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My Breakfast at Tiffany’s is moving to a new website.  I wanted to make my blog more easily accessible, so please continue to follow us at www.tiffanyphillips.com I hope this web address will be easier for you all to remember!  Thanks for dropping by and we look forward to seeing you at www.tiffanyphillips.com!

 

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Snickerdoodles

Snickerdoodle: A traditional cinnamon cookie with a whimsical name.  I have made these cookies for years and always wondered if the name was simply a fun label for a basic cookie or had more deep rooted history.

The origins of the snickerdoodle are actually shrouded in mystery. On the surface, the snickerdoodle is a very basic cookie, and therefore one that could easily have been invented numerous times in kitchens all over the world. The Joy of Cooking attributes the cookie to Germany, suggesting that the name comes from the German word schneckennudeln, a type of cinnamon dusted sweet roll. It has also been suggested that the cookie may be of Dutch origin, with its name being a contraction of Saint Nicholas. It is also possible that the cookie is a relative of the British-inspired Christmas cakes and cookies common on the Eastern Seaboard of the United States.  Whatever the true origin is, this cookie lives on and continues to be a favorite of many.

Like other holiday cookies, such as gingerbread men, the primary flavor of the snickerdoodle is a spice. Since snickerdoodles use a sugar cookie base, however, it’s possible to make a wide variety of holiday cookies from one batch of dough, instead of being forced to mix multiple batches of dough for different cookies. The versatile snickerdoodle is very easy and quick to make.  I make a basic dough and roll it in cinnamon and sugar before baking.  The cookies come out with the characteristic snickerdoodle cracked top and chewy center, simply delicious!!

Snickerdoodles

  • 1 1/2 cups flour
  • 1/2 teas baking soda
  • 1 teas cream of tartar
  • 1/2 teas salt
  • 1/2 cup butter or shortening
  • 3/4 cups sugar
  • 1 egg
  • cinnamon and sugar mix to roll the cookies in

Preheat oven to 350 degrees F.  Sift together flour, baking soda, cream of tartar and salt; set aside.  Cream together butter or shortening and sugar.  Add egg and mix in well.  Slowly add in dry ingredients and mix until well incorporated.  Roll dough into 1/2 inch balls, then roll in cinnamon and sugar mixture.  I use a cookie scoop (or small ice cream scoop) to ensure equal size cookies.  Place 2 inches apart on cookie sheet and bake for 8-10 minutes at 350 degrees F.  Enjoy!

Snickerdoodles

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An Affair to Remember

Since I will be in Seattle this weekend I thought that I would choose a cocktail this week named after the classic movie, An Affair to Remember, which inspired Sleepless in Seattle.  In this romantic comedy Meg Ryan and Tom Hanks fall in love after she hears his story of lost love on the radio.  Their story ends, or rather begins, with their climatic meeting at the top of the Empire State Building.  This meeting references the reunion of Cary Grant and Deborah Kerr at the top of the Empire State Building in the original movie, An Affair to Remember.  Both classics, both touching, both “chick flicks”, but both so worth watching!

So in honor of Sleepless in Seattle, here is a recipe for the “An Affair to Remember Cocktail”:

  • 1/2 oz amaretto
  • 1/2 oz triple sec
  • 1/2 oz vodka
  • 1/2 oz creme de cacao
  • 1 oz cream

Fill cocktail shaker with ice and all ingredients, shake well.  Pour into martini glass and enjoy!

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Cosmopolitan Cocktail

This week I am posting one of my favorite cocktail recipes, the Cosmopolitan.  It is similar to a Cape Codder or Kamikaze.  I think I’ll make one as soon as I get home…it has been a long week!

