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Homemade English Muffins

 

Ingredients

  • 2 ½ cups (12 ½ oz /355 g) all-purpose flour
  • ¼ teaspoon instant yeast
  • ¼ teaspoon salt
  • ⅔ cups (5 fl oz/142 ml) whole milk
  • ½ cups (4 fl oz/120 ml) water
  • 1 tablespoon (½ oz/14 g) butter, melted

  • Instructions

    The Day Before

    • In a medium bowl, add the flour, yeast, and salt. Mix briefly.
    • In a separate jug, add the milk and water. Pop it into the microwave for 15-30 seconds or until it's lukewarm. Stir in the melted butter.
    • Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky.
    • Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours) 

    The Next Day

    • The dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
    • After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under 1-inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
    • Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
    • Loosely cover the muffins with plastic wrap and a tea towel and let them proof for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little and will appear rounded. Proceed to cook!

    Cooking the English Muffins

    • Heat a large nonstick frying pan over a steady, medium to medium-low heat.
    • Using a flat spatula, carefully place the English muffins onto a nonstick frying pan about 2 inches apart and cover with a lid. It makes 8 muffins so you will need to cook them off in two batches.
    • Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully. Take extra care when moving your muffins to avoid compressing the dough and knocking out the bubbles.
    • Flip over and cook on the other side for about another 3 minutes. 
    • Set the muffins aside to cool down on a wire rack before eating them fresh. These muffins also toast up really well and they made amazing breakfast sandwiches.
    • Store for 4 days at room temperature or freeze for up to 8 weeks. 
     
     

Banana Bread Cake with Cream Cheese Frosting 

Ingredients:

For the Cake:
½ cup (1 stick) butter, softened
1½ cups granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas (about 3 bananas)

For the Frosting:
½ cup (1 stick) butter, softened
1 bar (8 oz) cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream

Directions:

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, sour cream, and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the mashed bananas, ensuring the batter is evenly mixed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.

To Make the Frosting:
In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Add the vanilla extract and powdered sugar, mixing until fluffy.
Gradually add the heavy whipping cream, beating until the frosting is light and spreadable.
Spread the frosting evenly over the cooled cake, slice, and enjoy!

 12 slices

Tips:

Use overripe bananas for a naturally sweeter and more flavorful cake.
For a decorative touch, sprinkle chopped nuts or cinnamon on top of the frosting.

Easter Poke Cake 

Ingredients:

1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
2 cups cold milk
1 box (3.4 oz) instant white chocolate pudding mix
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Pink, blue, green, and yellow food coloring
Pastel sprinkles for decoration

Directions:

Prepare the cake batter according to the package instructions. Bake in a 9x13-inch pan as directed. Let it cool slightly.
Using the handle of a wooden spoon, poke holes all over the cake.
In a bowl, whisk together the cold milk and white chocolate pudding mix until smooth. Let it sit for 2 minutes to thicken slightly.
Divide the pudding mixture into four small bowls. Add a few drops of pink, blue, green, and yellow food coloring to each, stirring well.
Spoon the different colored pudding into the holes of the cake, creating a rainbow effect. Spread any remaining pudding evenly over the top.
In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top of the cake and decorate with pastel sprinkles.
Refrigerate for at least 1 hour before serving to allow flavors to meld. 

12 servings

Tips:

For extra fun, use a mix of pastel-colored sprinkles or crushed Easter candies on top.
Chill the cake overnight for an even more flavorful and moist texture.

New Year's Cookies

 

  • 1 teaspoon white sugar

  • ½ cup lukewarm water

  • 1 (.25 ounce) package active dry yeast

  • 2 cups raisins

  • 3 large eggs

  • 1 cup lukewarm milk

  • ½ teaspoon salt

  • 3 cups all-purpose flour, or as needed

  • 1 quart vegetable oil for frying

  • 2 tablespoons confectioners' sugar for dusting, or as needed

 

Directions

  1. Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.

     

  2. Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.

     

  3. Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.

     

  4. Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.

Chocolate Chip Cookies 
INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
1. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
2. Bake for about 10-14 minutes in the preheated oven, or until edges are nicely browned.
For best results freeze overnight and bake them the next day 
 

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