nonnie’s blueberry buckle

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This month’s Baked Occasionally is brought to you by the August chapter and was chosen by Mrs. Table. Just like this wonderful summer month this cake is sweet and fill to the top with fruit. Not to be confused with a blueberry coffee cake, the buckle is… well, to be honest I’m not quite sure why it’s not a coffee cake. But it’s not.

Cake batter? Check. Berries? Check. Stresuel? Check! Delicious in the morning and even more delicious alongside coffee? Double check. But no, definitely not a coffee cake.

She may not look like much but what she lacks in presentation she makes up for in flavor. Baked’s blueberry buckle is a sweet, tender cake bursting with blueberries and topped with a sweet, crunchy streusel topping. It’s perfect for breakfast or dessert, or an afternoon snack.

What I liked:

Everything – it was delicious!

What I didn’t:

As per usual, the Baked recipe called for a special tube pan (which my frugal self has yet to purchase). While not nearly as gorgeous as Shannon’s tube pan cake, I did learn that it would fit perfectly into a 10 inch round cake pan. Of course, it will affect your baking time. I ended up using a 10 inch spring form pan so that I could still have the removable bottom feature.

I also threw a little batter into some muffin tins because everything is better in mini form.

You can see Shannon’s post over at A Periodic Table, or pick up the Baked Occasions book and bake along with us next month!

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nonnie's blueberry buckle

Ingredients

    For the Blueberry Cake
  • 1½ cups (170 g) all-purpose flour
  • 1½ cups (170 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 1 cup plus 2 tablespoons (225 g) granulated sugar
  • ¼ cup plus 2 tablespoons (90 ml) canola oil
  • 2 ounces (½ stick/55 g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • ¼ cup (60 ml) heavy cream
  • ½ cup (115 g) sour cream
  • 4 cups (14 ounces/395 g) fresh blueberries
  • For the Streusel
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 1?3 cup (40 g) all purpose flour
  • 1?3 cup (40 g) cake flour
  • ¾ teaspoon ground cinnamon
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly

Instructions

    Make the cake
  1. Preheat the oven to 375°F and prepare a 10-cup tube pan or a 10 inch round springform cake pan by lining with parchment and spraying with nonstick cooking spray. (Or butter the pan and dust it with flour, knocking out the excess flour)).
  2. In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
  3. In a small bowl, whisk together the cream and sour cream and whisk until combined; set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, oil and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  5. Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl,
  6. Add the vanilla extract and lemon zest, and beat for another 10 seconds
  7. Add the flour mixture to the butter mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture (flour-cream-flour-cream-flour). Beat at medium speed after each addition until incorporated, about 10 to 15 seconds each.
  8. Using a rubber spatula, gently fold the blueberries into the batter. The batter will be very thick.
  9. Transfer the batter to the prepared pan, smoothing the top with a spatula.
  10. Make the Streusel
  11. In a medium bowl, whisk together the brown sugar, flours, and cinnamon until combined (lumps are okay).
  12. Drizzle the melted butter over the mixture and combine until the sugar mixture is thoroughly moistened. You can do this with your hands, a fork, or a spatula.
  13. Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
  14. Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. (Note: Baking time for muffin size was between 15 to 20 minutes)
  15. Set the cake pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up (If using a removable bottom) to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.

Notes

* If you don't have a tube pan, feel free to use a 10 inch round cake pan or spring form pan. Preferably something with a removable bottom.

* Portion into muffin tins and bake for 15 to 20 minutes for bite sized treats.

* If the streusel topping browns too much while cooking, just cover it with some foil while the cake continues to bake.

http://wee-eats.com/2016/08/02/nonnies-blueberry-buckle/

[ GET THE BOOK – BAKED OCCASIONS ]
[ CHECK OUT SHANNON’S POST ON A PERIODIC TABLE ]

Disclaimer: This post includes an Amazon Affiliate link. I may earn a small commission for my link to any products or services from this website. 

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.

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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 ]

pumpkin pie bites

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What is a pumpkin pie bite, you ask? Well, imagine all of the flavor and texture of a pumpkin pie in one tiny bite-sized snack.

It all started with this recipe, which is a spin on a thing called “impossible pies” which I guess were a thing before I was around. You take Bisquick (or any standard all purpose baking mix) and mix it with some pumpkin, sugar, and egg, throw it in some cupcake tins and bake it. Once it’s cooked you cool it and store in the fridge and it magically becomes the texture of a pumpkin pie.

