My deepest apologies for having been inactive for almost a month! Work has taken up all my time and the Javascript interface in Tumblr slows my computer down as well as the posting process. #CRIES
All picture posts featured in this blog are copyright to their respected owners unless stated otherwise. Yourdailymuffin provides source links
when available. If you see an unwanted and/or uncredited photo, please let us know at
yourdailymuffin.tumblr.com/ask.
![Asian fish and peanut sauce noodlesSubmitted by: Julia (juliasalbumonline@gmail.com)
Ingredients for peanut sauce and noodles:
1/4 cup fish sauce
1/3 cup honey or brown sugar
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/4 cup creamy peanut butter (Skippy creamy peanut butter works well)
1/4 cup coconut milk
1 tablespoon red curry paste
4 ounces fettuccine-width rice stick noodles (gluten free or regular) or fettuccine pasta
Ingredients for the glaze:
2 tablespoons brown sugar or honey
2 tablespoons freshly squeezed lime juice
2 tablespoons white wine vinegar
Ingredients for cooking the fish:
3 tablespoons olive oil
1 pound or four 6-ounce filletsof white flesh fish (black cod, tilapia, halibut, mahi mahi, sea bass)
salt and pepper
chopped green onions or chives – for garnish
[[MORE]]
1) Mix first 4 ingredients for the peanut sauce in a large pan, heat it up on low-medium heat, stirring to melt honey. Then add peanut butter, coconut milk and red curry paste, continuing to stir until very creamy. If it is a little bit watery – that’s fine.
2) Cook rice noodles or fettuccine according to package instructions. Add noodles to the peanut sauce, keep it on warm (if you have that setting) or off the heat – otherwise too much liquid from peanut sauce will evaporate
3) To make the glaze: combine 2 tablespoons of brown sugar or honey, 2 tablespoons freshly squeezed lime juice, 2 tablespoons white wine vinegar in small sauce pan, cook on medium-high heat until the glaze thickens slightly. Set aside and keep covered while you cook fish:
4) Season fish on both sides with salt and pepper. Heat a large skillet on high heat until very hot. Add 3 tablespoons of olive oil – it should sizzle immediately. Add fish fillets to the skillet without crowding them, and sear about 2 minutes on each side. I’ve used black cod but any other white fish will work too.
5) To serve, place a scoop of peanut sauce noodles in the middle of the plate, top with the fish fillet, pour some glaze over, making sure you have enough glaze for other fish fillets. Sprinkle with chopped green onions or chives on top, if desired.
Read the full post at Julia’s Album!](http://25.media.tumblr.com/69990cdd99632ed62edf278da36efe1d/tumblr_mo95xfyCpc1r4d2yto1_500.jpg)
LEARN MORE ABOUT THE RECIPE.Asian fish and peanut sauce noodles
Submitted by: Julia (juliasalbumonline@gmail.com)Ingredients for peanut sauce and noodles:
- 1/4 cup fish sauce
- 1/3 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup creamy peanut butter (Skippy creamy peanut butter works well)
- 1/4 cup coconut milk
- 1 tablespoon red curry paste
- 4 ounces fettuccine-width rice stick noodles (gluten free or regular) or fettuccine pasta
Ingredients for the glaze:
- 2 tablespoons brown sugar or honey
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons white wine vinegar
Ingredients for cooking the fish:
- 3 tablespoons olive oil
- 1 pound or four 6-ounce filletsof white flesh fish (black cod, tilapia, halibut, mahi mahi, sea bass)
- salt and pepper
- chopped green onions or chives – for garnish
![Oreo nutella s’more
Ingredients
2 graham crackers
Nutella
½ of a normal chocolate bar
1 oreo
2 marshmallows
[[MORE]]
Instructions
Smear nutella on opposite graham crackers. Split the oreo and lay a piece on each nutella covered graham cracker.
Place ⅔ of the chocolate bar on one oreo side and the other third of chocolate bar on the other side.
