Cinnamon Blueberry Muffins #MuffinMonday

A basic muffin recipe is a great thing to have in your repertoire.  Once you have the essential liquids and dry ingredients in place, flavor changes are easy to make by swapping the fruit or adding zest, extracts or even chocolate chips.

Have you ever taken a class, whether when still in school or outside the classroom environment, where you have learned so much that when you get home, you feel like the information must be pouring out of your brain through your ears?  That’s how I felt on Saturday evening.

A couple of months ago I signed up for one-day Food Bloggers Connect workshop right here in Dubai.  Two wonderful experts would teach an eager cohort about photography, recipe development and how to improve blog appeal.  There would be individual blogs critiques and hands-on food photography sessions.  We were asked to bring our cameras, naturally, and any props we wanted to use, so I decided to bring a cake stand.  Suddenly, in the middle of the night before, it occurred to me that I couldn’t just bring a cake stand!  It needed to have something on it, right?  Who takes photos of just the stand?  Also, one of my personal challenges is always how to make photos of my muffins look interesting week after week.  So maybe I should take some of those.

Early that morning I mixed up a quick batch of cinnamon blueberry muffin batter.  I baked half in a six-cup muffin pan and half in a small tube pan.  And, powdered sugar sprinkler in hand, I raced off to class.

As it turned out, the organizers had ordered a bunch of fancy cakes for the exercises so my cake wouldn’t have been necessary but I am pleased to say my small group used it for one of the photo sessions, bless them, and another group chose to set up the muffins.  And I came away simply bursting with information about photographing food and how to improve my blog that I am still trying to absorb.

The cake, as we set it up for the photo session.

As you can see, this muffin recipe is extremely versatile, working just as well for 12 muffins as it does in a regular cake pan as a coffee cake. (Or half and half!)  Just increase the baking time to 35-40 minutes or until the toothpick comes out clean, if you are making a whole cake rather than muffins.

Ingredients
2 cups or 250g all purpose flour
3/4 cup or 170g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup or 240ml milk
1/2 cup or 120ml canola oil
2 large eggs
1 generous cup or about 175g fresh or frozen blueberries. (Mine were frozen.)

Optional: powdered sugar for decoration when serving

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper muffin cups.

In a large bowl, mix together the flour, the sugar, baking powder, salt and cinnamon and stir well.

In another bowl, whisk together the milk, oil and eggs.

Pour your wet ingredients into the dry ingredients and fold them together until just mixed.

Your wet ingredients will be lovely and yellow, like this. 

Fold in your blueberries.

Divide the batter evenly among the muffin cups.

If you are only making muffins, use a 12-cup pan! 

Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a rack for a few minutes and then remove the muffins to cool completely.

Sprinkle with some powdered sugar, if desired.

This was the quick photo I took before rushing off to class Saturday morning.
The one at the top of the post was taken during the workshop. 

Enjoy!

Pan-fried Chicken with Bacon and Asparagus

A great, quick one-pan meal: pan-fried chicken with bacon, asparagus, cherry tomatoes, black olives and basil. Deliciousness on your plate in under 20 minutes! When you pan-fry chicken with bacon, the resulting salty stickiness creates its own delectable sauce, especially when you add a little butter and white wine at the end.

Back in 2002, I met a new love. He was witty and adorable in a crooked-tooth sort of way with a cocky grin and an easy manner that drew me in. We met almost daily, me with pen and paper in hand, ready to take down the words of deliciousness and technique that tumbled from his rosy lips as easily as his broad sunshiny smile.

It was the start of a beautiful relationship that added joy and laughter and good food to my life that has continued to this day. And he is not just a pretty face that could cook! Oh, no! He is also a philanthropist, educating young, at-risk men and women so they can earn their way and learn to be part of a team, bringing misfits into the fold of the tight culinary world.

He also aspires to get the world cooking healthy meals for their families and to bringing real food into the lunchrooms of schools, to better nourish and educate our growing children.

So I guess you all know I am talking about Jamie Oliver, right? Anybody else in love with him too?

Our Sunday Supper theme this week is one-pot meals and two of my favorites come from a single episode of Jamie’s show Oliver Twist, which first aired in 2003. Unfortunately the original has been taken off the internet. I make today’s dish almost exactly as written, only increasing amounts depending how many are coming for dinner.

Substitutions and variations
I’ve also been know to substitute fine green beans for the asparagus when they are out of season or hard to come by. The ingredient amounts are flexible, depending on your appetite so, by all means, if your pan is big enough, add more tomatoes or asparagus (or green beans) if you are extra hungry. I also use my huge non-stick pan to make this for four or six, doubling or tripling the amounts you see here.

