Hungry brownie http://www.hungrybrownie.com A Filipina's kitchen journal Thu, 30 Jul 2015 22:04:37 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Caramel chicken http://www.hungrybrownie.com/caramel-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=caramel-chicken http://www.hungrybrownie.com/caramel-chicken/#comments Thu, 30 Jul 2015 21:47:57 +0000 http://www.hungrybrownie.com/?p=5338 This caramel chicken dish reminds me so much of Filipino chicken adobo.  Both used soy sauce and vinegar but caramel chicken is much, much sweeter! At first I was put off by how much sugar you have to add, but in the end the flavors balanced well with soy sauce and vinegar.  The recipe calls […]

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Caramel chicken |hungrybrownie.com|

This caramel chicken dish reminds me so much of Filipino chicken adobo.  Both used soy sauce and vinegar but caramel chicken is much, much sweeter! At first I was put off by how much sugar you have to add, but in the end the flavors balanced well with soy sauce and vinegar.  The recipe calls for garlic cloves and slices of peeled ginger to add flavors, but don’t forget to take them out before serving! Especially when you have a sensitive husband who hates garlic. 

I found this recipe on Bon Appetit and I was doing a bit of research about this dish, leading me to Vietnamese caramelized chicken or Ga Kho, which uses fish sauce as part of the caramelization process.  Vietnamese food seduced me again!

The sauce is amazing! Just enough to coat the chicken and don’t forget to add some on your rice.  I used chicken drumsticks but you can also use chicken thighs or breast.  I had to eat with my hands on this one! Boy I miss kamayan (meaning “with hands” ) meals with my family. 

Caramel chicken |hungrybrownie.com|

Caramel chicken
Serves 4
An easy chicken dish with a perfect balance of sweet and tangy
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Ingredients
  1. 2½ lbs boneless, skinless, chicken thighs or drumsticks
  2. 8 garlic cloves, peeled**
  3. 1/2 cup water
  4. ⅓ cup (packed) light brown sugar
  5. ¼ cup unseasoned rice vinegar
  6. 2 slices ¼"-thick slices peeled ginger**
  7. 1 cup low-sodium chicken broth
  8. ¼ cup reduced-sodium soy sauce
  9. 2 scallions, thinly sliced
  10. Cooked white or brown rice (for serving)
Instructions
  1. Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.
  2. Season chicken with salt and pepper on both sides. Then cook, in two batches, until golden brown and crisp, about 6-8 minutes on each side. Transfer to a plate.
  3. Add garlic to pot and cook for about 2 minutes, stirring often. Transfer to plate with the chicken.
  4. Pour off as much fat from pot.
  5. Return pot over medium-high heat and add 1/2 cup water, scraping browned bits on pot. Add brown sugar; stir to dissolve and cook until mixture thickens and turns into a deep amber color, about 4 minutes.
  6. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
  7. Add ginger, broth and soy sauce to pot. Then add the chicken and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 15- 20 minutes. Transfer chicken to a plate.
  8. Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
Notes
  1. **The garlic and ginger in the recipe are meant to add flavors. Remove them before serving.
Adapted from Bon Appetit
Adapted from Bon Appetit
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Banana muffins with brown sugar topping http://www.hungrybrownie.com/banana-muffins-with-brown-sugar-topping/?utm_source=rss&utm_medium=rss&utm_campaign=banana-muffins-with-brown-sugar-topping http://www.hungrybrownie.com/banana-muffins-with-brown-sugar-topping/#comments Sat, 18 Jul 2015 01:19:54 +0000 http://www.hungrybrownie.com/?p=5299 I had too much ripe bananas on the counter so it’s only fitting that I make some banana muffins with brown sugar topping.  These muffins are super moist and fluffy I almost want to sleep on them! The brown sugar topping adds a sweet finish to an already enticing piece. They will keep at room […]

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Banana muffins with brown sugar topping |hungrybrownie.com|

I had too much ripe bananas on the counter so it’s only fitting that I make some banana muffins with brown sugar topping.  These muffins are super moist and fluffy I almost want to sleep on them! The brown sugar topping adds a sweet finish to an already enticing piece. They will keep at room temperature for about two days, but they were still perfectly fine on my counter after 3 days.  

Honestly, the brown sugar topping is totally optional.  Just the banana muffins alone are delicious! You can customize them by adding chopped pecans or glazing them with peanut butter or, ahem, Nutella.  The possibilities are endless!

