Martha Stewart has nothing on Gourmet Gin and Robert Rothschild Farm

This blog post is brought to you by Gourmet Gin and Robert Rothschild Farm :-)

Martha Stewart has nothing on Gourmet Gin and Robert Rothschild Farm.  Well, that is not completely true.  She has a lot on Gourmet Gin.  She is famous, and Gourmet Gin has just a "small" following. Martha Stewart is quite wealthy and Gourmet Gin pinches pennies.  Martha has her own TV show/magazine and Gourmet Gin is just now learning how to post to YouTube   What are the odds that Gourmet Gin (ME) would become as famous as Martha Stewart?  ZERO!  I am alright with that.  I am especially  alright with that when I am introduced to fabulous gourmet food companies like Robert Rothschild Farm.

STOP THIS BLOG POST!!  Alert the blogging world and the foodies in it, Robert Rothschild Farm just might give Martha Steward a run for her money!

Don't take my word for it.  Click here and indulge in some of the most delectable gourmet foods to ever grace your palate and jolt your taste buds!

Got some extra time on your hands?  Do you have a deep maddening desire to bake a moist citrusy cupcake?  Do you want to know a secret ingredient that will make your lemon cupcakes BURST with flavor? (unsweetened lemon drink mix)  How about baking a batch of Gourmet Gin's Lemon Curd Cupcakes? 

Gourmet Gin's Lemon Curd Cupcakes

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
1 package unsweetened lemon drink mix
4 eggs
4 lemons, finely grated 
4 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract 
1 cup buttermilk
1 jar Robert's Reserve Lemon Curd & Sweet Topping
1 big batch of cream cheese frosting

Directions:  (1) Preheat oven to 325 degrees.  Line muffing cups with liners.  (2)  Cream butter, sugar and drink mix until fluffy and yummy.  Add eggs one at a time beating after each.  Beat in lemon zest, vanilla and add flour and buttermilk.  Beat until just combined.  (3)  Fill muffin cups 1/2 full and bake approximately 25 minutes or until the house smell like true citrus goodness!   Cool completely (4) Spread a big tablespoon of Robert's Reserve Lemon Curd &Sweet Topping on top of the cupcake and top with piped cream cheese frosting.  (5)  ENJOY!

If you are among the baking faithful or a devoted cupcake eater, I say unto you, if thou has not yet discovered the most perfect Lemon Curd Cupcake, then look no further!

 Robert's Reserve Lemon Curd & Sweet Topping adds a special dimension that just can't be duplicated (sorry Martha) to these cupcakes. Your only challenge with these cupcakes is to gracefully juggle a way not to eat every single last one of them-OR- not to taste away the entire jar of Robert's Reserve Lemon Curd &Sweet Topping 

Have a safe and happy week! 

A Chocolate Cherry Covered Cookie counts 333 days until Christmas 2010 and 13 days until Superbowl XLIV

Christmas comes only once a year, but there are year round celebrations to bring out a cookie tray.  Take, for instance, Superbowl XLIV.

Superbowl parties bring out friends, fun and food.  A cookie tray full of "sweet" choices is perfect for your football party.  It is a small portable treat for your guest to enjoy.  A cookie tray doesn't have to be a painstakingly difficult process if you start now.  Pick a variety of cookies that freeze well and in two weeks you will be the talk of the celebration.

Chocolate Covered Cherry cookies are unique and a "Gourmet Gin" guarantee that there won't be one left when the final score is revealed.

