Editor’s note: This column originally ran on Feb. 17, 2012 after Sub-Zero Press, Inc. purchased the Hillsboro Banner.
I’m very excited to start this food column, and even more excited to be on one of these fancy-schmancy new pages. (Hi, Mom! I’m in color!)
Although it appears to be a shameless display of nepotism, puttering around in the kitchen is my second-favorite hobby. The first, of course, being eating. While I don’t have any formal training – unless you count once taking lessons from a private chef about how to create pastry swans using pâte à choux, which all sounds very formal – I’ve been blogging about cooking and baking for years.
I don’t have a particular food style. Fancy or basic, I love food that just plain ol’ tastes good. But I do consider myself a normal cook. I have a full-time job. I have a budget. I have picky eaters to contend with (including myself). I don’t typically make salads with baby octopus. And when it’s all said and done, I have to clean up my own kitchen.
I try to find recipes that cater to these needs, while still offering flavor and variety. My cooking motto is to try anything, and always keep a frozen pizza on hand for backup.
You’ll learn more about me in later columns, because I share. I share too much. And I’d love to learn more about you, too. Please feel free to drop me a line with any suggestions, questions, or comments at any time.
But for now, who wants muffins?
I created this recipe a few years ago, in an attempt to prove to the hubby that there are, indeed, good muffins in this world. These muffins aren’t dry at all, and they’re chock full of semisweet chocolate, toffee, and chunks of cream cheese. These are obviously part of a healthy, complete breakfast.
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