Jam Filled Muffins

You might have figured out by now that we're big fans of muffins that are filled with all sorts of deliciousness.  Remember our Pumpkin Cream Cheese Muffins, and our Peanut Butter Chocolate Muffins (well...cupcakes)?  

Here's another glorious filled muffin - this one is perfect to help celebrate warmer weather. It is tender and vanilla scented (real vanilla beans are so great in this recipe), filled with jam, and topped with sweet nutty streusel.  I've been serving this at brunches with great success!

An aside: don't be intimidated by filled muffins.  They are SO easy. Instead of adding all the muffin batter at once, you just spoon in a little bit of batter to start, top with a dollop of jam, and then cover all that up with the rest of the batter. The worst thing that's ever happened to me is a jam swirl in the center, rather than a perfect jam middle.  And guess what - the jam swirl is delicious too.  It's a win win.

Here's my recipe.  I recommend using a fruit-forward jammy preserve that you love.  We are big fans of Modern Gingham (made in Denver with local organic fruit and so so good!) but we've had success with all sorts of jams.  Enjoy!

Jam Filled Muffins

• 3/4 cup milk

• 1/3 oil

• 2 eggs

• 1/4 tsp salt

• 1/2 cup sugar

• 1/2 real vanilla bean (or 1 tsp vanilla extract)

• 2 cups flour

• 1 Tbsp baking powder

• 1/2 cup fruit jam

Streusel Topping

• 1/3 cup brown sugar

• 1/3 cup sliced or chopped almonds

• 3 Tbsp butter

Preheat oven to 400 and line a muffin tin with paper cups.

First make the streusel. In a small bowl, combine almonds, brown sugar and 3 tablespoons butter. Using your fingers, work the butter into the sugar and almonds until blended. Pop into fridge to chill as you complete the remaining steps.

Next, combine the wet ingredients (milk, oil, and eggs) in a large mixing bowl. Add salt, sugar, and vanilla. Stir well to combine.  Lastly, add the dry ingredients (flour and baking powder) and stir until the batter is smooth and uniform.

Spoon about a Tbsp of batter into the bottom of each muffin cup. This batter isn't too stiff so it usually smooths out easily over the bottoms of the cups.  Next add about a Tbsp of jam on top of the batter.  Lastly, top with the remaining batter. I try to use less batter on the bottom than on the top - that seems to make these come out more nicely.

Sprinkle each muffin with the streusel topping.  Bake at 400 for 25 minutes.

Spring Herb Vinaigrette

Ever wish you could bottle up the essence of spring? We do too, and this is basically the best we could do: a zesty vinaigrette filled with finely chopped spring herbs.

We are always looking for a good dressing to add a little panache to a ho-hum side salad at dinner. With springy chives, mint, and basil, this dressing will adoring our salads all season along, and perhaps beyond. You should use a mixture of whatever herbs you have on hand, as this recipe is easily adaptable. Don't have a shallot? No worries. Leave it out, or sub in a clove of garlic. Anything goes.

Spring Herb Vinaigrette

• 1/4 cup white wine vinegar
• 1 Tb Dijon mustard
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup loosely packed chives, mint, and basil, finely chopped
• 1 small shallot

1. Combine vinegar, mustard, salt, and pepper in a bowl. In a slow and steady stream, add the olive oil to the bowl, whisking until blended. Whisk in herbs and shallot.
2. Use right away, or refrigerate up to a day. Mix well before serving.
Makes one cup.

Swiss Chard Pancakes + Links We Love

I have been turning to this recipe for Swiss Chard Pancakes or farçous (oh la la!) a lot as of late. Pancakes are always fun, and they are stuffed with Swiss chard which makes me feel like my 3-year-old is getting the greens that she should. (Of course, my daughter is weird and fussed until she found out that she was having a green salad with her pancakes. What 3-year-old is excited for a side salad?) Still, she was happy to eat the leftover farçous for lunch, even without any sides. 

I discovered this recipe in the incomparable book Around My French Table by Dorie Greenspan. You should have this if you don't already. But you can also find this recipe plus a tasty dipping sauce which I always serve as an accompaniment to my farçous at the great Eat and Relish blog (check it out because Cory shares lots of delicious recipes and she is cute as a button. We are sad because she just left Boulder for San Francisco. Boo!).

