Oatmeal Chocolate Chip Muffins

Have you ever had the perfect oatmeal chocolate chip muffin? I'm talking about a muffin that isn't dry but has a crisp muffin top. It has a perfect ratio of chocolate chips to dough. It doesn't leave you feeling like you just ate a mini cake - but at the same time, it's not really the type of muffin you'd want to eat for breakfast. If you haven't had this perfect muffin yet, then yes you're missing out - but I have the solution for you, right here:

Just look at those beautiful chocolate chips! I've already covered the most important reasons for why we would choose the combination of oatmeal chocolate over oatmeal raisin in our recipe for Oatmeal Chocolate Chip Cookies. But maybe now you're wondering why I would post about a muffin that is quite similar to a cookie we made not that long ago? Well, these muffins are - dare I say it, easier to make than cookies.

The best bakery oatmeal chocolate chip muffins I've ever had came from Card's Bakery in Kingston, Ontario. We served these muffins at Common Ground at Queen's, and they were always a popular choice. I was reminiscing about how I haven't had such a good oatmeal chocolate chip muffin since leaving Queen's - and that's what inspired me to bake my own! I'm not promising that these taste exactly like the Card's muffins, but they are definitely worth a try!

The Recipe:

1 1/4 cups quick cooking oats

1 1/4 cups milk

1 egg

1/3-1/2 cup vegetable oil*

1/2 cup brown sugar

3/4 cup semisweet chocolate chips

1 1/4 cups flour (I used 1/2 cup whole wheat and 3/4 cup all-purpose)

1/2 tsp cinnamon
4 tsp baking powder

1/2 tsp salt

1. Combine oats and milk and allow to stand for 15 minutes. I combined my oats and milk in our 4-cup Pyrex measuring cup and then added the other wet ingredients to this measuring cup later, rather than using an additional bowl. So if you have a giant measuring cup too, I recommend taking this route as well - if not, combine oats and milk into a medium sized bowl and let stand 15 minutes.

2. Preheat oven to 400 degrees and line standard muffin tray with 12 papers. 

3. In a large bowl, combine flour, cinnamon, baking powder and salt. 

4. Stir egg, oil, brown sugar and chocolate chips into the oat and milk mixture.

5. Pour oat mixture over flour mixture and stir until all the flour mixture is incorporated, but like always with muffins, avoid over-mixing. 

6. Fill each cup of the muffin tray about 3/4 full. Bake at 400 degrees for 20 to 22 minutes, or until cake tester comes out clean. Allow to cool 10 minutes before transferring from muffin tray to wire rack to cool completely. 

*The recipe I used calls for 1/2 cup of oil - which is how much I used. I found that the muffins are too oily though - so I recommend starting with 1/3 cup and then if when you are stirring the oat and flour mixtures together, you find the batter is too dry, you can always add a bit more oil. 

This is my 4-cup measuring cup that served as my second bowl for this
recipe - I'm all for cutting down on dishes for the clean up after!

And see how nicely you can pour your oat mixture into the flour mixture
when you're pouring from a giant measuring cup?

Here is your perfect chance to make the perfect oatmeal chocolate chip muffin. Trust me, these muffins taste just as good as they look. Actually, you may want to double this recipe, because realistically, how long will 12 muffins even last? I baked these muffins on Saturday (because weekend baking is the best kind of baking) and they're already disappearing quickly! I'm going to share my exciting news with your right now dear readers (if you've made it this far): I baked these muffins right after I booked my flight to London! I'm not leaving for a few weeks, but I'll be away for nearly a month - so maybe start to look forward to a post on tea and crumpets? Or some other British delicacies? 

Happy Eating!

Caroline

Lemon Poppy Seed Loaf

Lemon and poppy seeds go together perfectly - especially in loaf form. You wouldn't be nearly as excited if I told you this was a post about simply a Lemon Loaf, right dear readers? And I'm sure a Poppy Seed Loaf would seem like it was missing a key citrus-y flavour. But Lemon Poppy Seed loaf - now that's a classic. The lemon is fresh but sweet. The poppy seeds can be a bit annoying, say if you spill a tablespoon when you're making your loaf (did you know that there are 3,300 poppy seeds in ONE gram?) - but they add a hint of flavour and texture that you'll want in your loaf.

Similar to my recipe for chocolate chip banana bread, this loaf is simple to make with results that won't disappoint. You may be tempted to call this lemon poppy seed loaf a "cake", since it is light and sweet (and not very bread-like at all) - but I feel like the word "cake" is too often associated with birthdays or other special occasions, while this recipe is good to make and eat at any time.

