Thinking about pastry school, in France, working from 8-4 in a kitchen and then sharing a bottle of wine with Ryan at some picturesque Parisian cafe. As time continues to go by this winter, I find myself more and more drawn to the idea of opening my own bakery. There is something inside of me that screams "Yes!", this is exactly what you were meant to do.
A minor anecdote: I talked to my sister this morning about our dreams and the reasons why we decide to push them aside. I think that often we're afraid of failing, which is understandable, and yet if we don't try, we remain stuck in the same monotonous cycles. So I'm formulating ideas in my head. Different concepts for a bakery and different ways to achieve them. I've called 4 pastry schools across the country only to realize that they cost A LOT. But I'm still searching, and I know, eventually that I'll find what I'm looking for.
Now WHEN I open my bakery, I'll make these muffins. I love the combination of almonds and cranberries, the tartness of the berries and the creaminess of the nuts are perfect compliments. These, like most muffin recipes, are simple and your kitchen will smell delightful.
A minor anecdote: I talked to my sister this morning about our dreams and the reasons why we decide to push them aside. I think that often we're afraid of failing, which is understandable, and yet if we don't try, we remain stuck in the same monotonous cycles. So I'm formulating ideas in my head. Different concepts for a bakery and different ways to achieve them. I've called 4 pastry schools across the country only to realize that they cost A LOT. But I'm still searching, and I know, eventually that I'll find what I'm looking for.
Now WHEN I open my bakery, I'll make these muffins. I love the combination of almonds and cranberries, the tartness of the berries and the creaminess of the nuts are perfect compliments. These, like most muffin recipes, are simple and your kitchen will smell delightful.
Drinking wine in Lisbon
Cranberry Almond Muffins
2 cups flour (I used a combination of all purpose and whole wheat)
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 eggs
1/2 cups oil (you could also use a combination of applesauce and oil: 1/4 of each)
1 tsp almond extract
1 cup frozen cranberries (chopped in half)
A handful of slivered or chopped almonds (lightly toasted)
1. In a large bowl, combine your sugar, powder, flour and salt. Whisk to combine.
2. In a medium bowl, combine your milk, eggs, oil and almond extract. Whisk until eggs are fully incorporated.
3. Form a well in your flour mixture and pour egg mixture into hole. Fold gently with a wooden spoon or a spatula until just combined. Fold in your cranberries.
4. Distribute equally in muffin tins and sprinkle with toasted almonds. Bake in a 400 degree oven for 15-18 minutes.
2 cups flour (I used a combination of all purpose and whole wheat)
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 eggs
1/2 cups oil (you could also use a combination of applesauce and oil: 1/4 of each)
1 tsp almond extract
1 cup frozen cranberries (chopped in half)
A handful of slivered or chopped almonds (lightly toasted)
1. In a large bowl, combine your sugar, powder, flour and salt. Whisk to combine.
2. In a medium bowl, combine your milk, eggs, oil and almond extract. Whisk until eggs are fully incorporated.
3. Form a well in your flour mixture and pour egg mixture into hole. Fold gently with a wooden spoon or a spatula until just combined. Fold in your cranberries.
4. Distribute equally in muffin tins and sprinkle with toasted almonds. Bake in a 400 degree oven for 15-18 minutes.
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