I have four muffin tips for making bakery style muffins at home.
Tip number one:
Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!
Tip number two:
Fill your muffin holes with at least six to eight tablespoons of batter. Thatâs like a heaping half cup okay. You want them super full so theyâre gonna create that dome.
Tip number three:
Kinda goes along with tip number two. Youâre only gonna fill every other hole in your muffin pan. And why we do that - thatâs so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.
Tip number four:
Youâre to bake your muffins at a high temperature initially. Thatâs gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.
There you have it. My four muffin tips for creating bakery style muffins.
The secret is in the water; literally, itâs IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes âdryâ and bland, even when you add large amounts of cream and butter and things.
So donât throw out any water.
Hereâs how you do that:
First, cut your potatoes into smaller cubes than you probably do. (Iâve left the skins on for flavor and also, thatâs where a lot of a potatoâs nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. Thatâs important because you wonât be draining any water, so you canât afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get âem fairly dark (I forgot to get a pic here because I was worried Iâd burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, youâre boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first youâll think thereâs too much water. If you get them mashed and they ARE a little too liquidy, just put âem back on the stove. Youâll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you havenât even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! Thatâs a lot of win â enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
Have I never reblogged this? How have I never reblogged this? I've been using this technique for years now and it's become a mainstay of my kitchen toolbox.
OP, I'm sure you've already heard this a lot, but many many thanks for sharing this.
im the sponge cake/baking amateur anon and omg thank you so much for your words and recipes!!! i will definitely start making little things and try not to freak out and instead embrace this new hobby with all its fluctuationsâŚi will definitely keep coming back here for questions and recipes if you donât mind đŤĄđŤĄđŤĄ
Of course, anytime. Donât worry, just start with the basics and build from there. It gets easier and more intuitive every time you do itâand there are SO many types of things you can bake, youâll never get bored. Donât like baking cookies? Pivot to cake, pastry, pies, bread. Think about what flavors you like and find recipes that highlight those flavors.
Oh a couple more pieces of advice:
1. ALWAYS read through the ENTIRE recipe at least 2x before starting.
2. Mise en place! Gather all the ingredients together before you beginâso you donât get halfway through only to realize youâre out of baking powder.
Hereâs my recipe for Chocolate Velvet Cake. Itâs a deep, dark, rich chocolate cake. Pictured here with Whipped Cream Cream Cheese Frosting, one of the only frostings I have ever liked.
CHOCOLATE VELVET CAKE
makes 2 x 8-9â cake layers
INGREDIENTS
2 cups (240g) AP flour
1 cup (200g) white sugar
1 cup (200g) dark brown sugar, packed
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup (227g) buttermilk* or sour cream
1 Tbsp white vinegar
1 cup (200g) neutral oil
2 eggs
1 Tbsp vanilla
1 cup (240g) freshly brewed steaming hot coffee (or 1 cup boiling water + 1 Tbsp instant coffee/espresso powder)
3/4 cup (60g) Dutch-process cocoa powder
*To make buttermilk: 1 cup milk + 1 Tbsp white vinegar or lemon juice. Stir together and let sit 10 min to curdle and thicken.
DIRECTIONS
1. Preheat oven to 350°. Grease 2 x 8-9â cake pans and line with parchment paper rounds.
2. Bloom cocoa: Measure cocoa into a large liquid measuring cup (for easy pouring later). Add 1 cup (pre-measured or by weight) hot coffee in increments, whisking in between, until mixture is smooth. **If you add coffee all at once youâll get lumps. Add a little, whisk to a smooth paste, then add rest.
3. Mix dry ingredients: Sift flour, sugars, baking soda, baking powder, and salt into a large bowl (or bowl of stand mixer). Whisk thoroughly to combine. **Sifting really matters here. The final batter is very thin and if you donât sift you will get lumps of flour.
4. In a separate bowl, whisk together buttermilk, vinegar, oil, eggs, and vanilla until smooth. While whisking, pour in coffee-cocoa mixture. Whisk until smooth.
5. Pour wet ingredients into dry and mix with a rubber spatula until just combined, scraping bottom and sides of bowl as needed to catch any dry pockets. Do not overmix. Batter will be thin.
6. Divide batter evenly between cake pans. Bake 30-40 minutes until a paring knife inserted in the center comes out moist but clean. Start checking at 30 minutes to avoid overbaking.
7. Cool in pans 15 minutes (no longer), then turn onto a wire rack to finish cooling. Let cool completely (1-2 hours) before frosting.
NOTES
- Cocoa: Dutch-process cocoa powder = the ultimate dark-as-night chocolate cake, but natural (regular) cocoa powder works just as well.
- Usually you can sub greek yogurt for buttermilk/sour cream, but not here. It doesnât have enough fat.
- Buttermilk/sour cream + a little added vinegar react with the baking soda and cocoa powder to make a fluffy but velvety soft crumb. (Think baking soda volcano, but cake.) You cannot taste the vinegar at all.
