Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, April 21, 2014

Skinny Chocolate Chip Buttermilk Scones

Skinny Chocolate Chip Scones


I'm slacking at blogging again.

You guys have nooo idea how long it's taken for me to get this blog post published. I've had to rewrite it twice because it became dated and irrelevant.

While my busy schedule has been partially to blame, my lack of blogging is also because I've been cooking a lot of boring things. James and I have been on a bit of a health kick (to counteract the effects of our prior wine and Indian food kick) and I don't think you guys want to see photos of salmon and asparagus three times a week.

Skinny Chocolate Chip Scones

Since one cannot live on salmon alone, I made these incredible lightened up scones last month that don't taste a tiny bit light. These aren't actually healthy. They still contain butter, flour, and chocolate, and if you eat the whole batch your thighs will start to look like cottage cheese...however, they have about 200 fewer calories than their full fat counterpart and will subdue a chocolate craving without completely derailing your diet.

Skinny Chocolate Chip Scones

Enough about cottage cheese thighs and calories...on to happy news!

Those of you who have been around for awhile may remember that my sister and I used to blog here together. Annie quit a couple years ago because she is too busy shaping the minds of impressionable youths to take photos of scones. Anyway, two Fridays ago she got engaged! Her fiancĂ© has been a member of our family for a long time, but I'm very excited to officially call him my brother-in-law at some point in the near (no pressure, Annie and Scott!) future.

I got to see her gorgeous new bling in person last weekend, because she came to town for my birthday! It wasn't just any birthday...April 18th was the big 3-0. I spent a long time dreading turning 30, but I'm happy to report that I feel exactly the same as I did when I was 29. It certainly doesn't hurt that I still get carded...when that stops, I'll officially have an issue with aging.

Tuesday, February 11, 2014

Baked Vanilla Donuts

Baked Vanilla Donuts

I know Valentine's Day is this Friday and I should be thinking loving, happy thoughts...

...but all I can think is that if I see one more Facebook movie pop up on my newsfeed I'm going to punt my laptop across the room. I bought my Macbook on the same day Michael Jackson died, so I may just be looking for an excuse to put it out of its misery.

It's old and cantankerous.

I guess I'm also old and cantankerous if Facebook movies are all it takes to annoy me.

Baked Vanilla Donuts

In less complainy news, I baked these donuts last Saturday.

I made them pink, sprinkle-encrusted, and Valentine's themed to appease the food blog gods, but they can be adapted to whatever holiday or color-scheme floats your boat.

As an added bonus, these are baked instead of fried like traditional donuts, which means you can eat more. They're practically health food, right?!

Don't answer that.

Baked Vanilla Donuts

Valentine's Day is one of my favorite holidays to bake for, so be sure to check out my archives for all the red velvet-pink frosted-heart sprinkled goodness you could possibly need!

Have a happy Valentine's, everyone! 

Sunday, September 15, 2013

Baked Pumpkin Donuts

Baked Pumpkin Donuts

It's hard to believe this is my 5th fall in a row having this blog. In November 2009, I posted these pumpkin pie bars ('scuse the horrible photo) and outed myself to the world (aka the 3 people who read my blog back then) as a pumpkin-aholic. I feel like it's become such a food blogger cliche to lose one's shit over pumpkin, however, I do not care. Pumpkin is unarguably delicious, and I get super psyched to bake with it every fall.

Baked Pumpkin Donuts

Fortunately for me, James (the aforementioned boyfriend) also enjoys pumpkin, and he tracked down a case of the elusive Southern Tier Pumking last week. What I'm about to write next is very important: Pumking is the best pumpkin beer I've ever had. If you can find it in your neck of the woods, buy it. Unlike most pumpkin beers that only taste like spices, Pumking actually tastes like pumpkin pie. It's incredible. Anyway, I decided that we needed a pumpkin food to pair with our pumpkin, here we are. These probably make more sense for breakfast, but life is too short to be sensible. Have a donut with your beer. Or beer with your breakfast...your choice.

Baked Pumpkin Donuts

Monday, May 20, 2013

Bakery Style Chocolate Chip Muffins

Bakery Style Chocolate Chip Muffins

I'm baa-aaack!

I'm really hoping that I have some readers left after abandoning this blog for six weeks with no explanation.

Multiple areas of my life have suddenly become quite busy (in a very good way!), leaving me little time to cook anything more exciting than a Lean Cuisine or my new go-to speedy dinner.  I've been going out to dinner a ton, so I'm still eating some good's just not being made by me. In related news, if you live in the D.C. area, get your ass to Graffiato for dinner and thank me later.

I squeezed in an hour of baking last Sunday to whip up these muffins, and I'm soooo glad that I did. Early in April, I bought a couple Texas-sized muffin pans from a store in New Jersey. I wanted to make those huge muffins you buy at a bakery or coffee shop. I kind of can't believe how well these turned out. Like a good bakery muffin, the domed tops have a slight crunch to them, while the inside is moist, tender, and chocolate-studded.

These are best served hot from the oven the day you make them, but I froze the leftovers and they're still pretty good if you thaw them in the microwave for about 60 seconds. 
Bakery Style Chocolate Chip Muffins

Thursday, April 4, 2013

Lightened-Up Blueberry Lemon Greek Yogurt Bread

Lightened-Up Blueberry Lemon Greek Yogurt Bread

Oh, hai.

