Bakery Style Blueberry Muffins

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Because I believe that you can’t have too many blueberry muffin recipes…this one shines because of the high volume of blueberries. This batter makes the perfect dome because of the high heat at the start of the baking process. Light and fluffy and they freeze well.

Ingredients:

For the muffins:
1 cup grapeseed oil
4 large eggs, room temperature
1 cup almond/soy/coconut milk
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
3 1/3 cups unbleached all-purpose flour, divided
1 cup whole wheat flour
4 tsp. baking powder
¾ tsp. kosher salt
5 cups blueberries, divided
For the streusel:
2/3 cup granulated sugar
1 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1 stick (8 tbsp.) unsalted pareve margarine, cold

Directions:

Preheat oven to 425F and line 18 muffin cups with liners.

In the bowl of a food processor fitted with the steel blade, process the oil, eggs, milk, sugar, and vanilla until well combined.

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In a separate bowl, combine 3 cups all-purpose and the whole wheat flour, baking powder and salt. Add the flour mixture to the food processor and pulse until just combined.

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Toss 4 cups of blueberries with remaining 1/3 cup all-purpose flour. Reserve 1 cup of blueberries. Fold in the blueberries that have been tossed in flour.

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Using a large ice cream scoop, transfer the batter to the muffin tins. Top each of the muffins with the remaining 1 cup of blueberries, gently pressing them into the batter.

In a cleaned food processor bowl fitted with the steel blade, pulse together the streusel ingredients until small pieces of margarine remain.

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Sprinkle the streusel topping over each of the muffins.

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Bake for 8 minutes, then reduce temperature to 375F and bake for 25 minutes more, rotating the pans halfway through.

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Krispie Peanut Butter Brownies

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This recipe from Diane Morrisey uses a cake mix “hack.” I almost never use cake mixes but here is a great reason to make an exception…

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Ingredients:

2 packages of Duncan Hines Chewy Fudge premium brownie mix
1 ½ cups chunky peanut butter
2 cups semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray. Prepare the brownie mix according to directions on the box (add ½ cup water, ½ cup grapeseed oil and 2 eggs) and bake for 32 minutes.

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Remove from oven and immediately spread 1 ½ cups chunky peanut butter over the warm brownie.

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In a double boiler, melt together the chocolate chips and creamy peanut butter until smooth. Remove from the heat and stir in the Rice Krispies.

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Spread over the chunky peanut butter layer and refrigerate until ready to serve.

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Best Raisin Bran Muffins

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This raisin bran muffin gets its intense flavour from “cooked raisins.” This recipe makes approximately 18 muffins.

Ingredients:

4 cups wheat bran
3 cups raisins, divided
3 cups water divided
1 cup almond/coconut milk
Zest of one orange
1 cup brown sugar
1 cup grapeseed oil
2 large eggs and 2 large egg whites
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. kosher salt

Directions:

Preheat oven to 375F and line muffin pan with paper liners.

In a medium sized saucepan, combine 2 cups of the raisins and 2 cups of water.

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Cook over medium heat for about 15 minutes until most of the liquid has been absorbed.

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Transfer the plumped raisins to the bowl of a food processor fitted with the steel blade and process until smooth.

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Add the wheat bran, milk, the remaining 1 cup water, zest, sugar, oil, eggs, and egg whites. Process until well combined.

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Combine the flours, baking powder, baking soda, and salt in a small bowl, and transfer the mixture to the food processor. Pulse until just combined.

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Fold in remaining 1 cup of raisins.

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Scoop batter into the muffin tin and bake for 20 minutes.

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Blueberry Lemon Loaf

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This recipe adapted from Baker Bettie combines blueberries, lemon and a tart glaze.

Ingredients:

For the loaf:

1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
1 cup granulated sugar
1/8 tsp. kosher salt
1 cup Tofutti sour cream
¼ cup grapeseed/coconut/olive oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
2 cups fresh blueberries, divided

For the glaze:

1 cup confectioners’ sugar
2 tsp. lemon zest
2-4 tbsp. lemon juice, freshly squeezed

Directions:

Preheat the oven to 350F and line a 9×5-inch loaf pan with parchment paper sprayed with cooking spray.

In a large bowl, combine the flour, baking powder, sugar, and salt.

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In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.   IMG_3326.jpg

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Add the flour mixture and pulse until just combined. The batter will be thick.

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Fold in 1 ½ cups blueberries and transfer to the loaf pan.

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Scatter the remaining ½ cup blueberries over the top of the loaf.

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Bake for 65 minutes.

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Once the cake has cooled, combine the confectioners’ sugar and lemon zest in a bowl. Add lemon juice until the consistency is thick but pourable.

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Pour glaze on top of cake.

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The Momofuku Milk Bar Cake

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This post isn’t an original or modified recipe, but instead an experience with a recipe. I’ve included a link to the recipe I followed from Bon Appétit. I didn’t make any changes, but altered the proportions to make the cake larger. I made three times the cake batter from the proportions in the recipe and double the crumb and frosting. In hindsight I would have made triple the frosting as well (I ran a little short when assembling the cake).

