Hot Apple Muffins

My hair tends to be greasy on top and dry at the ends. I wash it everyday and condition the ends very well. I know there are some lucky ladies which can skip a day or two but unfortunately I can't. Well, I was following my normal routine and my hair was looking bad. It was hard to comb and greasy on top.  I was even washing it longer than normal to make it look half way decent but it still looked awful. Recently, I had started using a new type of shampoo and conditioner but it had looked good for the first couple of days before this crazy look began. After several days of this happening, I figured I better take a look at the shampoo. When I looked at the shampoo bottle, I noticed the label had been placed onto the bottle a little strange. Then I realized what had happen. When my son took his shower, he must have been a little bored and took off the labels. Then he put then back onto the wrong bottles. He has done this several times in the past but the bottles are normally a different color. The new shampoo and conditioner bottles were the same color with a similar consistency of thickness in the liquid. So, I was conditioning the top of my head and really cleaning the ends of my hair. Since I was placing extra conditioner on top with little on my ends, I was achieving the look I was striding to avoid. The best part of my new look was my husband didn't say anything but he would tell me that he always thinks I look good. However, I've changed shampoos. Now, the bottle is a different color than the shampoo.

Well, I made these wonderful apple muffins. They have a great flavor and taste. My daughter ate three of them. She normally eats one muffin and calls it good. She ate three. What more can I say about these muffins besides make them today or maybe tomorrow or maybe today and tomorrow.

Hot Apple Muffins
2 cups all purpose flour
1 tsp salt
1 Tbsp baking powder
1/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
2 eggs, beaten
2/3 cup milk
1/4 cup butter, melted
2 cups apples, peeled, cored, and grated

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with 12 cupcake liners. Set aside.
3. In a large bowl, whisk together the flour, salt, baking powder, sugar, cinnamon, and allspice.
4. Stir in the eggs and milk until just incorporated.
5. Mix in the butter and apples. 
6. Evenly distribute the mixture into the cupcake liners.
7. Bake the muffins for 15 to 20 minutes or until golden brown.
8. Serve immediately. 

Recipe adapted from The Apple Cookbook by Nicola Hill.

One year ago...................................I made Jambalaya.
Three years ago...............................I made Butterscotch Fondue.

Did you already know.........................
-The word shampoo is derived from India.
-Straight hair needs to be washed more than curly hair. 
-Since not washing your hair will not cause you any harm, the washing of the hair is a social issue.

Tuxedo Cake

My sister came to visit and brought the snow with her. Determined to escape winter, we headed to Florida. We were able to sample Spring with temperatures in the 70s. After our extended weekend trip, it just happened to be my son's birthday. Of all the desserts he could request, this was the cake he wanted. Since the cake is so delicious, my husband told our son that he could pick his birthday cake. This cake is a chocolate cake with whip cream as the frosting then topped with ganache. It is three layers tall. It is my favorite chocolate cake. Also, it is time consuming to make. This is the second time I've made this cake but the first time I remembered to take photos.

Tuxedo Cake
Cake: 
1 cup butter, softened 
2 cups water
1 cup vegetable oil
3 cups sugar
1 cup unsweetened cocoa powder plus extra for preparing the pans
4 cups all purpose flour
4 eggs
1 cup buttermilk 
1 Tbsp baking soda
1 tsp salt
1 Tbsp vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. Spray the pans with nonstick baking spray. Line the pans with parchment paper. Respray with nonstick baking spray. Dust the pans with cocoa powder. Shake off any excess cocoa powder. Set aside.
3. In a medium saucepan, combine the butter, water, and oil. Heat the mixture over medium heat until the butter melts. Set aside.
4. In a large bowl, combine the sugar, flour, and cocoa powder.
5. Slowly add the butter mixture.
6. Add the eggs one at a time. Mix until incorporated before adding the next egg.
7. Add the buttermilk.
8. Add the baking soda, salt, and vanilla. Mix until incorporated.
9. Evenly divide the batter between the three pans.
10. Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
11. Allow the cake to cool for 10 minutes before transferring onto a wire rack to completely cool. 

Frosting:3 1/2 cups heavy cream
1 1/4 cup powdered sugar

Directions:

1. In a large bowl, combine the heavy cream and powdered sugar.
2. Whisk until stiff peaks form.
3. Cover the top of one of the cooled cakes with the frosting.
4. Cover with another layer of cake.
5. Frost the second layer of cake.
6. Top with the last layer of cake.
7. Frost the entire cake with the frosting.
8. Refrigerate for one hour.

Glaze:
4 oz. dark chocolate, chopped/chips
1/4 cup heavy cream
2 Tbsp Golden Syrup
2 tsp vanilla

Directions:

1. Place the dark chocolate into a bowl. Set aside. 
2. In a small saucepan, heat the heavy cream to a simmer.
3. Pour the heavy cream over the chocolate. Allow to rest for a minute.
4. Stir in the Golden Syrup and vanilla. Mix well. Set aside for 10 minutes to cool.
5. Slowly pour the chocolate glaze over the cake. 
6. Refrigerate for an hour before serving. 

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

One year ago...............................I made Cajun Biscuits.
Two years ago.............................I made Mexican Pizza.
Three years ago...........................I made Blueberry Lemon Pound Cake.

Did you already know.................
-The majority of tuxedos are rented. 
-The formal wear of the tuxedo made its debate in Tuxedo Park, NY.
-The cummerbund is used to cover the bunching of the fabric at the waistband.

