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Pumpkin Carrot Cake Muffins

Hiiii guuuuys,

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Boo! Happy Halloweenie! I have yet another pumpkin treat for you. Pretty sure that’s all I’ve baked in October. Pumpkin treats on pumpkin treats. All pumpkin everything, if you will. I am (only a little bit) sorry about the complete lack of diversity in my cooking lately…I just love pumpkin so much and ’tis the season, no? These muffins are ~healthy~ and perfect for a lil snack. Or for breakfast with a cup of coffee! They’re not-so-sweet, hearty muffins, so if you (like me) are not a huge fan of overly sweet things, these are for you! That being said, they’re still very yummy. Perfectly soft and moist. A people-are-somewhat-surprised-when-you-say-they’re-healthy kind of muffin. And I just love carrot cake so much, the fact that these are carrot-cake-inspired makes me happy. Make ’em like dis:

1 1/2 c. whole wheat flour
1/2 c. almond meal
1 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. pumpkin puree
1 c. plain greek yogurt
1/2 c. brown sugar
1 c. shredded carrot (about two medium carrots)
1/3 c. raisins

Preheat your oven to 375° and grease your muffin pan or line it with liners. Set aside. Combine flour, almond meal, baking soda, baking powder, cinnamon, and salt in a bowl, whisking them together to make sure there are no lumps. (Pay special attention to your almond meal! It loves to be clumpy!) In a separate bowl, mix together eggs, brown sugar, yogurt, and pumpkin puree until combined. Add the wet ingredients to the dry ones and fold together gently. Once completely combined, add the shredded carrot and raisins and divide evenly in your muffin tin. Bake for 22-25 minutes or until toothpick inserted into the center of one comes out clean.

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Enjoy the yumminess! Yay carrot cake: fall edition (in muffin form)!

Love, Emily

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Banana Fudge Muffins

Ooooooh hi!

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Mkay yeah I know I’ve been missing for a while. These past couple weeks have been insanity. I moved into my new apartment at LAST (hallelujah) and I’ve been trying to get into a routine with my new classes and things. It’s been a challenge, but we’re gettin’ there. Slowly but surely.

CONFESSION: I actually made these muffins when I was still at home. As in, weeks ago. And I’m just posting about them now, I know I knoooow. But my ever-so-slightly adapted version of this recipe is worth it.

ANOTHER CONFESSION: I don’t even have real pictures of these muffins to share with you guys. And by “real” I mean liiike, nice pictures. I left my DSLR at my parents’ (WAHH) in all the packing madness aaaand therefore I only have my cell phone pictures accessible. So those will have to do! Sorry sorry–I am so discombobulated lately.

3 bananas, mashed
2/3 c. sugar
1 large egg
1/3 c. unsweetened applesauce
1 c. whole wheat flour
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. semisweet chocolate chips

Preheat the oven to 375° and line a muffin tin with liners. Set aside. Mix together your mashed bananas (try to get as many lumps out as possible, please!), sugar, egg and applesauce. Sift together all of your dry ingredients and add to the wet mixture, stirring gently to combine. Fold in your chocolate chips. Don’t overmix! If you’d like, drop a couple more chocolate chips on the top to make ’em extra chocolatey and cute. I recommend it. Divide your batter among the 12 muffin cups and bake for 18-20 minutes until a toothpick inserted into the middle comes out clean (but beware of mistaking chocolate-chip gooeyness for an underdone muffin). Let cool. Devour.

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These muffins are exceptional. And so easy. And they stay good for a while as long as you keep them in an airtight container, so you can enjoy them all week!

More to come. Stay tuned for baking/cooking adventures from my new home sweet tiny apartment.

Love,
Emily


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Whole Wheat Chocolate Chip Oatmeal Muffins

Hi hi,

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So APPARENTLY there’s a gigantic storm a brewin’. Frankenstorm, if you will. So naturally, my first thought when faced with the harsh reality that we may not be able to leave our homes for three days straight was: I BETTER BAKE SOME THINGS ASAP. I planned on baking a bunch. I have perishables that could be baked into things, so why not use them while I still can, ya know? (There is also a chance that we might not lose power at all and that all of this baking will end up being a little unnecessary…but where’s the fun in that?) But seriously, guys! What am I supposed to eat if the power goes out and all our refrigerated things go bad? Well, muffins of course. And some brownies…but we’ll get to those later. All of my friends/roommates/their parents/my parents are freaking out about being safe in the storm and staying away from windows blah blah blah and my biggest concern is “what’s going to happen if all my food goes bad?! And WHAT AM I SUPPOSED TO DO IF THE POWER GOES OUT AND I CAN’T USE THE OVEN OR THE STOVE?” But really though. What on earth am I supposed to do. Looks like I’ll be living off of dry granola, almonds and room temperature soup for three days. It better not come to that. I will be heated.

