Wholesome Sour Cream Apple Muffins

Recently, it clicked in my head. 

To make someone smile, all you need is one surprise trick in your itinerary: I found the one for my husband. Bless his heart. 

I have made the following recipe probably 4-5 times over the last 8 months and he says something similar every time: "Wow, these are great. I don't think I've had these before, they are the best thing ever." 

He thinks I didn't hear him, but each time I laugh and smile, because the base recipe didn't change. I either added or subtracted nuts or raisins. And every time I have used apples. The results are purely delicious. I love one for morning breakfast or a heathy dessert. He would say one or two of these a day, would satisfy his apple craving (his favorite fruit)....



Whole Grain Sour Cream Apple Muffins

(Recipe adapted from Pinch My Salt)


Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup sour cream, at room temp.
1/6 cup canola oil
1/4 cup nonfat greek yogurt
2 eggs
3/4 cup packed brown sugar or 18 sugar substitute packets
2 teaspoons vanilla
1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)


Recipe:

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well) or into a loaf pan. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired (I omitted this as it was perfectly sweet).

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin/bread comes out clean. Note, I made both a loaf and a few muffins. It will take less time for the muffins than a full loaf.

Homemade Chocolate Fruit and Nut Biscotti

It was a wonderful Saturday morning and I caught myself thinking back about the bakeries in San Francisco, where I would do the marjority of my reading for classes. A typical trip to Tartine or Crepes on Cole would involve a mug of tea, either chai, vanilla jasmine, a smooth earl gray, or perhaps something floral, like hibiscus. Then, I would joyfully select a biscotti...that was my favorite pairing.

Over the last year, I have been learning how to make biscotti. It is my divine treat and quite a pricey one. My favorite one to purchase now is Irene's biscotti. It is sliced thin, full of flavor, and combined with fruit that caramelizes while baking....not too much but just enough to get a slightly chewy texture around the fruit, but remain otherwise very crispy....

After a few trials, I think I have it.
I promise you, this is a must try. It is delicious.

**Recipe adapted from King Arthur Whole Wheat Baking cookbook

Ingredients:

• 6 tablespoons butter
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups whole wheat flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts
• 1/4 cup dark chocolate chips
• 1/4 cup raisins and dried cranberries

Recipe:

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.

2) In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth.

3) Add the eggs and beat till the mixture is well combined. It may look a big coagulated, which is perfect.

4) Add the flour and oats, mixing to combine.

5) Stir in the chocolate chips, nuts, raisins, and cranberries.

6) Divide the dough into four equal pieces, placing them on the prepared baking sheet.

7) Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. (Yes, your hands will get a little sticky). Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.

8) Spritz the top of each log with water.

9) Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F.

10) Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife.

11) Place the biscotti back on the baking sheet, spacing them close together without touching.

12) Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven. Allow to cool completely on the pan (especially before storing, otherwise these will be soggy the next day).

Sweet and Spicy Black Bean Salad

For a festive start to the new year, we brought our friends together for a great bash. It involved some football, some delicious bites, followed by some soca music and tasty beverages.

In order to create something light, yet delicious, especially after many holiday parties, we made a menu of ginger-peach chicken with multigrain waffles, sweet potato fries, and black bean salad. The latter could be eaten alone or topped onto a chip.

All of the food was joyfully received (and eaten. I may even saw a licked serving platter.) Additionally, I received many complements on the black bean salad. especially as everyone was shocked by the sweet, tangy, and subtly spicy combination.

To satisfy the many questions, I have provided the recipe here for more to enjoy. Happy 2013!!

Sweet & Spicy Black Bean Salad

Ingredients:

2 cans - reduced sodium black beans
1 can - whole kernel sweet corn
1/4 cup mild salsa
1 tsp garlic powder
2 tsp red pepper flakes
1/4 tsp adobo light
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 tsp habanero hot sauce
1 splenda packet or sugar substitute
1 tsp lime juice

1/2 red onion, diced
1-2 tsp cilantro, fresh & finely chopped

Recipe:

(1) Drain and rinse the black beans and corn kernels. Set aside.
(2) Mix the salsa, diced cilantro, hot sauce, lemon and lime juices, black pepper, splenda, garlic powder, and adobo until well combined.
(3) Combine the black beans, corn, diced red onion, and spiced salsa.
(4) All to marinate for 4 hours to overnight in the refrigerator.
(5) Garnish with cherry tomatoes or fresh cilantro sprigs and serve.

Berry Shortbread Bars

As an active member of various organizations, I often have to prepare a dish or light bite for socials and other networking events. With an over-flowing freezer and the need to clear some space, I pulled out a bag of frozen berries and decided to make a shortbread based bar, but incorporating a little granola (i.e. granola bars) to make this a quicker, easier, and more fiber-full treat. I was pleasantly surprised by the outcome. 

Berry Shortbread Bars

Ingredients:

Crust:
1 cup whole wheat flour
1/4 cup sugar or sugar substitute
1 pinch salt
1/2 cup fat free sour cream
1 1/2 chewy granola bars

Filling:
3 cups frozen or fresh blueberries
1/4 cup sugar or sugar substitute
1/2 tbsp lemon juice
1 tbsp whole wheat flour
1/8 tsp ground nutmeg

Topping:
2 tbsp butter
3 tbsp nonfat greek yogurt
1/4 tsp cinnamon
1/2 cup brown sugar or substitute
1 cup whole wheat flour

Directions:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 1 cups flour, 1/4 cup sugar, crumbled granola bars, and salt. I used the kashi vanilla almond bars because they are awesome and the flavor will not overwhelm the filling. An oat and honey granola bar would work also. Cut in the 1/2 cup sour cream until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Note: If the mixture is too sticky, add a little oatmeal and mix in until combined.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Meanwhile, prepare the blueberry mixture.
• Combine the 1/4 cup sugar or sugar substitute and nutmeg; sprinkle over the blueberries. Add the lemon juice. Set aside.
• Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Alternatively put in a mini food processor to make this even faster. Lastly, mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool before cutting into bars.