Take a Megabite

Allspice Crumb Muffins

Brew some coffee! Melt that butter! Make these muffins, that are freckled like me!

This delicate muffin is just what my morning needed. And just to warn you, one bite and you might consider paying for Allspice to go on a vacation since it’s been doing such a good job around the house making things like these dreamy muffins.

Allspice Crumb Muffins
Recipe from Dorie Greenspan: Baking from my Home to Yours

Ingredients:

crumbs / streusel -

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 t ground allspice
• 5 T cold unsalted butter, cut into pieces

muffins -

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 T baking powder
• 1/2 t ground allspice
• 1/4 t salt
• 1/4 cup brown sugar, packed
• 8 T (1 stick) unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup milk, room temperature
• 1/4 t pure vanilla extract

Directions:

1. Preheat the oven to 375 degrees F. Butter or spray a muffin tin (that fits 12 muffins), or line with paper liners. Place the muffin tin on a baking sheet. Set aside.
2. Make streusel. In a small bowl whisk together the flour, brown sugar and allspice. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in the fridge until ready to use.
3. Make muffins. In a large bowl, whisk together the flour, sugar, baking power, allspice and salt. Stir in the brown sugar, making sure there are no lumps. In a medium bowl, whisk the melted butter, eggs, milk and vanilla extract together until well combined. Pour liquid ingredients over the dry ingredients and fold together with a rubber spatula, gently but quickly. The batter will be lumpy, so don’t even worry about it.
4. Divide batter evenly between 12 muffin cups (I found that I could’ve probably made 13-14 muffins to ensure they didn’t rise up and touch when baking). Sprinkles streusel over each muffin and use your fingers to gently press the crumbs into the batter. Bake for about 20 minutes, rotating half way through bake time, or until a cake tester comes out clean and the the tops of the muffins are golden. Allow the muffins to cool in the pan for at least 5 minutes before removing  and allowing to cool further on a wire rack.

It’s a Birthday Miracle + a healthy snack!

Yesterday, on my birthday’s eve, I got a mysterious package in the mail. I picked that polka dotted envelope out of the squiggly wiggly paper stuff and it was from Joy the Baker! Talk about a birthday miracle!

Evidently it happened like this: my mom was all, “Hey Joy, my daughter thinks you’re totally cool and stuff.” Next thing I know Joy sent me a magical fennel pollen spice remix and a card shaped like the state that I live in. She even included a little treasure for my mom. So there you go guys! Things happen! And I am still really excited about it!

So now since it’s my birthday, and Jake said that I can’t make my own cake; he treated me to a Sleeping Beauty (an individual bumpy cake) and took me shopping for the perfect winter dress.

On another note, if you’re feeling snacky, but you feel kinda gross about all the holiday cookies and meal splurges, simply make some Pumpkin Spice Granola, and eat it like you mean it. Don’t bother feeling guilty about it either. I mixed in some dried cranberries + dried cherries to make this extra delish this time!

Pumpkin Yeast Bread

Lately I’ve been an awkward phone conversation ender. I will “ok” to your “alright then”. I don’t know why it’s happening, but I’m certain it’s me. I’m the one making the end of the conversation feel like it’s just the middle.

If you’ve been victim to this. I apologize.

Ok. Alright then. So… Hmmm. And insert awkward silence here………..Bye.

There’s nothing awkward about this bread though. It is savory enough to dunk in soup and flavorful enough to stand on it’s own. With its subtle pumpkin spice goodness it makes even the most uncomfortable silences bearable.

AND if this bread was a phone conversation. You’d make it awkward on purpose solely to keep it from ending.

Pumpkin Yeast Bread
Recipe adapted from King Arthur Flour + Annie’s Eats

Ingredients:

• 1/2 cup warm water
• 2 packages (2 tablespoons) active dry yeast
• pinch granulated sugar
• 2/3 cup warm milk
• 2 large eggs, beaten
• 1 1/2 cups pureed pumpkin, either fresh or canned*
• 2 T vegetable oil
• 6 1/2 cups all-purpose flour + 1 cup when kneading
• 1/2 cup brown sugar
• 2 t salt
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• dash of cloves

* I used a 15 ounce can of pumpkin, and it was just the right amount.
Also, mashed or canned sweet potato can be substituted for the pumpkin.

