A Fork In Each Hand

Double Chocolate-Mocha Muffins

I haven’t really been cooking as much as I want to, let alone doing much baking. There are so many things to do, so many things I’m interested in, so many ideas, and so many plans on my mind. It can sometimes seem a little overwhelming. But then I remember than cooking calms my head and sometimes I forget just how easy baking can be. I love the fact that most of the time, you can whip everything up in one bowl and once it’s in the oven, you get to leave it alone. You can write, clean, do laundry, read a book, watch TV, anything you want. Try doing that with a skillet of chicken and you’ll have your smoke alarm going off. These Double Chocolate-Mocha Muffins are another one of those really easy recipes to whip together when you just have too many other things to do or think about.

Chocolate chips and cocoa are both added to this batter to make some really chocolate-y muffins and espresso powder or instant espresso is added to give it yet another layer of flavor making these perfect for breakfast, as a sweet addition to brunch, or even as a late night chocolate snack. The recipe calls for chocolate chunks but I used mini-chips because I had them on hand so use any kind of chocolate you want. I also substituted applesauce to lighten their calorie load and the end result was still a light, fluffy muffin. Also consider replacing up to half of the flour with whole wheat flour. These muffins puff up nicely, just the way you want a good muffin to and also freeze well. Craving a little chocolate with your coffee? Or a little coffee with your chocolate? Just mix them together and make these muffins.

The ingredients:

Whisk together flour, cocoa, espresso powder, baking powder, salt and chocolate chips in a large bowl.

Whisk together eggs and remaining ingredients in a medium bowl; stir egg mixture into flour mixture just until blended, being careful to not overmix.

Pour batter evenly into muffin pans lined with paper liners.

Bake 18 to 20 minutes in a preheated 350°F oven.

Serve warm, or cool on a wire rack.

Additions: None

Omissions: None

Substitutions:

Mini-chocolate chips
Applesauce

Overall Rating: Love It

Source: Coastal Living magazine

Asparagus with Lemon and Pecorino

Here I go again – trying to eat better. I go in waves with food. I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food. I guess that’s why they say “You are what you eat”? After all, when I’m eating lots of fruits and veggies, I tend to eat better. But then as soon as I get a french fry or donut, forget it. I’m a lost cause. Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad. We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix. So I made a conscious effort to start eating better on Monday. So far so good but it’s only been a few days. Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.

After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese. The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly. Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.

The ingredients:

Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.

Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.

Sprinkle asparagus with pecorino Romano cheese.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Spinach, Green Onion and Smoked Gouda Quiche

I like cheese but for the most part, I could take it or leave it. This comment generally surprises anyone I tell this to who usually comes right back and says “I love cheese!” like I have something wrong with me. Aside from Cheese Wiz with my soft pretzels or a slice of creamy American on my turkey burger, I didn’t really have a hankering for cheese. Until smoked Gouda came along. I can’t remember the first time I was introduced to this wonderful cheese but I do remember my friend Lori and I shielding the cheese table at a charity benefit a few years ago so that no one could get to the smoked Gouda without going through us first. So it’s no wonder that this Spinach, Green Onion and Smoked Gouda Quiche recipe had me at hello. I love me some spinach but without the smoked Gouda in this title, I might have otherwise passed it by.

Fresh baby spinach and scallions are sautéed until wilted and added to a mixture of low-fat mix, eggs, and shredded smoked Gouda. Poured into a homemade, simple crust and baked until golden brown, this quiche is not the pretentious quiche you might have grown up hating. This quiche is fresh and smoky, light and filling. The crust itself requires some patience and the final product is pretty boring so next time I might just use a store-bought crust. Either way, the smoky cheese and creamy texture of this quiche is the real winner and I’ve realized boring quiches needn’t be so boring after all.

The ingredients:

To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition.

Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350°F for 25 minutes or until lightly browned. Cool.