Apple Muffins

More muffins! I’ve been eating them every morning before taking the T to get to the gym at work so I need something as ‘mini breakfast’, ‘pre breakfast’ or ‘breakfast part 1’ whatever you want to call it, otherwise I’m starving at the gym.

Recipe from here.

Ingredients:

• 1/2 cup sugar + more for the top
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon + more for the top
• 2 1/4 cups flour
• 1 large egg
• 1 cup milk
• 1/4 cup unsalted butter, melted, cooled
• 2 cups apples, grated (I used 3 granny smith apples)

Directions:

1) Preheat the oven to 400F.

2) In a large bowl whisk the sugar, baking powder, salt, cinnamon and flour.

3) In a medium bowl, whisk the egg, milk and butter.

4) Mix the wet into the dry. It will be quite dry now.

5) Add the  apple in and mix.

6) Add the batter to the muffin pan, sprinkle sugar and cinnamon on top.

7) Bake for 20-22 minutes or until a toothpick inserted comes out clean.

8) Allow to cool for 5 minutes.

Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

• Pancakes

1. 4 oz cream cheese, cut into pieces and freeze overnight
2. 1 cup flour
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 2 TBSP sugar
7. 1 cup milk
8. 1 egg, beaten
9. 2 TBSP butter, melted

• Syrup

1. 1 cup blueberries
2. 1/4 cup water
3. 1/2 cup sugar
4. 1 TBSP water
5. 2 tsp cornstarch
6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Chocolate Cupcakes with Chocolate Rum Frosting

I’ve been on a bit of a hiatus from cooking and baking anything new since I’m saving money for a big trip and can only buy rice and soy sauce in massive amounts and thus only need to buy tofu and a few other things to make my favorite dish. However, now with a week and a bit left I’ve run out of soy sauce! I’ll be making more fries and sandwiches. Also, my mother has sent amazing amounts of food to me in Korea, and I’ve recently been cooking all those boxed meals to get rid of them before I go on my big trip. I’ve also been running around Korea doing everything I’ve been meaning to do and spending more time with friends because after the big trip I’m leaving Korea for good to go back to the United States.

I still have my oven, so this is either the last thing, or the second to last thing I’ve baked. Probably last because I want to make pancakes and then I’ll be out of flour. Cupcakes taken from here, frosting taken from here. I had to add the rum because I’ve also got to use that up too!

Ingredients:

• Cupcakes

1. just over 1/3 cup butter, softened
2. 2 eggs
3. 1 1/4 cup sugar
4. 100g dark chocolate, melted
5. 2 cups + 2 TBSP flour
6. 1 tsp baking soda
7. 2 TBSP cocoa
8. 1 cup buttermlik (1TBSP vinegar/lemon juice mixed with 1 cup – 1 TBSP milk)

• Frosting

1. 3/4 cup butter, softened
2. 1 1/24 cup powdered sugar
3. 1/2 tsp rum
4. 3 oz dark chocolate, melted

Directions:

1) Heat the oven to 375F/180C or toaster oven to 140C.

2) Mix the butter, eggs, sugar and chocolate in a large bowl.

3) Slowly add the flour, baking soda and cocoa and mix.

4) Slowly add the buttermilk and mix.

5) Pour the mixture (it will be very liquid) into baking tins and bake for 15-20 minutes, or until a toothpick inserted comes out clean.

6) Allow to cool completely before adding the frosting.

7) To make the frosting, mix the butter and the sugar.

8) Add the rum and chocolate and mix.

9) Top the cupcakes with the frosting.

Quick and Simple Brownies

After coming back from a 2 day vacation with a 6 hour flight there and back, all I wanted was brownies. I won’t get good ones in Korea without making them myself.

Ingredients:

• 1/2 cup butter, melted
• 1 cup sugar
• 1/4 cup cocoa powder
• 1/2 tsp vanilla/rum
• 2 eggs
• 3/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix all the ingredients together, in the above order.

3) Pour into baking tins.

4) Bake for 15-20 minutes.

5) Allow to cool a bit before serving.

Peanut Butter Fudge Brownies

Recipe taken from here with half the peanut butter used  as I would not have room for that in my baking tins unless I wanted to make a million little ones. Also no chocolate on top because I didn’t have any.

