Breakfast Egg Muffins

These Egg Muffins are an awesome way to have a quick and healthy breakfast. You can also make these ahead of time, and plan out a few mornings worth.

They are relatively easy and quick to make and require basic ingredients like hash browns, lots of eggs, cheese, and sausage.

Enjoy!

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Breakfast Egg Muffins recipe – – – PRINT

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Blogger Recognition Award

I’m excited today to respond to Blogger Recognition Award that I received (actually a while ago) for the first time since starting my food blog in October. I will also nominate 15 others for the award.

First off, the rules for the nominees:

  1. Thank the blogger who nominated you and link their website.
  2. Write a post to show your award.
  3. Give a short story of how your blog started.
  4. Give 2 pieces of advice for new bloggers.
  5. Select 15 other bloggers that you would like to nominate.
  6. Comment on the blogs and let them know that you have nominated them, and make sure you provide a link to the post you made about it.

 

Next, thank you so much, Nicolas for nominating me for this award! Nicolas is an amazing and talented chef who owns the food blog “Blogtastic Food” in which he posts delicious recipes with AMAZING food photography. So make sure to check out his website. I learned lots of things from him just by reading a post of his on Food Photography tips and tricks.

I started my blog just last October as a way to further follow my passion with baking–mainly desserts–and a bit of cooking. I started when I was 10 years old, and have continued ever since, eventually creating my own recipes, which you can see on my blog. Being a beginner, and an amateur, I’m trying to further my audience and become better acquainted with the language of Social Media. But for now, I create my own recipes for (mostly) desserts I love to make, shoot some pictures with my sister’s (she has a writing blog: http://www.ateawithtumnus.wordpress.com) dslr camera, and post both on my blog, and Instructables.com.

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Me filling in cookies with an Instructables apron 😀

Now that I’ve mentioned it, Instructables is a great way to get your projects out on the internet with easy step-by-step instructions that you create. In fact, I was posting on Instructables a full year before I decided to create my food blog; Instructables is a great way to get more traffic on your blog, especially for beginners like me 😀 I recommend you check it out.

Since I’m a beginner, I can’t really give my own advice to others on how to run a food blog, only things I’ve heard from more advanced bloggers:

1. Develop your target audience

2. Post consistently

3. Take at least decent pictures (the better the picture, the more likely someone will want to eat it!)

4. Do what you love to do

Not that I can really attest to having done all of these, but those are some things I’ve heard that helps a ton. And of course there are so many different things that go into making your blogging successful.

Now for the bloggers who I’ve nominated for the Blogger Recognition Award 3:

  1. Revolutionary Pie
  2. Sarah Vassallo
  3. Agatha Chocolats
  4. Lithuanian in the USA
  5. Artsy Teen
  6. The Grapefruit Glow
  7. La Cuisine d’Eli
  8. Cooking Without Limits
  9. My Yellow Apron
  10. Swetha’s Culinary Trials
  11. Simply Made Kitchen and Crafts
  12. Midwest Nice
  13. Frugal Hausfrau
  14. So Beautifully Real
  15. Absolutely Muffin

And there you have it! Be sure to check out this awesome food bloggers, and lastly, make sure to check out my blog at Michael’s Test Kitchen!

Black Bottom Cupcakes

Black Bottom Cupcakes are a simple but delicious type of muffin; basically comprised of a chocolate-muffin base, then topped in the center with rich cheesecake filling. They satisfy chocolate lovers and cheesecake fans alike.

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This recipe may be different than others in that I use coconut oil in the batter rather than vegetable oil. I recently read a Bon Appetit snippet that explained that coconut oil was better in chocolate cake than other options; that coconut oil in fact increases the moistness of the cake the longer it sits after baked, instead of drying out. So I thought that principle should apply to these muffins.

This recipe is also different from others in that I use melted chocolate chips in addition to the usual cocoa powder. I also used hot coffee instead of the usual water, and used the hot coffee to melt the chocolate chips in. Double purpose.

