Levain Style Chocolate Peanut Butter Cookies

"He who marvels at the beauty of the world in summer will find equal cause for wonder and admiration in winter.... In winter the stars seem to have rekindled their fires, the moon achieves a fuller triumph, and the heavens wear a look of a more exalted simplicity. -John Burroughs, "The Snow-Walkers," 1866". In retrospect, January has had a relatively mild winter in 2021 start. I should have appreciated it more as significant snowfalls and frigid cold temperatures are becoming recurrent themes in February here in the midwest. As striking as the landscape blanketed in snow set against a blue sky looks, I am a bit a wimp when it comes to running outdoors when temperatures hover close to or below zero degrees (F). However, if the current forecast remains for awhile, I am going to have to put on my big girl pants, embrace the cold, and convince myself it will only feel cold for the first four minutes or so. Where have I heard 'you can do anything for four minutes' before? Maybe envisioning sitting by a warm fire or eating a just out of the oven Levain Style Chocolate Peanut Butter Cookie after an cold outdoor run would help shove me out the door. In all seriousness, this cookie would probably be more than enough motivation.

Ever since making the Levain Style Chocolate Chip Cookies way back in July (2020), I have wanted to one day make a chocolate peanut butter version. That day finally came early this week. And all I will say is they were definitely worth the wait. You might find other versions of recipes for Levain Style Chocolate Peanut Butter Cookies, but let me be so bold as to tell you this is the ONLY version you want to make. Hands down this cookie is a winner!

Dense, decadent, slightly gooey in the center, and destined to satisfy any craving you might have for chocolate and peanut butter, these ginormous cookies are equal parts insanity and pure bliss. Think of them not so much as a chocolate cookie filled with peanut butter chips, but a rich brownie filled with peanut butter chips.

Unlike most other 'chocolate chip' cookies, these are made with chilled instead of either room temperature or melted butter. But like other  'chocolate chip' cookies, they benefit from a bit of chilling time in the refrigerator before going into the oven to bake. In the case of these cookies, the chilling time is only 2-3 three hours. Both all-purpose and cake flour as well as both granulated and light brown sugars are used in these cookies. Cake flour contributes to the tenderness of these cookies, while the combination of white/brown sugars gives them just the right amount of sweetness.

The assembly process for these cookies doesn't follow conventional cookie batter methods. The peanut butter chips are added in after the butter/sugar/vanilla mixture comes together. While the lightly beaten eggs are added in two additions after the dry ingredients (added in three additions) have been blended in. Approximately 1/4 cup of the peanut butter chips are reserved as they get pressed into the tops and sides of each ball of cookie dough. Making an already substantially sized cookie (about 5 1/2 to 5 3/4 ounces) a little more substantial. But adding more chips makes for a beautiful finishing touch.

These Levain Style Chocolate Peanut Butter Cookies are baked at 375 degrees (F), a slightly higher temperature than most other 'chocolate chip' cookies. Yet, in spite of the density of the dough and size of the dough balls, they bake only for 17-19 minutes. The relatively short baking time results in a slightly crunchy exterior and slightly gooey center. Note: If you don't like a gooey center, increase your baking time from 19-21 minutes. Or wait to eat your cookies after they have cooled for a couple of hours for a more fudgy cookie eating experience.

The recipe yields seven ginormous, irresistible, ethereally textured cookies. Perfectly sized to share with a friend who shares your passion for chocolate and peanut butter. As the cookies cool, their slightly gooey centers will become more fudge like. But if it's gooeyness you crave, reheat room temperature cookies in the microwave for about 10-12 seconds. 

If you are going to be snowbound or housebound for any reason, you might want to have all of the ingredients on hand to make these Levain Style Chocolate Peanut Butter Cookies. If traveling to New York to stop in at Levain Bakery is not in your immediate future, you can simply savor these uber delicious, decadent chocolate peanut butter soul satisfying cookies from the safety and comfort of your home. And if you have a hard workout planned or plan to run in the bitter cold, just remember you deserve to give yourself a reward. Might I suggest you put these Levain Style Chocolate Peanut Butter Cookies on your extrinsic reward list? I know what some of you might be thinking. Having a decadent cookie might be a tad counterproductive to working out. So let me remind you, 'life is short'. Indulging yourself once in a while can be a really good thing. 

