Macklesmores

Maclasmores

Macklemore is now a household name in most families with teenagers.  That’s what happens when you have a hit song.  He is even more of a hit in his hometown of Seattle.  People here love him, and he was a product of Seattle Public Schools – even better. My daughter may just end up at the high school he attended – which is now probably famous because of him.

Not far from where he went to high school is a cookie shop named Hello Robin – they sell delectable homemade cookies (that you can watch come out of the oven), along with Molly Moon’s Ice Cream (another Seattle icon).  We started going there last summer, and that’s where I saw the Macklesmores.  I was instantly obsessed – without even trying one.  It took me a few visits, but I finally broke down and bought one.  Oh my gosh – this was quite a cookie.  It was almost the best cookie I have ever had.  I had to make them for myself.

So one night when we were there, they were actually taking them out of the oven – so I asked the woman if I could get the recipe.  No can do – she said she really didn’t mix them up anyway, but she was pretty sure they used Honey Maid Grahams.  That’s all I got.  So – I was on my own to try and figure it out.  The first batch I made I decided to go with these cookies.  I thought they looked similar to the cookies in the store.  Unfortunately it was a bust – the cookies just almost melted over the grahams, and the marshmallows just melted into the cookies – they tasted great, but they were just sad looking.

That’s when I turned to my mother.  I needed a rustic cookie recipe that would be perfect for these grahams, and she had just the solution.  Her go-to cookie recipe.  Now, when she determines that something meets that type of standard, she has done her due diligence.  She doesn’t mess around when it comes to perfecting the best recipe.  Even though I knew this, as I was mixing them up, I was still worried – I made her call me from Paris just to make sure I was doing it right – and I was.  I followed the directions though completely – the most important of the steps is refrigerating the batter.  You MUST do that for these cookies to work, and for the marshmallows to stay intact.  These were outstanding…they looked exactly like the real thing.  Even if Hello Robin is frustrated right now…at hopefully Macklemore would approve.  After all, how many other Seattle legends have a cookie named after them?

Ingredients

  • 1/2 pound sweet butter
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 1 eggs
  • 1 egg yolk
  • 3/4 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups mini marshmallows
  • Honey Maid Graham Crackers
  • Dark Chocolate cut into squares

Preparation

Melt the butter. Whisk in both sugars and cool to room temperature. Add vanilla and eggs one at a time and beat well. Stir in dry ingredients then chips, then wrap and chill 60 minutes.

Break the graham crackers in half, and place them on a sheet pan lined with parchment.  Using a small ice cream scoop (a generous tablespoon), place a scoop on each of the graham crackers.  Bake 325 degrees convection until lightly browned, about 10 minutes. Turn pan in oven when there’s 3 minutes left on the timer refrigerator between batches.

Makes about 40 cookies.

When cookies come out of the oven, place a square of chocolate in the middle of each chocolate, and lightly press.

For a printer-friendly version of this recipe, please click here:  Macklesmores

Celery Tonic

Celery Tonic 2

As I am writing this today, I am listening to my family agonize about what is going on with the Seahawks.  I am not much of a football fan, but I am a big Seattle fan, and anything that will make the city happy, I am in favor of.  My older daughter, who does happen to love the game is upstairs doing homework (she is a little superstitious), while my younger daughter has been lured downstairs to watch the game with her father.  They are going nuts right about now…

New Year’s is always a great time to try out new drinks, and I am finally getting around the post the fan favorite.  I remember seeing this cocktail in Bon Appetit and thinking that it looked very interesting – but I didn’t like that it was not green.  I knew if I was going to make this, I needed a really good muddler – to really extract out all of that delicious celery juice.  Fortunately for me the folks at Artic Chill had sent me a muddler to review months ago – and I was really hoping it would come through for me.

This muddler made it so easy to make this drink – and so easy to ensure that there was plenty of green celery juice for this drink.  This will now be my muddler of choice – it sure beats the end of the wooden spoon that I used to use. Ok, excuse me while I go downstairs to see how this ends…hopefully I will be making another round of these tonight to celebrate.