Directions:

1. In a large bowl, stir yeast into water to soften with a pinch of sugar. Stir until yeast is dissolved.
2. Add milk, eggs, pumpkin, oil, 4 cups of flour, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat on medium high for 2 minutes.
3. Gradually add remaining 2 1/2 cups of flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a generously floured surface and knead, adding flour as necessary until you have a smooth, elastic dough. (I found that both times I made this, the dough is VERY sticky. It is messy to knead, but it turns out delish. I did have to keep adding flour to the counter and the dough while kneading to prevent the stickiness. So if it’s that way, don’t fret.)
4. Place dough into an oiled bowl, turning once to coat entire ball of dough with oil. Cover with a towel and allow to rise until doubled in size. About 60 to 90 minutes.
5. Divide dough in half between two greased bread pans. Tucking the sides of the dough under the center creating a domed top on the loaves. Cover with a towel and allow to rise in bread pans until almost doubled, and just peaking over the tops of the bread pans, about 45 minutes.
6. Bake in a preheated 375 degree F oven for about 30-35 minutes. The tops will be dark and when flicked will sound hollow. Remove from the oven and pans, and cool on a wire rack until cooled completely. Store in airtight bags. Freeze second loaf if you will not be getting to it immediately.

Christmas Crepes with Strawberry Jam + Goat Cheese

It’s Christmas! So that means that mimosas are required with breakfast. Jacob and I forgot the orange juice, so it was champagne all by it’s lonesome; which is the perfect companion to these christmas crepes. Since the crepes are still warm when they are rolled up around the filling, the goat cheese and jam melt together into the most delicious flavorful combination.

These can be day after Christmas crepes, too. In case you want them tomorrow or everyday!

This is a breakfast fit for Marie Antoinette.
“Let them eat crepes.”

Christmas Crepes with Strawberry Jam + Goat Cheese
Crepe recipe from my sister Laura who used to make me dreamy crepes

Ingredients:

• 1 1/2 cups flour
• 1 T sugar
• 1/2 t baking powder
• 1/2 t salt
• 2 cups milk
• 2 eggs
• 1/2 t vanilla
• 2 T butter, melted
• 4 oz. Goat cheese
• About a 1/2 cup of strawberry jam*

* I used strawberry jam since it’s winter, but feel free to use strawberries quartered and stirred with 1/3 cup sugar and allowed to sit in the fridge for an hour before filling crepes; or use any other sweet fruit jam you have on hand.

Directions:

1. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a smaller bowl whisk together the milk, eggs, vanilla and melted butter.
2. Add the wet ingredients to the dry and whisk until smooth and no lumps remain.
3. Meanwhile heat a frying pan/nonstick skillet on the stove at medium heat and spray with cooking spray. Pour batter into the pan 1/3 of a cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds after flipping and place on a cookie sheet in a 200 degree oven. Spray the pan with more cooking spray every few crepes.
4. When all crepes are done, fill them! Spread a heaping teaspoon of strawberry jam along the center of the crepe. Crumble goat cheese over the jam and roll up and place seam side down on a plate. Repeat with all the crepes and sprinkle with powdered sugar. Eat with champagne, and cheers the magic happening between the jam and the goat cheese!

Makes about a dozen eight-inch crepes.

Jake and I are crepe champs.

Chocolate Chip Pancakes for Two

Merry Christmas to you!
You, who are as sweet as these delicious pancakes!

