Cooking Classy

My two favorite muffins are blueberry muffins and almond poppy seed muffins. So a few weeks ago I set out to create an almond poppy seed muffin with the a fluffy muffin top, that had a combination of just the right amount of sweetness and almond flavor and a perfectly tender crumb. This was probably my fifth try but finally I did it =). The saying that baking is a science is definitely true. I tried different temperatures, different liquids and fats and different ratios. I'm definitely a self taught cook. Baking school could probably teach me a few things but I learn the hard way, through trial and error.  These poppy seed muffins are like the ones you get at the bakery with the delicious golden muffin tops that hang over the sides. I used to frequently eat an almond poppy seed muffin from the bakery along with a chocolate milk for lunch (it made more of a brunch). I don't know why but I loved the two of them together. You will definitely want to eat these with a nic...

Time to ditch that almond poppy seed muffin your having every other morning for breakfast and reaching for this healthier, equally as delicious almond poppy seed granola bar instead! I'm ecstatic about this recipe that I came across from Rachel Ray. You can make a full batch of better tasting (and better for you) than store bought granola bars at home in about 5 minutes. I now have no excuse for buying the preservative filled granola bars at the store =), but after trying these I no longer have the desire to buy the store bought ones either. The possibilities with the recipe are endless! I can't wait for all the variations I'm going to try on these in the future. Here are some ideas ahead of time because I can't resist sharing =): Chocolate chunks, freeze dried raspberries and chopped almonds Dried apples, chopped, baking caramel pieces (I'd freeze them first then add to oat mixture or press into the top) and cinnamon/nutmeg White chocolate chunks, dried cranberrie...