Cranberry-Orange Muffins

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In the past couple weeks, I’ve seen fresh cranberries popping up in my neighborhood grocery stores. I love fresh cranberries – their color, their tarntness, stringing them with popcorn to make tree garland! I couldn’t resist picking up a couple bags.

Cranberry and orange has always been one of my favorite flavor combinations. So, I thought it would be fun to incorporate those into a muffin. Muffins are one of our favorite go-to breaksfast item around here.

With the morning rush of getting the boys up and dressed, lunches made, and Drew off to school – something that we can just grab and go with is a sheer savior sometimes. I think these would be a great easy treat to have on Thanksgiving morning as well. Enough to fill you up, but light enough to leave plenty of room for an early dinner!

Cranberry Orange Muffins

1 3/4 cups all-purpose flour
1/3 cup + 2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk
zest from 1 orange
1/4 cup fresh orange juice
1 tsp vanilla extract
1/4 cup vegetable oil
1 cup cranberries, coarsley chopped

For streusel topping:
3 Tbsp flour
3 Tbsp brown sugar
1/4 tsp ground cinnamon
2 Tbsp butter
1/4 cup sliced almonds

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners. Set aside.

To make the streusel topping, combine the flour, sugar and cinnamon in a small bowl. Mix to combine. Using two forks, cut in the butter until mixture resembles coarse crumbs. Mix in sliced almonds.

In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.

In another bowl combine egg, milk, zest, orange juice, vanilla, and oil. Add egg mixture all at once to flour mixture. Stir to combine until just moistened, batter should be lumpy. Fold in cranberries.

Divide the batter evenly among muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups. Bake in preheated oven, for 18-20 minutes, until a toothpick inserted into center comes out clean. Cool in muffin cups on wire rack for 5 minutes before removing.

Makes 12 muffins

Source: adapted from Better Homes and Gardens New Cookbook

Homemade Rye Bread

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When it comes to breads to use for sandwiches, rye bread is at the top of my list. That chewy interior, a crusty exterior – flavorful caraway seeds studded throughout. I just love it. When I saw Tara make a homemade version several months ago, I added the necessary ingredients to my next King Arthur order. But, I never got around to actually making it.

Last week while we were stuck inside with Hurricane Sandy’s wrath outside, I decided to give it a go, and finally make the rye bread. I actually had gone to buy a loaf before the storm, but the only thing left was wheat bread. Which, by the way – people were walking by as if it weren’t even an option. You’d rather have no bread than wheat bread? Sometimes I just want to hit people in the head with a stick! So yeah, I came home and threw together the sponge for the bread. Then a few hours later I was putting the bread into the oven.

It turned out so well. Like, the best rye bread I’ve ever had in my life kind of “well”. I made the 2 smaller loaves, but I think the one big loaf would be better for sandwiches. We enjoyed one loaf with chicken & rice soup that night during the storm, and then we made sandwiches with the other. Turkey, swiss, avocado, sprouts, and spicy mustard on the slightly toasted rye. Wowzers, it was good!

If you live in a city, you can probably find most of these ingredients at Whole Foods or a specialty bake shop. But, if you don’t – King Arthur Flour has everything you need, and much more! Any excuse I have to order from them, I do. I’ve gotten more into bread baking this year, and they really have been an indispensable resource.

Homemade Rye Bread

For the sponge:
2 tsp rye bread flavor (optional)
2 3/4 cups water, at room temperature
1 1/2 teaspoons instant yeast
2 tbsp honey
3 cups (15 oz) all-purpose flour

For the dough:
1 1/2 cups (7 1/2 oz) all-purpose flour
3 1/2 cups rye flour
2 tbsp caraway seeds
2 tbsp vegetable oil
1 tbsp table salt
cornmeal for sprinkling on the baking sheet

For the glaze:
1 egg white
1 tbsp milk

Mix water, yeast, honey, rye bread improver, and flour in the large mixing bowl of a heavy-duty mixer to form a thick batter. Cover with plastic wrap, and let sit until bubbles form over entire surface, at least 2 1/2 hours. (Can stand at room temperature overnight.)

Add all-purpose flour, 3 1/4 cups rye flour, caraway seeds, oil, and salt into the sponge. Stir to combine. With machine fitted with dough hook and set on speed 2, knead dough, adding the remaining 1/4 cup rye flour once the dough becomes cohesive; knead until smooth yet sticky, about 5 minutes. With moistened hands, transfer dough to a well-floured counter, knead it into a smooth ball, then place in a lightly greased bowl. Cover with plastic wrap and let rise at warm room temperature until doubled in size, 1 1/4 to 2 hours.

Generously sprinkle cornmeal on a large baking sheet. Turn dough onto a lightly floured work surface and press dough into 12×9-inch rectangle. (For 2 smaller loaves, halve the dough, pressing each portion into a 9×6 1/2-inch rectangle.) With one of the long sides facing you, roll dough into a 12-inch (or 9-inch) log, seam side up. Pinch seam with fingertips to seal. Turn dough seam side down, and with fingertips, seal ends by tucking dough into the loaf. Carefully transfer shaped loaf (or loaves) to prepared baking sheet, cover loosely with greased plastic wrap, and let proof until dough looks bloated and dimply, and starts to spread out, 60 to 75 minutes. Adjust oven rack to lower center position and heat oven to 425 degrees.

