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Earl Grey & Blueberry Tea Cakes

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It’s December and that means The Cake Slice Bakers group gets to choose any recipe from The New Way to Cake.

In January, we’ll begin to bake from a new cake cookbook – stay tuned to find out which book we’ll use!

Blueberry Earl Gray Muffins

Earl Grey & Blueberry Tea Cakes were on the recipe list earlier this year and I didn’t get participate that month. It sounds so intriguing, but simple, so I chose it for my final 2020 choice.

These ‘tea cakes’ are actually baked in a muffin tin, so I’m going to call them muffins. They aren’t ordinary muffins, though, because of the infusion of Earl Grey tea flavor.

The muffins bake up beautifully soft and they’re filled with fresh blueberries.

Even though the Benjamina says this recipe will make 10 muffins, I had a ton of batter leftover. I went ahead and made 12 muffins, then had enough batter to make 3 mini-loaves.

Muffin Loaves

You get a whisper of Earl Grey tea, but it’s not overwhelming. It gives the muffins a delicate, tea-time flavor.

We’re lucky enough to have fresh blueberries almost all year long. Costco has been having them available and they’re really nice, plump blueberries.

If you can’t get fresh blueberries, though, use frozen. Just remember to add them to the muffin batter right out of the freezer so they don’t bleed and make grey muffins. That’s not pretty.

Blueberry Earl Gray Muffins

Earl Grey & Blueberry Tea Cakes (a.k.a. muffins) are a great breakfast, brunch, or snack.

You’ll like the fluffy texture and those pops of blueberry flavor. I can see these made with your favorite tea – chai or chamomile come to mind.

These are terrific muffins (or tea cakes) and we’re glad to add them to our muffin file!

Here are some other great muffin recipes!

Stacked Blueberry Earl Gray Muffins

Earl Grey & Blueberry Tea Cakes

Yield: 15 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Fluffy blueberry muffins flavored with Earl Grey tea.

Ingredients

  • 1/2 C milk
  • 3 Earl Grey tea bags or 4 tsp of loose tea
  • 1 tsp vanilla extract
  • 2 1/4 plus 1 tbsp all-purpose flour, divided
  • 1 tbsp baking powder
  • 1 C granulated sugar
  • 1 C (2 sticks) butter, softened
  • 3 eggs, room temperature
  • 1 1/3 C blueberries, fresh or frozen
  • 2 tbsp coarse sugar for sprinkling on top of muffins

Instructions

  1. Preheat oven to 350°. Take 1 or 2 tsp of butter from already softened butter and grease each cup of a 12-cup muffin tin. Dust lightly with flour, shaking out the excess.
  2. In a small sauce pan, combine the milk, tea bags (or loose tea) and vanilla. Heat on medium until the milk just boils. Remove from heat and set aside to cool while making the batter.
  3. In a medium bowl, sift together 2 1/4 cups of the flour and the baking powder.
  4. Using a stand mixer, beat the sugar and butter together until pale, creamy and slightly fluffy, 3 to 4 minutes on medium-high. Add the eggs, one at a time, beating well after each egg addition. Add half of the flour mixture and combine. (At this time, if you've used loose-leaf tea, pour through a strainer into a bowl).
  5. Add the milk to the batter, then the remaining flour mixture. Beat until just combined.
  6. Toss the blueberries in the remaining tablespoon of flour so they won't sink to the bottom of the muffins. Shake off the excess flour, then gently stir the blueberries into the batter.
  7. Fill the muffin cups about 2/3rds full of batter, sprinkle with coarse sugar, then bake for 25-27 minutes until a toothpick comes out almost clean.
  8. Let cool for 5 minutes in the pan, then run a knife gently around the edges to loosen from the pan. Turn out onto a wire rack to cool.
  9. Re-butter and flour three of the muffin cups (or use a second pan) and use the remaining batter. You may have extra batter, so fill as many cups as you need. Sprinkle tops with coarse sugar, bake for 25-27 minutes, then repeat above steps.

Notes

Tips and Stuff:

This made a ton of batter (original recipe says 10 muffins) and I made 12 muffins, plus 3 mini-loaves.

The original - calls for whole milk, but I successfully used 2% milk; the original also calls for vanilla bean paste, but I used regular vanilla extract.

The original also calls for unsalted butter - I used salted.

Nutrition Information:
Yield: 15 Serving Size: 1 tea cake
Amount Per Serving: Calories: 118Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 142mgCarbohydrates: 23gFiber: 0gSugar: 19gProtein: 2g

Nutrition Values are Approximate

© Benjamina Ebuehi
Category: Breads/Muffins
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 
 

It is a new year and a new book – The New Way To Cake – traditionally our last bake for the year is free choice, so our choices for December 2020 were ~ 

 

Honey Date Oat Muffins

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Honey Date Oatmeal Muffins

It’s January of a new year and I’m all about trying to make it a healthier new year, even if it’s just little changes here and there. These Honey Date Oat Muffins are just that – a little lighter. They may not look like fancy muffins from Starbucks, but they’re delicious.

