Blueberry Muffins

Posted by on Jul 14, 2014 in Recipe | 4 comments

Hi everyone! I recently made these pretty little muffins for our July 4th BBQ, and they came out moist and delicious. These are so easy to make, and fun to modify. I cut the sugar by 1/3 cup since some of the elders have high blood sugar levels, and the sweetness was still perfect for me. Also added a bit of lime zest since I didn’t have any orange juice on hand. The hint of citrus flavor makes a huge difference I think, but I would still prefer orange juice in the future. Hope you guys can try out this recipe, and definitely let me know how it goes! Also wanted to give you all a heads up that I’m currently in Boston for the summer, so look forward to a lot more posts as well as exciting reviews on yummy eats I find here~will get the Boston series started soon! And here’s a completely unedited picture of the muffins, so you can get a better sense of the coloration and everything. I’m so happy with how the liners coordinate so well with the blueberries, teehee. Now on to the recipe:   Ingredients 375F, 25-30 min. Makes 12 1 stick unsalted butter, soft 3/4 cup sugar 2 eggs 1 tsp vanilla extract 2 tsp baking powder 1/4 tsp salt 2 1/2 cups blueberries 2 cups flour 1/2 cup milk 1/4 tsp cinnamon orange/lemon zest, orange juice Preheat the oven and get the muffin tins ready. Cream butter till smooth, then mix in the sugar and incorporate. Add eggs, vanilla, baking powder, salt and mix. In a separate bowl, mash 3/4 of the blueberries with a fork and add into the batter. Then add 1/2 the flour, mix, 1/2 the milk, and alternate until all added in. Fold in the remaining blueberries by hand. In separate bowl, mix 2 tbsp sugar with cinnamon (or just use cinnamon sugar if you have it). Fill the muffin cups 3/4 full. Sprinkle on the magic touch-cinnamon sugar, and bake. Let cool and enjoy! Delicious warm and fluffy, or even for breakfast the next day.   – Jas :) Photographs taken by Jasmine...

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Banana Nut Muffins

Posted by on Dec 24, 2011 in Recipe | 0 comments

Things have been crazy, in a good way, around the house lately. It always felt like the house got busier around this time of year, but now that my sister’s back from college, things have definitely gotten a bit rowdier and it’s not just because Cooper’s ecstatic to have extra company. (It’s not an exaggeration to say that she talks a lot.) With the end of the fall term and the holidays approaching way too fast, we’ve barely had time to savor the taste of freedom from schoolwork due to some very last minute shopping for gifts. But now that gifts have been ordered, some wrapped and others still bumping along the shipping route, coupled with the anxious countdown of hoping they arrive in time to be wrapped and given out, there’s also the question of: What are we making for the holiday dinner? That’s a secret that you’ll have to wait to find out. Here’s hoping that we remember to post up all the goodies! In the meantime, there were a bunch of bananas lying around the house during my grandpa’s absence and they needed to be taken care of. Without our main banana eater at home (aka the grandpa who eats at least 1-2 bananas a day), they were spotted, ripe, and ready to be baked into delicious little muffins. All before the actual cooking marathon for the big dinner this weekend of course! I went with a much simpler version of Ina Garten’s Banana Crunch Muffins, without all of the fancy additions. But it was equally delicious. Banana Nut Muffin Ingredients 3 cups all purpose flour 1 cup sugar 2 tsp baking powder 1 tsp baking soda 2 sticks unsalted butter, melted and cooled 2 eggs 3/4 cup whole milk 2 tsp vanilla extract 3 ripe bananas, mashed 1 cup chopped walnuts Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Sift the flour, sugar, baking powder, and baking soda into a bowl, this ensures that everything is smooth and mixed together well. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix! Fold the walnuts into the batter. Using an ice cream scoop, scoop the batter into the paper liners. This is an easy trick for making sure that each muffin comes out about the same size.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, serve and enjoy~! These are best eaten warm and fresh out of the oven, but can easily be reheated with a quick trip to the microwave or oven. Hoping that everyone enjoys the holiday season with good food, good company, and plenty of good cheer! It’ll be over all too soon, so savor the hectic frenzy while you can. ~ AJ ~ Photographs taken and provided by AnnMarie Hwang P.S. For those of you who were wondering who we sent cookies to for our cookie swap, and who sent cookies to us…we sent cookies to Bibberche, Foodie Interrupted, and (Don’t Be) Too Timid and Squeamish. On the other hand, we received some awesome and utterly delicious cookies from The Cookie Monster [Dark Chocolate Peppermint Biscotti], Sorelle e Cibo [White Chocolate Macadamia Nut Cookies with Dried Cranberries], and Food Victorian [Earl Grey Shortbread]. Check out their terrific blogs for some great recipes, and to see all the other participants in The Great Food Blogger Cookie Swap for this year, you can see the entire list of food...