They are perfect on the go, or for a mid-morning snack.  They are also perfect for throwing at your annoying neighbor’s head. Wait, what?

That’s right. Our next building neighbors find our driveway the perfect spot for throwing their cigarette butts. One almost hit the top of my head!  I want to kill them with kindness and throw these muffins at them, plus give them ash trays as gift.  Perfect. 

Be sure to check out my Peanut banana banana bread – they are equally yummy!!

Banana muffins with brown sugar topping |hungrybrownie.com|Banana muffins with brown sugar topping |hungrybrownie.com|

Banana muffins with brown sugar topping
Yields 12
Super moist and delicious banana muffins topped with brown sugar - sweet!
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 3 large ripe bananas, mashed
  5. 3/4 cup granulated sugar
  6. 1 egg, lightly beaten
  7. 1/2 cup butter, melted and cooled
Brown sugar topping
  1. 1/3 cup packed brown sugar
  2. 1 tablespoon all-purpose flour
  3. 1/8 teaspoon ground cinnamon
  4. 1 tablespoon cold butter
Instructions
  1. Preheat oven to 375 degrees F. Line or grease a 12-cup muffin pan. Set aside.
  2. In a large bowl, combine all-purpose flour, baking powder and salt (dry ingredients).
  3. In a separate mixing bowl, combine mashed bananas, sugar, egg and butter. Mix well. Stir into dry ingredients just until moistened.
  4. Scoop the combined mixture into muffin pan, about 3/4 full.
  5. For the brown sugar topping, combine brown sugar, flour and ground cinnamon; cut in butter until crumbly. Sprinkle over muffins.
  6. Bake for 18-20 minutes. Muffins will spring back when lightly tapped.
  7. Cool in pan for about 10 minutes before serving or storing
Adapted from Taste of home
Adapted from Taste of home
Hungry brownie http://www.hungrybrownie.com/
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Ham and cheese scones http://www.hungrybrownie.com/ham-and-cheese-scones/?utm_source=rss&utm_medium=rss&utm_campaign=ham-and-cheese-scones http://www.hungrybrownie.com/ham-and-cheese-scones/#comments Fri, 10 Jul 2015 23:03:58 +0000 http://www.hungrybrownie.com/?p=5148 It is cloudy today in Seattle, but for the past few days the sun had been harsh and blistering.  I never thought it can get consistently warm – and I mean at least 80’s warm – here but, as one of the states known for its gloomy weather, Washington is apparently not exempted from the heat […]

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Ham and cheese scones |hungrybrownie.com|

It is cloudy today in Seattle, but for the past few days the sun had been harsh and blistering.  I never thought it can get consistently warm – and I mean at least 80’s warm – here but, as one of the states known for its gloomy weather, Washington is apparently not exempted from the heat wave.   

You can only imagine me trying to bake these ham and cheese scones – portable AC directed towards the kitchen, plus a pamaypay (handheld fan) in my hand, furiously blowing air into my face, neck and back. Ham and cheese scones |hungrybrownie.com|

Ham and cheese scones |hungrybrownie.com|

This kind of weather reminds me so much of Manila, which I haven’t really gotten used to.  That right there is one of the reasons why I moved out.  You would think that this Filipina can handle the heat!

Anyway, enough of my complaining. 

These ham and cheese scones are a favorite grab-and-go breakfast at our casa.  One of my favorite reasons is it is great with coffee! In my opinion anyway.  Another good reason is it can hold up pretty well while on a commute – when breakfast while riding the bus is a must!

Light and flaky, these scones are mixed with ham and cheddar cheese.  I once substituted ham with bacon and they still taste amazing!  They are good on their own and each scone has 217 calories.

 

Ham and cheese scones
Light and flaky, this savory scone is great on it's own for breakfast!
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Ingredients
  1. 2 cups All-purpose flour
  2. 1 tbsp baking powder
  3. 2 tsp sugar
  4. 1/4 tsp salt
  5. 1/4 tsp ground pepper
  6. 3 tbsp chilled butter, cut into small pieces
  7. 3/4 cups shredded cheddar cheese
  8. 3/4 cups finely chopped ham
  9. 3/4 cup buttermilk
  10. 2 large egg whites
Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine flour, baking powder, sugar, salt and pepper in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add cheese and ham to mixture and combine.
  3. Whisk together buttermilk and egg whites. Add to flour mixture, stirring just until combined and moist.
  4. Turn dough into a lightly floured surface and knead lightly 4 to 5 times. Pat dough into an 8-inch circle. Cut into 8 wedges.
  5. Place wedges on a greased baking sheet and bake for 20 minutes. or until lightly browned.
Adapted from myrecipes.com
Adapted from myrecipes.com
Hungry brownie http://www.hungrybrownie.com/

