Vegan Pumpkin Muffins

The other day, I made some homemade coffee creamer.  The recipe called for 4 tbsp of pumpkin puree, so after cracking open a large can, I had quite a bit leftover.  I could have frozen it, but I decided to turn it into a healthy, vegan muffin.  These muffins are packed full of healthy ingredients and while they remain moist, they are a dense muffin.  Don't expect a fluffy cupcake to come out of the oven, because you won't find that here!  Feel free to freeze these puppies and warm them up as you like!

Makes about 16 medium muffins; can be frozen - make in mini muffin tins for a bite-sized treat!


Ingredients:
1 2/3 cup whole wheat flour
1/2 cup oats
1 tbsp baking powder
2/3 cup light brown sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp allspice
3 tbsp flax meal
15 oz can pumpkin puree (not pumpkin pie mix)
1/2 ripe banana (about 1/3 cup), smashed
4 tbsp honey
1/2 tsp vanilla

Directions:
1) Combine dry ingredients (flour through flax meal) in a large bowl.
2) Combine wet ingredients (pumpkin through vanilla) in a small bowl.
3) Pour wet ingredients into the large bowl and thoroughly mix with the dry ingredients.
4) Drop batter into muffin tin lined with paper liners, about 2/3 full (batter will be thick).
5) Bake muffins at 375F for 20-25 minutes, until a toothpick comes out clean.

Pour a cup of coffee with some homemade creamer and enjoy one (or more) of these healthy muffins for a yummy treat!

Blueberry Beet Muffins

Beets are amazing.  They are excellent for your heart, contain a ton of folate (great for pregnant women), vitamin C, vitamin A, potassium, and many other important vitamins and minerals.  If you don't like beets, it doesn't matter because you won't even be able to taste them in this recipe - I promise!  I made these for a breakfast playdate in my mom's group the other day.  I wanted something mostly healthy that would please both kids and adults so I searched for a beet muffin recipe but found mostly beet cupcake recipes.  I ended up finding a recipe and then adapting it to what I wanted.  Hope you like it!  Sorry about the blurriness of the picture!

As you can see, the muffins turned out this weird green color.  My second batch ended up cooking a little longer and those turned red on top, but when you crack them open, they are green inside!  I have no idea how this happened - red beets, blue blueberries, green muffins?  Well, that's color mixing science for you!  Regardless of the color, these muffins are delicious.  They are moist, just sweet enough, and have no hint of beet flavor.  I'm thinking about adding in some oats and flax meal next time to kick it up a health notch.  I can't wait to make another big batch of these!

Yields:  14 - 16 muffins

Ingredients:
1 cup red beet puree (about 2-3 medium sized beets) - *see roasting instructions below
1 1/4 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1/3 cup plain yogurt
1/3 cup plain almond milk
1/2 cup brown sugar
1/4 cup butter, melted & cooled
2 tbsp vegetable oil
1 tsp vanilla extract
1 to 1 1/2 cup fresh or frozen blueberries

*How to roast the beets:  Remove the stems, leaving about 1 inch on.  Lightly scrub the beets to remove any dirt/particles.  Place beets on a sheet of tinfoil, fold over and pinch the edges together to create a little pouch.  Place pouch on a baking sheet at roast at 375F for 45 min to 1 hour or until beets are soft (can easily pierce a fork through them).  Let beets cool until you can handle them.  Wearing gloves, remove the skin (you should be able to easily rub/slide it off).  Cut into chunks and puree in a food processor until nice and smooth.  Set aside until you are ready to use it.  You can freeze any extra for later use.

Directions:
1.  In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  In another bowl, combine the beet puree, eggs, yogurt, milk, sugar, butter, vegetable oil, and vanilla.
2.  Add the beet mixture to the flour mixture and stir to combine, but don't over mix.  You will still have a few lumps.  Gently mix in the blueberries.
3.  Line a cupcake pan with paper liners or parchment paper.  Fill cups 2/3 full.  Bake at 375F for 18-20 minutes or until a toothpick comes out clean.

