Say Good Morning to Glazed Meyer Lemon and Blueberry Cream Scones (Recipe)

Nothing says "Good Morning!" on a dreary winter day quite as cheerfully as freshly baked, still warm, Glazed Meyer Lemon and Blueberry Cream Scones.

Meyer lemons, prized for their sweet-tart flavor and deep yellow, thin rinds, add brightness to otherwise ho-hum cream scones. And just because it's winter time, doesn't mean you shouldn't enjoy blueberries. Unthawed frozen blueberries (or raspberries) work beautifully in baked goods, like these scones. Be careful though -- once you take a bite, you may get fooled into thinking summer is just around the corner.

Glazed Meyer Lemon and Blueberry Cream Scones
Makes 8 large or 10-12 small scones
Print recipe only here.

Note: If you can't find Meyer lemons, then substitute regular lemons. 

Scones:
3 cups all-purpose flour

1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glaze:
1/2 cup confectioner's sugar
1 teaspoon Meyer lemon zest (1/2 teaspoon if you'd like a less pronounced lemon flavor)
2 teaspoons Meyer lemon juice
a few drops of milk as needed 

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.

8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.

Here are more baked goods recipes that will brighten your morning:
Kiwi and Coconut Muffins
Orange, Walnut, and Chocolate Chip Muffins
Apricot, Ginger, and White Chocolate Scones
Banana, Coconut, and Medjool Date Bread

You might also enjoy these scones:
Pistachio and Date Scones recipe at EatMakeRead
Carrot Walnut Scones recipe at Not Eating Out in New York
Maple Oatmeal Scones recipe at The Way The Cookie Crumbles
Peanut Butter Chocolate Chip Scones recipe at Mingling of Tastes

Mom's Blueberry Sweet Rolls Taste Like Summertime

It's blueberry season. Glorious, juicy, sweet blueberry season.

If you're looking for one fabulous blueberry treat this summer, then you've got to make my Mom's Blueberry Sweet Rolls. She has been making them since I was a little girl, and my love for them has never waned.

Each bun has warm, juicy, cinnamon-sugar coated blueberries tucked inside of a pillowy soft sweet dough that is glazed with vanilla icing. There is something ambrosial about these buns: they're delicate and pretty enough for a ladies' summer tea party yet homey and comfy enough for a midday snack with a glass of milk.

So next time you go blueberry picking, save a pint of your best berries for Mom's Blueberry Sweet Rolls. Trust me, summer never tasted so good.


(You could eat these buns unglazed, but you wouldn't want to do that.)

Retraction: Please note that the original posting said that the dough could either be mixed by hand or processed. The dough should be hand mixed only.

Mom's Blueberry Sweet Rolls
Makes 9 rolls
Print recipe only here.

Mom's Blueberry Sweet Rolls are easy to make, but plan ahead since the dough has to be refrigerated overnight.

Dough:
2 packets of yeast
1/2 cup warm water
3/4 cup warm milk
1 cup melted butter
2 large eggs
1 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
4 1/2 cups all-purpose, or as much as it takes

1 tablespoon melted butter for brushing over dough

Blueberry Filling:
1 pint fresh blueberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon

Vanilla Icing:
1 cup confectioners' sugar
2 teaspoons pure vanilla extract
a few droplets of milk

Sprinkle with chopped toasted pecans, optional

1. Mix all of the dough ingredients in a large bowl, and knead lightly by hand until the dough comes together. Roll into a ball, wrap in plastic wrap, and refrigerate overnight.

2. In the morning, the dough will be hard. Let it rest on the counter until it's just cool or at room temperature. Roll it out into a large rectangle. Brush with 1 tablespoon melted butter.

3. Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8-inch square pan.

4. In a medium bowl, mix the blueberries, granulated sugar, flour, and cinnamon, until well coated, and spread evenly over the dough. Lightly press the berries with your hand so they stick into the dough. Starting with the long side closest to you, begin rolling the dough as tightly as you can, tucking in any stray blueberries as you go. Place the end seam side down, and tuck the ends of the roll under so the berries don't escape. Place the roll in refrigerator for 5 minutes to make slicing easier. Using a sharp knife, cut the roll into 9 equal size pieces.

5. Place the rolls in a prepared 8-inch square dish. Cover with a clean dish towel, and allow to rest on the counter top for 45-60 minutes, until risen and puffy. Bake for 40-45 minutes, or until the tops are golden and a toothpick inserted into the center of the dough comes out clean. Place pan on a rack, and cool.

