Weekend Rules | Banana Bread Oatmeal Pancakes

February 25, 2012 by 39 Comments

1.Kick off the weekend with a kitchen dance party. Preferably while you’ve got batch of brownies baking to perfection in the oven and a couple of bottles of wine open. You know, for when the thirst from dancing strikes. While brownies make a fine dinner on their own, I recommend nourishing the other kitchen dancers with good cheese, crackers, olives, antipasto, and figs. Easy snacks to pop while dropping your slick moves. You’re sexy and you know it.

2.Make donuts. Don’t be afraid to fry things! It’s easy and painless (as long as you’re careful!), and kind of fun! And hello, you get to eat donuts at the end of it all! Why am I even explaining this rule?

3.Be active! Get outside, run, walk, bike, play. Breathe in some fresh air. Make a snowman or a sandcastle, depending on where you live. Do yoga. It’s good for you! Plus, it’ll help burn off the calories from all of those donuts and brownies.

4.Laugh with your friends. Laughter reduces stress hormones and lowers blood pressure, among other things. Hello ab workout! We are eating donuts, after all. See, it’s all about balance!

5.Relax. You’ve had a long week! Take some time to rest and get re-energized for the week ahead. Sleep in, if you can and if that’s your thing. Take a few extra minutes to enjoy your coffee in the morning. Take a nap! You’ll need the energy for the next kitchen dance party.

6.Call up an old friend to say hello. Call. No text. No email. Just a straight up voice-to-voice conversation. There is too much impersonal conversation in this world! Save the texts for the boys who ask for your number and take so long to call you that you barely remember what they look like. They don’t deserve a phone call back. You can text them. To say buh-bye.

7.Make these pancakes. Even if it’s the only rule you follow this weekend, please make these pancakes. These delicious, flavorful pancakes will rock your world. Especially when topped with a scoop of peanut butter and maple syrup. Don’t take my word for it, make these! Happy weekending friends!

Banana Bread Oatmeal Pancakes (adapted from canadianliving.com)

This recipe serves 6 (2 pancakes each). I successfully halved the recipe, but I recommend making the full recipe and eating the leftovers for breakfasts throughout the week…these hearty and mouth-watering pancakes will give you a taste of the weekend during the week!

1 1/2 cups whole wheat flour

1 cup oats

1/4 cup brown sugar, packed

1 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 1/2 cups milk

2 eggs, beaten

2 ripe bananas, mashed

3 TBSP. butter, melted

2 tsp. vanilla

Vegetable oil, for cooking

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla; combine the two mixtures and stir until smooth. Let stand for 10 minutes. Heat a nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup of batter for each pancake; cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill in. Turn and cook until the underside is golden brown, about 1 minute. Repeat with the remaining batter, brushing the skillet with more oil as necessary. Enjoy immediately. Leftovers will last for a couple of days in the fridge, wrapped well. They reheat beautifully, either in the microwave or the toaster.
Filed Under: Bread, Breakfast Tagged With: , , , , ,

From My Heart To Yours | Whole Wheat Pizza Dough

February 13, 2012 by 24 Comments

Obnoxious jewelry ads. Restaurants offering special menus for one night only. Chocolatiers and flower shops preparing for their most lucrative day of the year. An overload of pink and red.

Kids, this can only mean one thing.

(Insert scary music here.) Valentine’s Day.

As suggested by the scary music, Valentine’s Day is not my favorite holiday. Single or attached, this big, commercial, overdone holiday has always failed to wow me. More importantly, I’m a big believer in showing the special people in my life that I love them on a fairly regular basis.

Are you pickin’ up what I’m throwin’ down?

But rather than babble on about this, I want you to do me a favor. Mmmk?

Step One: Mix up some warm water with a little sugar, then sprinkle with yeast. Let these cats get to know each other a little. Maybe they’ll like each other.

After 10 minutes, things will be getting a little foamy. That means there was a love connection. Bow-chica-bow-wow. Things are getting sexy.

Step two: Add in some flour, and mix things up. Get your hands in there, and start kneading. Add a little more flour and work it in there. This is a great opportunity to work out some of your frustrations! Like being single on Valentine’s Day! And when people innocently ask you what you’re doing to celebrate the day of love, you want to yell about drinking copious amounts of wine and eating Chinese takeout over your kitchen sink. (Don’t worry, I’m definitely not going to be doing that tomorrow.) But if I had any frustration about anything, kneading would totally help. Win! After a few minutes, you’ll have a beautiful ball of dough.

Step 3: The dough needs her beauty rest. Cover her up nice and let her rest for about an hour. Go give yourself a manicure, have a glass of wine, relax. You deserve it after all of that kneading!