Also, here are a gathering of links that caught our attention this week:

I always have an eye out for cocktails, and look at this drink garnished with fennel. I'm in love.

This kitchen is so teeny tiny, but I just love everything about it.

Teaser posters for the new episodes of Arrested Development. Yes, yes, yes!

Also, I got a dog, and I just love him.

Rum with Coconut Water & Lime

Have you ever tried a really high quality rum? Until recently we hadn’t had the pleasure.  I didn’t even realize that rum was a spirit that could be appropriate for sipping straight rather than hiding in a daiquiri or some such.  By now you know we’re big supporters of locally made artisanal food, so we were really excited to discover a new distillery in our neck of the woods that is making this lovely rum!

A good rum actually reminds us of Bourbon.  Tesouro has tasting notes of caramel and pepper with a smooth finish.  By the way, that comparison to Bourbon is a major compliment coming from us.  See what I mean?

We didn’t want to mask all that deliciousness with overpowering mixers, so we kept it simple.  Coconut water stays true to rum’s roots without being too tropical and abrasive.  Lime brightens it up and holds it together.  We used one big ice cube per drink – old fashioned style – and were totally pleased with the results. 

One note – I’m obsessed with the brand Taste Nirvana for coconut water.  It has so much light fresh coconut flavor.  I find that other brands taste kind of like water, but this one actually tastes like coconut without being creamy or sweet.  I’m not being paid to say this, I’m just obsessed with Taste Nirvana.  So, I recommend it but it is not mission critical to this cocktail like a high quality rum is!

Rum with Coconut Water & Lime

• 1.5 ounces high quality rum.  We used a Longmont distilled rum, Tesouro.
• 1.5 ounces coconut water.  I like Taste Nirvana.
• Squeeze of lime (approx 1/4 lime)

Pour all ingredients in a lowball cocktail glass, add one large ice cube, and serve.

Casual Tapas Party

 About once a week, Sarah and I, our kids and husbands, and another family get together for a little casual dinner party that we have dubbed "family dinner." It is a great way to scratch that weird entertaining itch, experiment with new dishes, and (most importantly!) socialize with friends. Everyone brings a dish, but it could just be out of pantry staples, or a loaf of bread that was picked up on the way home from work. Or it could be something special that took all day to make. Anything goes, everything gets eaten, and it is super low pressure. It has definitely helped us to be more confident entertainers.

After keeping this up for the past couple of years, we started to get a little desperate scrambling to get meals together at the last minute (this is always a weeknight event.) Only recently we decided to pick a theme ahead of time, and work around that theme. I've been dying to do a tapas dinner party forever, and when I hosted last night, that was my request. This came together really easily (and was so delicious!) so we wanted to share our recipes which we pulled from different sources.

I chose this classic garlic shrimp recipe, or gambas al ajillo. So good and so simple. I kept it light on the red pepper flakes in the hopes that kids would eat them (some did, but not mine. waah waah.)

Sarah whipped up these bacon-wrapped dates, but she subbed in a firm aged goat cheese for the chorizo. I mean, just look at them. Look at their bacon-y goodness. (Not you, vegetarians... avert your eyes!) Another classic tapas dish, and just so darn good.

To round it out we also had:

• A cheese plate with two Spanish cheeses, itsy bitsy Spanish olives, and a chocolate fig cake (I couldn't resist). And a cured sausage. (I couldn't resist that either.)
•  A fruit plate, because it is always good to have a pile of fruit when picky 3-year-olds are in the mix.
• And Rachel brought a batch of spiced roasted chickpeas. Yeah, it was a bit of a feast.
• Oh, and Spanish wine, of course! Sarah brought a nice tempranillo which disappeared quickly.

This all came together really easily at the end of the day. Of course, it wouldn't have come together nearly as easily without the help of lots of friends and cooks in the (not quite big enough!) kitchen. So call up some friends, get some ideas flowing, and maybe start with some tapas. And Spanish wine.

The Best Coffeecake You’ll Ever Have

Hey guys, we’re excited to announce that our recipe for our very favorite Coffeecake is being featured over on Cup of Jo today!  Go check it out, here’s the link. 

Hint: the cake is almond scented and studded with raspberries. Mmmm!

Sugar Snap Pea and Radish Salad

While wondering what I was going to make for lunch, I stumbled upon this recipe on Bon Appetit's website. Sugar snap peas? Radishes? A little mint? This was just the spring fix that I needed. Add a little crumbled cheese, and I am pretty much in heaven.

