Day #5: Buttermilk Berry Muffins

Todays recipe involves my favorite food-BERRIES. I love all types-blueberry, raspberry, blackberry, and strawberry. You can use a combination of berries in this muffin or just one variety-whatever you like. Today, I made mine with Raspberries. I have made an executive decision to substitue 6 tablespoons of canola oil for the 6 tablespoons of melted butter that the author of this cookbook calls for in each muffin recipe. Personally, I have found that using oil rather than butter makes for a more moist muffin. And, I am all about my muffins being moist :-). Enjoy! Tomorrow we will be making Walnut Cinnamon Muffins.

Buttermilk Berry Muffins

Ingredients:
1 cup frozen mixed berries, such as blueberries, raspberries, blackberries, and strawberries
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
confectioners sugar, for dusting

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Cut any large berries, such as strawberries, into small pieces. Stir together the flour, baking powder, and salt in a large bowl. Stir in the superfine sugar. Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the berries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners' sugar before serving.

Missing Savannah....

Not sure why, but today I am missing my baby girl something awful. Her due date is coming up-February 5, 2009, and it seems crazy that she would have been a year old now. I stumbled upon this song by Selah, and I am so thankful for God allowing it to touch my heart today and reassure me that He is carrying me at the same time He is holding precious Savannah. One of the members of the group, Selah, lost a baby girl named Audrey due to a fatal diagnosis. Her video and the song can be found here: http://www.youtube.com/watch?v=J2CnUtVY35o

Our Savannah's video can be found here: http://www.tangle.com/view_video?viewkey=8e6fc270ad6b343df687

Here are the words:

I Will Carry You by Selah

There were photographs I wanted to take
Things I wanted to show you
Sing sweet lullabies, wipe your teary eyes
Who could love you like this?People say that I am brave but i'm not
Truth is i'm barely hanging on
But there's a greater story
Written long before me
Because He loves you like this

So I will carry you
While your heart beats here
Long beyond the empty cradle
Through the coming years
I will carry you
All my life
And I will praise the One who's chosen me
To carry you

Such a short time
Such a long road
All this madness
But I know
That the silence
Has brought me to His voice
And He says

i've shown her photographs of time beginning
Walked her through the parted seas
Angel lullabies, no more teary eyes
Who could love her like this?

I will carry you
While your heart beats here
Long beyond the empty cradle
Through the coming years
I will carry you
All your life
And I will praise the One who's chosen Me
To carry you

Day #4: Whole Wheat Banana Muffins

I thought it was time to insert a healthy muffin into the mix after the coffee, cream, and chocolate rush :-). So, today's muffin is super healthy, super yummy, super moist, and the perfect treat for breakfast, snacks, or even lunch (just cut one in half and spread some peanut butter in between). Enjoy and feel good about it!

Tomorrow's Muffin: Raspberry Buttermilk Muffins

Whole Wheat Banana Muffins

Ingredients:
1/3 cup raisins
3 tbsp fresh orange juice
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 bananas (overripe work best)
1/2 cup skim milk
2 large eggs
1 cup sour cream
6 tbsp canola oil
1 tablespoon cinnamon (this is my own personal addition)
grated rind of one orange

Directions:
Put the raisins in a bowl, add the orange juice, and let soak for one hour. Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together both types of flour, baking powder, and salt in a large bowl. Mash the bananas in a separate bowl with the skim milk. Lightly beat the eggs in a large bowl, then beat in the banana/milk mixture, oil, soaked raisins, orange rind, and cinnamon. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #3: Chocolate, Chocolate, and More Chocolate!

Don't you just love this quote by Marianne Williamson:
"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, and fabulous? Actually, who are you not to be? You are a child of God. Your playing small doesn't serve the world. There's nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to manifest the glory of God that is within us. It's not just some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others."

If you are a chocolate fan then you are going to love today's muffin because it involves three different types of chocolate chips. Experiment with whatever chocolate you happen to have. I used semisweet chocolate chips, white chocolate chips, and dark/white swirled chocolate chips. By my awesome taste-testers (a.k.a.: my hubby and three year old), these were determined delicious! Next time, I plan to try peanut butter chips, butterscotch chips, and toffee bits. That sounds yummy! Enjoy!

Next up...Whole Wheat Banana Muffins.

