COFFEE TALK

There have been several days lately where the weather has teased my fair city into thinking that spring has made her anticipated arrival and the doldrums of winter are at an end.  I look around in cynical suspicion at the young hopefuls donning shorts and sporting sandals who soon will be disappointed by the 30 degree weather that will undoubtably greet them the following morning.  

Do not mistake me, I have enjoyed driving with the windows down and taking evening walks with Mr. Pedantic, but I choose to take these warmer days simply as pleasant oddities, rather than a permanent goodbye to frosty mornings and cozy afternoons.  I do not like beginning seasons before their time has truly come.  (Unless we are talking about Christmas and then you can count me among the October carol-listeners.)  Nonetheless, the handful of warmer days have lifted me out of my unproductive stupor and I am once again feeling inspired, motivated, and interested in eating something besides bacon and M&Ms.  Now that something may be nothing other than fried ravioli (ohmygoodness the best thing in the world - I'll be sharing the recipe soon), or this baked ziti that looks amazing right now, but it's still progress.  It would seem that the February funk is finally at an end.  Cue the celebratory trumpets. 

This week has been "find that allergen" week here at Norwyk Manor.  I've been waking up feeling as if I had a horrible case of poison ivy in my throat, wishing I could scratch my eyes and nose off my face permanently, and sneezing about 43 times in a row.  We just had our bedroom windows replaced about two weeks ago and I have still not been able to entirely eliminate the smell of whatever the contractor used to seal them.  Considering that my breathing incapabilities begin when I go to bed at night and are worst in the mornings, I've concluded that the mysterious window glue is my enemy.  So, I'm keeping the windows open, and thereby turning Norwyk Manor into a veritable igloo until the fumes are gone.  I'm also rubbing a lot of peppermint oil on the outside of my throat which strangely brings relief, though I am not entirely sure it is recommended.  It just feels soooo nice.  Gateway oil alert. 

Last weekend I tried Matcha for the first time ever.  I heated a combination of coconut cream and water, poured in several spoonfuls of cane sugar, and added that deceivingly pretty green powder.  I sat the cup down in front of Mr. Pedantic, who really tried to be gracious, but once I gave him leave to be honest we both agreed that the overall flavor was...GRASS.  Sweet, slightly coconut-flavored grass, but still grass.  I'm really, really not into it.  I'm going to give these cookies a try, but my hopes are not high.  I'm feeling like Matcha is just one of those things you either love or hate.  However, I have quite the supply of powder now so any and all tips/recipes are much appreciated.

On second thought, forget the Matcha, I think I would rather have this bread.  I read in the comments that someone added a bit of almond extract and now it's settled - I have to make it.  I love almond extract so much.  I have never quite gotten over Yankee Candle discontinuing the almond cookie candle - it was my favorite. 

How far will my obsession with making everything homemade go?  Well, I just saved these two recipes (Homemade Oreos and Homemade Goldfish) in the “to try” files so…yep.  Pretty far. 

I am so excited to try these cookies.  I’m a bit of a pistachio fanatic (I’m sure you haven’t noticed).  I want to surprise my gluten-free sister with a big plate of these sometime soon.  I prefer making her things that are naturally gluten-free because well… my experience with flour substitutes has been less than astounding. 

I’ve been listening to a whole lot of Doo-Wop music lately and binging heavily on Call the Midwife.  I am actually actively trying to find laundry to do, just so I can have an excuse to sit down and watch another episode while I fold the clothes very…slowly…  It is pathetic, but my crazy brain won’t let me actually relax unless I feel like I am still accomplishing something. 

Wishing you lots of guilt-free relaxing this weekend! Happy, happy Friday!

Sincerely, 

Pedantic Foodie

Banana Muffins with Almond Sugar Streusel

Muffin Mondays.  Can we make that a thing?

We have had some extra chilly mornings recently and I find myself wanting to simply curl up with an endless cup of tea and a generous supply of muffins and tea cakes.  

Have I ever mentioned how much I adore carbs?  Oh yes, it would seem that I have.  I really do love them. 

While I did give my dining table a spring-ready makeover, I am holding onto these blustery mornings and cozy afternoons with all my might.  Every season has its charms and I am learning to appreciate them more and more rather than forever looking to what's next.  

I think banana bread was one of the first things I started baking on my own.  Back in the days where I had to break out the step-ladder to reach the baking soda, I produced not a few loaves of banana bread that my brother and I then devoured as soon as the timer signaled - "done!" 

Banana bread will forever be one of the greatest and coziest of foods.  

I had a bunch of bananas that I had bought for Mr. Pedantic's breakfasts but since he's been a bit under the weather lately they were left to become brown, and soft, and justtttt right for baking into deliciously moist muffins. 

