Birthday Dinner

Romaine Salad with Parmesan Shavings
Spinach and Swiss Chard Lasagna with and Spicy Marinara
Spice Cupcakes with Cream Cheese Frosting




Spinach and Swiss Chard Lasagna with Spicy Marinara
This lasagna is rich, but not too rich, and may I say, very delicious. A traditional Béchamel sauce is used in the layers of the lasagna and a slightly spicy marinara sauce tops individual portions after the lasagna is baked. Along with the two sauces and fresh lasagna noodles, nutty Fontina cheese, bitter dark greens and sweet caramelized onions make up the balanced flavors in this dish.


Serves 8 to 10
Ingredients
- 12 sheets fresh lasagna noodles (you may substitute boiled lasagna noodles)
- 1/2 pound Fontina cheese, grated
- 1 cup Parmesan cheese, grated
Swiss Chard:
- 20 ounces fresh baby spinach, washed and dried
- 10 cups swiss chard (about 1 large bunch), washed, dried and chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1 small yellow onion
Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tomato Sauce:
- 1/4 cup diced onion
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 2 cloves garlic
- 1 fourteen ounce can diced tomatoes
- pinch red pepper flakes (or more, depending on personal taste)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper

Place the swiss chard and spinach in a large pot and cook on medium heat with a lid until wilted, stirring occasionally. Remove the spinach and chard from the pot and place in a colander to remove the excess water. Drain any water from the pot and then heat 1 tablespoon of olive oil in the pot over medium heat. Add the diced onion, season with salt and cook, stirring occasionally, until caramelized, about 30 minutes. Take off the heat once the onions are caramelized. Use your hands to squeeze some of the water out of the spinach/chard mixture and then add to the caramelized onions. Season with salt, pepper and the red pepper flakes.
To make the béchamel sauce, melt the butter, in a medium saucepan, over medium heat. Add the flour to the butter and wisk together to create a thick paste. Slowly pour the milk into the pan and whisk together. Continue to stir or whisk the milk until it begins to thicken. Add the salt, pepper and nutmeg and cook on medium heat until the sauce coats the back of a wooden spoon, about 10 minutes.
To assemble the lasagna, spoon about a 1/4 cup of the béchamel sauce into the bottom of a 13 by 9 inch casserole dish. Place down a layer of the lasagna noodles. Top the lasagna noodles with another 1/3 cup of the béchamel sauce and a third of the spinach/chard mixture. Top the spinach/chard mixture with a quarter of the fontina and parmesan cheeses. Then top with another layer of the lasagna noodles and repeat the same process; the béchamel, spinach/chard mixture, cheeses, noodles, béchamel, spinach/chard, cheese, and noodles. Bake the casserole at 400 on a lined baking sheet for about 40 minutes, or until the top is brown and the sides are bubbling. Let sit 10 minutes before serving.
To make the tomato sauce, heat the olive oil in a medium sized sauce pan on medium heat. Add the chopped onion, carrot and celery and cook for about 5 minutes, until translucent. Add garlic and cook 1 minute more. Add the can of chopped tomatoes and its juice to the pot and stir together. Season the tomatoes with salt, pepper, and red pepper flakes. Bring the mixture to a simmer with a tight fitting lid. Let the sauce simmer for about 10 minutes. Taste for more salt and pepper.
To serve the lasagna, slice the desired portion with a sharp knife and top with the tomato sauce.


Spice Cupcakes with Cream Cheese Frosting
These moist spice cupcakes are very straightforward (no applesauce or carrots getting in the way here). They are certainly denser than your typical birthday cupcake, but are considerably lighter than most spice cakes, which tend to be quite dense. The spices are subtle and not overwhelming- a perfect accompaniment for a generous mound of cream cheese frosting.


Makes 12

Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup whole milk, room temperature
Frosting
- 6 oz package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 12 ounces powdered sugar
- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line standard size muffin tins with paper liners.
In a medium size bowl, sift together the flour, baking powder, salt, and spices three times.
Place the butter and brown sugar in a medium size bowl fitted for an electric mixer. Cream together on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce the speed to low and add the flour mixture in two batches, alternating with two additions of milk; beating until combined after each addition.
Divide the batter evenly among the prepared cups, filling each three-quarters full. Bake, the cupcakes, until golden brown and a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer the tins to wire racks and let cool for 3 minutes. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the cream cheese, butter, powder sugar and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
Use an off set spatula to frost each cupcake with the desired amount of frosting. Cupcakes are best eaten the same day they are frosted. Unfrosted cupcakes can keep for up to 3 days in an airtight container and should be frosted the day they are planned to be eaten.

