Munch Magazine is a quarterly, independent, online food magazine produced in Oklahoma City.
Our magazine features recipes, essays on foodstuffs, and local Oklahoma restaurants
It’s been a while since we’ve posted anything, but we’ve been working on a new project we just finished up and wanted to share it with our fellow blog readers.
Hope you enjoy MunchMag
It’s Biscuit Time… (I’ve included a link here to a song I love, because I think it’s fun to replace the word “business” with “biscuit” whenever possible)
It has been a long hiatus, hopefully at least two people besides Lacey and I, still read our hibernating food blog. I could give excuses for my inconsistency, (I just started and new job, the holidays and such), mostly though I’ve just been lazy. Not so lazy though that I haven’t been baking. If you check out my instagram you’ll see proof: mac and cheese, milk-crumb blueberry cookies, raspberry bars, calzones and more… Well this bake-fest I’ve started all begin with these biscuits. My friend Liz was an assistant baker at a local bakery so I asked her to show me a few of her biscuit baking techniques: (I could not find my biscuit cutter, so that’s why there heart-shaped, but I think it is kind of cute.)
The biscuit recipe:
13.71 oz flour
.13 oz salt
.86 oz baking powder
3.47 oz butter
8 oz buttermilk
1. Preheat oven to 350 degrees
2. Combine flour, salt, baking powder (yes this seems like a lot of baking powder, but hey these biscuits are fluffy.)
3. Blend in the butter on a medium speed for 4 minutes
4. Next add the buttermilk and the dough should come together wait for the bits at the bottom of the bowl to get mixed in
5. Once combined knead in bowl for 1 minute
6. Then with floured hands take the dough and ball up into a cabbage tuck the ends in slightly without ripping the dough (picture example)
7. Roll out the dough on a floured surface and cut into 6-8 biscuits
8. Place biscuits on baking sheet covered with parchment and put them in oven
9. Wait 10-14 minutes, in the mean time melt some butter and when the biscuits are done take them out and brush with melted butter immediately.
10. Serve piping hot, with gravy, eggs, butter or plain, it’s time to eat!
More Biscuit photos:
My last day in Santa Fe, New Mexico we had brunch at Tecolote Cafe before heading out, they don’t serve toast there, just delicious baked good to go with an awesome breakfast. Their green chile cornbread muffins were fluffy, spicy and I’m still craving them a week later. So I thought I’d give my own a shot and have to say that I came pretty close to rivaling their distinctive flavor.
I pretty much just followed a basic cornbread muffin recipe with one added ingredient a cup full of freshly roasted peeled and diced hatch chilies.
Preheat the oven to 400 degrees. Then in a bowl mix 1 cup of cornmeal, 1 cup all purpose flour, 1/3 cup of white sugar, 2 teaspoons baking powder, 1/2 teaspoon of salt together. Takeout a measuring cup pour in 1 cup of milk, 1/4 a cup of canola oil, 1 egg and mix together till the egg is blended. Then pour the liquid mixture into the bowl of dry ingredients and mix together. Lastly add 1 cup of hatch or green chilies and blend and pour into your lined muffin pan. I use silicone cups and they work perfectly.
Place them in the oven and wait 15 minutes and they should be ready, let them rest for a few minutes then they should be ready to cut open butter and eat.
Maybe it’s because I wish it was winter right now or at least 95 degrees instead of 100 degrees, but I got a craving for sugar cookies last night and made up enough dough to bake a fresh batch to share with my friends and co-workers.
I have also now decided that this classic recipe makes for a good “breakfast cookie.” I figure if other people (including myself really) can eat muffins and doughnuts for breakfast once in awhile why not have a cookie, it’s a great start to your workday in my opinion. Plus whenever I’m baking I get Devo stuck in my head which isin’t a bad thing either.
I based it off of this Classic Sugar Cookie recipe.
ingredients
A.) 1 cup butter, softened
B.) 2 cups sugar
C.) 1 teaspoon baking soda
D.) 1 teaspoon cream of tartar
E.) 1/8 teaspoon salt
F.) 2 eggs
G.) 1/2 teaspoon vanilla
H.) 2 cups all-purpose flour
I.) A little bowl of sugar
directions
1. WHIP IT GOOD: Bring the butter to room temperature. I usually hold the stick of butter (with wax paper on) in between my hands for a little bit, then cut it into cubes and throw it in the mixer. Then I add the sugar and let them beat together for about a minute. I stop the mixer and take ingredients C-G and add them to the mixer. I turn it back on until those are blended together and then I add the flour slowly a 1/2 cup at a time while the mixer is still cooking.
2. DO NOTHING: Then I cover the bowl and put it in the fridge for at least 2 hours, or if you are like me and for some reason feel the urge to bake at 10pm go to bed and move on to step 3 when you wake up.
3. SHAPE IT UP: Heat oven to 375 degrees F. Shape dough into 1 inch-ish sized balls. Dip the balls into ingredient “I.) A little bowl of sugar” (I wrote this out because I was worried someone might get confused and try to dip there dough balls into there eye, so don’t do that) Place balls 2 inches apart on greased cookie sheets.
4. GO FORWARD/MOVE AHEAD: Bake in the preheated oven for 9 to 12 minutes or until there done as much as you’d like them to be done. Cool cookies for 1 minute on cookie sheet. Transfer cookies to somewhere they look cuteand then serve them to people you like.
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