**Special Note:  Beets will stain, so be careful when you're cooking!  Also, what goes in must come out, so if your toddler is eating beets don't be surprised if you get a red tinted poop or reddish pee in their diaper!**

Olive had some leftover beet puree mixed with yogurt and bananas for breakfast the next morning.  :)

Holiday Cookies...Mmmmmm...

For the past few years, sometime around Christmas, my family holds a "Cookie-Off".  We each find a recipe, bake our cookies, and judge to see whose tastes the best.  In the end, it doesn't really matter who wins.  It's more about having a tradition and spending time doing something you love with the ones you love.  And of course, gaining a few pounds in the process.  Kate Moss was once quoted as saying, "Nothing tastes as good as skinny feels".   Forget that!! I guess she never had a Cookie-Off in her house.  Poor, Kate, she doesn't know what she's missing!

Here are the cookies we created this year!  Enjoy!



Two-Tone Cinnamon Cookies (adapted from Better Homes and Gardens)

Made with love by...Me!

I really liked the way these cookies came out.  They're so cute!  They have a very mild sweetness and are very light feeling.  I tasted a few one before I put the glazes on, and they were still good, kind of reminding me of shortbread.  These would be great cookies for someone who likes their sweets to be, well, not too sweet.


Makes: multiple, depending on size of cookie cutter

Ingredients:


1/2 cup butter, softened
3 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1 1/2 tsp vanilla
2 1/4 cup all purpose flour
1 recipe Cinnamon Glaze (see below)
1 recipe White Glaze (see below)

Directions:

1. In a large bowl, combine butter and cream cheese with an electric mixer on medium for 30 seconds.  Add powdered sugar, baking powder, salt, and cinnamon.  Beat until combined, scraping bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much of the flour as you can with the mixture.  Use a wooden spoon to stir in any remaining flour.  Cover in the bowl and refrigerate for 1 hour.
2. Preheat oven to 375 degrees F.  Roll out dough on lightly floured surface until 1/4 inch thick.  Using a cookie cutter (whatever shape you like - I used a small heart with fluted edges, about 2 1/2 inches wide), cut out the dough.  Place cookies 1 inch apart on cookie sheet lined with parchment paper.
3. Bake for 8 to 10 minutes or until edges start to lightly brown.  Cool on wire rack.
4. When the cookies are cooled, make your glazes:
1. Cinnamon Glaze:  In a small saucepan, combine 1 cup chocolate chips, 2 tsp cinnamon, and 2 tsp shortening.  Stir over low heat until melted.  Scoop melted glaze into a piping bag or Ziploc bag with a corner snipped off.
2. White Glaze:  In a small saucepan, combine 1 cup white chocolate chips and 2 tsp shortening.  Stir over low heat until melted.  Scoop melted glaze into a piping bag or a Ziploc bag with a corner snipped off.
5. Working with a few cookies at a time, spread the White Glaze over the top of the cookie from edge to edge.  Drizzle with the Cinnamon Glaze and use a toothpick to marble the glazes together.  If either glaze begins to cool in the bag, simply warm in the microwave for a few seconds.  Let the cookies stand until the glazes are set (about 25 minutes).

Surprise Cookies (from Martha Stewart)

Made with love by...My husband!

These cookies were decadent and so delicious!  Actually, they reminded me a little of those Snackwells Devil's Food cookies, which I love, only richer tasting.   They're the kind of cookie that you can have just one and be good...well, maybe!  If you're looking to make it easy on yourself, buy a chocolate cookie premix and a jar of premade chocolate frosting.  I'm sure the results will still be very tasty and you'll save some time! 

Makes: about 2 dozen cookies

Ingredients for the cookies:

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1 large egg

1/2 cup milk

1 tsp pure vanilla extract

1 bag jumbo marshmallows, cut in half horizontally

Ingredients for the frosting:

2 cups powdered sugar

4 tbsp unsalted butter, melted and cooled

1/4 cup cocoa powder

1/4 cup milk

1/4 tsp pure vanilla extract

Directions:

1. Preheat oven to 375 degrees F.  In a medium bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.
2. Using a hand mixer, cream together the butter and sugar.  Add egg, milk, and vanilla and beat until combined.  Add flour mixture and beat on low until combined.
3. Using a tablespoon or ice cream scoop, drop dough onto a parchment paper lined baking sheet, about 2 inches apart.  Bake 10-12 minutes, or until the cookies start to spread and become firm. 
4. Remove cookies from oven.  Squish a marshmallow onto each cookie, sticky side down.  Put back in the oven and cook about 2 more minutes until the marshmallows start to melt.  Cool the cookies on wire racks.
5. To make the frosting, whisk the powdered sugar, butter, and cocoa in a bowl.  Whisk in milk and vanilla until everything is well combined.
6. When the cookies are completely cooled, spread the frosting over each cookie, fully covering the marshmallow so it is hidden (hence the surprise!) inside.

Dainty Lemon Cookies (adapted from Better Homes and Gardens Christmas Cookies Magazine, 2002)

Made with love by...My mom!

I love lemon sweets.  They always seem so refreshing, like when you eat them somehow they aren't going to be bad for you.  Lemon is a fruit, right?  Anyways, these little lemon cookies are delicious and great to have on hand in your freezer.  You can just keep the roll and slice off a few at a time, when the mood strikes.

Makes: about 3 dozen cookies, depending on how thick you slice them.


Ingredients:


3/4 cup butter, softened
1 cup sugar
1 egg
1 tbsp milk
2 tsp lemon zest
1/2 tsp vanilla
1/2 tsp lemon extract (optional)
2 1/4 cups all-purpose flour
sanding sugar (looks prettier, but you can use regular sugar, too)

Directions:

1. In a large bowl, beat butter with an electric mixer on medium for 30 seconds.  Add sugar and beat until combined.  Add egg, milk, lemon zest, vanilla and lemon extract (optional) and beat until combined.  Beat in as much of the flour as you can and use a wooden spoon to mix in the rest.
2. Divide dough in half and shape each portion into an 8 inch (or so) log.  Wrap each log in wax paper or plastic wrap and chill for 3 hours.  
3. Preheat oven to 375 degrees F.  Cut each log into slices, 1/4 inch thick.  Sprinkle slices with sanding sugar and set on parchment paper lined cookie sheet 1 inch apart.
4. Bake for 11 to 12 minutes or until edges start to become golden.  Cool on wire racks.

Almond Joy Cookies (adapted from www.food.com)

Made with love by...My stepdad!

These ended up being a pretty hearty cookie, reminding me a little of Ranger cookies.  My mom said they seemed like something you'd take on a hike... :).  I liked them, but to be honest, they didn't really taste like an Almond Joy.  I think it needed more coconut.  Feel free to play with the amounts of coconut, chocolate and almonds to find the right mixture for you!

Makes: 2 to 3 dozen, depending on how big you make them


Ingredients:


1/2 cup butter
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 1/2 cups chocolate chips
1 cup sweetened coconut
1 cup chopped almonds

Directions:

1. Preheat oven to 375 degrees F.  Lightly grease cookie sheet or line with parchment paper.
2. In a small bowl, combine the flour, baking soda, and salt.  Set aside.
3. In a large bowl using a hand mixer, cream the butter together with the white and brown sugar.  Beat in the eggs one at a time and then beat in the vanilla.  Stir in flour mixture until well combined, using a wooden spoon if needed.  Add in chocolate chips, coconut, and almonds.
4. Using a tablespoon or small ice cream scoop, drop balls of dough onto cookie sheets.  Bake for 8 to 10 minutes.  Cool on wire racks.

Yummy Breakfast Casserole

We had a garage sale this morning.  I know, yuck.  I hate garage sales.  But, the silver lining is that now I have a child, I get to stay in the house and watch her instead of haggle sales out on the lawn.  Yay!  So, I thought I'd be nice and cook up some breakfast for my hardworking family.  I found this original recipe here while searching for something to make for a brunch get-together the week before.  I really like this recipe because it can be altered so many ways to fit your own tastes.  Instead of sausage, you could use bacon or ham, or all 3!  Green onions instead of sweet white.  Add some bell pepper or jalapeno for a little spice.  Whatever you like!  Also, the measurements are approximate.  It will still turn out delicious if you want a little less (or more) cheese or if you want to add more eggs.  The possibilities are endless.  Play around with it and find the way you like it.  Okay, enough talk...Here it is:

Ingredients
1 package breakfast sausage links (8 links)
6 eggs
1 medium sweet onion, chopped
4 cups shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/2 cups shredded mozzarella, Swiss, or jack cheese
butter

Cook sausage.  Set aside on paper towels to drain.

Beat eggs in a small bowl.  

In a large bowl, add onion, hash browns, and all cheeses.  Some people don't like cottage cheese.  I personally love it.  Either way, don't worry.  You won't be able to pick out that individual flavor once everything is said and done!

Chop up cooked sausage.  Mmmmm....sausage.

Add eggs and sausage to hash brown mix and mix together thoroughly.

Grease 9x14 dish with butter.  Spread mixture evenly in dish.  Don't try to eat it now.  I know you want to!

Bake in oven at 375F for 35 - 40 minutes (more or less depending on the size dish you used).  When the top gets a little crispy and starts to brown and bubble, you should be good to go!  I couldn't snap a picture before everyone wanted to start digging in!

Like I said, this dish is so simple and delicious and can really be varied.  It's definitely a keeper!  Hope you enjoy it as much as I did!

Homemade Poptarts

Okay, so I'll admit that I wasn't the first one to come up with this idea.  I've seen variations of homemade Poptarts all over the web, but I decided to finally make some of my own!  I love original Poptarts, but they aren't super cheap and full of preservatives.  Homemade ones at least will have less preservatives and you can get more for your money.  So, here's how I did it....Super simple, quick, and tasty, too!

Refrigerated pie crust

Unroll dough and cut into rectangles (you can choose how big or small you want them!) 

Spread on your favorite filling.  I chose strawberry preserves.  I could also see putting a cinnamon/brown sugar mix,  blueberry puree, marshmallow/chocolate chip mix....I mean, seriously, the options are limitless!

Roll out the second pie crust, cut into rectangles, and put on top of jelly.  Crimp edges together with a fork.  As you can see, I had a little leftover dough and created a cute little leaf to place on top of the poptarts.  Pretty fancy if you ask me!   Cook in the oven for about 12 minutes @ 400F or until golden brown.

While the tarts are cooking, make the glaze.  Powdered sugar & milk.  Make thick or thin to your liking.

The finished poptarts, drizzled with glaze and red sugar sprinkles.

Taste Testers:  My mom and stepdad

My hubby...I think he likes them!

Oooey, gooey, inside.  They were a hit!

Angry Birds Cake

My stepdad had a smart phone and loved playing the game "Angry Birds".  He recently was laid off and, as a result, could no longer afford the smart phone.  For his birthday, I thought I'd give him a little Angry Bird happiness by creating an Angry Birds Cake.  I got a few ideas from the internet, but the final idea was mine.  I made one 8" round cake for the pig and 3 little cupcakes for the 3 birds.  I taped a piece of black construction paper to the bottom of a cookie sheet and piped icing to make it look like my stepdad's old phone.  He loved it!  (I think I saw a tear of nostalgia in his eye - I'm not kidding.)

The finished product!

Bad pig!

Angry Birds!

Poorly written message...!