buttermilk – Page 3 – The Pajama Chef

SRC: Pumpkin Graham Muffins

November 3, 2013August 28, 2014 Sarah

Pumpkin Graham Muffins are a fun twist on everyone’s favorite Thanksgiving pie!

I love muffins! I think I’ve said that about every single time I post a muffin recipe, but I really really do. I love that muffins can be healthy, indulgent, interesting. I love that muffins are so quick to make and that they can be enjoyed for a snack or breakfast or dessert. Yum yum yum. So when I found out that my Secret Recipe Club assignment for the month, the wonderful Kate of Food Babbles, had been an avid participant in Muffin Mondays, I immediately knew that I NEEDED to make a muffin recipe.

Kate is a mom to three and is always whipping up a new, creative concoction in the kitchen. Her photography is excellent, much like her taste in food. These Pumpkin Graham Muffins are no exception. They are basically pumpkin pie, muffinified! Is that a word? It is now! [Kate used the term ‘muffinizied.’ I like that one too!] Using graham crackers in muffins is a genius trick that I will definitely be stealing for the future. These muffins have a great texture and nutty taste that pairs wonderfully with pumpkin and a smattering of fall spices.

The best part of the graham cracker goodness is in the crumb topping–just look at it! Yum yum yum. I couldn’t get enough of it, and neither could Ben. He gobbled his first one down in four bites, if that’s any indication of their deliciousness.

Pumpkin Graham Muffins are a crowd pleaser, so I hope you try them soon. As a lasting testament to their greatness, I think my pumpkin pie this Thanksgiving will feature a graham cracker crust instead of my traditional all-butter crust. I am so excited to try it out because in my book, graham cracker + pumpkin = love. Thanks, Kate!

one year ago: Lemon Herb Eggs in Ciabatta
two years ago: Candy Corn Pretzel Bites
three years ago: Pumpkin Ginger Bread

Pumpkin Graham Muffins [from Food Babbles]

click to print

Ingredients:

for the muffins

2 cups flour [I used white whole wheat]
3 teaspoons baking powder
1/4 cup sugar
1/2 cup graham crackers, crushed
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
dash of cloves
1 cup buttermilk [I used 1 cup skim milk + 1 tablespoon lemon juice]
1/2 cup canned pumpkin [not pumpkin pie filling]
1/3 cup canola oil
1 egg, beaten
1 teaspoon vanilla extract

for the topping

1 tablespoon butter, melted
2 tablespoons brown sugar
1/4 cup graham crackers, crushed
1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, sugar, graham cracker crumbs, cinnamon, ginger, allspice, and cloves. In another bowl, whisk together buttermilk, pumpkin,oil, egg, and vanilla. Fold wet ingredients into the dry ingredients, stirring until just moistened.

Fill muffin cups 2/3 of the way full.

Stir together topping ingredients in a small bowl then distribute evenly on top of muffin batter.

Bake for 18-22 minutes, then cool on a wire rack.

Time: 30 minutes.

Yield: 12 muffins.

Be sure to check out other recipes from other SRC members here today too! 🙂

Breakfast, Recipes, Waffles

Ginger Banana Waffles

July 12, 2013July 9, 2014 Sarah

Can I let you in on a little secret? I have a love/hate relationship with ginger. It’s good… but can be juuuust a bit overwhelming. Before I got married, I was kind of ambivalent about ginger. Sure, it went well in cookies but anything else? Cinnamon was my sweet spice of choice. But I married a ginger fiend, and branched out into the world of crystallized ginger and fresh ginger. Pretty scary times, I tell ya. Especially when you add a little too much to a smoothie. Holy spice! In these waffles though, I embraced my [warm] spicy side and invited ginger to join banana in a tasty breakfast treat. These waffles have just the right amount of flavor to satisfy ginger lovers and ginger tolerators alike. 🙂 The perfect compromise! [Now, if we could just agree on movies…]

As much as I loooove pancakes, some days, only a nice crisp, airy waffle will do. While I can practically make pancakes blindfolded [I should totally try that sometime], waffles can be a little more complex. The batter has to have just the right amount of flour and liquid and fat [yup–I said it] to cook properly in the iron and not stick or ooze out the sides or any equally unpleasant thing. And I’ve had some waffle DISASTERS before, so I know the importance of a good recipe. Trying out a new one is always a little scary, but I’m glad I took the risk, because Ben says they’re some of the best waffles he’s ever had. With banana and ginger, how can you go wrong? Plus, with this recipe, even cranking up the heat on the waffle iron doesn’t make them burn so you can enjoy all the crisp airiness of waffles without losing the flavor.

