Muffin Monday: Oreo Muffins

I can't remember the last time I had Oreos. Making these muffins brought back childhood memories when I used to eat Oreos all the time. Dip them in milk, twist them, eat the filling first, or eat it whole. Lots of ways I used to eat Oreos!  These muffins turned out great. I slightly changed the recipe from Food.com. First, I cut the recipe in half as I did not want to have 40 mini muffins, added a little vanilla in the batter, broke the cookies into quarter chunks for the batter, and added an Oreo crumble on top. It made 10 muffins and I was happy with that! 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe
Adapted from Food.com - Makes 10 muffins
Ingredients:
1 cup plain flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup milk
1/4 cup sour cream
1 egg
1/8 cup butter, melted
1 tsp vanilla extract
10 Oreo cookies , broken into quarters
5  Oreo cookies, coarsely chopped

1 tbsp Sugar

Steps:

1. Preheat oven to 400F/200C
2. In medium bowl, combine flour, sugar, baking powder, and salt, set aside.
3. In small bowl, combine milk, sour cream, vanilla and egg.
4. Stir the egg mixture in to the flour mixture with butter until just blended.
5. Gently stir in the 10 oreo cookies broken into quarters.
6. Coarsely chop 5 oreo cookies and mix with sugar to make crumble.
7. Spoon batter into muffin pan lined with baking cups and sprinkle with the oreo crumble.
8. Bake at for 20 minutes. Remove from pan, cool on wire rack.

 

Read More

Happy New Year!

Thank you for visiting my blog, I hope everyone has a great year in 2012!

Now to announce the winner of my Giveaway... and the winner is: Nickie C.!!! Congrats!

a Rafflecopter giveaway

Take a look at my 10 most popular posts of 2011:

1. kMix vs KitchenAid - I still haven't bought one yet but I leaning towards the kMix.  
2. Bake a Cake in a... Mug! -Simple quick cake recipe for one that bakes in the microwave!
3. Grasshopper Pie - Chocolate & Mint... YUM!
4. Squash BlogHop: Easy Pumpkin Cinnamon Rolls - Part of the BlogHop series focusing on Squash. 
5. Cake Mug... again! - This cake mug proved to be popular and the add-ins could be anything!
6. Cookie BlogHop: Cinnamon Palmiers - Another BlogHop and I used cinnamon again! Love cinnamon!
7. Apple BlogHop: Apple Oatmeal Cookies with Custard Glaze and Butterscotch Pieces - Love BlogHops, I don't usually make cookies but these were very tasty!
8. Rice BlogHop: Tiramisu Rice Pudding - BLOGHOP! :) Like rice pudding? Tiramisu? Try this recipe out.
9. Peppermint Creams - Nice little treat... Chocolate & Mint! Very easy to make!
10. Shane's 26th Birthday - Grape Poke Cake - My 1st time making a poke cake but it was nice and I would definitely try it out again!

Read More

Quick Easy Brownies!

Now that Christmas is over... try out this simple brownie recipe. I love brownies! This easy recipe is very quick to whip up and produces a great brownie, fudgy in the middle with a nice flaky crust on top. A lot of brownie recipes want you to melt chocolate for the mixture but this recipe cuts that step out and they come out just as good! This is also a great base brownie recipe to play around with and add in anything you can think of. Last time I added in mini marshmallows and they all rose to the top, roasted and melted into the brownie mixture, it was like a s'mores brownie. I have a special brownie mix-in that I am working on and will share with you in the new year.  Share in the comment section any ideas you might have for mix-ins. Enjoy!

Recipe 
Ingredients: 
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract

2 eggs
1/2 cup plain flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps: 

1. Preheat oven to 350F/175C. Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan.
3. Bake for 25 to 30 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares. 

   

Read More

I love graze.com!

