Posts Tagged 'egg'

Macaroon Muffins

Coconut flour is trickier to work with than I anticipated my friends…

Despite the time lapse between posts, I can assure you that I have not been totally out of the kitchen over the past weeks.  No, I haven’t been in there as much as usual – who can blame me with work piled up to my head and these cute little distractions running around? – but baking attempts have indeed been made!

I tried a couple times to make another all coconut flour treat – as I enthusiastically stated I would.  After such delicious success with my Mini Chocolate Cupcakes, I thought it would be easy peasy.  Hmmm…not so much.  First up was my own attempt at a banana-cocoa-coconut muffin, using banana as an egg replacer.  FAIL.  Too crumbly!  No rise!  Next I tried to play it safe and follow an already tested recipe.  FAIL numero dos.  Too eggy!  Not enough flavor!

Sigh…

Instead of continuing my seemingly futile experiments and denying you all a new recipe even longer, I decided to temporarily put my all-coconut-flour-treat dream on hold and bake up something sure to work – still using coconut flour of course!

So today we have Macaroon Muffins!  What else would you call a goodie made from coconut flour, coconut milk AND shredded coconut?  Yum.

Here’s the recipe:

1 egg

1/2 cup light coconut milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup maple syrup

1 1/4 cups whole wheat pastry flour

1/4 cup coconut flour

1/4 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup unsweetened shredded coconut

Preheat the oven to 350*F. Spray muffin pan with cooking spray and set aside. In a large bowl, mix together egg, coconut milk, applesauce, vanilla extract and maple syrup until well blended. In a separate bowl, mix whole wheat pastry flour, coconut flour, salt, baking powder, baking soda and shredded coconut. Stir the dry ingredients into the wet ingredients until just blended. Spoon into prepared pans (top with extra shredded coconut if you want to have some fun!) and bake for 16-18 minutes. Makes 8 muffins.

These muffins are scrumptious!  Thank goodness, right?! They are packed with coconut flavor thanks to copious use of coconut-y ingredients and pretty light too from using “light” coconut milk and applesauce instead of oil.  And I’ve said it before, but I’ll say it again: maple syrup makes the BEST sweetener.  If you like coconut, I’m pretty sure you’d be a fan of these.

What’s your favorite coconut recipe?

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Mini Chocolate Cupcakes + Chocolate Peppermint Frosting

Hiya blog friends!  Before I get into my latest création délicieuse, I wanted to point out a couple fun blog updates for you all.

1. If you missed my last post, you may not have heard the excitement.  I joined Twitter!  So if you’re interested in what I’m up to between posts or care to get sneak peaks into what my next baking adventure might be, you can now follow me there or keep tabs by checking out the widget along the right side of the blog.

2. You already know that everything I bake is full of whole foods and free of refined flours or sugars.  But I thought I’d take the health factor a step further and label my recipes with specific dietary preferences(V) = vegan; (GF) = gluten-free; (DF) = dairy-free.  So check out my Recipes page if you haven’t been in a while.  Perhaps an oldie but goodie will now catch your eye!

Ok, baking time!

My sister and I had BIG plans for our Christmas dinner desserts this year – an eclectic assortment of seasonal mini cupcakes.  Flavors to please every palate.  All bite-sized to allow for maximum taste bud enjoyment without maximum belly filling.

Well, all did not go according to plan…

We started with five cupcake ideas.  Imagine the spread!  The family would be blown away.  But we then remembered all baking and frosting would have to be done on the same day we were cooking Christmas dinner itself – darn tight travel schedule!  And five quickly narrowed to three.  No worries – three still provided a great variety.  So the ingredients were bought, the holiday arrived, the family opened presents and we got to work.

And two of the three recipes bombed!  One did not rise at all and left us with flat cupcake “discs” as they not so affectionately became known.  The other was a crumbly mess – though we were able to miraculously salvage it by transforming the cupcake scraps into a quite yummy bread – cupcake? – pudding.  Chaos feeds creativity people.

