BROWN BUTTER ESPRESSO CHIP MUFFINS

While on a phone interview yesterday morning, a woman asked me if my cooking style has changed since I started the site 3+ years ago. First off, I am not a quick draw on those types of questions. I fill silence with a few "ums" and "well..." but it doesn't buy me the time I need to give an adequate answer. I said that I've taken into account what readers seem to respond to, where they comment the most (which I really appreciate), and I try to keep simplicity in mind as that always seems to be the overall theme of popular posts. People like simple - I get that. I like simple too.

I later thought about her questions and the passage of time in this space, and I realize that my cooking here has only changed as my life has changed first. A response to the different chapters of our story - my food somehow emotionally connected to other things going on. In posts of years past, I had mentioned a number of times how I did not like baking. I don't care much for precision or seeing the amount of butter in my cookies (I like to eat it, but maybe I don't want to see it). I would bake because I was building variety here and I wanted to learn, but it was motivated by an obligation of sorts. Those were days where I lived alone in a studio apartment and I mostly cooked for myself. Hugh and I worked on blog posts in my parents' kitchen on days off from work and the last thing my devil of a sweet tooth needed was a bunch of baked goods around. But after a wedding, a full apartment kitchen, and a stand mixer of my own, I now bake pretty frequently. My will power isn't any stronger, but I show love with food. It's a communication tool for me, and if you know anything about love languages this may make more sense and seem a little less eccentric. I bake because it's a way of care taking, it isn't for me, and I didn't really notice it until that lady asked me that question.

Hugh is a sweet-in-the-morning-with-his-coffee guy so I experiment with breakfast goodies (we don't even eat bananas, I just keep them around to go bad so I can make tasty banana bread. I really have gone to the dark side huh?). I tried these muffins for a little something different, as coffee seems to be the way to my husbands heart. The crumb is pretty light, the sweetness is subtle and we've already gone through half of them before a breakfast has passed so I will assume that means they're alright.

BROWN BUTTER ESPRESSO CHIP MUFFINS // Makes 8-10

Inspiration from Cannelle et Vanille and La Tartine Gourmand

These could easily be made gluten free with one quick change - just substitute GF all purpose flour or rice flour for the spelt. Spelt is wheat free, but not gluten free. I would suppose this would also come out well in a smaller sized loaf pan, but I can't attest to this from experience. Let me know if you try it.

• 1/2 cup/ 8 Tbsp. unsalted butter or coconut oil

• 2 eggs

• 1/3 cup plain whole milk yogurt or applesauce

• 1 tsp. vanilla extract

• 2/3 cup packed muscavado sugar (or light brown sugar)

• 3/4 cup, spelt flour

• 1/3 cup oat flour (just grind up some rolled oats)

• 1 cup almond flour/meal

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. sea salt

• 1 tsp. cinnamon

• 1 Tbsp. espresso or finely ground coffee

• 3 oz. dark chocolate, chopped

• // streusel //

• 1/2 cup old fashioned rolled oats

• 2 Tbsp. unsalted butter or coconut oil

• 1/4 cup turbinado sugar

• pinch of salt

Preheat oven to 350'. Grease a standard muffin tin or fill with paper liners.

Melt the butter in a small pan over medium heat. Cook, stirring occasionally until the solids turn a light brown color, it's a nice shade of amber and it starts to smell nutty. About 10 minutes. Remove from the heat to cool. If using coconut oil, skip this step.

Whisk the eggs, yogurt or applesauce and vanilla together. Once the brown butter is slightly cooled, whisk that in as well. Go ahead, put your nose in there, that smell is all sorts of amazing. In another large mixing bowl, stir the muscavado, spelt flour, oat flour, almond meal, baking powder, baking soda, salt, cinnamon, espresso together to combine. Add the wet ingredients to the dry and stir to mix. Stir in the chopped chocolate but do not overmix.

In another small bowl, for streusel, combine the oats, butter, turbinado and pinch of salt. Press it together with your fingers to mash everything together.

Scoop the batter into the tins about 3/4 full. You will get somewhere between 8 to 10 depending on how you fill them. Sprinkle a bit of streusel on top of each muffin. Bake on the middle rack for 20 minutes or until centers are just cooked through. Remove to cool.

BLUEBERRY-OAT BISCUIT COBBLER

I'm guessing I'm not the only one who's been on a fruit bender as of late. My favorite is strawberries (the best of which have passed in my particular opinion), with cherries, peaches, nectarines and blueberries tied for second place, which means this time of year I am in fruit euphoria. Most of it is getting eaten raw, but in order to get my better half to really get into this goodness, it needs to make it's way into a baked good or dessert of sorts. I found this recipe while flipping through the recent Bon Appetit and the simplicity of it caught my eye. I reduced the sugar, added in some whole grains, and now have a wonderful cobbler that dishes up beautifully as dessert with a scoop of vanilla ice cream, but can also be excused as a breakfast treat with a dollop of yogurt on top.

BLUEBERRY OAT BISCUIT COBBLER // Serves 6

Adapted from August 2012 Bon Appetit

The magazine also suggests that this can be done in six 6 oz. ramekins which sounds perfect for having people over. I think this would work great with a mix of fruits too - maybe mix in some blackberries or peaches.

