Mixed Berry Cake

I've been on a fresh strawberry kick.  Also, a cake kick.  It was only logical to combine them together, right?

I give you…

Mixed Berry Cake.  

It's a dense cake filled with yogurt, honey, and frozen fruit.  (No, I didn't use my beloved fresh strawberries in the cake.  I'd much rather eat those!).  Perfect for breakfast, brunch, or an afternoon snack!

Mixed Berry Cake

• 2 cups spelt flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup honey
• 1 egg
• 1 tsp vanilla
• 1 cup yogurt, plain or vanilla
• 1/3 cup milk
• 1 cup frozen mixed berries

Preheat oven to 350F.  Grease an 8in round pan.  In a large bowl, mix together flour, baking powder, and cinnamon.  In another bowl, combine honey, egg, vanilla, yogurt, and milk.  Add wet ingredients to dry and mix until a smooth batter forms.  Add frozen fruit and mix to incorporate.  Pour batter into prepared pan and spread into an even layer.  Bake in preheated oven for 40-45 minutes, until a toothpick comes out clean.  Allow to cool completely before slicing.  Recipe makes 8 servings.

Chocolate Brownie Smoothie {Recipe ReDux}

Dear Winter,

I have a bit of a love/hate relationship with you.  You see, your snow is pretty and on some days it’s nice to curl up with a good book while you whirl around outside;  that’s when I like you.  But this year, I think you’ve been going a bit too crazy.

I don’t meant to be cruel, but I’m completely done with you.  I’m done with your freezing temperatures, buckets of snow, and bleak days.  Please go away, and soon.  I do believe it’s high time for your friend, Spring, to take over.

Consider the smoothie I’m sharing today as a going-away present.  The theme for the month’s Recipe ReDux was beverages, and I thought it would be perfect to create something that reminded me of warm weather and sunshine.  I think that if you taste how good this smoothie is, you’ll realize how wonderful the warm seasons are.  Maybe then you’ll give Spring and Summer a chance to shine.

I really hope I’m right.

This smoothie I’m offering you, it’s very good.  I call it a Brownie Smoothie, and I promise you it tastes even better than it sounds.

I started by making a batch of super chocolate-y brownies.  They tasted amazing and were packed with protein, thanks to the yogurt I added to the batter.  But once the brownies were baked, I decided to do even more.  I really wanted to offer you something good, Winter. 

And good this smoothie is.

 I kept things quick and easy, using only two ingredients, if you don’t count the brownies.  This smoothie is also quite easy to customize.  I wasn’t quite sure of your favorite fruit, and I wanted to give you the chance to decide.  Spring and Summer have some lovely fruits to offer.  If mixed berries aren’t your thing, feel free to use only strawberries, raspberries, or even banana.  As for the milk, any kind you like works: non-fat, low-fat, soy, almond.

I hope you accept my peace offering, Winter.  As you sip this refreshing smoothie, please consider raising your temperatures, brightening the sky, and decreasing the amount of snow you drop of us humans.  I speak for anyone living in a cold climate when I say it would mean a lot.

Much Thanks,

A girl who is completely and totally tired of you (in the most respectful way)

Chocolate Brownie Smoothie

Brownies:

• 2 (5.3 oz) containers of Greek yogurt (300 g total) (I used vanilla flavored, but any flavor that pairs well with chocolate will work)
• ½ cup rolled oats
• ½ cup special dark cocoa powder
• 1/3 cup honey
• 1/3 cup milk
• 1/3 cup semi-sweet chocolate chips, melted
• ½ tsp baking powder
• ½ tsp baking soda

Smoothie:

• 1 cup frozen mixed berries (or frozen strawberries, frozen raspberries, frozen banana, or another frozen fruit that pairs well with chocolate)
• ¾ cup milk of choice
• 1/3 cup baked brownies (from recipe above)

Preheat oven to 350F.  In the container of a high-speed blender or food processor, combine all ingredients for brownies.  Blend until mixture is completely blended and smooth.  Make sure the oats have broken down completely.  Grease an 8x8 pan (or a loaf pan, for thick brownies) with cooking spray and pour brownie mix in.  Spread into an even layer.  Bake in preheated oven for 15 minutes, until brownies are firm.  Once fully baked, let brownies cool completely and then set aside.  Rinse blender or food processor quickly, and then measure frozen fruit and milk into the bowl.  Blend quickly, until a smoothie-like consistency is reached.  Add brownies and blend again until incorporated.  Top with crumbled brownies, if desired.  Recipe makes 1 large smoothie or 2 small ones, with leftover brownies.  You can use leftover brownies to make more smoothies or you can just eat them on their own.

