May
05
2010
Last week I bough a box of Raisin Bran cereal. We ate through half the box right away and then let the remainder of the cereal sit in the box on the shelf in the kitchen pantry. Then, the other day, I came across a recipe for a good looking bran muffin, that, get this, uses a half of a box of Raisin Bran cereal. Bingo. I made the decision right there to make this muffin.
So glad I did.
I have one of those jumbo cupcake pans (holds 6 cupcakes) that I bought for a special project and have only used once. It became the perfect tool for this bran muffin recipe. I made the recipe and baked the 6 jumbo muffins and had enough batter to make 12 regular-sized muffins too. This recipe makes a lot of muffins. You’ll be glad it does because after you taste one, you’ll know you’ll need more.
You can find the recipe at Joy the Baker. It’s quick and easy to make.
Somethings I learned from making this recipe:
- She says to mix the cereal with the dry ingredients, but I mashed the cereal up as I mixed it together with the flour mixture. I didn’t want to get big pieces of soggy bran flakes in my muffin. I love the texture of this muffin with the crushed cereal. It’s not too lumpy, but makes it hearty and fulfilling.
- It’s a moist, but not too wet muffin that doesn’t need any butter. And, it’s perfect for the mom-on-th- go who somehow seems to get her kids fed in the morning, but neglects to feed herself. Joy the Baker says you can keep the batter in the fridge for days and just make as many muffins that you need that morning. I made them all and haven’t had a problem eating them all before they spoil! In fact, I think they taste better the second and even third day after baking.
- Don’t skip the 45 minute waiting period before you cook the muffins. I was tempted. It was late, I was hungry, I wanted to go to bed. Probably more about me wanting to go to bed than being hungry; but having to wait 45 minutes between the time you mix the batter and when you can put the pans in the oven seemed extreme. The batter is very runny when you mix the dry and wet ingredients. After sitting for 45 minutes, it thickens to a typical muffin or cake batter consistency.
- Next time I think I’ll add a cup of raisins. Although there are “two scoops of raisins in every,” …. you know the jingle … I still wanted just a few more in each muffin.
This muffin is excellent in every way. It’s a keeper recipe for sure and I’ll be making it again. I will, however, also be looking for an alternative to using the sugary cereal. I think this muffin has the possibility to be made into a healthier version that uses less sugar.
Let me know if you make these and if they turn out as good as the ones I had.
Apr
12
2010
Yumm!
I made Ina Garten’s famous chocolate ganache cupcakes tonight for a ladies night that I am attending tomorrow. It was a lot of work, but they taste amazing. I don’t recommend making these or any new recipe for an event, but here are some tips I learned tonight:
Lesson: Don’t attempt a new recipe that you actually need someone to eat. It was stressful to make these, knowing that I had to deliver them to people to actually eat. I know better than to try something new to bring to a party. Always go with a tried and true.
Lesson: Don’t double this recipe. Make one batch, then make another. I wanted to bring 12 to the party and leave 12 at home so I doubled the recipe thinking I’d save time. Instead, I had chocolate everywhere because it wouldn’t all fit in the mixing bowl.
Lesson: I baked these for 25 minutes and thought they needed to cook longer. I put them in for 5 more minutes. Wrong! Some were overcooked. Some were fine, but I think they would be perfect with less time.
Lesson: Ina says to fill the cups pretty high because “these cupcakes don’t rise much.” Wrong. I filled them nearly to the brim and each cupcake rose enough to spill onto the top of the pan. Next time, I’ll fill 1/3 of the way.
Lesson: Chocolate ganache is hot! It’s better to spoon the ganache onto the tops of the cupcakes, rather than dipping the cupcakes into the ganache.
Lesson: Coffee makes a difference. In one of Ina’s episodes last year she did a series of tests, she used this cupcake recipe to see if adding instant coffee granules makes the cupcakes taste more chocolaty. Yes, yes, yes! The official recipe currently on Foodtv.com doesn’t say to add coffee to the cupcake mix, but do. Add it there and in the ganache. You will be able to taste a deeper chocolate flavor. This is where the yum factor really comes through.
Related:
Feb
08
2010
I recently finished reading “A Homemade Life: Stories and Recipes from My Kitchen Table” by Molly Wizenberg, with my book club. It’s a memoir of a woman’s life as she progresses through the passing of her father, a move to Paris and the eventual finding of the man she will marry. It’s a quaint story to which many can relate, but what I liked most of all is that at the end of every chapter she lists a recipe pertaining to the story.
For example, for her wedding she made 25 (I think it was 25) decadent chocolate cakes. She claims they are so easy to make and freeze well. How can making 25 cakes be easy? I had to try it. Well, not making 25, but I made one successfully.
First, I melted chocolate and butter over a double boiler.
Stir until creamy.
Lookin’ good.
Mix in sugar.
Bake. It comes out a little crusty on top. Then you have to flip it onto a plate, then flip it again to get it right side up.
Here it is in all its beauty. This ancient plate doesn’t to this cake justice. It needs to be sitting on a fine piece of china or a pretty little cake stand, dusted with powdered sugar.
Here’s the side view. It’s a rich, dense cake with tons of chocolate flavor.
Everyone at book club made a recipe from the book and we had quite the feast that night (see links to recipes below). I wish my camera were working properly that night so I could show you the food. You’ll have to click the links below to see them on Wizenber’s Web site, Orangette.
Related:
Nov
07
2009
It’s finally starting to feel like fall here in Florida. Friends and relatives are already dealing with snow and sleet, but we’re just getting into jacket weather (and not even that yet!). It’s put me in the spirit to be outside doing fall things. Here’s a list of things you can do to get into the spirit of the season:
From the Balancing Motherhood archives:
Photo courtesy Memotions via flickr.
Oct
07
2009
A few weeks ago I was at a family gathering where my sister-in-law made a decadent dessert: panna cotta. Coconut panna cotta. It was creamy, flavorful, fresh and beautiful. But, I don’t think anyone except my brother was excited about this dessert while she was making it. I think most of the family was planning on taking a small bite just to be polite.
What is Panna Cotta?
Panna cotta is an Italian custard-like dessert that has many variations. My sister used a recipe that called for coconut and tropical fruit like kiwi and strawberries.
It’s All About Presentation
When it was time to plate the desserts we each got a separate plate decorated with the panna cotta, sprinkled with toasted coconut and colorful fruit. It was simply beautiful.
How can you deny yourself a bite of this?
Take a closer look. Don’t you want a bite?
Everyone took his/her polite bite — then proceeded to eat the entire dessert. My husband, who claims to hate coconut even ate his entire piece.
Make It
It’s easy to make with only six ingredients. Find the recipe here: Coconut Panna Cotta with Tropical Fruit.
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