Simple pleasures are never underrated. A beam of winter sunshine slanting in through the window. A cat that knows just where that [...]]]> Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Simple pleasures are never underrated. A beam of winter sunshine slanting in through the window. A cat that knows just where that sunshine will fall on the floor each afternoon, and lies in wait. A mug of hot tea in the morning, with the power to warm cold fingers faster than the overtaxed heating system. Fifteen minutes spent with hands immersed in butter and flour, yielding a tray full of buttery flaky biscuits (or scones, if you live outside of North America).

These biscuits rose immensely high and were characterized by visibly, flaky layers. This was accomplished by leaving fairly large “crumbs” of butter in the dough and by folding the dough instead of kneading it. By folding the dough, layers of butter are created within the dough. The butter melts and produces steam when the biscuits are baking, pushing apart the layers of dough and giving it a flaky texture. Just perfect for a pat of butter and a spoonful of jelly!

Since the Daring Bakers were tasked with discovering the combination of ingredients and techniques that produce our favorite type of biscuits, I made another batch for comparison. This time, I added some sourdough starter and aimed for a tender rather than flaky texture. A tender crumb results when the butter is rubbed into the flour until it resembles bread crumbs. No large chunks of butter remain in the dough to give it that extra volume. When I cut the scones, I forgot to cut around the edges and they rose unevenly as a result. In the photo below, you can see where the left side would have risen higher if I had made a vertical cut on that side as well.

The biscuits had a tangy flavor, a tender crumb, and an overall heartier feel due to the whole wheat flour in my sourdough starter. And with a bit of butter and a drizzle of honey, they were irresistible!

Audax Artifex was our January 2012 Daring Bakers host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Below, you will find the two recipes that I used this month, and the techniques I chose. Audax tested a variety of different techniques for incorporating the ingredients, as well as a variety of different ingredients. Make sure to check out his results too!

Basic Biscuits (known as scones in other parts of the world)
Created by Audax Artifex
Yield: approximately eight 2″ biscuits

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, cold or frozen and chopped into 1/4″ cubes
1/2 cup cold milk
extra milk for glazing the tops of biscuits, optional

Add the dry ingredients to a fine mesh sieve or a sifter, and sift them into a large bowl. Some sources recommend triple sifting the dry ingredients, but I found that sifting once worked fine for me.

Add the cold cubes of butter into the bowl, and use your fingers to rub the butter pieces into the flour mixture. The mixture should resemble coarse crumbs, with some pea-sized lumps of butter.

Add most of the milk, reserving a small amount in case the dough gets too wet. Mix the dough gently with a butter knife just until it comes together. Add the rest of the milk if necessary. It should be sticky, but you don’t want it to be too sticky. A wetter dough will produce lighter biscuits.

Cover the dough and place it in the refrigerator for 20-30 minutes. Meanwhile, preheat the oven to 475°.

After the dough has rested, turn it out onto a lightly floured surface. Lightly flour the top of the dough and give it a couple of gentle kneads. Pat it into a rectangle about 6″ by 4″. Fold the two sides into the center, overlapping them as you would fold a letter. Rotate the dough a quarter turn, pat it into a rectangle again, and repeat the folding. Repeat the process again, for a total of 3 folds.

Pat the dough into a rectangle one final time (it should be about 3/4″ thick). Use a well-floured round biscuit cutter to cut the biscuits, using a vertical motion only (no twisting the cutter!). Gently re-gather the dough scraps and cut more biscuits as needed. Alternatively, cut the biscuits into squares or rectangles with a well-floured knife. If you want the biscuits to rise evenly, make sure to cut all four sides with the knife, not just the sides in the center of the rectangle.

Place the biscuits on a parchment-lined or ungreased baking sheet. If you’d like soft-sided biscuits, leave the sides just touching. For crisp-sided biscuits, leave some space in between each biscuit. Brush the tops of the biscuits with milk, if desired.

Bake the biscuits for 8-10 minutes, or until they have risen and are light brown on top. The sides should be set. Remove the biscuits from the pan and place them on a cooling rack. For maximum enjoyment, eat ‘em while they’re still warm!