Ingredients

  • 1 celery stalk, chopped
  • 1 tablespoon sugar
  • 1 ounce fresh lemon juice
  • 2 ounces gin (substitute for tonic water if non-alcoholic)
  • Lemon twist (for serving)

Preparation

Muddle celery with sugar and lemon juice in a cocktail shaker, 1 minute. Add gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.

Servings: Makes 1

For a printer-friendly version of this recipe, please click here:  Celery Tonic

Jammin’ Oat Muffins

Music is almost as magical as food is.  It has those same powers that can get you to remember something – you can be going about your business and a song comes on, and it takes you to a different place.  Just like food can.  I used to be completely obsessed with music when I was growing up – and someone that has been replaced with food.  I still love music, but it is not what gets me up in the morning.

In college at parties, there was a lot of Bob Marley being played – especially when the weather was nice, and everyone was outside.  For some reason, whenever I get out my jam supplies I start singing Bob Marley’s “Jammin'” song:

Ooh, yeah! All right!
We’re jammin':
I wanna jam it wid you.
We’re jammin’, jammin’,
And I hope you like jammin’, too.

Ain’t no rules, ain’t no vow, we can do it anyhow:
I’n’I will see you through,
‘Cos everyday we pay the price with a little sacrifice,
Jammin’ till the jam is through.

We’re jammin’ -
To think that jammin’ was a thing of the past;
We’re jammin’,
And I hope this jam is gonna last.

Yep – and even though he was not talking about making jam, the words seem to work perfectly for my hobby.  But seriously, it brings me back to those college days – did I ever think that someday this song would have a different meaning to me?  That must be it, this song was all about making jam – but no one knew it.

So needless to say, when I saw this recipe in Cooking Light, of course I went right back to that song.  And I sang it the entire time I was baking these as well. Of course I used my homemade raspberry jam for these, and they were fantastic.  They added the perfect amount of sweetness to these lovely muffins. Exactly what I need to get me out of bed in the morning…

Ingredients

  • Cooking spray
  • 6 ounces unbleached all-purpose flour (about 1 1/3 cups)
  • 3/4 cup quick-cooking steel-cut oats
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 3/4 cup 1% low-fat milk
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 1/4 cup raspberry preserves or jam

Preparation

Preheat oven to 400°.

Lightly coat a 12-cup muffin tin with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl.

Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.

Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon 1/3 cup batter into each muffin cup. Spoon 1 teaspoon preserves or jam into center of each cup of batter. Bake at 400° for 16 minutes or until muffins spring back when touched lightly in centers. Cool in pan for 5 minutes. Place muffins on a wire rack. Cool 15 minutes before serving.

For a printer-friendly version of this recipe, please click here:  Jammin’ Oat Muffins

Nan’s Fudge Sauce

Ice Cream Pie with Chocolate Sauce

Nothing says Happy New Year quite like a good cocktail, or a nice piece of ice cream cake.  At least that’s what we decided this year.  After a week off from work, and we still had New Year’s to look forward to, things were looking good.  We had ample time to really think hard about the dessert we would prepare.  Normally I put that kind of thought into the cocktails that I make, but this year things were a little different.  I really put together the cocktail list in a matter of minutes, but we spent hours going back and forth on the dessert.

The dessert was really created around a centerpiece, and that was my grandmother’s chocolate sauce.  My mother had made some when she was visiting, and we still had a lot left over.  This is not your ordinary chocolate sauce either – I seriously could eat it with a spoon, it is so perfectly balanced.  So, it was not crazy at all that we had to create a dessert in order to incorporate her sauce.  Ice cream was of course the first thing we thought of – but it was New Year’s Eve – a special celebration – it had to be outrageous.  I am not sure whose idea it was to create a brownie bottom, but we debated the brownie bottom vs. the chocolate chip cookie bottom for quite some time – at one point we even had both in the dessert – but we ended up settling for the brownie.  Then it was time to choose the ice cream.  Mint chocolate chip was the clear winner for a while, but I just couldn’t get past the fact that some people don’t like mint.  Also – I thought that the richness of the brownie needed some type of vanilla in the ice cream.