 I was surprised to see that the original recipe called for boiling the sugar snap peas. To me, snap peas are in their perfect state when raw, and nobody wants to turn on the stovetop if they don't have to, so that step was omitted. Now this dish is just spring perfection. Crunchy, a little sweet, creamy, radishy, fresh. So fresh.

If you have some hard-boiled eggs left over from Easter (and do I ever!), they go extremely well with this salad. We served this up for lunch, and modified it only slightly to put together an excellent kids' lunch for our 3 year olds. All it took was removing the offending radish slices, subbing in some orange pepper slices on the side, and these kids gobbled up their meals.

Sugar Snap Pea and Radish Salad

adapted from Bon Appetit

• 3 Tbs olive oil
• 1 Tb fresh lemon juice
• 1 tsp white wine vinegar
• 1/2 tsp sumac 
• 1 1/2 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
• 1 bunch radishes, trimmed, thinly sliced
• 4 ounces feta, crumbled
• 2 Tbs coarsely chopped fresh mint 
• Freshly ground black pepper
• kosher salt

1. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, and sumac. 

2. Toss together snap peas, radishes, feta, and mint cheese in a large bowl.  Pour dressing over, and mix together to coat evenly. Season with salt and pepper.

Naturally Dyed Easter Eggs (for Food52)

Check it out! We revisited our Naturally Dyed Easter Eggs for Food52 today.  Here’s a link to the full article.

The most exciting things? We experimented with dipping the eggs in multiple different dyes to create new colors.  We love the soft robin’s egg blue that was a result of a soak in blueberries followed by a quick dip in turmeric. And, we shot some new pictures of pretty pastel eggs to share with you!

Chicken Broccoli Alfredo + Links We Love

Here is an easy dinner that I made earlier this week. I stumbled upon it in the latest issue of Sunset Magazine. I had roasted a chicken (yum!) and needed a recipe to use up the leftovers. This recipe fit the bill, was truly ready in less than 30 minutes, and my whole family polished it off. (My 3-year-old looked at me funny when I told her to finish her pasta, and then she demanded more broccoli. Curious.) You can find the recipe for chicken and broccoli alfredo right here.

Also, we thought we'd share a gathering of links that caught our attention this week:

I could use one of these right about now: Limoncello-Gin Cocktail with Grilled Thyme. Whoa.

Or, it's non-alcoholic cousin, the Lemon Thyme Soda.

I'm pleased to see that Ork Posters has released a Denver print. I need one!

This Apple Tart with Cinnamon & Honey looks perfect for Easter.

Top 10 Almond Butter Recipes

We’ve been regularly enjoying whipping up nice big batches of homemade almond butter.  It’s made from one ingredient – freshly roasted almonds.  The taste and smell of super fresh almond butter is to die for!  It’s really much more delicious than the store bought stuff in jars. And bonus – much cheaper to make at home.  So, let’s celebrate this lovely ingredient with ten delicious ways to use Almond Butter.

Dark Chocolate Almond Butter Cups

Similar to these, but made with almond butter instead of peanut butter.  And sprinkled with flakes of sea salt.  These little treats, by Sprouted Kitchen, are a great way to spoil yourself – they’re made with all natural ingredients, whole foods, no weird stuff.  And the taste is unbeatable!

image credit: Sprouted Kitchen

Almond Butter Banana Bread

A classic banana bread recipe with a twist – add 1/3 cup fresh almond butter to complement the sweet mellow banana flavor with fragrant nuttiness of almonds.

Almond Butter Granola Bars

These bars, by Anja’s Food 4 Thought, are packed with goodness: almond butter, bananas, almonds, seeds, rolled oats and dried fruit. Tasty and filling. The perfect snack between meals to keep hunger at bay. Definitely a keeper.

image credit: Anja’s Food 4 Thought

Simple Black Bean Burgers

These lovely veggie burgers, by our friend Ashley at Edible Perspective, are packed with black beans, corn, and tons of amazing spices.  Plus the surprise ingredient that helps bind them all together – almond butter!

Pumpkin Almond Cake with Almond Butter Frosting

I never thought to use almond butter as an ingredient in frosting, but what a genius idea.  This pumpkin cake plus almond butter frosting looks amazing!

image credit: Eats Well with Others

Flourless Almond Butter Cookies

A simple recipe for crisp almond cookies – made with just a few ingredients – really lets the fresh almond butter flavor shine through!

