Category Archives: muffins

Entertaining: What to Cook for the 4th of July Weekend!

It’s a big holiday weekend – family picnics, barbecues with friends, sun, water, fireworks ….. food is an important part of our celebrations! Here are a few of the recipes, I’ll be cooking over the long weekend. Mornings will start slowly, after that first cup of coffee I’ll be taking out my muffin pan to make Buttermilk Blueberry Muffins

I like to keep lunches light , it’s better for jumping into the pool or to enjoy a game of kanjam so a salad is nice, I’ll probably make a nice Heirloom Tomato Salad with Fresh Ricotta

Keeping it easy for dinner so starting with a great burger topped with my Whiskey Special Sauce

Side dishes are the key, make them in the morning before the day gets going and you can enjoy the day your self, I’m going old school with my Deli Style Macaroni Salad

Another classic side dish with a twist is my Jalapeno Kale Coleslaw, it is a delicious and healthy second side.

If I can find some corn in the farm stand, you can be sure that I’ll be making and although it’s perfect just grilled or even boiled, I’ll like make Fresh Corn and Zucchini Salad

Now for dessert…. I’ll still be taking advantage of all those fresh berries that are around and make my Red and Blue Firework Crisp and if I have time I’m make some star shaped  cookies using My Favorite Sugar Cookies !

From by the bay , wishing you and your family a very Happy 4th of July!

Maryann

Buttermilk Blueberry Muffins

Heirloom Tomato Salad with Fresh Ricotta

Whiskey Special Sauce

Deli Style Macaroni Salad

Jalapeno Kale Coleslaw

Fresh Corn and Zucchini Salad

Red and Blue Firework Crisp

My Favorite Sugar Cookie Recipe

Top Five Recipes of 2016-Entertaining by the Bay!

As we come to the end of another year, it’s always fun to reflect and look back.  As I looked at the most popular posts from 2016, it seemed to me that the favorite recipes were for comfort food. These are the recipes that are inspired by family and tradition. So with that enjoy, look back and happy cooking!

From by the bay, wishing you a very Happy and Healthy 2017 filled with many happy food memories!

Maryann

Coming in at # 5 

Old Fashioned Doughnuts

Ingredients

  • 1/4 pound unsalted butter softened, plus 1 tablespoon melted
  • 3 eggs
  • 1/2 cup granulated sugar
  • 3 1/2 cups flour, plus more if needed
  • 1 package dry yeast
  • 2 tablespoons lukewarm water
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 2 teaspoons lemon rind
  • optional: confectioner’s sugar, vanilla sugar or cinnamon sugar

*oil for deep fryer , per instructions

Directions

In a small bowl add yeast to water and set aside. In the bowl of an electric mixer add 1/4 pound butter, sugar and salt. In a small sauce pan scald milk. Pour scalded milk over the ingredients in the bowl. Mix well and add 1 cup of flour and beat until smooth. Add yeast, eggs and lemon rind. Add flour in three portions combining to make a soft dough. Place on a floured board and knead. Add more flour if too tacky to knead. Shape dough into a ball and place in clean bowl brushed , with melted butter. Brush the top of the dough with melted butter and cover bowl with plastic wrap. Keep in a warm place until doubled in bulk. Punch down and turn our on to a floured board. Pat down until about 1/2 inch thick. Let rest 10 minutes . Use doughnut cutter 1/2 thick and 2 1/2 inch round.  Heat oil in a deep fryer to 365 degrees F. Don’t over crowd. Use tongs to turn when bottoms are brown. Watch as this will depend on your fryer. When both sides  are brown, remove from oil and drain on paper towels.  When cooled sprinkle with confectioner’s sugar. Or while warm roll in vanilla sugar or granulated sugar mixed with cinnamon. Fry the doughnut holes separately. An easy way to sugar the holes , place sugar in a brown paper lunch bag , add the warm doughnut holes , hold bag closed , shake and serve!

Next at #4

 

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.

A favorite at #3

Stone Fruit Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Hitting #2

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

and the #1 recipe and farther above the rest is this classic – Apple Cake!