It wasn’t until we were at the store – after spending 15 minutes with multiple selections in our cart, that we ended up with chocolate chip cookie dough.  We added a little whipped cream on top, and then poured the chocolate sauce all over.  Wow. That is just about all I can say.  Here’s to a New Year filled with health, happiness, delicious food and creative cocktails.  What more could you want?

Ingredients

Brownie

  • 3 19/50 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • 1/3 cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray

Chocolate Sauce

  • 1/4 pound butter
  • 2 oz. unsweetened chocolate
  • 1/2 cup cocoa powder, sifted
  • 1 1/2 cups sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract

 

  • half-gallon chocolate chip cookie dough ice cream
  • whipped cream

Preparation

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture and 1/2 cup chocolate; stir to combine.

Pour the batter into a 9-inch square metal baking pan with a piece of parchment paper that over hangs on two of the sides – then butter the parchment. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack.

When brownies are completely cool, let the ice cream sit on the counter until it is slightly softened (so it is spreadable).  Spread the ice cream on top of the brownie in the pan.  Cover with plastic wrap, and put back in the freezer until frozen solid.

To make the fudge sauce, melt butter over medium heat.  Add unsweetened chocolate & melt, stirring. Add cocoa, sugar, and milk and stir well to combine. Boil a few minutes, stirring. Turn off the heat then add vanilla and salt. Stir to combine.  Keeps in refrigerator for a few weeks. Heat GENTLY in microwave to soften & serve.

When you are ready to serve, you can lift on the parchment paper and place the entire cake on a cutting board and cut into 16 squares.  Put some whipped cream on each piece, and top with warm chocolate sauce.  Enjoy!

For a printer-friendly version of this recipe, please click here: Nan’s Fudge Sauce

Maple Caramel Corn

Maple Caramel Corn

It is hard to believe there are just a few more days until the holidays, I feel like the lights and festivities have just begun!   I hope everyone is completely prepared, with all your shopping done – and you are just relaxing this weekend…right.  I know how it goes, it is never that easy.  All I have to say is I am so glad I started making jam last spring, it really made my gift giving a lot easier this year.  Of course I didn’t make nearly as much as I usually do – but I still made enough to make it through.

If you are trying to decide what to make for your friends, family and neighbors, I am here to help.  I decided to post just a few of

my favorites for you – and all of these are easy enough to bang out in a day – and you still have 5 days until Christmas!

Here are a few of my favorites:

1)  Pear Vanilla Jam

2)  Chocolate Almond Toffee

3)  Salted Pistachio Brittle

4)  Vanilla Bean Caramels with Fleur de Sel

5)  Rocky Rods

And now for a new one to add to the list – this Maple Caramel Corn that we made at The Pantry Holiday Gift Making class – with kids.  We couldn’t stop snacking on this, it is quite addicting.  Boy would I be happy with this as a gift.

I wish all of you a very happy holiday – I hope you spend it with the people you love, and with food that you have been craving.  And most of all, I hope you can relax just a little…that would be the best gift of all.

Ingredients

  • 1/4 cup popcorn kernels
  • 3 tablespoons high-heat oil
  • 1/4 cup maple syrup
  • 2 1/2 ounces unsalted butter, chopped
  • 3/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • pinch of cayenne pepper (optional)
  • 2 tablespoons water
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • flaky sea salt for finishing

Preparation

Preheat the over to 250 degrees.  Line a rimmed baking sheet with parchment paper.

Heat the oil in a 3-quart saucepan on medium-high heat.  Put 3 or 4 popcorn kernels into the oil and cover the pan.  When the kernels pop, add the rest of the 1/4 cup of kernels in an even layer.  Cover, remove from heat and count 30 seconds.  Note:  this method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat.  The popcorn should begin popping soon, and all at once.  Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.  Keep the lid slightly ajar to let the steam from the popcorn release; this makes the popcorn slightly drier and crisper.  Once the popping slows to several seconds between pops, remove the pan from the heat.  Coat a large mixing bowl with nonstick cooking spray, and transfer the popcorn from the pan to the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the maple syrup, brown sugar, corn syrup, butter, salt, spices and water.  Bring to a simmer over medium-high heat.  Continue to summer, whisking often, until the mixture reads 250 degrees on a candy thermometer, about 3-4 minutes.  Immediately remove the pan from the heat, and whish in the baking soda and vanilla.

