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Tag Archives: breakfast

I make! Inside out pumpkin muffins edition

It’s the KAF bakealong #2: Inside out pumpkin muffins. I am posting this very late, considering that I actually made this (twice) in September, when it was announced.

Anyway, I don’t really see why they’re considered inside out. They’re a stuffed muffin, but it’s not like what you would consider the stuffing on the outside and the muffin part is on the inside. I wonder if I’m going to be confused by the naming of every KAF bakealong. Well, two data points isn’t really enough to trend. Guess I’ll have to wait and see.

Anyway, when making the muffins, I subbed out the whole wheat flour for my normal AP flour. I have a new 25lb bag. Yay! Also, I didn’t have any boiled cider so I just used some honey that I’ve been trying to get rid of. I would really like to try the recipe with boiled cider. It sounds like it’d be really good. Finally, I went with the cinnamon, ginger, cloves route. I slightly upped the amount of each of the spices. I like things a bit spicier.

I managed to make 10 whole muffins and 2 half muffins with the amount of batter I had. I had more than enough of the filling and just the right amount of streusel topping. Actually, I might have preferred more of the streusel topping. I only managed 10 muffins because I used very close to 2 tbsp of batter for each well in the beginning. And then I realized that it said a scant 2 tbsp. So, if I did that, I should have had enough batter for 12 whole muffins. I could probably use another tbsp scoop.

It smelled quite good while it was baking. But spicy stuff often does. I feel it could have been more spicy when I tasted it. I’m also uncertain about the cream cheese filling. It’s not bad but I think it might be too dense for my taste. Of course, I’m not a huge fan of filling anyway.

I’m going to try this again with boiled cider. I’ve been looking at the reviews and most of the same that the boiled cider really improves the taste. I’ll just make some boiled cider, I guess. Which I did, and I did end up making the muffins again with boiled cider. I think the muffin part did taste better. I still really like the streusel. I’m still uncertain about that filling. Maybe I’ll just make it as an unfilled muffin from now on.

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I make! Hot dog flowers

I had extra hot dogs (kosher, all beef) one time.  I had been putting them into things to try and get rid of them, like soup or eggs or chili or anything else where hot dogs might be a bit unexpected but not overtly disgusting.  I managed to get rid of all the hot dogs except for two.  So I decided to make some hot dog flowers with them.

You might think “hot dog flowers” sound really strange.  I guess it is, rather.  But they’re a staple in a lot of Asian bakeries.  If you look up any Asian bakery, you’ll definitely find some kind of hot dog bread.  Often, they’re kind of in bun form, but not the hot dog buns you’d find annoying packed in 8s as opposed to your hot dog 10-packs.  Asian hot dog buns are slightly sweeter, often topped with sesame seeds, and formed and baked around the hot dog itself.

But I didn’t want to make Asian hot dog buns.  I wanted to make the elusive hot dog FLOWER.  Why a flower over a bun?  No good reason.  Just wanted to.  So I did.

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I kind of mashed a bunch of recipes together to make the bread and I didn’t write it down (of course).  But here’s the original video that inspired the hot dog flowers.  I was also trying to get rid of some green onions (and I didn’t have any sesame seeds) so that’s what I used.  I…also…forgot them…in the oven…maybe.  I didn’t intend for them to get quite as dark as they did.  Oh well.  They still tasted good.