FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Blackberry-Chocolate Chunk Muffins

Blackberry-Chocolate Chunk Muffins

Posted on July 18, 2016

Despite the oppressive weather this weekend, I temporarily lifted my “no oven” embargo to bake up a batch of these Blackberry-Chocolate Chunk Muffins.

And let me tell you, it was totally worth it. I may have gotten miserably hot and sweaty from cranking my oven up to 375 degrees. But a dozen moist, fluffy muffins bursting with fresh blackberries and chunks of dark chocolate is a force to be reckoned with. I just couldn’t say “no”.

Blackberry-Chocolate Chunk Muffins | www.floatingkitchen.net

I’ve been on a serious muffin kick lately ever since I made these Blueberry-Basil Muffins. To be honest, I had kind of forgotten about how much I liked homemade muffins. But they are leaps and bounds above those typical dense, softball-sized muffins that you find in coffee shops. And once you zero in on a base recipe that you love, homemade muffins are endlessly customizable. I’ve been making versions of the recipe from this book for a couple of years of now, often swapping out or adding ingredients. And whatever I seem to do to them, they always come out great.

Also, muffins are basically as close as you can get to enjoying cake for breakfast without actually eating a slice of cake. And I’m very down with that.

Cheers,

Liz

Blackberry-Chocolate Chunk Muffins

Yield: Makes one dozen

Blackberry-Chocolate Chunk Muffins

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 1/2 cup milk, room temperature
  • 2 eggs
  • 1 tsp. grated orange zest
  • 2 cups all-purpose flour
  • 3/4 cups plus 1 tablespoon sugar, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 cups fresh blackberries
  • 1/2 cup chopped dark chocolate

Instructions

  1. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
  2. Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blackberries and chopped chocolate.
  3. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
  4. Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for about 10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
  5. Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.
http://www.floatingkitchen.net/blackberry-chocolate-chunk-muffins/
  • Blueberry-Caprese Salad

Blueberry-Caprese Salad

Posted on July 14, 2016

Look! I made us a salad for the 4th of July.

But unfortunately, it’s the 14th of July.

As usual, I’m late to the party. This is the story of my life.

Truth be told, this extremely patriotic looking dish was a total accident. I’m not one to usually get excited about color coordinating my food with the Holidays. I don’t need green beer at St. Patrick’s Day to have a good time. Or pink cookies for Valentine’s Day to feel all lovey-dovey. So I wasn’t intending to make a dish that screamed “America!” at the top of it’s lungs. It just sort of happened that way.

Blueberry-Caprese Salad | www.floatingkitchen.net

Caprese salads are a staple in my house during the Summer months. And while I love them in their simplest form, it’s fun to play around with the ingredients (and the presentation!) every once in a while to change up the flavor profile. Since blueberries are in season right now (I’m currently eating at least a pint a day!), I threw a handful of them into the mix. And the next thing I knew, I had a rather vibrant red, white and blue situation going on.

So I apologize for bringing you this Blueberry-Caprese Salad on the 14th of July. And not on the 4th of July. Or on Memorial Day, for that matter. But let’s all agree to bookmark it for next year!

Cheers,

Liz

Blueberry-Caprese Salad

Serves about 4

Blueberry-Caprese Salad

Ingredients

  • 10 ounces cherry tomatoes (about 2 cups), halved or quartered
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1 cup fresh blueberries
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Add the tomatoes, mozzarella, blueberries, basil and pumpkin seeds to a large bowl. Toss gently to combine. Add the olive oil, balsamic vinegar, salt and pepper. Toss until everything is well coated.
  2. This salad can be served immediately. Or covered and refrigerated for a couple hours before serving.
http://www.floatingkitchen.net/blueberry-caprese-salad/