I got a deal through Groupon.com to try out Graze.com. With the Graze.com code above you too can get a box for free.I have mine delivered to my work and it is great to get these yummy healthy snacks in the post. Check out their website to see all the different snacks. At the moment this offer is only available in the UK. Disclaimer: Graze.com did not ask me to share this code with you, I just like their boxes that much that I wanted to share my free box code with you. Try it out as this code is only available for a limited time.

Read More

Peppermint Creams

We decided to make Lorraine Pascale's Peppermint Creams the other day. I've never heard of these before seeing them on Lorraine's show and Shane has been wanting to make them ever since he saw them. This simple recipe is great treat to make around this time of year.

Recipe
Courtesy of Lorraine Pascale
Ingredients:
300g Icing Sugar
125g Condensed Milk
1/2 tsp Peppermint Extract
100g Dark Chocolate

Steps:
1. MIX together the icing sugar, condensed milk, and peppermint extract until everything has combined and you can make a ball out of the ingredients.

2. DUST your work surface with some icing sugar, and roll out until it is about 3-5mm thick. Use a pastry cutter to create discs of peppermint creams and place on a tray lined with baking paper.

3. MELT the chocolate and dip the discs halfway into the chocolate and place back on the tray to set or drizzle chocolate all over them. 

4. ENJOY!

Read More

Cake Truffles

Within the last week I made 2 batches of Espresso Cupcakes, one to try out on my work colleagues and then another batch for this past Thursday in London. I had a few left over but not enough to take into work and too many for me to eat the rest, so I thought I would try something out. CAKE TRUFFLES! I would say these are similar to a cake pop without a stick. It is really versatile as well, as you could make this to accompany any cupcake recipe you make. The only trouble I had with these is trying to rush it and some of the cake truffles lost their shape when being dipped into the chocolate coating, I know to be patient next time I make these. They turned out great though and nice to be able to use left over cupcakes. What kind of Cake Truffles will you be making?

Recipe
Makes about 20 Cake Truffles
Ingredients:

• 5 frosted cupcakes
• 150g chocolate of your choice

Steps:

1. PLACE the cupcakes into a mixing bowl, using 2 forks mash up and completely mix the cupcake into frosting.
2. SCOOP out small balls of cake and roll between your palms until they are round and place on a tray lined with baking paper. 
3. REFRIGERATE the balls for about 30 minutes, so they keep their shape when dipping into the chocolate.
4. PREPARE the chocolate, to do this you need to break it into small chunks and then put it into a heatproof bowl within a gently simmering pan of water. The chocolate should not be stirred until it has completely melted.
5. DIP the balls into the melted chocolate one at a time and then place back onto the lined tray. If desired, add decorations to the top of the balls before the chocolate sets.
6. REFRIGERATE the truffles to set the coating completely, about 20 minutes. These cake truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week. 

Read More

Espresso Cupcakes

This past Thursday, I was invited to attend a casting call in London for the show "Baking Mad with Eric Lanlard". I wasn't sure what I was going to make and had lots of ideas flying through my head. I decided to go with espresso cupcakes and used my tea cup baking cups! I did a test run earlier in the week and took a batch into work, everyone really enjoyed them. I knew this would be a good one to take to the casting call and with the amount of caffeine in these cupcakes it would definitely give them a pick me up. I feel like the interview went really well and now just have to wait to hear back from them with a decision. Fingers crossed!

Recipe

Inspired by Hummingbird Bakery
Ingredients: 
For the cake:
240ml milk
20g instant espresso powder
80g unsalted butter, softened
240g plain flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/2 tsp vanilla extract
For the frosting:
20ml milk
16g instant espresso powder
500g icing sugar
160g unsalted butter, softened
Chocolate covered coffee beans to decorate

Steps:

