Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.

Brazilian Coconut Brigadeiros

I know that some of you are still buried under piles of snow even though Spring has supposedly sprung. I'm guessing by some of your Facebook and Instagram posts that impatience is rearing its ugly head as you bundle up, yet again before walking out the door.

If you think waiting for warmer days is tough, you can imagine how my buddy Katie at Katie's Cucina is feeling as she waits for her little bundle of joy to arrive any day now!  {Come on, baby!} Today I'm filling in for Katie while she waits for progress with a recipe to keep everyone occupied!

Because I can't control the weather {or baby boy's tardiness!}, I thought I'd share the flavor of warm, sunny days to keep impatience at bay. These Brazilian Coconut Brigadeiros are just what you need to get you through what will {hopefully} be your last push through frigid days {and a different kind of push for Katie, of course}!

Sweet, tropical coconut flavor shines in these poppable bite-sized Brazilian treats. If you're a fan of dulce de leche, you'll love these easy-to-make candies. And wouldn't they be a fun sweet to whip up for Easter?

Hop over to Katie's blog for the recipe, and let's all send our best vibes for the signs of spring to arrive sooner than later!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

Are you adjusting to the time change? {She asks as she nearly slumps over with drowsiness.} Because it's not going so well over here. 

Don't get me wrong, I'm loving the fact that the sun is still out when I leave the office. It's the dark, snoozy mornings that are killing me. And the fact that I can't make my body go to sleep an hour earlier no matter how hard I try. Add in extra projects, lack of caffeine and constant places to be and things to do, and we're really in trouble. Suddenly, a week passes by and not one recipe gets posted. I don't like it. I don't like it one bit. {Note: I love everything I've been involved with lately, just not the lack of time for posting.}

Getting into new routines is a challenge for me. It always has been. I cried for the better part of Kindergarten through 3rd grade because, just when I'd feel like I was getting into the swing of things, it was time for a change. By 4th grade I got the hang of it all, but I'd still start off the year slightly anxiety-ridden. Yes, I was a weenie. 

Though you won't find me in tears anymore {most days, anyway} it still takes me a while to get into the swing of new things, but I've gotten much better at it. Keeping one of my mini-routines within the grand scheme of things helps me to keep calm and adjust to change.

Cooking has become one of those soothing, familiar mini-routines for me. No matter how busy I am or what's going on, it's nice to know that I will most likely end up in the kitchen at the end of the day and get into autopilot mode. The key is coming up with recipes that allow for quick and easy preparation when times are a little crazy as they have been lately.

That's how these Coconut Red Curry Chickpeas happened.

Just because my normal schedule is turned upside down doesn't mean that I'm not hungry for something comforting and delicious. With just a few pantry staples and a handful of other things, this meal comes together super fast.

Chickpeas -- which are both nutritious and hearty -- are flavored with aromatic veggies and red curry paste and bubble away in luxurious coconut milk to create a silky sauce while hardly lifting a finger. Tossing in a little knob of ginger into plain white rice while it cooks infuses it with an unexpected fragrance that pairs perfectly with the chickpeas.

It's just the right balance of different and familiar...exactly how I like it. :)

Are you a creature of habit or do you crave change? How do you deal with changes in routine? Hope the time change is treating you well!

Coconut Red Curry Chickpeas with Ginger-Scented Rice

1/2 large yellow onion, diced

1 clove garlic, minced or grated 

1 medium zucchini, diced

1 1/2 tablespoons red curry paste {I use Thai Kitchen}

3/4 cups canned, full-fat coconut milk

2 cans chickpeas, rinsed and drained

{Optional} Dash of cayenne pepper

1. In a large pan over medium heat, saute onion in oil until softened and translucent, about 3-5 minutes. Add garlic and zucchini and cook, stirring occasionally, until the zucchini begins to soften.

2. Add red curry paste to vegetables and mix to coat, cooking for about 1 minute. Pour in coconut milk, scraping up any brown bits from the bottom of the pan.

3. Add chickpeas and combine gently with the veggies. Allow the mixture to simmer for about 6-8 minutes or until the coconut milk has reduced a bit and thickened. {I like it saucy but not soupy.} If desired, add a dash of cayenne pepper for an extra kick and mix well.

Serve hot over Ginger-Scented Rice {See below}

For Rice:

1 tablespoon olive or coconut oil

1 cup white rice

1 1/4 cups water

1 inch piece of ginger root, peeled and cut in half

1/4 to 1/2 teaspoon sea salt

1. In a small pot, heat oil over medium-high heat. Add rice and stir to coat with oil. 

2. Add water, stir and cover and allow to come to a boil, about 3-4 minutes. 

3. One boiling, remove lid and add ginger and salt. Stir well, then  reduce heat to medium-low, cover once again and let simmer until the rice has absorbed most of the water, about 5-6 minutes. {You'll see little craters start of form on the top of the rice.}

4. When most of the water has been absorbed, give it a good stir {scraping up any rice that has started to stick to the bottom of the pot}. Return lid to pot and reduce the heat to the lowest setting on your stovetop. Let the rice steam and soften for about 7-10 minutes or until the rice is tender.

Remove ginger before serving.