I have to say, there's nothing quite like waking up to freshly-baked muffins and a cup of hot coffee. Unfortunately, that didn't happen this morning. Rather, this morning I found myself stumbling out of bed to gulp down my breakfast to get ready for another day of work. For the past month, I've been serving as a copy editor for my local newspaper. Once a week, generally between the hours of 12 and 8 p.m., you'll find me holed up in the quaint little office of the Village News and usually once 4 o'clock rolls around, you will hear grumbles coming from every corner of the office saying that we have no snacks. An 8-12 hr work day doesn't exactly lend itself to healthy eating and when you're working on deadline, usually the last thing on your mind is food.  You'd be amazed by how fast the visitor candy dish in our front office empties in regards to this situation.

Noticing an opportunity to do a little baking, I took the initiative to bring in a slightly healthier snack. Nothing says healthy more than fresh fruit and since it is now officially spring, I thought what better combination is there than blueberries and lemons? Below is a recipe I've been using for quite awhile. It's originally from my mother's old Betty Crocker cookbook. After a little tweaking, to take into account the efficiency of modern ovens, I was amazed by just how reliable the recipe is after 40 years. I would say it's definitely a testament to just how simple and good this recipe is. I hope you enjoy it.

Betty Crocker’s Blueberry Muffins

(Courtesy of Betty Crocker- circa 1970)

1 room-temp Egg
½ cup Milk
¼ cup Oil
½ cup Sugar
2 tsp Baking Powder
1 ½ cup Flour
¼ tsp Salt
1 cup Blueberries
*Lemon zest

Begin by greasing a 12-count muffin tin.

In a large bowl, whip up the egg. Wisk in the milk and oil. Sift together the flour, sugar, salt and baking powder. Stir until just combined (if you over-stir, it will become stiff). Finish by adding in the blueberries (Tip- make sure your blueberries are dry otherwise your batter will be wet and runny around the berries). Give a quick stir and pour the mixture into the muffin mold.

Bake at 375 degrees for 12-15 minutes.

*If you want to add a little lemon zest, do no more than half a lemon. The zest adds a great freshness and zing to the muffin.

As human beings, we constantly find ourselves searching for the next best thing. What is going to be that one thing that will give us a leg up against the competition? A new high-tech cell phone? The newest, most fashionable clothes? The latest software and design programs? For bakers, we are constantly on the look-out for the ultimate recipe; the ultimate cinnamon roll recipe, the ultimate puff pastry recipe and, of course, the ultimate chocolate chip cookie recipe.

Chocolate chip cookies have been around for decades, since 1930 actually. Cocoa powder, macadamia nuts, peanut butter chips, pistachios, white chocolate chips, dried fruits and various spices, have all at one point been added to this simple drop cookie. There has to be about a million different variations of just this one recipe. So, who has the best recipe? Neiman Marcus.

About 16 years ago, several friends of my grandmother were at Neiman Marcus in Chicago for lunch (Neiman Marcus is a luxury retail department store). The ladies were completely enamored with the restaurant's simple but elegant chocolate chip cookies. They were determined to get the recipe. They pleaded with the Chef but he refused to part with the recipe unless they paid for it; nothing short of an arm or a leg. So, they pulled what money they had together and, at the end of the day, managed to walk away with the recipe they so desperately needed. In time, they made copies and gave it to their friends, who then made more copies and gave it to their friends. Eventually, my mother received a copy from my grandmother.

Today, for my Mother's birthday, I baked her the Neiman Marcus Cookies- the best chocolate chip cookie recipe in the world. What else could a mother ask for, really?

Neiman Marcus Cookies
(Courtesy of Neiman Marcus)

1 cup softened Butter
1 cup Sugar
1 cup packed Brown Sugar
2 room-temperature Eggs
1 tsp Vanilla
2 cups Flour
2 1/2 cups ground Oatmeal (see note)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
12 oz. Chocolate Chips
4 oz. shredded Hershey Bar
1 1/2 cups chopped Pecans

Cream the butter and both sugars together. Add in the eggs and vanilla. Mix well.

In a separate bowl, combine the flour, oatmeal, salt, baking powder and baking soda. Mix well. (Note- measure 2 1/2 cups of the oatmeal and then grind it in a blender or food processor until it becomes a fine powder.)

