Couples that bake together stay together.
Our friends who know us well know that when Trevor and I cook together we always have to declare a “executive chef” and a “sous chef.” This way we know who is in charge, and who is helping. (It has actually worked out very well, highly recommended.)
Baking is a whole other world though. The reason being that a) I don’t bake often and b) I tend to take too many liberties with the recipe. These are the reasons why when I told Trevor I wanted to make these muffins this morning using our dried figs from our fig tree, and the honey from my godmother’s bee’s he said he would (graciously) help me.
I measured the dry ingredients, and he measured the wet. I worked on the cheese mixture, and accidentally added all of the vanilla from this Eating Well inspired recipe. (We actually like it better this way though.) Trevor folded in the wet to the dry ingredients and came up with the idea of adding in walnuts, which was clutch.
Yes, this is cheesy story, and yes these muffins were baked with lots of love. But come on, we have just 90 days until our wedding -anything to keep the dreaded planning at bay!
We hope you enjoy this very unique and very tasty recipe!
Honey and Goat Cheese Filled Fig Muffins with Walnuts
Yield: 12 Muffins
- 3/4 cup crumbled goat cheese
- 2 Tablespoons local honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup white all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup brown sugar
- 1 cup lowfat buttermilk
- 1/3 cup olive oil
- 1 cup chopped dried figs
- 1/2 cup chopped walnuts
- 1/2 Tablespoon granulated sugar
- Preheat your oven to 425 degrees. Coat a 12 muffin tin with cooking spray.
- Combine the goat cheese, honey, lemon zest and vanilla in a small bowl, mix and set aside.
- Combine the dry ingredients in a large bowl: wheat flour, white flour, baking powder, baking soda and salt. Set aside.
- Combine the eggs, egg white and brown sugar and whisk in a medium bowl. Gradually whisk in the buttermilk and olive oil until smooth.
- Combine the wet ingredients in to the large dry ingredient bowl, and stir until just combined (do not overmix).
- Fold in the chopped figs and walnuts.
- Spoon half of the batter into each of the 12 muffin tins – you should still have some remaining.
- Create a small divet in each muffin, and fill with about 1 teaspoon of the cheese filling. Cover with the remaining batter (the filling should not be visible).
- Sprinkle each muffin with a small amount of granulated sugar.
- Bake the muffins until the edges are brown, about 13-15 minutes.
- Let the pan cool for 5 minutes before transferring onto a wire rack and NOM!
Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Frigid winter nights and lazy shopping habits call for an easy dinner during the week. Eggs are among my most favorite ingredients, primarily because I can eat them for any meal of the day. If you have the ability to purchase local eggs, I highly recommend it. You will immediately notice the difference when cracking them open. Local fresh eggs, and most store bought organic eggs, will have a noticeably deeper yellow-orange color to the yolk. This is actually a very good thing, the deeper color means these chickens were fed healthy ingredients, which means their eggs are densely packed with nutrients. Enjoy this tonight and reheat for lunch tomorrow!
Savory Rosemary and Mushroom Frittata
Serves: 2 (with leftovers)
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 package button mushrooms, thinly sliced
- 2 tablespoons fresh rosemary sprigs
- 2 cups baby spinach
- 6 eggs, beaten
- cheddar cheese
- salt & pepper
- Preheat the oven to 375 and heat an oven-proof skillet on medium heat. Add the olive oil and onions and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3-5 minutes, stirring frequently. Once the mushrooms are toasted brown and soft, add the fresh rosemary and stir.
- Add the baby spinach and stir well until the leaves become slightly soft.
- Add the eggs to the pan and swirl to let the mixture flow through to the bottom. Sprinkle with a pinch of salt and pepper.
- Top the egg mixture with the cheese. Lower the heat to medium-low and let the eggs cook for 2-3 minutes.
- Swirl the pan and place into the oven. Bake for another 5-6 minutes until eggs are set.
- Top with parsley, scallion, and avocado. Serve with roasted vegetables and toast.
When I was younger, in upstate NY as soon as the leaves started to change my parents would take my brother and I on a trip to go apple picking. Although we lived close to quiet a few, my mother would always say that we were going to take the 30 minute drive to Samascott Orchards because it had the best apple cider doughnuts.
When I moved to Charleston, I seriously missed the leaves changing, the crisp temperatures and of course apple picking. Don’t get me wrong – the beach in October is awesome, but it would have been nice to be closer to some apple orchards. Now in upstate SC, we are close to SO many apple orchards and I definitely take full advantage of that. My boyfriend is from Idaho, where they don’t have apple orchards, and I was able to introduce him to the wonderful world of picking your own apples 🙂 The only thing is, I swear the apple cider doughnuts in upstate NY are 110% better than what we have had in SC. I am probably biased, but it encouraged me to make my own! (Photo taken at Sky Top Orchard in Flat Rock, NC)
These apple cider doughnuts are portion controlled, as they are much much smaller than a regular doughnut and are made with whole wheat flour – increasing their full factor and antioxidants. I hope you enjoy and happy fall y’all!
