A Quick Hello | Greek Yogurt Blueberry Muffins

August 31, 2013 by 22 Comments

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Summer is whizzing by in a blur of hot sunny days and mosquito-filled evenings that are becoming cooler and cooler. There have been friends, dog park days, too many pints of beer, too many froyo indulgences, and ultimate frisbee. Oh, and crossfit torture bootcamp. I bought a new car! I’m becoming addicted to Breaking Bad (Walt Jr. is my favorite). I went raspberry picking on a raspberry farm. When I need a laugh, I watch this video (just ridiculous). I can’t get enough green juice. What’s goin’ on with you?

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

I’ll be honest. I have spent very little time in my kitchen over the past couple of weeks. I’ve just been churning out the essentials. Quick, easy, one-pot meals. A batch of granola for breakfasts. Green juice after green juice. Not a lot of fun or experimenting going on. BUT.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

One morning I found the time to whip up a batch of these delicious and healthy muffins. Dudes, they’re made with whole wheat flour, wheat germ, greek yogurt, and coconut oil. And they taste good. Pinky swear.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

As I’ve mentioned before, I love eating muffins for breakfast. But they’ve got to have some health to them or I just can’t justify it. I can totally get down with eating cake for breakfast, but not on the regular. In several short weeks I will enter the last year of my twenties (oy) and I’m already discovering that the old metabolism ain’t quite what it used to be. Hence the crossfit torture bootcamp. PS. It will be nothing short of a miracle if I can ever walk normally again.

Anyways, these muffins are full of good-for-you things, and they really are delicious. And completely guilt-free. I’ve made them a couple of times with blueberries, but I think raspberries or blackberries would work well too. Healthy muffin goodnesss! Time to get back to this spectacular summer living, but I’ll be back soon. I hope you’re all enjoying the summer livin’ too! xo

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Greek Yogurt Blueberry Muffins (slightly adapted from Martha Stewart Living magazine, June 2013 issue)

Makes 12. 

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup wheat germ

1/2 tsp. baking soda

Pinch of salt

1/2 cup brown sugar, packed

3/4 cup low-fat or fat-free plain greek yogurt

1/4 cup coconut oil, melted

2 eggs

1 tsp. vanilla

1 pint fresh blueberries

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine the flours, wheat germ, baking soda, and salt, and whisk together in a medium bowl. In a separate large bowl, whisk together the brown sugar, yogurt, coconut oil, eggs, and vanilla. Add the flour mixture to the yogurt mixture and gently mix together until just combined. Fold in the blueberries.

Divide the batter evenly between the muffin cups. Bake for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a wire rack.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

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

Mix It Up | Browned Butter Macadamia Nut and Cinnamon Chip Banana Bread

June 24, 2013 by 33 Comments

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

Well friends, here we are, another Monday. The furthest day of the week from the beloved weekend. As such, Mondays seem to have a bit of a bad reputation. I mean, how many times have you heaved a big sigh on Sunday night and said/thought “Ugh, it’s Monday tomorrow”?

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

But Mondays aren’t all bad. For one thing, you’re probably more likely to be well-rested on a Monday, given that it follows the weekend and most people are able to sleep in and relax a bit more. On Mondays, you have the whole week ahead of you – it’s yours for the taking! So spruce it up a bit – make some plans with friends to enjoy a patio beverage, plan to try that yoga/crossfit/pilates class that you’ve been meaning to get to, kick back and relax with a glass of wine and a good book – and enjoy the day. You might also wish to make this little diddy of a banana bread.

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

First of all, browning butter has become a bit of a trend. And it’s popular for good reason – browning the butter adds depth to the flavor of the bread – it’s kind of nutty and definitely insanely delicious. Try it once and you’ll be hooked. Secondly, I’ve added macadamia nuts and cinnamon chips. As I mentioned before, I brought home a sweet little stash of macadamia nuts from Hawaii back in April. I took a bus tour of the Road to Hana during my trip and one of the stops was a little roadside food store that sold fresh coconuts (remember this?), pineapple, banana bread, and other treats. I bought a loaf of the macadamia nut banana bread, which inspired me to add some macadamia nuts to this recipe. Cinnamon chips are a fun addition and create little pockets of cinnamon goodness in each bite. Cinnamon chips are something that I haven’t been able to find here at home, but I brought home a couple of bags from the same trip. They seem to be easy to find in grocery stores in the United States (in the baking section right next to the chocolate chips). If you can’t find cinnamon chips where you are, add a little cinnamon flavor to the loaf with one teaspoon of the stuff.