Sourdough Biscuits
From Food.com
Yield: approximately eight 2″ biscuits

1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup unsalted butter, cold and cut into 1/4″ cubes
1 cup sourdough starter

Add the dry ingredients to a fine mesh sieve or a sifter, and sift them into a large bowl. Add the butter cubes. Using your fingers, rub the butter into the dry ingredients. For tender scones, combine until the mixture resembles bread crumbs.

Add the sourdough starter and mix gently with a butter knife, just until the dough comes together. Cover the dough and place it in the refrigerator for 20-30 minutes. Meanwhile, preheat the oven to 425°.

After the dough has rested, turn it out onto a lightly floured surface. Knead the dough gently 2 or 3 times, until it is a bit more cohesive. Pat it into a rectangle or circle 3/4″ thick. Use a well-floured round biscuit cutter to cut the biscuits, using a vertical motion only (no twisting the cutter!). Gently re-gather the dough scraps and cut more biscuits as needed. Alternatively, cut the biscuits into squares or rectangles with a well-floured knife. If you want the biscuits to rise evenly, make sure to cut all four sides with the knife, not just the sides in the center of the rectangle.

Place the biscuits on a parchment-lined or ungreased baking sheet. If you’d like soft-sided biscuits, leave the sides just touching. For crisp-sided biscuits, leave some space in between each biscuit.

Bake for 12-15 minutes, or until the biscuits begin to turn brown. Remove the biscuits from the pan and allow to cool on a cooling rack. I recommend eating them while they’re still warm!

Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s [...]]]>

Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s been attributed over the years to an assortment of different fruit juices or other red items and the commercial varieties nowadays use artificial coloring. These muffins are closer to a traditional lemon yellow color, with light brown flecks of ground flax seed. They’re rustic looking and packed with bright citrus flavor.

Here in southern California, I’m treated to a much wider variety of citrus than I ever encountered growing up in New England. I’m constantly amazed at the ever colorful and diverse citrus displays at the farmers market. And it never ceases to amaze me when I look out the car window and see rows and rows of orange trees alongside the road. These pink lemons came onto the farmers market scene a few weeks ago, and I knew they’d be perfect for muffins. If you don’t have access to pink lemons, any type of lemon will do!

With the combination of applesauce and flax egg substitute, these muffins have a less tender, almost chewy crumb. But they’re incredibly moist and definitely healthy. To combat chewiness, make sure to use a gentle hand when combining the wet and dry ingredients. The more stirring you do, the chewier the muffins will be.

For an extra boost of flavor, try using an applesauce that contains a variety of fruit. I used an apple, pear, and goji berry sauce that was a gift from a friend. The pears subdue the apple flavor in the sauce, which really brings out the lemon in the muffins.

For more bright, cheery citrus inspiration, visit the Citruslove event at Mis Pensamientos.

Vegan Pink Lemon Muffins
Created by Simple Math Bakery
Yield: 12 muffins

1 tablespoon ground flax
3 tablespoons water
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1/2 cup applesauce
zest and juice of 1 pink lemon (2 tablespoons juice)
3/4 cup rice milk
1/2 teaspoon pure vanilla extract

Preheat the oven to 375°. Grease muffin tin or line with paper cups and set aside.

Whisk together the flax and water, and allow to sit for about 5 minutes or until it thickens.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the sugar, applesauce, lemon zest and juice, rice milk, and vanilla extract. Stir in the flax mixture. Add the wet ingredients to the dry ingredients and stir just until combined.

Divide the batter between the muffin cups and bake for 12-16 minutes, or until the muffins just start to brown around the edges and are set in the middle.

These muffins came dangerously close to being devoured before they were even muffins. Let me just say that there is nothing like the flavor of browned butter, especially when combined with cinnamon, oats, and sugar. Whole wheat flour adds depth and nuttiness, and perhaps a bit of health to these muffins. I certainly [...]]]>

These muffins came dangerously close to being devoured before they were even muffins. Let me just say that there is nothing like the flavor of browned butter, especially when combined with cinnamon, oats, and sugar. Whole wheat flour adds depth and nuttiness, and perhaps a bit of health to these muffins. I certainly had no guilt as I tested spoonful after spoonful of the batter, thinking “browned butter, where have you been all my life?”! Friends, this actually happened. I may need an intervention.