6. To make the icing, whisk confectioner's sugar, vanilla, and milk until smooth, but not too thin-- it should cling nicely to the back of a spoon. Once the buns are cooled, pull them apart (it helps to run a blunt knife between the buns first). Place buns on a wire rack with a sheet of parchment paper underneath it. Drizzle with icing, and rest for about 1 hour, or until the icing has hardened. Serve at room temperature.

You might also like these summertime fruity desserts:

Peach and Blueberry Galette




Fresh Blackberry, Oatmeal, and Cashew Cake




Fresh Cherry and Peach Upside-Down Cake




Strawberry Cardamom Cake





Here are more delicious blueberry recipes you might enjoy:
Blueberry Cobbler from Melecotte
Blueberry Crumb Cake from Family, Friends, and Food
Blueberry and Strawberry Buttermilk Cake at Pinch My Salt
Blueberry Muffins at Obsessed With Baking

P.S. Congratulations to The Mama, aka Heather for winning the grilling kit from Fire and Flavor!

Move Over Banana Bread, Mango Bread's in Town

This may just be the perfect breakfast bread.

It's a tweaked version of Dorie Greenspan's (Baking: From My Home to Yours) dense, fruit studded mango bread. It's so good that it may even surpass my beloved Banana Bread with Toasted Coconut and Almonds. And that's saying something.

I first made it last winter when we had relatives visiting. It was polished off in two days, and there were only four of us. I have made it several times since, and it has consistently received stellar reviews. It's on my "go-to list" of recipes and will surely be on yours too once you try it.



What makes this mango bread so delicious? Creamy mango, chewy raisins, aromatic ginger, and crunchy cashews to start. It's a satisfyingly moist, highly textured, aromatic bread with just the right sweetness. The only hard part is stirring the batter which is stunningly thick. You think to yourself, this will never cook, but it does, perfectly, every time.

This mango bread tastes even better after it sits a day or two. So eat it plain, toast it with butter, or top it with tangy apricot marmalade. Any way you slice it, it's delightful.



Mango Bread with Raisins and Cashews
Serves 8-10
Print recipe only here.

3 large eggs
3/4 cup canola oil
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons grated fresh ginger
2 cups diced fresh mango
3/4 cup moist, plump mixed raisins, coarsely chopped
3/4 cup cashews, coarsely chopped
grated zest of 1 lime

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

In a small bowl, whisk together the eggs and oil.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. Pour the wet ingredients over the dry, and using a spatula, mix until well blended. The dough will be very thick, but as Dorie says, "persevere, it will come together." Stir in the ginger, mango, raisins, cashews, and lime zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean. (If the bread is getting too brown on top, cover it loosely with a tinfoil tent). Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

You might also like these breakfast and brunch recipes:

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup




Doughboys





Banana, Coconut, and Medjool Date Bread





Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Check out more mango bread recipes from Chris and Sweet Mary.

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Kiwi and Coconut Muffins and a Quiz

It's been a while since there was a quiz at Food Blogga. Are you ready? I'm warning you, if you thought the GRE was hard, wait until you get a look at some of these questions.

1. Which of the following is true about the name "kiwi"?
A. It is the presumed name of Gwenyth Paltrow's next baby, whose daughter is named Apple.
B. It is the name of a new ipod that stores recipes.
C. It is both the name of a flightless bird and the national symbol in New Zealand and replaced the fruit's original name, "the Chinese Gooseberry."

2. All of the following are true about the kiwifruit except:
A. It's an edible fruit that grows on a vine.
B. It's rich in vitamin C, fiber, antioxidants, and even omega-3 fatty acids.
C. It's on the list of endangered species.

3. _______ is the leading producer of kiwifruit in the world today:
A. New Zealand
B. Alaska (and there are people who deny global warming)
C. Italy

4. ________will happen if you eat the skin of a kiwifruit:
A. You'll start referring to all of your friends as "mate" and talk with a New Zealand accent.
B. Nothing, it's edible.
C. Your stomach will begin to sprout unsightly fuzzy hair. Then you'll have to visit Jeff's derm blog to find out how to remove it.

Read on for the answers.



Just when I thought fava beans had a lot of names, along comes the kiwifruit (kiwi) originally known as the Chinese Gooseberry. It's also known as the Macaque peach, the vine pear, the sunny peach, the hairy bush fruit, and my personal favorite, "strange fruit."

Call it what you will. Just make sure you eat these edible berries. The kiwifruit is the edible berry of the cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia, which is native to Shaanxi, China. But who doesn't already know that?

Kiwis are grown in mild climates all over the world. Surprisingly, New Zealand is not the leading world producer of their famed fruit. The land of pasta, balsamic vinegar, and buffalo mozzarella is --Italy. Though I wouldn't recommend eating kiwi with any of the aforementioned foods.

