October 20, 2015

Peanut Butter Muffins

My kids and I love these muffins. I freeze them so we can have them as a breakfast side or a snack anytime.

Peanut Butter Muffins

2 cups white flour or whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup natural creamy peanut butter
1/2 cup coconut sugar
3/4 cup milk or coconut milk
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts

Heat oven to 375 F. Line or grease a standard-size muffin tin - this recipe makes 12 muffins.

In a big bowl, mix together flour, baking powder, and salt. Set aside.

In a smaller bowl, mix together peanut butter (microwave for a bit if not soft enough), and coconut sugar until creamy. Stir in milk, mashed banana, and vanilla until mixed. Pour the wet ingredients into the dry and stir until combined. Don't over-mix. Fold in nuts. Scoop batter into 12 muffin cups until all filled. Bake until a tooth pick comes out clean for 18-20 minutes. Take them out of the tin and let cool for at least 15 minutes before eating.

August 30, 2015

Chocolate Chunk Cookies

Just had rave reviews from someone who ate some of these cookies. These are wonderful. Chocolate chunks and sprinkled sea salt on top are the way to go for any cookie.

Salted Chocolate Chunk Cookies
from Smitten Kitchen

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish

Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet for 5 minutes before transferring to a cooling rack.

July 26, 2015

Mint Chocolate Frozen Yogurt

This frozen yogurt is kind of strange, but very appealing. I made this last summer and remembered it and made it again this year, so I knew I needed to document it here. I'm growing my own mint in a pot on my front porch. I've tried fresh mint ice cream before, but didn't enjoy it. So I'm excited and surprised this one is so good.

Fresh Mint Chip Frozen Yogurt
from The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte

1 cup fresh mint leaves
1 cup heavy cream
1/2 cup maple syrup
Scant 1/2 teaspoon peppermint extract
2 cups whole-milk Greek yogurt
2 ounces good quality dark chocolate, finely chopped

Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the maple syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.

Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.

Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt is finished churning, stir in the chocolate. Serve immediately, or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.

June 22, 2015

Morning Glory Muffins

These are the perfect muffins - not overly sweet, loaded with healthy goodies, and moist. I'll be making these many times.

Morning Glory Muffins
from A Sweet Spoonful

For Crumble Topping:
1/3 cup (30g) oats
1/4 cup (30g) whole wheat pastry flour
3 tablespoons natural cane sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon

For Muffins:
1 cup (120g) whole wheat pastry flour
2/3 cup (90g) all purpose flour
1/2 cup (50g) rolled oats
1/2 cup (110g) unrefined cane sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoons ground cardamom
1 teaspoon kosher salt
2 large eggs, beaten
1/2 cup unsweetened applesauce
1/2 cup plain yogurt
2 tablespoons whole milk
6 tablespoons coconut oil, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 small orange (about 1 tablespoon)
1/2 cup small diced apple (from 1 small apple, cored and peeled)
1 cup (125g) grated carrots (from 2 small or 1 large carrot)
1/2 cup (70g) raisins
1/2 cup (50g) chopped walnuts

Preheat the oven to 375 F.

In a large mixing bowl, whisk together the two flours, oats, sugar, baking powder and baking soda, spices and salt.

In a small bowl, whisk together the eggs, applesauce, yogurt, milk, coconut oil and vanilla extract. Fold in orange zest, apple, carrots, raisins and walnuts.

Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble filling on top.

Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Muffins will keep for 2 days if stored covered at room temperature.

Double Chocolate Dream Cookies

My mom and I put together a cookbook before I started this blog. We gave them to family and friends. It turns out my sister makes these cookies all the time, and I was suprised to learn they weren't already on my blog. The trick is just not to overbake these so they stay fudgey.

Double Chocolate Dream Cookies

2 1⁄4 c. flour
1 c. packed brown sugar
1⁄2 c. cocoa
3⁄4 c. sugar
1 tsp. baking soda
1 tsp. vanilla extract
1⁄2 tsp. salt
2 eggs
1 c. butter, softened
2 c. chocolate chips or chunks

Combine flour, cocoa, soda and salt in small bowl. In large bowl, combine butter, brown sugar, sugar, and vanilla. Beat until creamy. Add eggs; beat for 2 minutes. Gradually add in flour mixture. Stir in chocolate chips. Drop by tablespoonful on baking sheet or stone. Bake in 375 ̊ oven for 8-10 minutes.

Chocolate Coconut Balls

The only packaged snack I buy is Larabars, just for eating on-the-go. They are made mainly with dates and nuts and all the other ingredients are ones you know. I don't like all the flavors, but Peanut Butter Chocolate, Cherry, and Coconut Chocolate are my favorites. There are so many Larabar-like recipes floating around right now. These ones are particularly good.

Chocolate Coconut Balls

1 cup almond butter
1 1/2 cups unsweetened shredded coconut
8-10 Medjool dates, pitted
1/2 cup chocolate chips or small chopped chocolate
1/4 cup flaxseed meal
4 tablespoons raw honey
2 tablespoons unsweetened cacao powder
1 teaspoon vanilla extract
pinch of salt

Add all ingredients except chocolate chips to a food processor. Process until everything is broken down and well mixed. Add chocolate and pulse a few times.

Shape dough into bite size balls. Put in the refrigerator until firm and store the balls there.

Buckwheat Pancakes

The buckwheat crepes I posted before are a favorite of mine. I haven't found many other recipes using buckwheat flour, but this one for pancakes is excellent. I grind my own buckwheat flour using a flour mill.

Buckwheat Pancakes
adapted from Mountain Mama Cooks

1 cup whole grain buckwheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 cup whole milk
1 egg, separated
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted butter

In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon; set aside.

In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.

In a separate bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter.

Heat a griddle over medium heat. Coat the pan lightly with butter or coconut oil. Pour the batter onto the griddle and cook until bubbles form. Flip the pancake and cook one or two more minutes until brown.