Blueberry Muffins

My mommy bought me blueberries.  Who doesn't love blueberry muffins in the morning, especially when it is made in a large muffin tin!  I came across this recipe from a book I have recently purchased.  It's a lovely book, hope you'll enjoy too!  Nothing beats classic recipes, it's the backbone in all desserts!!! (:

 

Blueberry Muffins

Adapted from: The Back in the Day Bakery Cookbook(Page 19)

By:  Cheryl & Griffith Day; Forwarded by:  Paula Deen

Ingredients:

2 Cups                    All Purpose Flour

1 Cup                      Granulated Sugar

1 Tbsp                    Baking Powder

1/2 tsp                   Fine Sea Salt

1/4 tsp                   Ground Cardamom

1/4 Cup                  Canola Oil

4 Tbsp                    Unsalted Butter, melted

1/2 tsp                   Pure Vanilla Extract

2 Large                   Eggs

3/4 Cup                  Whole Milk

1 Cup                      Fresh or Frozen Blueberries

1/4 Cup                  Coarse Sanding Sugar

Procedure:

1.  Position rack in the lower third of the oven and preheat the oven to 350°F.  Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2.  In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cardamom, until combined.

3.  In a separate bowl, whisk together the oil, butter, vanilla, eggs, and milk.  Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix until combined (do not overmix).  Gently fold in the blueberries, using a few strokes as possible.  (I usually like to coat my blueberries with flour beforehand so they do not sink all at the bottom of the batter).

4.  Scoop the batter into the muffin cups, filling them 2/3 full.  Sprinkle the tops with sanding sugar.

5.  Bake for 25-30 minutes, until the muffins are golden brown.    The tops should be firm to the touch and toothpick insert should come out clean.  Remove from the oven and let cool for 10 minutes.

6.  The muffins can be stored in an airtight container for up to 2 days.

Coconut Cake

It's been awhile since I've baked anything.  Who knew when my husband gives up sweet for lent, It had hindered me from baking since I did not have a taste tester.  Lets hope he gives up something else next year!  I came across a recent Saveur Magazine with a profound slice of red velvet cake as the cover of the spread.  Looks like they are hitting cake recipes back to the basics.  


My Husband loves coconut, and it would be lovely to start the week with a coconut cake recipe.  I've actually made mine as a cupcake and cut the recipe in half.  With the frosting listed below, there's enough to add additional grated coconut to make macaroons!  The recipe below yields exactly 12 cupcakes, or you can try to make a typical 8" cake!  Enjoy laaah.

Coconut Cake

Recipe Adapted from:  Saveur Magazine March 2012 Issue

Reciped Provided by:  Associate Food Editor Ben Mim's Grandmother, Jane Newson

(Note:  I have reduced the ingredient amount by half to bake them in a 6" cake pan versus an 8" cake pan or you can always make cupcakes!!!!)

For the Cake:

8 tbsp.                    Unsalted Butter, softened, plus more for pans

1 Cup                      Sugar

2 1/2                      Eggs

1 1/4 Cups             Cake Flour, plus more for pans, sifted

1/2 tsp                   Baking Soda

1/2 tsp                   Kosher Salt

1/2 Cup                  Buttermilk

1 1/2 tsp                Vanilla Extract

For the Frosting:

2                              Egg Whites

1/4 tsp                   Cream of Tartar

1 1/8 Cup              Sugar

1/8 Cup                  Corn Syrup

1/2 tsp                   Kosher Salt

1 tsp                       Vanilla Extract

3/8 Cup                  Coconut Water

1 1/2 Cup              Freshly Grated Coconut

Procedure

For the Cake:

1.  Heat oven to 350.  Butter and flower two 6" cake pans, and set aside.  Whisk together flour, baking soda, and salt in a bowl, set aside.  Whisk together buttermilk and vanilla in a bowl; set aside. 

2.  In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.

3.  On low speed, alternately add dry ingredients in 2 batches and wet ingredients in 2 batches.  Increase speed to high, and beat until batter is smooth, about 5 seconds.

4.  Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles.

5.  Bake cakes until a toothpick inserted in the middle comes out clean, about 35 minutes. 

6.  Let cake cool for 20 minutes in pans; invert into wire racks, and let cool.  Using a serrated knife, halve each cake horizontally, producing four layers, set aside.

For the Cake:

1.  Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until soft peaks form; turn mixer off. 

2.  Bring sugar syrup, salt, and 1/2 cup tap water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar, attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250, 4-5 minutes.  Turn mixer to medium speed, and very slowly drizzle hot syrup into beating egg whites. Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes.

To Assemble:

1.  Place one layer on a cake stand, drizzle with 1 1/2 tsp coconut water, spread with 3/4 cups frosting, and sprinkle with 1/4 cup grated coconut, top with another cake, drizzle, frost, and sprinkle (repeat until cake slice 3).

2.  Cover top and sides with remaining frosting, and cover outside of cake with remaining coconut, pressing it lightly to adhere; chill cake to firm frosting.  Serve chilled or at room temperature.