Quickly pour the hot caramel over the popcorn.  Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can.  Transfer the mixture to the prepared baking sheet.  Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes.

Remove from the oven and sprinkle lightly with flaky sea salt.  Place on a cooling rack for 20 minutes.  Gently break up the popcorn and serve.

Keeps in an airtight container for up to 5 days.

For a printer-friendly version of this recipe, please click here:  Maple Caramel Corn

 

Eggnog Pancakes

Eggnog Pancakes

Well, the holidays are in full swing – I wish I could say I was ready for them.  Every year I am behind, but this year things are a little out of control.  They are so forgone, that this weekend I completely forgot about the Rocky Rods, that my friends and neighbors look forward to each year.  Needless to say, I am going to have to make it up to them in other ways.  Maybe some Valentine’s Day treats instead?  I just couldn’t fit it all in, and in order to avoid a complete nervous breakdown, I had to prioritize, and unfortunately they didn’t fall to the top.

Something else that completely slipped my mind – my annual holiday post highlighting my favorite gifts for the season.  So here I am, with my list.  Every year it is so easy, and this year was no exception.  I created this list in about 5 minutes – and if it helps just one of you with holiday shopping this year, it was completely worth it.

  1. The Nutra Ninja Blender Duo - wow, this blender blew me away…I was not really a blender person before I used this – I love the smoothie cups it comes with, not only do the smoothies blend perfectly, clean up is a cinch.  I cannot recommend this one enough…
  2. Artic Chill Cocktail Muddler – this is a must if you are a cocktail maker – particularly if you like making drinks with fresh herbs like mint – I have also used this with peaches and cherries, and it does wonders.  Before I had one I used the back of a wooden spoon – I had no idea was I was missing.  It is the grooved nylon tip that does all the magic…
  3. Lori’s Salt Caramel Syrup – I am not much of a syrup person, that was until I tried this stuff.  I seriously could drink this in a glass, it is that good.  Oh, and put on top of these eggnog pancakes?  Just stop.  We were all licking our plates in delight.
  4. Lemon and Lime Juicer – I didn’t realize how easy it could be to use fresh lemon or lime juice before I got this contraption.  There is no reason to ever buy bottled lemon or lime juice again – this makes it so quick and easy, and seriously your food will taste better using fresh juice.
  5. Large Cookie Spatula – this has been on my favorite holiday gifts list ever since I started this.  I use this for just about everything – cakes, roasts, anything that has to be moved, and requires a large surface area to do so. I have even got my husband to start using it…

You can thank my mother for the recipe – when I was in Madrid a couple of weeks ago, she woke up at 6am, just to make these for my girls before they went to school.  They loved them so much, I had to give them a try.  They are a perfect holiday treat – particularly if you have some eggnog that you are looking to use up.  Fortunately school break is coming up, and you won’t need to get up before sunrise to make them…

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg (fresh) or cinnamon
  • 2 lightly beaten eggs
  • 2 cups eggnog (can be low fat)
  • 1/4 cup oil

Preparation

Combine dry ingredients and whisk to combine.  In another bowl, whisk together the wet ingredients.  With a wooden spoon, mix wet ingredients into the dry ones and stir until combined.  Do not overwork, the batter may be lumpy.

Heat a small amount of butter or oil and cook pancakes on medium (or if using a non-stick pan, you might be able to skip the butter/oil).

For a printer-friendly version of this recipe, please click here:   Eggnog Pancakes

Green Eggs and Ham

Green Eggs and Ham

I don’t deal with this much anymore, but when my children were younger, I felt like I should change their name to Sam.  And for those of you who have made the connection, you are correct, they did not like green eggs and ham. Now if they were just eggs and ham, move out of the way.  But anything green just turned them off.  It was funny, when they were babies, they LOVED their green peas, avocados, and pretty much anything I put in front of them.  It was such a treat to have anything other than milk, that they could actually touch and play with, and more often than not find a way into their mouth.