Ham and cheese scones |hungrybrownie.com|Ham and cheese scones |hungrybrownie.com|

 

 

 

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Peanut butter banana bread http://www.hungrybrownie.com/peanut-butter-banana-bread/?utm_source=rss&utm_medium=rss&utm_campaign=peanut-butter-banana-bread http://www.hungrybrownie.com/peanut-butter-banana-bread/#comments Sat, 13 Sep 2014 05:20:20 +0000 http://www.hungrybrownie.com/?p=5080   Here was the scene last night: I have my glass of milk and a slice of this scrumptious and moist peanut butter banana bread on the dining table, with my laptop screen set on at the At&t website, and me waiting for the Apple iphone event.  I used to not care about all this new […]

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Peanut butter banana bread with glaze - hungrybrownie.com  Here was the scene last night: I have my glass of milk and a slice of this scrumptious and moist peanut butter banana bread on the dining table, with my laptop screen set on at the At&t website, and me waiting for the Apple iphone event.  I used to not care about all this new iphone release and pre-ordering at midnight and stuff – but since my contract was up and now am eligible for an upgrade I just had to do it.   My love for iphone started when I started hearing about facetime and imessage.  

Living in Seattle meant I had to rely on technology to keep in touch with my family back home in the Philippines.  These two iphone features made it possible for me to be available for my family –  and to be updated with whatever is going on with them.  My niece and I love to send photos of food we made and tease each other with it.  Click and send.  No hassle and best of all, free!  Now if i could just teleport a slice of this peanut butter bread to them then I will be completely sold on iphones forever. 

 The idea of adding peanut butter to my banana bread batter came to me when I ran out of Nutella to make these famous nutella banana bread.  I remember I stopped buying Nutella when I gained a lot of weight in a span of 3 months (yes, I blame you Nutella).  Luckily, we still have a bit of peanut butter left.  It added a nice subtle flavor to the banana bread and the glaze also added a bit of sweetness to it.  The glaze is completely optional of course, but maybe a little glaze wouldn’t hurt? – That right there is the reason why I am not losing weight. 

Peanut butter banana bread with glaze - hungrybrownie.comPeanut butter banana bread with glaze - hungrybrownie.com  Peanut butter banana bread with glaze - hungrybrownie.comPeanut butter banana bread with glaze - hungrybrownie.com

Peanut butter banana bread
Bring your banana bread to the next level by adding creamy peanut butter and glaze
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Ingredients
  1. 3 ripe bananas, mashed
  2. 1/3 cup creamy peanut butter
  3. 3 tbsp melted butter, cooled
  4. 3/4 cup granulated white sugar
  5. 1/4 cup honey
  6. 1 egg
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon baking powder
  9. Pinch of salt
  10. 1 1/2 cups of all-purpose flour
  11. Optional: chopped nuts for topping
For the glaze
  1. 1/3 cup powdered sugar
  2. 1 tablespoon milk
  3. 1 tablespoon creamy peanut butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease with cooking spray a 9x5 inch loaf pan. Set aside.
  3. In a large mixing bowl, mix together bananas, peanut butter and the next 7 ingredients.
  4. Stir in flour and mix until well combined.
  5. Pour batter into loaf pan and bake for an hour, or until toothpick inserted comes out clean.
  6. Remove from the oven and let cool on a wire rack.
  7. To make the glaze, combine powdered sugar, milk and peanut butter in a bowl. Stir with a whisk and drizzle over banana bread.
  8. Top with walnuts or peanuts (optional)
Hungry brownie http://www.hungrybrownie.com/

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baked ham and cheese bread rolls http://www.hungrybrownie.com/baked-ham-and-cheese-bread-rolls/?utm_source=rss&utm_medium=rss&utm_campaign=baked-ham-and-cheese-bread-rolls http://www.hungrybrownie.com/baked-ham-and-cheese-bread-rolls/#comments Wed, 03 Sep 2014 05:51:53 +0000 http://www.hungrybrownie.com/?p=5007 These baked ham and cheese bread rolls smell like home.  Almost. Please don’t tell my Aunt, but these should deep fried golden.  I remember celebrating my cousin’s birthday and these were served on a platter as appetizers.  I was intrigued and curious – I have never had one before! I tried a piece and was […]

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Filipino ham and cheese bread rolls (baked) - hungrybrownie.com

These baked ham and cheese bread rolls smell like home.  Almost.

