Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Welsh Rarebit Muffins

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

The weather in Glasgow this week has been positively horrid. Snow, rain, freezing temperature, high winds… It’s no bomb cyclone, but it’s definitely not inviting us to enjoy the great outdoors. And what do we do when we’re stuck inside? Well, I guess some people play video games, but the cool kids bake.

If you’re new to baking or nervous about your skill level, muffins are the perfect place to start. Other than a muffin pan, duh, you don’t need any fancy equipment, just a mixing bowl, large measuring cup, and a spoon. I actually use a whisk and a rubber spatula, but a spoon would do nearly as well. And the finished product is absolutely delicious. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

These Welsh Rarebit Muffins are cheesy and oh so savoury. I’m guessing this is what all those food nerds refer to as umami. That savoury intensity in these muffins comes from a generous dose of Worcestershire sauce. You don’t need to know how to pronounce it to love it. It provides a hit of savoury oomph to any recipe. In these muffins, it’s a major player, along with the sharpest cheddar cheese you can get your hands on.

These muffins are great on their own, but I think they could also add significantly to your enjoyment of a hearty stew. It’s still not considered polite in most places to lick your bowl, and that’s where a Welsh Rarebit Muffin suddenly becomes dinner’s best friend. 

Welsh Rarebit Muffins | How to be Awesome on $20 a Day

Don’t go out there, kids. It’s not pleasant. Stay inside and bake Welsh Rarebit Muffins. It’s gonna be awesome.

Welsh Rarebit Muffins
Serves 12
Welsh-Rarebit Muffins are a cheesy, savoury delight.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1-1/2 cup self-rising flour
  2. 1/3 cup whole wheat pastry flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 teaspoon mustard powder
  7. 1/2 cup grated sharp cheddar cheese, plus extra for the top of each muffin
  8. 6 tablespoons vegetable oil
  9. 1/2 cup plus two tablespoons greek yogurt
  10. 1/2 cup whole milk
  11. 1 egg
  12. 2 tablespoons Worcestershire sauce
Instructions
  1. Preheat your oven to 400F (200C) and line your muffin pan with twelve muffin papers.
  2. In a large mixing bowl, add your two types of flour, baking soda, baking powder, salt, mustard powder, and cheese. Whisk gently to combine.
  3. In another container, such as a large measuring cup, add your vegetable oil, greek yogurt, milk, egg, and Worcestershire sauce. Whisk to thoroughly combine.
  4. Ditch your whisk and switch over to a rubber spatula. Add your wet ingredients to the mixing bowl, and quickly but gently combine until everything is just moistened. Don't panic over a few lumps and try not to stir for more than 15 seconds.
  5. Divide your muffin batter into your 12 muffin cups as evenly as possible. I use a medium sized scoop fr this. Bake your muffins for 18-20 minutes or until lightly browned. Then take your muffin pan out of the oven, carefully add a final sprinkling of grated cheese to the top of each muffin, and put them back in the oven for another 3-5 minutes.
  6. Allow the muffins to cool for a couple of minutes, then turn them out onto a wire rack. Best eaten warm.
Adapted from Nigella Bites by Nigella Lawson
http://awesomeon20.com/
Explore: Brussels, Belgium

Explore: Brussels, Belgium

Explore: Brussels, Belgium

We’ve had nearly constant snow fall for the past 22 hours, so this seems like the perfect time for me to finally share some photos from our visit to Brussels over the summer. 

Explore: Brussels, Belgium

Brussels is chock full of historical architecture, and the Grand Place is pretty spectacular. We had fun going around and checking out all the old guild halls trying to decipher their names and figure out which guild they represented. There’s also no shortage of chocolate shops to pop into if only to dream about tasting the expensive Belgian chocolate.

Explore: Brussels, Belgium

Majestic churches were absolutely everywhere, and they’re usually free to go inside and gawk at.

Explore: Brussels, Belgium

My future U.S. Congresswoman definitely had to visit the EU Parlaiment site. This is also free to go inside and have a look around when not in session. They even give you a free audio guide. Just make sure to bring your passport with you. We also got to walk through a pretty park to get there. Bonus!

Explore: Brussels, Belgium

Brussels is big, so if you plan on getting around on foot, make sure you wear comfortable shoes and bring water with you. There’s not a shop on every corner like there might be in other places. Food is also pretty expensive in restaurants, so I recommend carrying some snacks with you for hangry emergencies. 

