blackberry chocolate chip and cream muffins

comments 7
baking / Chocolate / Sweet

Blackberry Chocolate Chip and Cream Muffins - Lemon Fire Brigade

BLACKBERRY CHOCOLATE CHIP + CREAM MUFFINS  // Makes 12 large muffins

2 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 1/3 cups + 1 tablespoon granulated cane sugar (for sprinkling berries), plus extra for sprinkling tops of muffins
3 large eggs
1 cup heavy cream
1/3 cup crème fraîche
1 teaspoon vanilla bean paste or vanilla extract
2 cups fresh or frozen blackberries
1/2 cup semi-sweet chocolate chips
Demerara, turbinado, or coarse sugar for sprinkling

Preheat the oven to 375 F. Line a baking sheet with parchment and place it with 12 paper cup muffin liners (I used these) or line two large muffin trays with liners. Whisk together the flours, baking powder, baking soda, and salt.

In a bowl, cream together the butter and sugar with an electric mixer until fluffy. Lightly beat in the eggs, add the cream, crème fraîche, vanilla, and mix to incorporate.

Toss the blackberries in a bowl with 1 tablespoon of the granulated sugar and set aside. Add the dry ingredients to the wet and stir gently to combine. Fold in the berries and chocolate chips being careful to not streak the batter blue with the blackberries. Drop the batter into the cup liners and generously sprinkle the tops with both the demerara and granulated sugar. Bake for 35-40 minutes until the tops are golden brown and feel firm to the touch. Let the muffins cool for 10 minutes and serve warm or at room temperature. They will keep for 2-3 days in an airtight container.

Blackberry Chocolate Chip and Cream Muffins - Lemon Fire Brigade

maple bars

comments 7
Dessert / Pastry / Sweets

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I love donuts sooooo bad and when I can get my hands on a hot maple bar I seriously die. Made these to celebrate. Happy donut day !! xo.

MAPLE BARS // makes 12 large donuts
Mostly adapted from this Food + Wine bomboloni recipe via chef Kate Neuman

1/2 cup plus 1 tablespoon lukewarm water
1 1/2 envelopes active dry yeast (3 1/4 teaspoons)
1 1/2 tablespoons maple syrup
3 cups all-purpose flour, plus more for dusting
3 tablespoons whole milk
6 large egg yolks
1 teaspoon vanilla bean paste (optional)
1/3 cup granulated cane sugar
1 teaspoon Kosher salt
3 tablespoons softened unsalted butter
4-6 cups canola or peanut oil, for frying

Maple glaze
1/2 cup packed light brown sugar
1/2 cup grade B maple syrup, 
1/3 cup unsalted butter
1/4 teaspoon Kosher salt
1/4 cup whole milk
1/2 cup + 2 tablespoons confectioner’s sugar
1/2 tablespoon maple extract (optional for that super maple-y flavor)

In the bowl of a standing electric mixer, mix the water, yeast, maple syrup and 1 cup plus 2 tablespoons of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 3/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, vanilla, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough wot entirely pull away from the sides of the bowl. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Let rise for 1 hour in a warm area until doubled in size.

In a large saucepan, heat the canola oil to 360° over medium-low heat. Line a rack with paper towels. On a lightly floured surface, roll out the dough a scant 1/2 inch thick. Slice the dough into 12 long rectangles as uniform as possible in size. (A pizza cutter was perfect for this). Fry the rounds in batches until they are lightly browned, about 40 seconds to 1 minute per side. Be sure to keep the oil between 360° and 375°. Drain the donuts on paper towels and continue frying the remaining dough.

In a small saucepot over medium heat, add the brown sugar, maple syrup, butter, and salt and heat until the sugar has dissolved. Stir in the milk and confectioner’s sugar and mix until very smooth. Pour the glaze into a shallow bowl for dipping. Glaze the donuts in the maple and set on a wire rack or serving dish. Serve immeditaely. *The donuts can be popped in the microwave for 10-12 seconds to enjoy at a later time

smokey carrot bruschetta

comments 5
Appetizers / sides / vegetarian

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I brought a tray of these over to a friends house for a potluck thing last weekend. There’s fresh basil pesto up in there, melty smoked mozzarella, and lemon zest-roasted carrots on toasted sourdough. They hit all the salty, smoky, cheesy, and curiously sweet marks.

SMOKEY CARROT BRUSCHETTA WITH PESTO // makes 16 toasts

Carrots
1 1/2 pounds baby carrots, cleaned and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon Kosher salt
Pesto
3 tablespoons toasted pine nuts
1 small garlic clove
1/2 cup extra-virgin olive oil
4 cups packed genovese or sweet basil leaves
25 grams (about 1/4 cup) finely grated parmigiano reggiano cheese
1/2 teaspoon Kosher salt
Freshly ground black pepper
Assemble
1 loaf freshly baked sourdough bread, cut into 8 chunky slices and halved into triangles
3/4 to 1 pound smoked mozzarella, sliced into 8-16 wedges about 1/4-inch thick
Small basil leaves for garnishing
Extra-virgin olive oil for drizzling

Place a rack in the upper third of the oven and preheat to 400°F.

Mix together the olive oil, lemon juice, zest, and the salt. Toss the carrots with the olive oil and lemon mixture and spread them on a parchment lined baking sheet. Bake for 25 to 30 minutes until the edges have browned.

Meanwhile, add the pine nuts and garlic to the bowl of a food processor, and pulse a few times just until lightly chopped. With the processor on, add half of the basil leaves and drizzle in the olive oil, with the processor only running for a few seconds. Scrape down the sides of the bowl, add the remaining basil and pulse until the mixture is finely chopped. (The less the basil blitzes in the processor the better, over blending can affect the gorgeous bright green color and taste). Transfer the pesto to a bowl, stir in the grated parmesan cheese until evenly combined, season with salt and pepper to taste, and set aside for serving. The pesto will keep well generously drizzled with olive oil and stored in an airtight container up to 5 days.

To assemble, toast the sourdough slices on a baking sheet in the oven for just a few minutes until crisp. Meanwhile, have the pesto, mozzarella slices, and roasted carrots ready to assemble the bruschetta. Once the bread has toasted, spread a generous amount of pesto onto each slice, top with the mozzarella, and a few roasted carrots balancing over the top. Bake the bruschetta for about 5 minutes just until the cheese is melted and bubbling. Garnish with fresh basil leaves, drizzle with olive oil and enjoy immediately.

Smokey Carrot Bruschetta  - Lemon Fire Brigade

black horchata ice cream

comments 14
Dessert / Ice cream / Sweets

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BLACK RICE HORCHATA ICE CREAM // makes 1-quart

1-1/2 cups black rice (aka heirloom forbidden rice)
4 cups whole milk
1/2 cup almonds, lightly crushed, most left whole
2 cinnamon sticks
2 cups mascarpone cheese
3/4 cup granulated cane sugar
1/4 teaspoon Kosher salt
3 large egg yolks
1 teaspoon vanilla bean paste or vanilla extract
1-3/4 teaspoons ground cinnamon

In a blender, pulse the milk and 1/4 cup of rice on medium-low just until the rice is lightly ground, about 8 seconds. Strain the milk from the ground rice into a bowl, discard the rice, and set aside. In a large saucepan, toast the remaining 1 1/4 cups of rice, almonds, and cinnamon sticks over medium heat for about 4 minutes until fragrant. Pour in all except 1 cup of the rice milk mixture to set aside. Bring to a boil, and let simmer on low until the milk has turned a deep purple hue, about 15-20 minutes.

Meanwhile, in a large saucepan, whisk together the mascarpone, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes. Turn off the heat and let cool slightly.

Add the remaining 1 cup of milk, egg yolks, vanilla, and cinnamon to the mascarpone-sugar mixture and whisk until incorporated. Strain the purple milk into the custard (there should be about 1-1/2 to 2 cups of milk remaining after straining the slightly cooked rice), turn the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. Strain the custard once more into a bowl to ensure it’s entirely smooth and free of clusters. Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.)

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 6 hours and up to 2 weeks.

crème fraîche ginger-almond bonbons

comments 4
Chocolate / Dessert / Ice cream / Sweet

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Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a mixture of melted coconut oil and cocoa powder for a quick-coating, thin bonbon shell. Yuuumm! xo, sb.

Crème Fraîche Ginger-Almond Bonbons
Makes about 1-1/2 quarts of ice cream and 30+ bonbons

2 cups crème fraîche
1 cup granulated sugar
1/4 teaspoon kosher salt
2 1/4 cups whole milk
1/4 cup freshly squeezed lemon juice
3 egg yolks
3/4 cup crystallized or candied ginger, finely diced
3/4 cup sliced almonds
1 1/2 cups melted coconut oil
3/4 cup sweetened or unsweetened cocoa powder

In a large saucepan, whisk together the crème fraîche, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes.

Meanwhile, pour the milk and lemon juice into a large heatproof bowl, add the egg yolks and whisk until smooth. When the crème fraîche mixture is ready, gradually whisk it into the milk-egg mixture. Pour the combined mixtures into the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.) Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight.

Pour the custard into an 1-1/2 quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and stir in the chopped ginger and almonds until evenly distributed. Freeze for at least 6 hours and up to 2 weeks.

To make the bonbons, line a 15′-10’inch baking or casserole dish with an even layer of ice cubes and a double lined sheet of parchment paper, fit to lay flat over the ice. In a large bowl, whisk together the melted coconut oil and cocoa powder until smooth and set aside. With a .75 ounce ice cream baller (about 2 tablespoons), scoop the ice cream into round balls. Working over the coconut-cocoa sauce, stick a toothpick or skewer into the center of the ice cream ball and begin to dip it into the sauce until it’s evenly coated. If needed, use a spoon to help ladle more sauce against the ice cream to coat entirely. The cocoa will form a shell around the ice cream within seconds. Repeat steps with each scoop. Place the bonbons on the prepared parchment-ice bed and freeze for at least an hour or until ready to serve.

Crème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire Brigade

blueberry muffins

comments 4
Baked / Sweets

bluberry-muffins-Lemon-Fire-Brigadeblueberry muffins - lemon fire brigade

Blueberry Muffins
Makes 6 large muffins

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar, plus more sprinkling
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 375F. Line a large muffin tin with 6 paper cup liners. Whisk together the flour, baking powder, baking soda, and salt.

In a bowl, cream together the butter and sugar with an electric mixer until fluffy. Lightly beat in the eggs, add the milk, vanilla extract, and mix to incorporate.

Add the dry ingredients and stir gently to combine. Fold in the berries. Drop the batter into the cup liners and sprinkle the tops with a little extra sugar. Bake for 30-35 minutes until the tops are golden brown and feel firm to the touch. Let the muffins cool for 10 minutes and serve warm or at room temperature. They will keep for 2-3 days in an airtight container.

blueberry muffins - lemon fire brigade

Just a little muffin recipe for the archives and a tune that’s been in my head a bit. Saw this babe play last week and she was amazing. (slipped a few chocolate chips into one of those muffins above too!) :)

My thoughts and prayers right now go out to the families and communities affected worldwide by the recent earthquakes in Nepal. x