Oatmeal Chocolate Chip Muffins with Strawberry Butter

This morning, I made a choice between hiking through half a mile of snow or paying almost $2 to ride a bus. This afternoon, I had to make the same decision again. In fact, because my town doesn't salt or plow some of the sidewalks I use, I'll have to make this choice each and every day until the snow melts.

However, in some places, the weather in early March is a little bit more desirable, and luckily there are some ways to enjoy the perks of those warmer climates even if you find yourself under Punxatawny Phil's curse for a few more weeks.

The trick? Strawberries. Right now, in Florida, it's strawberry season. That means east coasters can get the juicy, red fruits shipped from down south instead of out west. For those of us in the mid-Atlantic, this means fresher, sweeter, and cheaper berries than we could get earlier in the winter. 

Next time you're in your grocery store, look for strawberry labels from Plant City, FL. These berries may be a little smaller than the California variety, but trust me, they are so worth it. Rinse them and eat them for breakfast. Put some in your cereal or a spinach salad. Or, blend them up into a sweet strawberry butter, perfect for these oatmeal chocolate chip muffins.

Plant City strawberries are basically all the best parts of the weird Florida seasons, without having to actually move there and deal with summer.

Oatmeal Chocolate Chip Muffins

1 1/4 c Quick oats
1 c Whole wheat flour
1 tsp Salt
1 Egg
1 1/4 c Milk
1/2 c Vegetable oil
3/4 c Brown sugar, packed
2 tsp Baking soda
2 tsp Cornstarch
3/4 c Chocolate chips

1. In a medium bowl, combine the oats, flour, baking soda, cornstarch and salt, and mix thoroughly.
2. In a large bowl, combine sugar, oil, milk, and egg. Once mixed well, gradually stir in the dry ingredients.
3. Stir until just mixed, and then let sit for about 10 minutes.
4. Fold in the chocolate chips and separate into a greased or lined muffin pan.
5. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
6. Remove from pan and cool on a rack. Serve with strawberry butter.

Strawberry Butter

1/2 c Butter, unsalted, softened (one stick)
3/4 c (about 5-6) Strawberries, chopped
2 Tbsp Powdered sugar
1/4 tsp Salt
Splash of heavy cream

1. In a small bowl, place the chopped strawberries and the sugar. Mash the berries and mix using a fork, pastry blender, or potato masher.
2. Add the butter to a large bowl with a splash of cream and the salt. Mix using an electric mixer on medium.
3. Add the strawberry mixture and continue mixing until fully incorporated.
4. Transfer to a small bowl or ramekin and chill in the fridge until ready to use. Or freeze for longer storage

Raspberry Drinking Chocolate For One

You're invited to come over for breakfast anytime you want. But you should know that I'm not usually fully dressed and that I'm probably only half coherent until after I've put some caffeine into my system. Don't worry though, I've been told morning is when I'm at my wittiest. It's also when I wake to cook and bake the most delicious and decadent treats. Breakfast isn't healthy and it has no place trying. Butter. Cream. Sugar. Flour. Those are the ingredients I want in my breakfast foods.

Chocolate can come too. I still eat Eggo waffles with chocolate chips. I delicately place one chip into each hole in the waffle after it's toasted, then microwave the whole treat for 15 seconds. The chips glisten but they don't lose their shape. Stunning. A squirt of whipped cream tops it off. I fold the whole thing in half and eat it like a waffle taco.

If you do come visit, I won't want to share my coffee, but I might make you homemade hot chocolate if you ask nicely or offer to take the dog for a walk later. I'm not talking about the powdered stuff (although, that stuff's pretty good if you mix it into warm milk instead of water). I'm talking rich, creamy, indulgent. Semi-sweet chocolate chips. Cocoa powder. Heavy cream. Raspberries.

Oh that is the stuff.

It's heavy and sweet and bitter and sour. This isn't the hot chocolate you chug down. This is the one you cradle with both hands and breathe out of. This is the one you sip slowly and close your eyes, thinking about winterscapes and fuzzy scarves and fireplaces.