These Ginger Banana Waffles bake up easy and delicious–perfect for a lazy weekend morning, or a quick weeknight dinner. The recipe only makes 6, which is great for the two of us, but you might want to double it for a family–or for leftovers. A couple years ago, I went through a huge waffle phase where I’d cook up big batches and then cool and freeze ’em in those large gallon-size ziploc bags. Then in the morning, I’d pop out a waffle and voila! Instant breakfast. It was great. I should do that again. But in the meantime, totally try these waffles this weekend–you can’t go wrong with the taste of sweet banana and warm spice. Enjoy!

Ginger Banana Waffles

Servings: 6 waffles
Time: 30 minutes
Print

adapted from Cooks.com

Ingredients:

2 bananas, mashed
3/4 cup low-fat buttermilk
1 egg, beaten
1/4 cup canola oil
1 1/2 cups white whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon cinnamon
up to 1/4 cup skim milk [if necessary]

Directions:

Preheat waffle iron according to manufacturer directions.

In a small bowl, stir together the bananas, buttermilk, egg, and oil. In a separate, large bowl, combine flour, brown sugar, baking powder, ginger, and cinnamon. Fold wet ingredients into the dry ones, stirring until just blended together. Add more milk if batter is too thick–it should be somewhat easy to pour.

Cook on preheated waffle iron until golden brown. Serve with sliced bananas and maple syrup.

Linked up with: Weekend Potluck and Foodie Friday.

Cakes, Desserts, Recipes

Coconut Chocolate Chip Buttermilk Crumb Cake

June 28, 2013July 18, 2017 Sarah

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Sometimes in the summertime, chocolate can be given the heave-ho as berries and other summer fruits take center stage. Even so, a cake can come along to change this. Cause a girl’s gotta have her chocolate, right?!? Especially when it comes in the form of Coconut Chocolate Chip Buttermilk Crumb Cake. I know that’s a mouthful, and normally I shy away from giving food loooooong names, but in this case, it is totally worth it. I promise. 🙂

This cake! Ohhh this cake. Crumb cakes just can’t be beat, can they? Well, a plain ‘ole crumb cake could get beat by this Coconut Chocolate Chip Buttermilk Crumb Cake, for sure. This cake is a buttery, flavorful masterpiece with a hint of sweet, tropical coconut. Using buttermilk in the cake itself just makes the batter so tangy and irresistible, and it bakes up soft and fluffy every. single. time. To lighten up the cake, I used the ‘ole half applesauce/half butter trick. For an even more decadent cake, use a full cup of butter, but really, the applesauce doesn’t affect the texture one single bit. I’m not a fan of applesauce in quick breads because the texture tends to get a little wonky, but here, the butter and buttermilk balances it out.

Mixed into the batter are some mini chocolate chips and a touch of shredded coconut–see them? Mini chocolate chips > regular chocolate chips any day. Better chocolate to batter ratio, if you will. 🙂 Then, as a topper of this already amazing cake we have some crumbs. Normally, crumbs are a bad thing. A messy thing. [Think toast.] Not so with cake! These crumbs are delectable bits of sugar and butter and coconut emulsion that just melt in your mouth. I couldn’t get enough of them. Seriously folks, when I cut the cake a few crumbs happened to fall off the knife onto the floor or the countertop or even the bottom of the pan, guess where they ended up? If you guessed the trash can, you are dead wrong. If you guessed my mouth… then, well, we’re kindred spirits. For good measure, I threw some more mini chocolate chips and shredded coconut on top. This makes one heck of a cake, friends.

If you like coconut and chocolate, then this is for you. I’ve been on a serious coconut kick over the past year plus and I think… I THINK… that this is the best coconut recipe that I have ever tasted. And I’ve tasted a lot of coconutty treats–candy, muffins, cookies, rice, even chicken. But this cake beats ’em all. I am extremely tempted to throw my day aside right now and head to the store for the few ingredients I need for this delightful cake. I’m starting the training for my fourth marathon soon, so I need the fuel, right? 🙂 Have a great weekend! Enjoy!

