Monday, September 1, 2014

Plummy Muffins for #MuffinMonday


With lots of sweet purple plums inside, and more pretty plum baked on the outside, these plummy muffins, with a hint of ginger, make a great breakfast or snack.

There are three meanings to the word plummy. First and foremost, as you will imagine, it relates to actual plums and comes from the same root word plume in Old English, borrowed the Old High Germanic pfluma and the Latin prunum. The second meaning, first recorded in the late 1700s is "something desirable." If you’ve ever watched Queen Elizabeth II delivering her annual Christmas message, you will have witnessed the third meaning, and here I quote the Oxford English Dictionary: (Of a person’s voice) having an accent thought typical of the English upper classes.

There is nothing snooty or upper class about these muffins, but the first two definitions certainly apply. Full of plums and highly desirable. Make you some!

Ingredients
2 cups or 250g flour
1/2 cup or 125g raw light brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
6 small ripe, yet firm, plums (Mine weighed almost 11 oz or 310g total weight.)
1 egg
1/3 cup or 75g butter, melted then cooled
3/4 cup or 175ml milk
1 teaspoon vanilla extract

Method
Preheat your oven to 350°F or 180°C. Put liners in a 12-cup muffin pan or grease it well with butter or non-stick spray.

Slice the sides off of your plums and set them aside.  Cut the pits out and chop the rest of the plums in small pieces.



Make three equal three-quarter long cuts in the plum sides, so that you can fan them out on the batter before baking.



In a large mixing bowl, whisk together flour, sugar, baking powder, ginger and salt.



In another smaller bowl, whisk together the egg, melted butter, milk and vanilla.

Pour the wet ingredients into the dry ingredients and fold to combine.  This will be very dry and you should have lots of flour still showing.



Gently fold in your chopped plums.

It looks dry but the chopped plums take care of that in the baking.


Divide batter among muffin cups.   Decorate each with a fanned out plum side.



Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Remove from the muffin pan and cool on a wire rack.


Enjoy!



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Saturday, August 30, 2014

#BaconMonth Round Up for #InternationalBaconDay

Bacon Parmesan Twists
In my humble opinion, every day should be International Bacon Day, and I often treat each as if it were. But, all people rejoice, because today is the actual day. Happy International Bacon Day, everyone! 

In honor of this great holiday - Seriously who's working? Leave me a comment, I'll see what I can do about sending you some bacon in recompense. - I've stopped by every post from every blog in our linky tool for Bacon Month and created a link list, categorized for ease of clicking! We've got everything from Appetizers and Drinks to Cookies and Dessert and lots of great bacon recipes in between.

What are you making with bacon today in celebration? Might I suggest a few recipes from the following 116 links?

Enjoy!


Candied Habanero Bacon 

Appetizers and Snacks

Drinks

Condiments

Sweet and Spicy Bacon Cocktail Sausages 

Salads

Cheesy Bacon Baked Onions

Side Dishes

Spicy Roasted Bacon Tomato Cauliflower
Soups and Chilies

BLT Muffins 

Bread 

Breakfast

Bacon Butty 

Sandwiches

Bacon-wrapped Jalapeño Popper Stuffed Chicken

Main Courses


Cookies and Bars

Bacon Dark Chocolate Bourbon Cookies
Desserts and Sweet Treats

How to: 

Once again, many, many thanks to Julie from White Lights on Wednesday for organizing Bacon Month and sponsoring all the cookbook giveaways! 



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Friday, August 29, 2014

Spicy Roasted Bacon Tomato Cauliflower #BaconMonth


The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one's a side dish that wouldn't mind taking center stage. 

Bacon Month Week Four
It is with great sadness that I tell you this is my final post for Bacon Month. Not that I will stop cooking or baking with bacon! As my daughters can attest, most of my best recipes start with bacon and its best friend, garlic. But it’s been great fun being part of the Bacon Month group, lead by our organizer and chief cheerleader of all things bacon, Julie from White Lights on Wednesday. We have had some belly laughs sharing bacon cartoons and quips in the Facebook group, and I’ve especially enjoyed having more inspirational bacon deliciousness at my fingertips. I know I’ll be coming back to the link list of photos often until I get through all the recipes I want to try. Make sure you scroll down to see the recipes from this week and enter the draw for our final cookbook giveaway!

This recipe is adapted from these two recipes from Eggton and Steamy Kitchen.

Ingredients
1/2 cup sundried tomatoes (dry, not packed in oil – about 1 1/4 oz or 35g by weight)
4 slices streaky thin cut smoky bacon (about 3 1/8 oz or 90g)
1 head cauliflower (Mine weighed 1 2/3 lbs or 765g)
5 medium garlic cloves
1 hot chili pepper
3/4 ox or 20g grated Parmesan cheese, plus an equal amount for serving
Olive oil

Method
Place your sun-dried tomatoes in a small bowl and pour hot water over them. Set aside to soak and plump up.

Chop your bacon into small pieces and spread them around on a large baking pan. Put the pan in the oven and turn it on to preheat to 400°F or 200°C. The bacon will bake and get crispy as the oven preheats so keep an eye on it.



Meanwhile, cut the green leaves off of your cauliflower and break or cut it into florets.



Check on your bacon!

Drain the tomatoes but keep the water. Put the tomatoes, garlic, chili pepper and  Parmesan in the blender or food processor. Add some of the tomato soaking water and process until smooth. If it is too thick, just keep adding the water, a little at a time.

Check on your bacon in the oven. If it’s already crispy, take the pan from the oven and use a slotted spoon to remove the bacon pieces, leaving the bacon fat behind in the pan.

Put your cauliflower in a large bowl and pour the sauce over it.

Stir well to coat the florets.



Put your sauced cauliflower florets in the baking pan, stem side up, and separated so that they can get roasted.  If you make a big pile, they’ll just steam.



Roast for 15-20 minutes in your preheated oven, then turn the cauliflower florets over to roast the other side. Drizzle with a little olive oil or more bacon fat if you have some handy.



Put the pan back in the oven for another 15-20 minutes or until the cauliflower is done to your liking.

To serve, scrape the roasted cauliflower, and all the good, roasted sticky bits from the pan, into a serving bowl. Sprinkle on the crispy bacon pieces and another generous handful of freshly grated Parmesan.



Enjoy!







Are you ready for more bacon deliciousness?!



Now for the The Bacon Cookbook* giveaway! Please be aware that the book will only be shipped to US addresses. Canadian winners will receive an Amazon egift card for the price of the book. Full disclosure details can be found by clicking on Terms and Conditions on the Rafflecopter. This cookbook prize is sponsored by Julie of White Lights on Wednesday.

a Rafflecopter giveaway


*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.




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