And then there was one…

The sole recipe to survive – or dare I say, thrive! – was for Mini Chocolate Cupcakes + Chocolate Peppermint Frosting.  I found this recipe for chocolate cupcakes and this one for chocolate frosting and basically followed them to a tee.  Just added some vanilla extract to the cupcakes – because I believe no recipe is complete without vanilla – and some peppermint extract to the frosting – because otherwise we wouldn’t have Chocolate Peppermint going on, now would we?

Oh – and these were very fun for me to bake because they contained a new-to-me ingredient – COCONUT FLOUR!  Using coconut flour is not only thrilling for me – it also means the cupcakes are gluten-free!  Whoo!

Here’s the recipe:

Cupcakes:

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

3 eggs

1/4 cup vegetable oil

1/2 cup agave nectar

1 teaspoon vanilla extract

Frosting:

1/2 cup non-hydrogenated butter substitute (I use Earth Balance)

2 cups unrefined powdered sugar

1 tablespoon vanilla extract

3/4 teaspoon peppermint extract

2 tablespoons unsweetened soy milk (or almond, rice, etc.)

1/4 cup cocoa powder

dash of salt

Preheat the oven to 375*F.  Spray mini cupcake pan with cooking spray and set aside.  In a large bowl, mix together coconut flour, cocoa powder, salt and baking soda.  In a separate bowl, mix together eggs, oil, agave and vanilla extract until well-combined.  Add wet ingredients to dry ingredients and stir until blended.  Pour batter into prepared pan and bake for about 10 minutes.

While cupcakes are cooling, prepare frosting by blending together non-hydrogenated butter substitute, unrefined powdered sugar, vanilla extract, peppermint extract, soy milk, cocoa powder and salt with an electric mixer until smooth.  Once cupcakes cool, spread frosting on top.  Makes 16 mini cupcakes.

These cupcakes are SO cute and SO tasty!  I think I have a new addition to the Sweet + Natural favorite recipes list.  The frosting is an absolute dream.  Fluffy but rich.  Chocolately but refreshing.  And I am very excited to have had such success with my first ever coconut flour baking attempt!  That is one ingredient that will definitely be experimented with further in my kitchen.  Yep yep.

Have you ever baked with coconut flour?  Any tips for the newbie?

Gingerbread

Merry Christmas and happy holidays…

Santa Claus is coming to town…

Let it snow, let is snow, let it snow…

Chestnuts roasting on an open fire…

It’s the most wonderful time of the year…

Etc, etc, etc…

I HEART THE HOLIDAYS!

This really truly is my favorite time of year.  Something about the cheesy joyful Christmas music and festive decorations and anticipation in the air makes me warm and fuzzy and happy inside.  I am proudly a total sucker for it and feel all cozy everyday and everywhere I go.  Even the chilly weather is tolerable!  Ehh…sort of.  I don’t do well with cold.  Unless it’s snowing!  Sigh.  Contentment.

That said, the older I get, the more the season sneaks up on me.  It seems that Thanksgiving dinner dishes are barely washed when I blink and it’s Christmas.  All before I can even get a chance wear my favorite holiday sweater!

Well, this year, I said no more!  I made a vow to go immediately into holiday mode the second Thanksgiving weekend was over.  So my mini-Christmas tree quickly found its way out of the box under my bed and onto the dining table.  Little Santa and Mrs. Claus figurines stand by its side.  A scented candle is lit every night – smelling of cinnamon snap then spiced pear then Christmas cookie as the wick burns down.  Holiday tunes are loaded onto my iPod and played on the daily.  Both work and personal computer background images are now illustrations of Christmas trees.  My Google homepage displays the Winter Village theme – super cute btw! – right above a red and white Christmas countdown.  I even manually changed my Gmail colors to be red and green!

With all of these steps taken to be Miss Holiday Spirit 2009, all that was left to do was bake up a season-inspired treat.  So I decided to try my hand at Gingerbread!  I’ve always been curious about Gingerbread – because it is quite possibly the epitome of holiday baked goods – but have never actually eaten it.  I know, weird, right?  I guess I was always too busy filling up on peanut butter kiss cookies and Grandma’s pumpkin cake roll to bother looking its way.  It was about time.