Chocolate Chip Pancakes for Two
Recipe adapted from Joy the Baker

Ingredients:

• 1 egg
• 1 cup buttermilk
• 2 T butter, melted + cooled
• 1/2 t vanilla
• 1 cup flour
• 2 t brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 cup semi-sweet chocolate chips
• oil or cooking spray (for cooking)

Directions:

1. In a large bowl beat egg. Add buttermilk, butter and vanilla and mix well. Add flour, brown sugar, baking powder, baking soda and salt. Mix well until mostly smooth. Fold in chocolate chips and allow batter to sit for a few minutes.
2. Heat griddle or pan over a medium heat. Add a teaspoon of oil to the pan or spray with cooking spray.
3. Pour two tablespoons of batter into the griddle. Cook on the first side until bubble start to pop. Feel free to gently lift the pancake with a spatula to make sure the bottom is not overcooking, if so the pan’s too hot and you’ll need to readjust the heat. Flip pancake with spatula and cook until golden brown. Repeat with the remaining batter.
4. Place cooked pancakes on a cookie sheet in a 200 degree F oven until ready to eat! (Simply double the recipe for a group of four)

… as if they aren’t sweet enough on their own.

But it’s a fact that Michigan maple syrup makes everything better.

Mini Black and White Cookies

Sometimes cookies are all you need. Especially when you walk to your car in the parking structure only to find it with a flat tire. It’s at moments like that, that you call the handsome bearded man in your life for a ride home and promptly make mini black and white cookies. The combo of these little cakey delights and all that christmas spirit I know you’ve got, is just the thing to make you unconcerned about that flat tire. If only I could channel christmas spirit into that tire. Then it would stop being flat AND be a festive color, I bet.

This recipe is originally designed to make 8 large marge cookies! So, if you want to do that, it’s still totally possible. Just use 1/4 cup of dough per cookie and bake for 15 to 17 minutes instead of the perfect 7 minutes for these minis.

Mini Black and White Cookies
Recipe from epicurious

Ingredients:

cookies -

• 1 1/4 cups all-purpose flour
• 1/2 t baking soda
• 1/2 t salt
• 1/3 cup well-shaken buttermilk
• 1/2 t vanilla
• 1/3 cup (5 1/3 T) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

icings -

• 1 1/2 cups powdered sugar
• 1 T light corn syrup
• 1 1/2 t lemon juice
• 1/4 t vanilla
• 1 to 2 T water
• 1/4 cup unsweetened cocoa powder

Directions:

1. Make cookies: Preheat oven to 350 degrees F.
2. Whisk together flour, baking soda and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down the side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
4. Scoop teaspoons of batter about 2 inches apart onto a buttered baking sheet or a baking sheet lined with parchment paper. Bake in the middle of the oven until tops are puffed and pale golden and cookies spring back when touched. About 7 minutes. Allow to cool on a cooling rack that’s lined with parchment paper. I’ve found that otherwise the criss cross shape of the cooling rack will leave a mark on the cookies, making the frosting less than perfect.
5. Make icings why cookies chill. Stir together confectioners sugar, corn syrup, lemon juice, vanilla and 1 tablespoon of water in a small bowl until smooth. Transfer half the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency of white icing.
6. Turn cookies flat side up, then spread white icing over half of each chocolate over the other half. Makes about 33 cookies.

Everyone loves these cookies because they’re Heaven.

Peanut Butter !!Surprise!! Cookies

The word “surprise” is a big deal to me. When I was little, I’d do any chore, wash any windows, endlessly search the house for things my mom couldn’t find, if there was a “surprise” for the reward. Because you see, a surprise could be anything!
It could be a unicorn! …or a puppy even!

Or in these cookies, it’s a peanut butter middle that is a pleasant surprise. Yum! And since the peanut butter is the surprise, it’s even better than your average peanut butter and chocolate treat.

