Peanut Butter and Julie

Mom's Banana-Nut Bread

Every cook or baker, no matter how successful or respected in the culinary world, has experienced his or her share of kitchen disasters.  I'm sure that at one time even Julia had a gateau that fell, Emeril put too much BAM! in his etoufee, and Bobby underestimated the heat of a habanero.  I am most certainly no exception.  Seeing as I am a bit of a perfectionist, I used to beat myself up over these not so appetizing outcomes, but now I tend to laugh at my mishaps and chalk them off as a learning experience. 

There were those lemon bars that I made for my friend Erik's party in grad school.  Thank goodness I questioned the texture of the custard on the finished product prior to serving, a custard that I had apparently forgotten to add sugar to. One sour and bitter taste test later, the contents of the 9X13-inch pan came face to face with the garbage can, and I was on my way to the bakery to (gasp!) buy something to bring to the party.  Lesson learned here: Don't bake when you are doing 10 other things at the same time, and set all of your ingredients out so that you don't omit anything.

Then there was the matter of my famous apple strudel, the one that I make every holiday season, so often that I don't need the recipe to refer to.  Or so I thought.  I had volunteered to make my masterpiece when we were spending Thanksgiving with friends in Florida.  Somewhere along the line I messed up the ratio of flour to water and ended up with cement-like dough, impossible to form into my fabulous flaky crust.  Gosh, that apple crisp for dessert was delicious.  Lesson learned: Have the recipe handy to refer to, no matter how many times you've prepared it.

My very first kitchen disaster, that I can recall, occured when my friend Melissa and I decided to bake banana bread from the Better Homes and Gardens Cookbook.  We were about 8-years-old, and most of my baking had been limited to Tollhouse Cookies or acting as my mom's sous-chef.  I don't know whether we forgot an ingredient, baked at the wrong temperature, or simply peeked in the oven too often, but the loaves sunk in the middle, with an end result resembling a skateboarding half-pipe.  We each took a small slice off the ends, but the rest was inedible.  Lesson here: Hey, I was just starting to learn.  Practice, practice, practice!

That banana bread incident always stayed with me, so it was wonderful to discover a banana bread recipe that never fails me and that everyone seems to love.  Despite the name, this is not my mom's recipe (I wouldn't post that without her permission, and she is somewhere in the middle of the Atlantic Ocean right now.)  This just seems like the kind of recipe that your mom would make: comforting, simple, and delicious.  With 4 whole bananas in each loaf, the texture is extremely moist, and with the added spices, the aroma that emanates from the oven will have everyone clamoring for that first slice.  Here are a few extra tips for this deliciously moist bread a la mom:

• Ripe bananas can be mashed by placing them in a plastic bag and squeezing or by mashing with a potato masher in a bowl.  I have found that the best method for thoroughly mashing bananas is to use a food processor.  Place the banana in the bowl of the processor and process until smooth.  The resulting smooth texture helps to maximize the banana flavor throughout the batter and keep the loaves moist.
• These loaves can be stored at room temperature, tightly wrapped, for 3-4 days.  The loaves freeze well, tightly wrapped in plastic wrap and then foil, for up to one month.
• Instead of making large loaves, this recipe will yield 6-7 smaller loaves.  These make wonderful gifts.  Who doesn't love banana bread?
• Walnuts, hazelnuts, almonds, or even macadamia nuts may be substituted for the pecans.  For a variation on this recipe, try adding dried cranberries or dates, shredded coconut, granola, or peanut butter to the batter.

Mom's Banana-Nut Bread

Makes 2 large loaves

Ingredients:

4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cardamom

1/2 pound butter, softened

2 cups sugar

4 large eggs, room temperature

8 ripe bananas, mashed

1 tablespoon vanilla extract

2 cups lightly toasted chopped pecans

Preheat the oven to 350F degrees.  Spray two 9X5 loaf pans with nonstick baking spray.  In a large bowl, whics together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cardamom.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until very light and fluffy, about 4 minutes.  Add the eggs, one at a time, scraping down the sides of the bowl as necessary.  Add the bananas and the vanilla and mix well.  Slowly add the flour mixture to the butter mixture and stir just until all of the dry ingredients are moist and well blended.  Mix in the nuts.

Divide the batter between the two loaf pans and bake for 1 to 1 1/4 hours, until the bread is browned, cracked on the top, and a toothpick inserted into the center emerges clean.  Let the loaves rest for 10-15 minutes and then remove from the pans.  Cool completely on a wire rack.

Yeasty Texas-Sized Dinner Rolls

When I was in seventh grade, my family moved from New Jersey to Texas.  I had obviously spent too many Friday nights curled up in my parents' bed watching Dallas, because I expected everyone to look like Sue Ellen and J.R., decked out in ten-gallon hats, boots, and diamonds, with big ranches and even bigger hair.  Well, some people wore boots, there was the occasional hat, and yes, the hair was big (you should see my prom pictures), but I was relieved to find out that, for the most part, the girls in Houston and Jersey girls looked pretty much the same.

Despite the fact that I didn't need to do a sudden fashion overhaul, there was a bit of culture shock, which needed some getting used to.  First of all, everyone was so darn friendly.  I mean, people in New Jersey are nice enough, but if you've ever been to Texas, then you understand my point.  These people are really friendly.  I had to come to terms with the fact that someone might greet me on the street, even if they didn't know me.  What??  It really is, as Martha would say, a good thing, and I wish that people would do this everywhere.  Second, there was the issue of the accent.  Some people didn't have one, but others would say something and I had to suppress the urge to ask for a translator.  Terms like "fixin' to", "y'all", and "movie thee-AY-ter" were new to me, but I adopted them pretty quickly (except the thee-AY-ter one.)