1. Preheat the over to 190C/375F and fill a cupcake tin with cupcake cases. 
2. Lightly warm the milk in the microwave for about a minute and dissolve the espresso powder in it, mix well and place aside.
3. In a large bowl, beat together the butter, sugar, flour, baking powder, and salt on a low speed until it is like a breadcrumb texture.
4. Add the eggs and vanilla extract into the espresso mixture, whisk by hand until combined. Pour this mixture into the dry ingredients and mix on low speed, then increase speed until everything is mixed together and you have a smooth batter.
5. Pour the mixture in to the cases, filling each case about two-thirds of the case. The mixture should make about 12 to 16 cupcakes. Bake in the oven for 18 to 20 minutes. Leave in the tin for a few minutes then transfer to a wire rack to cool completely before frosting the cakes.
6. Now to make the frosting, warm the milk in the microwave for about 10 seconds and dissolve the espresso powder in it. Set aside to cool completely before adding in frosting mixture.
7. Beat together the butter and icing sugar, on a low speed until they are fully combined. Slowly start to add the espresso mixture, then once mixed in, increase the speed until the frosting is light and fluffly.
8. Decorate your cupcakes!

Read More

Food Bloggers Unplugged

I got tagged by Alison from hungrysquirrelcakes, so now it's my turn to tell you all a little about myself!

What or who inspired you to start your blog?
 I was inspired by all the other great food bloggers out there. I love checking out food blogs and thought to myself "I can do that" and share my baking with the world. So I started Mike's Baking, earlier this year, to document my journey in the baking world and share great recipes. I also like to experiment with recipes and wanted somewhere that I could refer back to when making the recipe again. I had no idea that so many people would find my blog and that it would connect me to the great foodie community.

Who is your foodie inspiration? 

I have always loved watching cooking shows, even as a kid. I would say my first foodie inspiration was Rachel Ray, I used to watch her on the FoodNetwork before she was super popular. I loved her ideas and her simple recipes, I was addicted to watching her shows. Then Nigella came on the scene and I fell in love with her ideas as well. I also love Ina Garten, Jamie Oliver, Giada De Laurentiis, Paula Deen, Sandra Lee, Curtis Stone, and many more.

Your greasiest most batter splattered cook book is?
At the moment, it is my Hummingbird Bakery: Cake Days book!

The best thing you have ever eaten in another country, where was it and what was it?
Ok I have to admit to having a gelato addiction... When I was 16, I went on a trip with my uncle to Italy for 3 weeks in the summer. Nearly everyday I was trying out all the yummy flavors, my favourite being apple. I don't really like ice cream but I love gelato, read the difference between the two here. Since then I have been back to Italy two times and of course had lots of gelato. Last year when we went to Greece, what happened to be just outside our hotel, a gelato shop and I went everyday, twice a day! Now I just need to find somewhere in England that does good gelato.

Another Food Blogger’s table you would like to eat at?
I would love to eat at another Mike's table from Verses From My Kitchen, I love his photography and food ideas.

What one kitchen gadget would you like Santa to bring you? (money no object) 
I want a completely new kitchen!! I already designed it on Ikea... okay so that isn't a gadget. I really want a stand mixer and I think Santa will be bringing it. ;-P

Who taught you how to cook? 
The FoodNetwork! hah!

I’m coming to you for dinner, what is your signature dish? 
Oh that is a hard question... I don't really have a signature dish as I love trying out new recipes all the time.

What is your guilty food pleasure?
I love all different kinds of flavored nuts... the last ones I had was Fennel Seed and Honey Peanuts. They were AMAZING! 

Reveal something about yourself that others would be surprised to learn?
I don't really like frosting! SHOCK! When I was a kid, I would always scrape the frosting off cakes. Even now I don't like a lot of frosting on cakes. Of course I like my own though... it's pretty good stuff! :-P

And now I have to tag five other Food Bloggers to answer these questions:

1. I Want To Bake Free
2. Preheat the Oven
3. BakerStreet
4. Recipes From A Normal Mum
5. Mis Pensamientos

 

Read More

Roasted Brussel Sprouts with Bacon and Red Onions

I love brussel sprouts, I hate over boiled soggy brussel sprouts! I've never cooked brussel sprouts before cooking this recipe. I didn't want to boil them so searched the net for some inspiration and put this simple recipe together.  This should make about 6 servings to accompany a nice meal. After I made it though, we both ate all of it in one go, it was that good!

