Zoe is still my little muffin monster. I usually have a stash of muffins in my freezer but yesterday I ran completely out. At some point she had a full on tantrum, crying “muffin, muffin, muffin” as though I was holding out on her. So today I wasted no time getting these in the oven.
These take a whole cup of butter! Yes, that’s two whole sticks. I was horrified at first, but when my apartment started to fill with the aroma of butter baking, I got over it. Butter is good. Roll with it. These are dense, rich muffins, no extra butter or jam required when you serve them.
I’ve watched enough food documentaries to be anti fast food. But in the midst of hectic travel days, with my tummy rumbling, airport fast food places always suck me in with the promise of a quick food fix. It’s sad really. So, inspired by a few recent blog posts (which I pinned for future reference), I decided to bake a batch of nutritious, homemade granola bars for traveling. Continue reading →
I’m really a good baker. I mean, I’m great at measuring and following instructions, just like my grandmas always taught me. But somehow, this morning, I decided I was going to throw every healthy ingredient I owned into a batch of muffins (and eat as many as I wanted without feeling guilty). And I’m talking about flaxseed meal, oat bran, oatmeal (is that redundant?), applesauce, a ripe banana, oh yeah, and the buttermilk I’ve been trying to use up all week. I was a little out of control. And I’m usually more of a, “cook it because it’s delicious and hope it happens to be healthy-ish” type of person, but I’m happy to report that, even though these muffins were baked as healthy treats, they just happen to be delicious.
When I got the September 2009 issue of Bon Appetit, I was so excited to see my favorite pastry recipe from Abroco in NYC featured in the RSVP (reader requested) section. They read my mind! There’s nothing better with a perfect cup of coffee than a slice of simple, sweet cake, Italian-style. It’s moist and citrus-spiked with a subtle hint of olive oil.
I don’t have a good excuse for why it took me 3+ years to bake this cake (that’s a long time to keep a magazine mentally bookmarked), but I was absolutely craving it this week. And as of March 1st, my husband and I have officially moved to Massachusetts, and I’ve been sad thinking that Abroco is no longer just a subway ride away. I know I hate NYC subways and traffic and crowds and noise, but I really, really miss the food. This Olive Oil Cake is like a comforting taste of Manhattan, conjuring memories of coffee breaks with my sweetie pie (that’s my husband). Mmm. . . Now we just need an espresso machine.