I am a lucky, lucky girl. I get my organic CSA produce box delivered with a little something sweet tucked in on top of all the fruits and veggies. Auntie Em’s produce delivery is run by local chef extraordinaire, Theresa Wahl of Bobby Flay Throwdown cupcake fame (her Red Velvets beat him out).
I thought a nice breakfast worthy of company would be apropos at this time of year when guests come to stay. These cinnamon spiced, apple diced waffles are perfection. Their flavor is full of fall and coziness and their nice texture is tender inside but crisp outside (if you play by the rules and whip the egg whites).
Ok, I haven’t been single for 20 years so this post isn’t what it seems from the title. Sorry if you were expecting some lament on how I don’t like to share my bed. Infact, I like to share my bed just fine with my hubby and sometimes my Golden Retriever curled up at my feet. Continue reading
For those of you who have been here, done that…I am sorry for the reposts lately. I am without a kitchen at the moment so I have decided to share some old favorites of mine and now hopefully yours…
Are you in the Thanksgiving spirit yet? Perhaps dreaming of cranberries and pumpkin pie? Cranberries are so nice and tart that they are the perfect accompaniment to a deep, dark Devil’s Food cake laced with both white and dark chocolate ganache.
Aunt Bette is my husband’s aunt, and as far as my dad is concerned, her German Chocolate cake is the best dowry any dad could ask for. It is actually airy and spongy, with the best ooey, gooey coconut and pecan topping. If that’s not enough, it also has a luxurious chocolate butter cream frosting on the sides just to send it over the top.
My son requested a Three Musketeers’ flavored birthday cake for his family birthday dinner recently. He turned 17 this month…that is absolutely one of the craziest things I have heard in awhile.
Where has the time gone? Most of us find ourselves saying that now and again, especially as we watch our children grow. That is the running theme in my head like a song that is stuck playing over and over again. Tears almost trickle down, but yet I am happy. Everything is good. Really good. Continue reading
I will bet you a million bucks that if you make these soft and spicy pumpkin muffins you will get “ooh’d” and “ahh’d” at from anyone you share them with, and you will never crave that bad boy coffee house pumpkin muffin again.
These muffins are full of warm autumn spices and molasses to make your taste buds very happy and the Greek yogurt gives them their moist and spongy texture without the fat.
Now I can’t promise that you will only eat one. They are kind of addicting, and if you are like me you tend to tell yourself that another one couldn’t hurt since they are good for you.
So here these little beauties are in all their glory, with their nutritional information.
Bet you a Million Bucks Pumpkin Muffins
Recipe has been mushed together from so many sources that it actually is legistically All Mine!
Makes a dozen regular sized muffins
Nutrional Info from Cook. Eat. Share. (Serving Size = 1 Muffin): Cal. 144 Total Fat 3.9 g. Sat Fat .59g Fiber 1.5 g Carb 22.8 g Chol 25 mg Protein 3 g Sodium 313 mg Potassium 223 mg
3/4 c. all purpose flour
3/4 c. wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 t. ground nutmeg
1/4 c. dark molasses
2 T. maple syrup
1/3 c. nonfat Greek yogurt
1/4 c. canola oil
3/4 of a 15 0z. can of pumpkin puree (not pumpkin pie spiced)
1/4 c. of nonfat milk
1/2 c. chopped almonds
1/2 c. raisins
To make the muffins: Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with muffin liners. In a large bowl, whisk together flours through nutmeg.
In another large bowl, whisk together molasses through eggs. Add 1/2 of the dry ingredients to the wet ingredients and combine. Then add the last 1/2 of the dry ingredients and combine. Don’t over mix, just stir together until flour has dissolved into batter.
Add your chopped almonds and raisins and stir to disperse. Using an ice cream scoop (because it makes it very easy) fill your muffin cups 2/3 full. Bake for about 20-25 minutes or until slightly firm to the touch and a toothpick comes out clean.
Cool in pan for 10 minutes. Serve with coffee…it’s really the perfect pairing.