Cosmopolitan

  • 1 oz vodka
  • 1/2 oz Cointreau
  • 1/2 oz cranberry juice
  • 1/2 oz lime juice

Combine all ingredients in a cocktail shaker with ice, shake, pour into martini glass.  Garnish with lime wedge.  Enjoy!

cosmopolitan

Cosmopolitan

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Homemade Banana Pancakes

This morning I decided I’d take some time and make some delicious banana pancakes.  Pancakes, waffles, french toast…. nothing says “weekend” like a homemade breakfast.  However, during the week I usually don’t even eat breakfast.  Sometimes I try to grab something on my way out the door, like a yogurt or cereal bar, and sometimes I have a homemade muffin or scone, but often it is just coffee or juice for me.  Since I was lucky enough to have a day off from work today, in honor of our military veterans, I thought I’d take the time to make some homemade pancakes.  Homemade pancakes are so much better than those box mixes, and it is easy to add a little something extra with your favorite fruit.  I’ve made this same recipe with blueberries and it’s delicious as well.  Today, however, I used some bananas, and the results were amazing!  If you prefer, you can just exclude the bananas altogether and simply enjoy these homemade pancakes with warm maple syrup.

Banana Pancakes

  • 1 1/4 cups all-purpose flour
  • 2 tbls sugar
  • 2 teas baking powder
  • 1/2 teas salt
  • 1 cup milk
  • 2 tbls vegetable oil
  • 1 egg
  • 1/2 teas vanilla extract
  • 1 banana, diced
  • vegetable oil or butter for greasing pan

In a small bowl mix together flour, sugar, baking powder and salt; set aside.  In a medium bowl whisk together milk, oil, vanilla extract and egg.  Add dry ingredients to milk mixture and whisk until moistened, but do not over mix, some small lumps will still be visible.  Stir in banana chunks.  Heat a large skillet over medium heat.  Use a folded paper towel to rub pan with oil or butter.  Spoon batter onto pan for desired size.  Cook until surface of pancake becomes filled with bubbles, and some have popped, about 1-2 minutes.  Carefully flip pancake and cook on second side until browned, another 1-2 minutes.  Remove from pan and ENJOY!  If you wish, you can remove pancakes from pan and keep them warm in a 200 degree F oven until ready to serve.  Top pancakes with you favorites (banana slices, maple syrup, whipped cream, nutella).

Banana Pancakes

Banana Pancakes

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Butternut Squash Risotto

My new recipe for the week is butternut squash risotto.  If you enjoy the comfort of a good risotto and the slight sweetness of butternut squash, then this is a classic fall recipe for you.  The squash is cooked with the rice, allowing it to soften and integrate into the creamy goodness of the dish.  I made it this week and C.P. said it was his new favorite!  Yes, he has a lot of favorites, but I knew this one would become an instant hit in our house!  The key to a good risotto is definitely patience!  Adding the hot stock slowly will take some time, but the results are definitely worth it.  Also, be sure to use Arborio rice.  It is an Italian  short-grain rice named after the town of Arborio in the Po Valley where it is grown.  When cooked, the rounded rice grains are firm, creamy and chewy due to the high starch content, and this gives risotto it characteristic texture.  Arborio rice is also used commonly for rice pudding.

Butternut Squash Risotto

  • 1 tbls butter
  • 1 1/2 pound butternut squash, peeled, seeded and cut into 1/2 inch chunks
  • Salt and Pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 oz) reduced sodium chicken broth
  • 1/2 cup water
  • 1/3 cup parmesan cheese

In a medium sauce pan heat chicken broth and 1/2 cup water to a boil, keep over med-low heat to insure broth mixture remains hot.  In a large pot melt butter over medium heat, then add butternut squash, and season with salt and pepper.  Cook, stirring often, until edges begin to soften, 6-8 minutes.  Add rice and stir to coat.  Add white wine and stir until almost all liquid has evaporated.  Reduce heat to medium-low and add 1/2 cup hot broth mixture.  Cook, stirring continually until almost all of the liquid is absorbed.  Continuing adding hot broth, 1/2 cup at a time, and cooking until liquid is absorbed each time before adding more broth.  This will take about 30-40 minutes.  Once all of the broth has been added and absorbed, stir in parmesan cheese.  Serve  immediately, garnished with additional parmesan cheese.

Butternut Squash Risotto

Butternut Squash Risotto

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Homemade Muffins and Scones–Throw Out The Box!

