I like making muffins. They are simple to put together and you don’t have to frost them. They usually aren’t as sweet as cupcakes. They make the perfect snack. And these chocolate coffee muffins are no exception.

The batter includes a shot of ground coffee, some coffee extract, some cocoa, and some chocolate chips. I really expected these to have a strong chocolate taste. But they didn’t. And to me that’s a good thing because I really don’t like coffee. I actually found these to be a little bland. But I still liked them.

The recipe is from Dorie Greenspan’s Baking with Dorie: sweet, salty, and simple. (page 68)

For more muffins visit Tuesdays with Dorie.

My turn for Church treats this week. So I made muffins. Donna’s no-fuss blueberry muffins. Super simple. Quite tasty. But denser than I am used to. More like bread. But that was okay. I like bread.

I made a small change. I added a little lemon zest. And then I discovered I was out of sour cream so I used Greek yogurt instead. No biggie.

The recipe is on page 160 of Donna’s off the shelf.

Check with Kayte and Gaye for their recips this week.

For April the Good Friends Good Food chose to cook dishes from the Middle East. The Middle east consists of Egypt, Israel, Sudan, Lebanon, Jordan, Turkey, Kuwait, etc. It is difficult to separate one country’s cuisine from another as they are all so similar.

Zucchini with Tomatoes

This is a very simple dish. Slice and saute garlic and coriander in olive oil for about 10 minutes. Add the tomatoes, peeled and chopped, and simmer for about 20 minutes. Simple. I have made zucchini and tomatoes many times but never with coriander. Completely different flavor. And I would have added more coriander.

Fish in Hot Sauce

Fish and other seafood are quite popular in the countries along the Arabian Gulf as well as the banks of the Tigris and Euphrates rivers and the Sea of Galilee.

Serves 4:
4 cloves garlic, chopped
1 1/2 teaspoonsground coriander
4 thick fillets whitefish , about 3/4 lb each (I used catfish)
2 tablespoons olive oil
1 tablespoon lemon juice
salt and white pepper
lemon slices , to garnish
1/2 stick butter
1/2 small sweet red pepper, diced
4 medium tomatoes , skinned and chopped
1 large onion, diced
1 teaspoon paprika
a pinch of salt and pepper
1 tablespoon tomato paste mixed with a little water

Pound the garlic and coriander together in a pestle and mortar. Rub this into the fish fillets and chill in a covered bowl for 2 hours.
Heat the oven to 375°F. Remove the fish from the bowl and rub with a mixture of the oil, lemon juice, salt and pepper.

Lay the fillets in a flat, oiled baking dish, cover tightly with foil and bake for about 20-30 minutes.

Meanwhile, prepare the sauce.

Melt the butter in a skillet and saute the pepper, tomato and onion until soft. Add the seasonings and the tomato paste and mix well. Simmer for 10-15 minutes on a low heat.
Serve the fish in the baking dish, garnished with the hot sauce and lemon slices.

This was delicious. Definitely a keeper. BTW both of thse are KETO friendly.

As it turns out I am the only one who did the Middle Eastern recipes this month. I still have one or two I want to try: Prawns in Tomato Sauce (cinnamon). And Maamoul which is a stuffed pastry. I have the mold I just haven’t made the pastry…YET!!

Both of these recipes came from Cooking the Middle Eastern Way by Christine Osborne

Next month…?

That is the short version of the dish I made from Ellie Krieger this week. The real title is Cheeseburger Stuffed Twice Baked Potatoes. Whew!

Bake some potatoes. Scoop out the insides (and save this for another recipe). Broil the skins and stuff with a mix of ground beef, sauce, brocolli, and ‘shrooms. Easy, right? Not so fast…

I never could get the skins to hold together enough to stuff them. Maybe I scooped too much out. Maybe my taters were just thin skinned. So I pulled out my little crocks and served them in those.


The recipe is from Ellie Krieger’s you have it made (p 132). I also found it HERE!

What did Kayte and Gaye make this week for Eating with Ellie.

When I was growing up I loathed asparagus. Today it is one of my favorite veggies. Growing up Mom served up canned asparagus. The odor was horrendous. I could not even stay in the house when she heated it up. Then I discovered fresh asparagus and haven’t looked back.

