White Chocolate, Pumpkin, Sage, and Brown Butter Mini Muffins

The pumpkin, sage, brown butter loaf cake recipe was supposed to make 8 mini loaves. Unfortunately my mini loaf pan only makes 6 loaves. What's a girl to do with left over loaf cake batter? Make mini muffins of course!

Since I had 6 mini loaves I figured I'd have a little fun with the mini muffins and add some chocolate. Pumpkin is delicious with dark chocolate but because this batter bordered on savory (with the brown butter and sage) I thought dark chocolate--even semi-sweet--might be a bit too bitter. So I tossed in a generous helping of good quality, white chocolate chips.

Pumpkin, Sage, Brown Butter Loaf Cakes

As I mentioned, I have a new eCookbook. Since the orange yogurt cake and fig olive oil cake both came out so well I decided to try another recipe. Pumpkin, sage, brown butter loaf cakes seemed sufficiently autumnal for the end of September and I love any recipe that has "butter" right in the name.

There is something very dignified about these cakes that I can't put my finger on. Perhaps it's the sophisticated flavor profile or maybe it's how perfectly these miniature loaves came out. It could possibly be the lack of glaze. I'm not sure. But whatever it was it made me feel as though these cakes (possibly sliced nicely) would be fit for a proper, English afternoon tea at a fancy hotel--you know, like the ones in the US that do traditional afternoon tea but with a distinctively American take on sweets.

Olive Oil Fig Cake

I love olive oil cakes. Besides the fact that I can fool myself into thinking they are healthy because olive oil, rather than butter, is the main fat in the cake, I also really enjoy the taste. I've been considering making one of the olive oil cakes from school for a while, but just hadn't gotten around to it. Then I saw this recipe in my new Martha Stewart Cakes cookbook and I just had to make it.

Orange Yogurt Cake

I'm trying something new here; I'm going to try to make this blog ever so slightly more like a normal blog where I discuss more than just food. Not that it won't remain food focused. Every post will still start and end with whatever I've baked and many will, I'm sure, never vier from my tied and true formula of discussing the recipe I've used or developed. But in at least a smattering of posts I will talk about me and what happens to be going on in my life.

Chocolate and Peanut Butter Cookie Sandwiches

I made these for Sophie and her family. The cookies are the chocolate cream cheese snacking cookies from Baked's latest cookbook. I've made them before and had wonderful feed back. The main thing about these cookies is that people who say they don't like sweets or really chocolatey things like them and people (like me) who would live on chocolate if they could like them. I figured that'd be good since Sophie's parents aren't as into sweets but her sister is and Sophie herself falls somewhere in between.

Almost Healthy Pantry Apple Crumble ~ With Recipe

The last weekend I was with my friend Sophie we went to her place upstate. It was lovely and we picked up some beautiful peaches and apples at a local farm stand. I picked up some oatmeal at the store and planned to make a peach crumble, but it turns out all the peaches had been eaten...oops! So I decided on apple crumble instead.

Blueberry Muffins with White Chocolate Chunks

Remember the plum muffins I made a while ago? All the fruity muffins I've made since haven't managed to live up to those. They were pretty much the perfect muffin. But I love plums (and strawberries, a variation I made) and I don't like blueberries. Sophie loves blueberries and had some left from a batch that were so gorgeous I enjoyed them when they were baked in pancakes, so I figured I'd use them up before they went bad. Of course buttermilk pancakes with maple syrup are good enough to make up for blueberries--would the muffins be enough? My answer is an emphatic yes!