HOME

• Contact Me
• About
• Library

If you thought the title might suggest a delectable egg inspired recipe, you guessed wrong.  If frittatas and omelets float your boat I’m sorry to disappoint you.  For my taste an egg is at its best when it’s blended, disguised, and then transformed into pancakes, meatloaf, and today, into a muffin.

I went to bed with these muffins in mind(actually with the book open on the counter in the hopes that Mr. Darcy would “surprise” me with a sweet offering). Thinking ahead to a rain-dripped day after two weeks of wintry mix blended with four poor, sick, coughing children and the idea of another long day in the house-only a sunny recipe could get the morning off with rose-tinted glasses.

Dorie Greenspan’s Great Grains muffin recipe has been my go to recipe for a cheerful sunny breakfast over the past month.  Fourth or fifth time in the making, I could already taste the cornmeal and oatmeal texture, the golden maple syrup, the dried fruit and nuts.  Served with a slice of sharp cheddar quickly melting with the warmth, it’s light where the sun don’t shine.  It’s the muffin to get me through the last winter days into the fresh berry muffins around the corner.

I heart Dorie Greenspan+Baking.

Great Grain Muffins
from Dorie Greenspan’s Baking from My Home to Yours

• 1 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1/3 cup old-fashioned oats
• 1/3 cup cornmeal
• 1/4 cup sugar
• 2 tsps baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk(or regular milk combined with 1 tbs lemon juice to make one cup)
• 1/3 cup pure maple syrup
• 2 large eggs
• 1 stick(8tbs) unsalted butter, melted and cooled
• 3/4 cup moist, plump prunes or other dried fruits and/or nuts(I used dried cranberries and chopped pecans)

1.Preheat 400 degrees.  Spray muffin pan or use muffin liners.

2.In a large bowl whisk together dry ingredients.  In large glass measuring cup whisk together the wet ingredients.  Pour liquid over dry ingredients and with whisk or spatula gently and quickly mix by hand.  If the batter is a bit lumpy, don’t worry.  Stir in fruit or nuts and divide batter amongst the cups.

3.Bake for 18-20 minutes or until tops are golden and thin knife inserted into the center of the muffins comes out clean(it take less time in my oven, so watch carefully).  Transfer to a rack and cool for 5 minutes and then lift muffins from pan and cool on rack.

4.Serve with butter, cream cheese, slice of cheddar, jam, or plain.

5.Smile, the sun will come out tomorrow.

We love us some granola.  About a year a half ago we started making granola and now it’s a standard at our house every other week or so.  But after sticking to the same(although quite delicious) recipe, it’s growing a little bit stale from frequent use.

The recipe I came across in my new Farm Chicks in the Kitchen cookbook brought a completely new spin to our granola tastebuds.  I perused the ingredients: unsweetened coconut, pecans, crunchy peanut butter, honey, and cinnamon.  Just the change of pace we needed to refresh our yogurt bowls.

I’ve made this recipe twice now and it’s going in the regular granola rotation.

Crunchy Granola
from the The Farm Chicks in the Kitchen

• 6 cups old fashioned oats
• 2 cups shredded unsweetened coconut
• 2 cups pecan halves
• 1/3 cup canola oil
• 1/2 packed brown sugar
• 1/2 cup crunchy peanut butter
• 1/2 cup honey
• 2 tsps ground cinnamon
• 1 tsp vanilla extract

Mix the granola: Heat the oven to 325 degrees.  Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth.  Pour over the oat mixture and stir until well combined.

Bake the granola: Line a large shallow baking pan with foil and spread the mixture in the pan.  Bake until browned-about 50 minutes-stirring every 10 minutes with a large spatula.  Cool in the pan on a wire rack; then stir once more.  Store in an airtight container for up to 2 weeks.

Notes: The granola comes together quickly.  The cooking time takes patience but it’s the best way to get the granola evenly toasted and yet not burned.  I’ve had the best luck finding unsweetened coconut at Whole Foods.  I don’t recommend storing it in the freezer between uses, it’s very hard to separate a cup of coconut from a white frozen block.  Try the fridge instead.

Last week we jump-started the oven with two days of cranberry recipes to appease the growing dissatisfaction of Mr. Darcy.

Our mission came to a standstill Wednesday when Christmas preparations took full attention.  For our Christmas dessert I had hoped to gain back the momentum with the recipe he’d asked for all along, Apple Cranberry Crisp, but the day ran away from us(as we made Chicken Crepes and steamed carrots with nutmeg) and we ended up with leftover coffee cake and ice cream.  The day after Christmas we lived off of our couch, leftover crepes, and the chocolate in our stockings(okay, apricots for the husband, do you see a fruit theme here?).