See all those little brown bits on the bottom? That’s where all the flavor is. Delicious, nutty, buttery flavor. It’s not quite as pronounced in the final product as it is in the batter (go ahead, taste a bit of the batter. I won’t tell.), but it definitely adds a little somethin’ that puts these muffins over the top. They absolutely taste like oatmeal raisin cookies.

Oatmeal Raisin Cookie Muffins
Adapted from Pinch My Salt
Yield: 12 muffins

3/4 cup milk, room temperature
1/2 tablespoon apple cider vinegar
8 tablespoons unsalted butter
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 cup extra thick rolled oats
2 eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup raisins

Preheat the oven to 375°. Grease muffin tins with butter and set aside. In a large measuring cup or small bowl, add the vinegar to the milk and allow to sit until needed.

To brown the butter: place the butter in a small saucepan and heat over medium heat. Once the butter has melted, it will begin to bubble and foam. Continue cooking, watching very closely, until little brown bits appear on the bottom of the pan. This will happen very fast and it will burn if you’re not careful. As soon as you see brown bits on the bottom, remove the pan from the heat. It will have a pleasantly nutty aroma. Transfer the butter to a heatproof bowl and allow it to cool for a few minutes.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the oats. In a separate bowl, combine the browned butter, eggs, milk mixture, and sugar with a whisk. Whisk in the vanilla extract. Add the butter mixture to the dry ingredients and stir with a wooden spoon just until combined. Fold in the raisins.

Divide the batter between the 12 muffin cups and bake for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and place on a cooling rack to cool completely. As is the case with most muffins, these freeze well.

The sun may have come out for an hour or two today. But mostly the blue-tinted sky had an ominous look about it. There’s another storm brewing. Last Friday, we had a glorious thunder and lightning storm that filled up our rain barrel in no time flat. The mountains still show patches of [...]]]>

The sun may have come out for an hour or two today. But mostly the blue-tinted sky had an ominous look about it. There’s another storm brewing. Last Friday, we had a glorious thunder and lightning storm that filled up our rain barrel in no time flat. The mountains still show patches of white snow among the evergreens, a sure sign that it’s been a chilly week. Just perfect for curling up on the couch with a cat at my side and a mug of tea and an orange oat scone on the coffee table in front of me.

Working with scone dough is a quick and dirty process. You get permission to dive right in with your hands and blend the ingredients, albeit gently. Flour, oats, and crumbly bits of dough end up all over the kitchen, if you’re anything like me. The dough comes together quickly and the baking time is short. In no time, I had a half dozen scones on my counter and another disc of dough in the freezer for later.

These scones are hearty, with a slight sweetness and satisfying crunch from the turbinado sugar on top. I used extra thick rolled oats, and they lend a wonderfully chewy quality. I like my scones to have a bit of structure. The hint of citrus adds some bright, summery cheer. With the sounds of Gov’t Mule in the background and a good book awaiting me, it’s going to be a cozy evening.

Orange Oat Scones
Adapted slightly from 101 Cookbooks
Yield: 12 scones

2 cups whole wheat flour
1 cup unbleached, unbromated all-purpose flour
1/2 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup unsalted butter, cold
2 cups rolled oats
zest of 1 orange
1 cup heavy cream
1 tablespoon plain yogurt
2/3 cup dried currants
turbinado sugar for sprinkling on top

Preheat the oven to 350°. Prepare a baking sheet by lining it with parchment paper.

In a large bowl, stir together both types of flour, the sugar, baking powder, and baking soda. Cut the butter into 1/4 inch cubes. Using a pastry blender, incorporate the butter cubes into the dry ingredients.

Stir in the oats and orange zest. Pour in the cream and yogurt, mixing gently just until combined. Do not overwork the dough. If more moisture is needed to bring the dough together, add a small amount of cream at a time.