 

Mom’s Apple Cake a.k.a. “Jewish” Apple Cake

Ingredients

For Apple Filling

  • 5 medium apples , preferably those good for baking such as macintosh
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour.  Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top.  Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.

Hot Cross Buns

blog hot cross buns 1

Thinking about the week ahead, I decided to research making hot cross buns. This recipe by Ree Drummond (The Pioneer Woman), was the one I decided I liked the best. I never much cared for the hot cross buns in the bakeries, much of that dislike was around the bun being too sweet and some bakeries would use dried fruit I didn’t like and occasionally it was candied. It definitely put me off hot cross buns, This recipes has an easy technique for making a yeast dough, a nice amount of spices and Ree suggested dried fruit like raisins and cranberries. The resulting bun is terrific and really changes not only my point of view about these Easter treat, but my whole family!

The traditions around hot cross buns are wonderful. In the United States, hot cross buns are part of the tradition for both Good Friday and Easter, while in Great Britain they are primarily  Good Friday tradition. Some myths about hot cross buns are if you hang one in your kitchen evil spirits will stay away, if on good Friday you make them sharing them will cement your friendships, the bun can keep ships from sinking and a bun made on Good Friday will never get moldy. That’s a lot from a small little mount of dough!

From by the bay, wishing you little bun food memories!

Maryann

blog hot cross bun 2

Hot Cross Buns

Recipe by Ree Drummond, Pioneeer Woman April 1, 2010

Buns
2 cups Whole Milk
1/2 cup Canola Oil
1/2 cup Sugar
1 package (2 1/4 Teaspoons) Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
2 teaspoons Salt
1/4 cup Sugar
1 teaspoon Cinnamon
Spices: Cardamom, Nutmeg, Allspice (optional)
1/2 cup Raisins
GLAZE
1 whole Egg White
Splash Of Milk
Icing
1 whole Egg White
Powdered Sugar
Splash Of Milk

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INSTRUCTIONS
BUNS

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.

Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.

Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.

Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)

Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.

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PREHEAT OVEN TO 400 degrees

GLAZE

Mix 1 egg white with a splash of milk. Brush onto each roll.

Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool on a cooling rack.

ICING

Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.

Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

hot cross bun 6

Savory Corn Muffins

My personal preference for breakfast is savory over sweet, so that is how I came up with this savory corn muffin recipe. This recipe is perfect for breakfast or to serve at dinner whenever you would normally use corn bread such as along side chili or your favorite meatloaf. To make this even better, the recipe couldn’t be easier, it’s just measure some ingredients, mix and bake!

From by the bay, wishing you savory food memories!

Maryann

blog corn muffin

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.

Pumpkin Spice Sugar Donut Muffins

It’s fall and it’s seems like there is pumpkin spice all around us……..there is a reason, pumpkin spice smells and tastes delicious, but use it where it’s makes a difference. There is no finer place than sugar donut muffins! These light as air muffins are a perfect fall morning breakfast. I’ve updated the recipes for the season using my own pumpkin spice blend. This sugared blend is also perfect for your morning coffee. Enjoy!

From my the bay wishing you sweet pumpkin spice food memories!

Maryann

blog donut muffin

 

Pumpkin Spice Sugar Donut Muffins
Adapted recipe from Downtown Bakery and Creamery in Healdsburg, California
12 standard size muffins
Ingredients for batter
12 tablespoons unsalted butter, softened at room temperature
3/4 cup fine granulated sugar
2 eggs
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup buttermilk
Ingredients for Topping
6 tablespoons melted butter
1 cup sugar
4 teaspoons pumpkin spice mix ( see my pumpkin spice mix recipe below)
Preheat oven to 350 Degree F. Lightly grease a standard muffin tin. Sift together in a bowl the flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine. Using a wooden spoon to mix, alternate adding the flour mixture with the milk and buttermilk. Make sure everything is combined, try not to over mix. Spoon the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. In a bowl mix the sugar and pumpkin spice mix together. Use a pastry brush to brush each muffin allover with the melted butter and then roll into the pumpkin spice sugar mixture. Serve warm or cooled at room temperature.

blog pumpkin spice muffin

Pumpkin Spice Mix

Ingredients

2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

Directions

Mix spices together .