Recipe

Levain Style Chocolate Peanut Butter Cookies

Makes 7 ginormous cookies

Ingredients

1 1/2 cups (180g) all-purpose flour

2/3 cup (76g) cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon Kosher salt

3/4 cup (88g) dark cocoa powder (see notes)

1 cup plus 1 Tablespoon (240g) unsalted butter, chilled, cut into tablespoons

2/3 cup (134g) light brown sugar

2/3 cup (134g) granulated sugar

2 teaspoons vanilla

2 1/2 cups (425g) peanut butter chips, divided (see notes)

2 large eggs, lightly beaten

Directions
1. Combine the all-purpose flour, cake flour, dark cocoa powder, baking powder, baking soda and Kosher salt in a medium sized bowl. Whisk to combine. Set aside.
2. Using a standing mixer fitted with a paddle attachment, beat cold butter on low speed until the butter cubes lose their shape (about 30-45 seconds).
3. Beat in the granulated sugar (about 30 seconds)
4. Beat in the brown sugar and vanilla (about 30 seconds). Mixture will be thick and creamy.
5. Mix in the 2 1/4 cups (382g) of the peanut butter chips to distribute evenly in the batter (about 30 seconds).
6. On low speed mix in the dry ingredients in three additions. Do not over beat, but there should be no streaks of flour showing.
7. Add in the lightly beaten eggs in two additions. Beat until mixture begins pulling away from the sides of the bowl and begins to form a cohesive dough.
8. Divide the dough into 8 balls. Balls of dough will weigh slightly more than 5 1/2 ounces each (or 16-164g). Press in the remaining 1/4 cup (42g) of peanut butter chips into the tops and sides of the each of the cookie dough balls. 
9. Place the balls of dough on a baking sheet, tightly cover with plastic wrap and chill in the refrigerator for 2-3 hours.
10. Preheat oven to 375 degrees (F). Get out two baking sheet pans Line each baking pan with parchment paper. 
11. Place 4 balls of the cookie on one of the parchment paper lined baking sheets. Place this baking sheet on top of an upside down baking sheet so the bottoms of each baking pan are touching. (Yes, you are using two baking sheets.)
12. Bake cookies for 17-19 minutes or until the edges are set. Do not over bake the cookies. When finished baking they will still be moist in the center.
13. Remove from the oven and let sit on the baking sheet for 5-7 minutes. Remove from baking the baking sheet and place on a cooling rack. Let cool slightly or let come to room temperature before serving. 
14. Store any left over cookies in a tightly sealed container or wrap in a cellophane bag. If eating the cookies the day after baking, warm them up in the microwave to resurrect their warm gooey centers.

Notes: (1) For the dark cocoa I used Hershey's Special Dark Cocoa Powder. If you can't find that cocoa powder, a high quality Dutch-processed cocoa powder will also give you a similar depth of flavor and deep rich color. (2) If you aren't a big fan of a chocolate chip cookies loaded with peanut butter chips, feel free to swap out an equal amount of either white or semi-sweet chocolate chips. (3) The cookie making techniques used are similar to one's Stella Parks recommended in her version of a Levain Chocolate Chip Cookie.

Chicken Teriyaki Stir Fry

When we moved into our house almost fourteen years ago, we did a tremendous amount of work to get it aesthetically pleasing. The 1940s built house had great bones but needed a major refresh. Paneling in the family room was removed, all the doors and hardware were replaced, wallpaper removed, carpeting removed, hardwood floors refinished, kitchen counters replaced, appliances replaced, light fixtures replaced, some crown molding added, tile replaced in the foyer and library, and every room repainted. Oh, I forgot mention the scraping off eight layers of paint on both sides of the front door. Believe it or not I lived here, sleeping on an air mattress, during the three plus months it took to get all of this work done. But living in chaos in a house without furniture is very different than living in chaos in a house filled with furniture and filled cupboards. Yes, living in chaos while repainting the entire house again, room by room, after all of these years feels harder than sleeping on an air mattress for three months was. Last week the dining room was repainted. Five rooms down with just six more to go, not including hallways and bathrooms. But I need at least a week of reprieve before the sight of madness and bedlam returns. The rooms waiting much too long to be repainted will just have to wait a little longer. 

Speaking of waiting, why did I wait so long before making this Chicken Teriyaki Stir Fry? A healthy dish made with skinless chicken, water chestnuts, tender crisp red bell pepper, green onions, garlic, crunchy carrots, cashews, teriyaki sauce, and sesame seeds is a most craveworthy, delicious, flavorful dish. With all that crunch from the vegetables and cashews, it has the most satisfying texture for a dish that looks like chaos on a dish. Only looking at this kind of beautiful chaos makes me happy!

The Chicken Teriyaki Stir Fry can be served on a lettuce lined platter with our without/rice on the side or in individual single serving lettuce cups. It can be served as a main course or as a hearty appetizer. What is not to love about a dish having such versatility?

Prepping all of the ingredients early in the day makes it one of those twenty minute weeknight or weekend wonders! Although the julienning, mincing, cutting, and chopping everything takes a bit of time, consider this one of those dishes giving your knife skills a bit of practice.

I used both skinless boneless chicken breasts and thighs in this stir fry, but you can make it only with white meat for the healthiest version. Although whichever chicken choices you make, I have to tell you this is a really a good for you, high protein, low carbohydrate healthy dish. 

