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.
If you’re looking for a new pumpkin muffin recipe, here’s one made with coconut oil, coconut palm sugar and whole wheat pastry flour. I tried incorporating some true whole foods into the ingredient list, but having made multiple batches of these over the past few days, I can tell you that substitutes work pretty well. [...]
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School resumed today, so I guess the holidays are officially over. No more spontaneous trips to the roller rink or mid-afternoon trapeze classes. That’s Fuzz (in case you thought it was me) whose latent talent for the trapeze arts came out yesterday at Trapeze Austin. She’s never been to the circus, but she says she’s [...]
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After making yesterday’s muffins, I felt the need to try a lower sugar, lower calorie version. If artificial sweeteners aren’t your thing, this muffin won’t be either. However, if you’ve been known to break out the Splenda, I’d be curious to see what you think. At first I thought they had too much …
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A few weeks ago we saw some pumpkin muffins at a bake sale. They weren’t anything special in terms of appearance, but they were just the right size for a lunch box. I bought a couple, gave one to Fuzz’s karate teacher, then packed the other in Fuzz’s lunch. After school she commented on …
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If you love eating the edges off cookies and think a muffin’s top is the best part, here’s a recipe you have to try. It’s for blueberry corn muffins, and what’s so special about them is that as they bake they develop these lovely, crispy, rings around the edge. I suppose it’s due …
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Happy Memorial Day! I hope you are enjoying the holiday with family and friends, and if you’re traveling, be safe. For those of you at home baking as usual, here’s a recipe to add to your muffin collection. It’s designed for a small size 6 muffin cup pan, but you can always double it. Maple [...]
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Most of the muffins I make are pretty sweet, but this one’s not. It’s perfect for serving with savory dishes, salads or soups; but it would also be great for breakfast topped with some good preserves. When I first pulled these out of the oven, I was disappointed to see the tops …
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Making chocolate ricotta muffins seemed like the perfect way to use a cup of leftover ricotta cheese, so this morning I did a search for some recipes. Molly Katzen’s chocolate ricotta muffins appeared most often during my search, and while they looked good, a few people complained they had low fat texture and weren’t very sweet. Given those reviews, I decided to make a couple of changes. First, I halved the batch thinking I’d get 6, I got about 8 big muffins.
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