The Restaurant Recipe Blog

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
3/4 cup milk
1 egg
1 1/2 teaspoons pure vanilla
1/2 teaspoon butterscotch extract
1 cup butterscotch chips

=== TOPPING ===
1/3 cup butterscotch chips – finely chopped
1 egg white — whisked
Confectioners’ sugar — (optional)

Preheat oven to 425 degrees F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray
inner sides with non-stick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.

Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough.
Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.

Bake until browned — 16 to 18 minutes. Dust with confectioner’s sugar when cool.

(9 votes, average: 4.00 out of 5)

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We all know that Starbucks coffee and baked goods are amazing, but who can afford it in today’s economy?  Make these delicious muffins at home for a fraction of the price.

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Preheat oven to 375 degrees F.  In a bowl, blend together the flour, sugar, baking powder and salt.  In another bowl, combine the milk, applesauce and egg whites; mix well.  Add the wet ingredients into the dry ingredients and blend together.  Fold in the blueberries.  Spray some muffin tins with cooking oil.  Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Makes 12 muffins

(91 votes, average: 3.40 out of 5)

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2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.   Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil.  Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Serves 2

(24 votes, average: 3.71 out of 5)

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I love Starbucks, but honestly, I gave it up for my New Year’s resolution. It is just too darn expensive! What’s my secret? I do my best to recreate that Starbucks magic at home for a fraction of the price. This gingerbread loaf is one of my favorites in the morning.

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.

Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.

Once the cake has cooled, evenly spread the frosting on top.  Decorate with chopped candied orange peel or candied ginger .

(160 votes, average: 3.59 out of 5)

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