If you serve it with some cooked white rice or Japanese Udon noodles, it will still be healthy-ish but even more hearty. Or serve it with some cauliflower rice to make both healthy and hearty. To add even more fun to the meal, put out a bowl of fortune cookies. And be sure to have a bowl of teriyaki on the side for those who want even more teriyaki flavor in their stir fry.

While teriyaki is considered to be a method of Japanese cooking and chicken teriyaki can be found on the menus in Japanese restaurants, it is more of an American food than a Japanese one. Think of Chicken Teriyaki Stir Fry as a kind of Hawaiian-Japanese fusion dish.

Colorful, with complex flavors, crunchy, light but filling, with the right combination of sweet/saltiness, this Chicken Teriyaki Stir Fry is heaven on a platter or even in a lettuce wrap. This is seriously good.

Recipe

Chicken Teriyaki Stir Fry

Serves 4-6 as a main course or 6-8 as an appetizer

Ingredients

1 1/2 pounds (680g) skinless, boneless chicken breast strips or a combination of skinless chicken breast strips and skinless chicken thighs, cut into 1 inch pieces (See notes)

1 teaspoon Kosher salt

2 Tablespoons sesame oil, divided

1 large carrot (3 1/2 oz/98g), peeled and julienned into 1 inch lengths 

2 large garlic cloves, finely chopped

5-6 green onions, green and white parts, sliced (yield should be a generous one cup), divided

1 large red bell pepper, seeded and diced

8 ounce (226g) can of sliced water chestnuts, drained and cut into matchsticks

2/3 cup (98g) whole salted cashews, plus an additional 1/3 cup (49g) for garnishing

1 cup teriyaki sauce, divided (plus more for serving)

2 Tablespoons sesame seeds

Butter lettuce, Boston lettuce, Romaine, Endive and/or Radicchio 

Optional: Cooked white rice and/or Japanese Udon noodles

Directions

1. In a large (12") cast iron skillet, heat one tablespoon of the sesame oil over medium-high heat.

2. Add the chicken, season with the one teaspoon of Kosher salt and cook for 4-5 minutes, stirring frequently, until the chicken is no longer pink in the center. Remove from the pan and transfer the chicken to a plate.

3. In the same skillet, heat the remaining tablespoon of sesame oil. Add in the garlic and 2/3 of the green onions.. Sauté for 30-45 seconds being careful to not let the garlic burn.

4. Add in the julienned carrots, diced bell pepper, and water chestnuts. Cook for an additional 2 minutes, stirring frequently.

5. Add in 3/4 cup of the teriyaki sauce. Cook for one minute, stirring occasionally.

6. Return the chicken to the pan and continue cooking until the chicken is heated through to desired level of warmth. Remove from heat.

7. Have a platter lined with butter lettuce, Boston lettuce and/or Radicchio. Pour additional teriyaki sauce into a small bowl and place in the center of the platter. Spoon the chicken teriyaki stir fry on the leaves of lettuce. Alternately place spoonfuls of the chicken teriyaki stir fry in lettuce, radicchio, romaine or endive leaves to create individual serving wraps.

8. Drizzle with the remaining 1/4 cup of teriyaki. Sprinkle with the remaining 1/3 cup of green onions, sprinkle the additional 1/3 cup of cashews and finish with sprinkling with the sesame seeds.

9. Serve immediately with or without cooked white rice.

Notes: (1) I used a combination of white and dark chicken meat for additional flavor. I used 1 1/4 pounds of white meat and 1/4 pound of dark meat. If you are looking to making this dish the leanest possible, use only white meat. (2) Prepare all of the ingredients (chicken, carrots, green onions, water chestnuts, red bell pepper) in advance (early in the day or several hours ahead of serving). Place each ingredient in individual bowls, wrap with plastic wrap and keep chilled in the refrigerator. When ready to assemble the dish, the entire cooking process will take less than 20 minutes.

Baked Cod w/ Herbed Panko/Cracker Crumbs

After a longer than anticipated hiatus from yoga, I returned back to my yoga mat last week. Some say the comeback is always stronger after the setback, however, at the moment I am not convinced. Maybe I just haven't given it long enough. Maybe it will take a few more weeks (or months) before my balance and strength will at least begin to return (if not exceed) my pre-pandemic yoga practice. Sporadically engaging in some online yoga classes over the past few months is definitely not the same as being in a very warm yoga studio. However, the return back to the yoga studio is yet another slightly different experience. As having to wear a face mask for an intense sixty minute yoga class makes it feel as if I am now practicing in one of those hot, high humidity yoga bikram studios. Between my lack luster performance, the heat, and intermittent periods of that hyperventilating feeling, my love of and for yoga is definitely being challenged. Although somehow walking away from something that has pushed me, has made incredible demands on my body as well as made me question my sanity, isn't an option I am willing to put on the table. At least not anytime soon, if ever. No one ever said yoga would be easy, not even before or during a Pandemic. Which means I am just going to have to get comfortable being uncomfortable as I am committed to staying in this for the long haul. 

