éclairs to cool.
An alternative to the labor intensive custard could be a whipped cream filling as well. We were going to try if we had any empty eclairs left over.
Custard
1. Whisk the egg yolks and sugar and flour together.
2. Bring the 2 cups of milk to a boil.
3. Slowly pour the milk into the egg yolk mixture, continuously whisking.
4. Pour the mixture back into the pot and bring to a boil, continuously stirring.
5. Cook for 1-2 minutes. Remove from heat. The custard mixture will be thickened up.
6. Add the vanilla extract and half a stick of butter. Stir it all together well.
7. Cover the custard with plastic wrap it touches the custard.
8. Put in refrigerator so it cools and is ready for the eclairs.
Pate a Choux
1. Line 2 baking sheets with parchment paper or silicon mats - we used the silicon mats as they were much easier and totally not stick.
2. Fit a pastry bag with plain 1/3 inch tip nozzle and drape the bag over a large glass.
3. Preheat oven to 425F.
4. Whisk the eggs together.
5. In a heavy bottom saucepan combine, milk, water, butter, sugar & salt. Bring to a boil.
6. Once the mixture is at a rolling boil, add the flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.
7. Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.
8. Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon.
9. Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart.
10. Place the baking sheets in the oven and bake for 15 minutes, then reduce the heat to 375F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.
11. Allow the éclairs to cool.
What we liked:
These were really fun!
What we didn't like:
It was a little hard to get the "logs" I think next time we might just try cream puffs :)
What Kaspian thought about it:
HE LOVED THEM.
Next time:
Try cream puffs and also whipped cream filling
Monday, July 30, 2018
Peach Cobbler
This year, we have lots and lots of peaches from our tree in the back yard. Even though the tree has been through hail, so the peaches don't all look perfect, they taste delicious! We got three giant bowls of peaches that we have to do something with. We made peach cobbler and peach ice cream so far. More to come!
Here's the original recipe:
http://www.myrecipes.com/recipe/easy-peach-cobbler
Here's the original recipe:
http://www.myrecipes.com/recipe/easy-peach-cobbler
Ingredients:
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Directions:
1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Best served with Vanilla Ice Cream!
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Best served with Vanilla Ice Cream!
What we liked:
Quick, easy, great use of our peaches!
What we didn't like:
Nothing, it was good. Tastes different than most cobblers.
What Kaspian thought about it:
He loved it, especially with ice cream. Astrid however, keeps eating just the ice cream for some reason....
Next time:
No changes
Horeseradish Sauce
We have ben making this sauce this summer and it has been great on everything and is quick and easy to make.It is great on steaks, fish, mashed potatoes.
Ingredients:
4 tablespoons horseradish.
1/2 cup sour cream
1/4 cup mayonaise
2 tablespoons lemon juice
salt to taste
2 teaspoons Worcestershire sauce
1/2 cup sour cream
1/4 cup mayonaise
2 tablespoons lemon juice
salt to taste
2 teaspoons Worcestershire sauce
Directions:
Mix all ingredients together and let sit for 20 minutes.
What we liked:
the sauce!!!
What we didn't like:
nothing
What Kaspian thought about it:
not his thing
Next time:
no changes
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