Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

It occurred to me as I sat on the plane to Vegas that I hadn't read a book in a while.  Like, a really long time.  Articles in The New York Times or pieces in The New Yorker, yes.  But an actual book?  It'd been over a year.  Before our trip, though, I purchased the latest David Sedaris book, thinking that maybe he could set things right.  And, you know what, he did.  As always, I found his words engaging, his stories honest and hilarious.  Just what I needed to get back on the reading wagon.  As I finished the book and flipped the last page (or, in this case, tapped my phone), I gave myself a pat on the back.  And now I'm searching for another great piece of literature (any suggestions are welcome).

Honey, Ricotta and Berry Muffins

Memorial Day marked the start of my family's annual summer reading contest, where we see who can read the most books.  When it was just the four of us participating (meaning my parents and sister) the race was tight.  Over the last few years, though, we've invited other relatives and friends to join in and I've pretty much given up any notion of winning.  It's still a lot of fun, though, and I'm so happy that we've continued this tradition.

Books and breakfast seem like the perfect summer pairing.  Mornings are when I get most of my reading done, either in bed or sipping on a cup of coffee at our kitchen table, the windows open to let a warm breeze in.  Leisurely mornings like that make every day feel like vacation.  While I'm kind of a scone fanatic, sometimes a muffin is what I crave.  As we roll into berry season, I feel the need to pack all of my morning treats with them.

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey Ricotta and Berry Muffins

Yield: 12 muffins

Tools Whisk Regular muffin tin (not mini)

Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 2 large eggs 1/4 cup honey 1/4 cup, plus 2 tablespoons whole milk 1 tablespoon pure vanilla extract 1/2 cup ricotta cheese zest of 1 lemon 1 1/2 cups mixed fresh berries (chopped strawberries, whole blackberries, and blueberries)

Instructions

1. Preheat oven to 400 degrees F. with rack in the center position. Line a 12-cup muffin tin with fluted paper liners or grease the cups with butter.
2. In a large mixing bowl, sift together the flour, baking powder, sugar and salt.  In a separate bowl, whisk together the eggs and honey until they are blended together.  Whisk the milk and vanilla extract into the wet mixture.
3. Mix the wet mixture with the dry ingredients and stir to combine.  Fold in the ricotta cheese and mix in the lemon zest.
4. Fold in the berries.
5. Spoon the mixture into the greased muffin cups so each is filled a little more than halfway.  Add a blackberry to the top of each and push in slightly with your finger.
6. Bake for approximately 20 minutes, or until a toothpick is inserted and comes out clean.  Let sit for 5 minutes before taking out of the pan.  Transfer to a rack to cool before serving.

Double Chocolate Zucchini Bread

Let's call this "bread" what it really is.  It's a cake... a chocolatey cake that I've shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don't resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you're hit with a craving.  And don't feel guilty when you slice into it for a quick breakfast... or a mid-morning snack... or right before bed.  We all deserve a little chocolate every now and then.

Double Chocolate Zucchini Bread

Yields 2 loaves

Ingredients 4 cups grated zucchini 3 eggs 1 cup olive oil 2 teaspoon vanilla extract 1 1/2 cups sugar 3 cups all-purpose flour 1/2 cup unsweetened, natural (not Dutched) cocoa powder 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt 1/2 cup dark chocolate chips

Directions

1. Preheat the oven to 350 degrees. Grease two loaf pans with butter or baking spray.

2. In a bowl, whisk together the eggs, olive oil and vanilla.

3. In a separate bowl, whisk together the dry ingredients.

4. Using a wooden spoon, combine half of the dry ingredients with the wet ingredients.  Repeat with the remainder of the dry ingredients.  Fold in the zucchini and chocolate chips.

5. Transfer half the batter into each of the loaf pans.  Smooth out with a spatula.

6. Bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Chocolate-Dipped Macaroons (Passover)

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

I'm kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There's no rational reason for it.  I just was.  I've been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it's true... they're ridiculously easy and just as wonderful as I remember.

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

Chocolate-Dipped Macaroons

(adapted from the recipe from Gourmet via Epicurious)

Makes 4 macaroons

Ingredients

Butter for preparing baking sheet
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
1/2 oz chocolate, chopped into a few pieces
1/2 teaspoon unsalted butter

Directions

1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil.

2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

3. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

4. In a double boiler, melt the chocolate and butter.  Let chocolate mixture cool before dipping the tops of the macaroons.

5. Transfer the macaroons to a parchment-lined platter or baking sheet and place in the refrigerator for 20-30 minutes, or until the chocolate has hardened.