Today I opted for the creme-filled, coffee cake muffin to go along with my coffee. Great choice. Not for the creme-filling though… and not for most of the muffin even. The glorious, glorious glory of the muffin top – particularly of the coffee cake variety. H.E.A.V.E.N. (especially when you have not been able to smell or taste things in about a week)

What is it about the muffin top? I can’ t be alone on thinking it’s the absolute best part of the muffin, and best savored saved for last. Is it the crunchy goodness of the hard outter shell that gives way to the soft muffiny goodness beneath? Or, is it the goodies on the top, such as brown sugar, glaze, or nuts. Perhaps it’s the mere notion of doing something backward – you know, tear the top off the muffin and set it to the side… and then watch it while you consume the fluffy, soft muffin bottom. Bottoms up? Even now, there is a portion of my muffin top left – sitting just next to me. Look, I’ll even include a picture:

What’s your favorite part of a muffin? And why is it so – does it depend on the flavor or type of the muffin?

(By the way, it took a little doing to get that pic from my cell phone to my blog and I ate that thing in the interrim!) I think I may venture to make some pumpkin muffins with a brown sugar-crumby toping. I haven’t begun to look for a recipe yet… maybe I’ll make my own. You know, start with a basic coffee-cake recipe and spice it up. I’ll let you know what happens. Also, I still have to make those pumpkin chocolate chip cookies. I’d say “maybe this weekend”, but this weekend is my birthday – Saturday, acutally – so I may not get around to it. There are no plans as of yet, but I guess I’m still hopeful that Michael has something up his sleeve.

Thanks for coming by today – coffee AND cake has been lovely! Cheers ❤

Floating in Delerium – Still

Yes, Delerium, not Dalaran… if Delerium is, in fact, a word. If not, then I just made it up! ha! The worst of my zombie attack is over, but still feeling in the clouds. Come to think of it, it’s not all bad – feeling perpetually tipsy, only without the alcohol. :p Anyway, October is one of my favorite months. The weather turns cool, the trees make their flamboyant display of color, my windows get open and I bake. I’m trying a new recipe this year and I thought I’d share it out with all of you:

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

They sound really great. Let me know if you try them to! For now… back to bed.

❤ Thanks for stopping by, Sorry that things have been slow this week.