Less than three miles from my home is a great fish and seafood store. It's one I have gone to mostly at the holidays or when looking to make an impressive shrimp platter for guests. Which means it isn't a place I go to frequently. This is due partly because I can sometimes be a creature of habit and partly because cooking fish/seafood (other than my usual salmon) isn't something I have felt confident about. Which is a bit of a surprise considering how much I actually love fish. Quite possibly my fish cooking reluctance has something to do with the red snapper marinated in a whole bottle of French Dressing recipe we made in college. At the time my sorority sister roommate and I thought it so 'gourmet' we made it our company dinner party signature dish. Yes, this is a true fish story! I can't help but wonder if all these years later any of those dinner guests have an aversion to making or having a home-cooked fish dinner. I even wonder if it's a fish dish they still remember it. Quite honestly it would be hard not to!.

.

 Just recently I decided cooking fish is one of things I need to get better at, maybe even good at. Not just because I live close to store sourcing some really great fresh fish, not just because it's an incredibly heart healthy source of protein rich in the good for you Omega-3 fat, and not to erase a fish dish memory from long ago, but because it's simply delicious.

 

After making this Baked Cod w/ Herbed Panko/Cracker Crumbs I discovered cooking fish wasn't as complicated as I had erroneously convinced myself it was. Isn't it funny how we can so easily convince ourselves something is so much harder that it really is? It only took one bite of this incredibly tender, melt in your mouth, flavorful cod for me to realize I had been depriving myself (as well as family and friends) of enjoying amazing home-cooked fish meals for years. So, for those of who consider cooking fish to be something a little out of your comfort zone, I am here to tell you this Baked Cod will help to change that perception. 

If at all possible when shopping for cod or any fish for that matter, find a fish or grocery store that has sells fresh (not previously frozen) fish as well as has frequent fish deliveries. In other words, for the best fish cooking and eating experience you want really good fish. My seafood store did not sell center cut cod fillets, only larger sized cod fillets. So I asked if I could have the thickest fillets possible as I would be cutting them half for this dish. Fillets with an even thickness will bake up evenly. Meaning you won't end up with some under and overcooked pieces of fish. 

This Baked Cod w/ Herbed Panko/Cracker Crumbs recipe has a two-part cooking/roasting process. For the first ten minutes the cod is roasted in oven only coated with olive oil, salt, and pepper. After the partially baked cod has a wine/lemon mixture poured over it and is then topped with a herbed, garlic panko/Ritz Cracker mixture, it bakes for another twelve minutes. After just twenty-two minutes of total baking/roasting time, you will have made one of the best, most elegant cod dishes to grace your table. 

The contrast in flavors from the tender, luscious cod to the slightly crispy buttery, herby, panko/Ritz cracker topping will have your head spinning. 

The fork-tender, succulent cod is the result of roasting it at a high oven temperature combined with the poaching effects of the wine/lemon juice mixture. In other words, how you cook/bake this fish partly contributes to what makes it so divine.

Pair the Baked Cod w/ Herbed Panko/Cracker Crumbs with some sautéed spinach, roasted asparagus and/or a beautiful salad. Open up a bottle of your favorite wine and sit back while enjoying every single bite. As you savor each morsel ask yourself if you are starting to get comfortable cooking fish at home. I am guessing the answer will be a yes.

Recipe

Baked Cod w/ Herbed Panko/Cracker Crumbs

Serves 4-6

Ingredients

2+ pounds boneless cod fillets cut into six 6-7 ounce pieces or 6 center cut boneless cod fillets 6-8 ounces each

2-3 Tablespoons olive oil

15 Ritz crackers (46g) finely ground

1/3 cup (32g) Japanese style Panko crumbs

2 Tablespoons fresh parsley, minced

2 medium sized cloves (2 teaspoons) minced garlic

1 teaspoon lemon zest

4 Tablespoons (57g) unsalted butter, melted

1/4 cup white wine (Chardonnay or Pinot Grigio)

2 Tablespoons freshly squeezed lemon juice

Kosher salt and black pepper

1-2 Tablespoons capers, for serving

1 whole lemon cut into 6 wedges, for serving

Directions

1. Preheat oven to 400 degrees (F). 

2. Pour 2-3 Tablespoons of olive oil into a 9" x 12" ceramic baking dish. Tilt the dish to coat the bottom of the dish.

3. Place the cod fillets in the dish, turn to coat both sides of the cod with the olive oil.

4. Mix together 1 1/2 teaspoons salt and 1/2 teaspoon of black pepper. Evenly sprinkle over the cod fillets.

5. Place the baking dish on a baking sheet and place in oven. Bake for 10 minutes.

6. Mix together the ground Ritz crackers, Japanese-style Panko crumbs, minced parsley, minced garlic, and 1/2 teaspoon of Kosher salt in a small bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Set aside.

