Tiramisu

Okay, let’s take care of some business & technical stuff before we move on to the food, shall we?

For the past week or more, I’ve been getting a flood of emails, Facebook messages, contact form submissions about where to find the recipe for a specific post. I’ve never had this problem before so I’m wondering why all of a sudden an influx of these questions. Anyway, I’m here to clear things up!

If you are on my HOMEPAGE (which, look in your browser’s address bar – if you’re on http://www.tablefortwoblog.com with nothing else behind the .com) then at the END of EVERY post, before the comments section, there is a BUTTON that says “CONTINUE READING.” If you click on that, it’ll open the FULL POST for you and that’s where you will see the recipe.

If you’re within a post. For example, if you look in your browser address bar and you see a really long URL address, example: http://www.tablefortwoblog.com/2013/03/25/new-york-style-coffee-cake-crumb-muffins-2/, then just SCROLL DOWN and the recipe will be at the bottom because you’re already looking at the full blog post. :)

Also, if you’re an RSS subscriber, you’ll need to resubscribe to my feed because I’ve moved it to Feedblitz! It’s simple and takes 20 seconds. All you have to do is subscribe to http://www.tablefortwoblog.com/feed using the reader of your choice. I recommend Feedly, but you can also use BlogLovin’ or Google Reader until July 1st :)

Alrighty, boring stuff is over with let’s move on to TIRAMISU!!!

I’ve always thought tiramisu was some fancy-schmancy dessert that Italian restaurants served to get the “oohs” and “ahhhs.” I’m kind of mad at myself that I actually would spend $9 on a slice of tiramisu when now I actually know how to make it. My friends and I were at an Italian restaurant one night and for dessert, we decided to order tiramisu. At that moment, I decided to dissect my slice. I knew that all tiramisu’s begin with lady fingers but for some reason, I didn’t know what was really in the filling. Duh, I should’ve figured mascarpone and amaretto.

This dessert is SO simple to make. Don’t be foolish and order a $9 slice of tiramisu. They market these desserts like they’re super hard to make and you can only get them at fancy dine out places. Nope, your fancy “dine out” place can be your own dining room table :) AND you get a ton more slices that’ll last you maybe 3-4 days if you can resist eating the entire pan in one sitting ;)

CONTINUE READING // GRAB THE RECIPE →

Sarah - March 27, 2013 - 7:23 AM

This must be fate :)! Just yesterday my mother bought Tiramisu ice-cream and of course I felt the sudden urge to make it myself because it was sooo delicious – I love it ;) I will never spend up to 9$ anymore after I have seen this short and easy recipe :D
You think it’s okay if I leave out the chocolate and simply sprinkle some cocoa powder on top :)? And although I kind of dislike the taste of coffee (the aroma’s divine), it always works great in combination with ladyfingers and Mascarpone ^^

Julie - March 27, 2013 - 7:37 AM

Yes, you definitely can leave out the chocolate and just sprinkle cocoa powder on top :)

Aimee @ ShugarySweets - March 27, 2013 - 7:52 AM

This is gorgeous Julie. Tiramisu is just one of those “grown up” desserts I only eat on dates with my husband! HA! time to make a real version at home!

Rachel @ Baked by Rachel - March 27, 2013 - 8:27 AM

Okay now I’ve got to try it :) And seriously, restaurant prices are always astonishing to me. I just can’t handle it.

Kevin @ Closet Cooking - March 27, 2013 - 8:36 AM

That tiramisu is looking so good! Is it wrong that I want some for breakfast right now?

Cookin Canuck - March 27, 2013 - 8:56 AM

Tiramisu is one of my all-time favorite desserts, but I have never made it myself. You make it look easy!

Tieghan - March 27, 2013 - 9:16 AM

WOW! This lok so good! Beautiful!! Want a slice for breakfast!

Kristi @ Cherry Jasmine - March 27, 2013 - 9:22 AM

Oh my gosh Julie – this looks phenomenal! I’d love to have this for breakfast!!! I have hot coffee – can I get a piece of this sent ASAP, please?

Ali | Gimme Some Oven - March 27, 2013 - 9:23 AM

INCREDIBLE photos, friend! I adore a good tiramisu!

Erin | The Law Student's Wife - March 27, 2013 - 9:24 AM

Julie, this is my favorite dessert (if I can make such a bold statement as to choose a favorite), but confession: I have never attempted it at home. I just felt it had “restaurant” written all over it. You’re inspiring me to change my ways! (Though me + a giant pan of tiramisu = deadly)

Annamaria @ Bakewell Junction - March 27, 2013 - 9:32 AM

Love tiramisu. I thought there were eggs in the cream. Looks delicious anyway.

Kay - March 27, 2013 - 9:33 AM

Mmmmmmmmmmmmmm this looks so good!!

Kelly - March 27, 2013 - 9:41 AM

Yes PLEASE! I would love to dive into this yummy dessert, delish!

Kat - March 27, 2013 - 9:46 AM

Silly question, but does it matter if the coffee is warm or does it have to be chilled? Might have to add this to my Easter desert rotation!

Nancy P.@thebittersideofsweet - March 27, 2013 - 9:46 AM

Tiramisu is a regular in our house. My husband being from Italy likes to have it for every special occasion, which is fine by me! Looks yummy, we always just use cocoa powder on ours.

Julie - March 27, 2013 - 9:54 AM

When I poured the espresso on top of the lady fingers, it was hot, but when I dipped them (for the second layer), I had let it cool down a bit so my fingers wouldn’t get burned! :)

Jenny Flake - March 27, 2013 - 9:54 AM

Oooo, tiramisu is one of my favorite desserts to order! Why haven’t I made it myself yet?! Great recipe!

Vballer - March 27, 2013 - 10:05 AM

OMG yes! I’m making this today!

Maria - March 27, 2013 - 10:09 AM

I am coming over for dessert!

Alice @ Hip Foodie Mom - March 27, 2013 - 10:09 AM

OMG, yum!!!! I am soooo making this!

Heather Christo - March 27, 2013 - 10:23 AM

uuuuummmmm. yes please.

Bev @ Bev Cooks - March 27, 2013 - 10:57 AM

YESYEYSEYSYE I’ve been dying to make tiramisuuuuuuuuu omg.

claire @ the realistic nutritionist - March 27, 2013 - 10:57 AM

I mean really anything with rum rocks. I used to hate tiramisu b/c it was too squishy. weird right/

Sommer@ASpicyPerspective - March 27, 2013 - 11:19 AM

That looks amazing! So creamy and boozy.

naomi - March 27, 2013 - 11:37 AM

one of my fav desserts. well done-looks delicious.

Laura (Tutti Dolci) - March 27, 2013 - 11:55 AM

Yum, hope you saved me a piece! :)

Marla Meridith - March 27, 2013 - 12:33 PM

Oh how I LOVE tiramisu ~ even have a pin board dedicated to it!!

Carla @ Carla's Confections - March 27, 2013 - 12:53 PM

So… how do I find the recipe? Kiiiiiiidding ;-) I have been wanting to make tiramisu for so long. Now I have no excuse since you say its easy! And I just saw lady fingers at the market the other day. Fate perhaps?

Julie - March 27, 2013 - 12:54 PM

HAHAHA Carla, I could slap you! Just kidding :) xoxoxo

kerr - March 27, 2013 - 1:19 PM

I had no idea it was so easy. I will def be making this!

Candice - March 27, 2013 - 1:34 PM

Yum! Thx for saving us $9! =)

Lauren @ Climbing Grier Mountian - March 27, 2013 - 1:56 PM

Preach on sista! Tiramisu is so easy to make. I can’t believe restaurants have the bawls to charge so much! I really can’t wait to make this recipe.

P.S. I’m totally loving your popular posts feature. Is there a specific widget you use?

Julie - March 27, 2013 - 1:58 PM

Hey girlie! Yeah, it’s a widget but it’s within my theme (ProPhoto) so I’m not quite sure you can have it on yours – sorry!! Maybe Lindsay knows how to get it on there?

michelle - March 27, 2013 - 2:14 PM

hey julie,

i was wondering what would be a good substitute for amaretto? as i
cant have that due to religous reasons.

thankyou.
p.s: love your blog :)

Linda | The Urban Mrs - March 27, 2013 - 2:20 PM

Tiramisu – oh yes! Never say no to this and the more, the better. I agree – this is so simple and yet they’re so pricy out there. I’m glad you share your recipe here. Yum!

Georgia @ The Comfort of Cooking - March 27, 2013 - 2:24 PM

Oh snap. Tiramisu is my favorite dessert ever, ever, ever! Yours looks absolutely incredible, Julie. I’ve got to try it!

Julie - March 27, 2013 - 2:38 PM

Hi Michelle – you can always sub in almond extract – I would not use 4 tbsp. of it though. I’d use 1 tsp and go up from there if you prefer a stronger taste. Almond extract is potent!

joybee83 - March 27, 2013 - 2:54 PM

I love Tiramisu. This looks beautiful and delicious. I plan on trying to make it sometime.

Tracey - March 27, 2013 - 3:32 PM

Yum, this looks great Julie! If you can believe it, I’ve never had tiramisu in a restaurant, but I have made it at home and it’s delicious. Definitely worth the effort :)

Hayley @ The Domestic Rebel - March 27, 2013 - 5:23 PM

Am I totally crazy that I’ve NEVER had tiramisu?! It looks SO awesome, I just have never tried it and for reasons that are completely invalid. I understand if you don’t want to be friends anymore :( but I also understand if you want to send me a huge slice out of pity :)

Aimee @ Simple Bites - March 27, 2013 - 6:17 PM

I love tiramisu so much I made a big pan of it and brought it to the hospital when I had Clara. ;) I was there for a few days so it was nice to snack on. MMM.

