Rebecca of Ezra Pound Cake chose Savory Corn and Pepper Muffins for this edition of Tuesdays with Dorie. This was the first non-sweet of the group so far. I have to admit, it was refreshing to get a taste of one of Dorie’s recipes with something other than sugar as a main ingredient.
The muffin is a cornbread with red peppers, jalapeños, cilantro and corn kernels. I made them for breakfast and thought they were pretty good. I thought they were spicy but my boyfriend didn’t agree at all, he said they were “blah”. I’m actually not sure I’d make them again, I’m just not a big fan of cornbread unless it’s really sweet. I’m glad I gave them a shot though.
Next week, Mary Ann of Meet Me in the Kitchen has selected Berry Surprise Cake.
Breakfast Part 2,3 and 4: Ellie Krieger’s Cherry Vanilla Oatmeal, Apple-Pecan Muffins, and Peach French Toast Bake
This is the post that could not be written. Every single time I tried to sit down to write, nothing would come. I felt determined to finish it once I kept seeing people were arriving to my blog while searching for the Ellie Krieger things I’ve said I’ve made on my sidebar tracker. So in continuing on with my quest to eat healthier, my obsession with all things breakfast related, as well as Ellie Krieger recipes from The Food You Crave, I bring to you the following three breakfast ideas.
First up we have Cherry Vanilla Oatmeal.
I love oatmeal. The only problem is it’s a tad bland unless you’re eating one of the sugar laden instant kinds (the kind that I know and love so much). To me, oatmeal was never something you broke out a recipe for. Until now. I’ve made this probably 20 times. It’s perfect. It’s old fashioned oats mixed with cherry jam, dried cherries, vanilla and milk. There’s no added sugar but I found it was sweet enough from the jam alone. I’ve adapted to making it in the microwave with no problems.
Second, I offer to you Apple-Pecan Muffins.
I absolutely loved these. I made a full batch and they were gone in about 10 minutes around here. I thought about adapting this recipe into a loaf. It would make a really good apple bread. You must make these muffins soon, I’m not kidding. They’re made with whole wheat pastry flour and brown sugar. Applesauce and buttermilk add tons of moistness.
And last but certainly not least, we have Peach French Toast Bake.
This one intrigued me from the first time I came across the recipe. Not sure why because I really don’t care for French Toast that much. (Although, I’m considering trying to come around. Matt, my blogging friend, recently featured a Crème Brûlée French Toast that looks pretty good.)
Anyway, this Peach French Toast couldn’t be easier. You make it the night before so in the morning all you have to do is turn on the oven and bake. A whole wheat baguette is the base underneath a milk and egg mixture that’s topped with frozen peaches, brown sugar and cinnamon. Ooooh Mama! It’s only lightly sweet which I think makes it really good.
Ahh, it feels so good to clear this draft out of my posts. The bottom line is you can’t really go wrong with a healthy breakfast. Remember kids, it’s the best way to start your day. And Ellie Krieger can do no wrong right now with me. Everything I’ve tried of hers has been good.
The recipe links again:
This morning, the frost on my car windshield that I needed to scrape off was the end of my delusions… it’s officially Fall which means it will officially be Winter soon. And then I’ll be whimpering every day because the following are are three things I really can’t stand: socks, coats and the cold. One upside to it all though, is that around this time all things pumpkin start showing up. Pumpkin rolls, pie, bread, cookies, candy, coffee creamer, Starbucks… if you can name it, there’s a good chance it’s got a “Limited Edition Pumpkin Flavor” out right now. So I thought it very fitting that Kelly of Sounding My Barbaric Gulp picked Pumpkin Muffins for this week’s Tuesdays with Dorie recipe.
I made these this past Saturday afternoon after I finished working my last bit of overtime for at least a week. (Ah, sweet relief!) It was a nice, quiet time in the house. No television, no iTunes, no internet… just quiet. I was able to really focus on what I was doing and I didn’t miss one ingredient this time. Well, not by accident, that is. I had to leave out the Allspice on purpose because I couldn’t find it in my totally disorganized spice cabinet. The cabinet is four shelves high, completely packed and completely ridiculous. I recently started moving my most frequently used spices and things to other cabinets or the pantry so I at least have a chance at finding them. Something must be done… someday.
I used Libby’s 100% pure pumpkin, dark raisins instead of golden and I left out the pecans/walnuts. Half got sunflower seeds on top and half didn’t, and to my surprise I preferred these muffins with the seeds. Everything is mixed in one bowl which is nice, I love it when there’s hardly any dishes to do afterwards. I baked in regular sized muffin tins for 24 minutes.
The taste was good, exactly what i expected. My boyfriend thought they were a little bland. I didn’t think they were bland but I thought they were a little too dry. They didn’t seem to keep well overnight either. Afterwards, I read people were lowering the baking time on these which I think is a good idea. I would definitely go along with that the next time.
Last week on my Blast from TWD post, I made the very first recipe ever chosen. This week, I decided to make the very first recipe in the book. Which brings us to these Orange Berry Muffins that were originally selected by Chelle of Sugar & Spice for the week of January 29th, 2008.
You don’t even have to break out the mixer for these. The recipe tells you to separate your liquid and dried ingredients first and then mix together later, but I just dumped everything in a bowl and stirred together at the same time. I did this partly because I used dried orange zest and buttermilk and partly because I was lazy.
At the 10 minute mark I added decorating sugar. I strongly believe that muffins are made 1000 times better by adding decorating sugar on top because I am a huge fan of texture differences. And extra sugar.
I thought the muffins were good. It’s a shame my boyfriend was out of town because he really would’ve liked these too. The orange flavor is subtle, which I liked. Every Dorie recipe that I’ve tried so far I would make again and these muffins are no exception. I’m actually really impressed. For me, Dorie is to baking what Ina Garten is to cooking. You know whatever recipe of theirs you make will turn out good.
My cat struck again and ate part of the top off of one of the muffins while I wasn’t looking. He seemed to like them too. But he did NOT like getting in trouble. No sir. Oh well, don’t do the crime if you can’t do the time, right?
Orange Berry Muffins recipe can be found in Dorie Greenspan’s Baking From My Home to Yours on page 3. And that’s it for this installment of the TWD catch up posts. I’m not sure what I’ll make next but check back soon to see. I think I’ve gotten all the easier recipes completed at this point. Five down, only twelve more to go…. :)
My boyfriend came downstairs this morning, confused by the lack of baking going on. Usually, Sunday mornings are my time to play around and try out new things. Instead, this morning, I was watching the movie P.S. I Love You and enjoying a cup of coffee. “What, no breakfast?!?” he said.
That’s the problem with having a routine, the second you step outside of it, people start asking too many questions.
Anyway, I’ve always wanted to try out these Banana Crumb Muffins on Allrecipes. They are the most popular, highest rated recipe on the site. I looked at the three overripe bananas sitting on the counter and thought that it would be a perfect time to try it out. They came together really easily. As long as you already had bananas, the rest of the ingredients are things you’d have on hand. The taste was excellent, the crumb topping was really good. I would make these again for sure.
Check out the recipe for Banana Crumb Muffins here!