Today, Mr. Darcy simply didn’t rise from bed, so like the good wife that I am (ahem, ignoring the cranberry recipe neglect accusations), I made him a special breakfast: Apple Cranberry Baked Oatmeal. I’m finally starting to understand his love for cranberries in the same way he now, after 10 years, doesn’t turn his head at a few bites of cookie dough and brownie batter.  We’ve enlightened each other.

The recipe is from King Arthur’s Whole Grain Baking Cookbook.  It’s actually the same recipe as the Blueberry Baked Oatmeal posted in the spring, so I’ll just show you some pictures and mention how to make this variation, then you can head over to the original post for the details.

It’s best if the now awake husband is willing to clean the dirty dishes involved in making his special, surprise breakfast.

Oatmeal Cranberry Variation(see Blueberry Baked Oatmeal for complete recipe)

Add 1/2 cup dried cranberries(we used about 3/4 cup fresh, chopped cranberries) and replace blueberries with 1   1/ 2 cups of peeled, diced apple.  Replace 2 cups of the water with apple juice or cider.

I promised a few friends that I would post the pumpkin butter recipe mentioned in this post.  It’s our first year of pumpkin butter and it’s already a favorite, destined to be a fall tradition.  While the rest of the family enjoyed their pumpkin butter on pancakes(pumpkin, of course), I tried my portion on some plain oatmeal cooked on the stove.  Instant, delicious success.  So today I served it up in mugs with the oatmeal, pumpkin butter, and topped with toasted walnuts.  Fall goodness!

Pumpkin Butter
from the Book of Days, Autumn 1

2 cups puree(from one pie pumpkin or 1 can)
3/4 cups white sugar
1 tbsp lemon juice
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves

Directions

1. Mix all ingredients in a small pot and put on stove over medium heat.

2. Cook for 20-30 minutes, stirring often, until the pumpkin butter is thick, like pudding. Ladle into clean canning jar.  There will be some that won’t fit in the jar, but we’re pretty sure you’ll find a good use for it! It’s great on waffles, muffins, toast, and spoons.

If you’d life to make a few extra batches, you can freeze them, as long as you leave a half an inch or so at the top of the jar so that the butter has more room to expand as it freezes.

Enjoy a breakfast recipe that is actually healthy and delicious. Or served with ice cream, a soothing dessert.

Baked Blueberry Oatmeal
From the King Arthur Flour Whole Grain Baking Cookbook

1 cup steel cut oats
4 tbs unsalted butter
4 cups water
3 cups old fashioned oats
3/4 cup packed light brown sugar
2 cups fresh blueberries
1/4 cup crystallized sugar(I substituted  1/4 tsp dried ginger)
1 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
2 large eggs
1/2 cup milk
1 tsp vanilla extract

Preheat Oven to 350 degrees.  Butter a 9 inch square baking dish.

Place steel cut oats and butter in a large bowl.  Bring the water to a boil, and pour over the oats. Cover and let stand for 20 minutes.

After 20 minutes, stir in the old fashioned oats, sugar, blueberries, and spices. In a separate bowl, whisk together eggs, milk, and vanilla.  Stir into oat mixture. Transfer to prepared baking dish.

Bake, until center is set, 35 to 40 minutes.  Remove from oven and serve warm with milk or cream for breakfast, or warm with ice cream for a healthful dessert.

To prepare dairy-free: substitute dairy free margarine(such as fleischman’s unsalted margarine) or other dairy-free alternative and original almond or soy milk to replace cow’s milk.

Notes: This will fill a 9 inch pan to overflowing, we use a 9 x 13 instead.  Adding the egg mixture to the warmed batter can cause the eggs to cook which really turns my appetite to see bits of egg in my oatmeal.  I find that removing the lid on the oats after 20 minutes and allowing the soaked steal oats to cool down a bit helps prevent that problem.  I always have water still in my oats after the 20 minutes, that doesn’t affect the outcome of the recipe, just go ahead and mix in the other ingredients. We we’re able to reheat on low temp the next morning and it tasted just as delicious.

I’m a big fan of chocolate chips and I usually can’t say no to a cupful in banana bread or the current summer treat, zucchini bread.  But as much as we’ve enjoyed having zucchini bread with our fresh farm squash, I’ve been on the lookout for a less “super duper”(as my kids would say) recipe that isn’t quite so packed with sugar and chocolate.

