My wonderful friend Mer has been in town on break from graduate school this past week. She and I share many interests, but one of the most prevalent is a love of good food. We only saw each other twice over the past week, but we managed to create something delicious both times.
The first time, she came over and we made muffins. My life has been a search for chocolate things over the past couple of weeks, so we made chocolate muffins.
Whole Wheat Double Chocolate Muffins with a Peanut Butter Swirl to be exact. Well, that link is actually for Whole Wheat Triple Chocolate Banana Bread Muffins, but it’s the recipe we modified for our new and improved version. Well, improved if you don’t consider white chocolate actual chocolate and think that basically everything is improved by peanut butter. (Both those topics of discussion could be categorized under “Interests Mer and I Share”.)
Our modifications include using less banana (because 2 was all I had) and making up the volume
difference with extra yogurt, excluding the white chocolate chips, adding a little milk because the batter was dry (perhaps due to lack of banana? though yogurt is pretty moist…), and swirling peanut butter on the top.
The result looked like this:
And tasted like good.
The other food item we created involved cooking with many friends. Since it was some-assembly-required, this worked out well.
The idea for this sandwich was Bonnie’s, and though I have made one based on a similar concept before, this one was far superior. The concept is a grilled cheese sandwich, where you dip the bread in beaten egg before “grilling” it (which can only be done in a frying pan here–a toaster oven would be a mess. Well, I guess it might work if you have a pan that goes in the toaster oven… I don’t know, still sounds messy.). Think stuffed French toast, savory style.
(The two pictures in this post demonstrate the difference between plentiful natural light and a lack of natural light when taking pictures with an iPhone. I’m sure you can guess which is which.)
Our fillings were: sautéed mushrooms, sautéed Swiss chard (grown by Christopher), that Bellavitano black pepper cheese from Whole Foods that is like a cross between cheddar and parmesan and is expensive but so worth it, an herbed cheese that I don’t remember the name of, and a sun-dried tomato puree.
I don’t think I need to tell you that that one also tasted like good.