Blueberry Corn Muffins

-there's basically sunshine rays beaming out of this muffin-

i don't know about you but, breakfast is sacred. there seems to be two kinds of people when it comes to the morning meal. exhibit A: roll out of bed ready to devour the kitchen and all the goodness it has to offer. exhibit B: rolls out of bed, checks emails, hangs around a few hours then scrounges up some lame "meal" of something like box cereal or worse yet a coke paired with a candy bar (my god!). forgive me if i am offending any of you exhibit Bs out there, but really guys? lets get through this together. i understand that yogurt and granola isn't for everyone BUT muffins are. there is not one human being that doesn't enjoy a nice buttery golden blueberry muffin. add in some cornmeal, which not only adds a whole grain, and you have yourself an all around perfect day starter. if you think you can muster it slather on a bit of honey butter and you just elevated yourself to deity. have i convinced you to out that box of trix up yet?

BLUEBERRY CORN MUFFINS

1 1/2c AP flour

1/4 c sugar

1/4c brown sugar (light packed)

1/2c cornmeal

1tbs baking powder

3/4tsp salt

2 tsp lemon zest

3/4c buttermilk

4oz butter, melted

1 egg

1c fresh or frozen (unthawed) blueberries

*line 12 muffin tins with paper cups, preheat oven to 350F

*sift together flours, sugar, salt and baking powder

*in separate bowl combine zest, buttermilk, butter and egg

*quickly combine the wet and dry ingredients

*fold in blueberries

*spoon into prepared pan and cook 20-25 minutes, until toothpick is clean

Brown Rice Pudding

-nectar of the gods-

this.recipe.makes me very very happy. firstly; i adore rice pudding. i love it warm. i love it cold. i love it sweet. i love it savory (aka risotto). and being you know, somewhat health conscious i have been trying to pin down brown rice pudding for - and i am not exagerating here - years. years people. sometimes it was totally disaster: pellet textured rice imprisoned in rubbery milk mortar. sometimes it was just simply not right: your taster just looks puzzled at the first bite (the worst feeling in the world). i think my biggest problem layed in my resistance to pre-cook the rice. as much as i love the idea that the rice is completely fused with the sweetened milk from the get-go, cooking long grain brown rice this way is just not going to workour for me. maybe you can pull it off, i most definately can not.

precook that rice, or use left over from chinese take-out whatever you like just make it easy on yourself and trust me that this is delish and somewhat, yeah ok i'll call it nutritious.

BROWN RICE PUDDING

adapted from honey & jam

1c long grain brown rice, steamed in 2 1/2c water

1 tbs butter

2 1/2c whole milk

1 1/2c skim milk

2 tbs cane sugar

3 tbs honey (or agave or maple - i used a combo of maple and honey)

1 cinnamon stick

1/4 tsp fresh ground nutmeg

1/2 vanilla bean, split and seeds removed

*combine milks, sugar, honey, cinnamon, nutmeg and vanilla seeds in large pan over medium heat

*bring milk mixture to boil

*add the cooked rice and butter, bring to a moderate simmer

*stirring occasionally for about 30 minutes - do not let it boil over or scold

*take off heat, remove cinnamon stick

*serve warm or chilled

Coconut Joy Brownie_(GF)

-it's something like stuffing an almond joy inside a gooey brownie-

bbq season is on, and everyone knows brownies and/or cupcakes are simply a necessity during these trying times of cold beer in the hot sun times. i mean, how else do you cool yourself off when you're standing next to an open flame in 90 degree heat, on a roof? come to think of it - why exactly do we wait until it's blazing hot to fire up a grill and stand next to it? well anyways i don't make up the rules - but i do make brownies and these are killer. seriously they may kill you. if you think you are on a diet go ahead and make these, they will cure you of that ridiculous endeavor. BUT the good news: they are gluten free and better yet - totally delicious. so all you gluten-less folks out there: eat your heart out! if you like your gluten - just use the standard AP flour. and maybe one of these days i'll make a GF burger bun for you too - until that time just eat more brownies and wallow in the joy of it all.

COCONUT JOY BROWNIE_GF

3/4c cocoa powder

12 oz butter

3 large eggs

1 1/2c sugar

1 1/2 tsp vanilla

1/4 tsp almond extract

1/2 tsp salt

6 tbs coconut flour

(handful) sliced almonds

JOY LAYER:

2c shredded sweetened coconut

2/3c sweetened condensed milk

pinch salt

*preheat oven to 350F, light grease an 8x8 baking pan

*melt butter, whisk in the cocoa powder and let cool slightly for a few minutes

*whisk in eggs, one at a time

*mix in sugar and extracts, stir to combine

*stir in flour and salt

*in a separate bowl combine all the ingredients for the JOY layer

*pour half the brownie batter into the prepared pan

*drop blobs of the JOY mixture on top, generously sprinkle the almonds over the coconut

*pour the remaining brownie batter over the top

*bake for 20-25 minutes until toothpick inserted shows only a few crumbs.

*let cool for about 30-45 minutes, cover and chill in frig a few hours before cutting (these guys ages very well)