Wednesday, April 20, 2011
Posted by Linda @ Lemon Drop
This recipe comes from Leila Lindholm’s cookbook A Piece Of Cake.
NOTE: most of the recipe ingredients are measured in grams
so haul out your kitchen scale and get baking!
This recipe made exactly 12 glorious, golden muffins.
WHAT YOU NEED
100g unsalted butter, melted
200ml milk ( I used 2%)
zest of 1 lemon
2 organic eggs at room temperature
150g granulated sugar
1 teaspoon pure vanilla sugar
240g all-purpose flour
2 teaspoons baking powder
a pinch of salt
36 fresh, cleaned raspberries
Line muffin tin with 12 liners
Preheat oven to 350 F.
In Medium Bowl, combine melted butter, milk and lemon zest.
In Separate Large Bowl, with electric mixer, beat eggs, sugar and vanilla 2-3 minutes MED speed
Blend butter mixture into egg mixture.
Sift together remaining dry ingredients and fold into batter with a spatula. DO NOT OVER-MIX
Stir the butter mixture into the egg mix. Mix together the flour, baking powder and salt and carefully fold into the mixture.
Add 1/2 batter to each muffin cup.
Top with 3 raspberries
Cover with batter so muffins nearly reach the top of the liner.
Bake 18-20 minutes or until toothpick inserted in center comes out clean
Cool on wire rack for 20 minutes.
Sunday, April 17, 2011
Note: If preparing this recipe for those strictly observing the dietary regulations for "Kosher For Passover", please use only ingredients marked "Kosher For Passover." All can be found in most supermarkets.
Note: Omit any nuts if preparing a nut-free treat. Or, choose one nut choice for a topping to enhance this recipe.
Also check out how David Lebowitz makes a similar recipe by adding vanilla and toasted almonds, says Gabby on her blog. This will give you choices on the way you would like to make this recipe for pleasing your tastebuds.
Now here are various ways of spelling the name of this unleavened bread:
singular: matzo, matzoh, matza or matzah
plural: matzos , matzohs , matzas, matzahs or matzoth
■3-4 boards matzoh
■3/4 cup margarine or butter
■1/2 cup brown sugar
■1-1/2 cups semisweet or dark chocolate chips
■1 cup chopped walnuts, hazelnuts or pecans (optional)
■1/4 tsp. kosher salt or sea salt
1.Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.
2.Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.
3.Heat the butter or margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.
4.Bake 10-15 minutes, until the caramel is a golden brown. Turn off the oven, and remove the matzoh.
5.Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
6.Top with nuts, if using. Sprinkle with kosher salt.
Tuesday, April 12, 2011
Spring is here in the Northeast and the colorful fruit and berries are coming into the markets. My eyes are attracted to bright colors and my mouth waters anticipating the burst of flavor from my favorite fruits and berries. This is a very happy pick-me-up fruit salad and so full of nutrients and vitamins. You can't help but smile when you are eating healthy like this :)
Here is my favorite antioxident fruit salad, inspired by Nigella Lawson's version which included pomegranate seeds.
Fruits in my fruit salad: wash and gently dry all fresh berries first.
One pint of fresh strawberries, sliced
One fresh mango, cut into small pieces
One pint of fresh blueberries
One half fresh lime
Put all the cut fruit and berries into a serving bowl.
Squeeze the fresh lime juice all over the cut fruit and berries.
Gently mix all the fruit and berries together to distribute the lime juice.
Serve the fresh fruit salad into your favorite dessert bowls.