Gourmet Gin's Chocolate Covered Cherry Cookies

1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 Tablespoon  vanilla
1/4 t coffee extract
1 Tablespoon coconut oil
24 maraschino cherries
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk
 
Directions
(1) Preheat oven to 350 F  (2)  Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.  (3)  With a  mixer beat the butter until softened. Add the sugar to the butter & beat until light & fluffy. Beat in the egg and vanilla extract, coffee extract and coconut oil.  (4) Add the flour mixture & beat until well mixed.  (5)  Roll the dough into 1-inch balls & place them on an ungreased cookie sheet.  (6) Use your thumb to make an indentation in the center of each cookie.  Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.  (7)  Bake for 10 minutes & cool on a rack.  (8)  While cookies are baking put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice.  Cool  (8)  Spoon 1/2 - 1 teaspoon of chocolate over the top of each cherry covering it completely. (9)  Sprinkle with powdered sugar.  (10)  ENJOY!! 
 
The coffee extract and coconut oil complement the chocolate and cherry of these cookies.  You won't taste the flavors but what you will taste is a rich decadent chewy moist flavorful cookie (I think that about covers it!)
 
Your Superbowl party is a great excuse to try out some new cookie recipes.  Have a mix of simple to the exotic cookies.  This Chocolate Covered Cherry Cookie is addictive.  It is not too sweet, and with a chunk of cherry is sure to be a crowd pleaser. 
 
Ok!  Now on to the game.  Since my beloved Cincinnati Bengals are not heading to the Superbowl this year I am rooting for the New Orleans Saints.  I can't think of anything better for a city that has been plagued with the bad luck of Hurricane Katrina.  They deserve some HAPPINESS, and something tells me that their Saints winning Superbowl XLIV is just the ticket to some long overdue contentment.  GO SAINTS!!
 
Have a great week and enjoy a cookie on me : -) 
 

  

Ode to the "Pumpkin Roll"

I get excited every year for the "pumpkin season."  At the beginning of October I stock up on cans and cans of pumpkin.  I bake, I roast, I puree, I slow cook and I eat and eat and eat PUMPKIN!  Pumpkin muffins, pumpkin butter, pumpkin soup, pumpkin bread, pumpkin cake, PUMPKIN, PUMPKIN, PUMPKIN!

Then there is the "dreaded" pumpkin roll. :-(

I am never making the pumpkin roll again. Why?  You don't have to look too closely to see that my pumpkin roll isn't actually a roll.  It is more like layers of pumpkin cake glued together with thick rich frosting.  Oh sure, the taste is delightful (that is if you aren't sick of pumpkin) but isn't the point of a pumpkin roll,  is that it actually be a roll?

If your pumpkin roll looks good enough to serve to the President of the United States, like my friend Mary's pumpkin roll looks, then sure you are in for a lifetime of pumpkin rolls. I mean why not.  If your pumpkin roll looks like a work of art, then heck, you might as well serve it all year long.  I don't think anybody would raise an eyebrow if Mary showed up at a Fourth of July picnic with her pumpkin roll!  While I am on the subject of Mary from One Perfect Bite, go take a look at this Pot Roast.  Get ready to shake your head is AMAZEMENT!

On the other hand, I would probably get a few snickers and giggles on why the heck I was showing up to a Fourth of July picnic with a pumpkin roll?  Here have a piece.

There will be no pumpkin pie for this girl on Thanksgiving.  There will be pumpkin pie on the dessert table, but none for me.  I happen to have first hand knowledge that there will be a Chocolate Truffle Cake which sounds like a wonderful sweet ending to a much anticipated "family" get together.

Guess who is coming home?  WE CAN NOT WAIT!  Andy is more excited to have a decent meal other than frozen food which is what he feeds himself day in day out. 

Happy Thanksgiving EVERYBODY!

(PS The Pumpkin Roll recipe can be found here)

A Sunday Triathlon and a Devil of a Cupcake

Male-Female Division KEN AND GIN 3:34:26 3:42:23 = 7:16:49

So, there are the results of our second Triathlon that we participated in yesterday! We improved our score by over forty minutes from our first Triathlon. Obviously, we are extremely pleased with our performance, and we are still speaking to each other. The day was beautiful and "most" of the other participants were extremely nice and fun to be around. What more could you ask for? Well, maybe to be a little less sore today, but I am not complaining.