Here’s my recipe for Gingerbread, adapted from this recipe:

1/2 cup Sucanat

1/3 cup vegetable oil

1 egg

3/4 cup molasses

1 1/2 cups whole wheat pastry flour

1 cup brown rice flour

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon cloves

1/2 teaspoon salt

1 cup hot water

Preheat the oven to 350*F.  Spray an 11×7-inch pan with cooking spray and set aside.  In a large bowl, mix Sucanat, vegetable oil, egg and molasses until well combined.  In a separate bowl, mix whole wheat pastry flour, brown rice flour, baking soda, cinnamon, ginger, cloves and salt.  Add dry ingredients to wet ingredients and mix until just blended.  Stir in hot water.  Pour into prepared pan and bake for 40 minutes.

Now I know I don’t have anything to compare this to, but I thought the Gingerbread tasted delicious!  The spice combination worked wonderfully together and completely captured the flavor of the holidays.  And the brown rice flour gave the bread a bit of texture – sort of like cornbread!  I was a fan.

Is there a holiday treat you’ve always wanted to try, but never have?

Pumpkin Brownies

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I found myself with a whole lot of of pumpkin to use up the other day – remains from the giant-sized can I was forced to buy when my grocery store ran out of cans for normal-sized people.  What else is a girl to do but purchase enough squash for a small army when pumpkin pancakes are on the mind?  I promised myself I’d bake something with the leftovers.  And so here I am!

There’s obviously LOADS you can do with pumpkin, but I wanted to get creative.  Actually, what I really wanted was a brownie.  But I couldn’t forgo the pumpkin mountain in my fridge to fulfill my chocolate-y desires.  How utterly wasteful that would be.

Then it hit me. Pumpkin. Brownies. Half fudgy brownie.  Half dense, pumpkin-y delight.  I was so very excited about my highly original, super fun, and simply ingenious idea. Then I found out Martha Stewart had already done it.   Of course she had.

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Not to be outdone by the diva homemaker, I set out to put my own twist on the pumpkin brownie idea.  And twist it I did!  Along with performing my standard Sweet + Natural adaptations to Martha’s recipe – whole wheat pastry flour for all-purpose, Sucanat for sugar, etc. – I made a bunch of other changes to ensure I got exactly what I was looking for.  Added some extra spice to the pumpkin…used a bigger pan…but most importantly, eliminated the baking powder.  Martha’s brownie pics look too much like cake, right?  Now, I have nothing against cake.  Unless it’s trying to pose for a brownie.  In that case, believe you me, I will not be fooled.  I want fudge, not fluff.  No baking powder = lower rise = density-dense flavor-packed yumminess.  Yes.

Here’s my take on Pumpkin Brownies:

Base mixture:

2 cups whole wheat pastry flour

1/2 teaspoon salt

1 3/4 cup Sucanat

4 eggs

1 tablespoon vanilla extract

Chocolate mixture:

6 ounces grain sweetened chocolate chips

1/3 cup vegetable oil

Pumpkin mixture:

1 1/4 cup pumpkin

1/4 cup vegetable oil

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

Preheat the oven to 350*F.  Spray an 11×7-inch pan with cooking spray and set aside.  For the base mixture, mix together whole wheat pastry flour and salt in a bowl.  In a separate bowl, mix together Sucanat, eggs and vanilla until well-combined.  Stir dry ingredients into wet ingredients until blended.  Divide this mixture into two bowls.  For chocolate mixture, melt chocolate chips and oil in a bowl.  Stir into one half of the base mixture.  (Note: If batter feels dry, just steal some base mixture from the remaining half and add it in.  I found the chocolate batter to be drier than the pumpkin batter, so this is totally cool to do.  The pumpkin batter is very generous and will not hold it against you.)  For pumpkin mixture, combine pumpkin, oil, cinnamon, nutmeg, cloves and ginger in a bowl.  Stir into other half of base mixture.  Spread chocolate batter evenly into prepared pan.  Top with pumpkin batter.  Bake for 25-30 minutes.  Makes 24 brownies.

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Success!  The no baking soda idea did the trick in making these Pumpkin Brownies brownies and not cakey, chocolate-and-pumpkin flavored squares.  They were indeed the fudgy, dense, pumpkin-y delights I set out to achieve.  They also just so happen to be orange and black – quite fitting for the upcoming Halloween holiday, wouldn’t you say?

What’s the most interesting brownie you’ve ever eaten?

