Cranberry Seed Muffins

I made you some muffins.....

with my little elf. 

Beware that they may not have been made in the most sanitary way.

Elves like to lick their fingers when they bake.

They're still good though, no worries there.

Fresh, tart cranberries, with crunchy pumpkin seeds. 

A true seasonal delight.

Cranberry Seed Muffins

Makes: 12 large muffings

Source: Canadian Living 2011 Special Edition

1¾ cups all-purpose flour

¾ cups whole wheat flour

½ cup oat bran (or wheat bran)

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup unsalted sunflower seeds

⅓ cup unsalted pumpkin seeds

¾ cups white sugar

¼ cup packed brown sugar

2 tsp finely grated orange zest

2 eggs

1 ⅓ cups buttermilk

½ cup butter, melted and cooled

2 cups thawed cranberries

Topping:

3 tbsp each oat bran, sunflower seeds, and pumpkin seeds

Directions:

1) In a large bowl, whisk together flours, bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds.

2)In a separate bowl, whisk together white sugar, brown sugar, orange zest, eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.

3) Mix together the bran, sunflower and pumpkin seeds for the topping. Sprinkle on the muffins. Bake at 375°F until cake tester inserted in center comes out clean, about 25 minutes.

Raw Lemon Chews

Wow! It's like a trillion degrees here. No joke.

I just think about going outside and I get a sunburn.

Yesterday, I posted on Facebook that I couldn't wait for winter and I was bombarded with hate mail.

Can you believe that? I even got a buh humbug.

Who cares that we only get 2 months of summer here compared to 8 months of heavy snow; the summer heat is oppressive!

I consider myself too much of a lady to sweat like this.

Since I can't turn my oven on for fear that my house will burst into flames with the temperature rise, I made these cool, somewhat refreshing lemony treats. 

They're not hot, freshly baked chocolate chip cookies but they do fill a certain void for sweetness in my life. 

The date, almond, lemon mixture is so sweet that I'm pretty sure my one year old thinks they're candy. She steals them from the fridge and hides in the corner in fear that I'm going to take them away.

Of course, I think it's great that she likes them and even considers them a treat.

So if you're feeling the need for a sweet baked good without the baking, try out these babies. I know you'll love them.

Raw Lemon Chews
Makes an 8'' x 8'' pan
Bar: Jesse's Kitchen original recipe
Icing: Recipe based on the Rawtarian


For the bar:
1 cup whole, raw almonds
¾ cup dried dates
1 lemon (preferably organic)

For the icing (optional):
½ cup dried dates
¼ + ⅛ cups water
¼ cup coconut butter
1 tsp lemon zest
2 tsp fresh lemon juice

Directions:
1. Use your food processor to grind up the almonds into a coarse meal. Set almonds aside and grind dates as fine as you can. Add the zest and juice of one whole lemon and continue to process. Add the almonds and process for a few minutes until the mixture sticks together. Press the mixture into an 8'' x 8'' pan.
2. To make the icing, soak the dates in the water for about 15 minutes. Blend all of the icing ingredients in a high speed blender or food processor until smooth (mine didn't really get that smooth). Start on a low speed and gradually work your way up.
3. Spread the icing over the bar and refrigerate until firm. Cut into square or use a biscuit cutter to make pretty little rounds.

Crepes

I had a bad day. 

I need crepes. 

Please make me some. 

I'll be in bed with my head under the covers, m'kay?

I just want to forget that I lost my keys, drove over my phone, and hit a neighbour's brand new travel trailer. 

In the scheme of life these things aren't very important but today, 

they seem pretty big.

The best thing to do on a bad day is stay in bed wallowing in your sorrow and filth eat a good breakfast.

Haven't you heard? It's the most important meal of the day... next to dessert.

So if I could just muster up the courage to make these crepes the skies will clear up, I will find all that's been lost, wrongs will be righted and life will be good. 

Well maybe not all of that will happen. 