7. Mix together the wine and fresh lemon juice.

8. Remove the cod from the oven and evenly pour the wine/lemon mixture over the fillets.

9. Evenly top each fillet with the crumb mixture. Pat it down lightly. Don't worry if some of it falls into the pan.

10. Return the baking dish to the oven and continue roasting for 12 minutes or until the fish is just cooked through in the center, depending on the thickness of the fillets. Note: My baking time was exactly 12 minutes.

11. Transfer cod fillets onto a large serving platter. Pour the incredibly flavorful pan sauce along the edges (not over) the baked fish.

12. Top the cod with 1-2 Tablespoons of capers. Garnish with lemon wedges and serve immediately. Definitely encourage everyone to spoon some of the sauce on their fish. It's really, really good.

Notes: (1) If buying boneless cod fillets, ask your fish monger for the thickest fillets. If using boneless cod fillets, look for ones about 3/4" thick. If buying center cut cod fillets, ask for ones about 3/4" inch thick. (2) Japanese-style Panko crumbs are slightly larger than regular panko bread crumbs which helps to add some nice crunch to the topping. (3) I used Chardonnay insteadd of Pinot Grigio but either will work. (4) This recipe was inspired by the Baked Cod with Garlic and Herb Ritz Crumbs from Ina Garten in her cookbook "Modern Comfort Food".

Nutty Dried Fruit Granola Bars

After posting the recipe for the Homemade Nutty Granola with Dried Cherries and Cranberries late last summer, I have been craving a granola bar version of oatmeal, dried fruit, nutty deliciousness. In spite of there being so many different granola bar options found on the shelves of the grocery stores, very few of them speak to me. Because while there are always some exceptions, homemade is almost always better than store bought. If I can be so bold, these Nutty Dried Fruit Granola Bars turned out to be so much more delicious and possibly healthier than anything you could buy. Perfect for breakfast, as a post-run/workout refueling snack, as a kinder healthy alternative to a candy bar, to take on a hike, and/or to satisfy a craving for something a little sweet, you really need these bars in your life.

 

Made with almost all natural ingredients and only a small amount of sugar, they are chewy, nutty, the perfect amount of sweet, crunchy, and oh so satisfying. And as a bonus they are seriously delicious.

This could not be an easier to make, baked version granola bar. So easy in fact, you will be making them on a regular basis.

Toasting the oats, almonds, wheat germ, and coconut in the oven for just 10-12 minutes at 350 degrees (F) before mixing them with all of the other ingredients further deepens the flavor of these granola bars. 

The honey, dark brown sugar, butter, vanilla, and Kosher salt brought to a boil on the stove becomes the mixture used to bind the oats, nuts, dried fruit and chocolate together. After adding the honey/sugar/butter mixture to the toasted oats, only the dried fruit is mixed in. Then it needs about 15-20 minutes of cooling down time before you add the miniature chocolate chips. If you add the chocolate if the mixture is too warm, your chocolate will melt. Note: I personally love dried cherries and dried cranberries. But feel free to substitute equal amounts of your favorite dried fruits.

After the chocolate chips are mixed in, the mixture is transferred to a parchment paper lined 9"x9" baking pan. If you lightly butter your fingers, it will be easier to press the mixture evenly into the pan.

Baking time ranges from 25-30 minutes or until the granola bars are lightly golden. Once baked the bars need to rest for about two hours before you cut them into bars. Using a 9" x 9" pan creates ten perfectly sized granola bars. Enough for you and enough to share! To keep them as fresh as possible, completely wrap them in parchment paper (not plastic wrap) and store them in a sealed container.

As hard as this may be to believe, I would absolutely choose one of these Nutty Dried Fruit Granola Bars over a candy bar to satisfy my insatiable sweet tooth! And, if by chance, you decided to be a healthier you this year, these granola bars might help you keep that promise to yourself! 

Recipe

Nutty Dried Fruit Granola Bars

Makes 10 bars

Ingredients

2 1/4 cups (203g) old-fashioned oats

1/2 cup (41g) wheat germ

1 cup (130g) whole almonds, coarsely chopped

1/2 cup (50g) flaky sweetened coconut

4 Tablespoons (56) unsalted butter

1/3 cup (113g) honey

1/4 cup (50g) dark brown sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons vanilla

1/2 cup (74g) dried cherries

1/4 cup (37g) dried cranberries

1 cup + 1 Tablespoon (92g) mini chocolate chips, divided

Directions

1. Preheat the oven to 350 degrees (F). Line a 9"x 9" pan with parchment paper. Set aside.

2. On a large baking sheet, mix together the oatmeal, wheat germ, almonds, and coconut. Bake for 10-12 minutes or until just lightly browned. Transfer mixture to a large bowl.

