Tuesday, September 28, 2010

TWD: As if...

No that's not a radio station...that there was the temp. in town around noonish yesterday. When I got into my car to go home around 4:30pm, that read 116! I was laughing like a lunatic so I didn't have time to take another picture. Maybe the hysterics were because my brain was boiling out my ears. You know what I find super funny is the day was sweltering but it was gorgeous, the bluest of blue skies, quaint little white clouds and no smog, even the LA smog thought it was too fricken hot to go outside I guess.

The gorgeous recipe for Tarte Fine was chosen by Leslie at Lethally Delicious you can find it at there as well as loads of lovely looking tarts on the TWD blogroll.

Tuesday, September 21, 2010

TWD: Coffee Break Muffins

This was a super easy recipe to mix up that took me forever to actually bake. Since I didn't want to turn on the oven I baked them in a mini-muffin pan in my trusty toaster oven in like a billion batches... ok it just felt that way but by the second pan I was cursing my laziness!

I think this is a recipe best the next day, they mellowed out in flavor and the texture is much nicer.

You can grab the full recipe from our host this week Rhiani over at Chocoholic Anonymous.

When I was arranging the muffins for their glamor shot I picked up a muffin that had me rolling with laughter....

Why so serious?

Monday, September 13, 2010

TWD: Nectarine Upside-Downer

Ok you see that little nugget... that one there that fell off the side of the cake? Yeah that one there... that's the best part! Oh and the nectarines... and the cakey part too! Ok its all good I promise!

I used some delicious yellow nectarines we had picked up at the farmers market swapped out a bit of brown sugar for white and threw in some cardamom for good measure.

Excellent recipe I loved it even tho my cooked fruit o'phobe honey didn't even have a slice... ah well you cant win them all.

You can grab the full recipe from Sabrina over at Superfuluous. She's got some great photos of the luscious cranberry version there.

Saturday, September 11, 2010

Hey Muffin Head...

Felt the need to bake this morning so I whipped up some carrot laden muffins for breakfast. Like any quick bread recipe you can toss this into a loaf pan if your not feeling muffiny that day. These were great with a little slather of softened butter... but hey what isn't right? right!

Carrot Almond Muffins

  • 2 Cups AP Flour
  • 1/2 Cup Sliced Almonds
  • 1 Cup Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Sweetened Coconut
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 3 each Whole Eggs
  • 1 tsp Salt
  • 1/2 Cup Oil
  • 2 Cups Shredded Carrots (thank you inventor of the food processor)
  • 1/4 Cup Sour Cream
  • 1/2 Cup Raisins
  • 1 tsp Almond Extract

Preheat oven to 350. Grease 18 muffin cups or line with paper liners (or grease a loaf pan).
In a very large bowl, whisk together dry ingredients to break up any clumps then stir in the carrot, raisins, nuts, coconut.
In a separate bowl, beat together the wet ingredients until smooth. Stir the wet into the dry until moistened. Scoop into prepared muffin cups or pour into loaf pan. Sprinkle the top with a few almond slices and sprinkle with sugar tossing into the oven.
Bake until the top springs back or a toothpick tester comes out clean. Cool on a wire rack. Take a fantastic picture and add your blog link in a comment to tell me if you like them ;)

Tuesday, September 7, 2010

TWD: Peanut Butter Crisscrosses~Gluten Free Style!

I'm no glutenfreegirl by any means but I happened to pick up some Peanut Flour at Trader Joe's just because I found it intriguing. With no plans for what I would do with such an odd item in my kitchen it was a fluke to run out of regular all purpose flour when faced with the prospect of having to make some Peanut Butter cookies. I swapped the AP for Peanut and voila Super Peanut Butter Crisscrosses!  These were awesome with coffee tho a little dryer than the original might be I totally loved them.

You can find the real recipe over @ Jasmine Cuisine below is a 1/2 recipe of my rendition.

Gluten Free~ 
Super Peanut Butter Crisscrosses

  • 1 1/4 c. Peanut Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 4 oz. Salted Butter 
  • 4 oz. Peanut Butter
  • 1/2 c. Brown Sugar
  • 1/3 c. Granulated Sugar
  • 1 ea. Whole Egg

A bit of extra granulated sugar to roll your cookies in.

Preheat oven to 350 and line two baking sheets with parchment.

Cream together butter, peanut butter & sugars until fluffy. Mix in egg until well combined. Whisk dry ingredients well (the peanut flour is pretty clumpy so this may take a bit of doing, if you not lazy like me, sending everything thru a sieve might be better) add to other ingredients and mix to combine. This mixture comes out really really dry but can be easily scooped (#40 makes 20 cookies) and rolled in sugar. Place them on a parchment lined baking pan and smoosh with a fork in a crisscross pattern. Bake until bottoms are golden brown, cool and enjoy.