Cranberry Grapefruit Muffins

Here are just a few ways you can tell I’m no baker.

  1. I measure things in “handfuls,” “bunches,” “splashes,” and other oh-so-specific terms.
  2. I (always, always, always) eat the batter.  Even pancake batter.  Raw eggs, bring it on.
  3. After the first round of pancakes/muffins/coookies/insert-the-baked-good, I will often end up with just enough dough or batter to make just one GIANT insert-the-baked good.  I always go for it.

Despite being no baker, I don’t let a little thing like recipes get me down.  I had a grapefruit going bad and I didn’t want to do the healthy thing and just eat it for breakfast on its own, so I added sugar and butter and sour cream and flour and all sorts of things that are absolutely no good for you, and THESE turned out.  They were absolutely delicious.  I even measured along the way, so I could try to replicate them some time in the future.

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Cranberry Grapefruit Muffins

  • 2 cups all-purpose white flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of salt
  • 1 cup white, granulated sugar
  • 2 medium-sized eggs
  • 1 tsp of vanilla extract
  • juice from one grapefruit (about 1/2 cup)
  • zest from 1/2 grapefruit
  • 1/4 cup of milk
  • 1 stick butter, room temperature
  • 1 tablespoon sour cream
  • about a cup dried cranberries

**I bet these would be awesome with added almonds, coconut flakes, etc.  Since I don’t want to be the only ones eating them (as in, the Husband isn’t a fan, and baby is on a milk-only diet), these versions did not include those.

  1. Preheat the oven to 375 degrees F.  Lightly butter or add baking liners to a muffin pan.
  2. Sift together the flour, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, add sugar and the 2 eggs.  Whisk together, then add the vanilla extract, milk, grapefruit juice and grapefruit zest.  Slowly stir in the sour cream.  Finally, whisk in the room temperature butter – you don’t want overmix or you’ll make it a little heavy, but you want the butter throughout.
  4. Slowly (slowly) add the wet ingredients to the dry ingredients, careful not to overmix.  Add the cranberries (and any other extra ingredients) at the end and give everything a stir.
  5. Evenly divide the mix to the muffin tray and bake for 20 minutes.

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The Verdict:

So when I made this batter, I made exactly enough for 13 muffins.  That’s right.  One full tray…and then one more go-round in the oven for just one more muffin.  It’s lucky 13 for me, though: I could eat one and no one ever has to know.  Which is a good thing, because your family is going to want the other 12.

 

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Mussels with White Wine Tomato Saffron Sauce

Back when I got pregnant a YEAR ago (because what’s up: you’re pregnant for 10 months, hello, fifth grade health class you’ve got some curriculum updates to do) I became wildly uninterested in anything that wasn’t bread. Or cheese. Or melted cheese on bread. For a while, I think the Husband thought he had basically won the lottery.  Pizza every night sans those pesky vegetables.  Holler.

However, even though I slowly re-introduced important food groups into my diet (thanks, Ben & Jerry’s, for all the support), mussels — something I have loved since I was a very small child — never made it back to the rotation.  In fact, until about three weeks ago, the very thought of mussels made me feel unhappy.  This made my husband feel unhappy.

To celebrate two months sans pregnancy, we had mussels, and they were delicious.  (Thanks to the one & only Ina for the recipe.)

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Mussels with White Wine & Tomato Saffron Sauce

  • 2-3 pounds mussels (or at least a pound a person)
  • big scoop of all-purpose flour
  • big pinch saffron threads
  • 2 tablespoons butter
  • olive oil
  • 3-4 large shallots, chopped OR a large sweet onion
  • 5-6 cloves garlic, minced
  • 15 oz  can chopped tomatoes, juice drained
  • lots of chopped parsley
  • fresh thyme
  • about a cup of white wine
  • salt, pepper
  1. Clean your mussels: add them to a large bowl or pot with lots of cold water.  Add the flour, and let soak for 45 minutes.  Drain and then remove the beards by hand, bringing it toward the hinge and then pulling it gently off.  Throw out any noticeably bad mussels and give the whole batch another good rinse.
  2. Meanwhile, add the saffron to a half a cup hot water and let soak for about 15 minutes.
  3. In a large pot, add butter and olive oil and melt down over medium heat.  Add shallots or onion; cook until translucent and then add the garlic and cook for 3 more minutes.  Add the tomatoes, saffron & saffron-flavored water, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  4. Add mussels, stir it all together and then cover the pot.  Cook over medium heat for about 8 minutes, or until the mussels open up.  You don’t want to undercook them – gross – and you don’t want to overcook them, either – rubbery.  Discard any that do not open. Another sprinkle of parsley won’t hurt anyone, either.
  5. Serve immediately, with garlic bread for the critical step of dipping into the sauce.

 

The Verdict:

More, please!

 

 

 

 

Banana Coconut Chocolate Chip Cookies

I’ve gained new appreciation for lots of things I’d never before considered before I became a walking dairy cow mom.  Showers, for instance.  I didn’t know I was such a proponent.  (In fact, I am pretty sure I was on the low end of the shower bell curve.)  No longer, my friends.  I am PSYCHED when I get to shower.  Ramps are another biggie – our first bout of activism: lobbying our condo board association to reinstall a lobby ramp.  Chairs with arm rests – helpful to have something to push off of when trying to stand up.  My friends, who brought us lunches and dinners and sent me funny Bitmojis and fruit to the hospital.  My mom.  Oh, my mom.  My mom was everything those first few weeks.  Cook, grocery shopper, house cleaner, baby changer, bottle washer, life giver.  At one (let’s be honest, very low) point, I found myself breastfeeding my baby in a Wendy’s parking lot, my mom spoon-feeding me a Frosty, and I realized: this is motherhood, and it is NEVER. GOING. TO. END.

