Nutritional Analysis per serving (12 servings)Powered by
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Think of these as mini versions of our Apple Quick Bread with Pecan Streusel: just as easy to make, every bit as sweet and satisfying, but self-contained, and ideal for the brunch table, to pack up for lunches, or to carry to a holiday potluck.
1Place all of the ingredients except the butter in a medium bowl and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the muffins.
For the muffins:
1Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside.
2Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.
3Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Fold in the apples until just evenly combined. Scrape the batter into the prepared muffin pan, smoothing the top.
4Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.
5Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
6Place the pan on a wire rack to cool for 15 minutes. Turn the muffins out onto the rack and let cool for at least 30 minutes more before serving.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
In this episode of Kitchen Essentials, we visit chef Matt Hyland, at his celebrated pizza restaurant Emmy Squared in Williamsburg, Brooklyn. The specialty at Emmy is Detroit-Style pizza, so Matt talks us through his essential tools to make these pies. We start with the squared pan that has roots in the automotive industry, followed by the flat-bottom ladle he uses to create stripes with the sauce. We then look at the clamp the chef uses to bring the pizza out of the oven, finish with his trusty pizza cutter, and a cooling rack, essential for keeping the pies crunchy.