Pan-fried Chicken with Bacon and Asparagus

Ingredients to serve two
2 boneless, skinless chicken breasts
Sea salt flakes and freshly ground black pepper
Olive oil
2 slices smoked bacon, preferably thick cut
2 good handfuls asparagus spears, woody ends trimmed off (or substitute green beans)
16 cherry tomatoes
10 Kalamata olives, stones left in
Handful basil leaves
1 tablespoon unsalted butter
1/4 cup or 60ml dry white wine

Method
Cut the thick end of the chicken breast into three relatively even pieces. I loved this trick when I first saw it and use it in other recipes now. It helps the breast cook faster and more evenly since the thick part is cooked when the thin part is. Season the breasts on both sides with a generous sprinkle of sea salt flakes and freshly ground black pepper.



Heat a large (at least 12in or 30cm wide) non-stick frying pan and add a drizzle of olive oil. Put the chicken breasts in, round side down and pan-fry for two to three minutes or until the breasts are a lovely golden brown.



Turn the breasts over and lay one folded bacon strip on top of each. Add the asparagus, tomatoes and olives into the pan.



When the other side of the chicken is golden, which takes just a couple of minutes, carefully flip the chicken breast back to the other side, along with the bacon. You want the bacon to crisp up. It took mine only four minutes, so keep an eye on it. Your heat should still be up high so that the asparagus and tomatoes get a little charred on the bottom. Toss them around gently with tongs.



Turn the chicken back over so the bacon is on top again and add your basil and the butter. Add in the white wine and remove from the heat.



Give the whole pan a gentle shake so the wine and melted butter mix and the basil wilts. Jamie suggests smashing a few tomatoes to make a sauce, but I find that the sauce is lovely just as is from the butter and white wine and the sticky bits from the pan-frying bacon and chicken.

Enjoy!

This is not only a great one-pot meal, but it lives up to the name of Jamie’s episode title, which was Flash in the Pan. I timed this and from the moment I cut the first chicken breast until the photo when I am dripping on the sauce on the plate, was 18 minutes!

If you’d love to see all the other great one-pot wonders the Sunday Supper group have for you this week, join me and our host, the talented Amy Kim from kimchi MOM,  and click on the links below.
Take the chill off” Chilis, Soups, and Starters

• Beefy Skillet Nacho Bake by The Weekend Gourmet
• Chicken Corn Chowder by Cupcakes & Kale Chips
• Chicken Tortilla Soup by What Smells So Good?
• Cream of Tomato and Tortellini Soup by Noshing With The Nolands
• Eggplant Parmesan Soup by The Texan New Yorker
• Fall Squash Chili by Pescetarian Journal
• German Onion Soup by Kudos Kitchen By Renee
• Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
• Lasagna Soup by The ROXX Box
• Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
• Spinach and Mushroom Tortellini Soup by Neighborfood
• Sweet Potato Black Bean Chili by Alida’s Kitchen
• White Bean and Spinach Soup by Ruffles & Truffles

“Put meat on your bones” Stews

• Brew Stewed Beef by Cosmopolitan Cornbread
• Claypot Braised Tofu by My Trials in the Kitchen
• Dr. Pepper Shredded Chicken (slow cooker) by All Roads Lead to the Kitchen
• Fabulous French Cassoulet by Webicurean
• Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
• Pepper Beef Stew by The Not So Cheesy Kitchen
• Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
• Slowcooker Coq Au Vin by Jane’s Adventures in Dinner

“Make room for seconds” Main Dishes

• Asian Chicken Rice Pot by a distinguished palate
• Beef and Quince Tajine by MarocMama
• Carnitas with Queso Fresco Enchiladas by Casa de Crews
• Chicken and Dumplings by Hip Foodie Mom
• Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
• Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
• Easy Oven Sweet & Sour Chicken by Momma’s Meals
• Jambalaya by Country Girl in the Village
• Mediterranean Chicken Bake by The Dinner-Mom
• One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzz
• One Pot Spicy Pasta by Mess Makes Food
• One-Pot Lentil Chicken by Small Wallet, Big Appetite
• Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
• Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
• Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
• Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
• Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
• Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
• Spicy Coconut Chicken Casserole by The Urban Mrs.
• Spicy Tomato Pasta by Supper for a Steal
• Sunday Supper Pork and Chorizo by Family Foodie
• Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
• Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
• Vegetarian Chipotle Tamale Pie by Curious Cuisiniere

“Can’t say no” Desserts

• Busy-Day S’mores Cake by Treats & Trinkets
• Flourless Almond Butter Cookies by Pies and Plots
• Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
• Slow Cooker Pumpkin Pie Spiced Apple Crisp by Hot Momma’s Kitchen Chaos
• Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc.

Honeycomb Crunch Honey Bundt Cake for #BundtaMonth

This month’s BundtaMonth is candilicious.   No surprise that spellcheck doesn’t like that word but never mind, because I know that you all will.  We are baking Bundts with our favorite candies and hopefully some of yours!  If you stopped by last Sunday, you know that I made honeycomb to use in my cake but store-bought honeycomb can be used as well, if you are fortunate enough to have a candy store nearby that makes it.   It’s called many different names around the world: sea foam, angel food candy, sponge candy, honeycomb toffee, cinder toffee, puff candy, hokey pokey, fairy food and molasses puffs, just to name a few!

All I can tell you is that it is delicious and will pull your fillings out if you are not careful.  Also, if you add it to a cake, it melts inside and makes that cake caramelly throughout.  AND, when you decorate the outside of a cake with it, eventually it melts all over the cake and gives it another sweet sticky layer, in addition to the honey glaze.  But that’s okay if you’ve made enough honeycomb crunch.  Just add some more before you serve each time!

The Bundt cake batter was adapted from this recipe.  Scroll on down to the bottom of this post to see all the other fabulously candilicious Bundts we have for you this month

Ingredients
For the Bundt cake:
1 1/4 cups or 295ml honey
1/2 cup or 115g butter
1/2 cup or 100g brown sugar
4 eggs
3 cups or 375g flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup or 125g Greek-style plain yogurt
1/2 cup or 120ml milk
1/3 lb or 125g honeycomb crunch caramel candy, plus extra for decorating

For the honey glaze:
1/8 cup or 30ml honey
1/8 cup or 25g brown sugar
2 tablespoons butter
Pinch sea salt flakes
1 teaspoon vanilla

Method              
Preheat the oven to 325°F or about 165°C and prepare your Bundt pan by greasing it liberally and then flouring the greased inside.

Separate your eggs and make sure the whites are in a clean, grease-free mixing bowl that gives you plenty of room to beat them with a hand mixer or whisk.

Sift the flour with other dry ingredients and set aside.

Measure your honeycomb candy and break it into small pieces with your handy hammer.  Set aside.

Cream the butter and sugar together in a stand mixer or with a hand mixer.

Scrape down the sides of the bowl and add in the egg yolks.  Beat until the batter is fluffy.

Pour in the honey and beat again.

Scrape down the sides of the mixing bowl and add the dry ingredients to the egg yolk mixture and gently blend.

Add the yogurt and milk and blend again.

Beat the separated egg whites until stiff, then gently fold them into the batter, along with the pieces of candy.

Pour the batter into your prepared Bundt pan, smooth the top with the spatula and bake in your preheated oven for 50-55 minutes or until an inserted toothpick comes out clean.

Cool on a wire rack.  After about 10 minutes, turn the cake out of the pan.  I had a few pieces that stuck because of the candy inside and I had to force myself to extract them and place them back on the cake because they were deliciously sticky looking and I just wanted to eat them.  As you can see, it’s not the most beautiful cake, unless you are a fan of caramel, but the glaze and extra candy will take care of the imperfections.

Once the cake is completely cool, combine the honey glaze ingredients in a small pot and cook slowly, stirring the whole time, just until all the sugar has dissolved.

Drizzle over the cooled cake.   Decorate with more broken honeycomb crunch candy.

Enjoy!

Who's in the mood for some candy and cake?

Banana Butterfinger Bundt Cake by Dorothy at Shockingly Delicious

Candy Corn Bundt Cake by Holly at A Baker’s House

Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks

Chocolate Coconut Cake by Kate at Food Babbles

Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple

Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom

Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious

Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love

Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street

M& M Nutella Cake by Kim at NinjaBaking

M&M Cream Cheese Pound Cake by Laura at The Spiced Life

Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess

Reese’s Peanut Butter Cup Bundt Cake by Felice at All That’s Left Are The Crumbs

Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at Noshing With The Nolands

Twix and Tween by Sandra at Sweet Sensations

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a Bundt using your favorite candy
• Post it before October 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more Bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous Bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes. For candy inspiration, check out all of our announcement posts above!