A warm slice of this banana bread is certain to make your Monday better. That’s a guarantee. Make it, eat it, share it. Let’s start this week off right!

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

Browned Butter Macadamia Nut and Cinnamon Chip Banana Bread (inspired by Joy the Baker)

Makes one 9×5-inch loaf. 

1/2 cup (1 stick) of butter, browned

1 cup all-purpose flour

1 cup whole wheat flour

3/4 cup brown sugar

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

1 tsp. vanilla

1/4 cup buttermilk (or plain yogurt)

3 large ripe bananas, mashed

1/2 cup macadamia nuts, roughly chopped

1/2 cup cinnamon chips (or 1 tsp. cinnamon)

Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with non-stick spray.

Melt the butter in a small saucepan over medium heat. Swirl the pan as the butter cooks. The butter will foam and crackle, and then it will start to brown and smell nutty (this takes about 5 minutes). Remove from heat and set aside to cool.

Measure the flour, brown sugar, baking soda, and salt into a large bowl. Whisk to combine. In a separate bowl, combine the eggs, vanilla, buttermilk, and bananas. Add the cooled butter and mix well. Add the wet ingredients to the dry, and gently mix together. Fold in the macadamia nuts and cinnamon chips.

Transfer the batter to the loaf pan and gently smooth out. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool on a wire rack. Slice and enjoy!

Browned Butter Banana Bread with Macadamia Nuts and Cinnamon Chips | Once Upon a Recipe

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

Easter Feaster Detox | Coconut Oil Granola

April 2, 2013 by 44 Comments

Coconut Oil Granola | Once Upon a Recipe

So…I may have overdone it this weekend. You know, with the whole eating thing. One word: bruleedlemontartbananacreampiehotcrossbunscarrotcakechocolatejellybeans. Please tell me that your weekend was like this too.

It was?! Excellent! I have the perfect recipe to help you get back on track.

Coconut Oil Granola | Once Upon a Recipe Coconut Oil Granola | Once Upon a Recipe

After every holiday, I find myself itching to get back on the healthy eating wagon. Let’s face it – every holiday is practically an excuse to stuff your face with All. The. Things. At least, it is for me. And I’ve discovered that when I start my day with a healthy breakfast, I am much more inclined to keep eating healthy throughout the day. Likewise, if I start the day off with something unhealthy, or unfulfilling, then my habits throughout the rest of the day tend to snowball into something less than pretty. Funny how that works. I know I haven’t rubbed the following fact in your face for a while, but I’m going to Hawaii in a mere eight days.  And I intend to live in my bikini by the pool or beach for a large portion of my two week holiday. It’s time to detox from Easter Feaster.

Coconut Oil Granola | Once Upon a Recipe

One of my absolute favorite breakfasts is granola with yogurt and fruit. And dudes, granola is darn easy to make yourself! In fact, you’re likely to save yourself a bunch of fat, calories, and sugar when you make your own granola versus buying the packaged crap filled with ingredients that you can’t pronounce. I have been making this granola for a couple of years now, and it was my go-to granola recipe…until I came across the recipe you see below. I have been using coconut oil more often in my baking and couldn’t wait to try using it in granola.

Coconut Oil Granola | Once Upon a Recipe

Furthermore, the recipe comes highly recommended by two ladies that I trust when it comes to all things food. Why? Because they just know what’s up. If you haven’t already visited Megan or Cindy, get on it, STAT. I have never been disappointed by a recipe shared by either one of these lovelies, and this granola was no exception.

Coconut Oil Granola | Once Upon a Recipe

It is such a simple recipe, yet it packs so much flavor and crunch. Oh, the crunch! I seriously could not stop eating it by the handful the first time I made it. The coconut oil imparts a nice flavor, yet isn’t overpowering. Don’t take my word for it, try it for yourself! Jump aboard the healthy granola train!

