Blueberry Streusel Muffins

Blueberry muffins. I haven't made these in FOREVER. And I mean a very long time. However yesterday afternoon I once again found myself at Sprouts and ran across some delicious looking blueberries. Which sparked the idea, Why don't I make muffins for breakfast! Brilliant. Since I don't have a favorite, go-to recipe I paid Google a visit and ran across the concoction I made this morning, courtesy of allrecipes.com. Not only do they look pretty but also got passing reviews from the menfolk. Best of all, they're super easy. Enjoy!

Ingredients

• 1/3 cup sugar
• 1/4 cup butter or margarine, softened
• 1 egg, beaten
• 2 1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• STREUSEL:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter or margarine

Directions

1. In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.

And now for the best part: photographic proof of their yumminess!

Blueberry Explosion!

Black Bean and Pea Bowl for lunch

In an effort to avoid reaching for a carb, especially wheat, every time I'm hungry, I sometimes have to get creative at lunch time.  Though I love making solid dinners, lunch and breakfast are not my strong suits.  It's not that I don't enjoy making them.  In fact, I recently discovered that I love having people over for lunch or brunch because I get to focus on new kinds of recipes.  But for myself, there's just not enough time for things to get interesting. But move on over, almond butter sandwich!  Here's a yummy, easy lunch that is low on carbs and uses things I happened to find in my house today.  I think it would also be great with a Mexican style cheese (which I didn't have).

Ingredients
1 Tbl fat of your choice (I used bacon fat)
1 small onion, chopped
2 cloves garlic, minced
1 egg, whisked (2 if you love egg)
1 cup frozen peas
1 can black beans, rinsed and drained
1 Tbl frsh oregano, chopped
1 small avocado, sliced
Pepitas
Hot sauce and salt, to taste

Directions
Cook onions with a couple pinches of salt in fat over medium high heat until golden. Add garlic and cook a minute more. Turn heat to medium low and add egg, stirring until cooked through (I like it scrambled and well chopped). Add the peas, cook a bit, then add beans until all is heated through.  Stir in oregano and hot sauce. Divide into two bowls, topping each with avocado and pepitas.

Yield: 2

Rustic winter lunch

As I try to live more by the seasons, I find that the narrowing of ingredient choices is better for creativity in the kitchen!  Too many choices can be overwhelming.  I have come to love that I get a CSA box and must work with what I have for the week.

Because it's winter, the main vegetable fair is root vegetables.  Below is a little something I made for lunch today based on roots and the herbs in my garden.  It is easily adaptable to other root vegetables and herbs.  Enjoy!

Roasted winter vegetables with spiced oregano oil

3 tiny potatoes, srcubbed and quartered (or one small cut into one inch chunks)
3 small carrots, scrubbed and cut in half
1 fennel bulb, trimmed and sliced to match potato
extra virgin olive oil
kosher salt

Preheat oven or toaster oven to 375 degrees.

Toss veggies in olive oil, then sprinkle generously with salt

Roast for 30-40 minutes, tossing once, or until fork tender.

Oregano oil: Mince and smush about 1/4 cup oregano leaves.  Heat 1/3-1/2 cup extra virgin olive oil in a frying pan with a pinch of red pepper flakes and a dash of hot paprika (you want enough to cover the oregano plus more).  Once very warm, pour over oregano leaves (or add leaves to oil, removing from heat).  Let the flavors meld and the oil cool for a few minutes, then drizzle on roasted veggies and a nice slice of bread and perhaps sliced summer sausage.  Or dip.

Yield: 1-2

Pumpkin Orange Cranberry Muffins

Fall and early winter are the ultimate baking times of the year!  I grew up in a family that baked cookies and breads to give away as Christmas presents.  The recipe I've created below is an adaption of my mom's famous "Christmas pumpkin bread."  I don't know the origins of the recipe, but it is truly delicious.

The inspiration for this variation came from not having had enough pumpkin yet this year, a bag cranberries in the freezer leftover from this cake I made for Thanksgiving, and two very special guests coming for lunch all the way from Africa.  Can I say I was giddy when I tasted the batter only to realize that orange and pumpkin are a match made in heaven?

Enjoy!

Pumpkin Orange Cranberry Muffins
Note: you can bake this is one standard loaf pan, 1 12 cup muffin pan, or whatever you like.  I chose a jumbo 6 muffin pan.  Who doesn't like an extra large muffin?

Ingredients
1 cup pumpkin puree (half of a 16oz. can)
2 TBL + 2 tsp fresh squeezed orange juice
Zest of 1 orange
1/2 cup + 1 TBL oil
1/2 tsp vanilla extract
3 eggs
1 cup all purpose flour
1/2 cup + 2 TBL whole wheat pastry flour (or all purpose)
1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice

1 cup sugar

1 1/4 cups fresh or frozen cranberries, separated
Turbinado sugar for finishing (or regular if you don't have this)

Directions
1.  A little prep: zest your orange, squeeze out the juice, slice each cranberry in half, preheat the oven to 350 degrees, and grease the pan of your choosing.
2. Combine the pumpkin, orange juice and zest, oil, vanilla, and eggs until well combined.
3. Combine dry ingredients and stir into pumpkin mixture until just blended. Fold in 1 cup of the halved cranberries.
4. Pour into prepared pan.  Sprinkle with remaining 1/4 cup halved cranberries, then sprinkle generously with turbinado sugar.  Bake until tops spring back in the middle when gently pressed (will vary greatly depending on your pan/loaf size. Use google if you need an estimate).
5. Cool for 10 minutes, remove from pan, and cool on rack.