16 oz white mushrooms, sliced into half-slices or diced
3 tbsp flour (gluten-free okay)
1 1/2 tbsp paprika
3 cups veggie or chicken stock
3 tbsp soy sauce
1 cup 2% milk (yes, it has to be 2%)
1/2 cup sour cream (results not guaranteed for lite version)
1 1/2 tbsp lemon juice
1 tbsp chopped fresh dill, slightly less for dried dill
1/4 cup chopped parsley
salt and pepper
okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that's fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.
I use full fat Greek yoghurt and self-rising flour
Ratio by weight
Add a pinch of salt
Knead until no longer sticky, adding more flour if necessary
Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)
Roll them thin but not too thin; mine take about 45 seconds on either side
Serving with garlic butter is also a very good option
Show up at work like hi boss sorry I'm late my I was helping my mother track down one specific 90s dungeon crawler for the purposes of obtaining a muffin recipe the developer hid in the files
Hello OP, i donât have anyway to prove this is the same recipe they make in the shows but i make this to calm my inner kid from wanting the fictional soup:
300gr bacon, beef or chicken. A meat of your choice. These go specially well. I prefer chicken tights. Diced
1 medium onion, diced.
Garlic minced (i used 2-4 pieces depending on size)
300gr carrot, cleaned, peeled and diced.
3 sticks of celery, washed and diced.
800gr potato. Washed, peeled diced in quarters.
1 head of broccoli.
8 cups of stock of your preference. I recommend using the bones of the beef or chicken, but veggies stock works too for a vegetarian or vegan version.
3 tablespoons all purpose flour.
1 cup whole milk. (Almond or rice milk work fine for a vegan option)
½ cup heavy cream. (Skip it for a vegan option)
Salt and black pepper to taste.
½ teaspoon paprika, use the spicy one to get the warmth up a notch in winter.
1 tablespoon fresh chopped coriander. Optional.
1 cup diced gouda or manchego cheese. Optional but really ties all together.
Make sure you have all your ingredients ready and at hand for this one to make sure it comes out nice and tasty!!!
In a pot put water and the bones to prepare your stock (chicken, beef, veggie) You can use premade or bouillon cubes, just make sure its 8 cups worth of broth. In a different pot boil the potatoes until soft.
In a big pot put some butter or olive oil to fry the onion, when it turns a little transparent add the garlic, move constantly.
Add the celery and diced carrots, moving constantly.
The carrot will get a little brighter in color, add the diced meat. Salt and pepper to your taste.
Meanwhile, blend the potatoes with enough stock so your blender wont have trouble blending. If you have a food processor, itâll be easier.
Ad the remaining stock to you big pot with the veggies and meat, add the broccoli chopped in bite size pieces. Add the paprika and taste for salt and pepper. Let over a medium fire for 10 min.
Separate 3 tbsp of the stock to mix with the flour, set aside. This will be a thickening agent.
Pour the potato mix on the big pot, move to integrate and taste for salt and pepper.
Add the milk and heavy cream. Move with a laddle. Have a final taste and let over low fire for 5 min.
Serve hot and decorate with a pinch of coriander and some cubes of cheese.
ENJOY!
Notes:
I personally prefer to use chicken, love how it goes with potatoes and veggies. Also the tight is very tender and flavorful. With beef you have to be careful not to overcook it or itâll get gummy and hard to bite, so make adjustments.
VEGAN: could also skip the meat, cheese and heavy cream for a vegan option.
I make it for my younger sister and she loves it. Instead of meat i add some diced, toasted nuts when served. Cashew, pecan and pistachios work nicely.
Youâll have to use 5 tbsp of flour to thicken up the broth a tid bit more without the heavy cream but you can still use a vegan milk.
You can totally skip the coriander, but it adds another dept of flavor.
Do try it with the cheese tho, i promise itâs GODLY. Gouda and manchego are my fave, the melt nicely and have a strong after taste, but i guess any cheese that melts could work.
Finally, if you are like me and like spicy food you can add chopped chili. Serrano and arbol chiles are my go toâs, freshly chopped sprinkled just after serving my bowl.
Hope y'all give it a try and if you have any doubts do ask!
Substituted spinach for broccoli because my partner is not a fan of the latter and used chicken and bacon. Gonna try it again with a nice Italian sausage in place of the chicken next time.
So the first thing to be said is possibly the most important: this is a paprikahendl recipe. (And in this case, it was made with duck, because we were out of chicken... so it's probably paprikaentl, if anything.) :)
Everybody's mom or grandmother would've had her own version of this, which would naturally be the best one in the mind of the person you were talking to. The original dish, thoughâas @petermorwood has pointed outâwould have been a peasant dish of the use-a-moderate-amount-of-flavorful-and-spicy-meat-to-season-a-lot-of-noodles-or-whatever kind. If you're a peasant, after all (and maybe even if you're not, of late...), meat is expensive, so in dishes of this kind it's used as more of a seasoning for what you have plenty of -- in this case, the tiny flour-based noodles-or-dumplings called spaetzle. (In its rural beginnings, of course, the meat probably would've been a laying chicken that was too old to lay any more... or even a cockerel that had started shooting blanks, and whose morning racket was starting to get on your nerves.)
