Thursday, February 3, 2011

Closed Roads = Kitchen Creations

Being that I live in snowstorm city country errrr... county, we were locked up tight during 'Snowmageddon', 'Stormageddon', 'Thundersnow' (uhhh... what else did the media hype it up as..? )  Luckily for me, that means my daaaaah-ling husband was stuck at home to be an impromptu wild, monkey wrangler!

My-oh-my, what should I do with my free time? Putter around the kitchen of course (the house'll clean itself... right?)

Not my muffins...
First on the agenda: Coffee Cake Muffins 

Makes 12 jumbo muffins

     FOR THE STREUSEL TOPPING
    * 1 cup packed dark-brown sugar
    * 1 cup all-purpose flour (spooned and leveled)
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
     FOR THE MUFFINS
    * 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
    * 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
    * 2 teaspoons baking powder
    * 1 teaspoon baking soda
    * 1 cup sour cream
    * 1 cup granulated sugar
    * 1 teaspoon pure vanilla extract
    * 2 large eggs
    * Confectioners' sugar, optional

Directions
   1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
   2. Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
   3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
   4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

They were delicious... seriously... try this recipe.  Right now (did you get your baking supplies out yet?  Do it!)  I set aside one for each of us for after supper dessert... the rest went into freezer bags (because I couldn't trust myself to not eat them all.at.once).

Next up, figure out what to do with leftovers (a grilled chicken breast, couscous with currants and nuts and mixed veggies).  I came up with Lentil & Couscous stuffed roasted peppers & tomatoes and Sauteed scallops & shrimp with a lemon, cayenne sauce on a bed of leafy greens.  So, so, so, so YUM!

I wish I had pictures... but by the time I thought about it... well, we'd eaten it all up *whooops*

I love middle-of-the-week-family-time... it's a nice & very pleasant surprise to wake up and realize that we get the day together...

2 comments:

  1. These were amazing. I used your recipie (with a couple changes) and they turned out wonderfully. I posted a link to your blog. Let me know if you would like it removed. Thanks for posting, I will definately look forward to more recipies from you!

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  2. Glad you enjoyed! Thanks for the link back to me :o)

    ReplyDelete