Tuesday, August 17, 2010

Stuffin' for Muffins

I am feeling particularly "stuffed" myself these days and I felt a strong connection to these sweet treats. These muffins were so easy to pull together and I loved the unexpected surprise in the center. They were a delicious late night treat and just as good the next morning for an unusually naughty breakfast deviation from my plain whole wheat waffles.

Stuffed Chocolate Chip Muffins
Adapted from Betty Crocker

Filling :

1 package (3 oz) cream cheese, softened
1 tablespoon sugar
1 tablespoon milk

1 cup milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.

2. In large bowl, beat milk, oil and egg with fork or wire whisk.

Stir in remaining muffin ingredients just until flour is moistened.

Divide batter evenly among muffin cups.

3. Place about 1 rounded teaspoon filling on batter in each muffin cup.

Top with remaining batter.

4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Click Here for My Adapted Printable Recipe

Wednesday, August 4, 2010

Emeril with Ease

This is one of the easiest Emeril recipes I have ever made. His recipes are normally accompanied by mile long ingredient lists and several detailed steps. Don't get me wrong, it is always worth it - I find his recipes to be reliably delicious every time. But it was refreshing to find one that was such a cinch. Give this a try next time you have crawfish on hand - you won't be disappointed!

Crawfish Smothered Grits
Adapted from Emeril Lagasse

  • 1 pound peeled crawfish tails
  • Salt
  • Cayenne
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped garlic
  • 2 cups beef stock
  • 3 cups half and half
  • 1 1/2 cups quick-cooking white grits
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft.

Add the crawfish and garlic.

Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season generously with salt and cayenne. Bring the liquid to a boil.

Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes.

Add the cheese and stir to mix and melt it.

Serve warm.

Click Here for My Adapted Printable Recipe