Halloween is the perfect time for magic, don’t you agree?

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If Mr. Eats were here he would tell you that they are also delicious fresh out of the oven. He would then tell you that they really do taste like pumpkin pie when you put them in the fridge. Then he would tell you that he hates white chocolate and that I tricked him into eating these by telling him it was “just white coating” and definitely not white chocolate.

He would then tell you that he forgave me for my indiscretion because after I came clean about tricking him into eating white chocolate, he decided to start coating everything within arm’s reach in the stuff. He even said that it “was actually really good, especially for white chocolate.”

For dipping, I decided to finally try out Chocoley’s white chocolate. If it sounds familiar, you may remember them as the chocolate I used for my peanut butter eggs back in April. If you’re having a hard time deciding between the “dipping and coating” or the “candy and molding” varieties, you can see a better example there of the differences in finish. I used the dipping and coating formula for these because I just wanted a thin, matte shell and it did the job perfectly.

Mr. Eats still thinks he hates white chocolate, but I guess this is an exception to the rule since he devoured this stuff.  In fact, after I finished dipping the pumpkin bites, he joined me in the kitchen and started dipping apple slices and pretty much anything else within reach into the stuff, which I think is even more proof of the recipe’s magical powers.

pumpkin pie bites

Yield: 12 mini "pies" or 48 "bites"

Ingredients

    For the pumpkin pies
  • 1 cup All-Purpose Baking Mix (I used Bisquick)
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 2 tablespoons very soft butter
  • 1/2 cup sugar
  • 2 large eggs
  • 3/4 cup milk (whole or evaporated)
  • 1 teaspoon vanilla extract
  • For the bites
  • 3 cups white chocolate coating (I used Chocoley's white chocolate)
  • Sprinkles, for decorating
  • Parchment-lined baking sheet

Instructions

    Make the pies
  1. Preheat oven to 350F and line a cupcake tin with liners.
  2. In a large bowl mix together the dry ingredients. Add the butter and whisk to combine. Add pumpkin and continue to mix until blended.
  3. In a small bowl, whisk together the eggs, milk, and vanilla extract until the eggs are blended. Pour into the pumpkin mixture and stir until the batter is smooth (it will be pretty thin).
  4. Fill cupcake liners about 3/4 full and bake about 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan completely, about 30 minutes, then remove from the cupcake tin and transfer to the refrigerator to chill for 2 to 4 hours until cold.
  5. You could enjoy them as-is, but why do that when you could turn them into adorable little bites?
  6. Make the bites
  7. Cut each "pie" into 4 wedges. Melt white chocolate in a double-boiler or melt it in 30 second intervals at 50% power in the microwave, stirring in between intervals, until completely melted.
  8. Dip each wedge into the chocolate coating until completely covered, remove with a fork and shake off excess chocolate.
  9. Set onto parchment-lined baking sheet and sprinkle with desired decorations.

Notes

Recipe adapted from King Arthur Flour

http://wee-eats.com/2014/10/21/pumpkin-pie-bites/

Pin:

pumpkin pie bites | wee-eats.com

 

whole wheat roasted banana muffins

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I first made these muffins on a whim, I had two super-ripe (on the verge of garbage-can-ripe) bananas sitting in my fruit bowl begging not to be thrown away. I stared at them for a long time, thinking,  relatively certain that every banana bread recipe in the world requires more than two bananas. I could have made some banana pancakes, but at 7:00 PM on a weeknight (after we had just eaten dinner) it might have seemed just a touch odd to start making pancakes.

So, I pondered a moment and decided in a moment of genius to ROAST the bananas. In my big dinosaur brain I figured with SAT-style math equations that two ripe bananas plus the roasting power of the oven (divided by the square root of the deliciousness of regular banana bread) should equal the flavor of at LEAST three bananas… Then I decided to amp up the flavor with a bit of whole wheat flour and tweaked the moisture content just a bit to make sure the texture doesn’t go bananas on me (ha- get it? BANANAS).

Et, voila!

Banana bread was had. Well, banana MUFFINS, to be more exact. But in my world banana “muffins” are really just banana bread poured into a muffin tin.

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They ended up being FRIGGIN DELICIOUS and I couldn’t wait to share them with you guys… except that I didn’t have any to share. Because instead of sharing them with you I shared them with my belly. So I had to buy some more bananas and play that dreadful game we all play when we want to  make banana bread: The Waiting Game.

Buy bananas now, eat banana bread in 5 to 10 days.

