Bacon and Egg Breakfast Muffins

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Bacon and Egg Breakfast Muffins

Hello, again! :) After a five-month hiatus to care for my newborn business, I am finally back to a more balanced routine that includes such luxuries as weekends off. That means I am also back to Saturday Morning Baking, one of my favorite times of the week. And what better way to celebrate both the beginning of a new endeavor and the start of a new day than with these scrumptious breakfast goodies?

Full of bacon, eggs, and cheese, and glazed with maple syrup, this recipe has everything I love about breakfast in one convenient little package. It also uses self-rising flour, a real time-saver that makes these muffins feasible even when there’s a hungry crowd waiting. Their savory, biscuit-like layers are also a great way to introduce a little more protein into the diet of finicky eaters who might normally object to scrambled eggs or cheese.

Most important of all, they are plain old delicious. I am a strong proponent of breakfast all day long, but your main challenge will just be hanging on to some of these long enough for them to qualify as brunch!

Breakfast Muffins waiting to be baked

Bacon and Egg Breakfast Muffins
makes 12 muffins

4 eggs, scrambled and coarsely chopped
12 oz. cooked bacon (about 12 slices), chopped
2 c. self-rising flour (I prefer King Arthur)
1/2 tsp. dry mustard powder
1/2 tsp. ground black pepper
1/8 tsp. cayenne powder (optional)
1 1/4 c. finely shredded sharp cheddar cheese
3/4 c. milk
1/4 c. vegetable or canola oil
1 raw egg
1/4 c. maple syrup

Oven 400F. Line a muffin pan with paper or silicone liners. Spray inside of liners lightly with canola oil or cooking spray.

In medium-size mixing bowl, whisk together flour, mustard powder, black pepper, and cayenne if using. Add 3/4 c. grated cheese, eggs, and bacon and stir again. In small mixing bowl, whisk together remaining raw egg, milk, and oil. Whisk the wet ingredients into the dry just until blended; there will be lumps, but it is important to avoid over-mixing.

Spoon muffin batter into prepared pan, filling each cup 2/3 full. (I find an ice-cream scoop works well to get even portions.) Sprinkle with remaining 1/2 cup finely grated cheese. Bake the muffins 20-25 minutes, until lightly browned and toothpick inserted in center comes out clean.

Allow baked muffins to rest in pan for five minutes, then turn on to baking rack. Brush the tops with the maple syrup and serve warm. (And by warm, I mean immediately. ;)

Bacon and Egg Breakfast Muffins

Inspired by a recipe from King Arthur Flour; I highly recommend their blog for weekly cooking inspiration.

Loving the Kitchen

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recipe journal cover

Thanks to a fantastic response from our backers on Kickstarter, my new business Kerfluffles Marshmallows got off to a wonderful start. I so appreciate everyone who supported me with feedback and purchases. Now comes many weeks in the kitchen making handmade bites of fluffy goodness to fulfill all our backer pledges and the orders coming in on the web site. I can’t wait!

In honor of the months ahead, I thought it was a great time to blog about a recipe journal I made recently as a birthday gift. The front is titled appropriately: Ten Things I Love About Being In the Kitchen. The recipient is a dear friend who makes my world a gentler, more loving place, and who also shares my enthusiasm for cooking and baking.

recipe journal page 01

The journal pages are each folded pockets containing blank, embellished recipe cards for her to add her own family favorites. I took a cue from the vintage-style printed cardstock and further aged the covers, pockets, and recipe cards by sanding the papers and staining the edges with chocolate-colored ink.

recipe journal blank pages

For me, time in the kitchen is much like time in the studio: creative, inspiring, and nurturing. Even when I am not alone — when there is a house full of guests and multiple conversations and dishes bubbling away — somehow the kitchen manages to be a place of quiet for me.

recipe journal back cover

Maybe that’s one way to define love, when calm and joy exist regardless of circumstances. I do love being in the kitchen: the feathery softness of flour, the minuscule crunch of vanilla bean, watching a sauce thicken as it simmers. I love the details and the preparation, the sharing and smiles. Wishing you that same feeling today, in your kitchen and beyond. :)

recipe journal page 02

Your Brain On Pandas

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Pandas poster

One of my favorite things about Kickstarter has been the amazing community. Not only have I met hundreds of backers who are willing to support the hard work and passion behind Kerfluffles Marshmallows, but also many other inspiring, committed Kickstarter project owners. One of my favorite Kickstarter discoveries has been Anne Belov and her campaign to fund a book of her amazing Panda Chronicles.