Coconut Oil Granola (slightly adapted from Take a Megabite, which was adapted from Hungry Girl Por Vida)

3 cups oats

2/3 cup sliced almonds

2/3 cup sunflower seeds

1 cup shredded unsweetened coconut

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

A pinch of nutmeg

1/2 cup coconut oil

1/4 cup honey

1/4 cup brown sugar

1 tsp. vanilla

1 cup dried fruit (optional)

Preheat your oven to 325°F. Line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, almonds, sunflower seeds, coconut, salt, and spices. In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla. Pour over the oat mixture and stir to evenly coat.

Spread the mixture out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until golden brown. (Mine took 15 extra minutes).

Megan and Cindy suggest adding one cup of dried fruit after baking, if desired. I added dried cranberries and chopped dried apricots the first time I made this recipe, and it was delicious. Serve your granola with milk, over greek yogurt with fruit, or from hand to mouth. It will be pretty much impossible not to do the latter.

Coconut Oil Granola | Once Upon a Recipe

Sometimes I eat as though I was raised in a barn. So sue me. 

Filed Under: Breakfast, Snacks Tagged With: , , , , ,

Baked, Not Fried | Double Chocolate Baked Doughnuts

March 8, 2013 by 75 Comments

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Hi friends, happy Friday!

My brain is full of pressing questions. First of all, is it doughnut or donut? Is it simply a matter of preference or is there one correct answer? These are the questions that keep me awake at night. Just kidding…sort of. #firstworldproblems

Secondly, why the blazes has it taken me so long to make baked doughnuts? I mean, I realize that I’m a little late to the party. In my defense, I bought my doughnut pan approximately 11 months ago, when baked doughnuts were gaining popularity. Prior to the creation of the lovely specimen you see above, I used my doughnut pan approximately once. It was a massive fail of a recipe, so perhaps I began to equate my doughnut pan with failure and consequently shoved it to the very back of my cupboard to suffer with the mice poop and other dusty dishes. Just kidding, I don’t have mice poop in my cupboards. At least, not to my knowledge. What you don’t know can’t hurt you!

Double Chocolate Baked Doughnuts | Once Upon a Recipe

In any case, earlier this week I decided to give my doughnut pan another shot. And proceeded to become extremely frustrated when my doughnuts came out of the oven with muffin tops, making them resemble anything but a doughnut. Argh. The doughnuts tasted good, but they didn’t look like doughnuts, and I kind of thought that defeated the purpose. I mean, I may as well make muffins if my baked doughnuts aren’t going to resemble actual doughnuts.

Fortunately, instead of giving up, I pressed on. And I figured out the problem. The key to pretty little baked doughnuts is to refrain from overfilling the pan. Those bad boys rise up in the oven, and you’ve got to give ’em some room! It really helps to put the batter into a piping bag and pipe it into the pan. Spooning it into the pan just might cause you to have a frustration/impatience-induced stroke. Words of wisdom friends.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

If you don’t already own a doughnut pan, I highly recommend the $10 investment. (I have this pan). Baked doughnuts look freaking boss! I mean, they look like a doughnut, which is inherently impressive given the amount of time and energy that goes into making real doughnuts (the amazingly delicious fried kind). But the kicker is, they’re baked, not fried, meaning they take way less effort and they’re way less bad for you to consume. Winning!

They’re cute too, no? Cute food. It’s the little things that make life worth living.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Don’t even try to tell me that you don’t want to stick your face right into that up there. I’ll totally call your bluff.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Bonus: These baked doughnuts aren’t all that bad for you. I’m not calling them health food, but they’ll provide you with the satisfaction of enjoying a delicious treat (a doughnut!) without the kind of abuse to your waistline caused by their fried cousins. And the recipe makes six doughnuts. Even if you completely lack any self control, you’ll only have consumed six doughnuts. There are worse things you could do. Just sayin’…

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Double Chocolate Baked Doughnuts

Makes six doughnuts. If you don’t have a doughnut pan, you could make these into muffins (you’ll have to bake them a bit longer), but that really wouldn’t be as much fun, in my opinion. 

