Broiled Grapefruit with Ginger

Heirloom navel oranges and grapefruits are my favorite winter citruses, in fact, they are the only ones I eat. I'm again behind on the trends, this time it's broiled grapefruit. I tried it for the very first time, making it to accompany oatmeal for a weekday breakfast treat. I love ginger, so I was excited by this pairing with grapefruit. It's dead simple, so I will definitely try this as a light after dinner dessert throughout the season!

Broiled Grapefruit with Ginger

Adapted from The Candle Cafe Cookbook

Ingredients

• 1 grapefruit, halved
• 1/2 tsp fresh grated ginger
• 1 tsp coconut sugar
• Pinch of salt

Method

1. Preheat oven broiler. Meanwhile, top each grapefruit half with ginger, sugar, and salt, rubbing the mixture evenly around the surface of the fruit.
2. Place the grapefruit, cut half up, on a small baking sheet. Broil for 5-8 minutes, until bubbling.

For a tip on eating this especially messy grapefruit, see this article at TheKitchn for a handy trick! That or eat it over the sink :)

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Korean Brown Sugar Pancakes

I discovered this browsing the internet on my phone and have had the page saved for a month now! I'd been craving something doughy and sweet for several days when I suddenly remembered this hidden gem saved. Simple, sweet, and tasty, I think I'll be making these again.

I tweaked the recipe a bit, using maple cinnamon nuts, vanilla sugar, and vanilla bean seeds in the filling. The subtle cinnamon flavor reminded me of cinnamon rolls!

Korean Brown Sugar Pancakes

Adapted from Notions and Notations of a Novice Cook

Ingredients

• 1 C all-purpose flour
• 1/2 C warm water
• 1 tbsp vanilla sugar
• 1 tsp dry active yeast
• 2 tsp coconut oil, melted
• 1/4 tsp salt
• 1/4 C brown sugar
• 1 1/2 tbsp chopped maple cinnamon nuts, or toasted nuts
• 1 vanilla bean, seeds scraped
• Coconut oil, for frying

Method

1. In a bowl, combine the warm water, sugar, yeast, oil, and salt. Let sit for 5-10 minutes until the yeast begins to foam up. If this does not happen, dump out and begin again.
2. Stir in the flour to make a wet dough. Cover and let sit in a warm spot to rise for about an hour, until doubled in size. Punch the dough down, cover again, and allow to rest for about a half hour.
3. In a small bowl, combine the brown sugar, nuts, and vanilla bean seeds. Set aside.
4. Pour dough out onto a floured surface and knead lightly, adding flour as needed to keep it from sticking. Cut into four evenly sized balls.
5. Take one ball of dough and flatten it in your hand. Place a heaping tablespoon of the brown sugar filling into the center of the dough, then carefully pinch the sides of the dough to the top to seal the ball. Repeat with the remaining balls of dough.
6. Heat a cast iron skillet over medium heat. Add enough coconut oil to lightly cover the pan. Place one or two dough balls, seam side down, onto the hot pan.
7. Allow to cook and begin to brown, checking after 30 seconds. Flip, then press down with a spatula to flatten. Cook for 1-2 minutes until the bottom is golden brown. Flip once more, cover, and let cook for a minute to heat the center.
8. Cook the remaining dough following the same method.
9. Serve warm.

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Maple Cinnamon Candied Nuts

When I go without them for a while, I forget how much I enjoy roasted nuts. Great for snacking, adding crunch to a bowl of oatmeal or salad, these are definitely a multipurpose ingredient in my kitchen.

This recipe is so simple to make, and even better because I always have the ingredients on hand. Three cups of nuts feels like a lot, but a batch lasts me at least a couple weeks, depending on how liberally I eat them. It's just about time for me to make another batch!

