Carrot Apple Ginger Muffins

There seems to be something sub par about a weekday breakfast: something lazily poured into a bowl, quickly grabbed between coats of mascara and searching for keys, something cold.

A weekend breakfast easily out plays its weekday counterpart.

It slips into your morning and wakes you for the day with warm pancakes topped with fruit and drizzles of syrup or fluffy omelettes stuffed with veggies and spices, accompanied by endless cups of coffee enjoyed over conversation with friends, or better yet, in pajamas and bed.

Although I've always been quite a granola gal, lately I've been trying to give my weekday breakfasts a lesson from the weekend.

I'm a firm believe that breakfast should be delicious, easy, and healthy, but above all I believe it should exist, which is probably the worst part about weekday breakfast: it's SO easy to skip.

This batch of breakfast worthy muffins however is something you won't forget.  It's loaded with grated apple, carrot, whole wheat flour and a little spice to give your mornings a warm, filling feeling, but it's reduced in sugar content so you won't crash 2 hours later.

If you're a religious breakfast eater toss one in the microwave for a few seconds to enjoy as you run from room to room getting ready; if you're more the person who always forgets, toss the batch into ziploc bags at the beginning of the week so you can toss one or two into your bag for a mid-morning snack!

Carrot Apple Ginger Muffins

Ingredients

Dry Ingredients

• 2 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon, clove, tumeric
• 2 T chia seeds (optional)

Wet Ingredients

• 1 large sweet apple, grated
• 1 large carrot, grated
• 2 inches of ginger, grated
• 1/2 c packed brown sugar
• 1 c greek yogurt
• 1/3 c oil
• 1/3 c water
• 1 large egg

Combine

1. Pre-heat your oven to 350 degrees and grease a muffin tin or line it with paper.
2. In a large mixing bowl, whisk the dry ingredients together.
3. In separate mixing bowl, beat the egg then whisk in the brown sugar, greek yogurt, oil, and water.
4. Mix in the apple, carrot, and ginger then fold the wet ingredients into the dry until just mixed.
5. Scoop into the muffin tin and bake for 15-20 minutes.
6. Carefully transfer the muffins to a cooling rack and let cool for a few minutes before enjoying!
7. Note: these are best stored in the fridge due to their moisture content but will last on the counter for up to 5 days.

Zucchini Muffins

When creating muffins that are more muffiny and less cupcake-ish throwing in some vegetables is a helpful bet, as as summer comes to more of an end with each chilly morning, choosing some seasonal leftovers to add a pinch of warming spice to is a winning one.

In the Goldilocks-esque path that led me to these deliciously spiced, sweet but savory, zucchini raspberry muffins I learned a number of things about "throwing in" some vegetables that might help guide you one your own muffin ventures.

For starters, getting a little creative with what you're throwing in is a good thing.  Double veggies like half zucchini and half carrot, or serving the veggies with a side of fruit will result in some morning-altering deliciousness.

Be sure to restrain any heavy handedness with the mix ins though, as there is some truth in too much of a good thing being a bad thing, read: three cups of zucchini is WAY too much zucchini.

Secondly, use a wholesome flour like wheat or spelt as they will not only pack in lots of extra flavor and nutrition but they will also soak up the moisture from the mix-ins which will help you avoid a soggy mess.

Use a spatula to smooth the top of each muffin then sprinkle things on top of each prior to popping the tray in the oven.

Reach for some oats to add a rustic bakery feel, scatter some roasted pepitas or sunflower seeds for an extra savory crunch, or keep things simple and sprinkle with a little extra brown sugar or spice.

Whatever you choose, this easy trick will lead to some picture perfect treats that give your mornings an feel extra special.

Speaking of spice, feel free to branch out from the cinnamon.

I typically find that using multiple spices in the same recipe, like cinnamon with a little nutmeg or clove, create a multifaceted flavor that helps spice stand out.  There's no need to stop there however, because a hearty recipe like this can handle as large of a punch as you're comfortable with!  Reaching out for bolder spices, like cardamom and black pepper, or eye-catchingly colorful but flavorfully subtle ones like turmeric will help bring your batch to the next level.