Kiwis are both delicious and nutritious. With a flavor that tastes like a mix of citrus, grapes, strawberries, and bananas, a kiwi is both sweet and tart. Though the hairy outer skin is edible, I'd advise against eating it. That is, unless you really need the fiber -- a kiwi's fiber is tripled with the skin on. If you do eat it, then have a new container of dental floss at the ready. You'll need it.



Kiwis are highly nutritious: 2 kiwis are just over 100 calories and provide over 280% of your daily vitamin C needs! They're also a good source of cancer-fighting antioxidants, vitamin A, fiber, and omega-3 fatty acids.

Kiwis are ideal in fruit salads, but they're also wonderful in savory salads, salsas, and smoothies. If you've never baked with fresh kiwifruit, then get ready to be pleasantly surprised with these Kiwi and Coconut Muffins. Made with light coconut milk, orange blossom honey, and orange zest, they're remarkably moist and enticingly aromatic. Each bite is punctuated with juicy fresh kiwi and crunchy coconut topping. After finishing one, you may just find yourself saying, "Hey, mate, how 'bout another?"

Kiwi and Coconut Muffins
Made with light coconut milk, orange blossom honey, and orange zest, these muffins are remarkably moist and enticingly aromatic. Plus, each bite is punctuated with juicy fresh kiwi and crunchy coconut topping.

Makes 12 regular size muffins
Print recipe only here.

Muffins:
2 kiwis, finely diced (about 3/4 cup)**
2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut

Topping:
3 tablespoons sweetened shredded coconut


Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Peel kiwis. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds.

Sprinkle the tops of the muffins with 3 tablespoons shredded coconut.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

** Use kiwis that are ripe yet still somewhat firm. If they're squishy, then they'll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet.

You might also like these fruity baked goods:

Honeyed Orange Ginger Muffins (Quat, Optional)




Low-Fat Lemony Medjool Date and Pomegranate Scones




Pear and Cardamom Cake




The Best Ever Pineapple Upside Down Cake





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Mom's After-School Snacks

When I was a kid, the best part of school was when it ended. That's because I knew when I got home my mom would have an after-school snack waiting for me.

The only thing that got me though a day of learning fractions was knowing there was freshly baked banana bread, oatmeal cookies, or chocolate pudding with bananas and graham crackers waiting for me.

Mom's after-school snacks are the inspiration for today's Crunchy Peanut Butter, Banana, and Chocolate Chunk Muffins.

So the next time your child has a test on fractions, surprise her or him with a chocolaty peanut butter muffin and a glass of cold milk. They may just be eternally grateful.

What after-school snacks did your Mom make for you?

Crunchy Peanut Butter, Banana, and Chocolate Chunk Muffins
Makes 12 regular size muffins
Print recipe only here.

Note: These muffins are meant to be a special treat, not an everyday food. However, if you'd like to reduce the calories and pump up the nutrition, you could replace half of the flour with whole wheat flour, whole milk with low-fat or skim, butter with Smart Balance butter substitute, and 1 egg with 2 egg whites.


Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup milk (whole or low-fat)
4 tablespoons butter, melted
2 large eggs
2 small bananas (about 1 cup)
1/2 cup crunchy peanut butter
1/4 cup coarsely chopped dark chocolate (I used 65% cacao)**

Topping:
3 tablespoons coarsely chopped unsalted peanuts
2 tablespoons coarsely chopped dark chocolate


Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Combine flour, sugars, baking powder, baking soda, salt, and cinnamon in a large bowl and stir well.

In a separate bowl, combine milk, butter, and eggs and lightly beat with an electric mixer. Add the bananas and peanut butter and lightly beat (it's okay if it's a little bumpy). Add to the flour mixture, mixing until just combined. Avoid over mixing the batter as it will become leaden. Using a rubber spatula, fold in the chocolate chunks.

Spoon the batter evenly into the into 12 muffin cups. Sprinkle each muffin with some chopped peanuts and chocolate. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

**You could substitute semi-sweet baking chocolate for the dark chocolate if you prefer.

You might also like:

Chocolate Dipped Coconut Macaroons




Reese's Peanut Butter Cup and Chocolate Chunk Cookies




Doughboys




Banana Coconut Almond Bread





I'm not the only one who loves any and all combinations of chocolate, peanut butter, and bananas. Check these recipes out:

• Chris's Peanut Butter Muffins
  
• Deborah's Banana Crunch Muffins
• Farida's Chocolate Banana Bread
• A Forkful of Spaghetti's Peanut Butter and Chocolate Muffins
  
• Happy Home Baking's Banana and Chocolate Muffins
  
• Margot's Banana Pancakes with Chocolate Sauce
• Nora's Banana Choc Bread

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Pear and Cardamom Coffee Cake with Pecan Streusel

It's the same every autumn. Pears sit quietly in the wings while apples take center stage.

