Every once in a while I just need something super indulgent for breakfast. Most of the time that means doughnuts for my family. When our favorite doughnut shop retired earlier this year we were at a loss. We’ve tried many of the other neighborhood spots, but none of them are quite as good. Although I recently took a doughnut making class, I have not yet made them at home on my own. So I have succumbed to simply making muffins on a regular basis. This recipe is my version of a churro in muffin form. I hope you enjoy.
2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil
It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!
Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.
I am always looking for new ways to get dinner on the table without too much hassle. During the summer I grill, but with our grill under construction right now I’ve returned to roasting everything–my wintertime favorite technique. Continue reading Garlic Roasted Shrimp→
Although it’s not summer yet (read: oh please let it be summer!), the weather is warming up in these parts. I hope I didn’t just jinx it for everyone in LA with saying that our weather is getting warmer. Anyway, I am fantasizing about spring and summer which reminds me of the barbecue and lazy days at the beach. Piling the corn and the burgers on the grill after a sun-soaked day can certainly quench anyone’s hunger. And of course, what mom doesn’t know foods that go on a grill are always simpler to make–less clean-up you know. Sorry this recipe isn’t for the grill. But it sure is easy, and it’s a nice segue into putting fresh corn on the grill in a couple of months.
This recipe can certainly satisfy that craving for a steakhouse-style creamed corn anytime of the year with being friendlier on your waist. It uses frozen corn, garlic, a touch of butter, broth and flour–that’s it! And…wait for it… this morphs into corn chowder so easily. Just add more broth. Puree it in the blender. Stir in some shredded potatoes and supermarket chicken and this will stretch into next evening.
16 ounce package frozen corn
1/4 cup low sodium chicken broth
2 tablespoons butter
2 tablespoons flour
1 whole garlic clove
salt and pepper to taste
1.Place the frozen corn in a large microwave safe bowl and cover it. Microwave it on 50% power for 5 minutes.
2. Meanwhile, melt the butter in a 3 quart saucepan over medium-high heat.
3. Once the butter begins to melt, sprinkle in the flour and stir it around until the flour and butter become a golden paste. This is called a roux (pronounced: rue, like I will rule the world, except no l.). Be forewarned: once you know how to make a roux you’re on the road to making homemade macaroni and cheese.
4. Once the roux is golden, add the garlic clove and heat for 2 minutes, this is pretty much when you start to smell it.
5. Then add the defrosted corn and broth. Stir it all up and put the lid on that baby.Reduce the heat to low.
6. Let it warm for 10 minutes, then remove the garlic and add salt and pepper if you like.