Spiced Zucchini Raspberry Muffins

Ingredients

Dry

• 1 1/2 c wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 2 t cinnamon
• 1 t cardamom
• 1 t black pepper
• 1/2 t nutmeg
• 1/4 t coriander
• 1 c oats, old fashioned, raw
• 4 1/2 T butter

Wet

• 2 eggs
• 1/2  - 1 c brown sugar*
• 3/4 c milk
• 2 t vanilla extract

Add ins

• 1 c zucchini, grated
• 1 c frozen raspberries

Combine

1. Preheat the oven to 375 and grease a muffin tin.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
3. Add the oats to the bowl of a food processor with a metal blade and blend on medium speed for 1-2 minutes until the oats are tiny pieces.
4. Add the butter and blend on medium speed for 1 minute.
5. Add the flour to the food processor and blend again for 1 minute until the mixture is very fine crumbs.
6. Add the eggs and sugar to the large mixing bowl and whisk for 30 seconds.  Add the milk and vanilla and whisk again until combined.
7. Pour the dry ingredients from the food processor into the wet ingredients in the bowl.  Using a metal spoon, mix the ingredients until they start to combine, then add the zucchini and raspberries and mix until all ingredients are incorporated.
8. Scoop the mixture evenly into the muffin tin, use a spatula to smooth the tops of each muffin, sprinkle with extra oats if desired, and bake for 25-30 minutes.
9. Enjoy!

*For a more savory muffin use just 1/2 a cup of brown sugar, but if you prefer a more stereotypical bakery style muffin use the full cup.  If you're a monkey in the middle like me, use 3/4.

Banana Graham Muffins

There's something about the change of seasons that makes a baked good sound like all you need in life.

Although summer and fall are still fighting over who's taking the stage, the potential of my oven is already taking over my mind.


I've been dreaming of baked whole wheat donuts with chocolate ganache glaze, graham cupcakes layered high with marshmallow and fudge, pumpkin bread laced with fresh shredded apples, chocolate silk pie with nut crumble crust and baked meringue top, apple cobblers...

I decided to start nice and "simple" with some zucchini muffins.  After all, end of summer zucchini are taking over my fridge and it's still too hot to commit to something that needs to be baked longer than 20 minutes.

Of course, simple is an overstatement.

Somewhere between pureeing oats and walnuts with whole wheat flour for a wholesome base to looking up and realizing my eggs were whisked in one bowl while my butter and sugar another, I thought to myself "this is not your most graceful kitchen moment".  Needless to say I was not super surprised when I pulled a dozen over moist, over crumbly, un-bakeable, sunken topped muffins from the oven an hour later.

For every part of me that lacked surprise towards my soggy zucchini sponges, there were two parts of me filled with disappointment and just one teensy, tinsey part of me that was hopeful.

So I got my shit together and geared up for the next round: a trusted banana muffin recipe that had yet to fail me.

Banana Graham Muffins


Ingredients

Dry

• 1 c wheat flour
• 1/2 c wheat bran
• 1/4 c wheat germ
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3 t cinnamon
• 1-2 t ginger
• 1/2 t nutmeg

Add-ins

• 1/2 c shredded coconut, unsweetened
• 1/2 c golden raisins
• 1/2 c walnuts, chopped

Wet

• 3 ripe bananas
• 3 lg eggs
• 1/2 c oil of choice
• 1 t vanilla
• 3/4 c brown sugar

Combine

1. Preheat the oven to 350 degrees and grease a muffin tin.
2. In a large mixing bowl, whisk the dry ingredients until well mixed then stir in the add-ins.
3. In a separate bowl, use a fork to mash the bananas until smooth.  Break the eggs over the banana mash and use the fork to beat them a little, then use the fork to mix them into the bananas completely.
4. Add in the oil and vanilla and mix, then add in the brown sugar and stir until combined.
5. Make a crater in the middle of the dry mixture then pour the wet ingredients into the space.  Use a large spoon to slowly stir fold the dry ingredients into the wet until well mixed.
6. Use a spoon or quarter measuring cup to scoop portions into the tin.
7. Bake for 12-15 minutes until a toothpick poked into the center comes out clean.
8. Enjoy!

