Morning Glory Muffins

I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.

I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.

I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.

I've since made these muffins several times for family and friends and they're always a big hit!

Morning Glory Muffins

adapted from Dorie Greenspan Baking From My Home To Yours

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry flour

1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
2 tbsp. molasses
2/3 cup canola oil
2 large eggs
3/4 cup milk
2 cups loosely packed shredded carrots
1/2 cup shredded unsweetened coconut flakes
1/2 cup raisins (or cranberries or a mix)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375* degrees
Line 12 muffins tins with liners or grease if not using liners
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt
Whisk to combine
In the bowl of a stand mixer combine sugar, molasses and canola oil
Add in the eggs and beat until incorporated
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated
Mix in the shredded carrot
Using a rubber spatula, gently fold in the coconut, raisins/cranberries, and nuts.
Divide the batter evenly among the muffin cups
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely

Red Velvet Shortbread Cookies

As I was browsing cookie recipes on the Better Homes and Garden's website (how I got there, I have no idea!) I saw this recipe and knew it would be perfect for my dad. His favorite cookies tend to be shortbread or my un-iced gingerbread men/sugar cookies. His favorite nut is the pistachio, and these suggest dipping the cookie in either sprinkles or pistachios. I did make two versions, one with sprinkles and one with pistachios. 

The red velvet aspect makes it more festive and the subtle hint of cocoa powder makes them taste just like red velvet cake. If you don't have time to make them for Christmas, they'd also be perfect for Valentine's Day! (I doubled this recipe the first time, then tripled it the second, you will get about 15-18 cookies per single recipe below)

Red Velvet Shortbread Cookies

directions rewritten, recipe from Better Homes and Gardens

1 1/4 c. all purpose flour

1/3 c. sugar

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/2 c. butter

1 tbsp. red food coloring

3 oz. white chocolate, chips or chopped

Finely chopped pistachios (about 1/2 c.) or nonpareils (about 2 tbsp.)

Cream butter and sugar, add salt cocoa powder and red food coloring, mix well.

Gently fold in flour until it is absorbed. 

Lay a piece of plastic wrap out and form dough into a log, tightly wrap and refrigerate for 1 hour.

Preheat oven to 325*

Line a cookie sheet with parchment.

Slice cookies 1/4" wide and place 2" apart on cookie sheet.

Bake for 18-20 minutes, until puffed and set, cool on a wire rack to room temperature. 

Melt white chocolate in a small dish, dip cookies in chocolate and then sprinkle with nuts or nonpaerils, lay on plastic wrap to dry, about an hour. 

Place in an airtight container for up to a week.

Quinoa Salad with Cranberries, Feta and Pepitas

Last weekend I hosted a baby shower for one of my friends who is expecting a baby boy in just a few weeks! The shower was at 11am, so I tried to create a menu that was substantial enough for lunch, but still light since it was earlier. I've been doing brunch so often lately, it was a nice change of pace to not have an egg-heavy menu! I tried to incorporate some of Leah's favorites, and then selfishly made something I knew I'd love. 

I literally can't get enough of grain based salads. They're so simple, but such a crowd pleaser. My standard formula is grain, fruit, cheese, nut, vegetable and dressing with fresh herbs. I took a chance with this one as the flavors didn't seem like they'd perfectly match, but this salad was fantastic. The feta's saltiness balanced out the sweet cranberries, the tangy lemon was cut with the bright mint, and the pepitas added crunch. I made a huge batch of this salad, so it might be necessary to halve or third it for a smaller meal, but leftovers aren't a bad thing either! 

Quinoa Salad with Cranberries, Feta and Pepitas

Veggie by Season original

1 lb. quinoa

4 c. vegetable stock

1/2 c. dried cranberries

1/2 c. pepitas

8 oz. feta, cubed or crumbled

2 scallions, thinly sliced

1/4 c. lemon juice

1/4 c. olive oil

1 tsp. sugar/honey/sweetener of choice

Kosher salt and black pepper

2 tbsp. fresh minced mint leaves

Place quinoa in a fine mesh strainer and rinse under cold water until it runs clear.