Some of the things I like to make on a regular basis are muffins and scones, but when it comes to these breakfast treats, I strongly think they should NOT be super sweet.  A sweet muffin is simply a cupcake to me, so there is a fine line between morning treat and dessert.  Like many people suffering from busy everyday lives, I have made my fair share of muffins from a box; however, I strongly feel that making muffins from scratch is TOTALLY worth it!  Boxed muffin mixes tend to be overly sweet, and simply just don’t taste as good as the real thing.  And I don’t think making muffins from scratch takes much more than an extra few minutes, trust me, I’ve simplified a few recipes and now I have muffins from scratch in just a few minutes. I used to always use muffin/cupcake paper liners for all of my muffins to make sure they would come out of the pan easily, but then I discovered these awesome Wilton Silicone Baking Cups which I now use every time I make muffins. These little silicone cups are amazing! I wasn’t sure about silicone bakeware at first, but nothing sticks to them!  I now have many different Silicone Bakeware pieces, and I LOVE them.  I also use the silicone cookie sheet liners for my homemade scones, and they never stick!!

Try my homemade muffin and scones recipes below.  I made the apple cinnamon ones, along with the cranberry orange scones for work this week and they were a hit!

Apple Cinnamon Muffins

  • 2 cups all-purpose flour
  • 1 teas baking powder
  • 1/2 teas baking soda
  • 1/2 teas salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1  teas vanilla
  • 1 1/2 cups chopped apples
  • 3-4 tbls milk

Preheat oven to 375 degrees F. Grease a 12 cup muffin pan or use silicone bakeware.  In a medium bowl, mix flour, baking powder, baking soda and salt.  In a large bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture; add 3-4 tblespoons milk if dough is too thick. Dough will be rather thick, not liquidy, and I use a cookie scoop to scoop dough into muffin cups.  Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

Blueberry Muffins

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups, line with paper muffin liners or use silicone muffin cups.  In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.  Stir the flour mixture into egg mixture alternately with milk, ending with flour. In a small bowl toss blueberries with 3-4 tablespoons flour to coat well (this will keep them from sinking to the bottom of the muffins).  Fold in flour-coated blueberries. Spoon batter into prepared muffin cups.  Bake in preheated oven for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Banana Muffins

  • 1 3/4 cups flour
  • 1 1/4 teas baking powder
  • 1/2 teas baking soda
  • 2/3 cups sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tbls milk
  • 1 cup mashed banana

Preheat oven to 350 degrees F.  Prepare muffin cups with paper liners or use silicone bakeware.  Alternatively, I have also used this recipe to make banana bread in a well greased bread pan.  In a small bowl mix together flour, baking powder and baking soda, set aside.  In a large mixing bowl cream together butter and sugar.  Add eggs one at a time, blending well after each.  Mix in milk and banana thoroughly.  Gradually mix in flour mixture.  Fill muffin cups or bread pan.  Bake at 350 degrees for 18-20 minutes for muffins or 60-65 minutes for bread, or until toothpick inserted into center comes out clean.

Homemade Muffins

Banana Muffins

Cranberry Orange Scones

  • 3 cups all purpose flour
  • 1 tbls baking powder
  • 1 tbls orange zest
  • 1 teas salt
  • 3/4 cups chilled unsalted butter, diced
  • 1 cup dried cranberries
  • 1/2 cup (or a little more) chilled half and half
  • 2 tbls sugar
  • 4 tbls orange juice, divided

Preheat oven to 375 degree F. Whisk flour, baking powder, orange zest, salt and 1 cup sugar in a large bowl. Add chilled butter and cut in using pastry cutter, or two forks, until a crumbly mixture forms. Mix in cranberries. Add 1/2 cup half and half and 2 tbls orange juice. Mix well with fork until ball forms. Add more half and half if dough is too dry and add a little flour if dough is too moist. Gather dough into a ball and divide in two. Press out each half, one at a time, on a floured surface. Form dough into a 6 inch diameter circle, about 1 inch thick. Cut dough into 6 triangular slices from the circle. Place each one 2 inches apart on a baking sheet lined with silicone liners or parchment paper to prevent sticking. Repeat with each half. Mix 2 tbls sugar with 2 tbls orange juice and brush onto tops of scones. Bake for 18-20 min in a 375 degree oven.

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