For the doughnuts (adapted from Food Family Finds):

1 cup all-purpose flour

¼ cup + 2 TBSP. granulated sugar

¼ cup cocoa powder

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ cup + 3 TBSP. milk

1 egg, beaten

½ tsp. vanilla

1 TBSP. unsalted butter, melted

For the glaze (from my fried doughnut recipe):

2 TBSP. unsalted butter

1 TBSP. milk

1 tsp. honey

1/2 tsp. vanilla

1 ounce semi-sweet chocolate, chopped

2/3 cup icing sugar, sifted

Sprinkles!

Preheat the oven to 325°F. Spray a 6-count doughnut pan with non-stick spray. Set aside.

For the doughnuts: In a medium bowl, sift the dry ingredients together. In a separate bowl, combine the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be very thick. Divide the batter between the six doughnut cavities (each should be about 3/4 full). I recommend piping the batter into the cavities. Bake for about 12 minutes or until a toothpick inserted into one of the doughnuts comes out clean. Allow the doughnuts to cool in the pan for a few minutes and then invert them onto a cooling rack.

For the glaze, combine the butter, milk, honey, and vanilla in a small saucepan over medium heat. Once the butter has melted, add in the chocolate and whisk until smooth. Remove from heat and add the icing sugar, stirring until combined. Dip the cooled doughnuts into the glaze and cover with chocolate sprinkles. Enjoy immediately! Leftovers can be stored in an airtight container for a couple of days.

Double Chocolate Baked Doughnuts | Once Upon a Recipe

Looking for more baked doughnut inspiration?

I highly recommend these baked cinnamon sugar doughnuts by Shutterbean (seriously amazing) and these blueberry doughnuts with lemon and cream cheese glaze (yes please!) by Hungry Girl Por Vida. Bomb. If that doesn’t inspire you to buy a doughnut pan, I don’t know what will. Have a great weekend!

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

The Mystery of the Two-Ingredient Pancake

January 28, 2013 by 14 Comments

Two-Ingredient Pancakes | Once Upon a Recipe

Two-ingredient pancakes. Yep, you read that right. And if you’ve been hanging out on the internets lately, you’ve probably seen this phrase creeping around. Banana + egg = pancake. I know what you’re thinking.

Come on now, don’t pee in my eye and tell me it’s raining. An egg and a banana coming together to taste like a delicious, fluffy, buttery pancake? Not possible. 

Because I thought it too. And after thorough testing, I have confirmed that it is, in fact, a big, fat lie. The two-ingredient pancake does not taste anything like a real pancake. I know, I almost fell over in my chair too. (Not).

Two-Ingredient Pancakes | Once Upon a Recipe

However, let me explain a little bit more. While the two-ingredient pancake does not taste like an actual pancake, it does have a few things going for it. First of all, it does taste…good. I was a bit worried that it was going to taste like a banana-flavored omelette (which did not sound at all appealing to my taste buds), but thankfully that was not the case. It tastes more like a thin eggy…pancake. I made my pancake a three-ingredient pancake and added a teaspoon of ground flax seed, which may have helped a little bit with the texture. I topped it with peanut butter, sliced apple, sliced almonds, and hemp hearts, but the topping possibilities are really quite endless. The banana provides so much sweetness that I did not feel the need to add syrup or honey.

Secondly, I felt surprisingly satisfied afterwards. Mind you, I did make two pancakes. I wake up ravenous every morning and an egg and a banana ain’t going to tame this hungry beast. I’m not one of those girls who can eat like a bird and be a happy camper. I get hangry (which in case you’re behind with the times, is the equivalent of hunger-fueled anger). Anyways, my two pancakes left me feeling full for a few hours afterwards. Two pancakes paired with a piece of fruit made a really great breakfast to start the day.

Two-Ingredient Pancakes | Once Upon a Recipe

Thirdly, these “pancakes” are a great option for anyone looking for gluten-free breakfast meals. Whether you’re on a gluten-free diet, or are trying to change things up a bit, these pancakes would be a great option to throw into the breakfast rotation. Here is the nutritional information for one pancake (with 1 tsp. ground flax).