Bring stock to a boil in a large pot, add quinoa, turn to medium-low and simmer uncovered for 15-20 minutes until quinoa has plumped and 'tails' spring out.

Pour into mesh strainer, drain and cool for 10 minutes, then add to a mixing bowl and place in the refrigerator until thoroughly cooled (can be done a day in advance).

Add cranberries, pepitas, feta and scallions to quinoa, toss.

Add lemon juice, olive oil, sugar, salt, pepper and mint to a dish, whisk, taste and season as necessary.

Pour dressing over salad and toss. 

Pour into a serving dish, garnish with extra mint and serve chilled.

Deep Dish Apple Bourbon Streusel Pie

Last weekend I invited some friends over for dinner, but they weren't just any friends. They were the one and only couple I've ever set up on a blind date, and they're still together 18 months later! I'm really proud, obviously. They like to cook, so during the week before dinner, we threw around ideas and had a few dishes we each could make. We ended up with quite an eclectic menu, but it was all so delicious. 

For dessert, I went to the Williams-Sonoma website for some ideas, and the recipe on the front of the 'desserts' tab looked perfect. This pie is meant to feed a crowd, but it was just the four of us, so I cut the recipe in half. I also added some old fashioned oats to the crumbly topping because I think all streusel toppings need it! The only difficult part of making this pie was choosing a bourbon from my husbands collection. For the record, I went with Maker's Mark because he has 2 bottles, and wouldn't miss a few tablespoons! 

Deep-Dish Apple Bourbon Streusel Pie

just slightly adapted from this Williams-Sonoma recipe

Dough: 

1 3/4 c. unbleached all purpose flour

1 tbsp. granulated sugar

1/2 tsp. salt

8 tbsp. butter, very cold (or frozen)

1 egg yolk

1/4 c. ice water

Filling:

3 lbs. baking apples (I used 1.5 lbs. Golden Delicious, 1.5 lbs. Gala)

1/3 c. packed light brown sugar

1 tsp. ground cinnamon

1/4 tsp. fresh grated nutmeg

2 tbsp. cornstarch

1 tsp. vanilla extract

pinch of kosher salt

2 tbsp. bourbon

Streusel:

1/4 c. unbleached all purpose flour

1/2 c. old fashioned oats

1/4  c. packed light brown sugar

2 tsp. ground cinnamon

1/2 c. chopped pecans

4 tbsp. very cold butter (or frozen)

To make dough:

Add flour, sugar and salt to a mixing bowl.

Using a box grater, grate butter into the flour mixture, toss with a fork to distribute.

Add egg yolk and 1 tbsp. water, toss dough with a fork, when it begins to come together, quickly mix with fingertips, be careful to keep butter pieces in tact. 

Add water by the tbsp. to moisten flour just until dough comes together.

Form into a disc and wrap in saran wrap.

Refrigerate for 30 minutes to a day in advance.

Prepare filling:

Add all ingredients except apples to a large mixing bowl.

Peel apples, core and slice into 1/4" slices.

Toss apples with sugar mixture, coat pieces evenly.

Prepare streusel:

Add all ingredients except butter and nuts to a mixing bowl.

Grate butter into streusel, use a fork to distribute evenly.

Add nuts, stir with a fork.

Place streusel in the refrigerator while preparing pie.

Preheat oven to 350*

On a lightly floured surface, roll dough into shape of your baking dish (I used a deep pie dish).

Place pie crust into baking dish, flute edges by pinching.

Pour apple mixture into pie crust, scrape out all of the syrup and drizzle over apples evenly. 

Crumble streusel mixture on top.

Place pie in the oven and bake for 40 minutes.

Check to see if top has browned too much, if so, cover with aluminum foil.

When crust is golden, top is browned and apples ooze up the sides, remove from the oven (timing depends on shape of your baking dish)

Cool and serve warm to room temperature with vanilla ice cream, if desired.