Slowly add the flour mixture to the butter mixture. Stir in the chocolate chips, shredded chocolate bits and chopped pecans.

Roll the dough into balls about the size of a walnut and place them 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees for 9-12 minutes. Makes 100 cookies.

Let the cookies sit 2-3 minutes, after taking them out of the oven, before transferring them to a wire rack.

Saturday marked a huge moment in my life. For the better part of a month, I was working on putting together the event known as "Party in the Park".  It was a very important day for the Monroe Park Campaign and due to the incredible amount of hard work from my teammates and several dedicated volunteers, we were able to pull it off without any major hitches. It's amazing how many people came out to celebrate with us. It was a genuinely good day, full of smiles and laughs and, of course, plenty of dancing. 

We did, however, underestimate the amount of food we needed. What do you do when you plan for a crowd of 150 and 350 show up instead? You bake what you can, and hope for the best. I caught this little blunder about a week in advance and was able to arrange for a few people to bring a couple dishes with them to the park. RVASugar Mamas were able to chip in last minute and FNB pulled through with some vegan baked goods as well. I figured I might as well bake something because, hey, who's going to say, "No" to cupcakes? Well, apparently no one could say no to my cupcakes and they were devoured before I could even get them all to the table. Since they were such a big hit, I thought I would pass on the recipe. I know there are probably a few of you readers out there that would die to try this one out.

Vegan Chocolate Cupcakes w/ Chocolate Peanut Butter Frosting
(Courtesy of Martha Stewart's Cupcakes)

1 1/2 cups Cake flour
3/4 cup Sugar
1/4 cup Unsweetened cocoa powder
1 tsp Baking soda
1/2 tsp Salt
1/4 cup and 1 Tbsp Vegetable oil
1 Tbsp Distilled white vinegar
1 tsp Vanilla
1 1/4 cups Water

Line a standard muffin tin with paper liners. Sift together the dry ingredients: cake flour, sugar, cocoa, baking soda and salt.

With an electric mixer, beat together the oil, vinegar, vanilla and water until well combined. Slowly add in the flour mixture. Mix until smooth, scraping down the sides of the bowl as needed (Tip- the batter will be very thin).

Divide batter evenly among the lined cups (Tip- using an ice cream scoop is an easy and reliable way to ensure consistent cupcake size).

Bake at 350 degrees for 20-25 minutes or until a cake tester comes out clean.

Let cupcakes sit for 2 or 3 minutes before transferring them to a wire rack. Let them cool completely before frosting.

Frosting
(Courtesy of the Joy of Vegan Baking)

1/2 cup Natural peanut butter
1/3 cup Unsweetened cocoa powder
1/2 cup or more Nondairy milk
2 1/2 cups Powdered sugar
1/4 tsp Salt
1 tsp Vanilla

Cream together the peanut butter and cocoa (Tip- it's best to use fresh peanut butter with this recipe, otherwise the oils will separate and make it more difficult to frost and harden). Slowly add in the milk. Beat until smooth. Add the powdered sugar, salt and vanilla. Gradually pour a little more milk in at a time to reach a good spreading consistency.

So, Christmas has come and gone. 2010 has said it's final "Adieu." It's time to begin another year. With a fresh start, we can only hope that 2011 will be a little bit better than the year before.

Looking back on this year's Christmas, I can't help but admit- I really did out-do myself. The weeks leading up to the big day, for me, tend to be much more magical than the day itself. So, of course, I take every opportunity I can to enjoy it and to help foster my own sense of "holiday spirit." That would explain why we had 3 different kinds of cookies, 3 different kinds of candy, 2 baked goods that incorporated coconut in some way, sweet rolls, an apple french toast strata, a cherry pie, a baked cranberry pudding and a large amount of chutney (Note- this is the chutney leftover from my parents giving it out to our neighbors).

I know, that is enough food to feed a small army. Needless to say, our house was never short of something sweet this holiday. In my defense, however, every family has their own traditions and since we're a big baking family, it's been one of our traditions to make a baked good specifically for each family member.

Below, is a recipe for my favorite holiday baked good. My mom has been making "Super Dupers" ever since she was a kid; the recipe originally came from my Nana. They're best with a cup of milk or something warm and cozy, like hot coco. Hopefully they'll remind you of some good times with your family too.