But getting out of bed and making some crepes is a good start.

Crepes

Makes: 12

Source: Wonderful Ways to Prepare Crepes and Pancakes by Jo ann Shirley

2 eggs

1 ¼ cups milk

1 cup all purpose flour (I used ½ barley flour)

¼ tsp salt

2 tbsp vegetable oil

Directions: 

1. Beat together eggs and milk with an electric blender or whisk. 

2. Sift the four with the salt and add to egg and milk mixture

3. Add vegetable oil and blend thoroughly.

4. If beating by hand, strain mixture through sieve to remove lumps (I'm much to lazy to do that! But you can if you want to.)

5. Allow mixture to stand for at least one hour before using. If mixture is too thick, add a little milk.

6. Pour 1 or 2 tbsp of batter into the center of a hot, lightly oiled frypan. Tilt pan to spread the mixture around the edges of the pan. Cook until top is dry. Turn over and cook other side for about 15 seconds. Serve with fresh berries and whip cream or serve with cheese sauce and sliced ham for a savory crepe.

Energy Bites

I like things that are easy to make, use simple ingredients and take almost no time.

Who doesn't?

If a recipe is healthy to boot and can fit in the busy hands of a one year old, you can be sure I'll be wasting no time in making it.

Like these little energy bites.

I can't tell you enough how much I love the simplicity of them.

They're customizable, using whatever might be in your cupboard.

They take less than 10 minutes to throw together, they're portable, they don't contain filler or mystery ingredients, and they're just plain tasty....

I want to marry them. 

I wonder if John would mind.

Make these, and you'll see what I mean.

Energy Bites

Makes 12 - 16 bites

Adapted from The Cilantropist  (originally from A Hungry Spoon)

¾ cup nut butter (peanut butter, almond butter, tahini, etc)

¾ cup rolled oats

¼ cup toasted seeds (sunflower, sesame, pumpkin, etc)

½ cup dried fruit, roughly chopped (apricots, cranberries, cherries, etc)

2 tbsp ground flaxseed

½ tsp kosher salt

1 tbsp honey

1/2 tsp vanilla

Directions:
1. Mix all ingredients together in a bowl. Make sure to evenly distribute everything. Take some of the 'dough' and press it between your hands if it sticks together it's ready- if not, add a bit more nut butter. Likewise, if it feels too wet add some more oats or flax.
2. To form the dough into a small bite, use a spoon or a cookie scoop to portion out the dough, squeeze it between your hands, and then gently roll it into a ball.  This amount of dough makes 12 bites that are about 2 inches in diameter.  Store the bites in an airtight container, and keep them refrigerated until eating.  Bites will keep for 1-2 weeks refrigerated.

Easy Cheesy Whole Wheat Crackers

Are you a cracker snacker?
I am.
I'm a cheese and cracker snacker.

I can and will never turn down a hunk of gouda, or cheddar, or gruyere on a nice sturdy cracker.

Sometimes I even smear cheese whiz on my saltines.

If I'm feeling really fancy I slather on the cream cheese.

Please don't judge me.

It's only natural that my love for cheese and crackers has morphed into a cheese cracker. 

I'm not sure how the whole wheat flour made it in these but I'll allow it. 

Only this time though.

(Oh, and that other time, too.)

These make for a nice lazy snack because I don't need to go to all the work of slicing cheese to top the cracker since the cheese is in (and on) the cracker, already.  

Cheese, crackers and lazy... count me in.

Easy Cheesy Whole Wheat Crackers

Makes about 60

Adapted from How Sweet Eats

1¾ cups whole wheat flour (I used spelt)

½ tsp baking soda

¼ tsp salt

¼ cup olive oil

½ cup + 2 tbsp warm water

¼ cup white cheddar, shredded very finely

parmesan, pepper and coarse salt for sprinkling

Directions:

1. Preheat oven to 400°F. Mix together dry ingredients, add white cheddar, olive oil and ½ cup warm water. Mix until a dough forms; add additional water if needed. 

2. Spray a baking sheet with oil and lightly flour or flour a non stick silicone mat. Put dough on the baking sheet (or silicone mat) and roll out as thinly as you can. Use a pizza cutter to cut squares in the dough (careful if you're using the silicone mat). 

3. Sprinkle the dough with parmesan, freshly ground black pepper and coarse salt. As the squares bake they will separate into crackers. Bake for about 10 minutes or until golden and crispy.

Strawberry Salsa

The grocery stores are teeming with ripe, juicy strawberries.

They've been practically jumping into my cart every time I run in for a jug of milk. 

(Which, believe me, is a lot more than the average person.)

Consequently, we've been eating strawberries in any and all forms. 

On brownies, on pavlova, dipped in whip cream, chocolate sauce and caramel sauce, added to spinach salad and of course eaten straight up.

Hmm... white pants and strawberries might not be a good choice.

My favorite strawberry recipe (so far) has been this salsa. I love the combination of sweet, salty, and tart. It's like a little fiesta going on inside of your mouth. 

We ate this on top of baked salmon for an extraordinary dinner. As long as strawberries are in season I'm going to keep this on hand for an easy, healthy snack alongside pita chips.

Yum!

Strawberry Salsa

Makes: about 3 cups

Adapted from: Annie's Eats

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

2 green onions thinly sliced

1 tsp fresh parsley, minced

1 tbsp balsamic vinegar

1 tsp fresh lemon juice

1 tsp olive oil 

1 tsp honey

salt and pepper, to taste

Note: A nice variation would be swapping the parsley for cilantro, and the lemon for lime juice and adding a bit of jalapeno for spice.

Directions:

1. Combine the all the ingredients in a medium bowl. Mix well, cover and refrigerate for about 1/2 hour to allow flavors to meld. Serve on salmon or with pita chips.

Linked to: April in the Raw

Cookies and Cream Square

We're gonna make some magic with 3 simple ingredients.

Oreos, butter, marshmallows.

Oh yeah, you know what we're gonna do.

Marshmallow meet Oreo.
Oreo meet Marshmallow.
You two are going to make some beautiful babies.

If this marriage doesn't sound like heaven to you, you need to walk away, walk away right now and don't come back until you've thought long and hard about what's really important in this life.

I made up a batch of these babies for my lil' bro and my hubby.

Then all this chewy goodness went straight in my belly.

When you make something for someone you don't have to actually give it to them.

It's the thought that counts, right? 

That's a good rule. 

Feel free to use it. 

You can thank me while you're eating chunks of this scrumdillyumcious no-bake bar and thinking about who would love them.

Cookies and Cream Square

Makes about 15 bars

Source: Picky Palate

1 box (350g) Oreo Cookies

¼ cup Butter

5 cups Large Marshmallows

Directions:

1. Place Oreos in a food processor and pulse until ground. 

2.Melt together marshmallows and butter in the microwave until puffed and melty, about 1 ½ to 2 minutes. Add ground Oreos to the marshmallows and stir until combined. Pour into a greased 8'' x 8'' square baking dish and smooth out the top. Refrigerate for about 30 minutes or until firm. Cut into bars. 

Linked to: Sweets for a Saturday

Sunflower Cookies

I thought you might need a little sunshine to start your day off.

Since the skies don't seem to agree with me, I baked a cookie full of sunshine for you.

Just please don't walk on them.

(I'm walkin' on sunshine, yeah, yeah)

These make me smile : chocolate covered sunflower seeds.

These cookies should really brighten your day. 

They have a good helping of sun butter and a sprinkle of these cheery little chocolate covered sunflower seeds.

What? I have big 'sprinkles'

They remind me a bit of a peanut butter cookie that's been bathed in sunlight and spring time happiness :)

If that's your thing, peanut butter and happiness, go on and eat up these little rays of sunshine.

Happy Spring!

Sunflower Cookies

Makes: 18 large cookies

Source: Eat Live Run

½ cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 ¼ cups sunflower seed butter (available in most health food stores)

1 ¾ cups flour

1 tsp baking powder

½ tsp kosher salt

½ cup chocolate covered sunflower seeds (or chocolate chips)

Note: Our local grocery store carries these chocolate covered sunflower seeds made by Spitz

Directions:

1. Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Add the sunflower seed butter and mix well. Add the egg and vanilla extract and beat until smooth.

2. Combine the flour, baking powder and salt and add to the wet ingredients beat until it just comes together. Mix in the chocolate covered sunflower seeds.

3. Form cookies into small balls and press down gently on a lined baking sheet. Bake for 12 - 15minutes or until golden and puffy.

Cinnamon Sugar Flatbread Crackers

Do you remember having cinnamon toast for breakfast?

(I'm talking to you, sister and brothers.)

Hot buttered toast with just the right amount of crunchy brown sugar and cinnamon.

Soooo good.

Oops, hold on a sec while I wipe the drool from my keyboard.

There. 

That's better.

The only thing better than cinnamon toast are these lovely crackers.

They have the same crunchy sweet sugar topping on a crispy whole wheat base. 

Delicious!

I cheated and used a pasta maker to get my crackers thin.

I think they'd be super duper fab on a fruit tray alongside some cream cheesy fruit dip. (Think: cinnamon bun with cream cheese icing.)

Or maybe dipped straight into a jar of peanut butter.
Or dipped in some nutella.

Once you've tried these crackers it won't matter how you serve them as long as they're making it to your mouth. 

Cinnamon Sugar Flatbread Crackers

Makes: about 2 dozen

Adapted from How Sweet It Is

1 cup all purpose flour

¾ cup whole wheat pastry flour

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

½ cup plus 2 tbsp warm water

¼ cup olive oil

2 tbsp melted butter

2 tbsp granulated sugar

¾ tsp cinnamon

Directions:

1. Preheat oven to 400°F. In large bowl, combine flours, baking soda, salt and cinnamon. Add water and olive oil and mix until a dough forms. Form into a ball.

2. Dust a rimless baking sheet with flour. Roll the dough out as thin as you can right on the baking sheet. Brush the dough with the melted butter. Mix together the granulated sugar and cinnamon and sprinkle all over the dough. Use a pizza cutter to cut into small or large crackers. Bake for 8 minutes or until golden and crisp.

Crustless Broccoli and Cheddar Mini Quiche

I honor of St. Paddy's day (yesterday) I thought I better kick out something green for y'all.

It was between this broccoli, some spinach or the green eggs and ham in the back of the fridge.

The broccoli needed to be used up so it won. 

I'm not sure if being eaten is really 'winning' in the life of a vegetable but it's better than being tossed, right?

These are yummy and easy so they're a winner in my book. 

The muffin tin makes them the perfect size for little (and big) mouths. My one year old gobbled them up (probably because of the cheese). The few leftovers we did have I put in the freezer and they taste pretty good reheated.

Try them out for an easy breakfast or lunch.

Crustless Broccoli and Cheddar Mini Quiche

Makes: about 16

Adapted from Martha Stewart

1 pkg (10oz) broccoli florets

6 large eggs

½ cup whole milk

1 tsp dijon mustard

1 tsp freshly ground pepper

¾ cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F. Grease 16 holes in a standard muffin tin, set aside. Bring a pot of water to a boil. Add broccoli and cook for 1 minute. Drain well. Blot with paper towels to get out as much water as possible. Once cool enough to handle, coarsely chop.

2. In a large bowl whisk together eggs, milk, mustard and pepper. Stir in broccoli and cheese. Ladle broccoli mixture into muffin cups, dividing evenly. Bake for about 20 minutes or until the center of the quiche no longer jiggles. 

Linked to: Seasonal Sunday's

Whole Wheat Peanut Butter Bread

I do like peanut butter bread, Sam I am. 

I could eat in a boat or with goat, or by a moat or even stuff it in my tote.

I'll eat with nutella, jam and jelly; anything really as long as it goes in my belly.
I'll eat it by the telly with Shelly alongside my pet melly in a deli.

I'll eat it for breakfast, lunch and snack I'll even share some with Jack.

Just don't make me give it back or I'll stuff it in my sack and make you sit on a tack.

Peanut Butter Bread

Makes: 1 loaf

Adapted from "The Lady and Sons Savannah Country Cookbook" by Paula Deen

2 cups whole wheat flour (I used spelt)

⅓ cup sugar

4 tsp baking powder

¾ tsp salt

⅔ cup peanut butter (preferably natural)

1 ½ cups milk

Directions:

1. Preheat oven to 350°F. Grease a 9'' x 5'' loaf pan. In a large bowl mix together flour, sugar, baking powder and salt. Add peanut butter and milk and stir until just combined. Pour into prepared loaf pan and smooth out the top. Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean. Best eaten with homemade jam.

Animal Crackers

It's amazing how priorities change once a baby joins the family.

For example, I used to spend my precious shopping time checking out clothing in my size. Now, I dash right by the women's section onward to the baby girl section.

It's the same with recipes. 

I used to bookmark complicated recipes with exotic ingredients.

Now, my recipe selection centers around things that can be made during nap time with what I have in my cupboard and what can easily be chewed with 6 teeth.

Of course, if the recipe is relatively healthy and can be cut into cute little animal shapes, like these crackers, that's just a bonus!

I use the word 'cracker' very loosely as these are more cookie-like. I rolled them out thinly so they'd be crunchy like a cracker but that's about the only similarity.

If you're a big animal cracker eater, don't get too excited about this recipe.

I'm not much of an animal cracker connoisseur so I can't say how close these are to the real deal but

I have a suspicion they're not close at all.

I don't mind though, they're still cute and fun for snack time. I still would rather my baby eat these than boughten animal crackers with their mystery ingredients. 

She, on the other hand, seems content eating dirt out of my planter when I'm not looking. Oh well.

Animal Crackers

Makes: about 80 mini crackers

Adapted from 101 Cookbooks

Note: I used 1/2 cup spelt flour and 1/2 cup white pastry flour and it worked wonderfully. Walnut or almond meal can easily be made in your food proccessor. Pulse the nuts until they're the texture of sand. Don't go overboard though or you'll end up with almond butter. 

1 cup whole wheat pastry flour (see note)

¼ cup walnut or almond meal (see note)

½ cup oatmeal

2 tbsp extra-virgin coconut oil, softened

2 tbsp butter, softened

¼ cup fine-grain natural cane sugar

1 egg

¼ tsp salt 

Directions:

1. Use a food processor or blender to grind oats very finely. (Finer than I did). In a small bowl whisk together the flour, ground oats, almond or walnut meal and set aside.

2. In a separate medium bowl, beat the coconut oil and butter with the sugar and salt until smooth. Beat in the egg until well blended.

3. Add the flour mixture and stir until just incorporated. Turn the dough onto the counter-top and knead once or twice and gather into a ball. Cut the dough in half, wrap and refrigerate for at least an hour.

4. Preheat the oven to 350F degrees. Line baking sheets with silicone mats or parchment paper. 

5. On a floured work surface roll the dough out to 1/8-inch thick. Use cookie cutters to cut out animal shapes. Place the cookies about an inch apart on the baking sheets. Bake 7-8 minutes or until cookies just begin to color.

Updated 07/02/11: I tried using kamut flakes in place of the oatmeal and it didn't work! The dough was very dry and crumbly and wouldn't cut into shapes. I may try it again but I will soak the kamut flakes overnight to make them softer.