Tropical Chunk Cookies

A few months ago, I bought a package of mixed, dried tropical fruit on a whim. Then it was a random Sunday night, and I was hosting book club Monday. I decided a baked good was in order to pair with the quiches I made, and the bag of dried fruit was calling my name. I began pulling ingredients out and found half-used bags of dried coconut and macadamia nuts, these tropical cookies pretty much made themselves. My book club friends really liked them, and my husband absolutely loved them. 

When it comes to the actual recipe, I winged it a bit today compared to last time. I've baked enough batches of cookies in my day to know a proper ratio, and I like to try to use up what I have. I know the consistency of dough I want to get the cookie I desire (chewy and thick, no crisp/pancake cookies here!). 

Tropical Chunk Cookies

1 1/2 sticks salted butter, softened (12 tbsp. or 3/4 c.)

1 c. granulated sugar (or 1 c. packed brown sugar, omit molasses)

2 tbsp. molasses 

2 large eggs, at room temperature

1 tsp. almond extract (vanilla is ok too!)

1 tsp. baking soda

1/2 tsp. baking powder

1 c. whole wheat pastry flour

2 c. unbleached all purpose flour

1 1/2 c. packed shredded, sweetened coconut

1 1/2 c. dried mixed tropical fruit (papaya, pineapple, mango)

1 c. chopped macadamia nuts

In the bowl of a mixer, cream together butter, sugar and molasses.

Beat until fluffy and pale yellow.

With the mixer on low speed, add eggs one at a time.

Add almond extract.

Turn mixer off and scrape down the sides. 

Sift together baking soda, powder, wheat and all purpose flours, add to mixing bowl.

Turn mixer on low until flours are moistened into butter mixture, turn off.

Add coconut, fruit and nuts, turn mixer on and mix until distributed evenly and all flour is absorbed. 

Use a spatula to scrape down blade and make sure dough is mixed well.

Place in the refrigerator and chill dough while oven preheats.

Preheat oven to 350*

Line a large baking sheet with parchment.

Spoon heaping tablespoons full onto baking sheet, press cookies down a bit, spacing 3-4" apart. 

Place in the oven and bake for 14 minutes, until golden brown and puffed.

Remove from the oven, rest on the cookie sheet for a minute, then transfer to a cooling rack.

Repeat with remaining dough, recipe yields about 2 dozen cookies, depending on size. 

Banana Nut Bread Granola

I am a vivid dreamer. Almost every morning, I can recall several of my dreams. While they're generally about fun or random things, occasionally I dream I'm at work on a busy day or am falling off a ledge of some kind. Whenever I wake up from a dream where I've been at work, I feel so cheated! I also tend to dream up creative things, like lyrics to a song or a recipe of some kind. 

This granola is a product of my dreams. Subconsciously I knew I had 3 over-ripe bananas sitting in the fruit bowl. I also was working on my grocery list in my dream, and knew I had to either make or buy granola for my husband's daily yogurt breakfast bowl. Though making it is easy, when I can get Bear Naked or Cascadian Farms Organic on sale and with coupons, it's hard to pass up practically free granola! 

So right before I woke up Saturday morning, I dreamt that I was blending the bananas to pour over oats and make granola. I swear I could even smell the granola baking in my dream, and it smelled divine! 

This granola definitely made up for all of the ledges I've fallen off. 

A few months ago, I saw this blog post on Whole Story, Whole Foods' Blog. It's about WF bananas, and the guaranty Whole Foods makes that their bananas are fairly traded and do not damage rain forests. I think they're maybe $.25 more a pound than conventional bananas, a small price to pay to ensure the farmers and land are treated well. If you don't have a Whole Foods, no worries, I have also seen Fair Trade bananas in Sam's Club as well! 

Tips and Trades:

-Don't like bananas? Try using pureed pumpkin for Pumpkin Nut Bread Granola.

- While honey is a debatable topic among vegetarians and vegans, I try to use local honey from the farmer's market where I can speak with the vendor about the practices, or use Fair Trade, Organic honey that is harvested from cooperatives. 