Peanut Butter !!Surprise!! Cookies
Recipe from the dreams of chocolate and peanut butter fans

Ingredients:

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 t baking soda
• 1/2 cup butter (1 stick), softened
• 1/2 cup plus 2 T sugar
• 1/2 cup packed brown sugar
• 3/4 cup peanut butter (not organic)
• 1 egg
• 1 T milk
• 1 t vanilla
• 3/4 cup powdered sugar

Directions:

1. In a medium bowl, stir together flour, cocoa powder and baking soda; set aside.
2. In a large mixing bowl combine butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter; beat until combined. Add egg, milk and vanilla, beat well. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 32 balls, each about 1 1/4 inches in diameter. Set aside.
3. For filling, in medium bowl combine powdered sugar and remaining 1/2 cup of peanut butter. With mixer beat until combined. Shape into 32 balls. (This mixture is crumbly, but will stick together when pressed.)
4. Preheat oven to 350 degrees F.
5. Flatten chocolate dough ball; top with peanut butter ball. Shape flattened dough around the peanut butter ball, completely covering the peanut butter ball; reshape into a ball. Repeat with the rest of the dough.
6. Place balls 2 inches apart on a cookie sheet, lined with parchment paper. Flatten with bottom of glass that’s been moistened water, and dipped in the 2 tablespoons of sugar. 
7. Bake 8 minutes. Let stand for 1 minute, transfer to cooling racks.

Red Velvet Whoopie Pies with Cream Cheese Filling

I feel weird about singing in my car and casually looking over and seeing someone I know. It cramps my car-singing style. I feel weird about the fact that my chair at work is creaky since I’m incapable of sitting still. I can’t do it. I feel weird about my new bangs. They aren’t a big deal. I really shouldn’t care, but Jake says that things like bangs matter, so it’s ok to be complete girl about it. I feel weird about the fact that my favorite jeans’ zipper stopped staying up. A safety pin is helping my jeans keep it real. I feel kinda weird I told you that.

I kinda feel weird about food coloring. That’s why my red velvet whoopie pies aren’t super dark. I couldn’t bring myself to add more than a teaspoon of the hand staining stuff. But my Christmas spirit made these cookies possible, and I’m really glad it did, since they are tasty and filled with holiday cheer and cream cheese frosting.

Red Velvet Whoopie Pies with Cream Cheese Filling
Recipe adapted from Dinner and Dessert

Ingredients:

cake -

• 2 cups all-purpose flour
• 2 T cocoa powder
• 1/2 t baking powder
• 1/4 t salt
• 8 T butter ( 1 stick), softened
• 1 cup brown sugar, packed
• 1 egg
• 1 t vanilla extract
• 1/2 cup buttermilk
• 1 t red food coloring

cream cheese filling-

• 4 oz. cream cheese, softened
• 4 T (1/2 stick) butter, softened
• 2 cups powdered sugar
• 1/2 t vanilla
• sprinkles to match the holiday or your mood

Directions:

1. Preheat oven to 375 degrees F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
3. In a large mixing bowl, beat butter on medium high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. While mixing at a medium speed, add egg and beat until thoroughly combined. Add vanilla and red food coloring and mix until rosy and combined.
4. Alternately add flour mixture and buttermilk to butter mixture in batches. Beginning and ending with the flour mixture. Mixing after each addition.
5. Using a cookie scoop or a teaspoon, spoon the dough on prepared baking sheets about an inch apart. Bake for 6-7 minutes, or until tops are set. Cool on wire rack.
6. Make cream cheese filling. In a medium bowl using an electric mixer, beat cream cheese, butter, powdered sugar and vanilla until smooth. Spread onto the flat side of the cookie and top with another cookie. Roll in christmas sprinkles! Store in an airtight container.

Frost them like you mean it.

Cream of Tomato Soup with Havarti and Proscuitto Grilled Cheese

It’s kinda gross here in the mitten. It’s soggy and rainy. The sky should probably be filled with magical and thoughtful snowflakes. The kind that don’t interfere with driving and sure don’t make the sidewalk slippery when wearing high heels. This snow is more of an ambiance thing that induces the need to watch Love Actually and make a warm cozy dinner.

You should probably eat this soup in a room lit only with Christmas lights. It tastes even better when you do. I promise.

