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  1. Thursday, November 13

    The Best English Muffin You’ll Ever Eat

    Today I bring you the best English muffin you will ever eat. Seriously. You owe me. I mentioned this English muffin trick on Facebook once, but it is sooooo delicious I have decided it deserves an entire blog post.

    Recipe for cinnamon sugar English muffins from @janemaynard - the BEST English muffins you'll ever eat!

    Have you ever read Ree’s post on cooking cinnamon toast the right way? It’s pretty great. Hop on over and check it out if you haven’t. (For the record, I regularly employ Approach #3, a.k.a. Approach #Gross, because I am always strapped for time and my kids never complain. That said, when I give myself 10 minutes for the cook time, the “right” way is tremendously more delicious.)

    Recipe for cinnamon sugar English muffins from @janemaynard - the BEST English muffins you'll ever eat!

    I recently applied Ree’s technique to English muffins and, well, it was DIVINE. (Thanks for the inspiration, Ree!) We were transported to toast heaven on the spot. As great as Ree’s cinnamon toast is, I would bet money these cinnamon sugar English muffins are better.

    Recipe for cinnamon sugar English muffins from @janemaynard - the BEST English muffins you'll ever eat!

    You’re welcome.

    Cinnamon Sugar English Muffins
     
    Prep time
    Cook time
    Total time
     
    As inspired by Ree Drummond's technique for making perfect cinnamon toast. There are no measurements because you can easily wing it - promise!
    Author:
    Ingredients
    Instructions
    1. Preheat oven or toaster oven to 350º F.
    2. Option 1: Mix together softened butter with cinnamon sugar and a splash of vanilla extract. Spread a generous layer over the cut side of an English muffin, making sure to spread the butter mixture all the way to the edges. (The advantage of Option 1 is you get vanilla flavor added into the mix.)
    3. Option 2: Spread a generous layer of softened butter on the cut side of an English muffin, then sprinkle heavily with cinnamon sugar, then press down with your fingers or a knife to incorporate the cinnamon sugar with the butter. (The advantage of Option 2 is that it's a wee bit easier and faster and still just as delicious.)
    4. Place English muffin on a piece of foil or a cookie sheet (I would line the cookie sheet with foil to make clean up easier).
    5. Bake for 10 minutes then finish off under the broiler for about 2 minutes.
    6. Remove from the oven or toaster oven, let sit a couple minutes then eat! Seriously, let it cool down for a bit as the English muffin is literally covered in bubbly molten cinnamon sugar lava. Also, these are beyond buttery. You've been warned.

     


  2. Tuesday, June 11

    Colorful Toast, by Anna Maynard

    Today’s recipe comes from my 5-year-old Anna! She loves cooking and is very proud that her recipe is going on the blog this morning. So cute!

    colorful toast

    Yesterday in the car Anna kept telling me she wanted to make colorful toast. I honestly thought she was just making it up, but this morning I had her explain the process to me and discovered it was something she had done at preschool. Even though I was a little doubtful about how it would come out, I decided to just go with it and let her teach me something new.

    anna and her colorful toast

    The toast came out VERY colorful and it was actually pretty good! The top doesn’t get very crispy, but it still tasted good and kids are NOT going to notice or care as they bite into their favorite-colored toast! I wouldn’t recommend serving this colorful toast at your next brunch party for fancy adults, but it is definitely something fun to do with the kids on a summer morning!

    Colorful Toast, by Anna Maynard
     
    Author:
    Recipe type: Breakfast
    Ingredients
    • White bread (it’s more colorful that way!)
    • Food coloring
    • Milk
    • Brush of any kind (pastry brush makes for broad coverage, smaller brushes allow for some design work)
    Instructions
    1. Mix a bit of food coloring with a bit of milk. Next you brush the milk on the bread “very delicately” (those are Anna’s instructions and she’s right on the money – don’t get too heavy handed with the milk or the bread will get too soggy).
    2. Toast, butter and eat!
    3. The top doesn’t get crispy, but the bottom does and there is actually a sweetness that is left behind as the milk evaporates. Very fun!

    colorful toast mlik | thisweekfordinner.com

    colorful toast supplies | thisweekfordinner.com
    painting the toast | colorful toast | thisweekfordinner.com

    colorful toast final product | thisweekfordinner.com

    The final product!

    colorful toast leftover milk | thisweekfordinner.com

    Add milk, a bit of powdered sugar and a swig of vanilla to the leftover colored milk for a nice drink to go with the toast!