-Canola oil often get's a bad rap, but many dietitians swear by it as their oil of choice. It actually has 8% less saturdated fat than Olive Oil! 

Banana Nut Bread Granola

3 over ripe bananas, about 1 1/2 c.

1/4 c. honey

1/4 c. canola oil

1 heaping tsp. ground cinnamon

Pinch of salt

1 tsp. vanilla extract

4 c. rolled oats

1 c. crushed nuts (I used walnuts and pecans)

1 c. crushed banana chips

Preheat oven to 300*

Place oats and nuts in a large mixing bowl. 

Add bananas, honey, oil, cinnamon, salt and vanilla to a blender.

Blend on high until completely pureed.

Pour over oats, mix well.

Spread out evenly on a large baking sheet 

Bake for about an hour, using a spatula to flip and toss granola around every 15 minutes (if necessary, bake an additional 15-30 minutes, if necessary).

Remove from the oven, cool for an hour.

Toss in banana chip pieces, pour into a storage container (make sure granola is very crisp and toasty at this point)

Granola will keep for about 2 weeks, if it lasts that long! 

Note: In error, I used a baking dish that was too deep, and ended up dumping the granola onto a baking sheet after the first 30 minutes of baking

Pumpkin-Mango Casserole with Macadamia Crumble

Along with the Chestnuts, I received a pound of raw Macadamia nuts from Oh! Nuts. I chose these because they're my husband's favorite nut, and I thought he'd appreciate a few dinners featuring them. If you saw my post from last week, you know I am now the proud owner of a freezer full of pumpkin puree, courtesy of my green thumb (and yes, that is dripping with sarcasm... the pumpkins are pretty much the only garden success I've had). 

Mangoes were $.50/each this week, and go naturally with Macadamia nuts, so I thought a Thanksgiving-esque casserole with a crunchy Macadamia crust sounded great. We ate this casserole with dinner, but it could easily be a delicious breakfast! It's a bit eclectic, but suited our tastes.

Pumpkin-Mango Casserole with Macadamia Crumble

2 c. pumpkin puree

1 mango, peeled, pitted and finely diced

1 egg white

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Pinch of salt

1 tbsp. packed brown sugar

crumble:

1/2 c. rolled oats

1/2 c. roughly chopped raw Macadamia nuts

2 tbsp. pure maple syrup

pinch of cinnamon

Preheat oven to 400*

In a large mixing bowl, whisk egg white to a froth.

Add pumpkin, mango, cinnamon, salt and brown sugar.

Gently whisk to combine.

Spray a casserole dish with nonstick spray (I used 2 small ramekins for individual servings).

Add the pumpkin mixture.

In a small dish, toss crumble ingredients together.

Sprinkle over pumpkin mixture in casserole dish.

Place in the oven, bake for 20-30 minutes, until bubbly and crumble has browned.

Spinach and Chestnut Pesto

Last week Oh! Nuts graciously sent me some nuts to review on my blog. As I was browsing the website, I saw they carry chestnuts. I absolutely love chestnuts, and have done my fair share of roasting them at home. Though they taste amazing fresh roasted, it's so nice to get them peeled. I decided to select them, and then try to figure out a recipe to use them in later on. 

Most often, they're found in Christmas-y or fall like recipes, so I had to do a bit of brainstorming. I was in the mood for a big bowl of pasta with loads of vegetables, so pesto seemed like the obvious choice. Since the chestnuts have a delicate flavor, I didn't want to overpower them with a strong tasting green, enter spinach! This pesto was delicious, almost creamy, and the chestnut flavor was present, but not overpowered or overpowering.

Spinach and Chestnut Pesto

4 cups packed baby spinach leaves

5 oz. roasted, peeled chestnuts

1 garlic clove, smashed

2 tbsp. Romano cheese

Juice of 1/2 lemon

2 tbsp. EVOO

Salt and fresh black pepper

Add spinach to a food processor, pulse to chop well, about 15-20 times.

Add chestnuts, garlic clove and romano cheese, pulse to chop, about 15-20 times.