Maple Cinnamon Candied Nuts

Ingredients

• 3 cups mixed raw nuts (walnuts, pecans, almonds, brazil nuts, cashews, etc)
• 1/4 C maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

Method

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a medium bowl, stirring to incorporate the syrup and cinnamon evenly over the nuts.
3. Spray a baking sheet with oil, then pour the nuts onto the pan, spreading them evenly.
4. Bake for about 20 minutes, stirring a few times to ensure even roasting.
5. Cool and store in an airtight container.

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Thanksgiving Snacks and Desserts!

Happy Thanksgiving! I love this time of year because it gives me a chance to try new dessert recipes. Today is no exception.

I wanted to quickly share the desserts and snacks I made this year, most of which made an appearance at my family get together. Some recipes are my own (some yet to appear on this blog), some are adapted, and some are taken straight from other people. All, except the cinnamon cream cheese frosting, are gluten-free!

I have arranged these from most savory to sweetest.

Cranberry Apple Chutney

Vanilla Roasted Walnuts Roasted with Bacon Fat

Sparkling Cranberries

Seckel Pear Jam with Brown Sugar and Cardamom

Sweet Potato Blondies

Pumpkin Pie Custard

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Dark Chocolate Fudge with Toasted Coconut, Dried Cranberries, and Cacao Nibs

Recipes for the Sweet Potato Blondies, Cinnamon Cream Cheese Frosting, and Dark Chocolate Fudge coming soon!

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Diwali Sweets - Cardamom Rosewater Laddu

I had the chance to try a bunch of new Indian sweets today to celebrate Diwali. So many delicious sweets! I especially loved the cardamom in many of them.

I've had this recipe, made it several times, and really enjoy it. It's got a heavy Indian influence with flavors of cardamom, coconut, and rosewater which can be a very exciting combination if you are not accustomed to the flavors. Originally referred to as a "raw gulab jamun", this is much more like a laddu/ladoo in spices, texture, and sweetness than anything else. I recommend using a VitaMix dry blade to make the flour, otherwise you'll need to purchase the oat and coconut flour and sub in. I also really like the flavor of cardamom and don't mind larger chunks of the seed in with the balls; feel free to use ground cardamom if you want it a little more uniform.

Cardamom Rosewater Laddu

Adapted from Ani Phyo's Raw Gulab Jamun

Ingredients

• 1/2 C oat flour, from 1/2 C ground oat groats
• 3/4 C coconut flour, from 1 C ground coconut flakes
• 1/2 tsp cardamom seeds, or ground cardamom
• 1/2 C almond meal
• 1/2 C agave nectar
• 1 tbsp melted virgin coconut oil
• 1/4 tsp vanilla
• 2 tbsp rosewater

Method

1. Grind the oat and coconut flours using a VitaMix dry blade.
2. Transfer flours to a food processor, or wet blade VitaMix container. Add the remaining ingredients and slowly pulse mixture until combined. This will form a sticky dough.
3. Remove dough from food processor / blender to a bowl. With clean hands, take about 2 tbsp of dough at a time and roll into a ball. Continue until all dough is used.

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Vanilla Cinnamon Walnuts Roasted with Bacon Fat

I had a rare moment this weekend when I shot of inspiration hit me like a lightning bolt. I knew I wanted to make a breakfast salad and I knew mostly what I wanted to put on top of it. This is the first post of a few dedicated to this salad.

I took inspiration from Elena's Pantry and her Vanilla Roasted Walnuts, a recipe which I adore. But it needed something extra to set it apart, make it worthy of breakfast, you know? So the natural move is to incorporate bacon fat because bacon makes everything better. Even these nuts.

Vanilla Cinnamon Walnuts Roasted with Bacon Fat

Ingredients

• 1/2 C raw walnuts
• 1 tbsp bacon fat
• 1/4 tsp cinnamon
• Seeds of half a vanilla bean
• 1 tbsp agave nectar

Method

1. Place a cast iron skillet over medium-low heat. Add the bacon fat to the pan. When melted, add the walnuts to the pan, stirring a bit to distribute.
2. When the nuts begin to get some color, add the cinnamon and vanilla bean seeds, stirring to fully incorporate. Continue to roast, stirring occasionally, but making sure not to let the nuts burn.
3. Finally, add the agave to the pan and stir vigorously. Remove nuts from pan and allow to cool.

