Switching It Up

Lately, I have been having a beautiful bowl of homemade (non-pepper-flavored) yogurt, berries, and almonds for breakfast each morning. As the weather gets warmer, this is one of those breakfasts that you can get addicted to!

Except when you're sick with a whateveryouwanttocallit and you've got some serious nasal drippage going on. The last thing you want to do is eat something that is going to be phlegm-producing. But when you're in love with yogurt and berries as much as I am, you can't switch to any old breakfast stand-by. It's got to be good! This is where this pretty little dish came into play. 

You could top this baked oatmeal with yogurt if you'd like....or peanut butter....or more berries. Toppings are endless!

Individual Berry Baked Oatmeal

by Bonnie Graham

Keywords: bake breakfast berries oats nuts

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Ingredients (2 baked oatmeals)

• 1/3 c rolled oats
• 1 1/2 tbsp sliced almonds
• 1 tbsp whole wheat pastry flour
• 2 tsp sugar or sucanat/brown sugar
• 1 tsp ground flax meal
• 1 tsp cinnamon
• 1/4 tsp baking powder
• pinch of ginger
• pinch of salt
• 1/3 c milk
• 1/4 c berries of your choosing (this had strawberries and blueberries)
• 1 inch piece banana, well-mashed, or 1 tbsp applesauce (banana is really for sweetness then flavor)
• 1 tsp coconut oil, melted
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350 degrees and lightly grease two ramekins

2. Mix the oats, 1 tablespoon almonds, flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

3. Place 3 tablespoons of the berries and the sugar in the baking dish.

4. Lightly toss together and spread evenly around the dish.

5. Evenly spread the dry ingredients over top the berry mixture.

6. Whisk the milk, well-mashed banana, melted coconut oil, and vanilla extract together.

7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

8. Top with the remaining sliced almonds and berries.

9. Bake for about 25-30 minutes, until golden brown and the surface is set.

10. Remove from the oven and let sit for 5 minutes before serving.

11. Serve with any toppings you desire!

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Sucker

I'm going to share something deep and personal with you.

I hate to admit it, but I'm a sucker for Valentine's Day.

Not in that lovey-dovey way, but more in that I love all things red, with hearts, and who doesn't love chocolate. Am I right or am I right? This love would explain why I have a gigantic container of Valentine's Day themed sprinkles taunting me from my cabinet. Sprinkles with cute little pink, red, and white hearts.

I feel like I'm exposing my soul to you! We're so connected.

With a recent snow day past and a great need to use these pretty little sprinkles, what else does one do but make some cupcakes! These are easy cupcakes to make and you probably have all the ingredients in your pantry right now, but have a little bit of a strange ingredient. Don't worry, it's not beans. It's mayo! I know, weird, right? But it totally works. I swear.

Chocolate Valentine's Day Cupcakes

by Bonnie Graham

Keywords: bake dessert cake

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Ingredients (6 cupcakes)

• 1/2 c all-purpose flour
• 3 tbsp cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c sugar (I used stevia)
• 1/4 c low-fat, all-natural mayo
• 1 1/2 tsp pure vanilla extract
• 1/3 c plus 1 tbsp water

Instructions

1. Preheat oven to 350 F and place 6 cupcake liners inside a muffin pan.

2. In a large bowl, combine first five ingredients and sift very well.

3. Making a well in the dry ingredients, combine remaining three ingredients and whisk until the mayo is completely smooth. Now mix wet into dry and stir until just combined.

4. Immediately divide among the cupcake liners.

5. Bake 21 minutes, then let sit 15 minutes before removing from the pan. Store in the fridge. Use your favorite icing and top with your favorite colored heart sprinkles!

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Grab and Go

I'm not sure when it happened, but I have suddenly become an over-sleeper. Never before has this been a problem in my life, but suddenly, at 30, I've decided to act like a 16-year-old avoiding first period gym class by over-sleeping.

Which is fine if you're 16 and offer to bring your gym teacher McDonald's breakfast if he lets you slide (which he would). Bosses, on the other hand, are not so easily swayed by fast food meals. If only it were a perfect world. The excuse "I stupidly turned off my alarm this morning, rolled over and went to sleep for another hour" isn't really one that flies. At least not in my experience.

