Several week's ago I was honored with a request from Lorraine, my most enthusiastic cookie fan, to cater a breakfast meeting for my Alma mater - University of Florida. I was intrigued with the prospect of finding a healthy breakfast cookie and some really tasty muffin recipes. After a week of "research and development" and a couple of flops, I ended up with three recipes. Since tonight I am functioning on 2 1/2 hours of sleep, I will post my favorite of the three and follow up this weekend with the rest. Thanks Lorraine for believing in me. I had a blast!
Banana Muffins with Mascarpone Cream Frosting
Muffins:
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 ground nutmeg
2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped toasted walnuts
1. Line 18 muffin cups with paper liners. Preheat oven to 325 F.
2. Whisk together the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl. Beat the sugar, oil, eggs, and vanilla in a large bowl. Stir in the mashed banana. Add the dry ingredients and stir until just blended.
3. Divide the batter amoung the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out clean with no crumbs attached...about 25 minutes (my oven took 28 minutes). Transfer the muffins to a rack and cool slightly. The muffins are amazing warm without the frosting, but even better topped with the creamy sweet mascapone confection.
4. To frost the muffins: In a large bowl, beat the cream cheese and butter with an electric mixer until light and fluffy. Beat in the mascarpone cheese and follow with the honey. Spread the frosting over the muffins and sprinkle with the toasted walnuts.
Tip: I used (2) 12 cup muffin pans and yielded 24 muffins. They did not have large puffy tops, but were plenty big enough for me. To frost 12 muffins, I doubled the frosting recipe...would probably need to triple it to frost all 24. My brother suggested I try adding mini chocolate chips to this recipe. Mmmmmm, sounds good. Maybe next week...
Enjoy!
Many hugs,
Kathy
Friday, March 20, 2009
Monday, March 16, 2009
Luck of the Irish Cookies
With the state of our world right now, I think we all could use a little luck of the Irish. This weekend I baked Sandy's Sugar Cookies from a previous blog posting and dressed them up in their best Irish finery.
Many hugs,
Kathy
Many hugs,
Kathy
Sunday, March 8, 2009
Oatmeal Chocolate Chip Cookies from Dennis
My friend Dennis makes the most amazing chocolate chip cookies. Last week he shared the recipe with me and I finally had the opportunity to make them this weekend. Unfortunately I cooked mine a little too long, but they were delicious anyway. Dennis, thanks for sharing!
Oatmeal Chocolate Chip Cookies
1 cup real butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 1/2 cups nuts (I used toasted mixed nuts)
2 cups unbleached all-purpose flour
2 1/2 cups oatmeal (then grind in a blender)
1/2 tsp. salt
1 tsp. baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350 F.
Cream first five ingredients. Mix in dry ingredients, except chips and nuts...add them last. Combine all ingredients. Roll into balls and place 2 inches apart on ungreased cookie sheet. Bake at 350 F for 10-15 minutes. Watch carefully!
Tip: While they tasted great, my first attempt was a little dry. I baked mine for 13 minutes, but will cut it down to 11 or 12 minutes next time. I also measured the 2 1/2 cups of oatmeal after it was ground. Next time I will follow Dennis' directions and measure the raw oatmeal instead, prior to grinding.
Many hugs,
Kathy
Oatmeal Chocolate Chip Cookies
1 cup real butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 1/2 cups nuts (I used toasted mixed nuts)
2 cups unbleached all-purpose flour
2 1/2 cups oatmeal (then grind in a blender)
1/2 tsp. salt
1 tsp. baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350 F.
Cream first five ingredients. Mix in dry ingredients, except chips and nuts...add them last. Combine all ingredients. Roll into balls and place 2 inches apart on ungreased cookie sheet. Bake at 350 F for 10-15 minutes. Watch carefully!
Tip: While they tasted great, my first attempt was a little dry. I baked mine for 13 minutes, but will cut it down to 11 or 12 minutes next time. I also measured the 2 1/2 cups of oatmeal after it was ground. Next time I will follow Dennis' directions and measure the raw oatmeal instead, prior to grinding.
Many hugs,
Kathy
Mary's Nutella Cookies
While I am not a huge fan of peanut butter and chocolate, I LOVE the chocolate and hazelnut taste of Nutella. Last week I bought the double huge COSTCO size package of Nutella and decided I better find a cookie recipe to make wise use of my purchase. The recipe comes from a fellow cookie blogger, Mary in San Francisco. Her site it really beautiful. Check it out at alpineberry.blogspot.com. The cookies are easy to make and quite good. Enjoy!