Please don’t tell my Aunt, but these should deep fried golden.  I remember celebrating my cousin’s birthday and these were served on a platter as appetizers.  I was intrigued and curious – I have never had one before! I tried a piece and was immediately hooked! She had to make more because it was such a hit, especially to me.  After the party I asked her for the recipe and was surprised at how easy and simple it was to make some.  

Slices of bread are flatten with rolling pin, then stuffed with whatever you had in mind.  I opted for ham and cheese for this recipe but you can also use sausages or even bacon with cheese.  Each roll is then dipped into an egg mixture then coated with bread crumbs.  If you want to stick to how Filipinos do it in their kitchen, try deep frying the rolls until golden brown.  Drain on paper towels to remove as much oil as possible.  But if you prefer the healthier way, then baking them is the way to go! They might not yield the same golden crust like the  deep fried ones have but the taste will not suffer – plus they will be lighter!

Filipino ham and cheese bread rolls (baked) - hungrybrownie.com

Filipino ham and cheese bread rolls (baked) - hungrybrownie.comFilipino ham and cheese bread rolls (baked) - hungrybrownie.comFilipino ham and cheese bread rolls (baked) - hungrybrownie.com 

Ham and cheese bread rolls (baked)
Yields 6
these Filipino treats are perfect for a snack or appetizers for your small gathering - made healthy! Kids and adults alike will love these cheesy treats!
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Ingredients
  1. 6 slices bread, edges trimmed
  2. 6 slices cooked ham
  3. 6 strips of cheddar cheese
  4. 1 egg, beaten
  5. 1 cup panko bread crumbs
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place a wire rack on a baking sheet then coat with cooking spray. Set aside.
  3. Beat the egg in a shallow bowl for dipping. Set aside.
  4. Place panko bread crumbs on a separate shallow bowl. Set aside.
  5. Remove edges of each sliced bread and flatten with rolling pin.
  6. Layer ham and cheese on top of the flatten bread, then roll tightly with your hands.
  7. Dip the bread roll in egg, then bread crumbs, making sure it's fully coated.
  8. Repeat the same process until you go through all your bread slices.
  9. Place bread rolls on baking sheet with wire rack and bake for 10 to 15 minutes, or until golden brown.
  10. Remove from the oven and let cool for a few minutes.
  11. Slice in half and serve while warm.
  12. Enjoy!
Hungry brownie http://www.hungrybrownie.com/
Filipino ham and cheese bread rolls (baked) - hungrybrownie.com

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Soft-center Chocolate espresso cakes http://www.hungrybrownie.com/soft-center-chocolate-espresso-cakes/?utm_source=rss&utm_medium=rss&utm_campaign=soft-center-chocolate-espresso-cakes http://www.hungrybrownie.com/soft-center-chocolate-espresso-cakes/#comments Wed, 13 Aug 2014 04:24:45 +0000 http://www.hungrybrownie.com/?p=4976    I still cannot get over these blueberry muffins with crumb topping I made last week.  I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven.  I am kinda sad that they’re gone now, but I can always make them again anytime I […]

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 Soft-center chocolate espresso cakes - hungrybrownie.com

 I still cannot get over these blueberry muffins with crumb topping I made last week.  I grab one before heading out in the morning, and they always taste fresh like they were just out of the oven.  I am kinda sad that they’re gone now, but I can always make them again anytime I want! 

With my muffin tin still out, I was on the hunt for recipes that are easy and worth it for an early grab-and-go breakfast foods.  These soft-center chocolate espresso cakes are exactly that – especially if your morning is on the sweeter side.   They have soft centers when served warm, but once at room temperature they are almost dense and fudge-like.   You can dress them up by serving with ice cream or whipped cream, but I honestly think they are perfect as it is! 

Another reason why they are good for breakfast? Espresso baby! Not overpowering though, just enough to have that “hint” of espresso in your cakes.  This recipe calls for instant espresso powder and I honestly have never used one before!  I panicked a little but managed to find one at my local whole foods.  I don’t normally shop there but I felt like this was a special case.  Anyway, I bought the Medaglia D’Oro at their coffee and tea isle.  From what I have read, espresso powders are as important as spices to bakers because they enhance the chocolate flavor in cakes, brownies and cookies –  and I must say I believe it after making this! 