Simple Almond Butter Smoothie

Milk (or nutmilk) combined with banana, cinnamon, and a few Tablespoons of almond butter create a thick and nutritious smoothie that would make a filling breakfast or snack.

image credit: Healthy. Happy. Life.

Chocolate Almond Butter Brownies

Chocolate and almond is a flavorful match made in heaven.  Don’t try to argue.  Just check out this recipe for chocolate & almond butter brownies.  Yum!

image credit: Gluten Free Canteen

Almond Butter Square Energizers

These squares, by Scandi Foodie, are like pared down granola bars.  They’re made with nutritious whole food ingredients, they are packed with flavor, and it all comes from the good stuff.  You know, flaked coconut, dried cherries, and other goodies like that!

Almond Butter Cake

This rich but simple cake includes the goodness of butter and the fragrance of fresh almond butter.  This dense cake is not too sweet, so it could be a dessert or breakfast.  Or snack.  You know!

image credit: Inspired to Bake

Meyer Lemon Ice Cream

I have been enjoying a long winter of citrus fruits. Every January, I get a little burst of lemon fever, and it carries me right into the springtime. Here we are, on the very first day of spring, and I have a bit of sweet citrusy heaven to share: Meyer lemon ice cream.

This was my first time ever buying a bag of Meyer lemons. I was mostly surprised by how orange in color they were. I kept reaching into my little bowl of lemons thinking I was going to grab a tangerine. While Meyer lemons are not quite as sour as regular lemons, you could easily substitute regular lemons into this recipe.

I adapted my favorite ice cream recipe to come up with this. It is a custard-based recipe, so it takes a little extra time but the creaminess is so worth it. This ice cream is lemony, but it isn't too tart. The perfect balance of flavors.

Meyer Lemon Ice Cream

• 3 egg yolks
• 3/4 cup half-and-half
• 1/2 cup sugar
• 3/4 cup heavy cream
• 1/4 cup fresh Meyer lemon juice
• zest from two Meyer lemons
• 2 tbs sugar
• pinch of salt

Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill.
Once chilled, stir in the lemon juice, zest, and the 2 tbs of sugar. Add salt. Freeze according to your ice-cream maker's instructions. 

Peanut Butter-Filled Chocolate Cupcakes

If I were forced to choose, I would say that my very favorite flavor combination is that of chocolate and peanut butter. I have a good friend whom I nearly had to cut ties with when I discovered that while she likes chocolate and peanut butter, she does not like them together. This boggles my mind. Boggles, I tell you! I'm sure there are more of you out there -- probably closing out of your browser tab as you read this -- but for the rest of you, I hope that you love this chocolate cupcake, filled and topped with creamy peanut butter. I sure do!

I made these sweet little lovelies for my husband's birthday, and they were a great success. Perfectly chocolatey cupcakes, not too light and not too dark, with a heavenly core of peanut butter goodness. The icing has great peanut butter flavor and isn't too light and fluffy (I want a little more substance).

I even had to chance to experiment with my icing kit which I am pretty wretched at using. (I did not include my first disastrous attempts, but I probably should have just for the yuks.) But really, all you need is a butter knife and you can just slather that icing right on the top. No need for frills. On that note, don't be intimidated by the lengthy recipe below. There are a few steps, but it really isn't very difficult or time consuming (if it was, I wouldn't bother with it myself.)

Peanut Butter-Filled Chocolate Cupcakes

adapted from Annie's Eats and Ina Garten


Makes 24 cupcakes.

Ingredients:


For the filling:


• 1 cup confectioners’ sugar

• 3/4 cup creamy peanut butter
• 
4 tbsp. unsalted butter, at room temperature

• 1/2 tsp. vanilla extract

For the cake:


• 1 2/3 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 tsp. baking soda
• 1/2 tsp. salt

• 1 cup sour cream

• 2 tbsp. milk

• 1 tsp. vanilla extract

• 8 tbsp. unsalted butter, at room temperature

• 1 1/2 cups sugar
• 
2 large eggs

For the peanut butter icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Preheat oven to 350 F. Line two muffin tins with 12 cupcake liners.


To make the filling: Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter: Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment (I used a hand mixer), combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. When the cupcakes are completely cool, top with peanut butter icing.