Later, though, a small tender chicken (or two) was seen as preferable. Paprikahendl became very popular in Hungary and other parts of central Europe, and in the processâover timeâgot taken somewhat upmarket. The recipe I used as my basis for this version is one that apparently was (and who knows, maybe still is) served at one of Vienna's famous Sacher establishments. As a result it contains elements I'm none too sure aboutâsuch as the last-minute appleâbut otherwise seems to me to hold water.
The full recipe is here. Now let me tell you what I did to with it.
(inserting a cut here, so those who don't want to watch a bunch of video clips of things frying and cooking won't have to...)
Normally in the initial stage of this recipe, you'd cut up a whole small chicken (or two) into pieces, color them in your preferred frying fat (in Hungary, possibly lard, but at very least butter) and then set them aside to make the sauce. In this case, since the meat I had to work with was duck, I cooked that as directed and put it aside while we went off to do some other stuff. I also made spaetzle to go on the side, as it's the kind of thing you'd be likely to run into regionally. These we can fortunately buy ready-made, like most other kinds of pasta. Or you can make them from scratch. Since I now have a Magic Spaetzle Machine to do this, I'll show how that's done some other time. (Or you could look at this video...)
Then, to make the sauce, I pulled together:
The zest and juice of a lemon
Half an onion or more, chopped fine (I have to be careful with onions, as too much will set off my IBS)
Off to one side, I asked Peter to do the dry paprika mix for me. This was two very heaping tablespoons of paprika, and about half a teaspoon of cayenne, to mock up the heat of the hotter paprika that would have been used in small villages in the Carpathians.
Then I clarified some butter in the microwave, about three tablespoons of it (you melt it in a tall glass and set this aside until the milk solids settle out, then pour off the clarified butterfat) and dumped that in the big cookpot along with the onions.
When those had hit the cooked-until-translucent point, I cut the duck up into chunks and got them ready to go in: then added the paprika and (when that had fried a little) the lemon juice. (Paprika can taste a little raw in a sauce if you don't fry it a bit first.)
Then in went 125 ml of rose wine (I'd have used white if I'd had any, but whatever...) and about 500 ml of chicken stock, and everything got stirred very well together.
After that, the duck got chucked in and the pot was covered and left to simmer for 45 minutes or so. Normally this would be the time a raw chicken would need to cook, and naturally the duck was well cooked already: but it seemed to me that another 45 minutes getting even more tender couldn't hurt it.
So that was what happened. At the end of 45 minutes, the duck was removed and set aside while I got busy with finishing the sauce. You lower the temperature in the big pot until the pre-sauce liquid is just barely simmering. Then to thicken it, you use about a cup of the thickest sour cream you can lay your hands on, with a third of a cup of flour beaten into it very well with a fork. At which point you should be able to do this with the fork:
Now you find a big balloon whisk and start whisking this mixture into the pre-sauce, sort of a tablespoon or two at a time...making sure each dose of sour cream + flour is very well beaten in, leaving no lumps, before adding the rest. When it's all in there, you very gently raise the heat, stirring or whisking occasionally, until the sauce starts to thicken. Then add the meat back in and let it warm through in there for a little while longer: ten or fifteen minutes should do it.
Assuming that people are ready to eat, you heat the spaetzle (and toss it with some butter), plate it up, and add the paprikahendl on top. And dig in.
...Anyway, that was my take. If you go googling for "paprikahendl", you will find many, many more recipes: some far less complex than this approach, some far more so. Pick one that suits you and see what you make of it. This one worked really well, though: so you might like to take a shot at it.
This banana oatmeal bread is a loaf of hearty, yet moist and delicious banana bread with nutritious ingredients that can be made in one bowl! Recipe from Hungry Hobby:Â https://hungryhobby.net/banana-oatmeal-bread/
I knew from the start that this one would work; @dduane makes cheese-and-onion scones by adding soup mix and grated cheddar to her basic buttermilk scone recipe. They're great as they are, and even better split, toasted then topped off with smoked salami or crispy bacon.
Onion soup mix added to my Mum's basic suet dumpling recipe also make a splendid topper for rich meat stews like steak-bacon-and-ale or chicken-cream-and-tarragon.
In both instances the mix is Knorr French Onion Soup, because there are two problems about Lipton's Onion Soup Mix here in Ireland.
(a) Finding it at anything other than piratical import prices and (b) once found and not immediately used as mentioned above, it tends to attain its default state of dip faster than the eye can follow.
Very good dip, granted, but if bought for some other reason such as scones, dumplings or indeed this bread, dip's not quite what's wanted.
Incidentally, in more than 36 years, I have no, repeat no, memory of DD buying Lipton's Onion Soup mix with the intention of making onion soup...
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