The Recipe:

1/2 cup of butter, at room temperature
1 cup granulated sugar
2 eggs
1 1/2 cups all purpose flour
3 tbsp poppy seeds
1 tbsp grated lemon rind
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

Lemon Syrup:
1/4 cup granulated sugar
1 tsp grated lemon rind
1/4 cup lemon juice

1. In large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time.
2. In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt. Note for grating the lemon rind: if you are using a grater with multiple sizes, smaller is better - you won't want big chunks of lemon rind in your loaf! I used the rind of one big lemon and it was enough for the 1 tablespoon for the loaf and the 1 teaspoon for the syrup.
3. Stir flour mixture into butter mixture alternately with milk, making 3 additions of the flour mixture and 2 of milk.
4. Spread into greased loaf pan and bake in preheated oven at 325 degrees for one hour, or until cake tester in centre comes out clean.
5. Lemon Syrup: in saucepan, warm together sugar, lemon rind and lemon juice until the sugar has dissolved into the lemon juice. With a skewer or toothpick, pierce hot loaf so that you've almost reached the bottom of the loaf. Pour lemon syrup over the loaf.
6. Let loaf cool in pan for 30 minutes. Turn out onto rack and let cool completely.

Before adding the lemon syrup to the loaf, pierce it with a toothpick to help the syrup sink in (see picture below). This loaf isn't overly sweet, and so the syrup provides the sweetness. You could make the loaf without the addition of the lemon syrup - but it adds such a nice glaze that seeps deliciously throughout the cake, I mean, loaf...

One warning: be careful not to let any poppy seeds get stuck in your teeth when enjoying this loaf!
Happy Eating!

Caroline

Easter Egg Nests

It is a truth universally acknowledged that Mini Eggs are the best Easter chocolate and although you can now buy Mini Eggs all year round, there really is no better time to eat Mini Eggs than Easter. I took it upon myself to find a recipe for an Easter treat that would use Mini Eggs, be visually pleasing - and of course, taste delicious. The result: mini Easter Egg Nests.

The most challenging part of this recipe is not eating all your Mini Eggs before you use them for the nests. Otherwise, all you need is some basic ingredients and enough space in your fridge to allow these no-bake treats to cool.

The Recipe:

4 oz of chocolate, chopped
2 tbsp butter
1 tbsp corn syrup*
1 cup Rice Krispies cereal
30 Mini Eggs

1. Line a muffin tray with 10 muffin papers and set aside.
2. Melt the chocolate, butter and corn syrup together. To melt chocolate, it is best to use a double boiler or heatproof bowl over a pan of gently simmering water. Stir while the chocolate melts to a smooth consistency.
3. Once chocolate has melted, remove from heat and add the Rice Krispies. Stir until all the cereal is coated.
4. Spoon chocolate Rice Krispie mixture into prepared muffin tray, pushing it down with a spoon to form a "nest" shape. Top nest with 3 mini eggs.
5. Once all the nests are prepared, refrigerate for at least one hour.
Makes approximately 10 Easter Egg Nests.

* I'm not 100% sure if the corn syrup was necessary. I based this recipe off of a recipe I found on the BBC that called for "golden syrup" - which I googled and discovered is an inverted sugar syrup that is popular in the UK and more difficult to find in Canada... especially on Good Friday when most grocery stores are closed. I think you could make these treats without the corn syrup and just make sure you stir the chocolate and butter continuously so it does not harden until you're ready to put the nests in the fridge.

On another note, the original recipe called for Corn Flakes instead of a crispy rice cereal - but I had Rice Krispies on hand and decided to substitute. I think I made the right decision - but these would still work well with Corn Flakes!

Making these Mini Easter Egg Nests reminded me of making Rice Krispie Squares - but the chocolate is so much easier to handle than melted marshmallows are (it's a lot less sticky and a lot easier to form into nest shapes). I probably don't also need to tell you that these taste delicious - the Mini Eggs plus chocolate probably gave that away from the start - but if you remember the chocolate bar Nestle Crunch, these taste similar to that!

Once your nests are completely cooled, you'll probably want to take them outside for a photoshoot, like I did. Just ignore any weird looks from your neighbours and go to it! They look best in trees.

The only thing missing from these adorable little Easter Egg Nests...? That's easy - "Put a bird on it!"

Happy Easter!

Caroline

Blueberry Yogurt Muffins

Those of you out there who know me well may be aware that I am a bit indecisive from time to time... So when I decided to bake muffins the other day, it took a lot of rummaging through the cupboard and freezer and sifting through far too many recipes to make up my mind. The wonderful thing about muffins is there really are so many kinds you can make - and I debated between banana muffins, banana chocolate chip, banana crumb topping... until I came across the last container of frozen wild blueberries in our freezer. That set me searching for blueberry muffin recipes. I scanned through quite a few cake-y looking blueberry muffin recipes, but I was searching for something healthier. This recipe comes from Canadian Living, but I've made a few adaptations. As you may recall, my recipe for apple oat muffins also uses yogurt, and they are delicious. When I saw that this recipe used yogurt, combined with the orange, I was finally able to make a decision.

