Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

Orange Chocolate Chunk Muffins

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

It’s midweek and my brain is fried. I should be coming up with clever words, but yet again, I’m empty. 

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

I made you Orange Chocolate Chunk Muffins, and they’re awesome. I made these the first time without the chocolate, and they were perfectly fine. The chocolate is what makes these muffins really sing. 

These muffins have a slightly crunchy outer crust and are lighter than air on the inside, just like muffins are meant to be. They’re also perfectly portable if you need to take your breakfast on the road. Pair them with tea or coffee, and you’re winning.

Orange Chocolate Chunk Muffins | How to be Awesome on $20 a Day

Muffins are good. Chocolate is great. Life is weird. Get into it.

Orange Chocolate Chunk Muffins
Serves 12
Orange Chocolate Chunk Muffins are totally awesome.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 75 grams unsalted butter, melted
  2. 250 grams self-rising flour
  3. 25 grams ground almonds
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 75 grams sugar
  7. zest of 1 orange
  8. 100 ml orange juice
  9. 100 ml whole milk
  10. 1 egg
  11. 1/2 cup dark chocolate chunks
Instructions
  1. Preheat your oven to 200C (400F) and line your muffin pan with 12 muffin papers.
  2. Melt your butter first thing and allow it to cool a bit while you get on with the rest of your batter.
  3. In a mixing bowl, add flour, ground almonds, baking soda, baking powder, sugar, and orange zest. Whisk carefully to combine.
  4. In another container, such as a large measuring cup, add orange juice, milk, egg, and melted butter. Whisk to combine.
  5. Add your wet ingredients to your mixing bowl, and fold together with a rubber spatula quickly and gently until just combined. Add in the chocolate chunks and fold to combine.
  6. Scoop your batter into your waiting muffin cups. Bake for about 20 minutes or a toothpick comes out clean.
  7. Cool slightly on a wire rack, and eat warm.
Adapted from Nigella Bites by Nigella Lawson
http://awesomeon20.com/
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Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

Herbed Biscuits & Creamy Sausage Gravy

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

I went back to work this week, and thankfully it was only for two days because any longer might have killed me. Two and a bit weeks of being totally chill was absolute bliss, so any level of responsibility after that is a bit of a shock to the system. It reminded me how grateful I am to work indoors in a clean, heated office, even if not everyone I work with smells extremely awesome. That’s what they make air freshener for, right?

Eating at work is definitely not as fun, though I do consume a lot fewer calories when I’m at the office. To be honest, I’ve spent the past few days randomly stuffing popcorn and peanut M&Ms in my face that were left over from last time we went to the movies. Maybe I should make 2018 the year I eat well at work. Does anybody know how to do that? Send tips.

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

We’re still doing it up right at the weekends, though. I made you some Herbed Biscuits & Creamy Sausage Gravy. Don’t panic, British friends. Please trust me when I tell you that this recipe is completely awesome. 

The biscuits are so tender and flavorful with the perfect thin crispy crust on the outside. They’re flecked with green onion and fresh parsley for added flavor, and they smell completely perfect coming out of the oven. I don’t even bother to use a biscuit cutter. I just pat out the dough and divide it into four with a pizza cutter. 

The gravy is not strictly traditional, but pork is so lean these days, making a roux ensures that you have plenty of gravy to go around. We actually had a little leftover that still tastes awesome on some buttered toast. My favorite sausage for gravy in the US has got to be Jimmy Dean Hot, but in the UK the sausage is, shall we say, a bit more subtly flavored. Cumberland sausage is the way to go, and just make sure you check your gravy for seasoning. You may need to add a bit more salt, pepper, and cayenne. 

Herbed Biscuits & Creamy Sausage Gravy | How to be Awesome on $20 a Day

I’m falling more and more in love with food as time goes on. Let’s spend all our time in the kitchen and make everything. Starting with Herbed Biscuits & Creamy Gravy. It’s gonna be so awesome.