Nutritional Info for Two-Ingredient Pancake

And finally, if you’re like me and have more ripe bananas hanging out in your freezer than you know what to do with, these pancakes will help you work through your supply. Oh, and if you start your day off with these pancakes, you can totally not feel bad about eating cookies for the rest of the day. Kidding. (sort of)

Two-Ingredient Pancakes | Once Upon a Recipe

Two-Ingredient Pancakes

1 small (very) ripe banana, mashed

1 large egg

1 tsp. ground flax (optional)

Toppings: Nut butter, hemp hearts, fruit, coconut, nuts, agave, whatever your little heart desires!

Mix the egg and banana together well. Add the ground flax, if desired. Heat a skillet over medium heat and spray with non-stick spray. Pour the mixture into the skillet. Allow the pancake to cook for a few minutes. Once it is easy to flip, do so and allow to cook for another few minutes. Serve immediately with the toppings of your choice!

Disclaimer: The only way I would choose these pancakes over real pancakes would be if the world was ending and the only way to save it would be to never eat real pancakes again, but…in the name of health, these are a pretty great option. Try ’em!

Filed Under: Breakfast Tagged With: , , , , ,

How To Beat The Winter Blues | Lemon Blueberry Walnut Bread

January 17, 2013 by 16 Comments

Lemon Blueberry Walnut Bread | Once Upon a Recipe

Do you ever have days where you just can’t, and I mean CANNOT, muster up the energy to do something that you really need to do? As in, even if someone offered you $100 to complete this task, you still just couldn’t do it?

For example, today I just CANNOT do the dishes. The sink is full of them. Dirty pots and pans, crusty bowls, cups, even things that I really just should have put in the dishwasher, but even the idea of opening up the dishwasher door, pulling out the rack, and placing these items in their proper place was just too much for this old gal.

Friends, I haven’t done the dishes in 3 days. THREE. Eww. They’re even starting to…smell. (I can’t believe I just admitted that.)

Lemon Blueberry Walnut Bread | Once Upon a Recipe

And you know who is to blame? Winter. Cold, dreary, let’s-get-dark-at-five-o’clock-just-when-everyone-is-getting-off-work-so-they-get-zero-vitamin-D-cause-that’s-fun (not) winter. It is during these months that it takes practically all I’ve got to not change into my sweatpants, wrap myself in a snuggie (yes, I own a snuggie), and watch TV/surf Pinterest all night long with a bottle of wine and a plate of leftover Christmas cookies at my side. Hmm…that’s a frightening visual. My apologies.

Don’t worry, I’ve figured out a few ways to beat those winter blues. Running, yoga, and the thought of not being able to fit into any of my clothes come May, to name a few. Oh, and bread! Bright, summery, delicious bread!

Lemon Blueberry Walnut Bread | Once Upon a Recipe

A trick from Joy…rub the zest into the sugar to release the essential oils in the zest = flavor town.

Let’s take a break from hot soups and casseroles and other wintery things, mmm-k? Let’s smack winter in the face and enjoy the flavors of summer!

Real talk: I first made this bread back in September, when it was technically still summer. Blueberries were at their seasonal prime. BUT! I have seen fresh blueberries pop up at my local supermarket on more than one occasion as of late. And if all else fails, use frozen blueberries.

Lemon Blueberry Walnut Bread | Once Upon a Recipe

Don’t be discouraged! We’re all going to get through this together. Just make yourself a loaf of this bread, enjoy a slice or two with your morning tea or coffee, and let’s start plotting all of the fun we’re going to have this summer. It’ll be here before we know it!

Lemon Blueberry Walnut Bread | Once Upon a Recipe

Lemon Blueberry Walnut Bread (adapted from allrecipes.com)

It’s no secret that lemon and blueberries are a match made in heaven. The walnuts in this bread add a nice little twist, and the glaze adds some extra moisture and tartness. If this bread won’t get you out of bed on a cold, dark morning, I’m not sure what will!