Remember me?

That girl who wrote an ode to tacos and then disappeared for two weeks?

Lightened-Up Blueberry Lemon Greek Yogurt Bread

Stuff got busy, man.

Annie came to visit. We drank Prosecco and ate lots of cheese at Cheesetique. Work was super busy, too. I went up to New Jersey for my Mom's birthday and Easter, where I finally got to enjoy a beer (okay, 4 beers) again after my Lenten fast.

I finally got my butt back in the kitchen on Tuesday night, and baked this lightened-up blueberry lemon Greek yogurt bread. I think we all know that most quickbreads are just an excuse to eat cake for breakfast. This is not cake. This bread is dense, but moist. It's sweet, but not dessert like. It's a true breakfast bread, and it's lightened-up enough that you can eat a huge slab of it without feeling guilty. I have enough guilt about the quantity of Reese's Eggs I've consumed over the past few days. Please tell me that some of you are having this problem too? I hid them in the freezer, which just made them taste even better.

Lightened-Up Blueberry Lemon Greek Yogurt Bread

Thursday, February 14, 2013

Yeasted Banana Sandwich Bread AND a Toasted Peanut Butter + Nutella + Banana Sandwich

Yeasted Banana Sandwich Bread

Hey, remember that dummy that gave up dessert for Lent last year? Oh right, that was me.

I was shockingly successful. I think I only screwed up twice - once at a girlfriend's bridal shower, and once when I completely forgot about Lent in a fit of hunger and ate a bag of peanut M&Ms.

This year I wised up. As some of you probably know, Lent started up again yesterday with Ash Wednesday, and I was smart enough to skip the food related sacrifices. It's just too hard when you write a cooking blog.

Instead of something food related, I gave up liquor and beer. Since I'm single and childless, a lot of my social life unfortunately still revolves around drinking at bars, which will make this somewhat tricky. Fortunately, I didn't give up wine, so I'm just going to look like a fancy, fancy person at bars from now until Easter. Quit giving me the side eye. As one of my favorite Miranda Lambert songs points out, Jesus drank wine too.

Yeasted Banana Sandwich Bread

On a somewhat related note, did I ever tell you guys about the time I got escorted out of church on Ash Wednesday for disruptive behavior?

Toasted Peanut Butter + Nutella + Banana Sandwich

I was 4, and it was during Ash Wednesday Mass with my preschool class.

For some ridiculous reason, I found it unacceptable that the ashes were not pink, proceeded to have a meltdown right there during Mass, and had to leave. I'll probably get paid back for that unfortunate episode some day. I'm sure that my future children are going to be a real treat to be around.

Toasted Peanut Butter + Nutella + Banana Sandwich

Let's discuss this bread now. I adore a sweet, non-yeasted, banana bread as much as the next girl. I love making them to use up overripe bananas, but wanted to do something a bit different this time. I came across this recipe on the King Arthur Flour website, and could not be more pleased with how it turned out.

On its own, this bread is soft and very slightly sweet, with a subtle banana flavor. After making this bread, I decided that it was destined for greater things than just toast, and came up with this sandwich. Take one bite, and you'll feel like Santa Claus. On Prozac. At Disneyland. Getting laid. (Maybe I should give up making Friends references for Lent has been 9 years.)

I don't know what this sandwich is. Breakfast? Lunch? A weird dessert-wich? It really doesn't matter. Go make it immediately.

Thursday, December 20, 2012

Pear Cranberry Walnut Bread

Pear Cranberry Walnut Bread

I just wrote and deleted a whole post because it was super boring. Instead, I've decided to take the easy way out and share some of my favorite Christmas things on the interwebs. This is the last recipe I'll be posting until after Christmas. For those of you that celebrate, have a safe and Merry Christmas! For those of you that don't, enjoy the day off work!

Five Awesome Christmas Things:

1. These Christmas puppies:

2. The 12 Days of Grumpy Cat Christmas:

3. One of my favorite ladies of YouTube makes up a Christmas drinking game:

4. This video of Jimmy Fallon, The Roots, and Mariah singing All I Want For Christmas Is You (using classroom instruments!):

5. This bread. Yes, I included something I made on my list of awesome Christmas things. Oh my gosh. I don't know if my gushing will do it justice. It's totally Christmasey and delicious. Pears, cranberries, walnuts, and spices are brought together here for a super moist, super flavorful quick bread that needs to be on your breakfast table Christmas morning. I have tons of bread recipes on here because they're one of my favorite things to make, and I think this is my new favorite.

Pear Cranberry Walnut Bread

Friday, November 23, 2012

Homemade Latkes with Applesauce and Chive-Lox Sauce

Homemade Latkes with Applesauce and Chive-Lox Sauce

You know the scene in The Boondock Saints where David Della Rocco launches into an impressive stream of profanity, after the brothers kill a bunch of people? (Here's a clip. Probably NSFW unless you work with people who curse a LOT.)