So, for those mornings when I have visions of hash browns dancing in my head, I created this grab-and-go Orange-Oatmeal Cupcake. They are easy to make ahead, can be stored in the fridge or freezer, and quickly reheat in the microwave should you have time to shower.

Which, amazing, becomes optional when you're an over-sleeper. Score!

Grab & Go Orange Oatmeal Cupcakes

by Bonnie Graham

Keywords: bake breakfast cinnamon oats

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Ingredients (12 cakes)

• 2 1/2 c rolled oats
• 1/2 c apple sauce
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1 tsp cinnamon
• 6 tsp sugar (or three Truvia packets)
• zest of 1 large orange
• 1/3 - 1/2 c honey
• 2 - 3 tbsp coconut oil
• 1 1/2 cups water
• 1 tsp pure vanilla extract
• 1 egg
• optional add-ins: chocolate chops, shredded coconut, chopped nuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

1. Preheat oven to 375 degrees. Line 12 cupcake tins.

2. In a large mixing bowl, combine all dry ingredients and stir very well.

3. In a separate bowl, combine all wet ingredients.

4. Mix wet into dry, then pour into the cupcake liners and bake 20 minutes. After the 20 minutes, you can also broil the tops of 2 - 3 minutes.

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Enough Already....

I know what you must be thinking, "Really, Bonnie? Another baked good?" There's something moderately uncomfortable about having a diabetic force so many baked goods down your throat, right?

But it's the holidays!

That's pretty much my excuse for everything. 

"You're really going to eat that, drink that, buy that, wear that?" It's the holidays! I'm milking it for at least two more days and I won't hesitate to try to use it through the new year.

So enjoy these....because it's the holidays!

Eggnog Scones

by Bonnie Graham

Cook Time: 20 - 22 minutes

Keywords: bake breakfast dessert eggnog Christmas

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Ingredients (8 scones)

• 1 c eggnog (I used Lite Trader Joe's)
• 1 t lemon juice
• 1 c whole wheat white flour
• 1 1/2 c all purpose flour
• 1/2 c sugar/Truvia
• 1 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 tsp salt
• 3/4 tsp freshly grated nutmeg
• 6 tbsp coconut oil
• Glaze:
• 1/2 c powdered sugar
• 1 tbsp eggnog
• few shakes of nutmeg

Instructions

1. Preheat oven to 350 degrees.

2. Combine eggnog and lemon juice and set aside.

3. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, cream of tartar, nutmeg, and salt.

4. Add coconut oil and mix until the mixture is uniform and coarse in texture.

5. Add in eggnog. Stir until a dough forms. Mixture may be a bit crumbly.

6. Turn dough out onto a lightly floured board and form into a round circle, approximately 10 inches in diameter and 1 1/2 inches high. Cut into equal wedges (as many as you'd like) Transfer scones to a baking sheet.

7. Bake for 20-22 minutes until scones are set.

8. Meanwhile, prepare glaze by combing all ingredients in a small bowl and mixing until it comes to a drizzly consistency. Let scones cool and then serve drizzled with icing.

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Consider This Your Warning

Below is a recipe that contains chocolate. It also contains beans. 

Yes, I know. You were all hoping I would get over this "beans in baked goods" thing, but I'm not yet. And these brownies were good! Damn good. So good, in fact, an entire tray was eaten in one night.

No Flour Black Bean Brownies

by Bonnie Graham

Cook Time: 15 - 18 minutes

Keywords: bake dessert vegetarian beans coconut oil

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Ingredients (9 brownies)

• 1 1/2 c canned black beans
• 2 tbsp cocoa powder
• 1/2 c quick oats
• 1/4 tsp salt
• 2 tbsp honey
• 3 tbsp sucanat
• 2 tbsp coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 c to 2/3 c chocolate chips
• optional: more chips, for presentation

Instructions

1. Preheat oven to 350 F.

2. Combine all ingredients except chips in a good food processor, and blend until completely smooth.

3. Stir in the chips, then pour into a greased 8×8 pan.

4. Bake 15-18 minutes, then let cool at least 10 minutes before trying to cut.

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Love/Hate

I have a love/hate relationship with bread. I love it. It hates me.