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Cold Spring Plaza Delicatessen Breakfast Sandwiches

Posted by on Jan 18, 2011 in New York Eats | 5 comments

A belated Happy New Year!!! wish to all, and hoping that your holidays were fantastic! They do say better late than never right? Holding on to that belief…here’s a very late post. The first for S.S. Munchies’ new year! Also, I just want to say a big thank you to everyone who has read, commented, or even subscribed to our blog right now. Seeing that the blog actually has views, as well as reading your comments…that’s really the primary factor that keeps us posting! Please support us yet again this year! =] Now on to the stuff about food… Right about now, I think some of us may be suffering through the post-holiday blues…or busy moaning and groaning as school/work continues anew. Though this time, sadly, there won’t be any big holiday breaks to save us from the crushing, mind-numbing insanity of daily routine. So how do you all start your day off? With an oversized mug of coffee? With a healthy alternative of fresh fruits? Or…are you a fan of the breakfast sandwich? Mmm, someone needs to remind me not to write these posts when I’m hungry… Needless to say, the breakfast sandwich is rather appealing to me. After dropping by and trying various places on the way to and from Queens and Long Island, as well as a few out of the way locations, the Cold Spring Plaza Delicatessen is the best we’ve had so far. Not only does it taste better than most (Those guys really know how to make their sandwiches!) but the price by itself already gives them a few bonus points. One large coffee, a two meat with egg and cheese sandwich, and orange juice. Get this, the orange juice comes complementary. Sometimes we get one…sometimes they give us two…hey, if we’re lucky we get three! What’s the damage you say? At some places we’ve gone to, that can cost as much as around $8 (orange juice not included). Yet here, the total comes up to around $5. A $3 difference in a meal can really add up. Not to mention that I’m, uh, poor and thus when it comes to money I turn into Scrooge. Did I ever tell you guys that I really like orange juice? Their sandwiches and coffee are both delicious, we get free orange juice, and it’s probably cheaper than a breakfast combo at Burger King…not to mention healthier too. So I don’t know. I think this place is awesome but the final say will be from you (yes, you -points through the monitor-). I’ll let you guys decide. ~ AJ ~ P.S. For those of you wondering what kind of sandwiches we got. Turkey, bacon, muenster cheese, and two eggs on a toasted roll. Yum. Cold Spring Harbor Delicatessen 15 Harbor Road Cold Spring Harbor, NY 11724 (631) 367-3533 Photographs taken and provided by AnnMarie...

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Only Seventeen

Posted by on Sep 6, 2010 in Miscellaneous, Recipe | 17 comments

To most of you out there, today’s Labor Day – the holiday that occurs every year on the first Monday of September. However, to the Hwang family September 6th holds another meaning as well. While it may not always occur on a Monday, it usually happens close enough. Today, my baby sister turns seventeen. =] For those of you who attended the birthday bbq yesterday, you already know this. For those of you who couldn’t make it… Happy Birthday Jasmine~! Holidays are meant to be celebrated grandly, and birthdays are no exception. This means pulling out the nifty little trinkets to fancy things up a bit. For breakfast, I attempted to beautify boring old waffles and pancakes with molds…and completely failed with the eggs. With the help of a few purchases that I obtained in Taiwan, I was able to mutilate transform pancakes into unnatural star and heart shapes. The recipe for the batter? I’ll admit it, I cheated and used Aunt Jemima’s instant mix – with an added splash of cinnamon and nutmeg. But hey, Aunt Jemima knows her stuff when it comes to pancakes and waffles! As for the misshapen eggs? I was trying to squish them into star shapes but it turns out that either: the mold I was using was too big or the eggs were too small because the closest thing I got to a star were really round flowers. Yea… Now that I’m done stating my failures, let’s move on to the actual stars that appeared after brunch! Being a tea fanatic (just a little) I had the idea of making cake with tea. I was sure I’d stumbled across sweets like that before but couldn’t remember where and so I turned to Food Network and was rewarded with Tea Cakes with Earl Grey Icing. Mmm, sounds like a winner already. Now to put it to the test. As with all recipes, I tweaked it a bit and since I wasn’t making cupcakes but actual cakes the baking time was quite different as well. The end result? Take a look for yourself and then tell me if you want the recipe or not. ;) Looking good ain’t it? I think so too. So, without further ado, here’s S.S.Munchies’ first recipe from yours truly. Chocolate Cake with Earl Grey Icing Ingredients For the Cupcakes:   3/4 cup semisweet chocolate morsels 2 sticks unsalted butter, cut into pieces 1 cup sugar 3/4 cup all-purpose flour 4 eggs 1 teaspoon vanilla extract For the Icing: 1 cup sugar 4 egg whites 2 bags Earl Grey tea First thing’s first, preheat your oven to 350 degrees F. Boil some water in a pot and then let it simmer. Mix the chocolate and butter in a glass or ceramic bowl (metal works too but it’ll get hot) and place the bowl over the pot. Make sure the bottom of the bowl doesn’t touch the surface of the water! This works as a makeshift double-boiler and the chocolate and butter will melt slowly and evenly. Mix the sugar and flour in a separate bowl. Add the eggs one at a time and soon you should have a creamy batter. Vanilla extract comes last (and I always like adding a little bit extra). Pour the chocolate concoction in and make sure to mix well…and your cake batter is done! I used little individual cake molds but it’s really the same no matter what you decide to bake in. Keep in mind that you should always only fill the pan 3/4 full as it will rise while baking. If you’re not...

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