Triple Chocolate Chip Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
Heaping 1/4 cup semisweet chocolate chips
Heaping 1/4 cup milk chocolate chips
Heaping 1/4 cup white chocolate chips
2 large eggs
1 cup sour cream
6 tbsp melted and cooled butter
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together the flour, baking powder, and salt in a large bowl. Stir in the brown sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the sour cream, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Muffin Madness Day #2~ Coffee & Cream

If you are a fan of coffee, chocolate, and cream, then you are going to love today’s muffin recipe. Because we do not live in a major city that has 10 different grocery stores, I had to search hard to find the Dark Chocolate Covered Espresso Beans. But, alas, Sun Harvest Organic Groceries delivered! These muffins turned out so stinkin’ cute! Now, I must admit, I did not taste these as my tummy has an aversion to all things coffee. But, my husband declared them “delicious” and“wonderful”, and he has since enjoyed snacking on the leftover chocolate-covered beans :-). So, try them out and let me know what you think. Tomorrow’s recipe involves chocolate, chocolate, and more chocolate. Stay tuned!

After reading the recipe, read the story below about the coffee bean. I read this several months ago and it touched my heart and encouraged me to be the flavor and the sweet smelling incense to those around me despite the stinky circumstances I may be facing.

Coffee & Cream Muffins

Ingredients:
2 tbsp instant coffee
2 tbsp boiling water
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed dark brown sugar
2 large eggs
1 cup heavy cream
6 tbsp melted and cooled butter

For the topping:
1 ¼ cups heavy cream
Unsweetened cocoa, for dusting
12 chocolate-covered coffee or espresso beans

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Put the coffee powder and boiling water in a cup and stir until dissolved. Let cool. Meanwhile, sift together the flour, baking powder, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the cream, butter, and dissolved coffee. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Just before serving, whip the cream until it holds its shape. Spoon a dollop of the cream on top of each muffin, dust lightly with cocoa, and top with a chocolate-covered coffee bean. Enjoy with a Cup of Joe!

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ARE YOU A CARROT, AN EGG, OR A COFFEE BEAN?
by Mary Sullivan
A young woman went to her mother and told her about her life and how things were so hard for her. She did not know how she was going to make it and wanted to give up. She was tired of fighting and struggling. It seemed as if as soon as one problem was solved a new one arose. Her mother took her to the kitchen.

The mother filled three pots with water.

In the first, she placed carrots.
In the second she placed eggs.
And the last she placed ground coffee beans.

She let them sit and boil without saying a word. About twenty minutes later, she turned off the burners.

She fished the carrots out and placed them in a bowl. She pulled the eggs out and placed them in a bowl. Then she ladled the coffee out and placed it in a bowl.

Turning to her daughter, she said, "Tell me what you see."

"Carrots, eggs, and coffee," she replied. (You known the tone of voice.)

She brought her closer and asked her to feel the carrots. She did, and noted that they felt soft.

She then asked her to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg inside.

Finally, she asked her to sip the coffee. The daughter smiled as she tasted its rich aroma.

The daughter then asked, "So, what's the point, mother?" (Remember the tone of voice.)

Her mother explained that each of these objects had faced the same adversity - boiling water - but each reacted differently.

The carrot went in strong, hard, and unrelenting. However, after being subjected to the boiling water, it softened and became weak.

The egg had been fragile. Its thin outer shell had protected its liquid center. But, after sitting through the boiling water, its insides had become hardened.

The ground coffee beans were unique, however. After they were in the boiling water...they had changed the water.

"Which are you?" she asked her daughter. "When adversity knocks on your
door, how do you respond? Are you a carrot , an egg, or a coffee bean?"

Think of this: Which am I?

Am I the carrot that seems strong, but with pain and adversity, do I wilt
and become soft and lose my strength?

Am I the egg that starts with a malleable heart, but changes with the heat?
Did I have a fluid spirit, but after a death, a breakup, a financial
hardship, or some other trial, have I become hardened and stiff? Does my outer shell look the same, but on the inside am I bitter and tough with a stiff spirit and a hardened heart?

Or am I like the coffee bean? The bean actually changes the hot water - the very circumstances that bring the pain. When the water gets hot, it releases the fragrance and flavor of the bean. If you are like the bean, when things are at their worst, you get better and change the situation around you instead of letting it change you.

When the hours are the darkest and trials are their greatest do you elevate to another level?

How do you handle Adversity?
ARE YOU A CARROT, AN EGG, OR A COFFEE BEAN?

“Julie & Julia” (Christina Style) ~ 100 Muffins in 100 Days

Three of my current favorite things are TJ Maxx, the movie “Julie and Julia”, and baking muffins. You can imagine my delight then on a recent trip to TJ when I discovered a cookbook called, “1 Mix, 100 Muffins” by Susanna Tee. My heart practically did the happy dance, and I immediately began dreaming of having my own mini-Julie experience. How fun would it be to make each recipe-all 100-in 100 days?? So, dear friends,that is my goal. I am going to work my way through the cookbook, hopefully baking one recipe a day. Please give me a little break though if I miss a day in leiu of playing at the beach with my three year old.