Forget that it makes my blood sugar skyrocket. The real problem is that I want to make it. It does not want to be made by me. Every (yeast) bread I make falls flat. Literally. They never rise!

Maybe I should take it as a sign. Maybe it's the universe trying to tell me something. Maybe it's because Jerry didn't let me pick that used breadmaker up off the sidewalk that would have forever changed my bread-making ability. I just have not been able to make a good, solid yeast bread that we could use for everyday sandwiches instead of breadcrumbs (since my breads are usually a messy crumble).

Until now....

Breadmaker, schreadmaker. I've gots my crockpot, yo! Yes, my crockpot. It has helped me produce some damn good bread without even turning on my oven!

And Jerry wanted to get a breadmaker. Pssssh.

Whole Wheat Crockpot Bread

by Bonnie Graham

Cook Time: 3 hours

Keywords: slow-cooker bread

Ingredients (1 loaf)

• 1 c warm milk
• 1 tbsp olive oil
• 2 tbsp honey
• 1/4 tsp salt
• 1/2 package active dry yeast
• 1 tsp vital wheat gluten (optional)
• 1 1/2 c whole wheat flour, divided
• 1/3 to 1/2 c all-purpose flour

Instructions

1. Grease a loaf pan or other baking pan that will fit inside your crock-pot.

2. Combine milk, oil, honey, salt, yeast, dough enhancer, 3/4 cups wheat flour and 1/3 cup all-purpose flour. With a handheld mixer, mix at medium low speed for 2 minutes.

3. Gradually add remaining wheat flour. Mix until completely combined. Unlike other bread recipes, dough should remain sticky.

4. Pour dough into greased baking vessel. Place into crock-pot and cook on high for three hours.

5. For a more browned top, put the bread loaf under the broiler for 1 to 2 minutes or until desired brownness is acquired.

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Dirty Veggies, Part 12

This week's farmer's market was a bit of a challenge for me. Mostly because we can open up our own little farm stand with the amount of veggies we have in the house! Have I mentioned our squash problem? Because we have such an abundance, I didn't want to over do it at the market and end up throwing away any pretty produce.

However, I went to the farmer's market with a particular recipe in mind. Parsnip-Rosemary Muffins. Parsnip. In muffins. Doesn't that sound like the most amazing idea ever? Okay, okay, fine, I'm sure that chocolate and peanut butter in muffins sound much more amazing, but I love parsnips! And I love rosemary. Can you see how putting the two together would equal excitement? 

This week's roundup:
1 head of garlic - $1.25
1 bunch of kale - $2.00
1 bunch rosemary - $1.50
7 Bosc pears - $2.25
6 large parsnips - $3.00
Total: $10.00

These muffins were quite good if parsnip and rosemary are your thang. This recipe could easily be made into a bread loaf too.

Parsnip-Rosemary Muffins

by Bonnie Graham

Cook Time: 20 to 25 minutes

Keywords: bake breakfast snack vegetarian parsnips rosemary

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Ingredients (1 1/2 dozen)

• 1 3/4 c whole wheat pastry flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp olive oil
• 1/2 c apple sauce
• 1/4 c brown rice syrup or sweetener of your choosing
• 1 c plain fat free yogurt
• 3 eggs
• 2 large parsnips, grated
• 2 tbsp fresh rosemary, chopped

Instructions

1. Preheat oven to 350 degrees. Grease muffin tins.

2. Mix all dry ingredients together until combined.

3. Add all wet ingredients except grated parsnips and rosemary. Combine well.

4. Add in parsnips and rosemary. There are a lot of parsnips in this muffin!

5. Fill muffin tins 1/2 way with batter. Bake for 20 to 25 minutes or until toothpick comes out clean and muffin top bounces back when pushed.

6. Allow muffins to cool for 10 minutes.

7. Enjoy toasted with butter!

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Snacky Snack

I have a goal to never puke on my yoga mat. I think it's a good goal. It's something that's generally frowned upon in the yoga community.