When you come back, things will look a little something like this.

Pretty, yes? You just made dough! So easy right?!

Step 4: Divide the dough into two equal parts, and let rise again. It’s almost time to make pizza!

Step 5: Cover these sweet things and let them rise again, this time for about 45 minutes.

Get your pizza toppings ready. It’s time to get crazy!

Stretch out the dough, and if you’re feeling the love, why not shape things into a heart? In my opinion, that is how you show someone that you love them. By taking the time to create something with your own hands and your own time. Serve it all up with a bottle (or two) of wine, a few candles, and your wonderful company, and you’ve got yourself a mighty fine Valentine’s Day, or any day of the year.

However you spend February 14, I hope your day is filled with love and happiness. I’ll be drinking wine and eating a ridiculous amount of chocolate. <3

Whole Wheat Pizza Dough (adapted from allrecipes.com)

This pizza dough is perfect – crispy on the outside, light and fluffy on the inside. And it’s made with whole wheat flour, so you can totally feel good about eating an extra slice. Feel free to experiment by adding different flavors into the dough along with the flour (like dried basil or oregano, or even a little parmesan cheese). 

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tsp. sugar

1 TBSP. active dry yeast

1 TBSP. olive oil

1 tsp. salt

1 tsp. garlic powder

2 cups whole wheat flour

1 1/2 cups all-purpose flour, divided

In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy. Add in the olive oil, salt, and garlic powder, and stir to mix. Add the whole wheat flour plus one cup of the all-purpose flour, and stir until the dough begins to come together. Tip the dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 5 minutes. Add a bit more flour if the dough is too sticky. Place the dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Cover with a towel and let rise for about 45 minutes, until doubled.

Stretch the dough out into the desired shape. Place each crust on a baking sheet that has been sprayed with a little bit of oil and sprinkled with corn meal (my newest pizza secret!). Top with your desired sauce and toppings – the possibilities are endless here. Bake at 425°F for 16-20 minutes, or until golden brown and bubbling.

Looking for something sweet to make your Valentine? Allow me to suggest red velvet sandwiches, the perfect chocolate chip cookie, fruit salsa with cinnamon chips, chocolate skor cookie dough toasted marshmallow cupcakes, or bourbon pecan pie brownies. Why choose? Make ’em all! 🙂

A few of the photos in this post were taken with the Instagram app on my iPhone. If you are an Instragram-er, and want to follow the daily happenings of my foodie life, you can find me @onceuponarecipe. 

Filed Under: Bread, Main Dishes Tagged With: , , , ,

Mid-Week Rant | Whole Wheat Apple Cinnamon Muffins

February 8, 2012 by 36 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Dear crazy mothers from Toddlers and Tiaras,

You frighten me. You’re just straight-up scary. Yet, you’re also fascinating. Watching you obsess over your four-year old’s make-up, mimick your daughter’s “dance” routine from the audience (PS. You look like the devil is being exorcized from your body when you do this), and yell at her to “shine!” for the judges is like watching a train wreck. Part of me wants to change the channel. But…I just can’t. stop. watching.

Pageant dresses that cost $1500? Pageant coaches that charge $150/hour? Spray tans and fake teeth? Ridiculous. Have you heard of piano lessons? Sports? Dance class? Arts and crafts? What motivates you to push your young, impressionable daughters to partake in activities that value physical appearance more than personality or strength of character? Do you care so little about nourishing their self-esteem and instilling in them important life values like honesty, respect, and kindness?

 

 

 

 

 

 

 

 

 

 

 

 

 

And when you criticize your daughter for not smiling big enough for the judges, or for not holding still while applying her fake eyelashes, I feel a strong urge to punch you in the face. Or at least give you a damn good shake in an effort to knock a little sense into you. Get a grip! Look at the example you are setting for your daughter, who will one day grow up and be a mother and raise children of her own.

If I may make a suggestion: Tell your daughter that she is beautiful, smart, and funny. Every day. Because I guarantee that there will come a day when she doesn’t believe it; when she questions whether she is smart enough, good enough, or pretty enough. She needs to hear these words, so that when she is doubting herself, she will hear your voice, telling her that she is all that and more.

 

 

 

 

 

 

 

 

 

 

 

 

Crazy pageant mom, life is hard. People can be mean. Be kind to your daughter. And teach her to be kind to others. Finally, to the mother whose child won the “grande supreme” title, and then promptly exclaimed that she won the pageant because she is so beautiful and talented and that all of the other girls are ugly and stupid…please, please, set your daughter straight. In about 10 years, she’s going to be waltzing through her school’s hallways as though she owns the place, teasing and bullying other girls that don’t meet her standards of perfection. I know, because I was one of those girls who suffered through three hellish years, all because I was flat-chested and didn’t wear cool clothes. So stop living vicariously through your 6-year old, stop forcing your 4-year old to eat salads while the rest of your family eats pizza so she will lose 5 pounds before the pageant (!!!), and stop teaching her that life is all about looking pretty and winning obnoxious trophies and crowns. Life is about so much more. Let her be a kid, for crying. out. loud.