Mary's Nutella Cookies
1 1/2 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
7 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella
1/2 tsp. vanilla extract
1 large egg
1/2 cup semi-sweet chocolate chips
1/2 cup toasted and skinned hazelnuts, coarsely chopped
Preheat oven to 350 F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
Cream together butter and both sugars until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chips and hazelnuts.
Drop tablespoons of dough 2" apart onto parchment lined baking sheets. Bake for about 11 minutes or until edges look set. Cool on sheet for 5 minutes, then carefully remove to cooling racks.
Many hugs,
Kathy
Mary's Nutella Cookies
1 1/2 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
7 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella
1/2 tsp. vanilla extract
1 large egg
1/2 cup semi-sweet chocolate chips
1/2 cup toasted and skinned hazelnuts, coarsely chopped
Preheat oven to 350 F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside.
Cream together butter and both sugars until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chips and hazelnuts.
Drop tablespoons of dough 2" apart onto parchment lined baking sheets. Bake for about 11 minutes or until edges look set. Cool on sheet for 5 minutes, then carefully remove to cooling racks.
Many hugs,
Kathy
Tuesday, March 3, 2009
Confessions of a Foodie
For me, food has always had an amazing power to conjure up warm feelings and happy memories. I may not be able to remember dates or birthdays or certain names, but I can remember every special, and not so special eating experience I have ever had.
I blame my grandmother, Mema, for my passion for food. She made having a cup of hot tea an event. She poured the steaming hot brew into a special china tea cup, made sure I scooped up the bubbles with my spoon for good luck, added tiny sugar cubes decorated with sugar flowers, and always accompanied the tea with something sweet. Tea and sweets were her weakness and her passion. Every time I have a cup of tea, those feelings of a wide eyed little girl sharing special time with her grandmother come to mind and I get a big smile on my face.
I had the same big smile this week when I was presented with a gift from my son - a box of crushed almond macaroons all the way from Mike's Pastry in Boston. Immediately my thoughts returned to the November night my son, Ryan, and I visited Mike's Pastry in Boston's North End. The cookies were amazing, but the time spent with my son was the best. All it took was seeing the box to bring it all back. Thanks Ryan for my cookie "hug".
As I keep telling my friends...don't ever underestimate the power of a cookie.
Many hugs,
Kathy
I blame my grandmother, Mema, for my passion for food. She made having a cup of hot tea an event. She poured the steaming hot brew into a special china tea cup, made sure I scooped up the bubbles with my spoon for good luck, added tiny sugar cubes decorated with sugar flowers, and always accompanied the tea with something sweet. Tea and sweets were her weakness and her passion. Every time I have a cup of tea, those feelings of a wide eyed little girl sharing special time with her grandmother come to mind and I get a big smile on my face.
I had the same big smile this week when I was presented with a gift from my son - a box of crushed almond macaroons all the way from Mike's Pastry in Boston. Immediately my thoughts returned to the November night my son, Ryan, and I visited Mike's Pastry in Boston's North End. The cookies were amazing, but the time spent with my son was the best. All it took was seeing the box to bring it all back. Thanks Ryan for my cookie "hug".
As I keep telling my friends...don't ever underestimate the power of a cookie.
Many hugs,
Kathy
Friday, February 27, 2009
Saving the World from Unhappiness One Cookie at a Time
This week was filled with more ups and downs than the wildest roller coaster ride. On a drive to Tampa, with a journal on the console between the seats, I crafted my first article for submission to EZine. Unfortunately most of my finest epiphanies occur while driving...hence the strategic placement of the journal, and yes, I am fully aware of the stupidity of multitasking while driving. But I was compelled to share my feelings with the world. Here they are, a little rough around the edges, but from the heart.
These challenging economic times tend to bring out the worst and the best in people. I chose to focus on how I can bring out the best in myself and others. After a deluge of daily rants from the media, business associates and friends, I had to do something to change my focus. I turned to my source of comfort...baking cookies, and adopted the mission statement - "I want to save the world from unhappiness one cookie at a time."
I channeled my unhappiness (and believe me I had an unlimited supply) into creating a cookie blog -http://heartsongcookies.blogspot.com/ and feverishly baking. I tried new recipes. I experimented, but mostly I shared.