Didn't have a date over the weekend? It's okay. This raspberry hot chocolate can be your Valentine. I want to wake up to this every single day. Sorry coffee, we may have to reevaluate our relationship.

Raspberry Hot Chocolate for One
Makes 1 serving, doubles easily

Ingredients:

1/2 cup Frozen raspberries
2 tsp Sugar
3/4 cup Milk
1/4 cup + 2 Tbsp Heavy cream
1/4 cup Semi-sweet chocolate chips or chopped chocolate
1/2 Tbsp cocoa powder
Sugar to taste

Instructions:

1. In a small saucepan, heat up the raspberries and one teaspoon of sugar until all the ice crystals have melted and the berries start to get soft.
2. Once you're able, crush the berries with a wooden spoon and stir into a syrup. Add the other teaspoon of sugar and stir until dissolved. Remove from heat, and cool until just warm to the touch.
3. Once cooled a bit, pour the raspberry syrup through a fine mesh strainer into a small dish, pressing down to get as much juice as possible without pushing any seeds through. Set aside for later.
4. In a medium saucepan, heat the milk and cream to a simmer. Don't let them boil! As soon as it starts bubbling around the edges, remove the pan from the heat.
5. Place the chocolate chips in a small bowl. Slowly spoon the hot milk over them and stir. Keep adding little bits of milk and stirring until the chips melt completely.
6. Add the melted chocolate and the raspberry syrup to the rest of the hot milk in the saucepan. Stir until everything is incorporated.
7. Place over medium-low heat, and add the cocoa powder. Stir until dissolved. Add sugar to taste (I didn't add any, but I like bitter, dark chocolate).
8. Pour into an 8oz mug, and top with fresh whipped cream and any last drippings of the raspberry syrup. Drink immediately for breakfast or dessert!

Dress Up Tess: My Chihuahua Valentine

The Boy is working late on Valentine's Day, but that's okay. It means there's literally no pressure to make a reservation and get dressed up and go out to eat a prix fixe dinner that is far too overpriced. It also means that I get to spend the evening instead cuddled up with my little Muffin.

This dog has so many nicknames, but Muffin is one I probably use the most (other than her actual name, Tessa) if you include all of its various incarnations. Muffin became Puffin - a combination of puppy + muffin, which became Puff.

Her full name, which honors her Arizonian heritage is Teresita Cascabel. It means Tiny pepper of the earth, which is pretty appropriate for an itty bitty Chihuahua. I like portmanteaus when coming up with nicknames for Tess, so I often call her Tessabel. Occasionally she's Fluffkin, a matchup of fluffy and pumpkin.

The dress she's wearing in these pictures was a Christmas gift from Aunt A, my best friend in the entire world. I thought the soft red skirt was perfect for my little Valentine. You may recognize the heart pillow from my Disney-themed living room. Enjoy the photo shoot, hopefully more than Tess did!

Because the dress was a gift, I don't know where you can find this exact one. However, I found one that's similar. Note: that is an affiliate link. If you click on it and make a purchase, I can earn a little money at no extra cost to you!

Multigrain Cocoa-Cinnamon Buns with Brown Butter Glaze

Did you hear there was a blizzard on the east coast last week? They named it and everything. Snow storms are kind of fun. They have this huge anticipatory period where you aren't sure what's going to happen. It's usually a lot of hype, but admit it. You like to get hyped up.

I like the cliffhanger feeling: Will it snow at all? It hasn't started yet.... I also like to track the storm using NOAA's satellite imagery, especially the infrared and water vapor loops. You can learn a lot about storms from watching these change as the storm progresses. I'm kind of a weather nerd -- I track hurricanes too. When I was a kid, I had this weather kit with a rain gauge and a barometer made from a balloon and a glass jar.