Cream of Tomato Soup
Recipe adapted from Emeril Lagasse “BAM”

Ingredients:

• 1 T olive oil
• 1/2 onion, diced
• 1 carrot, diced
• 3-4 cloves garlic, pressed
• 1 1/2 t tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 1 1/4 t salt
• 1/2 t pepper
• 1 1/2 t balsamic vinegar
• 1/2 cup heavy cream
• 1 T chopped fresh basil leaves

Directions:

1. Heat olive oil in a dutch oven at medium high heat. When hot, add onions and carrots and saute stirring occasionally, until the onions are translucent and the carrots are soft (4 to 5 minutes). Add garlic to the pan and saute for about 30 seconds, or until it smells delicious. Add tomato paste and the large can of tomatoes and stir until evenly combined. Bring to a boil. Add chicken broth and salt and pepper. Reduce to a simmer, and allow to cook for 30 minutes.
2. Remove the soup from the heat and puree in a blender in batches until smooth. Return the soup to the heat and add the balsamic vinegar and heavy cream. Cook for 5 minutes, stir in basil and serve immediately with a grilled cheese.

Havarti and Proscuitto Grilled Cheese

Ingredients (for 2):

• 4 slices havarti cheese
• 2 t basil pesto proscuitto
• 4 slices of bread
• 4 slices proscuitto
• 2 t butter

Directions:

1. Spread butter on one side of each slice of bread. On the opposite side of 2 slices spread a teaspoon of pesto, top with 2 slices of prosciutto and two slices of havarti. Cook in a frying pan butter side down, until cheese is melted. Flip once when cheese is melty, until both sides are crispy and delish.

Dunk that sandwich!
Eat that soup!
Watch Love Actually!

Cream Wafers

My baking frenzy + a sale at Target resulted in me buying six bags of chocolate chips. Only to realize that none of my Christmas cookie recipes that I have in mind require chocolate chips.

The moral of the story is that, it’s impossible to have too much of a good thing. Which brings me to these cream wafers. It’s completely impossible to have too many of these bite-size morsels. I’m already considering making them again before the week is out.

And would you believe the cookies themselves require only 3 ingredients? And that creamy filling is magically easy and adds just the right amount of sweetness?

Believe it, sister. It’s the truth.

Cream Wafers
Recipe once again from Betty Crocker + every Christmas

Ingredients:

wafer -

• 1 cup (2 sticks) unsalted butter, softened
• 1/3 cup heavy cream
• 2 cups all-purpose flour
• 1/2 cup granulated sugar

creamy filling -

• 1/4 cup (1 stick) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 t vanilla
• food coloring

Directions:

1. In a medium bowl, mix butter, whipping cream and flour thoroughly with an electric mixer or spoon. Cover and refrigerate for at least an hour.
2. Heat oven to 375 degrees F. On lightly floured surface, roll about 1/3 of the dough at a time until 1/8 inch thick (keep remaining dough in the fridge until ready to roll). Cut into 1 1/2 inch rounds or any other shape of the same size.
3. Place 1/2 cup of granulated sugar in a shallow bowl. After cutting out the shapes, coat each cookie on both sides with sugar before placing on an ungreased cookie sheet.
4. Place the sugared cut-outs about an inch apart. Prick with fork 3-4 times.
5. Bake 7-9 minutes or until just set, but not brown, rotating half way through bake time. Cool the cookies on a wire rack.
6. Make creamy filling. In a small bowl, beat butter, powdered sugar, and vanilla with a spoon until smooth and fluffy. Stir in a few drops of food coloring. A few drops of water can be added if necessary to make the filling spreadable. (Divide the frosting in half and color each half a different color, if you’re feeling festive.)
7. Put cookies together in pairs (bottoms together) with creamy filling. Be sure to eat all the cookies that aren’t perfect.

Jake took this slick action shot, so in return I made him a triple decker cream wafer.
(I might’ve had an odd number of christmas tree shapes…)