I don't feel like I've been challenging myself lately, with baking or cooking. I've been making things that are too easy. So I apologize. I've been busy - We're going into our busy season at the restaurant, which means longer hours for me, which means less blogging. The next three months will be packed with tourists heading towards Branson.
I'm going to change things up a bit (starting after this post), and make and try things I've never done before. I need more of a variety of recipes. There are way too many cookie, cake, pie, posts. I must get out of my comfort zone.
I did a little blog cleaning over the last couple of days. I updated a few things on my sidebar, edited some posts, deleted some posts...etc.
Now I can say all recipes are created by me, or adapted. Some of my older posts were exact recipes from cookbooks, so I deleted those. I'm not going to get into that right now, whether it's right or wrong to post exact recipes from cookbooks or magazines...do what you want to do. Too tired to care.
I have enough recipes to share...
This is something I've never shown anyone. Two full notebooks of handwritten recipes that I've created and tested.
These are all by me. I've been writing recipes since I was 17ish.
I've also been cleaning out some odds and ends of baking supplies from the pantry and refrigerator. Oats, pecans, crystallized ginger, buttermilk and cherries...what to make...what to make?
I don't think I've contributed enough muffin posts into the blogging world. I always see muffin posts.
So muffins I shall bake.
Bada Bing Muffins with Ginger-Oat Streusel (Recipe by Emily)
Printable Recipe
1 1/2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup old fashioned oats
1/3 cup finely chopped pecans, toasted, divided use
1/4 cup firmly packed light brown sugar
3 tablespoons finely chopped crystallized ginger
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup stemmed, pitted, halved, bing cherries
Preheat oven to 350 degrees F. Line 9 muffin cups with papers.
To make the streusel, in a medium sized bowl, combine 1 1/2 tablespoons butter, oats, half of the pecans, brown sugar and crystallized ginger, and rub together with your fingertips, until mealy.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt; stir in additional pecans and granulated sugar until combined.
In a large mixing bowl, whisk together 2 tablespoons melted butter, buttermilk, egg and vanilla, until well combined. Add dry ingredients to liquid ingredients, and stir until just combined. Coat cherries with about a couple of teaspoons of flour, then stir into batter.
Divide batter into 9 lined muffin cups. Top each muffin cup evenly with streusel. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into muffins cups out with moist crumbs attached. Cool for 10 minutes, remove from pan, and cool completely on a wire rack.
Yield: 9 muffins
Printable Recipe
1 1/2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup old fashioned oats
1/3 cup finely chopped pecans, toasted, divided use
1/4 cup firmly packed light brown sugar
3 tablespoons finely chopped crystallized ginger
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup stemmed, pitted, halved, bing cherries
Preheat oven to 350 degrees F. Line 9 muffin cups with papers.
To make the streusel, in a medium sized bowl, combine 1 1/2 tablespoons butter, oats, half of the pecans, brown sugar and crystallized ginger, and rub together with your fingertips, until mealy.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt; stir in additional pecans and granulated sugar until combined.
In a large mixing bowl, whisk together 2 tablespoons melted butter, buttermilk, egg and vanilla, until well combined. Add dry ingredients to liquid ingredients, and stir until just combined. Coat cherries with about a couple of teaspoons of flour, then stir into batter.
Divide batter into 9 lined muffin cups. Top each muffin cup evenly with streusel. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into muffins cups out with moist crumbs attached. Cool for 10 minutes, remove from pan, and cool completely on a wire rack.
Yield: 9 muffins
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