Coffee Shop Corn Muffins

Growing up my mom used to make cornbread all the time. She loved it fresh out of the over with melted butter. Yum! But I could never seem to get over how dry it seemed. Not to mention that if you didn't eat it piping hot outta the oven, it didn't seems to taste as good. Years later I found this recipe and it's been my favorite way to make cornbread ever since. These are so moist and have almost a sweet taste so they make the perfect addition to any meal (such as chili, soup, or stew) or you can make them for breakfast. They are super fast to make and even taste good the next day!

Grind corn on the "bread" setting! Cornmeal will look like picture above!

 

Preheat oven 425 degrees

In a mixing bowl combine dry ingredients:

 

1 1/4 cups cornmeal (ground in your WonderMill)
1 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 tsp. baking soda
1/2 tsp. salt

 

Add to the dry ingredients and mix well:

 

1 egg
1 cup milk
 3/4 cup oil (I use safflower)

 

Using a non stick cooking spray, lightly spray a muffin pan. Fill muffin cups 2/3 - 3/4 full (depending on the size you want your muffins).  Bake in oven for 13-15 minutes on 425 degrees. Note: These muffins brown really fast, so make sure you check them around 13 minutes. Also, some overs cook hot, so you may need to turn your oven down just a bit.

When tested done, remove from oven and place on a wire rack to cool for a few minutes. Serve warm with butter!

 

Note: If you want a more chunky texture, you can add some drained canned corn. These are really delicious that way too! :)

 

*This was the last of the recipes posted for the Grain Mill Challenge

Gluten Free Chocolate Cupcakes with Chocolate Whipped Cream

I did a lot of playing around with recipes and mixing different ones to make what you see here. At the time, my dad couldn't have wheat, but I didn't like most of the gluten free cake I had tried on account of them being too dense. So I set out to experiment, and this is what I came up with.

In this recipe I used a grain called Amarantha. It has a nutty flavor and is gluten free! You can buy the grain at your local health food store. If you do not have a grain mill, you can also buy the flour there. But it's cheaper and fresher if you can buy the grain and mill it yourself.

Start by grinding about 1/2 cup of Amarantha grain (this gave me about 3/4 cup Amarantha flour) on the "pastry" setting in your WonderMill. Now you're ready to begin!


Preheat oven to 350 degrees.

In a bowl combine dry ingredients:

3/4 cup (rounded) Amarantha Flour (use your WonderMill to grind the grain to flour)
3/4 cup (rounded) Tapioca Starch
1/2 cup cocoa powder
1 cup evaporated cane sugar (any sugar will work)
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Add wet ingredients to your dry ones and mix:

1 cup warm coffee, milk, or Almond milk (I used 1/2 cup coffee and 1/2 cup milk)
2 eggs
3 tab. oil (I used safflower oil)
2 tsp. Vanilla Extract
1/2 tsp. hazelnut (optional)
1/2 tsp. vinegar

Line muffin pan with paper baking cups. Spray lightly with non stick cooking spray.

Fill each muffin cup 2/3 - 3/4 full (depending on how big you want your cupcakes). Bake in 350 degree oven for 18-20 minutes.

When done, pull out of oven and place on cooler rack to cool. While they are cooling you can make the Whipped Cream for the top!

Chocolate Whipped Cream:

Begin with making a stabilizer for the whipped cream. This will help to keep if from "melting" and getting drippy when it sits for a bit.

Place in a small pan:

1 tsp. unflavored gelatin
4 tsp. cold water

Combine and let sit until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.

In a mixing bowl combine:

2 cups heavy whipping cream (at least 24 hours old and very cold)
2/3 cup - 1 cup powdered sugar
1 tsp. vanilla extract.

Beat until slightly thickened.

While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Add:

3 tab. cocoa powder

Frost cooled cupcakes or put whipped cream in a pastry bag and pipe onto cupcakes. Store in refrigerator until ready to serve. Makes 12-18 cupcakes.

Note: This recipe was one that I entered in the Grain Mill Wagon Challenge!

 

 

 

 

French Bread

This is the best French Bread Recipe I've EVER tried. And I've tried quite a few. Plus, it's super easy, you just need to allow time for rising...

INGREDIENTS:

   2 ¼ c. warm water
   2 T. sugar
   1 Tbsp yeast
   1 Tbsp salt
   2 Tbsp oil
   5 ½ -6 cups flour-stirred before measured

DIRECTIONS:

Preheat over to 375 degrees

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles.

Add salt, oil and 3 cups of flour and beat well.

 Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times.

Turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. 

 Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. 

With a sharp knife, cut 3 gashes at an angle on the top of each. 

Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees. Note: I do not brush mine with egg. I brush it with water. I also put a pan of ice on the bottom shelf of my oven while the bread of cooking. This give it a more crust outside while keeping the inside light and moist.

Pie Crust

 Makes 4 single 8inch crusts (pictured above) or you can also use to make the top and bottom of 2 enclosed 8inch pies.

INGREDIENTS:

   3 cups flour
   1 1/4 cup shortening (I use Spectrum Naturals Organic Shortening)
   1 tsp. salt (I like to use sea salt)
   2 Tab. apple cider vinegar
   4 Tab. cold water
   1 egg

DIRECTIONS:

      Mix flour and salt together

 

   Cut in shortening until well blended

 

 Beat the egg, water, and vinegar together and add to your flour mixture. Stir until all the flour is absorbed into the liquid. If your dough is still a little too dry, you can add a little more water. 

 

 Stir into a ball and place in a lightly floured surface

 Divide into 4 balls and place one of the balls on wax paper. Place another piece of wax paper on the top

and roll it with a rolling pin until it's a little bigger than the size of your pie pan.

 Remove the top layer of wax paper. Place the dough (it wax paper side up) on top of your greased pie pan.

Peel the top layer of was paper off and press the dough down into the pie pan

 Remove any crust the overhangs the pan by a lot. Roll the rest of the overhanging crust towards the edge of the pan and pinch together.

Finish the crust by pressing against the edges of the pie crust with your finger tips or with a fork.

 

Fill with pumpkin pie filling, or any kind of fruit filling and top with a crumble. Bake according to directions for filling.  

Homemade Soft Pretzel Bites w/ Cheese Sauce

I found the recipe for these on the Two Peas and Their Pod website. They are perfect for any kind of party or just for fun plus they just taste sooo good!!!

Soft Pretzels:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda (I added a lot less...like 1/4 cup instead of 3/4)
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

Directions:
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes (till it begins to bubble).

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.


Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.


Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

While dough rises:

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.

Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites.

Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.

Brush the tops with the egg wash and season liberally with the salt.


Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.


To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened.

Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.



*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar.


For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*