Mom's Cinnamon Sugar Biscuits

I'd say I had a pretty good childhood.

I grew up in a nice neighborhood, attended a fairly reputable school system, was exposed to music (took piano lessons third grade to my senior year- my brother and I still play a mean Heart and Soul), sports (tried ice skating, soccer, and tennis, but in the end the only sport I got into was Sporty Spice), and religious activities (oh how I wish I could still attend camp and it wouldn't be weird).

My parents took us on trips (heck, they still do), put me through college, even hired their lawyer to help find my dog when I lost her three years ago (this is a story for another day- or a novel...mom.  Or just wait for the movie.  It's a crazy story.)  They've never failed to show their love for their children (my mom still insists I take anything I want from the pantry after I come for a visit) and their love for each other (just the other day my sister and I were talking about how my dad has always been so good about showing his love for my mom...42 years of marriage later).

Growing up, my mom often made these cinnamon rolls as a fun treat for a weekend breakfast.  Now her forte isn't exactly baking (she can bake, she just prefers to cook the savory stuff.  And she's good at it. She's part Martha Stewart sans the blogger bashing and criminal record), but she sure makes a killer cinnamon roll. I'll admit, she just used the biscuits from a can, which you can absolutely do too (ps I actually bought some Pillsbury as a back up plan), but I figured I would jazz up a few of my buttermilk biscuits with some childhood memories.  My mom is a genius.

Mom's Cinnamon Sugar Biscuits

Makes 20 2-inch biscuits (or 10 Pillsbury biscuits)

1 recipe buttermilk biscuits (or 1 (12-ounce can) of 10 Pillsbury biscuits)
1/4 cup butter, melted in small bowl
1/4 cup sugar + 1 teaspoon cinnamon (or more, depending on your preference), blended in small bowl

Prepare biscuits according to recipe (or can) directions.  Before baking, dredge each biscuit in melted butter then in sugar-cinnamon mixture.  Place on prepared baking sheet and bake according to recipe directions.

Adapted from my mom.

Buttermilk Biscuits

I have been knocking stuff off my to-do list left and right.

I think it's just the slow pace that January and February lend after the holiday frenzy.  It's a welcome pace, and it gets me in the mood to cook and clean and craft.  I've also been on a bit of a home decor kick, brainstorming and researching potential changes to make to our little abode, and I fully intend to give the master and office a much needed facelift over the next few months, starting with this table (to be delivered by next Friday!).

But in between the furniture shopping and floor mopping, I've been able to enjoy a little more kitchen time and had the urge this afternoon to bake a batch of biscuits.  Why it took so long to do this is beyond me.  It was fun, almost therapeutic, and the buttery smell and golden crust left me itching to stay in the kitchen just a while longer (hence a couple more posts I've got lined up for you over the next few days), but today I simply give you buttermilk biscuits.

Another thing to cross off my list!

Buttermilk Biscuits

Makes 20 2-inch biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk for brushing

Preheat oven to 425 degrees.  Whisk flour, baking powder, salt, and baking soda together in a large bowl. Pour flour mixture into food processor and add cold, sliced butter.  Pulse together until mixture resembles coarse crumbs (this can also be done in the large bowl using a pastry blender or two knives).

Pour mixture back into large bowl.  Make a well in the center and pour in 3/4 cup buttermilk.  Stir until just combined.

Turn dough onto a floured work surface and pat into a rectangle.  Fold rectangle in thirds.  Turn dough a half turn, gather any crumbs, and flatten back into a rectangle.  Repeat twice more, folding and pressing dough a total of three times.

Roll dough on a floured surface to about 1/2-inch thick (I just pressed with my hands, no roller needed!). Cut out biscuits using a 2-inch round biscuit cutter.  Transfer biscuits to a parchment lined baking sheet.  Press indent into the top of each biscuit with your thumb.  Brush the tops with 2 tablespoons buttermilk.  Bake for 10 minutes or until lightly browned.

Adapted from AllRecipes.

Mini Lemon(ade) Muffins

Spring has arrived.

I think it's safe to say we're finally in the clear of any reappearance of old man winter (he was stubborn this year!!)  I'm in love with this time of year: open windows, green lawns, blooming flowers.  Jackets get tucked away, shorts replace sweaters on closet shelves, "Boy Meets Grill" gets pulled from the kitchen cabinet, late night ice cream runs get made.

Mango salsa starts to sound good again, homemade salsa in general starts to sound good again (when doesn't it though, really?), even a fresh, crisp salad begins to tempt me (ok, I'm not one to order salad when dining out, but Panera's BBQ Chopped Chicken Salad could make me a convert).

Today I want to spread a little springtime lovin' with these little lemon muffins.  With just the right amount of citrus, and a super moist crumb, they are probably the best muffin I've ever put in my mouth.  Consider this my love muffin.

Mini Lemon(ade) Muffins

Makes approximately 36 mini muffins

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 tablespoon lemon rind (about half a lemon)
1 1/3 cups sugar
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
1 cup milk

Prepare 36 mini muffin tins with liners or spray with cooking spray.  In the bowl of a stand mixer, mix together the flour, salt, baking powder, lemon rind, and sugar.

In a separate, small bowl, whisk together the oil, eggs, lemon juice, vanilla, and milk.  Slowly add the oil mixture with the mixer on low speed until blended and smooth.

Fill each muffin cup about two-thirds full and bake at 350 degrees for 12-15 minutes or until lightly golden and center of muffin springs back with lightly pressed. 