3. Reduce the oven temperature to 300 degrees (F).

4. Add the butter, honey, brown sugar, Kosher salt and vanilla to a small saucepan. Bring to a boil over medium heat. Pour over the toasted oatmeal mixture.

5. Stir in the dried cherries and dried cranberries. Let mixture rest for 15-20 minutes.

6. Add in one cup of the miniature chocolate chips. Stir to blend.

7. Pour the mixture into the prepared baking pan. Lightly butter your fingers and press the mixture down evenly in the pan. Sprinkle with the remaining one tablespoon of miniature chocolate chips.

8. Bake for 25-30 minutes or until lightly golden brown. Remove from the oven. Let the granola bars rest for at least 2 hours before cutting into bars.

9. Store bars in a tightly covered container. 

Note: (1) If you want to make these granola bars gluten free eliminate the wheat germ and increase the amount of old-fashioned oats to 2 1/2 cups and dried cranberries to 1/2 cup. (2) To keep them fresh, wrap them in parchment paper and store in a tightly sealed container.

Lemon Glazed Lemon Poppy Seed Muffins

When life gives you lemons, you can make lemonade, you can make limoncello, or you can make these Lemon Glazed Lemon Poppy Seed Muffins. While these are all really good options, there is only one best option. Can you guess which one that would be? If you picked the muffins you would be right! Because who doesn't love having a flavorful muffin for breakfast, for a mid-morning or afternoon snack, or even for a post workout boost? I thought I had a favorite go-to muffin until I tasted these gorgeous high domed, incredibly flavorful Lemon Glazed Lemon Poppy Seed Muffins. If you love a bakery style lemon muffin, the kind having a dense, yet tender crumb, perfect bursts of lemon flavor, a beautiful top lightly drizzled with a lemon glaze, and just the right amount of moistness, you are going to fall deeply, madly in love with these.

Not only is lemon is a refreshing flavor on a hot day, it also helps to brighten up cold, cloudy days. So these Lemon Glazed Lemon Poppy Seed Muffins are great year-round!

Would you believe me if I told you the lemon flavor in the muffins comes only from lemon zest? Yes, it's true. Lemon juice is only used in the glaze. 

The combination of butter, a neutral oil, and sour cream creates both a perfect texture and just the right amount of moistness in these muffins. The sugar helps to further boost the lemony flavor. And rubbing the lemon zest into the sugar helps to release all of that zesty lemon flavor into the batter. Once the batter is mixed together, it rests at room temperature for an hour. Defying the recommendations made by many other bakers. We all know pancake and crepe batters as well as cookie doughs benefit from a rest period, although muffin batters don't usually get this recommendation. But this one does. 

So what else is different about these muffins? Is the baking temperature different? No, not really. They are baked in a 400 degree (F) preheated oven. The consistent high heat helps to create those swoonworthy sky high muffin tops. Is filling the cupcake papers different? Not really. But each cupcake paper contains about six tablespoons of batter, which should bring it all the way to the top. Using a large ice cream scoop helps to make evenly filled cupcake papers. So what's different about baking these muffins then? Instead of filling every muffin cavity with batter, every other cavity is filled. With a yield of ten muffins, you will bake only five muffins at a time. If your oven can fit two muffin tins, you can bake all ten muffins at the same time. Baking time ranges from 20-22 minutes.

The lemon glaze, made only with freshly squeezed lemon juice and confectionary sugar, can be assembled while the muffins are baking. The consistency of your glaze should be similar to a crepe batter. Not too thick and not too thin. Giving your glaze a bit of rest will help you decide if it has the consistency you desire. If it's too thick, add a little water or lemon juice. If it's too thin, add a little more confectionary sugar.

If you spoon or brush on the lemon glaze while the muffins are hot out of the oven, it will melt completely into the oven. Letting the muffins rest in the pan for 2-3 minutes and then for an additional 10+ minutes on a cooling rack will cool them down enough for the glaze to soak in as well as remain visible on top. 

Having tasted the muffins with and without the glaze, they are good unglazed, but they are GREAT glazed.

Considering that it has felt like life has been giving us nothing but proverbial lemons for the past ten months, these Lemon Glazed Lemon Poppy Seed Muffins are the perfect antidote to all the angst many of us have been feeling. If ever there was a muffin to bring some joy or to boost our spirits, it would be these. Never have we needed a muffin, especially these muffins, in our lives more. So yes, when life gives you lemons you really do need to make Lemon Glazed Lemon Poppy Seed Muffins!