Turn the dough out onto a work surface. Gather the dough with your hands and split it in half. Form each half into a disc approximately 6 inches in diameter. You may wrap one disc and freeze it at this point, if desired. Slice the disc(s) into six triangles. Place the scones onto the baking sheet, leaving an inch or two in between. Bake for 12-15 minutes, or until the bottoms are golden brown. Allow to cool on the pan.

Part of undertaking a challenge such as October: Unprocessed is getting out of your food comfort zone. I’ve always been comfortable with my routine of buying boxed cereal at the store. Of course I bought organic, and of course it contained only a few wholesome ingredients. But it’s still a processed food and [...]]]>

Part of undertaking a challenge such as October: Unprocessed is getting out of your food comfort zone. I’ve always been comfortable with my routine of buying boxed cereal at the store. Of course I bought organic, and of course it contained only a few wholesome ingredients. But it’s still a processed food and it’s pretty intensely packaged. Five or six cups of cereal inside a plastic bag inside a paper box? Why pay for all that packaging?

It was time to take the plunge and make my own granola. My weekends are already packed with baking and cooking projects to keep us fed with homemade lunches and snacks all week, so I was wary about adding one more project to my list and more dirty dishes to my sink. But this granola is well worth it. I’m addicted to this stuff, and I have no doubt that my tub of homemade granola will be a fixture atop our refrigerator long after October: Unprocessed has finished. The recipe is infinitely adaptable (we’ve already enjoyed variations with raisins and cranberries too!) and the prep takes hardly any time at all. Once it’s in the oven, you can get right back to that mountain of dishes waiting for you in the sink.

Maple Walnut Granola
Created by Simple Math Bakery
Yield: approximately 6 cups granola

3/4 cup pure maple syrup (use 1 cup if you’d like it extra sweet)
1 tablespoon pure vanilla extract
5 tablespoons unsalted butter
1 cup chopped walnuts
6 cups old-fashioned oats
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon sea salt

Preheat the oven to 300°. Line a baking sheet or a 9″ by 13″ pan with parchment paper and set aside.

In a medium saucepan, heat the maple syrup, vanilla extract, and butter over medium heat, stirring, just until the butter melts.

In a large bowl, stir together the oats, cinnamon, nutmeg, and salt. Pour the maple syrup mixture over the dry ingredients and stir until well combined.

Pour the granola onto the baking sheet, making sure to spread it as evenly as possible. Bake the granola for 40 minutes, stirring every 10 minutes to ensure even toasting. Let cool, then enjoy.

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and [...]]]>

It’s impossible to deny that things are crazy in our world right now. People are without jobs, homes, paychecks, and food. We are ever more attached to our jobs, computers, and phones; but disconnected from our families and neighbors. It is more important than ever for us to strengthen our local communities and take care of each other. Of course, none of us can effect major change on our own, but together we can build momentum to create a healthier society. World Bread Day and World Food Day seek to heighten awareness of global food issues and the struggle to provide secure food systems for the most vulnerable citizens of our planet. The bread that emerges from hundreds of food bloggers’ ovens today may not feed the world, but hopefully it inspires us and our readers to take a larger action for good.

In celebration of the Global Day of Action yesterday, The Boyfriend and I spent some time at our local “Occupy” movement. About 70 activists assembled on the pedestrian mall to hold signs, make music, and organize the movement. It is certainly inspiring to witness such a peaceful, passionate group of people working toward a better society for all. We hope to return soon to spend more time there, and bring along some bread to feed the activists.

As I continue to work my way through October: Unprocessed, it’s been difficult to stay away from refined sugar. Not so much at home, but when I’m out of the house it gets near impossible. I’ve had to turn down donuts, cake, and brownies at work. Though, honestly, I’m missing these things less and less.

I have noticed that as I reduce and even eliminate sugar from my diet, I crave it less. I may not be craving sugar as much, but I’ve definitely been craving cinnamon rolls recently. Since they’re obviously not on the approved list as an unprocessed food, I’ve adapted the recipe to use natural sweeteners. With a hint of maple in the filling and a simple drizzle of raw honey on top, these rolls surpass their processed counterparts in taste!

