Oatmeal Invasion!

This weekend is all about oatmeal.  It might also be about Kings Cake (it is Mardi Gras, after all) or lemon bars, but only if I get out of my pjs and to the store to stock up on sugar.  (I have NO IDEA how I managed to end up in a sugar emergency!)  For now, we have lots of oatmeal goodness.  Yesterday I made oatmeal blueberry streusel muffin tops.  I tweaked a recipe from my go-to cookbook, One Girl Cookies.  That means the recipe won’t be posted here, but for those who have the cookbook, the adaptations were simple.  I opted for muffin tops instead of regular size muffins (with delicious streusel topping, tops allow for a greater topping to muffin ratio-yum!)   I also substituted almond extract for vanilla extract.  I LOVE, let me emphasize, LOVE vanilla, but there is something special about almond with oatmeal and blueberry.  It adds a little something that makes people say, “mmmmm” without them knowing exactly why.  And my last change was to substitute Greek yogurt for the sour cream.  This is my standard substitution, having given up sour cream years ago.  Greek yogurt tastes the same and has the added benefit of high protein without the fat or calories.  They were delicious!

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And because baking one batch of anything is never enough, when we returned home from dinner last night at 10:30pm, naturally I decided to bake up two batches of cookies.  I started with one of my favorite oatmeal cookie recipes, Baking Bites oatmeal chocolate chip cookies.  I stayed true to her recipe with one exception.  I divided the batter in half, adding 1 cup of chocolate chips to one half and 1 cup of butterscotch chips to the other half.  She notes that refrigerating the batter will result in a puffier cookie.  We couldn’t wait that long for treats, so I baked these right away.  However, I only made a dozen, so it will be interesting to see the differences in the next batch after they have been frozen.  Here is the original recipe, adapted from: http://bakingbites.com/2006/08/cooking-school-oatmeal-chocolate-chip-cookies/

Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or “quick,” but not “instant”)

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.

Notes:
– If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
– You can substitute raisins for the chocolate chips.
– You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

 

And the finished product, crispy around the edges, chewy and delicious in the center:

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Because we are not gluttonous (ish), and because we are filled with foresight (of impending cookie emergencies), I portioned out the rest of the batter on parchment paper, froze it, and then individually wrapped batches of 3.  My freezer now has 7 dozen cookies in it–next time we have a cookie craving, hot, homemade oatmeal goodness is only 12 minutes away!

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Take 2

I’ve been having trouble keeping up with this blog.  I write a second blog all about my traveling adventures, which feels more natural…easier.  I’ve fallen behind in that one too, between my new job and few travel opportunities lately…well…but here it is, if you’re interested: Gypsy Feet

Anyway, J told me that my voice is different in that one.  More conversational, less technical, more me.  I guess that makes sense.  I started that blog when I moved to Europe to share my stories with friends and family.  As I write, I always imagine them as my audience.  I’ve been back in the States for years now, but I still travel and share my pictures and stories.  I never thought of that blog as a travel guide, though I do try to name restaurants and hotels I’ve liked so I can reference for myself on return trips.  No, that blog is to share moments and memories.

When I first started writing this blog, I was trying to be more scientific.  Having been inspired by some of my favorite baking blogs like Smitten Kitchen, Baking Bites, and a local bakery, One Girl Cookies who always share so generously and from whom I have taken many terrific recipes, I wanted to give back and share some of the great recipes I’d found, as well as some of my disasters!  I was journaling for myself, as well as for others who might want to experiment with baking.  But I think the science took over, the blog stopped being fun, and even though I’m still baking and photographing it, I haven’t been writing about it.  All that  is to say that I want to write more, and since I’m not traveling, I’m back at baking today.  Below are some pictures of the treats I made this Christmas.  Other pics and stories since my last posts will follow, I hope.

