Whole Wheat Pumpkin Oat Muffins

October 21, 2015 by 12 Comments

Whole Wheat Pumpkin Oat Muffins | Once Upon a Recipe

Hello Ladies and Gents! Happy Wednesday!

Oh, and happy back to the future day! The Internets tell me that today (Oct. 21, 2015) is the day that Marty McFly and Doc Brown traveled to in Back to the Future Part 2. I may or may not have googled Back to the Future to figure out the names of those two guys. Should I feel ashamed that I’ve never seen Back to the Future (Part 1 or 2)? For some reason I feel like I should.

Whole Wheat Pumpkin Oat Muffins | Once Upon a Recipe

Anyways, just a quick little post here today. I feel like I’m neglecting this space again, but sometimes it’s just unavoidable! In the past few weeks I celebrated a birthday (hello 3-1…this number seems so much more daunting to me than 30 did) and Canadian Thanksgiving, went to the mountains for a quick but much needed getaway, and have been planning and preparing for a Halloween cooking class that I will be teaching this weekend. And exactly two weeks from today, I will be hopping on a plane to a beach destination for 10 days of rest and relaxation. I’ve resigned myself to the fact that the whole amazing bikini body that I planned to have for this trip when I booked it a couple of months ago just will not be a reality, but I’m kind of over it. There is just too much good food in this world and I believe too strongly in moderation (heavy on the “indulge” end of the spectrum). Plus my 31-year old metabolism doesn’t cooperate quite as well as my 25-year old metabolism did.

Whole Wheat Pumpkin Oat Muffins | Once Upon a Recipe

However, that does not mean that for the next two weeks I don’t plan on exercising a little more restraint when it comes to stuffing my face with all things delicious. These muffins are the perfect way to enjoy a “treat” without the guilt. They are made with whole wheat flour and oats, pumpkin, and are sweetened only with maple syrup. I’ve made these numerous times over the past several weeks and I’m still not tired of them. They are perfect for stashing in the freezer and grabbing for a quick breakfast or snack. Plus, if you’re like me and still all about the pumpkin, you will love these!

Whole Wheat Pumpkin Oat Muffins | Once Upon a Recipe

Whole Wheat Pumpkin Oat Muffins (slightly adapted from Cookie & Kate)

Makes 12 muffins. Feel free to use coconut oil in place of the olive oil, or honey in place of the maple syrup. These muffins freeze beautifully when packed into an airtight container.

1/3 cup extra-virgin olive oil
1/2 cup maple syrup
2 eggs
1 cup pumpkin puree
1/4 cup milk (any kind will do)
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 3/4 cups whole wheat flour
1/3 cup oats, plus more for sprinkling on top

Preheat the oven to 325°F. Line a 12-count muffin tin with paper liners or spray with cooking spray.

In a large bowl, combine the olive oil and maple syrup and whisk to combine. Add the eggs and mix well. Add the pumpkin puree, milk, baking soda, vanilla, salt, and spices, and mix well. Add the whole wheat flour and oats, and stir until just combined.

Divide the batter evenly between the muffin cups. Sprinkle with additional oats. Bake for 25-27 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool completely. Enjoy!

Whole Wheat Pumpkin Oat Muffins | Once Upon a Recipe

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

Whole Wheat & Oat Cinnamon Rhubarb Waffles

September 19, 2014 by 34 Comments

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

Haaaaaapppppppppyyyy Friday!

In celebration of being on the verge of one of these glorious things called the weekend, I bring you waffles. Whole wheat and oat cinnamon rhubarb waffles to be exact. I can’t lie. I’ve become a bit waffle-obsessed. I can’t stop thinking about all of the waffle possibilities. Of course we have sweet waffles. We also have savoury waffles. But then we have waffle sandwiches. Waffle donuts. And I bet waffle nachos could totally be a thing.

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

Today we’re keeping it pretty simple. We’ve got whole wheat flour and oats for some hearty oomph. The rhubarb adds a little tartness (PS. You could totally sub in apples for the rhubarb). And there’s cinnamon and brown sugar for flavour. Think: rhubarb crisp in waffle form. And if you want to go all out, you can top the waffles with butter and a sprinkling of cinnamon sugar. Boom. If that doesn’t start your day off right, I don’t know what will.

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

It’s the weekend, friends! Enjoy, relax, live it up, treat yo’ self, and eat some waffles. In that order.

