Posts tagged ‘momofuku’

April 4, 2011

blueberry-and-cream muffins

I admit it, I have a slight problem. When I eat/make/hear/see something totally amazing, I sort of get obsessed with it. This has been a lifelong problem.

As a kid, when The Land Before Time, Wee Sing, or The Wizard of Oz ended, I’d demand my mom to rewind it in the VCR and replay it. Over and over. I don’t know how she didn’t go nuts. (That reminds me of those machines dedicated solely for rewinding video tapes! Yowza.)

Awesome song on the radio? I download it and put it on repeat over and over until I can’t stand the song anymore.

Yummy vanilla flavored calcium chews? Day after day I ate more than a daily serving’s worth because they were so yummy. These days I’m nowhere close to reaching the recommended calcium intake because I’m avoiding those chews like the plague.

And this “blueberry-and-cream” thing I’ve got going on? Well, I think this is one thing I won’t be getting sick of anytime soon.

For these muffins, I used my go-to blueberry muffin recipe, and added the “and-cream” aspect.

A week ago or so, I bought a big container of organic blueberries from Costco. I blame that container for the plethora of “blueberry-and-cream” recipes.

I did learn something when I made this recipe though.

My baking lesson for the day: Milk crumbs burn easily.

So next time (and this is reflected in the final recipe write-up), I’ll cover the muffins with foil before putting them into the oven and uncover it just before taking them out.

I figured this out the hard way (aka first-hand experience), which actually wasn’t very hard at all. I popped the muffins into the oven and clicked the timer for 20 minutes. Because I can never ever not peek in, I peeked in and was shocked at how dark the milk crumbs had gotten only after 10 minutes. I immediately covered the muffins with foil at that point and the muffins were saved.

I almost killed them again though when they were done baking and I put the muffin tin on top of a stack of very unstable baking sheets (why I did this, I do not know) and the muffin tin started sliding off the stack. I caught them as it was falling off the counter. Thankfully, only a few milk crumbs didn’t survive the near-accident. Whew!

I may give this a try with the milk crumbs actually mixed into the batter. I’m sure that would be delicious too! I’d better get another container of blueberries though…

 

Blueberry-and-Cream Muffins

Inspired by Momofuku’s Blueberry-and-Cream Cookies

Makes: 8 bigger muffins or 12 smaller muffins

 

Ingredients

1 1/2 cups whole wheat pastry flour

3/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup canola oil

1 egg

1 tsp vanilla extract

1/3 cup milk

3/4 cup fresh blueberries

1 recipe milk crumbs (you may not need all of it)

 

Directions

Begin by making the milk crumbs.

Preheat oven to 375F. Line muffin tin with liners.

Sift flour, sugar, salt and baking powder in a bowl. Mix in blueberries.

In a separate bowl, whisk together canola oil, egg, vanilla and milk.Slowly add the wet ingredients to the dry ingredients and mix until it just comes together. Be sure to not overmix!

Fill liners to the top with batter (or less if you want smaller muffins). Top with a spoonful of milk crumbs.

Cover muffins with foil and bake for 20-25 minutes or until golden brown and done.

 

Nutritional Information for 1 muffin: 250 calories, 12g fat, 3g saturated fat, 85mg sodium, 31g carbohydrates, 2.5g fiber, 17g sugar, 4g protein

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March 31, 2011

blueberry-and-cream scones

It’s true – I loved these cookies so much, I had to translate it into a scone. And it was a complete success!

I was also especially excited to make scones because I wanted to use Alton Brown’s method of “cutting the butter into the flour.” I don’t know about you, but I’ve always been so confused as to the best method to this. Pastry cutter? Hands? Food processer??

In his baking book (which really is one of my favorites – I go back to reference it again and again while I’m baking), Alton recommends this method:

Grating the butter! It’s best if you can put the butter in the freezer for a little bit before grating.

Grated butter is kinda pretty.

Or…looks like shredded mozzarella cheese!

You put this grated butter into the bowl of dry ingredients, fluff it up so that the butter is covered with the flour, and then rub the butter into the flour with the tips of your fingers for about 30 seconds. Easy peasy!

 

And of course for this Blueberry-and-Cream recipe, I made some more Milk Crumbs.

Yum yum yum yum yum! Yum.

 

Look at this beautiful dough!

When you think about scones, just think cold cold cold. Cold is a scone’s best friend! Whenever I wasn’t using the dough (like when I was taking photos, etc), I just stuck this bowl of dough into the freezer – hence the frosty glass.

 

When the dough cold, turn it over onto some parchment paper…

 

And form it! Into a circle, square, rectangle – it’s your choice! I rolled (pun intended) with rectangle.

I find its easiest to roll the dough out with my hands. Don’t forget to lightly flour your hands though!

 

Then slice ’em up!

 

In no time at all…

It’s good that they’re snuggled up next to each other. They keep each other lifted up. =)

 

This is so incredibly good. I can’t wait to have another for breakfast tomorrow!

 

Blueberry-and-Cream Scone

Inspired by Momofuku’s Blueberry-and-Cream cookies

Makes: 18 scones

 

Ingredients:

1 1/2 cups whole wheat pastry flour (or all-purpose)

1/3 cup sugar

2 1/2 tsp baking powder

1/4 tsp kosher salt

6 T unsalted butter

3oz (6 T) milk

1 egg

1 tsp vanilla extract or vanilla bean paste

1 recipe milk crumbs

3/4 cup fresh blueberries

 

Directions

Begin by making the milk crumbs.

Preheat oven to 350F.

In a large bowl, sift flour, sugar, baking powder and salt. In another bowl whisk together the milk, egg and vanilla extract. Set aside in the refrigerator until ready to use.

On a piece of parchment paper, grate the stick of cold butter. Add the grated butter to the dry mix and use your hands to cover the butter with the dry mix. For 30 seconds, rub the butter into the dry mix until pea-sized. Then pour in the milk-egg-vanilla mixture into the bowl, stirring with a fork. Add the milk crumbs and blueberries and mix until just incorporated. Stick this bowl into the freezer for 5-10 minutes.

Turn the dough out onto a piece of parchment paper. Lightly flour your hands and press the dough into a rectangle that is about 3/4th inch thick. Cut into triangles and lay on a baking sheet lined with parchment paper or a baking mat.

Bake for 15 minutes or until the tops are golden brown.

 

Nutritional Information for 1 scone: 150 calories, 6.5g fat, 4g saturated fat, 55mg sodium, 17g carbohydrates, 0g fiber, 8g sugar, 3g protein

March 29, 2011

that’s what she baked: blueberry-and-cream cookies

I’m sorry Malt Chocolate Chip Cookies, but there’s a new favorite cookie in town and it’s name is Blueberry-and-Cream cookies.

This famous recipe is of course by Christina Tosi of Momofuku Milk Bar in New York. But I credit my going out to buy dry milk, light corn syrup, and white chocolate chips (I had all the rest of the ingredients!) entirely to Darjeeling Dreams. When she posted about these cookies I just knew I had to make it. And make it I did – the very next day!

This cookie is awesome not only because it is ridiculously delicious (probably the best cookie I have ever eaten or made) but because it is so unique.

 

Milk crumbs anyone?

I mean, just the name “milk crumbs” is awesome. I want to put milk crumbs in everything now. And I just might.

 

This is the milk crumbs pre-baking. Basically, a mixture of dry nonfat milk, butter, flour, sugar, cornstarch, and salt.

 

Then once baked and cooled, it’s mixed with more dry nonfat milk and melted white chocolate…

 

And voila – milk crumbs!

This is what turns these cookies from fab to fabulous! Huh? Is that a saying?

 

The only difference I made from the original recipe was I used fresh blueberries instead of dried blueberries.

But…I’m pretty sure that’s okay. ;)

 

Oh yeah, and I also used light corn syrup in place of glucose because…I have no idea where in the heck to get that. It was a perfectly perfect substitute.

As usual, I used a cookie scoop to scoop out this beautiful dough. They recommend using an ice cream scoop, but I liked them just as I made them with a cookie scoop.

I can’t wait until I can visit Momofuku Milk Bar and try these cookies there! I guess I should plan my first visit to New York first though eh? The “east-est” I’ve ever been in the U.S. is Chicago!

Give these a try for yourself! These cookies are so good I think I’ll be happy never making another cookie again! Okay, that might not be the truth, but I know I’ll be making these cookies for a long, long time!

Nutritional Information for 1 cookie: 160 calories, 7g fat, 4.5g saturated fat, 97mg sodium, 20g carbohydrates, 0g fiber, 10g sugar, 2g protein

You can find the original recipe here!