Maple Blueberry Pancake Cupcakes

This is overdue.

The blog has been on the back-burner to say the least.  You see, I've found a show.  Yes, after months of mourning that Desperate Housewives is officially off the air, running approximately three seasons behind in Grey's Anatomy (I'm sorry, I just can't watch the sixty episodes I've missed, so no more Grey's for me), and waiting out the current lull between Bachelor seasons, nothing has really intrigued me.  I've seen the occasional episode of Bing Bang Theory (I'm confused as to why this is funny), vaguely got into the new Matthew Perry show Go On (which is now being cancelled), and as much as I don't care for Charlie Sheen, Two and a Half Men just isn't the same.  So now my life pretty much consists of Friends reruns.

Sad life.

Until...The Walking Dead.  We've been running it in this house almost non-stop for the last week.  Started with season one and I'm officially sucked in.  So that's what I've been doing.  Watching zombies eat people, and it's been lovely.  But I thought I'd share a little somethin' somethin' with ya today.  A pancake morphed into cupcake! (like a human morphed into a walker! - i've got zombies on the brain).

I've spruced things up with a little maple extract and a dose of berries but you can leave both out or mix things up however you please (coconut extract and mini chocolate chips sounds divine).  However, let me warn you:  these are not your typical sweet, sugar-infused cupcake.  It is pancake batter in muffin form, therefore very little sugar is in the cake itself so...you MUST top with maple syrup.  And it must be warm, says me.  I like to have a little bowl of hot syrup on the side and dunk each bite in sugary goodness.  Oh yes, pancakes for a snack.  I could get used to this.

Maple Blueberry Pancake Cupcakes

Makes 12 cupcakes

2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
2 eggs

2 tablespoons butter, melted and cooled

2 teaspoons maple extract

1 cup fresh blueberries

Preheat the oven to 400 degrees. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step! cakes will stick to the liners otherwise!).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter and maple extract. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay!  Fold in the blueberries.

Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 12-14 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.  Serve with warmed maple syrup!

Adapted from Brown Eyed Baker.

Cheese Waffles with Chorizo and Fried Egg

Let me just get this out of my system.  I realize that I have been bombarding you with a lot of mexican food and salsa/salsa-topped entrees; however, I have had this post stashed away for a while and am kind of shocked I haven't shared it sooner because it is pretty awesome, to say the least.

First, you start off with a soft, fluffy, cheesy waffle.  Yes, cheese.  In your waffle.  This takes your typically sweet waffle to a whole new savory level.  Then you spoon on some spicy chorizo sauteed with peppers and onions.  Lay on a crispy fried egg and top it all off with some fresh homemade salsa and you have a meal.  And another bonus??  Despite the layers and multiple components involved in this dish, it is so easy to make!  It took about 45 minutes from start to finish (which was perfect because I didn't start dinner until after 7 and Desperate Housewives came on at 8!-- I told you I've had it stashed away for a while!).   

Cheese Waffles with Chorizo and Fried Egg

This served the two of us (plus an extra waffle- made 3 large waffles)

1 1/2 cups flour

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 cup buttermilk
1 egg
1/2 stick butter, melted
1 cup cheese (I used sharp cheddar)

1/2 lb. chorizo

1/2 bell pepper

1/4 yellow onion

2 fried eggs

Salt

Pepper
Salsa, if desired

Heat your waffle iron to medium high. In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a small bowl, whisk together buttermilk, egg, butter, and cheese. Add to dry ingredients and stir until well combined.

Grease waffle iron with butter or cooking spray. Drop 1/2-2/3 cup batter onto hot iron and press down. Cook for 4-7 minutes or until browned and crispy on the outside. Remove to a cookie sheet and keep finished waffles warm in a 250 degree oven.

Meanwhile, brown chorizo in a skillet over medium heat. Add peppers and onions and saute until softened, about 3 minutes. Remove from skillet and wipe out or drain excess fat.

If needed add an additional teaspoon or two of oil or butter to the skillet. Crack eggs into skillet and sprinkle with coarse salt and cracked pepper.  Cook over medium heat until white is cooked almost all the way through, but yolk remains runny.

To assemble, place waffles on a plate. Top with chorizo pepper mixture, salsa, and fried egg.  

Adapted from Bake.Eat.Repeat.

Berry Cheesecake Muffins

I had other plans for the cream cheese I bought last weekend.  However, plans changed and muffins were made.  I love muffins.  I love that they can be sweet or savory.  I love that they can be incorporated into almost any meal- breakfast (cake for breakfast), as a side, as a snack, or for dessert (a healthy cupcake!).

What do I love about these muffins in particular?  I love that they are half cake, half cheesecake filled with lots of berries that pop in your mouth.  I love that they are good warm straight from the oven or cold straight from the fridge.  Oh, and I love that they are kinda pretty :)

So yea, I made these muffins and I guess you now know to expect something else with cream cheese in the near future...

Berry Cheesecake Muffins

Makes 14 muffins

1/3 cup butter, softened

3/4 cup sugar

2 eggs

1/2 cup milk

1 1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 teaspoon ground cinnamon

Cream Cheese Filling

6 oz. cream cheese, softened

1/3 cup sugar

1 egg

3/4 cup fresh raspberries

3/4 cup fresh blueberries

Streusel Topping

1/4 cup all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon. ground cinnamon

1 tablespoon butter, cold

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper lined muffin cups one-third full.
For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full)
Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Adapted from Chef In Training.