Recipe

Lemon Glazed Lemon Poppy Seed Muffins

Makes 10 bakery-style beautiful muffins

Ingredients

Muffins

8 Tablespoons (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

2 generous Tablespoons finely grated lemon zest (from 2-3 medium sized lemons)

1/4 cup canola or vegetable oil

2 large eggs, room temperature

3/8 teaspoon Kosher salt

2 teaspoons vanilla

1/2 cup (120g) sour cream

2 1/2 cups (310g) all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

3 Tablespoons poppy seeds

Glaze

1/2 cup plus 2 Tablespoons confectionary sugar

2 Tablespoons freshly squeezed lemon juice

Directions

Muffins

1. Whisk together the flour, baking powder, baking soda, Kosher salt, and poppy seeds together in a medium sized bowl. Set aside.

2. Combine the granulated sugar and lemons zest. Using your fingers, blend the sugar and zest together. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately 1 minutes.

4. Add in the sugar-lemon zest mixture. Beat for 2-3 minutes or until light and fluffy.

5. With the mixer speed on low, add in eggs, one at a time, beat until each is well-incorporated.

6. In separate additions, beat in the canola oil, vanilla and sour cream. Make certain each ingredient is fully incorporated until the next one is added.

7. In three additions, add in the dry ingredients. After the last addition is incorporated, beat the mixture on low for an additional 30 seconds.

8. Cover the bowl with plastic wrap and let rest at room temperature for one hour.

9. Preheat oven to 400 degrees (F). Place five muffin cups in two cupcake pans, giving each muffin paper space from the other.

10. Using a large ice cream scoop, scoop the batter (about 6 generous Tablespoons) into each muffin tin.

11. Place muffin pans in the center of the oven and bake for 20-22 minutes or until the tops of the muffins are lightly golden, spring back to the touch and/or show very few crumbs attached to an inserted skewer. Note: Alternately bake one pan of muffins at a time.

12. Let muffins rest in pans for 3 minutes before transferring to a cooling rack. Let muffins cool for another 10 minutes before topping with the glaze.

Glaze

1. While the muffins are baking, make the glaze.

2. Whisk together the confectionary sugar and lemon juice until smooth and creamy. The mixture should be thick enough to remain on muffin when spooned on. Note: If mixture is too thin, add more confectionary sugar. If mixture is too thick, add a little water.

3. Spoon the glaze over each muffin.

4. Serve muffins at room temperature. Take a bite and let yourself get to a happy place!

Notes: (1) Store muffins in a sealed container or individually wrap in cellophane bags. Muffins will be delicious for up to 3 days. Alternately store the cooled muffins in a well sealed container in the freezer for up to 6 weeks. (2) This recipe was inspired by the Bakery Style Lemon Poppyseed Muffin recipe from ful-filled.

Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce

Despite the fact that I am posting a recipe for Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce, it's really a post mostly about the most luscious Port Wine Mushroom Sauce ever. And I have wanted to share this sauce recipe with you for awhile now. Consider the recipe for the Pan Seared Filet Mignon a bonus. However, when these two recipes are made together you have what I would call a signature dish. One you would make when having friends over for dinner, when celebrating a special occasion or holiday, or when having a date night at home. Beyond making for a most stunning, elegant presentation and tasting like something coming out of a four star restaurant, it's really very simple to make. Which makes it's the perfect signature dish. 

Buying individual filet mignons is not only often less expensive than buying a whole beef tenderloin, they are so much easier to cook. And as much as I am a fan of grilling, from a flavor standpoint the pan seared and roasting method is one of the best ways to cook filets. Additionally cooking the filets this way allows you to cook them to varying levels of doneness. Which matters especially when there is an outlier or two who don't like their meat done medium rare! Growing up, every kind of beef cooked my father cooked was either rare or medium rare, no exceptions. Which explains why I never understood how anyone could enjoy a great filet, steak or roast cooked any other way. I still can't. As it happens, I live with someone who orders their steaks well done. To this day I still cringe when I hear the words 'well done'. Even the words medium-well cause me to hyperventilate. Now that I got that off my chest, I will tell you the recipe below for filet mignons gives you cooking times ranging from medium-rare to medium-well. Just in case some of you also live in a household having divergent points of view on how beef should be cooked.

But like I said earlier, this post is  really intended to be about the Port Wine Mushroom Sauce. A deeply flavored sauce that elevates the savoriness of most any meat it is paired with. Ribeyes, rib roasts, beef tenderloins, filets, meatloafs, and yes, even hamburgers go from ordinary to extraordinary when finished with the Port Wine Mushroom Sauce.

If you have already scrolled down to the ingredient list for the sauce your first thought might be 'for a simple recipe it has quite a number of ingredients'. And there are in fact thirteen ingredients, all of which come together to create a sauce many would guess take hours to make. You probably have most of the sauce ingredients in your refrigerator, pantry, or bar area. With the exception of the Port wine, none of them are neither unusual nor expensive. 

Cremini mushrooms were used here but this sauce is equally delicious when made with Shiitake mushrooms or even a combination of the two. The amount of mushrooms used will depend on how mushroomy you like your mushroom sauce. I prefer it to be a little heavier on the mushrooms. So while the recipe below recommends using 16 ounces (454g), you could easily reduce that amount to 10 to 12 ounces without significantly altering the consistency of the sauce.

Tossing the mushrooms in a tablespoon of flour is what helps to give the finished sauce it's spoonable consistency. However, finishing the sauce with a tablespoon of unsalted butter gives it a rich, glossy, restaurant quality finish.

From start to finish, the sauce takes about 20 minutes to make. And that includes time used for both prepping the ingredients and cooking the sauce!

The Port Wine Mushroom Sauce can be made right before serving, early in the day (cover, refrigerate, reheat), or even the night before (cover, refrigerate, reheat). Note: The flavor deepens if the sauce is allowed to rest for a couple of hours before serving.

When I first tasted a version of this sauce many, many, many years ago I was very close to throwing my table manners to the wayside and licking my plate. Had there not been some bread served with the meal I might very well would have. Fortunately I was spared from embarrassing myself in front of a group of friends from my doctoral cohort. So I might suggest you too be the hostess with mostest by also serving some bread with this dish. As I am quite certain there will be others destined to be table manner challenged when they taste this rich, luscious, insanely delicious, high in umami sauce. 

Recipe

Pan Seared Filet Mignon w/ Port Wine Mushroom Sauce

Serves 4

Ingredients

Port Wine Mushroom Sauce

16 ounces (454g) mushrooms, stems removed, and cut into 1/4" pieces (See notes)

1 Tablespoon all-purpose flour

1/3 cup Port wine 

1/3 cup (52g) minced shallots

1 Tablespoon balsamic vinegar

1 cup beef broth (recommend organic)

1/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1 teaspoon tomato paste

1/4 teaspoon dried rosemary

2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

1 Tablespoon unsalted butter

Filet Mignon

4 six ounce filet mignons, at least 1 1/2" thick 

2 Tablespoons unsalted butter

Kosher Salt

Freshly cracked black pepper

Directions

Port Wine Mushroom Sauce

1. In a medium sized bowl, toss the sliced mushrooms and flour together. Set aside.

2. In a medium sized skillet, add in the port wine, shallots and balsamic vinegar. Bring mixture to a boil over medium-high heat and then reduce the heat to medium and let simmer for 2-3 minutes.

3. Reduce the heat to medium and add in the beef broth, Worcestershire sauce, tomato paste, rosemary, Kosher salt and black pepper. Cook for 2-3 minutes.

4. Add in the mushroom mixture and cook for 3-4 minutes, stirring regularly, until the sauce has begun to thicken.

5. Add in the dijon mustard and unsalted butter. Continue cooking the sauce for an additional 2-3 minutes or until it reaches the desired consistency.

6. Remove from heat and serve. Note: The sauce can be made earlier in the day or the night before. Reheat before serving.

Filet Mignon

1. Preheat oven to 415 degrees (F).

2. Generously season both sides of the filets with salt and pepper.

3. Add two tablespoons of unsalted butter to a medium sized cast iron pan. Melt butter over medium to high heat. When the butter has melted, lay the filets down flat in the pan. Cook for 2-3 minutes per side. I generally cook them somewhere between the 2 1/2 and 3 minute mark.

4. Place cast iron pan in the oven to finish the cooking process. For medium rare, cook for 5-6 minutes. For medium, cook for 6-7 minutes. For medium well, cook for 8-9 minutes.

5. Remove the pan from oven and let filets rest in the pan for one minute. Then transfer the filets to a cutting board and let rest for 2-3 minutes before slicing.

6. Arrange the sliced filets on a platter. Spoon the Port Wine Mushroom Sauce over the meat. Top with some chopped fresh parsley. Pour the remaining sauce into a bowl.

Notes: (1) I used Cremini mushrooms, but Shiitake mushrooms or a combination of Cremini and Shiitake mushrooms would work well in this sauce. I prefer this sauce to be heavy on the mushrooms. If you don't then use only 10 ounces-12 ounces (284g-341g). (2) I like to buy tomato paste in a tube and store it the refrigerator. Because why open up a whole can when you need such a small amount? (3) Roasting times for the filets might vary slightly based on their thickness. If bigger than 1 1/2" roasting time might be ever so slightly longer. (4) If you make the sauce ahead and it has thickened up even more, just add a little more beef broth until it reaches the perfect spoonable, pourable consistency.