whole wheat rhubarb streusel muffins

Aren't these purdy? They taste as good as they look.

Rhubarb is one of those ingredients that wonderfully transforms once it's cooked. Raw, its bitter and tough. Heat brings it to life, and morphs it into something so delicious. Kinda like when I throw my cranky, grumpy 4 year old into a warm bath...

I realize this is the third sweet recipe in a row...sorry. It's all beans or sugar around here.

Many of you know that our family has recently increased by 1. T's sweet little baby boy has captured all of our hearts. ;) I thought another sweet recipe would be perfect way to celebrate his awesomeness.

These muffins are delicious, moist, not overtly sweet and moderately healthy! They call for white wheat flour, which I've been using to make bread lately (post to come). It's a great option for those who are opposed to full-fledged wheat flour, and it's right next to the white flour at the store so it's easy to grab.

I used vanilla yogurt instead of the author's recommended sour cream. I also added a bit more rhubarb than recommended. Next time I'm going to add 1/2 cup of chopped strawberries or blueberries - just because.

Follow a recipe verbatim? That's just too much like following the rules.

Here's the link to the recipe. Thanks Smitten Kitchen! Sooooo yummy.

Mangia~

Lora

Cherry~Blueberry Pie

Yes. I did soften the edges on this picture just a tad. I had to make it look as angelic as this pie tasted.

Abel and I made this the other night to bring to a friends for dessert. It had only been out of the oven a little over an hour when dessert time rolled around and I was a wee bit nervous cutting into it so soon. But we couldn't wait. And I was very relieved when it actually held its shape pretty well! Then, within a few hours it had set up perfectly. Can't say that always happens with my berry pies, so that is why this recipe needed to be written down somewhere other than my brain.

A very tasty spring dessert, if you don't mind using frozen fruit for now. With fresh fruit it could easily be an ace every time. I used frozen sweet cherries and blueberries of the Wegmans- "Just Picked" variety. Danny does it again.

Cherry~Blueberry Pie

Adapted from Peter Sterk (a Foodnetwork.com recipe)

2 cups frozen or fresh cherries (tart or sweet)

2 cups frozen or fresh blueberries

1 1/4 cup sugar

4-5 T cornstarch

1 T tapioca

1/8 T almond extract

Your favorite pie crust recipe doubled (mine is below)

1 1/2 T butter to dot fruit (I used honey butter)

Berry Filling

Mix all four cups of fruit in medium saucepan and cover. Place over medium heat until the fruit loses a fair amount of juices, about 5 minutes. Add cornstarch, sugar, and tapioca and reduce heat to simmer and simmer until juice becomes thicker. Adjust amount of cornstarch/tapioca if it still seems very runny. Add almond extract and remove fruit from heat. Place in cold bowl and then put in fridge to cool while making the crust.

Once bottom crust is rolled out place in 9 inch pie plate and put somewhat cooled berries into pastry, dot with butter, place top crust and cut vents in top. Bake at 375 for about an hour or when top crust is golden and fruit starts bubbling through vents.

My favorite Pie Crust via Betty Crocker

2 cups flour

1 tsp salt

2/3 c plus 2 T shortening

4-6 T ice cold water

Pre-heat over to 425.

Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts. Refrigerate for 15 mins before rolling out on floured surface.