Maple Cinnamon Rolls
Adapted from Peter Reinhart’s Artisan Breads Every Day
Yield: approximately 12 rolls

For the dough:
3 cups + 2 tablespoons unbleached, unbromated all-purpose flour
1 teaspoon sea salt
2 1/2 teaspoons instant yeast
3 tablespoons pure maple syrup
3/4 cup + 2 tablespoons milk
1/4 cup unsalted butter, melted

For the filling:
1 1/2 tablespoons ground cinnamon
3 tablespoons pure maple syrup

In a large bowl, combine the flour, salt, and yeast. Set aside.

Heat the maple syrup and milk over low heat, stirring occasionally, until the mixture reaches 95°. Pour this mixture into the dry ingredients, add the melted butter, and stir until well combined, about one minute. The dough should stick together, but will have a ragged appearance.

Using the dough hook of your mixer, or your hands, knead the dough in the bowl for about 6-8 minutes. It should become smooth, silky, and slightly tacky. During the kneading, add flour or water as necessary to prevent the dough from becoming too dry or too moist. Transfer the dough to a lightly floured work surface and continue to knead it for another minute or so.

Place the dough in a lightly oiled bowl or container with enough space to allow it to double. Cover the bowl and place it into the refrigerator overnight or for up to 4 days.

Remove the dough from the refrigerator about 3 hours before you’d like to bake it. Let the dough rest in the bowl at room temperature for 20 minutes. While the dough is resting, prepare the filling by heating the maple syrup and cinnamon over low heat, stirring constantly, just until the cinnamon dissolves. Remove from heat.

Lightly flour your work surface, and roll the dough into a rectangle about 12 inches by 15 inches. If the dough refuses to stretch, let it rest for a minute or two and then keep rolling.

Spread the filling over the dough to within 1/4 inch of the edges. Starting with the long edge, roll the dough into a log. Slice the log into 1 inch slices and place them about 1 1/2 inches apart on a baking sheet lined with parchment paper (a round cake pan would work just as well). Cover the pan loosely and allow the rolls to rise for about 2 hours, or until the rolls have puffed up and started to run into each other.

Preheat the oven to 350° during the last 30 minutes of rising time. Bake the rolls for 10 minutes, rotate the pan, and bake for another 10-15 minutes. The rolls are done when they have turned a deep golden brown. Place the pan on a cooling rack and allow the rolls to cool in the pan.

Drizzle with raw honey or enjoy them just as they are!

Make sure to look for these rolls among all the other bread goodies at YeastSpotting on Friday.

We all work long days, and the temptation to grab a quick take-out lunch or another slice of the office birthday cake is something that we can all relate to. Consuming unprocessed, whole foods in the modern office environment is a task that takes incredible willpower and a knack for planning ahead. But [...]]]>

We all work long days, and the temptation to grab a quick take-out lunch or another slice of the office birthday cake is something that we can all relate to. Consuming unprocessed, whole foods in the modern office environment is a task that takes incredible willpower and a knack for planning ahead. But there’s good news: there is evidence that your willpower muscles can be strengthened! October is the perfect month to start, since over 1,000 of us have already pledged to eliminate unprocessed food from our diet for October Unprocessed.

This is the second year that Andrew from Eating Rules has hosted the October Unprocessed challenge. But what does “unprocessed” truly mean? Everyone’s interpretation might be a bit different, but Andrew had a great discussion on his blog with some examples of why certain foods meet the criteria. The “Kitchen Test” is an excellent concept. It has worked for me in eliminating quite a few processed foods from my diet. The basic idea is that you don’t have to make EVERYthing yourself, but the items that you buy could theoretically have been made in your kitchen. Take a look at the ingredients, and make sure that you don’t see anything artificial in there.

My goal for this month is to eliminate the few processed foods left in my diet, primarily dry cereal, milk, and sugar. Over the last couple of years, The Boyfriend and I have slowly but steadily eliminated most processed food from our diet. For those of us who work a full week, that means designating an entire weekend day (sometimes an entire weekend!) to prep food for the work week. My work days last 14 hours, including commute time, so there’s not very much time during the week to make food.