Her amazing pandas can explain her project much better than I, so I will turn you over to them:

Pandas explain

I encourage you to check out Anne’s blog, Your Brain on Pandas, and explore more of her unique, witty characters. Her Kickstarter has just a week to go, so watch the video, ogle the rewards, and as Bob T Panda would say, be the bear! :)

Kerfluffles Marshmallows

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I am not fickle when it comes to relationships; neither do I give up easily when facing a challenge. (Some call it stubborn, but I prefer “perseverant” or “focused.” “Endearingly single-minded” is also acceptable. ;) However, food and I are another matter. My fondness for cooking and baking has resulted in a series of love-’em-and-leave-’em relationships with any number of recipes. I have to make a deliberate effort to make the same dish twice, and it takes an exceptional recipe to make it into regular rotation (and on to this blog). When it comes to cooking, I am a shameless flirt.

But ever since a culinary adventure in early spring, my sugary affections have been surprisingly singular: handmade marshmallows. The more marshmallows I made, the more ideas I had for flavors and recipe improvements. The more I shared the marshmallow bounty with friends, the more requests I got. Most importantly, I was having fun! So after making over a hundred dozen little cubes of fluffy goodness, I am happy to introduce my new business venture: Kerfluffles Marshmallows.

Double Dutch Chocolate Kerfluffles

Handmade marshmallows are nothing like the dry, rubbery version from the supermarket. They are more tender, fluffy, and flavorful. They are sweet without being cloying, and they have a texture that makes very serious grown-ups giggle out loud. If you’ve followed my blog for long, you know all-natural cooking is a way of life for me. Kerfluffles Marshmallows are also all-natural, made with the highest quality ingredients, and free of gluten, dairy, preservatives, dyes, and colors. The flavors never come from concentrated extracts, only real ingredients like vanilla bean, cocoa, fresh citrus, and espresso.

I just launched my Kerfluffles Kickstarter*, and I’d love it if you would stop by, watch the video, and read more about yummy flavors like Vanilla Bean, Double Dutch Chocolate, Mocha Chip, Orange Dreamsicle, and Lemon Meringue. If it sounds like something you would enjoy, please consider supporting my Kickstarter and getting some delicious marshmallows for yourself. After I meet my Kickstarter goal, I will open for business at kerflufflesmarshmallows.com on October 15th.

Ginger Peach Kerfluffles

For me, this is another step in making the most of today and taking joy in every moment. I am excited, but also peaceful. No matter what, this is a step forward, and every step I take safe in the arms of God and family is already a victory. Whether you ever try a marshmallow, I appreciate getting to share another piece of this journey with you. :)

Smores Cookies

*For those of you new to kickstarter.com, it’s a sort of grassroots funding platform where people interested in starting a creative project can take pre-orders to help fund their project. In exchange for financial support, project backers get all sorts of exclusive rewards. Mine include several different t-shirts and LOTS of yummy marshmallows, including the chance to make your own custom flavor. It’s basically a vote of confidence, saying you believe in Kerfluffles Marshmallows as a business and are willing to help support it right from the start.

Creamy Chicken Noodles

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Creamy Chicken Noodles

Back-to-school time means lots of wonderful things for my kids: seeing good friends again, resuming favorite activities, and a heap of brand new books and freshly sharpened pencils. But every year without fail, re-entry into the germ soup of childhood also leaves us with a round of late August colds. This time it hit all four of us within a matter of days, so that we left behind a wake of tissue boxes and cough drop wrappers in every room. With a recycling bin full of empty Vitamin Water bottles and all the tiny medicine cups in the house pressed into service, I knew it was time to pull out the big guns: Creamy Chicken Noodles.

This recipe is chicken noodle soup’s saucier, slightly tangy cousin, thanks to a hearty chicken stock and a big spoonful of sour cream. The vegetables are reduced to a mince so that nothing interferes with the creamy, soothing texture. I prepared it with sautéed chicken breasts and broccoli because I was craving protein and something green, but there have been seasons when the savory egg noodles alone nursed us through days at a time. Whether you have a sore throat or not, everyone can do with a little extra TLC this time of year, and a big, steamy bowl of these is just the thing to provide it.

Creamy Chicken Noodles
makes 8-12 servings, depending on your appetite

3 Tbsp. olive or vegetable oil
3 carrots, peeled
4 stalks celery, leaves and white ends removed
1 large or 2 small yellow onions, peeled
4 cloves garlic, peeled
2 tsp. kosher or coarse sea salt
1/2 tsp. ground black pepper
2 tsp. dried basil
1 1/2 tsp. dried thyme
1/2 tsp. crushed brown mustard seed or 1 tsp. dried mustard powder
(if you have neither, substitute 1 Tbsp. prepared grainy mustard)
1/4 tsp. ground dried rosemary (read more in Lamb Ragout recipe notes)
1 32-oz. carton or 4 c. homemade chicken stock (not chicken broth)
2 c. water
12 oz. wide egg noodles
8 oz. sour cream (preferably all-natural, I use Daisy brand)

Cut carrots, celery, and onions into large chunks. Place in food processor along with garlic cloves and process until very finely chopped, stopping just short of puréed. The point is to include all the vegetable flavor and nutrition without the effort of chewing. :) You may need to do this in batches depending on the size of your food processor.

Heat oil over medium-high heat in large stockpot or Dutch oven. Add minced vegetables and cook, stirring occasionally, about 15 minutes, until they are softened and onions and celery are turning translucent. Stir in salt, pepper, basil, thyme, mustard, and rosemary. Add chicken stock and water, cover, and bring to a boil.

When broth is boiling, remove lid and add egg noodles. Simmer rapidly for 12-15 minutes, until noodles are tender and stock has thickened to a saucy consistency. Add sour cream, reduce heat, and simmer on low for another 3-5 minutes, until sour cream is melted and sauce thickened. Taste for final seasoning and add more salt and pepper if needed. Serve piping hot, adding hugs as needed based on recipient’s current emotional state.

Double Chip Molasses Oatmeal Cookies

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OatmealCookies

I’ll warn you up front: if you think it’s possible to have too many chocolate chips in a cookie, this isn’t the recipe for you. Ditto if you like your oatmeal cookies crunchy, or only vaguely spice-scented. Subtle flavor and smooth texture? Not so much.

However, if you want a dense, chewy, chocolate chip festival, full of rubbly mounds of oats and chips, keep reading. If you crave a cookie with plenty of cinnamon, allspice, and ginger, combined with the smoky sweetness of molasses: this is the one. And if you’d like to mollify your conscience just a wee bit by using whole wheat flour, well then, have I got a treat for you! :)

Double Chip Molasses Oatmeal Cookies
makes about 30 cookies

1/2 c. unsalted butter (one stick), softened
1/4 c. granulated sugar
1/3 c. turbinado or light brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. coarse sea salt
1/2 tsp. baking soda
1 tsp. vanilla bean paste or real vanilla extract
1 large egg
3 Tbsp. unsulphured molasses
3/4 c. whole wheat or all-purpose flour (I like King Arthur White Whole Wheat here)
1 1/2 c. rolled oats (not quick cook)
1 1/2 c. chocolate chips (I use 3/4 c. semisweet and 3/4 c. white)

Beat together butter, sugars, spices, salt, baking soda, and vanilla with electric mixer until smooth and evenly incorporated. Beat in egg, then molasses, scraping down the sides of the bowl after each addition. Stir in the flour until completely combined, then stir in oats. Add chips and stir again. Cover dough and refrigerate for an hour or two, until chilled and firm.

Oven 375F. Drop dough by tablespoonful on to parchment-lined or lightly greased cookie sheet. Bake ten minutes per batch, until cookies begin to brown and centers are completely set. Allow to cool on pans for a few minutes, then transfer to cooling racks. Enjoy warm and gooey, or cool completely and store in airtight container.

(Quick tip: if cookies begin to dry out, place a small slice of apple into the container with them until they are tender again.)

Recipe Notes:
If you’re doubling this recipe, you may find double the molasses a bit overpowering. Consider using three tablespoons of molasses and three tablespoons honey or golden syrup instead. If you like nuts, switch out 1/2 cup of the chocolate chips for a 1/2 cup toasted pecans or walnuts.

Just a pinch

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With three close friends all celebrating birthdays this past Sunday, my studio time has been centered around coming up with creative gift ideas. For this one, I used the “more is more” approach, with a little bit of “tiny = cute” thrown in. There is just something inherently exciting about being handed a pile of small, brightly colored paper packages.

These pinch pockets are made of double-sided cardstock in a variety of vibrant patterns. The shape is reminiscent of packets of sour cream or frozen juice pops, but these contain less perishable presents: a handful of chocolates, all-natural lip balm, itty-bitty bottles of nail polish, a miniature clock, a baby slinky, and some drink markers in the shape of mustaches. Finding fun items that would fit in a space about two inches square was like a scavenger hunt, and my daughter and I enjoyed searching our favorite stores for tiny treasures.

pinchpockets03

The pockets are made from small paper rectangles, folded in half and sealed along two edges with double-sided tape. The third edge is pinched closed in the opposite direction to form a triangular pouch, then sealed with a strip of paper tape.

The sky is the limit for these appealing little packages. I think they would make beautiful wedding or baby shower favors, especially folded out of patterned vellum. They are not complicated to make, only requiring a little time and a tool to cut straight lines. I presented mine in a bamboo bowl, but they would be an irresistible, interactive centerpiece piled in a large mason jar or glass vase. A lining of wax paper would also make them ideal containers for bite-size baked goods. (May I suggest Clementine-Scented Vanilla Caramels or Mini Oatmeal Cream Pies?)

All in all, the perfect handmade paper craft: simple, versatile, and ready to make someone’s day more special. :)

Raspberry Dutch Baby

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dutchbaby

Monday morning of our second week of school dawned stormy and gray, not the best encouragement to get out of bed for little bodies still on their sleepy summertime schedule. This Raspberry Dutch Baby was the perfect way to brighten up the start of our day. A dutch baby is a cross between a pancake and a popover, eggy and fruity, with a hint of sweetness and cinnamon. It comes together in five minutes, but between the golden brown dome and a sprinkling of powdered sugar, it makes morning feel like a special occasion.

In the summer, you can easily substitute blueberries or peach slices for the raspberries, and it tastes lovely with apples or pears in the fall. For another yummy variation, try substituting ground nutmeg and ginger for the cinnamon. We like ours with a dollop of creme fraiche on top, but vanilla yogurt or whipped cream work as well. Guaranteed morning sunshine, regardless of the weather. :)

dutchbaby

Raspberry Dutch Baby
serves 6-8

1 c. raspberries, rinsed
2 Tbsp. unsalted butter
3 Tbsp. granulated sugar, divided
3 large eggs
1/2 c. milk
1/2 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. vanilla bean paste or real vanilla extract
dash of salt
a few teaspoons powdered sugar to sift over the top
a few teaspoons creme fraiche or vanilla yogurt to serve

Oven 450F. Cut the butter into two pieces and place in small glass or ceramic baking dish. (I use either a 9″x6″ oval or a 9″-round dish.) Place the dish in the preheated oven for the butter to melt while you finish the remaining steps, about five minutes.

In a small bowl, mix the raspberries with two tablespoons of the sugar, breaking up a few of the berries so they better release their juices, and set aside. In a blender, mix remaining tablespoon of sugar, eggs, milk, flour, cinnamon, vanilla, and salt. Blend on medium speed for one minute, until thoroughly mixed and a bit frothy.

Carefully remove the hot baking dish from the oven and pour in the batter. Scatter the berries and their juice over the top, then place in oven and bake 17-18 minutes, until edges are puffed and golden brown and center is completely set. (My oven cooks a bit hotter toward the front, so I rotate the dish halfway through.)

Sift powdered sugar over the top and serve immediately with a dollop of creme fraiche or yogurt on top. This does not save well, so be generous. :)

Recipe Notes:
If you would like to use a cup of thinly sliced apples or pears instead of berries, then the directions change slightly. While the butter is melting in the baking dish in the oven, toss the fruit with two tablespoons sugar, an extra 1/4 tsp. of ground cinnamon, and a grating of fresh nutmeg. Arrange the fruit slices evenly in the melted butter and bake for 10-12 minutes, until softened. Prepare the batter as directed above, then pour over the cooked sliced fruit. Bake 17-18 minutes more, then serve as described for the berry version.

dutchbaby

Easy-Peasy Friday: Slow-Roasted Tomatoes

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tomatoes

With the plethora of tiny tomatoes available at the market right now, it’s the perfect time for a batch of these slow-roasted beauties. I found a rainbow of locally grown, organic baby heirlooms at a fantastic price, but traditional cherry or grape tomatoes work just as well. The key to this recipe is the low, slow cooking, which coaxes every bit of sweetness and flavor out of the fruit.

What makes this recipe easy-peasy is that the tomatoes are placed in a preheated oven which is then promptly turned off, so that they are left to roast slowly overnight as the heat of the oven dissipates. This fix-it-and-forget-it roasting method is the brainchild of Nigella Lawson, one of my favorite cookbook authors, who devoted an entire cookbook to easy-peasy recipes: Nigella Express: 130 Recipe for Good Food, Fast.

The question is not what you can do with a pint of these, but really what you can’t. They lend instant credibility to any green salad and make a lovely partner for pasta. Add a handful of freshly chopped basil, and they become a quick bruschetta topping. I love them on pizza with no more than goat cheese and a glug of olive oil. They’re also delicious stirred into tuna or chicken salad for a Mediterranean feel. I’d love to hear how you use yours. :)

tomatoes

Easy-Peasy Slow-Roasted Tomatoes
makes one pint

1) Preheat your oven to 475F while you wash and halve one pint of tomatoes.

2) Place the tomatoes in a ceramic or glass oven-safe dish and toss with 1/4 cup extra virgin olive oil; 1/2 teaspoon each coarse salt, pepper, and granulated sugar; 1/4 teaspoon garlic powder; and 1 teaspoon dried thyme.

3) Place the tomatoes in the preheated oven and turn off the heat. Leave for at least six hours, preferably overnight. Finished tomatoes can be stored in the refrigerator in a glass jar for up to two weeks. (Don’t forget to spoon the seasoned oil and cooking juices into the jar with them — yum!)

A last note: more than once, I have forgotten I put a batch of these in the oven the night before. Usually I make the discovery when I preheat the oven for another recipe and find the lovely scent of caramelizing tomatoes in the air. However, I once rediscovered them after preheating the oven to broil. The tomatoes were charcoal, my roasting dish was never the same, and now I put a post-it note on the oven to remind me I have them in there. (I am sure none of you would ever be so forgetful, but I thought I’d share anyway. ;)

olive oil

Beginnings

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pencils

Things have been a little slow in my blogosphere the last month, but real life has been zooming along. This is our first week back to school, which carries a great deal of weight as a homeschool teacher. While the real reward is in spending my days educating and enjoying my kids during the school year, the tasks of the summer months are full of promise and potential: waiting for UPS to deliver boxes of new school books; planning our schedule and lessons; filling binders with blank pages; and sharpening a batch of pencils for the first time. (And nothing makes my geeky, organization-loving heart go pitter-patter like a shopping trip for new office supplies and calendars. :)

As with the rest of the homeschool year, the summer also provides plenty of opportunities for humility. Even after teaching for eleven years, I still have magnificent moments of naiveté and hubris, when I am utterly over-ambitious and under-prepared. In the kindergarten days, I planned so many activities back-to-back that the salt dough had barely dried on my five-year-old’s fingers before I was thrusting a paintbrush into his hand. By the end of the first week, the classroom looked like the victim of an F5 glitter glue tornado that rained down flashcards and worksheets like hail.

The good news is that these days my mistakes are less messy, and I’m a little quicker to admit them. It only took me a few weeks after receiving our two-year (non-refundable) Latin curriculum to realize it was so dry and undecipherable as to challenge the ancient Romans themselves. With a sigh, it went up for sale in the homeschool classifieds, and I went looking for Plan B. Vivo et disco. (“I live and I learn” in Latin, not “I live and I dance feverishly,” though that could also occasionally apply.)

Being sovereign ruler of the classroom means I own every victory completely, as I do every setback. Motherhood and teaching are certainly not professions for the weak-stomached or the glory-hound, and seeking the best for my children often means confronting my own worst habits and attributes. But there is such beauty to be found in the beginnings, in watching and helping them learn what the world is about, where they come from, and where they are going. For every angst-ridden math lesson, there is the joy of finally conquering long division. Spelling errors and lectures on sentence structure give way to a child who can communicate his thoughts and feelings. And of course there’s all the things they teach me, about huge subjects like courage and character, and even about plain old book-learning. (I was corrected about the origins of the northern-dwelling ancient Celts only this morning.)

Homeschooling and parenting are not for everyone, but beginnings are. Sometimes beginning is the hardest part, balancing patience and preparation with just doing it already. Whatever beginning you find yourself at right now — school, work, relationship, or change — I pray you find the courage and strength to start, and fulfillment and peace as you continue.

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