Monthly Archives: October 2012

Hurricane comfort baking continues…I wanted a savory muffin this time, and these Southern-Style Cornbread Muffins immediately caught my eye because of how few ingredients they require. To top it off, they don’t have butter or oil! I may be stress eating through this storm, but at least I’m eating healthy.

These are a bit on the plain side, which just means they’re the perfect accompaniment to a chunky bowl of soup or chili.

Cornbread Muffins

Cornbread Muffins

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It’s time for hurricane baking! I realized last night that I am possibly woefully underprepared for this impending Frankenstorm that is about to descend upon the East Coast (stay safe everyone!), so I made these cookies and then promptly ate half the batch. They’re a soft sugar cookie made with cookie butter, and are the perfect treat for stress eating oneself into a coma.

Have you jumped on the cookie butter (also known as speculoos or biscoff spread) train yet? Because you really should. It’s basically peanut butter, but made from cookies, which is the most genius idea I’ve ever heard. Its deliciousness is two fold – the spread itself is addictively tasty, but the speculoos cookie that it’s made from is a revelation in itself. If your local grocery store doesn’t sell it and spending $15 on two jars is a totally reasonable idea to you, you can buy both the spread and cookies (I’m seriously considering purchasing the 10-pack of cookies) on Amazon.

Cookie Butter

Cookie butter

Cookie Butter Cookie

Cookie butter cookie

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So Frankenstorm is upon us, and much like with last year’s Irene, I’ve seen reactions ranging from STOCK UP AND BUY ALL THE WATER! to COOL YOUR JETS, NOTHING’S GOING TO HAPPEN. I’m leaning towards the latter, but I’ve also seen enough disaster movies to be cautious when it comes to Mother Nature. Mostly, I’m just hoping the office closes. Powers that be, MAKE IT HAPPEN.

My preparedness plan includes chocolate, carbs, and this enormous batch of chili. Yeah, it’s still 60 outside, but there’s nothing better than comfort food when it’s gross outside.

Vegetarian Chili

The chunkier, the better

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I baked these cookies in a toaster oven. At work. In batches of five, so it took me a good two and a half hours. I didn’t have an oven mitt, so I used a t-shirt. Am I insane? Possibly.

They turned out so well I’m actually considering coming in to work at 7 in the morning so we can have fresh-baked muffins for Muffin Mondays. Am I insane? Most definitely.

Oatmeal Cookies

Just a typical day at the office

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And then for those times you want to be good for breakfast, it doesn’t get much better than these. These really are healthy – no gluten, no eggs, low fat, and low sugar.

Eat a handful of these for breakfast and then treat yourself to a cupcake for dinner. You gotta have balance.

Gluten-Free Carrot Cake Muffinsq

Gluten-free carrot cake muffins

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It might be redundant to call these carrot cake muffins – when it comes down to it, the only thing that separates a cake from its muffin brother is a layer of frosting. Whatever you want to call them, these muffins are really delicious. In fact, they might become my new go-to carrot cake recipe.

You could try and pretend that the two cups of carrots in the batter makes these healthy, but one bite of these and you’ll know that’s not the case. Decadent is right – these are deliciously rich and hearty and will be sure to add a little something extra to your morning.

Carrot Cake Muffins

We all know muffins are just frosting-less cupcakes

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