Top of the Muffin to You! Scrumptious Strawberry Streusel Muffins

The baking continues, my friends, as does the battle of the "muffin top"! Oh the lengths I'll go to for the "Savor the Moment" Challenge. I guess it turns out you really ARE what you eat!

I was laughing today recalling Elaine's predilection for muffin tops on Seinfeld years ago. She loved them so much she parlayed her passion into a short lived business venture with her boss, Mr. Lippman, called "Top of the Muffin to You!" Because they only sold the muffin "tops," the duo ran into difficulty disposing of the muffin "stumps," and the business apparently went bust. Revisit this hilarious episode here.

Clearly Elaine never tried one of "Savor the Moment's" Strawberry Streusel Muffins (pg. 90) or she definitely would have devoured the entire thing!  These strawberry-studded beauties are truly scrumptious with a crunchy streusel topping and delicious Key lime glaze. I also happen to know the Junior Leaguer responsible for submitting this recipe - the fabulous Christine Najac! Founder and Owner of the South Florida based business "Really Good Cookies" this girl definitely knows her way around a kitchen! "Really Good Cookies" specializes in handmade, high quality baked goods and confections for those discriminating palates desiring a true "taste experience!" In addition, Christine has also created the website and blog, South Florida Food & Wine, a go-to resource for "all things food, wine and events from Palm Beach to South Beach." Be sure to check out her wonderful website so you too can be "in the know!"

Making these magnificent muffins is a three part process but definitely worth the effort! Once you pull them out of the oven, warm and fragrant with their tops bubbling ever so gently I'm sure you will agree. My husband wolfed down two of them before I even had a chance to glaze them! The combination of the Key lime with the strawberries is delicious enough and the streusel topping really seals the deal. The recipe states you can also substitute blueberries or raspberries for the strawberries and lemon juice for the Key lime juice in the glaze but I really don't see that happening in my house. I hope you give this recipe a try and let me know what you think - Thanks, Christine! 

XO,

Strawberry Streusel Muffins
Muffins (see baking tips following recipe)
1 1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) butter, melted
1/2 cup half-and-half
1 1/4 cups thinly sliced fresh strawberries
1 teaspoon grated Key lime zest or orange zest
Streusel Topping
1/2 cup chopped pecans or walnuts
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon grated Key lime zest or orange zest
2 tablespoons butter, melted
Key Lime Glaze
1/2 cup confectioner's sugar
1 tablespoon fresh Key lime juice or orange juice
For the muffins, sift the flour, sugar, brown sugar, baking powder, salt and cinnamon into a medium bowl. Make a well in the center. Add the egg, butter and half-and-half to the well and mix just until moistened. Stir in the strawberries and zest; do not overmix. Spoon into 12 greased muffin cups.
For the topping, combine the pecans, brown sugar, flour, cinnamon and zest in a small bowl and mix well. Pour in the butter and mix well. Sprinkle over the muffins.
Bake the muffins at 350 degrees for 20 to 25 minutes or until firm and golden brown. Cool completely.
For the glaze, mix the confectioner's sugar and juice in a bowl. Swirl the glaze over the cooled muffins.
Makes one dozen

"Better me than you" baking tips:
- Be sure to grease those muffin cups or those muffins will stick!
- This recipe makes exactly 12 muffins
- I used chopped pecans for the recipe - delicious!

Now That's a Good Muffin: "Savor the Moment" Poppy Seed Muffins!

I have to admit, ever since Betty White hosted Saturday Night Live a few weeks ago, I can't help but snicker when I hear the word "muffin." White plays Florence Dusty a "rock star in the confectionery world" who can "shake it, break it and sprinkle it" with the best of them! If you missed that episode check out this link and you'll see what I mean.

But I digress, on my recent baking marathon I encountered the "Savor the Moment" recipe for Poppy Seed Bread (pg. 89) which, it turns out, can also be made as muffins. After baking two breads in a row I thought, hey why not mix things up a bit? (I know, how do I come up with these crazy ideas.) Historically, I can't say that I've been the biggest "poppy seed" fan - not that I don't like them but I have never been one to seek them out. Well, let me just tell you, my fellow foodies, these muffins are a revelation! I think it may not have as much to do with the poppy seeds, however, as the delicious flavor combo of almond and vanilla extract and the perfect level of sweetness.

Also contributing to the deliciousness is that after they come out of the oven they are then glazed with a mixture of orange juice, sugar and more almond and vanilla extract - a double whammy of fabulous flavor. I'm not kidding, these muffins are delicious! As tasty as they are though, they aren't the most beautiful muffins I've seen. They browned a bit around the edges but the center stayed a pale, blond color with some cracks and crevices - probably due to my lack of baking acumen but I'm not exactly sure... In any event, you will easily forgive their less than perfect appearance once you bite into one of these, spread with a little (or a lot) of butter. Give them a try this weekend!

XO,

Poppy Seed Bread (you can also make as muffins)
Bread
3 eggs
1 1/2 cups milk
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons ) unsalted butter, softened
2 1/3 cups sugar
1 tablespoon plus 1 1/2 teaspoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons salt

Almond Orange Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the bread, mix the eggs, milk, butter, sugar, poppy seeds and flavorings in a large bowl. Combine the flour, baking powder and salt in a small bowl. Add the dry ingredients to the egg mixture on cup at a time, mixing well after each addition.
Divide the batter between 5 greased 5-inch loaf pans or 12 greased muffin cups. Bake at 350 degrees for 35 to 45 minutes for bread or for 20 to 30 minutes for muffins or until a wooden pick inserted n the center comes out clean.
For the glaze, mix the sugar, orange juice and flavorings in a bowl. Pour over loaves or muffins while still warm. Makes five small loaves or one dozen muffins.**

**Baking notes:
- Do not skip the almond extract!
- I sifted my flour before combining with the other ingredients
- I used salted butter and didn't add the full amount of salt
- Baking time for my muffins was 25 minutes
- I actually got 20 muffins from the recipe using standard muffin tins - bonus!

Accessorizing: It's Not Just for Clothes Anymore!

Think of your favorite outfit. You know, the one you can count on to make you look fabulous no matter what day of the month it is. You wish it could remain in your wardrobe forever but unfortunately, times and trends change. Sometimes, it's possible to extend the lifespan of said outfit by implementing a little creativity and mixing up your selection of earrings, shoes, or handbag - it's actually quite doable! Such is the case with this classic recipe for Banana Bread that takes on a delicious new spin with a fabulous new accessory: coconut topping!

The recipe for the bread itself is pretty straightforward, like a classic Chanel suit, you have a pretty good idea of what a Banana Bread is going to look like. I've always used sour cream in my Banana Bread recipe to ensure just the right level of moistness that is the hallmark of a perfect loaf. "Savor the Moment's" Sour Cream Banana Bread (p. 87) takes it to another level adding a deliciously sweet "tiara" of coconut, brown sugar and chopped pecans. As with any changes to a classic, I was not sure if it would be an improvement or an unwelcome distraction from the original. I am happy to report the topping was delicious and was a welcome alternative to a casual, "naked" bread.

Once the bread is baked you simply melt the brown sugar and butter in a saucepan, add the pecans and coconut and spoon over the bread while still warm. I will definitely be adding this recipe to my repertoire for those times when I'm looking to accessorize an old favorite. Give it a try and let me know what you think and remember, you can purchase your very own copy of "Savor the Moment" by visiting http://www.jlbr.org/.

Cheers,

Sour Cream Banana Bread
Bread
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 cup sour cream
2 ripe bananas
1 1/2 cups chopped pecans

Coconut Topping
1/2 cup packed brown sugar
5 tablespoons butter
3/4 cup chopped pecans, toasted
1 cup sweetened flaked coconut
For the bread, sift the flour, baking soda and salt into a large bowl. Beat the sugar, eggs butter and vanilla in a medium bowl. Add the sour cream, mashed bananas and pecans and mix well. Add to the dry ingredients and stir until well combined.
Pour the batter into a greased and floured large loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan.
For the topping, combine the brown sugar and butter in a saucepan. Cook over medium heat until the butter is melted, stirring to blend well. Remove from the heat and stir in the pecans and coconut. Spoon over the loaf while warm.
Makes one loaf

Let the Baking Begin: Lime Bread with Blueberries!

Buckle your seatbelts, folks, and get ready to pop the top button on your True Religion jeans - we are moving into the bread chapter of the "Savor the Moment" cookbook. I thought the best way to handle this delicious, yet inherently dangerous, chapter was to just jump in and cook my way through it. I've got some loose fitting dresses and drawstring pants on standby so here we go!

The first bread I'd like to introduce you to is the Lime Bread with Blueberries (pg. 88). This was kind of a head scratcher for me since I don't really recall ever enjoying these two delicious flavors together, no less in a bread. What a pleasant surprise though and talk about a fabulous flavor combination for summer! The tartness of the lime and the sweetness of the blueberries harmonize beautifully and the bread couldn't be easier to make. It only requires about 15 minutes of active cooking time and an additional hour in the oven when all you have to do is enjoy the fabulous aroma! Alternately, you can substitute the lime and blueberries with raspberries and lemons - yum, it's always good to have options. Enjoy!

Lime Bread with Blueberries
6 tablespoons (3/4 stick) butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
grated zest of 1 lime
1/2 cup fresh blueberries
juice of 1 lime
1/2 cup sugar
Cream the butter and 1 cup sugar in a bowl until light. Beat in the eggs. Add the milk and mix well, Sift the flour, baking powder and salt into a bowl. Add to the butter mixture and beat until smooth. Stir in lime zest and blueberries. Pour the batter into a greased 4x6-inch loaf pan. Bake at 350 degrees for hour or until a wooden pick inserted in the center comes out clean.
Mix the lime juice and 1/2 cup sugar in a bowl until the sugar dissolves. Spoon over the hot bread before removing from the pan. Makes one loaf.
**Be careful not to overcook the bread, it might not need the full hour in the oven!