P.S. After mentioning it in my last post, I’ve had a request to share my European vacation with you all. Now I know such a trip is totally unrelated to Sweet + Natural baking, but I’m highly tempted to oblige – mostly because I love reliving it! Would you guys be interested?

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Pumpkin Banana Oat Muffins

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Hiiiiiiiiiiiiii.

I’m back!  You’ll have to forgive me for the past couple months.  They were arguably the busiest of my entire life.  But I am baking once again!  Before we get into the details of my latest delicious creation, here’s a brief recap of recent events to give some context for my absence and perhaps entice understanding from my wonderfully patient readers:

  • Moved into my new apartment
  • Unpacked – umm…amidst the busyness, this took several weeks
  • Waited for cable / internet to be installed…twice – thanks for not showing up the first time Time Warner!
  • Travled to Rhode Island for a weekend to attend a wedding
  • Planned and conducted a major brainstorming workshop for clients at work
  • Cheered for the Cardinals at a Mets game – they’re in the playoffs now!
  • Celebrated a good friend’s birthday
  • Drove to CT and back for work meetings – times two
  • Vacationed in Europe with Dan for 10 days – an absolute DREAM!  If this were a travel blog, I could do a billion posts about that trip!
  • Worked 75+ hour weeks for a month straight, including through Labor Day weekend…
  • …while I was in Chicago visiting my sister – and having lunch with Jenn!
  • Traveled across the country for a week to watch market research focus groups
  • Played host to my parents while they were in NYC for a weekend
  • Researched and bought a new bike – wheeee!
  • Brunched with old friends from high school
  • Went to several doctor appointments
  • Plus a whole bunch of other very important stuff that I need to keep secret for now…shhh…

Whew!  A lot of work (sad…) but a lot of fun (happy!) in there too.  With all of the above going on, I haven’t had much time – or kitchen access! – to make my own meals, let alone do any awesome baking.  However, the dust seems to be settling – knock on wood – so I am keeping my fingers crossed that we can now return to our regularly scheduled programming.

To kick it off, let’s play a little game of Train of Thought, shall we?  I’ll show you how I decided to make what I’m sharing with you right now!

Today = October.  October = fall.  Fall =  pumpkin.  Pumpkin = great oatmeal mix-in.  Great oatmeal = pumpkin + mashed banana + flax + …  Ooh – I got it!

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These Pumpkin Banana Oat Muffins both welcome the new season and celebrate my re-found ability to make breakfast in the morning.  Pumpkin, banana, flax and maple syrup are the ingredients that make up my favorite bowl of oatmeal – and they’re now brought to you in muffin form!  Top these off with some peanut butter and you’re good to go.  Yum!

Here’s my recipe for Pumpkin Banana Oat Muffins, adapted from this recipe:

1 (15 ounce) can pumpkin

2 ripe bananas, mashed

1 teaspoon vanilla extract

2 eggs

3/4 cup flax seed meal

2/3 cup maple syrup

2 cups whole wheat pastry flour

1 cup oats

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

Preheat the oven to 375*F.  Spray muffin tins with cooking spray and set aside.  In a large bowl, mix together pumpkin, mashed bananas, vanilla, eggs, flax seed meal and maple syrup until well blended. In a separate bowl, mix whole wheat pastry flour, oats, baking powder, baking soda, salt and cinnamon. Stir dry ingredients into wet ingredients until just blended.  Pour into prepared muffin tins and bake for about 20 minutes.  Makes 18 muffins.

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I was quite pleased with these muffins!  Seems like the ole baking skills haven’t gotten too rusty from lack of use.  Dan liked them too – though his enthusiasm might have been more reflective of the fact that I was baking anything at all!  Moist, chewy and filled with healthy ingredients – they’re a perfect way to start the day.

Do you eat oatmeal?  What would your fall + oatmeal muffins look like?

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Lemon Honey Corn Muffins

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Summer, summer, summer.  It’s finally here!  I don’t know about your town, but summer in New York took its sweet time to arrive.  It was unusually chilly for far too long and I heard somewhere that it’s rained 75% of the days in June.  Acting out on a little Seattle envy, my dear NY?   

