In our KC Door to Door Organics box this week came a bag of precious little Meyer Lemons. That means dessert is nigh in this house. If you’re not familiar with Meyer Lemons, they are often smaller and rounder than regular lemons, and they tend to be slightly sweeter and a touch less acidic and sour. If that doesn’t scream, “Bake me into muffins!” I don’t know what does.
For those of you who don’t know about KC Door to Door Organics, it’s a company that partners with farmers (oftentimes local!) to deliver fresh, organic produce and groceries to your home or business. You can completely customize your box, indicating whether you prefer all fruits, all veggies, or a mixture of both, and can specify your particular likes and dislikes so you never get something you hate in your box. Plus you can swap stuff out during the few days before your delivery if something just doesn’t mesh with your menu that week. It’s been a great opportunity for us to try lots of new produce, and shake things up a bit in our weekly menus. Not to mention, the produce is often as local as possible, so that feels good. Oh yeah, and it knocked about $30 off my weekly grocery bill. I’m a part of the co-op at my company that gets a discounted rate, and I have set my account to get a delivery every Tuesday at the office. I recommend checking it out!
I’ve got some left over invite promo codes if any of you want to try KC Door to Door Organics out. The promo code gives you 50% off your first box. Just email me or comment on this post and I’d be happy to send you one.
So without further adieu, here is the super fast and easy Meyer Lemon Poppyseed Muffins recipe for your enjoyment. You’ll have fresh, warm, fluffy lemon poppy seed muffins in a half hour or so!
Meyer Lemon Poppyseed Streusel Muffins
- 2/3 cup sugar
- 3-4 teaspoons Meyer lemon zest
- 5-6 tablespoons Meyer lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- Preheat oven to 400 degrees. Line a muffin tin with paper muffin cups.
- Mix the sugar and lemon zest together with your fingers. Squeeze and smoosh it until your mixture becomes Meyer lemony fragrant and the sugar is a little moist.
- Whisk in the flour, baking powder, baking soda and salt.
- In a separate bowl, mix together the Greek yogurt, eggs, vanilla extract and melted butter.
- Pour the wet ingredients mixture over the dry ingredients mixture and blend gently with a spatula. Add the poppy seeds. Do not over mix. This is a thick muffin batter.
- Bake in your preheated 400-degree oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes or so, then remove from the muffin tin.
Recipe Copyright Fifty-Two Cakes 2012
I’m a sickie-face today. Woke up with tummy troubles. I’m just now getting around to eating, and I need to eat things that will be easy on my poor tummy. Here’s what I had in the house. I set out to make pear oatmeal bake, but I also had two apples to use up so I stopped baking about halfway through to stuff some of the pear oatmeal bake into the apples so I can eat them at the office tomorrow.
Pear Oatmeal Bake Recipe Ingredients
- 2 1/2 cups rolled oats
- 1/2 cup raisins
- 1/3 up brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups vanilla yogurt
- 2 diced pears
- (Plus several apples with the cores cut out if you want to stuff them, OR you can slice them up with the pears and toss it in with the oatmeal bake!)
Pear Oatmeal Bake Recipe Directions
Preheat your oven to 350 degrees. Spray a cake pan with non-stick spray if you like (optional). In a large bowl, stir together the oats, raisins, brown sugar, cinnamon, salt, yogurt and pears. Spread evenly in your cake pan and bake for 35 to 40 minutes or until it’s set. I stopped mine about 20 minutes through to stuff my two little apples, and then popped them both back in for the last 20 minutes. If you’re stuffing your apples from the beginning, you can skip the cake pan entirely and just stuff your apples right away.
These are just a few things I’ve made recently. Thought I’d share. Can’t wait till my husband comes home from Afghanistan in two weeks and actually gets to spend some time at home in Kansas City once in a while so I can have someone to share all this deliciousness with!
New York Cheesecake with Mixed Berries – This I made for a colleague at work who did an excellent job on a logo project and mockups for a website I manage. He’s a very talented designer and Kansas City photographer and you should all check out his work. He and his team are very deserving of this delicious cheesecake. The cheesecake is the same as my Raspberry Thin Mint Cheesecake recipe, just using a graham cracker crust and topping with mixed berries instead of raspberry sauce.
Lemon Meringue Pie – This was made for my brother’s birthday. It is from my mother-in-law’s Debutant Lemon Meringue Pie recipe. I did not make the crust due to time limitations, but I was really pleased with the outcome. It helps to have someone travel with you when you’re transporting it though so it doesn’t slide around on the floor of your car in a cake carrier! (Oops.) Was still every bit as delicious as it looks.
Goat Cheese, Swiss Chard and Pear Pizza – I got the organic Swiss chard and organic pears from KC Door to Door Organics, and was ecstatic when I found a way to use them together. This recipe came from their site and the whole wheat crust came from the frozen section in Whole Foods, and I couldn’t be more pleased with the outcome. I did double all the toppings on the same amount of crust, and used a mandolin to slice my pears instead of doing matchsticks, though. I’ll get 4 meals out of this!
