Posts Tagged ‘Baking powder’

Mr.CBB’s Creamy Apple Caramel Harvest Muffins

Posted: September 23, 2012 in Mr.CBB's Easy Treats
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With the Fall Season beginning yesterday I was influenced by my mate Julia who runs SaveBigLiveBetter a Canadian Coupon Site to make apple muffins. Apples are in abundance this time of year in Ontario and there is nothing more soothing than being in the kitchen and whipping up Fall apple recipes. Julia posted a picture of her muffins and I knew I had a few apples that  needed using up. Jokingly I said we should have a muffin-off as she says that my muffins look very similar to hers.

Clearly we already know who the winner in the kitchen is here ..ermmm… ok, maybe I’m tooting my baking horn..toot…toot because Julia is not here to stop me! Something tells me I’ll pay for that comment for years to come. You can find all sorts of great recipes at her new blog Cooking Up Crafts.

There is something nostalgic about the Fall air and the smell of cinnamon, apples and nutmeg swimming in the air. Standing in the kitchen I can close my eyes and take a deep breath and it reminds me of when I was a child and my mother would bake on Sunday morning. We don’t buy baked goods at the shop because what we do like we make at home for a fraction of the cost most times. The best part is we know the ingredients we are putting inside and can control the amount we make. This is not really a low-fat apple muffin but it has all natural ingredients from your pantry and refrigerator. It’s a treat muffin that you would have once in a while and the best part is that it is homemade.

So this easy muffin recipe I created had no name as of yesterday so I took to my Facebook Fan Page and asked the fans to post a name for this recipe. I received many great names but only 1 can be the final name for this light, apple muffin.  Congratulations to Michelle M Mbmg for naming in part this muffin.  She came up with “Caramel Harvest Muffins” but she needed to add the word apple in so I did just that. A close second went to Jason Magee with “Creamy Carmapple Muffins” and then “Creamy Apple Caramel Harvest Muffin” was born. I used both their ideas and made one  and I now have 2 winners. So they both get a hand in helping me with the title of this recipe! Thank-you to all my fans who submitted a name for this recipe.

Inside these homemade apple muffins I put a chunk of fleur del sel Caramel from France. It’s a very creamy, buttery tasting caramel and melts divine. If you don’t have these caramels you can easily make caramel sauce on the stove top with sugar, water and whipping cream along with a candy thermometer. Here is an easy caramel sauce recipe for you to try but I’m sure it will be just as good.

Alright…. here is the easy

Tools:

  • Large Muffin Tin with 6 Muffins
  • Cooking spray to spray the tin
  • Mixer or a bowl with a hand mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Knife
  • Cutting Board
  • Mini strainer or something to spread cinnamon evenly on top of muffins

Time: 20-25 minutes in the oven at 350 degrees

Prep-20 minutes

Ingredients:

  • 3 Gala Apples or whichever you prefer…peeled and chopped fine
  • 6-12 good quality caramels with a high butter content or caramel sauce
  • 2 large eggs slightly beaten
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • Pinch of Fleur de Sel or regular salt
  • 1/2 cup of butter-melted
  • 3/4 cup brown sugar packed
  • 3/4 cup white granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 teaspoons of Baking Powder
  • 1 cup whole wheat flour (If you do not have whole wheat you can use 3 cups white)
  • 2 cups cake and pastry or all-purpose ( I used cake and pastry)
  • 1 cup of Milk

Procedure: Pre-heat oven to 350 degrees

  • In your stand mixer add all the dry ingredients except for 1 tablespoon of cinnamon which you will need for the top of each muffin and mix together on low just until blended

  • On a chopping board peel and chop your apples fine unless you like big chunks in your muffin then leave them chunky
  • In a bowl crack your eggs and slightly beat them

  • Add all the wet ingredients slowly to the dry while the mixer is on low
  • Mix until incorporated but don’t over mix the muffin mix
  • Spray your muffin tin with cooking spray
  • Fill the muffin tin slots until full right to the top. I like my muffins to be big!

  • Sit your caramels in the middle of each muffin and press down and cover with the muffin mix. If you use the caramel sauce you can use a piping bag, insert it into the middle of the muffin and squeeze or fill the muffin tin half way, add some sauce and then fill to the top.
  • Using your mini strainer or other kitchen tool sprinkle cinnamon on the tops of each muffin

  • Bake in oven for 2-25 minutes
  • Insert toothpick in the centre of the muffin. If it comes out clean it will be done. Try to avoid the caramel centre and go off to the side a bit.
  • Enjoy them hot and gooey or cold with a nice hot cup of coffee, tea or cocoa.

