A cake? A muffin? A muffin with a cake-like existential crisis? Or is it the other way around? Maybe it should seek therapy.
In my quest to bake through Baking…From My Home to Yours, long-after the rest of the Tuesdays with Dorie (TWD) group finished, I can check another recipe off my list. Dorie Greenspan created the Apple Nut Muffin Cake when one day she was making muffins and decided dump the batter in a cake pan and call it a day. I briefly toyed with the idea of making muffins instead of the cake as some sort of poetic finish to the whole thing. After I finished musing, I baked the cake subbing whole-wheat pastry flour for the all-purpose and dried cranberries for the raisins (Paul doesn’t like raisins!).
The flavor of the cake reminded me of apple-cinnamon oatmeal and therefore I believe a healthy way to have cake for breakfast. The recipe was hosted by Katrina of Baking and Boys last October. You can find the recipe HERE.
photo by paulrus
Yes, this is an actual post. You are not hallucinating. I’ve been busy living life and having an awesome summer. It’s a weak excuse for not posting. I’ve been baking along with the the various weekly baking groups. I have internet and a new computer at home. I’ve been lazy with taking pictures and writing posts.
I’m recommitting to Pink Stripes. I feeling disconnected to the the food blogging world and I miss my blogging friends.
With that note, I’ll move along and tell you about this week’s Sweet Melissa Sundays recipe: Bosc Pear, Blue Cheese, and Walnut Muffins. Rather than sweet, these are savory muffins. I adore the combination of pears and blue cheese. I also like walnuts. Trader Joes did not have bosc pears so I subbed bartlett pears. I liked the muffins. I think they would be great with manchego instead of blue cheese because manchego also pears (hee! Okay, pairs) well with pears.
I probably won’t make them again because I would rather eat blue cheese and pears on their own with out all the mumbo jumbo of the other muffin ingredients.
Thanks to Andrea of Nummy Kitchen for hosting this week’s selection. For the recipe visit her blog or buy the book.
In preparing for this week’s Sweet Melissa Sundays recipe, I kept reminding myself to buy bananas early enough to allow them to get nice and ripe. I meant to buy them before I left for Las Vegas last Sunday, but forgot. In preparing for a getaway to Vegas is remembering to stop at the store to buy bananas high on anyone’s list?
I’m glad I stumbled on Twitter at just the right time when fellow bakers were discussing the oven trick for ripening the bananas. I didn’t read the details about the oven trick, just read the words “oven trick” and “bananas”. I stuck my bananas in oven while it was preheating and took them out when it beeped.
Other than the oven trick, I halved the recipe and made 8 regular sized muffins. The trick to this banana bread is the addition of apples carmelized with brown sugar, cinnamon, and vanilla. Yummilicious!
Thank you to Joy of Hot Oven, Warm Heart for selecting Mom’s Bananna Apple Bread. For the recipe, visit her blog or buy the book.