   

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Easy Chocolate Banana Muffins

Easy food is good food.

That's why I try to make the bulk of the recipes of this site pretty simple.

But let me tell you, when you want some dessert, and you want it fast, sometimes even the easy recipes on this blog take too long to prepare.  But fear not, my fellow dessert lovers, for I have solved the problem.  This recipe for Chocolate Banana Muffins has six ingredients, comes together in less than 10 minutes, uses only one bowl, and tastes delicious to boot.

Total success!

Next time you're in need of a quick chocolate fix, look no further than these delicious muffins!

Easy Chocolate Banana Muffins

• 2 banana
• 2 cups flour
• 1/4 cup special dark cocoa powder
• 1 tsp baking powder
• 1/3 cup honey
• 1/2 cup milk
• 1/2 cup chocolate chips

Preheat oven to 350F.  Grease 12 cups in a cupcake pan, or line a muffins pan with cupcake liners.  In a large bowl, mash bananas until smooth.  Add flour, cocoa powder, baking powder, honey, and milk and mix until a smooth batter forms.  If you have trouble mixing it together, add some more milk by the tbsp. Mix in chocolate chips.  Scoop batter into prepared pan or liners until about 3/4 full.  Bake in preheated oven for 20-25 minutes, until firm.  Recipe makes 12 cupcakes.

Enjoy y'all!

Dried Fruit Granola Bars

I don't know if this happens to anyone else, but in my family, we have a bit of a dried fruit problem.

It's not the eating that's the problem, it's the buying.  The quantity of dried fruit in our kitchen increases at an alarming rate, until it's practically spilling out of the cabinets.  I don't have an aversion to dried fruit (I'm looking at you, all you raisin haters), but things were getting a little out of hand.

Solution?  Make granola bars, of course.

These bars are pretty versatile.  There's a simple base of oats, oat flour, applesauce, and peanut butter, and to that you add two cups of whatever the heck you want.  Dried fruit, chocolate, nuts, seeds, sprinkles, pretty much every mix-in you can think of will work.  I used 1 1/2 cups of dried figs, dried apricots, dried cranberries, prunes, and yellow raisins (yes, I had all of that on hand), and 1/2 cup of chocolate.  Because chocolate makes everything better, right?

Once that's done, all you've gotta do is spread your batter into a pan and pop it in the oven for about half an hour.

These are not wimpy granola bars.  They make a great afternoon pick-me-up and paired with some fruit and yogurt, one bar will keep you full for hours.

I'm a fan of store bought bars, don't get me wrong, but nothing compares to a homemade snack in both the nutritional and taste department.  You're gonna want to make these bars, guys, don't miss out a recipe this good.

Dried Fruit Granola Bars

• 3 cups oat flour (to make: grind rolled oats into a fine flour in a blend, coffee grinder, or food processor)
• 2 cups rolled oats
• 1 tbsp baking powder
• 1 1/4 cup applesauce
• 1/2 cup honey or agave
• 2 tbsp peanut butter (or another but butter of your choice)
• 2 cups dried fruit, chocolate, and/or nuts of your choice (I used 1/2 cup chopped chocolate and 11/2 cups chopped dried fruit)

Preheat oven to 350F.  Grease a 9x9 square pan.  In a large bowl, mix together oat flour, rolled oats and baking powder.  Add applesauce, honey/agave, and nut butter and mix until completely combined.  Your dough will be wet and sticky at this point.  Mix in all of your desired add-ins until evenly incorporated.  Scoop dough into prepared pan and spread into a smooth and even layer.  Bake in oven for 28-32 minutes, until slightly golden and firm to the touch.  Once cooled, slice into 18 thin bars, and store in fridge until serving time.  Bars will keep in fridge for up to one week.

Happy Friday everyone!  What are your weekend plans?

Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa

{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I know, I know, this sounds weird.  Just trust me on this one.

This week is all about blueberries.  Wild blueberries, to be exact.

But aren't all blueberries the same?

No!  Wild blueberries are the smaller, more intensely flavored sibling of the blueberries you're used to seeing is stores.  They've got twice the antioxidants of cultivated blueberries and are so much fun to cook with.  The easiest way to get your hands on some wild blueberries is to check out the freezer aisle of your local grocery store.  Wild blueberries should be found with all the other frozen fruit; look for "wild" on the bag and the feel of smaller berries inside.