Explore: Brussels, Belgium

We did hop on the subway to venture a little further out of town to visit a park that was once the site of a world expo. They have a giant model of an atom and a few other random structures still standing. It was also nice to spend half a day in a wide open green space after being in cities for so long.

Explore: Brussels, Belgium

The architecture of Brussels is pretty unique. Belgium is a French/Flemish/Dutch mash up, and that’s very evident in Brussels. Some streets were reminiscent of Paris while others reminded us strongly of Amsterdam. These all exist side by side in this big, beautiful, crazy city.

Explore: Brussels, Belgium

Brussels was interesting, and I’d definitely visit again. I can never get enough of waffles and chocolate. 

Vanilla Ice Cream | How to be Awesome on $20 a Day
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Welsh Rarebit Muffins | How to be Awesome on $20 a Day
Vanilla Ice Cream | How to be Awesome on $20 a Day

Vanilla Ice Cream

Vanilla Ice Cream | How to be Awesome on $20 a Day

My husband is the best gift giver. I should maybe stop telling people this because apparently he’s started to feel some performance anxiety around my birthday and Christmas, which unfortunately for him, are only a week a part. But I have to say, he’s done wonderfully again this year. He’s given me a gift which in a way is a gift for everyone I know.

For my birthday this year, I got a an ice cream maker attachment for my Kitchen Aid mixer. I was so so so excited. I’ve been wanting one of these for years. Even though you can make perfectly delightful ice cream without a machine, it’s not quite the same. But now, with a little pre-planning, I can make any kind of ice cream or sorbet that I want in my very own kitchen. The possibilities are dizzying. Please send your recommendations for your favorite ice cream recipe books, then come over for a cone.

Vanilla Ice Cream | How to be Awesome on $20 a Day

We started off with a classic, Vanilla Ice Cream. If you think vanilla is plain and boring, just get out now. If you’re using good vanilla extract, of if you’re feeling fancy, real vanilla beans, your ice cream is going to be awesome. Vanilla is actually one of my favorite scents and flavors.

Making your own ice cream is easy as long as you have the proper equipment. In addition to an ice cream maker, you’ll need a candy thermometer and a fine mesh sieve. Everything else you should definitely have in your kitchen already. And use the thickest, most luxurious cream you can find, along with whole milk. Higher fat content keeps your ice cream super smooth instead of icy. 

Technically, this recipe might be frozen custard since it’s made with eggs, but I’m not particular about those sorts of definitions. Call it what you want, it’s awesome.

Vanilla Ice Cream | How to be Awesome on $20 a Day

Everyone in the family agreed that this was some of the best ice cream we’d ever had. Make your own Vanilla Ice Cream at home, and you won’t be disappointed.

Vanilla Ice Cream
Serves 4
Homemade Vanilla Ice Cream might just be the best you've ever had.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 2 cups double cream or heavy cream
  2. 1 cup whole milk
  3. 2 eggs
  4. 3/4 cup sugar
  5. 1 teaspoon vanilla extract
Instructions
  1. Add your cream and milk to a medium sauce pan over low heat and heat this up until you just start to see hints of bubbles around the edge, stirring occasionally.
  2. While your dairy is heating up, whisk your eggs in a mixing bowl for a few minutes until light and fluffy. Slowly whisk in the sugar until it's thick and creamy.
  3. Once your cream is hot, remove it from the heat. Temper your egg mixture by slowly drizzling in some of your hot milk into the eggs while whisking the whole time. Drizzle in about a quarter cup at a time until you've mixed in at least half of your dairy. This will raise the heat on your eggs slowly so they don't start to scramble.
  4. Now you can safely add your egg mixture back into the pan, then place the whole thing over medium low heat. Attach your candy thermometer to the side of your pan, and heat this mixture, stirring frequently, until it reaches 170F (75C). Remove from heat.
  5. To make sure we don't have any coagulated egg or weird chunks of fat from the cream ruining our perfectly smooth ice cream, pour your ice cream mixture through a fine mesh sieve into a mixing bowl. Allow this to cool on the counter for about 30 minutes, then stir in your vanilla extract.
  6. Cover this mixture with plastic wrap. Press it right down onto the surface of the mixture to prevent a skin from forming. Put this in the fridge for at least an hour to chill. Over night is fine.
  7. Add this mixture to your ice cream maker and follow your manufacturer's instructions. Store your ice cream in an air tight container while it freezes for at least four hours.
Adapted from Bakingdom
Adapted from Bakingdom
http://awesomeon20.com/
Enchilada Queso | How to be Awesome on $20 a Day
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Explore: Brussels, Belgium
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