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.

Apple Muffins

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Creamed Corn

To go with the Spinach Dip, and use up more Parmesan, I made this.

Recipe taken from here.

Ingredients:

  • 4 ears of corn.
  • 1 1/2 TBSP olive oil
  • salt and pepper
  • 1 TBSP mayo, room temp
  • 1 TBSP sour cream, room temp
  • 1/4 cup milk, room temp
  • juice of 1 lime
  • 3 TBSP Parmesan, grated
  • cayenne

Directions:

1) Heat the oven to 400F.

2) Take the corn off the cob, and mix with olive oil and salt and pepper.

3) Spread on a baking sheet.

4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.

5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.

6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.

Creamed Corn and Spinach Dip

Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

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

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.

Chocolate Cupcakes with Chocolate Rum Frosting 009

Breakfast Burrito

Ingredients:

  • 2 TBSP vegetable oil
  • 1 yellow bell pepper, chopped
  • 5 green onions, chopped
  • 2 eggs
  • 4 TBSP milk
  • salt and pepper
  • 3 mini tortillas/1 tortilla
  • cheese

Directions:

1) Heat the oil to medium in a large pan.

2) Add the bell pepper and cook for 3 minutes.

3) Add the green onions and cook for 2 minutes.

4) Put the eggs, milk, salt and pepper into a cup and mix.

5) Pour into the pan and scramble.

6) heat the tortillas in a toaster oven or oven.

7) Add the eggs and cheese to the tortillas.

Breakfast Burrito 004

Frittata

I looked around at a few different frittata recipes and came up with this one.

Ingredients:

  • 2 TBSP vegetable oil
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 leek, just the leafy green part, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped
  • 1 unpacked up spinach
  • 7 eggs
  • 1/2 cup milk
  • 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
  • 1 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1/2 TBSP dried rosemary
  • salt and pepper
  • 4 green onions, chopped

Directions:

1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).

2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.

3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.

4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.

5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.

6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.

7) Remove from heat and slice and serve with pesto.

Frittata 010