Recipe
Ingredients:
500g Brussel Sprouts
250g Streaky Bacon
1 Red Onion
Splash of Olive Oil
Salt and Pepper, to taste

Steps:
1. Pre-heat the oven to 350F/180C. Wash and dry brussel sprouts, trim bottoms and cut them in half.
2. Place the brussel sprouts face down in a baking dish and drizzle with olive oil, a little salt and pepper. Roast for 15-20 minutes.
3. Meanwhile, fry the bacon in a pan on a medium-low heat until crispy. Drain on paper towels and then roughly chop.
4. Turn the heat down a little and fry the onion in the same pan until light brown and caramelized.
5. Place the sprouts in a mixing bowl with the bacon and onions. Mix to combine and then serve.

Read More

Muffin Monday: Baklava Muffins

Baklava... in a muffin?!? Yes, that's right, we went there! And what a great way to transform this decadent dessert into a great muffin. While making this muffin, memories from our trip to Greece last year came flowing back. I was the only one on our trip that actually liked the baklava. I guess I am a bit more adventurous in trying new foods and I loved the mixture of spice, nuts, pastry, and sticky syrup. I never would have thought to try a muffin version but it really works! Try this recipe out, you will not be disappointed with this moist muffin.

  Happy Muffin Monday! 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe

Ingredients:

Filling:

1/2 cup chopped walnuts
1/3 cup sugar
1 1/2 teaspoon cinnamon
3 tablespoons butter, melted
Muffin:
1 cup + 7 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup + 2 tablespoons buttermilk

Topping:
1/2 cup honey

Steps:

1. Preheat the oven to 400F/200C and prepare a 12 hole baking pan with liners.

2. Filling: Mix all the ingredients in a small bowl, set aside.
3. Muffins: In a large bowl, combine flour, baking powder, baking soda and sugar. 

4. In a small measuring jar, lightly whisk together the egg, buttermilk and butter. 

5. Make a well in the dry ingredients and pour the egg mixture. Stir gently. Its okay if its bumpy. 

6. Fill the muffin cups one third, add the filling and then top with the muffin mixture again till the cup is two thirds full. 

7. Using any remaining filling as a topping. Bake for 15 minutes until golden brown. 

8. Take out from the oven and transfer to a wire rack, still in the muffin liners. Drizzle with honey and serve warm.

Read More

Holiday Cauliflower

I grew up having this recipe served during the holidays at family gatherings. It is my favorite way to have cauliflower! It might be the healthiest but it's the holiday season, so why not give it a try! 

Remove leaves and boil one head of cauliflower for 15 minutes. Remove from heat and drain water. Place into an oven casserole bowl.

Chop some bacon and fry up until it is pretty crispy and place on kitchen paper to remove grease. Chop one large red onion and fry in the same pan that bacon was in for a couple minutes.

In a small bowl, mix 2 tablespoons dijon mustard with 5 tablespoons mayonnaise and add in the cooked red onions. Spread the mixture over the cooked cauliflower head.

Grate a block of cheddar to make a handful of shredded cheese and cover the cauliflower. Pop it in a preheated 180C oven for 5 minutes. Once cheese has melted, take out of the oven and cover with the crispy bacon. 

 

Enjoy!

Read More

Want to be on "Baking Mad with Eric Lanlard"?

I'm filling out my application for this now! Never know what might come from it. They are filming 20 episodes, so are looking for lots of people. If chosen, filming will be for one day in London. If interested in applying for yourself, send them an email, bakingmad@infinite-media.tv, and they will get back to you. :)

Read More