Cranberry Apricot Muffins

Easy, Flavourful Muffins- great for lunches or a quick breakfast!

2 1/2 cups of all purpose flour

1/2 cup of rolled oats

1/2 cup white sugar

3 teaspoons baking powder

1 teaspoon baking soda

1/2 cup of canola oil

1 egg

1/2 cup of vanilla yogurt

1/2 can of apricots- drained of juice and chopped into pieces

1/4 cup of dried cranberries

1/4 cup of sliced almonds

1/2 teaspoon of ginger

Measure all dry ingredients into bowl and mix well. Make a well in the middle of the dry ingredients and pour in oil, egg, and yogurt. Mix well. Add apricots, cranberries and almonds.

Spoon into large paper lined muffin tins and bake in a 350 degree oven for approx. 15 minutes or until tester comes out clean. Makes 12 muffins.

Cookies From Heaven

It's March...it might snow....you need cookies..... fast!
These will chase away the pre-spring blues, I promise!

Milk Chocolate-Peanut Butter Sandwich Cookies

Cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips

Filling

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

For cookies:
Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.

Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.

Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.

For filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)


Bon Appétit
February 2006

These are perfect with a nice cup of Earl Grey tea or a nice bold coffee!