Mini Chocolate Chip Doughnut Muffins

Mini Chocolate Chip Doughnut Muffins are easy to make and definitely easy to devour! The combination of soft muffins, chocolate chips, and cinnamon is irresistible! I’m so smitten with these Mini Chocolate Chip Doughnut Muffins. These easy-to-make muffins get a big flavor boost from a roll in cinnamon-sugar and a nice dose of chocolate. The […]

The post Mini Chocolate Chip Doughnut Muffins appeared first on Bake or Break.

UNC’s Post Game Could Give Duke Fits But Mark Williams Might Change The Equation

NCAA Basketball: Duke at Pittsburgh
Jan 19, 2021; Pittsburgh, Pennsylvania, USA; Duke Blue Devils Duke Blue Devils center Mark Williams (15) warms up before playing the Pittsburgh Panthers at the Petersen Events Center. | Charles LeClaire-USA TODAY Sports

Williams has the potential to frustrate UNC inside

The Duke-UNC game is always a big deal and that’s true this year even though, for the first time since 1960, neither team is ranked.

For a bit of perspective, Dwight Eisenwhower was still president, Vic Bubas was in his first year at Duke, Dean Smith was an unknown assistant at UNC, segregation was still in force across the South and the Beatles were in Hamburg although Ringo was still in Liverpool. The top of the charts?

Teen Angel.

It’s been awhile.

Nonetheless, it’s Duke vs. UNC so we expect at least one side will be fired up and that usually fires the other up to meet it.

We wanted to look at one particular aspect of this game now that’s particularly interesting (we’ll be looking more before game time) and that’s post play.

UNC has a three-headed monster in Garrison Brooks, Armando Bacot and Day’Ron Sharpe. Any of them are capable of a 20-10 night at any time which makes it a tough matchup. Earlier in the season, we would have conceded that to them but not so much now.

Why?

The emergence of Mark Williams.

Williams is not as powerful as UNC’s guys are (yet), but he’s 7-0 and a long 7-0 at that. He’s shown that he can block shots and he’s also learning how to deal with the more physical nature of college basketball.

He may not be able to handle UNC’s game – certainly not by himself – but he can challenge and limit it.

Patrick Tapé suffered a back injury earlier and we’re not sure how much it’s set him back but he hasn’t played much. In this game however, we might see the two of them rotate and possibly play together depending on the situation.

Basically in this game, Williams gives Duke more options and also takes pressure off of Matthew Hurt and Jalen Johnson. Both have gotten better about fouling but if they have to guard much bigger guys it could be an issue.

Of course another way to deal with big guys is simply to deny them the ball. If your defense is suffocating, the big guys have to make their own lunch.

Which we’ll talk about next time.

vanilla chia pudding from ‘at home in the whole food kitchen’

20150628_Chia_pudding-6

One of the things that’s become more important to me as I’ve got older is looking and, more importantly, feeling well. While we were on holiday at the start of June, I said to my boyfriend that I wanted to make sure that we were as healthy as we could be this summer and to really focus on eating right, getting a reasonable amount of exercise/sleep and taking the time to chill the eff out before the inevitable craziness of autumn wedding stress kicks in. Of course, as soon as I said this, I condemned myself to a couple of weeks of various low-level but annoying illnesses (and some prolonged celebrations for my mother’s 60th birthday party which tool the toll that you might expect) but you can’t really expect anything else from life I guess.

“Wellness” has become a hot topic (and a big money-maker) in the last few years. I’m sure a lot of people will have read Hadley Freeman’s excellent article in The Guardian a few weeks ago about the rise of the so-called “wellness bloggers”. The article is not entirely positive and touches on many of the concerns that I have with the genre, particularly the lack of science behind some/many of the claims that bloggers can tout with authority but primarily what Hadley Freeman describes as ‘the whispered promise of thinness’ which seems to sit behind a lot of the phenomenon.  I went to a school where eating disorders were rife and skipping lunch was seen as a badge of honour.  If the world of wellness bloggers had existed then, I can’t even begin to imagine how we’d use them to justify whatever crazy diet was the rage that week.

Given the wealth of information and misinformation out there, it’s always a relief to come across a book that’s authoritative and informative whilst maintaining a healthy outlook on food/eating/wellness/the need for ample supplies of cake in everyday life.  Amy Chaplin’s book, At Home in the Whole Food Kitchen, is just that. Amy has a a wealth of experience behind her – both in restaurants and as a private chef – and creates recipes that focus on celebrating, rather than restricting, good food.