As much as I love to cook and bake healthy when possible, I’ve never been able to embrace the method of substituting applesauce for oil.  The results have always been spongy or too pungent with apple.  But I gave it a try with this recipe, and I’m completely satisfied with this version of zucchini bread and haven’t experienced any sorrow over the missing chocolate.

Whole Wheat Zucchini Bread

• 2 1/2 cups whole wheat flour
• 1/4 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 4 tsp cinnamon
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 cups sugar(see note)
• 2 tsp vanilla extract
• 2 cups grated zucchini
• 1 cup walnuts(optional)

1.Preheat oven to 325 degrees.  In a medium bowl sift together first 5 ingredients(flour through cinnamon).  Set aside.
2. In a large bowl, combine eggs, oil, applesauce, sugar, and vanilla.  Beat well with an electric mixer(I used a whisk and it worked fine).  Stir in zucchini.  Add flour mixture and stir until just combined(do not over mix).
3. Spray 2 regular loaf pans or 4 mini loaf pans with nonstick spray(bottom and sides).  Bake for approximately 50 minutes for 4 mini loafs or 65 to 75 minutes for 2 regular loaves(my oven cooks faster, and so my cooking time was about half the recommended time so watch carefully).  Cool slightly, run a knife around the edge of the pans to release bread from sides, and remove from pan.  Cool on wire rack.

Notes: If you grind your own flour, this recipe works great with both hard red and soft white, the latter being my current favorite.  I used 1  1/2 cups of sugar today and I think I could still come down another quarter cup and it would be plenty sweet. Today I was short on zucchini and finished off the amount with carrots instead and the result was the same.

There’s one great divide between my husband and I.  Fruit vs. Chocolate.  Since this day is meant to honor him, I crossed to the other side and made these Blackberry Breakfast Bars.

You basically take the same ingredients you would use to make a fruit crisp and instead form a crust and finish off the top with the same mixture.  Even the chocolate lover in me couldn’t deny that these are satisfyingly fruity.

Blackberries can be expensive in the store, but I found a larger pack(over two cups) at Trader Joe’s for about $5.00.  All of the other ingredients are staples around the house, so it’s not a bad price at all for a breakfast that fed 5 people with leftovers. Picking your own blackberries would of course improve the price and taste even further.

This would also be great served in the evening with ice cream or leftover on top of oatmeal!

Blackberry Breakfast Bars

Ingredients:

***Filling***
2 cups fresh or frozen blackberries or raspberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

***Base***
1 cup flour
1 cup rolled oats
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup margarine or butter melted

Directions:
Filling: in a medium saucepan combine berries, sugar, water, lemon juice and cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.

Base: In a mixing bowl stir together flour, oats, brown sugar, cinnamon, and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9×9 pan.

Bake at 350F for 20 to 25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars.

Note: When I baked these, neither cooking steps took as long as the recommended time.

Original recipe with printable version here

We love granola at our house. Buying the more natural brands at the store is costly and they still have added sugar and fat.  I think this is a pretty good compromise. Home-made with love and goodness.  We gave this out for christmas gifts and had people thanking us for the recipe, so it must be edible!

Mix Dry Ingredients.

Add wet ingredients.

Spread in Pan.

Bake and enjoy.  We ate it this morning with yogurt and bananas.  

You could also:

• Eat as cereal with milk
• Snack right out of the container
• Top ice cream or smoothies

The Recipe
(from the Family Fun Cookbook)

• 4 cups rolled oats
• 1 cup wheat germ
• 1 cup chopped walnuts or slivered almonds
• 1/2 cup sesame seeds
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1/3 cup honey
• 1/3 cup water
• 6 oz. dried fruit

1. Heat oven to 300.  In large bowl, stir together the dry ingredients(oats through salt).
2. Make a well in the dry ingredients and add oil, honey, water.
3. Toss mixture until well combined, then spread evenly in large baking pan.
4. Bake for 40 minutes or until lightly browned, stirring every 10 minutes.  Let cool completely then add dried fruit.

Aimee’s Notes: The recipe is flexible to what you have in the house.  Today I used wheat bran instead of wheat germ, skipped the poppyseeds, and added an extra teaspoon of cinnamon.  I’ve tried other granola recipes and I like the slow cooked nature of this recipe.  With higher temp and shorter cook time, I was always burning part of the granola.  I use foil and a little cooking spray to making cleaning the pans an easy chore. We love craisins or tart cherries in our granola, but any dried fruit you have on hand will do.

Doubling the recipe: When I double the recipe, I use two baking pans and put them on two racks and alternate which rack the pans are on each time I pull them out to stir.  Easy to double.