Yield: 1 standard loaf or 1 dozen muffins or 6 jumbo muffins

Oatmeal Cherry Muffins

I am in love. Hello, scrumptious oat muffins! These are delectable, moist and lightly sweetened, with a delicious oat crumble topping. I adapted the recipe from Heidi at 101Cookbooks. I am once again guilty of adapting something before even trying the original, however I would recommend trying the basic version and coming up with your own adaptions! You'll have to excuse the way I switch around between ounces and grams. It works in my brain somehow. If you want volume measurements, just see the original recipe. Enjoy!

Oatmeal Cherry Muffins

Changes from original: I altered the amounts to make exactly 1 dozen muffins (with only a little bit of leftover crumble), added cherries, and extracts. I didn't include "almond" in the title because all I did was add a hint to complement the cherries. If you want a more pronounced almond flavor, try adding finely chopped blanched almonds to the crumble topping. If you don't want to be left with only a tad extra crumble, then simply make the whole amount (double this), and then you'll have plenty to freeze for later use. :)

Crumble topping:

1.5 oz whole wheat pastry flour

0.75 oz cup rolled oats (not quick cooking)

1.25 oz brown sugar

1/4 tsp fine grain sea salt (if using table salt, you should use a scant 1/4 tsp)

1.25 oz unsalted butter, melted

Muffin batter:

67 grams rolled oats (not quick cooking)

67 grams unbleached all purpose flour

67 grams whole wheat pastry flour

1/3 tsp baking soda

scant 1/3 tsp fine grain sea salt

134 grams unsalted butter

47 grams brown sugar

8 oz (ounces!) plain yogurt - I accidentally measured this by weight, not fluid ounces, but it came out, so I wouldn't worry either way.

1 egg, whisked

1/4 tsp almond extract

1/2 tsp vanilla extract

1 cup pitted sweet cherries, finely chopped

Preheat oven to 350F. Grease muffin pan (no need for liners - mine popped out easily). Place racks in top third of oven.

Prep cherries.

Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Form into a patty, wrap, and freeze for about ten minutes.

In a large bowl combine the oats, flours, baking soda, and sea salt. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs and extracts. Pour the wet ingredients over the dry and stir just until combined. Gently fold in cherries. Do not over mix.

Pour the batter into the muffin tins, filling each 3/4 full (tip: I find using my large cookie scoop is perfect for the job!). Take the crumble from the freezer, crumble it, and sprinkle on top of each muffin. Bake for 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack (Heidi says: important! And I agree. :) )

Yield: 1 dozen muffins

Zucchini bread using Amish Friendship Bread starter

I recently received my first Amish Friendship Bread starter. It's like a sourdough starter, except it's sweet, and the recipe traditionally handed out with it is really more for a cake than a bread. I've had the version that came with it and it's scrumptious (almond poppy seed), but I wanted to try something less sweet and rich and use up some ingredients that were sitting in the fridge. I discovered online a few different variations of the recipe, settled on one, and adapted it to my needs. The result? One of the best zucchini breads I've had. Whenever I've done the "use yogurt and less sugar and whole wheat flour" route in a quick bread, I've had mediocre results. But having a starter improves the flavor and adds moisture. So, I'd say it was a success!

Amish Friendship Zucchini Bread

A note on the starter: the instructions that came with the starter have you feeding it just before using it. I decided against this, as it seemed the starter would have maximum flavor without the feeding to dilute it (a suggested by other bloggers). One can just feed it afterwards, split, and share with others.

1 cup all-purpose flour

1 cup stone ground whole wheat flour

1/2 cup brown sugar

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1 tsp salt

1 cup AFB starter

3 eggs

1/3 cup vegetable oil

1/3 cup 2% Greek yogurt

2 tsp vanilla extract

2 cup shredded zucchini (or carrot for a carrot version)

1 cup toasted walnuts, chopped

Opt: Cinnamon and sugar for sprinkling

Directions:

1. Preheat oven to 350F. Grease 2 9x5 loaf pans (mine came out rather flat. Maybe put the whole batter into one 9x5, or make muffins)

2. Sift together dry ingredients.

3. In large mixing bowl combine starter, eggs, oil, yogurt, and vanilla. Beat for a minute or two to aerate. Add dry ingredients gradually and mix until just blended. Stir in shredded zucchini and nuts. Divide batter evenly between pans. Sprinkle with cinnamon and sugar to your liking (opt).

4. Bake 35 min or until toothpick inserted in middle comes out clean.

The ultimate chocolate peppermint cake

This was the most intense cake I've ever made. It was also one of the most delicious. Normally, I'm not a huge cake person, so I'm fairly selective with recipes I undertake. And usually my handy dandy husband helps (in this case, he was the awesome assembler). :)

I am also proud of this cake because, despite the many warnings and concerns among the reviewers on Epicurious.com, I felt like the whole thing was a great success. More on that later.

For now, pictures!!

First, the components:

1. Dark Chocolate Ganache (yes, that is a finger mark)

2. Peppermint Marshmallowy Frosting

3. White chocolate peppermint whipped cream

4. Devil's Food Cake

Second, the assembly:

The final delicious and gigantic product: