Friday, December 19, 2008
Wednesday, November 19, 2008
The Littlest Muffin Man got to pick the recipe out this week so he chose Irish Soda Bread and added walnuts and cranberries to add some extra flavor! Enjoy the pictures, next I'll put some pics of the things we are going on our 'All Guy Weekend' starting tomorrow!
Sunday, November 9, 2008
Wednesday, October 29, 2008
Sunday, October 19, 2008
Tuesday, September 23, 2008
I have never made scones so I decided to make them for my parent's 33rd anniversary on Saturday! That as you can see was a success so I was pretty happy and so were they!Here is the website I got the recipe from check it out they have some great stuff! http://www.joyofbaking.com/printpages/GingerbreadSconesprint.html
The Biggest Muffin Man
Wednesday, September 17, 2008
Quick and Easy Cinnamon Bun Bread
Filling/Topping3 tbsp butter, room temperature3/4 cup brown sugar1 tsp ground cinnamon pinch ground cardamom
Icing 1 cup powdered sugar1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)Place pan into a cold oven, then set the oven temperature to 350F.Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.Serve warm. Leftovers can be reheated in the microwave.
Sunday, September 7, 2008
I do apologize for the delay but I do have a good reason! I was in Colorado, for the week of August 8th but hey I got busy ;) I was going to do a really nice coffee cake that had yeast in it but we had to be out early for volunteer trainig at a horse equitherapy center , so maybe next week;)
Chief Muffin Man
Saturday, August 16, 2008
1/3 cup sugar
1/2 cup finely chopped pecans, toasted
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
Friday, August 8, 2008
Thursday, August 7, 2008
2T. lemon peel grated
4c. whole wheat flour
2T. baking powder
1 1/2 c. fresh or frozen blueberries