Tag Archives: Muffins

FROM OUR RECIPE BOX – Cranberry Almond Streusel Muffins


Who doesn’t love the tang of a cranberry muffin? We’ve studded it with almond paste, a great complement to the tartness of the berries. This muffin batter keeps for two days in the refrigerator. Bake small batches in individual muffins cups – we used those made out of silicone – and enjoy fresh, warm muffins for breakfast throughout a long weekend.

Here’s the recipe for Cranberry Almond Streusel Muffins.

April Means Springtime

With the first shoots of green grass appearing in our lawns up here in the Northeast, we’re thinking of springtime holidays and spending more time out- doors. This month we’re recommending a moist carrot muffin with an almond twist; there is marzipan in the batter. (The mini carrot garnish is there for those who want to spend a little extra time, but not fuss.) And our dense hazelnut and chocolate truffle would make a treat suitable for any seasonal celebration. 
 FROM OUR RECIPE BOX – Carrot Marzipan Muffins Carrot MuffinsThese moist carrot muffins strike just the right note of sweetness with a hint of almond from grated marzipan in the batter. The secret to a tender muffin is in the mixing, only enough just to moisten the ingredients. The miniature marzipan carrots add a welcome flourish. Enlist older children to help shape the mini veggies. Kids (and adults) will have as much fun making them as eating them.

 
 

 

 

 FROM OUR RECIPE BOX – Hazelnut Chocolate Ginger Truffles  

Basket of Hazelnut Ginger Chocolate TrufflesA rich truffle is an elegant end to any meal or a house gift that is deceptively simple to prepare. The flavor of our Hazelnut Praline adds a pronounced nutty undertone and the crystallized ginger punches up the flavor of these little gems. This recipe calls for 70% chocolate, which refers to the cocoa solids in the chocolate. (A higher percentage of cocoa solids means a darker, richer-tasting chocolate, the kind used by professional confectioners.) Quality bittersweet chocolate from a brand such as Callebaut, Ghirardelli, Green and Black or Valhrona will work well here.
(Here is a memorable way to use a small amount of hazelnut praline you may have left over from another recipe.) This recipe is adapted from one attributed to chocolatier Jacques Bockel, who runs two chocolate shops in the Alsace region of France. To see his delectable creations, visit his site.

 

 

 

 

 

 

 
 
 

 

Festive Fall Baking Favorites

logo (2)When the days shorten, the weather cools and we start thinking of the holidays, there’s no better time to get back to baking. Perhaps that’s why professional bakers the world over celebrate their craft on October 16, the World Day of Bread. And why November 17 marks Home Made Bread day in the United States. We think it’s the ideal time to try something new to share with family and friends. 

For those who would like to get a jump on Holiday baking, we’re featuring three easy and popular cookies and confections. Orange Marzipan Truffles, Chocolate Rugelach and Pistachio Harlequin Cookies. 

FROM OUR RECIPE BOX– Pumpkin Apple Muffins, Cinnamon Streusel  

Pumpkin Apple Muffins with Cinnamon Streusel

Pumpkin Apple Muffins with Cinnamon Streusel

 

Many of us will have pumpkin purée on our shopping list for a Thanksgiving pie. But pumpkin purée is a versatile ingredient that gives color, flavor and moistness to muffins and cakes.  In this simple recipe, we blended the purée with a little bit of spice, tart apples and cranberries to make a tender muffin batter.  The topping incorporates Cinnamon Schmear to add an aromatic crunch to the muffins.  Not too sweet, these muffins would be delicious at a brunch.  Or when made up into mini loaves and served with ice cream, this batter makes a colorful seasonal dessert. 

For the Pumpkin Apple Muffins Recipe, click HERE.  

FROM OUR RECIPE BOX – Orange Marzipan Truffles  

Orange Marzipan Truffles

Orange Marzipan Truffles

 

This simple recipe will make a confectioner out of any home cook.  Gently knead our Love’n Bake Marzipan with orange rind, which gives the paste a hint of citrus flavor.  Divide it into small morsels, roll them into balls then dip them in melted chocolate and chopped almonds.  You can add a teaspoon or two of your favorite flavoring; vanilla, rose water or orange liqueur would be delicious.  Use lemon or lime zest to change the flavor profile slightly. These keep well and are lovely as home made gifts. 

For the Orange Marzipan Almond Truffles Recipe, click HERE

FROM OUR RECIPE BOX – Chocolate Rugelach  

Chocolate Rugelach

Chocolate Rugelach

You know how some cookies on the platter always get eaten first?  These rugelach are just such a cookie.  The crust is flaky and buttery, a perfect foil for the intense cocoa flavor of the Chocolate Schmear Filling.  This cream cheese and butter crust is foolproof and easy to make.  And is works as well with our Almond and Cinnamon Schmear Fillings. Sprinkle some chopped walnuts over the Schmear before rolling the pastries if you want to add more crunch. 

For the Chocolate Rugelach Recipe, click HERE

  

  

FROM OUR RECIPE BOX – Pistachio Harlequin Cookies  

Pistachio Harlequin Cookies

Pistachio Harlequin Cookies

This butter cookie is for those who love the delicate taste of pistachios.  Our Pistachio Paste is blended along with the butter to make a firm but pipeable dough. We like to make these into fat fingers piped using a pastry bag fitted with the star tip. The ridges in the cookies help hold a light dusting of powdered sugar or chocolate.  But the dough works well for thumbprint cookies. Use a scoop to make round balls of dough then indent the center and fill with raspberry jam before baking. 

For the Pistachio Harlequin Cookie Recipe, click HERE.