When I crossed the finish line I did a little dance. I think that the onlookers thought that I might be delirious, and questioned my behavior. That was until they heard my song that went with my dance!

"Oh yes, oh yes, I am officially retired from Triathlons! Oh yes, oh yes, I am never doing another Triathlon! LA DE DA, LA DE DA!"

If I even mention doing the October Triathlon, I would really appreciate someone bringing me to my senses. I would like to thank you in advance for telling me, "GIN, DON'T DO THE OCTOBER TRIATHLON!"

The one benefit, among many, from doing a Triathlon is that you can treat yourself to some goodies without guilt. When you are training for it, you are burning extra calories, and race day brings a huge calorie burn.

This Devil's Food Cupcake comes from Martha Stewart's new book. I have never been a fan of Martha Stewart. It isn't because I don't think she is awesome, because I do. Her way of entertaining and mine are bipolar opposite. I haven't used my good china in the entire twenty three years that I have been married! I have always admired people who entertain with a perfectly set table and good china, it just isn't me.

The cookbook is awesome and is filled with 175 different cupcakes. The photos are incredible and the recipes are amazing. I think I need to practice making my Chocolate Ganache Frosting. Mine didn't quite turn out like Martha's. I am not exactly sure what I did wrong, but the taste was still rich and delicious. The book is definitely worth the price if you are a baker of any kind. I think that cupcakes are the "perfect" treat. They travel well, make great gifts, an awesome birthday treat, and are the right size.

Now, I need to go soak in a very hot tub to heal these sore muscles. I hope that everybody has a great week!

Saying Happy Mother's Day with Honey Mixed Fruit Bars

The phone is ringing.

"Hello."

"Aunt Gin," it is Ellie." (my eleven year old niece)

"Hi Ellie. What are doing?"

"Nothing. What are you bringing for dessert for Nana (my mother) for Mother's Day?" asked Ellie.

"Oh, you want me to make dessert for Nana?"

"Yes," said Ellie. "Something you have never made for us before. Something special."

I present to you, Happy Mother's Day Honey Mixed Fruit Bars!

Honey Mixed Fruit Bars

(Filling)
2 cups dried mixed fruit
1 ripe banana
1/2 cup honey
1/2 cup water
1/2 apple juice
2 tablespoons butter
the juice of one lemon
1/2 salt
2 eggs

(Base)
1 1/2 cups all purpose flour
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
3/4 cup butter, melted
1 teaspoon salt
1 teaspoon baking soda

(1) Preheat oven to 350 degrees. Grease bottom and sides of 13x9 inch Pan with cooking spray. (2) In a saucepan, cook all filling ingredients except egg over medium heat about 15 minutes. Cool. Pour mixture into food processor. cover and process pulsing on and off until fruit in finely chopped. Add egg and pulse processor until mixed. (3) In a large bowl, mix all base ingredients with fork until crumbly. (4) Pat half of the mixture in bottom of pan. Spread filling over base and sprinkle with remaining oat mixture. Press lightly. (5) Bake 25 to 35 minutes or until edges are golden brown. Cool completely. Cut into bars.
(6) ENJOY!!

These bars are unique, versatile, moist and big in flavor. They are a great choice for an everyday treat or good enough for special occasions like Mother's Day. You certainly can change the filling flavor to your liking. My friend makes them with dried apples. She serves her bars with a scoop of frozen vanilla yogurt and homemade Carmel topping. They are out of this world delicious.

Make sure that you cool these bars completely before trying to cut them. I am always too eager to have one, so I cut them way before they are cool. Do you know what I end up with? A BIG MESS! Of course they are good with the standards, coffee, milk and hot chocolate. They are great to take on picnics, boating, hiking, and book club. If you take them to book club, you might as well take copies of the recipe because you will be asked.

Have a wonderful day!

A Tower of Tangy Rhubarb Mini Coffee Cakes

Being the resident "foodie" of the neighborhood, sometimes things just show up at my doorstep! Tuesday I was out running the neighborhood, preparing for a June triathlon (another story see below) and came home to find a bag full of fresh rhubarb.

I absolutely love rhubarb. It is sweet-tart and lends itself to jams, pies, sauces and of course coffee cake. Rhubarb is easy to prepare and even better to eat.

I recently have come into procession of a mini square Calphalon baking pan. I love it!! It didn't take long for me to start thinking Mini Rhubarb Coffee Cakes.

Tangy Rhubarb Mini Coffee Cakes

1 box yellow cake mix
1 cup fat free half n half
2 teaspoons vanilla
1 teaspoon almond extract
1 teaspoon coffee extract
3 oz cream cheese
4 cups chopped fresh rhubarb
1/2 flour
3/4 sugar
1/2 cup butter
2 packs of instant oatmeal flavor of your choice (I used Maple and Brown sugar)

(1)Heat oven to 325 degrees. (2) In a large bowl beat cake mix, half n half, vanilla, almond extract, coffee extract and cream cheese. Beat on medium speed for at least two minutes. (3) Boil a pot of water and remove from heat. Add 2 cups of the fresh rhubarb to the water for approximately two minutes. Gently drain. (4) By hand, gently fold the additional two cups of fresh rhubarb that you have coated in 1/4 cup of the flour and the "cooked" rhubarb. (5) In a small bowl mix sugar, remaining 1/4 cup flour, butter and oatmeal to coarse crumbs. Fill muffin cups (or in my case the mini squares) only half full. Sprinkle the crumb mixture on top and bake 20 to 25 minutes. Cool and remove from pan. ENJOY!!

These mini coffee cakes are really good. They are perfect with coffee, milk or tea. They are sweet with a tang to awaken your taste buds. So get baking!!

Why did I bring up the fact that I am doing a triathlon? BECAUSE I don't want to do it!! I participated the Little Miami Triathlon in October with my husband (honey) being my partner. The triathlon consist of 6 mile canoe, 5.5 mile run, and an 18 mile bike race in that order. It literally took me days to recover from this gruelling race! Let me just tell you that we were awful! We didn't come in last, but darn close. We totally underestimated the canoe part of the race and spent most of the time in the water! A bunch of people in our neighborhood participated in this triathlon and they beat us by over an hour. So, with honey it is kind of a pride thing. Me on the other hand, I just plain don't care. At neighborhood parties we are kind of made fun of and I pretty much take it stride. This kind of harassing just eggs honey on.

So, at the beginning of the year, Lo and behold, I got an email congratulating me on signing up for the Little Miami Triathlon! I have remained strong in my commitment NOT to do this triathlon, but my resolve is wavering. Honey wants to do it, now my sister is doing it, and how the heck can I say 'NO?"

Any suggestions for how I can say "no" just pass them my way! Other than that, have a wonderful day!

A Blueberry Lemon Cupcake to Say Hello and Goodbye. . .

Cupcakes are making me happy!

It has been a good week and a sad week. A good week because my kitchen remodel is coming along. Mr. Crabby Head has been smiling and I am good with that. I let Mr. Crabby Head have the final say on the tile back splash and he was empowered by that responsibility. He did an excellent job!! AND it is finally warm in Cincinnati, Ohio. It has been a sad week because of Max.

Max was over 25 years old. I have been feeding and caring for Max longer than I have for Mr. Crabby Head and my two sons. Max had made four moves with me. He had a strong vocabulary. "Baby Birdie, What are you doing, and hello!" He could sing beautiful melodies, and he did every single morning for the last 25 years! Max was my Cockatiel.