Most Sincerely,

Amanda

Ok, rant over. Time to make muffins!

 

 

 

 

 

 

 

 

 

 

 

 

These muffins are wonderful little packages filled with whole wheat flour, a healthy shot of cinnamon, and big chunks of apple. They are so moist, and the sugar on top creates a sweet little crunch. I recommend storing these muffins in the freezer if they aren’t eaten within the first couple of days of baking them, as I fear that all of those beautiful apple chunks might get a little dodgy if they sit out too long. I actually stuck the whole batch in my freezer – I grab one each morning on my way out the door and by the time I’m ready to eat it at work, it’s perfectly thawed and dee-licious!

Whole Wheat Apple Cinnamon Muffins (barely adapted from Smitten Kitchen)

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
A healthy pinch of salt
1 TBSP. cinnamon
1/2 cup butter, at room temperature
1/2 cup white sugar
1/4 cup + 2 TBSP. brown sugar, packed
1 large egg, lightly beaten
1 cup plain yogurt
2 large (or 3 small) Granny Smith apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Prepare a 12-count muffin tin (for big muffins), or prepare two tins (to make 18 smaller muffins).

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and the white sugar, as well as 1/4 cup of the brown sugar, until fluffy. Add the egg and mix well, scraping the bowl at least once. Gently mix in the yogurt with a wooden spoon. Stir in the dry ingredients and fold in the apple chunks. The batter will be quite thick.

Divide the batter evenly among the prepared muffin cups, sprinkling with the remaining 2 TBSP. of brown sugar. Bake for 10 minutes, then reduce the heat to 400°F, and bake for an additional 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely. Enjoy for breakfast or a lovely afternoon snack! Preferably with a hot cup of tea.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PS. During one of the commercial breaks, I saw an ad for a show called “My Strange Addiction”, in which a dude was trying to explain his emotional, physical, and sexual relationship with his car. Um, sexual relationship? Wha? And then it showed him making out with his car. As in, kissing his front bumper whilst the lower half of his body was underneath the car. With tongue.

…seriously?

 

 

 

 

 

 

 

 

 

 

 

 

What is the one show that you’re most embarrassed to admit that you watch?

Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

Enough Said | Black Bean Chili and Cheddar Cornbread

February 3, 2012 by 11 Comments

There really is no explanation needed for the meal pictured above.

It’s Winter. It’s cold out, it gets dark much too early, and most often, leads to cravings for warm, hearty soups and stews. Now, I know that there are a kazillion chili recipes out there, and this might not look like anything special. But it was definitely the best pot of chili I’ve ever made, and so I thought I’d share what went into it. And the cornbread? Chili’s most reliable wingman.

About a year ago, I started adding cocoa into my chili after reading a recipe by Deb from Smitten Kitchen. It might sound strange at first, but the cocoa adds a beautiful richness to the chili. I haven’t made a batch without it since. Don’t be afraid – give it a shot! I promise the chili won’t taste like a chocolate bar. Even though that would be pretty awesome.

Can you believe that I used to hate cornbread?! I claimed that it was disgusting and dry…and then came to the realization that the last time I ate cornbread was at a rather questionable establishment, and that perhaps I should try making my own. Guided by reliable sources, such as Ree and Jenna, I realized that it ain’t so bad. In fact, it’s really good! Now me and cornbread are likethis. This particular cornbread recipe gets a little extra somethin’ from the addition of some sharp cheddar cheese. Served warm with butter and a drizzle of honey. Total magic. For realsies.

Friends, if you’re looking for a comforting meal this winter, give this dynamic duo a try. Maybe this weekend? I hear there’s a big football game on…or something like that…and chili is wicked sports party food! Alongside a pint (or four) of beer, you just can’t go wrong.

Black Bean Chili

2 TBSP. olive oil

1 onion, chopped

4 garlic cloves, crushed

1 medium zucchini, cut into small chunks

2 carrots, chopped small

1 cup mushrooms, sliced

4 TBSP. chili powder

2 TBSP. cumin

1 tsp. smoked paprika

2 TBSP. cocoa

Pinch of cayenne pepper (optional)

1 tsp. salt

Pepper to taste

1 large can diced tomatoes

2 cans black beans, drained and rinsed

1 can brown beans in tomato sauce

2 TBSP. tomato paste

In a large pot over medium-high heat, heat the olive oil and add the onions, cooking for a few minutes, until soft. Add in the garlic, zucchini, carrots, mushrooms and cook for a few minutes longer. Add in the spices, cooking for a minute more. Add the tomatoes, beans, and tomato paste and stir well to combine. Allow everything to simmer for at least 30 minutes (longer if possible), stirring occasionally. This is the perfect time to prepare the cornbread!