Good news is that it seems warmer days are now upon us.  Hooray!  In an attempt to celebrate the recent summertime glow enveloping the city, I decided to bake a sunny treat.  And to me, sunny means lemon! 

Now I’ll be up front with you here.  I’m not the biggest lemon fan.  Yeah, a nice lemon bar is alright every once in a while, but I’m not really a refreshing treat kind of girl.  I much prefer rich, deep flavors to light, airy ones in my sweets.  So I didn’t go the super sweet route with this recipe.  Instead, I concocted something slightly sweet – a lemon-infused cornbread type of thing.

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Here’s my recipe for Lemon Honey Corn Muffins:

1/4 cup honey

3/4 cup unsweetened applesauce

1 (6 ounce) container plain nonfat yogurt

1 egg

1 lemon, juiced and zested

1 cup brown rice flour

1 cup stone ground cornmeal

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

Preheat the oven to 375*F.  Spray a muffin pan with cooking spray and set aside.  In a large bowl, mix together honey, applesauce, yogurt, egg, lemon juice and lemon zest until well blended. In a separate bowl, mix brown rice flour, baking soda, salt and nutmeg. Stir the dry ingredients into wet ingredients until just blended. Pour into prepared pan and bake for about 25 minutes.  Makes 12 muffins.

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These were an interesting twist on traditional cornbread!  I’ve clearly taken a liking to creating recipes like that – as can be seen here and here.  The lemon makes the muffins taste quite fresh and the honey adds just the right amount of sweetness.  Perfect for summer!

What’s your favorite lemon baked goodie?

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Peanut Butter + Jelly Bars

 

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A good PB+J was hands-down my favorite childhood sandwich.  What’s not to love? Creamy, sticky peanut butter.  Sweet, fruity jam.  We were a Jif and white bread family.  And I always went for the grape jelly.  Unless there was a jar of my grandma’s homemade strawberry preserves in the fridge.  Smucker’s just can’t compete with that.

Throughout elementary school, the only sandwich I’d allow my mom to pack in my lunchbox was a PB+J.  By the time noon rolled around, it had inevitably gotten squished inside its Ziploc bag due to rough contact with a juice box or an apple.  Wonder Bread’s not really known for their sturdy slices after all. But I LOVED the squishing.  It turned my sandwich into a PB+J pancake – flavors mashed together, jelly oozing out the bread pores.  I loved it so much that I began to do some deliberate sandwich squishing.  When my packed sandwich wasn’t squished enough.  When I ate at home with no opportunity for naturally-occurring lunchbox squishing.  I thought I was genius.  Still think so.

My peanut butter and jelly taste has matured over the years.  Though I still partake in squishing from time to time, my current PB+J of choice is made with whole wheat bread, natural peanut butter and honey.  Much healthier and deliciously satisfying.  I’m still a huge fan.  So when Hayley suggested I make some PB+J bars, I was all over it.  She directed me to Ina Garten’s recipe, I made it Sweet + Natural and here you go…

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My version of Peanut Butter + Jelly Bars:

1/2 cup non-hydrogenated shortening

3/4 cup turbinado sugar

1/2 teaspoon vanilla extract

1 egg

1 cup natural peanut butter

1 1/2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup 100% fruit strawberry jam

Preheat the oven to 350*F. Spray an 8 x 8-inch pan with cooking spray and set aside.  In a large bowl, cream shortening and turbinado sugar for about 2 minutes.  Add vanilla extract, egg and peanut butter and blend until well-combined.  In a separate bowl, mix together whole wheat pastry flour, baking powder and salt.  Add dry ingredients to wet ingredients and blend until just combined.  Spread 2/3 of dough into prepared pan.  Top with jam.  Drop globs of remaining dough evenly over jam.  Bake for about 45 minutes.  Makes 16 bars.

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Why yes, that is gooey peanut butter and jelly goodness!

These bars rocked.  Perfectly peanut buttery and the jelly melted right into the cookie-ish layer.  No squishing necessary!  Be forewarned though…they may be made with natural and wholesome ingredients, but they are definitely a rich indulgence.  I’m already thinking about making a lighter version sometime in the near future…

Do you have a soft spot for PB+J? Have you ever made a peanut butter and jelly treat?

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