It's a Good Morning Muffin

This is one of my favorite muffin recipes. I decided to make it a little bit healthy this time and they turned out great.

It's a Good Morning Muffin - adapted from Emeril

1 cup whole wheat flour
1 cup all purpose flour
3/4 cup Sucanat
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 cup grated carrots
1 cup grated parsnips
1/4 cup golden raisins
1/4 cup dark raisins
1/2 cup chopped pecans
1/2 cup shredded coconut
1 apple peeled, cored, and chopped
2 eggs
3/4 cup coconut oil
1/4 cup applesauce
2 tsp vanilla

1. Preheat oven to 350
2. Combine dry ingredients. stir in carrots, parsnips, raisins, pecans, coconut, and apple
3. In a separate bowl combine eggs, oil, applesauce and vanilla.
4. Add wet ingredients to dry ingredients and stir until just moistened.
5. Bake in oven for 25-30 minutes. Do not over-bake.

Whole Grain Vegan Cranberry Muffins

While searching for a cranberry muffin recipe, I saw this one from King Arthur Flour. It got a good amount of reviews so I thought I would give it a try. I was pleasantly surprised and I will be making these again.

Whole Grain Vegan Cranberry Muffins - adapted from King Arthur Flour

2 1/4 cups whole wheat flour
3/4 cup brown sugar
3/4 tsp salt
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup fresh or frozen cranberries chopped
1 tsp vanilla extract
1/4 cup coconut oil
1/4 cup natural unsweetened applesauce
1 1/2 cups tomato juice or blended vegetable juice (e.g. V8) ***

***I used 3/4 cup V8 and 3/4 cup orange juice

1. Preheat oven to 400 and prepare your muffin pan.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl, whisk together the wet ingredients.
4. Add the wet ingredients to the dry ingredients and stir gently. do not over-mix.
5. Bake for 18-20 minutes or until the tops are lightly browned around the edges and they have domed nicely.
6. Cool on a rack

Molasses Spice Cookies

Ruth has another recital tomorrow that we got to make cookies for today. These cookies are certainly delicious and full of flavor.

Molasses Spice Cookies - from America's Test Kitchen

2 1/4 cups all-purpose flour (11 1/4oz) weigh flour for better results
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp freshly ground black pepper
1/4 tsp salt
12 tbls unsalted butter softened but still cool
1/3 cup packed brown sugar
1/3 cup granulated sugar (plus more for rolling in)
1 large egg yolk
1 tsp vanilla extract
1/2 cup light or dark molasses

1. preheat oven to 375 and prepare baking sheets with parchment paper
2. whisk flour, baking soda, spices, pepper, and salt in medium bowl until thoroughly combined.
3. Beat butter with sugars on medium high speed for a few minutes until light and fluffy.
4. Reduce speed to medium low and add egg yolk and vanilla.
5. Reduce speed to the lowest setting and add flour mixture. Mix until just combined. Perform the final mix by hand to ensure no flour pockets remain at the bottom of the bowl.
6. Put 1/2 cup granulated sugar in a bowl. Wet your hands to prevent the dough from sticking to them.
form balls of dough about 1 1/2" size, roll in sugar and place on baking sheet.
7. Bake one sheet at a time for 11 minutes. Remove the cookies from the oven when they still look slightly was and underbaked. Cool cookies on baking sheet for 5 minutes before removing.

Little helpers love doing the pre-cleanup of licking.

...and eating

Fire Made Easy

It's starting to be winter here and get cold. The coziness of a fire is so inviting and comforting. I enjoy our fireplace for sure but I do not always have the time to make a fire.
However, with my torch (from my husband's tool collection) I can quickly make a fire.

No more piles of paper by the fireplace waiting to be crumpled and thrown in.
Just put a few pieces of kindling in and torch it for as long as you need to.

The torch trigger can be purchased at any local hardware store and attached to a small propane tank.

This is certainly a time saver.