PS. I added the zucchini, carrots and mushrooms for extra bulk and nutrition, but feel free to substitute for whatever tickles your fancy.

Cheddar Cornbread  (adapted ever-so-slightly from Eat Live Run)

1 cup yellow cornmeal

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup sugar

1 (heaping) cup grated sharp cheddar cheese

2 eggs

1 cup buttermilk*

1/4 cup butter, melted

Preheat your oven to 400°F. Whisk together the cornmeal, flour, cheese, baking powder, baking soda, salt and sugar. Add the buttermilk, eggs and melted butter and mix well to combine. Pour the batter into a greased 9-inch baking dish and bake for 30 minutes, or until golden brown. Serve immediately with butter and honey (and chili)!

*If you don’t have buttermilk, combine 1 cup of milk with 1 TBSP. white vinegar and allow to sit for a few minutes before adding to the rest of the ingredients. Instant buttermilk!

Filed Under: Bread, Sides, Soups and Stews, Vegetables and Legumes, Vegetarian Tagged With: , , , , , ,

The In-Between | Cranberry Egg Nog Scones

December 27, 2011 by 16 Comments

Holla!

How goes it boys and girls? Did you have a magical Christmas? Did you eat way too much and drink to your heart’s content? Did you get way too little shut-eye over the past few days? Are you totally bummed about going back to work tomorrow? I sure did, and I sure am. Alas, the party must go on.

And there will be another party in, oh…about 4 days. So let’s take a moment to relax and recuperate, shall we?

Yesterday, I took a day for myself. I allowed myself to be a sloth-like couch potato. I didn’t shower. I wore my comfy clothes. I ate dessert for dinner, and dinner for dessert. I watched a Diners, Drive-Ins, and Dives marathon. Which just made me crave poutine and cinnamon-bun french toast, by the way. I probably lost a few brain cells, but they’ll grow back…right?

But the craziest part? I felt bad about it. I felt guilty for being a couch potato when I should have been cleaning, working out, organizing that dang room, and the list goes on. Sometimes we can be so hard on ourselves. But the reality is, there will always be something that needs doing, and unless we press the pause button every so often, we will miss out on opportunities for rest, relaxation, and being kind to ourselves.

This morning, I woke up after a refreshing 8-hour sleep, I went to a hot yoga class, and then I let the rest of my day carry me where it wanted. I put the to-do list away. And clearly the day wanted me to exercise my baking muscle because these scones were born. I had a bag of fresh cranberries in my fridge that I threw into my basket on a whim last week, mostly because they were ridiculously cheap. I also had a carton of egg nog hangin’ out in there. I have to admit, I’m not the biggest fan of egg nog. I like to have a token Egg Nog and Rum (or two) each Christmas, but that’s about all I can handle. Which leaves me with a little too much egg nog on my hands. However, after making a batch of these scones, it might not be enough.

Cranberry and Egg Nog Scones

I love how these scones turned out. They were incredibly light, and honestly, if you weren’t told that there was egg nog in them, you might not be able to guess that it was in there at all. The next time I make these (and there will be a next time), I will add in the zest of an orange – I think it would compliment the flavors so well.

2 cups all-purpose flour

1/2 cup oats

1/3 cup + 2 TBSP. organic cane sugar

1 TBSP. baking powder

1/4 tsp. baking soda

Pinch of salt

1 1/4 cups fresh cranberries, roughly chopped

1/3 cup butter, cold and cut into small cubes

3/4-1 cup egg nog

1 egg white + 1 tsp. water, whisked

Extra sugar for sprinkling on top of scones

Preheat the oven to 400°F. Mix the flour, oats, sugar (reserving the 2 TBSP.), baking powder, baking soda, and salt together. Cut the cold butter into the flour mixture using a pastry blender (or two knives) until the mixture resembles coarse meal. In a separate bowl, combine the cranberries and the 2 TBSP. sugar and toss to coat. Add in to the flour mixture. Slowly add the egg nog to the flour mixture, using only enough to bring it all together. On a lightly floured surface, pat the dough into a rectangle, about 3/4 inches thick. Cut into 8 pieces, and place them on a parchment or Silpat-lined baking sheet. Brush them with the egg white/water mixture, and sprinkle with sugar. Bake for about 15-18 minutes, or until lightly browned. Enjoy immediately!

