Find The Pretty Guinea Pig on Facebook. Follow The Pretty Guinea Pig on Twitter! Find The Pretty Guinea Pig on Pinterest. Find The Pretty Guinea Pig on Google+. Follow via Email. Subscribe to The Pretty Guinea Pig RSS feed.

Adventures in Cooking: Muffins & Soup

Spend a lot of time trolling for new recipes on the Internet? So do we. In this feature, we find recipes, cook them, eat them, and then give you a quick write-up on what we thought. Yes, we’re doing the dirty work to help you avoid culinary disasters and reach cooking nirvana. Bon appétit! 

 

Eggnog Coffee Cake Muffins from Two Peas & Their Pod

Eggnog Muffins from theprettyguineapig.com

Description: Streusel-topped (and filled) muffins that are supposed to have the flavor of eggnog.

Rating: C+

Changes: The directions have you put some batter in the tin, then some streusel, then more batter, and then topped with streusel. I had a significant amount of streusel left over–probably a half cup?–but I didn’t want to add more to the muffins because there was already so much streusel in them. So I left it out. I also didn’t make the glaze. There was a lot of sugar in the muffins, I didn’t want to add more.

Notes for the future: If I were to make these again, I’d cut down the cooking time from 20 minutes to 15 (and adjusting as necessary). They were really dry, even the batter was dry, like there wasn’t enough liquid. They also had very little taste, which was a bummer because I wanted that intense eggnog flavor. So maybe adding more eggnog to the recipe would fix both the dryness and flavor issues? I’d also amp up the nutmeg and cinnamon to try and give the muffins more taste. Overall, kind of a bummer.

 

Beans with Kale and Portuguese Sausage from Epicurious

BeanSausageStew

Image c/o Epicurious

Description: A soup/stew with beans, sausage, kale, and BIG flavor.

Rating: A

Changes: I didn’t use dry beans as directed. Instead I used canned white beans–two of them. This meant I could also cut down on cooking time at the end, so I only cooked for 30 minutes, just enough to let all the flavors mingle. I also don’t like kale very much, so I used a bag of mixed greens instead–which had baby spinach, baby kale, and Swiss chard. I added the greens when there were about 10 minutes left of cooking so that they’d have enough time to wilt.

Notes for the future: None! This was an excellent meal. Lots of flavor, really comforting and tasty on a cold day, and it reheated well the next day. I served it with freshly baked bread and a couple shavings of Parmesan on top. Delicious. My only regret is that I didn’t double the recipe so that I could enjoy it for longer.

Author: Beth

Writer, blogger, basset-hound walker. Beth is a connoisseur of nachos and holiday films. She loves books, sidecars, costume jewelry, and people with a quirky sense of humor.

Share This Post On