Cost Worthy

In every foodie's chicken-or-the-egg style question, I've always wondered which came first: my love for food crafting or for food shopping?

They seem to have always held an equally special place in my heart, maybe because I knew the craft was on the other side of the task or that I'd have a small say it what was made by helping with the shopping, but in this case we'll say it was because I was hopeful that shopping would mean a treat.


  It's not as if Pavlov is in need of one more example to prove him right, but truly there was no better end to cruising up and down the cement floored aisles of a bulk-grocery mecca than being able to successfully convince my mom that Treat-Yourself-Sunday was a thing.

We always looked past the styrofoam pizza slices and greasy churros because this smoothie was our favorite Sunday share.  I doubt Costco's version includes any trace of greens but while throwing ingredients together I was hit with this spot on taste that brought me right back to those moments that I knew I needed to share!

Costco Berry Smoothie


Ingredients

• 3 cups frozen fruit blend (strawberries, blueberries, blackberries, cherries, raspberries)
• 2 handfuls kale or spinach
• 2 bananas
• 1 T chia seeds or flax
• 1/4 c grapefruit juice
• 1/4 c orange juice

Combine

1. Add the ingredients to a blender
2. Blend on high speed for 1-2 minutes
3. Enjoy!

If you offer a foodie farm fresh produce...

If you offer me farm fresh produce, chances are I'll hardly be able to turn it down.  Which is why, despite the fact that I had a fridge full of food at home, when I walked by my local greenmarket and heard the beautiful skinny green stalks of asparagus calling my name from their bin I knew I was going to end up taking them home.

It was a purchase that I almost felt guilty about, as I thought about my week and realized there was a large chance that they would go to waste before I could use them, but luckily everyone loves fresh produce.


So I decided to make something I could share, and since everyone also loves breakfast I knew the two would go hand in hand.

I envisioned crossing a frittata and quiche to make a batch of farmer's market egg cups by lining a muffin tin with little circles of dough, twirling little pieces of asparagus around each cup in the shape of little green roses, and filling the gaps with freshly whisked egg and feta.

The feat turned out easier dreamed than done.

As someone who's never made a frittata or a quiche or egg cups I ran into several unforeseeable issues.  First off, muffin tins are much smaller than you think, so the crust took up so much room and the asparagus did not exactly form into rings as I thought.  Additionally, I knew the asparagus and onions and garlic would have to be cooked slightly before putting them in the egg but the oil used to saute them robbed the dish of freshness.

I was filled with disappointment as I popped the pan into the oven, and as I cleaned up the mess I had made I started thinking of all the things I could've done differently.

In the five minutes it took me to wash the dishes I had thought of so many delicious changes, like how it would be easier to circle the asparagus if I used a pie pan instead of a muffin tin, how the crust would be better if it could be butterless, and herbed, and maybe even gluten free, and how the dish would feel fresher if the onions were soaked and asparagus flash steamed instead of sauteed, that I knew I had to make it again.

So back to the farmer's market for more asparagus I went!

