Monday, July 15, 2013

Strawberry and Cardamom Muffins – Secret Recipe Club

Welcome to another Secret Recipe Club post!

This month I was assigned a blog called Adventures in All Things Food. The thing about this blog though, is that it’s not just about food. It’s also about family! There are wonderful photos and crafts as well as recipes. I especially like all the chickens and pictures of the farm. How beautiful! You could visit Andrea’s blog just for the pictures if you wanted to escape to the country through your computer screen.

It was pretty easy for me to choose a recipe because I had just been strawberry picking a few days before I went to check out Andrea’s blog. There was a recipe for strawberry and cardamom muffins that looked and sounded delicious. We had the fresh strawberries and we like cardamom so it made sense. Don't be afraid of the cardamom. If you use less than 1/2 a teaspoon, you probably won't even taste it.

I used oil because I was running out of butter, and I don’t have creamer so I just used milk. I'm sure buttermilk would also be nice. If your strawberries are a bit on the sour side, you can add a bit more sugar.

You can see that these don't get golden.
I'm not really sure why that is, but it doesn't matter, they're yummy anyway!

Secret Recipe Club

Strawberry and Cardamom Muffins
Makes 12 muffins

2 cups all purpose flour, divided
2 teaspoons baking powder
½ cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cardamom
Zest of 1 orange
1 ½ cups fresh strawberries, sliced (plus extra for the top)
¾ cup 2% milk
1 large egg
½ cup canola oil
1 teaspoon vanilla

Preheat the oven to 400F and line 12 muffin cups with paper liners.

In a large bowl, whisk together 1 ¾ cups of the flour, baking powder, sugar, salt and cardamom. Set aside.

Toss the strawberries in the remaining ¼ cup flour. Andrea says this is a good trick to prevent berries from sinking to the bottom of your baked treats, and you can do this for any type of berries. It does work. 

Mix the rest of the ingredients together in another bowl, then combine with the dry ingredients just until moistened. Then gently stir in the berries.

Divide the batter among the prepared muffin cups, then top each one with a few slices of strawberry.

Bake for 17-20 minutes or until a tester comes out clean. Let them cool before serving.

Saturday, July 13, 2013

Asian Coleslaw - The Salad Bar Monthly Blogging Challenge

Our challenge this month was to make a summer salad.

I’m sure everyone has some variation of this recipe in their recipe box. We got this recipe from a friend many years ago. Here’s how we make it.

Asian Coleslaw
12 servings

1 medium nappa cabbage, shredded
1 bunch scallions, chopped
1 packet ramen noodles (the one with the little flavour packet)
4 tablespoons sugar
6 tablespoons white vinegar
3/4 cup canola oil
Sliced almonds and sunflower seeds (optional, we didn’t use them)

Place your shredded cabbage and onions in a large bowl.

Separate the noodles from flavour packet and crush the noodles. We used the oriental flavour, but you could use chicken. Set aside.

Place the sugar and vinegar in a bowl and microwave for 30 seconds or until warm. Stir it up to dissolve the sugar. Add the oil and flavour packet and stir again.

Toss the dressing with the cabbage until coated and store in the fridge until ready to serve (or pack for your picnic).  Add the noodles, nuts and seeds just before serving otherwise they’ll get soggy. This salad can be made the day before. The cabbage is nice because it doesn’t wilt as fast as lettuce would.

(Submissions close in 14h 53m)
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