because i’m a neglectful blogger. not for some kinky reason or anything. get your mind out of the gutter. i have made many delicious things since Sunday, including, but not limited to, two beautiful loaves of bread, a load of gorgeous, hot, crusty biscuits, and a kick ass buttermilk blueberry cake. you want to come visit me right now, trust me.
this bread was made word for word, amount for amount from this recipe (i did not make the roast but the bread was MAGNIFICENT)
it makes awesome toast.
speaking of other breakfast foods, i picked up a new recipe for biscuits from Ezra Pound Cake and they are totally right about the difference in taste by making your own baking powder versus using the commercial kind. and it’s a lot easier than i expected – it’s just a mixture of baking soda and cream of tartar (1/4 cup cream of tartar mixed with 2 Tablespoons baking soda). lots of lift and no metallic taste. who knew? everyone else but me? oh ok. forget i mentioned it then.
Aaaaand this next one proves I am totally an overachiever. especially when it comes to breakfast. Dorie Greenspan provided me with yet another wonderful bit of baked deliciousness. I made her Allspice Crumb muffins this morning because the picture in her book is just so gosh-damned pretty and these were lightly spicy and sweet with the brown sugar streusel on top. it helped that i mixed up the dry ingredients for both the muffins and the streusel this weekend while i just added the wet ingredients this morning.
Allspice Crumb Muffins
recipe from Dorie Greenspan’s “Baking From My Home to Yours”
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon allspice
5 Tablespoons butter, cut into pieces
2 cups flour
1/2 cup sugar
1 tablespoons baking powder
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 cup brown sugar
1 stick butter, melted and cooled
3/4 cup milk
1/4 teaspoon vanilla
Heat the oven to 375. Prep some muffin tins. Sift together the dry ingredients for the streusel. Cut the butter pieces in until you’ve got a crumbly mixture.
In another bowl, place all the dry ingredients in there. Whisk it around. In a glass measuring cup or another bowl, mix together the wet ingredients. Make a well in the dry mixture and add the wet stuff. Incorporate it gently with a silicon spatula. Don’t overbeat the mixture, please, for the love of moist muffins. Divide the batter evenly into the muffin tins. Sprinkle some streusel over each muffin. press lightly to adhere. Bake about 20 minutes, or until a tester comes out clean.