Into the kitchen and out of the cold
All of the cold weather has had me in the kitchen with the urge to back and cook. Lately I have been playing around with flavors and ingredients. When I first moved to New Hampshire back in 2000 and wasn’t sure what I was going to do with my life I contemplated going to culinary school. As a child I had dreams of working in a bakery, my inspiration Mr. Rogers. For some reason I always remember watching an episode of Mr. Rogers where he visited a bakery and they learned how to decorate cakes. As a kid I marveled at the masterful way the baker smoothly spread the icing onto the cake and delicately added floral decorations piping them onto the cake by hand. It’s something that I would still like to master. I have always loved to cook. My mom has been an inspiration too as she is always baking. Her favorite thing to make, artful loaves of bread with aromas that will pull you into the kitchen wishing for a bite . . .
Organic Runner Dad’s mom is a masterful cake and pastry baker. When you go to her house you will often be greeted by the smell of freshly baked cookies, gorgeous cupcakes, home made whoopie pies, and light as air cream puffs.
I aspire to be an amazing baker in the kitchen and hope to take some baking classes at the King Arthur Flour Baking School soon! But until then, I am reading cookbooks, scoring blogs, and pinterest for recipes that inspire.
Here is my latest creation that I hope you will enjoy, Buttermilk Cacao Raspberry Ginger Muffins. I have used as many organic and local ingredients as I could find as well as my new favorite, cacao powder as well as some fresh ginger. Please enjoy!
- 1 Pete and Gerry's Organic Egg
- 1/2 Cup Organic Dark Brown Sugar
- 1 Stick of Cabot Unsalted Butter
- 1Cup Cultured Buttermilk
- 1 Cup Bob's Red Mill Old Fashioned Rolled Oats
- 1 Cup King Arthur Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Cup Organic Raw Cacao Powder
- 1 Tablespoon Grated Fresh Ginger
- 1 Cup Fresh Driscoll's Organic Raspberries
- Preheat Oven to 400 degrees.
- Soak 1 Cup of Old Fashioned Rolled Oats in ! Cup Cultured Buttermilk for 45 minutes.
- Mix Dry ingredients (Flour, Cacao, Salt, Baking Soda, Baking Powder) in a bowl.
- Lightly Scramble one organic egg (mine was a double yolker!!).
- Add melted butter and brown sugar to egg and mix.
- Combine all dry and wet ingredients.
- Add grated ginger and fresh raspberries and combine until mixed.
- Scoop muffin batter into baking tin lined with muffin cups. (*Tip: I like to use an ice cream scoop to scoop my batter into the muffin cups.)
- Cook muffins for 20 minutes or until toothpick comes out clean when inserted in the middle.