Be Happy

The last few weeks have been a crazy, hectic whirlwind of classes, work, baking and so many other things I don't even know where to start. It's so busy that I think I need one of those handy-dandy planners that has your COMPLETE day planned out, from waking up to eating dinner. Something like, "8:00a.m.-wake up, 8:30a.m.-breakfast, 9:00a.m.-class, 11:00a.m-tutoring session, 12:00p.m.-5:00p.m.-work, etc, etc...."
You get the idea.
My weeks are draining, physically (I haven't been able to find time to run/bike) and emotionally (laughing, crying, I've done it all).
But you know what? I love it. I love where I'm at. I love being ridiculously busy with school and work. I love (most) of my classes. I love my job and the people I work with. I love my new house. I love baking in my new oven. I love that I stayed up til 5:ooa.m. this morning (yes, I am draggingggg) talking about faith and all the things life throws at us. I love that these sometimes frustrating, tiring, tiny things make me happy. I love being happy.

This recipe will most definitely make you happy. If an Almond Joy was in bread form, this is exactly what it would taste like. I made it a few weeks ago and baked it in a loaf pan, therefore making it kind of a quick bread?
This second time around I used muffin pans. So it was like a muffin? I honestly have no clue what to call it. Muffins? Cupcakes? Quick bread? Candycakes? Whatever it is it's delicious. So delicious my brother will snarf down about 3 in one setting and make my friend sigh after taking one bite. Yes, that good. It has the texture of a muffin, but tastes like a piece of cake. So you could disguise it as "breakfast." I know, SUPER idea.
Now, how can I do this with a Reese's Peanut Butter Cup? Hmmm....
Almond Joy "Muffins"
adapted from Culinary Concoctions by Peabody
makes about 2 dozen

4 eggs
2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 tsp vanilla
1 tsp coconut extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 cup sweetened coconut
½ cup raw almonds, chopped
1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined.
Fold in coconut, chocolate chips and almonds.
Pour into muffin pans that have been greased and floured. Bake at 350F for 18-20 minutes.
Remove from oven and place on rack to dry. While muffins are still warm, poke several holes in the top of the muffins with a wooden skewers. Drizzle Coconut Glaze(recipe follows) into the holes. Finish glazing muffins by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like). When muffins are completely cool, drizzle chocolate ganache over the tops.

Coconut Glaze

1 cup sugar
½ cup water
1 TBSP unsalted butter
1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze muffins as instructed above.

Chocolate Ganache

8 ounces semisweet chocolate, chopped
¾ cup heavy cream

Place chocolate into a bowl. Place cream in a saucepan and bring to a boil.
Once cream has boiled pour over chocolate. Let sit for 3 minutes.
Stir with whisk until smooth and glossy.