After the nuts cool, you can really taste the bacon fat on these! Certainly not vegan, but oh so delicious. They'd be great on their own, served with drinks, and of course, on a salad. These would make a great gift for the bacon connoisseur in your life, too. You can thank me later.

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Tropical Papaya Boat

I first had this at a roadside fruit stand while on vacation. I was simply going to buy some papayas when the man working the stand offered samples. By "sample", he meant half a papaya with some extra goodies! Quite the salesman because it got me to spend a couple extra dollars on more ingredients.

This is quite simple to make and I'm hoping to snag the tropical fruits at an Asian grocer. Fingers crossed!!

Tropical Papaya Boat

Ingredients

• 1 papaya, halved
• 2 passionfruits, halved
• 1/2 lemon

Method

1. Remove the seeds from each papaya half. Scoop the seeds from one whole passionfruit into each papaya cavity.
2. Squeeze a little lemon over the passionfruit seeds and stir. Make adjustments to the amount of lemon juice, to taste. You want it to be a little tart; this will complement the sweet papaya flesh.
3. Serve the papaya with a spoon, scooping a little flesh and seeds into each bite.

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Summer Berry Shake

There's nothing like fresh summer berries, whether plucked from the vine by hand or purchased at a farmer's market. Raspberries have always been one of my favorite berries and I can never get enough of them. I picked some up at the farmer's market over the weekend and man are they good!

This recipe is based on one I discovered a couple years ago, the origins of which I cannot remember. I always used frozen strawberries to make it, but adapted it to use fresh (non-frozen) fruit and of course, raspberries. Feel free to use whatever berries you like and/or have on hand. If using frozen, replace the ice with an equal part of water. It makes an excellent light snack or dessert.

Summer Berry Shake

Ingredients

• 1/2 lb berries (strawberries, blackberries, raspberries, etc)
• 3-4 pitted dates
• Pinch salt
• 1 C water
• 1 C ice
• 1/4 vanilla bean or 1/4 tsp vanilla, optional

Method

1. Combine all ingredients in a blender. Blend at highest speed until smooth.
2. Taste and adjust for sweetness (dates) and consistency (water/ice).

Makes 2 servings.

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Sweet and Salty Nut Butter Toast

I was in the mood for something sweet and salty for a pre-workout snack. Peanut butter toast is always hard to resist, but I think I've come up with something a little better: sweet and salty toast with nut butter and honey with a touch of coarse salt!

This isn't so much a recipe, but more a general idea/tip if you're ever in the mood to try something new. The salt adds a little flair to what would be a rather ordinary snack.

Sweet and Salty Nut Butter Toast

Ingredients

• Sliced whole grain bread
• Nut butter (peanut, almond, sun, etc.)
• Honey, jam, or other sweet spread
• Coarse salt

Method

1. Toast the bread to desired doneness.
2. Spread the nut butter over the toast, then add the honey/jam.
3. Sprinkle a generous pinch of coarse sea salt evenly over the toast.

I see endless possibilities here with different nut butters, jams, jellies, marmalades, and different varieties of salt!

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Oatmeal Balls

I originally found this recipe on Pinterest for a no-bake energy ball. It's not a new concept, really, but they looked so good I had to make them. I call them simply "oatmeal balls" and always have a batch in the fridge. Makes for a great snack or treat post lunch, especially when made with chocolate chips.

