Cinnamon Pear Muffins

Muffins are a nice treat, especially fresh out of the oven on a cold winter day. This recipe is not a standard muffin that you will find at a bakery or grocery store. I found this recipe in Mom's recipe box. Although I don't specifically remember Mom making these muffins, I love these flavors so I had to give them a try.

These muffins use fresh pear and cinnamon for a unique and delicious flavor. The soft muffin with the crunchy topping makes these muffins easy to eat. The recipe is even somewhat healthier than most recipes because the recipe includes oats.

Cinnamon Pear Muffins 

• 1 1/2 cup quick oats
• 1 cup brown sugar
• 1 tsp. cinnamon
• 1 Tbsp. soft butter
• 1 1/2 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup chopped pear
• 1 cup milk
• 1/3 cup oil
• 1 egg

Combine oats, brown sugar, and cinnamon in a small bowl. Remove 2 1/2 cups to large bowl. Combine soft butter with the remaining oatmeal mix and set aside. Stir flour, baking powder, and salt into the oatmeal mix in large bowl, mixing well. Stir in chopped pear. Combine milk, oil, and egg. Pour into the dry ingredients and mix until just moistened. Spoon into 12 paper-lined muffin cups. Sprinkle reserved oatmeal mix over batter. Bake at 400 for 15 to 20 minutes. Enjoy!

Chocolate Chunk Shortbread Cookies

This recipe is not a family recipe, but rather was requested by my brother Chris. So I made these cookies, inspired by a recipe that appeared in the New York Times. These cookies are so delicious. It is hard to eat just one. Like all shortbread cookies, these are delicately sweet and just crunchy enough.

This recipe does require that the dough be refrigerated, so they are easy to make ahead and the dough can be stored in the refrigerator for a few days. The original recipe calls for demerara, which is a type of partially refined brown sugar. I used turbinado sugar, which I think is close enough. For the chocolate chunks, I just roughly chopped dark chocolate candy bars. But you could use just about any chocolate you might prefer.

Chocolate Chunk Shortbread Cookies 

• 2 1/4 sticks butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 1/2 cups all-purpose flour
• 6 ounces chocolate, chopped
• 1 egg, beated
• Turbinado sugar for coating
• sea salt for sprinkling

In a large bowl, beat the butter, sugar, brown sugar, and vanilla until it is light and fluffy. Slowly add the flour and mix until just blended. Add in the chocolate chunks. If necessary, knead the dough with your hands to fully incorporate the flour. Divide the dough in half. Place each half on a large piece of plastic wrap. Fold the plastic wrap over the dough and roll the dough into a log of about two inches in diameter. Chill for two hours.

Preheat the over to 350. Line cookie sheets with parchment paper. Brush the outside of each dough log with the beaten egg. Roll the log int eh turbinado sugar to fully coat the outside of the log. Use a serrated knife to slice one-half inch rounds. Place on the cookie sheets about one inch apart. Sprinkle the cookies with the sea salt. Bake for about 12 minutes until the edges just begin to brown. Cool the cookies on a wire rack. Enjoy!

Chocolate Swirl Cheesecake

A New Year and a new cheesecake to try. And this cheesecake is delicious. Some people use New Year's Day to begin clean eating. I prefer to start the year with a decadent cheesecake. This cheesecake features a swirl of chocolate and vanilla accompanied by a delicious graham cracker crust. This cheesecake is a great way to celebrate a new year, or just any day of the year.

I like all cheesecakes, but I might like baked cheesecakes better than no-bake cheesecake. (But I rarely if ever say no to any cheesecake.) It might be that baked cheesecakes are more like cake. No matter what kind of cheesecake you usually prefer, you will find this cheesecake is worth giving a try. This baked cheesecake appears fancy, but is so easy to make.

Chocolate Swirl Cheesecake 

• 3/4 cup chocolate chips
• 1/2 cup sugar
• 1 1/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• 1/4 cup butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup sugar
• 1/2 cup sour cream
• 1 tsp. vanilla
• 4 eggs

Preheat oven to 325. Melt the chocolate chips and 1/2 cup sugar until mixture is smooth. Set aside. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into a 9-inch pie pan or springform pan, covering the bottom and 1 1/2 inch up the side. Set aside. In a large bowl, beat the cream cheese until light and creamy. Gradually beat in the 3/4 cup sugar. Mix in the sour cream and vanilla. Add eggs, one at a time, beating well after each egg. Divide the batter in half. Stir melted chocolate into first half and pour chocolate batter into the pie pan. Cover with the plain batter. With a knife, swirl the plain and chocolate batter to create marble pattern. Bake for 50 minutes or until a two to three inch circle in the center will shake. Cool at room temperature; refrigerate until ready to serve. Enjoy!