I also have a new appreciation for one-handed meals.  And a fast and loose definition of what “meals” entail – these cookies, for instance.

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Banana Coconut Chocolate Chip Cookies

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg, brought to room temperature
  • 1 super ripe banana
  • splash vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/8 teaspoon baking soda
  • 1-2 cups semisweet chocolate chips
  • 1/2 – 1 cup shredded, unsweetened coconut
  • optional – pecans, almonds, your preferred nut.

 

  1. Preheat oven to 350 degrees F.  Using an electric mixer, cream the butter and sugar together in a bowl.  Slowly beat in the egg, banana and vanilla.
  2. In a separate bowl, combine flour, baking powder, salt and baking soda and fluff it all through with a fork; slowly add the dry ingredients to the butter/sugar mixture.
  3. As a last step, stir in chocolate chips, coconut & (optional) nuts.
  4. Use an ice cream scoop to measure out about half a scoopful onto baking sheets lined with parchment paper.  Bake for about 9-12 minutes, depending on your oven.

 

The Verdict:

Goodness these are delicious and I am pretty sure that’s not just because I am always ravenous.  Fluffy and light, they don’t keep longer than a day or two before they start to lose their texture…which wasn’t a problem around here.

 

Brown Butter Sage Ravioli with Roasted Vegetables

I’m sad to report that the last couple of meals chez nous have not been worthy of a post.  There was a failed curry.  There was a frozen pizza…and then pizza delivery.  And then for the last couple of days, there has been Lipton’s soup, as I struggle to fend off a cold.

But this meal redeems me to me.  And to my husband.  And based on the punches I received to my uterus, baby as well.  I guess butter + pasta will do that.

 

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Brown Butter Sage Ravioli with Roasted Vegetables

  • olive oil
  • 1 package pre-cut butternut squash
  • 1 package cremini mushrooms, sliced in half
  • 8 leaves fresh sage
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 package ravioli (I used root vegetable ravioli from TJ’s)
  • splash dry white wine
  • juice from 1/2 lemon
  • pepper, salt
  1. Preheat the oven to 400 degrees F.  Spread the butternut squash evenly in a jelly roll pan, drizzle olive oil, salt and pepper and give the whole thing a toss.  Stick in the oven for 20 minutes – use this time to slice up your mushrooms and prep your garlic.
  2. At the 20 minute mark, add the mushrooms to the pan with the squash, give the mixture a toss, and then stick it back in the oven for another 20 minutes.  (This is actually the perfect amount of time to do the rest of the steps below!)
  3. Start boiling water for the ravioli – add a bit of salt for flavor.  Cook the ravioli according to directions; drain and reserve just a splash of the starchy water.
  4. While water boils, heat a small skillet over medium heat – when hot, add the butter.  When the butter starts to turn lightly brown at the top, add the garlic, cook for 30 seconds, and then add the sage.  Cook for 1-2 minutes, and then remove from heat.  Add a splash of wine, the lemon juice and just a touch of pepper.
  5. Take your veggies out of the oven.  Serve raviolio topped with veggies, and then drizzle the sauce over the top.  Don’t forget to garnish with the sage – this is delicious.

The Verdict:

HOLY DELICIOUS.  How have I never been taken aside before for an explanation of the glories of brown butter sage sauce?  Mom, where were you on this one?!

 

Apple and Cheese Curd Scones

My sister came to visit last weekend from Minneapolis (key player in gathering of the 32.8 pounds of apples).  Just before she boarded her plane, she texted my husband and me that she was bringing a special surprise.

Of course, we should have responded that her visit was special enough and yada yada.  Which of course we didn’t do.  Almost in unison, Husband and I texted back: “Jucy Lucys!?!?”

These are the kind of people we are.  We assume that bringing a burger stuffed with hot, melty cheese  across state lines is perfectly normal.  My sister kindly noted that these probably wouldn’t be delicious by the time she arrived, but promised she was bringing something equally tasty.

Holy (bag of) cheese curds.  My sister knows me all too well.  We adapted a Smitten Kitchen recipe and made a (small) dent in our 32.8 pounds of apples.

IMG_4106Apple and Cheese Curd Scones

  • 3-4 tart apples, peeled, cored and cut into chunks/slices
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar plus a bit for sprinkling
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled, unsalted butter, cut into small cubes
  • bag of Minnesota cheese curds…or about a cup of grated cheddar cheese
  • 1/4 cup heavy cream
  • 2 large eggs

**NOTE: We doubled the recipe (single recipe listed here)…which I don’t really recommend, unless you have a standing-bowl mixer or a very, very large food processor.  It made the dough sort of hard to manage.

  1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
  2. Placed peeled and chunked apples in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. . Let them cool completely but leave oven on.
  3. Whisk flour, sugar, baking powder and salt together and set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix (you may need to get handsy here, as we did.  This dough can be sort of gloppy and wet.)
  4. Generously flour your counter top and place the scone dough on top of it, sprinkle with more flour.  Use a rolling pin (you may want to actually cover the dough with saran wrap, to minimize stickiness) to roll the dough out.  Use a glass or circular cookie cutter to cut the dough into cookie-like scones.
  5. Transfer cookie/scones to a baking sheet ined with parchment paper. Leave at least 2 inches between each scone.
  6. Make your egg wash: beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar.
  7. Bake scones at 375 for about 30 minutes. Devour.

IMG_4046The Verdict:

These scones/cookies/whatever they are…they’re amazing.  Amazing.  The dough, which seems so unpromising, turns into the perfect combination of savory, sweet, and just…carby goodness.  Good thing they’re so deliciously addictive: they get less flaky as the days wear on, so feel free to eat them all up, and quickly (we stored about six, unbaked, in the freezer.  SERIOUSLY looking forward to them.)