• 1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)
• 1/2 cup rolled oats
• 3 Tbsp. plus 1/2 cup natural cane sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 5 Tbsp. chilled, unsalted butter, cut into 1/2'' pieces
• 1/2 cup plain greek yogurt
• 6 cups blueberries (about 2 lbs.)
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. fresh lemon zest
• vanilla ice cream or frozen yogurt for serving

Preheat oven to 375'. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 1/2 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8x8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

PANTRY STAPLES: COCOA COCONUT BITS

These may be the new favorite treat around here. I tried a brand called Hail Merry coconut macaroons at a friends house last weekend and with their simple ingredient list, I knew I could recreate them myself. A small ingredient list, all in one bowl AND delicious. I don't like selling people on recipes, but decadence doesn't often come by so simply.

In keeping up with the proposed Pantry Staples series, I am adding a few notes on my most frequently used fats. The list is pretty short, but there are controversies over canola, grape seed, corn and other vegetable oils, so I stick to the few mentioned here. Again, I am not a dietitian nor do I have any nutritional degrees. These are my opinions based on experience and light research.

Extra Virgin Olive Oil: This is a monounsaturated fat which is said to be a "good fat" that can help lower cholesterol and prevent heart disease. The range of flavors in olive oil is pretty impressive. You can get under ripe, grassy, creamy, fruity and more. Depending where you live, there may be a local brand at your farmer's market, but there are a ton of markets and specialty stores with great brands as well. I typically have two bottles - one moderately priced one that I use for cooking (which should only really be used for moderate heat for the integrity of the flavor and nutrition), and another slightly pricier bottle that we use for dipping and homemade salad dressings, where the flavor is truly appreciated. Speaking of dressing, I love using this lemon oil from Stonehouse. Not overly lemony, just perfect. It usually has a shelf life of about a year, and should be kept in a cool, dark place to keep it as fresh as possible.

Extra Virgin Coconut Oil: This is my quickest answer to a non-controversial, high heat fat. It is a saturated fat, so it has made a strong come back from a history of being frowned upon for that reason. There are studies that say it is easier to digest than other fats, and the presence of certain acids make it good for skin care, stress relief, weight loss and immunity. It is a solid at room temperature, much like butter, so can be gently melted to be used in baked goods or warmed in a pan for a sauté.

There are some brands that smell more coconut-y to me, but for the most part, I find the flavor pretty versatile. You want to purchase an extra virgin, unrefined version. I keep mine in the pantry because I use it pretty often, but if you don't, it lasts longer in the refrigerator.

Nut Oils: These babies come with a higher price tag and distinct flavors, so I mostly use them as finishing oils or in salad dressing. A nice drizzle of hazelnut oil on some roasted squash, or pistachio oil in a quinoa salad - they have the essence of their nut, while also giving that moisture to the overall texture. The flavor changes with heat, so if anything, only use them with low heat. Like nuts in their whole form, they can go rancid fairly quickly, so should be kept in the fridge if you don't use them often. Be sure to check the dates where you purchase these oils too, as you want to buy from somewhere with a quick turnover to help ensure you're getting a fresh bottle.

Organic Butter: While dairy is composed of saturated fats, which affect cholesterol levels, butter is a natural food, so it still comes out as a better option than some of the other oils marketed as "healthy fats."There is no substitute for this flavor, first and foremost. I like butter on fresh, crusty bread or on top of weekend pancakes, but try and be conscious about using it in moderation. Because of the milk solids, butter burns at high heat, so is best used with lower heat cooking or in baked goods. The work around for this heat specific temperment is to clarify the butter, which is a simple process that removes the milk solids, so you can cook with it at higher temperature. My New Roots has a great post on how to make it and why. I do my best to buy organic dairy whenever possible. These days, it's pretty easy to find.

Sesame Oil: This oil has both polyunsaturated and monounsaturated fats, antioxidants and several vitamins and minerals. Like any of the other oils, these health benefits are still to be considered with a high caloric content, so should be used in moderation. The flavor is pretty assertive, so I use sesame oil when that flavor is welcomed, mostly Asian inspired meals. It can handle higher heats, but definitely has a nutty flavor to it. You can purchase plain or toasted sesame oil, and while I love the flavor of the toasted, it is pretty strong, so with cooking, I often go half toasted sesame and half coconut oil to mellow it out and avoid any burning smells or flavors. I keep the toasted variety in the fridge for a longer shelf life.

COCOA COCONUT BITS // Makes 20

Because these are vegan, they can also be enjoyed raw. You can scoop them into balls, chill them for about an hour, and enjoy as such. I baked mine at a low heat, because it gives them a texture of somewhere between truffle and cookie and I really love that. A crisp crust and a soft center. Perfection.

1 1/2 cups dried, unsweetened coconut (sometimes tough to find at markets, easy to get online)

1/2 cup natural cocoa powder

1/3 cup rolled oats

1/2 cup grade b maple syrup

1/4 cup extra virgin coconut oil

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

In a mixing bowl. Combine the coconut, cocoa powder and rolled oats together. Stir in the maple, coconut oil, vanilla and optional dash of cinnamon. Mix to coat everything evenly. Set in the fridge for 20 minutes.

Preheat the oven to 215'.

Line a baking sheet with parchment paper. Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important). Bake them on the middle rack for 20 minutes. Remove to cool.