blueberry coffee cake muffin

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Ultra-Delish Low-Fat Chocolate Cake

Recipe | Courtesy of Julia Sweeney

Total Time:: 55 minutes

1 Review

Peanut Butter Banana Sandwiches

Recipe | Courtesy of Wayne Harley Brachman

Total Time:: 1 hour 30 minutes

All Day Breakfast

Episode | From: Nigella Bites

Why be constrained by a time table? Enjoy breakfast food day or night. For Nigella breakfast starts with pancakes and muffins. Then she shares a recipe for Masala Omelettes, a nice rich Indian omelette. And no late breakfast can go without an accompaniment. Nigella shares her recipe for Bloody Marys, and ends her meal with Kugel, a sweet German cake.

Cooking Channel: Brunch @ Bobby’s (Big Easy)

Episode | From: Food Network Specials

Inspired by what he calls one of the greatest food cities in America, Bobby creates a brunch menu that would make New Orleans proud. To start, he'll mix up a Spiked Iced Chicory Coffee that will make your taste buds think you're sipping it on Bourbon Street. And no trip to the Big Easy is complete without a few Beignets. Bobby pairs this perfect brunch snack with a Homemade Blackberry Jam. Then Bobby gives a NOLA twist to a classic Eggs Benedict, with his Poached Eggs, Tasso Ham & Griddled Tomato with Cajun Hollandaise on English Muffins.

Stephan Pyles Chocolate Pudding Cake with Mocha Sauce

Recipe | Courtesy of Stephan Pyles

Total Time:: 4 hours 5 minutes

2 Reviews

Golden Gingerbread with Dried Blueberries

Recipe | Courtesy of Jean Anderson

Total Time:: 50 minutes

1 Review

Moist Muffins

Episode | From: How to Boil Water

Jack gets some baking basics when Frederic shows her how to make moist, delectable Blueberry Lemon and Banana Muffins. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: 12-cup muffin tin Colander Small saucepan Dry measuring cups Large and medium mixing bowls Measuring spoons Rasp Wooden spoon Rubber spatula Whisk Liquid measuring cup Chef’s knife Cutting board Wire rack for cooling Tips: Measuring flour: Scoop or spoon the flour into a dry measuring cup, and then level it with a knife. Do not use the measuring cup as the scoop, or you will pack too much flour. Mixing batter: You don’t want to over-mix the batter, or your muffins will be too dense and dry. Add the wet ingredients to the dry. Stir ingredients together until just combined. Baking soda vs. baking powder: Baking soda is a chemical leavener that is activated by an acidic ingredient, such as yogurt, buttermilk, brown sugar, chocolate, honey, etc. When baking soda is combined with acid, a chemical reaction occurs that produces air bubbles. In the heat of the oven, the air bubbles expand, causing baked goods to rise, and lending a light texture. Baking powder is baking soda combined with a chemical acidifier, thus rendering other acidic ingredients unnecessary. Most baking powders are double-acting, meaning that they work in 2 stages: when they are first added to a liquid, and then again when they are heated. Recipe Rescues: If the bottoms of your muffins are burnt – Slice off a thin layer at the bottom. Cool muffins in their tin on a wire rack for only a couple minutes, and then remove from tin and let finish cooling on the rack. If your muffins did not rise – Make sure you used the correct leavener (baking soda or baking powder). If your leavener is old, it may be past its prime. Over-mixing the batter also prevents rising. If your muffins have a lot of holes – This mixing method produces a coarse-textured muffin with large, irregular air holes.