Soft-center chocolate espresso cakes - hungrybrownie.com

Soft-center chocolate espresso cakes - hungrybrownie.com

Soft-center chocolate espresso cakes
Yields 6
Mini cakes with deep chocolate flavor (and a hint of espresso) with soft-centers when served warm.
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Ingredients
  1. 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for greasing the tin
  2. 1/3 cup granulated sugar, plus more for tin
  3. 8 ounces bittersweet chocolate, chopped
  4. 1/3 cup all-purpose flour
  5. 1 tablespoon instant espresso powder
  6. 1/4 teaspoon salt
  7. 3 large eggs
  8. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees F. Melt chocolate in a heatproof bowl set over a pan with simmering water. Make sure water is not touching the bowl. Stir until smooth and completely melted. Remove from heat and let cool.
  2. Grease a 6-cup regular muffin tin with butter. Dust with granulated sugar and tap out excess. Set aside.
  3. In a medium bowl, whisk together flour, espresso powder, and salt.
  4. Using an electric mixer or handheld mixer, beat together butter and sugar until light and fluffy. Slowly add eggs, one at a time, beating until each is completely incorporated. Add flour and espresso mixture, and beat until well combined. Beat in vanilla and chocolate. Mix well.
  5. Spoon batter equally into prepared muffin tin. Bake for 8-10 minutes, or until cakes no longer jiggle when tin is shaken.
  6. Transfer to a wire rack to cool for about 5 minutes.
  7. Serve warm and enjoy!
Adapted from Martha Stewart cookbook
Adapted from Martha Stewart cookbook
Hungry brownie http://www.hungrybrownie.com/
Soft-center chocolate espresso cakes - hungrybrownie.com

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Blueberry muffins with crumb topping http://www.hungrybrownie.com/blueberry-muffins-with-crumb-topping/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-muffins-with-crumb-topping http://www.hungrybrownie.com/blueberry-muffins-with-crumb-topping/#comments Sat, 02 Aug 2014 07:19:40 +0000 http://www.hungrybrownie.com/?p=4944 I love blueberry muffins,  but blueberry muffins with crumb toppings – I love more.   Berries are hard to come by in Manila.  You have to go to specialty groceries or farmer’s market to get a glimpse of them.  I know I wasn’t exposed to them when I was young, until I moved to the […]

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Blueberry muffins with crumb topping **hungrybrownie.com

I love blueberry muffins,  but blueberry muffins with crumb toppings – I love more.  

Berries are hard to come by in Manila.  You have to go to specialty groceries or farmer’s market to get a glimpse of them.  I know I wasn’t exposed to them when I was young, until I moved to the US and was amazed at boxes of blueberries, raspberries and blackberries lined up at a grocery store a few blocks away.  

My mom used to bring me home some cooking magazines and cookbook during one of her frequent travels to California.  I was always amazed at all those yummy-looking recipes, but felt so intimidated by the ingredient list you certainly cannot get so easily here in the Philippines.  I just ended up staring at the photos! 

 Blueberry muffins with crumb topping **hungrybrownie.com

Blueberry muffins with crumb topping **hungrybrownie.com

Blueberry muffins might be one of the basic things you can whip up in your kitchen, but to me this is all something new and exciting.  Especially when you carefully fold the fresh berries into the batter, just to let them wishfully explode inside the muffins while baking.  I used fresh blueberries for this recipe, but you may also use frozen ones if they are available.  

My favorite part is the topping! You get that sweet and crunchy top then moist bread filled with fresh blueberries.  I liked that it tasted better than the ones I get from a coffee shop, which means total success for me!

This recipe will yield 12 regular-sized muffins.  I love them best when warm out of the oven and with my morning coffee. 

Blueberry muffins with crumb topping **hungrybrownie.comBlueberry muffins with crumb topping **hungrybrownie.com