Farmer's Market Frittata

Ingredients:

For the crust:

• 1 cup chickpea flour
• 1/2 T cornstarch
• 1/2 t baking soda
• 1 T dried herbs of choice (I used basil)
• 1/2 t salt
• 1/2 c Greek yogurt
• 2 T coconut oil

For the filling:

• 1 bunch of skinny asparagus
• 1/2 Vidalia onion, very thinly sliced
• Balsamic vinegar
• 3 garlic cloves, minced or pressed
• White vinegar
• Feta, thinly sliced and crumbled
• Salt
• Pepper
• Paprika if desired
• 6 eggs

Combine:

1. Slice the onion as thinly as possible, place in a bowl, and cover with balsamic vinegar and a pinch of salt. Set aside.
2. Place the garlic in a second dish and cover with white vinegar and a pinch of salt.  Set aside.
3. Use a food processor to mix the dry ingredients for the crust, add the oil and pulse until crumbly, then add the Greek yogurt and pulse again.  Pulse a few more times until the crumbs come together in a large chunks or one ball.
4. Take the dough out of the processor, roll it into a ball, wrap in plastic, and set in the freezer.
5. Preheat the oven to 300 degrees and line a pie pan with parchment paper.
6. Cut the hard ends off the asparagus, cut the stalks in half, and rinse very well. Place a steamer in a large pot, add an inch or two of water, bring to a boil, then add the asparagus and steam for 1-2 minutes until bright green and just barely softened.
7. Take the dough out of the freezer, place the ball between 2 sheets of Saran Wrap, roll into a disc the same size as the bottom of the pie pan, and roughly 1/4 of an inch thick, yes I used a wine bottle for this.
8. Place asparagus spears around the pan in a circle, fill the gaps loosely with onion slices, then top with another layer of asparagus. Note: I tried to use more ends for the bottom layer and more tips for the top layer so you can see the pretty tips of the asparagus.
9. Strain the vinegar off of the garlic and whisk the garlic into the eggs with a pinch of salt, pepper, and paprika, then slowly and evenly pour the egg over the asparagus.
10. Sprinkle with crumbled feta and freshly cracked pepper.
11. Bake for 20-30 minutes until the center is just set but still moist looking.
12. Let sit for 5 minutes before slicing and enjoy!

Google It

There are so many things that warrant questions in our day to day lives.  Like coffee, the highlight of our mornings, the pick me up in our afternoons, and a very Googly substance.

Why do coffee shops that don't sell coffee beans exist?

Why do people care more about organic coffee than shade coffee?

Why is coffee cake called coffee cake if it doesn't actually have coffee in it?

How are sliced almonds made?

You might thing that the last question doesn't really relate to coffee.  But while drinking coffee with one hand and chopping almonds for this coffee cake with the other, my brain slowly turned on and noticed the rough, misshapen pieces jumping all over my cutting board so I had to wonder - how in the world are those perfectly unnatural nuts crafted?

My wonderment turned into a smile because, you're right, the shape of the almonds doesn't really matter in this case.

What's really important is that they are here, in this coffee cake.  A cake whose crafting is easily explained as it was made in the name of nutty, spicy, sweet, cocoa, caramel-y coffee goodness and is filled with actually coffee to make it make more sense.

So go ahead, grab a slice, no questions asked. 

Coffee Coffee Cake

Ingredients

• 1/2 c oats
• 1 c whole wheat flour
• 1/2 c white flour
• 2 t cocoa powder
• 3 t cinnamon
• 1 t nutmeg
• 1/2 t cardamom
• 1 T baking powder
• a pinch of salt
• 1/2 c brown sugar, or 1/3 c white sugar
• 1 large egg
• 1 c coffee* + 3 T coffee grounds
• 3 T coconut oil

For the topping:

• Roasted, unsalted almonds, chopped
• Unsweetened flakes of coconut
• Cocoa powder
• Cinnamon

Combine:

1. Preheat the oven to 375 degrees and line a 9x5 pan with parchment paper.
2. Dump the oats into the bowl of a food processor and blend on high speed for 15-30 seconds until finely ground.
3. Add in the flours, spices, baking powder, and salt, then blend again on medium speed for 20-30 seconds until the ingredients are well incorporated.
4. Add in the sugar and blend for 20-30 seconds until well incorporated, then add the egg, coffee, grounds, and oil.
5. Blend on low speed/dough setting for 30 seconds until everything is mixed together.
6. Pour the batter into the baking pan, sprinkle with almonds, coconut, cocoa powder, and cinnamon then bake for 30 minutes or until a toothpick comes out with a few crumbs on it but not dry.
7. Let cool for 15 minutes then enjoy!

