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The Late Night Hunger Problem

16 Mar

Do you ever finish dinner and think “that was really good, but I’m still kind of hungry”?  If not, feel lucky. I personally am often plagued with this problem. I don’t want to make some fancy dessert, because I’m tired and lazy.  Well, tonight I found a dessert that is quick, easy, and quite delicious.  Tonight I made my very first Dulce de Leche Coffee milkshake.
Ingredients:
Some instant coffee
Whole Milk
Ben and Jerry’s Dulce de Leche ice cream (you can use other brands, but Ben and Jerry’s happens to be a brand that treats their cows humanely).
In the blender, put a scoop of ice cream.  Then add about 1 tablespoon of whole milk.  Next, boil about half a cup of water, and add about one and a half tablespoons of instant coffee (if you’re having it late at night, decaf might be advisable).  Pour about 2 or 3 tablespoons of the coffee into the blender as well, and blend!  I happen to have a small blender, but if you have a bigger blender, you can double the recipe and save some for later.
Happy slurping!!

Life is short. Make muffins.

23 Nov

The other day, while we were walking through a book store, orangechef and I saw a little pink book with a squishy cover entitled 1 Mix, 100 Muffins.  After quickly flipping through and seeing some of the recipes (dark chocolate and ginger muffins, scallion and goat cheese muffins, etc) it was pretty obvious that we had to buy it.  Like the impatient people we are, we couldn’t wait to try out the recipes, and we ended up making muffins that very night.  Over the course of the next few days, we tried coffee and cream muffins, carrot cake muffins, and gingerbread muffins.

Our first batch was a little dense, which could be because we tried to substitute whole wheat flower for white flour, but the next two were better.  We found that the flavors were kind of timid – for instance the coffee flavored muffins weren’t as coffeeish as we had hoped even though we put in twice the noted amount of coffee.  Another thing we had a slight issue with was the fact that because of the flavors and the icing on some of them, we would bite in expecting a cupcake, and be disappointed by the more savory muffin flavors. But when we ate the muffins thinking of them as muffins, they tasted pretty good.  And after all, a muffin is a muffin, and the awesomeness of muffins in general overshadowed any negative impressions that we might have had.

Here are the recipes:

Moist Gingerbread Muffins (adapted from 1 Mix 100 Muffins, by Susanna Tee)

Ingredients:

– 1 cup white flour, 1 cup whole wheat flour

-1 tbsp baking powder

-4 tsp ground ginger

-1 1/2 tsp ground cinnamon

– 1/8 tsp salt

-1/2 cup of packed light brown sugar

-5 pieces of preserved ginger

-2 eggs

-3/4 cup of milk

-5 tbsp canola oil

-4 tbsp molasses

Directions:

-Preheat oven to 400

-Sift flour, baking powder, ground ginger, cinnamon, and salt into a bowl. Then add the sugar.  Chop the preserved ginger finely, then add it.

-Lightly beat the eggs in a different bowl, then beat in the milk, oil, and molasses.

-Make a well in the middle of the dry ingredients using the back of a spoon, and pour the wet ingredients in.

-Stir everything together a bit (not too much).

-Distribute between 12 muffin cups (preferably recycled).

-Bake for 20 minutes.

Coffee and Cream Muffins (adapted from 1 Mix, 100 Muffins by Susanna Tee)

Ingredients for the Muffin:

-5 tbsp instance coffee powder (the book says 2, but from our experience you need more to get a good coffee flavor)

-4 1/2 tbsp boiling water

-1 cup whole wheat flour, 1 cup white flour

-1 tbsp baking powder

-1/8 tsp salt

-1/2 cup packed dark brown sugar

-2 eggs

-1 cup of heavy cream

-5 tbsp of canola oil

Ingredients for the Topping:

-1 1/2 cups heavy cream

-unsweetened cocoa, for sprinkling on the top to make it look pretty

-12 chocolate chips (or chocolate covered coffee beans, we didn’t have any, so we substituted plain chocolate)

Directions:

-Preheat oven to 400.

-Put the instance coffee in the water and stir, then leave it to cool off.

-Sift the flour, baking powder, and salt into a bowl, then add the sugar.

-Lightly beat the eggs, then beat in the cream, oil, and coffee.

-Make a well in the middle of the dry ingredients with the back of a spoon and pour in the wet ingredients.

-Stir a bit (not too much).

-Distribute the mix between 12 muffin cups (preferably recycled).

-Bake for 20 minutes

-Let them cool, then add some cream, a bit of cocoa powder, and chocolate chip to each one.

Carrot Cake Muffins (adapted from 1 Mix, 100 Muffins by Susanna Tee)

Ingredients for Muffin:

-2 cups of white flour

-1 tbsp baking powder

-1/8 tsp salt

-1/2 tsp ground cinnamon

-1/4 tsp of ground nutmeg

-1/4 teaspoon ground allspice

-1/2 cup of packed dark brown sugar

-1 1/2 cup grated carrots

-1/2 cup of walnuts chopped – optional

-1/2 cup of raisins – optional (Preferably golden, but any kind will do)

-2 eggs

-3/4 cup of whole milk

-5 tablespoons of canola oil

-Zest and juice of 1 orange

-Long strips of orange zest (for decoration)

Ingredients for Topping:

-1/3 cup of heavy cream

-3/8 cup of confectioner’s sugar

Directions for Muffins:

-Preheat oven to 400.

-Sift flour, baking powder, salt, and spices into a big bowl.  Then stir in the sugar, grated carrots, nuts, and raisins.

-Lightly beat the eggs, then beat in the milk, oil, orange zest and juice.

-Make a well in the middle of the dry ingredients with the back of a spoon and pour the wet ingredients in the well.

-Stir a bit (not too much).

-Distribute mix into 12 muffin cups (preferably recycled).

-Bake for 20 minutes.

-After they are cooled, add the icing and some orange zest to make it pretty (we actually just put more carrot peel, but either works).

Directions for Topping:

-Put the cream in a Tupperware container and shake it until it becomes whipped cream, or put it in a mixer and mix it until it acquires the desired thickness (shaking it in a Tupperware is more fun!)

-Add the sugar (keep tasting until you get the sweetness you want).

-Alternately, if you want cream cheese frosting, substitute 1/3 cup of cream cheese and 3 tbsp of butter for the heavy cream.  You can put the cream cheese and butter in a bowl, sift the sugar into it, and then beat the whole thing until the mixture is at the texture you want.

Although we agreed that the ginger bread muffins were the best, all three of these are very good and deserve to be sampled.