Coconut Chocolate Chip Buttermilk Crumb Cake [adapted from The Spiced Life]

click to print

Ingredients:

for the cake

1 cup unsalted butter, softened
1/2 cup unsweetened natural applesauce
1 1/2 cups sugar
3 eggs
1 tablespoon coconut emulsion [or extract]
1 cup low-fat buttermilk
2 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup mini chocolate chips
1/2 cup shredded coconut

for the crumb topping

1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar, packed
1/3 cup unsalted butter, cold & cubed
1 teaspoon coconut emulsion [or extract]

for finish

1/3 cup shredded coconut
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray [or your butter wrapper!].

In the bowl of a stand mixer, cream butter on high for 1 minute. Then add applesauce and beat on medium for 1 minute to incorporate. Then add sugar and beat again until fully incorporated, scraping the sides as needed.

Add eggs one at a time, mixing between additions.

Then, stir together coconut emulsion and buttermilk. In a separate bowl, whisk together flours, baking powder, and baking soda.

Alternately add buttermilk and flour to mixing bowl, beating on low in between additions and frequently scraping the sides. Fold in the chocolate chips and coconut.

Pour cake batter into prepared pan and set aside.

Next, prepare the crumb topping. Stir together flour and sugars, then cut in cubed butter with a pastry blender or two forks. Drizzle on coconut emulsion, then mix in with pastry blender. Sprinkle topping evenly over the batter, including the corners.

Bake for 50 minutes, then remove from oven and sprinkle with coconut. Return to oven for another 5 minutes then check for doneness with a toothpick. If toothpick does not come out clean, cover with foil and bake for another 5 minutes and check again. Bake until toothpick inserted in the center comes out clean. Immediately top with mini chocolate chips, then cool completely before cutting.

Time: 75 minutes [15 minutes active].

Yield: 16-20 servings, depending how you cut it.

Linked up with: Weekend Potluck.

Cakes, Desserts, Recipes

Double Chocolate Strawberry Shortcakes

June 14, 2013June 14, 2013 Sarah

So, not only do I have a working laptop again [yay! even though things weren’t so hard work-wise because I had a wonderful loaner laptop from some generous church friends], I also got my act together enough to share this amazing recipe I found for DOUBLE CHOCOLATE STRAWBERRY SHORTCAKES! And on the most amazing day, too.

Why the shouting? Well, because chocolate and strawberry are things to shout about, duh. And because today, June 14th, is National Strawberry Shortcake Day [side note: I never know food holidays. So I’m psyched about this. Really psyched!]. But it’s also Flag Day, which leads me to the most important thing about today… it’s my grandparents’ 70th wedding anniversary. 70! Seven zero. Seventy. Years. Oh my goooooodness. That takes the cake today, right? Not buttery, chocolatey, shortcake that is just full of about a bazillion layers [even though it’s tasty]. Can you even believe it? This is one of my favorite pictures of them, dancing the ever-so-cheesy-yet-hopelessly-sentimental anniversary dance at our wedding. They won, even though at that point they had *only* been married for 66 years. Only. What an example, huh?

You don’t see commitment and longevity to marriage and relationships like this everyday, and my family is so blessed and thankful for their example. These Double Chocolate Strawberry Shortcakes are definitely something to celebrate with–whether it’s a regular Tuesday night [like it was when I made these for our small group this week], National Strawberry Shortcake Day, or your grandparents’ 70th wedding anniversary, these are the perfect treat.

Chocolate and strawberry are a timeless match made in heaven [just like my grandparents] and I think you should definitely make these! And oh, if you do–don’t skimp on the good stuff: use quality dark chocolate, and make your own whipped cream. It’s ridiculously easy and so much better than anything out of a can. Trust me. I wish I lived close enough to my grandparents to make this for dessert for them tonight, but this blog post will have to suffice. I’ll email it to them later today [my grandpa is super tech savvy :)] so maybe you can do me a favor and leave ’em some anniversary love too? 🙂 Happy Anniversary, G&GY! Love you!