When my Yoga Teacher Training started two weekends ago, I knew I needed to come up with some light, healthy snacks that were portable, good on the blood sugar, and wouldn't make me want to hurl in the middle of my Downward Facing Dog.

What I came up with were this cookies, inspired by Dr. Oz. Dr. Oz has started to make a strange appearance in our household lately. Mostly because Jerry has decided he is a middle-aged housewife who just loves Dr. Oz.

I have to admit, his show can be pretty engaging. Especially since he often tauts a lifestyle we already live, which includes a non-processed, whole foods diet with plenty of physical activity. You can keep this recipe in line with that philosophy by using plant-based protein powder and unrefined sugar.

Peanut Butter Chocolate Protein Cookies

by Bonnie Graham

Cook Time: 10 - 12 minutes

Keywords: bake snack vegetarian oats peanut butter

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Ingredients (12 cookies)

• 1/3 c natural peanut butter
• 1 egg
• 3 tbsp sucanat (unrefined sugar)
• 2 tbsp unsweetened applesauce
• 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1 c oats
• 2/3 c ground flaxseed meal
• 1/8 tsp salt
• 2 scoops chocolate protein powder
• 1 tsp pumpkin pie spice (optional)

Instructions

1. Preheat oven to 350 degrees.

2. Mix together eggs, sucanat, applesauce, peanut butter and vanilla.

3. Add protein powder, oats, flax meal, salt, baking soda, and pumpkin pie spice, if using.

4. Drop spoonfuls dough onto parchment-lined cookie sheet.

5. Bake for 10 - 12 minutes or until golden brown.

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I've Got a Problem

Okay...fine...I have many problems. But this post will focus on just one.

I'm sure you won't be shocked to learn that it's pumpkin. Pumpkin is my problem. Never at any other time of year do I crave one single thing like I do for all things pumpkin in Autumn. Cakes, breads, cookies, soups, chili, curries, beers, ice cream, body scrubs, whatever.

I want pumpkin EVERYTHING! And all of the lovely, warming spices that go along with it. I've been adding cinnamon, nutmeg, ginger and clove to everything I'm making. Even if it's scrambled eggs. No, no, just kidding. For now. 

The problem I have with this spice list, besides the obvious scrambled egg debacle, is that I can never get the ratios correct. I love all of these spices on their own and in combination that I tend to over-do it in most things I make.

Well, not with this one, in this one, I actually got the right combination of spice, flavors, and pumpkin.

Here's another problem I have (I told you there were many). I like to bake. I am diabetic. The two don't really mesh well. Additionally, Jerry is one of those people who says that he doesn't like desserts or baked goods. He's also one of those people who will finish off an entire tray of brownies when you're not looking. My baking makes Jerry angry because he knows that I'll eat one of whatever I've just baked and he'll eat the rest. See, problems.

In an attempt to meet my baking jones and not have my boyfriend hate me every time the oven timer dings, I have halved this recipe to make only 6 muffins instead of the usual dozen. You can easily double it to accommodate non-fat kid needs.

Pumpkin Streusel Muffins

by Bonnie Graham

Cook Time: 23 - 25 minutes

Keywords: bake breakfast snack vegetarian oats pumpkin cinnamon coconut oil fall

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Ingredients (6 muffins)

Cinnamon Streusel Ingredients:

• 1 tbsp sucanat or sweetener of your choices
• 1 tbsp butter, margarine, or coconut oil - I used coconut oil
• 1 tbsp oat flour
• 2 tbsp rolled oats
• 1 tsp cinnamon

Muffin Ingredients:

• 1/2 c oat flour (finely ground oats)
• 1/4 c whole wheat pastry flour
• 1 t baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp grated nutmeg
• pinch of ground cloves (optional)
• 3 tbsp milk
• 1/2 c pumpkin puree
• 2 tbsp butter, margarine, or coconut oil - I used coconut oil
• 1/4 c sucanat or sweetener of your choice

Instructions

1. Preheat oven to 350 degrees.

2. Make streusel by combining all ingredients and set aside.

3. For muffins, combine flours, baking powder, baking soda, salt, and spices. Mix well.

4. Mix pumpkin, milk, oil and sweetener of choice. Fold wet ingredients into dry and stir until just moistened.

5. Spoon half of batter into 6 muffin tins that has been greased. Top with half of the streusel and swirl in with a knife. Spoon remaining batter on top of streusel and top with remaining streusel.