Roast your marshmallow: This took a bit of indoors engineering. I have a gas stove, however if you don’t you could probably achieve the same results over a candle or a lighter. Take a wooden skewer and soak it in water, so that it doesn’t burn. Place your marshmallow on the end, and one at a time, roast it over the open flame. I like mine black, but you can go for the slow roast if you’re a true connoisseur. Once your marshmallows are done to perfection, carefully place them onto one side of your graham cracker assembly line.
Lift the other graham cracker (the one without the marshmallows) and place it over top the marshmallows. Squish. Eat!!
Read the full post at totalNOMS!](http://24.media.tumblr.com/d31a13556e13b8c6e195948c6381d5c3/tumblr_mnwcf8zgJ01qfj6wko1_500.png)
LEARN MORE ABOUT THE RECIPE.Oreo nutella s’more
Ingredients
- 2 graham crackers
- Nutella
- ½ of a normal chocolate bar
- 1 oreo
- 2 marshmallows
![Apple cinnamon crepesSubmitted by: Julia (juliasalbumonline@gmail.com)
Ingredients:
3 large apples
3 tablespoons brown sugar
1 teaspoon cinnamon
Homemade crepes (detailed tutorial with photos here)
[[MORE]]
Makes 4 servings
1) Slice apples into small cubes, place apple cubes in a medium bowl, add brown sugar and cinnamon, and toss everything together to coat cubed apples with brown sugar and cinnamon. Let the juices do their work for about 20 minutes.
2) In the mean time (or, beforehand), prepare crepes according to instructions.
3) To serve: add chopped apples on top of the open crepe, and fold the crepe into the pocket shape. Sprinkle with powdered sugar right before serving, if desired.
Read the full post at Julia’s Album!](http://24.media.tumblr.com/b5b50ec1898a47e2ef18cf3a4a347c47/tumblr_mo449pWeUs1r4d2yto1_500.jpg)
LEARN MORE ABOUT THE RECIPE.Apple cinnamon crepes
Submitted by: Julia (juliasalbumonline@gmail.com)Ingredients:
- 3 large apples
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- Homemade crepes (detailed tutorial with photos here)
![Blackberry Vanilla Cupcakes
Ingredients:For the cupcakes:1 cup flour2 tsp. baking powder1 tsp. salt6 tbsp. unsalted butter, at room temperature1 cup sugar2 eggs1 teaspoon of vanilla extract1/2 cup milk1/2 cup blackberry coulis
For the frosting: 8 oz. cream cheese, at room temperature3 cups powdered sugar, sifted2 tablespoons blackberry coulisBlackberries for decoration
[[MORE]]
To make the cupcakes, preheat the oven to 180c. Line a cupcake pan with paper liners. In a small mixing bowl, stir together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.
In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Mix in the blackberry coulis/milk mixture. Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mi
Divide the batter evenly between the prepared paper liners. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.
To make the frosting, combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.
Read the full post at Donal Skehan!](http://25.media.tumblr.com/0fab300d4b5f3ecab96097b79fd6d0b5/tumblr_mnenz2T9Zs1r4d2yto1_500.jpg)
LEARN MORE ABOUT THE RECIPE.Blackberry Vanilla Cupcakes
Ingredients:
For the cupcakes:
1 cup flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon of vanilla extract
1/2 cup milk
1/2 cup blackberry coulisFor the frosting:
8 oz. cream cheese, at room temperature
3 cups powdered sugar, sifted
2 tablespoons blackberry coulis
Blackberries for decoration
![Chocolate Almond Angel Food with Mocha Glaze
Before you start:Make sure your tube pan is squeaky clean. Wash with mild detergent before you begin.Do not overbeat eggs. That is the single biggest mistake when it comes to angel food cakes. The whites should not reach stiff peak stage.Be patient. You will need to gently fold in the dry ingredients over 8-10 additions. Folding must be done is such a way as to not loose all of the air that you have built up in the whites.Invert immediately when it comes from the oven. The cake will want to withdraw naturally. To help it keep its shape you must help gravity work in your favor.Many tube pans come equipped with ‘feet’ to hold the cake up over the surface for cooling. If yours does not feet place the tube on an inverted funnel or over a bottle.I used vanilla sugar which I had left over from another project. If you have some that you keep around, you can reduce the amount of vanilla to ¼ teaspoon.To serve, break cake apart with two forks. Cutting may smash down the cake and ruin it’s delicate nature.
