Spiced Cranberry Muffins

These muffins smell and taste like fall - though don't wait that long to make them - they are too good for that. The ginger, cinnamon and cranberries compliment each other wonderfully and the canola oil lends to a super moist muffin. I hope you enjoy these as much as we did!

Ingredients
3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
3/4 cup milk (or milk alternative - soy or almond)
1 large eggs
1/2 cup canola oil
1 cup coarsely chopped fresh cranberries (leave some whole)
1/2 cup coarsely chopped walnuts, toasted 
1/3 cup brown sugar, packed
1/3 cup granulated sugar

Directions
Preheat the oven to 375 degrees F.

Line 10 muffin cups with paper liners. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Adapted from: http://www.foodnetwork.com/recipes/barefoot-contessa/cranberry-harvest-muffins-recipe/index.html

Pumpkin Ginger Pancakes with Granola

Have you every wondered why we don't make holiday "themed" foods other times of the year?  Why should you wait until fall to make pumpkin pancakes?  Well, I don't think you should have to, but if you are going to wait, these pancakes are worth it. Richly spiced and full of pumpkin flavor they are a great weekend morning treat. Enjoy!

Ingredients

1 1/2 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk (soy works just fine)
3/4 cup canned pumpkin 
2 tablespoons butter or butter substitute, melted

Pumpkin Spice Granola (optional)
Maple syrup for serving

Directions
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter/oil. Spoon batter in 1/3-cup portions onto griddle. Sprinkle with granola. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other side, 2 to 3 minutes longer. Serve warm with butter and maple syrup.

Adapted from: http://www.myrecipes.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-10000001011247/

Figgy Banana Bread

This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good.  I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!

INGREDIENTS
1 eggs
1/2 cup milk ( I used almond milk)
1/4 cup firmly packed brown sugar
1 tablespoons olive oil
3/4 cups mashed ripe bananas 
1 1/4 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried figs, chopped
1/3 cup walnuts, toasted and chopped (optional)

DIRECTIONS
Preheat an oven to 350 degrees F. Lightly grease one loaf pan.

Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Originally posted at: http://allrecipes.com/recipe/fig-and-banana-loaf/

My Favorite Pizza Dough (No Knead!)

After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough). 

It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!


1 3/4 cups white flour 
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt

In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour. 

Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer.  When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes. 

If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above. 

Makes enough for 2 large pizzas or 4 small pizzas. 

Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/

Whole Wheat Cornbread

This bread has a great rustic texture. It is not too sweet or dense...it is just right. Plus, I love that it is 100% whole grain. Great served along side some spicy chili. Enjoy!


Ingredients
1 cup yellow cornmeal (I used corn grits)
1 cup whole-wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon coarse salt
1 large egg
1 cup low-fat soy milk  (you can use buttermilk instead of the soy milk and vinegar)
1 TBS vinegar 
3/4 cup fresh or frozen corn kernels (optional)
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
agave or honey for serving (optional)


Directions
Heat oven to 400 degrees. Mix soy milk and vinegar, allow to stand for 2 minutes (it will curdle). In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together the egg, curdled soy milk, corn and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.


Add remaining 1/2 tablespoon of oil to an 8" cast-iron skillet (you can use a cake pan if preferred), swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 30 to 40 minutes. Let it cool slightly. Cut into wedges and serve.



Serves 6. 


Adapted from: http://www.wholeliving.com/150860/whole-grain-skillet-corn-bread

Gingerbread Muffins with Pumpkin and Cranberries

The original recipe called these pumpkin muffins, but the molasses overpowers the pumpkin so much they taste more like gingerbread (hence the name change). The addition of the cranberries adds a nice tartness. Enjoy!

Ingredients

1 cup all-purpose flour

1 cup whole wheatflour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2/3 cup sugar

3 tablespoons unsulphered molasses

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup lowfat buttermilk

2/3 cup dried cranberries

1/4 cup raw, unsalted pumpkin seeds

Directions 

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or muffin liners.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently fold in the cranberries. 

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes, then remove the muffins from the pan and cool completely. 

Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe/index.html

High-Rise Breakfast Popover

I love popovers! The fluffy, "eggy" goodness that makes a popover is one of my favorite breakfast treats. I hope you agree :-)


Ingredients
1 egg
1/4 cup egg whites (or the white of one egg)
1/4 cup flour
1/4 cup milk
1/2 tsp lemon zest
1/8 tsp salt
1/2 TBS unsalted butter
lemon juice and powdered sugar for serving (optional, but I suggest giving it a try)

Directions
Preheat the oven to 425. 


