Carrot & Nut Muffins

It's been a while.

I have a lot of excuses...

but instead of typing them up, I'll share something delectably healthy with you.

Exhibit A:

Exhibit B:

...and Exhibit C:

Are we still friends?

Good.

Here's that recipe...

Carrot & Nut Muffins

Makes 12 muffins

Slightly adapted from my mother

3/4 cup whole wheat flour

1/2 cup all-purpose flour

2/3 cup brown sugar

2 Tbsp wheat germ

2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch (or two) salt

2 large eggs, beaten

1 Tbsp vanilla

2 cups grated carrot

1/2 cup crushed pineapple

1/2 cup unsweetened coconut

1/2 cup chopped pecans

Preheat oven to 350.  Whisk together dry ingredients, then stir together wet ingredients and combine.  Spoon into greased muffin tin and bake 30 minutes, or until lightly browned on top.  Cool on wire rack.

Enjoy!

Almond Sheet Cake with Butter Frosting

Presenting:  Almond and Butter...

in bringing you a

delightfully sweet,

finger lickin'--

yet sophisticated--

perfect-for-spring,

absolutely scrumptious

dessert.

 Perfect for all those baby showers, bridal showers, luncheons, 

even wedding receptions--yes, my mother made an innumerable amount of these (among plenty of other treats!) for my wedding reception and people are still talking about it (almost 4 years later).

The soft, moist almond cake topped with delectable butter frosting & crunchy almonds is, well, irresistible (I'd like to see anyone walk by a piece on the counter and not take a bite...).

The cake will even freeze perfectly for up to three months (see below for freezing instructions)!

...Umm, did I mention this is amazingly delectable?  Try it.

Almond Sheet Cake with Butter Frosting
From my mother
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.


Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract
3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Strawberry Almond Yogurt Muffins

Winter officially came.

Last week I stepped outside to do my laundry-

(yes, I have to walk outside to access a washing machine...

yes, even in the winter...

yes, we are grad students...

no, I'm not complaining. :)

-and-

I was a little shocked,

to say the least.

Come to find out, weather.com said it was -27 or something with wind chill.

And whaddya know it was also the day I HAD to do laundry AND get to the grocery store

due to the fact that we just arrived back in town the night before.

It was a colder than cold,

running-errands-amidst-people-dressed-in-all-sorts-of-fur-paraphernalia 

day.

Poor baby boy didn't like it very much.

Needless to say, we have come to appreciate warm things around here.

Warm apartment, warm coats, warm mittens, hats, car, bed, etc.

And warm food, course.

Take muffins, for example.

Say...strawberry almond yogurt muffins?

Yes, please.

Take one look and you'll already feel cozier inside.

Baby boy gave these his stamp of approval!

Strawberry Almond Yogurt Muffins

Inspired by Penzey's Spices Catalog

Make 12 muffins

1 cup whole wheat flour

1/2 cup white flour

1/2 tsp baking soda

1/4 tsp salt

4 Tbsp (1/2 stick) unsalted butter, softened

1/2 cup white sugar

1/4 cup brown sugar*

2 large eggs

1/2 tsp almond extract

1/4 tsp pure vanilla extract

3/4 cup plain, nonfat yogurt

1 cup chopped strawberries

Heat oven to 400 degrees and line muffin tin with 12 paper muffin cups. 

Combine flours, soda, and salt in a bowl and whisk together.

In a stand mixer, cream together butter and white sugar until fluffy.  Beat in brown sugar, eggs, almond and vanilla extracts, and yogurt.

Add dry ingredients and mix until just moistened.  Gently fold in strawberries.

Divide batter between muffin cups and bake for 15-20 minutes or until lightly browned on top.

*Next time I might try decreasing the sugar; they were plenty flavorful with the strawberries and almond extract.

Strawberry Sour Cream Ice Cream

I am desperately holding on to summer.

After such a horrendous, record-breaking, housebound winter...

followed by a cold, rainy spring...

*sigh*

I just haven't fully recovered yet.

(Yes, I'm being dramatic...but winter is dramatic too, which is why we don't get along.

Opposites attract, right?)

Anyway, I found myself panicking this morning when I woke up to not only a cold house, 

but also a baby with a cold. :(

(Summer, are you really leaving me?)

So, to aid me in my grief as I hesitantly bid summer farewell, 

I'm sharing a delightful summer recipe I made on a recent family visit.

...So speaking of opposites, let's talk sweet strawberries and, well, sour sour cream.

A((n) opposite) match made in heaven.

It's definitely rich,

so only a few dainty bites are needed to satisfy even the greatest of ice cream desires.

...

On second thought, my dad was able to have several not-so-dainty bites...

but he is the exception.  :)

(Love you, Dad.)

Summer, I miss you already.

Strawberry Sour Cream Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts


1 lb fresh strawberries, washed, hulled, & sliced
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly-squeezed lemon juice

Combine strawberries & sugar in a bowl and stir until the sugar begins to dissolve.  Cover and let stand at room temperature for about 1 hour, stirring occasionally.

In a blender or food processor, pulse the strawberries (and their liquid) with the sour cream, heavy cream, and lemon juice until almost smooth but still chunky.

Refrigerate for at least 1 hour, then freeze in ice cream maker according to the manufacturer's instructions.

Roasted Asparagus

Simple, healthy, and delicious. A perfect spring meal addition!

A bunch of asparagus

Olive oil for drizzling

Salt & Pepper and/or your favorite seasonings

Cover a baking sheet with foil for easy clean up. Place asparagus on foil, drizzle with olive oil (I love the word drizzle), and sprinkle your favorite seasonings on top. I like to use Costco's no-salt seasoning (is that cheating?). Even just a little salt & pepper is delicious. Toss asparagus around a little to distribute oil & seasonings, then roast at 450 for about 12 minutes, turning half-way through. How can you not love the perfect "crunch" of roasted asparagus?