Oatmeal Balls

Ingredients

• 1 C rolled oats
• 1 C unsweetened shredded coconut
• 1 C mix-ins (chocolate chips, dried fruits, nuts, etc.)
• 1/2 C fresh ground flaxseeds (or wheat germ, oat bran)
• 1/3 C honey
• 2 tsp. vanilla extract

Method

1. Combine all dry ingredients in a bowl, then add the wet ingredients and stir until mixed well. If the dough is too thick or won't stick together, try adding a touch more vanilla or honey.
2. Chill in fridge for about an hour. Any longer and the mixture will dry out and become difficult to mix.
3. Roll into 1-inch balls. Refrigerate until ready to serve.

Makes 30-35.

The best part of this recipe is the flexibility to the point where it's not really a recipe, but more just a method. The mix-ins can be switched up (I'm quite particular to the rather dessert like combo of white chocolate and dried cranberry) and the nut butter swapped for allergies or personal taste. Infinite possibilities!

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Mango Summer Rolls

This recipe is basically just an assembly of fresh ingredients and can be customized as much as you want to incorporate your favorite flavors. This is my version, adapted from Vegan with a Vengeance, incorporating the ingredients I had on hand. I recently saw Giada De Laurentiis do a fruit spring roll that looks quite delicious, so really, the sky's the limit.

Mango Summer Rolls

Ingredients

• Rice paper wrappers, softened in hot water
• 1 mango, peeled and sliced into matchsticks
• 1 cup sprouts or delicate greens (I used pea shoots)
• 4 oz saifun bean threads, softened (or rice noodles)
• Cilantro, mint, coconut, ground peanuts, etc (optional)

Method

1. In the lower portion of the rice paper wrappers, place a few tablespoons of noodles, any optional ingredients, 5 slices of mango, and sprouts.
2. Tuck the sides of the paper in and begin rolling. Keep covered with a damp cloth, chilled, until ready to eat.
3. Serve with dipping sauce.

Summer Roll Dipping Sauce

Ingredients

• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tsp shiracha hot sauce, or to taste
• 1 tsp soy sauce, or to taste
• 1 garlic clove, pressed/minced
• 1 1/2 tsp super-fine sugar

Method

1. In a small bowl, mix all ingredients until combined. If necessary, microwave for a few seconds to dissolve the sugar.
2. Serve chilled.

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Basic Vegan Muffins

I recently found a great vegan blog that has a ton of baked goods. I'm not vegan, nor do I intend to become vegan anytime soon, but I do like the idea of cutting out some animal products. And hey, if it tastes good, why not?!

I made these brownies this weekend, though I admit, not vegan. Using margarine sounds kind of gross, so I instead used butter. The pumpkin gives them a nice fudginess that I love, though there is a slightly strange taste that goes along with it.

My other recipe is for vegan muffins and really, they are just as good as "normal" muffins.

Basic Vegan Muffins

Ingredients

• 1 1/4 cup whole wheat pastry flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 carrot, shredded
• 3 medium apples, peeled and shredded
• 1- 1/4 cups oat milk
• ¼ cup oil
• 1 citrus fruit (lemon or orange), zested and juiced
• ½ cup dried fruits
• ½ cup walnuts, chopped

Method

1. Preheat the oven to 350 degrees. Lightly grease two muffin tins (I used one regular and one mini).
2. In a medium bowl, combine flour, sugar, baking powder and salt. In a large bowl, combine shredded carrot, shredded apple and milk and mix until well-combined. Add oil, citrus zest and juice.
3. Add dry ingredients to wet ingredients in two batches until just combined. Fold in dried fruit and chopped walnuts.
4. Fill muffin tins 2/3 of the way full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
5. Turn out onto a rack to fully cool.

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Kabocha Muffins

Kabocha = Japanese pumpkin

It's one of my favorite Japanese dishes: delicious, tender, sweet pumpkin simmered in dashi stock with some sugar and perhaps some soy thrown in. I always had big portions of the stuff at "home" in Japan. And let's not forget the oh so delicious tempura fried variety over a bowl of rice. Kabocha is still my favorite part in ten-don and I will gladly trade it for my shrimp. Yum.