The First Day of Fall

Roasted Butternut Squash Salad with Goat Cheese, Dried Cranberries, and Candied Pecans

This salad had a wonderful combination of flavors and textures- tart, chewy dried cranberries; salty and sweet, crunchy pecans; creamy, tangy goat cheese; sweet caramelized butternut squash; and crisp, peppery arugula tossed together with a light orange balsamic dressing. I made my Candied Pecans (see Aug. 28, 2009 blog entry for the recipe) with the addition of 1/2 teaspoon ground cinnamon, which really brought out the fragrance of fall. This salad would be a perfect lunch entree or dinner salad course to serve in the upcoming holiday season.

Serves 4

Ingredients
- 8 cups baby arugula, washed
- 1 medium (about 1 pound) butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 4 ounces fresh goat cheese
- 1/3 cup dried cranberries
- 1 cup Candied Pecans (see Easy Appetizers blog entry - August 28, 2009)
Dressing
- 1/4 cup tablespoons best quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoon balsamic vinegar
- 1/4 cup fresh squeezed orange juice
- 1/2 teaspoon orange zest
- 1 teaspoon minced shallots
- 1 teaspoon honey
- fresh ground pepper
- salt


Preheat the oven to 425 degrees. Peel the butternut squash with a vegetable peeler, cut in half and use a spoon to remove the center core. Cut the butternut squash in to 1 inch cubes and spread out on a large sheet pan and toss with the olive oil, salt and pepper. Roast the vegetables for approximately 45 minutes, or until caramelized. Set aside and let cool 5 minutes.
Meanwhile, make the dressing. In a small saucepan, whisk together the orange zest, orange juice, balsamic vinegar and the shallots. On medium heat, bring the ingredients to a boil, reduce the heat and let simmer for 5 minutes. Remove the pan from the heat and slowly whisk in the olive oil, lemon juice, honey, salt and pepper. This dressing can be used warm, or made ahead of time and brought to room temperature.
To assemble the salad, in a large bowl, toss together the arugula and the dressing. Plate the dressed greens on a large serving platter or on individual plates. Top the arugula with the warm butternut squash, dried cranberries, and candied pecans. Use your fingertips to crumble the goat cheese a top the salad. Serve immediately.

Better than a Pudding Pack

Double Chocolate Pudding with Hand-Whipped Cream
Vanilla Bean Orange Scented Shortbread Cookies


Double Chocolate Pudding with Hand-Whipped Cream
This chocolate pudding is rich, creamy and very chocolatey, and not overtly sweet. I very much recommend serving this pudding with sweetened whipped cream, to balance out the richness and flavors of this cold chocolate dessert. This pudding is very versatile - it can be served as an elegant, yet understated, dessert or in stark contrast to a group of kids, who I imagine would enjoy this incredibly better version of the store bought chocolate pudding cups. Here I served the chocolate pudding in glass parfait dishes, topped with hand-whipped cream and chocolate shavings. Though certainly not necessary (but makes a wonderful compliment), I served this velvety pudding alongside a plate of crisp Orange Scented Shortbread Cookies. This pudding would also be an excellent base for a homey chocolate cream pie.

Serves 10

Pudding Ingredients
- 4 cups whole milk (or 3 cups low fat milk and 1 cup heavy cream)
- 4 tablespoons cornstarch
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup unsweetened cocoa powder
- 6 ounces good quality dark chocolate, finely chopped, plus 1 tablespoon for garnish
- 2 ounces good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter

In a heavy medium size saucepan, whisk together the cornstarch, sugar, cocoa powder and pinch of salt. While whisking, slowly pour in the milk. Over medium heat, bring the mixture to a boil while whisking constantly, until thickened. It will take about 3-4 minutes, after the pudding has come to a boil. Remove the pan from the heat and add the chopped chocolate and butter. Transfer the pudding into 10 individual cups or 1 large serving bowl and cover the top surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before serving. When ready to serve, top each pudding with a dollop (or two) of the Hand Whipped Cream and top with fresh chocolate shavings. The pudding (without the whipped cream) will last covered in the refrigerator for up 4 days.


Hand-Whipped Cream Ingredients
- 1 cup heavy cream
- 2 heaping tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla or vanilla bean extract

Pour the cold heavy cream into a large bowl. Stir in the vanilla bean and confectioner’s sugar until dissolved. Use a large balloon whisk to whip the cream until soft peaks form. Do not over whip. Serve immediately or keep in the refrigerator until ready to serve for no longer than 3 hours.



