Bran Muffins with Raisins

Something odd has happened. I started going to the gym. Not that I don't exercise, I do, but not at gyms. How do the bloody machines work? I've stuck to the treadmill and fear advancing to the other machines because that alone resulted in me nearly running at nine miles an hour and then proceeded to accidentally "cool down" three times. If you see a girl thrashing on a machine, do not stare. It makes things worse.

To top it off, in the mail today I got some bad news. Instead of making cookies for myself, bran muffins for my Dad seemed like the right thing to do. Spread some love even though I did not get any. Bastards. Anyways, these bran muffins are so moist. Bran muffins seem to be associated with being dry and bland. False I say! A throw back to Shakespeare. The buttermilk keeps these moist and the raisins are obviously the perfect match. Oh and cinnamon sugar on top just to make sure things don't get too healthy around here.

Bran Muffins with Raisins

Adapted from allrecipes

1 1/2 cups bran flakes cereal

1 cup raisins

1/4 cup shortening

3/4 cup light brown sugar, packed

1 egg

1 tsp vanilla

1 cup buttermilk

1 1/4 cup flour

1 1/4 tsp baking soda

heaping 1/4 tsp kosher salt

2 tbsp sugar + 1/2 tsp cinnamon

Place the bran flakes in a small bowl. Pour 1/2 cup of boiling water over the cereal. Mix so all the cereal is moistened. Set aside.  Place the raisins in another small bowl. Pour boiling water over the raisins until all are covered. Set aside. Butter a 12 cup muffin tin. Preheat the oven to 375º.* In a medium bowl, beat together the shortening and sugar until combined. Beat in the egg and vanilla. Stir in the bran flakes and then the buttermilk. Add the flour, baking soda and salt and mix just until combined. Fold in the raisins. Divide the batter amongst the muffin tin. Sprinkle with cinnamon sugar. Bake for 16 to 18 minutes, rotating halfway through. Allow to cool for 5 minutes in the pan then remove to a wire rack. These are great with butter or peanut butter (obviously.) Makes 12 muffins.

* The batter can be stored in the fridge for up to a week in an airtight container. 
** I named them Bran Muffins with Raisins simply because I didn't use Raisin Bran cereal and I figure one could throw in other dried fruit or, my preferred choice, chocolate instead of raisins.

Peanut Butter Cup Bars

Seeing as this is for Christmas cookies, these would not package easily. I could try to "Pack it up nice!" (Lazy Sunday anyone?) but they need to be refrigerated. My Mum made these when I was little and they were a favourite of mine. My baby Bieber loves peanut butter as much as I do so he inhaled them with me. Sweet little fella.

 It is only fitting that I put a peanut butter and chocolate recipe up, it has been a long time.

Peanut Butter Cup Bars

1/4 cup butter
heaping 3/4 cup confectioner's sugar
1/2 cup smooth peanut butter
1/3 cup graham cracker crumbs
1/2 cup milk chocolate chips
1 tsp shortening

Line a 8 x 8 inch square pan with tin foil so it pops out. In a small saucepan, melt the butter over low heat. Once it is fully melted, remove from heat. Mix in the sugar until smooth. Add the peanut butter and graham cracker crumbs til fully combined. Press the base into the pan. In a small bowl melt the chocolate and shortening together. Spread over the base. Refrigerate for at least 30 minutes. Makes 20 bars.


 

Chocolate Toffee Shortbread

When I think of shortbread, I think three things. My Mum, my brother B and Christmas. The first because my Mum always makes amazing shortbread. The second because my little brother loves it. And Christmas because that is the time of year when I eat shortbread. Since my Mum makes the shortbread around these parts, I thought I would give it a whirl. 

They turned out as I had hoped. Not at all dry, lovely pockets of melted chocolate and toffee and the smothered chocolate on top only made them that much better.

Chocolate Toffee Shortbread
From the Kitchn

1 cup unsalted butter, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

2 cups all-purpose flour

2 cups mini semi-sweet chocolate chips, divided

1 cup mini Heath chips

1 tablespoon vegetable shortening

In an electric mixer, cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in (or add with the mixer on the slowest speed) 1 cup of the chocolate chips and the Heath chips. Shape spoonfuls of dough into small balls, about one inch wide. Place two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface to rest on. Bake for 10 to 13 minutes, until fairly firm to the touch. Let the cookies cool completely before removing from the pan, as shortbread is very brittle. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place on waxed paper or parchment paper until set, fridge if in a hurry. Store in an airtight container at room temperature. Makes 85 cookies.*

* Mine were pretty tiny, the original said around 4 dozen. 

Week 2 Twelve Weeks of Christmas:

Pumpkin Bread

I am currently in Montana as this is published. We are all heading out there to see my cousin graduate! I haven't seen their whole family in about three or so years. Back in the day, we would go to Cranbrook and Montana for nearly the entire summer. Unfortunately, it is pretty impossible to do so anymore. My older bro-ha and I have work and baby B has sports. Therefore, I am so happy to be going back. 

Before our departure I looked through the fridge to see if I could get rid of anything that would not be in great shape when we got back. Granted my older brother will be here for an extra week but all he consumes are bologna sandwiches. Real healthy that boy. I noticed that I hadn't used up all of my pumpkin yet. I had made this very bread not too long ago, cookies and some lattes but still it remained. The perfect amount actually, 1 cup. And here is the birth of pumpkin bread. 

I am sure I have mentioned this before but pumpkin bread is one of my favourite things. Amongst bread pudding, pie and such, pumpkin bread is there. And I recently realized that I had not posted a single recipe for pumpkin bread. There are many things that are baked around here that never even stand a chance of getting a photo because they are consumed. It is infuriating! Determination on my behalf got the photo now here is the recipe.

