Ham and Chive Mini Biscuit Muffins

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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]

Betty Crocker: Recent Favorites

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It’s been a crazy week, guys! I went to Reno to for a visit and to spend time with my wonderful friends and family, squeeze my nieces and baby friendlings (the term Sean uses to call our friends new babies). My mom and BFF threw me a perfetly casual, relaxed baby shower at The Chocolate Bar–there was fondue and lots of chit-chat involved.  Along with the shower and the near constant somersaults/tumbling this babe is doing, this whole pregnancy thing is starting to get really real.

Anyway, I did a lot of lounging and hanging out and absolutely zero cooking. So, to end this week I’ve gathered a little round-up of some of my current projects with my girls at Betty Crocker. There’s a good mix of indulgent desserts and dinner appropriate fare, I hope you enjoy!

Rainbow Chip Bundt with Fresh Raspberry Glaze 

No-Bake Lemon Mousse Tart with Fresh Berries

Slow Cooker Beef Fry-Bread Tacos 

Baked Carrot Cake Doughnuts

 Peanut Butter and Potato Chip Layered Cookie Bars

Black Forest Mini Pies

 Skillet Roasted Whole Chicken with Lemon and Potatoes

Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli

Valentine Sprinkle Cupcakes

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It’s almost Valentine’s Day! I know there are a lot of differing attitudes surrounding this holiday, but really, I don’t care…I LOVE IT.

While we should share our love on the daily, it’s not a bad idea to spread a little extra love and appreciation on this day, Cupid’s Birthday (probably). Plus, I get to bust out all the pink and red and glitter and SPRINKLES! These mini cupcakes are an unapologetic celebration of all things sweet and saccharine that is Valentine’s Day. So, share a cupcake, give a Valentine, make a date with your love or your very best pals. Basically, just let your favorites know their your fave in the form of butter and sugar and sprinkles.

PS, can we talk about how Funfetti is NOT Rainbow Party Chip? Personally, I prefer the latter but don’t really know what those little rainbow chips are, cause they are definitely not sprinkles. Have you made this distinction? If so, discuss. [recipe]

Print Recipe

Sprinkle Cupcakes

Adapted from this recipe.

Makes about 48 mini cupcakes.

1 stick (4 ounces) softened, unsalted butter

1 1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

5 tablespoons sprinkles

Preheat the oven to 350˚F. Line 2 mini muffin tins with paper liners.

In the bowl of a mixer (or in a mixing bowl with a hand mixer), beat the butter until creamy. Add the flour, baking powder, salt, and sugar. Mix on medium speed for 1-2 minutes until the mixture resembles a crumble topping. Add in the eggs and beat for 2 minutes until the mixture becomes light and fluffy. Gradually add in the milk and vanilla until just combined. Fold in the sprinkles. Using a small cookie scoop or spoons, fill each mini cupcake cup about 3/4 full. Bake in the preheated oven, one pan at a time, for about 15 minutes or until the cupcake tops spring back to the touch. Cool on a rack completely before frosting.

Whipped Buttercream

Adapted from this recipe.

1 cup sugar

1/4 cup flour

1 cup milk

pinch of salt

2 teaspoons vanilla

1 cup softened, unsalted butter

sprinkles for decoration

In a saucepan whisk together the sugar and flour, whisk in the milk until smooth, add the salt. Heat the mixture over medium-high heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.

Once cooled, beat the butter in a mixer (or using a hand mixer and mixing bowl) until creamy. Add the cooled flour mixture and vanilla. Beat until a smooth frosting forms (the mixture may look greasy or curdled at some point, just keep whipping it!). Spread or pipe onto baked and cooled cupcakes and decorate with additional sprinkles. [/recipe]