Vanilla Bean Orange Scented Shortbread Cookies
Cooking Note: It is best to bake cookies that are approximately the same size to ensure even cooking. If you do not have vanilla bean paste or fresh vanilla bean, you can certainly substitute vanilla extract.

Makes approximately 18 cookies

Ingredients
- 6 ounces unsalted butter, room temperature
- 1/2 cup sugar, plus 2 tablespoons for sprinkling
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon finely grated orange zest
- 1 3/4 cups all purpose flour
- pinch of salt

In a large bowl cream (either by hand or with an electric mixer) the butter and sugar until combined. Add in the vanilla bean paste and orange zest. Sift the flour and salt over the butter and sugar mixture. Gently stir in flour into the dough until just combined. Place the dough on a lightly floured work surface and gently pat into a ball. Chill for 30 minutes to 1 hour in the refrigerator.
Preheat the oven to 350 degrees F. On the lightly floured work surface, roll the dough to 1/2 inch thick. Use a cookie cutter to press out cookie shapes and place on to an ungreased cookie sheet. Sprinkle the cookies with reserved sugar. Refrigerate the cookies on the sheet pan for approximately 10 minutes before baking. Bake the cookies for 15-17 minutes, depending on the size of the cookies, or until the edges are light golden brown. Let the cookies cool on the cookie sheet for 1 minutes, then transfer to a wire rack to cook completely. These cookies will keep in an airtight container for up to 3 days.

For the Lunchbox

Simple, quick and easy sandwiches to make for lunch.

ALT
Greek Sandwich
Tomato and White Cheddar on Rosemary Bread







ALT
Creamy avocado, crisp butter leaf lettuce, and ripe tomato on fresh wheat bread- yum. This is my standard lunch. It is really basic, and perhaps kind of boring, but I love it.


Makes 4 sandwiches

Ingredients
- 8 slices whole wheat bread
- 1 avocado, sliced
- 1 small ripe tomato, sliced
- 4 large leafs of butter leaf lettuce
- pinch of salt
- mustard (optional)

To assemble the sandwiches, place 1/4 of the avocado slices on four slices of the bread. Season the avocado with salt. Arrange the sliced tomato on top of the avocado and top with 1 leaf of the lettuce. Top with the remaining slice of bread. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours. It is best to eat this sandwich fresh but it can be kept in the refrigerator for a few hours.

Greek Sandwich
This recipes is portioned out for making 4 sandwiches, but of course you might only need to make one sandwich at a time and can save the remaining ingredients (since you will probably have to buy the whole loaf of bread, the whole cucumber, etc… ) for another sandwich tomorrow.


Makes 4 sandwiches

Ingredients
- 8 slices of sprouted wheat bread or soft wheat bread
- 4 ounces feta cheese
- 1 avocado, sliced
- 1/2 cup hummus
- 1 cucumber, peeled and thinly sliced
- 1 cup alfalfa sprouts, washed and dried well
- pinch of salt and freshly ground pepper


To assemble the sandwiches, spread a few tablespoons of hummus on four of the slices of bread. Place 1/4 of the avocado slices on the remaining four slices of bread. Season the avocado with salt and pepper. Arrange the sliced cucumber on top of the hummus and top with 1/4 of the sprouts. Sprinkle 1 ounces of feta cheese on top of the alfalfa sprouts and top with of avocado topped bread slices. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours. It is best to eat this sandwich fresh but it can be kept in the refrigerator for a few hours.

Tomato and White Cheddar on Rosemary Bread


Makes 4 sandwiches

Ingredients
- 8 slices rosemary bread
- 1 large ripe tomato, sliced
- 4 ounces white cheddar cheese, sliced
- pinch of salt
- mustard

To assemble the sandwiches, spread the mustard on one or both sides of the bread and top with the sliced tomato. Season the tomato with salt. Arrange the sliced cheese on top of the tomato. Top with the remaining slice of bread. Eat immediately or wrap in plastic wrap and refrigerator for up to 3 hours.

