They made up their minds, and they started packing.
They left before the sun came up that day.
An exit to eternal summer slacking,
But where were they going without ever knowing the way?
I think we might be crazy. But we’ve made up our minds to drive from here to Seattle in an RV with some really good friends, good music, and good food. We’re bringing the coffee maker, some good quality beans and our guitars, so I think we may survive. 🙂 We have friends who live in Seattle, and so we decided to make the trip part of the vacation. In preparation for a few days on the road, I decided to get to baking. No one likes to decide what to have for breakfast, so I took it upon myself to make it a no-brainer. I consulted Annie’s Eats, of course, because that woman knows how to prepare for anything. She has a wonderful selection of baked goods on her blog, and when I grow up, I want to be just like her. (I may be older but that’s not the issue, here.)
I chose from her blog, the peanut butter banana oatmeal muffins,(they looked so great but I refrained from taste-testing) the chocolate cherry muffins and the bacon and cheddar scones. We were forced to taste-test the chocolate muffins because they looked too chocolately for their own good and so what else were we going to do? Leave it to chance?! They can hardly be called muffins, in my opinion. They are nearly flourless chocolate cakes, but just enough flour to make them decadent brownies. In fact, next time I want to make brownies, I’m using this recipe. So they might be more for snack time instead of breakfast.
Chocolate Cherry Muffins*
(I doubled the recipe and it turned out great)
6 oz. bittersweet chocolate, finely chopped
6 tbs. unsalted butter, cut into small pieces
½ cup all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2/3 cup sugar
1 tsp. vanilla extract
2/3 cup dried cherries, chopped if desired
Preheat an oven to 350º F. Line a muffin pan with muffin cups or grease wells.
In a small heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.
In a small bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined. Stir in the dried cherries. Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 25-30 minutes.
Makes 7-8 muffins.
*didn’t adapt this at all from Annie’s Eats, except for doubling it and using half dark chocolate, half milk because that’s what I had on hand!
The scones I prepared up until baking and just froze them raw. Then, I will put them in that tiny RV oven and add a few minutes on to baking time and we will have an amazing breakfast heading down the road! I can’t wait for our adventure and I can’t wait for all the amazing food we will try and the sites we’ll see and the memories we will make. And with any luck, we’ll all still like each other when we get home. 🙂 I’ll be sure and take lots of REAL, non-iPhone pictures and have a few posts about our gastronomical adventures when I return.
Bacon Cheddar Scones*
For the scones:
3 cups bread flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
1/4 cup chopped fresh chives
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat the oven to 400˚ F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Cut with a 3″ biscuit cutter into 12 circles, place on a greased cookie sheet, wrap in plastic and freeze till ready to eat. Before baking, remove from freezer, brush with egg wash and bake for 25-30 minutes until golden brown.
*slightly adapted from Annie’s Eats