6. Bake for 23 - 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for at least 10 minutes.

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Overzealous

Okay, I'll admit it. I got overzealous.

I saw local apples on sale at the supermarket and, against my better judgement, bought some.

Now, I am not one of those people who easily gives up summer. In fact, I am one of those people you hear cursing in the middle of CVS, exclaiming, "It's only August. Why the fuck is there stuff out for Thanksgiving?" Really. Who needs to be reminded that the chilly, dark days of winter will be upon us in just a few short months?! Not me!

I find myself clutching to every single last ray of sunshine before finally committing myself to the fall season. I'll wear flipflops and sundresses far past their appropriateness. I love summer! I love beach days! I love being tan! I am sad every time I see it go.

Which is why I had initially resisted the buying of these apples. Apples signifies autumn to me. It means leaves are changing and sweater season is upon us. While I have grown to really love fall too, I am not ready for it.

Despite my resistance, apples I did buy. Mealy apples at that. Ugh. Is there anything worse then a mealy apple? Apples should be crisp and juicy and sweet. What does one do with mealy apples? Some of you out there my choke these disgrace to fruit down. Or, like my family, carry it back and forth to work for several days before it's just too bruised and beat up that you need to throw it away. We refer to this phenomenon as "The Comfort Fruit."

OR you can do something really wonderful and ingenious with it and make a Cinnamon Apple Breakfast Bake! My, my, my, what smart girl would think to do something like that?!

Ahem...No need for thanks.

Cinnamon Apple Breakfast Bake

by Bonnie Graham

Cook Time: 25 - 30 minutes

Keywords: bake breakfast snack vegetarian apples cinnamon oats nuts fall

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Ingredients

• 3/4 c rolled oats
• 1 tsp baking powder
• 2 tbsp sucanat or other sweetener (add more to your taste)
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 - 3 tbsp golden flax seeds
• 3 - 4 tbsp silvered or sliced almonds
• 3 tbsp sunflower seeds
• 1 tsp vanilla extract
• 1/2 c apple sauce
• 1/2 c milk
• 1 1/2 tbsp coconut oil or other neutral oil (optional)
• 1 apple, diced into smaller pieces
• Optional add-ins: shredded coconut, chia seeds, walnuts or other nuts of your choosing, chocolate chips (who says you can't have chocolate in the morning?)

Instructions

1. Preheat oven to 350 degrees

2. Add all the dry ingredients together in a bowl. Mix well.

3. Add vanilla, applesauce, milk, and coconut oil. Stir to combine.

4. Add in apples. Mix well.

5. Pour mixture into prepared baking dish.

6. Bake for 25 to 30 minutes. You can also broil for a few minutes at the end of the baking time to get a brown crust on top.

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Muffinhole

After college, I went through a blueberry muffin phase. Every Sunday, I'd wake up and make a dozen blueberry muffins that were meant to be my breakfast for the coming week.

They usually didn't last past Tuesday morning.

How often to you make a dozen muffins, but don't actually want a dozen muffins? Then end up eating a dozen muffins because....you know, you just happen to have a dozen muffins! This is why I love the following recipe! If you have a bum pancreas (or a diet that doesn't include ingesting mass amounts of baked goods), this recipe is perfect for you. It's single serving sized!

Lately, I've been crushin' on lemon and blueberries (in addition to all my other recent food obsessions). And with having a fancy schmancy new dishwasher in my lovely new kitchen, the hassle of baking is no longer! Because usually when I bake, I end up with more dirty dishes than I do muffins. Now, I can pile all the dishes into the dishwasher while shoving blueberry muffin into my piemuffinhole!

Lemon-Blueberry Muffin For One

by Bonnie Graham

Keywords: bake bread breakfast snack berries lemon coconut oil

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Ingredients (1 delicious muffin)

• 3 tbsp whole wheat pastry flour (or whatever you have)
• 1/2 tsp baking powder
• 1/8 salt
• 1 tbsp coconut oil (or other light oil)
• 1 packet Truvia or 2 tsp sugar
• 2 tbsp milk
• 1/2 tsp lemon extract
• 2 tbsp blueberries, fresh or frozen

Instructions

1. Preheat your oven to 350 degrees.

2. Mix dry ingredients together in bowl.

3. Add wet ingredients and mix until combined.

4. Bake in a lightly greased ramekin or muffin tin for 17 to 20 minutes or until lightly browned.

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Out of the Box

Ingredients: Sugar, Vegetable Oil Shortening (Partially Hydrogenated Soybean and Cottonseed Oils, Monoand Diglycerides, Polysorbate 60), Water, Corn Syrup. Contains 2% Or Less Of: Cornstarch, Salt, Natural and Artificial Lemon Flavor, Preservatives (Potassium Sorbate), Sodium Acid Pyrophosphate, Citric Acid, Sodium Citrate, Colored with (Yellow 5)

Standing online at Target, that was my reading material.

For my birthday, I thought I would make myself some cupcakes. Lemon ones with lemon icing. Sounds delicious, right? Until the lemon icing rolled on its side, exposing its nasty under belly. Once I saw that list of ingredients, I knew there was no way I was buying that icing. Or the cake mix!

I figured, "I'm creative. I'm a good cook! It shouldn't be hard to make a healthier, more natural icing!" Still wanting the shortcut, I bought a new organic cake mix with a list of familiar ingredients and set out to make my own frosting. 

.......

Noticing the lack of pictures here? 

Unfortunately, the organic cake mix ended up tasting more like corn muffins then lemon cupcakes. I know I'm in trouble when my friends politely decline finishing a cupcake! The frosting, however, was actually pretty good...if it had ever achieved it's full frosting potential. Which it didn't. Because I refused to put in the required 3 1/2 cups of powdered sugar!!!! Diabetes. Blood sugar. Come on, people!

Feeling a little deflated from the previous night's insulin pump adventures and disappointed that no real birthday cake had yet been consumed, I decided to take another crack at cake making. Except this time, it would be for breakfast. It would be a tried and trusted recipe. It would still be lemon flavored!

 

Lemon-Strawberry Birthday Breakfast Cake
Makes 1 cake, but could easily be increased to make more

Cake Ingredients

1/3 c oat bran 
2 tbsp unsweetened applesauce
3 tbsp milk
1 large egg
1/4 tsp baking powder
1 - 1 1/2 tsp lemon extract
1 1/2 tsp sweetener of your choice (Brown sugar adds a nice flavor, but I usually opt for the truvia!)

2 - 3 strawberries, chopped
pinch of salt

Icing Ingredients1/4 c cottage cheese

1/2 tsp baking powder

1 tsp to 2 tsp sweetener of your choice

1/2 tsp lemon extract

splash of milk, if needed

1 - 2 strawberries

Method

1. Preheat oven to 350 degrees and grease a small ramekin.
2. In a small bowl, whisk the egg.
3. Whisk in applesauce, lemon, and milk.
4. Mix in oat bran, sweetener, salt and baking powder until just combined.
5. Pour into well-greased baking dish, spread evenly, and bake for 32-36min, until a toothpick comes out almost clean.
6. Slide a knife around the edge and flip out onto a plate. 

7. For icing, place all ingredients in a small blender or food processor. Blend until combined. Add milk if you prefer a thinner consistency. 

What's the Deal?!

I know what you're thinking, "This crazy girl just posted about wanting to change her sugar-y ways and be healthy, but keeps putting up baked good recipes! WTF?"

I agree. It doesn't make much sense. Just as much as being a diabetic with a sugar addiction does. I'm trying to get some of these recipes posted before I start my 30-day/February challenges - more info to come on those!

Also, the world doesn't stop eating baked goods simply because I try not to. People still have birthdays that require some delicious, Nutella-inspired creations that, had they not been baked, would have sadly disappointed and ruin a friend's birthday! Is that what you want me to do, Readers? Ruin someone's birthday?! Leave them cupcake-less?! All in the name of good health? 

Yeah, I didn't think so! 

Sorry. I get a little irritable (and overuse punctuation) when I'm coming off the white stuff. 



Nutella-filled Peanut Butter Cupcakes

Ingredients 

2/3 cup milk
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs

1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 jar of Nutella

Method
1. Preheat your oven to 350 degrees and line one dozen muffin tins with cupcake papers.
2. In your stand mixer, combine the milk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. You can also use a handheld mixer or even a whisk.

3. Stir the peanut butter, applesauce, and vanilla into your mixer and beat until thoroughly combined.

4. In a separate bowl, add the flour, baking powder, baking soda, and salt. Mix until there are no more lumps, but be careful not to mix more than necessary.
5. Drop a dollop of Nutella into each cupcake. The Nutella will sink into the batter as it bakes.

6. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from Nutella, as it may cause the toothpick to appear wet, even if the cupcakes are ready.

Impulse Control?

Just to prove my addiction to crap lately....

When I fall in love with a particular recipe, I have a hard time stopping myself from consuming the entire amount of whatever has been prepared. As was (notice the past tense) the case with these Cracked Pepper Cornmeal Biscotti this weekend. I prepared these biscotti, thinking I would serve them as a side to my Chipotle Pumpkin Chili. Let's just say I have a crap load of chili that is sadly missing a cornmeal partner.

This recipe uses prepared cornbread mix, primarily because it was on sale at Trader Joe's. You may be asking yourself "Self, why would I go through the hassle of twice baking cornbread into a biscotti shape when I could easily just throw all of this crap into a pan and bake it?"

Well, first, you lazy little baker, this recipe offers a completely different texture then your usual cornbread. These biscotti are lighter and have a nice crispness to them! Second, it's so much more fancy to say you've made Cornmeal Biscotti then cornbread, honky! Third, and most important of all, because it's awesome!

Cracked Pepper-Cornmeal Biscotti (small batch, which is really all can be prepared in my house at one time)

Ingredients
1 cup packaged cornbread mix (preferred Trader Joe's)
1/4 c grated cheddar cheese
1/2 tsp freshly cracked pepper
1 egg
2 tbsp canola oil
2 tbsp milk

Method
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl. Mix will be thick and wet.
3. Pour mix onto parchment lined baking sheet. Don't worry too much about spreading it out as it will do it on its own. Plus, you don't want them to thin.
4. Bake for 20 minutes, or until golden brown.
5. Let cool on a baking sheet for 10 minutes. Reduce oven temperature to 300.
6. After 10 minutes, slice cornbread loaf into 1/2 inch slices. Place on baking sheet.
7. Bake on each side for 15 to 20 minutes or until golden on both sides.

Soul Mates

After you made my Pumpkin Cupcakes, did you save the remaining vanilla cake mix because you were too cheap to just throw it out knowing that eventually you'll come up with some recipe for it? Has it been sitting in your pantry all this time, staring you in the face, taunting you because you have no idea what you can do with it?

Really?! Me too!!!! We must be soul mates!

Well, Soul mate, I'm here to offer you a solution for that douchey cake mix, Spiced Mini Bundt Cakes. This recipe was inspired, not only by that taunting Betty Crocker box, but the mini bundt cake pans I recently came across in my kitchen. I forget all the cool/cute cooking and baking stuff I have!

Some of you might be thinking, "She bakes an awful lot for a diabetic!"

Well, first, I'd tell you to shut your pie hole, Diabetes Police! Being a type 1 diabetic doesn't necessarily preclude me from enjoying any particular food. It just means that I have to take insulin for it. Second, I usually dramatically reduce the amount of sugar in most of my baked good recipes. Lastly, I live my life by the principle of "moderation" (except for when it comes to Dirty Pickle Martinis and tequila shots, ugh). When I make baked goods, I'm either eating them in very small portions over a series of days or bringing them to someone else's house to get high blood sugar on!


I'm a considerate diabetic like that. 

Spiced Mini Bundt Cakes 
Makes 3 mini cakes
You could also add a drizzle of royal icing to help spruce them up!


