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Cinnamon muffins

I posted about this on my Instagram over the Holidays. It was a recipe I modified while baking with my favorite aunt in México. It’s about three weeks late in posting, but here goes.

Yield: About 18-20 muffins

Ingredients:

  • 1/2 c unsalted butter
  • 3/4 teaspoons ground cinnamon
  • 3/4 c sugar
  • 2 c flour
  • 3 to 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 c milk
  • about 2 tbsp powdered sugar, for topping.

Prep

  • Butter and flour muffin pan (I used a 12-muffin one)
  • Mix flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside
  • In a large bowl (or in the electric mixed one, if you have it), beat the butter and sugar until light and fluffy, about 4 minutes.
  • Add vanilla
  • Add eggs one at a time, making sure to beat well in between each addition
  • Lower speed and alternate adding the dry ingredients and the milk
  • Batter should feel heavy. If too dry, add a little more milk.

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  • Pour about two tablespoons of dough per muffin space.

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  • Bake for about 20 minutes or until muffins are golden brown.
  • Remove from oven and let cool  a bit. Remove them from pan carefully, while still hot, otherwise they will stick to the pan.
  • When fully cooled, top with powdered sugar.

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Simple Syrup

My next entry calls for simple syrup, also called sugar syrup, and in case you don’t know how to make it, here it is. As you can see here in the epicurious dictionary, there are three types: thin, medium, and heavy, all depending on how thick and sugary you want it. For the Pad Thai recipe, I used the “heavy” version: Equal parts sugar and water.

Ingredients

  • 2 cups sugar
  • 2 cups water

Prep:

  • Heat water in a one-quart pan. Add the sugar and dissolve. Bring to a boil, stirring every once in a while.
  • Once it’s boiled, remove from heat and let cool. Transfer to jar or tupperware and cover. It can be stored in the fridge for up to 6 months.

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Motto

I think I have found the quote that best describes my attitude about cooking. It’s from Chef Alain Chapel:

“You have to either love what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love”
Amen to that.

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Back in business

For the last few months, I’ve been cooking lots (even a fantabulous team-cooked Christmas dinner), but I didn’t post any of that because I had it in my head that I wasn’t really cooking “my own” recipes, but rather those of the many magazines and apps I read. And, well… wasn’t that a) unoriginal and b) potentially against copyright?

Silly me.

Only recently did it down on me that I always hyperlink the recipes I’m making or adapting so b) is not a problem, but mostly… that if I kept it up I’d blog very infrequently and that I do not like. After all, I did start the blog to chronicle what I cooked and ate. Somewhere I got stuck in just posting my own family’s and personal recipes, when that’s not all my cooking and eating is about. So I’m back. Some days it will be just the chronicle of a meal I cooked exactly as directed, others a recipe with some tweaking and others, about what I ate while out on the town on a trip. In other words, I’m back in business.

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It’s summer. A time when I generally don’t bake. But I had berries in the fridge and I wasn’t going to let them go to waste. So I made this pie, and now I am having dreams of crème fraîche topping it and thinking it was not too bad an idea to make it.

STRAWBERRY-RASPBERRY PIE

Ingredients

For the crust:

  • 1 stick butter
  • a little cold water
  • 1 1/4 cup flour

For the filling:

  • 1 lb strawberries, cut up in quarters
  • 6 oz raspberries
  • 3/4 c sugar
  • about 4 tbsp lemon juice
  • 4 tbsp tapioca

Prep:

  • Preheat oven to 350F.
  • Prepare the crust following the instructions here.
  • Mix all the filling ingredients and let them sit for about 10 minutes.
  • Roll out the dough and place it on your baking pie. Top with berry filling and bake for about 45 minutes.
  • Allow to cool before slicing (this will allow the filling to set). Serve with whipped cream or crème fraîche.

NOTES

This time I chose not to pre-bake the crust. If you do, bake it until it is barely pale, 9 to 15 minutes. After filling it, bake pie for 30 minutes only. Remember that the longer you cook it, the harder the filling will become.

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