Peanut Butter M&M Muffins #MuffinMonday

Way back when I was a freshman (first year) at the University of Texas at Austin, I lived in an all-girls dorm called Contessa West.  It was suite-style, which meant three bedrooms with two girls each and a tiny common area in which you could not swing the proverbial cat, with a round table, four chairs, a two-burner electric stove, a hotel refrigerator and a bathroom-sized kitchen sink.  And that is all.  I am staying with my younger daughter in her campus apartment for a few days and, while student housing undoubtedly varies from school to school, I can only say, it’s lovely.  Three bedrooms with only one girl each and a fairly well equipped kitchen.  It has a real stove with an OVEN, a full-sized fridge and actual counter top space for food prep.  Her corner bedroom is full of light from three big windows and from my vantage point, perched in her bed writing this, I can see the beautiful dome of the Rhode Island State Building.  It’s a far cry from Contessa West, back in the Dark Ages, I can tell you.  Tell me, was your campus housing anything like this?  (Disclaimer:  Any mess you see is mine!  Amazingly, they keep their common area quite clean and my daughter's bedroom is fairly tidy.)

I could swing a few cats in here! 

My cardigan on the chair!

Check out all those windows!  And, yes, that is my unmade bed, where I am perched writing and my stuff on the desk.

Last night we were making gyozas from this recipe and I didn’t take a single photo but I can tell you they were delicious.  But yesterday morning, I was baking muffins and, since it’s Muffin Monday, I will share.  Our ingredient this week is peanut butter and since nothing goes better with peanut butter than more nuts and chocolate, I added in Nutella and Easter M&Ms.  My younger daughter and one of her roommates enjoyed a couple and then we took a few up to my elder daughter who works on Sundays at RISD|Works for her to share with her colleagues.  They were a hit!

Ingredients
2 cups or 250g all-purpose flour
1/2 cup or 115g sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or 120ml peanut butter
1/4 cup or 60ml Nutella or other hazelnut chocolate spread
3/4 cup or 180ml milk (I used Rice Dream because that is what my daughter had. Worked great!)
1 teaspoon vanilla
1 egg
1/4 cup or 60ml canola oil
1/2 cup or 100g milk chocolate M&Ms plus extra for decoration

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan using non-stick spray, butter or by lining it with paper muffin cups.

Put your flour, sugar, baking powder and salt into a large mixing bowl and give it a good stir to combine.

In another smaller bowl, whisk together the peanut butter, Nutella, milk, vanilla, egg and canola oil.

Pour that luscious, chocolately peanutty mixture into your dry ingredients and mix until it is just coming together.  You’ll still see a little flour, but that’s perfect.

See that?  That's how you know this muffin will be delicious. 

Fold in the M&Ms.

Divide the batter between your muffin cups and poke a few more M&Ms into the batter for decoration.

Bake in your preheated oven for about 20 minutes or until a toothpick comes out clean.

Cool in the pan for a few minutes and then remove to finish cooling.  I didn’t have a wire rack here so I put them on another baking tray that was chilled from the cold weather we are experiencing.  And several were eaten warm, almost straight from the oven.  Yum!

Enjoy!

Jalapeño Popper Grilled Cheese Sandwiches

Way back in February, I was minding my own business when a certain post from Katherine at Eggton arrived in my inbox.  It was witty and fun, much like Katherine herself, and the recipe was for a tasty grilled cheese sandwich made with cheddar and cream cheese and ham.  It gave me a scathingly brilliant idea!  (Anybody else grow up watching Hayley Mills in the Trouble with Angels movies?)  How about a jalapeño popper grilled cheese sandwich, I immediately said to myself, using bacon instead of her ham and adding in jalapeños and garlic?  And, ooh, oooh, I could serve them with avocado halves filled with ranch dressing!  Yes, I could!  I had all the ingredients on hand so it didn’t take me long to answer that question.  I kid you not, jalapeño popper grilled cheese sandwiches are fabulous!  I hope you will agree.  I share this recipe along with many thanks to Katherine for the inspiration.

Ingredients
4 oz or 115g grated cheddar cheese
4 oz or 115g cream cheese (at room temperature)
1-2 tablespoons butter (at room temperature) for buttering bread
6-7 slices smoked bacon
1/2 - 1 fresh jalapeño (depending on how hot you like it)
1/2 large clove or 1 small clove garlic
6 slices sandwich bread

Optional for serving: ranch dressing and avocados

Method
Fry your bacon until crispy then drain it on a paper towel.  Using a sharp knife, chop the bacon into small pieces

Slice the jalapeño in half, removing the membranes and seeds, if you don’t like things too spicy, leaving them in if you do.  Mince your jalapeño and garlic very finely.