Lo and behold, conversations turned from the economy to favorite cookie recipes and memories. Adults became kids again. Frowns turned to smiles. Many hugs were given out with each bag of cookies. One friend even shared a dream she had about the cookies I brought to her office.
For at least a moment, the economy was forgotten, diets were forsaken, and life was good.
If only I could capture all those hugs and happy moments in a package with a big bow on top to give as a gift to our society right now. If only...
What I can do, is encourage all of you to channel your energy toward pursuing your passion...whatever it is. From vintage cars to motorcycles, wine to beers of the world, bowling to wake boarding, salt and pepper shaker collecting to painting. Whatever you have a passion for, absorb yourself in it and share with others.
The positive energy you generate will be enough to overtake all the naysayers in this crazy world of ours and for at least a moment, life will be good...with a hug, a smile and a big bow on top.
These challenging economic times tend to bring out the worst and the best in people. I chose to focus on how I can bring out the best in myself and others. After a deluge of daily rants from the media, business associates and friends, I had to do something to change my focus. I turned to my source of comfort...baking cookies, and adopted the mission statement - "I want to save the world from unhappiness one cookie at a time."
I channeled my unhappiness (and believe me I had an unlimited supply) into creating a cookie blog -http://heartsongcookies.blogspot.com/ and feverishly baking. I tried new recipes. I experimented, but mostly I shared.
Lo and behold, conversations turned from the economy to favorite cookie recipes and memories. Adults became kids again. Frowns turned to smiles. Many hugs were given out with each bag of cookies. One friend even shared a dream she had about the cookies I brought to her office.
For at least a moment, the economy was forgotten, diets were forsaken, and life was good.
If only I could capture all those hugs and happy moments in a package with a big bow on top to give as a gift to our society right now. If only...
What I can do, is encourage all of you to channel your energy toward pursuing your passion...whatever it is. From vintage cars to motorcycles, wine to beers of the world, bowling to wake boarding, salt and pepper shaker collecting to painting. Whatever you have a passion for, absorb yourself in it and share with others.
The positive energy you generate will be enough to overtake all the naysayers in this crazy world of ours and for at least a moment, life will be good...with a hug, a smile and a big bow on top.
Many hugs,
Kathy
Sunday, February 22, 2009
An Allergen-Free Cookie Adventure
This weekend's cookie adventure took me to Liberty Bakery in search of a tasty cookie for my gluten intolerant friend, Victoria. The bakery was recently featured in an article in the Orlando Sentinel as one of ten inductees into the Culinary Hall of Fame for 2009.
Liberty Bakery was founded in 2007 by Sheila Sollie and Laura Costanzo, each a mother of an autistic child with food allergies and advocates of treatment with dietary intervention. The bakery features a variety of fresh baked cookies, breads, cupcakes and brownies free of gluten, wheat, casein, corn, soy and nuts.
Judging by the reaction of a customer I encountered when I visited their store, Liberty is definitely filling a need in the Central Florida area. The customer clutched the bread that Sheila handed her like it was her most prized possession and kept muttering "Bread, I can't believe I get to have BREAD"!
Although I do not have any food allergies myself, I opted to try a couple of cookies in honor of my friend, Victoria. Sheila recommended the chocolate chip minis and the gingerbread cookies. Both were tasty. I can just imagine how comforting the treats must be if you have been deprived due to dietary restrictions. Check out their web site to try some for yourself - libertybakeryonline.com
Many hugs,
Kathy
Liberty Bakery was founded in 2007 by Sheila Sollie and Laura Costanzo, each a mother of an autistic child with food allergies and advocates of treatment with dietary intervention. The bakery features a variety of fresh baked cookies, breads, cupcakes and brownies free of gluten, wheat, casein, corn, soy and nuts.
Judging by the reaction of a customer I encountered when I visited their store, Liberty is definitely filling a need in the Central Florida area. The customer clutched the bread that Sheila handed her like it was her most prized possession and kept muttering "Bread, I can't believe I get to have BREAD"!
Although I do not have any food allergies myself, I opted to try a couple of cookies in honor of my friend, Victoria. Sheila recommended the chocolate chip minis and the gingerbread cookies. Both were tasty. I can just imagine how comforting the treats must be if you have been deprived due to dietary restrictions. Check out their web site to try some for yourself - libertybakeryonline.com
Many hugs,
Kathy
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