Quick Corn Muffins

I figured I would end the week with a posting for corn muffins. I thought I would try making a copycat Jiffy muffin recipe. I did reduce the sugar since it seemed like a lot. Also, I used white corn meal since it is what I had in the pantry. It could have been my changes but I didn't think they tasted like Jiffy corn muffins. My son agreed. My husband didn't care since he said he liked them better. They were really easy to make and a nice addition to dinner. I do like the convenience and cost of that little Jiffy box but I will be making these muffins again.

Quick Corn Muffins
1 1/3 cup all purpose flour
1 cup white corn meal
5 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp vegetable oil
2 eggs
2/3 cups milk

Directions:

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with 12 liners.
3. In a medium bowl, combine the flour, corn meal, sugar, baking powder, and salt. 
4. Whisk in the vegetable oil until smooth and no lumps. 
5. Add the eggs and milk. Mix until incorporated.
6. Evenly distribute the batter between the muffin tins.
7. Bake the muffins for 15 minutes or until golden and cooked through.

Recipe adapted from Food.com.

One year ago....................................I made Black and White Pudding Squares.
Two years ago..................................I made Dulce de leche flan.
Three years ago...............................I made Olive Garden Salad.

Did you already know.............................
-The Native Americans have been making meals with ground corn for thousand of years.  
-Southern corn bread tends to be less sweet but saltier.
-Cornbread cooked without eggs and milk over an open fire is called corn pone.

Pop-tart Cupcakes

My son wanted us to make Pop-tart cupcakes. Yes, you read it right! Pop-tart cupcakes! So, we did. Why Pop-tarts? I actually have no idea. When he is given a choice for a quick break, he picks a breakfast bar. I really didn't know what to expect. I actually was surprised. The Pop-tart seemed to melt while baking but it did leave a red line for the strawberry filling. My son liked adding a corner of the Pop-tart in the frosting for decoration. If you know someone that loves Pop-tarts, then they would love the novelty of these cupcakes. The kids loved these cupcakes. My husband thought our son was pretty creative. Now, if you have any extra Pop-tarts then I suggest make some cupcakes.

Pop-tart Cupcakes
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
12. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
13. Allow to cool completely. 

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago...................................I made Blue Cheese Dressing.
Two years ago.................................I made Graduation Cap Cupcakes.
Three years ago..............................I made Texas Pralines.

Do you like my creations?

Did you already know........................
-In 1964, Kellogg's debuted Pop-tarts in four flavors.
-The initial Pop-tarts weren't frosted.
-The early Pop-tarts had a diagonal line down the middle so it can be cut into half before consuming.

Marble Cupcakes

Recently, I purchased a magazine for the Amazing Cupcakes! My son agreed to make some cupcakes with me. He elected zebra cupcakes. He told me I needed to swirl some chocolate batter into the vanilla. (I'm sure there is a better way which I will try another time.) Also, my son only agreed to make these cupcakes if I would make his concoction later. I agreed. So, my next post will be my son's creation. This cupcake is moist. I should have allowed it to cool a little longer before frosting.

Marble Cupcakes:
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk
4 oz. milk chocolate, chips

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Remove 1/3 of the batter. 
12. Microwave the chocolate for 45 seconds. 
13. Allow to rest for 1 minute. 
14. Mix well. If the chocolate isn't thoroughly melted, microwave for another15 minutes and stir. 
15. Mix the melted chocolate with the 1/3 batter to create the chocolate batter.
16. Evenly distribute the vanilla batter between the cupcake liners. 
17. Add a little of the chocolate batter.
18. Swirl gently with a knife to create a marble look
19. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
20. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
21. Allow to cool completely.

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago................................I made Flourless Cookies.
Two years ago..............................I made Spicy Honey Chicken Wrap.
Three years ago...........................I made Taco Seasoning.

Did you already know.............................
-Each zebra's stripes are unique.
-Zebras have black skin under their white coats.
-Zebras can run up to 45 miles per an hour.

Ghoriba, Almond Macaroons

Since I wanted to try a Moroccan dessert, I picked Ghoriba cookies. I know desserts tend to be less sweet than ours in America but I thought these were plain. Maybe if I had roasted the almonds then it could have made a difference but I'm unsure. My son did like them but they weren't sweet enough for my daughter. They are easy to make.  I was hoping it would be like a Mexican wedding cookie but it isn't. I was thinking it has lots of potential. The recipe called for orange blossom water for decoration but I couldn't find any and didn't want to order it online. I used plain water since it is only used to moisten the dough to roll it into powdered sugar. They have a soft interior with a crunchy exterior.

Ghoriba, Almond Macaroons
1/2 lb. almonds, blanched and peeled
4 oz. powdered sugar
1 egg
1/2 tsp baking powder
2 tsp butter, softened
1 tsp vanilla
2 tsp lemon zest
(orange blossom) water & powdered sugar for decoration

Direction:

1. Preheat the oven to 350 degrees. 
2. Line a baking sheet with parchment paper. 
3. In a food processor, process the almonds twice to make a moist almond paste. Set aside.
4. In a small bowl, beat the powdered sugar with the egg.
5. Add the almond paste, baking powder, butter, vanilla, and lemon zest to the powdered sugar mixture.
6. Using the water to dampen your hands, moisten the dough to form one inch balls.
7. Roll the balls in the powdered sugar to coat. 
8. Place the cookies onto the baking sheet. 
9. Bake the cookies for 15 minutes or until golden. 
10. Remove from oven and coat the cookies with additional powdered sugar. 
11. Transfer the cookies to a wire rack to cool.

Recipe adapted from Aboutfood.

Two years ago...................................I made Broccoli Cheddar Soup.
Three years ago................................I made Lemon Tassies.

Did you already know..............................
-Ghoriba is a generic term for a Moroccan hand rolled cookies.
-A crinkled top is desired for a Ghoriba cookie.
-The cookies range from being like a shortbread to a macaroon.

Ksra

Since I'm still on the Moroccan theme, I made some Moroccan Ksra. I'm going to start with saying my husband loved, loved, loved this bread. I served it warm right from the oven. I thought this yeast bread was very easy to make. It took about an hour from when I started to make it and when I served it. I always like homemade bread so I think this is a nice addition to my repertoire of breads. I did substitute the aniseed for fennel seed. I couldn't foresee a large demand of recipe to use aniseed in the future.

Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and sugar. Allow to proof for 5 minutes.
3. Combine the bread flour, semolina flour, fennel seed, and salt.
4. Add the water yeast mixture to the flour. 
5. Mix until the dough comes together and forms a ball.  
6. Half the dough and place the dough onto a lightly floured surface.
7. Shape the two halves into flatten thick discs.
8. Place the discs onto the two baking sheets. 
9. Cover the two discs with plastic wrap which had been oiled with nonstick baking spray.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 400 degrees F.
12. Brush each discs with olive oil and sprinkle with the sesame seeds.
13. Bake the discs for 20 minutes or until the bread is golden and sound hollow when tapped underneath.

Recipe adapted from The Bread and Bread Machine Bible cookbook.

One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.

Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.