Monday night I had something occur that any 20-something year old would dread happening: my iPhone wouldn’t turn on. First world problem, anyone? My biggest concern was that I was going to have to pay for it to be fixed, but the next 12 hours proved to be the most challenging part of it all. Let’s recap.
Monday night: I considered my iPhone malfunctioning as a way to really disconnect from electronics for the night so Marc and I went on a Breaking Bad binge. Disconnect fail? Yes. But I still felt so out of the loop of what was going on in everyone’s lives that night. I mean, I couldn’t even check Instagram before going to bed. And don’t get me started on having to use a real clock for my alarm.
Tuesday morning: I went to yoga first thing in the morning and while waiting for class to start I went through the things I needed to do that day. Obviously first thing on my list was to visit the Apple store. I made a mental note to call them once class was done to to see what time they opened. Oh wait, I couldn’t.
So I just went straight to the mall after yoga, which just so happened to be 45 minutes before they opened. (Side note: mall walkers are out in full force on weekday mornings!) Luckily the Caribou in the mall was open for me to grab coffee and a pastry for breakfast. Unluckily, I had nothing to occupy my hands and mind while eating said breakfast. I couldn’t even Tweet about how bored I was! Or Instagram my breakfast! So, I spent my 45 minutes watching the mall walkers which, by the way, are awesome. Seriously I want to be one of them some day.
Finally, (finally!) I was able to get into the Apple store, to find out all I had to do to fix my problem was press the Home button and Power button at the same time for a hard reset of my phone and it was good to go. Thank the Apple gods.
Of course I’m being dramatic about the whole being-without-a-phone for 12 hours but it really made me think of how reliant/obsessed I am with it. Note to self: unplug more often. Note to readers: Not having my iPhone was not as traumatic as I’m making it seem. Once again, I’m being dramatic.
After getting my phone situation figured out, I came back home to spend some time in the kitchen. My father-in-law is having spine surgery today so I wanted to make a treat that people could snack on while visiting him during his recovery. In particular, I had my mother-in-law in mind and knowing that she loves coconut, and I whipped up these little orange and coconut flavored cuties.
While lime and coconut is a more traditional flavor combo, I had a couple of in-season oranges sitting in our fruit and veggie drawer that I wanted to use. Turns out, orange and coconut are a great flavor combination! I loved the bright citrusy flavor not only from the orange zest in the muffin, but the orange juice in the glaze. The shredded coconut not only sweetens it up but also adds texture and chewiness to the muffin. The orange glaze tops the whole thing off and I would not skip it!
Bright and cheery muffins filled with coconut and orange zest, topped with an orange glaze!
- 2 cups all-purpose flour
- 1 1/2 tsp baking powdre
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 2 tsp pure vanilla extract
- zest of 1 orange (~1 tbsp zest)
- 1/2 cup milk (I used almond milk but you can use cows milk, too)
- 1 cup shredded sweetened coconut
- 2 cups confectioners sugar
- 2-3 tbsp orange juice
- Preheat oven to 375 degrees F.
- Spray mini muffin or regular muffin pan with cooking spray and set aside.
- In medium bowl, combine flour, baking powder, and salt and whisk to combine.
- In large bowl with electric mixer, beat together butter and sugar until well combined, about 1 minute.
- Add eggs, one at a time, beating until combined.
- Add vanilla extract and orange zest, beating until combined.
- Add 1/2 of flour mixture beating until combined, followed with 1/2 of the milk, repeating until all is combined. Do not overmix.
- Fold in coconut.
- Fill muffin pan ~ 3/4 of the way full. For me this filled my entire 24-mini muffin pan perfectly.
- Bake in preheated oven for 14-16 minutes for mini muffins, or 24-28 minutes for regular muffins, until toothpick comes out clean.
- Let cool 5 minutes in pan, then transfer to cooling rack to cool completely.
- Whisk together confectioners' sugar and orange juice until desired consistency is met.
- Drizzle over cooled muffins.
I made them in a mini-muffin pan but you could also make them in a regular muffin pan if you prefer.