*I made cold brewed coffee for this recipe mainly because I recently shattered my french press and have yet to replace it.  Feel free to use hot brewed coffee but make sure you let it cool before adding it to the recipe or else it may cook your egg.

Choconana Muffins

There are two types of people in this world: the kind of person who starts every day with breakfast and the kind that doesn't.

As a member of the first group, I would say most of my morning jump starts consist of healthier fare like greek yogurt with fruit and nuts, avocado and eggs, or muesli prepped the night before.

So I'm always mind blown when I see breakfast make it's way to the latter group, as it usually consists of things I would only dream of eating for breakfast but not feel okay eating so early in the day.

Take for example the chocolate muffin.

I've considered this an impostor breakfast food for years but know many a person who will chow one down as a mid-morning "breakfast" without a second thought.

Healthy or not, chocolate for breakfast is every chocoholics dream.  As a member of both the breakfast lovers club and the chocoholics not-so-anonymous group I was tempted to figure out a way to make this "breakfast" desirable before lunch.

Luckily, I possess a pretty healthy banana bread recipe and thought a pretty healthy chocolate version was in order... you know, one that we can all call breakfast worthy.

Choconana Muffins

Ingredients

Dry ingredients:

• 1 1/2 c wheat flour
• 1/3 c unsweetened cocoa
• 1/4 c dark brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• pinch of salt
• 1/2 c walnuts, chopped (optional)

Wet ingredients:

• 2 lg eggs
• 1/3 c coconut oil
• 3 lg bananas, very ripe
• 1 t vanilla
• 1/4 c unsweetened almond milk

Combine

1. Pre-heat the oven to 375 degrees and grease a muffin tin.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a small mixing bowl use a large fork to mash the bananas, leaving some chunks if desired, then whisk in the eggs, then whisk in the rest of the ingredients.
4. Use the fork to mix the wet ingredients into the dry ingredients until well combined but not over-mixed.
5. Scoop 1/4 cups of the batter into the muffin tin and bake for 12-15 minutes or until cooked through.
6. Enjoy!

Savory Muffins

When a muffin is sweet it's very reminiscent of eating a cupcake.  When a muffin is savory, however, it tastes like something that can actually pass as breakfast.

A few years ago I came across a perfect muffin recipe for the fall and winter that was not your typical batch of pumpkin muffins.  They were full of butternut squash, spinach, and feta: flavors that were ideal for chasing away the winter blues.

Now that Spring is here (kind of), there is a less of a need to chase away the winter blues and more of a need to give the sun a wide armed welcome instead.

This weeks version of Sunshine's whole wheat welcome banner comes with chunks of sun-dried tomatoes, minced kale, and sharp white cheddar backed by hints of sweet basil and spicy mustard seeds to seal the deal.

The cloudy side of this recipe is that if your heat is still on you really don't want to leave these out at room temperature for longer than 3-4 days because cheese, greens, and overly hot apartment - yuck!

The sunny side of this recipe is that if you let the muffins cool to room temperature completely then place them in a freezer safe tupperware, you can freeze them for up to a month and microwave them for a minute or two before enjoying!

Sun-dried Tomato, Cheddar, and Kale Muffins

Ingredients:

Dry Ingredients:

• 2 c wheat flour
• 2 T sugar
• 1 T mustard seeds
• 1 T dried basil or oregano
• 1 T baking soda
• Salt and pepper to taste

Mix Ins:

• 1 c of sun-dried tomatoes, chopped
• 2 c of kale or spinach, finely chopped
• 1/2 c sharp white cheddar, grated

Wet Ingredients:

• 3 large eggs
• 1 c milk
• 1/4 c olive oil

Combine

1. Preheat the oven to 400 degrees and grease a muffin tin with shortening or oil.
2. In a large mixing bowl, whisk together the dry ingredients.
3. Add in sun-dried tomatoes and stir well, making sure to break apart any pieces that clump together.
4. In a separate mixing bowl, beat the eggs then whisk in the milk and oil.
5. Add the kale and cheddar to the wet ingredients, then combine the wet and dry mixtures.
6. The resulting batter should look a little more liquid than what is typical for a muffin but not quite as liquid as a cake batter.
7. Drop 1/4 cup measurements into each muffin cup.
8. Bake for approximately 20 minutes until the muffins are cooked through.
9. Tip each muffin on it's side and let it cool.
10. Enjoy!