When I hear from new parents that say their baby is not a picky eater, I congratulate them – and then tell them not to freak out when that ends.  It will come back – particularly if you don’t make a big deal about it.  We never forced our kids to eat anything, and always asked that they took a “no thank-you bite.”  If they ended up liking it, they could have more.  No pressure.  I actually thought I was a genius and was the only one to have it all figured out – and then I read this book.  It was seriously one of the best parenting books I have ever read (ok, maybe I have only read a couple, but still).  I felt like he had written this book about me.  And it just so happens that he is the father of a parent at my daughter’s school.  Still, affirmation feels good.

So, when I saw this recipe in Cooking Light, it actually made me laugh.  Then after I finished laughing, I ran to the kitchen to try them out.  I have been hanging on to this post for quite a while, waiting for the perfect opportunity – and I decided that now was the time.  When you are trying to figure out what to bring to that holiday potluck, or what to bring to that party you were invited to – look no further.  These were amazing.  They were polished off instantly – and my children helped out.  Fortunately they are over their green fetish now.  These are good for any season, but I have to admit, the red and green is just a little festive.  So just like the book, give them a try, and I am sure that you will eat these little babies just about anywhere…

Ingredients

  • 1 dozen eggs
  • 3/4 cup diced avocado
  • 2 tablespoons grated red onion
  • 1 1/2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 ounce prosciutto slices, crisped and crumbled

Preparation

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Stir avocado, onion, mayonnaise, lemon juice, garlic powder, crushed red pepper, black pepper, and salt into yolks. Divide among whites; top with prosciutto.

For a printer-friendly version of this recipe, please click here:  Green Eggs and Ham

Fennel Blossom Soup

Fennel Blossom Soup

Is it seriously Sunday already?  Where did my relaxing weekend go?  I guess that’s what happens when you have a child with the flu, Thanksgiving, a Birthday celebration and a sleepover with 4 tweens all in one long weekend.  I should have known it was going to end like this, but for some reason I was hoping for a little quiet time somewhere in between all that.  If I can make sure the rest of the family doesn’t get the flu, then maybe everything will be ok.

Nothing is as it should be right now.  It is hard to explain – but even my husband agrees that my universe is just plain off.  The reasons why are just too difficult to explain, but even he had no advice to offer.  He just shook his head.  The conclusion that we came to is that we just try too hard, and it is time to stop.  Sometimes it is best to just let it go and have some fun – playing hard to get might just be a good thing.  Fortunately I can always count on food – healthy, fresh and locally grown.  And there is no need to play any kind of games.

Fennel is one of my favorite vegetables of all time – and it is not often that it gets center stage.  Usually I use it in a recipe with other main ingredients – but this time I wanted it to shine.  This recipe came to me through my weekly CSA basket – along with some delicious fresh fennel straight from the farm.  This soup captured the beauty of the vegetable completely.  Every bite was better than the last – and the fennel flowers on top as the garnish was the icing on top.  What a wonderful healthy soup to look forward to at the end of a long day.

Ingredients

  • 3 cups fennel, diced
  • 2 cups leeks, sliced, white part only
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 2 teaspoons fennel blossoms, plus additional for garnish
  • Sea salt and fresh ground pepper

Preparation

Cook the leek in the butter in a saucepan over medium heat until the leek wilts. Add the fennel bulb and chicken broth. Cover and simmer over low heat for 30 minutes. Stir in the fennel blossoms Purée the soup in two batches in a blender until very smooth. Be very careful when doing this – fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Pour it back into the saucepan and reheat it until it simmers. Taste the soup, season with pepper, and add salt as needed. Serve hot or chilled, garnished with a small pinch of fennel flowers.

For a printer-friendly version of this recipe, please click here:  Fennel Blossom Soup

Burmese Semolina Cake

Bermese Semolina Cake

I am going to try and get this post out before my head falls onto the keyboard in utter exhaustion.  I am not sure which time zone I am in at the moment, but I know that I am not really in my own.  It is somewhere between here and Madrid – but I still managed to get all my errands done this weekend – and drive the kids all around the city.  Yes, I am finding that I am not only a Mom with a full-time job, I now have a part-time role as a chauffer.