Whole Wheat & Oat Cinnamon Rhubarb Waffles (adapted from Taste of Home)

These hearty waffles taste delicious with butter and cinnamon sugar (simply combine 1/4 cup sugar with 2 tsp. cinnamon), or fruit and syrup. If you can’t get your hands on any rhubarb or if it’s not your thing, feel free to use apples instead. Makes 6 waffles. 

1 1/2 cups whole wheat flour

1 cup oats

3 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs, lightly beaten

1 1/2 cups milk

4 TBSP. butter, melted

2 TBSP. brown sugar

1 1/2 cups rhubarb, chopped

In a large bowl, combine the flour, oats, baking powder, cinnamon, and salt. In a separate bowl, mix together the eggs, milk, melted butter, and brown sugar. Add the wet ingredients to the dry, along with the chopped rhubarb. Mix until just combined. Cook according to the instructions of your waffle maker. Refrigerate or freeze leftover waffles, and reheat either in the toaster or the oven.

Whole Wheat & Oat Cinnamon Rhubarb Waffles | Once Upon a Recipe

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Banana Wheat Germ Muffins with Nutella Swirl

April 15, 2014 by 41 Comments

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Friends, in exactly two weeks, I will be on a plane en route to Thailand. TWO WEEKS.

And I get to stay there for almost a month. That means no work, and lots of play, sun, Thai food (!!!), beach frisbee, and adventuring. I’ve had my travel vaccinations (they hurt. A LOT.), my bikinis are ready (they’re super cute), my appetite is building (for all that Thai food), and my brain is in vacation mode (already). I’m just so crazy excited!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

I’m not really sure what things will look like in this space while I’m gone. I had hoped to get a few posts ready in advance and have them all set to publish while I’m away, but so far my procrastination is winning at this planning game. BUT. I do have two weeks to work with, so maybe there will be a food blogging miracle and I will still get it all done. Just maybe.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

In any case, today I have muffins! These muffins are my kind of muffin. Healthy and packed with nutrients, yet they still taste super amazing and not at all like you might think a “healthy” muffin should taste. They are incredibly moist (yep, I said it) and totally flavorful. The Nutella swirl was kind of an afterthought – it looks pretty and tastes super awesome (obvi), but it’s totally not necessary. These muffins are also great naked in all of their banana and wheat germ glory.

If you’re anything like me, you always have a surplus of ripe bananas and are constantly looking for new recipes to try in an effort to fend off banana boredom. You just can’t have too many banana recipes. This is my current favorite!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl (slightly adapted from Weelicious)

These muffins are made with whole wheat flour and wheat germ, and are sweetened only with honey. You can totally feel good about enjoying them for a convenient breakfast or a quick snack! Remember, the Nutella isn’t necessary if you want to make these a bit more virtuous. I bet peanut butter would taste great too! Makes 12 muffins. 

1 cup whole wheat flour

1 cup wheat germ

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 very ripe bananas, mashed

1/2 cup honey

3 TBSP. vegetable oil

1 TBSP. vanilla

1 egg

4 TBSP. Nutella, for swirling (optional)

Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or spray with non-stick spray.

Combine the flour, wheat germ, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, combine the bananas, honey, oil, vanilla, and egg. Whisk together until well mixed. Add the wet ingredients to the dry ingredients and gently mix until just combined. Divide the batter evenly between the muffin tins. Drop a teaspoon of Nutella into the top of each muffin and use a toothpick to create a swirl. Bake for 20-22 minutes, or until lightly browned and a toothpick inserted into the centre of the muffin comes out clean. Remove from the muffin tin and cool on a wire rack. Muffins can be stored in an airtight container for up to 3 days. They also freeze very well.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

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Whole Wheat Coconut Waffles

December 15, 2013 by 30 Comments

Whole Wheat Coconut Waffles | Once Upon a Recipe

Weekends are for making things a little extraordinary. Weekends are for sleeping in and lounging around. Weekends are for not getting dressed until you damn well feel like it. And if you don’t damn well feel like it until 4pm, that’s totally cool. Weekends are for slowly sipping hot coffee and enjoying that extra cup. Weekends are for reading a good book or catching up on your favorite TV shows. Weekends are for indulging a little. Weekends are for waffles.

Whole Wheat Coconut Waffles | Once Upon a Recipe

Whole Wheat Coconut Waffles | Once Upon a Recipe

Yesterday morning, I was craving something a little extraordinary for breakfast. Sadly, my fridge and cupboards were practically bare after a long and busy week. No milk. One egg. No fruit or vegetables aside from a few frozen raspberries. However, I did have a can of coconut milk gathering dust in the very back of my pantry. (At one time, it shared space with this dreamboat.) Whole wheat coconut waffles were born!

