Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

Do you sometimes feel like you have hit the wall?

I think that is what I am feeling lately. We have kitchen (dishwasher/cabinets/island) issues and everything I want to make seems like a chore. I just think I need a little break, but then I feel bad for taking a break because I have some good things to make on the horizon.

So I need to work myself back in a mood to do some cooking/baking and what better time for that than spring??

Somehow I feel like if I write it all down, it will force me to act and get my butt in gear here. And it makes me a bit sad that it has come to this. I think another thing I need to do is plan a little better for food days – you know, the days where everyone expects there to be something special on a food blog. So I have a couple more ideas for St. Patrick’s Day that is coming up and I have even made one of them and that does make me feel good. The bad thing is that I have to go out of town for three days in March – and it happens to be for St. Patrick’s Day – Damn it.

So here are the things on the list, starting with St. Patrick’s Day.

Guinness Cake with cream cheese frosting
And if I am feeling really ambition and can keep the Guinness from the MotH, Guinness Brownies.
Reuben Dip in a bread bowl – might be a good dinner, if you think about it.
Maybe some clover-shaped sugar cookies in the colors of the Irish flag.

And after St. Patrick’s Day ….
Polenta with asparagus, prosciutto, spring onions, and lemon
Butterscotch pudding – my favorite kind, um, pretty much, ever
Twix Thumbprints – this idea will work, but I am concerned about the caramel involved. This seems like the kind of idea I will over think – a lot.
And this idea is something I really want to make for the people at my office – Apple French Toast Muffins.
Mini Cake Donuts – I bought a donut pan. Yep, I did.

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Mardi Gras Cookies – sugar cookies after all.

Meyer Lemon Ricotta Cookies

Yes, once again with a lemon cookie, but this time we can say it is a Meyer Lemon cookie to make is sound strange and wonderful – which Meyer Lemons are.

So I am going to compare this recipe to my Lemon Sour Cream Cookies with Lemon Glaze because I love the cake-like texture and I think this cookie will have a similar texture – cake-like.

Caveat – read this whole post before deciding to make this – no, really. Then make this.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Over waxed paper sift together the flour, baking powder, and salt.
In the bowl of a stand mixer,  combine the butter and the sugar until light. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in the dry ingredients, a little at a time.
Spoon the dough –  I use a cookie scoop –  onto the baking sheets. Bake for 15 minutes – turn half way through the baking, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet a few minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Notes: This came together really easily, but I have to say, I was disappointed in this recipe. The cookie was sticky and lacked flavor. It makes me sad. I will be going back to my Lemon Sour Cream Cookies with Lemon Glaze.

I am not sure how to deal with recipes that just do not work out for me, but this is one of those.   Do you keep it in the cookie binder with a big “Hell No” on it? I would like to depend on my memory, but I am not sure I can. Maybe my visual memory will work that way, but I am not sure the rest of me can work that way. – Ugh.

Will not go into sources, because that does not seem fair. This just did not work for me – hence no picture, but at least a warning in case you see something similar. The Lemon Sour Cream Cookies, those, I can totally vouch for and have been making for years.

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