My Favorite Blueberry Recipes

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Celebrate Summer with some of the best blueberry recipes!!

From by the bay , wishing you blue food memories!

Maryann

blog merlot blueberry sauce

Blueberry Merlot Sauce with Vanilla Gelato

2 cups fresh blueberries
1 cup Merlot
½ cup light brown sugar
1 tablespoon cornstarch
½ teaspoon vanilla

Directions

Combine all ingredients in a medium sauce pan. Simmer for 20 minutes stirring occasionally. Cool and place in a container. Keep in refrigerator until ready to use.
Serve as a topping to vanilla gelato.

blog sweet corn ice cream

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

  • 4 ears fresh young corn, shucked
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 cup whole fresh blueberries
  • 1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

 

blog blueberry boybait

 

Blueberry Boy Bait
From Smitten Kitchen , which adapted it from  the Cook’s Illustrated version, which was adapted from the original

 

Serves 12, generously

2 cups (250 grams) plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks, 8 ounces or 225 grams), softened
3/4 cup (145 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
3 large eggs
1 cup (235 ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup (about 85 grams) blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

blog blue muffins

Buttermilk Blueberry Muffins

Makes 12 muffins

1 1/2 cups all purpose flour

1/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon lemon zest

4 tablespoons melted butter

3/4 cup buttermilk

1 egg

3/4 cup fresh blueberries

Directions

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put  tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake  on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

 

blog blueberry veal

Pan Fried Veal with Spinach, Blueberries and Hazelnuts

Serves 4

1 1/2 pounds veal scallopini

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 cup chicken broth

4 tablespoons unsalted butter

2 tablespoons  whole hazelnuts

2 tablespoons Panko bread crumbs

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

1 garlic clove, chopped

1/4 teaspoon red chili flakes

2 tablespoons fresh blueberries

1 pound steamed fresh spinach

Directions

Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili  flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side.  Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach  between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,

Gingerbread Muffins

 

Welcome your holiday with these easy and delicious gingerbread muffins. I can’ t think of a better way to wake up on Christmas morning then to the aroma of these muffins. It’s a special way to start the day. I suggest measuring out all your dry ingredients the night before or in advance and set aside in plastic storage bag until you are ready to make the muffins. It makes for an easy breakfast. The cinnamon and spices will make your home smell of Christmas!

From by the bay, wishing you special holiday food memories!

Maryann

blog christmas muffins

 

Gingerbread Muffins (Feast by Nigella Lawson)

Makes approximately 12 muffins

Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
3/4 cup whole milk
1/4 teaspoon balsamic vinegar
6 tablespoons vegetable or corn oil
4 tablespoons dark corn syrup (I used light corn syrup and it was still fine)
4 tablespoons molasses

Directions
Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups. Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps.

Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.

Stir until mixed but still fairly lumpy-the mixture may be more runny than you expect for muffins- but you need the dense stickiness of gingerbread, rather than a cakey crumb. Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry.

Sweet Treats – Best Baking with Pumpkin Recipes

With Halloween less than a week away, I thought this would be a good time to share three of my favorite recipes for making sweet treats with pumpkin! I think you will find it hard to pick a favorite!

From by the bay wishing you sweet pumpkin food memories!

Maryann

blog pumpkin coffee cake

Pumpkin Coffee Cake with Brown Sugar Streusel
Serves 6-8
Ingredients

Streusel Topping

3/4 cup all purpose flour
1/4 cup
granulated sugar

1/2 cup dark brown sugar
1/2 cup chopped walnuts

2 teaspoons cinnamon powder
1/4 teaspoon fine sea salt

6 tablespoons melted unsalted butter

Filling
1/2 cup dark brown sugar
2 teaspoons cinnamon

Cake

8 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs
1/2 cup pumpkin puree ( canned)
1/2 cup sour cream
1 1/2 cups all purpose flour
2 teaspoons baking powder