This recipe for garlic roast asparagus is super simple. And delicious. Asparagus drizzled with olive oil. Tossed with slices of garlic and nice long lemon zest pieces. Oh. My! I think I could eat it every night. I do admit I did over cook it a might (I forgot to set the timer) but it was still tasty.

The recipe is from Donna Hay’s off the shelf (page 106), One of her “short order” recipes.

Check with Kayte and Gaye for their Wednesdays with Donna Hay choices this week.

Lemon just screams spring to me. Fresh! Bright! And this tart from Dorie’s friend Rosa Jackson does all that. This is Dorie’s French Riviera Lemon Tart! It is creamy. It is TART!!! and it is Delicious!!

The crust is made with olive oil and egg yolk added to the flour. To me this is unusual but it made a for a wonderfully silky, soft dough. Easy to work with and form into the tart pan.

Instead of one large tart I made 3 small tarts. (These are NOT KETO friendly!) I knew The Man would really enjoy these sweet treats.

The recipe is from Dorie Greenspan’s Baking with Dorie (page 281). IF you don’t have her book yet you can find it HERE! (And her tart is BEAUTIFUL!)

You can find more tarts here and posts about the last recipe (Cottage Cheese Biscuits – also delicious))

Easiest dinner EVAH!! Ellie’s Roast chicken with Pan Juices. I don’t roast chickens very often. I just forget to buy a whole chicken. If I do, I forget it is in the freezer until it’s too late to start baking it. Ah, Well!! This time, though…

The chicken is rubbed inside and out with paprika, salt, pepper, garlic powder mixed with EVOO. GArlic and lemon in the cavity. Roasted in a pan with chicken broth until done and nice and brown on top. YUM!!!

The recipe is from Ellie Krieger’s You Have It Made. (page 215)

But wait, there’s more. Check with Kayte and Gaye for their EWE dishes this week.

Is there anything better than a fresh hot biscuit? Any day? Any occasion? Nope! Nothing!

And trust Dorie to come up with a biscuit with just a little twang to the taste. Cottage Cheese Biscuits.

I am not a fan of cottage cheese. I’ve tried it. Several times. Just cannot like it. But in these biscuits..

I only made 1/2 of the recipe which gave me 5 2.5″ biscuits. I didn’t know if we (or The Man) would like them so I didn’t want to make a whole bunch. That will change next time I make these.

The recipe is on page 46 of Dorie Greenspan’s Baking with Dorie Sweet Salty and Simple. I also found the recipe HERE but with added herbs which would be delicious!

How did the other Tuesdays with Dorie Bakers like these biscuits? Check them out!

Next up – French Riviera Lemon Tart!! YUM!!

B needed something sweet this week. These were easy, quick, and nice and sweet. Just what The Man ordered.

chocolate macaroon sandwiches.

Not to be confused with Macarons which are NOT easy and quick but are nice and sweet.

A nicely browned cookie made of egg whites, sugar and coconut. Filled with a simple chocolate ganache.

You can find the macaroon recipe here. Just don’t use the ice cream. The whole recipe is from Donna’s flavours. (page 112)

What did Kayte and Gaye make for Wednesdays with Donna Hay? Check out their posts.

I don’t participate in Baking Rose’s Breads very often because I don’t eat bread any more. Well, not regular bread anyway. But I make cornbread about weekly for B. Unless I make Butterswim Biscuits. They happen to be my favorite but…

The second choice for BRB this month was Quintessential Corn Muffins. Since B is a cornbread lover I decided to make a batch for him. The recipe is from Rose Levy Beranbaum’s The Bread Bible.

The recipe gave me 10 muffins when I used the little silicon muffins cups which I was gifted from Nancy. I love those little muffin cups. No sticking. So easy.

They baked up so pretty. With the perfect little dome.

Unfortunately these were not a hit. They weren’t bad, they were just…different. To me they had a slight aftertaste. Sorry, Rose. I’m going back to my old recipe.

Kayte made these muffins. And liked then a lot.

If you want to bake with us you need access to Rose’s book. We don’t publish the recipes. Sometimes we find them on line.

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