Whole Wheat Apple Muffins

I really love making muffins and trying new recipes. I tend to make at least one batch a week and freeze them for Tom's breakfasts during the week. That kind of makes me sound like a stepford wife, but I enjoy baking too much to consider that title.

This recipe often makes a frequent appearance our kitchen during the autumn months. The recipe comes from the cook book Best Muffins and Quick Bread from Pillsbury. Each standard size muffin has only 190 calories. These muffins are kid friendly as well, just make sure to chop the apples very small if young children will be snacking on them. 

Whole Wheat Apple Muffins

Makes 12 regular size or 6 large 

Ingredients:

1 1/2 cups all purpose flour

1 1/2 cups chopped peeled apples

1/2 cup whole wheat flour

1/2 cup packed dark brown sugar

1/4 tsp salt

2 tsp baking powder

1/4 tsp cinnamon

1/2 cup skim milk

1/4 cup melted butter or margarine

1 egg slightly beaten

Topping:

1/4 cup packed brown sugar

1 tbsp finely chopped nuts

1/4 tsp cinnamon 

**The picture on this post is shown with a topping of coarse sugar and cinnamon instead of topping above

1. Preheat oven to 400 degrees F. Line muffin tin with paper liners. 

2. In a small bowl, combine 1/2 cup all purpose flour and apples; stir until apples are coated

3. In a large bowl, combine remaining 1 cup of flour, whole wheat flour, 1/2 cup brown sugar, baking powder, salt, cinnamon; mix well. Add apples and all remaining muffin ingredients. Stir until dry ingredients are moistened. Divide batter evenly into prepared muffin cups. 

4. In a small bowl, combine all topping ingredients; sprinkle about 2 tsp over each muffin cup. 

5. Bake are 400 for 20-25 minutes or until toothpick inserted comes out clean (larger muffins will take longer to cook) Remove from oven, cool on wire rack and serve warm. 

Chocolate Spice Cookies (Basler Brunsli)

"Once in a lifetime one should be allowed to have as much sweetness as one can possibly want to hold" -Judith Olney

This is the first recipe I am going to share from this past Thanksgiving. These cookies taste of the holiday season. They are chewy and chocolaty with a hint of cinnamon and clove.

I stumbled upon this recipe in one of my many cookbooks. This recipe comes from Great Cookies by Carol Walter. The title of the book speaks for itself. Every cookie I have made from this book are exactly that...GREAT cookies. The official name for these cookies are Basler Brunsli, a specialty of northern Switzerland (aka. Swiss Brownies)

I decided to make these because the recipe is naturally gluten free. It calls for almond flour (which is available in most grocery stores). I would definitely suggest making these cookies for any holiday party, especially if you love the flavors of autumn as much as I do.
***These cookies can also be made without the spices.
***Kirschwasser is a cherry brandy and is found in any liquor store

Chocolate Spice Cookies
Makes 4 dozen

Photo of chocolate spice cookies (maple leaf shape) and Almond Macaroons

Ingredients:

8 oz fine-quality bittersweet or semi-sweet chocolate (Ghiradelli or Lindt), Coarsly chopped
6 Tbsp strained Dutch Process Cocoa Powder
2 tsp ground cinnamon
1/4 tsp cloves
2 large egg whites
3/4 cup super fine sugar
3 tbsp Kitschwasser
3/4 pound almond flour (3 cups lightly packed and leveled)
1/4 sugar-for rolling
2 tbsp coarse ground sugar or sparkling sugar for garnish

1. In a bowl of a food processor fitted with steel blade, combine chopped chocolate, cocoa powder and spices. Process for 45-60 seconds, until chocolate is very finely ground, stopping occasionally to scrape bottom and edges. Remove chocolate mixture and set aside.

2. In a large bowl of an electric mixer fitted with whip attachment, beat egg whites on medium speed until soft peaks form. Increase speed to medium-high and add sugar one tablespoon at a time, taking about 2 minutes to form meringue. Transfer meringue to a large bowl.

3. Using a large rubber spatula or wooden spoon, fold in the Kirschwasser, then fold in chocolate mixtures and finally fold in almond flour.

4. Shape dough into 2 rectangles, wrap each with plastic wrap and refrigerate for 30 minutes.

Shaping Dough:

5. Dab the corners of cookie sheets with butter and line with parchment paper.

6. Lightly coat a flat surface with 2 tbsp granulated sugar. Working with one rectangle at a time, place on surface and turn 2-3 times to coat with sugar. Roll out dough to 3/8 inch thickness. Cut with cookie cutter, no larger than 2 inches and place then on a piece of wax paper. Sprinkle with sparkling sugar.

7. Place cookies on the pans and let air dry for 1 hour before baking.

Bake the cookies:

8. Position the oven racks in the upper and lower thirds. Heat oven to 250 degrees F. Bake cookies 9-10 minutes, or until just set on top. To ensure even browning, toward the end of the cook time rotate pans top to bottom and front to back. DO NOT OVER BAKE. The cookies will firm as they cool. Let rest on the pan for 2-3 minutes, then transfer to cooking racks.

