Karen

“a small bowl and stir. 2. Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs. 3. Top the muffins with the remaining peaches and with a spoonful of the streusel topping. 4. Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.”
― Breanne Randall, The Unfortunate Side Effects of Heartbreak and Magic

“The lump in my throat was part sorrow and part gratitude. Maybe that’s what it always is, and we just forget to notice how lucky we are because we’re so busy choking and trying not to cry.”
― Catherine Newman, Wreck

“tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until combined. 4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10–12 minutes or until”
― Breanne Randall, The Unfortunate Side Effects of Heartbreak and Magic

“For the streusel topping ¼ cup all-purpose flour 3 tablespoons white sugar ½ teaspoon baking powder ½ teaspoon cinnamon 3 tablespoons cold unsalted butter Directions For the muffins 1. Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups. 2. Dump peaches into sauce pan and add brown sugar and rum, bring to a boil. Turn down to low until all liquid is reduced. Let cool. 3. Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine. 4. Add ¾ c of the peaches and stir well to coat. 5. Add the milk, egg, oil and vanilla extract, and stir together with a rubber spatula just until the flour disappears. 6. Portion the batter out into the muffin cups evenly (about ¾ full). For the topping 1. Combine the flour, sugar and cinnamon and baking powder in”
― Breanne Randall, The Unfortunate Side Effects of Heartbreak and Magic