Baked Whole Wheat Apple Cider Doughnut Holes
Servings: 24-30 doughnut holes
- 1.5 cups apple cider
- ¾ cups skim milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 egg
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping
- 4 tablespoons butter + 1 tablespoon olive oil
- 1/2 cup sugar and 3 tablespoons cinnamon, combined
- Begin by bringing the apple cider to a boil, and condensing the flavor by boiling for about 15 minutes (be careful not to burn it though!)
- Preheat the oven to 350.
- Meanwhile, prepare your wet and dry ingredients. Combine the skim milk, melted butter, vanilla and egg in a small bowl. Once the apple cider is condensed, add in the cider to the wet ingredients and mix using a whisk.
- In a large mixing bowl, mix the dry ingredients: whole wheat flour, all purpose flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add the wet ingredients to the dry ingredients, and combine using a whisk. The consistency should be that of waffles (thicker than pancakes).
- Using a mini-muffin tin, fill each muffin cup half way with dough. Bake for 15-18 minutes on 350.
- Remove doughnut holes from the oven and let cool. Roll in butter/olive oil mixture, followed by the cinnamon sugar mixture and allow to cool on a cooling rack.
- Repeat steps 6-8 until all of the dough is used up – and enjoy!!
Since you really can’t tell it’s September yet, why not hang on to the last of the fresh summer produce?! Strawberries have been so delicious this year and I’m always looking for alternative ways to eat therm, other then shoveling them into my mouth. I definitely have a sweet tooth; however, it’s nice when you know your dessert contains healthy ingredients like oatmeal, cinnamon, and fresh fruit. OH, and bit of Kate’s butter makes it even better (everything in moderation, people!). Enjoy this dessert and don’t you dare feel bad about it, TREAT YOSELF!
- 2 cups chopped strawberries (You can also try peaches, blueberries, rasperries, blackberries, pears, or apples!)
- 1/4 cup oatmeal
- 2 tablespoons flour
- 1 tablespoon + 1 teaspoon brown sugar
- dash of salt
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
- Preheat the oven to 350 degrees.
- Wash and roughly chop the strawberries. Equally divide between two small oven proof dishes as pictured.
- In a small bowl, combine the oatmeal, flour, brown sugar, salt, cinnamon, and butter. Mix well.
- Equally top both dishes with the mixture and bake in the oven for 25 minutes.
Sometimes, mornings are hard. I recently had an unfortunate morning that involved my phone alarm not going off, spilling a bag of coffee grounds all over the kitchen floor, and worst of all – forgetting my well packed bag of food for the day!! I’m sure you’ve been there and its not fun!! These types of days usually result in a medley of unorganized eating patterns because a rough morning really screws with my whole day. These 5 Ingredient no-bake bars are a great staple to keep in your freezer to grab when you’re simply on the go, in need of a snack, or having a disastrous morning! Not too mention, the Trader Joe’s Coco Chips I used as a topping are AHHmazing.
Peanut Butter Banana Coconut Breakfast Bars
Makes 4 Bars!
- 1 1/2 cups Whole Rolled Oats
- 1/4 cup natural peanut butter of your choice
- 1 medium mashed banana
- 1/4 tsp cinnamon
- 1 tbsp honey
- Handful of Trader Joe’s Coco Chips on top (Can also use 2 tbsp regular shredded coconut)
- Optional extras: cranberries, chocolate chips, slivered or whole almonds/pecans, chia seeds, flaxseeds
1. In a large bowl, mix together the oats, peanut butter, mashed banana, and cinnamon. It works well to microwave the peanut butter for 15 seconds to soften it slightly, prior to mixing. Mix well until thick mixture is well combined.
2. Place a large piece of plastic wrap in a loaf pan, this will allow you to easily remove the bars when finished. Press the, oatmeal mixture into the bottom and evenly flatten. Top the mixture with the honey and coco chips. Wrap up with the extra plastic wrap and place in the refrigerator for 1 hour. Slice and serve, keep in the fridge for 5 days or freeze individually wrapped!
Individually wrapped and ready to go!
Beets are the type of food that when consumed, I can almost feel my body saying, “thanks, I needed that”! Nutrient dense with powerful antioxidants and a unique flavor that is easily enhanced, beets are the ultimate vegetable. I roasted mine with an easy lemon herbal pesto-like mix and finished it off with goat cheese, sun-dried tomatoes, and avocado – delish! Goes well as a side with fish, chicken, meat etc!
Roasted Beets with Fresh Herbs & Goat Cheese
Serves: 2 (with leftovers)
- 1lb yellow or red beets, diced (save the leaves!)
- 2 tbsp olive oil, divided
- 1/2 cup chopped beet leaves
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 green onion, sliced
- 4 cloves garlic chopped
- Juice of 1 lemon
- 2 tbsp sun-dried tomatoes
- 2 tablespoons goat cheese
- 1/4 avocado, diced
1. Preheat oven to 425 degrees.
2. Wash beets, cut off the leaves and put to the side for later. Carefully peel the beets using a peeler. Dice into bite size pieces.
3. Place the diced beets on a baking sheet, toss in olive oil and fresh pepper. Bake for 25 minutes or until beets are fork tender.
4. While the beets cook, combine beet leaves, parsley, dill, garlic, green onion, 1 tablespoon olive oil, and lemon juice.
5. When beets are cooked, add into herb mixture and toss lightly. Lastly, add in sun-dried tomatoes, goat cheese, and avocado. Enjoy!