The muffins are sweetened with honey only and half the butter is substituted with olive oil. I use 2% milk and add some dried fruit for good measure. Oh, and don’t forget the protein and fiber you get from the oatmeal.

Honey Date Oatmeal Muffin

Honey Date Oat Muffins are light and fluffy with a little bit of crunchy baked in just around the edges. I’ve always loved the texture of oatmeal in baked goods and it really is a good addition in these.

I add a hint of cinnamon and nutmeg to these honey-sweetened muffins, and you’ll also like the little bits of sweet dates in them. If you don’t like dates, go ahead and use raisins, dried cranberries, or any other dried fruit you prefer. Fix them up like you do your breakfast oatmeal.

I’m planning on freezing half of these since Bret thinks muffins are for girls and doesn’t eat them unless they’re chocolate with chocolate chips. It’ll be nice to be browsing through the freezer in a couple of months and find these just waiting for me to warm up and have for breakfast. Love ’em!

Honey Date Oatmeal Muffins

Honey Date Oat Muffins

Yield: 12
Prep Time: 11 minutes
Cook Time: 14 minutes
Total Time: 25 minutes

Lightly sweet muffins with a great oatmeal texture and dots of sweet dates. Breakfast muffin at its best!

Ingredients

  • 1 C all-purpose flour
  • 1 C quick oats (not instant)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1 egg
  • 1/4 C extra-virgin olive oil
  • 1/4 C melted butter
  • 3/4 C milk (I used 2%)
  • 1/3 C honey
  • 16 dates, small chopped

Instructions

  1. Preheat the oven to 400°. Spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, oats, baking powder, salt, cinnamon and ginger. In a small bowl, whisk together the egg, olive oil, slightly cooled melted butter, milk and honey until thoroughly combined.
  3. Pour the wet ingredients directly into the dry ingredients and gently mix until just combined. Stir in the dates gently until distributed. Spoon the batter into each muffin cup, about 2/3rds full.
  4. Bake for 12-14 minutes, until medium-brown around the edges (tops shouldn't brown) and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Store in a tightly sealed container or freeze for later.

Notes

Tips and Stuff:

If you prefer, you can use raisins or whatever other dried fruit you may like.  

Check the muffins at 12 minutes - they can get really too brown around the edges quickly.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 279mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Soufflé Omelet with Spinach and Brie

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I’m in a cooking club and one of this month’s cookbooks to choose a recipe from is Half-Baked Harvest by Tieghan Gerard. It was published in 2017 and there are so many wonderful recipes I want to make from it.

The first one, though, has to be this Soufflé Omelet with Spinach and Brie. Don’t be intimidated by the word “omelet” – it’s easier to make than you’d think.

The original has an addition of artichokes in it, but I chose to make the omelet with just the spinach and Brie because I wanted a lighter lunch. It’s perfect this way and have noted the slight adaptations in the recipe below. If you want to try it with artichokes, knock yourself out!

Here’s a photo of it after I snarfed half of it down.

I’ve never made a real, live omelet before. Meaning, in the past I’ve slopped some eggs into a pan, sprinkled them with cheddar cheese and flopped it over. Acceptable, but not really an omelet.

This omelet is puffy, almost like a Dutch baby pancake, and because of that, the honey butter and blueberries are perfect with it. The spinach, melted brie and that sauce are such a delicious, unbelievable combination.

Surprisingly it’s easy to put together and besides the Brie, I had all of the ingredients on hand. (Confession: it’s the first time I’ve ever bought Brie. I know, right?)

If you have a family brunch or are just looking for an outstanding dish for breakfast or lunch for yourself, do try this Soufflé Omelet with Spinach and Brie. You’ll definitely be glad you did!

I think I’ll make another one tomorrow. And maybe the day after that. Can’t let that Brie go to waste.

Souffle Omelette with Spinach and Brie

Soufflé Omelet with Spinach and Brie

Yield: 1 - 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Fluffy omelet stuffed with baby spinach and melted brie.  Topped with a honey butter sauce and sprinkled with fresh blueberries.

Ingredients

  • 3 large eggs, separated
  • 1/4 C whole milk, heavy cream or a combination of both
  • kosher salt and freshly ground pepper
  • 3 tbsp butter
  • Handful of baby spinach
  • 2 oz Brie cheese, thinly sliced (rind on or off)
  • 1/4 C honey
  • 2 tbsp fresh blueberries

Instructions

  1. Separate the egg whites and yolks into two medium bowls.  
  2. In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
  3. Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes).  Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
  4. In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat.  Add the egg mixture and smooth it evenly and gently to fill the pan. 
  5. Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes. 
  6. Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt.  Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose.  Cook for 1 minute.
  7. Remove the pan from the heat and slide the omelet onto a plate.
  8. In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey.  Stir until melted and combined.  Remove from heat and stir in a pinch of kosher salt.
  9. Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries.  Serve immediately.