Chinese Almond Cookies

I know these aren't an authentic Chinese recipe. However, these cookies are similar to the cookies I find at the local Chinese buffet. The cookies at the restaurant are crisper but these are soft. I guess I could have tried to cooked them longer but I really like them this way. They have a nice buttery almond flavor. They are easy to make. My son liked the ones where I sprinkled a lot of almonds on top. The kids liked them. My sister will endorse them. I highly recommend them especially if you are an almond fan.

Chinese Almond Cookies
1 cup butter, softened
1 cup sugar
1 large egg
1/2 tsp almond extract
1/2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup toasted almonds, chopped
1/4 cup sliced almond

Directions:

1. Line a cookie sheet with parchment paper. 
2. In a large bowl, cream the butter and sugar.
3. Add the egg, almond extract, and the vanilla extract. Mix until incorporated.
4. Add the flour, baking soda, salt, and the chopped almonds.
5. Roll the dough into a disk and refrigerate for 1 hour.
6. Preheat oven to 350 degrees F.
7. Slice the dough and evenly space onto the baking sheet.
8. Sprinkle the tops with the sliced almonds. 
9. Bake the cookies for 7 minutes. 
10. Rotate the pan and bake for another 7 minutes or until the cookies are slightly tan and baked through.
11. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring onto a wire rack to cool completely.

Recipe adapted from Taste of Home.

One year ago........................................I made Brazilian Banana Cake.
Two years ago......................................I made Macerated strawberries with grapefruit zest.
Three years ago....................................I made Mexican Chocolate Fudge Pecan Cake.

Did you already know..............
-The Ancient Romans would shower newlyweds with almonds for fertility.
-There are over 30 varieties of almonds.
-Botanically, the almond is a stone fruit and belongs to the same family as the peach.

Orange Chicken

When I made this dish, I asked my husband to try the sauce. He told me that it was good but why could he taste oranges. Before I could answer him, my husband said, "I forgot you told me you were making orange chicken now that would explain the orange taste." My son helped me cook this dish. So, my son took all the credit for supper. This dish is very good and only has a faint orange taste. It will be a dish I will make again.

Orange Chicken
2 eggs
2 Tbsp cornstarch
1 lb. chicken, cut into bite size
2/3 cup orange juice
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/4 cup rice vinegar
2 cloves of garlic, minced
1 Tbsp ginger, minced
zest of one orange
salt and pepper to taste
2 Tbsp vegetable oil
3 stalks of green onion, chopped

Directions:

1. Spray a large baking dish with nonstick cooking spray. Set aside. 
2. Preheat oven to 350 degrees F.
3. In a medium bowl, whisk together the eggs and cornstarch. 
4. Add the chicken and coat. Allow to sit for five minutes.
5. In a small bowl, combine the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, 1/2 zest of an orange, salt, and pepper. 
6. Heat the oil in a large skillet over medium heat.
7. In batches, brown the chicken for a couple of minutes per a side.
8. Add the chicken to the prepared baking dish.
9. Pour the sauce over the chicken.
10. Add half of the chopped green onions. 
11. Bake the chicken for 30 minutes and the chicken is cooked through.
12. Top with orange zest and green onions.

Recipe adapted from Pioneer Woman. 

One year ago................................I made Vatrushka (Russian Cheese Bread).
Two years ago..............................I made Pie Crust.
Three years ago............................I made Ham, Cheese, and Egg Panini.

Did you already know..................
-The largest producer of oranges is Brazil. 
-The majority of oranges produces are used for juice.
-Oranges typically have ten segments.

Bananas Foster Sundays

Awhile ago, my Aunt gave us these food clips. These food clips make an animal noise when you hold it open to clasp something. Well, I was using one of the food clips to seal a bag of cereal which made the monkey sounds. My son came into the kitchen to see what was going on. He told me that he heard his brother calling him. He is my little monkey and a very hungry boy. As expected from my son being a monkey, bananas are very popular at my house. To celebrate Mardi Gras, I figured I would attempt to make banana fosters. This dessert is very good. It may seem easy to make but it is easy to burn. My husband helped with igniting the flame. The kids thought it was very cool. 

Bananas Foster Sunday
4 Tbsp butter
3/4 cups light brown sugar
1/2 tsp ground cinnamon
pinch of grated nutmeg
4 ripe bananas, peeled and cut into quarters
1 nip of banana flavored liqueur
1 nip dark rum
Serve with vanilla ice cream, pound cake, whip cream and candied pecans and other desired toppings

Directions:

1. In a large skillet, melt the butter over medium heat. 
2. Add the brown sugar, cinnamon, and a little grated nutmeg.
3. Stir continuously until the sugar dissolves about 2 minutes.
4. Add the bananas and allow to cook for 2 minute. 
5. Flip the bananas.
6. Add the banana liqueur. Allow to cook until the bananas are brown.
7. Remove the pan from the burner and add the rum.
8. With a lighter, carefully ignite the rum. Allow the alcohol to burn while shaking the pan. Baste the bananas with the sauce.
9. Serve the bananas with the sauce over desired toppings.

Recipe adapted from Emeril.

One year ago.........................I made Blini Pancakes.
Three years ago.....................I made Rosemary French Fries.

Did you already know...........
-To promote bananas, restaurant owner Owen Brennan asked his chief to create a recipe using bananas.
-Chief Paul Blange created the Bananas Foster recipe.
-The dessert was named for Richard Foster who was Mr. Brennan's friend and frequent customer to the restaurant.