Berry Best Streusel Muffins

Berry season is almost upon us here in the Pacific Northwest, and I for one can hardly wait.  We are fortunate to live in an area with many u-pick farms and despite my fears that they won't survive from year to year, they some how manage to,  just barely.  The cost of land is exorbitant in this area and I often worry that the days of u-pick farms are numbered. 

There is nothing quite like picking your own berries and we have many varieties locally that have the most wonderful delicate taste.  Nothing at all like you find in the grocery store of course.  Sweet, red throughout and if eaten while still warm from the sun, divine.  While exceptionally delicious, they are indeed fragile and will only last in the fridge one to two days after picking.  

Every year I tell myself I will only pick what I will use but inevitably I end up picking considerably more.  I imagine I feel a bit like an addict does when viewing their drug of choice. I am overcome by the intense desire to pick as many as I can, knowing that this moment is fleeting.  This time, this place, these berries are only around for the shortest while.  Jams, pies, beverages, all and their myriad recipes are on my mind as I pick. My greedy fingers and aching back are at war with one another and usually my fingers win.

True to the addict analogy, once the berries are weighed and loaded in the car, guilt and remorse kick in.  What was I thinking? Thirty pounds of berries?! The next two days are spent in penance for my sins.  Two days of cleaning, chopping, jamming, freezing and baking.  Time's a-wastin and berries will spoil If I don't move quickly. My once greedy fingers are stained red and my aching back is screaming it's protests.

 One such summer when I simply couldn't can another jam jar I found this delicious recipe in the Seattle Junior League Cookbook,  Simply Classic.  Junior League cookbooks are gems.  Gorgeous recipe's from real cooks and bakers: if you ever stumble across one, buy it. 

The beauty of this recipe is you can use fresh or frozen berries, and once made the muffins freeze very well.  A bit like a coffee cake, but in muffin form this recipe is fantastic for a special breakfast or brunch.

Berry Best Streusel Muffins

Makes 12 regular or 33 mini muffins

Streusel Topping

1/2 c. golden brown sugar

1/3 c. flour

1 1/2 t. lemon zest

1/2 c. chopped pecans or walnuts

2 T. softened butter

Muffins

1 1/2 c. flour

3/4 c. sugar

2 t. baking powder

1 1/2 t. lemon zest

1 t. cinnamon

1/4 t. salt

1/2 c. milk

1/2 c. melted butter, cooled slightly

1 large egg

1 1/2 c. berries, fresh or frozen

If using frozen berries add them to the batter while still frozen.

Preheat the oven to 350 degrees F.

For the topping: Combine all ingredients in a bowl until the mixture is incorporated and crumbly.

Set aside.

For the muffins: Combine the flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. In a large measuring cup combine the butter and milk.  Make a well in the center of the dry ingredients and incorporate the wet mixture gradually. Once combined, add the egg and stir until fully incorporated.  Fold in the berries.

Spoon the wet mixture in to muffin cups filling only half way.  Any more and the streusel mixture will bubble over on to the pans. Add 1 T. of the topping and press lightly to the muffins mixture.

Bake for 20-25 minutes until a toothpick inserted in the middle comes clean.  If using frozen berries the baking time may increase 3-4 minutes. Watch them carefully to determine the best time for your oven. Cool for 10 minutes in the pan, then remove.

Recipe from: Simply Classic, The Junior League of Seattle

Rose Petal Jelly

I've always had a love affair with roses, but never have I thought that I would adore them in a food sense.  Roses have always featured prominently in my mother and grandmothers gardens and before we moved to the woods, I too had many different varieties growing in my garden.  There, voracious deer and rampant black spot effectively worked to put an end to my rose garden dreams.  My only source for roses sadly became the grocery store or the local warehouse store where rarely could I find the gorgeous fragrant blooms I so frequently took for granted.

A few years ago I noticed that some native wild roses had taken up residence in amongst the shrubbery on our property and I was thrilled to say the least. While their blooms are not as prolific as their domestic rose cousins, their sweet scent and delicate flowers are for me a happy compromise.  The deer,  remarkably leave them alone (at least for now anyway).