Add lemon juice, EVOO, salt and pepper, run the food processor for 30 seconds.

Season with salt and pepper, pulse a few times, taste and adjust seasonings.

Add more EVOO to reach desired consistency. 

(I like my pesto very thick, tossed with pasta and a bit of reserved pasta water)

The chestnuts are currently on sale, much cheaper than I've seen in the food or specialty stores! 

Garlicky Almond and Sun-Dried Tomato Green Beans

For our office Christmas lunch, my co-worker and I tried to think of a good vegetable to pair with lasagna and turkey. We figured green beans would be a safe bet. He said he has a favorite way of preparing them, which is with lots of garlic, sun dried tomatoes and almonds. I made mine in a more brothy sauce, where his were in a bit more EVOO. Either way, these greens beans have lots of flavor, and are an easy side to any main course.

Garlicky Almond and Sun-Dried Tomato Green Beans

4-6 large garlic cloves, minced

2 tbsp. EVOO

Salt and pepper

1/2 cup vegetable stock

1 lb. trimmed green beans or Haricot Vert

1/2 cup julienne sun dried tomatoes

1/4 cup almonds, slivered or chopped

Heat a saute' pan over medium-low heat.

Add EVOO and garlic, season with salt and pepper.

Cook for 8-10 minutes, until garlic is soft and just starting to brown.

Add vegetable stock and green beans, toss and cover.

Turn heat to medium, cook green beans for 5-10 minutes, depending on thickness, until al dente.

Uncover, toss in sun-dried tomatoes and almonds, serve.

Apple Pie with Salted Pecan Crumble

The second dessert on the Thanksgiving menu is this Apple Pie with Salted Pecan Crumble. I knew I had to make a classic double-crusted apple pie, but I also wanted to make something fun and different. Salted anything seems to be all the rage these days (caramels, chocolate, etc.), so this seemed to be a more current adaptation of a classic recipe!


I made a few slight changes to the recipe. I used all whole wheat pastry flour in my crust because that's all my mom had at home. I was worried about using all whole wheat, but all of the crusts came out perfect and the whole wheat added a great different flavor!
I also subbed in 1/2 cup rolled oats for 1/3 cup flour as noted below.


This pie doesn't exactly cut perfectly, but the taste makes up for the less than perfect slices! Next time I make this, I'm planning to serve it warm with vanilla ice cream!
Also, big thanks to Popie for peeling all of the apples for my pies on Thanksgiving :)

Apple Pie with Salted Pecan Crumble

Adapted from Delish.com

Pie Dough:
2 cups whole wheat pastry flour
1/4 teaspoon kosher salt
8 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
1 tbsp. granulated sugar
4 tablespoons ice water


Salted pecan crumble:
1/3 cup whole wheat pastry flour
1/2 cup rolled oats
2 tablespoon (packed) light-brown sugar
2 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2/3 cup pecan pieces
5 tablespoon cold unsalted butter, cut into pieces


Apple Filling:
2 tbsp. granulated sugar
2 tablespoon cornstarch
1 1/2 teaspoon freshly ground nutmeg
3 pounds apples (I used Gala and Johnathan), peeled, cored, and cut into 1/2-inch-thick wedges
1/2 teaspoon grated lemon zest
Juice of 1 lemon


To make pie dough:
In a large food processor, combine flour, sugar and salt.
Add egg yolk and butter.
Pulse until butter is cut to the size of peas.
Add ice water and pulse until it forms into a ball.
Turn dough out onto a smooth surface and gather into a ball.
Wrap in plastic; flatten into a disk. Refrigerate 1 hour.
To make salted pecan crumble:
In a food processor, combine flour, sugars, salt, cinnamon, and 1/3 cup pecans; process until pecans are ground.
Add oats and butter and pulse until mixture is crumbly.
Transfer crumble to a medium bowl; add remaining 1/3 cup pecans and, using your hands, crumble and squeeze mixture to form larger clumps.
Refrigerate until ready to use.
On a lightly floured surface or between 2 sheets of waxed paper, roll out dough into an 1/8-inch-thick 12-inch round.
Fold in half and ease gently into a 9-inch pie pan. Unfold dough, letting pastry overhang edge.
Trim overhang to 1 inch. Fold under and flute or crimp edge. Refrigerate shell.
Heat oven to 350 degrees F.