Filed Under: Bread, Breakfast, Holidays Tagged With: , , , , ,

Giving Thanks | Pumpkin Breakfast Cake

October 7, 2011 by 7 Comments

 

 

 

 

 

 

 

 

 

 

 

OK, I know what you’re thinking…

Not another pumpkin recipe.

But wait! Don’t run away! Allow me to plead my case.

 

 

 

 

 

 

 

 

 

 

 

This isn’t just any cake. First of all, and probably most importantly, it’s a cake you can eat for breakfast. Yep, it’s breakfast approved. You know why? Cause it’s full of hearty good-for-you ingredients like whole wheat flour, oats, nuts, and pumpkin! A nice big hunk of this cake with a steaming mug of coffee or tea will start your morning off right.

Secondly, this cake is super adaptable! If the thought of eating another pumpkin anything makes you want to vomit (although really, that would be a bit dramatic of you), then you can change it up! You can use applesauce or banana instead of pumpkin. You can sub in almonds, raisins, coconut, or any other nuts or dried fruit for the pumpkin seeds and walnuts. Or change up the spices! In fact, one of my favorite versions of this cake uses applesauce, cinnamon, almonds and coconut. Delish!

 

 

 

 

 

 

 

 

 

 

 

But back to this particular version of the cake, with pumpkin! It’s moist, nutritious, delicious, and seasonal. Just in case you need an excuse to eat cake for breakfast. Personally, I don’t need an excuse. (Don’t you know me by now?!) 🙂 This recipe was shared with me several years ago by a very special lady. I remember awakening to the wonderful aroma of one of these breakfast cakes baking away in the oven on several occasions. And while we probably won’t have another opportunity to share a piece of breakfast cake and tea on a lazy weekend morning, I hope she knows that she will remain in my heart always.

Happy Thanksgiving weekend to you and yours! May we all remember to be thankful for what we have.

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Breakfast Cake

1 cup white flour

1 cup whole wheat flour

1 cup oats

2 tsp. baking powder

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg (optional)

1/2 tsp. ground allspice (optional)

1/2 tsp. ground cloves (optional)

Pinch of salt

1 cup olive oil

1 cup white sugar

1 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (or other fruit)

1/2 cup raw pumpkin seeds (or other nuts/dried fruit)

1/2 cup chopped walnuts (or other nuts/dried fruit)

Preheat the oven to 350°F. Whisk together the flours, oats, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, combine the olive oil, sugars, eggs, and vanilla. Add to the dry ingredients and mix well. Add in the pumpkin puree and the pumpkin seeds and walnuts. Stir well. Pour/spread into a large greased bundt pan (or two loaf pans). Bake for about 1 hour, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool thoroughly before turning out of the pan(s).

*Please note that you may also halve the recipe and bake the cake in a loaf pan. Or keep the recipe as is and bake two loaves, freezing one for later.

PS. I can’t make any promises that I’m done with the pumpkin recipes…

Filed Under: Bread, Breakfast, Holidays, Sweet Treats Tagged With: , , , , ,

Welcoming Fall | Whole Wheat Apple Cinnamon Scones

September 3, 2011 by 135 Comments
Fall is upon us here in my part of the world. The days are becoming shorter, the leaves have started to turn, and there is an unmistakable chill in the air. While I hate to bid adieu to Summer, I can’t help but look forward to the changing of the seasons. Fall is my favorite time of year, without question. Fall is a beautiful season, with its stunning reds, oranges and yellows. If only it lasted longer than ten minutes, and wasn’t followed by…*shudder*…Winter.
Several nights ago, I had a wonderful visit with some lovely ladies, one of which mentioned that Fall has always signaled the beginning of a new year for her. And for many people, especially those in school, Fall is the start of a new year. New classes, new teachers, new school supplies, and new clothes (always my favorite part growing up). I have been out of school for a few years now, so it’s been a while since September brought with it any feelings of newness or change. This year feels a bit different though. Maybe it’s because my life is very different than it was last Fall, or maybe it’s because I hope that my life will be very different next Fall. It might also have something to do with the fact that I had my tea leaves, tarot cards, and palm read a few months ago. Now, before you go laughing at me, I went for kicks. I’m not sure I actually even believe in psychic abilities. But it certainly made for an interesting experience. I didn’t take much of what the psychic said to me to heart, except that a recurring theme in my tarot cards was the number 9. His interpretation of my cards was that the ninth month (September) would bring some major (and good) changes into my life.
I’m not holding my breath. I’m not the kind of person who lives their life waiting for things to happen. I prefer to make things happen. But it’s comforting to know that I might have some additional positive energy on my side this month.
Fall also brings along delicious flavors. When I think of Fall, I smell cinnamon, nutmeg, and pumpkin pie. I see colorful squash and cute little gourds. I taste warm soups and stews. I feel a cup of hot apple cider between my hands. I get a strong urge to walk through a corn maze and jump into a pile of just-raked leaves. I love what this season does to my senses.
This photo was taken last Fall in Central Park in New York. It was the end of October, and the colors were finally starting to change. The trees in the park were so beautiful, and we spent such a wonderful afternoon there. Such great memories that I will hold dear forever. I won’t be making it back to NY this Fall, but I hope to get there one more time before my BFF and her husband return home next Spring. I did make a promise after all.
This weekend marks the last few days of my summer vacation – the two weeks I took off from work. My “stay-cation” as I called it. I’ve spent most of my days out in the sunshine, reading good books, taking Miss Bella on long walks or to the dog park, enjoying visits with friends, and soaking up the warmth of Summer. But the last few days were cool, grey, and drizzly. So, yesterday morning I decided to bake, and I wanted something that would smell and taste like Fall. Enter these tempting little scones. I could barely wait for them to cool enough to eat after they came out of the oven – they smelled so enticing with their notes of cinnamon and nutmeg. I scarfed down the first scone, and properly enjoyed the second. I barely restrained myself from having a third.

