Cappuccino Muffins with Espresso Vanilla Glaze

I'm excited to share with you  a new recipe today!  This morning I made cappuccino muffins, a recipe that I found in one of my favorite seasonal cookbooks The Gooseberry Patch, Autumn In The Country.  

 Made with rich flavors of espresso, cocoa powder and chocolate chips , these muffins are (without saying) scrumptious!  I decided to make a glaze for them, too.  I started out with a simple vanilla/powdered sugar/evaporated milk glaze that I poured right after getting the muffins out of the oven.  We decided a thicker coffee glaze to make them over-the-top amazing!!  

It worked ;)

{The camera was loving these moist decadent muffins, almost as much as we did!}

Mr. Cozy took Step 2 of his board exam, for med school, yesterday. (Yay, it's over!)  If you don't know much about Boards, take it from me....they are very important, very difficult and require a whole lot of studying!  So today I took off work to spend some much anticipated quality time with my husband, and decided to make these muffins for a morning treat.  It was a great way to start off the beautiful, fall-like day.

This high is only about 72 degrees today and the sun is shining!   This is really my kind of day! 

Frost tall glasses of milk, and surprise your sweeties with these sweet cappuccino muffins on your next morning off! 

Cappuccino Muffins with Espresso Vanilla Glaze

Makes 1 Dozen

2 c. all-purpose flour

3/4 c. sugar

2 1/2 tsp. baking powder

1/2 t. salt

2 T. baking cocoa

1 heaping T. instant espresso granules

1 c. evaporated milk

(it called for milk, but I used evaporated milk for extra yummies!)

1 egg, beaten

1/2 c. butter, melted

1 t. vanilla extract

3/4 c. chocolate chips

(I added a couple more to the batter after putting in the muffin tin.)

(Directions below for muffins)

Espresso Glaze

Powdered sugar, vanilla, espresso powder and evaporated milk.  

(Of course, I just eye-balled the proportions.  So sorry!  I just forgot to measure it out, because I never have done that with a glaze before.  It's easy to make!!)

Only, make sure you don't add too much milk because you want it thick, but if you do just add more sugar. Heat for about 30 seconds in the microwave to blend everything together and allow to cool and thicken slightly before pouring over muffins.

Here's my cozy work station.  I lit my caramel corn candle to set the "baking mood".

Combine first 6 ingredients in a large bowl; set aside.

Mix together milk and egg.  Pour into flour mixture and mix together.

Stir in melted butter and vanilla.  Mix well.

Add the beautiful chocolate chips.

I first tossed them in about 1 Tbsp. flour so they wouldn't sink.

Spoon batter into greased muffin tins, filling 2/3 full.

Bake at 375, for 17-20 minutes.  Mine took 18 minutes.

Pour on the vanilla glaze, right out of the oven: powdered sugar, evaporated milk, vanilla.

Allow muffins to cool before adding the espresso glaze.

Add the espresso glaze to the top and allow to slowly drip down the muffin!

The next part is crucial...

Eat right away!!! :)

Here's my reading corner, next to the fireplace.  This is where I drink my morning coffee, and spend time in the Bible.   I find it a very cozy place to snuggle up!

I'm linking up with:

http://delightfullydowling.blogspot.com/p/mangia-mondays.html

http://www.jamhands.net

http://chef-n-training.blogspot.com/

http://www.ladybehindthecurtain.com

Deluxe Toffee Oatmeal Scotchie Cookies

Alright Friends. Here's one amazing cookie!  I've been making oatmeal scotchies every fall for several years, and we have loved them!  

(But these are a little different:)

What is it about old fashioned oats, cinnamon, and butterscotch that is reminiscent of cool autumn days?  I guess there is that bit of nostalgia that comes from oatmeal cookies, but this is not just an oatmeal cookie.  It's not even just an oatmeal scotchie....it's an toffee oatmeal  scotchie!  These golden and crispy edged cookies are loaded with not only butterscotch, but buttery Heath bar toffee and (of course!) chocolate chips!!! 

*Drool

I am happy to say that I still have a roll of this dough in the refrigerator.