Baked Apple Chips – I made these baked apple chips using three apples I got in my KC Door to Door Organics box this week. I followed this recipe and added some cinnamon and cloves. They are ridiculously sweet and flavorful, and looking back I’ll probably skip the cloves next time and just stick to cinnamon. Cloves are wonderful, but so incredibly overpowering. It’s easy to cross the line and I think I did a bit. Nothing a good glass of milk can’t fix. These baked apple chips are so crisp and flavorful and a wonderful mostly-healthy snack.
My brother and I picked up some beautiful fresh zucchini at the Overland Park Farmer’s Market and Cody wanted to make zucchini bread just like our Grandma always made! So Grandma was kind enough to send over her recipe for zucchini bread so we could give it a shot in the kitchen. We’re not sure where exactly it came from, so if you recognize it shoot me an e-mail and let me know where it came from! We had enough zucchini bread batter to make three loaves of zucchini bread, two 9-inch standard loves and one 8-inch square loaf. Really delicious stuff, folks. If you try this recipe, definitely comment and let me know what you think!
Zucchini Bread Recipe Ingredients
- 2 cups grated zucchinis
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans (optional)
Zucchini Bread Recipe Directions
Preheat your oven to 325 degrees, and prepare two 9-inch loaf pans. Wash your zucchini. Cut off the ends, then cut it into chunks and plop it in the food processor and grind until you get a grated mixture. Don’t have a food processor? No problem – just grate your zucchini with a standard cheese grater. In a separate bowl, mix the sugar, flour, baking soda, baking powder, salt and cinnamon. Add to the egg-and-oil mixture. Add the vanilla extract and the grated zucchini and mix just until blended, and if you chose to use pecans now’s the time to add them, but my brother opted not to this time. If you’re baking 9-inch loaf pans filled about 2/3 full, bake 50 to 60 minutes, or until golden brown on top and the bread springs back when gently pressed. It should pass the clean toothpick test, too. If you’re doing an 8-inch square pan, or a 9×13 rectangular pan, try 35 to 40 minutes. Note: We doubled the batter and made 3 loaves of zucchini bread, so start with 35 minutes and add 5 minutes at a time till you get the desired texture.
This recipe is modified slightly from a Nigella Lawson Chocolate Hazelnut Cake recipe. It was inspired by a crepe that my friend Angela had at the local creperie in downtown St. Louis called “Rooster.” She ordered a nutella crepe with liquor-poached cherries. Correct me if I’m wrong, but this flourless cake is also gluten-free. I served it at my going away happy hour to celebrate my departure from St. Louis back to my hometown of Kansas City next week.
Chocolate Hazelnut Cherry Cake Recipe Ingredients
- 4 ounces bittersweet chocolate, melted
- 6 eggs, separated into yolks and whites
- A pinch of salt
- 1/2 cup unsalted butter, softened
- 13 ounces of chocolate hazelnut butter (I used Justin’s brand from Whole Foods)
- 1 tablespoon Frangelico
- 1/2 cup ground hazelnuts
- 1/2 cup canned dark, sweet cherries, sliced and soaked in Frangelico (could also use dried cherries)
Chocolate Hazelnut Cherry Cake Recipe Directions
Soak the 1/2 cup of sliced cherries in enough Frangelico for them to be covered. Cover the bowl with plastic wrap and refrigerate until you need them. Preheat your oven to 350 degrees and prepare a 9-inch round springform pan. In a double-boiler, melt the chocolate over low heat, then remove from heat to cool at room temperature. In your kitchen mixer with a clean bowl and clean beaters, whisk the egg whites and salt until stiff. In a separate bowl, cream the butter, chocolate hazelnut spread, Frangelico, egg yolks and ground hazelnuts. Fold in the melted chocolate. Stir a bit of the beaten egg whites into the chocolate batter and mix gently with a rubber spatula, then fold in the remaining egg white mixture, about one third at a time. Be gentle, but blend just until complete. Drain cherries and add to cake batter. Pour into your prepared springform pan and bake for about 40 to 45 minutes. You know your cake is done when you insert a wooden tester and it comes out clean, and your cake top should bounce back when gently pressed, and the edges will start to pull away from the pan ever-so-slightly.
Toasted Hazelnut Ganache Recipe Ingredients
- 4 ounces whole hazelnuts
- 1/2 cup heavy whipping cream
- 1 tablespoon Frangelico
- 4 ounces bittersweet chocolate, chopped
Toasted Hazelnut Ganache Recipe Directoins
In a dry skillet, toast the hazelnuts over medium heat for about 4 minutes or until lightly browned. Cool completely. Remove most of the hazelnut skins with a towel after toasting them. In a small saucepan, mix the heavy cream, chopped chocolate and Frangelico and stir over medium-low heat until combined, then cool at room temperature. Pour the ganache over the chocolate hazelnut cherry cake, then top with the toasted hazelnuts.