Pear Cinnamon Streusel Muffins

How hard is it to get a picture of a muffin I thought to myself as I looked through what seemed like 100 bad ones.  Let's not get distracted by the fact I took 100 shots of said muffin in the first place.  The muffin just wasn't having any of it.  I advised the muffin, look just sit there looking darn delicious and appealing.  Matter of fact turn your chin down a little bit to the right and you will eliminate the old double muffin chin.

Apparently the muffin didn't want my sage advice; neither did Hot Dog Dude when I told him he should probably review all the invoices before I sent them out for the third time the other day. Apparently my teenage daughter passed up on the advice of her older (yet wiser) mom when she downloaded crap I told her not to on my work computer.

It's okay, I had no plans for this morning besides backing up the computer before having it repaired and having to start all over again on the invoices that were stored on it that need correcting again.  It's flippin okay because I have my Siamese twins helping me at work in the office today and I have a whole container of muffins and no one is here to stop me from eating them all.  Also the boss isn't here to catch me wasting company time blogging instead of working.  Bwahahaha.

Pay back is sweet I tell you.

Pear and Cinnamon Streusel Muffins 

Muffin batter:

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch salt

6 tablespoons unsalted butter, melted

2 ounces cream cheese, room temperature

2/3 cup milk

2 large eggs

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup peeled and diced pears, 1/4-inch sized

Streusel: 

1/3 cup light brown sugar

1/3 cup all-purpose flour

3 tablespoons unsalted butter, room temperature

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F.

Combine in bowl flour, sugar, baking powder, baking soda, salt, butter, cream cheese, milk, eggs, vanilla, and cinnamon and stir to combine. Fold pears in gently.

Divide batter between 12 muffin cups lined with paper or foil liners.

In a small bowl combine light brown sugar, flour, butter, and cinnamon and crumble together with your fingers or a fork until the mixture starts to clump a bit.

Divide the streusel evenly over the 12 muffins.

Bake for 17-19 minutes.

p.s. Whenever I make anything with cinnamon it reminds of Becky - Baking and Cooking a Tale of Two Loves because she keeps her house stocked with a Costco sized container of cinnamon that she bakes up all sorts of treat with, besides the fact she is extra sweet herself.

Hope you all enjoy the rest of your day, I've decide today is a waste so why not polish off the rest of the muffins.

Gina

Blueberry, Lemon, Cream Cheese Muffins - Bringing the sunshine back

I was poised in front of the kitchen window this morning drinking in the sunlight spilling in. I've been a bit blue this week.  It's been cold, dark, and rainy as of late, not really a combination I enjoy one bit. Maybe it's all the work I did over the holidays catching up to me or finally having a few quite moments of reflection.

I'll heard good news and it brings my smile back quickly.  Then I hear bad news and it rips off the band-aid to a wound that hasn't quite yet healed.  I try not to let it all keep me down, but sometimes I just need to stop for a moment and really let it all soak in.

I let this week be a blue week, but next week I'm bringing back the sunshine.  I'm looking ahead and switching course.  It's a new year and it's time for new memories, hopefully more new friends and who knows what else is possible.    

I for one have so many things already on my want-to-do list.  Furniture yet to find and redesign, recipes already sketched out in my mind, parties I want to throw, crafts to glitter and bedazzle, places I want to visit. (Seriously, you have no idea how bad I need a vacation?  In fact so much so I've solicited a Heavy Metal band to be their roadie just so I can get a free European vacation.) (You thinking I'm kidding here, huh?)  I find looking ahead is my way out of where I'm stuck at.

I decided to change up this coffee cake recipe from Sunset just for kicks!

Blueberry layer:
12 ounces frozen blueberries
3 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons water

Batter:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cut up into 1/2" sized pieces
Zest from one lemon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain non-fat Greek yogurt
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 large eggs

Cream cheese mixture:
5 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon lemon juice

Also needed:
1/3 cup coarsely chopped roasted, salted almonds

Preheat oven to 350 degrees F.