Because I already made one wild blueberry recipe that was sweet, I wanted to try out something savory.  Now, you must know that I'm a lot less comfortable when it comes to cooking rather than baking, so this proved to be quite the challenge.  No worries though, after much deliberation and some experiments, I came up with this quirky and delicious meal.  Let me break it down for you:

First, we have puff pastry, topped with goat cheese and caramelized onions and baked to flaky perfection.  Sounds pretty good, right?  Here's where things get funky (in a good way).  I made a lime cilantro and blueberry salsa to top the tart with right before serving.  It doesn't sound like it would work, but it so does.  There's something about the tart/sweet flavor of the blueberries and the sourness of the lime that perfectly pairs with creamy goat cheese and super sweet caramelized onions.

This is one meal that's so weird, you can't help but try it.

Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa
For Tarts:

• 1 sheet puff pastry dough, thawed
• 4 onions, chopped and caramelized*
• 1/4 cup goat cheese

Preheat oven to 400F.  Line two baking sheets with non-stick baking mats or parchment paper.  Roll puff pastry dough out until it's the thinnest you can make it without it ripping.  Cut into 6 even rectangles.  Place dough on baking sheets.  Take a spoonful of caramelized onions and spread on top of each rectangle.  Sprinkle each rectangle with goat cheese on top of the onions.  Bake in preheated oven for 15-20 minutes, until golden-brown and flaky. 

For Salsa:

• 2 cups wild blueberries, frozen
• 1/2 cup cilantro, chopped**
• juice of 1/2 lime
• 1-2 tsp honey 
• salt to taste

While tarts bake, make salsa.  In a medium bowl, combine blueberries, cilantro, lime, and honey.  Mix together to combine.  Taste and add salt as necessary.  Let salsa sit until tarts are ready.  In this time, the blueberries will begin to thaw slightly and make the salsa juicy and easier to eat.  I don't recommend making the salsa the day before because it will become more juice than berries by then.

When tarts are done baking, serve and then top with blueberry salsa right before eating.  Store any leftover tarts without blueberries salsa in the fridge and reheat in the microwave or oven.  Add salsa after reheating.

Notes:

* If you're not sure how to caramelize onions, here's an online tutorial 

** If you don't like cilantro, use basil, parsley or mint to replace it.  It will alter the taste, but it will still be delicious!

Whole What Wild Blueberry Pancakes

{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Raise your hand if you at too much over the holidays.

It's okay, I'm guilty too.  And I'm not even sorry.

But now it's a new year, a new beginning, and we're gonna start it off healthy.

It's time to get back on track, guys, and I've got just the recipe: Whole Wheat Wild Blueberry Pancakes.  They're sort of amazing.

I don't know if you've heard of wild blueberries before, so I'll tell you a bit about them. They're uncultivated blueberries, known for their small size and stronger taste.  Whereas "normal" blueberries are plump and mostly water, wild blueberries are tiny little spheres that are pure blueberry flavor.  If you've ever been to Maine, you've probably seen and heard a lot about this fruit.  In terms of health benefits, wild blueberries are bursting with them.  They're super good for you, with twice the antioxidants of cultivated blueberries.  Also, their cute size makes them even more fun to eat.

Paired with whole wheat flour and made into a delicious batch of pancakes, wild blueberries help to create a breakfast for champions with this delicious recipe.

Whole Wheat Wild Blueberry Pancakes

• 2 cups milk
• 1 tbsp apple cider vinegar
• 1 3/4 cup whole wheat pastry flour
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 tbsp chia seeds, ground
• 1/2 cup water
• 3 tbsp oil
• 3 tbsp maple syrup
• 1 tsp vanilla
• 3/4 cup quick oats
• 1/4 cup wheat bran
• 1 cup frozen wild blueberries

In a medium bowl, combine milk and vinegar.  Set aside to curdle.  Meanwhile, combine flour, baking powder, cinnamon, and salt in a large bowl. Whisk ground chia seeds into milk mixture and add to flour mixture along with water, oil, maple syrup, and vanilla.  Mix until just incorporated.  Do not over mix.  Add oats, wheat bran, and wild blueberries and mix again.  Cook as you would cook any other pancakes.  But because these are thick and hearty, be extra careful to make sure that each pancake is cooked all the way through.  Recipe makes 5-6 thick pancakes.

Cranberry Chocolate Chip Oatmeal Cookies

'Tis the season of cookies, so it's only right that I post a new cookie recipe, right?

These cookies are super simple, yet delicious all the same.  Hearty oats, a subtle sweetness and tons of cranberries and melty chocolate in every bite.

Mmmmmm....

When I first made these, I deemed them breakfast cookies.  However, as soon as my mom tasted one, she informed me, with great seriousnesss, that these cookies are not breakfast cookies.  They are most definitely 'anytime' cookies.  To withhold these cookies at all times other than breakfast would be a crime, they're so good.