Summer is taunting us again, with warm temperatures expected this long weekend. Mother Nature is a bit bipolar, at least here in Alberta. But I’m not complaining – I can be patient for Fall, especially if it means a few more hot sunny days. Regardless…whether you love Fall or hate it, I can guarantee that you will enjoy these scones. And they’re made with whole wheat flour, so they’re practically a health food.

Whole Wheat Apple Cinnamon Scones (adapted from Cooking Light magazine, Nov. 2006)

1 cup plus 2 TBSP. all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
Pinch of salt
Dash of ground nutmeg
1/4 cup cold butter, cut into small pieces
1 medium Granny Smith apple, grated (about 1 cup)
1/2 cup buttermilk
1 tsp. vanilla
Topping:
2 TBSP. buttermilk
1 TBSP. sugar
1/2 tsp. cinnamon

Preheat your oven to 425°F. In a large bowl, combine the flours, 1/4 cup sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Whisk together until well mixed. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the apple, 1/2 cup buttermilk, and vanilla, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface, and knead lightly with floured hands. Shape the dough into a circle about 1 1/2 inches thick. Cut into 8 wedges. Place on a lined or greased cookie sheet. Brush the tops of the wedges with 2 TBSP. buttermilk. Combine the remaining sugar and cinnamon together, and sprinkle evenly overtop of each wedge. Bake for 15-17 minutes or until golden. Serve warm.
Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

Expecting the Expected | My Favorite Blueberry Lemon Muffins

August 25, 2011 by 10 Comments

 

 

 

 

 

 

 

 

 

 

 

One lesson that I’ve recently been taught by life is that it (life) does not always turn out as you expect it to. Life is a long and winding road, full of unexpected turns, unanticipated road blocks, and even annoying construction. The route that you map out – your plan – does not always work out, and sometimes you need to reroute. I can imagine that lady’s voice – you know, the one that seems to be present on all GPS systems – saying, “Turn around! Wrong way! Recalculating…” Her voice is so annoying.

 

 

 

 

 

 

 

 

 

 

 

Figuring out a new route can be difficult, stressful, frustrating. Life tossed me a curve ball a few months back, and I am doing my best to find a new way, to challenge myself and figure it all out. And figuring it out? Well, that’s a whole different ball game. Last week, another curve ball was thrown into my world. A good friend was killed in an accident. A kind, wonderful, sweet, beautiful friend, suddenly taken at age 27. Aren’t you supposed to attend the funeral of your friend when you’re both old and gray, after living a full life? That was my expectation.

 

 

 

 

 

 

 

 

 

 

 

 

I’m not quite ready to write about my friend. It all feels a bit too surreal right now. So instead, I bake. Because with baking, you can have expectations. I can be certain that if I combine the right amount of flour with the right amount of baking powder, sugar, eggs, milk, butter…and if I bake it all up at this temperature for that amount of time…I can expect a delicious outcome. Sure, things can go wrong in the oven from time to time. Cakes can flop, cookies can burn, bread might not rise. But most often, the science of baking delivers expected results. And if a great batch of muffins is all I can count on right now, then so be it.

 

 

 

 

 

 

 

 

 

 

 

You can count on these muffins. You can count on them being delicious, and you can count on them being eaten in short order. And you can probably count on the fact that you have blueberries sitting in your fridge or freezer right now.

Win! Use ’em up friends, and make these reliable little muffins. For once, expect the expected.

