Given the symmetry of the façade of Acorn Lodge, it seems utterly appropriate that we were finally granted our Occupancy Permit on June 1st . . . 6/1/16. There remains much work to be done so the days are busy still, with the sounds of table saws and nail guns providing a somewhat jarring but ultimately reassuring soundtrack. Dust is my constant companion, my vacuum cleaner my new best friend. Nonetheless, as we begin slowly to unpack and settle in there is no doubt that we are HOME.
It has been delightful to become reacquainted with treasures that have been packed away these last two years. I feel a bit like a child at Christmas as I unwrap dishes and other delicate objects: the paper falls away to reveal cherished items that feel doubly dear to me as I appreciate them anew. Further, after spending two years in storage following repair and refinishing, my piano has come HOME – and though it will take some time and dedicated effort to regain what proficiency I had, I can hardly wait to begin tickling the ivories again.
The Cottage was finished just days before the piano was delivered to take up residency there, and shortly thereafter, the Cottage stood ready to welcome guests, standing in as HOME-away-from-home for Acorn Lodge’s first visitors. It’s a cosy and, we hope, comfortable spot, and as I prepared for our friends’ stay, I discovered a cosy and delicious recipe that will become a signature breakfast treat at Acorn Lodge. We love our friends, and I love my new kitchen, and we all loved these little muffins – and you know what they say about HOME . . .
Cinnamon-Sugar Breakfast Puffs
2 cups flour
1½ cups sugar
2 tsp. baking powder
1 generous tsp. cinnamon
1 scant tsp. freshly ground nutmeg
½ tsp. fine-grain sea salt
2 large eggs, lightly beaten
1 cup whole milk
3 tbs. unsalted butter, melted
2 tsp. vanilla
½ cup sugar
1 tsp. cinnamon
Generous pinch fine-grain sea salt
Preheat the oven to 350°F. Lightly grease a mini-muffin pan.
Sift the flour, sugar, baking powder, cinnamon, nutmeg, cardamom, and salt into a large bowl. In a second bowl, whisk together the eggs, milk, butter, and vanilla. Add the wet mixture to the dry mixture and stir a little at a time until combined.
Spoon the batter into the tin and bake for 16-18 minutes. (Or cover and refrigerate batter for later use.) Meanwhile, combine the remaining sugar, cinnamon, and salt in a shallow bowl.
When puffs are cooked, remove from the tin after 2-3 minutes and place on a cooling rack. Let cool for a minute then coat them in cinnamon-sugar mixture. Place back on rack to cool further. Serve warm or cold.