The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life, is now available! If you love baking or are looking for a great gift book, you can buy it on Amazon, Barnes & Noble, Indie Bound, or at your favorite book store. I hope you enjoy The Daily Cookie. Thanks for your support.
For Mother’s Day, Fuzz gave me a bottle of Penzey’s pumpkin pie spice along with a request to make some pumpkin muffins. Because she picked such a sweet present, I took her up on her offer and made a batch of what is currently our favorite pumpkin muffin recipe. It doesn’t call for any crazy [...]
{ 6 comments }
Today’s creation resulted from my attempt to use up half a can of crushed pineapple that had been hanging out in the refrigerator. At first I was going to make regular pineapple muffins, but since I eat baked goods during the day rather than at breakfast, I decided to go with something a little more [...]
{ 4 comments }
Today’s recipe is made with White Lily, a soft wheat flour popular in the South. For the past few weeks I’ve been using all-purpose, but this week I switched to self-rising White Lily and am loving the results. In America, it seems that most bakers use all-purpose flour mixed with a combination of baking powder [...]
{ 5 comments }
I’ve been craving apple pie for the past few days, but since I don’t have enough people around to help me eat it, I baked a batch of these apple flavored muffins. They may not be quite as good pie, but they did the trick. Hopefully Fuzz will like them, too. She doesn’t care for [...]
{ 5 comments }
Today’s recipe is from an ad in Food & Wine, where Top Chef contestant Jennifer Carroll shares her recipe for blueberry muffins made with Pure Protein Powder. I was pretty interested in trying this because in the past, adding protein powder to baked goods has had mixed results. I have one or two recipes where [...]
{ 5 comments }
Breakfasts have been a little boring around here, so this week I tried to spice things up with some some mini ginger muffins. Using a recipe I typically use for regular gingerbread, I baked it my Baker’s Secret Nonstick 24-Cup Mini Muffin Pan. The results were moist muffins with beautifully rounded tops. As for flavor, [...]
{ 4 comments }
This weekend I bought a box of coconut flour. I hadn’t a clue as to how I’d use it, but I liked the idea of a more healthful flour infused with the lovely scent of coconut. Whole Foods had two brands, Bob’s Red Mill and Coconut Secret. I went with the Coconut Secret because a) [...]
{ 6 comments }
Last week the people at Swerve sent over a lovely sample pack of their sweetener. I’m still testing it in different things and will give you the verdict soon, but along the way I discovered a really good muffin recipe and wanted to share it. I like this one because it calls for …
{ 5 comments }