Sundays are a busy and sometimes stressful day in our house, as I work to bake multiple batches of healthy muffins, quick bread, or other snacks for the week. We’ll usually make a big pot of soup with our bounty from the farmers’ market, or another entree that can keep well in the fridge all week. Every morning I leave the house (way before sunrise!) with my backpack stuffed full of muffins, fresh fruit, and my homemade lunch. This may seem like an extraordinary amount of work (and it is), but the payoff is that I generally feel much healthier and happier when I eat whole foods that I have made myself and with the help of The Boyfriend.

Over the course of the month, I’ll post about our progress in finding substitutions for the processed foods that we still buy. I’m hoping to try making my own non-dairy milk. Can anyone suggest a good recipe for rice or almond milk, or a suitable alternative? It seems that the organic rice milk we get at our store still has some questionable, potentially processed ingredients. Ideally we’d have our own goat to provide milk, but that’s not a viable option with our current living situation!

Would you like to join me in this challenge? You don’t have to commit to the entire month, and you don’t even have to eliminate everything at once. How about just a day of consuming only unprocessed food? Or maybe picking just a few processed foods to eliminate for the entire month? By the end of the month, you might not even miss them anymore. I’ve noticed that as I decrease the amount of processed food in my diet, I simply don’t crave it as much anymore. Give it a try!

To kick off the month, I’m posting a blueberry buckle recipe that substitutes a natural sweetener (pure maple syrup) for some of the processed sugar. I do use an organic minimally-processed sugar, but it’s still fundamentally a processed food. I’ve used it in the streusel here mostly because I didn’t want to end up with a syrupy mess. Any thoughts on how to make streusel with a natural sweetener?

Blueberry Buckle
Adapted from The King Arthur Flour Baker’s Companion
Yield: 4-6 servings

For the batter:
1/4 cup + 2 tablespoons pure maple syrup, room temperature
2 tablespoons unsalted butter, room temperature
1 cup unbleached, unbromated flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla extract
1/4 cup milk
1 cup fresh blueberries

For the streusel:
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons unbleached, unbromated flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter, cold

For this recipe, use a pan that’s about 4″ square. I used a small oval pan, but you could use any pan that has a similar volume. Or, double the recipe and use a 9″ square pan. Butter and flour your pan, and set aside.

Preheat the oven to 375°.

With an electric mixer, beat the maple syrup and butter on medium-high speed until well combined. Add the egg and mix for a minute. In a separate bowl, combine the flour, baking powder, salt, and cinnamon.

Add the milk and vanilla extract to the butter mixture alternately with the dry ingredients, scraping down the sides of the bowl as necessary. Beat until well combined. Gently fold in the blueberries. Spread the batter into the pan.

To make the streusel, stir together the sugar, flour, cinnamon, and salt. Cut the butter into 1/4 inch chunks. Use your fingers to rub the butter into the sugar mixture until it resembles pea-sized crumbs. Sprinkle the streusel over the batter in the pan.

Bake the buckle for 40-50 minutes, or until a cake tester inserted into the center comes out clean. Cool the buckle in the pan on a cooling rack. Slice and enjoy!

It’s that time of year when the population of squash grows at a seemingly exponential rate. You may enter your garden to find a new squash under each leaf, just when you thought you had consumed every squash in sight. We didn’t plant zucchini this year, but we’re still overwhelmed with the amount [...]]]>

It’s that time of year when the population of squash grows at a seemingly exponential rate. You may enter your garden to find a new squash under each leaf, just when you thought you had consumed every squash in sight. We didn’t plant zucchini this year, but we’re still overwhelmed with the amount of squash to be consumed from our CSA and our friends’ gardens. We did, however, plant strawberries. Today we got the first three perfectly ripe and sweet berries that the bugs didn’t chomp first. And there are many more blooms that will soon turn to sweet red berries.

These muffins were inspired by this week’s CSA basket, and are the epitome of fresh local, organic fare. The Meyer lemon, eggs, zucchini, and strawberries are fresh from the farm. Pure maple syrup stands in for refined sugar, giving the muffins a subtle natural sweetness. With their light, fluffy texture and burst of summer flavor, these muffins are sure to be a welcome staple in our home for as long as strawberry season lasts.

