So. It’s been a few days. This whole cookbook writing sure makes it hard to keep on top of everything. But the stress is worth it, even if it means I don’t post every single day. But I am working on balancing everything so I can get back to nearly daily posts.
Anyway, since the cookbook features dinners, I will probably focus more on breakfast, lunch and dessert here until the writing is completed. I don’t want to share all the new recipes I am developing before the book comes out! So there is a recipe here . . . it’s for Raspberry White Chocolate Muffins . . . I have revisited a recipe I first posted months ago and made a few small alterations . . . still lovin’ it! I also discovered that a sprinkling of red decorative sugar makes the tops that lovely shade of pink you see (apply it before baking).
On the meat-free front, I have come to respect and realize just how imperative it is that I take my lunch to work everyday. Our cafeteria is a vegetarian’s nightmare. Many days, the only meat-free offering is the salad bar and one soup. Meanwhile, there are at least six other offerings for the non-meat-free world. No wonder my colleague orders out so much! Seriously, I just don’t understand the logic of the whole thing. How could you not offer at least a few entrees everyday for the veg crowd? I find it hard to believe that there aren’t enough vegetarians in the park to justify that.
Anyway, the plethora of meat offerings certainly doesn’t help my resolve either. I am beginning to fiend for meat. I would love a juicy cheeseburger, maybe some baby back ribs, and a loaded hot dog. But that is the whole point of sacrificing, right? Four weeks and one day until Easter (April 8, this year). Four LONG more weeks. Already, so it’s a little pathetic that it’s only been about two and a half weeks since Lent began and I am already complaining. But when you are cooking all sorts of new and exciting meat dishes, it’s only natural . . . I think. At least there will be a good chunk of vegetarian recipes in the book as a result.
And rest assured I will retest every meaty recipe after Lent, to taste it for myself.
- 1 egg
- 1 cup milk
- 1/2 cup butter, melted
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 1 cup frozen raspberries, partially melted
- 1/2 cup white chocolate chips
- 1/4 cup butter, melted
- 1/4 cup sugar
- Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
- In a large bowl, beat the egg. Beat in milk and butter until well combined. Stir in flour, sugar, baking powder and salt until just moistened. Gently fold in vanilla, raspberries and white chocolate.
- Spoon evenly into the muffin cups. Bake for 22-26 minutes, until tops are golden brown and a toothpick inserted in the center pulls out clean.
- Let muffins cool until they can be touched.
- Place butter and sugar into separate bowls.
- Dip each cooled muffin top first in butter and then in sugar.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.