To make apple filling:
In a large bowl, combine sugar, cornstarch, and nutmeg until blended.
Add apples, juice and zest; toss until apples are evenly coated.
Remove pie shell from refrigerator and spoon apple filling into it, mounding filling in center of pie.
Sprinkle crumble evenly over top of pie, gently pressing into place; place pie on a baking sheet.
Bake 1 1/2 hours, or until filling is bubbly and topping is golden brown.
Let cool completely on a wire rack.

Tropical Granola

When I saw this recipes on Annie's Eats a few weeks ago, I starred it in my google reader and knew I'd have to make it at some point. When I decided to make granola for Becks, I had to do it! It's so different from any granola I've had before, and so so so good! Annie hit the nail on the head with her flavor combinations. I made a few changes because of what I had on hand or forgot to buy! I hated buying macadamia nuts because they're so expensive, but they were well worth it in this recipe.

Tropical Granola

by Annie of Annie's Eats

4 cups rolled oats

1/4 cup firmly packed light brown sugar

1/3 cup mashed banana

2/3 cup applesauce

½ tsp. salt

Dash of cinnamon

1 cup sweetened shredded coconut, lightly toasted

1 cup dried pineapple, chopped

1 cup dried banana chips, chopped

½ cup toasted macadamia nuts, chopped

Preheat the oven to 300.

Line a large baking sheet with parchment paper or a silicone baking mat.

In a bowl, whisk together the brown sugar, mashed banana, applesauce, salt and cinnamon.

Whisk until very smooth.

Add the oats and stir gently with a spatula until the oat mixture is evenly coated.

Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes.

Using a large, wide spatula, turn sections of the granola over on the baking sheet.

Bake for an additional 15 minutes, until nearly completely dried.

If your granola layer is thick, you may need to bake it a bit longer, removing the edges that have cooked completely but making sure the center is done.

Cool in the pan for about 15 minutes, then crumble into a large airtight storage container.

Add toasted coconut, dried pineapple, banana chips, and macadamia nuts to the container.

Seal and shake well until everything is evenly combined.

Harvest Granola

The next granola I made for Becky is really a compilation of my favorite fall flavors - pumpkin, maple, cranberries, pecans, and cinnamon. I also added pistachios for some extra color and crunch. Again, so easy to make, you can throw in whatever you'd like and make it your own!

Harvest Granola

4 cups rolled oats
1/2 cup canned pumpkin puree
1/2 cup pure maple syrup
1 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup pistachios
1 cup dried cranberries
2 tbsp. canola oil
1/4 tsp. salt


Preheat oven to 300 degrees.
Add all ingredients to a mixing bowl, toss to evenly distribute.
Pour into a parchment lined baking sheet in an even layer.
Bake for 20 minutes, toss with a fork, bake for another 20 minutes.
Remove from the oven, cool for 4 hours at room temperature, store in an air-tight container.

California Granola

Whenever someone in my family celebrates a birthday, if I'm not with them, I like to mail them some kind of birthday cookie or treat. Becky's birthday is on Sunday, so I had to figure out something to make for her. Becky is a little nutritionally challenged. She's a vegetarian, she's a runner, and she can be a picky eater. Becky tends to not eat enough calories in the day, and often asks me to help her come up with menus that are vegetarian and contain a good balance of fat, protein, carbs, fiber, etc. One of my best recommendations to her for snacks or part of a meal is greek yogurt with granola containing oats, nuts and fruit. So for her birthday, it only seemed natural that I make a few granola varities for her. I had one variety in mind that I recently saw on Annie's Eats, but decided to just grab some other fruit and nuts and see what I came up with. Depending on the price of your nuts and dried fruit, you can end up spending a lot more making granola than buying it, but you can also control the quality of the ingredients.


