One of my biggest milestones in adulthood was the moment I began to appreciate fancy cheeses, namely, those of the French variety. There’s something incredibly (maybe pathetically) satisfying about pulling together a cheese platter that doesn’t involve cubes of cheddar and monterey jack (not that there’s anything wrong with either of those).
Ready for not, adulthood – HERE I COME.
It’s officially fall!! This is truly my favorite season – the one I wait all year for. My obsession with apples is now at an all-time high, and these muffins are loaded with tart Granny Smiths. Carrots and cranberries really ramp up the fall flavors, making these the perfect healthy counterpart to last week decadent caramel muffins.
Yesterday was an off-day in the kitchen. You know the kind – where you spill things and burn a sauce and add too much butter (even though there’s really no such thing) to your recipe.
This was the only thing that made it out of my kitchen unscathed, thankfully. These definitely don’t count as muffins anymore, not with that caramel sauce. I also may or may not have cut out the tops and scooped some caramel inside the muffins as a filling…
(ironic but also kind of serious) #YOLO
Whole Foods has this amazing goat cheese, cranberry, pecan salad that I’m obsessed with. It’s light but still decadent tasting – all sweet and savory and creamy. If it weren’t so overpriced, I would probably eat it all day, every day.
These muffins have all of those key ingredients I love with the added bonus of being enveloped in carbs. Why eat a salad when you could eat a muffin, am I right?
Every time I go grocery shopping and see expensive granola, I die a little inside. I mean, no matter what fancy extras you add to it, it’s still just oats! Luckily, homemade granola is insanely easy to make, and this recipe in particular is fast becoming one of my favorites.
I’ll never buy overpriced granola from the store again!
If muffins are basically the breakfast equivalent of cupcakes, then the crumble is more or less the frosting. I feel like all muffins should have a crumble. Can we make this an official rule? No shirt, no shoes, no service. No cupcake without frosting. No muffin sans crumble.
Muffin Mondays are back! And oh, how I’ve missed them. Sunday muffin-making will always be one of my favorite routines.
I knew I wanted to do something out of the ordinary for this week’s muffin, especially since it’s been a month since the last one. These cannoli muffins caught my eye because a) they sound incredible, and b) I just so happened to have some leftover ricotta that I shoved in the freezer. Win-win! Or rather, win-win-win, because these muffins turned out amazing.
Let’s try to classy up St. Patrick’s Day, shall we? Instead of going crazy with food dye, I used pistachios to get a natural green color and added some Guinness to the batter to really capture the spirit of the holiday.
The result is a rich, chocolate donut that’s moist and cakey, with some crunch and a bit of saltiness from the chopped pistachios. Make these mini so they’re easier to eat when you shove a handful in your mouth in a drunken stupor. And if you want to get drunk off the donuts, increase the amount of Guinness to 1/2 cup in the batter and splash some in the ganache too. And then drink the rest of the six-pack while you wait for these to bake.