Marian (Sweetopia) - March 27, 2013 - 7:08 PM

I actually haven’t made Tiramisu yet, so am glad to hear to you say that! Amazing pics too!!

Renee - March 27, 2013 - 7:33 PM

Tried to update with Feedly and got this error message:

Feed not found
Feedly was not able to load feed:
feed/http%3A%2F%2Ffeeds.feedblitz.com%2Ftablefortwoblog

Why?

Access to this feed might require a username and password (feedly does not know yet how to access and load authenticated feeds).
The specified URL does not point to a valid RSS or ATOM feed (in which case you might want to contact the owner of the website you are trying to subscribe to and let them know about the problem).

Julie - March 27, 2013 - 7:39 PM

Hi Renee, I’m a bit confused with your question. If you want to subscribe to my blog via Feedly, you need to type in http://www.tablefortwoblog.com/feed/ where it says “add website” and it should work! None of my posts are protected with a username or password. I hope that helps!

Renee - March 27, 2013 - 10:04 PM

Thanks Julie. I keep getting a message to update the reader and so I tried and got that strange message.
I’ve tried your suggestion (still trying to learn feedly) and will see what happens

Vandana - March 27, 2013 - 10:35 PM

Dear Julie, I started following your blog from a couple of months and I must say your recipes sound so easy. I’m a vegetarian and still found a lot of yummy recipes. This is the ultimate master as Tiramisu is my favorite of all deserts and I always find vodka/liquor soaked and with raw egg. I looked for subs but couldn’t find any proper recipes. Keep up the good work…

Donna @ The Slow Roasted Italian - March 28, 2013 - 1:35 AM

How awesome! I love tiramisu. I just don’t make it often because I have major self control issues with that dessert. I love the slice cut out of the pan, makes me feel like you are serving me a slice.

ashley - baker by nature - March 28, 2013 - 7:40 AM

Gah! I could an entire tray of this!!! Gorgeous job, Julie!

Stephanie @ Girl Versus Dough - March 28, 2013 - 10:08 AM

Lol, love that you dissected your tiramisu at the restaurant… because I totally do that, too! This looks fantastic and if making it means I can have a whole pan all to myself, I’m in! ;)

Marie @ Little Kitchie - March 28, 2013 - 10:34 AM

Gorgeous, gorgeous photos! Tiramisu is definitely one of my favorites! YUM!

Jackie @ Domestic Fits - March 28, 2013 - 11:44 AM

So strange that people can’t find the recipe on your site, it’s not like you hide them! So weird. I had a few people leave those comments on my pinterest pins and I had to tell them that you have to click on the picture to get the recipe. I thought that was strange, but it makes more sense than people not being able to find them on your site! it’s sort of baffling. Anyway, LOVE this Tiramisu.

Nutmeg Nanny - March 28, 2013 - 12:13 PM

Oh my! This looks heavenly :) so fluffy and sweet.

Monica - March 28, 2013 - 2:27 PM

Your tiramisu looks delicious! My husband loves it and I finally made some individual ones a few months ago and it was so delicious and surprisingly easy. The recipe is very similar to this one, except it uses egg whites instead of cream. Your recipe is perfect for 2, with some leftovers! : )

sally @ sallys baking addiction - March 28, 2013 - 2:32 PM

I have yet to make tiramisu myself before, Julie! I count on fancy restaurants to have it on the menu when I need my fill of it. Yours is simply gorgeous and to be quite honest – the best looking homemade tiramisu i’ve ever come across!

Heidi @foodiecrush - March 28, 2013 - 2:55 PM

I am such a fan of tiramisu and so many think its a hard dessert to pull together when its really so amazingly easy! Another great recipe!

Abbe@This is How I Cook - March 28, 2013 - 3:33 PM

You can never go wrong with tiramisu. It is such a classic but often forgotten-until now!

katie - March 28, 2013 - 7:11 PM

Oh this looks divine, Julie! This is my husbands favorite dessert… and yet I’ve still haven’t tried making it. I think you just gave me the push I needed to try and make it!

Kiran @ KiranTarun.com - March 29, 2013 - 12:22 AM

I really want to make tiramisu someday! Your version looks so delicious and easy :)

Stephanie @ Eat. Drink. Love. - March 30, 2013 - 12:20 AM

Tiramisu is by far, the best dessert ever!!

Scott Borel - March 30, 2013 - 10:48 AM

I just put the ingredients into my phone. My wife and I are going to make it for Easter dessert! This looks great!

Trude Ellingsen - April 1, 2013 - 4:38 PM

This looks amazing, thank you!

Stephanie - April 3, 2013 - 11:16 PM

Tiramisu is on my Recipe Bucket List this year! Glad yours turned out so well! =)

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New York-Style Coffee Cake Crumb Muffins

I like big crumbs & I cannot lie…you other toppings can’t deny!