20150628_Chia_pudding-2

The book is divided into two main sections. The first deals with the foundations of stocking and cooking from a whole food pantry (including some swoon-worthy pictures of Amy’s pantry and its glass jars if that’s you’re kind of thing which I totally am), including a collection of recipes using using pantry ingredients (from which this chia pudding is taken), including a section on homemade condiments (my favourite!). Some of the ideas in this chapter are those perfect simple meals that I’m always craving after a long day at work like the parsley and brown rice salad with seeds and the pasta with kale, onions and goat’s cheese.

The rest of the book is divided up into chapters with more complex recipes taking you from breakfast (spelt and almond waffles! Plum millet muffins!) to desserts (including a whole sub-chapter on tarts – the data and pistachio praline tart has particularly caught my eye) with everything in between. The recipes are seasonal in everything but name, heavy on the produce and with an understanding of the kind of food that appeals at different times of year. This being summer, allegedly, the recipes I’ve tried have embraced the best ingredients at this time of year – like the gazpacho with heirloom tomatoes and the quinoa salad with roasted summer vegetables and harissa marinade.  Some of the more autumn/winter recipes that have caught my eye include the heirloom bean bourginon, the aubergine curry with cardamom rice and apricot chutney and the spicy carrot soup with kaffir lime leaves and coconut.  I’ve found that the some of the desserts have a little more of a ‘chef-y’ feel to them than the savoury recipes although I imagine that the ingredients and techniques will be familiar to those who dabble more in vegan cooking than I do. And I’m not sure I’m going to be able to resist the chocolate and hazelnut cake with cherry filling and chocolate ganache for much longer.

20150628_Chia_pudding

20150628_Chia_pudding-3

It took me a while to come round to the concept of chia pudding. What really sold it to me though was how easy it is – just mix chia seeds with some liquid, chill for a few hours and you’re ready to go. Whilst I can (and do) eat it at any time of the day, it really works for me as a breakfast, particularly in the summer when I appreciate having something cooling and hydrating first thing in the morning. Amy’s version takes a little bit of forward planning (you have to soak the cashews for a few hours before blending) but really, nothing about this chia pudding could be easier and the addition of a touch of coconut oil (or coconut butter) gives such a luxurious richness.

I have bought a fair number of those aforementioned”wellness” books over the last year or so. I can honestly say that I’ve never cooked a single recipe from any of them. Amy’s book, however, is completely and totally different. I use it almost daily and I know I will keep on using it for years to come.

20150628_Chia_pudding-5

 

vanilla chia pudding + at home in the whole foods kitchen

Yield: 5 – 6 portions

I generally make my chia pudding by mixing an undetermined quantity of milk, vanilla and honey/maple syrup with chia seeds and hoping for the best. It usually works out okay but this version of Amy’s was a revelation – I found that using cashew milk and the addition of coconut oil gave a degree of richness that’s usually lacking and it had far more staying power. I also made it in a food processor and not a high speed blender and it was fine. I tend to make a large batch on Sunday and then keep it in the fridge – it lasts me most of the week.

Ingredients

  • 150g (1 cup) raw cashews, soaked in 500ml (2 cups) water for 4 – 6 hours
  • 1 teaspoon vanilla bean paste
  • 1 litre (4 cups) water
  • 7 medjool dates (preferably on the softer side)
  • 2 tablespoons coconut oil
  • A pinch of salt
  • 80g (1/2 cup) chia seeds

Instructions

  1. Drain the cashews after soaking and put in a food processor / blender with the vanilla, most of the water (if you can get it in without overfilling!), the dates, the coconut oil and the salt. Blitz until smooth. I only have a food processor so mine remained a little more gritty than you would get with a high speed blender but it was fine.
  2. Pour the liquid into a large bowl or container, preferably with a lid, add the chia seeds and stir well to distribute them evenly (you might need to do this once or twice in the first half hour). Chill for a couple of hours, or over night, until thickened. Serve with whatever you want! I like fresh berries at this time of year and something for a little crunch – flaked almonds work well or cocoa nibs as I’ve used here.

Notes

Recipe from At Home in the Whole Food Kitchen by Amy Chaplin, published by Jacqui Small.

3.1

http://londonbakes.com/2015/07/vanilla-chia-pudding.html

Note: At Home in the Whole Food Kitchen has been out in the US for a while but was only released in the UK in June.  All of the recipes have been ‘translated’ to include the UK names of ingredients and to use weight measurements (hurrah!).  I pre-ordered my copy months ago from Amazon but Amy reached out to connect me with her publisher, Jacqui Small, and they have offered a special discount.  To order At Home in the Whole Food Kitchen at the discounted price of £20 including p&p* (RRP: £25), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG334.
*UK ONLY – Please add £2.50 if ordering from overseas.

