Breakfast, Pastry, Treats

Doughnut Muffins

This is a super quick recipie that you can whip up even on the busiest weekday mornings.  The muffins are buttery, moist and rich and where originally made in a shop in Rockport, Maine.  I got the recipie from “The New Boston Globe Cookbook”.

Ingredients:

2 cups of flour

1/2 cup sugar

1 Tbsp ( yes Tbsp) of baking powder

1/2 tsp of salt

1 egg

3/4 cup vegetable oil

3/4 cup buttermilk

1/4 cup sour cream ( I used greek yogurt)

Method:

Preheat oven to 375F

In a bowl whisk together all the dry ingrdients and set aside

In a separate bowl, whick together egg, sugar, buttermilk, oil and yogurt ( or sour cream).

Now, mix the dry and the wet ingredients together with a wooden spoon.

Divide the batter among 12 muffin cups and bake for 20mins.

Sprinkle a mixture of cinnamon and sugar on the muffin tops as soon as they come out of the oven.

Cool in the muffin tin for 5 mins and then take them out.

Serve warm with a cup of coffee ! They do tast like doughnuts !!! No more drive through breakfasts !

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Breakfast, Classics

Buttermilk Biscuits

A southern staple.  Warm and fluffy pairs well with bacon and eggs, as a side dish with fried chicken or the way I like it–with honey, butter and berries.  Its quick and easy–so make it this weekend for breakfast !

Ingredients:

2 cups flour

2 tsp of baking powder

1 tsp of salt

8 Tbsp of chilled butter, cut into pieces

3/4 cup buttermilk

Method:

Preheat oven to 425F

In large bowl whisk together flour, salt and baking powder.

Next, using a pastry blender, cut the butter into the flour, till the mixture resembles a course meal.

Mix in buttermilk with a wooden spoon.

Add flour to a clean surface and on the rolling-pin and roll out the dough to about a 1″ thickness–this will yield 4 large biscuits.  I wanted thinner biscuits ans more of them so I rolled it thinner to about 1/2″ thickness.

Cut out rounds of desired size and arrange on a baking sheet.

Bake for about 15-20 mins.

Serve with your choice of sides, for me, honey, butter and blueberries.

YUM!

 

Breakfast, Cake, Treats

Blackberry Buttermilk Cake

I adapted this recipe from one that I read on epicurious.  Their cake was baked in a 9″ round pan with fresh blackberries on a the bottom, and flipped upside down when serving.  I had some blackberry jam and I really wanted to make a swirl cake, however, I was also lacking some ingredients that I needed to make a swirl cake ! So I took this recipe and added the jam to it.  I wanted it to ‘swirl’ but the batter is so moist and soft the jam sank to the bottom ! Regardless, I baked it a loaf pan and it tasted AMAZING!!! Super light and extremely moist.  Not too sweet, so perfect for breakfast, afternoon tea or even a light treat after dinner.  I hope you like it.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 1/3 cups flour

1/4 cup blackberry jam, warmed in the microwave to make it a little runny

1 1/3 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup buttermilk ( i used the powdered version and reconstituted it with water)

Method”

Preheat oven to 350°.

Sift 2 1/3 cups flour,  baking powder, salt, and baking soda into a medium bowl; set aside.

Using an  electric mixer, beat 3/4 cup butter and 1 1/3 cups sugar in a large  bowl till light and fluffy.

Add eggs, one at a time, beating well after each  addition. Beat in vanilla.

Beat in flour mixture  in 3 additions, alternating with buttermilk in 2 additions, beginning and ending  with flour mixture and beating just until incorporated.

Pour half the batter in the loaf pan, top with jam, add the rest of the batter and top with jam again.

Take a knife and swirl it through the batter.

Bake until cake is golden  brown and a tester inserted into the center comes out clean, about 1 hour 25  minutes.

Let cool in pan set on a wire rack for 15 minutes and cut into slices and serve warm.

Classics, Comfort food, Lunch, Quick Dinner, Salad

“Never-dry” Chicken!

Dry, rubbery chicken.  Everyone has tasted that.  Chicken breasts that are tasteless–what a waste to bird !!!  The solution is buttermilk. Slice the chicken breast into thinner pieces and soak them in a buttermilk bath overnight–and you will never have to put a piece of rubber in your mouth ever again !

Ingredients:

1 pound of chicken breast, sliced

herbs and spices of your choice ( get creative, that is the beauty of this recipe!!!!!)

I used:

Parsley, thyme, lots of salt and pepper ( VERYmimportant to season liberally) and dash of hot sauce.

Enough buttermilk to cover the chicken, I used about 1.5 cups

Method:

Mix everything in a large bowl and cover tightly with a plastic wrap and marinade overnight–the longer the better.

At this point, you could bake it or pan sear it, but I like to bake it first and finish it off in the broiler.

Arrange chicken on a cooling rack placed on top of a cookie sheet.  This helps the heat to circulate all over the chicken.

Bake for about 30min (or till cooked through) in a 375 degree preheated oven and then broil on high for 5-10 mins, till parts of the chicken brown up.

The chicken always comes out soft and moist with lots of flavor, but it never really tastes like buttermilk ! I stored this chicken to add to salads or sandwiches or have it as is with a side of roasted veggies.  Yu could even mis it in with pasts or rice.  Make this a fridge staple and you are always minutes away from a healthy satisfying meal !