Blueberry muffins with crumb topping
Fresh blueberry muffins topped with sugar and walnuts crumbs. Moist and will easily be a favorite!
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Crumb topping
  1. 1/2 cup walnuts, finely chopped
  2. 4 tablespoons brown sugar
  3. 1 tablespoon all-purpose flour
  4. 2 tablespoons unsalted butter, melted and cooled slightly
Muffins
  1. 2 1/2 cups all-purpose flour
  2. 1 3/4 teaspoon baking powder
  3. 1 cup granulated white sugar
  4. 2 large eggs
  5. 1 cup milk*
  6. 1/2 cup canola oil (or vegetable oil)
  7. 1 teaspoon vanilla extract
  8. 1 1/2 cup fresh blueberries
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line 12-cup muffin pan with liners. Set aside.
  3. To make the crumb topping: Combine all ingredients ( walnuts, brown sugar, flour and butter ) in a small bowl using your fingertips until mixture resembles coarse crumbs. Set aside.
  4. To make the batter: In a medium bowl, whisk together wet ingredients (eggs, milk, canola oil and vanilla extract) until well combined. Mixture will be pale and yellow. Set aside.
  5. In a large bowl, sift together dry ingredients (flour, baking powder, and white sugar) Mix until well combined.
  6. Make a well in the center of the dry ingredients and pour in wet ingredients. Gently mix just until well combined. Do not over mix!
  7. Gently fold in blueberries. The batter will be thick and lumpy.
  8. Scoop out batter into prepared muffin tins, filling almost to the top.
  9. Sprinkle crumb toppings evenly over each muffin. (about 1 tablespoon ne each muffin)
  10. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool for about 10 minutes before serving. Enjoy!
Notes
  1. *Buttermilk is the preferred choice for moist(est) muffins. I used 2% regular milk.
  2. Best eaten the same day.
  3. Store in an airtight container at room temperature for 3-5 days.
  4. Can be stored in the freezer for up to 3 months.
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Blueberry muffins with crumb topping **hungrybrownie.com

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Paul Lowe’s Almond Buns http://www.hungrybrownie.com/paul-lowes-almond-buns/?utm_source=rss&utm_medium=rss&utm_campaign=paul-lowes-almond-buns http://www.hungrybrownie.com/paul-lowes-almond-buns/#comments Thu, 24 Jul 2014 17:43:07 +0000 http://www.hungrybrownie.com/?p=4899 I made these amazing almond buns from Paul Lowe’s new book (Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love) while my husband was away for a work trip in Corning, NY – the land of Corningware! I fell in love with this book the minute I saw it at a bookstore […]

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Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

I made these amazing almond buns from Paul Lowe’s new book (Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love) while my husband was away for a work trip in Corning, NY – the land of Corningware! I fell in love with this book the minute I saw it at a bookstore while camping at Orca’s island.  The gorgeous photography on the cover and a sweet photo of Paul and his adorable pup, Lestat, made me grab the book at once and take it home with me.  

His book will not only share to you some of his memorable recipes (like breakfast churros with cinnamon sugar and french onion soup), but also some handmade crafts and DIY for your home.  My favorite was the pie tin tiered cookie stand and the fork bookend. This is one of the most inspiring books you will ever have!

Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

Paul Lowe’s almond buns do not need glazing, thanks to the marzipan and cinnamon.  They are perfect for your morning coffee or tea, and not to mention they smell wonderful! Our house smelled like cinnamon for a day.  I kept them in the fridge for up to a week, and when I want to snack on one I just heat it in the microwave for 10-15 seconds.  

One of the reasons why I fell in love with this recipe is the story behind it (see post below).  Everyone seems to have strong memories associated with food.   That is no surprise, since food is sensory and pretty much the center of one’s culture or events.  

Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

 

Auntie Gunnvor’s Norwegian Skillingsboller (Almond Buns) - by Paul Lowe
Yields 12
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Buns
  1. 2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
  2. 1/4 cup granulated sugar
  3. 1/2 teaspoon salt
  4. 1 large egg, at room temperature
  5. 1 tablespoon active dry yeast
  6. 1 cup whole milk, warmed
  7. 5 tablespoons cold butter, grated
  8. Vegetable oil for bowl
Filling
  1. 6 tablespoons (3/4 stick) butter, softened
  2. 1/4 cup granulated sugar
  3. 1 tablespoon ground cinnamon
  4. 1 1/2 cups (10 ounces) grated marzipan
  5. 1 cup slivered almonds, toasted
  6. 1 large egg, beaten with 1 tablespoon water
Instructions
  1. To make the buns: In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, salt, egg, yeast, and milk and mix well until the dough comes together.
  2. Knead the dough for about 10 minutes in the mixer or turn it out onto a lightly floured work surface and knead for 15 minutes by hand. If it feels too sticky, add more flour, 1 tablespoon at a time.
  3. If necessary, turn the dough out onto a lightly floured surface. Add the grated butter, little by little, kneading it into the dough until it is all incorporated and the dough is smooth and elastic.
  4. Place the dough in a large oiled bowl, cover with a towel, and place in a warm spot. Let rise until doubled, about 1 hour.
  5. On a lightly floured surface, roll the dough out with a rolling pin into a 12-x-16-inch rectangle.
  6. To make the filling: Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan, and almonds evenly over the butter.
  7. Roll the dough up along the long side into a log and cut it into 12 equal pieces.
  8. Place the pieces on a baking sheet about 1⁄2 inch apart, cover with parchment paper, and let rise in a warm spot for 1 hour, or until doubled in size.
  9. About 20 minutes before you plan to bake, preheat the oven to 350°F, with a rack in the middle position.
  10. Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.
  11. Cool on a wire rack and serve warm.
Notes
  1. Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Hungry brownie http://www.hungrybrownie.com/
Paul Lowe's almond buns (from his new book Eat & Make) - photos by hungry brownie

Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Pan fried tofu with teriyaki sauce http://www.hungrybrownie.com/pan-fried-tofu-with-teriyaki-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=pan-fried-tofu-with-teriyaki-sauce http://www.hungrybrownie.com/pan-fried-tofu-with-teriyaki-sauce/#comments Wed, 16 Jul 2014 07:00:02 +0000 http://www.hungrybrownie.com/?p=4869 This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine! … aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner.  I am a huge fan of m.e.a.t, and tofu will probably […]

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Pan fried tofu with teriyaki sauce (hungrybrownie)

This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine!

… aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner.  I am a huge fan of m.e.a.t, and tofu will probably be my last choice if  it was sitting beside chicken and pork.  I try to eat healthy (keyword: try) as much as possible – stuffing vegetables into my plate and having fruits for dessert – but sometimes I crave meat so much I just want to run to our favorite burger spot and order a freakin’ burger! 

Pan fried tofu with teriyaki sauce (hungrybrownie)

Pan fried tofu with teriyaki sauce (hungrybrownie)

But now I am trying to use tofu as an alternative to meat.  I have read a lot health benefits from eating tofu, one of them being a good source of protein and essential amino acids – plus they help lower bad cholesterols in our body.  The teriyaki sauce gives a flavorful twist on a very versatile tofu, and is a great way to add flavor if you don’t like tofu very much.  Complete this dish with a cup of cooked brown rice and you’re good to go! 

 Back in Manila, the only way you can get me to eat tofu is if you buy me a taho.  Taho is a street food made with soft/silken tofu, arnibal (ar-nee-bahl) and sago (sah-go).  It is a sweet drink peddled on the street by the magtataho and is usually a treat to cold mornings in Manila.  

Pan fried tofu with teriyaki sauce (hungrybrownie)

Pan fried tofu with teriyaki sauce (hungrybrownie)

Pan fried tofu with teriyaki sauce
Serves 3
Infuse teriyaki flavors into your tofu for an Asian twist!
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Ingredients
  1. 1 package (14 oz) extra firm tofu, drained and sliced into bite-sized cubes
  2. Oil for frying
Teriyaki Sauce
  1. 1/4 cup soy sauce
  2. 1/4 cup water
  3. 3 tablespoons packed brown sugar
  4. 2 tablespoons maple syrup
  5. 1/2 teaspoon minced ginger
  6. 1/4 teaspoon garlic powder
Others
  1. 2 shallots, thinly sliced
  2. 2 green onions, chopped and divided
  3. 1 teaspoon cornstarch (dissolved in 2 tablespoons water)
  4. Sesame seeds for topping (optional)
Instructions
  1. Wrap tofu slices with paper towels to absorb excess water and to let out moisture. Replace paper towels as needed.
  2. In a mixing bowl, combine ingredients for teriyaki sauce (soy sauce, water, brown sugar, maple syrup, ginger, and garlic powder.
  3. Marinade tofu with teriyaki sauce for about 10-15 minutes.
  4. Drain tofu, reserving the marinade in a separate bowl.
  5. Heat oil in a pan for frying on medium heat.
  6. When oil is hot enough, fry tofu slices until crispy and golden on all sides. Work in batches until you go through all of them. (Be careful! Oil will sizzle because of the teriyaki marinade absorbed in tofu)
  7. Place cooked tofu on a plate with paper towels to absorb excess oil.
  8. Remove oil from the pan you have used, leaving only about a teaspoon of oil.
  9. Cook the shallots and a tablespoon of chopped green onions. Cook for about a minute or two until fragrant.
  10. Add the teriyaki sauce marinade into the pan and let simmer.
  11. Whisk in cornstarch mixture. Keep stirring until sauce is thick enough, about a minute, then turn off the heat.
To assemble
  1. On a bed of warm rice, place cooked tofu slices then top with teriyaki sauce mixture. Sprinkle with remaining green onions and sesame seeds.
  2. Serve immediately.
  3. Enjoy!
Hungry brownie http://www.hungrybrownie.com/
Pan fried tofu with teriyaki sauce (hungrybrownie)