Simple to prepare, healthy, and most importantly, delicious – these waffles satisfied my extraordinary Saturday morning craving and fueled me up for a little Christmas shopping. I’m certain they made me more patient too. And trust me, at this time of year, we could all use a little extra patience.

Whole Wheat Coconut Waffles | Once Upon a Recipe

It’s a hectic time of year, I get it. But do consider taking a morning time out during the coming couple of weeks to enjoy an extraordinary breakfast!

Whole Wheat Coconut Waffles

Despite the use of both coconut milk and coconut oil, the coconut flavor in these waffles isn’t overwhelming. They tasted delicious with a dusting of powdered sugar and some fruit. Makes about 4 large waffles. 

1 1/2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 TBSP. raw cane sugar

1 large egg

1 can light coconut milk

1/4 cup coconut oil, melted

1 tsp. vanilla

Preheat your waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a large measuring cup, whisk together the egg, coconut milk, coconut oil and vanilla. Add this mixture to the dry ingredients and mix just until barely combined. The batter will be lumpy.

Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (about 4 minutes in my waffle maker). Serve with your favorite toppings. Happy weekending!

Whole Wheat Coconut Waffles | Once Upon a Recipe

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Whole Wheat Pumpkin and Cinnamon Chip Scones

October 21, 2013 by 40 Comments

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Please be warned: I am about to shove at least a couple of pumpkin recipes in your face in the coming weeks.

‘Tis the season! Fall is in full bloom, yo! The colors, the crisp days, the pumpkin beer, the boots, the scarves, the pumpkin everything, even that dank, disgusting, wet leaves smell – I. Love. It. If only it could last forever. All in favor of replacing Winter with an extra-lengthy Fall, say I.

Iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe   Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

So, if you’re not too sick of pumpkin yet (and I really hope you aren’t), let’s bake some pumpkin scones! Truth be told, I have never partaken in the delight that is a Starbucks pumpkin scone. Every year, many peoples be freaking out about the arrival of pumpkin spice lattes and pumpkin scones. But I can guarantee that you can make a far more delicious version of both at home.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Let’s start with the scones! We’re going to add a little health with some whole wheat flour, and we’re going to punch up the flavor with a hefty dose of spice and cinnamon chips. A generous sprinkling of raw cane sugar adds a lovely crunch to the tops of these scones. One of these little diddies alongside a cup of coffee or tea and you’re living the good Fall life!

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin and Cinnamon Chip Scones (adapted from King Arthur Flour)

Cinnamon chips can be found in most US grocery stores. Sadly, I have never found them in Canada (at least in Alberta), but pick up a couple of bags every time I visit the States. If you can’t find cinnamon chips where you are, feel free to amp up the ground cinnamon in this recipe for a little extra cinnamon kick. The original recipe also suggests adding crystallized ginger pieces, either in place of, or alongside the cinnamon chips. However, I think the cinnamon chips really make ’em. 

1 1/2 cups all-purpose flour

1 1/4 cups whole wheat flour

1 TBSP. baking powder

3/4 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 cup butter, cold

1 cup cinnamon chips

2/3 cup pure pumpkin

2 eggs

1 TBSP. milk

Raw cane sugar, for sprinkling

In a large bowl, combine the flours through to the spices. Whisk together until thoroughly mixed. Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Stir in the cinnamon chips. In a smaller bowl, whisk together the pumpkin and the eggs. Add the pumpkin mixture to the dry ingredients and stir until it starts to come together. Turn the mixture out onto a floured surface and use your hands to bring everything together. Try not to overwork the dough.

Split the dough in half and form each half into a round disc, about 1 inch thick. Brush each disc with the milk and sprinkle generously with raw cane sugar. Cut each round into six equal pieces. Arrange all 12 pieces on a prepared cookie sheet, about an inch apart. Place the cookie sheet in the freezer, uncovered, for 30 minutes to thoroughly chill (this will help with rise and texture).

Preheat the oven to 425°F. Bake the scones for 22-24 minutes or until golden. Cool on a baking rack. Enjoy the scones warm, or store cooled scones in an airtight container for up to a few days. Typically scones taste best on the same day they are baked, but I liked these scones even better the second day. They’re lovely with a cup of tea or coffee. Makes 12 scones.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

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

Yeast Schmeast | Whole Wheat Pumpkin Spice Bagels

September 25, 2013 by 18 Comments

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

Friends, I am here to tell you that it is time to conquer your kitchen fears. Take a deep breath, close your eyes, and just jump in with both feet. Well, maybe don’t close your eyes. That could lead to trouble. BUT. Very, very good (and delicious) things can come from conquering your kitchen fears.

