TWD: Honey Wheat Cookies

This week's TWD was chosen by Michelle of Flourchild and she chose Dorie's Honey Wheat Cookies. These cookies use wheat germ and of course honey.

As a child my parents always kept a jar of wheat germ in the fridge, so when I saw the pick I knew these cookies had to be made. They came together so quick and easy that it seemed like they were store bought....time wise not taste. These cookies have an acquired taste, but I did like them with a little strawberry cream cheese frosting.

You can find the recipe on Michelle's blog or purchase Dorie's book for this and other recipes.

Espresso and muffins

Another gelato from the Bruce Weinstein book....Espresso Gelato

I absolutely love this darn book!!!!

These are Yogurt Honey Muffins and the recipe comes from the book in the picture below. I had some yogurt expiring on Sunday and I try not to waste anything. Luckily I bought this book from the thrift store and it contained a recipe perfect for my needs. I changed the lemon to lime juice since I had some fresh squeezed already in the refrigerator and I didn't worry about the zest.

Yogurt Honey Muffins

Makes 12

375 degree oven

4 tbsp. butter

5 tbsp. honey

1 cup plain yogurt

1 large egg, room temperature

zest from 1 lemon

1/4 cup fresh lemon juice

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp. baking soda

1/8 tsp. grated nutmeg

1. Grease or use paper liners in a 12 cup muffin pan

2. In saucepan, melt butter and honey. Remove from heat to cool slightly.

3. In a bowl, whisk together the yogurt, egg, lemon rind, and juice. Add the butter and honey mixture.

4. Sift the dry ingredients on top of the wet mixture and fold in just to blend.

5. Fill cups 2/3 full. Bake until the tops spring back when touched lightly, 20-25 minutes.

6. Let cool for 5 minutes in pan and then unmold. Serve warm or at room temperature.