Imagechestnut bundt cake

This is one of the desserts I made for Christmas.  I had bought a can of chestnut puree, having developed a love for sweet chestnut desserts in France two summers ago, but I had no idea what to do with it.  I wanted crepes with marron, but that doesn’t transport well for a holiday function, so I scoured the internet in search of inspiration.  This cake appealed to me because it was gluten free (although it did contain both sugar and dairy).  I had never experimented with gluten free baking and I’d been thinking about it a lot lately.  I find I’m quite conflicted about my desire to bake delicious flour and sugar laden treats and a growing concern with the health risks of gluten.  J has recently been helping me research it all a bit and he discovered that the detrimental effects of gluten have increased in the past 50 years because the way wheat is produced has changed.  That which makes things more efficient often makes them less healthy or tasty (tomatoes, roses, apples, to name a few).  J also discovered that there is now heirloom flour available…I haven’t tried it yet, but it does add another layer of interesting to this conflict.  Anyway, here is the recipe for the cake, which was easy, moist, and so delicious.  (The only downside is that some of the ingredients are quite expensive–chestnut puree and almond flour.  You can make both of these yourself, cheaper I’m sure, but I didn’t have the time.  Subsequently, I found both items at a local ethnic grocery store for a better price.)

adapted from: Kate at http://chowhound.chow.com/topics/334798

Whip/beat together
300g/10.5 oz. confectioner’s sugar
400g/14 oz. sweetened chestnut puree
200g/7 oz. butter
7 egg yolks

Add:
300g/ 10.5oz ground almonds
1 good pinch baking powder

Add carefully without overbeating:
7 stiffly beaten egg whites.

Pour into a greased and floured baking tin or bundt mold. Bake for 60-65 minutes at 350F/180C. Gently sift over some confectioner’s sugar just before serving. Enjoy!

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This is obviously more Christmas baking.  J’s family is so sweet, and they invited us to Christmas Eve dinner, AND did all the cooking.  So, naturally, I offered to bring dessert.  (It sounds altruistic, right?  The truth is, I was thrilled at the chance to bake for more people and to try new recipes!  Luckily, they are willing guinea pigs.)  I tend to go overboard…I don’t make just one dessert; I make four.  In addition to the chestnut bundt cake, we had rosemary currant biscotti, whoopie pies with both orange spice and peppermint filling, and ginger snaps.  The biscotti has become my traditional Christmas cookie.  It’s my one holiday nod to my heritage, since I tend to dislike most of the Italian Christmas cookies.  (Other than pignoli cookies, I find most of them too dry and crumbly.)  Even biscotti isn’t usually my thing, but rosemary, oh how I love rosemary.  Any chance I get to use fresh herbs in anything, I jump all over…and fresh herbs in dessert…that’s heaven.  Funny enough, the recipe came from Katie Lee Joel (yup, Billy Joel’s third now ex-wife).  She said they gave these as favors at their wedding–rosemary was frequently carried in the bouquet in Italian weddings to symbolize fidelity.  Though their marriage may not have worked, her recipe definitely does:

adapted from: http://www.foodnetwork.com/recipes/paulas-party/wedding-biscotti-recipe/index.html

Ingredients
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tablespoon finely chopped fresh rosemary leaves
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup dried currants
Directions
Preheat the oven to 350 degrees F.

In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside.

Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. and gently stir in the flour mixture until just combined. Stir in currants.

Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick.

Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp.

Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.

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I have to confess, years ago, living a very different life, I used to watch a lot of tv.  Specifically, I watched a lot of Food Network.  Times have changed, but I still count on FN to provide some solid basic recipes and therefore, I still subscribe to their annual 12 Days of Cookies that is published via email each December.  A couple of years ago one of those recipes was for Alton Brown’s ginger snaps.  I didn’t used to like ginger.  How can that be, you wonder?  Well, I didn’t used to like a lot of things.  Isn’t that some of the fun of growing up?  We learn to like new things.  (Sushi, beer, coffee, olives…well, I’m still working on that one…right now I’ll only eat the really crunchy, green, fruity kind that hasn’t been brined, but hey, it’s a start!)  Anyway, I’d had a bad first experience with ginger, having gotten a chinese meal from a food court in the mall. (Don’t judge, I was in high school!)  I ate a large, round piece of ginger, thinking it was a water chestnut.  It was bad.  Really bad.  Stringy, chewy, and spicy.  I was scarred.  But, alas, many moons passed and I met J, who loves ginger.  He eats it pickled with his sushi, crystallized for a sweet treat, drinks it in his tea.  So, I started tasting again, slowly and cautiously.  Turns out, J has good taste.  I like it all, and thus, ginger snaps for Christmas.  They are chewy and spicy, and taste like winter.  This recipe makes a lot if you make the cookies on the small side, so I only bake off a dozen or so for my holiday platter and freeze the rest in pre-measured scoops.  Then we can bake up a half dozen any time we want all winter long!  Yum!