Must not consume all of the bananas before said day arrives.

I also fully intended, now that I had purchased a surplus of bananas specifically to make these muffins, to do that thing where you bake a slice of banana on top of the muffin and it looks super pretty.  Unfortunately, due to a fierce smoothie addiction that is apparently contagious (since FH caught it), I ended up with the same issue as last time – only two bananas.

No extra banana fanciness. Maybe next time. For now, make the bananas, maybe press a piece of sliced banana in the top and let me know what kind of magic happens. Throw on some streusel while you’re at it, or stir in some chocolate chips… Or, if you’re evil like me, trick your Future Husband (or person of your choice) by whispering to them menacingly after they’ve raved about how good the muffins are, “Psst – they have whole grain flour in them…” and watch the color drain from their face as they stare at you in horror for making them eat something (almost) a teeny bit healthful.

You monster.

roasted banana muffins

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 9 to 12 muffins

Serving Size: 1 muffin

Ingredients

  • 2 (or 3) ripe bananas
  • 1/3 cup neutral vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • 1 cup all purpose flour (I used 2/3 cup regular all purpose + 1/3 cup whole wheat flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350F degrees.
  2. Place unpeeled bananas on a foil or parchment-lined baking sheet (for easy clean-up) and roast about 20 to 30 minutes until completely blackened. Remove from oven and cool slightly until cool enough to handle.
  3. In a small bowl, whisk together the flour(s), baking soda, salt, and cinnamon.
  4. In a large bowl, mash roasted bananas. Once the bananas close to room temperature, whisk in the sugars and oil until incorporated.
  5. Add the egg and stir to combine.
  6. Add the flour in two additions, and gently fold until combined, being careful not to over-mix.
  7. Bake in preheated oven for 15 to 20 minutes until a toothpick inserted into the center of the muffin comes out mostly clean with just a few crumbs clinging to it.

Notes

*If you would like to top these with streusel or just a bit of crumbled brown sugar, it will yield a slightly sweeter muffin.

*You can still see little chunks of banana in my muffin - if you don't want chunks just mash your bananas to be chunk-free!

*These were great with 2 bananas (which was all I had on hand) but if you want to add a third banana (mashed or chopped) I would keep the rest of the ingredients the same.

http://wee-eats.com/2014/03/11/whole-wheat-roasted-banana-muffins/

Apple Muffins

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Apple season is upon us, and as we’ve already discussed that pies are not my favorite thing to make, and after achieving great success with apples in cake form, I turned my focus to the next logical apple vessel: muffins.

I recently inherited a wonderful America’s Test Kitchen cookbook, called the “Quick Family Cookbook.”  While it’s not winning any awards in the style department, it is chock-full of AMAZING recipes.  And, I see that it’s super cheap on amazon.  If you don’t own this book, quickly run to amazon (or your local bookstore, whichever you prefer to support) and pick up a copy right now.  Like, “now,” as in before you even finish reading this post.

Do it.

Anyway, back to the muffins!

They require ingredients that you probably have on hand and very minimal effort, and  what you get in return is a light, flavorful muffin packed with apple flavor.  This muffin is light enough that it won’t make you feel guilty about going in for a second one, and flavorful enough to sate even the strongest apple craving.

 

Apple Muffins

Yield: 12 muffins

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups applesauce
  • 1 cup sugar
  • 10 Tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375F degrees and prepare a 12-cup muffin tin (either grease or line with liners)
  2. 1. In a large bowl, whisk flour, baking soda, cinnamon, and salt to combine.
  3. 2. In a separate bowl, mix the applesauce, vanilla, and sugar. Whisk in the melted butter until smooth, then whisk in the eggs one at a time, being careful not to overmix. .
  4. 3. Gently fold the applesauce mixture into the flour mixture just until combined. It might be a little lumpy, that's OK.
  5. 4. Portion batter into prepared muffin cups, Bake 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before removing from the pan.

Notes

These are great with a sprinkle with sugar or cinnamon sugar (because what doesn't taste better with a sprinkle of cinnamon sugar?) For my usual cinnamon-sugar, I mix 1 teaspoon of cinnamon with 1 Tablespoon of sugar).s - sprinkle on top of muffins before putting them into the oven.

Try adding chunky applesauce or some apple chunks to boost up the apple-appeal even further.

http://wee-eats.com/2013/10/29/apple-muffins/

[ Adapted from The America’s Test Kitchens Quick Family Cookbook ]