1) In a sauce pan over medium heat bring blueberries, sugar, and water to a boil.  Lower heat and simmer for about 3 minutes.  In a small bowl blend cornstarch and water.  Add cornstarch mixture to pan, stir until thickened.  Let cool.

2)  In a food processor add flour, sugar, butter, and lemon zest.  Pulse until it resembles coarse crumbs.  Reserve 1/2 cup; pour remaining into a large bowl.  Stir in baking powder, baking soda, and salt.  Stir to combine.  If you don't have a food processor, a pastry blender works great.

3)  Add yogurt, vanilla, lemon juice, and eggs; stir into flour mixture until incorporated.

4)  Use a muffin pan with 12 cups, line the cups with paper or aluminum liners and fill the 12 cups with the batter mixture evenly divided.  Make a slight indent in the center with a spoon.

5)  In a food processor (or bowl) mix together cream cheese, sugar, and lemon juice until smooth.  Divide this mixture evenly over the batter.

6)  Divide the blueberry mixture over the cream cheese layer.

7)  Sprinkle the reserved crumb mixture over the top of the blueberry layer.

8)  Divide the nuts evenly over the 12 muffins.

Bake for 20-25 minutes.

Do you have any big plans for the year ahead?

Gina

White Asparagus - Bad; Zucchini Muffins - Good; the rest was In-Between...

The Good:

These zucchini, chocolate chip, and roasted salted sunflower seed muffins I made were a nice surprise. I was going to buy raw seeds like I usually do and at the last minute I threw in the roasted salted version.  Good choice it gave the muffins a little salt kick finish.

Zucchini, Chocolate Chip, Sunflower Seed Muffins

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon grated nutmeg

1 cup granulated sugar

1 cup zucchini, unpeeled and grated

1/3 cup vegetable oil

1 large egg

Zest from one lemon

1/2 cup mini semi-sweet chocolate chips

1/4 cup roasted salted sunflower seeds

Heat oven to 350 degrees F.

Combine flour, cinnamon, salt, baking powder, nutmeg, sugar, zucchini, oil, egg, lemon zest, and chocolate chips in a bowl and stir until combined.

Spray a mini muffin pan generously with no-stick spray and divide the batter between the 24 cups, sprinkle each muffin with some of the sunflower seeds.

Bake 12-15 minutes.

Adapted from my ancient Better Homes Cookbook.

The Bad:
White asparagus have been on my must try list forever it seems.  I've seen dazzling dishes with them on the internet.  While I do enjoy reading some of these recipes, I somehow end up feeling like I'm the only one of the planet that doesn't consume 5-star meals every night performed in French precision.

I spotted bundles of white asparagus at my market the other day and my eyes popped out of my head, "yesss", was all I could think.  Some brussel sprouts were sitting in the adjacent bin giving me a little wave, "Take me, take me - I'll be good."

I washed the white asparagus and prepped them as I would green asparagus, except I used a peeler and took off a bit of the outer peel.  Placed them in my steamer for about 7 minutes and fixed the topping while they were steaming.

I had 8 brussel sprouts; I cut them in half starting at their stem and cutting down.  Then I sliced off the tender part of the leaves.  I turned the fire on and heated up my skillet and tossed in 2 ounces of diced pancetta, after the pancetta browned I added a couple of tablespoons of white wine and then I tossed in the shredded brussel sprouts, sprinkled them with a little salt and pepper and a couple of minutes later I plated the white asparagus and poured the brussel sprouts over the top.

Long story short, the topping was delish, both me and my hubs looked at each other and said the white asparagus were not so good, downright bland and a touch bitter to be more exact.  I'm going to chalk this up to the overhyped category.

The In-Between:
We buried another family member this week; he was only 1 year older than me.  He went to sleep and didn't wake up.  There is nothing worse in life than attending the funeral of a child who has gone before their parents; it's just not fair.

