I’m generally not a doughnut person. I’m usually not a white chocolate person, either. And I don’t often eat peaches (which is a huge travesty, I know, but it is what it is).
But after a loooooooong weekend of painting, toilet-fixing, painting, a few baking failures, painting, eye-twitching, painting, hair-pulling, painting, mind-losing, oh and painting*… all I wanted was a doughnut. With white chocolate. And peaches. And some toasted coconut for good measure**.
Before this relationship goes any further, there’s something you should know about me: I’m not a fan of the chocolate-raspberry combo. Something about the mixture of tart raspberries with any type of chocolate — milk, dark, ESPECIALLY white (which, blech, isn’t even REAL chocolate… who thought this was a good idea? A plague on thy house!*) — eeks me out. Frankly, it’s disgusting. It rivals only berries mixed in ice cream, which I also find a travesty.
And now, if you don’t want to be friends anymore, I understand. Just know that my hatred for chocolate and raspberries is equal to my love of all things chocolate and peanut butter, and I do share. So, there’s that.
I want to go to a place where the sun shines every single day. I want to go to a place with ancient ruins and mile-long farmers markets. I want to go to a place where they pronounce scones “skawns” and where they sit and drink tea together instead of thumbing their smartphones.
When the going gets tough, I eat a lot of chocolate. Specifically, brownies. Specifically, frozen brownies with peanut butter on top. Maybe with some ice cream on the side.
When the going gets tough, I kick it out with Jillian Michaels, or with some downward dog, or by riding my bike until my hair is glued to my sweaty face and passersby start avoiding my gaze because I’m giving myself pep talks while pedaling up the hills.
When the going gets tough, I call my mama, or I watch “You’ve Got Mail” and give my cat a bear hug — or, I bake.
OK, I know I’m jumping the gun by a couple of weeks, but these last two days of warmer (albeit blustery) weather have me all giddy and looking even more forward to those sunny spring days. I’m looking forward to the farmers markets (and the produce, egads, the non-root vegetable and citrus produce!), walks and bike rides outside and enjoying ice cream without freezing my tail off afterward (oh, who am I kidding; it could be -40 and I’d still eat ice cream). And I’m especially looking forward to not having to wear my ugly snow boots, scraping off the ice block that has encased my car or wearing 800 layers to and fro work. March 20 will be a glorious day.
Of course, this winter wasn’t really that bad at all. We had a few minor snowstorms, which was exciting, but otherwise it was pretty pitiful. But that’s not to say I’m not ready to put this pathetic winter behind us, and eager for the warmer weather ahead. And I’m kicking off the spring celebration with these bright and cheery savory muffins.
For someone who has her own plethora of food allergies — including bananas, ironically — I know what it’s like to be restricted in what is edible to me. But I also know that it’s much, much easier to avoid bananas, cantaloupe, nectarines… sigh, the list goes on… than it is to avoid gluten, something that’s in pretty much any bread or pasta product. As I’m sure many gluten free eaters don’t miss gluten, I don’t necessarily pine for bananas — but there are some things, like this delicious-looking bread, that I do wish I could eat. Le sigh.
So instead, I made this bread so those who might otherwise not be able to eat breads from my blog can eat this. Methinks it’s a good trade.