Anise Scones with Cranberry and Raisin

My favorite weekend morning treat from childhood had to be these scones.

We would have them packed full of sharp cheddar cheese or cranberries or even chocolate chips and, although I stay away from the latter version, every now and then I still like to knead up an interesting batch for a breakfast treat.

My newest version uses the warm spice of anise seeds, cardamom, and coriander to complement the sweet, juicy raisins and tangy cranberries that are tucked into the layers of flaky dough.  The result is a curiously comforting flavor that is an ideal compliment to a morning cup of coffee, green smoothie, or eggs.

Mom's Scones with Anise, Cranberry, and Raisin

Ingredients:

• 1 c white flour
• 1 c whole wheat flour
• 1 T baking powder
• 1/2 t salt
• 1 T anise seeds
• 1 T sugar
• 1/2 t cardamom
• 1/2 t coriander
• 8 T butter, room temperature
• 1/4 c cranberries
• 1/4 c raisins
• 1/2 c almond milk
• 1 large egg

Combine:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, stir the flour, baking powder, salt, anise, sugar, cardamom, and coriander together.
3. Break the butter into the flour with your hands or a pastry cutter until the mixture has the consistency of small crumbs.
4. Stir in the raisins and cranberries, breaking apart any clumps that form.
5. Beat the egg and milk together in a separate small bowl, then pour the liquid into the flour mixture.
6. Use a large metal spoon to fold the liquid into the flour until well combined then spoon it into a large ball.
7. Sprinkle a plastic cutting board with some flour, place the ball of dough on it and flatten into a disc, reshaping the sides as needed.  Use a sharp knife to cut the disc into 8 triangles, wetting the blade with water between each cut.
8. Space the triangles of dough evenly apart on the baking sheet and bake for 9-11 minutes until just golden brown around the bottom edges.
9. Transfer to a cooling rack for a few minutes then enjoy!

Gingy Muffys

I few months ago I was inspired by a recipe from Green Kitchen Stories and made these amazing Cranberry Cacao Almond Muffins.

They came out a perfect texture and flavor for a hearty breakfast muffins and I almost immediately knew I wanted to try making them again with a few more alterations. 

These muffins are perfect because they have a hearty and healthy feeling created by the oats and nuts.  They're not too heavy but still have a chewy, sturdy texture that will fill you up and can also hold up against some serious flavor.  Which is how I knew it would be the perfect background for a version made with bran and jam-packed with ginger!

If you are a ginger lover this recipe will sing to your soul as powdered ginger and turmeric are mixed into the flour base to give it a nicely distributed spice, while chunks of candied ginger add some extra bite.  Needless to say, this is a recipe that will definitely wake you up on a cellular level in the morning - enjoy!

Ginger Bran Muffins

Ingredients

Dry Ingredients:

• 1 c walnuts
• 1 c raw oats
• 1/3 c bran
• 1/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 2 t turmeric
• 1 t cinnamon
• 2 t ginger, powdered
• 1/2 t salt
• 2 T chia seeds
• 1/2 c candied ginger pieces, chopped

Wet Ingredients:

• 3 eggs
• 1/2 c dark brown sugar
• 5 oz whole fat greek yogurt
• 3 tablespoons oil of choice
• 1 t vanilla extract
• 1/3 c almond milk