Lone Star cuisine also had its differences from a slice of pizza and salt water taffy at the Jersey shore.  Some of these items were great culinary discoveries, and others, not so much.  Frito Pie falls into the latter of the two categories.  Yes, you read correctly, Frito Pie.  This was a hit in the school cafeteria, but as popular as this concoction of cheese, meat, beans, and Fritos seemed to be, I could never wrap my brain around it.  Chicken fried steak was everywhere, as was barbecue, some of the finest that I'd ever tasted. 

The little out of the way places, the sort mom and pop establishments that Jane and Micheal Stern write about in their Road Food column, are the best places to go for authentic barbecue.  Drinks are served in mason jars, and all of the items are set out family-style on the table, including those fresh-from-the-oven hot yeast rolls.  I love to pull one apart and watch the steam rise up, bringing that yeasty aroma along for the ride.  A dab of salty butter, and you've got perfection.  These heavenly rolls are hard to find if you're not in the South, but now you, yes you, can make them at home, with the assistance of this easy recipe.  Baked in a muffin tin, these rolls rise tall, their tops billowing over the edges.  One bite and you might blurt out that you're "fixin' to" go in for seconds! Here are some extra tips for these fragrant and fluffy rolls:

• Low-fat milk may be substituted for the whole milk, but the rolls will be more moist if prepared as directed.
• Depending on the humidity and heat in your area, you may need to add extra flour to the mixing bowl while kneading the dough.  The dough is ready to rise when it pulls away from the sides of the bowl and can be formed into a smooth ball.
• Rising times may vary depending on heat and humidity conditions in your kitchen.  When putting dough aside to rise, I like to turn my oven on preheat for about 1 1/2 minutes, shut it off, and then place the covered bowl in the oven.  This creates an environment just warm enough for the dough to rise well.
• Instead of using muffin tins, the rolls may also be free-formed into round balls and set on a parchment-lined baking sheet, spaced 2 1/2 inches apart.
• Roll are best eaten the day that they are prepared, but they can be wrapped, frozen, and reheated.

Yeasty Texas-Sized Dinner Rolls

Makes 12

Ingredients:

3 cups flour

1 teaspoon salt

1 cup whole milk

5 tablespoons butter, in pieces

4 tablespoons sugar

2 1/2 teaspoons active dry yeast

2 large eggs, lightly beaten

Extra-virgin olive oil

Combine the flour and salt in the bowl of a standing electric mixer and whisk to blend.  In a medium saucepan, heat the milk to 180F degrees.  Add 4 tablespoons of the butter and 1 tablespoon of the sugar; stir to dissolve the sugar and melt the butter.  Let the milk mixture cool to 115F degrees.  Stir in the yeat and let sit for 10 minutes, until foamy.  Add the remaining 3 tablespoons of sugar and stir to dissolve.  Add the yeast mixture to the flour mixture and stir to combine.  Add the eggs and knead the mixture, using the dough hook, on medium speed until a dough forms into a ball and pulls away from the sides of the bowl, about 6 minutes.  While kneading, add up to 1/4 cup extra flour, 1 teaspoon at a time, if necessary for allowing the dough to pull away from the sides of the bowl.

Grease a large bowl with olive oil.  Transfer the dough to the bowl and turn to coat with the oil.  Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 2 hours.

Grease a nonstick muffin pan with the remaining tablespoon of butter.  Divide the dough into 12 equal pieces.  On a smooth, flat surface, cup your hand over 1 dough piece and gently roll it against the surface to form a smooth ball.  Repeat with the remaining pieces.  Divide the dough balls between the muffin cups.  Cover with a towel; let rise in a warm pace for 30 minutes.  Uncover; let rise until the dough rises 2 inches above the pan, about 1 1/2 hours more.

Preheat the oven to 400F degrees.  Bake the rolls until they are puffed and golden brown, 8 to 10 minutes.  Let cool slightly in the muffin pan before serving. 

Sweet Focaccia with Grapes and Walnuts

Like the way that the Barefoot Contessa simply steps into her backyard anytime that she needs fresh herbs, flowers, or vegetables, I would feel oh-so-chic if I could say that my recipes are inspired by the seasonal vegetation that surrounds me.  The fact of the matter is that if this was a true statement, then I would be delivering daily delicacies like Rosemary-Cactus Cake and Meyer Lemon Sagebrush Scones (I've mentioned before that Meyer lemons and rosemary are about all I've had luck with here in the desert.)  As tempting and appealing as these concoctions might sound, I think I'll put them on the back-burner as last resorts.

If not from a lush and bountiful garden, you may be wondering where my culinary inspiration comes from, or you might not care and just want me to get on with the recipe.  Point taken.  I'll be brief.  Sometimes I get ideas from roaming the various departments of the grocery store, looking for what's fresh, new, or unique.  Yes, I actually do this.  Other times, I'll hear an ingredient repeated over and over again on the Food Network while simultaneously seeing it pop up in multiple food publications.  Chipotle comes to mind here.  Back when Food Network was fairly young, and Hot Off the Grill With Bobby Flay! was one of my favorite shows, chipotles were a recurring character.  Now, they're ubiquitous. 