One important tip for making muffins: generally, you combine the dry ingredients in one bowl and then the wet in a separate bowl, and then pour the wet ingredients into the dry. When you add the two together, be careful not to over-mix - stir until just incorporated, and that's it! This will make your muffins lighter.

THE RECIPE:
1 cup all-purpose white flour
1 cup all-purpose whole wheat flour
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1 cup plain yogurt
1 tbsp grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp vanilla extract
1 to 1 1/2 cups blueberries, fresh or frozen

1. In large bowl, sift together flours, sugar, baking powder, baking soda, salt and cinnamon.
2. In separate bowl, whisk together eggs, yogurt, orange rind, orange juice, vegetable oil and vanilla extract. Pour over dry ingredients. Sprinkle with blueberries. Stir until just incorporated.
3. Spoon into paper-lined or greased muffin cups, filling almost to top. Bake at 375 degree oven for 25 minutes, or until tops are golden. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.

To "zest" my orange for the orange rind, I used the small side of a grater, since I don't have a zester, and it worked just fine. If you also don't have a zester, make sure you do use a small grater setting, because you don't want the rind pieces to be too big. And if you do have a zester... you should probably lend it to me.

If using frozen blueberries, keep them frozen until the last minute. This will stop their colour from running.

This recipe is quick and easy - unlike me when it comes to making a decision... So I won't tell you how long it took me to decide on making these muffins (because that's a bit embarrassing)... but I will tell you that I made the right decision. See for yourself.

Happy Muffin-Making!

Caroline

Oatmeal Chocolate Chip Cookies

There's something to be said about oatmeal chocolate chip cookies. Actually I have a few somethings to say.

1 cup of chocolate chips = 1 mug
of chocolate chips...

First of all - why yes you could make oatmeal raisin cookies - but then they wouldn't have any chocolate in them! I've heard the bold statement before that anything that can be made with raisins would taste better with chocolate chips instead... and although I'm not about to test this theory on everything, with oatmeal cookies, I may have to agree...

Secondly, oatmeal chocolate chip cookies have more texture than regular chocolate chip cookies. I'm not trying to knock on chocolate chip cookies - but there's just something a little bit extra special about oatmeal in a cookie.

Another advantage to baking oatmeal cookies that I discovered while growing up: my dad really likes to make oatmeal, or porridge, for breakfast every morning in the winter. And growing up, I wasn't the biggest fan of porridge... so by using oats in cookies, I was really trying to use up all the oats so there wouldn't be any left for breakfast... well that never really worked out for me since we just bought more... But on the plus side, I do like porridge now - and I've become a bit of an expert on oatmeal cookies over the years too!

Finally - I don't know if it's just me, but whenever I bake oatmeal chocolate chip cookies, everyone seems to tell me that this is their favourite type of cookie. This recipe comes from my friend Kaili (who also provided me with the recipe for Mac and Cheese - I love when friends share their recipes with me!) It is a classic oatmeal chocolate chip cookie - just the right amount of chewiness, oats, and of course, chocolate chips!

The Recipe:

1 cup of butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips

1. Preheat oven to 325 degrees and line cookie trays with parchment paper.
2. In large bowl, cream together butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda and salt. Stir flour mixture into creamed mixture until just blended.
4. Stir in the oats and chocolate chips.
5. Drop by heaping spoonful onto baking sheets.

The "Action" Shot

6. Bake for 12 minutes. Allow cookies to cool 5 minutes before transferring to a wire rack to cool completely.
Makes 3 1/2 to 4 dozen cookies (depending on size).


The question that may be crossing your minds now, dear readers, is what is the difference between these oatmeal chocolate chip cookies and Oh-So-Good cookies? Yes, oh-so-good cookies have Skor bits, which is undeniably delicious - but they have a much lower ratio of oats and therefore can't quite be called an oatmeal cookie. No questions about whether this recipe is in fact to make some very tasty oatmeal cookies.

One problem I've had time and time again with oatmeal cookies is that they will go flat. They may come out of the oven risen nicely - and within a few minutes of cooling, they've suddenly flattened to the tray. So how to avoid flat oatmeal cookies? Don't over-mix your dough once the eggs have been added in. As you'll see, some of our cookies turned out a bit flat - but I blame that on the mix master... and hey, at least flat cookies stack nicely!

These cookies are easy to make and such a classic... so what are you waiting for?