Combine

1. Preheat the oven to 350 degrees.  Dip a paper towel into some shortening and use it to grease a muffin tin.
2. Dump the walnuts into a food processor and blend on medium speed for 2 minutes until they are minced.
3. Add in the oats and blend for another minute or two, until the mixture is consistently sized.
4. Detach the processor bowl from the base and remove the blade.  Stir in the bran, flour, baking powder and soda, spices, chia seeds, and candied ginger pieces.
5. In a small metal mixing bowl whisk the eggs, add the sugar and whisk again for 1-2 minutes, the fold in the yogurt, oil, vanilla, and milk.
6. Using a metal spoon stir the egg mixture into the bowl of the food processor.  Note: the batter should be much more liquid than a typical muffin batter.
7. Evenly distribute the batter into the muffin tin and bake for approximately 20 minutes until a toothpick comes out mostly clean.
8. Transfer to a cooling rack for a few minutes and enjoy!

The Butter Within

Where have I been lately?



Hiding from the world while eating delicious, delicious things without sharing a word about them!  I decided the best way to make up for my absence is with a treat-yourself-recipe for scones: the hidden gem of the pastry world.


They're like buttered toast but the butter is already in the bread - how could you not love them?


Yes, with a Paula-Dean-style description like that you can be sure these come with a hefty caloric tag.  While I think we should usually usually opt for a low-fat-low-sugar breakfast, I am one of those firm believers that being healthy includes giving yourself a treat every now and then.  These "cream cheese" and apricot scones are top notch for a sweet cheat-treat.  The creaminess gives the dough a super rich and savory flavor while the apricots and hint of vanilla brighten each bite for a delicious start to these cold fall days.  No judgement to those of you who add a little more butter on before eating.


Bon appetit!

Apricots and Cream Scones

Ingredients

• 1 1/2 c wheat flour
• 1 1/2 c white flour
• 1 1/2 t salt
• 1 T baking powder
• 1/2 c butter, room temperature
• 3/4 package neufchatel cheese (for lower fat) or cream cheese, room temperature
• 3/4 cup milk
• 1 egg, room temperature
• 1 t vanilla

Combine

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk the flours, salt, and baking powder together.
3. Use your hands or a pastry cutter to blend the butter and cream cheese into the flour mixture until it is evenly a crumbly consistency.
4. In a separate mixing bowl whisk the milk, egg, and vanilla.
5. Fold the milk mixture into the flour mixture and knead a few times until well combined but not too sticky.
6. Sprinkle some flour on a clean tea towel or cutting board and use this as a surface to shape the dough into disk or square.  Cut the dough into 6-8 even sized wedges or squares.
7. Spread around the baking sheet and bake for 10-15 minutes.  They are done when they are just browning on top and when they are springy rather than squishy when pressed lightly.
8. Enjoy!

Monday Muffins

When baking I sometimes find myself thinking "how the shit is this going to come together?"

Usually if you're thinking something looks wrong while making a recipe, you are right.   Batter that is too clumpy or too runny is hard to fix but I've come up with a few guidelines that have helped me improve my baking.

First off, make sure you're measuring your flour correctly!  Reading this method from Sally's Baking Addiction completely revolutionized my baking adventures.

Although it's tempting to cut the sugar, cut the oil, add wheat flour - don't change a recipe too much the first time you try it!  Until you know what product you're manipulating, you're better off waiting until the next time you make it.  When that time comes around make sure you compare your adjustments to a recipe that is tried and true.

Know what flavors and textures you like and try to bring them into your baking.  It's the only way to make a recipe your own and you're guaranteed to like the product better - especially if it doesn't come out perfectly the first time you make it!

While making this recipe I kind of broke rule two but stuck hard to rules one and three.

I started with this recipe from Green Kitchen Stories, and compared it to my favorite blueberry muffin recipe to make sure my changes weren't going to be drastically different from a recipe I know works out.

The results were so great that I tried one, immediately ate another, then quickly froze half of the batch so I could make sure some would last for breakfast next week!