So, in honor of Max, the warm weather, and Mr. Crabby Head actually not being that crabby:

Blueberry Lemon Cupcakes

2 cups cake flour
1 cup sugar
3/4 oil
2 eggs
1 egg yolk
2 teaspoons vanilla extract
2 teaspoons lemon extract
the juice and grated peel of one lemon
1 teaspoon cinnamon
1 21-ounce can of blueberry pie filling
1 can of lemon frosting
blue colored sugar

(1) Preheat oven to 350 degrees. (2) In a large mixing bowl combine the first nine ingredients. (3) Gently fold in blueberry pie filling. (4) Fill cupcakes 1/2 full and bake 15 to 20 minutes. (5) Decorate with frosting and colored sugar. (6) ENJOY!!

Max made me realize that things are changing for me, and honestly I am OK with that. My oldest son is in college, doing good, and happy. What more could a Mother ask for? I can't believe it, but I starting all the college stuff with my youngest son. He (Lucas, 17 years old) still has the ability to render me speechless and send me into a "fit," but I have the experience to know that we will get through these "wonderful" teenage years.

So, where does all this leave me? Well, looking ahead to my future. I know one day that my husband (aka Honey and Mr. Crabby Head) and I want to live in the mountains near a lake. I know that being out of the "workforce" for over 20 years, I would like to work. "What would you like to do, Gin?" I am hoping to open a small cafe, and use my skills to open a catering business. The wonderful thing is that I am open to anything! The other wonderful thing is that I feel happy!

A Charming Candied Cupcake for Mr. Crabby Head

The ability to think ahead makes for a very happy marriage. For once, I had the time and the foresight (and twenty-four years of marriage) to know it was time for me to put a plan in action. There is not a home improvement project on the face of the earth that will not eventually push my husband (honey) over the crabby line.

We are in the process of redoing our kitchen. Our house is twelve years old and ready for some TLC updates. Let me just say that there are crooks and crannies that otherwise would be impossible to get at unless you pulled every cabinet out (which we did.) Hmmmm.... well gross, but it was nothing a little elbow grease and a great shop vac could not handle!!

We are getting new kitchen counters. We had a white tiled back splash that we also wanted to replace. Honey tried to take the tiles off one by one but ending up getting a hammer and taking the entire wall out! He spent the all day hanging new wall board. Let me just say that a few choice words could probably be heard through the entire neighborhood!

Don't let this face fool you.............

He turned pretty crabby and tired after seven hours of solid work. There are several ways to honey's heart, food being close at the top of the list. He isn't a big "sweets" eater but likes to occasionally treat himself. That is where the Candied Cupcakes come in to play for the day.

Charming Candied Cupcakes

1 package white cake mix
1 cup sour cream
3 eggs
1 egg yolk
1/3 cup walnut oil
1/3 water
1 large bar of white chocolate, shaved
1 tablespoon vanilla extract
1 can Carmel icing
chocolate sprinkles
white chocolate melting chips
chocolate melting chips

(1) Add cake mix, sour cream, eggs, egg yolk, walnut oil, water, and white shaved chocolate. Mix well and put in to cupcake liners. Bake at 350 degrees 15 to 20 minutes or until light golden brown. (2) Cool and ice with icing. (3) Generously sprinkle with chocolate sprinkles. (4) Melt white chocolate chips and chocolate chips in separate sandwich bags. Snip the corner of the bags and drizzle chocolates over the cupcakes. ENJOY!!

These cupcakes are simple, rich and just plain scrumptious. They look stunning and taste the same. The walnut oil and shaved white chocolate definitely adds an unique twist the the batter and finished cupcake. Best of all, they are a crabby antidote. Come on!! Who could be crabby eating one of these things? Mr. Crabby tried, but the candied cupcake was just what he needed to put a smile back on his face!! Wish me luck for the week. I am all out of tricks because I have no oven, or dishwasher, or water in my kitchen at the moment.