As you can see, I left the seeds in, but we are gluttons for spicy punishment.

Mix your cheeses together with the minced jalapeño and garlic.

Add in the chopped bacon and stir well.

Butter one side of each slice of bread. Lay out a piece of cling film on your work surface then place the bread so the buttered side is on the cling film.  (One piece of cling film per sandwich.)

Put a third of the jalapeño popper cheese filling on three of the slices of bread.  Close the sandwiches with the remaining slices, making sure to leave the buttered side out.

Fold the cling film over and gently press down on the sandwich.

Grill on your griddle pan, until the cheese is all melted and the bread is nicely toasted on both sides.

Serve each sandwich with some ranch dressing to dip.  Extra points if you serve the ranch dressing in a half avocado.

Enjoy!

If you are a fan of jalapeño poppers, you might also enjoy this jalapeño popper chicken chili. (Link in the caption.)

Jalapeño Popper Chicken Chili

Rosemary Cheddar Cornbread Muffins #MuffinMonday

A great cheesy, savory muffin flavored with fresh rosemary and extra sharp cheddar that is perfect as a snack or for breakfast.

I was in Providence, Rhode Island this week, baking in my elder daughter’s kitchen.  First I went to the grocery store and fondled the fresh yeast, whispering to the tiny foil-wrapped cubes that I would be back next week for Spring Break.  And I bought rosemary, cornmeal and sharp cheddar cheese for this week’s #MuffinMonday.  Our required ingredient is rosemary, one of my favorite herbs and, surprise! I decided to go savory with this one.  Yeah, I know, not so surprising if you’ve been reading along here for a while.

As an expat parent, I have missed every milestone in our daughters’ university journeys beyond the emotional drop off at the beginning of their first semester the first year.  (And their father wasn’t even able to make that.)  We have missed Parent Weekend for four years now and we get all of our news via email and Skype without the benefit of occasional weekend visits to touch base or help with laundry or cook for them or love on them in person.

I close their bedroom doors for the first few weeks after they leave home to start a new semester because it makes the separation more bearable.  I pretend they are still at home, just out with friends for an evening.  So, as you might imagine, it was our distinct joy to attend the opening reception of our elder daughter’s Senior Show at Rhode Island School of Design last week.  We are proud of the beautiful, passionate young lady she has grown into and have complete faith that she will continue to be the talented, caring, hardworking artist that she has always been.  And that is success enough for us.

Our sweet talented young lady. You can see more of her artwork here. 

Victoria's current obsession (and I don't think she would disagree with my use of that word) is typography.
This is one wall of her portion of the show and includes (on the right) a textface or font she created. It's called Sylvia, after Sylvia Plath and is perfect when you need to express deep emotion. Or just good taste. 

She and her roommates (and a good friend from KL who had come in from Boston for the show - Hi, Aeden!) enjoyed these muffins for breakfast the day after.  They went quickly.

Ingredients
1 1/2 cups or 260g yellow cornmeal
1 1/2 cups or 190g all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
1 1/2 cups or 355ml milk
1 egg
1/2 cup or 120ml canola oil, plus a little extra for greasing the muffin tin
8 oz or 230g extra sharp cheddar or other strong cheese
3-4 long sprigs fresh rosemary (about one tablespoon minced, plus some extra leaves for decoration)

Method
Preheat oven to 375°F or 190°C and prepare a 12-cup muffin tin by oiling the inside of each cup, using a pastry brush dipped in a little canola oil.

Grate half of your cheese and cube the remainder.  Remove the leaves from the rosemary stalks and reserve a small amount for decoration.  Mince the remaining rosemary leaves and set aside.

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.  Add in the grated cheddar and minced rosemary and stir well.

In another bowl, whisk milk, egg and oil.

Add the wet ingredients to the dry ones and mix well.

Fold in the cubed cheddar and divide the batter between the greased muffin cups.

Sprinkle on the reserved rosemary leaves.

Bake for 20-25 minutes or until the muffins are golden.  Some of the cheese may melt out, but just scrape it off the pan with a knife and eat directly.  This is a perk of being the baker.

Cool in the pan for a few minutes and then remove to a metal rack to cool completely.

Enjoy!

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