Whisk egg white and milk together and brush over sides and top of loaf (loaves). Make 6 or 7 slashes, 1/2-inch-deep, on dough top(s) with a serrated knife. Bake for 15 minutes, then lower oven temperature to 400 degrees and bake until golden brown and an instant-read thermometer inserted in center of the loaf registers 200 degrees, 15 to 20 minutes for small loaves and 25 to 30 for larger loaf. Transfer to a wire rack and cool to room temperature. Slice and serve.

Source:  Baking Illustrated by America’s Test Kitchen; via Smells Like Home

Witches’ Finger Cookies

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Happy Halloween! I’d wanted to bake up more spooky treats to share with you guys this week – but with just getting back from vacation, and then Hurricane Sandy – I just ran out of time. Luckily, it only takes a couple hours from start to finish to throw together these creepy cookies that are just perfect for All Hallows Eve. My little goblins had a great time helping to decorate the cookies with the almond fingernails.

This year Andrew is being a fireman, and William is being Elvis. Mucho cuteness is sure to ensue. We can’t wait to take them trick-or-treating tonight. I hope that everyone has a safe and spooky Halloween!

Witches’ Finger Cookies

1-2 tbsp. liquid red food coloring
32 blanched or roasted whole almonds
8 tbsp. unsalted butter, at room temperature
½ cup confectioners’ sugar
5 tbsp. granulated sugar
1 large egg plus 1 egg yolk
½ tsp. almond extract
Pinch of salt
2 cups all-purpose flour
green food coloring
1 large egg white, lightly beaten

Place the food coloring into a small bowl. With a painbrush, paint one side of the almond with the food coloring. Set aside on wax paper to dry.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add egg, egg yolk, almond extract, and salt. Mix in the flour on low speed just until combined. Tint the dough with a few drops of food coloring. Form the dough into a ball, cover with plastic wrap and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 F. Line baking sheets with silicone baking mats or parchment paper. Working with one half of the dough and keeping the other half chilled, divide into 16 equal pieces (a kitchen scale helps with this). On a lightly floured work surface, roll each piece into a finger shape about 4-4½ inches long. Pinch each piece of dough in two places to create knuckle shapes. Use the back of a small paring knife to lightly score the surface of the knuckles. Transfer the shaped fingers to the prepared baking sheets. Repeat with the second half of the dough.

When finished forming all the fingers, lightly brush with egg white and place an almond nail at the end of each finger, pressing lightly to attach. Bake until set, about 12 minutes. Remove from the oven and let cool.

Source: adapted from Martha Stewart, via Annie’s Eats

Chocolate Salted Caramel Cupcakes

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These cupcakes – where do I even begin? Rich chocolate cake, filled with caramel, then topped with a luscious caramel Swiss meringue buttercream? I made these for a 20th Anniversary event of this little upscale second-hand boutique that my girlfriend works for. The same friend that is pretty much my biggest cupcake fan (Hi Jamie!). I wanted to do something a little fancier and showier – and these cupcakes definitely fit the bill.

I was kind of pressed for time, so I just used my standard caramel sauce for the filling, and it turned out great. By the end of the day, the caramel had pretty much seeped into the cake and wasn’t so much of a “filling” per-say, but you tasted it and knew it was there. I loved the frosting too, Swiss meringues are so fun to work with. And, if it looks like it’s deflated and turned to a curdled mess – don’t fret! Shawnda has some great tips here on how to bring it back to it’s former fluffy glory.

If you’re looking for a fun baking project for the weekend, and maybe are a little burnt out on pumpkin already (what the what?) add these guys to your “to-do” list. You won’t regret it! Just make sure you have friends to share them with, as you could eat every one of them single-handily!

Chocolate Salted Caramel Cupcakes

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the filling:
1 cup caramel sauce

For the frosting:
1¼ cup sugar, divided
5 tbsp. water
5 tbsp. heavy cream
Generous pinch of sea salt, such as fleur de sel
5 large egg whites
3¾ sticks (30 tbsp.) unsalted butter, at room temperature
Salted caramels, for garnish, optional

To make the cupcakes, preheat the oven to 350 F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water, whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.

Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners, filling 2/3 of the way.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan about 5-10 minutes, then transfer to a wire rack.

To fill the cupcakes, transfer the caramel sauce to a pastry bag fitted with a small tip and inject a small amount of filling (about 1 heaping tablespoon) directly into the center of each cupcake.  (I find it easiest to use the injection method when the cupcakes are still slightly warm.)

To make the caramel buttercream, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan, stir in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Transfer the frosting to a pastry bag fitted with a large decorative tip.  Pipe a swirl of frosting on each cupcake.  When you are ready to serve, top each cupcake with a salted caramel if desired, right before serving.

Yield: about 2 dozen cupcakes

Source: adapted from Annie’s Eats