My first order of business was to bake something that could kiiind of maybe pass as somewhat healthy, since we were going to be eating a lot of this for the next couple of days. Soooo muffins with chocolate chips? Of course. I loosely based this recipe on this one from allrecipes.com. These really aren’t that bad though! And they’re quite yummy. Just a pretty standard muffin, but it does the trick when a muffin craving strikes. Or as a hurricane survival snack, ya know.

1 1/4 c. old fashioned oats

1 c. milk

3/4 c. plain greek yogurt

1 egg

3/4 c. brown sugar (separated into 1/2 c. and 1/4 c. portions)

3/4 c. semisweet chocolate chips

1 1/4 c. whole wheat flour

4 tsp. baking powder

1/2 tsp. salt

Combine the milk and oats and set aside to sit for a little. Preheat the oven to 400 and grease/line a muffin tin. Add the egg, yogurt, and 1/2 c. of your brown sugar and mix until combined. In a separate bowl, combine your dry ingredients (flour, baking powder and salt) and combine the two mixtures together until juuust incorporated. Fill your muffin tin with the batter and sprinkle the remaining brown sugar on top. I made exactly 12 (rather full and round, but not too full) beautiful muffins. Bake for 18-25 minutes depending on your oven; the original recipe said 20-25 but at 20 minutes mine were already the teensiest bit toasty so I’d recommend you check them a little early!

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Stay safe, east coast buddies! Stay tuned for my hurricane brownies recipe. Let me tell you, it’s a good one.

Love, Emily


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Hi guyz,

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I had some leftover pumpkin to use (shocker) so I made (my version of) a half recipe of these! These cute little oatmeal cups are basically like a solid form of delicious pumpkin oatmeal. They were quite convenient to grab on the way out the door as a quick snack; I definitely nibbled on a couple of these on the subway on the way to work. Yummy. Even though I only made half a recipe, I’ll post the full one for you guys. Here ya go:

1 15 oz. can pumpkin puree

1/2 c. milk

2 eggs

1 Tbsp. baking powder

3 c. old fashioned oats

1 Tbsp. cinnamon

1/2 tsp. nutmeg

1/3 c. brown sugar

Preheat the oven to 375. Mix all the ingredients together in a large bowl and let sit. Grease or line a muffin tin and fill each muffin spot with the batter almost all the way to the top–since there’s no flour or anything, they won’t rise too much at all. Bake for 20-30 minutes until the centers are firm to the touch and the edges start to look a little browned. Let them cool for a bit before removing them from the muffin tin so they keep their shape!

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These did not take much effort to prepare, but the baking was a bit of a struggle. It took quite a while to get them to bake all the way through…initially I took them out of the oven after about 20 minutes thinking they were done and they were rather mushy. I took them out and put them back in probably 4-5 times; I probably had them baking for at least 35 minutes. They turned out fine eventually though! Patience was key.

Hope you all had a lovely weekend. Go outside and see some fall leaves, New Yorkers! They’re beautiful.

Love, Emily


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Blueberry Yogurt Muffins

Hi friendz,

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I made muffins today! I love muffins. They’re just so darn cute and portable and like, handheld (ha). I hardly ever eat them, but when I do, I quite enjoy them. I saw this recipe that used greek yogurt (yum) and didn’t have flour in it and I was intrigued. When my dad got a batch of blueberries that weren’t really worth eating plain (don’t you just hate when that happens?) I promised I would do something snazzy with them. Sooo these little muffins were the product of a combination of my muffin craving and blueberry availability. I obviously tweaked this recipe a fair amount (these are not, in fact, strawberry shortcake muffins at all), but I credit the use of oats and yogurt and such to the Dashing Dish. Thanks!

2 1/2 c. old fashioned oats

1 c. vanilla greek yogurt

1/2 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 c. blueberries, washed

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Preheat the oven to 400. Grease a muffin pan or fill with foil liners (the other recipe said that these particular muffins stuck to the paper ones); I greased mine with coconut oil and it worked fine. I was a liiittle nervous that they wouldn’t make it out of the pan in one piece, but they popped right out! Put all of the ingredients except for the blueberries in a blender or food processor and blend until smooth. Stir in the blueberries and pour into prepared muffin pan. Bake for about 17-22 minutes until a toothpick comes out clean. You’re done! So easy, right?

These are just the perfect little blueberry muffins. The vanilla yogurt adds a nice sweetness and vanilla-y flavor without being overwhelming. This is just a nice go-to muffin recipe; I’m sure I’ll use it (along with experimenting with different ingredients!) plenty at school to feed my muffin-loving friends.

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Much love to all of you friendsies who have told me recently that you read/like my blog, it means a lot! You are all wonderful, beautiful people.

Love, Emily