Pumpkin Bread!

Adapted from the Betty Crocker Cookbook

1/3 cup shortening

1 cup dark brown sugar, packed

2 eggs

1 cup canned pumpkin

1 tsp vanilla

1/3 cup milk 

1 2/3 cups all purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp cloves

1/2 tsp kosher salt

Spray a 9 x 5 pan with baking spray or butter it up and set it aside. Preheat the oven to 350º. In a larger bowl, cream the shortening. Add part of the brown sugar and then eventually add the rest, just so it is easier to combine. Add the eggs one at a time and beat well after each one. Stir in the pumpkin, vanilla and milk. Set aside. In a smaller bowl, whisk together the flour, baking soda, baking powder, spices and salt. Add this to the pumpkin mix and stir just until combined. Do not over beat it! Pour the batter into the prepared pan. Spread it evenly. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let it cool for about 15 minutes in the pan. Remove the loaf from the pan and allow it to cool completely on a wire rack.

Sweet and Salty Cake

This is too good not to write about. Granted the photo isn't the greatest but bare with me. This is a very labour intensive cake. And yet this is the second time I have made it. When my grandparents asked me to make a chocolate dessert, I searched through all my cookbooks and kept going back to the sweet and salty cake, or anything similar. In the end, I clearly chose to make it again. The first time didn't go so well. I tried to make it all in one day causing burnt cake, melted frosting and a lopsided cake. But despite all of that, it tasted amazing. This was the opportunity to make it actually look as good as it tasted. 

Isn't he cute? Quite the button I thought. If you are searching for a great cake it is here but it is highly recommended that you bake the cake the day beforehand and possibly the caramel and frosting as well. Just in case one were to screw up on the caramel, like myself.

Sweet and Salty Cake

From Baked

cake
3/4 cup dark unsweetened cocoa powder (Hersheys)
1 & 1/4 cups hot water
2/3 cup sour cream (light)
2 & 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup shortening
1 & 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
salted caramel
1/2 cup heavy cream
1 teaspoon fleur de sel
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup sour cream (light)
whipped caramel ganache frosting
1 pound dark chocolate (60-70% cacao), chopped
1 & 1/2 cups heavy cream
1 cup granulated sugar
2 tablespoons light corn syrup
2 cups unsalted butter, soft but cool, cut into 1/2-inch pieces
garnish + assemble
2 teaspoons fleur de sel, plus more for garnish

cake Preheat oven to 325º. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess. Combine cocoa powder, hot water, and sour cream. Set aside to cool. Sift flour, baking power, baking soda, and salt together. Set aside. Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean. Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper. Can be wrapped in plastic wrap until ready to be used.
caramel In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. Be careful not to let the cream burn. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat about 6-8 minutes, until an instant-read thermometer reads 350°/until it is starting to turn golden but NOT dark brown. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then transfer to an airtight container and refrigerate until time to assemble the cake.
caramel ganache Put the chocolate in a large heatproof bowl and set aside. Bring the cream to a simmer over very low heat. Make sure cream does not burn, but make sure it is simmering. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat for 6-8 minutes until an instant-read thermometer reads 350°. Remove from heat and let caramel cool for 1 minute. Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Then, starting in the center of the bowl, and working out to the edges, slowly stir in a circle until chocolate is completely melted. Let cool, then transfer to the bowl of an electric mixer. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter, beating until thoroughly incorporated. Scrape down sides and beat on high speed until mixture is fluffy.
assemble Place one cake layer on serving platter. With a toothpick, poke all over the cake. Spread 1/4 cup caramel over the top, letting it soak into the cake. Spread 3/4 cup of ganache frosting over the caramel. Sprinkle 1 teaspoon fleur de sel over the frosting. Top with the second cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the third cake layer. Spread with caramel. Crumb coat the cake and put cake in refrigerator for 15 minutes. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. Cake will keep at room temperature (cool and humidity-free) for up to 3 days. May be refrigerated for up to 3 days. Allow cake to sit at room temperature for at least 2 hours before serving.

Coconut Cream Filled Macaroons

Merry Christmas! I can't believe it is already over. It seems like yesterday, or last week, that I was up to my elbows in flour and butter. Mind, I really need to stop eating everything and anything sweet. It is getting bad.
Speaking of bad.. Meet coconut cream filled macaroons. They are oh so coconut-y. It doesn't help that they have a chewy center, slightly crisp edges and that nice creamy filling. Like I said, bad.

Coconut Cream Filled Macaroons
These lovelies adapted from Martha Stewart's Cookie Book!

cookies
3 cups unsweetened medium shredded coconut
1/2 cup sugar
2 or 3 large egg whites*
1 teaspoon coconut extract
1/8 teaspoon coarse salt
filling
2 tablespoons unsalted butter, softened
2 tablespoons cream of coconut, or unsalted butter, softened
1/4 cup vegetable shortening
3/4 cup confectioners’ sugar
1 teaspoon coconut extract

cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a medium bowl. Refrigerate, covered, until cold, at least 1 hour or overnight (so helpful). Preheat oven to 325 degrees. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks and let cool completely.
filling: Put butter, cream of coconut and shortening in a bowl and mix until nice and smooth about a minute or so (or use an electric mixer fitted with the paddle attachment, mix on medium speed until smooth, about a minute). Add confectioners’ sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
assemble: Place a heaping teaspoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a tray and cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes to an hour. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
* I have made these cookies a few time and the first time around I used two egg whites. However, this time the coconut just wasn't holding together so I threw in another egg white. This may have been a result of staying in the fridge overnight, I'm not sure.

Question, I received two baking cookbooks for Christmas (Babycakes by Erin Mckenna and All Cakes Considered by Melissa Gray) and I was wondering if anyone had a suggestion on what to try first.