What am I going to do with all these muffins, you may ask. Well, if you happen to be a friend of mine, a neighbor, or even my postman, lawncare guy, or hairdresser, you may find yourself the recipient of some tasty treats :-). My hubby has declared himself to be the ‘reluctant’ (yeah, right!) taste-taster giving me his honest opinion and evaluating his favorites :-).

The first day of this tasty adventure, I decided to try the Sour Cream & Pineapple Muffins, mainly because it contained ingredients that I already had in my refrigerator and pantry. These muffins turned out light and fluffy, but my hubby said that they were “a little bland.” However, if you like pineapple and are looking for something tasty for breakfast, then these are a good choice.

I hope you enjoy taking this muffin adventure with me. I should note that I never follow a recipe exactly, so I will be making adjustments/additions to the recipes in the book. I will make a note when I do change something. Every recipe in the book yields 12 muffins, so if you need more then just double the recipe and you will have enough batter for 24 servings. Be sure and comment if you try a recipe. I would love to hear whether you love it or hate it. And if you are a coffee fan then stay tuned for tomorrow's muffin mystery!

Blessings and Love!

Psalm 27:4

"One thing I ask of the Lord, this is what I seek: that I may dwell in the House of the Lord all the days of my life, to gaze upon the Beauty of the Lord and to seek Him in His temple."
_____________________________________________________

Sour Cream & Pineapple Muffins

Ingredients:
2 slices canned pineapple in natural juice, plus 2 tbsp juice from the can (I used 1 small can crushed pineapple with all of the juice)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup superfine sugar
2 large eggs
1 cup sour cream
6 tbsp. melted, cooled butter
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees F. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Drain and finely chop the pineapple slices or to be quick about open a can of crushed pineapple :-). Sift together flour, baking powder, and salt into a large bowl. Stir in the sugar and pineapple. Lightly beat the eggs in a large bowl, then beat the sour cream, oil, pineapple juice, and vanilla extract. Make a well in the center of the dry ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Yield: 12 Muffins

Just Like Him & Peppermint Patty Cookies

Yesterday, Jaythan and I were snuggled up on the bed watching his current favorite movie, “The Polar Express.” He asked me to pause the movie so he could take his shoes off. He told me “I’ll go put them in my room.”. This morning, I discovered his shoes not in his room-but in the bedroom that he had to walk through to get to his own.

My precious son had seen his Daddy’s shoes lined up on the floor of the room that we are staying in now and he wanted to be “just like Daddy” so he put his shoes right beside of his Daddy’s. I love that my son loves his Daddy, and this picture just about makes me cry. It made me think about the song by Phillips, Craig, & Dean, “I want to be just like Him.” http://www.youtube.com/watch?v=4Z8bXcBRIU0&feature=related

If you look closely, you will notice that the right and left shoes are switched. He is only three, still learning the difference between right and left, but he knows that beside of his daddy is a safe place to be and that his daddy is there to help him, to lead him, to teach him. That is the way I want to be with my Daddy (my Heavenly Father)--side by side with him even on the days when I am a little mixed up, stressed out, or confused. Because when I am walking beside of my Heavenly Father there is security, direction, joy, and comfort!

Psalm 16:11
You will show me the way of life,
granting me the joy of your presence
and the pleasures of living with you forever

Jaythan's favorite candy bar is Peppermint Patties (just like his Mommy :-)). These cookies satisfy both his love of chocolate and for his much-adored candy. Enjoy!

Peppermint Pattie Cookies

Ingredients:
2/3 cup butter, softened
1 cup sugar
1 egg
½ tsp vanilla extract
1 ½ cups all-purpose flour
1/3 cup cocoa (I only use Hershey's)
½ tsp fresh baking soda
¼ tsp salt
1 tbsp milk
15-20 mini-peppermint patties

Directions:
1. In a large mixing bowl, beat together butter and sugar. Add egg and vanilla and blend well.
2. In a separate bowl sift together flour, cocoa, baking soda, and salt. Add to the butter mix alternating with the milk, blending well. Refrigerate dough about 1 hour or until firm (dough will be a little soft).
3. Preheat oven to 350 degrees. Lightly grease cookie a sheet.
4. When the dough is done chilling, shape small portions of the dough around unwrapped mini-peppermint patties, completely covering the candy. Place on prepped cookie sheet, flatten slightly and crimp with the tines of a fork. Bake 10-12 min. Cool on cookie sheet for 1 minute, and then move to a wire rack to cool completely.