Cranberry Cacao Almond Muffins

Dry Ingredients

• 1 c almonds
• 1 c old fashioned oats
• 1/3 c cacao nibs, raw and unsweetened
• 2/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 1 t cinnamon
• 1/2 t salt
• 2 T chia seeds
• 1/2 c cranberries

Wet ingredients

• 3 medium eggs, beaten
• 1/2 c brown sugar
• 5 oz greek yogurt
• 3 oz oil
• 1 t vanilla
• 1/4 c milk

Combine

1. Preheat your oven to 350 degrees and use a towel and a dab of shortening to grease a muffin tin.
2. Drop the almonds, oats, and cacao nibs into your food processor and blend on medium speed for ~3 minutes, until mixture consists of large crumbs.
3. Remove the blade, then whisk in the flour, baking powder, baking soda, cardamom, cinnamon, salt, and chia seeds until evenly combined.  Toss in the cranberries and whisk again making sure the cranberries don't clump.
4. Beat the eggs in a separate bowl.  Whisk in the brown sugar, then gently fold in the yogurt, oil, vanilla, and milk.
5. Fold the wet and dry ingredients together.
6. Drop 1/4 cups of the batter into your muffin tin.
7. Bake for 20 minutes or until cooked through.
8. Enjoy!

On Drinking Green

Things I miss about Massachusetts include this kale smoothie from Woodstar Cafe.

Although it isn't their exact recipe, this version has done a pretty good job holding me over until I finish trying every smoothie cart and juice bar in The City to find my new favorite.

Tropical flavors of banana, mango, and orange bring out the best of kale's health aspects while masking its bitterness.  Greek yogurt adds protein and balances the kick from the fresh ginger.  Sprulina and lemon brighten up the drink while flax grounds it with a little nuttiness.

If you like your smoothies sweet try adding a splash of honey!

Woodstar's Green Smoothie

Ingredients (makes 2)

• 1 1/2 c kale, washed and chopped
• 1 banana, sliced
• 1 mango (or a second banana), peeled and chopped
• 6 oz greek yogurt
• 2 inches ginger, peeled
• 12 oz orange juice
• 2 T flax or chia seeds
• 1-2 T sprulina powder 
• squeeze of lemon

Optional: 1 T honey

Combine

1. Add all ingredients to a blender and process until smooth.
2. Enjoy immediately or refrigerate to enjoy chilled.
3. Stays good in fridge for 3-5 days.

Getting Through the Week

I know, who in their right mind turns their oven on in 90 degree weather to bake muffins?

Trust me, when I say these simultaneously light, fluffy, hearty, healthy muffins are worth it.  Especially if you have a case of the summertime struggles causing you to hit the snooze button one too many times and to drag through the afternoon - these muffins are exactly what you need to get through the week   Plus, they only take about 30 minutes to make from start to finish.

So go ahead and hit the snooze button again knowing you'll still have time to grab one of these for breakfast on the go..... just don't forget to save one for an afternoon snack!

Blueberry and Bran Muffins

(adapted from the How to Cook Everything cookbook)

Ingredients

• 1 c all purpose or whole wheat flour
• 1 c bran
• 1/3 c sugar
• 1/2 t cardamom
• 1/2 t cinnamon
• 1/4 t coriander
• 3 t baking powder
• pinch of salt
• 3 T oil
• 2 eggs
• 1 t vanilla
• 1 c milk (almond or soy will also work)
• 1 c blueberries, fresh or frozen
• 1/2 c chopped almonds

Combine

1. Preheat your oven to 350 degrees and grease a muffin tin or use muffin liners.
2. In a large mixing bowl whisk the flour, bran, sugar, spices, baking powder, and salt until well combined.
3. In a separate mixing bowl whisk the oil, eggs, vanilla, and milk.
4. Pour the egg mixture into the flour mixture and add the blueberries and almonds.  Use a spatula to fold the mixture together until just combined.
5. Measure 1/4 cup of the mixture into each well of a muffin tin and bake for 15-20 minutes.
6. Let cool before enjoying!