COCONUT-BLUEBERRY MUFFINS WITH PECAN CRUMBLE TOPPING -- AND A GIVEAWAY

My New Year’s resolution:  to eat more healthfully and exercise more.  Instead of cookies or cake for dessert, it’s muffins for me.  Especially these.  Made with extra-virgin unrefined coconut oil, coconut  and whole wheat pastry flours and antioxidant-rich blueberries, these are not only good for you, they’re delicious to boot!  I buy Bob's Red Mill Organic High Fiber Coconut Flour, available in most grocery stores, and keep it in the freezer with my other whole-grain flours. 

Made from the meat of coconuts after the milk has been removed, coconut flour is loaded with nutrients that offer numerous health benefits.   It’s gluten free, and doesn’t trigger an inflammatory response within the body.  Containing almost double the amount of fiber found in wheat bran and as much protein as wheat, coconut flour helps to reduce cholesterol and prevent heart disease and diabetes. 

I guarantee that this will be one of the best blueberry muffins you have ever eaten.  Moist, light and tender with an outstanding flavor, this muffin is very satisfying because of the high fiber content.  And to encourage you to make these, Bob’s Red Mill will send a one-lb. package of their organic high-fiber coconut flour  and a 24-oz. package of their whole wheat pastry flour to three of my US/Canadian readers.   My apologies to readers who live outside the US and Canada.

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Oh, and here's the recipe --

Coconut –Blueberry Muffins with Pecan Crumble Topping Source:  Judy’s Kitchen Rating:  9.5 out of 10 Click for PRINTABLE PAGE

COCONUT-BLUEBERRY MUFFINS:  1/4 cup organic extra-virgin coconut oil 2/3 cup sugar ((or sugar substitute) 1 large egg 1/2 cup + 2 Tbsp. buttermilk 1/2 tsp. pure vanilla extract 1 cup + 2 Tbsp. whole wheat pastry flour 1/4 cup coconut flour 3/4 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. sea salt 1-1/2 cups fresh or frozen blueberries, divided use PECAN CRUMBLE TOPPING: 1/4 cup pecans, finely chopped 1/4 cup whole wheat pastry flour 1/4 cup coconut flour 1/4 cup sugar (or sugar substitute) 2 Tbsp. butter, melted Heat oven to 425F.  Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper cups.  In large bowl, whisk together oil and sugar.  Add egg, milk and vanilla and whisk till smooth. In small bowl, combine flours, baking powder, baking soda and salt.  Stir in 3/4 cup blueberries, then fold this mixture into the wet ingredients.  Do not over mix.  Spoon batter into prepared pan, using about 1/4 cup batter for each muffin.  Press remaining blueberries onto tops of muffins, pushing in slightly. In small bowl, combine topping ingredients with fork or fingers.  Sprinkle over muffin tops. Place muffins in oven.   Reduce heat to 350F.  Bake about 20 minutes, or till a wooden pick inserted in center of muffins returns with just a few crumbs.  Cool in pans 5 minutes, then transfer to wire rack to finish cooling.  Yield:  12 standard-size muffins

MARVELOUS MARMALADE MUFFINS WITH MARMALADE BUTTER

My mouth was watering for an orange-raisin-nut muffin made with orange marmalade.  I had a jar of real English marmalade in the fridge that I bought to make Nigella Lawson's marmalade glaze.  Real English marmalade is made with Seville oranges that are bitter, producing the characteristic bitter-sweetness that it’s known for.   Dundee Three Fruits Marmalade is made with lemons, grapefruit and Seville oranges, for a more complex bitter-sweetness that is quite pleasing.  (American-made marmalades, by contrast, use regular sweet oranges, producing marmalades that taste nothing  like the real thing.)
I started experimenting.  My first muffin, made with oil, was absolutely delicious.  I rated it a 9 out of 10.  It was tender, nicely sweet, and had a wonderful albeit indescribable flavor.  But how could I call it a marmalade muffin when there was no discernible marmalade flavor?   I tried again, using more marmalade and more nuts and raisins.  The flavor of this second muffin was great, but there were too many nuts and raisins, the texture was coarser, and the muffins did not crown as nicely as the first. 
My third try, however, was magic!  Using butter for the fat, more orange zest, less nuts and raisins and some white whole wheat flour produced a muffin with a slightly crisp crust, moist and tender but sturdy crumb and a hint of marmalade flavor.  Brushing some of the marmalade butter onto the hot muffin tops accented the marmalade flavor.   But when the marmalade butter is spread on these muffins, they really come alive.  The sweetness of the muffin complements the bitterness of the marmalade, making one delicious muffin that you will want more of.  This one is definitely a keeper.

Marvelous Marmalade Muffins with Marmalade Butter Source:  Judy’s Kitchen Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/3 cup raisins (or dried fruit of choice)  1 Tbsp. orange juice concentrate + 1 Tbsp. water 3/4 cup + 2 Tbsp. English marmalade, divided use 3/4 cup soft butter + 1/4 cup butter, melted 1 cup unbleached all-purpose flour 1/4 cup + 2 Tbsp. white whole wheat flour 3/4 tsp. baking powder 1/8 tsp. baking soda 1/4 tsp. sea salt 1/4 cup toasted chopped pecans 1 Tbsp. orange zest 2/3 cup sugar (I used 1/3 cup sugar + 1/4 tsp. NuStevia)  1/4 tsp. pure vanilla extract 1 large egg 3 Tbsp. low-fat buttermilk 2 Tbsp. Greek yogurt In small saucepan, heat the raisins with the orange juice concentrate and water.  Bring to a boil; off heat; cover.  Let raisins steep for 1/2 hour.   In the meantime, make the marmalade butter.  Mix together 3/4 cup each of room temperature marmalade and soft butter.  Heat oven to 425F.  Grease a 6-cup muffin tin.  In large bowl, whisk together flours, baking powder, baking soda and salt.  Stir in pecans. In medium bowl, whisk together remaining 2 Tbsp. marmalade, orange zest, sugar, 1/4 cup cooled melted butter and vanilla till smooth.  Whisk in egg, milk and yogurt till smooth.  Pour liquid mixture over dry ingredients and mix lightly with a spoon or spatula till barely combined.  Stir in drained raisins..  Spoon mixture into prepared muffin cups, dividing batter equally.    Place in oven; close door; reduce heat to 375F; bake for 19-22 minutes, or till a toothpick inserted in center returns with just a few crumbs.   Immediately brush each muffin top twice with some of the marmalade butter.  Cool in pan for 5 minutes.  Spread hot or warm muffins with some marmalade butter.   Yield:  6 muffins

APPLE FRANGIPANE GALETTE FOR TWO

Since it was just the two of us for Thanksgiving at home this year, I wanted to make a dessert without a lot of leftovers.  I chose this recipe from the back of a package of Bob’s Red Mill Almond Meal, and it was perfect.  Using one sheet of puff pastry, if you position your 6” circles just right, you will have two rectangular pieces left, after you trim the dough, enabling you to make two more gallettes which are absolutely delicious cold the next day. 

While this recipe is not my #1 favorite for apple frangipane,  (Click here for my #1 fave ) it was easy and it definitely hit the spot.  A dollop of caramel sauce on the side and a pouf of Redi-Whip sprinkled with cinnamon on top finished this dessert.

Apple Frangipane Galette for Two Source:  Bob’s Red Mill Rating:  8 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  2 Tbsp. butter, room temperature 1/4 cup confectioner’s sugar 1/4 cup + 2 Tbsp. almond meal 1-1/2 tsp. unbleached all-purpose flour 1 large egg, divided use 1/16 tsp. almond extract 1/2 pkg. puff pastry, thawed in refrigerator overnight 1 medium tart apple, peeled, cored, sliced thin 2 Tbsp. sugar 1/4 tsp. cinnamon 1 Tbsp. melted butter, divided Line a rimmed baking sheet with parchment paper; set aside.  Heat oven to 375F.  In medium bowl, beat butter and confectioner’s sugar by hand or with electric mixer till light and fluffy.  Add almond meal and flour and beat till well mixed.  Stir in 1/2 egg and extract, reserving other  half of egg for egg wash.  Roll puff pastry on floured surface to 1/8”.  Cut 2 (6”) circles; transfer to parchment.  If you cut strategically, you should have enough pastry left to cut two small rectangles.  Transfer those to the parchment also.  Top each of the pastries with about 2-3 Tbsp. almond mix, spreading to within 1” of edges.  Brush edges with reserved egg, beaten.   Arrange apple slices over tops of almond mix.  Mix together sugar and cinnamon and sprinkle over apples.  Drizzle melted butter over apples.  Refrigerate 15 minutes.  Bake 18-20 minutes, or till golden brown and pastry is puffed.

GUY'S HOT ROAST BEEF SANDWICHES WITH GRAVY AND HORSERADISH CHEESE SPREAD

My non-cooking hubby continually surprises me.  He played chef to his football buddies with these delicious sandwiches.

The gravy was outstanding.  I was two thumbs up, way up, along with the Sunday afternoon armchair quarterbacks.  Get the recipe for Guy's Hot Roast Beef Sandwiches.

COOK’S ILLUSTRATED 2003 “SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING”

Now that I am an official carrot cake junkie, my quest is to find the very best carrot cake recipe.  I fell in love with carrot cake after making my first (Sam's Famous Carrot Cake) in November. 

Cook’s Illustrated published a carrot cake recipe in 1998 to mixed reviews.  The recipe used an abundance of carrots (about 7 cups), that were sugared to drain excess liquid out.  Instead of using oil for the fat in their 1998 cake, CI browned butter for a deeper flavor.  In March, 2003, Bridget Lancaster (America’s Test Kitchen) developed an easier recipe using fewer carrots, but, surprisingly, went back to oil.  After making Sam’s Famous Carrot Cake, I realized that it is possible to substitute buttermilk for half the oil.  It reduces the fat content of the cake, and also tenderizes the crumb while adding a nice flavor.  So I’ve decided I’ll be doing that for all my carrot cakes – I mean, why not?  With today’s recipe, you have the option of adding nuts and raisins, if desired.  I decided to add nuts and chopped fresh pineapple instead of raisins.  Also, since I was experimenting, I cut the recipe in half and made it in an 8x8 pan.



I still had two pieces of Sam’s cake in my freezer and so I taste-tested the two cakes side by side.  The comparison is apples to oranges.  Sam’s cake is fully loaded with nuts, raisins, pineapple and coconut, producing a cake that is almost like a Christmas fruitcake.  The CI 2003 cake only has nuts and pineapple.  Both cakes are phenomenal in taste and texture, but I have to give a slight edge to today’s recipe.  I love its flavor of mixed spices (compared to just cinnamon alone in Sam’s), and it has a lighter texture that is very appealing.
 

Cook's Illustrated 2003 "Simple Carrot Cake with Cream Cheese Frosting" Adapted half recipe Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1-1/4 cups (6-1/4 oz.) unbleached all-purpose flour 1/2 + 1/8 tsp. each, baking powder and cinnamon 1/2 tsp. baking soda 1/4 tsp. each, freshly ground nutmeg and fine sea salt 1/16 tsp. ground cloves 3/4 cup toasted chopped walnuts or pecans 3/4 cup granulated sugar 1/4 cup light brown sugar 2 large eggs 1/3 cup + 1 Tbsp. vegetable oil 1/3 cup low-fat buttermilk 1-1/2 cups shredded carrots (about 3 medium) 1/2 cup chopped, drained pineapple, fresh or canned Adjust oven rack to center position; heat oven to 350F.  Grease an 8x8 pan; line pan with parchment.  Grease the parchment; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves; stir in nuts; set aside.

In medium bowl, whisk together sugars and eggs till frothy.  Add oil and buttermilk and whisk till smooth and well combined.  Stir in carrots and pineapple, then add, all at once, to dry ingredients, stirring with a spoon or spatula until just mixed.  Pour batter into prepared pan and bake 40-45 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Rotate pan halfway through baking time.  Cool cake in pan about 20 minutes, then turn out onto wire rack, remove parchment, and cool completely.

In the meantime, prepare cream cheese frosting:

With electric mixer, beat 4 oz. cream cheese, 3 Tbsp. soft butter, 1 tsp. sour cream and 1/4 tsp. vanilla till smooth.  Gradually add 3/4 cup confectioner’s sugar and beat till fluffy.  Spread frosting on top of cooled cake.  Cut into squares to serve.  Refrigerate or freeze leftovers.  (This cake freezes well but cannot be microwaved to thaw because it will melt the frosting.)

CRESCENT ROLL CHRISTMAS TREE APPETIZERS

Our friend, Joann, sent two beautiful appetizers to the Sunday afternoon quarterbacks, and did they ever love them!  These veggie/fruit treats got gobbled up pretty fast.  What's not to love?  Crescent rolls form the base of the tree.  It's spread with Ranch dip, then topped with veggies.  The fruit tree is spread with a mix of cream cheese and fruit-flavored yogurt, then topped with fruit.  A great idea for party fare.
Get the recipe for easy peasy Crescent Roll Christmas Tree Appetizers....CLICK HERE.

COOK’S ILLUSTRATED HOLIDAY HAM 101

How many times I’ve followed the heating instructions on a spiral-sliced ham only to be disappointed with dried-out slices.  Well, thanks to the good folks at America’s Test Kitchen, that  will never happen again.  Reminding us that the ham is already fully cooked and can be eaten as is, they note that most people prefer it heated.  The trick is to heat the ham without drying it out.  Their fool-proof method produces  moist and delicious spiral-sliced ham.  Soaking the ham in hot tap water for 1-1/2 hours brings the internal temperature of the ham up slowly, reducing the oven time.  Baking at a low temperature (250F) for a short period (about 1-1/2 hours) ensures the ham will stay moist. 
An 8.5 lb. Smithfield spiral-sliced ham was my starting point.  Instead of using the glazing packet that comes with the ham, I opted to make Nigella Lawson’s Ginger Glaze, which I’ve modified to make less pungent.  Pineapple Stuffing and Glazed Sweet Potatoes  were great side dishes that rounded out this dinner.

The Sunday afternoon armchair quarterbacks all agreed that this was the best ham ever, and we were all still raving a week later.  Each slice was moist and delicious.  Another winning recipe from the technicians at America’s favorite test kitchen.

Cook’s Illustrated Holiday Ham 101 Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1 Smithfield spiral-sliced ham, bone in (8-12 lbs.) 1 large oven-cooking bag with tie Glaze:  (adapted from Nigella Lawson) 1/2 cup English marmalade 1-1/2 tsp. freshly grated ginger 1 Tbsp. Grey Poupon mustard 1/4 cup dark brown sugar scant 1/8 tsp. ground cloves 3 Tbsp. pure maple syrup 1 Tbsp. orange juice concentrate Place ham, left in original packaging and netting, into large container or clean sink.  Cover with hot tap water.  Let sit 45 minutes.  Empty water and refill with hot tap water for another 45 minutes.  (Note:  I used my clean, deep sink, and the water stayed hot for 1-1/2 hours, eliminating the need to empty and refill.)  Heat oven to 250F.  Adjust oven rack to lowest position.  Remove ham from water and from packaging, remembering to remove the plastic disk covering ham bone.  Place ham inside large oven bag, making sure that the cut side is at bottom of bag.  Gather bag tightly around ham.  Secure with twist tie.  Place in large roasting pan.  Cut 4 small slits in top of bag with knife.  Bake ham until internal temperature reaches 100F (about 90 minutes, or 10 minutes per pound.)  In the meantime, combine glaze ingredients in small saucepan; heat, stirring, until well mixed and spreadable.  Remove ham from oven; untie bag and roll down sides.  Keep juices inside bag.  Increase heat to 350F.  Slowly pour about 1/2 of glaze over ham, brushing it in as you pour.  Return to oven 10 minutes.  Repeat.  Transfer ham to cutting board.  Serve as desired.