Pass the Sweet Tart Mandarin Orange Muffins PLEASE

Mandarin Oranges are in every grocery store around here. These oranges are awesome. They are sweet, easy to peel, a great to go snack, and good for you!! What more can you ask for? I will tell you!! For them to go away!! Bear with me on this. When you buy fresh Mandarin Oranges, they come in a big pack. It is like you are buying them in bulk. You bring them home. You peel and eat, and eat, and eat, and eat...... You can not eat them fast enough before they start to spoil, or you become sick of them. What is a foodie to do?

I peel a bunch of Mandarin Oranges and freeze them. They are great to add to smoothies. You can add them to salads for a different taste twist. Finally, you can bake with them. This brings me to the Sweet Tart Mandarin Orange Muffins.

Sweet Tart Mandarin Orange Muffins

3 eggs
2/3 c. orange juice
1/2 c. buttermilk
1/2 cup melted vanilla chips
1/2 c. butter, melted
3 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
10 peeled Mandarin Oranges
1 teaspoon vanilla extract
2 teaspoons lemon extract
1/2 almond extract

(1) Gently mix all ingredients except Oranges. (2) Gently fold in Oranges. (3) Fill prepared muffin cups to the top. (4) Bake in a 350 degree oven for approximately 15 to 20 minutes.

If you like, you can add a crumb topping to your Mandarin Orange Muffins. It is simple and adds an additional sweetness to these delectable treats. Here is what I like the most about these muffins. They are not too sweet or not to tart. It is a perfect combination of flavors. These are great with morning coffee, or a big glass of cold milk. I carefully packed them and shipped a batch to my son who is in college. They arrived at his apartment and were all eaten the same day. You never have to worry about shipping food to college students and it spoiling!!

I would like to tell you that I bought my Mandarin Oranges at Jungle Jims. I wish I could blog about this place, but I could never make you understand what it is without pictures. No photography in Jungle Jims! I have put a call in to Jungle Jims asking if I could have permission to take some pictures? No word yet, but I am keeping my fingers crossed! Until then, go to their web site and see what I have in my back yard!!

A Chocolate Covered Strawberry Cookie for Miss Mary's Birthday

It's Miss Mary's birthday and my culinary creativeness is flowing. I have been baking and cooking all day long in honor of my good friend's special day. Ever since I made The Vanilla Toffee Crinkle Cookies I have been obsessed with what kind of cookie creations I can make with a box of cake mix. Miss Mary loves chocolate covered strawberries. So, in honor of her birthday and her fondness of chocolate covered strawberries, I made The Chocolate Covered Strawberry Cookie!

The Chocolate Covered Strawberry Cookie

1 box of strawberry cake mix

2 eggs, room temperature

1/2 cup vegetable oil

4 ozs. dried strawberries

1 tablespoon strawberry extract

powdered sugar

1/2 cup milk chocolate chips

1 teaspoon shortening

Preheat oven to 350°

Stir dry cake mix, oil, extract and eggs in a large bowl until dough forms.

Gently fold in dried strawberries.

Dust hands with confectioners' sugar and shape dough into 1" balls.

Roll balls in confectioners' sugar and place 2 inches apart on non stick cookie sheet.

Bake for 8-10 minutes or until center is set.

Remove from pans and cool on wire racks.

Combine chocolate chips and shortening in small baggie.

Microwave until melted.

Cut a small hole in bag and drizzle over cookies.

There is no better time to indulge than on your birthday. These cookies are unique, super easy, and remarkably satisfying for a birthday sweet tooth. They have a deep sweet flavor with a slight tang coming from the added dried strawberries. The chocolate drizzle enhances the flavor of the cookie to put it in the category of gourmet.

Miss Mary this is your moment, your very special day!! We all know that I can't sing, so may I offer you a Chocolate Covered Strawberry Birthday Cookie? HAPPY BIRTHDAY TO YOU!!

One Decked out Snickerdoodle Cookie

Like a Snickerdoodle Cookie could get any better than it already is? Yes it can!!!!