Well, imagine me in that scene instead of Rocco, and instead of me being surrounded by dead bodies, imagine wet slippery potatoes and hot oil. Allow me to explain...this recipe was a colossal pain in the butt to make. I don't know why. Maybe it's because I'm 100% Shiksa and trying to make Hanukkah food, and the majority of my knowledge about the holiday came from watching Rugrats. I made the biggest mess I have ever made while cooking. Potato skins and shreds were everywhere. I somehow went through an entire roll of paper towels. My bad, Earth. At one point I caught air when I skidded on an oil slick. To be fair, these aren't hard to make, they're just super messy. I literally dropped no less than 47 f-bombs during the time it took me to make these. Much like Rocco, I effectively illustrated the diversity of the word, and probably terrified and offended my neighbors in the process.

However, much like a mother forgets the pain of childbirth (or so I'm told) and is willing to do it again because babies are awesome, I've already forgotten the spectacular mess of making these, and would do it again in a heartbeat. I love these latkes, like they are my greasy, carb-filled spawn. Those of you who have actually given birth may hate me now for comparing the pain of latke making to baby birthing.

Like many things I cook, the desire to make these at home first came about a year ago, when I had some truly terrible latkes at a diner. I don't think the cook had ever eaten a latke in his life, because there were literally shreds of potato mixed into a traditional pancake batter. What the heck is that? Not edible, I can tell you that much. These latkes, however, are more than just edible. They are phenomenal. They're perfectly crisp, and with barely any filler to hold together the potatoes, they are not remotely in danger of tasting like the monstrosity I had at the aforementioned diner.

I know everyone is probably still stuffed from Thanksgiving festivities yesterday, but I highly recommend that you make a little more room in your stomach for a batch of these. 

Here's what you'll need: 

For the lox sauce:

1 cup Greek yogurt (or sour cream)
3 ounces lox, diced
1 tablespoon fresh chives, minced

For the applesauce:

1 cup chunky applesauce
1 tablespoon cinnamon
1 tablespoon packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground ginger

For the latkes:

4 Russet Potatoes, scrubbed and peeled
1 yellow onion, minced
3 large eggs, lightly beaten
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons fresh chives, minced
1 garlic clove, minced
Kosher salt and pepper
Oil for frying (I used half canola and half olive)

Preheat the oven to 200 degrees. Place a wire rack on a rimmed baking sheet, and set aside.

Mix together the sauce ingredients in separate bowls. Place in the refrigerator while you prepare the latkes.

Fill a large bowl with cold water. Using the large holes on a grater, shred the peeled potatoes into the water. Using a fine mesh sieve, drain the potatoes in batches, and rinse under cold running water. Drain again thoroughly, pressing against the sieve to remove as much water from the potatoes as possible. In batches, transfer the potatoes to a clean kitchen towel. Squeeze to remove even more water, and then place the potato shreds in a large bowl.

Place the minced onion into a double layer of paper towels, and gently squeeze to remove the moisture. Add the onions to the bowl. Add the eggs, flour, chives, and garlic. Salt and pepper the mixture, and stir to mix well. I didn't precisely measure how much salt and pepper I used, and the original recipe did not specify an amount. It's really hard to over-salt potatoes in my opinion. Taste one of the latkes after you fry up the first round, and if it needs more salt add it in - that's what I did.

In a large frying pan, heat 1/2 inch of oil over medium heat. Depending on your stove, it will take about 5 minutes to get hot enough for frying. To test it, drop a tiny bit of latke mixture in, and if it immediately starts sizzling, you're good to go. Using your hands, scoop up some potato mixture and form into into a golf ball size ball. Squeeze it over the sink to remove excess moisture. Gently flatten the ball into a pancake as thin as possible. Place into the hot oil, and repeat for 2-3 more latkes. Cook for 2-3 minutes per side, until golden brown. Transfer the cooked latkes to the wire rack, and place in the preheated oven to keep warm. Repeat with the remaining potato mixture until all latkes are cooked. Serve immediately with the sauces. I think I got 17 latkes out of this that were about 2.5-3 inches in diameter each.

Source: Adapted from This is a Cookbook: Recipes For Real Lifeby Max & Eli Sussman. (Great cookbook in case you were wondering - a lot of simple recipes, written by two very funny, adorable guys who I now have a creepy cookbook crush on.)

This post contains affiliate link(s).

Tuesday, October 23, 2012

Pumpkin Spice Granola

I wake up ravenous every single morning. My growling stomach at 6 am is way more reliable than any alarm clock my money can buy. The second I'm out of the shower in the morning, I'm in the kitchen scavenging for food. I'm definitely a creature of habit when it comes to my weekday breakfasts. 90% of the time I eat oatmeal, an egg and cheese sandwich, or Greek yogurt with granola. This is usually my granola of choice, but as you may have gathered given that I write a blog about cooking, I prefer to make things homemade whenever possible.

Pumpkin Spice Granola

When I came across this pumpkin granola on Kristin's gorgeous blog earlier this fall, I immediately knew it would make it onto my fall cooking list. It was so simple to make that I think it's going to replace my normal store-bought brand of granola, unless a bout of extreme laziness hits. This makes an enormous batch - a little over 6 cups. I tend to use granola as more of a garnish - a small scoop on top of yogurt for some crunch, rather than eating it mixed with milk like cereal, so this should last me quite awhile!