Courtesy of Beatrice Pettre

Super Dupers

2/3 cup Shortening

4 oz. Unsweetened chocolate

2 tsp Baking powder

1/8 tsp Salt
1 cup Sugar

1 cup Brown Sugar
2 cups Flour

4 room temperature Eggs
1/2 cup chopped Pecans

Powdered sugar

Being by melting the chocolate and shortening together in a medium bowl. (Tip- you can use the microwave, it'll be faster)

Combine the baking powder, salt, sugar and flour in another bowl. Pour in the chocolate mixture. Beat. Add the eggs, 2 at a time. Beat well after each addition.
Finish by folding in the nuts.

Chill the cookie dough in the refrigerator for a couple hours- overnight would be best.

To bake, take about a tablespoon of the dough and roll it into a ball. Cover it with a thick layer of powdered sugar.

Bake at 350 degrees for 12-15 minutes on UNGREASED cookie sheets. (Tip- If you want a softer cookie, bake for only 13 mins.)

Let the cookies sit 2-3 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes about 32 cookies.

Tomorrow is Thanksgiving. I honestly don't know where my year went. With my mother still recovering from her double-knee surgery, I find myself taking a much more hands-on approach to this year's celebration- i.e. I'm doing all the baking/cooking. You can definitely say that I've risen to the challenge. As I told my mom, Thanksgiving is like a decathalon for chefs and you better believe I've been studying Food Network as religiously as a Freshman student cramming for first semester exams. I've been stocking up on enough pricey cheeses, fresh herbs and obscure spices to make my parents cry from looking at all the grocery bills. I AM READY.

One of the easiest recipes in my arsenal, has to be my nana's coffeecake. The recipe dates back to 50s, a time when they loved their bundt pans and cake mixes almost as much as their first-born child. The fluffy vanilla cake pairs beautifully with the crunchy cinnamon pecan filling and sweet frosting topping. Serve it with a cup of coffee and it'll start your day off right!

French Vanilla Coffeecake

1 pkg French vanilla cake mix
1 pkg French vanilla instant pudding
1/2 cup Vegetable oil
1 cup Water
1 tsp Butter flavoring
4 room temperature Eggs

Topping-
3/4 cup chopped Pecans
2 tsp Cinnamon
1/4 cup Sugar

Frosting-
1 cup Powdered sugar
1/2 tsp Vanilla
2 Tbsp Milk
2 Tbsp melted Butter

In a large bowl, mix together all the ingredients except for the eggs. Add in each egg individually, beating after each. Beat batter for 8 minutes- make sure to time yourself!

Sprinkle half of the cinnamon topping into the bottom of a well-greased bundt pan. Pour in half of the batter. Throw in the rest of the cinnamon topping and then cover with the remaining batter.

Bake at 350 degrees for 40-45 minutes.

Remove from pan after 10 minutes. Let cool and then drizzle top with the frosting.

Fall has finally reached RVA. It's true- yesterday was a high of 65. I can now wear a scarf outside without receiving judging glances from passing old ladies in the supermarket.

Last night one of my friends celebrated her 22nd birthday. It was a dual party- a celebration of her birthday as well as the upcoming holiday, Halloween. It was a really small, intimate get-together. We met up at her quaint Church Hill apartment and everyone
brought along a dish to share. The twist- a significant portion of the people attending the party were vegan/vegetarian.

I am not vegan or vegetarian and until recently I really only knew 2 or 3 people who would actually consider themselves "vegetarian." Over the past 6 months, however, as I've gotten to know my new friends, I've also gotten better acquainted with the vegan subculture and, of course, vegan baking.

For most bakers, the idea of working without eggs, butter or milk is daunting but, let me assure you, it is completely possible to create delicious masterpieces without the help of dairy products; it's often healthier for you anyway. Below are two very easy cookie recipes that I've recently used to bake a nice fall treat for my vegan buddies. Vegans aren't the only ones who can enjoy these cookies- share them with your nonvegan family members, friends or coworkers, I'm sure they won't be able to tell the difference!