I have to say, once I ate a cookie myself I had to agree.  And so did the rest of my family as we finished the batch off for dessert, snack, and yes, breakfast.

Cranberry Chocolate Chip Oatmeal Cookies

• 1 1/2 cups spelt flour
• 1 1/2 cups quick oats
• 1/2 cup dry sweetener of choice (that measures like sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup dried and sweetened cranberries
• 1 egg or egg substitute (i.e. 1 flax "egg")
• 1/4 cup applesauce
• 2 tbsp coconut oil, melted (or vegetable oil)
• 1/2 tsp vanilla
• If necessary, up to 1/3 cup milk/water

Preheat oven to 350F.  Line two baking sheets with parchment paper or a non-stick baking mat.  In a large bowl, mix together first seven ingredients (flour through salt).  Add chocolate chips and cranberries and mix to incorporate.  In another bowl, mix together remaining ingredients.  Add wet to dry and mix until a dough forms.  If necessary, add milk/water 1 tbsp at a time until dough is wet enough to shape into balls.  Take about 1 1/2 tbsp of dough, form into a ball and place on baking sheet.  These cookies will not spread while they bake, you can put them close together.  If you want flatter cookies and not balls, flatten dough before baking.  Bake in preheated oven for 8-12 minutes, until golden and firm.  Let cool completely before transferring to an airtight container.  Makes about 20 small cookies.

Happy eating everyone!

Blueberry Muffins with a Hint of Ginger and Lemon {Monk Fruit in the Raw}

{I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Stories from blueberry muffin baking:

1. Lemons have decided to hate me.  I don't really understand, honestly, we've always had such a great relationship, but the day of these muffins?  Yeah, not so much.  I got squirted in the eye with juice at least 4 times while I was zesting them.  Like, there wasn't even any juice exposed and it still managed to somehow hit me in the eye.  I repeat, they hate me.

2. For some reason, the folks down at Trader Joe's thought it would be a good idea to make curry powder and cinnamon look really similar, so much that I almost put freaking curry powder in these muffins!  The spices in our house are pretty jumbled up and so as I dug through the chaotic plastic bin that is our spice rack I spotted something that looked like cinnamon and grabbed it.  Upon (somewhat) closer inspection I saw that the label had some word that started with a 'C' on it, further confirming that this bottle held cinnamon.  Thank god I caught a whiff of it's very not cinnamon-y smell or these muffins would have been a lot worse and also quite spicy.

3. I hereby proclaim myself a blueberry fanatic.  That's right, it's official now.  After adding 1 1/3 cups of blueberries to this batter (which, admittedly, was probably too much), I came to the realization that I put more blueberries on my oatmeal in the mornings.  Yes, more.  No wonder my family goes through frozen fruit so fast.  I eat almost 2 cups per meal.

4. MONK FRUIT IN THE RAW.  I like this stuff, I really do.  It gives me pleasure to use only a couple tablespoons of "real" sugar per recipe and than still have the result taste perfectly sweet.  I don't know if you realize this, but that's really cool.  Low calorie is cool too because it means I can eat more (!!). Also, when you pour the Mink Fruit in the Raw it looks like little tiny snowflakes (actually, more like fake snow, but whatever) and that makes me happy.

5. Blueberry muffins are good, but blueberry muffins with a hint of lemon and ginger are really really really good.  Really.  (P.S. they smell perfect while they cook.  Don't blame me if you decide to camp out in front of your oven while they're baking)

Blueberry Muffins with a Hint of Lemon and Ginger

• 2 cups spelt flour
• 1/3 cup Monk Fruit in the Raw
• 3 tbsp turbinado sugar
• 2 tsp baking powder
• 1 tsp powedered ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk
• 3 tbsp vegetable or coconut oil
• 3 tbsp lemon juice
• 1 tbsp vinegar
• 1 tbsp lemon zest
• 1 tsp vanilla
• 1 - 11/3 cup frozen blueberries (I used 1 1/3 and it was probably too much, but I love blueberries so I didn't mind.  Use whatever you see fit)

Preheat oven to 350F.  Grease a muffin pan.  In a large bowl, mixtogether all dry ingredients until completely incorporated.  In another bowl, whisk together milk, oil, lemon juice, vinegar, lemon zest and vanilla.  Let sit a couple minutes to let the vinegar mix into the milk.  After a couple minutes, add wet ingredient to dry and mix just until incorporated. Don't overmix.  Gently add in blueberries.  Scoop about 1/4 cup batter into each muffin hole.  Bake in preheated oven for 16-18 minutes, until firm.  Let cool before remiving from pan and storing in an airtight container.  Makes 12 large muffins.

