Coffee Cake Muffins

Growing up, there was a certain German Coffee Cake I would wake up smelling on special mornings. (But really, what morning isn't special when you wake up to homemade coffee cake?) One of Mom's (many) specialties, it's relatively easy and extremely tasty, and a recipe I reach for often. Especially when the kids are begging me to bake, early on a Saturday morning. If I haven't got the energy for rolling out and cutting biscuits or scones, or the patience to man the pancake station, it's a good bet I can still be convinced to get a coffee cake in the oven because of the smell alone. Very comforting. Very house-filling.

Mom's recipe came from Fredericksburg, Texas in the 1960's and it's a good one. This is not that recipe, exactly... Last week, on Morning 5 of drivemomcrazyweek -- I mean SPRING BREAK, I asked the kiddos what they wanted for breakfast (a practice I do not necessarily recommend), and was answered with a surprisingly united chant: "MUFFINS, MUFFINS, MUFFINS!" Like they had planned it or something.

We didn't have berries on hand, or bran cereal or poppy seeds or anything I usually put in a muffin. So, I immediately thought of Mom's German Coffee Cake. In muffin form! Quick and simple and satisfying. And because, apparently, I cannot leave well-enough alone, adapted. Just a little.

Caramelized Pear & Bacon Scones

You're welcome. (And, I'm sorry!)

I'm thinking my first cookbook will be Scones 101. I love 'em. Because, what can't you put in a scone and call a meal? And hold it all in one hand, no less. Breakfast, lunch, dinner? Scone. Snack? Scone. Fruit, grain, meat, dairy? Scone, scone, scone, scone.

Okay. Maybe not. But these are good, and I think you oughta try them.

Ingredients

6-8 slices bacon

3 firm D'Anjou pears, peeled, cored & diced

1 TB vegetable oil

2 TB brown sugar

2 c. all-purpouse flour

2 TB flaxseed meal

1 TB baking powder

1 tsp. cinnamon

8 TB cold, unsalted butter, cubed

3/4 c. chilled cream or half & half

egg white (optional)

course sugar (optional)

Flour-less Mixed Nut Cookies

When I was around 7 or 8 years old, and already quite the bake-aholic, my granny sent me a recipe clipping for Easy Peanut Butter Cookies. The recipe went something like this:

1 cup peanut butter
1 cup sugar
1 egg

Mix, roll, flatten with a fork, and bake for 8-10 minutes at 350 degrees F.

Okay, it went exactly like that. And they're good, too! I relied on that recipe during college, to satisfy many a late-night, empty pantry, baking spree. I may run out of butter and flour, but I'm rarely out of butter and flour AND peanut butter, sugar and eggs, at the same time. It's a sad day, indeed, if I am.

Anyway, I love that simple recipe. This new one is kind of like Easy Peanut Butter Cookies -- All Grown Up. I used some leavening, added more nuts and nuanced flavor, and even some flaxseed meal. Simple and adaptable, I'm pretty sure you could substitute any kind of nut butter and chopped nuts, and end up with something wonderful. Let me know if you do!

And if your great mind thinks like mine... try drizzling melted dark chocolate over the tops, once they're cooled. I didn't because I'm married to someone who actually complains that I put chocolate in everything.... I know!