Earlier this summer I found myself practically buried in fresh blueberries. I was rifling through all of my cookbooks looking for something new and different to make using some of the berries. I landed on this recipe for angel food cake muffins with blueberries.
One word: WOW.
These were delicate & sweet with happy little bursts of berries. Without a doubt I will be making these muffin/cupcakes again.
Blueberry Angel Muffins
(from The Perfect Finish by Bill Yosses and Melissa Clark)
Makes 12 standard sized muffins
- non-stick cooking spray, for the muffin cups
- 2/3 cup cake flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
- 1 1/4 cups blueberries
- 2 teaspoons vanilla
- 8 large egg whites (7 ounces), at room temperature
- Pinch of cream of tartar
- 1/2 cup granulated sugar, plus 6 teaspoons additional for sprinkling
- finely grated zest of 1 lemon
- Position a rack in the center of the oven. Lightly grease a standard-size muffin tin with non-stick cooking spray or use ungreased paper muffin cups.
- Sift the cake flour, confectioner’s sugar, and salt onto a piece of parchment or waxed paper and set aside. In a small bowl, toss the blueberries with the vanilla.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until frothy. Add 1 tablespoon of the granulated sugar and beat at medium until soft peaks form. Beat in the remaining granulated sugar, a raise the speed to high. Beat until stiff peaks form. While the eggs are beating, preheat the oven to 375 degrees F.
- When you have stiff peaks, stop the machine and remove the bowl. Immediately sprinkle the dry ingredients and lemon zest over the egg whites and fold in with a rubber spatula, working carefully to avoid deflating the whites. Fold in half of the blueberries.
- Divide the batter among the muffin cups so that each is two-thirds full. Top each muffin with a few more blueberries and sprinkle with 1/2 teaspoon granulated sugar.
- Bake on the center rack until the muffins are lightly golden and a cake tester insterted in their centers comes out clean, 20-25 minutes. Remove the muffins from the tin as soon as they come out of the oven and transfer them to a wire rack to cool for 15 minutes. Serve within 4 hours.
Scarlet Oak Tavern
1217 Main St.
Hingham, MA 02043
I recently attended a lady’s brunch with 4 other fabulous females at Scarlet Oak Tavern in the Queen Anne’s corner of Hingham. Scarlet Oak Tavern is located in a 250 year old colonial house and has a cozy New England vibe with a Pottery Barn-esque decor.
I’d had brunch at Scarlet Oak Tavern a couple of times before with my husband and decided that it would be a great place for brunch with the girls. They have a full bar, so if someone wanted to order a bloody mary or a mimosa to go with brunch, they’d be able to. We had a reservation via OpenTable.com, which made it super-convenient. Our table was ready when we arrived and we were seated immediately.
I ordered the Prime Rib Hash ($13) which comes in a small cast iron skillet with a side dish of fruit salad. The hash has large chunks of beef and potatoes with a tomato-based sauce. I like this hash but it wasn’t quite what Lisa expected due to the tomato and she didn’t enjoy it as much.
Amy ordered the stuffed brioche French toast with candied cranberries and sweet marscapone ($8.5). This is my husband’s favorite brunch option at scarlet oak. It is sweet and satisfying with lightly tart bits of cranberries nestled in the creamy sweetened marscapone cheese.
Kathy order the brunch pizza ($12), which is an individual=sized pizza topped with asparagus, ham, eggs, and hollandaise sauce.
Scarlet Oak has a large bar area with a cozy lounge with a fireplace in one corner. The bar area has a special tavern menu with lots of appetizers and casual fare. I will definitely be planning a girls night out after-work event there soon.
In the warmer months they also have an outdoor seating area.
Scarlet Oak has plenty of on-site parking.
Is there anything quite so refreshing as some juicy citrus first thing in the morning??
I found a recipe for a citrus salad on epicurious.com. It was a little heavy on the grapefruit, so I reduced the amount of grapefruit and added some clementines and blood oranges. The assembled salad was bright & happy and was quickly gobbled up by the citrus-loving Mr.Mango.
Citrus Salad with Mint Sugar (adapted from recipe originally published in Bon Appetit)
- 1 pink grapefruits
- 2 blood oranges
- 4 clementines
- 1/4 cup fresh mint leaves
- 1/8 cup sugar
- Seeds from 1 pomegranate
Cut peel and white pith from grapefruits and oranges. Slice or segment the grapefruit and oranges. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.