The result is a great combination of rich cheesecake filling with dark chocolate base, which rises beautifully in the oven, and tastes as delicious as it looks. See recipe below.

Enjoy! Also, for full step-by-step pictures, see my post of this recipe on instructables.

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BLACK BOTTOM CUPCAKES RECIPE  – – – – – – – – – – –  PRINT

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Apple Blueberry Crisp

Blueberries added with apples make a great twist on the classic apple crisp.

If you want the recipe to make more, then increase the amount of apples and blueberries, and put it in a 9×13 dish instead of the smaller pan.

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Ingredients:

Topping

⅔ cups flour

½ cup oats

⅔ cup brown sugar

¾ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon salt

½ cup cold unsalted butter

Filling

4 apples

3 cups blueberries

1 teaspoon cinnamon

⅛ teaspoon nutmeg

¼ cup flour

¼ cup brown sugar

1 tablespoon lemon juice

3 tablespoons melted butter

¼ teaspoon salt

¼ teaspoon vanilla

2 tablespoons milk

DIRECTIONS:

Mix together flour, oats, brown sugar, baking powder, cinnamon, and salt in a food processor, or bowl. Add in chunks of cold butter and process or manually cut in the butter until it is small crumbs. Set in fridge until needed.

For filling, core, cut, and peel apples, and put them a large bowl. Preheat oven to 375 degrees.

Stir flour, cinnamon, nutmeg, melted butter, lemon juice, sugars, milk, salt, and vanilla in a small bowl until combined. Pour mixture over apples, and toss to coat completely.

Place apple mixture in an 8×12 pan, and sprinkle all of the crumb topping over it, evenly, until completely covered.

Bake in preheated oven for 35 – 40 minutes until mixture is bubbling, and topping is brown.

If you are serving this recipe to more than 6 people, then add 3 more apples to the mixture, and increase the amount of blueberries, and then put the mixture into a 9×13 pan. Bake longer than usual.

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Layered Lemon Cake

This layered lemon cake is comprised of three layers: Icing, Lemon Curd, then Icing, on three slices of cake.

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INGREDIENTS:

(Makes one medium size cake, 16 medium slices)

CAKE:

  • 3/4 cup of sugar
  • 1/2 cup butter, softened
  • 2 tsp. lemon zest
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 1/4 cup lemon juice

ICING:

  • 1 tablespoon of butter, melted
  • 3 cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

FILLING:

  • Lemon curd

You can make your own lemon curd, or buy it from the store.

DIRECTIONS:

Grease two cake pans, and preheat oven to 350 degrees.

Cut the zest off a 1 lemon. Put it, and the sugar into a food processor, and blend for one minute, until all the zest is finely blended up. Transfer mixture to kitchen aid, or a plain ole stand mixer, and cream in butter. Add eggs one at a time, and then add vanilla.

In a separate medium bowl, combine flour, baking powder, and salt. Mix into wet ingredients until combined.

Pour batter into the two prepared cake pans, making sure one is thicker (the one you’ll cut lengthwise in half) than the other. Bake for about 25 minutes, or until cake springs back up to touch.

To make icing, whip melted butter, powdered sugar, milk and 1 Tbs. of lemon juice in a smallish bowl. Set to the side.

When they are done baking a cooled off, place the thinner cake section upside down on serving platter. Take the thicker one, and cut lengthwise in half. You’ll have two perfect thin section of cake for an extra layer.

On top of the first section that you placed on the serving platter, spread on half of the icing evenly.

Place one section of the thicker halves on top of this iced layer. Then spread on the lemon curd thickly. Place on the last layer of cake. On this one, spread the final layer of icing. Now you’re ready to serve it. If you prefer, you can always refrigerate a few hours before serving, and it might hold up a little better…

See my original post of this recipe on instructables

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Chocolate Raspberry Cake

This rich chocolate raspberry cake is a great delicious cake for special occasions. The raspberry mixes perfectly with the chocolate. Raspberry jam mixture fills the middle of this cake, with not-too-rich, but delicious chocolate cake layering it, with chocolate raspberry frosting on the top.