Ingredients:

• Brownie

1. 10 TBSP butter + maybe more depending on the consistency you get
2. 1 1/2 cups sugar
3. 3/4 cup + 2 TBSP cocoa powder
4. 1/2 tsp salt
5. 1 tsp vanilla
6. 2 eggs
7. 1/2 cup flour

• Peanut Butter

1. 1/2 cup peanut butter
2. 1/2 cup butter
3. 1/2 tsp salt
4. 1/2 tsp vanilla
5. 1 3/4 cups powdered sugar

Directions:

1) Preheat the oven to 325F/160C or toaster oven to 140C.

2) Mix the butter, sugar, cocoa powder and salt in a pot and melt and mix.

3) Add the vanilla and mix.

4) Add the eggs one at a time and mix well after each addition.

5) Slowly add the flour.

6) If the batter is not smooth add more butter, it should still be hot enough for the butter to melt.

7) Pour into the baking tin or tins and bake for 20-25 minutes or until a toothpick comes out clean.

8) Allow the brownies to cool before making the frosting.

9) Add the peanut butter and butter to a pot and bring a boil until consistent.

10) Remove from the heat and add the salt and vanilla and mix.

11) Slowly add the powdered sugar. I ended up using less.

12) Spread the fudge over the brownies.

13) Place in the fridge and let sit for at least 1 hour.

Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

• 1/2 TBSP butter or oil
• 1 onion, chopped
• 6 oz mushrooms, quartered
• 5 cloves of garlic, chopped
• 3/4 cup vegetable broth/stock
• 3/4 cup water
• juice and zest of 1 lemon
• 1 tsp dried rosemary
• 2/3 cup orzo
• salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Deep Dish Chocolate Chip Cookies

From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!

Recipe taken from here.

Ingredients:

• 1/2 cup butter, room temp
• 1/2 cup light brown sugar
• 1/3 cup sugar
• 1 tsp vanilla/rum
• 1 egg
• 1 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup of chocolate chips

Directions:

1) Heat the oven to 375F/170C or toaster oven to 140C.

2) Stir the butter in a large bowl to make it creamy.

3) Add the sugars and mix until combined.

4) Add the vanilla and egg and mix until combined.

5) Add half the flour and mix until combined.

6) Add the rest of the flour, salt and baking soda and mix until combined.

7) Add the chocolate chips and mix.

8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.

9) Serve with vanilla ice cream.

Breakfast Bowls

Recipe taken from here, made into two servings.

Ingredients:

• 3 potatoes, cleaned, pealed, chopped into cubes
• salt and pepper
• olive oil
• red pepper powder/flakes
• butter
• 4 eggs
• salsa
• cheese

Directions:

1) Heat the toaster oven to 400F/200C.

2) Mix the potatoes with salt and pepper and olive oil.

3) Place the potatoes on tin foil and in the toaster oven for 40 minutes, until cooked though.

4) Remove and let cool while you cook the eggs. Place into baking tin(s).

5) Melt the butter in a pan.

6) Scramble the eggs in a bowl or cup with salt and pepper and add to the butter.

7) Cook until almost done.

8) Add salsa on top of the potatoes, then eggs then cheese.

9) Bake for 5 minutes or until the cheese is melted.

Peanut Butter Granola Bar

I tried two different granola bars for this hiking weekend as I was in charge of the plans! Here’s the other one. This recipe was taken from here.

Ingredients:

• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup peanut butter
• 1 tsp vanilla
• 2 1/4 cups oats
• 1 cup chopped pretzels
• 1/4 cup chocolate chips

Directions:

1) Mix the butter, brown sugar, honey, peanut butter and vanilla in a  pot until it is smooth and consistent in color.

2) Mix the oats and pretzels in a large bowl.

3) Pour the peanut butter mixture over the oats and mix.

4) Pour into baking tins and top with chocolate chips.

5) Place in the fridge for a minimum of 2 hours.

Parmesan Garlic Orzo

I had a box of orzo sent from America when I asked for risotto, so oh well.

Recipe taken from here.

Ingredients:

• 1 cup uncooked orzo
• water
• 1/4 cup butter
• 2 TBSP garlic, chopped
• 1/2 cup Parmesan cheese
• 2 TBSP milk
• salt and pepper
• parsley

Directions:

1) Cook the orzo in the salted water and drain.

2) Melt the butter in the large pan.

3) Add the garlic and cook until browned, about 3-5 minutes.

4) Add the orzo, Parmesan cheese, milk, salt and pepper, and parsley.

5) Serve with whatever you like–I did with braised tofu.