Feeds:
Posts
Comments

Archive for November, 2013

_DSC0001

Peanut Butter Muffins with Fudge Frosting

Muffins-
1 1/2 cups flour (I used Namaste gluten-free)
1/3 cup natural sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup melted & cooled butter
1/2 tsp vanilla
1/2 cup peanut butter
1/2 cup buttermilk

Frosting-
1/2 stick butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup boiling water

Directions:
Preheat oven to 350, and line or grease standard size muffin tin.

Measure flour, sugar, baking powder, baking soda, and salt, into a bowl with high sides and whisk to combine. Make a well in the center.

Lightly whisk eggs with butter, vanilla, and peanut butter, then pour the mixture into the well. Evenly distribute the buttermilk around the outside edges of the dry ingredients.

Mix until just incorporated, using your hands or a wooden spoon (gently), and scoop or spoon the batter into the muffin tin. (I have fairly small muffin tins, so making them rather large I ended up with nine muffins.)

Bake for fifteen minutes, rotate the pan, and let go for another ten or so minutes. My oven cooks hot, so I have to watch them carefully. Take note of whether your oven cooks hotter than usual or not, and adjust time accordingly.

In the meantime, mix the powdered sugar and cocoa in a small bowl. Place the butter in the middle, and pour some of the boiling water over it. This will help to melt the butter, and as you stir you can determine how much more water you will need to reach the desired consistency.

Let muffins cool approx. 5 minutes before frosting.

Note: In my experience, muffins made with gluten-free flour tend to take slightly longer to cook.

_DSC0005

Read Full Post »

_DSC0004
Berry Tea Muffins with Lime Frosting

Muffins-
1 1/2 cups flour (I used Namaste gluten-free)
1/3 cup natural sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 bag berry flavored tea (I used acai berry)
2 eggs
1/3 cup melted & cooled butter
1/2 tsp vanilla
1/2 cup buttermilk

Frosting-
1/2 stick butter, softened
lime juice (I used all the juice from one half a lime)
3/4-1 1/2 cups powdered sugar

Directions:
Preheat oven to 350, and line or grease standard size muffin tin.

Measure flour, sugar, baking powder, baking soda, salt, and contents of tea bag into a bowl with high sides and whisk to combine. Make a well in the center.

Lightly whisk eggs with butter and vanilla, then pour the mixture into the well. Evenly distribute the buttermilk around the outside edges of the dry ingredients.

Mix until just incorporated, using your hands or a wooden spoon (gently), and scoop or spoon the batter into the muffin tin. (I have fairly small muffin tins, so making them rather large I ended up with nine muffins.)

Bake for fifteen minutes, rotate the pan, and let go for another ten or so minutes. My oven cooks hot, so I have to watch them carefully. Take note of whether your oven cooks hotter than usual or not, and adjust time accordingly.

In the meantime, combine your butter, lime juice, and 3/4 cup powdered sugar in small bowl, stirring with a small spoon until smooth. Continue adding more powdered sugar and juice as needed, or until your frosting is the desired consistency.

Let muffins cool approx. 5 minutes before frosting, and garnish as desired. (I used tiny wedges of lime)

Note: In my experience, muffins made with gluten-free flour tend to take slightly longer to cook.

Also, I suppose any tea that you like would be fabulous, and also any frosting flavor! I definitely plan on experimenting with more combinations in the future.

———

So. Those muffins, let me tell you, were gosh darn delicious. Considering they were purely experimental, I was super impressed with how they turned out, and I would definitely make them again! I am usually not at all a fan of lime anything, but let me tell you, paired with that mild berry tea flavor, it was just superb.

_DSC0012

Read Full Post »

So I made this awesomeness like…. four or five months ago.

BUT I STILL REMEMBER IT BEING DELICIOUS.

So here we go.DSC_0063
^ It starts with apples ^

I sauteed them with butter, cinnamon, and sucanat until they were soft.

DSC_0064
^ In the meantime slather cream cheese all over your vessel of choice. ^

I used a flour tortilla, which was fine, but other things are better. Whole wheat wraps are nice, but I can bet you dollars to donuts that something homemade would just take the proverbial cake.

DSC_0066
^ Then pile your apples up on that sucker! ^

Make sure to get all the melty buttery bits from the pan too.

DSC_0068
^ Slap it in a cast iron pan that’s already been heated and has some coconut oil in it. ^

DSC_0070
^ Turn it, fry it, put it on a plate, and drizzle the heck out of it with caramel sauce. ^

I used some homemade goat’s milk caramel, otherwise known as cajeta.

(It’s the bomb)

DSC_0073
^ AND THIS ^

This is what you have staring back at you from your plate. Enjoy its presence for a moment.

Then eat it.

Read Full Post »