Pumpkin Spice Granola

This granola is totally customizable. Prefer walnuts to pecans? Throw 'em in. Dried apricots instead of raisins? Chop some up and toss them in too. This granola has a light pumpkin flavor, and a lot of fall spice. Make sure to let it cool completely before storing it, so that it doesn't get soggy! Added bonus? Your house will smell like you have about 50 pumpkin candles burning at once since this is so deliciously fragrant!

Here's what you'll need:

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
3/4 dark brown sugar, packed
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup pecan halves
1/4 cup unsweetened coconut
1/4 cup pumpkin seeds

Preheat oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.

In a large bowl, stir together pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in brown sugar, maple syrup, and vanilla until thoroughly combined.

Add the oats, cranberries, raisins, pecans, coconut, and pumpkin seeds to the bowl. Stir to evenly coat with the pumpkin mixture.

Spread evenly on the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, stirring well at the 20 minute mark. It will not be crisp when you remove it from the oven, but it will crisp up as it cools. Allow granola to cool for several hours before storing.

Source: Adapted from Pastry Affair

Thursday, October 4, 2012

Pumpkin Spice Pancakes

A Bitchin' Kitchen: Pumpkin Spice Pancakes

Is anyone else bored of logging on to Facebook and being bombarded by a million people spewing their political opinions? Ever since the debates last night, I've been avoiding Facebook like the plague. As some of you know, I live in Northern Virginia, right outside of Washington, DC. I don't know if people argue about politics this much in other areas of the country, but here it's constant personal attacks, "fact" regurgitating, and mudslinging.

Obviously, I have opinions. I'm not going to talk about them here because a) no one cares, and b) I don't want the 50% of you who disagree with me to hate me, or think that voting the way I do is equivalent to some kind of character flaw. I sometimes wonder if the people who post inflammatory statuses honestly think that they will change the mind of the opposing side. Facebook has been around for 8 of my 10 legal voting years, and so far I haven't been swayed to change my political affiliation by what some wannabe pundit posts as their status. I respect people's right to share whatever they want on Facebook, but that doesn't mean I won't be annoyed by it. I think certain topics are just best kept private.

I go on Facebook for the following reasons:

1) Cat videos
2) Pictures of babies
3) Stories about drunken shenanigans
4) To find out where happy hour is taking place
5) To stalk people from high school and judge their choices in life

I do not go on Facebook:

1) To be told that I'm immoral or stupid for supporting a particular candidate.

I'm probably just as bad as the people I'm complaining about for even posting this rant. Can we talk about pancakes now? That's something we can all agree on, right? I hope so, because these are freakin' delicious. When I took my first bite of these, it was like biting into the warmest, moistest, slice of pumpkin bread ever. With most pumpkin-flavored foods, you tend to taste the fall spices more than the actual pumpkin. With these, you have a bold pumpkin flavor, plus an additional kick of flavor from the cinnamon, nutmeg, ginger, and cloves. I served these with just maple syrup, but I think they'd also be delicious with a cinnamon spiked whipped cream!

What you'll need:

1 1/4 cups all-purpose flour
2 tablespoons packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg, lightly beaten
2 tablespoons salted butter, melted
Additional butter or canola oil for greasing the skillet

Preheat the oven to 200 degrees, and place a foil-lined pie plate inside. As you cook the pancakes, place them in the pie plate to keep warm.

In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. In a large liquid measuring cup, stir together the milk, pumpkin, egg, and butter. Add the wet ingredients to the dry, and whisk together until just combined. Some lumps should remain - don't over-mix or your pancakes will be tough!

In a large greased skillet over medium heat, drop batter in 1/3 cup portions. Cook the first side, and when bubbles start to form on the top surface, flip them over and cook for about a minute more. Transfer to the oven and repeat with remaining batter.

Source: Adapted from Martha Stewart

Monday, October 1, 2012

Cheddar, Chive, & Jalapeno Biscuits {AND Blast from the Past Black Bean Soup!}

Cheddar, Chive, & Jalapeno Biscuits

Want to know how to make a delicious and cozy fall meal? Of course you do.

First, make a pot of my incredibly easy black bean soup, and while it's simmering away on the stove, whip up a batch of from-scratch biscuits. These biscuits are beyond delicious. The dough is full of good stuff - chives, spicy jalapenos, and sharp cheddar. I'm thinking these would also be a great base for a breakfast sandwich - just add a fried egg and some sausage or bacon.

This black bean soup is a recipe I posted way back in the early days of my blog (excuse the horrendous accompanying photo...clearly my photography skills are a work in progress.) I've probably made this soup more times than any other recipe on A Bitchin' Kitchen. It's easy, flavorful, healthy, cheap, and filling. It's one of the first things I make each fall when the weather starts to cool down. The linked recipe is great as is, but feel free to make it your own by sauteing some jalapenos or bell peppers and throwing them in, adding corn, or throwing on fun garnishes like cheese, chopped avocado, or sour cream.

As you probably know, soup only gets better when it's leftover, but these biscuits actually reheat surprisingly well too. As much as I wanted to, I did not eat all 9 biscuits when I made these, but was pleased to discover that if you wrap one in foil and heat in a 300 degree oven for about 10 minutes they're almost as good as a fresh biscuit. When you cut these biscuits, make sure not to twist the cutter when cutting the dough. This "seals" the sides of the biscuit, and it won't achieve its maximum height. It helps to have a nice sharp biscuit cutter - this is the set I use, and I love them. 

