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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Pumpkin Cream Cheese

Recipe taken from here. Great addition to breakfast during this time of the year.

Ingredients:

  • 4 oz cream cheese
  • 1/4 cup pumpkin puree
  • 1 TBSP brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Directions:

1) Combine all the ingredients!

Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.

Ingredients:

  • Crust
  1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
  2. 3 1/2 TBSP sugar
  3. 1 tsp salt
  4. 1 1/4 cup + 1 TBSP flour
  5. 6 TBSP chilled unsalted butter
  6. 2 TBSP chilled vegetable shortening
  7. 1 large egg yolk
  8. 1/2 tsp apple cider vinegar
  • Filling
  1. flour
  2. 4 large eggs
  3. 115 oz can of pumpkin puree
  4. 1/4 cup sour cream
  5. 2 TBSP bourbon
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ginger
  9. 1/4 tsp nutmeg
  10. 1/8 tsp allspice
  11. 3/4 cup maple syrup
  12. 1 tsp vanilla
  13. 1 cup heavy cream
  14. 2 TBSP sugar

Directions:

1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

Pumpkin Pie

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

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.

Peanut Butter and Chocolate Brownie 005

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.

Chocolate Chip Cookies 010

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.

Some food, Gwangju, Naesangjan, and more food 007