duffins...duh!

May 4, 2011
What do you get when a muffin and donut procreate?  A duffin!
They're adorable.  They're baked, not fried like the muffin's counterpart.  And did I mention that they're really quite adorable?

Cinnamon Glazed Chocolate Duffins
1 1/2 c. all purpose flour
1/4 c. unsweetened cocoa (I like Ghirardelli)
1/8 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
3/4 c. sugar, plus 2 tbsp.
1 large egg
1/4 c. milk
1/4 c. vegetable oil, plus 1 tbsp.
1 tsp. vanilla extract
3 tbsp. melted butter (to coat muffin tin)

Glaze
1/2 c. confectioners sugar
1/2 tbsp. milk
1/4 tsp. cinnamon
  1. Preheat the oven to 350.  Melt butter and brush muffin tin (I used a mini-muffin pan) generously to coat all sides.
  2. In the bowl of an electric mixer, beat the eggs and sugar until smooth.  Add milk, vanilla, oil and melted butter and blend until well-incorporated.
  3. In a separate bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon and salt.  
  4. Add a small amount of the dry mix to the butter mixture.  Mix until combined then add a little more.  Repeat until all dry mix is incorporated, ending with the flour mixture.  There may be lumps in the batter after mixing, which is perfectly fine!
  5. Place in the preheated oven and bake for about 10 minutes if you're using a mini-muffin pan.  Allow to cool for 2-3 minutes before dipping each duffin in the glaze.
To prepare the glaze:
  1. Simply add milk to the confectioners sugar.  Mix in the cinnamon.
  2. Whisk until smooth, adjusting the measurements as needed to thin or thicken glaze.
Last step: devour your duffins!

a cinco de mayo salad

I don't know about you, but Texans know how to celebrate Cinco de Mayo.  Perhaps because of their close proximity to Mexico or maybe because they we like to find any reason to throw a party, but when this Mexican celebration day rolls around every year, this party is ON.
Though this isn't a traditional Mexican bean salad, I like to think it's Mexican because of the spicy cilantro and cumin.  It isn't a coincidence that cumin is my favorite spice and cilantro is my favorite herb.  This stuff is yum.


Mexican Chickpea Salad
1 can garbanzo beans, drained and rinsed
1 cup edamame, steamed
1 ear of yellow corn, steamed
1 handful cilantro, finely chopped
1/2 large red bell pepper, finely chopped
1/2 red onion, finely chopped
1/2 cup broccoli spouts
1/2 tsp. cumin
1/8 cup sesame oil
juice of 1 lemon
1/2 tsp. salt

In a food processor, finely chop the bell pepper, cilantro and onion.  Mix together in a bowl with beans, edamame, corn and broccoli sprouts.   In a small bowl, mix sesame oil, lemon juice, cumin and salt until well blended.  Add to the bean mixture.  Refrigerate and serve!