To store cookies: Store in air tight container layered between wax paper for up to 3 weeks. These cookies may be frozen.

Greek Yogurt Parfait

I am planning on sharing a bunch of recipes I made over the Thanksgiving holiday, such as sausage and herb stuffing, perfect pound cake, chocolate spice cookies, and almond macaroons. In the meantime, enjoy this recipe for an extremely healthy breakfast or lunch, perfect for detoxing after a long weekend of indulgence.

I eat a variation of this for lunch all the time. It may not look like a satisfying meal, but between the 18 grams of protein in the greek yogurt plus the protein in the quinoa or flax cereal and the fruit, it will definitely fill you up. This time of year I LOVE to buy pomegranates and add the seeds to my yogurt. It is one of my absolute favorite things to eat.

I came across these two products in the gluten free isle. These are healthy choices even if you don't have Celiac Disease or gluten intolerance. Pop Quin is 100%  puffed quinoa. It has a nutty flavor and is full of protein. Enjoy Life, Perky's Crunchy Flax cereal tastes more like standard plain cereal, it contains no preservatives and is vitamin fortified.

Greek Yogurt Parfait
1 Serving

Ingredients:
6oz plain greek yogurt
2 tsp agave nectar, maple syrup or honey (add more to taste)
Fruit of choice (oranges, berries, pomegranate seeds etc...)
1/3- 1/2 cup popquin or crunchy flax cereal
Chopped Nuts-optional

Mix yogurt and sweetener of choice together. Layer the ingredients starting with yogurt, cereal, nuts then fruit. 

Thanksgiving Recipes

Here are some previous blog posts of recipes that would be great for this coming Thanksgiving. I have made each of these recipes many times and they always come out great. I hope you have a great holiday!

Appetizer: 
Slow cooker Artichoke Dip: This recipe is great for a crowd because it involves very little work on your part and it doesn't take up oven or stove top space.


http://souschefbaby.blogspot.com/2011/11/slow-cooker-spinach-artichoke-dip.html

Side Dishes:
Honey Roasted Root Vegetables: The ingredients in the side dish are all in season this time of year.
Baked Onions with Gruyere Cheese: This is a favorite among all my family and friends. If you have a lot going on in your oven,  I would suggest baking this early in the day (it takes 2 hours) and adding the cheese and reheating before dinner.


http://souschefbaby.blogspot.com/2012/10/honey-roasted-root-vegetables.html

http://souschefbaby.blogspot.com/2012/04/baked-onions-with-gruyere-cheese.html

Dessert: 
Cranberry Upside Down Cake: If you love the combination of sweet and tart this is a perfect dessert for you.
Rum Raisin Rice Pudding: An amazing take on rice pudding. It's perfect for a crowd because you can make this the day ahead of time. The warm apple compote makes this a very "Thanksgiving" dessert.


http://souschefbaby.blogspot.com/2012/01/cranberry-ginger-upside-down-cake.html

http://souschefbaby.blogspot.com/2012/09/rum-raisin-rice-pudding-with-warm.html

Also, take a look at these different ideas on dessert platters and presentation:

http://souschefbaby.blogspot.com/2011/12/dessert-platters.html

Artichoke Crostini

A great appetizer to make for the holidays. Each component can be made ahead of time and assembled right before serving. This recipe comes from a new cookbook I recently purchased Rocco Dispirito Now Eat This Italian. The recipes are classic Italian dishes "lightened" up for a healthier alternative. If you are on a gluten free diet this cookbook has many GF recipes, including pasta dishes that work better with GF pasta.

A "fun" fact (written in the book): In 16th century, eating an artichoke was reserved only for men. Women were denied the pleasure because artichokes were considered an aphrodisiac and were thought to enhance sexual power....we sure have come a long way, so ladies eat as many artichokes as you want.

Using artichokes packed in water versus oil will save you around 120 calories and 10 grams of fat. Making two of these crostini (good size) 111 calories.


Artichoke Crostini
Makes 10-15 slices depending on size of bread

Ingredients:
1 (10oz) jar whole baby artichokes, packed in water, drained
2 tbsp minced celery, leaves removed, chopped and set aside
4 tbsp jarred green peperoncini. sliced thin
4 tbsp roughly chopped fresh parsley
1/2 ounce parmesan cheese, grated
1 tbsp extra virgin olive oil
Salt
Fresh ground pepper
8-10 slices from a baguette

Preheat broiler

Cut artichokes into 1/8 and place in medium bowl with celrey, peperoncini, parley, parmesan cheese and olive oil. Toss together and season with salt and pepper to taste.

Place baguette slices on a baking sheet and toast under broiler until crisp and lightly brown on both sides; about 1 minute per side.

Place crostini on platter and top each with equal amounts of salad mixture. Scatter celery leaves on top .