I ended up making 3 varities for her, and I'll be posting them in the next few days!

California Granola

4 cups Rolled Oats
1 cup almonds, roughly chopped
1 cup diced mission figs
1 tsp. almond extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup honey
2 tbsp. canola oil
1/4 cup applesauce


Preheat oven to 300 degrees.
Add all granola ingredients to a large mixing bowl, mix thoroughly.
Line a baking sheet with parchment, spread granola evenly on baking sheet.
Bake for 20 minutes, use a fork to toss and redistribute, bake for another 20 minutes.
Remove from the oven, place cookie sheet on a cooling wrack.
Cool granola for 4 hours, place in a air-tight container.

Apple Pecan Wild Rice Pilaf

I've had a package of TJ's Maple Apple Sausage in the freezer for a few months now, and I've been in clean out the fridge/freezer mode, so I had to use it up. I also had some TJ's wild rice blend, and thought an apple pecan wild rice pilaf sounded interesting and would use up both!
This meal was delicious, I think I should have chopped the apples a bit finer and chopped the pecans, and maybe added some dried cranberries for a sweet burst...maybe next time!

Apple Pecan Wild Rice Pilaf

1/2 c. wild rice blend

1 1/4 c. vegetable stock

1 tbsp. EVOO

1 red onion, diced

1 green apple, diced

2 garlic cloves, minced

2 sprigs of thyme leaves, about 1/2 tsp.

salt and pepper

1/4 c. pecans

1 tbsp. butter*

Bring stock to a boil in a small pot, add rice, stir and turn to medium heat.

Cover and cook for 40 minutes, or until rice is cooked.

While rice cooks, heat a pan over medium-low.

Add EVOO, onions, apples and garlic, season with salt and pepper.

Sautee for ten minutes, or until softened, add thyme.

When rice is cooked, add to apple mixture, stir to combine.

Add butter, adjust seasonings and plate.

Serve with asparagus and chicken sausage.

*omit butter for vegan option

Morning Glory Muffins

Finally, the last post from Mother's Day weekend! I made these muffins the morning of graduation. They're pretty filling and full of ingredients, so I thought they'd keep us full until we went to the party later on in the afternoon. I made a few substitutions, but for the most part stuck with Dorie's recipe. This made 8 Jumbo muffins.

Carrot Spice Muffins by Dorie Greenspan

(or Morning Glories)

2 cups all-purpose flour

1 tbsp. baking powder

1 1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup sugar

1/3 cup packed light brown sugar

2/3 cup canola oil (I used 1/3 c. oil, 1/3 c. plain yogurt)

2 large eggs

1 tsp. vanilla extract

3/4 cup milk

1 cup shredded carrot

1/2 cup shredded sweetened coconut

1/2 cup raisins (I used cranberries)

1/3 cup pecans, toasted and chopped

Preheat the oven to 375 degrees F.

Spray a jumbo muffin pan with nonstick spray.
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Whisk to combine.

In the bowl of a stand mixer, combine sugar, brown sugar and canola oil.

Add in the eggs and vanilla extract and beat until incorporated.

Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated.

Mix in the shredded carrot.

Using a rubber spatula, gently fold in the coconut, cranberries, and nuts.

Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely.

Garden Harvest Muffins

I found this recipe in Cooking Light and ripped it out right away. I love zucchini bread, and JJ loves carrot cake, so this bread seemed to be perfect for us. As I read through it, I noticed it also had apples, which we both love. The best part is the moisture from the fruit and veggies adds so much moisture that you barely need any oil.
The original recipe is written for a loaf cake, but I made it into muffins. They are super moist, full of flavor, and contain SuperFoods Apple and Cinnamon!

Garden Harvest Muffins

from Cooking Light

4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray


Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin cups lined with papers, coated with cooking spray.
Bake at 350° for 22 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before slicing.

Lowfat Banana Nut Oat Muffins

I had some bananas that were pretty brown and soft when I got home from Cincinnati, so I decided to make some muffins. I wanted them to be low cal/fat and healthy, so I made up a recipe that was easy and used things I had on hand. These came out great!