1/2 cup walnuts, chopped

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 cup sugar

Zest from 2 lemons

3/4 cup buttermilk

2 eggs

1 1/2 tsp. vanilla

2 TBSP. butter, melted

2 TBSP. vegetable oil

1 cup blueberries (fresh or frozen)

For the glaze:

Juice from 2 lemons

3 TBSP. sugar

Preheat the oven to 350°F. In a dry skillet, toast the walnuts over medium-high heat for a few minutes or until just fragrant. In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. In a separate bowl, combine the sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk to combine.

Make a well in the center of the dry ingredients. Add  the liquid mixture and stir gently until just combined; do not over-mix. Gently fold in the walnuts and blueberries.

Pour the batter into a prepared loaf pan (8″x4″). Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool on rack for 20 minutes; remove from pan.

For the glaze, combine the lemon juice and sugar in a small saucepan. Bring to a boil over high heat, then reduce heat and continue stirring until the sugar dissolves. Pour the glaze over the bread while still warm. Slice and enjoy! Wrap leftovers in plastic wrap and consume within a few days.

Lemon Blueberry Walnut Bread | Once Upon a Recipe

PS. For the health of all those involved, my sink of dirty dishes has been taken care of. No need to send help.

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

Happy to (K)New You | Banana Flax Muffins (+/- Chocolate Chips)

December 31, 2012 by 24 Comments

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Here we are friends, on the eve of a new year. I hope that Santa treated you all very well and that you ate and drank as much Christmas cheer as I did! Truth be told, I may have enjoyed a little too much Christmas cheer, but that’s what new year’s resolutions are for, right? I mean, what would a new year be without the promise to eat healthier/exercise more/take better care of one’s self?

Resolutions aside, I am filled with excitement. I think 2013 is going to be an amazing year. In fact, I can feel it. Good things await us all.

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

And so I was all ready to share a fancy-pants appetizer recipe with you – one that you might like to make for a New Year’s Eve/Day party. But then I found myself in my kitchen this afternoon, baking up a batch of my very favorite (and most frequently made) muffins, and realized that I have yet to share the recipe with you. And I decided that I couldn’t let the year pass by without doing just that.

(Don’t worry, that fancy-pants appetizer works well year round and will be shared soon!)

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And so, dear friends, I give you my most very favorite muffin recipe. It achieved that status based on the fact that it is wickedly simple to throw together, the fact that I always have the ingredients sitting in my kitchen, and the fact that they have been a hit with absolutely everyone that I have shared them with. They are somewhat healthy too, with the option make them even more so (suggestions included) if you so desire. However, I recommend trying the recipe as I’ve written it first, then playing around to figure out what suits your tastes. To be honest, I’ve never been a fan of muffins that have no added butter or oil, as their gummy texture always gives them away. But to each their own!

With that, I raise my glass to thank you all for a wonderful year, and I send you warm wishes for the coming one. I hope that you all have the opportunity to usher in the new year with those you love most.

Cheers to 2012 – hello 2013!

Banana Flax Muffins | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Banana Flax Muffins (+/- Chocolate Chips)

Despite being made with all whole wheat flour, these muffins are incredibly tender and moist. I usually make them without the chocolate chips, but for a little treat, I’ll add dark chocolate chips. Makes 12 muffins.

1 1/2 cups whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 large ripe bananas, mashed

1/4 cup brown sugar, packed (or 2 TBSP. honey)

1/4 cup ground flax

1 egg, beaten

1/3 cup butter, melted (or applesauce)

1 tsp. vanilla

3/4 cup chocolate chips (optional)

Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners. In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.

These muffins freeze extremely well and make a great breakfast or snack!

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

A Farewell to Summer | Strawberry Rhubarb Crumb Cake

September 11, 2012 by 24 Comments

Fall is here. Can you feel it? The hours of daylight are becoming shorter, a chill descends upon us in the late evening and lingers until late morning, and I have turned on the seat heaters in my car once or twice (for reals). The leaves are beginning to turn those beautiful shades of gold. Pumpkin spice lattés are back! I find myself craving hearty soups and comfort food for dinner instead of lighter summertime fare. I want to bake with apples and pumpkin and delicious fall spices.