The homecoming game and dance is this weekend.  My daughter has invited everyone over for pictures and basically room and board for the weekend.  I'm sure food will be involved; teenagers can literally eat you out of house and home.  So I'm trying to get my energy back up.

Gina

I'm Bored - Muffins, Nectarines, Basil and a Table

I haven't had enough things to do to keep me out of trouble these days, so I decided I needed to make some muffins to occupy some idle time while I'm canning enough marinara sauce to get me through the year.

Nectarine, Basil, Cream Cheese Muffins

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch salt

6 tablespoons unsalted butter, melted

2/3 cup milk

2 large eggs

1/4 cup cream cheese, softened

1 1/2 teaspoons vanilla extract

1 1/2 cups yellow nectarine, cut into 1/4" pieces

4 large basil leaves, minced

Streusel Topping

1/4 cup light brown sugar

1/4 cup all-purpose flour

1/4 hazelnuts, chopped

2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees F.

In a large bowl combine the flour, sugar, baking powder, baking soda and pinch of salt, set aside.

In a small saucepan melt butter on low heat and leave it on for 5-6 minutes until it starts turning color or browning a bit.

Add the melted butter, eggs, milk, cream cheese and vanilla to the dry ingredients and mix until combined.  A few lumps are okay.

Gently mix in the nectarines and basil.

Scoop the batter into lined muffin cups.  I filled 13.  I did need a sample muffin anyways.

In a small bowl combine the brown sugar, flour, hazelnuts and melted butter.  Sprinkle over the muffins evenly.

Bake for 18-20 minutes.

These muffins came out amazing, yet I still thought I needed one more thing to do so I'm not bored.

I sold my old dinette set when we moved the first time, so I scoured Craigslist and scored this maple gem - sans the 80's blue upholstery.

I've already removed the cushions and have decided on a red French toile, but I have another problem.

The problem is I'm torn between what color to paint the chairs and legs of the table.  I've been researching chalk paint and I know I want to use it, but I can't decide between cream or black!!!

Any votes??  Hurry, please before I'm forced to toss a coin.  

While I'm waiting for you all to let me know what color I should paint, I'll just be sitting here enjoying one of my muffins.  

Pretty please don't keep me waiting too long; I really don't need any more muffins to enhance my muffin top.

Thanks,

Gina

Pineapple, Orange, Banana Muffins

My mom gave me the greatest gift ever; spending time with me in the kitchen letting me help her. Sharing not only her knowledge of cooking, but her wisdom as well.  Some of the best times I've ever had with my girls have been in the kitchen with them at my side.  They've been there by my side since they were tiny and even though they are teens now, they still like to help me in the kitchen. As soon as they were big enough to climb on a chair they wanted in on the action!  I am eternally grateful for this gift, and hope I passed it on to my girls and that they share it with their children one day.

Pineapple, Orange, Banana Muffins:

2 ripe bananas, mashed

1/2 cup crushed pineapple, with juice

1/3 cup fresh orange juice

Zest from 1 orange

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup sliced dry toasted almonds

2 tbsp. turbinado sugar

I wanted to share with you a recipe that is perfect for letting your children help you in the kitchen. Give them a mixing spoon and let them go to town.

In a mixing bowl add mashed bananas, pineapple, orange juice, zest, flour, granulated sugar, baking powder, baking soda, salt, melted butter, eggs and almonds.  Stir till combined.

Spray a 24-cup mini muffin pan well with no-stick spray.  Fill with batter.

Sprinkle tops of muffins with turbinado sugar.  Even a very young child can do this step; they might just want to sneak a taste though.

Bake in 350 degree F oven for 10-14 minutes.

Enjoy,

Gina

Meyer Lemon & Blackberry Surprise Muffins

I love Meyer lemons, I can't get enough of them.  I've been fully engulfed by S.A.D. this week, and isn't that the perfect acronym for it.  I'm pretty sure Californians are fueled by the sun and when we go days on end without it; things just get a little rough.  Nonetheless, I'm still thankful we aren't knee deep in snow. Or I'd probably be like a bear, curled up in a ball hibernating somewhere.