Lowfat Banana Nut Oat Muffins

Makes 12

1/2 c. AP flour

1/2 c. Whole Wheat flour

1/2 c. light brown sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. nuts (pecan, walnuts, almonds)

3/4 c. oats

1 tsp. vanilla extract

1 egg

1/4 c. milk

1/4 c. plain yogurt

3 tbsp. vegetable oil

1/2 c. (about 2) very ripe bananas

Preheat oven to 400 degrees.
In a mixing bowl, combine all dry ingredients, stir.

In a kitchen aid mixer, combine vanilla, egg, milk, yogurt, oil and bananas. Mix well.

Slowly beat in the dry ingredients, do not overmix!

Spoon into greased muffin tins with or without wrappers.

Bake for 12 to 15 minutes.

Nutritional Info:

Calories 175

Fat 7g

Carbs 23g

Fiber 2g

Protein 5g

*Calculated using sparkpeople.com

A Year Ago: 2 of my favorites!

Lemon-Basil-Ricotta Orrecchheti, Roasted Asparagus, and Sun Dried Tomato and Parmesan Meatballs

TWD - Russian Grandmothers' Apple Pie-Cake

Gingerbread Macadamia Biscotti

I think it's pretty obvious that I love all things ginger. I can't get enough of it! So I decided to put gingerbread-macadamia biscotti in my Christmas treat mailings. I love to get them at Starbucks with a gingerbread latte. They're the perfect afternoon snack.
I adapted a bit from a recipe for ginger-almond biscotti on all-recipes. The best part about the biscotti is they are a hard cookie, so they last a bit longer than other softer cookies.

Gingerbread Macadamia Biscotti

3/4 cup sugar
1/2 cup butter
1/2 cup molasses
3 large eggs
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tbsp. ground ginger
1 c. chopped macadamia nuts
8 oz. melted white chocolate chips


Cream sugar, molasses and butter. Add eggs, mix in one at a time.
Add in spices, baking powder and soda on low.
Add flour and mix until just combined. Add macadamia nuts.
Place parchment on a baking sheet. Spoon the dough out into 2 logs.
*Tip* Wet your hands a bit when shaping the logs and the dough won't stick to your hands*
Bake until golden brown and firm to the touch in the center, about 30 minutes.
Remove from oven, and let stand until cool enough to handle.
On cutting board, cut logs on diagonal into 1/2-inch-thick slices.
Return pieces cut side down to baking sheet. Re-bake 15-18 minutes.
Cool on wire rack. Drizzle with melted chocolate, cool and store in an airtight container.

Maple Pecan Fudge

I love to take basic fudge recipes and play around with them to create flavors. This is similar to maple candy, but much creamier. They are so cute too, topped with a pecan on each square!

Maple Pecan Fudge

3 c. sugar

1 c. packed light brown sugar

1 5 oz. can evaporated milk

1/2 c. pure maple syrup

1 c. butter

12 oz. white chocolate chips

7 oz. marshmallow cream

100 pecan halves

Line a 13x9x2 pan with aluminum foil, spray with nonstick spray.

In a heavy saucepot, melt butter, add in sugars and evaporated milk. Bring to a boil over medium high, then turn to medium and let mixture cook for 10 minutes. Continue to stir it as it bubbles.

Turn heat off, add in syrup, chocolate chips, and marshmallow creme. Stir vigorously until combined, pour into the casserole dish. While it's still warm, press in pecan halves.

Set aside and cool for 2 hours before cutting.

Brown Sugar Pecan Shortbread

I had this recipe torn out of Cooking Light for a few months. I love shortbread and brown sugar, so I decided to add this simple, basic, and delicious cookie to my fall treat packages!

Brown Sugar Pecan Shortbread

from Cooking Light

Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/4 cup cornstarch
3 tablespoons finely chopped pecans, toasted
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup ice water
2 tablespoons turbinado sugar

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 350°.
Line baking sheets with parchment paper. Unwrap dough; cut each log into 16 slices using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake at 350° for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack