Apple and Cinnamon Muffins | Emily Loves Food. These sky-high muffins taste gloriously like apple pie. Soft vanilla muffin, topped with cinnamonny apple goodness. Light and deliciously morish, it’s not hard to polish off a couple for breakfast. I made these ones with a can of diced apple (an easy way to clear out the back of the pantry) but 1 cup’s worth of finely diced fresh apple would to the job just as well! I woke up this morning absolutely craving cinnamon and apple. The warm, taste-of-home comforting cuddle of the spicy, brown sugary apple is my favourite breakfast comfort food. Needless to say, I was comforted.
Not that I especially needed it – of course, work is a chore and I’m in rather desperate need of somewhere less windowless to spend my days, but I’m cutting back on the long shifts and getting a couple of long sun-glazed walks in. There, that’s a good excuse to make muffins. But the lovely thing about muffins – in their true, dense, chewy muffiny form – is how damn easy they are to make. Related posts: Recipes | Chocolate Covered Katie. Cadbury Creme Egg Brownies. I can't believe that it's been a week since we last saw each other - my fault, I'm afraid. Between house sitting, a pulled tooth, and misplacing my camera, I have not had much time to play, sing, dance, or bake in the kitchen. Luckily I know some fabulous food bloggers who are willing to step in and keep une gamine going - and my camera was discovered hiding inside the bowl of my stand mixer (apparently after enough wine, a silver bowl bears a striking resemblance to a wooden cabinet).Last December I did a guest post on Roxana's Home Baking.
Today, I'm more than happy to have Roxana on une gamine Until I'm elbow deep in flour and sugar again, I'm positive that her delightful Cadbury Creme Egg brownies will satisfy your sweet teeth! Thank you, Roxana! Take it away... Hello! I’m Roxana, the wanna be baker and photographer behind Roxana’s Home Baking. I'm happy to be here today on Valerie's blog sharing the recipe for rich, fudgy brownies with Cadburry Creme Eggs. Bake, let cool and enjoy.
Cadbury creme eggs brownies recipe. Lydia Bakes: Creme Egg Cupcakes. Don't you just wish sometimes you could have a do-over for the whole weekend? I'm pretty sure I didn't get any relax time in my minuscule two days off! On Saturday I went to a Sunday School conference all day, then in the afternoon I baked these cupcakes, followed by watching the movie Flight with Mr S (note to self, never ever fly again).
Sunday was Church (teaching Sunday School) followed by frantic cleaning and baking all day. Then we hosted home group (Bible study group) at our house, which is what all the baking was for. The filling recipe is from Love & Olive Oil's Creme Egg Brownies recipe (yes that does sound amazing!) Then I tested my cupcakes out on my home group and asked for honest feedback. The only negative comment was on the texture of the filling which I agree with, it's not quite gooey enough! Creme Egg CupcakesMakes 12 Cupcakes Ingredients: 6 Mini Cadbury Creme Eggs Cupcakes:
Homemade Snickers Bars. Snickers bars have long played second fiddle to my first true love: Reese’s peanut butter cups. It’s not their fault, really. Being a peanut butter-addicted kid, I always went for the treat with the highest peanut butter ratio. However, as I got older, I started to have a little affair with Snickers bars. I loved the combination of nougat, caramel, and peanuts… not to mention it was all covered in chocolate! These bars have multiple steps that might make them appear a tad overwhelming or intimidating, but have no fear!
Bottom chocolate layer. Honestly, the hardest part about making these is once they are done, not eating more than five at any given point in time. P.S. Admin Note: I have added a “Pin It” button to the social media sharing buttons found below the recipe. One year ago: Shrimp and Sausage JambalayaTwo years ago: Chocolate-Dipped Shortbread CookiesThree years ago: Bananas Foster Bread Pudding. The Best of Brown Eyed Baker in 2012: The 10 Most Popular Recipes. As 2012 winds to a close, it’s time for the annual roundup of the most popular recipes that were posted during the year. It wouldn’t be an end-of-year celebration without it! As usual, there were a variety of treats that made the list, but this was definitely the year of salted caramel madness. Really, is there any better kind of madness?! I always look forward to putting this list together and uncovering which of the recipes were among the reader favorites for the year.
So much fun! Enjoy the little trip down the foodie memory lane; perhaps you’ll even uncover a recipe you missed or forgot about it! (View roundups from previous years here: 2011, 2010, 2009, 2008, and 2007.) 10. 9. 8. 7. 6. 5. 4. 3. 2. And now, the most popular recipe posted on Brown Eyed Baker during 2012… :: drum roll :: 1. Stay tuned… tomorrow I’ll be sharing a list of my favorite recipes from 2012 that didn’t make the list above! What was your favorite recipe on Brown Eyed Baker during 2012?? The Best of Brown Eyed Baker in 2012: 20 of My Favorite Recipes.
