Monday, April 23, 2012

Whole Wheat Banana Spice Muffins With Brown Butter Glaze

These muffins are pretty healthy!! ....without the glaze. But the glaze. Oh my word, the glaze. It's...heavenly. 

Whole Wheat Banana Spice Muffins
makes 12 muffins
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 large egg
1/3 cup packed brown sugar
1/4 cup unsalted butter, melted and cooled
2/3 cup milk
1 1/2 teaspoons vanilla extract
2 medium ripe bananas, mashed
Preheat oven to 350 degrees F. In a bowl, whisk together flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and milk, whisking again until smooth, then stir in mashed bananas. Gradually add in dry ingredients, mixing until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size).
Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until comfortable to the touch.

Brown Butter Glaze
1/4 cup unsalted butter
1/2-3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. I always stir for an additional 30 seconds or so. Let cool for 10 minutes.
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on warm muffins or dip each top in the glaze, then serve.

The glaze was very brown sugar/caramel-y. AND AMAZING.

Sunday, April 22, 2012

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs

Praise Pinterest!! I found this recipe on The Kitchn. I was browsing their site last night and found about a million more that I'd love to make. As it says on that site, the best part about this recipe is that you can make it ahead of time. Well, that and it tastes like a dream come true.

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
serves 8
2 pounds onions, about 2 large
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper
To serve:
Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve
To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.
Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.
While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.
When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned. (keep an eye on it!! I didn't, and my sausage and onions got a wee bit charred)
Refrigerate the cooled hash for up to 5 days.
To serve:
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.) (truth. I have a raw egg phobia, so I baked it closer to 20 mins, jjuuuuust to be sure)
Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.