Back to School

Chocolate Chip and Cinnamon Granola Bars


Makes 12

Ingredients
- 2 cups old fashion oats
- 1 cup instant oats
- 2 tablespoons unsalted butter, melted
- 1/3 cup packed brown sugar
- 1/2 cup honey
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 egg white
- 1/4 cup all purpose flour
- 2/3 cup semi sweet chocolate chips
- canola oil for greasing the pan


Preheat the oven to 350 degrees F. Spread the old fashion and quick cooking oats on a baking sheet and toast until light golden brown, about 10 minutes. Set aside and let cool. Meanwhile, grease a 9 by 9 inch baking pan with canola oil.
In a small mixing bowl combine the melted butter and brown sugar and mix until smooth. Add the honey, vanilla and salt until combined. Set aside.
When the oats are completely cool, combine the oats and cinnamon in a large mixing bowl. Add the honey mixture and gently combine with the oats. Stir in the egg white until combined, and then stir in the flour. Finally, stir in the chocolate chips. Pour the batter into the greased baking pan and press down with the back of a spoon. Bake the bars for 25-30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool completely, about 3 hours. Cut into approximately 1 1/2 by 4 1/2 inch bars and store in an airtight container or wrap individually with parchment paper. These will keep in an airtight container for 3-4 days.

Unbaked

Baked

Would you like fries with that?

Pommes Frites al Forno
Pommes Frites, translates to “French Fries” in French, and al Forno translates to “from the Oven” in Italian. This dish is not the collaboration between two culinary rivals, but the name I give to my version of Oven Fries. I love the skinny French (actually Belgium) style of fries. (There are certainly some opposing opinions to both the origin of the fry and the best way to make them. Rather than get in the middle of any sort of controversy, my version of fries is deemed International- being both French and Italian.) Since I am not fond of deep-frying at home, I instead cut potatoes into thin strips and bake them in the oven, resulting in a healthier version of the skinny “European” style fry. I also like to serve my fries with a few easy-to-make dipping sauces, though one can never go wrong with classic ketchup. The proper accompaniment for French Fries, is yet an entire other International debate…

Pommes Frites al Forno

Serves 4

Ingredients
- 3 large white potatoes
- coarse salt
- about 1/4 cup olive oil/vegetable oil


Preheat your oven to 425 degrees F. Cover 2 large sheet pans with parchment paper. Peel the potatoes and immediately place in a large bowl of water. With a sharp knife, cut each potato in half and then into 1/8 of an inch strips. Cut each strip into1/8 inch thick pieces, so that you have long, skinny potato slices. If the potatoes start to turn brown, place them in a large bowl filled with cold water. Place the potatoes on the sheet pans spread evenly apart and toss with oil and salt. After 15 minutes flip the fries using a large metal spatula. Bake until crisp and golden brown, about 30 minutes.


Dipping Sauces for Pommes Frites al Forno

Honey Mustard Sauce

Ingredients
- 1/2 cup yellow mustard
- 1/3 cup honey

Mix the honey and mustard together. Store in the refrigerator for up to 1 week.


Blue Cheese Dipping Sauce

Ingredients
- 1/2 cup sour cream
- 1/2 cup blue cheese
- 1 tablespoon milk
- dash of vegan Worcestershire sauce
- pinch of salt
- fresh ground pepper

Put all the ingredients in a food processor and blend until smooth. Store in the refrigerator for up to 3 days.


Herb Dipping Sauce

Ingredients
- 1/3 cup fresh herbs (flat-leaf parsley, dill, or basil), finely chopped
- 1/3 cup sour cream
- 1/3 cup plain yogurt
- 1 teaspoon lemon juice
- pinch of salt
- fresh ground pepper

Blend together all the ingredients. Store in the refrigerator for up to 3 days.

The Perfect Burger

Grilled Veggie Burgers

This is my version of the perfect burger. When I say “veggie burger”, I do not mean those thick patties filled with unidentifiable ingredients - I actually mean vegetables. I make different versions of this burger- sometimes more gourmet with baby arugula, fresh mozzarella and olive tapenade and other times very classic, with a little mustard, melted swiss cheese and crisp lettuce. Style your burger however you would like as long as you pile high the veggies.

Serves 6

Ingredients
- 6 soft rolls (either torta rolls, ciabatta rolls, or a hamburger buns)
- 1 large eggplant
- 2 large zucchini
- 2 red bell peppers
- 2 yellow bell pepper
- 1 large onion (any kind)
- 1 large ripe beefsteak or heirloom tomato
- extra virgin olive oil, for brushing
- salt and pepper
Options
- sliced cheese
- homemade or store bought pesto
- homemade or store bought olive tapenade
- fresh baby arugula or lettuce

