So, when I am considering breakfast foods muffins are often top on the list. You can add a lot of things to them to keep them nutrient dense and rib sticking!

I started these with 5 Grain Cereal by Bob’s Red Mill. It contains: whole grain oats, whole grain wheat, whole grain rye, whole grain barley, whole grain triticale (wheat)and flaxsed. O.k..that will seriously stick but I wanted more. I added pecans and grated (organic) carrot.  You could add almost any dried fruit, sunflower seeds, or whole grain. Throw in some brown sugar for sweetness and you have a muffin to battle any morning stomach growls.

I used unbleached flour to keep them light. These are going to freeze great and stay moist so make a few batches and keep them for grabbing as you go out the door. We ate them with butter but they would be equally good with cream cheese. Baked at a higher temperature than a normal muffin the tops come out crunchy-crispy with the tender and moist insides that will remind you of carrot cake.

5 Grain Carrot Nut Muffins

• 2 cups of unbleached flour
• 1 cup of Bob’s Red Mill 5 Grain Cereal (uncooked)
• 1 1/2 cups brown sugar
• 1 tsp. salt
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups sour milk or buttermilk
• 1 egg
• 1/2 cup unsalted butter, melted and allowed to brown slightly
• 1 cup grated carrot
• 1 cup chopped pecans
• 1 cup white chocolate chips (optional)

1. Preheat oven to 400F
2. Add liners to muffin pans
3. Melt butter and set aside
4. Mix dry ingredients including sugar
5. Stir carrots, nuts, and white chocolate into the batter
6. Mix milk and egg and butter
7. Add the wet to the dry and stir to combine
8. Spoon into the prepared muffin tins and bake for about 20 to 25 minutes or until the tops are crispy and a toothpick inserted in the center of one comes out clean.

Makes 12

Images: marye audet

Post from: Baking Delights

Mexican Wedding Cakes are not cakes at all. They are somewhat like a short bread cookie but not. And sometimes they are called Mexican Wedding Cookies.

Are you confused?

They are a delicate cookie that has a delicate, yet definitely there flavor..vanilla, butter…nuts…

But where did Mexican Wedding Cakes come from?

The cookie got its name sometime in the early 1950’s and seemed to be one of the staple recipes of the plethora of cookbooks that were published during those decades. One theory suggests that the name was changed because the other name, Russian Tea Cakes, was a very unpopular one during the Cold War. I also have a recipe for them in an old cookbook that calls them Butterballs.

They can be crescent or ball shaped. If you roll them in the confectioners sugar while they are hot and then roll them again when they cool off the layer of confectioners sugar will be heavenly thick and sweet.

Around here alot of people serve them at teas and weddings. I love them..in fact I could probably eat a ton of them myself…once you get started it is really hard to stop.

I wanted to change my recipe around a little. Normally walnuts or pecans take center stage in these but I used pistachios. I really liked the unique flavor it gave them and the added richness from the pistachios. You can use any nut you like in the same proportions as these.

They are a very delicate cookie. If you have to have a certain amount make extra because some are bound to crumble..or find their way into someone’s mouth when you are not looking.

Mexican Wedding Cookies

1 cup unsalted butter
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pistachios (I grind them in a blender)

1/2 cup confectioners’ sugar

In a bowl, cream together the butter and sugar. Stir in vanilla.

Add the flour and pistachios and mix until well blended.

Cover and chill for 3 hours.

Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place them on an ungreased cookie sheet and bake for 15 to 20 minutes.

Remove from pan to cool on wire racks.

When cookies are cool, roll in confectioners’ sugar. Store in an airtight container.

About 3 dozen.

Image:Marye Audet

Content:BakingDelights

Post from: Baking Delights

Caramel Crunch Fudge Cake

1/2 c butter

2 oz unsweetened chocolate

1 c water

1 c rolled oats (old fashioed oatmeal)

1 c sugar

1 c brown sugar packed

1/2 c chocolate syrup

1/2 c cold coffee brewed strong

1 tsp vanilla

3 eggs

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

In large pan mix butter and chocolate. Melt…add water and bring to a boil. Remove from heat. Stir in oats, sugars, syrup, coffee, vanilla and egg. Mix well. Stir flour, baking soda, and salt into mixture and mix well. Pour into a greased pan. Bake at 350 for 25-30 minutes or until cake springs back when touched lightly.

Topping For Caramel Crunch Fudge Cake:

1/3 c butter

1/4 c whipping cream

3/4 c brown sugar

1/2 c coarsely chopped pecans or walnuts

As soon as cake comes from oven :

In small saucepan combine all ingredients for topping. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes or until slightly thickened. Pour over cake. Broil 4-6 inches from heat about 2 minutes or until browned.

 Just a couple of notes of interest. Check out A Slice Of Cherry Pie for this month’s In The Bag event. The foods to be used  are:

 Aubergines (eggplant to those of us in the US)

Peppers

Basil

  Read the blog for the details. I love these food events because they are fun and challenging and I end up thinking outside the box for a change!

  No recipe on Chocolaterie Wanders Weblog but ooooh! Check out the chocolates they have been tasting in DC!

  A new site (to me) that has been added to the Foodie Blogroll is Confabulation in the Kitchen written by Abby, a southern cook with a great eye for design. I loved the recipes on her site as well as the vintage look with all of the red she used in her design. I can’t help it – it is the artist in me!
Bake the cake, grab a slice while it is warm and gooey, pour some coffee and surf these sites for a bit…It is a wonderful way to relax and you deserve it!

Post from: Baking Delights