I've taken to growing some different domestic varieties in pots this year, out of reach of those pesky deer and my fingers are crossed for a good result.  In the meantime, while I wait for my roses to grow and bloom I decided to get my rose fix by making rose petal jelly.  

Rose petal jelly reminds me of sweet scones with whipped cream, berries and hot tea.  Light, ladylike food that I imagine grandmothers of old enjoyed when people actually took the time to have an afternoon tea.  It also reminds me of the food enjoyed by the field mice in Jill Barklem's Brambly Hedge books.  When my boys were little I read to them the stories of Mr. and Mrs. Primrose, Lord and Lady Woodmouse and the intrepid little mouse Wilfred, who regularly enjoyed blackberry puddings, primrose biscuits and bluebell tarts. 

Photo curtesy of: http://www.bramblyhedge.co.uk/?page=autumnstory

 There is something sweet,  simple and appealing about making preserves from all the things that nature provides. To make this jelly I purchased dried culinary rose petals but if you have your own unsprayed rose bushes you can use fresh petals as well.  This recipe in particular has just the right amount of rose flavor.  Not overpowering or cloying in the least.  

Rose Petal Jelly

Adapted from Greg Atkinson's Rose Petal Jelly for The Seattle Times, 2006

Makes 11 half pint jars

7 Cups water

2/3 Cups dried culinary rose petals or 2 cups fresh, fragrant rose petals

Juice of 2 lemons

2 ( 1 3/4 oz.) boxes of powdered pectin

8 Cups sugar

Before beginning, place a small ceramic saucer in the freezer.  Sterilize 11 half pint jars, lids and bands.  Add water to a water bath canner and bring to a boil. 

For the recipe:

Bring the water to a boil in a saucepan  and stir in the roses.  Turn off the heat and let the mixture steep for 10-15 minutes.

Strain the leaves from the liquid and pour into a large open pot, discarding the petals. Add the lemon juice and pectin.  Stir until completely dissolved.

Over medium high heat bring the mixture to a boil and add the sugar one cup at a time stirring continually.  Boil mixture while stirring for 20 minutes or until the mixture sets.  You can easily determine if your jelly has set by dribbling a small amount on the saucer that you've stored in the freezer.  Run your finger through the mixture.  If the mixture is set it will hold it's shape on the saucer. If it runs together you need to boil it longer. Try this again every 3-4 minutes until you achieve the desired result.

Immediately ladle the jelly in to the sterilized jars, wiping the rims and affixing the lids and bands.  Boil for 10 minutes completely submerged in the water bath canner and allow to cool at room temperature.

Rose Petal Jelly, Jam, Syrup and??

My culinary Rose Petals have arrived in the mail and I've a mind to make some jelly; or rose sugar, rose syrup or something equally yummy!  Time to get creative in the kitchen.  Stay tuned for the results!

Candy Coated Bunny Bait

Looking for a quick, cute and easy Easter treat to fill those baskets with tomorrow?  This is the ticket.  Recipes for this treat abound; with good reason.  Cover salty, crunchy snacks with melted white chocolate and throw in some colorful chocolates and sprinkles and ta-da, you're done! This is very, very hard to leave alone and once you've started eating it it takes a lesson in self control to stop. 

Package this up in clear cellophane bags with festive ribbon and you've got a great little treat for basket filling or hostess giving.

Happy Easter everyone!

Candy Coated Bunny Bait

2 bags, popped microwave popcorn ( My favorite is Pop Secret Homestyle)

2 Cups Rice Chex Cereal

1 Cup salted party peanuts

12 oz white chocolate melts

1 T. vegetable shortening

1 Cup M&M's (I used Sixlets for this recipe)

Confetti sprinkles

In a large microwave safe bowl, melt the chocolate with the shortening on 50% for 2 minutes.  Check, stir and place back in the microwave for another 20 seconds or until completely melted.

Combine the popcorn, cereal and peanuts in a very large bowl.  Drizzle the chocolate over the top of the mixture and fold carefully to combine. Add the M&M's stir just to coat, then spread on a parchment lined large sheet pan. Immediately sprinkle with confetti and allow to dry.