Happy Baking!

Caroline

St. Patrick's Day Cookies

Happy St. Patrick's Day!

Or... an excuse to wear green clothes, eat green food, drink green beer... and bake green cookies! (You wouldn't expect anything less from us here at scrambledeggsetc, now would you?) I used our favourite shortbread recipe and royal icing, which I dyed with green food paste in various shades.

To decorate, I outlined the cookies in one shade of green. Then I added a tiny bit more water to the icing, so it spread more easily, to "flood" the rest of the cookie. I spooned a bit on and then used a toothpick to help spread it to the border. And there you go - shamrock cookies for March 17!

Happy St. Patrick's Day!

Caroline

Poached Eggs and Hollandaise Sauce

Funny things names. When Caroline and I first started this blog we we pretty troubled at the concept of coming up with a name for it. I mean this was going to be (supposedly) what people would know the blog by, how they would search it, what we would call ourselves via charming tweets or Facebook status updates! Talk about pressure. Obviously we wanted it to be food related... but not something obvious/lame like In the Kitchen with Cousins, or Cooking with Caroline and Jo, we wanting something quirky and cute and memorable! We mulled over ideas for who knows how long and somehow came up with Scrambled Eggs Etc (I think it was actually taken off of an idea from a friend). Anyhow, as much as we like it, "Scrambled Eggs Etc" is pretty random - especially since we have yet to post any scrambled eggs recipes or even an egg recipe of any kind (save the somewhat obsessive egg pictures from baking sessions - but that's just not the same). Well readers, that changes TODAY! I present to you, Scrambled Eggs Etc's very first egg-centered recipe! (No it's not scrambled eggs...)

I give you POACHED EGGS! (on toast with avocado and hollandaise sauce!)

A sort of take on Eggs Florentine - minus the spinach and substitute with yummy ripe avocado! 

Poached Eggs always seem like a daunting task, and I'll admit that when you compare them to scrambled eggs, or fried eggs, or soft/hard boiled eggs it is true that they take a bit more time and a bit more patience. If you've ever attempted poached eggs before, perhaps like me you never really got past the instructions. Make a whirlpool in the boiling water? Add vinegar? Just for eggs? Hellls no... So perhaps, like me, you bought one of those little poached egg cups that you just slip in some boiling water (actually mine just came attached to a 1/2 the fat jar of Mayo). Not a bad substitute for the real thing - but I'll tell you right now, there is nothing more satisfying then poaching an egg to perfection (except maybe snapping a cell phone in half - but that is an entirely different and unrelated story).

So anyway, I urge you all to try it. Because it's not hard. And it's so rewarding - you'll feel like an instant cooking pro - master of the kitchen, chef extraordinaire, an eggcellent egg-maker?

WHAT YOU NEED:

Water
Eggs
White Vinegar? (I really don't think it's necessary - but I think it makes me feel more confidant so just give'r).

WHAT YOU DO:

1. Boil water so that its just a bit more than simmer. This way the eggs won't go all over the place from the water boiling too fast, or just spread out from no movement whatsoever.
2. Add a splash of white vinegar to the water.
3. WITHOUT making a whirlpool (honestly whoever came up with that is an idiot because it just makes everything go wrong), crack your eggs carefully into the boiling water. It might help to crack the egg into a little bowl first, then slipping it into the water.
4. Let it chill out for a bit - the egg whites will spread out a bit but for the most part they will actually stay put - especially once you take the egg out of the water!
5. Cook the egg for 3-5 minutes, then remove with a slotted spoon.

HOLLANDAISE SAUCE A LA TESSA BASTON:

Ingredients:
2 Egg Yolks
2 Tbsp Lemon Juice
Just under 1/2 cup melted, unsalted Butter
Salt & Pepper

Recipe:
1. Whisk the egg yolks until thickened, add lemon juice.
2. Melt butter in the microwave or on the stove (if melting it in a saucepan on the stove be careful it doesn't brown).
3. While continuing to whisk the eggs on the counter, add the hot butter SLOWLY and in a thin, steady stream. Don't stop whisking!
4. Place the bowl over a pot of gently boiling water, being careful not to let the bowl touch the water or the eggs will curdle.
5. Continuously whisk the eggs, adding salt and pepper to taste, until the sauce thickens to a nice consistency.

Perfect spontaneous Wednesday Brunch! 

After an unhappy opening shift at work, I went over to my friend Tessa's house with the intention of making something simple for breakfast (or in my case, second breakfast as I had already eaten on my break at 6am). Instead we were joined by my cousin Ali and our simple breakfast turned into a tasty, spontaneous brunch! Complete with tea and tulips.

Happy Eating!

Jo (and Tessa) (and Ali)