Ahh December, holiday decor, sunshine and skirts. Miami is a beautiful place to be in December and that’s because the temperature doesn’t go below 65. This OOTD is dedicated to you 305.
The morning after Thanksgiving can be quite a doozy. To help recover from my turkey hangover I supplied these amazing Gingery Muffins from one of my fav blogs A Cozy Kitchen.
Recipe from A Cozy Kitchen
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup buttermilk, shaken
2 teaspoons vanilla extract
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed dark brown sugar
1/2 cup dark molasses
2 large eggs
1/2 cup confectioner’s sugar
1/2 tablespoon whole milk
1. Heat oven to 350°F and arrange a rack in middle. Line a muffin tin with liners.
2. In a large bowl, combine all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice and ground cloves.
3. In a measuring cup, stir together buttermilk and vanilla until combined.
4. In a another bowl, beat together the butter and brown sugar until light in color and fluffy, about 5 minutes. Beat in molasses until well combined and then add the eggs, one at a time, beating after each addition until well incorporated.
5. (Don’t be alarmed if mixture looks separated and curdled.) Scrape bowl and add one third flour mixture, beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
6. Scoop batter into prepared muffin tin about 3/4 of the way. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool muffins in tin for about 5 minutes before removing and transferring to a cooling rack.
7. While muffins are cooling, mix together powdered sugar with milk and stir until smooth. When muffins are completely cooled, pour icing on top of muffins and top with candied ginger. Serve right away. If you’re baking these things up and taking them somewhere, I’d recommend icing ‘em right before serving.
Pepper was also looking very festive in her Christmas sweater by Freshlotus.
Thanksgiving was hosted by my aunt and uncle this year but there was no way I was going to show up empty handed. So in addition to the customary bottle(s) of wine, we brought spiced nuts and biscuits, of course.
1 1/2 C of raw almonds
2 tsp rosemary
1 tsp salt
3 tbsp agave nectar
2 tsps chili or cayenne or combo
Preheat oven to 350.
Line baking sheet with parchment paper and non-stick spray. Do not forget the spray or else you will have wax paper stuck to your nuts. No bueno.
Mix ingredients all together in a bowl then evenly distribute onto baking sheet. Roast for about 20 minutes or until you can smell the almonds.
Recipe from Joy the Baker
3 cups raw almonds
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 to 1 teaspoon fresh cracked black pepper (depending on how spicy you like your nuts)
3 tablespoons honey
coarse sea salt for topping
Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Grease the parchment paper with olive oil or cooking spray.
Place almonds on baking sheet and toast for 10 minutes.
While the almonds are in the oven, in a small bowl, toss together cinnamon, nutmeg, cardamom, ginger, salt, and pepper.
Remove the toasted almonds from the oven. Drizzle with honey and toss to coat.
Sprinkle with the spice mixture and toss well to ensure that all of the almonds have a bit of spice. Sprinkle generously with coarse sea salt. And heck.. drizzle with a bit more honey if you’d like.
Return to the oven and toast for 8 minutes. Remove from the oven and immediately trasnsfer the warm nuts to a plate to cool or jars for storage. The nuts will begin to harden as they cool and become difficult to remove.
Store almonds in an airtight container for up to two weeks.
Drop biscuits are an easy way to make biscuits without the hassle of rolling out dough and cutting out the biscuits.
2cups unbleached all-purpose flour (10 ounces)
2teaspoons baking powder
1/2teaspoon baking soda
3/4teaspoon table salt
3/4cup grated Parmesan cheese (1 1/2 ounces)
1/2teaspoon chopped fresh rosemary
1cup buttermilk (cold)
8tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, salt, Parmesan, and rosemary in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
My family is going to be all over the place for Thanksgiving, from the Florida Keys all the way to Palm Springs, California. To ensure we had time to share in the ritual of stuffing our faces together we had a Pre-Thanksgiving feast. We all helped out with different dishes, I helped my mother-in-law with the leg of lamb, and also made sweet potato biscuits, cat head biscuits and brussel sprouts. My mom made her famous chocolate cake, which there are no pictures of because I couldn’t get to it in time. And my sister-in-law made a goat cheese cranberry pear salad and a squash risotto.
My stepfather always teases me about blogging but inside I know he’s into it. My mother on the other hand is a full supporter, which is why she let me feature her today in her lovely outfit from our Pre-thanksgiving party. Doesn’t she look fab??
Roasted Leg of Lamb with a Rosemary Garlic Rub