Grain and Seed Muffins (TwD/BwD)

 

 

For the second January recipe for Tuesdays with Dorie, I made the Grain and Seed Muffins.  I decided to make the whole recipe (12 muffins) and put most of them into the freezer for safe-keeping.  They reheated very nicely when I wanted a treat.  I did use avocado oil as a substitution as well as golden raisins.  Luckily, I had all the ingredients either in my pantry or in the freezer.  While I wasn’t sure how these would taste, I knew I could trust Dorie’s recipes, and will definitely plan on making them again in the future.

 

A West Virginia specialty

 

West Virginia Pepperoni Rolls – I guess it’s a “thing.”  Who knew?  The January Kitchen of the Month is Elle of Feeding My Enthusiasms, and she challenged us to make this WV specialty.  They were originally created by Italian-American miners as a non-perishable lunch to take with them while working underground in the coal mines.  Many recipes include mozzarella cheese, which adds a nice, melty touch.

 

The dough was easy to make and delicious, but because it was an enriched dough, it took twice as long to rise. One thing I learned is that pepperoni slices come in a variety of sizes. Apparently, I chose the giant size, which were basically the size of the dough square, so I only put on two per square.  

 

The end result was a nice combination of salty and sweet.  I bet the addition of cheese would add to their deliciousness.

 

For more background and the recipe, head over to Elle’sblog.  If you want to be a Buddy, send your results to Elle by January 29^th.

 

Check out the other Bread Baking Babes:

• Blog from OUR Kitchen – Elizabeth 
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience – Cathy                                           
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle (Kitchen of the Month)

 

Tuesdays with Dorie/Baking with Dorie: Steph's Bakewell Tart

 

For the first January recipe, I chose to make Steph's Bakewell Tart.  

 

For the jam layer, I used cherry preserves which I had left over from a previous bake, and which complemented the almond flavor of the cake. 

 

I loved the tart crust, and will definitely use it for future bakes.  The tart actually held up well for several days, but I was happy to share some with a friend.

 

Follow along at Tuesdays with Dorie to see what the other bakers chose to make.