Ingredients
1 cup vanilla cake mix
2 tbsp apple sauce
1 egg
2 heaping tsps pumpkin pie spice (might as well use it up, right?)
1/2 tsp nutmeg (for some extra spice)
1/4 c milk

Method
1. Preheat oven to 350 degrees.
2. Mix all the ingredients in a bowl. Using an electric beater, combine all ingredients until smooth.
3. Pour into prepared mini bundt cake pans or a cupcake pan.
4. Bake for 20 minutes or until a toothpick comes out clean from the center of the cake.

Supermarketing, Mexico-style!!!

Jerry was ridiculously excited for us to go to the supermarket here in Mexico. We're both fat kids who love to go food shopping. If only they would let us drink wine while we wandered the aisles, I'm sure many of our date nights would be spent at Whole Foods or Shop Rite.

However, truth be told, I was not expecting much of this Mexican supermarket. I am sure I have mentioned Jerry's love of divey places and enthusiasm for anything gritty.  It is, after all, what led us to eating bull penis.

To emphasize my point, let me tell you about the youth hostel where we stayed in New Orleans. Jerry acted like this hostel was the Taj Mahal!  The hostel where there wasn't a working light in our room, the bed was made out of 2x4's, and the bathrooms were communal? Yeah, that one. When the Jerry Garcia look-alike walked us through the main house out to the backyard where he showed us the hut we were staying in, I began to question our plan, wondered if we could scrap together enough cash for the HoJo. But not Jerry. He turned to me with a huge toothy grin and mouthed "This is awesome!"

Jerry's so excited about papaya!!!

Thinking of Jerry's definition of "awesome" applied to a third world country supermarket, you can understand my concern.  However, I should have known my boy wouldn't steer me wrong!

The supermarket is awesome! So awesome in fact, we've already gone there three times in the two days we've been here. All the locals must think we're crazy gringos, snapping pictures of their shopping carts and running around their supermarket like it's Disneyland. Now if only Jerry would stop trying to get me to push him around in a shopping cart....

Don't know what they are, but they're delicious!

Those little daisy looking flowers is actually fresh chamomile. 

These things were bigger than my head!

Diabetic's Vacation?

Naughty Cupcakes

My friend, Charles, recently had a birthday party picnic in Central Park. I volunteered to make cupcakes for the occasion because I'm a good friend like that! I was perusing different recipes that used peanut butter or vanilla in some way as I was told that was Charles' preference.

There were a few recipes I saw and liked, but was concerned about having to take frosted cupcakes on the subway with me. And the idea of manhandling cupcakes in the park to ice them once I arrived grossed me out a little bit (bleck! Yucky subway hands). When I came across these cupcakes, I thought they were perfect. They were peanut butter. They were self-frosting. They were vegan.

Oh yeah. Did you notice that vegan slipped in there? Naughty little vegan.

Now, obviously, given my proclivity to nutritional yeast, tempeh, and tofu, vegan food does not scare me. However, I knew if I told people that these cupcakes were vegan, they'd be less inclined to try them, assuming that they tasted like turds. Rather then not make them, I figured I would go the more honorable route and deceive! Well, more like withhold information until Happy Birthday was sung and cupcakes were consumed.

This also helped me avoid the non-compliment compliment, "They're pretty good for vegan."
Gee, thanks, I think.

Self-frosting Peanut Butter Cupcakes - Vegan!

from My Sweet Vegan

Cupcakes Ingredients
2/3 cup plain soymilk (or almond milk)
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons flax seeds
1/4 cup water
1/2 cup creamy peanut butter
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Chocolate Peanut Butter Frosting Ingredients
1/2 cup creamy peanut butter
1/4 cup Dutch process cocoa powder
2/3 cup confectioners sugar
1/4 cup plain soymilk

Method
1. Preheat your oven to 350 degrees and line one dozen muffin tins with cupcake papers.
2. In your stand mixer, combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. You can also use a handheld mixer or even a whisk.

3. Grind the flax seeds into a powder with a spice grinder, and whiz them together with the water.

4. Stir the flax seed mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined.

5. In a separate bowl, add the flour, baking powder, baking soda, and salt. Mix until there are no more lumps, but be careful not to mix more than necessary.
6. In a separate bowl combine all of the ingredients for the frosting, and blend until completely smooth.
7. Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top.

8. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready.