Ham and Chive Mini Biscuit Muffins

Guys, tomorrow we are taking Casper on his first plane trip and I am just a leeeetle bit nervous (aka, a LOT nervous). Mostly about the germs and the diseases I’m convinced are lurking everywhere and since everything Casper can get his paws on goes into his mouth, I’m just freaking out a bit. On the inside. On the outside I only look mildly freaked out. I may or may not be the weirdo in seat 20b shrouding myself and my baby with a muslin blanket while Sean tries to not roll his eyes too hard. Thankfully, the flight is a short one (1.5 hours) and we’ll be landing in Reno to a happy reception of friends and family. Casper is meeting my BFF and her family for the first time! I’m so excited! She and her sister, also my good friend, have daughters a few months older than Casper, so it’s going to be a baby party! I can’t wait to see how they all interact. I’m sure it will be hilarious.

Anyway, crazy-mom-talk aside, let’s talk about carb-babies.

It’s a biscuit in a mini muffin. Revolutionary, nope. Delicious, yup.These guys are the dressed-up version of a drop biscuit, no patting out dough, flouring surfaces, or cutting, just scooping and baking, but a little cleaned up. Even though they’re small, these two-bite babes are packed with a ton of flavor–salty & savory ham, onion-y chives, and cheese (of course!) folded into tender and buttery biscuit dough. The recipe makes about 3 dozen minis, which is a lot, but they are perfect for freezing and just take a quick 15 second whirl in the microwave to reheat. They’re great as a carb-y, cheesy side for soup, chili, or stew, but would be crazy-adorbs topped with teeny little quail eggs.

[recipe]

Print Recipe

Ham and Chive Mini Biscuit Muffins

Adapted from this recipe

Makes about 36 mini biscuits

I used cake flour for these biscuits to mimic the much coveted White Lily Flour, which I can’t find out west. I have also used all-purpose flour for these with fine results. I would reduce the amount to 2 cups if using all-purpose.

2 1/4 cups cake flour

2 tablespoons baking powder

1 scant teaspoon salt

1/4 teaspoon black pepper

5 tablespoons cold, unsalted butter, cut into cubes

1/4 cup finely diced ham

1/2 cup shredded cheddar

3 tablespoons finely minced chives

1 cup whole milk

Preheat the oven to 425ºF and line 1 1/2 mini muffin tins with paper liners. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt. Stir to combine. Add in the cold butter and toss to coat the cubes. Using either a pastry blender, or your fingers, work the butter into the flour mixture until you get coarse crumbs–some sandy bits and some pieces of butter still in small chunks (about pea sized). Add in the ham, cheese, and chives and fold gently to combine. Finally, fold in the milk until just combined being careful to not over mix the dough. Using a mini cookie scoop, or a tablespoon, scoop the dough into the mini muffin cups and bake in the center of the oven for about 12-15 minutes or until puffed and just golden. [/recipe]

Recently at Betty’s: Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel and Cookie Butter Cheesecake Brownie Cups

Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel

Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.

Cookie Butter Cheesecake Brownie Cups

In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.

Triple Lemon Streusel Cake

Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

[recipe]

Print Recipe

Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.

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