I have fond memories of my paternal grandmother’s pecan sticky buns. She used to make huge batches of them around the holidays so that there were enough for others to take home. I’ve never made my own sticky buns from scratch, and while these Easy Sticky Buns from Ina Garten were not quite from scratch they were super easy (as advertised) and quick to make.
Instead of making your own dough, you start with frozen pastry dough and spread it with brown sugar, raisins and cinnamon. You roll them up and put them in muffin cups that have a layer of pecans, butter and brown sugar. And once they are baked and you invert the rolls onto a plate, they are topped with a buttery sweet caramel sauce. This Barefoot Blogger selection was made by Melissa of Made by Melissa. Melissa selected this recipe after seeing Ina Garten make them on the Today Show and several other programs.
Easy Sticky Buns
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1 cup raisins
- Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.
- Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.
Now I’ve previously made banana pancakes and I’ve also made sour cream pancakes…but I had yet to make Banana Sour Cream pancakes. Now I have, thanks to Karen of Something Sweet by Karen. Karen selected this week’s Barefoot Bloggers recipe from Ina Garten’s cookbook Barefoot Contessa Family. The recipe was really quick and easy and totally worked for a weekday breakfast. The pancake batter has sour cream in it and once you’ve spooned the batter onto the griddle, you drop some chopped bananas on each pancake. I also added chopped walnuts to half of the pancakes at the request of Mr. Mango. The pancakes were thick and fluffy, just like me! (although I usually am not filled with chopped bananas so this comparison can only go so far.)
I served up the pancakes with a pat of butter, more chopped bananas and some real Vermont maple syrup. Mmmmm! They totally hit the spot as we listened to the sleet clicking against our dining room window. The pancakes were true comfort food in the middle of the ice & snow.
Banana Sour Cream Pancakes (from the cookbook Barefoot Contessa Family )
- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- 2 ripe bananas, diced, plus extra for serving
Pure maple syrup
- Sift together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
- Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
- Flip the pancakes and then cook for another minute until browned.
- Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
- Serve with sliced bananas, butter and maple syrup.
Flour Bakery & Cafe
1595 Washington St
Boston, MA 02118
One of our favorite breakfast guilty pleasures is Flour Bakery in the South End. On Sunday mornings, the bakery is abuzz with folks lined up to pick out their breakfast treats from those displayed in the various platters and baskets arranged on the countertop.
We ordered several items to go and took them home to enjoy as we began decorating for the holidays. The berry bread pudding is moist and topped with blueberries and raspberries. My husband is incapable of going to Flour Bakery and NOT getting this bread pudding.
For me, one of the true treats of Flour Bakery are the cream-filled donuts. These donuts are only available on Sundays and are filled with smooth, soft sweet cream. These are not the overly sweet vanilla frosting filled donuts from Dunking Donuts. Flour’s donuts are puffy and light (for a donut) and coated with fine sugar.
The sticky buns at Flour Bakery are well-known for beating Bobby Flay’s sticky buns on the Food Network’s Throwdown. These sticky buns are pretty close to sticky bun nirvana. The sticky glaze has just the right amount of caramel-y sweetness and the top has a smattering of pecans.
They also have a good egg sandwich that I usually order without the bacon. It is served on a fresh crusty roll with Dijon mustard and lettuce. Sooo good!
I haven’t tried lunch at Flour Bakery but I’ve heard good things about their sandwiches and will hopefully get to lunch there soon.
Be warned: the lines can often go out the door on weekend mornings. The seating can be rather limited, but at least in the summer they offer a few additional tables outside on the sidewalk.
If you have a day where you want to be trapped in your house all day poking at dough every half hour or so, have I got a recipe for you! 😉 Kugelhopf! This German/Alsatian breakfast cake is not something that you just whip together & throw in the oven. It takes lots of time and attention.
First you make the dough, which contains yeast…which lets you know right off that this is not something that you will be able to slam together quickly. You let it rise out of the fridge…then in the fridge, then you put it in the pan. I don’t have a Kugelhopf pan so I used one of my Bundt pans…
And let it rise some more…
And then, at long last it is time to put that puppy in the oven.
The resultant baked could is more bread-like in texture than cake like. Mine was dotted with plump golden raisins and topped with a dusting of confectioners sugar. It was great spread with a bit of orange marmalade and served with a cup of tea for breakfast. I enjoyed make the Kugelhopf as its been awhile since I baked anything that involved using yeast and I loved how it involved using techniques than some of the recent Dorie picks.
Kugelhopf was selected for this week’s Tuesdays with Dorie recipe by landa at The All-Purpose Girl. Please stop by her blog for the Kugelhopf recipe and to read about her quality time with Kugelhopf.