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Nutella banana lumpia (egg roll) http://www.hungrybrownie.com/nutella-banana-lumpia/?utm_source=rss&utm_medium=rss&utm_campaign=nutella-banana-lumpia http://www.hungrybrownie.com/nutella-banana-lumpia/#comments Sat, 28 Jun 2014 05:45:34 +0000 http://www.hungrybrownie.com/?p=4758 Apparently I am still high on that Filipino street food I had last Monday… and now I am having a turon-inspired Nutella banana lumpia (egg roll).  When talking about street food in the Philippines, turon (too-ron) or banana lumpia will probably make the cut.  Turon?… is sweet! It is made with sliced bananas (preferably saba),  thinly […]

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Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com

Apparently I am still high on that Filipino street food I had last Monday… and now I am having a turon-inspired Nutella banana lumpia (egg roll). 

When talking about street food in the Philippines, turon (too-ron) or banana lumpia will probably make the cut.  Turon?… is sweet! It is made with sliced bananas (preferably saba),  thinly slices of jackfruit,  and dusted with brown sugar, then rolled in lumpia wrappers (or egg roll wrappers) and deep fried to golden crisp.  You can usually find (or smell!) them selling on the side walk alongside banana cue (caramelized banana on a stick), catering to jeepney drivers and college students on their meryenda (snack) break.   They are cheap and so easy to make – you can whip up your own street food at home!

Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com

I am basically just making turon but passing over on jackfruit and brown sugar. Instead, I am replacing them with..you’re going to like this.. Nutella!  I understand that most of you might not know how to wrap a lumpia, that is why I made a short video to help you.  I learned from my mom when I was young and once you get that technique, you can wrap anything! (…anything means egg rolls) 

 Lumpia wrappers can be found in most Asian grocery stores, usually in the freezer isle.  They may come in sheets of 10 to 100, and you will probably see different brands.  I use the Pamana brand because I like how they can be easily peeled away, and they are excellent in the fryer too.  One thing I notice was once you peel each sheet, they tend to dry out and harden if left out in the open – I suggest you cover them with damp paper towels to avoid this. 
Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com
Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com

Nutella Banana Lumpia (egg rolls)
Bananas with Nutella spread wrapped in lumpia wrappers, then fried until golden - inspired by Filipino turon (banana egg rolls)
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Ingredients
  1. Lumpia wrappers (12 sheets), refrigerated and separated.
  2. 3 large ripe bananas, peeled and quartered
  3. 1 cup nutella spread
  4. 1/2 cup cold water, for sealing
  5. Oil for frying
Instructions
  1. If lumpia wrappers were frozen, thaw them overnight in the fridge or on the kitchen counter.
  2. Carefully separate each lumpia sheet apart. You will only need 12 sheets. Stack them covered with damp paper towels to keep them from drying out.
  3. Place lumpia wrapper diagonally towards you. Spread about a teaspoon of Nutella at lower one third area (about 3 inches long), then place a banana on top. Spread another teaspoon of Nutella on top of the banana.
  4. Place the lower corner over the filling, tucking it under the banana then roll once.
  5. Fold both side edges over the center (to resemble an envelope) then continue to roll until you have about two inches left.
  6. Seal that last edge with drops of water, the continue to roll until fully sealed.
To fry the egg rolls
  1. Heat oil in a pan (375 degrees F) over medium heat.
  2. Working in batches, place 3-4 rolls in the pan, fry for about 2-3 minutes on both sides, or until rolls are crisp and golden.
  3. Transfer to a plate lined with paper towels.
  4. Repeat frying process with the rest of the rolls, adding more oil to the pan if necessary.
  5. Serve while still warm.
Notes
  1. Lumpia wrappers can be found in most Asian groceries, usually in the frozen section.
  2. The amount of Nutella in each roll is totally up to you. Just don't overstuff them too much.
  3. You can store uncooked rolls in the freezer for several weeks. Just place them in airtight container, then thaw overnight before frying.
Hungry brownie http://www.hungrybrownie.com/


Nutella Banana Lumpia (egg rolls) - www.hungrybrownie.com

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