monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is my go-to muffin recipe at the moment, but every time I've made it so far I've engineered it from a semi-related recipe for much richer and fancier lemon-berry-streusel muffins. It occurred to me that I could write my version down, and if I was going to write it down, why not here?

Dietary and accessibility notes: These are not vegan muffins, and unfortunately, I don't have the vegan baking expertise to suggest how they could become vegan. The recipe requires some stirring/whisking and spooning batter into muffin cups, but nothing so demanding that I feel my lack of an electric mixer, although it would certainly be possible to use one.

Ingredients )

Instructions )
redsnake05: Chopping an onion (Creative: Cooking)
[personal profile] redsnake05
I'm going to a potluck tonight, and I am taking these little morsels of delicious. I found them originally at Jelly Toast, but made several changes to the recipe.

Read more... )
fish_echo: betta fish (Default)
[personal profile] fish_echo
Awhile ago, [livejournal.com profile] winkingstar held a tea party and had a [food/recipe discussion thread]. I contributed [hints for adding fruit to scones] and have reposted it below (with very slight edits in an attempt for greater coherency). It's worth checking out the entire food thread as there's other recipes there too! Including some for scones themselves. :P


After having added the wet ingredients to the dried, and just before they're finished being mixed: pat out the dough and lay down the fruit either over all of the surface or just over half. Then you'll cover up the fruit with the dough (if you had spread it over all the surface, roll it up like a jelly roll; if you had spread it over half, fold the uncovered half over the covered half). Then finish working the dough (there really should be very minimal working left to do), pat it out, and form the scones. This will result in the dough getting much less coloured by the juices and have fewer burst berries. (If, however, you'd rather have the berry juices colour the scone as a whole, add the berries with the wet ingredients-- and if working with frozen berries or if you otherwise have a bit of juice available, you can substitute some juice for a little bit of the liquid. Note that if you thaw the frozen berries, it's almost certain that you'll end up staining a bit of the dough, no matter the rest of the care you take, just because thawed berries are so very messy.) (For dried fruit, just toss them until coated in a bit of the dried ingredients before adding them to the dried ingredients, and they won't stick together hardly at all.) Generally I find that the smaller the fruit pieces, the easier it is to work with. But also I really like blackberry scones, so clearly sometimes compromises must be made! :) Also, whenever I've worked with frozen fruit in scones I've always kept them as frozen as possible, right up until they got slipped into the oven-- in order to keep the juices from staining everything and in order to avoid damaging the fruit further.

(crossposted to my journal)
jumpuphigh: Tim Gunn with text "Make It Work" (Make it work)
[personal profile] jumpuphigh
I have some wild blueberries (frozen) and I want to make muffins.  However, the last time I made the recipe that I have, I was less than impressed with it.  It was fine.  I want something better than fine.  I want fabulous!  So, since my last request for mac 'n cheese recipes was all kinds of successful, I come to you on my knees asking for blueberry muffin recipes. 


niqaeli: cat with arizona flag in the background (Default)
[personal profile] niqaeli
Last seen here, a recipe for chocolate/berry goat's cheesecake. This is the actual as-made recipe tonight, a bit tweaked from the last version. I cannot declare it a total success yet as it's still sitting in the oven but the skewer came out pretty clean and the top felt right, so I do think it came out right.

Follow the yellow brick cut, for recipe: )

Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.

Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D

ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.
aquinasprime: (baking)
[personal profile] aquinasprime
I'm new to the omnomnom community. I am a physician by trade, a baker by hobby and an occasional sous chef to my husband in our home kitchen.

I decided to experiment today with a new pie recipe that I made up on the fly. My husband isn't much of a cake person, so this is his birthday pie which he named Berry Explosion upon tasting the filling.

Read more... )

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