I really wanted to put a little sunshine back in my life.  What's more perfect than Meyer lemons for the job.  Meyer lemons have a stronger perfume and sweeter taste, let's just hail them the Queen of lemons and a regular lemon - would just be a Princess or something.  You are going to have to trust me on this one, because you know full well by now I'm not about to explain the scientific breakdown of them; you would be on the wrong blog for sure.

When I was little my mom always made surprise muffins for us, they were a simple muffin with jelly in the middle.  I was hoping by recreating these in my favorite flavor, maybe it would bring a little sunshine back into to my life.  I love leaving a bowl of these on the counter, waltzing by and smelling them as if they were perfume.

Meyer Lemon Muffins

2 cups all-purpose flour

2/3 cups granulated sugar

1 tbsp. baking powder

1/4 tsp. salt

1/2 cup vegetable oil or butter, melted

Zest and juice from 2 Meyer lemons

2 large eggs

1 cup milk

Blackberry jam

12 blackberries (optional, but extra yummy)

In a large mixing bowl combine flour, sugar, baking powder, and salt.  Stir to combine.  In another bowl add oil, lemon zest, lemon juice, eggs, and milk, stir together and add to dry ingredients. Mix well.

Line a 12-cup muffin pan with paper liners.  Fill half way with lemon batter and then add a teaspoon full of blackberry jam and a whole blackberry.

Then cover with rest of lemon batter, until cupcakes are full.

Bake in 400 degree F oven for 20 minutes.  Let cool a bit.

Lemon Glaze

1 cup powdered sugar

2-3 tsp. Meyer lemon juice

Zest from 1 Meyer lemon

Mix sugar, zest and juice until combined, if not spoon-able add a little water.  Spoon over top of muffins.

These muffins aren't for those who want a hint of lemon flavor; they are for those of us who want to be smacked in the face with it.  Just a warning though, you may be tempted to eat the paper wrappers in order to get all the goodness off it!

See the yummy surprise in there that will be waiting for you if you make these tangy muffins.

Hope they brought you at least a little smile and sunshine!

Serves 24.

Enjoy,

Gina

Zucchini Pineapple Muffins & I'm Sick!

I can't believe it's September 1 and that I woke up with a cold this morning! It figures, the kids are back in school and the germ fest has begun. Even though I'm not feeling good today, I really wanted to share my zucchini pineapple muffins with you. I promised the recipe to my friend Sarah at Baking Serendipity she has a lovely blog with so many great baking recipes.

I don't think I've introduced you yet to two of my best friends Teddy & Rusty. They are so crazy all they do is follow me around and beg me to dress them up.

Those two are shameless!

All I really want to do today is crawl up in blanket just like Teddy does. But oh yeah, I promised you some zucchini pineapple muffins.

Zucchini Pineapple Muffins

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. ground allspice

1/8 tsp. ground nutmeg

Zest of 2 lemons

3 cups finely shredded zucchini

3/4 cups crushed pineapple, juice drained

1/2 cup vegetable oil

4 large eggs

In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, and lemon zest. Stir. Add zucchini, pineapple, oil, and eggs one at a time, mix completely.

Place paper liners in 24 muffin cups and fill each cup about 3/4 full. Bake in 350 degree F oven for 13-15 minutes. Insert a toothpick and if it comes out clean they are done.

I was eating them plain straight out of the oven, but some cream cheese frosting wouldn't hurt!

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

4 cups powdered sugar

1-2 tbsp. heavy cream or milk

1 tsp. vanilla extract

Zest of l lemon

To a bowl add the cream cheese and beat till smooth, then add butter and beat till smooth, before adding the rest of your ingredients.

These are the moistest muffins you will ever eat. I'm warning you now; you may not be able to stop yourself.

Serves 24.

Enjoy,

Gina