We didn't get much of a storm here. Living on the edge of the weather warning zone is funny. There were a couple of inches on the ground, but nothing crazy. Not like the lake effect snow we used to get when I lived up in Rochester. It's amusing to see how a couple inches can turn this town upside down, though. Everyone gets into a panic about school closings and traffic - and we were only in the 1-3" zone!

Winter and snow make me want to bake. I want to have my oven on all the time, for both the extra heat and the amazing smells. I want some dough rising on the back corner of my kitchen counter. I want to eat warm, gooey treats and soft, fluffy breads. Then, I want to hibernate.

Cinnamon buns are basically winter in food form. I grew up popping Pillsbury cans (which terrified me, by the way) and baking those eight glorious rolls in the toaster oven. But all the white flour and overly sweet sugary cinnamon just doesn't feel like a balanced breakfast anymore.

For this recipe, I played with some grains - oats and whole wheat. But don't run away. These are anything but health food. These are so ooey and gooey and sweet and spicy. I was tempted to eat the entire pan and then lick up the glaze. I didn't. I did, however, melt some of those hot cinnamon candies into my hot chocolate and call it breakfast. Yum.

Multigrain Cocoa-Cinnamon Buns with Brown Butter Glaze

Ingredients:

Multigrain Dough:
3/4 cup warm Milk (110F, heat in microwave for about 1 minute)
2 1/4 tsp Yeast (or one packet)
1 1/2 cups All purpose flour, plus 1/4 cup for kneading
3/4 cup Whole wheat flour
1/2 cup Quick oats
Salt
2 Tbsp Butter
1 Egg
3/4 cup Brown sugar
Canola/vegetable oil for greasing

Cocoa-Cinnamon Filling:
2 Tbsp Butter, melted
1 Tbsp Cocoa powder
1 Tbsp Cinnamon
1/3 cup Sugar

Brown Butter Glaze:
2 Tbsp Butter
2 tsp Whole milk
1/2 cup Confectioner's sugar
1/8 tsp Vanilla extract

Instructions:

1. Add the yeast to the warm milk and let sit for about 5 minutes, or until bubbly and foamy.
2. While waiting on the yeast, in a large bowl, mix the flours, oats, and salt. Once thoroughly mixed, add in the egg, brown sugar, butter, and yeast mixture. Stir until everything is incorporated and you have a soft, sticky dough.
3. Knead the dough for a few minutes on a floured surface. Then place into a greased bowl. Put a little oil on top of the dough and cover with plastic wrap. Place a clean kitchen towel over the bowl, and let sit in a warm, dry place until doubled in size, about an hour.
4. While waiting, you can make the filling: in a small bowl, whisk the cocoa, cinnamon, and sugar together.
5. Once the dough has risen, roll it out on a floured surface until it is about 12" x 18"
6. Melt the 2 Tbsp of butter for the filling, and spread evenly across the surface of the dough, leaving a 1/2 inch margin on one of the short sides. Then spread the cinnamon-cocoa sugar evenly across the buttery dough.
7. Starting at the short end without the margin, roll the dough like a jellyroll. Once completely rolled, seal the seam with wet fingers.
8. Mark your cuts, then cut into 9 rolls. Place them in a greased square baking pan. Cover, and let rise until they have double in size, about an hour.
9. Preheat the oven to 375F, and bake the rolls for 15-20 minutes.
10. While baking, prepare the glaze: Brown the butter by cooking over medium heat, stirring regularly, until it begins to smell nutty and you see little gold flecks along the bottom. Add in the  the milk, vanilla and sugar to create a thin glaze, keeping it on low heat until the buns are ready.
11. Remove the buns from the oven, and let cool about 10 minutes. Drizzle the glaze over top while they are still warm. Allow them to cool in the pan, and then transfer to a cooling rack or plate to serve.

Serve these immediately, while warm or store in the fridge in an air tight container for up to 2 days. Warm in the microwave for about 20-30 seconds before eating. My mom likes to unwrap and spread some softened butter onto the cinnamon side, but if you're impatient like me, just bite right into it!