How cute are these packaging ideas from King Arthur Flour? I pretty much share all my treats with coworkers & friends (ya know, bake & give!) because there’s no way it’s healthy if Jason and I ate all of them! I love that the panettone baking cups stand up on their own so you don’t even have to put them in a muffin tin. You just place them on a baking sheet and bake! They fill a lot too, which was great for this recipe since the crumb to cake ratio was about 3:1 – the best!

Show of hands – er comments – who missed me? Hehe, just kidding, I know y’all secretly did ;)

Last week’s outage and downtime was definitely not something I saw coming but it was a blessing in disguise. I definitely feel more at ease now with blogging and I feel more “chilled out” about it. Which is great. It’s like I went on vacation and back, except, not really and I’m just wishing I were on vacation in the tropics somewhere. I mean, really, it’s spring and yet we’re supposed to get 4 inches of snow today. I feel like winter just decided to show up late. They’re like that one person you dislike who shows up and ruins the party. Well, that’s winter right now. No one wants you here..leaveeeee!

You know what’s worse than craving Chick-Fil-A on a Sunday and having it be closed? Rolling up to a Chick-Fil-A on a Thursday evening and seeing that it’s CLOSED due to renovations. What the what?! So inappropriate! We pulled up to the CFA parking lot and there were about 7 other cars just parked in the parking lot looking as confused as we were trying to quickly think of plan B for dinner. Can you imagine if you had a wailing 5 year old in the backseat? “But I WANT Chick-Fil-A!!!!!” Yeah, good thing we don’t have one of those yet. This lady even got out of the car to see if this was a joke. Unfortunately, it wasn’t a joke. Lame-o.

When it comes to crumb cakes, especially the New York-style coffee crumb cakes, I’m all about the crumb. I prefer very little cake and a massive crumb topping. When I found this recipe from Cook’s Illustrated, I knew I had to try it. If you’re tempted to substitute all-purpose flour for the cake flour – don’t. Just go to the store and buy cake flour. Why? If you use all-purpose flour, you’re going to end up with a dry, tough muffin. Also, use buttermilk! If you don’t have it, you can always substitute it with plain yogurt. The recipe says it makes a dozen and you might find that a little unbelievable, but remember: this recipe is more about the crumb topping than the cake. This recipe has just a cushion of cake compared to the massive crumb topping. If you want to make an even ratio of cake vs. crumb, then it’ll only make 6 muffins.

CONTINUE READING // GRAB THE RECIPE →

Rachel @ Baked by Rachel - March 25, 2013 - 7:19 AM

If I blink my eyes like Jeannie (have I lost you?) ;) will one of these appear before me? Way better than the breakfast I had!!

Alaina @ Fabtastic Eats - March 25, 2013 - 8:00 AM

oh mah gawd, I cant wait to try these! There is never enough crumb topping..ever!! These little babies look like they just may fix that!

Robyn Stone | Add a Pinch - March 25, 2013 - 8:35 AM

These muffins look a-maz-ing!!! I want one for breakfast! I would love some of that crumb topping!!!

Cassie | Bake Your Day - March 25, 2013 - 8:41 AM

I love crumb muffins. That crumb gets me everytime! I love KAF Bake and Give stuff too. I use the little loaf pans all the time!

Tracey - March 25, 2013 - 8:48 AM

Oh my word, look at that luscious crumb topping!! You can never have enough crumb topping :) These would be the best breakfast treat ever!

Erin | The Law Student's Wife - March 25, 2013 - 8:52 AM

It is SO all about the crumb. I’d love to have one (or three) of these with my coffee this morning. Thanks for the note on the cake flour too–it’s always good to know where the flour makes a BIG difference.
Welcome back from “vacation” Julie. Glad you were able to recharge :-)

Marian (Sweetopia) - March 25, 2013 - 8:57 AM

Yum, yum, yum is right!! Experienced instant craving for these beauties!

marla - March 25, 2013 - 9:18 AM

Oh! What I would do to dive into these :)

Tieghan - March 25, 2013 - 9:28 AM

Crumb muffins are so good! Man I wish I had one of those for breakfast! These look so yummy!

Megan - March 25, 2013 - 9:29 AM

Coffee cake is totally about the crumb. The bigger the better!! These are too cute for words. And since they’re cute, I will have two. Fine, three.

Jenny Flake - March 25, 2013 - 9:41 AM

Julie!!! These are amazing!

Sommer@ASpicyPerspective - March 25, 2013 - 9:48 AM

For Real… I need those ASAP. Do you ship? ;)

Ali | Gimme Some Oven - March 25, 2013 - 9:52 AM

That packaging is adorable!!! I love a massive crumb topping too. These look incredible!

Maria - March 25, 2013 - 9:58 AM

Too funny! I just made coffee cake muffins-we are always on the same page! Love yours!

sally @ sallys baking addiction - March 25, 2013 - 10:40 AM

I LOVE the muffin liners Julie. And of course, the muffins too. :) I mean just look at all of that crumb topping!!! The best part, obvs.

Aimee @ Simple Bites - March 25, 2013 - 10:45 AM

Sooooooo happy that I just bought cake flour. And have buttermilk made, too! I might be tempted to make these with a maple twist, though. ;) That’s all I have on the brain right now!

