Wild Berry-Oatmeal Cheesecake Muffins

While I was outside performing some yard work, I noticed some leaves that had already begun to fall. It is not autumn yet. We still have at least a month before the beautiful autumn foliage is in full bloom. So, I started to think I should rebel. I really should show these trees a lesson. I was thinking about how I could accomplish this task like taking some sap and tacking the leaves back onto the trees? Just as I was having these thoughts, an acorn smacked me on the head. Don't worry-I haven't done it yet. I didn't want to embarrass my neighbors. My family already know I lost it.

Since the beginning of school is fast approaching, I wanted to try new types of muffins. I did realize that I make muffins more than I make cookies. I know my husband wished it was the other way around but muffins are great. I can serve them for breakfast and a snack. If I'm really tired, I offer them for a quick dinner but no one has gone for it yet. 

Wild Berry-Oatmeal Cheesecake Muffins
1 cup old fashioned oats
1 cup buttermilk
8 oz. low fat cream cheese (Neufchatel cheese), softened
1/4 cup sugar
3 Tbsp lemon zest
1 cup flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh berries (I used blackberries and strawberries)

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with paper liners.
3. In a small bowl, combine the oats and buttermilk. Set aside for about 15 minutes.
4. In a medium bowl, beat the cream cheese and sugar together. 
5. Add the lemon zest to the sugared cream cheese. Set aside.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
7. To the oat buttermilk, add the egg and the butter. Mix well.
8. Add the oat mixture to the the flour mixture. Stir until moistened.
9. Gently fold in the berries.
10. Fill each paper liner half way with the batter. 
11. Top the batter with a scant Tbsp of the cream cheese mixture. 
12. Cover the cream cheese mixture with the remaining batter.
13. Bake the muffins for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Food & Family Fall 2012 magazine.

Cream Cheese Filling

Did you already know...
-In America, Maine is the most heavily forested state.
-Maine's land base is 90% growing trees.
-Maine has over 50 native types of trees.

Strange Cat

We have strange animals that live in my house. My dog loves to lick our cat. I don't mean in a friendly way. I mean our cat is receiving a regular bath. She is saturated when he is through. (I have posted a photo of our cat at the end of this post.) Occasionally, she will swipe at him but I think it is more for show since she doesn't move away. Why? Why does the cat let our dog do this to her? Why does he want to lick her in the first place?

Recently, I have changed work locations. Near my old job, I liked to order a wrap from Bay Wrap. So, I decided I would attempt to duplicate one of their wraps. My oldest daughter said I did a pretty good job. I made a chicken and rice meal the night before and made extra to make this easy to go lunch. Any Asian salad dressing is a great substitute for the sauce.

Asian chicken wrap
1/8 cup honey
1/8 cup soy sauce, low sodium works fine
1 Tbsp cup water.
1 clove garlic, minced fine
1 tsp ginger, minced fine
1 tsp olive oil
1 Tbsp lemon juice
salt and pepper to taste
2 cup chicken, cooked and cut into strips
4 tortilla wraps
2 cup lettuce
1 cup sprouts
1 cup rice, cooked
1 cup slivered almonds, toasted
1/2 cup scallions

Directions:

1. In a small bowl,combine the honey, soy sauce, water, garlic, ginger, olive oil, and lemon juice. Taste the sauce and adjust the flavors to taste. Add salt and pepper if desired. 
2. Place the chicken in the sauce and set aside.
3. Place the tortilla wraps on a plate. Cover the tortilla wraps with a damp paper towel. Microwave the wraps for about 10 seconds, just to warm them.
4. Place one wrap in the center of a large piece or aluminum foil or wax paper. 
5. Place 1/2 cup of lettuce and 1/4 cup sprouts evenly over the tortilla wrap.
6. Onto of the lettuce, evenly spread out 1/2 cup of the chicken. 
7. Over the chicken, sprinkle the cooked rice and almonds. 
8. Top the rice with the scallions and sprinkle a little of the sauce evenly over the tortilla. Do not drench or the tortilla will become too soft.
9. Fold up the sides of the tortilla and roll up the wrap tightly.
10. Wrap the chicken wrap with the aluminum foil or wax paper.
11. Store in the refrigerator until ready to eat.

Recipe by Jen of Sweet Morris.

Did you already know...
- A group of cats are called a clowder.
-Cats are the most popular pet in North America.
-A cat will clean itself 1/3 of the time its awake.

Why me?

Project Pastry Queen

 I am really glad I joined the Project Pastry Queen. It really made me try new recipes I probably never would have attempted to make like the Pavlovas. (They are my youngest daughter's favorite dessert.) This week's pick was a remake. It was picked by the host Shawnda who had the great idea to start this blogging club.

I debated whether to do it again or not. It was a lot of work. Also, I've been crazy busy. Then I read what I wrote next to the dessert. I wrote to make it next time with peanut butter as suggested by Emily.  It is rich. It is decadent. It is a dessert that is meant to be shared so I made mini ones this time. Please check out the other member's cakes since they are remarkable.