Easter Chocolate Marshmallow Crunch Cake

Easter Chocolate Marshmallow Crunch Cake.  How's that for a mouthful?  Both literally and figuratively speaking of course.  This is one of those recipes that everyone, I mean everyone should have in their repertoire.  It's easy, quick and completely scrumptious.  Think of it as a riff on good ole Rocky Road.  Only better, way better.

A few Christmas's ago I purchased Nigella Lawson's Christmas cookbook and found the most amazing Rocky Road recipe there hidden in the midst of all her other luscious recipes and knew that I had to try it. It's a gorgeous recipe with crushed amaretti cookies, candied cherries, Brazil nuts and marshmallows all nestled snugly in melted dark rich chocolate.  I made batch after batch of it that holiday season to give as gifts and my father, (To whom I owe my life long obsession with all things sweet as well as a life long struggle to lose ten pounds, mostly because when I was a child he would pick me up from daycare while my mother worked the night shift at the hospital, and take me to Dick's Hamburgers for dinner then Winchell's doughnuts for dessert. Phew! But that is a story for another day.) couldn't get enough of it.

While thinking up excuses to make this treat for other holiday's throughout the year I ran across a sneak peek of Peggy Porschen's newest cookbook "Boutique Baking" coming out May 24th.  She includes a recipe similar to the Rocky Road I made at Christmas only she adds pink marshmallows and pistachios.  Viola!  Now I had my perfect excuse to whip up a batch for Easter.

So here you have it.  I have adapted both recipes to form an amalgam of what I like best about each.

For the Nigella Rocky Road recipe click here:

http://www.nigella.com/recipes/view/christmas-rocky-road

and to view a peek at Peggy Porschen's book "Boutique Baking" click here:http://www.peggyporschen.com/shop/products/Boutique-Baking---.html

Here's the recipe:

8 oz. dark or bittersweet chocolate, chopped

6 oz. semi sweet chocolate, chopped or morsels

12 T. butter

1/4 C. Lyles Golden Syrup or light corn syrup

7 oz amaretti cookies, the hard ones, crushed into various sizes, you can also use digestive cookies if you can't find the amaretti ones

8 oz. shelled pistachios

2 1/2 cups pink and green mini marshmallows

(yes, I bought two bags of the multicolored fruit marshmallows and separated them; you of course do not need to join me on my neurotic journey and can just add whatever you like)

Place the chocolate, butter and golden syrup in a large pan over medium low heat.  Stir occasionally. Meanwhile, line a 9x13 inch pan with aluminum foil and grease lightly with nonstick spray or butter.

Once the chocolate mixture has melted, add the cookies and pistachios and stir well to combine.

Add the marshmallows and stir just to coat.  Don't over stir as the marshmallows will begin to melt and not retain their cute shape.

Pour immediately into the prepared pan, smooth the surface and refrigerate until firm.  Once firm lift foil from pan, remove from the chocolate and cut into bars.

Makes 24 bars.

Enjoy!

Sweetly Spring, Lemon Meringue Cupcakes

Spring has finally arrived here in the Pacific Northwest and while the first day of spring was much like the  first day of winter, the second day of spring more than made up for the lack of the first.  A beautiful blue sky, a crisp bright morning and the return of song birds, while sounding a bit trite, really made me smile.  Not just a happy on the face kind of smile but a happy in the heart one as well.

Beautiful sunny days are a rarity around here,  even in the Spring (or should I say, especially in the Spring) , and thus should be celebrated.  Every day should be celebrated in some small way really but this one in particular due in large part to it's long anticipated arrival. What a better way to celebrate the day than with a cupcake?  Especially this cupcake?  All dressed up and looking it's Easter Sunday best.

Something about lemons; bright, cheery, citrusy and something about meringue; light, fluffy, and delicious, together a perfect combination.  One bite and you are eating Spring.

The recipe for this cupcake comes from Martha Stewart and can be found by clicking here:

http://www.marthastewart.com/336435/lemon-meringue-cupcakes

I followed the recipe pretty much to a T.  The only changes I made were,  purchasing the lemon curd from Trader Joes and hollowing out the cupcake with a mellon baller and adding the lemon curd as filling rather than topping.  The texture has a heavier, denser crumb than a lot of other cupcakes I usually make but is still very moist.  The inclusion of fresh lemon juice and zest to the batter really ups the flavor ante and the beautiful not too sweet meringue icing is a perfect pair for the tart filling inside.  I dare you to take a bite and not smile.

Chocolate Guinness Cupcakes with Irish Cream Buttercream

Did I just hear myself type Chocolate Guinness Cupcakes with Irish Cream Buttercream?  Well, why yes I did!  Are you ready to try quite simply the best cupcake you've ever eaten?  If so, read on!

Am I finished asking rhetorical questions? Why yes I am!

Forgive me for that lapse but these cupcakes make me a bit loopy. In an entirely good way of course. I discovered this recipe a year ago to the day and quite simply it has changed my life. How is this possible you ask? You'll just have to make them to find out.  I strongly suggest you make these for the people in your  life that you love and maybe even for the people in your life who don't love you because if you do you'll have them loving you soon enough.  Maybe that's not an entirely good thing but I do know it is good to spread the love, specifically the cupcake love.

Make these even if you don't like Guinness. I am not much of a fan of the strong stout drink, but in this recipe the flavor mellows fantastically and really complements the dark cocoa flavors. Soft, moist crumb topped with simply the best buttercream known to man.  Swoon worthy.  My friend Trisha has been known to even warm this cupcake in the microwave for a few seconds.  Just enough time to soften the buttercream and warm the cake.  She'll tell you it's changed her life too.

I've made this recipe for so many parties, birthday's, graduations and holiday's you'd think I'd be tired of it.  Uh-uh. No way. Now with Saint Patrick's Day sneaking up on me again I realized I needed to get this post out pronto. So you can have some life changing, love spreading goodness come your way.

I think Saint Patrick would approve.

Chocolate Guinness Cupcakes with Irish Cream Buttercream

For the cupcakes

12 oz Guinness or other stout beer

1 1/2 cups of unsalted butter

1 C. unsweetened dark cocoa

2 3/4 C. all purpose flour

3 C. granulated sugar

1 1/2 tsp. baking soda

3/4 tsp. salt

3 eggs at room temperature

2/3 C. full fat sour cream

Combine beer and butter in a sauce pan over medium heat.  Once butter is melted and mixture is slightly simmering whisk in the cocoa.  Set aside to cool for 30 minutes.

In a mixing bowl combine the flour, sugar, soda and salt. Whisk to break up the lumps and set aside.

In the bowl of a stand mixer combine the eggs and sour cream, mixing until well incorporated.

Slowly add the cooled stout mixture while the mixer is running on low.

Once combined begin adding the dry ingredients in 3 additions. And mix until just incorporated. Allow the batter to rest for 30 minutes.

In the meantime preheat your oven to 350 degrees F.  Line your muffin tins with cupcake liners and place the tins on baking sheets. Using a large ice cream scoop, fill liners 1/2 to 1/3 full.  Bake for 17-20 minutes until a toothpick comes out clean. Cool in pans for 10 minutes then turn out onto counter for additional cooling. Once completely cool,  frost with the Irish Cream Buttercream

Makes 34 cupcakes

Irish Cream Buttercream

2 Cups unsalted butter at room temperature

1 lb. confectioners sugar

1/4 C. Bailey's Irish Cream liqueur

(may substitute with 1 T. real vanilla extract for a non-alcoholic version)

In the bowl of a mixer cream the butter until smooth and fluffy.  Slowly add the confectioners sugar and beat additionally 1 minute.  Gradually add the Irish Cream.  Using a pastry bag with a large round tip, (or alternatively a gallon sized plastic storage bag with the end snipped off) pipe the frosting on to the cupcakes and decorate accordingly with sprinkles or sugar shamrocks.

Recipe source: Trophy Cupcake & Party