adapted from: http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe/index.html

Ingredients
9 1/2 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1/2 teaspoon kosher salt
7 ounces dark brown sugar
5 ounces unsalted butter, room temperature
3 ounces molasses, by weight
1 large egg, room temperature
2 teaspoons finely grated fresh ginger
4 ounces finely chopped candied ginger
Directions
Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

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And last, and possible my favorite items on the tray…whoopie pies!  I LOVE whoopie pies.  I’ve made a ton of them this year, having found several terrific recipes in my One Girl Cookies cookbook.  Theirs are better than any others I’ve tried to bake.  This time around, I got bold and started making some changes.  I substituted some extra cocoa for some flour because I didn’t think the cookie was chocolatey enough to stand up to the filling last time. I used their recipe for peppermint buttercream filling, but I used less sugar.  But, before I added the peppermint extract, I divided the frosting in half.  One batch became peppermint, but the other, I decided to play with a bit.  I added some orange extract and some winter spices: clove, nutmeg, ginger, and cinnamon.  I have to confess, I’m not a big fan of fruit and chocolate.  (I don’t think fruit should masquerade as dessert.)  But this was a nice, subtle touch of festive winter to cap off a holiday meal.  Notice how tiny they are in the picture.  I did that on purpose, making them about 1/3 of the usual size so that we could all taste a little of everything.  No recipe to post here…that one would require typing two pages out of my cookbook.  Sorry folks.  But I promise, that’s a cookbook worth buying!

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This is the grapefruit olive oil cake I made after Christmas.  We’d had so many cloyingly sweet desserts between my baking and all of the holiday events and gifts, that I wanted something tart to balance it.  So, naturally, I made more dessert…but this time I went for citrus.  I had gotten the Smitten Kitchen cookbook for Christmas and was anxious to break in my new recipes.  Grapefruit sounded like a fun and unusual way to start.  I ended up using the recipe in the book, but the one below is an older version, taken from Deb’s website:

Grapefruit Yogurt Cake
Adapted loosely from Ina Garten

1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (230 grams) plain whole-milk yogurt
1 cup (200 grams) plus 1 tablespoon (13 grams) sugar
3 extra-large eggs
1 tablespoon grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) vegetable oil
1/3 cup (80 ml) freshly squeezed grapefruit juice

For the glaze:
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 ml) freshly squeezed grapefruit juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.

Here’s hoping this post inspires all of you, and me!

The Cupcakes are Coming!

About two weeks ago we randomly grabbed cupcakes for dessert at New York Muffin in Williamsburg (their Yelp review.)  The girl helping us told me that their cupcakes come from Brooklyn Cupcake.  Because I always try a chocolate cupcake (for the sake of science, of course) we tried the Oreo Cookie and the French Toast cupcakes.  They both had a cream cheese buttercream frosting, which was more appropriate on the french toast, which had a cinnamon bun type flavor, rather than on the oreo, where it was a little jarring.  Additionally, there was entirely too much frosting on the cupcake for my taste.  The cake itself was okay – a little on the dry, crumbly side.  Admittedly, I have very particular cupcake preferences.  This sparked a discussion about how many cupcake bakers there are in Brooklyn, and how *amazingly* after 2 years, I still haven’t tried so many of them.  Thus, the cupcake tour of Brooklyn was born.

Well okay, it’s actually a modification of a previous tour.  My eating partner (whose pizza addiction rivals my cupcake addiction) previously took a pizza tour of Brooklyn (self-designed, though I understand there are now professional tours – I will have to save my personal pizza experiences for a separate post though.)  Ultimately, we decided to set some criteria – they had to be highly rated and often reviewed on Yelp – and to begin tasting our way through the cupcakes of Brooklyn.