It's no wonder. Think about it. Do kids crave candied pears every Halloween? Do moms pack pear sauce in their kids' lunch boxes? Can something be as "all-American as pear pie"?

Pears are good. Some pears, such as Seckel pears -- diminutive, super sweet fruits-- are surprisingly good. Overall though, they just don't get the respect of apples.

When it comes to baking, however, pears blossom into something special. In fact, I have made this cardamom coffee cake with pecan streusel twice -- once with apples and once with pears. You can tell which one I preferred.

Given their mild flavor, pears work beautifully with cardamom, a enticingly fragrant spice. Though a relative of ginger, cardamom has a unique flavor that is difficult to describe. It is intensely aromatic yet not overwhelming in flavor. It has notes of ginger, clove, and citrus, which is why it works so well when paired with fall fruits.

So, go ahead and give pears a little limelight.

So tell me, do you like pears?
What are your favorite ways to cook and bake with pears?

Oh, and congratulations, Haley! You are the winner of Food to Live By.

Haley was chosen by using the random integer generator at Random.org.

Pear and Cardamom Coffee Cake with Pecan Streusel
Print recipe only here.

Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/2 cup chopped pecans
4 tablespoons butter, melted

Cake:
1 cup diced, peeled, firm but ripe pears, such as yellow bartlett or bosc
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
6 tablespoons unsalted butter
2/3 cup granulated sugar
2 large eggs
2 teaspoons grated lemon zest
1 teaspoons pure vanilla extract
3/4 cup buttermilk

Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan.

To make the streusel, in a small bowl combine flour, sugar, salt, cardamom and pecans and toss until well combined. Pour melted butter evenly over mixture, and using your fingers quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the cake.

Peel and dice pears and set aside.

In a large bowl, combine flours, baking soda, salt, and cardamom.

In another large bowl, using an electric hand mixer cream the butter and sugar. Add eggs, lemon zest, and vanilla and beat at medium speed until light. Reduce speed to low and add the buttermilk. Beat until well blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. The batter will be thick and creamy. Using a rubber spatula, fold in the diced pears until well blended.

Pour the batter into the pan and gently shake it to even it out. Sprinkle the pecan streusel evenly over the top of the cake and press lightly with your hands.

Bake for 35 - 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Unmold the cake, and place on a rack. Allow to set for at least 15 minutes before slicing.

You might also like:

Tuscan Torte di Mele (Apple Cake)







Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans





Fresh Pineapple, Banana, and Pistachio Cake with Rum Icing





Helen's Plum-Raspberry Cardamom Crumbles at Tartelette
Shreya's Thri-Laddoo (a type of Indian festival food) from Mom's Cooking


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Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

When you grow up in Rhode Island, you just can't comprehend 90 degree temperatures in October. While San Diego enjoys nearly perfect 70 degree weather year round, its hottest days are often in October, when dry desert air blows westward and bakes us like cookies in a convection oven.

No, no, no. October should be pumpkins, apples, and 60 degree days with a crisp breeze and clear blue skies set against brilliant orange, yellow, and red trees.

I decided to take the weather into my own hands. I cranked up the AC to 61 degrees, turned on the oven, and made Pumpkin Spice Cookies. Once the smell of pumpkins hit my frigidly cold condo, it was instant New England here in SoCal.

That is, until I went to shoot the pics on my deck and searing hot, dry air hit me in the face (thankfully I was wearing a tank top under my fleece). When I finished, I came back inside my frosty air-conditioned room, lit a Macintosh Apple scented Yankee Candle, and enjoyed a cookie with a cup of Chai tea.

No matter what your weather is, I'd suggest baking a batch of these big, soft, cakey cookies. Each bite is laced with ginger, cinnamon, and nutmeg and studded with cranberries, raisins, and pecans, which is exactly what October should taste like.



Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans
Makes 24 cookies
Print recipe only here.

8 tablespoons (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup chopped lightly toasted pecans

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars, then beat in the egg, vanilla, and pumpkin until smooth. Mix flour, baking soda, and salt in a small bowl; add to the pumpkin mixture, and beat until just combined. Stir in the cranberries, raisins, and pecans.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container.

