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!
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!!
Until recently, I would not have considered myself a “breakfast person.” In fact, I didn’t even like eggs until I met Meaghan in 2011 …. and I was 22. Back in our MUSC days, I used to eat a 1/2 cup of dry breakfast cereal every morning. There is even a picture of our pantry with all of our 12 cereals lined up in our Mt. Pleasant apartment. I would eat my dry cereal in the car, while driving to work (you can imagine what my car looked like).
Then I got a job, moved to Greenville, and started trying to eat a big girl breakfast: oatmeal. I tried the instant oatmeal, then the organic instant oatmeal, and even tried making baked oatmeal. I never quite felt right after eating oatmeal, and was absolutely ravenous after 30 minutes.
In April we completed about 6 weeks with whole foods only: no processed out of the box type stuff, we made everything. During this time, I got hooked on this simple, yet healthy and very satisfying breakfast. Every Sunday night I make a big batch of quinoa with cinnamon apples and walnuts or pecans, and eat off of it throughout the week. This provides everything you need in a healthy breakfast: carbs from the apples and quinoa, protein from the quinoa and nuts and healthy fat from the nuts. This recipe has 5.2g of protein – almost as much as an egg!
Cinnamon Apple Quinoa with Nuts
Servings: 6 (3/4 cup each)
- 3/4 cup uncooked quinoa
- 3/4 cup water
- 3/4 cup skim milk
- 2 small apples, chopped (I use organic pink lady)
- 1/2 cup chopped nuts of your choice(I typically use pecans or walnuts)
- 2 tablespoons butter
- Cinnamon to taste
- Place the quinoa, water and milk in a small sauce pan. Bring to a boil, and reduce to simmer, stirring frequently to ensure the quinoa and milk do not brown to the bottom ~ 15 minutes.
- While the quinoa is cooking, melt the butter in a medium sized frying pan over medium-low heat. Add the chopped apples and season with cinnamon to taste. Stir frequently and cook for ~5 minutes.
- In a large serving dish with a lid, combine the quinoa, cinnamon apples and nuts and place in the refrigerator. (It will last up to 7 days.)
- Reheat 3/4 cup of the quinoa breakfast mix in the morning by placing in the microwave for 30 seconds – and you’re good to go!
Nutrition facts: 214 calories, 11.9g total fat, 3.2g saturated fat, 23g total carbs, 5.2g protein, 45mg sodium
What’s your go-to work day breakfast?
Mug: Fiestaware Poppy Jumbo Cup
Welcome to the first post of our #PumpkinSpiceSeries!! We couldn’t be more excited for fall, especially fall foods! What better way to start off our series than with the classic pumpkin spice latte?!
Did you know that a tall “skinny” Starbucks Pumpkin Spice Latte has 216 calories? Try this amazingly easy and absolutely delicious recipe for just you or make a few to share! Not to mention, it has 100 calories less than the Starbucks version (it’s not $4 either). I’m telling you, it is so good that I am drinking it at 10pm (yup, tomorrow is gonna be rough).
Healthy Bachelorette Pumpkin Spice Latte
- 1 shot of espresso
- 1 Tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice
- 2/3 cup skim milk
- Add 1 shot of espresso to a coffee mug.
- Stir brown sugar, vanilla and pumpkin spice into mug with the hot espresso.
- Froth the milk using a milk frother. Add the milk into the mug first and stir. Top with foam.
- Optional: sprinkle with cinnamon.
Nutrition facts: 113 calories, 18.7g total carbohydrates, 5.4g protein
I don’t have an espresso machine, however a friend got us this awesome and adorable Bialetti 1 cup espresso maker that you simply put on the stove. It’s a great option for a small kitchen or for someone who isn’t ready to commit to a larger espresso maker.
What #PumpkinSpiceSeries recipes are you looking forward to this fall? Leave your comments below. We will be coming at you with a new one every Thursday until the end of October!
Figs & honey. They go together just like peanut butter and jelly.