I found some kabocha seeds at a local Japanese grocery store, planted them, and now have several pumpkins to consume. So far I've gone through one (as they are supposed to "ripen" for a few months after harvesting) and tried a few recipes.

You can find kabocha at your local grocery store in the fall. If it's not available, you can substitute any kind of cooked fall squash with equally tasty results.

Kabocha Muffins

Ingredients

• 55g butter, softened
• 55g brown sugar
• 1 egg
• 180g kabocha, cooked and mashed
• 110g buttermilk
• 110g whole wheat pastry flour
• 15g baking powder

Method

1. Preheat oven to 350 degrees. Line or grease a muffin tin and set aside.
2. In a bowl, cream the butter and sugar. Add in the egg and pumpkin and stir until combined. Stir in the buttermilk.
3. In a separate bowl, mix the flour and baking powder, then fold into the wet ingredients until just blended.
4. Scoop batter into muffin tin about 2/3 of the way up. Bake for 17 minutes until golden and cooked through.
5. Turn out onto a rack to cool.

Makes 12 muffins.

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blueberry muffin throwdown

What's a blueberry muffin throwdown, you ask. It is inspired by Bobby Flay's show, Throwdown, where he studies someone's signature dish, perfects it, then shows up to challenge them in a competition. I'm taking two blueberry muffin recipes, comparing them side by side, and selecting a winner based on which embodies the spirit, if you will, of a blueberry muffin. And may the best recipe prevail.

A. Blueberry Muffins, from Gourmet Magazine (via Food Network)

I found this recipe earlier in the week from a basic recipe search on Food Network. It was rated with 4 stars and sounded pretty simple. So I went ahead and made it.


3/4 C butter, softened
1/2 C vanilla sugar
1/2 C sugar
3/4 C milk
1 egg
1 3/4 C flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 C blueberries (I used frozen)
1-2 tbsp flour (reserved for the blueberries)

1. Preheat the oven to 400. Grease or line a muffin tin; set aside.
   
2. Cream the butter and sugar until fluffy. Add in the egg, mixing well, then slowly add in the milk. Blend completely.
3. In a separate bowl, mix together the flour, baking powder, and salt. Add to the butter mixture until just blended.
4. Toss the blueberries with flour to coat, then fold into the muffin batter.
5. Fill the muffin tin to nearly the top nearly to the top. Bake muffins for 20 minutes, or until an inserted toothpick comes out clean. Turn onto a rack to cool.
   

I found this recipe (as originally written) a real hassle, so I revised it a tiny bit to be less fussy (and added my own spin with the vanilla sugar and more blueberries!). Blending the milk into the butter/sugar was a soupy nightmare, I'm surprised the muffins even turned out as muffins.

The end result, though, is a very sweet, almost cake-like muffin that I thought was a bit sparse in terms of the blueberries. I really like a lot of blueberry in my muffins, otherwise what's the point of a blueberry muffin? The muffins also fall apart easily which make them a bit hard to eat.


B. Double Blueberry Muffins, from Gale Gand (via Food Network)

I've had this recipe in my arsenal for a few years now. Always super simple, always delicious. Like the above recipe, it is also rated with 4 stars on Food Network.


1/2 C butter, softened
1 C sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 C blueberries (I used frozen)
2 C flour
1/2 C milk
1-2 tbsp flour, reserved for blueberries
1 tbsp sugar, reserved for muffin tops

1. Preheat oven to 350. Grease or line a muffin tin, set aside.
2. Cream butter and sugar until fluffy. Add eggs, one at a time, then vanilla, baking powder, and salt.
   
3. Mash 3/4 C of the blueberries and blend into the batter.
4. Add 1 C of the flour, mix well, then add 1/4 C of the milk and mix well. Repeat and mix until just blended.
   
