Tag Archives: raspberry

muffins and mimosas: a foolproof guide to brunch, part one

A snapshot of my most recent brunch table

For me, brunch is its very own food group. I just love everything about it. I love muffins, scones, and frittatas. I love how naughty it feels to drink mimosas, bellinis, and bloody marys so early in the day. I really think that people are just generally more fun to be around in the hours between 11am and 2pm on Saturdays and Sundays (not to say that you can’t technically have brunch any other day of the week). I have many favorite brunch establishments in NYC, Boston and Ithaca, which is a post for another time, but in this series I will walk you through how to host a scrumptious brunch at home! The key is having some favorite recipes (and a stocked pantry) on hand so you can throw together impromptu brunches whenever you get the itch.

To get you started I will refer you back to some great brunch recipes that I’ve already posted on Edie’s Eats: Popovers, lemon topped raspberry muffins, rhubarb compote, granola, and apple bread.

But without further ado, I will get started with my new OBSESSION. These raspberry breakfast oat bars are absolutely incredible. They have a crunchy, nutty crust and topping with a sweet and sour filling from fresh raspberries. No joke, they flew off the table at my most recent brunch almost immediately. Go buy the ingredients for this NOW, you won’t regret it.

raspberry breakfast bars

recipe from Smitten Kitchen

For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.

Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

There are more great brunch recipes to come, so please check back soon! Bon Appetit!

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raspberry topped lemon muffins

Hi everyone! Sorry for the long hiatus since my last post!! My life got a little crazy between finals, moving out of my apartment, and starting an internship as soon as I got home. But no fear, I have been cooking and taking pictures during the last month, so I have some new recipes to share with you!

My friend hosted a going away brunch during finals week and asked everyone to bring something to share. I immediately starting mentally flipping through all of the scones, muffins and other breakfast items that i’ve been waiting for the right moment to make. I settled (pretty quickly) on Smitten Kitchen’s raspberry topped lemon muffins. Since the moment I laid my eyes on these muffins I knew we were meant to be. Lemon. Raspberries. Mini Muffins. Say no more.

They exceeded all of my expectations and were a huge hit at the brunch! They all went flying off the tray as soon as I arrived, and I was slammed with many requests for the recipe (so here it is!):

Raspberry Topped Lemon Muffins
Courtesy of (who else?) Smitten Kitchen

Yield: 14 large or 56 mini muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1.5, 1/2-pint containers (about) fresh raspberries

1. Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners.

2. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Microplane-the best!

3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

4. Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each).

5. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

This may just be the best muffin I’ve ever had. The lemon zest muddled with sugar gives the muffins a bitter intenseness that is sharply contrasted with an almost sour raspberry, which ends up giving you quite an intense bite. These are anything but ordinary. To switch things up I can picture poppy seeds mixed in, orange zest switched for the lemon, blackberries or other fruit swapped for the raspberries, the list goes on.

Make these immediately and never look back.