Notes

Tips and Stuff:

I used about a tablespoon of heavy cream along with 2% milk to fill out the fourth cup.  

The original recipe also includes artichokes, but I thought it would be too much for a light lunch.  The way I made it was perfection!

Just a note on putting the ingredients on the omelet.  Move them more to the center and leave about an inch on the outside so the ingredients won't squish out when you fold the omelet over.

I used the rind on Brie, but if you prefer, take it off.

Hold the pan down almost touching your plate to slide it off.

I only used about half of the honey butter sauce because it would've made it too rich for me.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 373mgSodium: 611mgCarbohydrates: 40gFiber: 1gSugar: 38gProtein: 18g

Nutrition Values are Approximate

© Tieghan Gerard
Category: Breakfast

Mini Chocolate Chip Scones

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I always look for a good scone recipe and it’s amazing to me how creative bakers can get with the ingredients. One of my favorites is the previously posted Cinnamon Scones with Orange Glaze, which are reminiscent of the wonderful cinnamon scones at Starbucks’s before they changed recipes.

The photo of these Mini Chocolate Chip Scones at the King Arthur Flour site is so cute, what with the tiny chocolate chips and beautiful glaze.

I adapted these a little, adding almond extract and a combination of mini and regular chocolate chips. They’re fairly easy to throw together as long as you can judge what the dough texture is supposed to be (I add a bit more milk).

Mini Chocolate Chip Scones

The original recipe ends up with 64 tiny scones, but I only managed 36, as they would’ve been way too small for my tastes. If you’re counting them in the photo above, I cut them once again after they were baked.

I do like them small, though, because the glaze complements the texture of the scone. They would have been a little dry had they been any larger.

Mini Chocolate Chip Scones2

These Mini Chocolate Chip Scones get better after being stored a day or so. It seems like the glaze soaks into the scone a little bit and that makes a wonderful texture.

Really good with coffee, of course! Everything’s better with a side of coffee – except citrus fruit. For some reason that doesn’t work. I digress.

The only thing I might change is using all mini chocolate chips instead of the combination, and about a half cup more. That ensures a nice portion of chocolate chips per bite. Yum!

Mini Chocolate Chip Scones3

Mini Chocolate Chip Scones

Mini Chocolate Chip Scones

Yield: 36 mini scones
Prep Time: 30 minutes
Cook Time: 17 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 17 minutes

Adapted slightly from King Arthur Flour. Wonderfully sweet and delicious with coffee in the morning!

Ingredients

  • 2 3/4 C All-purpose flour
  • 1/3 C sugar
  • 3/4 tsp salt
  • 1 tbsp baking powder
  • 1/2 C cold butter, cut into pats
  • 1 1/2 C mini semisweet chocolate chips, (or a combination of mini and large)
  • 2 large eggs
  • 1 tsp almond extract
  • 2/3 C to 1 C half and half or milk
  • Glaze:
  • 3 1/2 C confectioners' sugar
  • 7 tbsp water - enough to make a thin glaze
  • 1 tsp vanilla

Instructions

  1. Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Add the butter (I chopped the butter a little smaller to start with) and combine until the mixture is unevenly crumbly.  It's OK to have kind of large chunks of butter still in it. Stir in the chocolate chips.
  2. In a separate bowl, whisk together the eggs, almond flavoring and 2/3 C. half and half or milk. Add the egg mixture into the dry ingredients and stir by hand until it's moistened and holds together.  Stir in additional milk or half and half if the dough seems dry - I added a bit more to where it was almost sticky.
  3. Flour a large piece of waxed paper very well and place the dough onto it.  Pat it gently into about an 8" to 8 1/2" square, about 3/4" thick.  
  4. Cut the square into 3" squares, then cut each square into triangles, using a pizza cutter if you have it. Transfer the scones to a parchment-lined or well-greased baking sheet.  They won't expand much, so you can place them fairly closely together.
  5. A tip from King Arthur flour - place the pan of scones in the freezer for 30 minutes before baking.  While they are chilling, preheat the oven to 425 degrees.  Bake the scones for 15 to 17 minutes, or until they're lightly golden brown.  Allow the scones to cool on the pan and when cooled completely, cut them in half once again to form smaller triangles.
  6. Make the glaze by stirring together the glaze ingredients until smooth.  If confectioners' sugar is lumpy, sift before making the glaze.  
  7. Set up a rack over a large piece of waxed paper.  Dip each little scone into the glaze with a fork, making sure the bottom and sides are covered, and place on the rack until the glaze is set.

Notes

Tips and Stuff:

Next time, I would use all mini chocolate chips (about 1 1/2 Cups).

Also next time, I'll place the scones in the freezer before baking, but not while on the cookie sheet.  I think the scones would bake better without putting a very cold pan into the hot oven.

I needed a little more water for the glaze - about 2 tbsp. more, but you can judge when you make them.

Nutrition Information:
Yield: 36 Serving Size: 1 scone
Amount Per Serving: Calories: 163Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 122mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins