Tags: coffee, muffins, tuesdays with dorie
So as not to pull another last minute TWD baking, I decided to make these muffins on Thursday night. Conveniently, our friends A. and E. came back from the US on Wednesday so they were able to join us and watch Empire Records together. That is a classic movie that deserves to be watched every few months so that you always remember how to rock out. I love the song at the end when Renee Zellweger sings “Sugarhigh”! It’s probably my favorite part. So while watching we had some of these muffins and fruit – you know, so that we wouldn’t starve before the Yom Kippur fast that started Friday night (I swear, what is it with Jews and food, either you’re eating too much or you’re not eating at all!!).
The Little Rocker saw me pulling them out of the oven as she was about to go to bed, so I had to promise her that she could have one in the morning. I know that I shouldn’t give her caffeine, but I have to be honest, I don’t feel a difference when I have coffee in food, and I don’t notice a difference in her either.
Either way, this week’s recipe was hosted by Rhiani of Chocoholic Anonymous. She chose these muffins, actually a recipe that I skipped over a few times because it didn’t seem my style, not sweet enough I think. But for Tuesdays with Dorie – I will try anything. These muffins mixed up in about five minutes (in between bathing the Little Rocker and getting her into pjs) and baked really quickly. When we tried them, there were mixed reviews. Everyone said that they tasted good, though Rocker Dude did say that they were a bit bitter. Rocker Dude’s comment was that it was missing something sweet. I told him that they didn’t have soymilk which is what I normally bake with, which adds a lot of richness to the end product. So he said that next time I should add the soymilk, after all, who likes coffee without milk?
Tags: Cake, peach, tuesdays with dorie, upside down
Due to Rosh Hashana and all the holiday-ing that ensued, I was a bit behind on this week’s recipe. I had bought peaches last week in anticipation (see, I am planning ahead!) but I did not have a chance to make the cake until Sunday night, which come to think of it is not that last minute.
I was really happy to see that Dorie provided the peach option for this cake as there is no way in heaven that I was going to be able to get my hands on fresh or frozen cranberries. It’s just not a fruit that exists here in Israel (may have something to do with the climate, hmmm). The most I can get are dried cranberries, or canned cranberry sauce imported from America. Besides, it’s still peach season here, so why not take advantage?
This week’s recipe was hosted by Sabrina of Superfluous. She just got married in August (actually on the same day as my brother!) so congratulations to her and her new husband and may they find only happiness together.
Sabrina picked the Cranberry Upside-Downer and I was really excited to make this. I haven’t made an upside-down cake in a long time, in fact, I think I’ve only made one other upside-down cake ever. (When I brought the cake into work on Monday, my coworker asked, “Why did you need to flip it over?” I didn’t really have a good reason for that except that that’s what the recipe said.) This cake turned out so easily and nothing got messed up when I flipped it over!
I almost didn’t make this until Monday night because I was so tired. Sunday was a fast day (almost like practice for the 25 hour long fast of Yom Kippur), and unfortunately, our air conditioning decided not to work on Saturday night, and on top of that, the Little Rocker decided to get up about four times during the night. So we woke up on Sunday morning tired, already dehydrated and not ready for a fast day. By the end of the day I was just so wiped that I almost went to sleep right after putting the Little Rocker to bed, but then I remembered this week’s recipe, and I sucked it up and made the cake.
So glad I did.
The hardest part of the cake was pitting and slicing the peaches – just goes to show how hard it was, and in about 20 minutes, I had the cake in the oven, smelling up the house.
Dorie recommends to eat the cake warm – no problem there, and when I tried the cake after it was done I was surprised. I am used to apple cakes, and the peaches just added something special to the cake and made it just a little bit different.
In order to further our dieting goals, I decided to bring the cake to work so that we wouldn’t eat it all. As I packed it up in the morning, Rocker Dude protested. I asked if he wanted to try the cake (his excuse the night before was that he had already brushed his teeth, humph). He said that he had planned on eating a slice for breakfast. I offered to cut him a slice, but he declined. I am not blaming him, he is under a crazy amount of stress, poor guy. He just started a new job teaching high school English, and on top of that he has to defend his masters’ thesis on Monday – he’s a bit stressed – you can do it baby!
And when he passes (because I know he will) champagne and cheesecake for everyone!
Right, back to this week’s recipe – everyone, go get some peaches and make this cake! But only if you want to eat something totally delicious.
I was browsing around on the blogosphere the other day and I came across this recipe for honeydew sorbet on Tartelette‘s website. Helene has amazing recipes over there and is such a talented photographer that it is a pleasure to read her blog. She just posted a recipe for watermelon and honeydew sorbets. As I read that post, I could feel my mouth water (granted I was fasting at the time and anything liquid made my mouth water).
I immediately made a plan to go to the store on the way home and pick up some honeydew to make sorbet. Watermelons are already out of season, so that will have to wait until next year.
Unfortunately, I don’t have an ice cream maker (yet!) so I had to make this by hand. It came out more like a granita and not so sorbet-y but it is so refreshing.
We still have a couple more months of warm weather to look forward to, so I may make this again, and again, and again.
I tortured my friend S. with the thought of this sorbet while we were both fasting, so I invited her over tomorrow night to make up for it.
Make this when it is hot out and enjoy!
Recipe (adapted from Tartelette):
4 cups of honeydew, cut into chunks
1/2 cup sugar
2 tsp. lemon juice
Grind up the honeydew in the food processor until you get a smooth mixture. Add the sugar and lemon juice. Chill and then add to your ice cream maker to finish the process.
Or, place the honeydew mixture in the freezer and every two hours or so, scrape it down with a fork to break up the ice crystals.
Serve and enjoy!