 

 

 

 

 

 

 

 

 

 

 

Blueberry Lemon Muffins  (slightly adapted from Enjoy, The Best of Bridge Series)

2 cups flour

1/2 cup sugar

3 tsp. baking powder

1/2 tsp. salt

Zest from one lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla

1 cup fresh (or frozen) blueberries

Topping:

1/4 cup butter, melted

Juice from one lemon

1/3-1/2 cup sugar

Preheat the oven to 425°F. Prepare a muffin tin (12) by greasing or lining the cups. Mix together the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Beat the egg, milk, and butter in a separate bowl. Add the vanilla. Add the egg mixture to the dry ingredients and stir until just mixed (the batter will be lumpy). Fold in the blueberries. Fill muffin cups 2/3 full. Bake for 20-22 minutes.

For the topping: Combine the melted butter and lemon juice in a small bowl. Put the sugar in a separate bowl. When the muffins are slightly cooled (but still warm), dunk the top of each muffin into the butter/lemon juice mixture, and then into the sugar. Enjoy!

Filed Under: Bread, Breakfast, Fruit Tagged With: , ,

This One’s For Nana | Cinnamon Buns

May 20, 2011 by 22 Comments

I made you a promise yesterday. I like to keep my promises.

Raise your hand if you like cinnamon buns.

I don’t know about you, but my hand is in the air.

One of my fondest memories is making cinnamon buns with my Nana when I was a little girl. While it was a long process, especially for a child, I loved the fact that at the end of it all, we had such a special treat waiting for us to eat. We cheated a little and used a breadmaker to make the dough, but Nana taught me the care and patience required to roll the dough out into a perfect rectangle, spread it generously with butter, sprinkle it with brown sugar and cinnamon, and then wait until the little rolls had blossomed into pillowy buns waiting to be baked. The sweet aroma would fill the kitchen, and I would anticipate that first delicious bite of a freshly baked, warm cinnamon bun.

Shortly after Nana passed away, just over 4 years ago, I tried to make our cinnamon buns again. I followed the same recipe, even used the same breadmaker, and the buns were a total flop…twice. The first batch never rose, and the second batch just didn’t taste anything like I remembered. Clearly I was missing Nana’s special touch. I decided that cinnamon rolls were better left as a wonderful memory of Nana, and that I would stop trying to replicate those special treats that Nana and I created together.

And then, a few days before this past Mother’s Day, I asked my mama what she wanted for the Mother’s Day brunch I wanted to make her. “Cinnamon buns,” she replied. And I knew that store-bought cinnamon buns would not cut it. I started my search for an amazing cinnamon bun recipe, one that would live up to my Nana memories. I remembered how Pioneer Woman’s recipe for Cinnamon Rolls had called out to me the first time I saw it. And I decided that there was no time like the present to give it a try, adding my own little twist, one that Nana taught me.

The cinnamon rolls exceeded my expectations, and were declared by my mom as the best cinnamon buns she ever had. Nana would be proud.

Cinnamon Buns (adapted from Pioneer Woman)

2 cups whole milk

1/2 cup canola oil

1/2 cup white sugar

1 package  active dry yeast (2 1/4 tsp.)

4 1/2 cups all-purpose flour, divided

1/2 tsp. baking powder (heaping)

1/2 tsp. baking soda (scant)

1/2 TBSP. salt

3/4 cup melted butter

1 1/2 cups brown sugar

Lots of cinnamon

For the glaze:

1 1/2 cups icing sugar

1 tsp. vanilla

1 TBSP. (plus extra if needed) milk

To start, I follow Pioneer Woman’s recipe for the dough to a tee, except that I cut it in half. In a saucepan over medium heat, mix together the milk, canola oil, and white sugar. Scald the mixture (take it off the heat just before boiling), remove from heat, and allow to cool for about half an hour. When I can stick my pinky finger into the mixture without burning it, I know it’s ready! Sprinkle the package of yeast over top, and let it mingle with the milk mixture for a couple of minutes. Add 4 cups of all-purpose flour, and mix together with a wooden spoon. Cover with a towel and allow it to rise for at least an hour.

Then add the remaining 1/2 cup of flour, the baking power, baking soda, and salt. Stir the mixture together, or do as I did and mix it together with your hands. Once everything is blended together, you’re ready to make some cinnamon buns!

Sprinkle your work surface with flour to prevent the dough from sticking. Using a rolling pin, roll the dough out into a large rectangle. I roll my dough out quite thin (about 1/8″ thick). Drizzle it with about 1/2 cup of melted butter. You’re not allowed to think about how many calories these cinnamon buns have while you do this. Deal?