Monique - March 25, 2013 - 10:53 AM

i have a serious addiction to coffee cake. It brings back memories of my childhood. My parents are huge coffee drinkers and every weekend a man from the entemanns outlet would come to the neighborhood with truckloads of entemanns products for $1 a piece. We would load up on coffee crumb cake and freeze the excess. Now, as an adult, i still love me some crumb cake and like you, feel the bigger the crumb, the better.

Heather Christo - March 25, 2013 - 10:54 AM

Are you kidding me!!! These look so good, and I love that you turned crumb cake into a portable muffin. Perfect!

Marie @ Little Kitchie - March 25, 2013 - 10:57 AM

Crumb cake as muffins = best idea ever.

Gaby - March 25, 2013 - 11:41 AM

omg. obsessed with crumb cake. I wish I could share these with you right this very moment

Jen @ Jen's Favorite Cookies - March 25, 2013 - 11:41 AM

Why do I never make crumb muffins? It makes no sense, because I really love eating them. The crumb topping is my favorite part! I can’t wait to try this one!

Anna @ Crunchy Creamy Sweet - March 25, 2013 - 11:43 AM

New York Style crumb topping is the best! Your muffins look so scrumptious! Love the adorable tags!

thebakingcup - carolina - March 25, 2013 - 11:43 AM

I agree! the crumbs totally take the cake :) These look amazing Julie!

Carla @ Carla's Confections - March 25, 2013 - 12:06 PM

OMG I need these muffins! Please send me these in a package. Thank you ;) Oh yeah and some CFA too since Ive never been…

Kristen M. - March 25, 2013 - 12:22 PM

It must be a subconscious thing because when I get Chick Fil A cravings it tends to always be on Sundays. These muffins look so good. Oh that crumb topping! :P

Tara @ Chip Chip Hooray - March 25, 2013 - 1:13 PM

Innnn love. Giant crumbs–the more the better!! ;)

Julie @ Julie's Eats & Treats - March 25, 2013 - 2:36 PM

I’m seriously in love with all of those crumbs!!

Kay - March 25, 2013 - 3:16 PM

These look amazing!!!

Lauren @ Climbing Grier Mountain - March 25, 2013 - 4:11 PM

I totally feel you! Craving CFA is like craving Chipotle. When one isn’t open, the world doesn’t seem right. Good thing there are epic crumbly muffins to keep us distracted! These look so maj!

Rachael {Simply Fresh Cooking} - March 25, 2013 - 7:17 PM

You’ve gotta be kidding me, woman! Yummy. And yeah, that packaging is SO flipping cute!

Laura (Tutti Dolci) - March 25, 2013 - 7:29 PM

You can never have too much crumb, love these muffins!

Kiran @ KiranTarun.com - March 25, 2013 - 7:40 PM

Yummy coffee cake crumb muffins!! And I agree, you can never have too much crumb. Pretty cute packaging too!

Jessica @ Portuguese Girl Cooks - March 25, 2013 - 8:39 PM

These look absolutely delicious!! I seriously wish I was your co-worker lol!

Tonia - March 25, 2013 - 8:50 PM

Oh my! Those look so good. I’ll be dreaming of these when I drink my coffee in the morning.

Nicole @ Young, Broke and Hungry - March 25, 2013 - 10:44 PM

The more crumb topping the better! I love these muffins.

Mimi @ Culinary Couture - March 25, 2013 - 11:21 PM

The panettone baking cups are ridiculously cute!

Jocelyn @BruCrew Life - March 26, 2013 - 8:53 AM

Wowza! Now that’s how I like to see a muffin! That topping is to die for, and the packaging is super cute!!!!

Nikki @Seeded at the Table - March 26, 2013 - 10:55 AM

Oh my soul. I want to scoop up that crumb topping now!

And, yes, we’ve craved Chick-fil-a many Sundays and even pulled up to one that was closed for renovations before, too! The worst was when we used to not have a Chick-fil-a near us and would depend on getting it during road trips, but would be out of luck if we were driving by one on a Sunday! Grrrr.

Megan - March 26, 2013 - 10:56 AM

I love the way you packaged these. They look stunning!

carrian - March 26, 2013 - 11:41 AM

Haha, I opened your post and immediately wanted to tell you that Cooks Illustrated has the bestest version ever, but it looks like you were totally aware. Haha. Oh, and lady, these are my favorite photos you’ve take. so lovely.

Jackie @ Domestic Fits - March 26, 2013 - 11:52 AM

these look amazing! I love that they are portion sized so that I can pretend that I’ll have restraint ;)

Katie @ Blonde Ambition - March 26, 2013 - 1:01 PM

I am all about the crumb too! My Italian New Yorker great grandma used to make a crumb cake with HUGE crumbs – the recipe is now cherished among us ladies of the family :)

Those muffin tins are so cute!

a farmer in the dell - March 26, 2013 - 8:23 PM

First of all, I would give my right arm for one of these coffee cake muffins. Second of all, those packaging cards are adorable! Love!