One more thing: this is completely unrelated to anything I've said in the preceding paragraphs, but I found this video a few days ago and can't stop watching it. Dear fellow Insta-grammers, please enjoy:

Here's what you'll need:

3 cups all-purpose flour
1 tablespoon granulated sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup cold buttermilk, plus more for topping
1 egg
4 ounces sharp cheddar cheese, cut into small cubes
1 jalapeno, diced (I left the seeds in; remove the seeds if you're not a fan of spicy food)
3 tablespoons minced chives
3/4 cup unsalted butter, cold, cut into small cubes
Coarse sea salt, for topping

Arrange oven racks to the middle position and upper third position. Preheat the oven to 425 degrees.

Line 2 baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt.

In a small bowl, whisk together buttermilk and egg.

Stir together the cheddar cubes, diced jalapenos, and chives. Set aside.

Add the cold butter to the flour mixture. Using a pastry blender, cut the mixture together until it resembles coarse meal and the butter is well incorporated.

Add the cheese mixture to the flour mixture, and thoroughly toss. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Use a fork to combine, until a shaggy dough forms.

On a lightly floured service, knead the dough for 6-10 minutes. Form a 1 1/2 inch thick disc, and cut biscuits using a 2 1/2 inch circle cutter. Re-form the dough scraps and cut additional biscuits until all the dough has been used. I got 9 biscuits.

Place the biscuits on prepared baking sheets. Brush tops with buttermilk, and sprinkle with coarse sea salt. Bake for 13-17 minutes, until light golden on top and cooked through.

Source: Biscuits adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy the Baker

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Thursday, September 6, 2012

Pumpkin Maple Cheesecake Mini-Loaves

pumpkin bread
It's September.

Labor Day has come and gone.

You all know what that means...'s time for pumpkin.

Those of you who have been reading for awhile are probably aware that I am majorly obsessed with pumpkin.

From Labor Day through Thanksgiving of every year, I try to make as many pumpkin recipes as possible. I just can't get enough of the stuff, and since it's really only acceptable to bake with it for 3 months out of the year, I always try and take full advantage.

I get a huge itch to bake this time of year, and I'm currently very frustrated with my lack of culinary guinea pigs. As much as I'd like to eat a batch of cookies or a pie, I really need more people to give my baked goods away to. I used to bring cookies and cupcakes and stuff into work at my old job, but I haven't yet at my current office. It's a much quieter environment than my previous job, and I only know a few people there - most of whom travel constantly. I've seriously considered wrapping up my baked goods and giving them to homeless people around DC. I'm not sure if that would be weird. My dad once gave a homeless man in Manhattan a cheeseburger, and the guy proceeded to deconstruct the burger and pelt my dad with lettuce, pickles, bun, etc. It's a risky proposition.

I'm fairly certain that even the cheeseburger-throwing homeless man would accept a loaf of this pumpkin bread. It is perfectly moist, full of fall flavor, and the cheesecake topping just brings it to a whole new level.

If you make this, you're not going to need the entire can of pumpkin. Might I suggest my pumpkin spice cupcakes for two to use up the remainder of the can?

pumpkin bread

For the cheesecake batter:

8 ounces cream cheese, room temperature
1 large egg
1/3 cup powdered sugar, sifted
1/4 teaspoon maple extract*

For the pumpkin batter:

3/4 cup dark brown sugar, packed
2 large eggs 
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
Cooking spray

Preheat the oven to 350 degrees. Place 3 mini-loaf pans** on a baking sheet, and spray with cooking spray.

In a medium bowl, beat together the ingredients for the cheesecake batter until light and fluffy. Set aside.

In a large bowl, whisk together brown sugar and eggs. Whisk in pumpkin, canola oil, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually stir the dry ingredients into the wet, being careful not to over-mix.

Divide the pumpkin batter evenly between the 3 loaf pans. Divide the cheesecake batter evenly over the top of the pumpkin batter. Using a small rubber spatula, gently spread the cheesecake batter to the edges of the pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool for 15 minutes in the pan, then remove from the pans***, and transfer to a wire rack to finish cooling.

*The maple flavor in the topping is very subtle, so I will probably double this amount when I make this again. Feel free to do the same!
**Note: I used the disposable kind from the grocery store which are 5 23/32 in. x 3 5/16 in. x 1 7/8 in. Those are some super precise measurements, huh?
***Removing these from the pans was tricky. They don't stick to the pan at all - the problem is that the cheesecake topping will get dented and ugly if you simply turn the loaf out onto a cooling rack. After I ugly-fied my first loaf by doing just that, I attempted to turn out loaf #2 onto a plate. The cheesecake topping stuck to the plate. For loaf #3 I gently tipped the loaf into my hand and carefully placed it on the cooling rack. Success! Learn from my mistakes!

Slightly adapted from An Edible Mosaic 

Thursday, July 5, 2012

Banana Buttermilk Muffins

Banana Buttermilk Muffins

Guess who has electricity again?! This moi.

I've already made 3 new recipes since the power came back. I was extremely glad that it was back in time for the 4th of July. A friend of mine has a view of the Washington monument from his balcony, and had people over yesterday to watch the fireworks. Since I don't like showing up to a party empty-handed, I brought Audra's lemon-blueberry cupcakes, and a jalapeno popper dip that I will share here once I tweak the recipe a bit (it was good, but way too mild for my tastes.)

The 3rd recipe that I made was this banana muffin recipe. I had half a carton of buttermilk leftover from making the cupcakes, and 3 blackened bananas sitting on the counter. These quick muffins are delicious, perfect for using up leftovers, and make an excellent breakfast or snack (especially when they're slathered with peanut butter.) I don't know the nutrition info for these, but they are butter free, and only contain 2 tablespoons of oil, so I have a feeling that they're not that terrible for you. They're definitely not a cupcake masquerading as a muffin like so many muffins tend to be. 

Here's what you'll need:

1 3/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
1 cup well-mashed ripe banana (about 2 1/2 bananas)
2 tablespoons vegetable oil
1large egg, lightly beaten
1 teaspoon vanilla extract

Preheat the oven to 375 degrees, and line a muffin tin with paper liners.

In a large bowl, whisk together flour, sugar, baking powder, and baking soda.

In a medium bowl, whisk together buttermilk, mashed banana, vegetable oil, egg, and vanilla.

Pour the wet ingredients into the dry, and stir together with a rubber spatula until just combined. Do not over mix.

Using a level 1/3 cup measurement, add batter to the prepared muffin tin. Bake in preheated oven for 15-20 minutes (mine took 17 minutes), or until a toothpick comes out with crumbs attached, and the tops are light golden brown. Cool in the pan for 10 minutes before transferring to a wire rack. Makes 13 muffins.

Source: Adapted from Williams-Sonoma

Monday, June 18, 2012

Blackberry Cornbread

I had a moment today where I realized that my taste is....well, questionable. Allow me to explain.

Exhibit A:

I have listened to this song about 400 times over the past month. Roughly 10-15 of those times occurred this morning during the two hours that I spent getting ready for work. I'm sure you've all heard it at this point, but just in case you haven't, have yourself a listen:

It's one of those songs that is just so awful and contrived, yet somehow manages to be completely addictive. I just have one issue with it...given our text-happy, phone-fearing culture, I feel like the song would kind of make more sense if it was "Text Me Maybe." Seriously. Side note: how can I get pigtails like Carly Rae's at 1:05? I have enough hair for about 4 people, and I look more like The Bad Seed when I attempt that hair-do.

Exhibit B:

I'm typing this post while watching The Bachelorette. With the exception of maybe Jerry Springer, Maury, and Cheaters, this show is the epitome of bad taste, yet I can't look away. Anyone else on team Sean?!! Arie is a close second.

Exhibit C:

I'm currently drinking this:

(Pardon my naked nails...)

It's a margarita malt beverage. I don't think I need to say anything else.

I would like to reassure all of you all that despite my seemingly questionable tastes, this cornbread is straight-up good taste. I ate some as a snack yesterday, and a piece for breakfast this morning. I'm tempted to have a piece for dessert right now. It's an anytime of day kind of treat, and is a stupendous way to use one of my favorite summer fruits.

Here's what you'll need:

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk
2 eggs
7 tablespoons unsalted butter, melted
1 1/2 cups blackberries

Preheat oven to 375 degrees. Grease an 8-inch square glass baking dish, and set aside.

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

In a medium bowl, whisk together buttermilk, eggs, and butter.

Pour liquid mixture into the dry mixture, and stir until thoroughly combined. Evenly spread batter into the prepared pan.

Scatter 1 cup of the blackberries over the top of the batter, and press gently until mostly submerged. Scatter the remaining berries on top, and lightly sprinkle with sugar.

Bake for 25-30 minutes, until golden brown around edges and springy to the touch. Cool for 10 minutes before cutting.

Source: Everyday with Rachael Ray Magazine via Shutterbean

Tuesday, May 15, 2012

Double Dark Chocolate Yogurt Muffins

Hi everyone! Sorry for the brief posting hiatus. It's extremely important to me that I only share recipes here that I love and that I know work well, so after two recipe fails last week I had no new material. Plus, I've been out of town for a few days sans laptop, and as much as I love my iPad, writing one of my long-winded blog posts on it was just not going to happen. 

After being gone from A Bitchin' Kitchen for 15 days, I knew I needed to come back with something extra awesome. I'd originally planned to make strawberry muffins, but when I got to the grocery store the strawberries were all moldy and rotting. Lovely. I don't even know why I bother trying to buy produce at stores other than Wegmans or Whole Foods. First world problems, I know. With no other recipe in mind, I quickly pulled up my Pinterest account on my phone and came across this recipe for double chocolate muffins

Dude. These were so delicious. Thank God for moldy strawberries! 

I'm still going to make strawberry muffins once I can get my hands on some decent fruit, but I was almost grateful that my plans were foiled once I ate one of these. They're incredibly tender and rich, and they're not even terribly bad for you thanks to the non-fat Greek yogurt. Don't forget that dark chocolate is full of antioxidants. These are practically health food. 

Lastly, as you may have read on Saturday, my co-blogger/sister Annie has made the sad decision to leave the blog. You can read more about her decision here. While I'm bummed, I'm very glad that she'll still be around for a guest post now and then!