[[MORE]]The ingredients:For the cake:½ cup cake flour / 60g½ cup cocoa powder / 35g¾ cup sugar / 160g + ¾ cup / 160g more½ teaspoon salt1 tablespoon water1 teaspoon instant espresso powder1 ½ cup egg whites (10-12 eggs)1 teaspoon lemon juice½ teaspoon vanilla extract½ teaspoon almond extract1 ¼ cups sliced almondsFor the glaze:4 ounces bittersweet chocolate1 tablespoon unsalted butter3 tablespoon water1 1/2 teaspoons espresso powder1/2 cup cream¾ cup confectioners’ sugar1 teaspoon vanilla
The method:For the cake:
1. Preheat oven to 350º.2. Dissolve espresso powder in the water3. In a medium bowl, sift together the cake flour, cocoa powder, salt, and ¾ cup sugar. Repeat a couple of times. Set aside.4. In the bowl of your mixer place egg whites, water/espresso, lemon juice, and extracts. Mix on low speed for 1 minute and then turn to medium speed for 4 minutes. Your mixture should look something like rich foam.5. Sprinkle in sugar one tablespoon at a time while mixing on medium high speed for 2-3 more minutes. Your batter should be at glossy soft peak stage.6. Remove bowl from mixer.7. Sift a thin layer of dry ingredients over the top of the batter and gently fold it in with a rubber spatula until the flour is incorporated only.8. Repeat until all of the dry ingredients have been gently incorporated.9. Pour almond slices into the bottom of your tube pan and distribute evenly.10. Pour batter into pan.11. Run your spatula about half way down and around the middle of the batter to release any unwanted air pockets.12. Smooth out the top of the batter with the rubber spatula.13. Bake at 350º in the bottom third of your oven for 40-45 minutes or until it passes the clean toothpick test.14. Remove from the oven and invert it immediately on a wire rack. Allow to cool completely.15. To remove run a thin knife around the outer edge of the pan, invert and tap lightly against countertop.16. Top with mocha glaze.
For the glaze:1. Dissolve espresso powder in the water.2. Melt chocolate and butter in microwave or in double boiler.3. Add heavy cream, dissolved espresso, confectioners’ sugar, and vanilla to melted chocolate and mix well on medium speed until you reach icing consistency.4. Drizzle over cake while warm.
Read the full post at Today’s Nest!](http://24.media.tumblr.com/8cd9fbc8eebddbc6fa2d53091d205932/tumblr_mnen66B2Y91r4d2yto1_500.jpg)
LEARN MORE ABOUT THE RECIPE.Chocolate Almond Angel Food with Mocha Glaze
Before you start:
Make sure your tube pan is squeaky clean. Wash with mild detergent before you begin.
Do not overbeat eggs. That is the single biggest mistake when it comes to angel food cakes. The whites should not reach stiff peak stage.
Be patient. You will need to gently fold in the dry ingredients over 8-10 additions. Folding must be done is such a way as to not loose all of the air that you have built up in the whites.
Invert immediately when it comes from the oven. The cake will want to withdraw naturally. To help it keep its shape you must help gravity work in your favor.
Many tube pans come equipped with ‘feet’ to hold the cake up over the surface for cooling. If yours does not feet place the tube on an inverted funnel or over a bottle.
I used vanilla sugar which I had left over from another project. If you have some that you keep around, you can reduce the amount of vanilla to ¼ teaspoon.
To serve, break cake apart with two forks. Cutting may smash down the cake and ruin it’s delicate nature.
Chocolate and Orange Marmelade Cake
Read the full post at Coolinarna Strefa (Polish)
When Mr T asked me what smells so good I told him that it must come from neighbours’ apartment. He did not look disappointed, he just said that he’s curious what they’re making. I was smiling inside, because the smell was coming out of our oven and I knew that what’s inside will make him very happy. There’s something magical about cinnamon, the smell, taste and that it goes so well with so many different kinds of food. Especially with baked goods.
Learn more about the recipe at What Should I Eat for Breakfast Today!
