Gourmet Magazine Recipes

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GOURMET MAGAZINE'S CINNAMON BLUEBERRY MUFFINS



Gourmet Magazine's Cinnamon Blueberry Muffins image

Make and share this Gourmet Magazine's Cinnamon Blueberry Muffins recipe from Food.com.

Provided by blucoat

Categories     Quick Breads

Time 43m

Yield 12 muffins

Number Of Ingredients 9

3/8 cup unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F
  • Put liners in muffin cups.
  • Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
  • Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
  • Add milk mixture and stir until just combined.
  • Fold in blueberries gently.
  • Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 200.2, Fat 6.7, SaturatedFat 4, Cholesterol 33.9, Sodium 160.7, Carbohydrate 33.2, Fiber 1, Sugar 20.1, Protein 2.7

GOURMET MAGAZINE TIRAMISU



Gourmet Magazine Tiramisu image

Make and share this Gourmet Magazine Tiramisu recipe from Food.com.

Provided by Bionda

Categories     Dessert

Time 32m

Yield 12 serving(s)

Number Of Ingredients 10

1/3 cup water
1/2 cup sugar
2/3 cup espresso, strong brewed
1/4 cup brandy (optional)
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 lb mascarpone cheese, softened to room temperature
1/2 lb ladyfinger
cocoa powder

Steps:

  • For the SYRUP, combine water and sugar in a small saucepan.
  • Bring to a simmer, stirring occasionally to dissolve sugar.
  • Remove from heat, cool.
  • Add coffee and optional brandy.
  • For the FILLING, whip cream with sugar and vanilla until soft peaks form.
  • Fold cream into softened mascarpone.
  • ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish.
  • Sprinkle with half the syrup.
  • Spread with half the filling.
  • Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
  • Cover with plastic wrap and refrigerate for up to 24 hours before serving.
  • Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

Nutrition Facts : Calories 227.6, Fat 12.8, SaturatedFat 7.4, Cholesterol 82.5, Sodium 41.4, Carbohydrate 26.1, Fiber 0.2, Sugar 18.8, Protein 2.6

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