Here's what you'll need for 15 standard-sized muffins:

1 cup all-purpose flour
1/2 cup dark cocoa powder (I used Hershey's Special Dark)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 cup non-fat Greek yogurt (I'm a Fage devotee) 
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup canola oil
1/2 cup dark chocolate chips

Preheat your oven to 350 degrees, and prepare cupcake pans with paper liners. 

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Stir in sugar, and set aside. 

In a large bowl, thoroughly whisk together yogurt, eggs, vanilla, and oil. Gradually add dry ingredients to wet ingredients, and mix until just combined. Fold in chocolate chips. 

Using a 1/4 cup measure, divide batter evenly among paper liners. Bake for 20-22 minutes, or until top springs back when lightly touched, and a toothpick comes out clean. Cool in pan for 10 minutes, then invert on wire rack to cool completely. 

Source: Adapted from Knead to Cook 

Wednesday, April 18, 2012

Baked Lemon Donuts

Baked Lemon Donuts

Posted by: Annie

This is a first for A Bitchin' Kitchen - Donuts!!!

I have always been a huge donut fan - munchkins, creme-filled, frosted - if it's a donut I'm there.

Recently, I purchased a Donut Pan and have been excited ever since to bake one of my favorite breakfast treats. These donuts are light and fluffy and "dressed" with a lemon glaze. Also, because these donuts are baked, and are also packed with lemon zest and Greek yogurt, they are a nice alternative to the dense, chocolate-focused, store-bought donuts I am accustomed to!

What you will need:

For the donuts:

1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 6-oz container Lemon Greek Yogurt (I used Chobani brand)
1/3 cup canola oil
1/3 cup milk
Zest of one lemon

For the glaze:

Juice of one lemon
1 cup powdered sugar

Preheat oven to 325 degrees.

Prepare Donut Panby spraying with non-stick baking spray.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. Using a pastry bag, pipe batter into prepared donut pan. Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

Source: Barbara Bakes

This post contains affiliate link(s). 

Tuesday, April 10, 2012

Bourbon Banana Bread with Pecans and Dark Chocolate

Posted by: Maggie

Happy belated Easter! Lent is over! As you may remember, I gave up dessert for Lent, which kind of morphed into me giving up baking in general, including non-dessert items like banana bread.

In the interest of full disclosure, I did slip up once during Lent.

Alright, twice.

OKAY. Four times.

I had really good excuses though. I co-hosted a bridal shower, and couldn't resist a slice of cake. Look at it, could you resist? For those in the DC/Northern Virginia area - it came from Pastries by Randolph, which I highly recommend.

I also had cake on Jeff's birthday and my mom's birthday. I also completely forgot about Lent once halfway through, and had a bag of peanut M&Ms when I was deliriously hungry at a comedy show with Jeff. 

Long story short, I suck, but I made a valiant effort. I really missed baking though, particularly since I bought a copy of Joy the Baker's debut cookbook shortly into Lent. Helloooo, 208 pages of torture. I read the cookbook straight through like a novel, and bookmarked about 75% of the recipes. This recipe particularly stood out to me because I love banana bread, and love bourbon, but never thought to smoosh them together. Unsurprisingly, the results were amahhhzing. I was concerned that I wouldn't be able to taste the bourbon in the final product, but it's definitely there. It's not overpowering enough to bother someone who doesn't like bourbon, but the flavor is strong enough for those of us who do enjoy it. 

By the way, like the new look of A Bitchin' Kitchen?! I was getting really annoyed with the standard template we were using before, because our pictures had to be small and/or square to fit properly on the page. I'm super excited that we can post larger, properly-cropped photos now. Thanks, Delicious Design Studio! If you're reading this in an RSS reader, click over to check out our new look! Hope you guys like it!

Here's what you'll need:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 4)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped pecans
1 cup dark chocolate chips

Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan, or spray it with a cooking spray that contains flour (I tried it for the first time with this recipe and I'm in love. Sooo easy.) Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar for 3 minutes. Add in eggs one at a time, and beat between each addition for 1 minute. Scrape the sides and bottom of the bowl, and beat in mashed bananas, lemon juice, and bourbon until fully incorporated. 

Add in the flour mixture all at once, and slowly mix in until just combined. Fold in pecans and chocolate with a rubber spatula. Pour the mixture into the prepared loaf pan. Bake for 45-65 minutes, until a wooden skewer inserted in the center comes out clean (don't mistake a banana chunk for raw batter and over-bake it!) 

Cool bread in pan for 25 minutes before inverting on a wire rack to cool completely. 

Monday, February 20, 2012

Blueberry Muffins

Posted by: Maggie

How is it possible that Annie & I don't have a blueberry muffin recipe on here yet? 

We have Apple Cinnamon Butterscotch, Applesauce Oatmeal, Banana Chocolate Chip, Regular Chocolate Chip, Pumpkin Cream Cheese, and Spiced Buttermilk, yet somehow managed to never make the most classic and possibly best beloved muffin out there.

(Sidebar: When I was listing muffins I couldn't help but think of this video and laugh. Bits O' Glass muffin!)