This photo shows the stages of the cake. The first one is the rich flourless cake. I mixed half the batter with peanut butter and topped it. The peanut butter part looks like a heart. The second stage is the center cake. the flourless cake is topped with the mousse that has been frozen. The furthest cake is the finished cake with the dark chocolate glaze topping. It is worth the trouble.

American Beauty Cake Peanut Butter
Cake:
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 cup sugar
1 Tbsp vanilla extract
1/2 cup peanut butter  
Mousse 

Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 1/2 tsp. vanilla extract
1/2 cup peanut butter.

Directions:
To make the cake:

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with cupcake papers.
3. Place the cupcake pan in a roasting or baking pan to make sure it fits.
4. Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
5. Melt the chocolate and butter in the metal bowl stirring until smooth. 
6. Remove the bowl from the saucepan.
7. In another bowl, whisk the eggs and sugar together.
8. Whisk the sugar and eggs into the chocolate mixture until well combined. 
9. Stir in the vanilla and mix well.
10. Fill 12 cupcake liners with half the batter.
11. The remaining half of the batter mix with the 1/2 cup peanut butter.
12. Top the first layer of batter with the peanut butter layer. 
13. In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
14. Bake for 20 minutes or until the cake is set.
15. Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
16. On the cooled cake, spread the mousse filling the pan to the top.
17. Wrap the cake with plastic wrap and freeze for at least 8 hours or up to 3 weeks.

To make the glaze:

1. Place the chopped chocolate in a medium mixing bowl and set aside.
2. In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
3. After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
4. Allow the glaze to cool at room temperature.
5. Stir in the 1/2 cup peanut butter.
   To assemble:
   Remove the cake from the freezer.\
6. Peel off the cupcake liner.
7. Pour the glaze over the frozen cake making sure the glaze needs to cover the sides of the cake.
8. Allow the glaze to set at least one hour.
9. After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
- The author of The Pastry Queen Rebecca Rather began her career as a caterer.
-In 1999, Rebecca Rather opened her bakery Rather Sweet Bakery.
-Rather Sweet Bakery is currently closed but The Pink Pig will be opening tomorrow in Fredericksburg, Texas.

Peanut Butter & Yogurt Dip

Has school started where you live? My children still have 10 more days to enjoy their summer before heading back. What can we do in 10 days? I think most of it will just getting ready to go back. Its hard work. I have to establish a bed time routine again so hopefully we won't be running after the bus. I have to make sure to get clothes that will last the kids for at least a couple of months. We did take advantage of the JCPenney's free haircut for kids in August. I had to get my haircut too since I was there. The school supply list has been started. I shop the flyers for the best sales since I try to stock up on a few extra supplies when they are cheap.

As a kid, my favorite part was wearing my new school clothes. I wasn't allowed to wear them until school starts. After the first day of school, I was ready for summer. My children love school especially visiting with their friends so they are counting down. Now, if they would only stop fighting with me about reading daily! One of things I have started to do is try new quick snack and lunch foods. I saw this recipe in the weekend coupon section. I thought my son will like this since it is his two favorite things together. He loved it especially with the grapes. I will be including this dip with fruit in his lunch box this year. Yum!

Peanut Butter & Yogurt Dip
1/2 cup creamy peanut butter
1 (6 oz) container of vanilla yogurt
3 cups assorted sliced fruit 

Directions:

1. In a medium bowl, combine the peanut butter and the yogurt.
2. Serve with the fruit

Recipe adapted from Skippy peanut butter.

Did you already know...
-In 1902, James C Penney opened dry food store in Wyoming. 
-Mr. Penney first named his store Golden Rule Store before phasing it to JCPenney.
-JCPenney and Macy currently have a lawsuit about selling Martha Stewart products in its stores.

Stracciatella Double Cookie Dough Ice Cream

The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.

I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).

The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique. 

Stracciatella Double Cookie Dough Ice Cream
Cookie Dough:
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips

Ice Cream:
3 Tbsp unsalted butter
2 cups heavy cream 
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips

Stracciatella:
3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)

Directions:
Cookie Dough:

1. In a mixing bowl, stir together the butter and the sugar until smooth.
2. Add the flour and mix.
3. Mix in the vanilla and chocolate chips.
4. Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.  

Ice Cream:

1. In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
2. Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  
4. To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
5. Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
6. Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
7. Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
8. Stir in the vanilla extract and the milk into the mixture.
9. Cover the cream mixture into the refrigerator until chilled thoroughly.
10. In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
11. In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
12. Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
13. Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture. 
14. Transfer the ice cream into an airtight container and store in the freezer until firm.

Recipe ice cream and cookie dough combination adapted from Annie's Eats. The Stracciatella recipe and the Cookie Dough recipe adapted from The Perfect Scoop cookbook by David Lebovitz.

Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips.