Find: retro red phone

How fun is this phone?  Retro styling.. very Mad Men, definitely needs a cocktail with it.  Originally sold for $169... on etsy-licious price $52!  Would keep this one myself but I have no more space!  

Blackberry & Nectarine Breakfast Muffins

Waking up, putting coffee on and heading outside with my three year old to pick some fresh blackberries in the backyard.. ahh, kinda perfect as mornings go.   We are loving this part of living in the country.  Not so much... the snake that was in our path last night during our evening walk that wouldn't move despite all our clapping (that is what you are supposed to do to make them move, right?) and the spiders that seem to be taking over as fall approaches.  Well, we still kinda like it anyway.

Using the blackberries with a ripe nectarine we had, I made some basic muffins which are a bit more biscuit-y than cake-y.. which is what I prefer in the morning. Not too sweet, really showcasing the fresh nectarine and berry flavors. And perfect with that 1st cup of coffee. 

Peaches or plums can be substituted for nectarines and pretty much any berry for the blackberries.  Adjust sugar for berry sweetness. 

Melted Butter Tip:  When a recipe calls for melted butter, an easy thing I learned to do is.. When you start the recipe, 1st place the butter needed into a glass ramekin and into the oven.  Let it melt while it pre-heats. Then start assembling the recipe and pull out the butter when it's just melted (which is usually right around the time it's needed).  Heating it in the oven as the temp rises, also doesn't overheat it but just melts it.  And when you need to add it to eggs and milk, it won't be too hot. 

Room Temp Eggs Tip:  When a recipe calls for eggs at room temp. and you start and they are still in the fridge... take the whole eggs and place them in a bowl of luke warm water.  Let them sit and in 5 minutes they are room temp.  Room temp. eggs renders a better baked product, especially when making things from scratch. There is a legit reason recipes say "room temp"... go figure. ;)

Blackberry & Nectarine Breakfast Muffins 

   Yield: 12 Muffins

    2 c. all-purpose flour (I use whole wheat white)
    3 T. sugar
    1 T. baking powder
    1/2 t. salt

    1/2 t. cinnamon (or pumpkin pie spice mix)

     grating of fresh nutmeg
    1 c. milk
    1 egg, room temp
    1/4 c. butter, melted
    3/4 c. blackberries (fresh or frozen)

    3/4 c. nectarine, diced

1. Preheat the oven to 425 F.

2. Grease a muffin pan or line it with paper cups.

3. Sift the flour, sugar, baking powder, and salt into a large bowl.

4. In a small bowl, beat the milk with the egg and butter. Pour into the flour mixture and stir just until the dry ingredients are moistened.

5. Fold in the raisins then fill the muffin cups about 2/3 full with the batter. Bake for 20 minutes or until the muffins are lightly browned on top. Remove from the pan immediately. Serve warm.

We just need a cup! Scarlett in pj's got a few.

She found a friend amongst the berries. These little sticky green frogs are everywhere!

A close up...  we are loving this part of country life. 

Back to baking.. she's very serious about it.

Mama's very serious about the coffee's READY!

Recipe makes 12 muffins.

So good they don't need butter, but when warm.. how can I resist just a pat?

Pumpkin Spice Chocolate Chunk Bread

As much as I love summer, I do begin to crave Fall this time of year.  Crisp mornings, sunny days, sweaters, and everything pumpkin and spice.  Starbucks offered their Pumpkin Spice Latte the 1st week of September this year and it really is an epitome of Fall.  When I hear it's here, I don't rush out to get a cup.. instead I reach for my recipe file and my Pumpkin Spice Chocolate Chip Bread.   

I have been making this recipe for years, forget where I got it, but wherever I got it, they did not hold back with the list and volume of super rich, super fattening ingredients.  The sugar was out of control and we just don't need to do that now.. and the fat, way to much and we don't really need to do that now either.  So this recipe underwent a redux and what it yielded is really good, in fact no need to even mention the "diet" it went on... it is a moist, rich bread that is delicious and full of ingredients that are good for you.  It's not overly sweet and the anticipation of a bite with some dark chocolate.. so good. 

Pumpkin Chocolate Chip Bread

    1 c. turbinado or muscato sugar
    1 c. brown sugar
    1 (15 ounce) can organic pumpkin puree
    1 c. coconut oil
     2/3 c. water
     4 eggs, room temp.
     3 1/2 c. white whole wheat flour
     1 T. ground cinnamon
     1 T. ground nutmeg
     2 t. baking soda
     1 1/2 t. salt
     1 c. miniature dark chocolate (chopped in chunks)
     1/2 c. chopped walnuts (optional)



Pumpkin Seed ginger topping.. (optional, see below)  If I add this topping, then I omit the added walnuts in the batter.

DIRECTIONS

  1.  Preheat oven to 350º F. Grease and flour three 9x5 inch loaf pans.
  2.  Warm jar of coconut oil in preheating oven til liquid enough to measure a cup. Set aside. (use caution and pot holders!)
  3.  Whisk together dry ingredients.  Set aside. 
  4.  In a large bowl, (I use a stand mixer but a handheld will work here) combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in dry ingredients.  
  5.  Toss chocolate and nuts with a good pinch of flour to coat (this will ensure they don't all sink to the bottom) Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
  6.  Sprinkle with Pumpkin seed ginger topping. (Optional.  See recipe below)
  7.  Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
   8.  Once cool, Wrap loafs in foil and let sit overnight or at least several hours before serving. 

Decadent Pumpkin Seed & Ginger topping 

   1.  Melt 4 T.  butter in large nonstick skillet over medium heat. 
   2.  Add 2 c. combination of chopped almonds, chopped pecans, and whole pepitas (pumpkin seeds)
   3.  Sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes. 
   4.  Sprinkle 1/2 c.  brown sugar and good pinch of salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. 
   5.  Remove skillet from heat. Stir in 1/4 c. chopped crystallized ginger. 
   6.  Cool topping in skillet. 
DO AHEAD Can be made 1 day ahead. Cover and store airtight at room temperature.