To begin with, we reviewed where we had already been:

1.  The Treats Truck Stop:  we tasted the chocolate cupcake with vanilla buttercream and the vanilla cupcake with vanilla buttercream.  Much like when baking Kim’s recipes, her frosting is good.  It’s a solid middle of the road frosting – not offensive, but not something I *MUST* have again immediately (like the frosting of Cinnamon and Spice Bakery upstate which I will seriously, embarrassingly, eat off of a spoon).  Her chocolate cupcake is equally middle of the road.  It will do to satisfy the need, but it is nothing a crave the way I crave my homemade chocolate cupcakes.  Kim’s vanilla cupcakes just don’t work for me.  They are dense and eggy, just like when I made her recipe from her cookbook.  I feel terrible writing this because she is super-sweet (gotta love a sweet baker!) and I really want her to succeed.  Some of her other treats are delightful, including her macaroons and lemon bars, so don’t count her out!

2.  One Girl Cookies:  Their spiky cupcakes are adorable!  As usual, I tried the chocolate cupcake with vanilla buttercream.  The cake is a little dry for me and the buttercream is much too sweet.  I find it odd considering how much I enjoy their whoopie pies.  I’m not sure what the differences are, but I plan to find out as I have enrolled in their upcoming whoppie pie class.

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3.  The Chocolate Room:  Let me begin by saying we have a love/hate relationship with this place.  We LOVE (and at $8 for a small serving, we have to REALLY LOVE) their black bottom butterscotch pudding.  But we hate the experience of being there.  The music is bad, as the service often is, the atmosphere is outdated and kind of douchey, and the people who go there are not pleasant (and usually not from the neighborhood).  I guess this is what happens when Oprah tells the world about your cafe.  But they are open late, and the chocolate treats are lovely, even if they are insanely overpriced.  My companion enjoyed their chocolate layer cake very much.  Again, I am not such a fan, although, in all fairness, I’m not such a fan of chocolate frosting on chocolate cake, nor of multiple layers of frosting on my cake.  (I *told* you I was particular.)

4.  Baked:  I continue to be disappointed here.  I want to love it; I really do.  I’ve been in several times now and every time my experience is the same.  The coffee is not good.  The cupcakes are not good (dry, too much overly sweet frosting).  The brownies are not good.  The service is worse than not good.  I know Brooklyn is home to the hipsters, and largely, that’s okay with me.  I have no hatred for the hipsters.  But the ones who work at Baked are the reason there are blogs dedicated to hipster hatred.  They are curt and dismissive, and that’s when they pull themselves out of their zombie-like trance and actually respond.  They never make eye contact and they always make me feel like I’m annoying them.  Buying and eating a cupcake should be a joyful experience, but here, sadly, it is not.

That’s all we had accomplished in Brooklyn.  Amazing, I know.  Of course, as any NY cupcake fiend has, I have eaten Sugar Sweet Sunshine Bakery, Billy’s, Crumbs, and Magnolia as well, but those were quite some time ago, so I’d prefer not to review them now as who knows what may have changed.  I guess this is a good excuse to go back!

So I made a list of places to go.  Those of you who know me will not be surprised to learn that I have gone off on yet another tangent, and after only getting to one bakery, my tour has been temporarily halted.  Below is the list:

Robicelli’s
138 Willoughby Street (b/w Albee Sq and Prince St

Nine Cakes
155 Columbia St
(between Irving St & Sedgwick St)

Desserts by Michael Allen
88 Washington Ave
(between I-278 & Park Ave)

Heavenly Crumbs
355 Franklin Ave
Brooklyn, NY 11226

Betty Bakery (Red Velvet)
448 Atlantic Ave
(between Bond St & Nevins St)

Butter Lane
240 7th Ave
(between 3rd Ave & 4th St)

Two Little Red Hens
1652 2nd Ave
(between 85th St & 86th St) Manhattan

Molly’s Cupcakes
228 Bleecker St
New York, NY 10014

Yes, two Manhattan bakeries have made it on to the list.  I just couldn’t resist after reading the reviews.  But as I said, it may be a while until I get there.  Robicelli’s has halted me in my tracks.  Their brilliant marketing plan of releasing new flavors every couple of days has me hooked.  I have to keep going back to try new ones.  So far, we’ve had S’mores, Bea Arthur, Estelle Getty, North Fork, and McFadden.  We’ve tried them from the flagship (where they are $3.25) and from Tazza ($2.75).  I’ll do a separate review of them in a future post.