To make the peanut butter icing:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (again, I used a hand mixer). Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Simple Tomato Soup (The Best Ever)

I’m completely obsessed with this tomato soup.  It’s intensely tomato-y and rich without being creamy.  It’s addicting, and it’s so simple to make.  I found out about it when I tried it at The Kitchen [Next Door], in Boulder, and then was overjoyed to see that they share their exact recipe for it online.  OVERJOYED!

So, this is very simple.  That’s a good thing.  Lots (and I mean lots) of butter give this soup its silky richness, onion is softened in that butter for a luxuriously long time, and then really high quality whole canned tomatoes are added.  San Marzanos are recommended, but we subbed in Muir Glens with great results. After all the simmering is taken care of, you puree this soup in the blender with a little splash of heavy cream.

The Kitchen serves this soup drizzled with flavorful olive oil, and a side of toasted chewy rustic bread.  It’s to die for.  If you like tomato soup, you’ve got to try this one.  My parting words – don’t be afraid of all that butter!

Simple Tomato Soup (The Best Ever)

Recipe from The Kitchen [Next Door]

• 1 1/3 sticks unsalted butter
• 1 large yellow onion
• 3 16 oz cans of high quality whole peeled tomatoes, undrained
• 1/3 cup heavy cream
• salt to taste
• drizzle of high quality olive oil for serving

In a large pan, melt the butter over low heat.  Finely slice the yellow onion and add to the melting butter with a pinch of salt.  Reduce heat to very low, cover the pan, and cook onions in butter for about 30 minutes or until translucent and soft but NOT browned.

Add tomatoes with all the juices from the cans.  Increase heat and simmer for 25 minutes.

Transfer soup to a blender and puree in batches, adding cream while blending.  Taste and add more salt if desired.

Serve drizzled with olive oil and a side of crusty bread.

Molten Chocolate Cake

What’s the perfect way to celebrate Valentine’s Day?  This chocolate molten cake, if you ask us.  Dinner reservations, aphrodisiac foods (hehe), and even a significant other are really not necessary.  Just this lovely cake with the molten chocolate center.



This is a favorite of Dulcie’s, but before now I’ve never attempted to make this at home before.  I had an idea that it was complicated and fussy and included extra steps and dirty dishes, such as a special molten chocolate batter you had to make (separately from the cake batter) and plop into the middle.  Sort of like these Pumpkin Cream Cheese muffins.  But I was wrong!  This molten cake is simply a rich chocolate cake that is undercooked so that the center stays deliciously molten.  Easy.



We made these cakes in 6 oz ramekins and baked them at 450 for 8-9 minutes.  Our directions, via Food & Wine, specified a longer cooking time.  For us, this created a first batch of plain old chocolate cake that was cooked all the way through.   So we say – err on the side of cooking these for too short vs. too long. 



Keep in mind that we live at high elevation in Colorado (about 5,000 ft). This recipe makes 4 cakes, and we baked ours in two batches so that we could experiment a little and be sure that we’d end up with a molten center. Also keep in mind that plain old chocolate cake is also delicious, so this is really a win win.  DON’T BE NERVOUS!  Ready for the recipe?  OK!

Molten Chocolate Cake

Recipe via Food & Wine
Serves 4

• 1 stick (4 oz) unsalted butter
• 6 ounces bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch salt
• 2 Tbsp flour

Prep: Preheat oven to 450. Butter & flour four 6 oz ramekins.
Gently melt the butter with the chocolate.  Whisk until smooth. Do this in a double boiler if you have one. Or a poor man’s double boiler (bowl balanced over pot of boiling water) if you don’t.  You’re in good company, that’s how we do it!
In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale.
Fold the chocolate mixture and flour into the egg mixture. Spoon the batter into the ramekins and bake at 450 for 8-9 minutes.  (Food & Wine recommends 12 minutes but we found that to be too long, but possibly because of high altitude issues.  We’re at 5,000 ft. If anyone gives this a try please let us know!)
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Oh yes and also! Valentine’s Day is coming and if you love chocolate and delicious foodie stuff, you should really check out our Valentine’s Day boxes & Artisan Chocolate Sampler (sold out), via Colorado Crafted.  They’re packed full of really unique, special, artisan-made treats and we are in love with them!  Shipping is free, but order before 2/11 if you want them delivered in time for V-Day.