This particular recipe was inspired by our recent trip to Napa and Sonoma, an area known for its fertile landscape and abundant vegetation.  For two days, we were lucky enough to stay at the Markham Vineyards guest house, which was smack dab in the middle of many acres of grape vines.  In the mornings, we would cut through the vineyards and walk about a mile to Bouchon bakery in Yountville, surrounded by clusters of grapes.  This is a sweet focaccia recipe, as opposed to the more common savory versions.  The topping is a combination of grapes, walnuts, sweet Marsala, and brown sugar, which caramelizes nicely on top of the lightly spiced bread.  Serve it for breakfast, as a side dish, or even as dessert, topped with a little goat cheese.  Here are my extra tips for this great grape-topped treat:

• If you don't have any Marsala on hand, or if you don't want to use liquor in the recipe, then  use orange juice or apple juice in its place.  You can also substitute port.
• Although the cardamom adds a unique subtle spice, you can omit it if you don't have any in your spice drawer.  Cardamom can be expensive, so substitute ginger or allspice instead.
• This focaccia leaves quite a bit of room for interpretation.  Instead of topping it with grapes and walnuts, try fresh or dried figs, dried cranberries or cherries, fresh peaches or other stone fruits, pecans, or hazelnuts.  If you are using dried fruits, then rehydrate them in some warm water or orange juice for 10 minutes prior to adding to the bowl.
• The rate at which your dough will rise will depend on a number of factors (kitchen temperature, humidity, yeast), so don't be alarmed if it takes longer than 1 1/2 hours to rise.
• If you want to start this recipe one day in advance, mix all of the ingredients together, as directed, let it rise for the 1 1/2 hours, punch it down, and then cover and chill overnight.  Let the dough return to room temperature before proceeding.

Sweet Focaccia with Grapes and Walnuts

Serves 10-12

Ingredients:

2 1/2 teaspoons active dry yeast (One 1/4-ounce package)

1/2 teaspoon sugar

1 cup warm water (100-110F degrees)

3 1/2 cups flour

1 teaspoon salt

2/3 cup packed brown sugar, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 teaspoon orange zest

6 tablespoons cold butter, cut into small cubes

3 cups seedless grapes, halved lengthwise

3/4 cup finely chopped walnuts

2 tablespoons sweet Marsala

In the bowl of an electric mixer fitted with the dough hook, mix the yeast with the sugar and warm water.  Let rest for 5 minutes until the mixture is foamy.  Add the flour, salt, 1/3 cup brown sugar, cinnamon, cardamom, orange zest, and butter, and combine the dough well on medium speed.  Once the dough has come together, continue to knead with the dough hook for 2 minutes longer, until it is soft and slightly sticky.  Form the dough into a ball, transfer it to a lightly oiled bowl, and turn the ball to coat with the oil.  Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it has doubled in bulk. 

Press the dough evenly into an oiled jelly roll pan (15 by 10 by 1 inches), and let it rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until it has almost doubled in bulk.

Preheat the oven to 400F degrees and place a rack in the bottom third of the oven.  In a medium bowl, stir together the grapes, walnuts, and the Marsala.  Sprinkle the mixture evenly over the dough.  Sprinkle the remaining 1/3-cup brown sugar evenly over the grapes and walnuts.  Bake the focaccia in the bottom third of the oven for 30-35 minutes, or until it is cooked through and the topping is caramelized.  Let the focaccia cool in the pan on a rack and serve warm or at room temperature.   

Lemon-Thyme Popovers

As a food blogger, I take it upon myself to observe food trends and the eating habits of the general public whenever I am out and about.  Some might think that I am just being rude and was never taught not to stare, but I am willing to live with that misconception if it means that I can bring accurate observations to you, my loyal readers.  That is how committed I am.  You're welcome.

One eating habit that I've noticed has more to do with how people eat than with what they eat.  There are generally two types of eaters at full-service restaurants.  Type 1 eats in an even, circular fashion, taking a bite of protein followed by a bite of vegetables then a bite of the starch and repeat.  These folks work the plate evenly, ensuring their taste buds a good sampling of each component, should their stomachs fill up prior to cleaning their plate.  Type 2 attacks their plate in sections, starting with one item, say the potatoes, and sticking with it until it is gone.  I fall into the extreme end of Type 2, where even a sandwich is fare game for eating in sections (the top piece of bread, followed by the cheese, followed by the turkey.)  Don't worry mom, I don't dissect my sandwiches in public, only at home.  I know, it's an odd habit, but I'm sure it stems from my interest in ingredients and what recipes are comprised of.  That's my story, and I'm stickin' to it.

If you are a "Type 2" diner, you run the risk of filling up before you've had a chance to get a good taste of everything on your plate.  Delicious side dishes often become the stars of the show, and the main entree ends up wrapped in foil for tomorrow's lunch.  Such was the case with the delectable savory herbed popovers that I had a chance encounter with the other evening.  Served alongside a steak as a variation on Yorkshire Pudding, these billowing and buttery hollow pastry poufs had me at hello (I might have even asked the server for another.)  These egg-based popovers, named for the way that they "pop" out of the pan that they bake in, stole the spotlight with their crisp outside and custardy interior, so I only had room for a few bites of everything else.  I was O.K. with that.   