Yesterday, I shared my annual roundup of the 10 most popular recipes on Brown Eyed Baker that were made during 2012. While many of those on that list were my favorites, there were also a ton of recipes that I fell in love with this year that didn’t make the cut. I want to share my personal favorites with you that weren’t on the previous list, so I put together this follow-up roundup, which features 20 of my favorites from 2012 – 10 sweet and 10 savory.
It was agonizing to pare this list down; there are so many more recipes I want to include! (Please note the three honorable mentions at the end, as well!) These are the recipes that I made over and over, tried to hide from others, and cried when they were gone. Enjoy browsing the list, and feel free to share any recipe requests for 2013 in the comments below! (The recipes are listed in chronological order, January through December.) Savory Recipes 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Sweet Recipes 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Honorable Mentions: Italian Supreme Calzones. When I visit my Chief Culinary Consultant we often grab a “take and bake” pizza from Safeway that is absolutely delicious. It’s a supreme pizza that includes Italian sausage, pepperoni, peppers, onions, and black olives. There may be even more on there that I can’t remember, but it’s by far the best pre-made pizza I have ever had (which is surprising because I usually don’t like olives at all, but I enjoy the whole of this pizza).
I remembered that I had pizza dough in the freezer from awhile back, but I wasn’t feeling an actual pizza (shocking, I know); I wanted something different. It then occurred to me that I still hadn’t made calzones, so that solved my dilemma, calzones it was! The base of this recipe is my favorite homemade pizza dough – it creates a crisp crust with a warm and chewy interior. In my world, that’s the perfect texture combination for an awesome pizza crust.
Now for some bad news. Thin and Crispy Crust more your cup of tea? Watermelon Mojito, I love summer! | Ichigo Shortcake. Summer is really the season for eating refreshing, beautiful fruits. They come in a myriad of colours, my favourite being red. Red is the colour of strawberries, of raspberries and of course, of watermelons. Red is also a festive colour, perfect for Christmas, New Years, the up coming Chinese New Year and even Valentines Day! In fact, my favourite colour changes with the season. It’s a fantastic thing being able to use up left over fruits in a tasty cold drink. The more I post about these drinks, the more I think I should change my blog into a cocktails/drinks blog. The drink is not really a mojito as such because it’s quite different but I just called it that for the lack of a better name. Watermelon MojitoServes 2 Ingredients: - Half cup watermelon flesh - handful of mint - 90ml Havana Club rum - 1/2 tsp Elderflower cordial - ice cubes - wedge of lime* - blueberries and sprig of mint to garnish Technique: 1. 2. 3. 4.
Poached eggs, pancetta and spinach toast | Ichigo Shortcake. I’ve been naughty lately. To be specific, I’ve been spending a lot. On what? Food photography related items of course. Most food bloggers and photographers/stylists will understand the dilemma of budget vs want. When it comes to colourful spoons, vintage pots or an extra lens, it’s always easier to buy first and think later. Well, for me anyway. My latest lens addition is the Sigma 30mm f1.4 which I’ve been looking to buy for the longest time. The food photos in this post were all taken with the new Sigma lens. I will be using the Sigma instead of the Canon 50mm at restaurants from now on but of course, I still love my Canon lens…I’ll still put it to good use in other ways.
Like many food bloggers and amateur photographers, I’m a big fan of Tartelette , Cannille et Vanille and La Tartine Gourmande food blogs. Yes, I was so in love with their photos that I purchased the whole 12 sets of this lovely DeLuxe 2000 range from Pandora Designs in Italy. Makes 4 servings Instructions 1. Guacamole bruschetta with baked cherry tomatoes | Ichigo Shortcake.
It’s interesting how siblings who grow up in the same household can come to like and dislike completely different things. There are obviously similarities but the reason for the differences baffles me sometimes. Tomatoes are my favourite food, I eat them raw, I eat them on toast, I eat them in salads, I eat them in just about anything and everything. My brother has hated tomatoes ever since he was little and has only just started to get used to them a little. He absolutely loves carrots but I’ve hated them since I was little and have just come to learn to like them recently. We do however, both hate capsicums. I’m sure there’s many research articles out there about occurrences like this but I’m not sure if there has been any conclusions. Since I love tomatoes so much, I always try to keep some fresh tomatoes on hand. One of my favourite ways to eat them is to bake them in the oven with some salt and olive oil. I also love putting tomatoes in guacamole.