Coconut anything still fascinates me.  I love that tropical flavor it has – and all of a sudden I close my eyes, and I am on the beach wearing my straw hat (the sun is not good for you).  I am also a sucker for simple yet strange recipes – which this one definitely qualifies for.  I saw this recipe in Bon Appetit months ago.  At first glance, there were not a lot of ingredients, and one of them was coconut milk.  Then I read the description – I could almost taste the cake before I made it.  The thought of a creamy and custardy cake was exactly what I was in the mood for.

This cake was very interesting.  Without the coconut ice-cream, I was not overly impressed. I did like the texture of the cake – although it didn’t have ton of flavor – that was until the coconut ice-cream went on top – then I felt like I was on vacation.  It’s just amazing how food can do that, and boy do I need a vacation – with some coconut ice-cream on the side please.

Ingredients

  • 2 tablespoons unsalted butter, melted, cooled slightly, divided, plus more
  • cups semolina flour
  • 1 large egg
  • 1 14-oz. can coconut milk
  • cups half-and-half
  • cup sugar
  • 1 teaspoon kosher salt
  • Coconut ice cream and toasted unsweetened coconut flakes (for serving)

Preparation

Preheat oven to 425°. Butter an 8×8” baking dish. Toast semolina in a large dry skillet over medium-high heat, stirring, until darkened and nutty-smelling, about 2 minutes. Let cool.

Whisk egg, coconut milk, half-and-half, sugar, salt, and 1 Tbsp. butter in a large saucepan. Gradually whisk in semolina and bring mixture to a boil over medium-high heat, whisking, until mixture is very thick and pulls away from the sides of saucepan, about 4 minutes. Scrape batter into baking dish.

Bake cake until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer dish to a wire rack. Brush cake with remaining 1 Tbsp. butter; let cool slightly. Serve with coconut ice cream, topped with coconut flakes.

For a printer-friendly version of this recipe, please click here:  Burmese Semolina Cake

Apple Streusel Muffins with Maple Drizzle

Apple Streusel Muffins

Breakfast is my favorite meal of the day, next to dinner, lunch, and all the snacks in between.  I definitely like to eat all day, it keeps me going.  My most favorite days are when I can start off with a couple of hard boiled eggs, and then a couple hours later, I eat a muffin.  That only happens when there are muffins in the house, and they didn’t all get claimed by the kids – which is not that often.

Last night I was exhausted – and I knew I had to get up super early in the morning – not my regular early time, but a couple of hours earlier than that.  Unfortunately for me, I was up most of the night worried that I would sleep through my alarm.  Boy do I hate when that happens.  Instead, I very lightly slept (if at all), and turned off my alarm before it even went off.  I was so tired I wasn’t even hungry.

When I finally was hungry enough to think about food, these muffins were what came to mind.  Right out of the oven, with a nice cup of tea.  These muffins have been long gone though, but I still think about them.  I know what you are thinking – what is so special about these?  Well, it was the maple drizzle.  It was almost like I was eating an apple pancake shaped into a muffin with some syrup on top.  Yes, they were that good.  The perfect breakfast to get you out of bed – and from Cooking Light, what could be better?  Sleeping in and then eating these muffins…

Ingredients

Streusel:

  • 2 tablespoons old-fashioned rolled oats
  • 2 tablespoons spelt flour (if you don’t have spelt flour you can use all-purpose)
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon

Muffins:

  • 5 ounces spelt flour (about 1 cup) (if you don’t have spelt flour you can use all-purpose)
  • 2.5 ounces whole-wheat pastry flour (about 1/2 cup)
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup low-fat buttermilk
  • 1/2 cup brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1 large egg, lightly beaten
  • 1 Granny Smith apple, diced (about 1 1/4 cups)
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon water

Preparation

Preheat oven to 400°.

To prepare streusel, combine first 5 ingredients in a bowl; set aside.

To prepare muffins, weigh or spoon 5 ounces spelt flour and whole-wheat pastry flour into dry measuring cups; level with a knife. Combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.

Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400° for 16 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.

Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.

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