XO,

"I Love Lamb!": Spicy Grilled Lamb Chops and Marinated Tomatoes!

This delicious meal from "Savor the Moment" got me thinking of a line from one of my all-time favorite movies, "Anchorman." The line is "I love lamp" but, after making this recipe, all I could think was "I love lamb!" The Spicy Grilled Lamb Chops (pg. 157) and Marinated Tomatoes (pg. 131) are a delicious duo to say the least!

Juicy, ripe tomatoes are marinated in a blend of olive oil, red wine vinegar, fresh basil, parsley, red onion, garlic and capers, perfect for making ahead of time if you are entertaining. The lamb chops are also marinated, but in cider vinegar, garlic, curry powder, dry mustard, cayenne pepper and olive oil before being grilled to juicy, pink perfection. As for the wine, we tried something a little different and went with the 2006 Black Box Cabernet Sauvignon.

The wine is called "Black Box" because it does, in fact, come in a big, black box! Made primarily from grapes grown along California's Central Coast, I'm happy to report, the Black Box Cab was actually pretty good and makes for a great everyday option. One box is equivalent to four bottles of wine (for the price of two!) and remains fresh for up to four weeks after opening. Black Box is also environmentally friendlier than glass bottles, requiring far less energy to produce and transport. Lessen your carbon footprint while enjoying a glass of vino - not bad! As if that weren't enough, the wine was also a great match for the lamb chops and tomatoes.

These two recipes really make for a nice, easy and elegant Summer meal and will hopefully have you saying "I love lamb" as well! Click on the link to check out the hilarious clip from the movie (warning: silly sense of humor required!). I'm including the recipe for the Marinated Tomatoes and hope you enjoy them - let me know what you think!
Cheers,

Marinated Tomatoes

Cut 2 or 3 large tomatoes into thick slices and arrange overlapping on a platter. Combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon minced red onion, 1 tablespoon drained capers, 1 crushed large garlic clove and 1 teaspoon salt in a bowl and mix well. Drizzle over the tomatoes and garnish with additional parsley. Marinate in the refrigerator for 1 hour or longer. Enjoy!

Guest Post on "Chow and Chatter" featuring Roasted Sea Bass in Prosciutto

I was recently asked to do a guest post for a fabulous blog entitled "Chow and Chatter." The author, Rebecca Subbiah, is a Registered Dietitian and the force behind this great source for recipes and food-related information from around the globe!

Deciding which recipe from "Savor the Moment" to share with her readers was challenging - there are so many favorites! I ended up choosing the "Roasted Sea Bass in Prosciutto," a recipe that's not only delicious but also makes for an easy, elegant meal perfect for serving this Summer. I've also spoken with many Junior League Members who've made this dish and thoroughly enjoyed it as well. Thankfully, it appears to be very well-received by her readers!

Please check out "Chow and Chatter" and if you're looking for something delicious to make this weekend - try this fabulous "Savor the Moment" classic!

Cheers,

Fabulous Fourth of July BBQ Rib Recipe & Wine Pairing!

The Fourth of July is tomorrow and if you're looking for a delicious dish that will "wow" your crowd with minimal effort (and cost!) on your part, I've got the perfect recipe for you. The "Savor the Moment" Barbequed Ribs (pg. 46) are succulent, spicy and deliciously flavorful, perfect for celebrating this most American of holidays. Also, while the Fourth is ideally the perfect day for grilling outdoors, with the temperature pushing 100 degrees here in Florida and those pesky afternoon thunderstorms, its nice to have a menu that doesn't depend on outdoor cooking. Simply pop these babies in the oven for a few hours and forget about them!

When preparing, I used chili sauce instead of catsup which nicely kicked up the spice and I also used a Vidalia onion which cooked down beautifully into deliciously sweet, oniony goodness. Serve the Barbequed Ribs up with grilled corn on the cob with cilantro-lime butter and a juicy red wine like an Australian Shiraz, California Zinfandel or an Argentine Malbec and you are all set for your Fourth of July Celebration. I hope you enjoy your holiday weekend as well as these fabulous ribs!

Cheers,





Barbequed Ribs (pg. 46)
1 onion, sliced
5 pounds baby back ribs
salt and pepper to taste
1 (14-ounce) bottle tangy catsup or chili sauce
1/2 (12-ounce) bottle horseradish sauce
1/2 cup packed brown sugar
1/4 Worchestershire sauce
Spread the onion slices in a 9x13 baking pan. Sprinkle both sides of the ribs with salt and pepper and arrange over the onion. Cover with foil. Bake at 350 degrees for 2 hours.

Combine the catsup, horseradish sauce, brown sugar and Worchestershire sauce in a bowl and mix well. Spread over the ribs. Bake, uncovered, for 1 hour longer. Serves 8.