I’ve included pictures of the process and a photo of the final product however you can follow the instructions and ingredients in the Bon Appétit recipe.

As for equipment, I bought a 10 inch cake pan for assembly at Michaels, and some sheets of acetate paper.

Mixed Dry Ingredients.

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Butter, sugars, and shortening.

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After adding eggs.

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After adding rest of the wet ingredients.

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After adding dry ingredients.

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Batter in prepared pan.IMG_9758.JPG

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Mixed crumb ingredients.

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Mixed frosting.

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Bottom layer of cake pieces.

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Assembled cake.

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Chocolate Tahini Cake with Tahini Frosting

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Adapted from Molly Yeh, this easy cake has the unique flavouring of tahini (sesame) in both the cake and the frosting.

Ingredients:

For the Cake:

1 ¾ cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup almond/coconut/soy milk
½ cup tahini
¼ cup grapeseed oil
1 tbsp. pure vanilla extract
2 large eggs, at room temperature
¾ cup brewed coffee, at room temperature

For the Frosting:

2 sticks (1 cup) pareve margarine, softened
½ cup tahini
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt

Directions:

Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.

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In the bowl of a food processor fitted with the steel blade, combine the milk, tahini, oil, vanilla, eggs, and coffee. Process until smooth.

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Add the flour mixture and pulse until just combined. Transfer the batter to the baking pan and bake for 28 minutes.

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Allow the cake to cool while preparing the frosting.

IMG_2905.jpgIn the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and tahini and blend until creamy.

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Slowly add the confectioners’ sugar, followed by the vanilla, cinnamon, and salt. Spread the frosting over the cake and chill just before serving.

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Lemon Bars with Coconut Oil Crust

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Adapted from Food 52 where this recipe had a saltier olive oil crust, this bar has the perfect ratio of sweet, tart thick lemon curd and shortbread crust made without butter.

Ingredients:

Crust:

2 ½ cups unbleached all-purpose flour
½ cup granulated sugar
½ tsp. kosher salt
¾ cup coconut oil, melted

Lemon Curd:

6 large eggs, room temperature
1 ¾ cups granulated sugar
7 tbsp. unbleached all-purpose flour
1 cup fresh-squeezed lemon juice
3 lemons, zested
½ tsp. kosher salt

Directions:

Preheat oven to 325F and line 8×8-inch square baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar and salt.

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Process until well combined. Add the oil and pulse until a lumpy dough forms.

Transfer the dough to the lined pan and use your hands to pat it flat. Use a fork to prick the dough throughout.

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Bake for 35-38 minutes until puffed and softly golden-brown.

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While the crust is baking, prepare the curd by combining all of the ingredients in the cleaned food processor bowl and process until smooth.

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Lower the heat to 300F.

Carefully pour the lemon mixture onto the hot crust and bake for 30-35 minutes until the edges of the lemon bar are slightly puffed and the center barely jiggles.

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Transfer to the refrigerator after the bars cool to room temperature which makes them easier to slice.

Maple Apple Cake

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Canada is a great country, and aside from free healthcare we have a few other things going for us – for example maple syrup. This cake is filled with apples, and has maple syrup in both the cake itself and the glaze. This cake will be sure to sweeten up your week.

Ingredients:

For the Apple Filling:

1.5 tbsp butter or margarine
3 tbsp brown sugar
3/4 tsp vanilla extract
3/4 tsp cinnamon
3 Granny Smith apples, chopped

For the Cake:

1 1/3 packed brown sugar
1/2 cup butter or margarine, melted
1/2 cup maple syrup
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda

For the Glaze:

2 tbsp butter or margarine
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 cinnamon
1/2 cup powdered sugar

Directions:

For the Apple Filling:

On medium low heat melt butter or margarine, add brown sugar, vanilla and cinnamon. Mix well and add apples. Cook for 5 minutes.

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For the Cake:

Preheat oven to 350˚F. Spray a 9×13 pan with cooking spray.

In mixer, beat brown sugar, melted butter or margarine, maple syrup and vanilla extract.

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Beat in eggs. Add flour, salt and baking soda. Mix well.

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Add apples and mix with a spatula. Pour batter into the pan.

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Bake for 30-40 mins. Allow to cool for 10 minutes.

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For the Glaze:

Melt butter on medium low heat, add maple syrup, vanilla and cinnamon. Mix well. Add powdered sugar and mix until dissolved. Allow glaze to cool for 10 minutes before pouring over cake.

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Putting it Together:

Using a fork, poke holes all over the cake. Pour the glaze overtop.

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Allow to cool, cut and enjoy.

Chocolate Chunk Cherry Oatmeal Cookies

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This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.

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Ingredients:

2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries

Directions:

Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.

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Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.

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In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.

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Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.

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Bake for 11 minutes, rotating the racks halfway through.

Raspberry White Chocolate Muffins

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These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.

Ingredients:

1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)

Directions:

Heat oven to 375˚F and line a muffin tin with 12 liners.

Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.

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Add baking powder, baking soda, salt and flour, mix well.

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Fold in raspberries and white chocolate.

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Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.

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Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.

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These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.