You might also like these autumnal baked goods:

Tuscan Torte di Mele (Apple Cake)





Banana Coconut Almond Bread





Persimmon and Date Bread






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Sweet Corn and Honey Muffins That Taste Like Home

Each of us has those foods that magically evoke feelings and thoughts from our childhood. One of mine is corn muffins, which are wonderfully homey. In fact, this recipe is adapted from an original that my mom has been using for over 40 years.

When I was mixing the batter, I added some sticky sweet honey and plump, fresh corn kernels, which I wasn't sure Mom would like. Last week she made this new version and called me declaring: "Oh, Susan, those corn muffins are even better than the mine!" Well, there you have it, folks -- the best endorsement a food blogga could ask for.

To capture that old-fashioned chewy texture that I love, I used medium coarse rather than fine cornmeal. The result: golden, crisp muffin tops give way to soft, moist, honey-laced centers that are only enhanced when topped with a pat of butter and drizzled with warm honey.

The aroma of freshly baked muffins and a little nostalgia -- it doesn't get much better than that.

Sweet Corn and Honey Muffins
Makes 12 regular size muffins.
Print recipe only here.

1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons honey
1 cup fresh corn kernels

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.


You might also like:

• My article, "You Can't Judge a Corn By Its Color," on NPR's Kitchen Window with recipes for Mexican Grilled Corn; Corn-Scallion-Cheddar Biscuits with Cilantro Butter; Sauteed Corn with Ginger, Mint and Lemon; and Roasted Corn and Tomatillo Salsa
• Looking to preserve the flavor of summer sweet corn all winter long? Then check out my article "How to Freeze Corn for the Winter" on Fit Fare. It's easy!

Hey! Don't forget to submit a comment by this
Thursdsay, September 18th for your chance to win free
Kona Kampachi fish! Click here for details.

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Skillet Boneless Pork Chops with Rosemary Peaches

I have always associated peaches with July and August. That is until a few years ago when I discovered the most succulent peaches I ever tasted -- in September.

Peach season in California is long and abundant; it runs from May to October and peaks from July through September. In general, peaches are picked early to withstand shipping and to have a longer shelf life. The problem is when you take home many of these peaches, they are as hard as a rock (and taste like one too). That's why buying locally grown peaches is a better option when possible.

A couple of years ago at a local farmers' market I discovered Summerset peaches, which peak in September. Like a California sunset, these fruits are a dazzling blend brilliant reds, warm oranges, and golden yellows. In addition to being visually beautiful, they emit a delicate floral aroma and are amazingly juicy and succulent, as if warmed by the sun.

Of course, you don't need Summerset peaches to enjoy this recipe; there are plenty of late summer varieties from which to choose. And though peaches are delightful eaten out of hand or in desserts, they are surprisingly delicious in savory dishes. They pair brilliantly with arugula and prosciutto and are wonderful grilled and filled with savory cheeses and herbs.

My favorite way to enjoy them though is by sauteeing them on the stove with some tangy honey and woodsy rosemary. The sweet, acidic, and earthy flavors blend harmoniously to make a remarkable companion to pork for an easy yet stylish weeknight dinner.



Skillet Boneless Pork Chops with Rosemary Peaches
Serves 4
Print recipe only here.

Pork:
4 boneless pork chops (about 4-6 ounces each)
salt and freshly ground black pepper
2 teaspoons olive oil
2 teaspoons butter

Rosemary Peaches:
4 teaspoons butter
4 ripe yet still firm yellow peaches, sliced with the skins on
2 teaspoons apple cider vinegar
1/4 cup light brown sugar
1 teaspoon finely chopped fresh rosemary
salt and freshly ground black pepper, to taste

Trim any fat off of the pork chops. Season well with salt and black pepper and let rest for 5 minutes.

In a large skillet over medium-high heat, warm 2 teaspoons olive oil and butter. Add pork chops. Cook 4-5 minutes, then flip once, and cook another 4-5 minutes, or until the outside is browned and crisp and the inside is cooked through yet still tender.

Meanwhile, to make the peaches, heat 4 teaspoons butter in a large skillet over medium-high heat. Add the peach slices and cook 2-3 minutes, until lightly browned. Add the vinegar, brown sugar, rosemary, and salt and pepper, and stir. Lower heat to medium-low, and cook for 3-5 minutes, or until the sauce begins to bubble up and thicken. Spoon peaches and sauce atop hot pork chops, garnish with additional chopped rosemary, if desired, and serve immediately.

You might also like:

Pork Tenderloin with Strawberry-Mango Salsa





Boneless Pork Chops with Persimmon and Pomegranate Salsa






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