COOK THE BOOK: TWO-FER - Crispy Peanut Butter Cookies (pg.200) and Apple Pie-Crumb Cake Muffins (pg.53)

Spent this past Saturday in NYC at a family brunch uptown. Before heading back to Maryland we were able to enjoy the sunshine, catch the subway to the Lower East Side and make a pilgrimage to Babycakes bakery. While there we were able to snap a few photos, much to the chagrin of the few hipster customers crammed into the tiny space, and ordered a good variety of stuff (Salted Caramel donut, Samoa donut, Vanilla/Vanilla cupcake, cornbread, and a fudge brownie bite). I know it sounds like a lot but for all Babycakes good qualities portion-size and value for the money are not chief among them. Anyway here are a few photos of the goodies. They were all pretty darn good. The donuts were probably the favorites though didn’t get much salty flavor in the Salted Caramel donut. The cupcake was best for its delicious icing while neither of us are chocolate freaks and found the fudge brownie a little too rich. In any case we’re getting the cookbook and are looking forward to making some of our own in the very near future.

I know, long intro to simply explain the inspiration for this Sunday morning bakefest upon our return. Added bonus, the cookies and muffins worked for a small (but heartfelt) thanks to our neighbor who watched Mabel while we were away.

First up, Crispy Peanut Butter Cookies. We’ve made lots of peanut butter cookies but here is our first attempt at the vegan variety. Cream together canola oil, brown sugar, peanut butter, and vanilla. Add a little cornstarch, some all-purpose flour, baking powder and salt. Presto, you’ve got cookie batter! Lay out in spoonfuls, bake about 12 minutes, and Presto, you’ve got cookies!

The verdict: Hmm. Initial reaction was that they smelled slightly burnt, but they weren’t. OK, time for a taste. Strange texture and VERY crumbly, but when they hit your mouth VERY rich and peanut butter-y. So, not at all bad, just a bit odd on the texture, and super rich mouth full. We did have to top off the white flour with whole wheat to get enough for the recipe but it didn’t seem like a significant alteration. In any case, we ate a few, gave a few away and put the rest in the freezer in the hopes of improving the texture.

Now, onto this unabashed winner of a recipe, Apple Pie-Crumb Cake Muffins. The recipe is quite straightforward as you sift all dry ingredients (flour, sugar, baking powder and soda, cinnamon, allspice, cloves and salt). Create a well and add in the wet ingredients (apple cider, canola oil, vanilla) then grated and chopped apple. The recipe didn’t specify what type of apple to use, but being the experienced bakers that we are, ha!, chose Granny Smith.

Fill the muffin cups about 2/3 full, sprinkle on the topping (flour, brown sugar, cinnamon, allspice, salt and canola) then bake for 22minutes. That’s it.

The outcome was extraordinary. Muffins were moist, grated apple disintegrated into the muffin while apple chunks remained. The topping was perfect as well, though in the future it might be fun to experiment by adding oats. In any case they were great warm from the oven though still delicious the next day for breakfast. As advertised, a winner through and through, we’ll definitely be making these again.