Now, you must refrain from going to buy a bunch of bananas just for these muffins.  I have done that many a time and, 1. they will never ripen, and 2., you will probably suddenly discover that you adore bananas and eat them all before the first brown spot has appeared. 

Just go about your normal business, and buy a bunch with more than your husband will be able to eat.  Then, when your back is turned, they will do their ripening thing.

Sometimes you have to trick your produce into compliance. 

Because I cannot have a muffin without a topping, I made a super-sugary streusel with slivered almonds. 

I've been trying to replace regular ol' white sugar with pure cane sugar and I swear it is not as sweet, but I love the texture of the coarse granules. 

You will never find a perfect, not-overfilled muffin tin in my kitchen.  I used to call it a problem, but now I'm going with the slightly more elegant title of "signature."

I toted a bunch of these still-warm muffins up to our apartment office as a Valentine's Day treat. 

Handy men, receptionists, and Mr. Pedantic all agreed that these muffins were the perfect weekday pick-me-up.   

Now, make that second cup of tea and start ignoring those yellow bananas.  We have got this week in the bag.  Carb power forever and ever. 

Sincerely,

Pedantic Foodie

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Banana Almond Streusel Muffins

makes 18 / recipe loosely adapted from Better Homes & Gardens Cookbook

for the streusel

- 1/2 cup all-purpose flour

- 1/2 cup raw or pure cane sugar 

- 1/4 teaspoon baking powder

- 1/2 cup cold unsalted butter, cut into cubes 

- 1/2 cup slivered almonds

Preheat oven to 350 degrees.

In a small bowl, whisk to combine flour, sugar, and baking powder.  Add butter cubes and use your finger tips to work the butter into the flour mixture until the butter is in pea-sized pieces.  Toss in silvered almonds and cover the bowl with plastic wrap.  

Refrigerate the streusel while you prepare the muffin batter.  

for the batter

- 2 eggs

- 1 1/2 cups mashed, ripe bananas (about 3 medium)

- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract 

- 1 cup pure cane sugar 

- 2 cups all-purpose flour 

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda 

- pinch of salt 

- 1/4 teaspoon ground cinnamon

In a large bowl, whisk to combine eggs, bananas, oil, vanilla extract, and sugar.  Set aside.

In a separate bowl, sift to combine flour, baking powder, baking soda, salt, and cinnamon.  Pour the dry ingredients into the wet and whisk until smooth, but do not beat.  

Spray muffin tins with nonstick spray and divide the batter evenly amongst 18 cups.  Sprinkle each muffin with about 1 1/2 tablespoons of the prepared streusel. 

Bake for 20 minutes - until the edges are golden and a butterknife inserted in the center of the muffin comes out clean.  The streusel make look underdone, but it will set as the muffins cool. Allow to cool for 15-20 minutes before serving.  Enjoy! 

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COFFEE TALK

Yep, I did it.  The evidence was on Instagram so you know it’s official.  I finally made a unicorn cake - six layers of the most cloying sweet rainbow you ever did see.  I still hate making cakes, but I hated this one a lot less because, ah - it’s just so cute! 

New things are happening.  Sometimes it does not feel like they are, but they are nonetheless.  I step back and see changes in myself.  I watched this music video earlier this week and cried.  Right at 1:03pm I sat at my desk and cried.  Why?  I do not do that sort of thing...at least, I didn’t.  Are newlywed hormones a thing?  I really hope so because that would make me feel better about crying SO EASILY at every little sentimental thing since the wedding. 

I am thinking (read: begging Mr. Pedantic) about getting a bunny.  I’m home alone for the greater part of each week and I want someone to talk at.  I do not need it to talk back, I just need a listener and someone to occasionally make me feel needed.  Ice cream just hasn’t been cutting it lately. 

I made this salad for dinner last week and it was SO GOOD!  I have recently become a huge honey mustard fan. 

These are the prettiest sodas I ever did see. 

All my shoe dreams came true this week and then died within three hours because they instantly sold out.  These are the times when I really wish I was an impulse-buyer.  Maybe I'll just have to "settle" for these dreamy darlings.  I feel like a faux-sporty look is in my future, and I like that.

My mom has been trying to push me into her Aldi’s obsession for months and I have resisted…until now.  Now I am joining the band of reusable-grocery-bag-toting fans and keeping a quarter in my car at all times.  While it may not be able to compete with the charm of Trader Joe’s, if Food52 is on board, it must be hip.  

I've been thinking it is time to make croissants again.  Maybe almond this time?

What are your plans for this weekend?  I'm really looking forward to cleaning out the vehicles with Mr. Pedantic, which sounds frightfully boring...especially when it is typed out.

Happy, happy Friday!

Sincerely,

Pedantic Foodie