Spiced Banana Bread

Chilly fall mornings call for tea and warm banana bread.

In my opinion, Banana Bread is one of the most comforting foods ever.  It's warm and sweet and this version is full of spices that will just wrap you up on a cold day.

Plus, this bread is super easy and made with natural ingredients which will keep you feeling good all day.  Dig in!

Spiced Banana Bread

• 2 cups oat flour (packed)
• 1 tbsp ground flax
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp ginger
• 1/4 tsp salt
• pinch nutmeg
• 3 large bananas, mashed (about 1 1/4 cups)
• 1/2 cup date paste
• 1/2 cup milk
• 1 tsp vanilla

Preheat oven to 350F.  Grease a loaf pan.  In a large bowl, mix together all dry ingredients.  Set aside.  In another bowl, mix together mashed banana, date paste, milk, and vanilla.  Add wet ingredients to dry and mix until a smooth batter forms.  Pour into loaf pan and spread into an even later.  Bake in preheated oven for 30-35 minutes, until a toothpick comes out clean.  Slice and serve.  Store in fridge.

Chocolate Prune Hazelnut Spread

When I was younger, I loved a picture book called Chocolatina.  It was about a girl named Chocolatina who loved chocolate more than anything, and her health teacher who insisted that you should only eat healthy foods and loved prunes the way Chocolatina loved chocolate.

The health teachers favorite saying was "You are what you eat," and one day Chocolatina wished that it would be true.  The next day she woke up as a chocolate girl.  As it turns out, being chocolate is no fun especially when you find out your health teacher is actually a chocoholic in disguise and she tries to eat you.

Now that i'm older and wiser, I've come up with a way that Chocolatina and her health teacher could have avoided all those problems, and actually formed quite a strong friendship.  The thing is, prunes have gotten a bad rep for no reason.  They're actually quite tasty, and even more tasty when you pair them with chocolate.  Chocolate + prunes = absolutely delicious.

In today's recipe, I paired prunes with chocolate and with hazelnuts.  There was seriously no way it could go wrong, and I was right, it didn't.  This spread is sososo good.  So good it could have even have brought Chocolatina and her health teacher together.

Chocolate Prune Hazelnut Spread

• 1 1/4 cup hazelnuts
• 1/2 cup prunes
• 1/4 cup extra dark cocoa powder
• 1/4 milk
• 1/4 cup honey

Preheat oven to 350F.  Place nuts on baking sheet, and roast in oven for 6-8 minutes, until nuts are fragrant and the skins are splitting.  Remove skin from as many nuts as possible and place in a food processor or vitamix.  Blend on and off until nuts have formed a butter.  Stop and scrape down the sides of the machine as necessary.  Add remaining ingredients and blend until completely blended and smooth.  Make sure there are no prune clumps.  Transfer to a jar and store in fridge.  Spread on toast or fruit, swirl into oatmeal, or simply eat off a spoon.

Revisited Recipe of the Day:

Honey Banana Almond Butter

Peach Quick Bread

Does anyone remember when I put tea in all my recipes?  If ya do, I'm totally doing it again.

I tend to forget about tea during the summer months.  Except for the Passion fruit Iced Tea from Starbucks (love that stuff), I never really crave a cup of tea when it's so hot out.  But now that the weathers cooling down, I'm visiting my special tea drawer much more often.  The peach flavor caught my eye last weekend.  And then the peaches sitting on the counter captured my attention.  After I spotted the loaf pan in the pantry, I knew what had to be done.

Peaches + Peach Tea + Loaf Pan = some peach bread that's packed with flavor!

Last year I made Apple Cinnamon Bread.  This recipe is based on that one, with some small changes.  It's like the summer version (because summer is still here)!

A slice of this Peach Bread is soft, slightly sweet, and filled (and I mean filled) with peach flavor, thanks to both peach tea and chopped peaches.  This is a great way to keep the summer mood going, although it would be great on a cold day too.  Really this bread is just good for anytime.  By the way, that includes right now.  Get baking!

Peach Quick Bread

• 1 cup spelt flour
• 1 cup oat flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• the leaves of one bag peach flavored tea (caffeine free)
• 1/3 cup egg whites (2)
• 1/2 cup applesauce
• 1/4 cup honey
• 2/3 cup milk
• 3/4 cup chopped peaches

Preheat oven to 350F.  Mix together dry ingredients in a large bowl.  Add egg whites, applesauce, honey, and milk.  Mix together until a smooth batter forms.  Fold in chopped peaches.  Pour into a greased loaf pan.  Bake in preheated oven for 20-25 minutes, until a toothpick comes out clean.  Slice when cooled, and then serve.