Over the past week or so, things have felt different to me. It’s interesting how the universe ebbs and flows, and how each season brings with it new ideas, feelings, and goals. I was reflecting on this post the other day, and I was reminded of the idea that Fall, in a sense, marks the beginning of a new year.

Fall presents an opportunity for a fresh start. Last Summer, the psychic told me that the number nine repeatedly made an appearance in my tea leaves, palm, and tarot cards. Based on that, he predicted that September was going to be an important month. Six weeks later, at my friend’s wedding reception, her mother hugged me and randomly said “Always remember that number nine is lucky” before walking away. Nothing noteworthy happened last September. But I’m convinced. This September is mine.

In less than two weeks, I am going to run my first half marathon. I’m freaking a little bit. Maybe a lot actually. I don’t feel as prepared as I would like. The running partners that I signed up for the race with have decided to withdraw their registrations due to running injuries. I’ve been having painful shin splints over the past couple of weeks – probably a result of overtraining as I frantically prepare for a 22km trek through the mountains. Friends, I am scared. But I am also excited. I know that I can do it – now it’s just a matter of doing it. Mind over matter. Positive thinking. Believing in myself.

For me, Fall also means turning another year older. In exactly one month, I will celebrate another year of living. Of experiences and lessons learned. It seems that once one passes the age of 25, birthdays aren’t quite as fun or exciting as they used to be (ie. the girlie sleepovers). But this year, I’m milkin’ it. I will only turn 28 once, so I damn well better celebrate it. My favorite people + lots of wine + a kick-ass birthday cake + a little dancing = the only way to do it.

But before half marathons and birthdays (and all of the other incredible things that are on the horizon), we must bid farewell to Summer. This cake is one way to do just that. A delicious sour cream cake is topped with a strawberry and rhubarb quick jam and then blanketed with crumble topping. We’re talking ample cake-to-crumble ratio here friends.

So quick! Bake this pretty little cake up before all of the strawberries have disappeared from the shelves and a garden full of rhubarb is just a memory! And enjoy a slice with a steaming up of coffee or tea, or for breakfast, and preferably with someone fabulous. I most certainly did.

Strawberry Rhubarb Crumb Cake (adapted from About.com, Southern Food Guide)

For the filling:

2 cups rhubarb, thinly sliced

1 pint strawberries, sliced and slightly mashed

1 TBSP. fresh lemon (or lime) juice

2/3 cup sugar

3 TBSP. cornstarch

For the cake:

1 1/2 cups all-purpose flour

1/4 tsp. baking soda

1 tsp. baking powder

Pinch of salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1/2 cup sour cream

2 tsp. vanilla extract

For the crumble topping:

3/4 cup all-purpose flour

1/2 cup sugar

1/2 tsp. ground cinnamon

Pinch of ground nutmeg

5 TBSP. melted butter

1/2 cup chopped pecans

For the filling: In a medium saucepan, combine the rhubarb, mashed strawberries, and lemon juice. Mix the sugar and cornstarch together and add to the fruit mixture. Bring to a simmer, then reduce the heat to low and stir until thickened (about 5 minutes). Remove from heat and let cool.

For the cake: Preheat the oven to 350°F. Combine the 1 1/2 cups flour, baking soda, baking powder, and salt in a bowl.

In a large mixing bowl, beat the butter with the 3/4 cup sugar until light and fluffy. Add in the eggs and sour cream, and then the vanilla. Slowly add in the flour mixture until smooth and blended. Spread in a greased 9-inch springform pan. Spoon the cooled filling mixture over the cake batter.

For the crumble topping: Combine the ingredients, mix well, and sprinkle evenly over the filling layer. Bake for about 45-50 minutes, or until the cake is firm and topping is lightly browned. Allow to fully cool before slicing. The cake will keep, well-wrapped in the refrigerator, for a couple of days.

PS. You guys rock. In case I don’t tell you often enough. xoxo

 

Filed Under: Breakfast, Fruit, Summer, Sweet Treats Tagged With: , , , , , ,

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: , , , , ,

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: , , , ,
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