Posted on

Triple Apple Muffins

Fall food is the best.  Here’s a recipe full of fall flavor that I’ve been tweaking for a few weeks.  Makes 24 regular-sized muffins.  I think golden raisins and walnuts would be a great addition.  I think I might try this in a loaf pan too.

Preheat oven to 375.  Mix in a large bowl and then set aside:

  • 2 small apples, diced
  • 1 cup unsweetened apple sauce
  • 1/4 cup apple juice
  • 1 cup oat bran
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup molasses

In a separate bowl, mix:

  • 1 cup wheat flour
  • 1 cup unbleached white flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt

Blend wet and dry ingredients together.  Scoop into greased or lined muffin pans and bake for 15-20 minutes at 375 degrees, or until toothpick comes out clean.  Enjoy!

Posted on

Peach Pudding Popsicles

We love to make popsicles around here.  Today we made these peach popsicles – vanilla pudding blended with fresh peaches.  Yummy.  Sorry, I couldn’t get a photo of one that hadn’t been eaten some.  We bought our molds at IKEA, but I think they’re gone.  These look pretty good.  A summer must-have.  I remember eating these as a kid — lots of orange juice popsicles and mosquito bites during summer in Alabama.  And it’s so great that the kids can come up with ideas in the morning and they’ll be ready after dinner.

Posted on

Raspberry Salad

cimg6255.jpg

It seems to annoy my husband when I take a picture of our dinner.  “Why, this salad that I made looks so delicious, I must take a picture!”.  How could that be annoying?  So I like to share my yummy salad.  Romaine salad with oranges, toasted almonds and fresh raspberry vinaigrette.  Simple, sweet and full of summer freshness.  Made from this cookbook.

Posted on

Granola Power

granola.jpg

I can remember my mother making granola for us when we were kids. I had never made any, but after seeing Rebekah‘s post the other day I decided to give it a go.

I toasted the oats on the stove top with some vegetable oil, then mixed them with chopped almonds, wheat germ, soy nuts, honey, fresh orange juice and cinnamon. Then the mixture should have been toasted in the oven at 350 degrees for about 15 minutes (turning every five), but I got caught up chasing a fairy so toasted mine a bit longer. Then I mixed in raisins and sweetened coconut. Yum! I think it would be even better with orange zest and fresh ginger. There are so many possible flavor combinations! It’s great as cereal or with yogurt and fruit (as pictured above).

My husband was watching me make this today and said “You’re going to take a picture of that aren’t you?”. Yes, of course. Blogging is strange. I never thought I would share a bowl of granola with the world. But if I had a bowl large enough….

Posted on

Beet casserole, anyone?

angelica.jpg

Beets are underrated. My husband just brought me the Angelica Kitchen cookbook from his recent work trip to New York (New Jersey actually, but he managed to get into the city for some food). This is a wonderful vegan restaurant and it made me want to post about two other cookbooks from vegetarian restaurants that I love. We’re lucky to be only an hour away from The Grit in Athens, GA and their cookbook has long been a favorite of mine. Grit Yeast Gravy is the best! Even if you’re not a vegetarian, you could appreciate the divine desserts from The Grit. On the fancy side is Greens Restaurant in San Francisco, which we had the pleasure of visiting in our pre-kids life. The recipes from Field of Greens are definitely not one-pot dishes, but are fabulous for special occasions.

Some other great veggie spots that we’ve enjoyed are The Laughing Seed in Asheville, NC and Chicago Diner. We’re taking a trip to San Diego this summer, so we’ll be scoping out some vegetarian restaurants there as well.