What joy it is to make a big batch, refrigerate the dough, and bake it in increments as you want it.  The hard part is done, all you have to do is bake them off or just eat the delicious cookie dough!  (Yes, I'm a batter eater. It's problem.)

Please do try these cookies out if you want something irresistibly delicious to taste and to smell baking in the oven!  What a yummy treat to bring along on the family hayride or to a football game!
 I think I'm off to the fridge...to finish what I've started :)......

Deluxe Toffee Oatmeal Scotchie Cookies

1 1/4 cups all-purpose flour

              1/2 teaspoon baking soda               

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup graulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 bag Heath chocolate covered toffee bits

1 c. butterscotch morsels

1 c. semi sweet chocolate chips

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, toffee bits, butterscotch and chocolate chip morsels.

Divide in half, make in logs and wrap in cling wrap.  Put in the refrigerator for overnight, if you can wait that long!  (This will intensify the delicious cookie flavor, so I think it's worth it.:)

Take the dough logs from the fridge and slice or break off evenly.

Place on cookie sheets lined with parchment paper.  These cookies have a tendency to stick, otherwise.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Today, 9-11-11, is a sobering day.  To the families who have lost loved ones I am incredible sorry and pray for God's peace and comfort to you always.  To all who were very courageous in that day and those days surrounding the attack, THANK YOU for all of your incredible sacrifice and dedication to our country!!!

Thank the Lord Almighty for His hand on us
and for his mercy and grace!

This day will always be remembered.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Cozy Pumpkin-Spiced Pecan Pancakes

An overnight stay from my precious sister, a cool September morning, (and a lazy one at that) called for pumpkin spiced pecan pancakes with real maple syrup and a side of crispy bacon!  What a great way to start off our Labor Day!

I lit a few warm scented candles, including my favorite, 1803's Candle "Pumpkin Cornbread", when I first woke up on Monday.  So happy to have my younger sister come over for some girl time and coziness over the weekend.  Mr. Cozy ground fresh some delicious World Market Peaberry coffee and added some Chai Spices to the beans to infuse the coffee with flavor.  

Awe, I wish every morning could start off so relaxed and lovely!

This is a not a complicated recipe at all.  Not much of  "recipe" anyways, but more of a good idea!

Using one of our favorite pancake box mix...

Yes,  box mix.

Maple Farms of Vermont Buttermilk & Honey--it's rather yummy and always lends a fluffy pancake...

I added some creamy canned pumpkin and pumpkin pie spice.

I say that very loosely here, because I was technically out of the true Pumpkin Pie Spice, so I more or less threw in some cinnamon, nutmeg and a bit of allspice.  I was also out of ground cloves.

Yes, I know, I know!  I am soon going to the grocery for the much anticipated annual trip of buying seasonal spices and baking things! Yay!  I look forward to this every year!

Back to the pancakes:  Pancake mix, canned pumpkin, spices, and chopped toasted pecans make up easy and delicious pumpkin spiced pecan pancakes.

Here's a breakfast that should be quite enjoyed on a brisk morning!  This is just a hint of what yummy things lie ahead in my cozy little kitchen in the next couple of months!

Pumpkin Spiced Pecan Pancakes

Pancake Mix 

(and ingredients that are called for)

Canned Pumpkin

Pumpkin Pie Spice

(or Cinnamon

Nutmeg &

Ground Cloves)

Chopped pecans, toasted

Butter

First off over a low heat, toast pecans in a skillet for a few minutes until slightly darkened and fragrant.  Set aside.

Mix up the pancake mix according to the package's directions.  I like to substitute half of the oil it calls for with melted butter.   

Stir in the pumpkin.

I don't have exact proportions for the pumpkin, but I know that I made about 15 medium sized pancakes and used about 3/4 c. pumpkin puree.  I could have used 1cup

 and it would've been perfect!  

Stir in the spices.

I also eye-balled them. 

 I used more cinnamon than the other two, but if using actual pumpkin pie spice it would be about 2 tsp.  (I'm almost afraid to guesstimate here....don't hold me accountable for an exuberantly spicy pancake, please!)  

In a pan over medium heat, swirl enough butter just to coat the bottom.  Carefully pour your beautiful batter into the sizzling butter.  Sprinkle the pecans into the batter pools.  Watch carefully, as the butter will brown your pancakes quickly.

Remove and repeat until all of the batter and pecans are used up.

Serve with warm maple syrup and enjoy your blissful breakfast!

 { When taking this picture, I wasn't expecting to put it on the blog, because the table is far from perfect!  This is it folks...as we are about to dig into all the goods! }

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Bavarian Comfort Food: "Schnitzel" Wiener Art with Brown Butter Spätzle

My love story with German food started in high school.

I took German as foreign language and loved the class. (Mr. Cozy happened to also be in that class and went on to take it in college, so he's much better than me!) Our teacher is originally from Germany and is now a friend of mine.  She made that class so authentic and fun--especially whenever she cooked for us!  Her warm German potato salad and creamy cherry cheesecake were two of my favorite dishes she made.  I really need to try my hand at that cheesecake!  Anyways, she introduced me to authentic German food and I immediately loved it!

Fast forwarding a few years, Mr. Cozy and I went to Europe with her and some other friends and were able to experience the cuisine first hand. It was this magical European trip where my husband proposed to me on a mountain top in the Swiss Alps. 

Can you say, "The Hills are Alive!!!..."

With the sound of "Yes!"

Wiener Art or Schnitzel may sound strange, but German and Austrian comfort food is actually quite similar to some of ours. This particular dish is basically chicken breast pounded out thinly, breaded and pan fried. Simple and good!  I've eaten it with yummy lemon sauce before, but here I just drenched it with a lemon wedge and it's complete.  That's usually how you'll find it served.

Spätzle is delicious homemade pasta/dumplings/yumminess.  I did not make these homemade, but found some at (my fav!) Fresh Market specialty grocery.  They cook up so light and tender making them a perfect pairing with the crispy schnitzel wiener art.  

Served with summer roasted vegetables, this Bavarian meal brings back some of my favorite memories that I'll always treasure!

 

"Schnitzel" Wiener Art
 (Forgive me! This is not a precise recipe.)

Olive oil

Butter

Chicken Breasts

Flour

Eggs

Italian seasoned Breadcrumbs

Dried Thyme

Salt and Freshly Cracked Pepper

Start by laying out your chicken breasts on a cutting board.  Using a very sharp knife, I cut my chicken breast horizontally making two breasts out of one. 

(You don't have to do this, but if not you will have huge portion for each one and a lot of pounding to do!)

 

Place aluminum foil or wax paper over top, and using a rolling pin I just pound them out to about thin.  Not so thin that they begin to fall apart, but about 1/4 inch or so.

Squeeze some lemon juice over the top and season with some dried thyme, salt and freshly cracked pepper. 

(You can use regular pepper, but you really should consider buying a pepper mill.  It's worth it! Love mine!)

Get out 3 flat dishes with sides.  Pie pans work great, too.

In one, put enough flour to coat your chicken.  Season this salt and pepper

In another, put your egg(s) and add a smidgen of water.

In the last, and closest to the pan, put your seasoned breadcrumbs.
I added more salt and pepper and a bit of paprika to this for color.

Add about 1 Tbsp of butter and 1 Tbsp oil to the pan.  Heat to medium-high heat.

When pan is hot and after dredging through the three pans of flour, egg, and breadcrumbs, carefully place chicken in the hot skillet.

After a couple of minutes, flip over the chicken to cook the other side until golden and crispy. It doesn't take long, because they're so thin.

~ Don't nearly burn them like I did! ~

Once cooked, place them on a stack of paper towels to drain and sprinkle with salt.  Serve hot with a large lemon wedge and enjoy!

Brown Buttered Spätzle
Cook spätzle according to diretions.  (Usually boiling it for about 13 minutes.)  Easy!!!

In a saute pan on low heat, melt about 1-2 Tbsp of butter, depending on how much spätzle you are making.  Cook until butter slightly browns.  Take pan off the heat now.  It may look curdley (is that a word?) but it's so good!

Toss the cooked spätzle in the butter, and add salt and pepper to taste.  YUM!!

Serve on the side with the Schnitzel and congratulate yourself on cooking German/Austrian food!

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