Laura Dembowski - March 26, 2013 - 9:54 PM

Crumb cake is for sure all about the crumbs! The muffins look great. Always wondered about those panettone papers – I’ll have to give them a try.

Gerry @ Foodness Gracious - March 27, 2013 - 2:44 AM

Anything crumb topped is awesome and these look so good, wait can you imagine a crumb topped spicy chicken sandwich…i’m in love with the spicy chicken and buffalo sauce :)

Stephanie @ Eat. Drink. Love. - March 27, 2013 - 2:50 AM

Oh my gosh, Julie, these look so incredible! The crumb topping is definitely the best part and I love that cute packaging!

Kevin @ Closet Cooking - March 27, 2013 - 8:40 AM

I could definitely go for some of those muffins for breakfast right now!

naomi - March 27, 2013 - 11:41 AM

Love this recipe from Cooks Illustrated! these look great

Hayley @ The Domestic Rebel - March 27, 2013 - 5:24 PM

Hooooly bejesus. Look at the crumb on that thing! INSANITY. Crumbs are the best part of any kind of coffee cake, muffin or crumb cake, am I right or am I right?! LOVE THESE.

angela @ another bite please - March 27, 2013 - 6:17 PM

those gift tags are so cute…and i’ve gotta try those baking cups…and hahaha nice throw back to big butts…big crumbs yes please. :-)

Nutmeg Nanny - March 28, 2013 - 12:16 PM

The tags are so cute :) and those large sweet crumbs are just calling my name! This looks awesome.

Annie - March 29, 2013 - 12:27 PM

These looks amazing! And now I need to buy everything in the bake & give section of King Arthur Flour!

Sarah - March 31, 2013 - 2:27 PM

I’m confused, the crumb topping is the only thing that needs the cinnamon but in the directions making the crumbs doesn’t need the cinnamon? What is first being made the crumb or the batter?

Julie - March 31, 2013 - 5:00 PM

Yes it does. In step 2 it says: In a medium bowl, whisk together sugars, cinnamon, and salt. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough. Set aside.

The crumb is being made first and then set aside to add on top of the batter before baking.

Christy Denney - April 2, 2013 - 11:37 PM

These look amazing. I can’t wait to try them.

Stephanie - April 3, 2013 - 11:20 PM

It snowed on April 1st in Utah. =( Mother Nature was playing a joke on us because here it is, two days later, at almost 70 degrees today during the day. (It gets down to 40~ at night.)

Also, that’s exactly the crumb to cake ratio I prefer as well. NY Style it is!

Jessica L - April 7, 2013 - 10:05 PM

These tasted GREAT – only problems I had was that 1/4th a cup was WAY too much to put into each up. Luckily I made two batches and filled the second ones WAY less. Also.. as the muffins rose while baking in BOTH batches the crumbs fell off so many of my muffins suffered partial baldness…assuming this probably happened when the “muffin top” was forming. :/ Any tips? Is it because you used those special muffin holders? The one I used don’t look as tall as the ones you used. The ones I used were those plain old store bought ones that are about the same height as the muffin pan itself. Awesome recipe anyway! ♥

Julie - April 8, 2013 - 10:41 AM

Hi Jessica! Darn, that stinks. You should try to press the crumbs into the batter a bit because your muffin holders aren’t that deep. Like push them down gently into the batter so they “stick” to it more. It’d probably help. But yes, I assume mine were able to hold so much more because of the muffin holders I used.

Julie - April 12, 2013 - 1:33 AM

I made these for Easter brunch and they were a total hit! So glad I used cake flour, as you suggested. They turned out super moist and everyone wanted more. Thanks so much for posting :)

Tori - April 14, 2013 - 9:37 AM

I followed the recipe precisely, and there definitely wasn’t enough batter for twelve muffins. Also I wouldn’t suggest using this recipe with the regular muffin cups because the crumble didn’t produce the desired look. There were bare spots even after pressing the crumbs in a bit. I definitely want to try them again with the panettone baking cups.

Jean - May 19, 2013 - 11:16 AM

Hmmm. Only had enough batter for 9 muffins. Followed the recipe to a tee. Had way too much topping (I guess cause I did not get 12 muffins). Waiting for them to come out of the oven. Will post after they are done. Used regular muffin cups and 1/4 cup or less of batter.

Jean - May 19, 2013 - 11:28 AM

Definitely do not use 1/4 cup for regular muffins. Pushed up when baked and poked through the topping. Maybe I need to push the topping down next time (if I make them again).

