Mini Peanut Butter and Jelly Cupcakes

Try these cupcakes...they'll make you smile! Happy Friday!













Mini Peanut Butter and Jelly Cupcakes
adapted from Martha Stewart
makes 48

Cupcakes
1 3/4 c. flour
3/4 T baking powder
1/2 - 3/4 t. salt
1/4 t. baking soda
1/2 c. sour cream
1/2 t. vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 c. sugar
2/3 c. natural, creamy peanut butter
3 large eggs

Frosting
6 oz. cream cheese
1/3 c. confectioners sugar
1/2 t. salt
1 c. peanut butter
1/2 t. vanilla extract
1/2 c. heavy cream
fruit jam, for topping

Cupcakes

• Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
• In a medium bowl, whisk together the flour, salt, baking powder and soda.
• In a small bowl, combine the sour cream and vanilla.
• Using an electric mixer on medium-high, cream butter and sugar until light and fluffy. Add peanut butter and mix until incorporated. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
• Divide batter among muffin cups using a 3/4 oz. scoop or two tablespoons. Bake cupcakes until a toothpick comes out clean, about 11-12 minutes. Let cool in tins on wire racks. Once completely cooled, frost cupcakes.

Frosting

• Using an electric mixer on medium speed, beat cream cheese and confectioners sugar. Add salt, peanut butter and vanilla. Mix until incorporated and transfer to a large blow.
• Again in the mixer, whisk cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
• Pipe frosting in a ring around the outside edges of the cupcakes, leaving a space at the center about the size of a penny. Fill that space with a dab of jam.
• Enjoy!

If you want to make standard cupcakes, follow the same steps and bake them for about 20 minutes.
Store cupcakes in the fridge for 3-4 days.

Mint Brownies

New Year's resolutions be damned (or at least tempered). "They" say that if you completely deprive yourself you are less likely to stick to your diet. It's better to be moderate. Well, there's nothing moderate about these decadent mint brownies -read cream- but their beauty lies in their richness. No joke. One chocolaty bite leaves me satisfied and I don't feel the NEED to sneak another one (you know, the "Once you pop, you can't stop" syndrome). Whatever, maybe I am justifying, but I like to think that this minimal indulgence helps me ultimately tow the line. Anyway you couch it, these brownies are heavenly!













Mint Brownies
adapted from epicurious.com
makes about 6 dozen

Brownie layer
1 1/2 sticks unsalted butter
10 1/2 oz bittersweet chocolate, finely chopped
1 1/2 cups packed light brown sugar
3 eggs, lightly beaten
1 1/4 t. vanilla
3/4 c. flour
1/4 c. plus 2 T unsweetened cocoa powder
3/4 t. salt
Mint ganache
1/2 c. heavy cream
10 oz white chocolate, chopped
2 T green crème de menthe
1 t. peppermint extract
Chocolate ganache
1 c. heavy cream

10 oz bittersweet chocolate, finely chopped

Brownie layer

• Put oven rack in middle position and preheat oven to 375. Lightly butter a 13 x 9 inch baking pan and line with 2 crisscrossed sheets of parchment or foil, leaving a 2 inch overhang on all sides. Butter parchment or foil.
• Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
• Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Mint ganache

• Bring cream to a simmer in a saucepan and remove from heat. Pour cream over white chocolate. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Chocolate ganache

• Bring cream to a simmer in a saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble

• Spread mint ganache over top of cooled brownie in a thin layer using an offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours.
• Lift brownies out of pan using 2 inch overhang. Run a heavy knife under hot water and wipe dry. Cut into small squares.
• Enjoy!

Brownies will keep in the fridge for three weeks.

Apple Muffins

These muffins are a great fall treat. Eat 'em for breakfast on-the-go, as an after school snack, or serve them drizzled with warm caramel sauce for dessert.














Apple Muffins
makes 12

1 cup whole wheat flour
1 cup all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 T cinnamon
1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1 egg, lightly beaten
1 cup vanilla yogurt, stirred well (buttermilk is great too)
2 large apples, coarsely chopped

• Preheat oven to 450 and either grease or line a 12 cup muffin tin.
• In a medium bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
• In a mixing bowl, cream the butter until it has lightened in color and become slightly fluffy. Add the sugar, mix until combined, then add the egg. Slowly add the yogurt; mix well.
• Stir the dry ingredients into the wet and, while there are thick streaks of flour, add the apple. Mixture will be very thick.
• Using an ice cream scoop, divide the batter into the muffin cups.
• Bake for 10 minutes, turn the temperature down to 400 and bake for 18-20 minutes.
• Cool in tin for five minutes before transferring to a wire rack to cool completely.
• Enjoy!

Peanut butter and Concord grape tart

Luscious Concord grapes beckon to me at the farmers market. Let their musky magnetism draw you in too! Pick up enough to make this crumbly, cookie-like tart (great for adults and kids alike) AND to munch on some straight-up. Go now, before it's too late!

Just-sweet-enough Concords are amazingly juicy and refreshing, and the super healthy seed adds a nice bitter bite. They make a great palette cleanser. Serve a couple of the gorgeous globes alongside the tart. Top it all off with a nice dollop of whipped cream or serve with a tall glass of ice cold milk. Either way, this is a happy treat!




























Peanut butter and Concord grape tart
serves 8

For the crust:
adapted from Martha Stewart

1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
1/2 cup cold unsalted butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt

• In the bowl of the food processor, pulse flour, butter, sugar, and salt until moist crumbs form. Alternatively, use your fingers or a pastry cutter to combine.
  
• Transfer dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press evenly into bottom and up side of pan. With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
• Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees, until golden, 25 to 30 minutes. Half way through cooking time, use the floured measuring cup to press down the puffed up crust. Check the crust again about five minutes before it's finished and press down again, if necessary. Cool crust completely.

Filling:

2 1/2 cups Concord grapes
1/8 cup sugar
1/2 t. apple cider vinegar
pinch salt
1 T tapioca starch

1/4 cup butter, softened
1 cup smooth peanut butter
1/8 cup sugar
1/4 t. salt

• Preheat oven to 400.
• Using your fingers, pinch the pulp out of grape skins into a small saucepan. Reserve skins.
• Bring pulp to a boil over medium heat and cook 5-6 minutes, or until grapes have softened. Pour hot pulp through a medium mesh sieve over the reserved skins. Discard seeds. Stir pulp and skins until combined. Add sugar, vinegar, salt and starch; mix well. Set aside
• Beat together butter, peanut butter, sugar and salt until smooth.
• Spoon peanut butter mixture into tart shell and spread evenly.
• Pour grape jelly over peanut butter and spread gently until it barely reaches the edges (I like to be able to see that there's a layer of peanut butter underneath).
• Bake for about 15 minutes, or until the grape jelly has just set. Allow to cool completely.
• Enjoy!

David Lebovitz's Cheesecake Brownies

These disappeared before I had a chance to take a photo of the cut brownies. Visualize rich chocolatey goodness and you'll have a pretty good picture.

Cheesecake Brownies

6 T unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 T unsweetened cocoa powder
1/8 t. salt
1 t. vanilla extract
1/2 cup chocolate chips
8 oz cream cheese, at room temperature
1 large egg yolk
5 T sugar
1/8 t. vanilla extract

• Preheat oven to 350. Line a 9-inch square pan with foil or parchment paper, leaving an overhang; grease lightly.
• In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup sugar, then the eggs.
• Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in prepared pan.
• In a separate bowl, beat together the cream cheese, the yolk, 5 T sugar, and vanilla until smooth. Using a dull knife of spatula, swirl the cream cheese mixture with the chocolate batter.
• Bake for 35-37 minutes, or until the batter in the center of the pan is just set.
• Cool brownies completely in pan.
• Cut into square and Enjoy!

Plum Torte

According to Florence Fabricant, the editor of The New York Times Dessert Cookbook, "This is the most frequently requested recipe that has been published in the Times." And how! This cake is super super (super) easy to make, and it really showcases the stone fruit of the season. Get thee you a farmers market and MAKE IT using whatever's ripe and raring to go; plums, peaches, nectarines, apricots or pluots... And visions of tortes will dance in your head.














Plum Torte
a Marian Burros recipe

1/2 cup unsalted butter, softened
3/4 cup sugar, plus more for topping
1 cup all-purpose flour
1 t. baking powder
pinch salt
2 large eggs, lightly beaten
12 Italian prune plums, halved and pitted
1 t. ground cinnamon

• Preheat oven to 350
• Sift together flour, baking powder and salt.
• In a separate bowl, cream butter and sugar until light and fluffy. Add dry ingredients to creamed butter. Add eggs, and beat well.
• Spoon the batter into an 8, 9 or 10-inch springform pan and smooth evenly. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with cinnamon.
• Bake for 40-50 minutes, or until golden brown. Cool cake in the pan until room temperature. Remove sides of pan and serve. Cake may be refrigerated or frozen at this point. If frozen, defrost and reheat briefly for at 300.
• Enjoy!

peach + blueberry crostatas

We got just over a cup of blueberries in our CSA share this week and this didn't seem like quite enough for me to play with in a way I deemed fit. So, rather than gobbling them down on the spot, I decided to pair them with some of the uber-fragrant peaches from the green market. And what a combination they made! All wrapped up in a ridiculously tender (and simple, I might add) crust; I encourage you to make these babies soon. If, though, the thought of turning your oven on in the dog days of summer makes your skin crawl, wait until the fall and use apples, pears and cranberries. But really, you should make them NOW!














Individual peach + blueberry crostatas
makes 6

dough
2 sticks cold unsalted butter, cut into cubes
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water
filling
4 large peaches, halved, pitted and sliced 1/4 inch thick
1/2 cup plus more for dusting
2 tablespoons cornstarch
1 teaspoon cinnamon
salt
1 cup blueberries
flour, for rolling dough
1 large egg, lightly beaten

• Make the crust. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal. Add the water and pulse just until a dough forms. Alternatively, combine the butter and flour in a large work bowl and use your fingers to work the flour into the butter until it resembles meal. Add the water and mix until just combined. Divide the dough into 6 pieces and flatten each into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
• Meanwhile, make the filling. In a medium bowl, toss the peaches with 1/2 cup of the granulated sugar, the cornstarch, cinnamon and a pinch of salt. Fold in the berries.
• Preheat oven to 375, place racks in upper and lower thirds of the oven and lightly grease 2 baking sheets.
• Roll the dough. On a lightly floured work surface, roll out each disk of dough until it's about 1/8-inch thick. Transfer 3 to each baking sheet. Spread the fruit on the rounds and fold about 1-inch of dough over the fruit to form a rim. Refrigerate filled crostatas for 30 minutes.
• Brush the crusts with the beaten egg and sprinkle with sugar. Bake for about 50 minutes, rotating the baking sheets (top to bottom and front to back) halfway through baking, until the crusts are golden. Transfer to racks to cool for about 20 minutes.
• Enjoy!

Chill out w cantaloupe soup

The farm stands in Stone Harbor, NJ are brimming with the season's bounty. Melons, berries and corn beg to be eaten now, while the nectarines and peaches, still a little bit hard, will be perfect in a few weeks.

The earthy fragrance of the cantaloupe overwhelmed our car on the short drive to the homestead and, as it turned out, was already passed its prime. Luckily, family run Conovers was happy to give us a new one! Initially, I thought we'd have cantaloupe and bacon for breakfast (a spin on Prosciutto and melon), but because our first try was thwarted, we ended up bringing the new melon back to NYC and, by that time, I was craving something different...

Having indulged in more than a happy amount of summertime "junk" food, enter cantaloupe soup. Obviously, my version of a cleanse doesn't compare to the aggressive Master Cleanse (even remotely), but frankly, I don't want to spend 10 days in the bathroom. Two days of fruit soup and some poached chicken broth with greens, and my stomach is already grumbling again. That's all I needed; to feel hungry again. Hungry for some damn good melon soup! Serve it for breakfast, brunch and dessert. Or, if you get over-heated in your air conditioner-less apartment.





Cantaloupe Soup

1 cantaloupe
2 cups orange juice, divided
juice of half a lime
juice of half a lemon
1 t honey
1/8 t vanilla
1/4 t salt
1/4 t five-spice powder
garnish with a dollop of plain yogurt

• Prepare cantaloupe: cut in half crosswise and scoop out seeds, cut in half again, place on flat side and cut rind from the flesh from top to bottom (see below). Cut melon into chunks and place in the bowl of a food processor or blender. Add 1/2 cup orange juice and blend until smooth.
• Transfer to a bowl or large Tupperware and add the remaining ingredients. Mix well and refrigerate for a least an hour. Serve chilled.
• Enjoy!

Peanut Butter Brownies

As I've mentioned before, my father loves ice cream. So much so, my brother and sister-in-law bought my mom and me (they already have one) ice cream makers for Christmas this year so that we could stage our first annual ice cream making competition in honor of Dad. Everyone came through with great flavors ranging from Ethan Awake Awake Java Chip and Salty Dawg (salted caramel and a nod to Jersey accents) to Dad's a Peach. We decided that a cake was unnecessary, but that there needed to be something to put candles in so that my nephew Cooper and his Pops could blow them out. I decided to make Dorie Greenspan's peanut butter brownies. I've had my eye on them for a while and will definitely make them again. They provided a fine backdrop for the birthday candles and for the array of ice cream flavors, but are perfectly delicious and very satisfying on their own.














Peanut Butter Brownies

3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

brownies

• Preheat to 325 and position rack in center of oven. Line a 13x9x2-inch metal baking pan with foil or parchment, leaving long overhang, and lightly butter.
• Place 3/4 cup butter in large saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla and salt, then eggs, 1 at a time. Fold in flour, then nuts.
  
• Pour and spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack and cool.

frosting and ganache

• Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then milk and vanilla.
  
• Spread frosting over brownies.
• Stir chocolate and remaining 1/4 cup butter in small saucepan over low heat until smooth. Drop ganache over frosting and spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled.
• Using foil or parchment as an aid, transfer brownie to work surface and cut into squares. Bring to room temperature and serve.
• Enjoy!
  

Blueberry Crumb Cake

I love crumb cake and this one's a winner! Though the pictures here don't do it justice, I highly recommend this recipe. It comes together in about 15 minutes active time (it's baked and ready-to-eat in 45 minutes total) and it requires no fancy tools or tricks. The cake is moist with a soft crumb and the lemony zest nicely compliments the juicy blueberries resting on top. The topping is sugary and nutty and gives the cake great texture. All of these parts add up to a happy combination that utilizes the berries that are in abundance at farmers markets right now. If blueberries don't do it for you, go ahead and use any soft fruit you like, just cut into bite size pieces if necessary. Skip that bowl of boring old cereal or the semi-stale muffin from the corner bodega and make this crumb cake. Your morning cup of coffee will be that much more enjoyable. Seriously.





























Blueberry Crumb Cake

Cake
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup milk
zest of 1 lemon
1 1/2 cups flour
3/4 cup sugar
2 t. baking powder
1/2 t. salt

Topping
1/3 cup brown sugar
1 T flour
1 t. cinnamon
1/2 cup walnuts, broken
1 T melted butter
1 cup blueberries

• Preheat oven to 375 and place rack in middle position. Butter an 8 x 2 inch pan, set aside.
• In a medium bowl, combine the oil, egg, milk and zest and whisk well.
• Using any thing with fine-ish whole, sift together the flour, sugar, baking powder and salt and add mixture to liquid ingredients. Mix well.
• Combine all of the ingredients for the topping except for the blueberries.
• Pour batter into prepared baking pan and spread evenly. Top batter with blueberries and then sprinkle brown sugar mixture over berries.
• Bake, turn once halfway through cooking time, for 25-30 minutes or until a toothpick comes out clean.
• Enjoy!

Cocoa Cake

This is a great "go-to" cake. It has been a favorite of mine since I found the recipe in Gourmet Magazine in 2003. It's moist and flavorful while remaining light and airy. It's not super rich, making it perfect for any occasion (even breakfast, as far as I'm concerned). Give it a go; my guess is that it will become a part of your repertoire as well.

Cocoa Cake
adapted from Gourmet
serves 8 to 10

2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 t baking soda
3/4 t salt
1 1/2 sticks unsalted butter, softened
1 3/4 cups light brown sugar
2 large eggs
1 t vanilla
1 1/3 cups water
confectioners sugar for dusting

Preheat oven to 350 and put rack into middle position. Butter a 9 by 2-inch round cake pan and dust with flour, knocking out excess
Whisk together flour, cocoa, baking soda and salt.
With and electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add the flour mixture and water, alternating, a little bit at a time, beginning and ending with the flour. Mix until just combined.
Pour batter into prepared cake pan and bake until springy to the touch and a cake tester or toothpick comes out clean, 55 minutes.
Cool cake in pan for 1 hour. Invert onto a rack or plate and then turn right side up and dust with confectioners sugar.
Enjoy!

Happy 4th

Assert your independence and throw some strawberries or raspberries onto this cookie-like tart for a little red with your white and blue and, voila, a beautiful holiday treat! Whatever you do.. Make. This. Tart. Now!

Blueberry Maple Tart with a Crumbly Oat Crust

Oat crust

1 1/2 cups rolled oats, not instant

1/4 cup plus 2 T packed brown sugar

1 cup plus 2 T all-purpose flour

12 T (1 1/2 sticks) butter

• Preheat oven to 375. Lightly butter an 11 inch tart pan.
  
• Combine the oats, sugar and flour.
  
• Melt butter and add to dry ingredients. Mix thoroughly and press evenly into prepared tart pan.
  
• Bake for 14-16 minutes, or until golden brown.
  