Herbed Biscuits & Creamy Sausage Gravy
Serves 4
Herbed Biscuits & Creamy Sausage Gravy is an awesome version of an American classic that deserves some love on all sides of the pond.
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
For the biscuits
  1. 1 cup all-purpose flour
  2. 1/8 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon coarse salt
  5. 3 tablespoons unsalted butter, cold
  6. 1/2 cup buttermilk
  7. 1 green onion, green top only
  8. 2 tablespoons chopped fresh parsley
For the gravy
  1. 1 green onion, white part leftover from the biscuits
  2. 1 pound pork sausage
  3. 4 tablespoons unsalted butter
  4. 4 tablespoons flour
  5. 1 cup single cream
  6. 1 cup milk
  7. Cayenne, salt, and pepper to taste
For the biscuits
  1. Preheat your oven to 450F.
  2. In a mixing bowl, combine flour, baking soda, baking powder, and salt. Cut in your butter in your favorite way. I find it easiest just to use my fingers to squish the butter and flour together until I have a coarse mixture.
  3. Add in the buttermilk and use your scissors to cut in the green onion and parsley. Mix it all until it just starts to come together. Overmixing will make your biscuits tougher. I had to add another small drizzle of buttermilk to make it work.
  4. Turn your biscuits dough out onto a lightly floured surface and fold it together just a few times until it comes together and then pat it out until it's about an inch thick. Use your pizza roller to cut your dough into four sections then transfer your biscuits to a parchment lined baking sheet.
  5. Bake for 10-12 minutes or until very lightly golden. Set your biscuits aside until they're ready for gravy action.
For the gravy
  1. Scissor the white part of your green onion into a large skillet and add your sausage. If you have links, remove the casing, obviously. Cook these together over medium high heat, crumbling the sausage as it cooks. Once your sausage is cooked through, remove the sausage and onion to a plate or bowl using tongs or a slotted spoon.
  2. Add your butter to your skillet and melt it. Once it stops foaming, sprinkle in the flour and whisk it together with the butter. Depending on how much grease your sausage left behind, you may need to another sprinkle of flour. You want the mixture to be pasty. Cook this mixture until it starts to smell nutty.
  3. Slowly whisk in your cream and milk in small installments whisking out any lumps before you add more. Eventually you'll have a creamy, dreamy mixture.
  4. Add your seasonings and fold your sausage and onions back into your gravy. Taste for seasoning and adjust as needed.
  5. Split open your biscuits, scoop on a bunch of gravy, and go to town.
Adapted from Bev Cooks
Adapted from Bev Cooks
http://awesomeon20.com/
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Whole Wheat Lemon Chia Seed Waffles | How to be Awesome on $20 a Day

Whole Wheat Lemon Chia Seed Waffles

Whole Wheat Lemon Chia Seed Waffles | How to be Awesome on $20 a Day

Did we all have the most amazing Christmas? Did we all eat so much we had to be rolled to bed? No? Just me? Are we all mentally preparing for how awesomely healthy we’re going to be in the new year? Dreaming about how we’re finally going to get that super hot body that everyone else seems to have? 

I’ve given up on the idea that I can be healthy. The thought of eating green beans is basically equivalent to being forced to eat a bucket of meal worms in my mind. I have a serious psychological block against fruits and vegetables, and I don’t think I can change it. Apart from a serious slow down on the no holds barred feasting of the holidays, my plan is to experiment with some recipes that make little tweaks to foods that I can eat without gagging to make them a bit more healthy. 

Whole Wheat Lemon Chia Seed Waffles | How to be Awesome on $20 a Day

These Whole Wheat Lemon Chia Seed Waffles are part of that experiment. A very successful part. This recipe features three ingredients I would normally roll my eyes at for being ridiculous and probably not tasty health fads, whole wheat pastry flour, coconut oil, and chia seeds. I am not a nutritionist, so I am not the person to tell you what’s healthy and what’s not. What I can say is that these waffles are awesome.

The whole wheat pastry flour gives the waffles a great chewy texture. The chia seeds provide a bit of crunch, and the coconut oil doesn’t make it taste like coconut, which I was worried about since that’s a flavor I cannot abide. This recipe makes four waffles, which is perfectly reasonable for a normal size family, but if you do have leftovers, these are great reheated in the toaster. And yes, in case you’re wondering, I did still slather these in butter and syrup, so I’m sure I negated any health benefits. I’m not worried.

Whole Wheat Lemon Chia Seed Waffles | How to be Awesome on $20 a Day

A new year is almost upon us, but every day is the right day to be your most awesome self. Let’s eat waffles and fall in love with life.

Whole Wheat Lemon Chia Seed Waffles
Serves 4
Whole Wheat Lemon Chia Seed Waffles are awesomely delicious and possibly slightly healthy. You know, if you're into that.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1-1/2 cups whole wheat pastry flour
  2. 2 tablespoons cornstarch
  3. 2 tablespoons sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoons baking soda
  6. 1/4 teaspoon salt
  7. 1-1/2 cups buttermilk
  8. 1/3 cup coconut oil, melted and slightly cooled
  9. Zest of 1 lemon
  10. 1 egg
  11. 1/2 teaspoon lemon extract
  12. 1 teaspoon vanilla extract
  13. 2 tablespoons chia seeds
Instructions
  1. Preheat your waffle iron so it's ready to go when your batter is finished.
  2. In a large mixing bowl, gently whisk pastry flour, cornstarch, sugar, baking powder, baking soda, and salt to combine and work out any lumps.
  3. In a separate container such as a large measuring jug, whisk together buttermilk, melted coconut oil, lemon zest, egg, and lemon and vanilla extracts until well combined.
  4. Add your wet ingredients to your dry ingredients and gently and quickly fold and stir these together until combined Don't panic about a few lumps. Add your chia seeds and fold those in as well.
  5. Add the batter to your waffle maker and cook until golden brown and slightly crisp on the outside. Ever waffle maker is different, so do what works best for yours in terms of how much batter to add. I get four waffles from my waffle maker out of this recipe.
  6. Serve your waffles hot with butter and maple syrup or whatever your favorite waffle toppings are.
Adapted from Seriously Delish by Jessica Merchant
http://awesomeon20.com/
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