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Stop & Smell the Flowers

Hi all :) I’m back! Did y’all miss me?? I took a bit of an unofficial blogging break this past week. On Tuesday night, Dreamhost (my web host) had a power outage causing all their servers to go down. Mine was one of the many and it was probably the longest outage this blog has ever experienced, over 12 hours, and to add injury to insult, as soon as they got the power and servers back online the following morning, another power outage happened. As I’m sure you all are well aware, those situations can be so frustrating. I had a blog post planned for Wednesday but I couldn’t write it the night before because the blog was down. Anyway, long story short, I made the decision right then and there that as soon as the blog came back up, I was going to switch web hosts. I made the switch to Servint, with the help of Ryan of WP Site Care, and so far, I’m really happy with the results. If you’ve noticed how fast my blog loads now, you can thank Servint!

During the downtime I had a lot of extra time to do a lot of thinking and I wanted to share with you all some of the thoughts that ran through my head as I was without a blog for the entire week. A lot of this is about the blogging career and what I’ve come to realize. This isn’t aimed at any one specific or any specific group. This is everything that’s been going through my head since I had a lot of extra time, and I feel it’s actually helped my state of mind with this blog. I feel like something just clicked and I hope with reading this, you’ll come to realize some of this too. I guess you could say this hosting outage was a blessing in disguise :)

Numbers don’t, and shouldn’t, mean anything.

I’m sure when anyone’s blog goes down, panic ensues because you want to please your readers. You want your readers to get that latest recipe or to be able to search your blog for dinner ideas or for next week’s menu. When my blog went down for over 12 hours, of course I was frustrated, but what was the first thing I thought of? My numbers. I thought about how horrible this is going to do to my overall stats, how no one will be able access my blog from re-pins, how my email subscribers are just all going to unsubscribe, etc, etc. Does this sound like any of you? This entire week, I was worried about my numbers but you know what? As the week went on and the more I was without my blog due to the hosting switch, I suddenly came to realize, who cares?

I started this blog in the very first place to share my recipes and to inspire everyone to get into the kitchen and let your creative juices flow. I never intended my blog to make money. That was NEVER, EVER my intention, at all, and neither should it be yours (that’s my next point). I never intended for my blog to get as much traffic as it does now and never did I intend that I’d be spending $160/month on web hosting instead of the $7/month I started with. Am I beyond blessed and thankful there are millions of you out there that want to read what I have to say? Of course! But, was it my intention to have you guys find me and read my ramblings? No.

With blogging, I feel like you get really sucked in to the number game. How many visits a day, how many fans you have, how many likes on this post, how many comments on this recipe and that recipe, how many repins you have. It sucks the life out of you and makes you worry over the dumbest thing. IT’S JUST A NUMBER. Yes, I’ve come to realize this over this past week because I was so worried about it Tuesday & Wednesday. It was throwing me off and it made me wonder, “WHY am I caring about this?! My blog isn’t even about that!!!”

That number does NOT represent who you are and what content you’re putting out. That number does NOT tell the story of your life and that number SHOULD NOT consume you.

There, I said it. And that’s how I’m going to continue to think for now on. It is what it is and it’s going to do what it wants to do but I won’t let it affect my mood or any part of me for that matter. As long as I’m in the kitchen coming up with recipes and sharing them with you & making your tummies fuller one recipe at a time, then I’m happy :)

Having a blog ≠ money. Starting a blog with the intention of it making money for you is the wrong goal.

I’ve gotten many emails in the past month asking me, “hey Julie, I want to start a blog and make money with it, how do you go about doing something like that and do you get a lot of money for what you do?” or “hey Julie, I just started a blog and I’m not making any real money with it. I want it to be my full-time job.”

I’m half tempted to just delete those emails because it makes me disappointed to see that people want to start blogs not out of PASSION for what they do, but because of the money aspect of it. They see others making money off their blogs and they want an “easy way to make income.” First, what you see others doing is a very small glimpse of what it really takes to get where they are. Second, it’s not an easy way to make income. There’s a lot of work behind it.

I’ll admit, it’s very very nice and cushy to have money generated from my blog but you have to realize that I NEVER intended it to be this way and I didn’t come into the blogging world being like, “oh, I’m going to write a bunch of my own words and drive people to my site so I can make money.” Um, no. Like I said, I started the blog as a way to share recipes with my friends and family. I didn’t want to keep re-writing the same recipes over and over again. I also have always blogged/written a journal. This was my version of taking it public and showcasing my secret passion that not many people knew about. Also, you should know that this is not my full-time job.

Look, I’m not saying that this is wrong that people want to start blogs to make money. I’m saying you have to have some sort of passion and desire. You can’t just do it & expect to make money because you will be very disappointed. Do you get what I mean? Like, your passion and desire can’t be because you want money.

And it can totally be your full-time job. Totally! Many people have made it that and have worked hard to build up to that, but what many don’t realize is: it takes dedication and hard work and you have to keep at it. If you aren’t willing to put in the time and effort and just hope that money comes to you, then maybe you should re-think it. It’s not a snap of the finger, magic wand, kind of thing. I’m not saying the ones that email me about it can’t make it their full-time job, all I’m saying is, know what you’re getting into and it’s not as easy as it looks. Oh, and since I had to go through with this yesterday: any income you make is also taxed :) so you have Uncle Sam to deal with, too, haha

So, there. Those were my two major thoughts while I didn’t have my blog this week. You get so wrapped up with your blog that you sometimes forget the bigger picture, and I hope I was able to bring that bigger picture for you if you’re going through a rough patch or having writer’s block or feeling like your blog just “isn’t good enough.” Or if you’re starting out and worrying about the money part or the “popularity”. Just don’t. Really. Trust me, it’ll all come full-circle :) keep doing what you love & people will see it & people will love it.