Strawberry Zucchini Muffins
Created by Simple Math Bakery
Yield: 18 muffins

3/4 cup milk
1 tablespoon lemon juice (vinegar would work just as well)
1/2 cup grapeseed oil
1/2 cup pure maple syrup
1 egg
1 cup grated zucchini (1 medium sized zucchini)
2 cups flour (I use 1/2 cup all-purpose and 1/2 cup whole wheat)
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
scant 1/2 cup fresh strawberries, finely chopped

Preheat oven to 350°. Grease a muffin tin and set aside.

In a small measuring cup, combine the milk and lemon juice. Let sit for 5-10 minutes to allow the milk to curdle.

In a large bowl, combine the milk mixture, oil, maple syrup, and egg. Stir until well combined. Mix in the zucchini.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the strawberries.

Fill muffin cups 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan to cool completely.

“All you need is love. But a little chocolate now and then doesn’t hurt.” -Charles M. Schulz

I made these muffins for my dear friend Monet. This incredible woman is surrounded by a loving network of family and friends, a darling housecat, and quite a fan base of fellow bloggers. She’s an extremely [...]]]>

“All you need is love. But a little chocolate now and then doesn’t hurt.”
-Charles M. Schulz

I made these muffins for my dear friend Monet. This incredible woman is surrounded by a loving network of family and friends, a darling housecat, and quite a fan base of fellow bloggers. She’s an extremely talented baker, so we all crowd around her blog eagerly awaiting the next recipe from her Austin kitchen, and the accompanying story or treasured memory that is inevitably woven into the prose. Even with such a large web of love and support, a strong soul can find itself worn down and weary in the face of tragedy. And for that, I prescribe double chocolate muffins and a large virtual hug, sent from my kitchen to Monet’s.

Even though I’ve never met Monet in real life, I can sense that she is one of those people who is a constant source of love and hope for those around her. Her joyful, creative spirit shines through in each anecdote and lovingly crafted recipe that she shares. She is a gifted writer with the ability to carry readers along on her journey, however uplifting or heartbreaking it may be. And recently, her journey has been incredibly heartbreaking.

Monet is also the type of woman who inspires those around her to rise to the occasion. It’s impossible to stand by while someone who experiences life so deeply, goes through such a trying time. And so the recent tragedies in Monet’s family motivated Liz and Kate to put together a collection of comfort food recipes for her. As all bakers know, the familiarness of baking a well-loved recipe or the challenge of trying something new in the kitchen can be a welcome escape from reality. But on those days when the clouds just won’t lift, a simple yet satisfying recipe is in order. Preferably with lots of chocolate. These muffins fit the bill, and can even be stashed in the freezer for a bit of joy on an otherwise dark day (or any day, for that matter). And so these muffins and my virtual hug for Monet span the distance between Los Angeles and Austin. Monet, here’s hoping that your community of family and friends, along with a bit of chocolate, can carry you through to brighter days ahead.

Double Chocolate Muffins
Adapted from The King Arthur Flour Baker’s Companion
Yield: 18 muffins (or 12 muffins and 12 mini muffins)

2/3 cup cocoa powder
1 3/4 cup all-purpose flour (I like to substitute 3/4 cup whole wheat flour)
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 eggs or flax substitute (2 tablespoons ground flax seed + 6 tablespoons water)
1 cup milk
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
6 tablespoons unsalted butter, melted

Preheat oven to 425°. Grease muffin tins with butter and set aside.

Whisk together the dry ingredients, including the chocolate chips.  In a separate bowl, combine the eggs, milk, vanilla extract, and vinegar. Add the wet ingredients and the melted butter to the dry ingredients, stirring just until blended.

Spoon the batter into muffin cups, filling each cup halfway. Bake for 15-20 minutes or until a toothpick inserted in the center comes away with just a few crumbs. Be sure to check these often as it’s very difficult to tell by sight when they’re done! If over-baked, the muffins will be dry. Let the muffins cool in the pan for 5 minutes, then gently remove them and allow them to cool completely on a cooling rack.

