I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.
I’m learning a lot. Big things and little things.
Big things like what it means to be the mother of an amazing, wailing, little nugget of baby-boy cuteness, while also being a wife and partner.
Little things like how to get in that daily shower, work with this new dang camera, and fit in making a batch of these muffins complete with a photo (or two) and blog post.
So, while I balance my babe on one arm and type with the other, let me tell you about these muffins. They are the first thing I’ve baked since before Casper was born and they are pretty damn good. The recipe is an adaptation of Joy’s Brown Butter Blueberry Muffins with tart apples in place of the berries, a bit of hazelnut in the streusel, and plenty of cinnamon for some autumnal warmth. Even though this summer has been really good to me–baby! house! beautiful blue sky days!–I’m always ready for fall with it’s crisp air, fallen leaves, and cozy indoor days. These muffins are perfect for the transitioning season–not too long of a bake time, so you don’t heat up your kitchen too much, but just enough warmth and carb-y goodness to make things cozy. WIN.
Hazelnut Streusel Apple Muffins
Makes about 18 muffins.
If you don’t have, or want to use, flax and wheat germ reduce the milk to 1/3 cup.
3 tablespoons cold, unsalted butter
1/2 cup flour
1/4 cup sugar
1/4 cup hazelnuts, chopped
1/2 teaspoon cinnamon
8 tablespoons unsalted butter
1/2 cup milk
1 egg, plus 1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons ground flax seeds
2 tablespoons wheat germ
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups diced granny smith apples (from about 2 peeled and cored apples)
Preheat the oven to 350º F and line two muffin tins with 16 paper liners (I do 12 in one tin, and 6 in the center of the other).
In a bowl pinch the butter into the flour, sugar, cinnamon, and chopped hazelnuts to combine. Set aside.
In a skillet or saucepan melt the butter and heat over medium until the butter becomes foamy, the butter separates, and the solids become brown and smell fragrant like toffee. Remove from the heat and pour into a dish to cool. Set aside.
In a measuring cup whisk the milk, egg + yolk, and vanilla until well combined.
In a mixing bowl whisk together the flour, flax, wheat germ, brown sugar, baking powder, salt, and 1 teaspoon of the cinnamon. In a separate bowl toss the chopped apples with the remaining cinnamon.
Pour the milk and egg mixture into the mixing bowl of the flour mixture and fold until just combined. Fold in the apples. Divide the muffin batter between the lined muffin cups, filling about 3/4 full, and top each muffin with streusel. Bake the muffins in the center of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. [/recipe]
Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is one of my favorite storytellers with just enough snarky attitude to make me comfortable, Erika of Southern Soufflé.
First, let me say how much I adore Cindy.. aka my “sista in snark” and I’m honored that she would allow me to guest post on her wonderful space.
Of course I had to bring biscuits to this guest posting party.
Light fluffy buttermilk angel biscuits to celebrate the angels that are baby boys..
Angel Biscuits are a cross between yeast rolls and grandma’s buttermilk biscuits and (in the south) are sometimes called Bride Biscuits.
Growing up, there was a saying. “The chicken bathes while the biscuits rise” This meant your chicken only needed to sit in that buttermilk for as long as the angel biscuits needed to rise.
But, this was normally on a Sunday and Sunday morning Granny would make those biscuits and set about preparing her fried chicken then we would head to church. On a good day.. a good Southern Baptist Methodist AME Zion day, church would end as the sun was going down. So I’d be dammed if them biscuits hadn’t risen to hell and back by the time we got home. So our Sunday Buttermilk fried chicken and biscuits were always heavenly.
Angel Biscuits were also what we took celebrate a new life, so I thought I’d keep the tradition going and make some in honor of Cindy and Sean’s little angel.
With the help of my angel who has become a very curious 3 year old green bean hater, that some days finds issues with wearing pants and is not cool with potty training. So yes, he will be a grown man wearing pull-ups because I am losing that battle, and my husband thinks it’s all funny so I’ll blame him.
Boys are one of the sweetest most precious of miracles. (Don’t tell my teenage daughter I said that because right now she hates everything) They bring non-stop action and the warmest of hugs and snuggles.
And bugs and dirt and other things they find in the garage or outside.
“Here Mommy.. Look.. See”
My son has developed my love for biscuits. He stands at my legs and peeks over the table every time I make them. Which of course makes him the first in line to get one fresh out of the oven.
These are little more time consuming then your simple “self rising flour” cream biscuits that I normally favor. However, the flaky buttery centers are well worth “waiting out the rise” .
Much love and all the hugs and kisses to Cindy…
Buttermilk Angel Biscuits
1 package active dry yeast (2 ¼ tsp)
¼ cup granulated sugar
3 tbsp. warm water (105- 110 degrees)
3 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup of shortening
½ cup butter
1 cup buttermilk
Dissovle yeast, sugar and water in a small bowl and set aside.
Whisk flour, baking powder, baking soda, and salt in a large bowl.
Cut in the shortening and butter by breaking into pieces and scattering over the flour mixture. Work in by rubbing fingers together in a snapping motion (or use a pastry cutter) until mixture looks like crumbled feta cheese.
Make a well in the center of the bowl. Now add the yeast mixture to the 1 cup of buttermilk. Then stir in the yeast/buttermilk mixture just enough that the dough leaves the side of the bowl and ingredients are incorporated.
Turn the dough out onto a well-floured surface, add flour to your hands and proceed to knead the dough about 10 -15 times. Sprinkle with more flour if the dough becomes too sticky.
Pat the dough out to ½ inch thickness (using your hands), cut the biscuits out using floured biscuit cutters (mine are 2 inch cutters). Place each biscuit onto ungreased baking sheet about 1 inch apart cover with tea towel and allow to rise for about 30 minutes (or until doubled in size).
Preheat oven to 400 degrees
Bake for 10-12 minutes or until golden brown. Brush the tops with melted butter and serve while hot. [/recipe]