It was one of those mornings where I realized I had no “breakfast food” in the house. Luckily, we have a fig tree. Figs taste amazingly sweet, but not too sweet – but honestly fresh figs are so much better with honey.
Try this yummy and simple sandwich for breakfast, as an appetizer at a party or as a snack. You can make the sandwich as an open face, or close it up for a more traditional sandwich.
Fig, Honey and Goat Cheese Sandwich
- Heat a cast iron pan to medium heat. Brush the bread with the olive oil on both sides. Toast on the pan about 6 minutes (3 on each side).
- Spread 1 ounce of goat cheese onto the bread.
- Slice each fig into 3-4 slices. Place on top of the goat cheese.
- Drizzle with honey and serve!
I love this small colander for washing fruits and berries. It’s perfect for one serving!
On the weekend you never want to eat the same old breakfast that you have during the week. So what about making a poached egg?! I used to be super intimidated about poaching eggs, until a friend in the hospitality business told me how she does it. Super easy and comes out perfect every time! The avocado brings a great creaminess to this breakfast, not to mention the healthy fats will keep you full even with just one egg.
Try this recipe for a quick (takes 10 minutes) and healthy Saturday or Sunday breakfast! This was a perfect start to my lazy rainy Saturday, and fortunately both The Notebook and Sleepless in Seattle were on TVyesterday. Obviously, I just did house chores, watched amazing chick flicks and cooked all day. It was awesome.
(Note: The recipe below is for two, but can easily be made for one. Just use 1 piece of toast, 1/4 of an avocado, 1 egg and 0.5oz of cheese. Use the same amount of vinegar and salt thought to poach the egg!)
Avocado Toast with a Poached Egg
- 2 pieces thick sliced fresh bread of your choice
- 1/2 avocado
- 1 oz pepper jack cheese
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon salt
- Pepper, to taste
- Paprika, to taste
- Lightly toast the bread.
- Once the bread is toasted, top each with 1/4 of the avocado and spread with a butter knife. Add 0.5oz of the cheese to each piece of toast.
- To poach the eggs: Bring water to a boil in a small pot. Add in the vinegar and salt, and bring to a low boil. Crack 1 egg into a measuring cup. Slowly add the egg into the low boiling water and let it drop to the bottom. Repeat for the second egg. Turn off heat and cover for 5 minutes. Remove egg from the water with a slotted spoon.
- Place the egg on top of the avocado toast and top with pepper and paprika to taste.
Enjoy and happy weekend HB’s!!!
It’s Sunday and though very humid and hot, it is quite gloomy out. I just felt like lounging on the couch and watching SATC on E! (it was the “post it” episode…god I hate Berger!!!). On the weekends I almost never want to eat the same old easy breakfast that I have during the weekdays, I want EGGS! Not just scrambled eggs, I want eggs with some savory Gouda cheese and crunchy vegetables. So, this morning I came up with this yummy open faced egg sandwich with kale recipe! The kale I had leftover from another dish that I froze, but any fresh or frozen greens (spinach, etc) would do.
HB NOTE: 3 years ago before meeting Meaghan, I did not eat eggs. Not scrambled, not fried, not fritatta, not anything. Thanks Meaghan for introducing me to eggs, for it has changed my life.
Open Faced Fried Egg Sandwich with Kale
Open Faced Egg Sandwich with Kale
- 1 slice Ezekiel bread
- 1 cup kale, fresh or frozen
- 1 egg
- 0.5 Gouda cheese, sliced
- Parmesan, pepper and paprika to taste
- Heat a frying pan to medium-high heat. Coat in a very minimal amount of olive oil.
- Add the egg and sprinkle with pepper and paprika. Fry for about 2-3 minutes, flip and remove from heat (for sunny side up, if you desire a less runny egg keep on the heat).
- Toast the bread and steam the kale (I used a microwavable steamer for 3 minutes).
- Top the bread with the Gouda cheese, steamed kale and fried egg.
- Grate some fresh Parmesan cheese, and you’re good to go!
A healthy serving of whole grains, greens and protein all in one easy dish in less than 10 minutes!