Anyway, one of the great things about this recipe is that it uses frozen blueberries. I generally only buy fresh blueberries during the late spring and summer when they're in season, so this will be a great recipe to have on hand during the winter months when fresh blueberries are all mushy and sour.

There are a few things to be aware of if you make this recipe. The batter is insanely thick, and you will fill your muffin cups to the top. They won't overflow; I promise! Also, my oven typically runs hot, yet I still had to bake these for 31 minutes. Start testing these at 25 minutes, but be aware that they might need quite a bit longer.

Lastly, while I added lemon zest and lemon extract to these, I wouldn't call them a blueberry-lemon muffin. Oftentimes, I think that blueberry muffins are kind of bland and flavorless, so I just wanted to brighten the flavor without making a full-fledged lemon-flavored muffin.

Here's what you'll need for 12 moist, delicious muffins:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (I used full-fat)
1/4 teaspoon lemon extract
Zest of 1 large lemon
1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees, and line a muffin tin with paper liners.

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a medium mixing bowl, vigorously whisk egg for 20 seconds. Pour in sugar, and whisk for 30 seconds. The mixture will be thick. Add the melted butter in 2 additions, and whisk to thoroughly combine. Whisk in the sour cream in 2 additions until combined. Lastly, whisk in the lemon extract and lemon zest.

Add the frozen blueberries to the dry ingredients, and gently toss to coat. Pour the wet ingredients into the dry ingredients, and fold together, just until no large patches of flour remain and the berries are evenly distributed. Don't overmix!

Spray a cookie scoop with non-stick spray, and evenly divide batter among the prepared muffin cups.

Bake in preheated oven for 25-32 minutes, rotating the pan halfway through baking time. Start checking muffins at 25 minutes. They're done when a skewer inserted into the center of a muffin comes out clean, and the tops are golden brown. Remove from the oven, and immediately turn out onto a wire rack to cool.

Source: Adapted from Brown Eyed Baker, who adapted from Baking Illustrated

Thursday, February 9, 2012

Brie and Bacon Quiche

Posted by: Maggie

Sooo, Valentine's Day is next Tuesday, as I'm sure you're all aware. 

I totally neglected coming up with a Valentine's themed dessert to share with you, and definitely won't have time to do so in the next 5 days.

May I offer you a quiche instead? Eggs, cream, bacon, and copious amounts of cheese are romantic, right?

If you disagree, may I suggest making these red velvet cupcakes instead? Perhaps some mini-raspberry swirl cheesecakes? Maybe some chocolate cherry cookies? All thoroughly delicious options.

If you're not here for a Valentine's Day treat, let's move along and talk about this quiche. I bookmarked this recipe last spring, and finally got around to making it last week. Hellooooo, best quiche ever. I know quiche has a reputation as chick food for some reason, but Jeff loved this. He mumbled something through bites about calling it meat and egg pie instead, so if you're serving this to anti-quiche men, feel free to change the name.

Here's what you'll need:

1 frozen deep-dish pie crust, pre-baked if instructed (I didn't pre-bake mine)
4 ounces Brie, rind removed if desired, cubed
4 ounces Swiss cheese, diced
10 slices bacon, cooked crisp and crumbled
6 large eggs
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1 dash each nutmeg, salt, and pepper

Preheat the oven to 375 degrees. Place the pie crust on a small baking sheet. Evenly place cheeses in the bottom of the pie crust. Layer crumbled bacon on the top. Beat the remaining ingredients in a large bowl, and pour into the pie crust. Bake in preheated oven for 45 minutes, or until a pick comes out clean. Cool for 20 minutes before serving.

Source: Tasty Kitchen

Monday, February 6, 2012

Spiced Buttermilk Muffins

Posted by: Maggie

I don't know about you guys, but I waste a metric crap-ton of buttermilk. I buy it constantly for baking muffins, quick breads, cupcakes, etcetera, but never manage to use up a full container before its expiration. I had a nearly full carton of it left in my fridge after making these pancakes for Jeff and I last weekend. I assumed it would go to waste like it always does, but as luck would have it, Kristina posted an amazing looking recipe for Spiced Buttermilk Muffins and rescued my buttermilk from its garbage can fate. 

There's just one problem...I made these in an attempt to use leftover buttermilk, but now I'm going to buy MORE buttermilk, specifically to make these moist, flavorful, and delicious muffins again and again. Sigh. It's a vicious cycle.

Here's what you'll need for 16-18 muffins:

For the muffins:

1 cup + 2 tablespoons granulated sugar
1/2 cup unsalted butter, softened
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons ground allspice
1 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

For the streusel topping:

1 cup chopped walnuts
1/2 cup granulated sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground allspice

Combine the ingredients for the streusel topping in a bowl, and set aside.

Line muffin tins with paper liners, and preheat the oven to 375 degrees.

In a large bowl, cream butter and sugar. Add in eggs one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking soda, allspice, and cinnamon. Alternate adding dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients, beating slowly until just combined.

Fill prepared muffin cups three-quarters of the way full with batter. Top with streusel, and bake immediately (so the topping doesn't sink.) Bake for 18-21 minutes, or until golden brown and a toothpick comes out clean. Cool for 5 minutes in the muffin tins, and transfer to a wire rack to cool completely.

Source: My Life as a Mrs., who adapted these from Mimi's Cafe
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