I don’t know whether these are muffins or cupcakes. I guess there’s not much of a difference between the two, considering how much sugar most muffins have. Maybe it’s just whether or not they’re frosted. Or whether you eat them for breakfast…okay yeah, I know that can’t be it. Don’t get all righteous now–you know you’ve done it too. But really though– who cares what they’re called–they have yummy, pretty raspberries and white chocolate. What more do you want from me?
So these are sweet like cupcakes but more like muffins, they have fruit and oats and they’re not frosted. Call them what you will, but considering each of the aforementioned potential factors in developing an appropriate naming convention for personal-sized baked goods, I’m going with “muffin cakes”…duh–you read that in the title of this post. I think you did at least. Unless you’re a whack job who reads large bodies of text but not headings…but hey, who am I to criticize? Just go make yourselves some muffin cakes, people! Continue reading
These cupcakes are my f/u to winter. Hey, I like pumpkin, apples, and pears as much as the next girl, but I’m just not ready to let go of summer this year. I’m trying (yeah well, sorta…), but I’m afraid it’s not working out so hot…not yet, at least. Yeah, of course I realize there’s nothing I can do about the impending doom (winter), but that doesn’t mean I’m not going down kicking and screaming–every step of the way.
Enter: Summery Peach Cupcakes with Fluffy Marshmallow Icing. These are everything you’d want in a summer treat–sweet, fruity, and light. Hope you like ‘em. Continue reading
I was going to call these “Kitchen Sink Muffins” since they contain everything but. Oh yes, so clever, I know. But for some reason, that just didn’t sound very appealing. Maybe it’s just me (as I realize it most often is), but my mind just kept conjuring images of dirty dishes and garbage disposals. So yuck. And these are so not yuck.
So we’re going with the much more appetizing “Good Morning Muffins”. Whilst (love that word!) it’s a bit corny, I think this describes them well–they’re healthy-ish but still sweet and yummy. Each moist and delicious one is chock full of goodies like applesauce, raisins, almonds, and coconut–definitely a nice way to start the day. Continue reading
This altitude stuff is weird–that’s all there is to it. Some of my sea level recipes work just fine, requiring no adjustment at all. Others…well, it seems like they’ll never work. Maybe someday I’ll get all this stuff figured out…lest I die prematurely from type two diabetes or a heart attack…
Anyway, when the altitude wreaks havoc on a recipe, I’ve found some general adjustments to to be a helpful starting point in trying to fix it (yes, “found”–not figured out on my own–much as I’d like to believe otherwise, I’m just not that smart). I’ve compiled them into a list here, cause I’m nice like that. It’s not completely comprehensive or anything…but it’s a good starting point.
Some recipes you’ll just have to play with (and hopefully get to enjoy–you know, “failures” that are completely suitable for your own personal ingestion with a spoon on the couch, but far from worthy of sharing…no, of course I’m not speaking from experience)…like if a cake is too dry, maybe it needs more sugar. If it’s tough or crumbly, maybe less sugar. Good luck!
I’ve been toying with the idea of a peanut butter and jelly cupcake for awhile now, so that was sort of the inspiration for these muffins. I wanted to do the cupcakes but I was (gasp!) out of confectioners’ sugar, so I couldn’t make the frosting without a trip to the grocery store. And well, it just wasn’t worth all that. Another day, my friends. For now, I offer you these humble muffins. They should make for a pretty yummy breakfast or snack. I mean, who doesn’t love peanut butter and jelly? Continue reading
Alas, a healthier treat! See, and you thought it was all butter and marshmallow creme over here. Nope. Still, I must confess: these were sort of a happy accident. See, I bought a pomegranate on a whim the other day, having heard about how great they are for you and, more importantly, really liking their color. I really wanted to like them too–I could just picture how awesome they’d look in a big white bowl on my kitchen counter or filling a big, fat clear vase on the dining room table.
So of course I didn’t like it…there aren’t many fruits I don’t like, but this is certainly one of them. First of all, they’re kind of a pain in the ass. You have to slice them open and then separate all the edible seeds out (er…arils…as those with noses much further in the air than mine call them) by putting all the guts in a bowl of water and then letting them sink. Then you can strain out the water and those arils are good to go…except they’re not very good. Not plain, at least. They pretty much taste like cranberries to me, but there’s also this weird kind of spiky/prickly part in each aril that is wholly unpleasant in the mouth. You want to spit it out, but that’s just not sexy at all…so you’re kind of just screwed.
Having officially decided that pomegranates aren’t really my cup of tea–although I hear the juice is wonderful…(pun not initially intended, but decidedly too awesome to take out), I set about to figure out WTF to do with it. I can’t stand to throw away food, so here’s what I came up with…and apparently, they’re pretty tasty! Continue reading
I was going to call these S’mores Brownie Bites or something simple and descriptive like that. But no, being that I’m so clever, I just had to go with “S’mores for the Indoors”. Well, it makes me smile anyway. And at the end of the day, that’s all that matters! Sorry. No, not really, but whatever.
These take a little bit of effort (not too much of course, or yours truly certainly couldn’t have been bothered), but I think they’re worth it. They’re pretty cute as these things go, which is of course ranks pretty damn high on my list. They’ve got your regular old graham cracker crust (hey, if it ain’t broke…), then a double-chocolate brownie layer topped with a lightly-broiled marshmallow topping (yeah, you heard me–”topped with a…topping”–imagine that). Since they’re a riff on a traditional summertime treat, I’d like to think of them as a slap in the face to the whole impending doom thing (i.e., winter). So there. Continue reading