We almost had an emergency on our hands yesterday.
Atticus, Christopher, and I (along with about three-quarters of the population, apparently) have been battling this mystery cold and flu for a few weeks now. Although Atticus and I are still functioning normally, Christopher has had the hardest time. I know that it’s because he does too much for us. He washes dishes, does the laundry, takes the little guy to school, and indulges my every whim. Oh, my. I’m started to feel kind of guilty.
I felt even worse when I received a phone call from Christopher on Valentine’s Day informing me that he was in the emergency room, under doctor’s orders. Without going into too much detail, I am relieved to report that an appendectomy scare turned out to be unfounded.
Basically, my multi-tasking husband has been ordered to rest and recover.
And, so I tried to take care of him the best way I know– I cooked and I baked.
I had had Mixed Bean and Lentil Soup with Roasted Butternut Squash on my mind anyhow, but now I needed to think of a quick, comforting dessert. Something fool-proof. I remembered the batch of Brown Sugar Hot Fudge that I had prepared earlier with my mother-in-law’s treasured family recipe, so I swung by the market to pick up vanilla ice cream (Haagen-Dazs has a great five-ingredient ice cream, aptly named Five) and organic flour for my favorite pound cake recipe (also courtesy of my mother-in-law).
Usually, I’ll bake this perfect pound cake in a bundt pan, but that takes nearly one hour, so I decided to try something different to speed up the process– individual Buttermilk Pound Cake muffins! I got the idea when I spotted a box of so-called tulip baking cups in red, pink, and white.
Buttermilk Pound Cake
2 c sugar ( I use raw unrefined sugar with great results)
1 c butter, room temperature
3 c cake flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1 c buttermilk
1 tsp vanilla
1/4 tsp almond extract
Preheat oven to 350 degrees F.
Cream sugar, butter and eggs.
Slowly add flour mixture (with salt and soda), alternating with buttermilk about three (3) times, beginning and ending with flour.
Add flavor extracts.
Pour batter into muffin pan lined with tulip baking cups, almost to the top of the tin. The extra length on the baking cups should prevent spillage.
Bake at 350 degrees for 22-25 minutes. Do not allow to brown. Under-baked is best with this recipe!
If you use the traditional bundt pan for this recipe, be sure to grease or butter the pan liberally, dust with flour, and bake for 45-50 minutes.
May your days be filled with friendship, peace, and enough food to keep you going. Happy eating!
~ Isela, Christopher, and Atticus