June 26, 2013
The heat and rain of MN has been just the ingredient my garden needed to jump-start our cold dreary spring! Which means our first harvest of rhubarb is upon us. We have 2 large plants in our little urban garden and I always have such a hard time deciding what to make. Yes, I could make my mom’s delicious AMAZING rhubarb pie, but I am looking for something a little different. So I went on a quest for a tasty, HEALTHY, time conscious rhubarb recipe. Below is what I found with the help of Fine Cooking. I modified the recipe slightly by using half applesauce and butter for a healthier alternative and adding my favorite ingredient of course…baking spice!
This muffin recipe is easy, yummy, and my now go to Rhubarb recipe. In fact, I may just make them again tonight!
- 2 cups Flour
- 3/4 cup Sugar
- 2-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Baking Spice (found at Penzey’s Spice Shop)
- 1/2 tsp Salt
- 1 cup Sour Cream
- 4 TBS unsalted butter, melted and cooled slightly
- 1/4 cup Applesauce (1 snack size container)
- 2 Large Eggs
- 1 tsp Vanilla
- 1-1/2 cups to 2 cups Rhubarb (1/4-inch-diced)
- 3 TBS Sugar
- 1/2 tsp Cinnamon
- Combine in small bowl: sugar and cinnamon.
- Stir to combine and set aside
- Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
- Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
- Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
- Add Rhubarb and stir to combine
- Divide batter into a 12 muffin tin
- Sprinkle Topping Mixture evenly on top of the 12 muffins
- Bake for 18-20 minutes until lightly golden and toothpick comes out clean
OVEN: 400 degrees
April 9, 2012
After subscribing to EatingWell Magazine, I have found SO many amazing healthy and easy recipes! I loved the story of ‘The Breakfast Club’ and found the maple granola recipe especially amazing. I have made another Honey Granola recipe, but having a few granola recipes is never a bad thing. The rain falling outside on Saturday morning made a perfect backdrop for the sweet taste of toasted granola in my kitchen.
I altered the recipe slightly as I indicate below, and added a secret ingredient! I normally do not share those but you HAVE to try Penzey’s Baking Spice. After discovering this amazing blend of spices, I sprinkle a little in almost everything I bake. One other point of advice, make sure to use real maple syrup. Many super market variety’s are flavored syrup but not true maple syrup. I once heard that it takes 40 gallons of maple sap to make 1 gallon of pure maple syrup. Yes it is a little more money but truly worth the organic pure taste.
This recipe is super easy and makes a lot of granola, which is perfect to give as gifts in cute glass mason jars!
- 6 cups Old-Fashioned Rolled Oats
- 1 cup Chopped Almonds
- 1 cup Chopped Walnuts
- 1/2 cup Maple Syrup
- 6 tablespoons Canola Oil
- 1/4 cup Honey
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 tsp Baking Spice
- Combine Dry Ingredients in large bowl
- Combine Wet Ingredients in small bow
- Pour Wet Ingredients over Dry Ingredients and mix
- Spray cooking sheet and evenly distribute granola mixture
- Stir mixture every 10-15 minutes to achieve an even golden granola
Time: 50 minutes to 1 hour
March 13, 2012
With the majority of the groomsmen being rock climbers I thought it would be fun to put some healthy hearty snacks in a climbing shoe box; well my climbing shoe box. Chris Sharma is even on the box, he is so studly.
Let’s just take a peek at a few of Nick’s climbing photos. These photos were taken on his extended stay 4 month assignment in Taiwan just a few months before our wedding. The actual photos are from Rai-lei and Tonsai Thailand when he said he was going to take a vacation to “research” honeymoon ideas. Well…this isn’t exactly what I had in mind…I think a nice spa sounds a bit more relaxing! Love the photos though. We are hoping to go to Thailand next spring to enjoy a tropical getaway.
While he was climbing in Thailand I was putting together the below. Love this idea! It housed all the snacks for easy portability and ease. I even hinged it open with some yellow ribbon! I was beyond excited to show Nick how I incorporated the ‘climbing’ aspect into the wedding.
March 3, 2012
Coming from the same website as the Energy Bars, another yummy healthy recipe from Whole Grain Groumet.This website is quickly becoming my favorite for healthy little energy packed goodness!
I made these breakfast bars as I like to call them this week and had a bar each morning and boy did they keep me going strong! This is also my first recipe using coconut oil. I had to melt the oil in the microwave for 30 seconds or so to achieve liquid state as we keep our bungalow at a nice 65 degree’s in the winter! Lots of layers needed.
This is the ONE small appliance that I cannot live without. My mom gave it to me as a Christmas present a few years ago and I use it all the time and have even borrowed it to friends. This little cuisinart is small and compacted and stores away nicely when not in use.
Combine all your dry ingredients in one bowl
Combine all dry ingredients together
Combine wet ingredients except the egg and mix
Add the egg and combine
Combine Dry and Wet Ingredients
Pop in oven and bake for 25 minutes until lightly golden
Cool, Cut, and Enjoy!
Ok here is the recipe: Enjoy !
- 2 cups old fashion rolled oats
- 1/2 cup almonds
- 1/4 cup ground golden flaxseed
- 1/2 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup Dried Dates
- 1/2 cup milk chocolate chips
- 1/4 cup natural brown sugar
- 1/3 cup honey
- 1/3 cup coconut oil: liquid state
- 1 egg
Grab 2 bowls: 1 small, 1 medium
- Using little cuisinart : Add 1 cup of oats and pulse to make flour. Place in Small Bowl
- Using little cuisinart : Add almonds and pulse to make flour. Place in Small Bowl
- Add all other dry ingredients including remaining 1 cup of oats to Small Bowl and mix
- Combine honey, sugar, and coconut oil
- Add egg and beat until well combined
- Slowly mix and the dry ingredients to the wet ingredients
- Transfer the mixture to a greased 9×9 baking dish
- Allow to cool before slicing
- Convection Temp: 320 (325 non-convection)
- Bake Time: 25 Minutes
- Amount: Cut as desired