Yogurt filling

2 cups low fat greek-style yogurt, drained for no less than 10 hours

2 T maple syrup

• Drain the yogurt over a bowl using cheesecloth or a small sieve lined with a paper towel. Set in the fridge overnight or in the morning on the day you'll serve the tart.
  
• When ready to serve tart, pour out the drained liquid and mix maple syrup into the thickened yogurt. Spoon into tart shell and smooth evenly.
  

Top yogurt with 4 cups fresh BLUEBERRIES!

Enjoy!

chocolaty + crunchy + gooey = happy

These bars are great for the summertime because you don't need to turn on your oven. And, they come together super fast so you can be in and out of the kitchen with a plateful of candy in no time. They are pretty darn tasty to boot. Though, ever a fiddler, next time I will add 1 1/2 cups peanuts and substitute a 1/2 cup of dehydrated banana chips for a 1/2 cup of the rice cereal for a some intrigue. They are a bit too messy for me (though it hasn't stopped me from eating them), but everyone else who's tried them has given a very chocolaty thumbs up.


Candy Bars
Makes about 24 squares

1/2 cup (120 grams) smooth peanut butter
1/3 cup (80 ml) light corn syrup
1/3 cup (80 ml) honey
1/2 cup (45 grams) cocoa powder, unsweetened or Dutch-processed
1/4 cup (55 grams) light brown sugar
3 cups (180 grams) miniature marshmallows
1 teaspoon pure vanilla extract
3 cups (80 grams) crisp rice cereal
1 cup (120 grams) peanuts
8 ounces (230 grams) semi sweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

• Butter an 9 x 13 inch baking pan. Set aside.
  
• In a large saucepan combine the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar. Place over medium high heat and bring mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth. Remove from heat and stir in the vanilla extract, rice cereal, and peanuts.
  
• Press this mixture into the prepared pan and allow to set.
  
• In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
  
• Spread chocolate mixture over the squares and refrigerate until chocolate has set.
  
• Cut into squares with a sharp knife. Serve cold or at room temperature.
• Enjoy!
  

Strawberry Honey Butter

OMG, this is tasty. When I dip my spoon in for yet another big honkin' bite, I have to remind myself that it's butter. Why then do I feel less guilty smearing it on a piece of cornbread that's also largely butter? Anyhow, this is a keeper. Make sure to use super fresh strawberries for best results. Spread it on toast, biscuits, croissants...any vehicle will do. Just eat it!

Strawberry honey butter

1/2 cup (1 stick) unsalted butter, softened
1 pint strawberries, cut into a small "dice"
1 T + water
1 t fresh lemon juice
1 1/2 T honey

• Heat the strawberries and 1 T water in a small saucepan over low heat. Cook until the strawberries have broken down and they are a jammy consistency, adding small amounts of water as necessary. (At this point, feel free to strain the strawberries through a fine mesh sieve to eliminate seeds.)
• Add lemon juice and honey and bring mixture to a boil. Remove from heat and cool slightly.
• In a medium bowl or Tupperware container with a top, combine butter and strawberry mixture until fully combined. Cool in refrigerator for at least an hour. Take out of the fridge 20ish minutes before serving to get the chill off.
  
• Enjoy!

Oh Honey Honey

Tonight was my first Pollinator Week meeting at Just Food. Planning is in full swing! The goal is to cook up a great week of events celebrating bees and honey (June 22- June 28) and, ultimately, to legalize beekeeping in NYC. The informational email about tonight said edibles were welcome; I figured honey was a good inspiration. Eat these like you would a cookie, a granola bar or crumble them over vanilla ice cream. Get busy!

Honey Bunches
Yield: 24
adapted from butter sugar flour eggs

8 T (1 stick) butter
1 1/2 cup rolled oats
1/2 cup shredded coconut (I prefer unsweetened)
1/2 walnuts, coarsely chopped
1/4 cup all-purpose flour
2/3 cup honey
24 walnut halves

• Preheat oven to 350 and place oven rack in the middle position. Butter mini muffin tins.
  
• In a small sauce pan melt butter over low heat
• In a large bowl, combine oats, coconut, walnuts and flour. Mix well.
• Stir honey into melted butter and bring mixture to a boil, stirring often. Pour over dry ingredients and mix thoroughly.
• Using a buttered tablespoon, spoon 1 tablespoon of mixture into tins. Using buttered fingertips, press mixture so that it's level.
• Bake for 15-20 minutes or until beginning to brown.
  
• Cool in tins for 10 minutes before transferring to wire rack to cool completely.
• Enjoy!