Double Chocolate Strawberry Shortcakes [from Lauren’s Latest]

click to print

Ingredients:

for the shortcakes

1 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cold butter, cut into small pieces
2/3 cup buttermilk
1 ounce dark chocolate, cut into small pieces

for the whipped cream

1 cup whipping cream or heavy cream
2-4 tablespoons sugar
1 teaspoon vanilla
1 tablespoon cornstarch

for the strawberries

1 pound strawberries, washed and sliced
1 tablespoon sugar

Directions:

Preheat oven to 400 degrees. Grease baking sheets with cooking spray or line with silpats or parchment paper.

In a large bowl, stir together flour, baking powder, sugar, and cocoa powder, then cut in butter with two knifes or a pastry blender until mixture resembles coarse crumbs. Stir in buttermilk and chocolate, then spoon out onto prepared baking sheets. Bake for 10-12 minutes, rotating halfway through, watching closely to make sure they don’t burn. Remove from baking sheets immediately to cooling rack to cool completely.

Meanwhile, prepare whipped cream and strawberries.

To make whipped cream, add whipping cream, sugar, vanilla, and cornstarch to stand mixer and whip on high until firm peaks form. [Cover mixer with a kitchen towel to prevent splatters.] Refrigerate until serving.

For strawberries, mix together berries and sugar. Sugar isn’t necessary but it will make a yummy syrup!

To serve, top cooled chocolate shortcakes with a generous amount of whipped cream and strawberries. Enjoy!

Time: 30 minutes + time to cool.

Yield: 8 servings.

P.S. If you wanna trust me on another important strawberry and chocolate matter, be sure to order a Chocolate Dipped Strawberry Blizzard next time you’re at Dairy Queen. It’s one of those off the menu recipes, circa early 2000s, but most stores know how to make it. It is so good.

Linked up with Weekend Potluck.

Breakfast, Muffins, Recipes

Strawberry Muffins

May 31, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

this post is originally from August 9, 2012

Ever since I can remember, strawberries have been my absolute favorite berry. Not that I don’t love blueberries or blackberries or raspberries, but strawberries have a special place in my heart [and in my mouth!]. Oddly enough, I’m not a fan of strawberry flavored things like fruit and grain bars, yogurt, etc. Because of this deep love of strawberries, usually when I buy them I eat about half the package standing in front of the sink, washing “just one more.” If I want to bake with them, I need to buy them in bulk or specifically plan out a recipe, getting myself to a place of accountability by telling Ben of my plans. It’s pretty hilarious, if you think about it!

Surprisingly enough, this recipe came as a result of an emergency–I had purchased several pounds of berries and for some reason, just didn’t eat them with my usual fury. So instead of letting them go to waste, I whipped up these juicy muffins one warm afternoon. They are extra pillowy and tangy thanks to the buttermilk. Each bite has the sweet scent and flavor of strawberries since the berries are crushed and not left whole. If your berries aren’t very sweet, you can add a little extra sugar but I thought they were just sweet enough as is. These muffins were a hit, but be sure to eat them quickly or freeze them after a few days–the mashed berry makes them soft in the center so they are best fresh. Enjoy!

Strawberry Muffins [from Whole Living]
click to print

Ingredients:

2 1/4 cups sliced strawberries
scant 1/2 cup + 1 1/2 tablespoons sugar, divided
1 3/4 cups + 2 tablespoons all-purpose flour
3/4 cup whole wheat flour
3 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon cinnamon
1 1/2 cups buttermilk
1/4 cup + 2 tablespoons canola oil
2 eggs, lightly beaten
1 1/2 teaspoon vanilla

Directions:

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

In a small bowl, combine strawberries and scant 1/2 cup sugar. Mash berries gently with pastry blender or potato masher, then set aside.

Next, stir together flours, baking powder, baking soda, and cinnamon. In a separate bowl or measuring cup, whisk together buttermilk, oil, eggs, and vanilla.

Make a well in the center of the flour mixture, then pour in buttermilk mixture and fold slowly to combine. Add berries [including any juice] to batter, then stir until just mixed.

Fill muffin cups 2/3 of the way full, then sprinkle with remaining sugar.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan a few minutes before removing to wire rack. Store in an airtight container on the counter for up to three days, then freeze any leftovers.

Time: 30 minutes.

Yield: 18-20 muffins.