Cómo hacer croissants

Pocas cosas hay mejores que desayunar un croissant recién hecho con un café. Quien dice desayunar, dice comer o cenar, porque para mí es una de esas elaboraciones que me vienen bien en cualquier momento del día. Jamás diría no a un croissant. Solo si está mal hecho… De modo que si eres de los […]

La entrada Cómo hacer croissants se publicó primero en Bake-Street.com.

Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce

Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it’s own as well. Creamy, deep flavours, satisfying.

The post Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce appeared first on .

First Look at the 2021 Notre Dame Football Schedule

After an unprecedented 2020 college football season, where Notre Dame joined the ACC as a full-time member, the Fighting Irish will return to their independent schedule this fall. The 2021 Notre Dame football schedule features five ACC opponents, several historic rivals, and a few unique matchups. For Brian Kelly and the Irish to get back …

The post First Look at the 2021 Notre Dame Football Schedule appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.

chocolate, rose + raspberry donuts {gluten free}

20150712_donut-3

I was sitting on our balcony on Sunday afternoon, enjoying the slightly unexpected sunshine, when I noticed, much to my amazement, that we had a couple of small tomatoes growing on our tomato plant!

The tomato plants really have a life of their own. From tiny little plants just a few months ago, there’s one that’s nearly as tall as me.  Until now, however, their upwards growth (and stupendous ability to consumer water) had not been matched by the production of anything other than green leaves.

20150712_donut-2

This was true for most of our plants (or, at least, the ones that I didn’t kill) but in the last few weeks, we’ve had a little more success. First there were a couple of strawberries. After that, a relatively good crop of salad leaves kept us occupied for a while. The herbs are growing faster than I can use them. Finally, we got our biggest haul. Seven raspberries!

I think the raspberries are the most miraculous to me.  When I first planted the canes, back in March, I couldn’t believe that what was, essentially, a pile of twigs would ever grown leaves, let alone produce fruit. But here I am today with doughnuts (because what kind of celebration doesn’t involve doughnuts) which are topped with a glaze made from our very own raspberries.

20150712_donut-5

These doughnuts are my pretty standard doughnut recipe, made a little bit fancy with a dash of rose water (not too much, just enough to give a hint of something floral in the background). The glaze is sweet and tangy and bright; it’s nothing more than crushed raspberries and icing sugar. I like to sprinkle freeze dried raspberries on top but I bet crushed pistachios would be pretty amazing too.  Here’s to many more happy harvests!

20150712_donut-4

 

chocolate, rose + raspberry donuts {gluten free}

Yield: 6 doughnuts

Ingredients

    For the doughnuts:
  • 70g buckwheat flour
  • 20g ground almonds
  • 30g cocoa powder
  • 90g dark brown muscavado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 45ml milk
  • 45ml plain yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 egg
  • 1/2 teaspoon rose water
  • For the glaze:
  • 115g (1 cup) icing sugar
  • 6 or 7 ripe raspberries
  • Freeze dried raspberries, to decorate

Instructions

  1. In a large bowl, whisk together the flour, ground almonds, cocoa powder, sugar, baking powder and salt. In a separate bowl, lightly whisk together the milk, yoghurt, olive oil, egg and rose extract until smooth.
  2. Add the wet ingredients into the dry ingredients and fold through until the flour has just disappeared; don’t overmix! Set the batter aside for half an hour or so just so that the buckwheat flour absorbs as much liquid as it needs to; you should end up with a fairly air-filled batter once the baking powder has started working. Much the better.
  3. Preheat the oven to 180C/350F and grease a 6-hole doughnut pan with a little olive oil (or butter). Spoon the batter into the tin until filled just below the top and bake for 8 – 10 minutes until risen. Check to see if the doughnuts are cooked with a toothpick – it should come out clean. Allow the doughnuts to cool for a few minutes in the tin before transferring to a wire rack.
  4. When the doughnuts have cooled, make the glaze by pushing your raspberries through a sieve to get a couple of teaspoons of juice. Whisk it, little by little, into a bowl of icing sugar until you have the consistency that you want. Cover the doughnuts in the glaze and top with whatever takes your fancy!

Notes

These are only really very lightly adapted from my chocolate and orange doughnuts but I was too excited by the raspberry glaze not to share them again.

3.1

http://londonbakes.com/2015/07/chocolate-rose-raspberry-donuts-gluten-free.html

Sopa Dashi de guisantes con costrones de pan

Me parece mentira que haya pasado poco más de un mes desde mi última publicación, la verdad que ¡os he echado mucho de menos, pero una barbaridad! Por dios, ¡feliz año a todos! Espero que estéis muy bien y lo hayáis pasado lo mejor posible. La razón por la que tuve que parar las publicaciones […]

La entrada Sopa Dashi de guisantes con costrones de pan se publicó primero en Bake-Street.com.