I found this recipe online and thought, this is the perfect Sunday breakfast side. So, here we go:
Air Fryer Biscuits:
25g Butter, grated and chilled
1 C A-P Flour
1 1/2 tea Baking Powder
1/4 tea Sea Salt
25g Parmesan Cheese, grated
75g Cheddar Cheese, grated
1/2 C Milk
Flour for the countertop
Yield: 12 mini 2-bite biscuits
Grate and chill the butter. Grate the cheeses; set aside. Whisk together all of the dry ingredients in a bowl. Add the butter and massage it by hand into the dry flour mix a bit before folding in the cheeses.
Add the milk last to combine it all. It should be wetter than you think it should be for a biscuit mix because the air fryer tends to dry baked goods out.
Sprinkle the reserve flour out on clean surface and drop the batter out. Flatten it into a smooth disc of around 1 1/4″ to start cutting the biscuits out. Place your circle shape over the dough and push it straight down to make the cuts. (I used my 1/4 C measuring cup since it was the final biscuit size I was after.)
Resist the urge to move your cutter side to side to make sure the dough is fully cut. Also resist.
Pull the leftover dough away before picking up the biscuit to set aside. Gently ball up the leftovers and flatten out until it’s all used up. Do not knead! The dough it too delicate for kneading.
Bake in two batches at 300*F for 10 mins each. Soften a small bit of butter in a dish in the microwave for 15 secs. Brush this butter on the tops of the baked biscuits.
I made these large muffins these other day on a whim. I ended up with four, but if I had split the batter up more, I would have yielded anywhere from 6-10 depending on the muffin tin size I had on-hand to use.
These muffins have an oatmeal mix base, but I assure you, you can’t taste the oats or even detect their texture. What you will think you’re eating instead is a brownie. And you might (should) want to eat it with a fork. The chocolate tends to colour your fingers. In the best possible way, of course. 😀
1/4 C (225g) Muffin Mix (of choice)
1/8 C (110g) Coco Powder
3 Tbsp Instant Espresso Powder *
3 Tbsp Veg Oil
1/2 tea Vanilla Extract
1/4 C White Chocolate Chips (reserve some to top muffins before baking)
1/2 C Chocolate Chips (milk or dark)
Enough Water to moisten the batter enough to scoop into the liners
Whisk all of the dry goods together before dropping in all of the wet ingredients. Fold the wet ingredients in to combine in one go, and then stop. Don’t overmix. Scoop it all into your liners and bake the muffins at 425* for 10-15 mins before dropping the heat down to 350*F for 20 mins. (This timing is for the large muffins)
The muffins are done when the top don’t feel soft and moist anymore. If you want to temp the middle with a probe, they will be fully cooked at around 190-200*F.
I hope you love there coffee cafe muffins as much as I do. I’m in love with them. *swoon*
* If you don’t have instant espresso powder, you can use a mix of 3 tbsp hot water + 2 tbsp Nescafe instant coffee grinds mixed together like a slurry, which is what I did when I made these muffins the other night.
Lunch today was leftover ‘Pasketti & Balls on soft buns. So good. So messy. So tasty.
I nailed this pasta sauce, if I do say so. And it really starts and end with good pasta sauce. This sandwich is a dud without it. I forgot the cheese, but I honestly didn’t care. I ate this with wild abandonment. 😀
My husband’s loves this spin on a childhood fave food. It consists of a hollowed out bread loaf that’s been brushed with garlic butter, topped with cheese and spaghetti & meatballs. I put more cheese on top and bake it for 10 mins at 350*F. I let it cook for 10 mins, pulled it to rest 10 mins, and then cut it into slices to serve.
Garlic ‘Pasketti & Balls Bread:
1″ Bundle of Spaghetti
Pasta Sauce, of choice
Frozen Meatballs, of choice
Half Bread Loaf, cut lengthwise and middle mostly hollowed out
1/2 C Marble Cheese, either slices or grated, or both
1/4 C Parmesan Cheese, grated
Hollow out the bread and brush the cavity with the garlic butter. Lay down half the marble cheese and top it with half of the parm cheese. Roll the cooked pasta in the pot with the hot sauce and balls. (I cut the meatballs in half to make eating them easier.)
Carefully lay the spaghetti & balls over the cheeses and top with more meatballs. Push it down as you add more to condense it and really get that hot sauce melting the cheese to trap the spaghetti in place. Top with the last of the cheeses, and bake on a sheet pan.
It’s a real challenge to eat this without losing any of the balls or strands of the spaghetti, but that only makes it more fun to eat on some random night when you need something fast to make and filling to consume.