This is where I started to add my own spin. First, I used brown sugar instead of white sugar for the filling of the rolls. Sprinkle about 1 cup of the brown sugar over the butter, and top it with a very generous coating of cinnamon. You’ll also want to prepare your pans. I used one 9 x 13″ pan and one 9″ pan. I used the remaining 1/4 cup of butter to coat the bottom of the pans. Then I used the remaining 1/2 cup of brown sugar to sprinkle into the bottom of the pans, finishing with another healthy dose of cinnamon. My Nana taught me this trick of coating the bottom of the pans with the same mixture that fills the cinnamon buns. The end result is cinnamon buns with a lovely oooey-gooey bottom. Yum!

Begin rolling the dough up, trying to keep it tightly rolled. Once finished, pinch the end of the roll into itself, so that it doesn’t start to open up when you begin cutting. Using a sharp knife dipped in hot water (to make the job easier), slice the rolls about 1 inch thick and lay them flat into your pans. I fit 12 rolls in the larger pan, 9 rolls into the smaller pan. Cover the pans and let them rise again, for at least half an hour (or longer if you have time).

Preheat your oven to 350°F, and bake the rolls for about 15-20 minutes, or until lightly browned. Mix together the glaze ingredients. Add more milk if the mixture is too thick, or more icing sugar if too thin. Pour over warm cinnamon buns so that the glaze can seep into them. Enjoy while warm. You’ll find it hard to stop at one. Happy eating!

Filed Under: Bread, Breakfast, Sweet Treats Tagged With: ,

Here Comes The Sun | Orange Strawberry Muffins

May 8, 2011 by 12 Comments

Happy Mother’s Day to all of the wonderful mamas out there! I was able to spend the morning with my fabulous mama, and celebrated her with the most fabulous cinnamon buns ever. In fact, those present at our little brunch exclaimed that they were the best cinnamon buns they had ever tasted. Don’t worry, I will share later this week, but I’m going to hold out on you for now. I have been meaning to share this muffin recipe for a couple of weeks now, and little old life has gotten in the way of me doing so. Spring brings with it the start of many outdoor activities, like soccer and Ultimate frisbee, and at present three of my weeknights are occupied with these activities. Little Miss Bella is in love with this new season, and its new sights and smells, and we are trying to let her enjoy it as much as possible. This means long evening walks, playing fetch in the park, and joining honey and I on the occasional run. When is a girl supposed to blog with that schedule?

My papa spends his winters in Phoenix to escape the frigid Canadian weather, and when he returned in April, he brought back with him 600…yes, six hundred oranges. Six hundred of the most juicy, sweet, amazing oranges I have ever tasted. He threw about 40 oranges my way, and I enjoyed several oranges per day for the first few days before I soon realized that I would not be able to consume all of those delicious oranges before they were past their prime. So I scoured recipe books, foodie magazines, and blogs for some orange recipes. One failed orange cake (which used 12 oranges!) and a batch of orange butter (think lemon butter, but with oranges) later, I stumbled upon this recipe for Orange Strawberry Muffins. I was intrigued by a few aspects of the recipe, including the almond topping and the addition of strawberries. These muffins baked up tender and sweet, with a lovely little hit of orange flavor. And they are quite healthy in comparison to other muffin recipes out there. Give these muffins a try if you’re looking for something a little bit different than the every day muffin. They just might be that little ray of sunshine that gets the day off to a good start.

Orange Strawberry Muffins (slightly adapted from eatingwell.com)

3/4 cup all-purpose flour

1 cup whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 cup brown sugar

2 tsp. orange zest

1/4 cup canola oil

3/4 cup buttermilk

1/4 cup orange juice

1 egg

1 tsp. vanilla

1 1/2 cups chopped fresh or frozen (not thawed) strawberries

Topping:

3 TBSP. almonds

2 TBSP. flour

2 TBSP. brown sugar

1 tsp. orange zest

1/4 tsp. salt

2 TBSP. canola oil

Preheat the oven to 400°F. Prepare a 12-cup muffin tin (with cooking spray or muffin liners). In a food processor, combine the almonds, 2 TBSP. all-purpose flour, 2 TBSP. brown sugar, 1 tsp. orange zest and 1/4 tsp. salt and pulse until finely ground. Transfer to a small bowl, add the 2 TBSP. oil and stir to combine. Set aside.

In a large bowl, whisk together the 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt. In a separate bowl, combine the remaining 1/2 cup brown sugar, 2 tsp. orange zest, 1/4 cup oil, buttermilk, orange juice, egg, and vanilla and mix well. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just moistened. Add the strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle generously with the topping.

Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool on a wire rack for at least 15 minutes before serving.

Happy eating!



Filed Under: Bread, Breakfast, Fruit Tagged With: , , ,
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