Not only has the Robicelli’s flavor quest halted my progress, but also my own inspiration to bake at home.  I decided to bake up my own chocolate cupcakes from some batter I had frozen a while back.  That’s the easy part. Frosting is my nemesis.  I’ve been on a futile quest for Westin Cake Shortening in order to make the only recipe I’ve ever loved, but simply cannot find it, even in the vast shopping mecca that is the internet.  More upsetting is that in it’s absence, I haven’t been able to find another recipe that works for me.  I’ve learned that I like lard better than butter, but still can’t seem to get it right.  Thus, I decided to take a page from the books of healthier people and try using coconut oil as my base.  It led to quite a kitchen calamity last night in my 90 degree kitchen when my oil kept liquifying from the heat.  And in typical fashion, I went overboard and didn’t just make one batch, but had to try coconut flavored frosting since the oil definitely has a strong flavor, but then had to see if it was possible to disguise that to create just a vanilla or a chocolate frosting without having to cut in lard or butter.  A post on that will follow…

ANOTHER Chocolate Chip Cookie Recipe!

Adding to my list of must-try recipes, today I found this Martha Stewart recipe courtesy of at350degrees.  The pictures look delicious!

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Avocado Lime Muffins

Though turning on the oven during this insane heat wave makes me question my own sanity, I am still baking.  And while we’re slowly marching through all of the chocolate chip cookie dough still in the freezer, lately I’ve been inspired to work with citrus.

(Quick aside – I tried the Alton Brown cookies using parchment paper on 350 for 10 minutes last night.  They spread less than on the silpat.)

So before I begin whipping up any additional batches of cookies, I spent some time surfing the net (while sitting in my a/c) looking for something new and interesting to try with limes.  Lo and behold!  I found the cool, creamy, citrusy antidote to this muggy holiday weekend – Avocado Lime Muffins!

I followed the recipe exactly with only one exception.  Using avocados as the fat in the muffin is new to me.  No other butter or oil, just avocado and milk (ok, two exceptions – the recipe called for skim milk, but since we are dairy-free, I used unsweetened vanilla almond milk.)  I read that someone substituted 1/4 cup of olive oil for the egg yolk, but my last olive oil muffin experience wasn’t great.  My florentine muffins felt heavy and greasy, so I opted to stick with the egg.  The big change I made was that I felt compelled to test out 3 different sizes to gauge the impact of the avocado on the texture of the muffins.  The recipe yielded 6 muffin tops, 12 mini-muffins, and 2 regular size muffins.

The regular ones looked and tasted the best.  They were the puffiest (they were also the only ones I filled to the top) and have the best density.  The little guys and the tops are too chewy, bordering on rubbery in spite of my care to just barely incorporate my dry ingredients.  The regular size muffins aren’t rubbery, but they are chewy and sticky.  They are more cupcake than muffin. As for flavor, they are very limey, which I like.  My tasting buddy thinks the avocado flavor is lost to the lime.  I shared with my friend that the original recipe calls for avocado icing, but I opted not to make it since with it’s 5-5 1/2 cups of confectioners sugar, it is more caloric than the muffins themselves!  My buddy suggested just spreading some mashed avocado on top, which I think might work if I boiled them in the simple syrup as the recipe suggests to prevent them from turning brown.  All told, I’m not sure I’d make these again.  I like the idea of a healthy fat source.  I LOVE the green color.  (I had thoughts of using avocado to make pistachio cupcakes or muffins just for the hue.)  But the texture doesn’t really work for me.

I’ve thrown the extras into the freezer to see how they hold up to reheating.  Next time I have a hankering for citrus, I plan to try the Tangy Tuscan Lime Muffin recipe I found, but with a plan to sub out Greek yogurt for the ricotta cheese for a savory and healthy twist.

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Gone to the hips…

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