Are you and your sweetheart big on celebrating Valentine's Day?
I have to admit, Steve and I are not the super traditional sort that go the "roses, chocolate, cupid" route. And that's ok with me.
We don't disregard Valentine's Day altogether, either. It just makes it a little more difficult to go with the V-day flow with a guy who doesn't particularly enjoy sweets, and a girl who isn't a fan of roses. We're weird, what can I tell ya.
I've mentioned before that the real way to Steve's heart is through his stomach, as is the case with lots of fellas out there. But for Steve, there's really just one food category that renders him weak in the knees: Bread.
He loves it. And around our home, it's more of a treat than a staple since we try to stay away from the starchy stuff when we can. So when I bake bread from scratch... all bets are off. {I usually have to freeze the extra so that there's less temptation teasing from the counter tops.}
When I saw the recipe for heart shaped English Muffins, I automatically thought of Steve. And having just received my new Kitchenaid the day before, I was ready to break it in.
Too bad I didn't think it through, and I started the recipe without checking to make sure I had all the ingredients. {Will I ever learn?!} I will blame it on my excitement to make something for my Valentine.
I wound up using half all purpose flour, and half bread flour and also used rapid rise yeast rather than regular. Basically, I did not follow directions.
The result? Un-English Muffin-like English Muffins. They were cute on the outside. But not quite "nooks & crannies" enough on the inside. Regardless, they were still pretty yummy.
So what do you do with English Muffins that don't meet your standards? Make heart shaped English Muffin Pizzas, of course. And as it turns out, they are one of Steve's favorite childhood treats.
Are you planning on cooking something special up for your sweetie, family, or friends this Valentine's Day? I'd love to know what you're making!
English {Love} Muffins
Found at Disney Family Fun
- 1 cup milk
- 3 tablespoons butter, cut into pieces
- 2 tablespoons honey
- 1 cup warm water )
- 1 package (¼-oz.) active dry yeast
- Cornmeal {enough for sprinkling your baking sheet}
- 5 ½ to 6 cups all-purpose flour
- 1 teaspoon salt
Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture
over medium-low heat until the butter starts to melt, then whisk it briefly.
Remove the pan from the heat and allow the liquid to cool until lukewarm.
the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5
to 10 minutes, until all of the yeast has dissolved.
cornmeal. {This is where you'll set the muffins to rise.}
well blended. Add 3 cups of flour and the salt to the liquid and beat the
mixture vigorously with a wooden spoon {or witht the paddle attachment of your stand mixer} until incorporated. Beat in
enough of the remaining flour, about ⅓ cup at a time, so that the dough is
firm enough to knead and no longer sticky.
with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes.
Let the dough rest for about 5 minutes. {Alternately, use the dough hook attachment on a stand mixer.}
pin from the center out, until the dough is a half inch thick.
the scraps and cut out more hearts (you should end up with 16-18).
Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel
and let them rise until they are almost doubled in height--about 35 to 45
minutes.
heat. {Or you can use an electric griddle heated to 300º.}
Carefully lift the muffins from the waxed paper and place them in the heated pan
or griddle, spacing them an inch or so apart. {You will need to cook in batches.}
them. You may have to adjust the heat if the muffins are browning too quickly or
slowly. Transfer each batch of cooked muffins to a wire rack to cool before
splitting and toasting them.
Katie says
Thanks for posting this recipe. I am really trying to make more homemade breads. I'll be sure to link your blog when I post it on mine.
The Kitchen Prep says
Thanks, Katie! Homemade breads are the best. When you do have a chance to get in the kitchen, make a lot of whatever type of bread you make and freeze it so you have the convenience of store bought minus the added preservatives. With some breads you can also freeze the unbaked dough & bake it whenever you want fresh bread. Hope it turns out great!