mardi gras king cake

king cake 1

We celebrated Shrove Tuesday with our Dutch Baby from Baked Occasions. Here in the U-S-of-A this day is called “Mardi Gras” – aka: Fat Tuesday and is celebrated by eating our faces off in preparation for Lent, or ya know, just because we can.  Continue reading

almond puff loaf

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Sometimes I get my inspiration from restaurants or a particular craving I have. Sometimes they just come to me from my wild imagination or another food blog. But sometimes, it’s literally sent to me… like this one which I received in my Sunday morning King Arthur Flour recipe e-mail. This recipe falls into the latter category.  Continue reading

christina tosi’s cornbake

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Since receiving Milk Bar Life as a gift, I’ve been making an effort to bake my way through some of the recipes with varying degrees of success. I was most excited for the Grandma’s Oatmeal Cookies. While delicious, I have yet to get them to come out the texture that is portrayed in the book pictures, so I have not yet shared that recipe for you (though Mr. Eats is happy to keep eating the failed attempts for me). I successfully made Tosi’s gorgeous Fruity Pebble Meringues, and now I have made what Mr. Eats has deemed “the best cornbread he’s ever had.”    Continue reading

chocolate chip almond muffins

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Apparently December is brunch month for me – with pain au chocolateapple pie biscuits and cinnamon-almond scones and now… muffins! Sure everyone else is helping you make Christmas cookies but here at Wee Eats we are committed to ensuring you are covered for your most important meal of the day.

These muffins are adapted from Monica over at Playing with Flour. She’s got tons of gorgeous goodies over on her blog, I highly recommend you stop by and check her out!

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These are not those big, dense muffins from your nightmares. The almond flour in these muffins give them a remarkably light crumb, they have a touch of sweetness, and then sliced almonds on to give them a nice little “crunch” as if to say “Good morning, Sunshine!”

Although her recipe calls for orange zest, I left it out because I’ve never really been into that whole chocolate-orange thing. Instead, I added a dash of almond extract to complement the almond flour and sliced almonds, and took these guys another route.

almond muffin pin 2

chocolate chip almond muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 to 15 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 1/2 cup sugar
  • 1/2 cup almond meal
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup buttermilk, shaken
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 400 degrees and line a muffin tin with liners. Grease liners, if desired, to aid in easy removal of muffins.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Add the mini chocolate chips and toss to coat with the flour mixture.
  3. Place sugar and almond meal into the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until fluffy, about 1 minute.
  4. Add eggs, one at a time, beating until incorporated scrape down the sides and bottom of the bowl with a rubber spatula.
  5. Add vanilla and almond extracts, then add the buttermilk and beat on low speed until combined.
  6. Remove bowl from stand mixer and add the flour mixture. Fold flour mixture into wet mixture, stirring just until combined.
  7. Scoop batter into the prepared muffin cups (the batter will be very stiff), filling them nearly to the top and sprinkle with the sliced almonds.
  8. Bake until muffins are lightly browned and a toothpick inserted into the center comes out clean, about 12-14 minutes. Let muffins cool in the pans on a wire rack for about 5 minutes, then remove them from the pans and set onto the rack to finish cooling.
http://wee-eats.com/2014/12/16/chocolate-chip-almond-muffins/

[ Recipe adapted from: Playing with Flour ]

cinnamon almond scones

cinnamon almond scones 2 - wee eats

‘Tis the season for cups of hot cocoa, gift-giving, and out-of-town relatives. Chances are that you (or someone you love) is traveling this month. There will be brunches, dinners, parties, and overnight guests and all of those wonderful things that come with the holiday season.

What are you to do in times like this? Make scones, of course! These come in handy both as a host and as a guest, and are so easy to whip up that you can really make it from start to finish in about 30 minutes. They don’t have any tricky ingredients (except a dash of almond extract, which is totally optional anyway) and so they can be made from almost anyone’s kitchen. Or, better yet, you can make them ahead of time in your own kitchen and freeze them until you need them!

Scones are very thoughtful like that, always there when you need them.

cinnamon almond scones - wee eats

Situations in which these scones may come in handy:

  • Your brother or sister is in from out of town and staying with you and you need an easy breakfast treat.
  • You are staying at your in-laws and want to surprise them with the smell of cinnamon wafting through the air in the morning.
  • You’re hosting Christmas brunch and need something you can make-ahead so you aren’t running around like a crazy person on the day of.
  • You have to go to a holiday party and have NO IDEA what to bring the host/hostess – Bring a batch of scones wrapped with a bow for them to enjoy for breakfast the next morning!
  • You have to work on the holiday and want to do something nice for your fellow co-workers.
  • You need to make something sweet but are pretty sure that if you see one more cookie you might just finally snap…

cinnamon almond scone 3 - wee eats

The trick to getting big and fluffy scones is to make sure they touch when you bake them. I don’t separate mine at all after cutting. You see, scones (and biscuits) are friendly treats. They like to hold hands with their brethren when they bake so they can use each other for support and grow big an fluffy. If you want flatter scones, just leave an inch or two in between the wedges and they won’t bake up quite so tall.

Since this recipe makes six large scones, I’ve also included directions on how to turn this recipe into mini-scones. Again, if you want them to bake up big and fluffy leave some of them touching (maybe in pairs) so they can use each other for support.

These scones are great because they aren’t overwhelmingly sweet. They have a delightfully cinnamony dough topped with crunchy almonds and a delectable cinnamon-sugar topping which gives them just the perfect touch of sweetness to accompany your morning coffee.

cinnamon almond scones pin - wee eats

cinnamon almond scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 large scones

Ingredients

    For the Scones
  • 2 cups all ­purpose flour
  • 2 Tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Cinnamon-sugar (below)
  • For the Topping
  • 1 Tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Whisk flour, brown sugar, baking powder, cinnamon and salt together in a large bowl.
  3. Using a pastry blender, cut in the butter cubes until the largest pieces of butter are about the
  4. size of small peas.
  5. Make a well in the center of the butter-flour mixture and add the milk and vanilla. Stir with a wooden spoon or sturdy spatula until a shaggy dough is formed.
  6. Gather dough into a ball and transfer to a your parchment-lined baking sheet. Gently pat the dough into a disk about 7 inches wide.
  7. Scatter almonds over the top of the dough and sprinkle with cinnamon-sugar mixture.
  8. Cut into 6 wedges and place into oven - if you leave the wedges together they will get taller than if you separate them.
  9. Bake 15 to 20 minutes until golden brown. Place on wire rack to cool.

Notes

To make mini scones:

You could make these into mini scones by shaping the dough into a rectangle that is about 1/2-inch thick. Cut that rectangle into 6 to 8 rectangles, then cut each rectangle in half diagonally to make triangles. Bake mini scones 15 to 20 minutes until golden brown.

To freeze scones:

You can freeze scones either right after cutting or after baking. To freeze before baking, place cut scones (prior to cinnamon/almond topping) on a parchment-lined baking sheet and freeze for 1 hour. Remove from freezer and place into freezer-safe baggy. Bake directly from freezer, adding an additional 2 to 5 minutes for baking. You may want to use an egg wash to get the cinnamon-sugar and almonds to adhere to the frozen scones.

To freeze after baking, cool scones completely on wire rack. Place on lined baking sheet in freezer 1 hour until firm. Place in freezer-safe baggy. Thaw and enjoy at room temperature or warm for 5 to 10 minutes in a 400 degree oven.

http://wee-eats.com/2014/12/09/cinnamon-almond-scones/

 

[ Recipe from: Bake or Break ]