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Mr.CBB’s Easy Spinach and Wheat Tortilla Recipe

Posted: June 24, 2012 in Mr.CBB's Frugal Kitchen
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I’ve made tortillas ever since I decided that I didn’t want to pay $3.49 at the shop for 8 wraps. To be honest I’m sure you will smack yourself a couple of times wondering why you are paying that kind of money for a recipe that is so quick, easy and frugal to make.

If you do buy tortillas you can cross them off your list and save some money in the budget because convenience truly does cost. It’s important to know your prices on products. As you will see making these tortillas at home is a huge savings compared to the price you would pay at the shop.

We make these once a week and fill them will all sorts of yummy healthy foods for a quick snack, breakfast, lunch or dinner. This one today has Mr.CBB’s Tangy Easy Guacamole Dip on top with a dollop of fat-free Sour Cream or you can use a low-fat greek yogurt.

We also switch it up and make a spinach tortilla simply by adding 4 cups of fresh spinach from our garden to a pot of salted water to wilt. I then toss it in the food processor with garlic. Instead of using olive oil I use my home-made Fresh Basil Extra Virgin Olive Oil. When the spinach tortillas are cooking the smell of spinach and garlic permeates the room.

So without any more drooling…. let’s get on with the recipe!

Total Time- 35 minutes

Total Prep- 25 min

Cook Time- 10 minutes

Tools

  • Mixing Bowl
  • Measuring cups
  • Rolling Pin
  • Griddle
  • Spatula
  • Damp Tea Towel
  • Flat Dish
  • Food Processor (if you are making the Spinach Tortilla)

Ingredients

  • 2 cups of flour (I use whole wheat but you can use whatever you like or mix it up. I’ve used whole wheat and pastry flour or unbleached)
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/4 cup of olive oil some use shortening or veg oil, I prefer olive oil or I use Fresh Basil Extra Virgin Olive Oil which I make for the Spinach tortilla.
  • 1/2 cup of  warm water, some people use milk I don’t prefer it but you can.
  • If you want to make these spinach add 4 cups of spinach to boiling water to wilt, then chop it up. Set aside to cool then add to a food processor with 4 cloves of garlic and chop.

Directions

  • In a mixing bowl sift the dry ingredients- the flour, salt, baking powder
  • Add in the oil or shortening and I like to get messy with my hands here and mix it up
  • Add in the spinach if you are using spinach and knead for about 4-5 minutes to distribute the spinach- if not skip this step
  • Add in the water and mix it all together with your hands. (*note-If you boiled spinach you can use that water) You may need to add a bit more water to get it to dough consistency and that’s ok.
  • Knead the dough on a floured board twice then form into a ball
  • Cover the ball with a damp tea towel for 20 minutes (the last 5 minutes get your griddle hot around 210 degrees)
  • Cut the ball into about 8 pieces and roll into balls or 4 if you want to make x-large tortilla.

  • On a floured surface take the bottom of a bowl and squash the ball, then roll out with the pin as thin as you can. It will make around an 8-10 inch tortilla.

  • On a dry hot griddle lay your tortilla and cook for about 30-40 seconds per side.
  • They tortillas may puff up and that’s ok.
  • I lay them in a dish and cover with the damp tea towel on very low in the oven around 200 degree. Just enough to keep them warm to serve. Make sure the tortillas are covered with a damp tea towel or they will dry out.
  • Fill tortillas with whatever you like and enjoy..

Tip: Do not over-cook or the tortillas will be tough. When you see they get a bit brown you will know they are done.

Tip: Don’t over handle the dough

Tip: They may not be perfectly round like the pre-made but they are  home-made and nothing beats that!

See how easy was that!! The cost to make 8 tortillas is well “peanuts” to be honest. I estimate around $0.50 for plain tortillas. If you add spinach from the shop it will cost more. If you add spinach from your garden factor in water and time. At the end of the day you know what you put in them and they are hot and fresh and you can’t get that from a package!

What would you fill your Spinach and Whole Wheat Tortilla with?

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