Maple Almond Muffins

Muffins:

1 1/4 cups whole wheat pastry flour

1 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups milk

1/4 cup vegetable oil

1/4 cup maple syrup

1/2 teaspoons almond extract

1 egg, beaten

Filling:

1/2 cup maple syrup

1/2 cup finely chopped or ground almonds

6 tablespoons whole wheat pastry flour

2 teaspoons cinnamon

2 tablespoons butter, melted

Preheat oven to 400 degrees.

Mix together the flours, baking powder, and salt.

In a separate bowl, mix together the milk, oil, maple syrup, almond extract, and egg.

For the filling, stir together the maple syrup, almonds, 6 tablespoons pastry flour, cinnamon, and melted butter.

Combine dry flour mixture and wet egg mixture and stir just until moist. Put into oiled muffin tins, making 3 layers:

1 tablespoon muffin batter

1 tablesppon almond mixture

1 tablespoon muffin batter (spread obver almond mixture to cover it well)

Bake 20 minutes.

These muffins are Dad's favorites. Since these muffins have a filling, they take a little longer than most muffins but they are worth the extra effort. =) A really good idea is to make a few muffins first to see how they turn out so you know whether to add more muffin batter or almond mixture.

Chewy Chocolate Chip Cookies

1 1/2 sticks butter
1 1/4 cups light brown sugar, firmly packed
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2 1/4 cups flour (whole wheat is better for you but I have to admit the cookies LOOK good with all-purpose =) )
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped nuts (optional)

Preheat the oven to 375 degrees.
Beat the butter, brown sugar, and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, and baking soda, and then mix in the egg. Beat well. Beat in the flour, then stir in the nuts (optional) and chocolate chips. Drop cookie dough by the rounded tablespoon onto lightly greased or parchment-lined sheet pans. Bake for 10-13 minutes, just until light browned at the edges. For the chewiest cookies, do not overbake. The cookies will look slightly underdone in the middle, but will set up as they cool. Cool on the baking sheet for 5 minutes, and then remove to a wire rack to cool completely. Store in an airtight containter.

To be sure you have the amount of spread you like in a cookie, bake one cookie to test it. Then if it does not spread enough, simply flatten the cookie before baking. If it spreads more than you would like, mix in an extra 1/4 cup of flour.
Makes approx. 3 dozen 2 1/2-inch cookies

Everybody likes these cookies. Dad says that these are the best chocolate chip cookies. While I'm baking, Nathanael comes in and eats a whole tray of them!!! =)

Carrot Cake

4 eggs
1 1/2 cups vegetable oil
2 cups flour
1 1/2 cups honey
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons bground cinnamon
1/4 teaspoon salt
3 cups grated carrots
1 1/2 cups coarsely chopped pecans or walnuts, if desired
Cream Cheese Icing (recipe follows)

Preheat oven to 350 degrees. Grease and flour 13x9-inch baking pan. Beat eggs and oil in small bowl. Combine flour, honey, bbaking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and nuts (if desired). Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.

Cream Cheese Icing:
Combine 16 ounces powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup butter, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

We are not fans of cake but carrot cake is always a favorite. This is nice moist cake! =)

Faux-Nuts

3 cups whole wheat pastry flour
1 1/2 cups teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 3/4 cups mashed ripe bananas (about 4 medium bananas)
3 large eggs
1 1/2 cups honey
1/4 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Shredded unsweetened coconut

Preheat oven to 350 degrees. Lightly spray the insides of twelve 4-inch mini bundt pans with nonstick cooking spray, then sprinkle with all-purpose flour and tap out the excess.
Sift together the whole wheat pastry flour, baking soda, cinnamon, and salt into a large bowl.
In a medium bowl, beat the mashed bananas and eggs until smooth, about 1 minute. Add honey, oil, buttermilk, and vanilla and beat for 2 minutes. Gradually mix in the flour mixture, scraping bbbdown the sides of the bowl as needed. Pour the batter into the prepared pans, filling no more than threef-fourths full. This is easiest to do by transferring the batter to a large glass liquid measuring cup.
Bake until a toothpick inserted in the cneter comest out clean, 15 to 18 minutes. Cool on a wire rack for 10 minutes. Invert the pans and rap against the work surface (not tooooo hard =) ) to unmold. Cool completely, right side up, on the wire rack.

Chocolate-dipped:
In the top part of a double boiler or in a heat-proof bowl set over hot water, melt 2 cups (12 ounces) semisweet chocolate chips, stirring until smooth. Invert a Faux-Nut and dip into the chocolate. Shake it a little (not tooo vigorously) so the excess chocolate drips back into the back into the bowl. Coat with flaked coconut. Cool to set chocolate.

These "Faux-Nuts" are a healthy alternative for donuts. They freeze well so you can pull them out for breakfast or a quick desert. =)