Baking is my first love in the kitchen. Grandma once told me that she didn't really love cooking- she loved baking. That was the first I realized that those were two different things. You get that, right? totally. Anyway, I grew up baking. What little girl doesn't love to pick out a recipe, use her mom's stand mixer, and present the steaming result to her dad on a white paper napkin with a glass of milk? That was me. Baking was simply following instructions and getting a chocolate chip cookie at the end. and I loved following instructions. I was very by-the-book.
Now, of course, I have learned to love cooking. Majorly. To the point where it's almost the only thing I do in my free time. Where baking has the comfort of precise amounts and directions, cooking takes confidence. It took awhile for me to gain it, but I'm not too timid now, thanks to lots of practice and inspiration from the blog world. (Truly, reading blogs has been a cooking school of sorts to me.)
Coconut Flour Blueberry Muffins
adapted from the wholesome home
3 T. melted coconut oil (or butter)
3 T. honey or crushed dates
1/8 tsp. almond extract (which is basically 1 drop)
1/4 tsp. sea salt
1/4 cup sifted coconut flour
1/3 cup fresh or frozen blueberries
These muffins are super simple. They're shorties as far as muffin tops go, but they taste so delicious. We had them with our Christmas breakfast and I couldn't wait too long to make them again.
Preheat oven to 400 degrees. Blend all ingredients, except the berries, in a blender or with a hand mixer until very smooth. Line a muffin pan with 6 paper liners and drop a few berries into each cup. Spoon batter evenly between the lined muffin cups (over the berries) and top each with more berries. Bake for 12-16 minutes and enjoy warm with a big pat of butter. **If you want more rise in your muffins and don't mind an extra step, you can separate the egg whites and beat until stiff, then fold them into the batter.**
I've really been enjoying coconut flour lately, as it makes such a nice grain free option. If you've never used it before, don't be afraid. It is more dense than wheat flour and requires a lot of eggs to accompany it, but it bakes up really nice and has a lovely naturally sweet flavor. I just keep it in a ziploc bag in my fridge and use a fork to "sift" before measuring it out.
Today, given the choice between cooking and baking, what would you pick? I'm not sure which one I'd choose... I guess it depends if it's snowing.