By Frank E. Vaerewijck, The Firehouse Foodie

It’s 7:20 a.m., the smell of fresh dew permeates the air. The coffee is hot in the cup; the cars driving by make a distinct sound on the street; and in the distance, a dog barks as if to say, “Hey, let me back in, I’m done.” The sound of two sets of footsteps come from between the engine and the wall of the fire station.

“You going to wave at every car that passes, Frankie Boy?”

“Why, yes I am, Lieutenant. Waves are free, and they make people smile.”

Chuckles of laughter come from Parker, standing next to the lieutenant.

“Coffee’s good, Frankie.”

“Yep, I know. You did a good job, Lieu,” I say with a big grin as I bring my cup to my lips for another sip.

Random conversations about everything and nothing proceed for the next 20 minutes, then just as quickly as he started in, the lieutenant says, “Well, boys, I’m going to get my bedding up and carry myself home,” and, just like that, he walks back into the engine bay and disappears through a door.

Parker looks at me, smiles, and says, “Me, too, I guess.”

Once again, I am alone in front of the fire station, taking it all in, listening to the sounds of the quiet community and the morning.

Saturdays are pretty slow going in my town, and I think we all like it that way. I realize just how important coffee talk is and the feeling the brotherhood gives you. I didn’t really want that moment to end, and even though it was only 20 minutes, if felt like so much more. Take the time to take it all in, smell the coffee, and enjoy some coffee talk…and “That’s Bringing the Firehouse Home!”

What goes better with coffee than coffee cake? Coffee cake muffins!

COFFEE CAKE MUFFINS

For the muffins:

1/3 cup granulated sugar

pinch of salt

1 large egg

1/4 cup canola oil

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons heavy cream (or sour cream)

1/3 cup + 1 tablespoon all-purpose flour

1/8 teaspoon baking soda

1/2 teaspoon vanilla extract

1/8 teaspoon baking powder

For the crumb topping:

1/4 teaspoon ground cinnamon

1 tablespoon unsalted butter, melted

1 tablespoon granulated sugar

pinch of salt

1/4 cup lightly packed light brown sugar

3 tablespoons all-purpose flour

Instructions:

1. Preheat the oven to 375ºF and line four cups in a muffin pan with cupcake liners.
2. In a small bowl, make the crumb topping: combine all the ingredients and pinch together to make crumbs. Set aside.
3. In a medium bowl, beat together the oil and sugar with an electric mixer on medium speed for four minutes.
4. Next, add the salt, egg, cream, and vanilla, and beat for 15 seconds.
5. Sprinkle the remaining dry ingredients on top, and beat just to combine.
6. Scoop 1 1/2 tablespoons of the batter into the muffin cups. Top with a spoonful of crumb topping, and then divide the rest of the batter between all muffin cups.
7. Bake for 19-23 minutes, until a toothpick inserted comes out clean and the crumb topping is nice and golden brown.

Enjoy with that perfect cup of coffee!

Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.