Fall Muffins

Doubling down on flavors gives savory and sweet muffins a Twice as Tasty spin. Get muffin recipes at TwiceasTasty.com.
Baking can be less appealing in summer’s heat, but once fall sets in, firing up the oven can take the chill out of the kitchen in the morning or add a cozy element at dinnertime. Just like last week’s filling salad recipes, you can make the most of the season by baking with the flavors of fall. And by baking muffins and other quick breads, you can use your time in the kitchen to your advantage: by the time you’ve prepped your main meal, your freshly baked goodies are ready to eat.

This week’s recipes get a Twice as Tasty spin by doubling down on their flavors: fresh corn and cornmeal or fresh apples and homemade applesauce. The results explode with flavor, and the texture makes it clear you’re eating fresh ingredients. They’re also a sneaky way to use up the whey left after draining homemade yogurt. And if you’re not yet making your own yogurt and generating whey, these muffins are a perfect excuse to learn.
Learn to make Corn Kernel–Sage Muffins and Double Apple Muffins

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Birthday Cake: Year 3

It’s Twice as Tasty’s birthday month, and that means cake. Get birthday cake recipes at TwiceasTasty.com.
This month, we’re celebrating 3 years of Twice as Tasty! I’ve already shared some of the year’s best recipes and most popular workshops. And since my favorite “desserts” are usually served in a cocktail glass, I was quick to pass on my favorite recipe for homemade liqueur. This week’s post is for those of you who prefer to eat your dessert.

As I mentioned in last year’s birthday dessert post, I think a good celebratory cake must be moist, easy to decorate, and delicious. This ginger cake nails all three. The molasses not only adds the requisite gingerbread flavor but also keeps the crumb moist. The caramel glaze simply pours over the top: no fussy frosting time required. And the three versions of ginger—fresh, ground, and crystallized—replicate the flavors I fell in love with in Triple Gingersnaps.
Learn to make Triple Ginger Cake and Fresh Caramel Sauce

Yogurt Whey

Baked goods and potatoes easily absorb yogurt whey. Learn how to use whey at TwiceasTasty.com.
Let’s be honest: you’re going to have the most fun with this week’s recipes if you’re making your own yogurt at home. You generate a fair amount of whey every time you make yogurt. The simple step of pouring yogurt, homemade or store bought, into a strainer and letting it sit creates thick, creamy Greek-style yogurt by separating out the watery whey. As you read last week’s post, you waste that whey by pouring it down the drain. Instead, use the whey left after draining yogurt as a replacement for buttermilk or even regular milk, like I do in this week’s recipes.

If you’re not yet making yogurt at home, you can still get in on the fun. My recipe for Fresh Yogurt and my tips for making better yogurt will set you on the right path. For a hands-on experience, bring me into your kitchen for a workshop. Once you discover how easy and affordable it is to make good yogurt at home, you’ll be all set to stir your leftover whey into amazing mashed potatoes or bake it into flavorful muffins.
Learn to make Yogurt Whey–Berry Muffins and Mashed Potatoes with Yogurt Whey

Garlic and Chives

Make the official transition from winter to spring with Roasted Garlic Soup and Savory Herb Scones. Get spring recipes at TwiceasTasty.com.
The official transition from winter to spring has arrived. At my house, that means both waiting for snow to melt and reveal my garden’s buried herbs and digging deeper into the freezer and dry-storage boxes to use up what’s left from last year’s harvest. So this week’s recipe pairing seemed apt: a light soup using the last stored garlic to offset still chilly evenings and savory scones using frozen herbs—or if you’re in a warmer zone than mine, the first spring cutting of herbs.

I start making garlic soup as soon as crisp fall nights arrive and continue throughout winter to the end of my stored stash in spring. It’s joined my arsenal of comforting soups, along with Hot and Sour Soup and 30-Minute Cherry Tomato Soup. I make these when I have a cold bug, because they help bring me back to health. I make these soups when I’m busy, because they’re easy and use ingredients I keep on hand. But mostly I make them because they taste so good.
Learn to make Roasted Garlic Soup and Savory Herb Scones