2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees F. Butter and flour an 8” square baking pan. ( I find an 8″ square glass baking dish works best). Make the topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and make large chunky crumbs, between 1/4″ to 1/2″ inch depending on preference. Place crumbs onto a parchment lined baking sheet and put into the refrigerator to cool for about 15 minutes. To make filling combine the dark brown sugar and cinnamon in a bowl and set aside.To make cake batter sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a bowl. Use an electric mixer to cream butter and sugars together until fluffy. Add eggs one at a time and beat well. Mix in the flour alternately with the sour cream and pumpkin puree and mix well. Once combined pour half the batter into the prepared baking pan and spread out with a spatula. Sprinkle the filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the streusel topping over the top of the batter. Place in the oven to bake until golden brown and a cake tester comes out clean, when inserted into the center of the cake. This is approximately 50 to 55 minutes. Remove the cake from oven and let cool on cake stand about 20 minutes before removing from pan to serve.

blog pumpkin muf

Pumpkin Cream Cheese Muffins

Makes 12 muffins

Ingredients

For Filling
4 ounces cream cheese
1/4 cup confectioners sugar
1/4 teaspoons vanilla
For Muffins
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
roasted and salted pumpkin seeds (pepitas) to garnish top of muffins
Directions
In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester
comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.
blog pumpkin muffins

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions
In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Ricotta Strawberry Muffins

 

 

 

 

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My grandparents farm had lots of fresh strawberries to pick. The strawberries would rarely last long enough to bake . I would say the same holds true today. But if you do find yourself with some berries this is the perfect morning treat.  A moist muffin that is not too sweet. It’s the perfect start to a nice relaxing weekend morning!

From by the bay , wishing you berry food memories!

Maryann

Ricotta Strawberry Muffins
Makes 12 muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 cup white sugar, plus extra tablespoon to sprinkle on top of muffins
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 4 tablespoons melted butter
  • 3/4 cup fresh ricotta cheese
  • 1/4 cup buttermilk
  • 2 eggs
  • 3/4 cup fresh strawberries, hulled and chopped

Directions
Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, 1/4 cup sugar, salt, baking powder, baking soda and lemon zest. Add melted butter, ricotta cheese and stir. Add the eggs to the buttermilk , mix and pour into the flour mixture and combine. Add strawberries, mix and then fill each muffin liner about 3/4 filled. sprinkle tops of muffins with remaining sugar. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

blog straw muf 2

Cinnamon Sugar Donut Muffins

I was shopping at the local farm stand and bakery this weekend and found a delicious treat added to their baked good selection, cinnamon sugar donut muffins. I remember seeing these featured on the Food Network not long ago , so I picked up a few muffins to sample with the family.  It was so fantastic I knew I needed to figure out how to make them. After some internet research, I found that the bake shop featured on the Food Network was the Downtown Bakery and Creamery in Healdsburg, California in Sonoma Valley. They are kind enough to share their recipe which I have below. Although, baked these muffins do taste just like a fried cinnamon sugar donut. The muffin is  easy to make and eating one or two will make your morning and day, if not your week!
From by the bay, wishing you cinnamon sugar food memories!
Maryann
blog donut muffin
Cinnamon Sugar Donut Muffins
Recipe from Downtown Bakery and Creamery in Healdsburg, California
12 standard size muffins
Ingredients for batter
12 tablespoons unsalted butter, softened at room temperature
3/4 cup fine granulated sugar
2 eggs
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup buttermilk
Ingredients for Topping
6 tablespoons melted butter
1 cup sugar
4 teaspoons ground cinnamon
Preheat oven to 350 Degree F. Lightly grease a standard muffin tin. Sift together in a bowl the flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine.  Using a wooden spoon to mix, alternate adding the flour mixture with the milk and buttermilk. Make sure everthing is throughly combined, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. In a bowl mix the sugar and ground cinnamon together. Use a pastry brush to brush each muffin allover with the melted butter and then roll into the cinnamon sugar mixture. Serve warm or cooled at room temperature.