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Ingredients: (makes two nine-inch cakes for stacking)

BATTER:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

FILLING: (Not shown in pictures)

1/2 cup frozen raspberries

1/4 cup raspberry jam

 

FROSTING:

1 cup chocolate chips (8 oz)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

1 cup frozen raspberries

 

DIRECTIONS:

Grease and flour two 9 inch cake pans, and line with parchment paper. Preheat oven to 350 degrees.

In a saucepan full of water over medium heat, in an empty medium heat-proof bowl, pour hot coffee. Pour in the baking chocolate and cocoa powder and stir until chocolate is melted. Pour in sugar, and stir until it is dissolved. Mix oil in well. Remove from heat and set aside.

NOTE: this contraption (the saucepan with water in it, on medium heat, with a medium bowl on-top of the water) is essentially almost like a double boiler in the way that it works.

In a medium bowl, combine flour, baking soda, and salt. Set aside for later.

Prepare buttermilk for pouring. If you don’t have buttermilk, just use an easy substitute: In a measuring glass as shown, pour in one tablespoon of vinegar, and then fill the rest up with milk until it reads as 1 cups worth. Set aside.

This process is called ‘ribboning’ and is a way to make cakes light and fluffy in texture. Put in eggs and egg yolks into stand mixer, if you have one, and beat for a few seconds, until mixed up. Add sugar, and whip on high for a couple minutes, until the mixture is doubled in size, and light and fluffy.

Go straight on to the next step from here.

Now is the time to add everything you’ve prepared: Add the chocolate mixture and softened butter to the sugar egg mixture, and mix until combined. Do not whip. just stir slowly into it.

Then add flour and butter mixture alternately, first flour, then buttermilk, then flour, etc., ultimately starting and ending with the flour. Scrape the sides and keep mixing for a few more seconds, until just combined. Do not overmix.

Pour in equal amounts into the prepared cake pans. Bake in preheated oven (350 degrees) for at least 25 minutes, continually checking at and after the time said.

The cakes are done when a toothpick inserted directly in the middle comes out with only a few moist crumbs.

When cakes are done, turn them upside down on a cooling rack, taking off pan, and then flipping the cakes right-side up again. Let them sit this way to cool for around two hours before attempting to put the frosting on.

Place frozen raspberries in a microwave safe bowl, and heat in ten second intervals, mashing well in between until raspberries are just like puree (as shown in pic).

Mix these crushed raspberries with the raspberry jam, and set aside.

To make the raspberry juice, which will go in frosting:

using the same process described in the last step, mash frozen raspberries in between ten second intervals in microwave, until it is just juicy mash. Strain using cheesecloth or a sieve (cheesecloth is better) into a bowl to obtain the raspberry juice (bottom pic).

This process is very similar to making ganache, just a bit different, with a bit different ingredients.

Melt heavy cream and butter in saucepan, and bring to a boil. Reduce heat to low, and stir in sugar and corn syrup until sugar is dissolved.

Chocolate chips should be in a medium, deep heatproof bowl. Pour this hot heavy cream mixture over the chocolate chips, and stir until chocolate chips are melted.

Stir in the raspberry juice, and then place bowl into an ice bath, as shown above. Stir constantly until frosting is cold, and starts hardening to the sides.

Take out of ice bath, and whip with a beater until frosting is light and fluffy.

Go onto the next instructions immediately before it melts:

Start with the first layer of cake. Spread all of the raspberry jam mixture onto this layer. Then carefully put some of the frosting on top of this. Place the second layer on top of it. Then ice the rest of the cake, sides, and top completely with all the remaining chocolate-raspberry frosting.

A cake frosting knife as shown in pic is very helpful in this situation.

Refridgerate 20 minutes before serving

Store in fridge, completely plastic wrapped to keep it from drying out.

Here’s the link to my original post of this recipe on instructables.

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