Can you tell I’m a huge fan of crumbs? I can’t help it. I just want to add crumbs to all my muffins, bread and cakes! I’m finally starting my holiday baking. So for my first baking recipe, I thought I’d kick it off with something eggnog and something Kahlua! Yes, it’s a FANTASTIC combination if you haven’t tried it already. This is definitely a muffin you’ll want to have coffee with. It’s like peas and carrots, they go hand-in-hand. And a little dark chocolate can never hurt in a combination like this.
My mother-in-law is engaged! This is her third marriage and I hope it’ll be a happily ever after for her. Chris and I have been together for almost 15 years and it has been a wonderful and blissful union. I hope she finds the same with her new fiancé. She sounded really happy over the phone about being engaged to a man she has known for 20 years. I’m happy that she’s happy. She deserves it. She’ll be visiting us with her new fiancé next Tuesday. I know, odd day but they’re only in town for a day. This means I’ll be cleaning the house this weekend.
I made this over the weekend. I was so excited to cut into it for breakfast the next morning too. When I took a bite out of it the next day, it was mush. Funny how it looked fabulous when it came out of the oven. What happened here?! Cakes aren’t supposed to have a soggy and wet texture! I was sooooo disappointed I was going to chuck it in the trash. There goes a wasted day. Chris, however, liked it. He said it tasted like a bread pudding. I rolled my eyes. He ended up taking it with him to work to share. I was somewhat embarrassed but whatever!
I brought home a box of raspberries from the store the other day. They were the prettiest out of the bunch. Big, plump and organic. I washed them when I got home and when I fed it to Chris, he said… “it’s kind of sour” then he made a face. More of a reason why we don’t eat fruit around here. Sigh… I hate it when that happens. How the heck do you pick out a good box of raspberries? So when that happens, I usually bake with them. It’s the only way I know to salvage them without throwing it out, or make a liqueur out of them.
I hope everyone had a lovely long weekend. Yes I know the week is half way over and I’m behind on my blog. I didn’t get a chance to cook or bake over the weekend, hence the tardiness on my post this week.
Let’s see… Chris and I bought a new dining room set over the weekend —yay! It’s a beautiful distressed piece, which I love and it will be delivered this Friday. Kimi came home from her trip so we spent the afternoon with her. Chatted up with our neighbor regarding the fence we share. Was thinking about redoing it next month. So yes, it was a busy weekend.
After spending the weekend in Napa, I was glad to be home and back on my routine. I don’t know what it is but it’s getting harder and harder for me to travel. It takes a real toll on my body! I know —can you believe it? How hard can Napa be? It’s not like I had to get on a plane. It’s just a car ride away.
I had more bananas I needed to use up and came across Pam’s recipe for Banana Peanut Butter Chocolate Chip Muffins. It looked so yummy I had to make a batch! I also wanted to include some buttermilk in here so I added some, and I added a half more cup of flour as I wanted to make more than 12 muffins (I got ~20 with these measurements). These came out so delicious and moist. You can really taste the banana and peanut butter. The chocolate chips and the turbinado sugar sprinkling were an added bonus. Fantastic for breakfast or snack in the afternoon —yum!
I’ve been missing our breakfast muffins lately so I decided to bake a batch of these. I had a sack of blood oranges I need to use up so expect to see a few more recipes with blood oranges in it. Aren’t they pretty? I just LOVE the color!
These muffins turned out really well. I love the texture and the flavor. Orange and chocolate pair so well together. And when you have some tea or coffee with this, it’s fabulous! Chris and I couldn’t wait ’til morning. We each had one before dinner with our tea. It made our bellies happy. Who says you can’t have dessert before dinner? 🙂
I made these last night for today’s breakfast. It was tasty! It kinda reminds me of McDonald’s sausage, egg and cheese McGriddles without the eggs, but better and healthier. The inspiration came when I was looking to make breakfast muffins. I had a couple of sweet Italian sausages and cheddar cheese in my fridge. So I decided to make sausage and cheddar muffins. The maple syrup was added in at the last minute because I was thinking about how much I adore maple flavored breakfast sausages and voilà! Out came these muffins.
I was a bit skeptical about this recipe when it came out of the oven. I had it while it was warm and wasn’t too fond of it. I couldn’t pinpoint exactly why. So I wasn’t going to bother with this post. But I wanted a second opinion so when Chris got home, I had him sample this muffin. Chris thought it was good and that he was able to distinguish the smokey bacon and the strong blue cheese flavors. By that time, the muffins have cooled quite a bit. So I took another bite out of the muffin and this time, I enjoyed it more. I have to warn you though —if you are not a big fan of strong blue cheese flavor or smell, you might not care for this recipe. But if you like bacon and you like gorgonzola, this can be a tasty treat!