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Grain and Seed Muffins

This Tuesday’s with Dorie recipe is on page 67 from Baking with Dorie: Sweet, Salty & Simple *

Grain and Seed Muffins

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken

it can also be found at theelist

They are best eaten fresh but they are also good the next day for breakfast splitted up and toasted. I enjoyed them with butter and a slice of Cheshire cheddar

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken getoastet mit Butter und Käse

The ingredient list: dried cranberries (Ulrike: cranberries and apricots), oil, eggs, egg yolk, whole wheat flour, oats, ground cinnamon, baking powder and soda, salt, wheat oat bran, sesame seeds, sunflower seeds, flaxseeds, maple syrup, milk.

Zutaten Muffins mit Saaten und Haferflocken

Line a regular-size muffin tin with cupcake papers.

Muffin tin

Pour the liquid ingredients over the dry and using a spatula, stir until most of the flour is moistened – make sure to get to the bottom of the bowl; you might have a few patches of dry flour. Add all the seeds, as well as the dried cranberries, and stir to incorporate.

Batter with added seeds

Divide the batter evenly among the muffin cups – it will fill them.

filled muffin tin

Since I did not know how much they rise, I did not fill the wells to the brim and filled another silicone mold.

silicone mould

Bake for 15 to 18 minutes, or until the muffins are peaked and deeply golden. Their tops may crack and that’s nice.

baked grain and seed muffins.

Transfer the tin to a rack, wait for 5 minutes, then pop the muffins out and onto the rack. Serve the muffins warm or wait until they reach room temperature.

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken auf Kuchengitter

They did not rise much. So the next time I’ll fill the cups to the brim and sprinke some more seed to the surface.

If you want to know what others have baked, visit the Tuesday’s With Dorie website

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Cheese Puffers

December’s recipes for Tuesdays with Dorie are Cheese Puffers and Mokonut’s Rye-Cranberry Chocolate Chunk Cookies. While the latter were very absolutely convincing there will no repeat for the

Cheese Puffers

Käsepuffer - Cheese Puffers

I was a bit disappointed, cheesy and greasy. Even with all that butter in the pan, I still had trouble getting these out of the molds. It was quite a job to get the mold clean again.

I served them with roasted Pear-Butternut Soup with crumbled Blue Hour, a local chees bas ased on blue mold cultures.

geröstete Birnen-Butternut-Suppe mit Käsepuffer

If you want to know what others have baked, visit the Tuesday’s With Dorie website.

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Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Dorie Greenspan saw these Rye-Cranberry Chocolate-Chunk Cookies on a counter in the back of Mokonuts, a small restaurant in Paris and bought a few. The cookies have chunks of fine chocolate (not store-bought chips), dried cranberries, rye flour and a good measure of poppy seeds, for color, crunch and surprise.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Nothing to add. These cookies are easy to prepare. I think I’ll bake them again with white chocolate and white poppy seeds.

The recipe can be found in the NYT or in the book Baking with Dorie: Sweet, Salty & Simple *. I used rye flour type 1150 and wheat flour type 550. After mixing the dough weighed it and got 15 balls of 56 grams / 2 ounzes.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving 2 inches between each cookie.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do. Bake the cookies for 10 minutes.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Pull the baking sheet from the oven and a pancake turner tap each cookie lightly.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

If you want to know what others have baked, visit the Tuesday’s With Dorie website.

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Tuesdays with Dorie – English Muffins

Tuesdays with Dorie In Germany, the

English Muffins recipe and entry in German

English Muffins - Toasties

are branded as „Toasties“. I never baked it on my own, only crumpets.

I don’t have a griddle, so I baked them in the oven on a pizza steel.

English Muffins Collage

They are fantastic with clotted cream.

English Muffins - Toasties mit Clotted Cream

If you want to make the English Muffins buy Baking with Dorie: Sweet, Salty & Simple * or visit Food 52

To see what everyone else made this week and what they thought, visit the LYL section of the TWD website.

Tuesdays with Dorie: Miso-Maple Loaf

Tuesdays with DorieMarch 11, 2008 my first entry for Tuesdays with Dorie appeared. For 3 years I baked more or less regulary with Kayte, Margaret, Nancy and Peggy and others. 13 years later the group still exists.
Today is the release for Dorie Greenspan’s new book: Baking with Dorie: Sweet, Salty & Simple * I am not the biggest fan of Dorie, so I will probably not buy this book.

But today the groups goes on with

Miso-Maple Loaf

Miso-Maple Loaf

from that book. The recipe is published not only in the new book, but also in the New York Times, where I have a food account for one year. Because Kayte wants to bake again with dear friends, I accompany Kayte with this miso-maple loaf. I am not a friend of glazed cakes, we enjoyed it with whipped cream or a cheese called „Deichperle

Miso-Maple Loaf miso-Maple-loaf in German

Yield: 1 loaf pan 20 x 10 cm 10 cm

Miso-Maple Loaf

Dorie says: „This Miso-Maple Loaf Cake is sweet enough to be called cake but savory enough to be as good with a slice of Cheddar. If you like, gloss it with warm jam spread over its top.“

Ingredients

  • 115 grams butter, at room temperature
  • 240 grams spelt flour type 405
  • 1 ¾ teaspoons tartar baking powder
  • ¼ teaspoon baking soda
  • 150 grams sugar
  • ¼ teaspoon salt
  • 1 orange, zest, finely grated zest
  • 70 grams white or yellow miso; I used some from the Black Forest made from sweet lupine
  • 60 ml maple syrup
  • 2 eggs, size M, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 80 mlbuttermilk, well shaken before measuring
  • 80 grams orange marmalade or apricot jam – optional

SOURCE

modified by from:
Dorie Greenspan
NYT

Method

  1. Center a rack in the oven and heat oven to 180 °C. Line a 20 x 10 cm 10 cm loaf pan with baking parchment.
  2. Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest into the bowl of a stand mixer.
  3. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
  4. Beat with the paddle attachment on medium speed for about 3 minutes, scraping down the bowl and beater as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
  5. Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with tented parchment if it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then unmold onto the rack. Remove baking parchment and turn it right side up
  6. For the glaze stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn’t — toast it lightly before serving. If you haven’t glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

total time: 1,5 hours
preparation time: 10 minutes
cooking/baking time: 1 hour

 
 
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