If nothing in this post matters to you, I just hope that you still take away this: sometimes, you really just gotta stop and smell the flowers & not let the little things cause worry in your life! Live what you love (my new motto in life) but don’t let what you love consume you.

Bernice - March 23, 2013 - 10:41 AM

Wise words. I just started my blog in January. I love to cook and share it with my family and friends. It’s as simple as that. I really have no intentions of making money with it at all. My first thought was ‘you can do that?’LOL soooo green. But I really do enjoy watching those numbers. It’s like an addiction. I like to see how many countries I get visits from and just this week I had my highest traffic day yet. So far I’m still having a lot of fun with this unexpected perk of the blog world.

Laura (Tutti Dolci) - March 23, 2013 - 11:24 AM

Love this post, Julie! Thanks for sharing your blogging wisdom. Your passion shines through and I love it :). Pretty flowers!

Lauren {L'amour chez nous} - March 23, 2013 - 7:04 PM

Good points. I love checking our my views for fun (like Bernice, I only started blogging a couple months ago) but I can see how it can get too consuming… Especially when your numbers decline, or aren’t meeting your “goals”. Good to just remember to enjoy the journey. And don’t worry Julie. After I tried your chicken masala recipe, a week off definitely won’t stop me from reading!

Joan@Chocolate and More - March 23, 2013 - 8:30 PM

Julie, thank you for this post, you have just completely taken the stress out of my upcoming move to WP. I didn’t even know what a blog was when I started, a friend suggested it to me after my girls and I did a summer project of baking every day. It was just us 3 throwing flour around the house and posting the photos to FB to show family and friends what we had created that day. While my sight is down, I’ll put the camera away and do a little baking for fun. I’let it be a vacation at home for a change. Maybe I’ll clean out a closet or two although that would take some of the fun out of my self imposed vacation.

Kate - March 23, 2013 - 8:54 PM

I picked a good day to stumble upon your blog! As a new blogger these are good things to keep in mind- thanks for sharing!

Julianne @ Beyond Frosting - March 23, 2013 - 10:04 PM

Thanks for sharing Julie. I can certainly see myself being in a similar mindset sometimes. It is especially important to remember that we are doing what we love to do!

Monica - March 23, 2013 - 11:09 PM

Great words, great perspective. Thank you and glad to find u thru FB group! ;). Aloha

Kathryn - March 24, 2013 - 7:22 PM

Oh, such an important post (and ironically, I’ve found, the more I don’t care about numbers etc, the more the numbers grow). I’m glad you got a chance to take a step back and re-engergise yourself.

Julie - March 24, 2013 - 7:56 PM

Haha, that is SO true! :)

Debbue - March 24, 2013 - 11:37 PM

Julie, you DID give us a recipe…a recipe to enjoy life and enjoy our passion! So thank you. I just started a blog about my passion, God’s Word, and all week I’ve noticed myself looking at those numbers instead of my God. That will stop…RIGHT NOW! :)

Nat - March 25, 2013 - 6:00 AM

Great post! Thank you for the wise words, pretty pictures and great recipes :)

Stephanie @ Girl Versus Dough - March 25, 2013 - 4:51 PM

I hardcore heart this post, Julie. Thanks so much for sharing the wisdom you learned during this trying time. Bookmarking this post for those days when I start to lose track of why I do what I do. :)

Kelsey - March 25, 2013 - 10:46 PM

You’re so right, Julie. While trying to grow my blog, I’ve nearly lost site of why I did it, which is to learn and have fun and share my love of cooking. Now that I’ve remembered all of that, I feel very much back in the groove!

Kiran @ KiranTarun.com - March 26, 2013 - 2:35 PM

I totally agree with you! We just returned from a long vacation to visit our families back in India and Malaysia — and I was hiatus from my blog for almost 2 months! Never felt good :)

angela @ another bite please - March 27, 2013 - 6:02 PM

wow what a wonderful good reminder post!!! bring it back to where your heart is…not to stress…needed that reminder!

Linda | The Urban Mrs - March 27, 2013 - 6:06 PM

Well said and it’s a nice reminder for newbies including myself to let it go with the flow. :)

Cate - April 16, 2013 - 3:32 AM

Just looking through my starred items in my reader and saw I never commented on this! I tend to schedule posts during all my vacations and took, for the first time, about two weeks off this past holiday season- it was total bliss! I really should do it 2-3 times a year to recharge. Of course it’s always nicer when the break is of your own volition and not forced, like in the case of your web host issues :)

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