Courtesy of Ely Rusiecki

Vegan Peanut Butter Cookies

(Adapted from cookiemadness.net/)

1 1 /2 cups and 3 Tbsp Flour

1 1/2 tsp Baking soda

1/4 and 1/8 tsp Salt

3/4 cup packed Brown sugar

6 Tbsp Vegetable oil

3 Tbsp Honey/Agave nectar
3/4 tsp Vanilla extract
3 Tbsp Unsweetened apple sauce
3/4 cup Natural peanut butter (e.g. Smart Balance)

In a mixing bowl, stir together the flour, baking soda and salt.

In a second bowl, mix the brown sugar, vegetable oil, honey, vanilla, apple sauce and peanut butter. Stir until smooth. I prefer to use honey in this recipe but some vegans are strongly against honey, due to the poor treatment most bees face. A good idea is always to ask. If you're willing to spend a little money, you can always use agave nectar which has a similar taste/consistency of honey but is actually made from plants.

Add the flour mixture to the brown sugar mixture. Stir until well mixed. Form the dough into tiny balls and place them onto ungreased cookie sheets. Use a fork to create a cross-hatch pattern.

Bake at 325 degrees for 15 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 32 cookies.

Courtesy of Ely Rusiecki

Vegan Maple/Almond Cookies
(Adapated from ChooseVeg.com)

1 1/2 cups Flour
1/2 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 Tbsp Vanilla
1 Tbsp Maple syrup
1 tsp Almond extract
Egg replacer, 1 egg
Cinnamon and Sugar

Mix the flour, sugar, soda and salt together in a bowl.

In a second bowl, mix the vegetable oil, vanilla, maple syrup, almond extract and the egg replacer. For those people new to vegan baking, egg replacer is a powder-like substance that, obviously, is used to "replace" the eggs in a recipe. A good brand is Ener-G Egg Replacer, which can be usually be found in Kroger, Whole Foods or any specialty food store.

Combine the wet ingredients with the dry ingredients. Stir until well mixed. Form the dough into tiny balls and then roll them through a cinnamon and sugar mixture. Place the cookies onto greased cookie sheets. Flatten them slightly, so they can bake more evenly.

Bake at 375 degrees for 8 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 18 cookies.

September 21, the great autumnal equinox, has officially come and gone, meaning Fall is here. While Virginia continues to suffer through 90 degree temperatures, I dare to sport zip-up hoodies and home made vegetable soup in the comfort of my air conditioned home. I can't help it, my mind has already switched to "fall mode." I've bought my Martha Stewart Halloween guide and I currently have trips planned to an apple orchard and pumpkin patch in October.

During the Fall, in particular, I tend to become incredibly domestic. I have an urge to bake everyday, for everyone I know. The situation usually goes something like this: "Hey, I know you! You look hungry! Let me bake you a pie. You say you don't like pie? Well, how about scones? No? Pumpkin bread? Alright, here are 5 loaves."

There's nothing I love more than spending time with my friends and what better combination is there than food and friends? I guess this is my way of ensuring that those close to me have something to eat that's a little more nutritious than Doritos or leftover Chinese food.

So, when you're all by your lonesome this Fall, and Winter is looming ever so ominously on the horizon, remember that this recipe below- 1. is great with coffee, 2. bakes a lot and 3. freezes perfectly for months. Bake something for those dearest to you or start stocking up for the treacherous days of Snowacalypse 3. Who knows- the Great Pumpkin just might save the day after all!

Almond Pumpkin Bread

1 1/8 cup toasted, slivered Almonds
3 cups Flour
3 tsp Baking powder
3/4 tsp Baking soda
1 1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ground ginger
3/8 tsp Ground cloves
3 large Eggs
1 1/2 cup Sugar
15 oz Can of pumpkin
3 Tbsp Vegetable oil
3/4 cup Evaporated milk
1 1/2 tsp Almond extract

Begin by toasting the almonds in the oven at 350 degrees until they are golden brown, about 5-7 minutes.

Sift together all the dry ingredients, including the spices.

Beat the eggs and sugar together in a large bowl until they're fluffy. Add in half the canned pumpkin, the almond extract and oil. Beat well. Add in some of the flour mixture. Beat well. Add in some of the evaporated milk. Beat well. Repeat the process until both have been evenly combined into the batter. Stir in the last of the canned pumpkin. Finish by folding in the almonds; make sure to save a few to sprinkle over the top of the loaves.

Pour  the batter into 3 medium-sized aluminum bread loaves.

Bake at 350 degrees for 35-40 minutes.