Pre heat a gas/ charcoal grill or grill pan. Cut the eggplant into 1/3 inch thick slices, lengthwise. Cut the zucchini at an angle 1/3 inch thick. Core and remove seed from the bell peppers and cut into strips. Peel the onion and slice into 1/3 inch rounds. Using a pastry brush, brush each side of the sliced vegetables with olive oil, and sprinkle with salt and pepper.
Cut the rolls in half, if not already done so. Slice the tomatoes into 1/4 inch thick slices and set aside.
To cook the vegetables, place the prepared peppers on the hot grill and cook until soft, with dark grill marks, about 4-5 minutes on each side. Place the eggplant and zucchini on the grill and cook until tender with grill marks, about 5-6 minutes on each side. Grill the onion until completely soft and caramelized, about 10-11 minutes. Work in batches and have a large serving platter next to the grill to place the cooked veggies on. Sprinkle salt on the hot vegetables as they come off the grill.
If desired, place the bun halves on the grill to heat slightly.
To assemble the burgers, stack some of each of the grilled veggies, a slice of tomato and any other desired toppings. Serve warm.

A Hearty Breakfast Muffin

Fruit and Health Nut Bran Muffins

Here’s a healthy breakfast all rolled into one hearty muffin. They are somewhat dense, low in fat and low in sugar. These muffins are filled with nuts, dried figs and dried cranberries and make a perfect breakfast on the go.


Makes 12 Muffins

Ingredients
- 2 cups bran cereal
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1 1/4 cup soymilk (or substitute low fat milk)
- 2 egg whites (or use1 egg)
- 1/2 teaspoon vanilla extract
- 1/3 cup brown sugar
- 3/4 cup mashed ripe banana
- 1/2 cup dried figs, chopped
- 1/2 slivered almonds, toasted
- 1/2 cup pecans, roughly chopped, toasted
- 1/2 cup dried cranberries

To toast the nuts, preheat the oven to 350 degrees. Spread the slivered almonds and chopped pecans on a baking sheet and cook until light golden brown, about 10 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F. Lightly grease 12 muffin tins with canola oil. Combine the cereal with the milk and let sit for 10 minutes. Meanwhile, sift together the flours, salt, cinnamon, nutmeg and baking soda. Set aside. Stir the brown sugar, mashed banana, and vanilla extract into the moist cereal. Stir in the egg whites (or egg). Gently stir in the dry ingredients. Gently fold the dried figs, dried cranberries and toasted almonds and pecans into the muffin batter. Fill the muffin tins just to the top of the muffin rim. Bake for 16-18 minutes, or until a toothpick comes out clean when inserted into the center of the muffin and the tops are slightly golden brown. Let the muffins cool for 1 minute in the pan. Use a butter knife to turn each muffin on its side to cool completely, or transfer to a wire rack. Serve warm or at room temperature. These muffins will keep covered for up to 3 days.

Late Summer Dinner

Tomato Crisp
Thyme and Parmesan Cornbread Muffins
Mixed Greens with shaved Pecorino Toscano
Peaches and Cream



Tomato Crisp
This savory crisp is very basic and takes only minutes to make. I served this dish as a light main course but it certainly makes a nice side dish too.


Serves 4

Ingredients
- 4 large ripe tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups fresh bread crumbs (preferably from rustic European style bread)
- 3 tablespoons, unsalted butter, melted
- 2 teaspoons fresh thyme, finely chopped
- 1/4 cups pitted kalamata olives, cut in half


Preheat the oven to 375 degrees F. Toss the fresh breadcrumbs with the melted butter, thyme, a pinch of salt and fresh ground pepper. Set aside.
Slice the tomatoes into 1/2 slices and arrange in a large baking dish. Sprinkle with salt and pepper. Distribute the kalamata olive slices over the tomatoes, then evenly distribute the breadcrumb mixture on top. Bake for approximately 20 minutes, or until the breadcrumbs are golden and the tomatoes are bubbling. Serve warm.



Thyme and Parmesan Cornbread Muffins
These muffins are somewhat plain (but good) and are not overwhelmed by the subtle flavors of thyme and parmesan. They are best warm with butter. I strongly recommend baking these with paper liners, and not merely greasing the muffin tins, as I did.


Makes 12 muffins

Ingredients
- 1 1/2 cups cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 1/2 cups buttermilk

Preheat the oven to 375 degrees F. Line 12 muffin tins with paper liners.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and buttermilk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and thyme. Finally, add the melted butter and mix everything together until combined. Fill each of the twelve muffin tins 3/4 full and bake for approximately 20 minutes, or until the tops are slightly golden and a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool in the tins for 2 minutes, then transfer the muffins to a wire rack to cool or serve warm. These muffins will keep in an airtight container for 3 days.


Peaches and Cream
A classic combination- Peaches and Cream- sweet ripe peach and creamy vanilla ice cream makes for an uncomplicated, yet delicious dessert.