This is no ordinary coffee cake. Or rather, tea cake in my case. Soft, sweet dough with plenty of oven [...]]]> The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This is no ordinary coffee cake. Or rather, tea cake in my case. Soft, sweet dough with plenty of oven spring envelops a dreamy citrus and meringue filling. The meringue is so subtle that you can hardly detect its presence. Perhaps it’s meant to be the baker’s secret for a fluffy and just perfectly moist cake interior.

To be honest, this meringue was not a complete joy to work with. Of course, my choice to add another liquidy substance (blood orange curd) didn’t help the situation any. I’ll warn you that it’s not easy to roll a thick, slippery layer of meringue inside a supple rectangle of dough. I encountered a fair amount of oozing and general slippage of filling which had me worried about placing the cakes into the oven. But after all was said and done, I ended up with two beautifully browned coffee cakes that were gone in an instant on a Monday morning at the office.

The March 2011 Daring Bakers Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged the Daring Bakers to bake a yeasted Meringue Coffee Cake.

Meringue-Filled Coffee Cake
Source: Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date. She tried the recipe and it was brilliant!
Yield: Two 10-inch round coffee cakes

For the coffee cake dough:
4 cups bread flour
1/4 cup granulated sugar
3/4 teaspoon salt
2 1/4 teaspoons instant yeast
3/4 cup milk (I used goat milk)
1/4 cup water
1/2 cup unsalted butter
2 eggs, room temperature
1 egg, for egg wash

For the meringue filling:
3 egg whites, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup sugar
1 cup blood orange curd

In a large bowl, or the bowl of your electric mixer, stir together 1 1/2 cups of the flour, the sugar, salt, and yeast. Set aside.

In a medium saucepan, combine the milk, water, and butter. Heat over medium heat just until the butter melts. While mixing the flour mixture on low speed, gently pour in the liquid and mix until combined. Beat on medium speed for 2 minutes.

Add the eggs and 1 cup of the flour, and beat on medium speed for 2 more minutes. Using a wooden spoon or your mixer on low speed, add just enough of the remaining flour to bring the dough together.

Knead the dough by hand (8-10 minutes) or mixer (6-8 minutes). The dough is done when it is soft, elastic, and smooth. Place the dough in a lightly oiled, large bowl. Turn the dough to coat it with oil. Cover the bowl and allow the dough to rise until doubled, 45-60 minutes.

When the dough has doubled, prepare the meringue filling. Using a clean, grease-free bowl, whisk the egg whites and salt. Start on low speed for 30 seconds, then increase the speed to high and beat until soft peaks form. Add the vanilla extract and continue to beat on high while you add the sugar, 1 tablespoon at a time. Beat until very stiff, glossy peaks form.

Using a rubber spatula, gently fold the blood orange curd into the meringue.

Line 2 baking sheets with parchment paper. Punch down the dough and divide it in half. Keeping one half covered, roll out one half into a rectangle approximately 20 inches by 10 inches.

Spread half of the filling over the dough, leaving at least 1/2 inch border around the edges. Starting at the long side, carefully roll the dough up. This is not an easy task as the meringue will try to ooze out from all sides. Seal the roll as best you can and carefully transfer it to the baking sheet.

Leave the roll as a log, or fold the ends around to create a circle. Pinch the ends together to seal. Using scissors or a sharp knife, make cuts around the edge of the circle or along the top of the log, 1 inch apart.

Repeat the filling/shaping process with the other half of the dough. Cover the dough with plastic wrap and allow it to rise for 45-60 minutes.

During the rise, preheat the oven to 400°. When the dough has risen, beat the egg and brush it over the dough. This gives the coffee cake a beautiful golden brown color as it bakes.

Place the baking sheets into the oven, and turn down the heat to 375°. Bake the cakes for 25-30 minutes, rotating the pans halfway through baking. The cakes will be golden brown and should sound hollow when tapped.

Carefully slide the cakes off the baking sheets and parchment. Cool directly on a cooling rack.

I’m submitting this cake to YeastSpotting. Be sure to check out the weekly showcase of yeasted goodies on Friday!