5. Toss the blueberries with flour to coat, then fold gently into the muffin batter.
6. Fill the muffin tin with batter, then sprinkle muffin tops with the sugar.
7. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let muffins cool in the tin for 20-30 minutes, then turn out onto a rack to cool.

These muffins have a nice blueberry flavor throughout and a nice texture. I enjoy mine as a nice mid-morning snack with tea.


And the winner is...



B! I prefer this more traditional blueberry muffin for its texture, taste, and appearance. Not to mention it is really easy to make. If I were big on muffins, I'd probably use this recipe as a nice base to experiment with.

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Chapati with Coconut-Peanut Butter

I originally saw these flatbreads on Guy's Big Bite, then again in another cookbook and decided to give them a whirl. I love 'em because they are super easy to make and would go well with a lot of different flavors. I also make mine entirely with whole wheat flour. Yes, it may sound a bit scary, but I think it works. Feel free to stick to the "real" recipe and use regular flour.

Chapatis

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tsp salt
• 1 cup water

Method

1. Combine flour and salt in a bowl, then stir in water until a stiff dough forms. Let rest for 20 minutes.
2. Preheat a skillet over medium to medium high heat.
3. On a floured surface, take small bits of dough (a bit larger than golf ball size) and roll out to 1/4 inch rounds.
4. Cook the rounds for 30 to 60 seconds per side. Be careful not to overcook!
5. Serve warm with your choice of toppings (see my favorite below), or plain if you like.

Coconut Peanut Butter

Ingredients

• 1 tbsp peanut butter
• 1 tbsp coconut milk

Method

1. Combine ingredients well.

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Semolina-Citrus Turbinados

The best way to spend a Sunday? In the kitchen of course! A friend and I made these wonderful cupcakes, along with citrus turbinado sugar cookies and chicken stock of all things. Sadly I don't have the recipe for the cupcakes myself. But the general idea is steeping the milk in earl grey tea. We whipped up a quick lemon cream cheese frosting to finish.


I recently spotted a natural sweetener cookbook--Sweet!--at the library on the new arrivals wall and instantly grabbed it. The gorgeous cover photograph really sealed the deal. When I did take a look inside, I had to buy it. The Semolina-Citrus Turbinados are the second recipe I've tried from it and I haven't been disappointed.

Semolina-Citrus Turbinados from Sweet!

1 C turbinado sugar (Sugar in the Raw brand is everywhere)
zest of 1 orange
1 C flour
3/4 C semolina flour
1/4 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, cold and cubed
2 tbsp lemon juice
1 egg

In a food processor, pulse the sugar and orange zest. Add flours, baking powder, and salt and pulse until blended. Add the cold butter and pulse until you have a bread crumb like texture. In a separate bowl, whisk the egg and lemon juice; add to the food processor, running the machine until the dough forms a ball.

Knead the dough a bit, divide, and form into two 1 1/2" logs. Refrigerate for 2 hours.

Preheat the oven to 350. Slice the dough into 1/4" rounds and place onto a nonstick cookie sheet. Be sure to leave enough room for the cookies to spread a bit. Bake for 12-14 minutes. Keep an eye on them because the sugar may burn quickly. Transfer to a rack to cool. After cooling, spread icing on top of cookies, if desired.

To make the icing:

2 oz cream cheese at room temp
2 tbsp orange juice
1 1/2 C powdered sugar
orange zest, if desired

Whisk the cream cheese and orange juice (and orange zest, if using) until smooth. Add in the powdered sugar and mix well.

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Bob's Red Mill Sourdough Muffins

Honestly, I bought the Bob's Red Mill Baking Book on a whim at Powell's. Considering it was on sale for half the original price, I'd say it was a pretty good deal. The book is filled with all kinds of recipes using all kinds of grains.

I really like this recipe, especially with a sourdough starter sitting in the fridge. The best part trying different additions, like dried fruit or grated cheese. Just be sure to add it to the dry ingredient blend. I made two variations in one batch--white cheddar and provolone, and a dried blueberry/cranberry combination (the recipe recommends 1 3/4 cups of cheese for one batch, or 1 1/4 cups dried fruit).



Sourdough Muffins
from Bob's Red Mill Baking Book

1 3/4 C whole wheat flour
1 C all purpose flour
1 tsp baking soda
1 tsp salt
1/4 C sugar
1/2 C sourdough starter
1 1/2 cups warm milk
2 eggs, beaten
1/4 C vegetable oil

1. Mix dry ingredients together in a bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and stir to moisten (this doesn't need to be well incorporated at all).
2. Cover with a lint-free dish towel and sit out at room temperature for 12 hours.
3. When ready to bake, preheat the oven to 400 and spray a muffin tin. Stir batter to combine, pour into muffin tin, and bake for approximately 20 minutes.
   

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Pumpkin Chip Muffin Loaf

I was looking for a recipe with canned pumpkin so I could use up my leftovers from the pumpkin cookies I made. I finally settled on this recipe, but I wasn't entirely set on making cupcakes, mostly because I didn't have the cream cheese for the frosting but also because I wanted a coffeehouse-style baked item. (Side note: I really like the search function on allrecipes which allows you to search by ingredients you want and/or don't want...perfect when you need to use something left in your fridge!)


I followed the recipe exactly, using approximately 1 cup of regular sized chocolate chips. I poured into a loaf pan and baked for about an hour.

This makes a wonderful afternoon sweet snack, perfect with tea or coffee.

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Sweet and Spicy Almonds

I found this recipe for spiced pecans a while back and filed it away. A couple days ago I finally came around to making it with the almonds I had on hand.

I'm not 100% sold on the final product, but I'm sure they'll grow on me :)


Sweet and Spicy Nuts

2 tbsp butter
3 cups nuts (the original recipe calls for pecan halves)
1/2 cup firmly packed brown sugar
1 tbsp cumin
2 tsp chile powder
1 tsp paprika
1/4 cup cider vinegar
salt to taste

1. Preheat oven to 350 degrees with rack in middle.
2. In a large saucepan or skillet, melt butter over medium heat. Add nuts and saute until slightly browned (3-5 minutes). Stir in sugar and cook for about 1 minute until a bit caramelized. Keep a close watch on the mixture because it burns quickly! (Personal experience tells me...a burned the first mixture--oops!) Don't be afraid to turn down the temperature, use your instincts. Add in the spices and vinegar, stir until cider has evaporated. Season with salt.
3. Spread nuts on a pan in an even layer and bake for 5-10 minutes until crisp.
   

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Pumpkin and Yogurt Corn Muffins

You know what it's like when you've let the dishes pile up in the sink, the bathroom get too dirty, or the laundry become a bit too daunting? Yeah, I have neglected this blog for a couple weeks now which means I've got several things to post today.

I found this mini corn muffin recipe on justbento a few weeks ago and thought it sounded really tasty. Plus, I had some leftover yogurt I needed to use up. Unfortunately, I over baked the muffins and they were practically inedible :( If baked properly, I recommend serving them with some maple butter--mix together softened/melted butter with maple syrup and allow to refirm.

Pumpkin and Yogurt Corn Muffins

Ingredients

• 1 cup cornmeal
• 1 cup minus 2 tbsp flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp pumpkin pie spice mix
• 3 tbsp raw cane sugar
• 2 eggs
• 3 tbsp canola oil
• 1 cup canned pumpkin
• 1/3 cup lowfat plain yogurt

Method

1. Preheat oven to 350 degrees. Spray a mini muffin tin.
2. Whisk the dry ingredients together in a bowl. In a separate bowl, mix together the wet ingredients. Add the wet to the dry and mix until just blended.
3. Spoon into muffin tins and bake for 20 minutes or so. Be sure not to overbake or they will be dry!

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