Here is my attempt at recreating those popovers.  I've given them a lemon-thyme flavoring with a little cracked black pepper thrown in for a kick.  These come together in mere minutes and are best eaten hot out of the oven.  Serve them for breakfast with butter or jam, or serve them as part of a meal.  Be sure to make extra for those "Type 2s."  Here are my tips for these sure to impress light and lemony rolls:

• If you do not have a popover pan, never fear!  Popovers can be made in 9 buttered muffin  cups.  Bake the popovers for about 25-30 minutes, then cut the slits, and then bake for 5 minutes longer.
• Eggs at room temperature tend to aerate better when they are whisked, which is important when preparing popovers.  In order to bring eggs to room temperature quickly, simply submerge them in warm (not hot--you don't want to cook them!) water for a few minutes prior to adding to the batter.
• It is best to use whole milk for this recipe, as the fat content helps to keep the popovers nice and moist, but you can use 2% if you are trying to cut fat and calories from your diet.
• For zesting lemons and other citrus, or for grating cheese, ginger, or chocolate, there is simply no substitute for a Microplane grater in the kitchen.  I highly recommend investing in one--they have made my life much easier!

Lemon-Thyme Popovers

Makes 6

3/4 cup whole milk

1/4 cup water

2 large eggs, room temperature

Zest of one lemon

1 tablespoon butter, melted

3/4 cup plus 2 tablespoons flour

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Special equipment: popover pan

Preheat the oven to 375F degrees.  Place an oven rack in the lower third position.  Generously butter the popover cups and place them in the oven as it preheats.

In a medium bowl, whisk together the milk, water, eggs, and zest until well combined, and then whisk in the butter.  Add the flour, thyme, salt, and pepper and whisk until the batter is combined, but slightly lumpy.

Divide the batter among the hot popover cups and sprinkle the tops with additional thyme and/or pepper as garnish.  Bake until the popovers are puffed and golden, about 35 minutes.  Cut a small 1/2-inch slit in the top of each popover using a sharp knife, then bake for 5 minutes more.  Serve immediately. 

Chocolate Swirled Brioche Loaves

For someone who really enjoys the finer ingredients in life, I am quite the frugal shopper when it comes to buying groceries.  There used to be this really cheesy game show called Supermarket Sweep (I believe that I am the only person who watched this show, which was on right before the equally popular Shop 'til You Drop.) The show required teams of contestants to showcase their grocery product acumen.  At the end of the show, the contestants raced through the mock supermarket, trying to fill their grocery carts with the priciest items before time ran out.  Today, I would have a really good shot at winning this show, because I can tell you the going price of just about anything in aisles 1-12 and the surrounding perimeter. 

Each shopping trip is viewed almost as a challenge to get the lowest total price while still buying the items that I need.  If I need good cheeses and inexpensive dairy, I go to Trader Joe's.  For basics, the local Smith's will suffice.  Whole Foods?  Well......let's just say that I found a half-pint of blueberries there for $8.00 the other day.  No, that was not a misprint--half-pint for $8.00.  I'm still reeling from that, so it might be a while before I head back to Whole Paycheck Foods.

These days, as we all are painfully aware of, it has become increasingly hard to finish a trip to the grocery store with a smile.  It is common to she shoppers scrutinizing their receipts, trying to figure out how on earth a gallon of milk, a box of Wheaties, chicken breasts, and some veggies came to $43.22.  And bread!  As I've mentioned before, good bread is one of my indulgences, and I cannot seem to find a decent loaf for under $4.50-----so, I've decided to make my own.  Yes, it's a bit more time consuming, but there something largely satisfying about baking your own bread, and it tastes soooo much better. Some of my go-to recipes, I have previously posted on this site, such as  Whole Wheat Cinnamon Raisin Bread, Whole Wheat Maple Oatmeal Bread, and  Lemon-Rosemary Bread. 

Yesterday, I decided to make brioche, a rich and buttery French bread, which can really act as a dessert.  A few weeks back, I had found a great deal on eggs at Trader Joes, but I over-ambitiously bought too many, so brioche was a great way to use them up.  Despite the fact that this recipe calls for 1/2-pound of butter and 9 eggs, it makes 2 very large loaves, and even a small slice is very satisfying.  Brioche can be eaten toasted (no butter required,) as a base for bread pudding, topped with berries, or used for making French toast.  Here are some extra tips for this sweet swirled French bread:

• The baked loaves can be frozen, tightly wrapped, for up to two weeks.
• I like to use a mixture of whole wheat and regular flours for this recipe, but if you prefer, you can use all white flour.
• Don't be alarmed if the dough hasn't risen to the indicated level in the estimated time frame.  Heat, humidity, and various other factors all come into play here, so the actual amount of time that your dough requires to rise may vary.  If your kitchen tends to be cool, turn the oven on for 1 minute and then turn it off.  Place the covered bowl in the oven to rise in a warmer environment.
• For variations on the filling, use semisweet or even milk chocolate, if that is what you prefer.  I have also done this recipe with a cinnamon sugar filling.  I mix sugar (or brown sugar) with a little bit of cinnamon, spread a thin layer of softened butter on the surface of the brioche, and then sprinkle the cinnamon-sugar over the butter.
• If the loaves start to brown too quickly during the baking process, then cover them with foil for the remainder of the time. 

Chocolate Swirled Brioche Loaves

Makes 2 loaves

Ingredients:

1 cup butter, softened, plus more for bowl and pans

2 tablespoons warm (110 degree) water

1/4 cup plus 1 teaspoon sugar

2 teaspoons active dry yeast

3 cups flour

1 - 1 1/2 cups whole wheat flour

2 teaspoons salt

9 large eggs

9 ounces bittersweet chocolate, finely chopped (about 1 1/2 cups)

Coarse sanding sugar (optional)

Butter a large bowl and set it aside.  Stir together the warm water,  1 teaspoon sugar, and the yeast in a small bowl.  Let stand until foamy, about 5 minutes.

Put the 3 cups of flour and 1 cup of whole wheat flour in the bowl of an electric mixer fitted with the paddle attachment.  Add the yeast mixture and mix on medium speed until well combined.  A 8 eggs, 1 at a time, mixing well after each addition.  Mix until well combined, about 2 minutes.  Replace the paddle with a dough hook and mix on medium speed for 2 minutes.

Add the butter, 1 tablespoon at a time, mixing until combined after each addition.  Mix until the dough is smooth, shiny, and elastic, about 8 minutes.  If the dough is very sticky and wet, add up to 1/2 cup whole wheat flour and mix to combine.  Transfer the dough to the buttered bowl.  Cover with a clean kitchen towel, and let rise at room temperature until doubled in bulk, 1 1/2-2 hours.  Punch the dough down; cover with plastic wrap, and refrigerate overnight.

Butter two 8 1/2 by 4 1/2 loaf pans; set aside.  Transfer the dough to a lightly floured work surface and divide it in half.  Roll out each half into a 7 by 15-inch rectangle.  Sprinkle the chocolate over the rectangles.  Starting from a short side, tightly roll each into a log and pinch the seams to seal.  Place each log, seam side down, in a buttered pan.  Cover with a clean kitchen towel; let rise at room temperature until the dough reaches the rim of the pans, about 3 hours.

Preheat the oven to 375F degrees.  Lightly beat the remaining egg and brush the tops of the loaves with the egg.  Sprinkle with sanding sugar, if desired, and bake until the tops are deep golden brown, about 35 minutes.  Run a knife around the edges to loosen, and turn out onto a wire rack; let cool completely.

Healthy Pumpkin Harvest Muffins

Starting around the end of September through the holidays, my kitchen has a constant pumpkin-spice aroma to it.  This is not because I've blown my savings on one of those large Yankee Candles (you have to admit, they are overpriced,) but because I absolutely adore pumpkin flavored foods.  From ravioli and risotto to pancakes and pies, I'll attempt almost any recipe with a pumpkin twist.  At then end of December, however, the pumpkin parade tends to come to an end, simply because the season is considered to be over, and I guess I feel like I'm supposed to move on to other ingredients.

Today's recipe I dedicate to Boston based blogger (and July 12 bride!) Tina of Carrots and Cake.   As a food blogger, it is inevitable that you become familiar with the content of your fellow foodies in the blogosphere (that sentence sounds a bit nerdy, doesn't it?).  Through food-themed message boards and photo sharing sites, you can easily see what other chefs around the world are creating on a daily basis.  Yesterday, I found Tina's delectable looking post for (lowfat) Pumpkin Coconut Date Bars--originally posted in MAY!  I had been resisting my craving for healthy pumpkin muffins, simply because they weren't "in season," but Tina snapped me out of that silliness via her mouthwatering photos.  So, thanks, Tina.  I wish that I could send you one of the muffins, but Boston is a bit far.  I'll just eat one while watching the Red Sox game, in your honor.

With the addition of the tart cranberries, spices, and toasted nuts, these muffins do indeed taste like Fall.  The dates add some natural sweetness, which allows for the sugar to be cut, compared to the ample amount present in most muffin recipes.  With a light, moist texture, these muffins have no need for butter or jam, and they come together in minutes.  Here are a few extra tips for these figure-friendly muffins:

• Feel free to improvise in terms of the nuts and fruits that you add to the muffin batter.  Golden raisins, chopped dried cherries, chopped figs or apricots, hazelnuts, almonds, or walnuts would all be nice additions.
• After the muffins have baked and cooled, freeze them in a zip-top bag for up to one month.  Let muffins thaw at room temperature and then warm in the oven or microwave just before serving.
• Be sure to use canned pumpkin and not pumpkin pie filling, which is pre-sweetened and contains spices.
• If you don't happen to have buttermilk, you can always make your own version.  Mix 1/2  cup of milk with 1/2  teaspoon of vinegar and let sit at room temperature for 10 minutes before adding to the batter.

Healthy Pumpkin Harvest Muffins

Makes 12

Ingredients:

1 cup flour

1/2 cup whole wheat flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup sugar

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup packed brown sugar

3 tablespoons canola or safflower oil

1 egg

1/2 cup chopped dried cranberries

1/4 cup chopped dates

1/2 cup lightly toasted pecans, chopped

Preheat the oven to 375F degrees.  In a medium bowl, combine the flours, ginger, cinnamon, baking soda, baking powder, salt, and cloves; whisk to blend.

In a large bowl, combine the sugar, pumpkin, buttermilk, brown sugar, oil, and egg; whisk until very well blended.  Add the flour mixture to the sugar mixture and mix until just combined.  Fold in the cranberries, dates, and pecans.

Line a 12-cup muffin tin with paper liners and coat the liners with cooking spray.  Spoon the batter evenly into the cups.  Bake for 25 minutes or until a toothpick inserted into the center of a muffin emerges clean.  Transfer the muffins to a wire rack and cool completely.

Spiced Applesauce Bran Muffins

Although I occasionally torture myself in a Bikram yoga class (that's 90 minutes of yoga done in a 96 degree room--voluntarily), the treadmill has always been, and always will be, my workout of choice.  A little over ten years ago, I bought a treadmill, and it ended up being one of the best investments that I have ever made.  I belonged to a great fitness club at the time, but it presented certain frustrations, which led me to my decision to make this purchase. 

The problem lied in the fact that I like to stay on the treadmill for a little over an hour, which is tough to do when fellow club members are giving you the hard stare, willing you to either stop or to trip and fall.  I also enjoy catching up on my favorite TV shows during my workout, as it helps to pass the time, unless of course Bobby or Giada are whipping up some mouth-watering dish that you can practically smell through the television.  At the gym, with its limited number of TV sets in the Cardio Theatre (yes, it was really called that), I was often forced to watch something like Maury Povich, or Deadliest Catch, which made each minute seem ten times as long.

Having my own treadmill, I can stay on for as long as I please, watching whatever I desire.  It is also much easier to make the "commute" in the morning, thus requiring significantly less motivation.  At and average of 5 miles per day, 350 days per year (I do take the occasional day off), for 10 years, I've traveled cross-country a few times on my trusty machine, which has never needed repairing.  Now that's a good investment.

Eric and I both like to work out in the morning.  He hops on the stairmaster and flips to CNBC immediately after rolling out of bed.  Although I can do this, if absolutely necessary, I like to take a more leisurely approach to my morning, primarily because I find it hard to work out on a completely empty stomach (and before my morning jolt of joe!)  Because I can't be too full when I start my workout, I've found that the perfect thing to eat is a healthy homemade muffin, which provides me with some extra energy to get me through that hour. 

These are a new muffin that I tried, and I don't know if they could get much healthier.  Chock-full of figure friendly ingredients, such as flaxseed, wheat bran, cranberries, and unsweetened applesauce, these muffins are very low in fat, rich in fiber, and surprisingly hearty.  Sweetened by dates, applesauce, and a bit of maple syrup, no sugar is needed, which keeps the calories down too.  I just pop them in the freezer and defrost one each morning.  Here are my extra tips for these healthy and delicious muffins:

• After baking, these muffins can be sealed in a zip-top bag and frozen for up to two weeks.  Sit one out on the counter to defrost.  The muffins will keep for 2-3 days at room temperature, tightly covered.
• Muffin liners may be used for this recipe, but I strongly recommend misting them with nonstick spray prior to filling them.  This recipe is void of oil or butter, so the muffins will tend to stick to the liners otherwise.
• The maple syrup in this recipe can be replaced with honey, if desired.
• Lightly toasted nuts, unsweetened coconut, or other dried fruits can be added to the batter as well.
• Wheat bran (sometimes referred to as oat bran on packaging) and ground flaxseed can be found in the health foods/natural foods sections of your grocery store.  Two brands that are commonly found are Arrowhead Mills and Hodgson Mill.  Both ingredients should be stored in either the refrigerator or freezer after opening, as they have a tendency to become rancid if store for long periods of time at room temperature. 

Spiced Applesauce Bran Muffins

Makes about 12

2 cups unsweetened applesauce

1/2 cup pitted and chopped dates

1 cup wheat bran

1/2 cup buttermilk

1 egg

2 tablespoons maple syrup

1 teaspoon vanilla extract

3/4 cup flour

1/2 cup whole wheat flour

3 tablespoons ground flaxseed

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/3 cup oats plus 2 tablespoons

1/4 cup dried cranberries

Preheat the oven to 375F degrees.  Spray a muffin tin with nonstick baking spray. 

In a medium saucepan, combine the applesauce and dates.  Cook over medium heat, stirring frequently, until the mixture has thickened and reduced slightly, 5-7 minutes.  Transfer to a large bowl and let cool for 5 minutes.

When the mixture has cooled, stir in the buttermilk, bran, egg, maple syrup, and vanilla. 

In a medium bowl, whisk together the flours, flaxseed, baking soda, cinnamon, ginger, allspice, salt, and 1/3 cup of the oats.  Stir the dry ingredients into the bran mixture until just combined.  Stir in the dried cranberries.

Divide the batter among the prepared tins.   Sprinkle the remaining 2 tablespoons of oats over the muffins.  Bake until a toothpick inserted into the center emerges clean, 18-20 minutes.  Let cool completely on wire racks.

Homemade Whole Wheat Hamburger Buns

Memorial Day is the first of the two "bookend" holidays, the other one being Labor Day, which mark the beginning and end of the summer holidays in the United States.  This weekend, everyone from professional ribmasters to folks who have no business being within 20 feet of a grill will fire up their Webers and officially kick off the 2008 barbecue season.  Whether you're a fan of the beer-can chicken method or your just a simple hot dog and mustard kind of guy/gal, chances are pretty good that at least one of your meals over the next few days will be served to you with tongs onto a paper plate (or custom-made Memorial Day tableware, if you happen to be celebrating at Martha's estate.)

Nothing says "cook-out" like a good old-fashioned hamburger.  Usually, there is so much focus on the burger itself--how much seasoning, turkey or beef, what type of cheese--that the bun is all but forgotten about until the very last minute.  Those pathetic  and flimsy little grocery store versions are always too thin, become too soggy, fall apart after the first bite, and besides, have you seen the price of bread lately??  Here is your golden opportunity to take you burgers to the next level, with fresh homemade hamburger buns.

Imagine how great this scenario would be:  Your most hard-to-please family member asks you which bakery made the incredible hamburger buns.  You breezily reply, "Oh those?  I just made them myself this morning, as I was doing other things of course."   Priceless.  These buns don't require much labor or attention, just ample time to rise, so if started first thing in the morning, they really could be ready for lunch.  Make a triple batch and freeze them to enjoy throughout the summer months--and have a safe and happy Memorial Day!  Here are some extra tips for making these bakery-style burger buns:

• When you first combine the yeast and warm water, if the yeast doesn't foam after five minutes, then throw it out and start over.  This indicates that the yeast is no longer active, and the dough will not rise.
• One 1/4-ounce package of yeast is equivalent to 2 1/4 teaspoons, so for this recipe, you will need 4 1/2 teaspoons yeast.
• This recipe can be made using all white flour instead of a mixture of white and whole wheat flours.
• If you don't have an standing electric mixer, just stir all of the ingredients together with a wooden spoon until a dough forms.  Then, knead the dough on a floured surface until smooth and elastic, about 7 to 8 minutes.
• The baked buns can be frozen, tightly wrapped, for up to 1 month.
• If you don't have a 3-inch cookie cutter, then use the top of a glass to measure the rounds.

Homemade Whole Wheat Hamburger Buns

Makes about 16

Ingredients:

2 cups whole milk

1/4 cup water (about 110F degrees)

2 (1/4-ounce) packages active dry yeast

1/4 cup plus 1/2 teaspoon sugar, divided

4 tablespoons butter, softened

2 large eggs, room temperature

1 tablespoon salt

3 cups flour

3 cups whole wheat flour

1 large egg mixed with 1 tablespoon water for egg wash

Bring the milk to a low simmer in a small saucepan over medium heat.  Remove from the heat and cool until the temperature reaches between 105F and 115F degrees.

Meanwhile, stir the warm water, yeast, and 1/2 teaspoon sugar in the bowl of a standing electric mixer.  Let stand until foamy, about 5 minutes.  Add the butter, warm milk, and remaining 1/4 cup sugar to the yeast mixture and mix with the paddle attachment at low speed until the butter has melted.  Mix in the eggs until well combined.

Add the salt, 2 cups regular flour, and 2 cups whole wheat flour to the bowl and mix, scraping down the side of the bowl as necessary, until the flour is well incorporated.  Switch to the dough hook and beat in the remaining cup of regular flour and the remaining cup of whole wheat flour at medium speed until the dough pulls away from the side of the bowl, about 2 minutes.  Add more flour, 1 tablespoon at a time, if necessary.  Beat for 5 minutes longer; dough will be sticky.

Transfer the dough to a lightly oiled bowl and turn to coat.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 2 1/2 hours.

Butter 2 large baking sheets or line them with parchment paper.  Punch down the dough and roll out on a lightly floured surface, using a floured rolling pin.  Roll to a 14-inch round, about 1/2-inch thick.  Cut out as many rounds as possible with a floured 3-inch cutter and arrange 3 inches apart on the baking sheets.  Gather and reroll scraps; cut out more rounds.  Loosely cover the buns with oiled plastic wrap and let rise in a warm place until they hold a finger mark when gently poked, 1 1/2 hours.

Preheat the oven to 375F degrees with racks in upper and lowed thirds.  Brush the buns with the egg wash and bake, switching positions halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14-20 minutes.  Cool completely.

"No Need to Knead" Lemon-Rosemary Bread

So, I had this plan to try to eliminate bread from my diet over the next few weeks, or at least really cut back on it.  Next to ice cream, freshly baked bread, spread with a little bit of European-style salted butter, is my biggest food-related weakness.  Well, that plan has just been postponed.  Something possessed me to try a very interesting looking recipe, which I had torn from the pages of my latest Williams-Sonoma catalog, for a knead-free rustic lemon-rosemary bread.  What's worse is that I decided to make this irresistible-looking recipe during the week that Eric , who I can usually count on to polish off the majority of a loaf in one sitting, is overseas.  Oh well, at least I have the dogs to share it with.....

Very important:  This recipe needs to be started the day before you plan to eat it.  The dough must sit for at least 12 hours, possibly more, during its first rising.  Because the recipe only contains 1/4-teaspoon of yeast, it takes awhile to grow to the correct size.  I just wouldn't want you to be disappointed if you started this recipe with plans to serve it the same day and then realized that you couldn't--that's always a bummer. 

The directions for this recipe couldn't be any easier and this would be a great "starter" bread baking experience.  You don't need to worry about over or under-kneading, and the ingredients are things that most people have on hand in their pantries.  Baking the loaf in a hot, covered, cast-iron pot results in a crisp and golden exterior and a soft, slightly chewy interior.  The lemon and rosemary make it extra fragrant, and I just know that it won't last long.  I guess I'll just eliminate ice cream instead!  Here are a few extra tips for this bakeshop-worthy bread:

• Feel free to substitute whole grain flour for a portion or all of the white flour.  You may need to add a few tablespoons of extra water to achieve the desired tacky texture after mixing.
• Try mixing up the flavorings in the recipe.  Instead of rosemary, use fresh or dried thyme or Italian seasonings, and mix in some chopped sun-dried tomatoes or black olives.  Add some raisins and chopped, lightly toasted walnuts.  Substitute orange zest for the lemon zest and mix in some dried cranberries and pecans.
• This recipe calls for active dry yeast, as opposed to rapid rise yeast.  Be sure to check that you are adding the former to the mixture or the rising time will be incorrect.
• If you don't have a round cast-iron pan, then you can place the dough in a round cake pan to help shape it as it bakes.  You can also bake it in a large loaf pan or "free form", without a pan.
• The bread it best eaten within a day of baking, but it will keep for 2-3 days, tightly wrapped, at room temperature.

"No Need to Knead" Lemon-Rosemary Bread

Makes 1 loaf

Ingredients:

3 cups flour

1/4 teaspoon active dry yeast

2 teaspoons salt

2 teaspoons chopped fresh rosemary

Zest of one lemon

Cornmeal

In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, salt, rosemary, and lemon zest.  Add 1 5/8 cup water, and stir until blended (dough will be sticky).  Cover with plastic wrap and let the dough rise at room temperature, 70F degrees, until the surface is dotted with bubbles, 12-18 hours. 

Place the dough on a lightly floured surface and sprinkle with flour.  Fold the dough over itself once or twice, cover loosely with plastic wrap, and let rest 15 minutes.

Using very little flour, shape the dough into a ball.  Generously coat a smooth cotton towel with cornmeal.  Put the dough, seam side down, on the towel; dust with more cornmeal.  Cover with another towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4 cast-iron pot in the oven and preheat the oven to 450F degrees.  Remove the pot from the oven.  Slide your hand under the towel and turn the dough over, seam side up, into the pot.  Cover with the lid and bake for 30 minutes.  Uncover and bake until the loaf is browned, 15-30 minutes more.  Set the pot on a wire rack and cool for 10 minutes.  Using oven mitts, gently turn the pot on the side and release the bread. 

Pineapple Coconut Macadamia Nut Muffins

I'm really looking forward to this week because both my mom and brother are coming to visit .  My dad is unable to come due to a busy work schedule, which means that he must be really busy, because nothing usually stands in the way of my dad and his Vegas vacations (we promise to play a few hands of double double bonus poker for you, dad).   

Whenever my mom comes to visit, it's like I have suddenly been blessed with my own super over-achieving personal assistant.  She helps me to get all of the items that have been on my "to-do" list, usually since she left the last time, completed at an incredibly rapid pace.  When I was applying to graduate schools, she meticulously edited and critiqued my essays--no easy task mind you.  When our front yard needed a facelift, she spent hours planting beautiful new flowers for us (um, mom, most of them died--sorry).  This trip, she's helping me to pick out a new family room carpet, because I did not inherit one iota of her interior design acumen and our current one is showing severe signs of puppy dog wear and tear.  She'll give her granddogs tons of attention and she will just be fun to have around.  The least that I can do is make her some healthy muffins to have at breakfast.

I think that I did a pretty good job of incorporating flavors that my mom likes, such as coconut, macadamia nuts, and pineapple, into these low-fat muffins.  They have a tropical flavor, and since she always likes to have fruit for breakfast and throughout the day (the woman has a severe clementine obsession), these muffins will make a nice complement.  Try them warmed with a little bit of butter or your favorite jam.  Here are some tips for these healthy Hawaiian-style muffins:

• Instead of using macadamia nuts, try using toasted slivered almonds, chopped walnuts, or chopped pecans.
• If you like additional spice in your baked goods, you can add 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and/or 1/4 teaspoon cardamom to the batter.
• Dried cranberries, golden raisins, or chopped dried figs would also make nice additions to these muffins.
• If you prefer loaves of bread to muffins, pour the batter into a 9X5 inch loaf pan, that has been sprayed with nonstick baking spray, and bake at 375F degrees for 45-50 minutes, or until a toothpick inserted into the center emerges clean.
• These muffins can be frozen for up to 2 weeks.  Set one out the night before to have a muffin for breakfast the next day. 

Pineapple Coconut Macadamia Nut Muffins

Makes 12

Ingredients:

1 cup flour

1/3 cup whole wheat flour

1 cup oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup mashed ripe banana

1 cup buttermilk

1/2 cup brown sugar

2 tablespoons safflower or canola oil

1 teaspoon vanilla

1 egg

1/2 cup drained crushed pineapple, in juice (not syrup)

1/2 cup sweetened flaked coconut

1/4 cup finely chopped toasted macadamia nuts

Topping

3 tablespoons sweetened flaked coconut

2 tablespoons finely chopped macadamia nuts

1 tablespoon brown sugar

1 tablespoon oats

Preheat the oven to 400F degrees.  In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, and cinnamon.  Make a well in the center of the flour mixture and add the bananas, buttermilk, brown sugar, oil, vanilla, and egg to the bowl.  Mix together the ingredients until they are just blended.  Stir in the pineapple, coconut, and macadamia nuts.  Spoon the batter into 12 muffin cups coated with cooking spray.

To prepare the topping, combine the coconut, macadamia nuts, brown sugar, and oats in a small bowl.  Sprinkle the topping evenly over the muffins.  Bake for 18-20 minutes, or until the muffins spring back when touched lightly in the center.  Cool muffins for 10 minutes in the pan and then transfer to a wire rack to cool completely.