These bagels are a perfect example. You see, me and yeast aren’t exactly tight. I mean, we usually get along when we’re making cinnamon rolls, but I’m not too trusting of yeast when approaching other baking endeavors. Yeast can be a bit temperamental. Like – oh, don’t make the water too hot or you’ll kill me! But don’t make it too cold either, or I won’t wake up. Don’t add too much sugar or you’ll slow me down! Basically, yeast does whatever the hell it feels like when I’m around.

PS. I’m not a bread maker, for obvious reasons.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

However, this past weekend I wanted to try something new. Something that would challenge me and test the boundaries of my baking abilities. And given the arrival of the Autumn Equinox (umm, yay!), I also just had to bust out the pumpkin. And then I came across a recipe for pumpkin bagels. Hallelujah. Let’s do it!

Disclaimer: Making bagels is not an activity for the faint of heart. They take some time. However, when you pull those fresh bagels out of the oven, slice one up, toast it until it’s golden brown, and slather on a generous amount of cream cheese, it all seems worth it. I promise you.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe   Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

My advice – plan ahead. Get everything together ahead of time and be patient. Don’t rush through the recipe – read it through first so you know what you’re getting into. Take your time and enjoy the process. My essential accessories of choice on this adventure – a french press full of hot coffee and some good tunes. I’m not going to claim to be a bagel pro just yet, but I was really pleased with how these turned out for my first attempt. The pumpkin flavor is not overwhelming and the spices are very subtle. My favorite way to enjoy these bagels was by toasting and slathering them with either butter or cream cheese. I bet they would make amazing bagel sandwiches too.

Happy Fall friends!

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

Whole Wheat Pumpkin Spice Bagels (very slightly adapted from The Tart Tart, which was adapted from Honest Cooking)

Makes 8 bagels. I made these bagels two ways – the first time with whole wheat and all-purpose flour (as indicated in the recipe), and the second time with only spelt flour. I loved the texture of the spelt bagels, but found the dough extremely difficult to work with. I ended up adding almost an entire additional cup of spelt flour in order to get the dough to come together enough to handle. If you’re going to use spelt flour, just be aware of this and exercise additional patience!

2 1/4 tsp. active dry yeast

1 cup warm water

1/3 cup brown sugar

2 cups all-purpose flour

1 cup whole wheat flour

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 cup pure pumpkin

1 TBSP. baking soda (for the soda bath)

1 egg (for the egg wash)

Toppings – ie. sesame seeds, flax seeds, poppy seeds, sea salt

In the bowl of a stand mixer, combine the yeast, water, and brown sugar. Whisk together and set aside for about 10 minutes, until the mixture becomes frothy.

In a separate large bowl, combine the flours, cinnamon, salt, nutmeg, ginger, cloves, and allspice. Add the pumpkin to the yeast mixture, and using the dough hook, start mixing on low speed. Slowly add the flour mixture until it is completely combined, about 3 to 5 minutes. At this point, the dough should be smooth and elastic, but not too sticky (it will be pulling away from the sides of the bowl). If it is too sticky, incorporate more flour, one TBSP. at a time. Place the dough in a bowl coated with oil and cover, allowing it to rise in a warm place until it doubles in size, about 90 minutes.

After 90 minutes, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces and roll them into balls. Cover and let rise about 20 minutes more.

Then, using your thumb, punch a hole into the middle of each ball and widen it, trying to make it even on all sides. Widen the hole more than you think necessary, because it will shrink in the boiling and baking process. Set the dough on a parchment paper or Silpat-covered baking sheet. Repeat with the other balls.

Preheat your oven to 425°F and prepare the egg wash by cracking the egg into a small bowl and whisking with a fork.

Fill a large pot about halfway with water and bring it to a boil. Once the water is boiling, add in the baking soda and gently mix. Working in batches of 2-3 bagels at a time, drop the bagels into the boiling water and cook for 2 minutes. Flip them and cook for 2 minutes more (the longer you boil the bagels, the chewier they will turn out – boil for 1 minute on each side if you want them to be less chewy). Once done, remove them with a slotted spoon and place back on the baking sheet. Lightly blot them with a paper towel to remove some of the excess water. Then brush them with the egg wash and sprinkle with the toppings of your choice. Bake the bagels for 15 to 20 minutes (until golden brown), rotating the pan halfway through.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

What are you baking up in your kitchen to welcome Fall?

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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. 

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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.
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