Brown Butter, Carrot and Orange Muffins

I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.

Recipe from here.

Ingredients:

  • 1 cup of unsalted butter
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp ginger
  • 4 eggs at room temp
  • 1 cup sugar
  • the zest of one orange
  • 2 tsp vanilla
  • 3/4 tsp salt
  • 1 cup grated carrots
  • more sugar and salt

Directions:

1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.

2) Allow to cool.

3) Preheat the oven to 375F/175C.

4) Mix the flour, baking powder, cinnamon and ginger together.

5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.

6) Add the carrots and then the dry mixture and fold in.

7) Add the brown butter and mix.

8) Butter the muffin pan.

9) Add the batter to the muffin pan.

10) Pinch sugar and salt on top.

11) Bake for about 18 minutes, or until a toothpick comes out clean.

Carrot Orange Muffins

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Cheesecake Brownies

I wanted chocolate. I still want chocolate. Hmmmm…Recipe taken from here.

Ingredients:

  • 10 TBSP unsalted butter, cut into small pieces
  • 1 cup + 2 TBSP flour
  • 1/4 cup coca powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz semisweet or bittersweet chocolate, roughly chopped
  • 4 oz cream cheese, at room temperature
  • 1 1/4 cup sugar
  • 4 eggs

Directions:

1) Preheat the oven to 350F/175C.

2) Rub butter in an 8 inch pan.

3) Line the bottom and 2 sides with baking paper.

4) Rub again with butter.

5) In a small bowl, mix flour, cocoa, baking powder and salt.

6) Melt and mix the (8 oz) butter and chocolate in a double broiler, or bowl over a pot of boiling water.

7) Remove from the heat.

8) Add 1 cup of the sugar and mix.

9) Add 3 of the eggs and mix.

10) Add the flour mixture and mix until moist.

11) Mix the cream cheese and 2 oz butter until smooth.

12) Add the remaining 1/4 cup of sugar, egg, and flour.

13) Spoon the chocolate mixture and cream cheese mixture alternately into the pan.

14) Swirl with a knife.

15) Bake 50-60 minutes, or until a toothpick comes out clean. The cream cheese on top should be golden.

16) Cool for 30 minutes in the pan.

Cheesecake Brownie

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.

Blueberry Cheesecake Pancakes

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.

Quick and Simple Brownies 003

Raspberry Lemon Cake

Crazy for raspberries right now! Cheap in retrospect to other fruits in Korea. These I made before going away for a weekend and kept in the freezer so I’d have them for Monday morning (or Sunday night) and they turned out great. Recipe taken from here. The Lemon Streusel topping made wayyy to much, so I froze it as it should last for 1 month.

Ingredients:

  • Cake
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 11 TBSP butter, room temp
  4. 3/4 cup sugar
  5. 3/4 tsp salt
  6. 2 eggs
  7. 1 tsp vanilla/rum
  8. 1 cup raspberries
  • Lemon Streusel
  1. 6 TBSP butter
  2. 1 cup flour
  3. 1/2 cup sugar
  4. 3/4 tsp salt
  5. zest of 1 lemon
  6. 1/2 cup chopped almonds

Directions:

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

2) Mix the flour and baking powder in a small bowl.

3) Beat the butter in a large bowl until smooth.

4) Add the sugar and salt to the butter and mix.

5) Combine the eggs and vanilla/rum in another small bowl.

6) Add the egg mixture to the butter mixture and combine.

7) Add the flour mixture to the egg/butter mixture and combine.

8) Fold in the raspberries.

9) Make the lemon streusel by letting the cold butter sit at room temperature for 5 minutes.

10) Mix the flour, sugar, salt and lemon zest together.

11) Mix with the butter by hand until most of the butter clumps are gone.

12) Mix in the almonds.

13) Pour the raspberry batter into baking tins and smooth.

14) Top with the lemon mixture and bake for 50 minutes, or until a toothpick inserted comes out clean and the top is browned.

Lemon Raspberry Cake 004

Raspberry Chocolate Chip Muffins

Raspberries have been super cheap (well, in retrospect of the amount you get vs other fresh fruit in Korea) recently so I wanted to make a few things with raspberries in them. My boyfriend has also been getting on to me about using up the chocolate bars in my freezer before he eats them all (there’s 3 big bars…or was…). Recipe taken from here.

Ingredients:

  • 3 cups flour
  • 4 TBSP baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 3/4 cup sugar + more for the tops
  • 1/4 cup brown sugar
  • 1 cup of milk
  • 1/2 cup oil (not olive)
  • 1 tsp vanilla or rum (or any dark liquor)
  • 2/3 cup dark chocolate chips
  • 1 1/4 cup raspberries

Directions:

1) Preheat the oven to 425F/220C or toaster oven to 200C.

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

3) In a medium bowl mix the eggs, 3/4 cup sugar, and brown sugar.

4) Add the milk, oil and vanilla/rum and mix.

5) Add the wet mixture to the dry mixture, being sure not to overmix.

6) Add the chocolate chips and mix a bit more.

7) Add the raspberries and fold in, trying not to break them.

8) Pour into baking tins.

9) Bake for 5 minutes, before lowering the heat to 375F/170C or toaster oven to 140C and bake for another 20-25 minutes or until the tops are browning.

10) Let cool for 10 minutes before removing from baking tins.

Chocolate Raspberry Muffins 005

Lemon Cupcakes

This is a small recipe, but great for potluck with no leftovers! Recipe taken from here but with more lemon added!

Ingredients:

  • cupcake
  1. 3/4 cup flour
  2. zest of 1 lemon
  3. 3/4 tsp baking powder
  4. pinch of salt
  5. 4 TBSP butter, room temperature
  6. 1/4 cup + 2 TBSP sugar
  7. 1 egg
  8. 1/2 tsp vanilla extract
  9. 1/4 cup milk
  • frosting
  1. 4 TBSP butter, room temperature
  2. 3/4 cup granulated sugar
  3. juice of 1 lemon
  4. zest of 1 lemon

Directions:

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

2) Combine the flour, lemon zest, baking powder and salt.

3) In another bowl, combine the butter and sugar.

4) Add the egg and vanilla to the butter mixture and mix.

5) Add 1/3 of the flour mixture to the butter mixture and mix.

6) Add half the milk, mix, 1/3 of the flour, mix, the rest of the milk, mix, and the rest of the flour and mix.

7) Pour into baking tins.

8) Bake for 10-15 minutes or until a toothpick comes out clean.

9) Let cool before adding the frosting.

10) Combine the butter and powdered sugar.

12) Add the lemon zest and lemon juice.

13) Top the cupcakes with the frosting.

Lemon Cupcakes 004