It is coffee hour at Gin's house and snickerdoodle cookies are being served. There is something so alluring about a crispy snickerdoodle cookie and a cup of piping hot coffee. I have always made my Snickerdoodles crispy so that they can withstand the many times they will be dunked in to my cup of coffee. I have perked my Snickerdoodles up with a few secret ingredients and added a vanilla glaze topped with additional cinnamon and sugar. Can you say YUM? These cookies are full of sweet silky flavor. They are elegant and sophisticated, yet such a simple concoction. So, preheat your oven to 350 degrees, bring two sticks of butter and two eggs to room temperature.

Gin's Sinister Snickerdoodles

2 3/4 cups all-purpose flour

2 cups sugar

1/4 cup powdered sugar

1 cup Butter, softened

2 eggs, room temperature

2 tsp. cream of tartar

1 tsp. baking soda

2 tsp. vanilla

1/2 teaspoon almond extract

1/4 tsp. salt

1 tablespoon ground cinnamon

6 tbsp sugar

1/2 cup white chocolate chips

1 teaspoon shortening

Here is how you make it:

Beat butter and both sugars until light, airy and fluffy. Add eggs one at a time and beat well. Add vanilla and almond extract. Add flour, sugars, baking soda, cream of tarter, and salt. Add to the butter mixture and mix well. Mix the ground cinnamon and sugar in a small bowl. Use melon ball scoop and mold cookies into a circle. Roll each cookie in the sugar cinnamon mixture. Place on a cookie sheet with parchment paper. Gently flatten the cookies with a small cup. Roll AGAIN the sugar cinnamon mixture. Bake for 10 minutes. Cool cookies. In a small sandwich bag place white chocolate chips and shortening and microwave until melted. Cut a very, very, very small hole in the bag and glaze away. Lightly dust the top of the cookies with more of the cinnamon and sugar mixture. ENJOY!!!

There are a few things that you might like to know about Gin's Sinister Snickerdoodles. First, they are out of this world Muy Bueno!! Their flavor is terrific and the icing notches the cookies up several levels of delectable. They freeze wonderfully for your future serving pleasure. They are bake sale winners and the highlight of picnics. They pack well for road trips and love to take a boat ride.

Need I say more? Gin's coffee hour is over, may I show you to the door?

Fantastically Fresh Made Mini Muffins

Twas the night before the launch of my very first food blog, when all through the house not an oven was baking or a mixer was a shaking. The recipes were prepared with pride and care in hopes that followers would soon be there. While visions of banana bread danced in my head? WHAT, BANANA BREAD? I can’t do any better than boring bland banana bread? Well, actually I can. I present to you Belle of the Ball Banana Crunch Munch Mini Muffins. It is a mouth full, I know, and that is exactly what you are going to get. You will savor a mouth full of tender and moist muffin, with a crunchy richness that can be relished morning till night. In honor of my very first blog post there is a BIG GIVEAWAY!! Well, it is not so big but it is still fun to receive something free in the mail. The first person to leave a comment will be the proud winner of their very own bottles of Banana Extract and Coffee Extract!!

Belle of the Ball Banana Crunch Munch Mini Muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 tablespoon banana extract
½ teaspoon coffee extract (*see note below)
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup granola (**see note below)
1 cup sweetened shredded coconut

Chopped dried banana chips, dried fruits (of your choice,) additional granola and coconut for topping
Preheat oven to 350 degrees F.
· Coffee extract will not make your muffins taste like coffee, but will impart a robust and dense flavor to these mini morsels.
· I use basic honey and oat granola bars and pound them with my meat mallet.

Line 100 mini muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla extract, banana extract, coffee extract and mashed bananas, and add them to the flour and butter mixture. Scrape the bowl and blend well. It is very important not to over mix.

Fold the diced bananas, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each almost to the top. Top each muffin with dried banana chips, granola, dried fruit and coconut. Bake for 15 to 17 minutes, or until the tops are lightly brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Most likely you will have extra topping that can be used in yogurt, oatmeal or ice cream .