Muffin/Quick Bread Archive

Wednesday, December 28, 2011

cinnamon brown butter breakfast puffs

cinnamon brown butter breakfast puffs

I took a Home Economics class in the 7th grade. I probably don’t need to tell you how stoked I was about this (especially after nearly flunking Wood Shop the semester before with the saddest “toolbox” ever) although I am fairly certain they failed at whatever household management skills they’d hoped to impress on my 12-year-old self. I’m currently staring down a particularly fetid sinkful of dishes, willing them to wash themselves, while deep creases form in a towering basket of clean laundry that has yet to be folded, though perhaps there’s a glimmer of hope for the next generation. Nevertheless, the one class I remember perfectly was the one in which we made a puffy muffin embodiment of butter-slathered, sugar broiled cinnamon toast. It could be whipped up in no time, presumably along with a stack of bacon while wearing a gown-like robe and fuzzy slippers to the delight of sleepy-eyed children tumbling down the stairs. (Sorry, my housewife archetype is firmly etched in the Brady Bunch era.)

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Saturday, July 30, 2011

corn, buttermilk and chive popovers

buttermilk popovers with corn and chives

I hope you didn’t think I forgot about you this week, or actually hopped on a plane to Mexico, as repeatedly threatened during last week’s taco fest. The truth of where I’ve been is far less interesting and could be roughly summarized as: man, am I a terrible cook this week. However, the week started out promisingly; I nailed a cookbook chicken dish on the first try (that I’d been certain would be no good at all) and brimming with confidence — maybe I should trust all of my cooking instincts! maybe I am good at this? — I decided to make a dish of slow-roasted vegetables that turn out should never have been slow-roasted, unless vegetable leather is your thing. Oops.

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Wednesday, May 18, 2011

rhubarb streusel muffins

whole wheat rhubarb streusel muffin

Today I’m conquering some frequently unanswered frequently asked questions.* In short, no, my cookbook isn’t done yet. “But Deb,” I’m sure you’re thinking, “How can it not be done yet? Bloggers always finish their books in 6 to 9 months! And didn’t you start it over a year ago?” At first I thought it was because I had grossly, dramatically and almost hilariously (but in that ha-ha-ow kind of way) underestimated the number of hours I’d need to work a week to get it done. Then I blamed the toddler, depriving his elders of much needed sleep, leaving me bleary eyed and ineffective when I was supposed to be drafting my masterpiece. But neither of them are as true of this: It’s the breakfast section. I can’t put it to rest.

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Thursday, April 28, 2011

sour cream cornbread with aleppo

sour cream cornbread with aleppo

Despite living in New York City, a place where one could theoretically go to some fabulous new restaurant every night and not run out of places to eat for some time, we’re not big new-hot-thing chasers. When we go out to eat, we want to experience new tastes but also disappear for a couple hours, not ooh and aah over the celebrity at the next table while feeling bad about our clothes. But. Every so often a restaurant gets talked up so much that we’re unable to resist its magnetism and have to go as soon as humanly possible. This happened a few weekends ago and I’m so glad that it did.

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Friday, October 15, 2010

apple and cheddar scones

apple and cheddar scones

This is pretty much October on a parchment-lined baking sheet. They want to be packed in a basket so they can go apple picking with you and to sneak in the car to join you for a leaf-peeping drive. They want to come to brunch with you and deserve to be served with warm apple cider, whether getting lost in a corn maze or searching for the best pumpkin to carve.

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Thursday, August 26, 2010

perfect blueberry muffins

blueberry muffins, craggy tops

When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August — I think it might have been yesterday* — when something shifts. The high for the day is in the 60s, you run out to the market and what is this? Did you wish you’d brought your cardigan? How strange! And all of a sudden the prospect of a berry baked into something warm and cozy, that you might eat with your first hot coffee of the season, seems very right.

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Wednesday, April 21, 2010

blue cheese scallion drop biscuits

blue cheese scallion drop biscuits

On Monday, I went foraging. Well, urban foraging, that is, at the Greenmarket. I set out to find these mythical local provisions that many of you have assured me now exist in New York City, things like ramps and aspargus and even strawberries and I’m now convinced that someone is playing a mighty joke on me.*

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