Ingredients Instructions 1. Marinated salmon sashimi salad | Ichigo Shortcake. Even though I said in an earlier post that I’m without doubt a meat over seafood kind of person, one type of seafood gets me every single time and that is sashimi (raw seafood slices). For some reason, I find raw seafood a lot nicer to eat (in fact I totally love it to bits) than cooked seafood (not that I don’t like cooked seafood of course). It’s that refreshing taste and texture that I find so irresistible. I know for a lot of people this might not be comprehensible. Even though I say that now, the first time I had sashimi I definitely wasn’t the biggest fan. It was back in early high school days when my mother decided to buy a piece of salmon to celebrate a happy occasion. We were not the wealthiest of families so such eating styles was quite unknown to me.
“What is this?” “No, that’s how you’re meant to eat it dear” she replied with such patience. If you haven’t yet tried sashimi, I recommend you to as there’s always a first time for everything. Ingredients Instructions 1. 2. 3. 4. Prawn curry laksa | Ichigo Shortcake. I’ve been having so much laksas at Malaysian restaurants lately I’ve seriously lost count. Every time we go out to such restaurants, either Yuye or I (or both) use laksas as a benchmark for how good that restaurant is. The deepness of the flavours, the richness and creaminess of that soup and the toppings and noodles all make a big difference to the amount of enjoyment you can get.
We’ve tried recreating this beautiful dish at home before (by we I mean Yuye while I take photos) and I must say, although it was quite time consuming and required a lot of different ingredients, it was well worth it. Perhaps not as good as what great Malaysian chefs make in their commercial kitchens, but I think our version came pretty close. Laksa actually brings back memories of blogging because it’s only been in the recent year or so that I’ve been having it a lot. Hope you like this recipe and isn’t scared off by the sheer number of ingredients that went into it. Description Ingredients Instructions 1. 3. Strawberry Cupcakes with Strawberry Meringue Buttercream. Happy 4th of July! I hope you have a fun day planned with lots of food, fireworks and fun with friends and family. If you’re looking for a last-minute dessert for today and have some strawberries in the fridge, these cupcakes are it. I honestly had never given strawberry cupcakes a thought up until a couple of years ago.
My Chief Culinary Consultant and I ventured into Georgetown for an afternoon of cupcake hopping. After waiting in an insanely long line during one of the hottest days of the summer in D.C. for some Georgetown Cupcakes, we went off the beaten path and made our way to Baked and Wired. I chose a red velvet cupcake while my CCC went for the strawberry cupcake, which was noted as the bestseller on the menu.
My red velvet was fabulous, but after one bite of his strawberry, I immediately regretted my decision. My Chief Culinary Consultant proclaimed that this is the best cupcake I have ever made. My guess, though? Have a safe and happy 4th of July! Apple Hand Pies. Apple Pie: rustic, flaky, tart, and spicy. The most iconic of American traditions. These marvelous little pies package up the best parts of apple pie, eliminate a lot of the work, and deliver scrumptious, addictive fruit-wrapped-in-crust that can be stowed away in your pocket for safe keeping.
Hand pies have been making their way around the blog universe since the beginning of summer, it seems, and I’ve been meaning to make them but never quite got around to it. So when Annie asked if I was interested in making the Bourbon Peach Hand Pies that were featured on smitten kitchen, I was intrigued. These hand pies are a fantastic option for changing up the traditional slice of pie and ice cream and would be especially welcome as a dessert at an outdoor gathering or one that included small children. The dough for this recipe is really just incredible. Strawberry Pie Recipe. For the Baked Pie Shell: 1¼ cups all-purpose flour ½ teaspoon salt 1 tablespoon sugar 6 tablespoons cold unsalted butter, cut into ¼-inch slices ¼ cup chilled vegetable shortening, cut into 4 pieces ¼ cup ice water For the Filling: 4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled ¾ cup granulated sugar 2 tablespoons cornstarch 1½ teaspoons Sure-Jell for low-sugar recipes (the pink box) Pinch of salt 1 tablespoon lemon juice 1.
Make the Pie Crust: Process ¾ cup flour, salt and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrap down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. 2. 3. 4. 5. 6. 7. 8. Search.
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Sweetharts Cakes and Bakes: Cookies and cream Oreo cupcakes. Chocolate Cookie Cheesecake Recipe. No Guilt Cheesecake Recipe. Neapolitan Cheesecake Recipe. Chocolate Banoffi Pie. Apple and Blackberry Shortcake. Lazy Daisy Cake. Lemon Yoghurt Cake. Strawberry Shortcake (Radio Live) Chocolate Yoghurt Cake. Easy eggs Benedict | Feed Your Family | Breakfast Eaters.