To make the batter whisk together the eggs through the salt just until combined. There may still be some small lumps, that it okay, don't over whisk it! Set aside. 


Put the butter in a 2 cup high-sided, over-proof bowl (I used a Pyrex glass bowl); place the bowl in the over until the butter is melted. Remove the bowl from the oven and slowly pour the batter into the center of the butter. Gently place the bowl back into the over. Bake for 20-25 minutes or until double the height of the bowl and browned on the top. Serve immediately with a squeeze of fresh lemon juice and a sprinkling of powdered sugar. 


Note: The popover will deflate a bit when you remove it from the oven. 

Jalapeno Cheddar Cornbread

I love this quick and easy cornbread. I threw it together at the last minute to serve with a hearty beef and black bean chili (recipe to be posted soon). Enjoy!


Ingredients
1 cup cornmeal
1 cup flour
2 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 cup egg whites (or 2 whole eggs)
1 cup buttermilk (or 1 cup milk with 1 TBS lemon juice)
4 TBS butter, melted
1/4 cup pickled jalapenos, chopped
1 cup shredded cheddar cheese


Directions
Preheat the oven to 400 degrees. Combine the cornmeal through the sugar in a medium bowl, mixing with a whisk.  Gently whisk in the egg whites, buttermilk, and butter until combined; stir in the jalapenos and cheddar cheese, just until incorporated. Pour batter into a greased 9x9 baking pan. Bake at 400 degrees for 25-30 minutes or until lightly golden brown and a toothpick inserted in the center comes out with just a few crumbs. 

Whole Grain Rye Bread

I love this simple, no-knead, whole grain rye bread. It is hearty and dense, like a good German bread. It is also super easy to make. Enjoy!

1¼ cups whole wheat flour

1¼ cups plus 2 TBS rye flour

1¼ cups unbleached all-purpose flour

¾ tsp granulated yeast

½ TBS kosher salt

1 TBS caraway seeds

2 TBS vital wheat gluten

2 cups lukewarm water

Whisk together all the dry ingredients, then add the water and mix without needing (a wooden spoon works best). Cover the dough (not airtight), and allow it to rest at room temperature until it rises and collapses, approximately 90 minutes to 2 hours.

Dough can be used right away, but is easier to use if refrigerated. However, use it within 7 days.

When you are ready to bake the bread divide, dust it with a bit more flour, divide it in half and quickly shape each half into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Place the dough balls on cookie sheet lined with parchment or a silicone mat.  Cover loosely and let rise approximately 90 minutes, preheating oven to 450° F while it is rising. 

Slash the top of the bread with a bread knife, mist it with water (creates a better crust) and then bake it for 35 to 45 minutes until brown. Cool before slicing. 

Adapted from Healthy Bread in Five Minutes a Day. 

Chocolate Chip Banana Bread

Making banana bread is a great way to use up over-ripe bananas. The combination of chocolate, cinnamon and bananas in this recipe really makes it a winner. Enjoy!

Ingredients

1 cup all-purpose flour
2/3 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sugar

2 eggs

1/2 cup oil

3 ripe bananas, mashed

1 tablespoons sour cream or plain Greek yogurt

1 teaspoon vanilla extract

2/3 cup semisweet chocolate chips

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or foil.

Whisk together the flour, baking soda, cinnamon and salt. Beat sugar and eggs until light and fluffy. Mix in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and chocolate chips. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Yeasted Corn Muffins

I love the addition of yeast to corn muffins!  It adds a great smell and airiness not found in the typical corn muffin (dense and sweet). These muffins are lightly sweetened with brown sugar, which goes nicely with hearty dishes such as chili.  I veered from the original recipe in that I used stone-ground cornmeal which adds a bit of crunchiness due to the large grain size. If that doesn't appeal to you, use a fine ground cornmeal. Enjoy!


INGREDIENTS

• 1cup whole or low-fat milk, heated to 110 degrees
• 4tablespoons unsalted butter, melted and cooled slightly
• 1 1/2teaspoons instant or rapid-rise yeast
• 1large egg
• 1 3/4cups all-purpose flour
• 1cup cornmeal (I used Bob's Red Mill Stone-ground Cornmeal)
• 1/4cup packed light brown sugar
• 1teaspoon salt

INSTRUCTIONS

• 1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12-cup muffin tin.
• 2. MIX BATTER Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix ½ cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 minutes.
• 3. LET RISE Using greased ¼-cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
• 4. BAKE MUFFINS Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temperature for 3 days.)

Recipe obtained from Cook's Country magazine.