So excited to try this home made ginger ale!
So excited to try this home made ginger ale!
I like muffins. I think I’ve mentioned that before, but they are just the perfect little baked good. Plus, once you have a good base recipe you can kind of play around depending on your ingredients and how healthy you would like to make it. My favorite blueberry muffins come from Stillwell’s Bakery here on Maui, and I’m not sure how they make them, but they probably use about a stick of butter in each muffin. They also have a nice crunchy streusel topping. When I saw this recipe for the ‘best ever blueberry muffins‘, probably on pinterest, I just had to try it. However, this morning I only had frozen berries and whole wheat flour. Plus, since they have a bit of butter I omitted the oil and used applesauce instead. They were still super yummy. Hence the title.
1. Make streusel topping. Adjust flour/butter to get a nice crumbly topping
2. Put oven rack in middle and turn on over to 400 degrees. Spray or line muffin tin with paper liners.
3. Put one cup of the berries in a small sauce pan with water and 1 teaspoon sugar. simmer over medium heat about 6 minutes, mash with a masher, then set aside to cool.
4. Whisk together flours, baking powder and salt in large bowl.
5. In another bowl or standing mixer, whisk remaining sugar with eggs, until thick and well combined. Slowly mix in butter and applesauce. Add mil and vanilla, whisk together. Using rubber spatula, fold in egg mixture and remaining berries into flour mixture until just combined.
6. Add to muffin tins. Top each muffin with teaspoon of the cooked berry mixture. With toothpick, make figure eights to mix the berries slightly into batter. Ass streusel topping.
7. Cook for about 20 minutes.
There are so many different types of chili out there, I just never found the one that used exactly what I wanted, so after a year or so of making chili whenever the temperature dipped below 80 degrees (burr..), I finally created the perfect chili base- meaning after this you can add whatever you want to it and make it as spicy as you like. This should also work well in a slow cooker or on the stove. This also makes it easy to double or triple if you are feeding a crowd. I find the ratio of 1 can beans + 1 can tomatos is good with each pound of meat. Also, if you want to eat this sooner and/or dont like soupy chili, go ahead and drain the beans and tomates a bit (maybe reserve on side just in case). Also, a good way to lower salt intake if you are concerned about that, is to always rinse the beans before hand- check the label on the can!
Ok, ok, i’m a bad food blogger. I forgot to take pictures, but with two kids and four hungry adults, its hard to take pictures- especially when the food is all hot and plated up… plus I cook this dish with a glass of wine in one hand, so I have no hand to take the pictures with. I tried to get Matt to take pictures, but, well, we forgot. On to the recipe. This is probably my favorite mahi dish- a classic that everyone loves, and is easy and impressive, even for a non-fish cooker. This is an old Mama’s Fish House recipe…
YUM! This goes great with sweet potatoes…
Yesterday (i think it was yesterday, my days blend together) I woke up wanting to make carrot bran muffins, and guess what I saw on Facebook? A fellow Maui-based food blogger, Tiffany Kidder, made carrot bran muffins. She used a completely different recipe than I ended up using, but they probably ended up tasting fairly similar (like a bran muffin…) I’m not sure how her’s ended up, but mine were tasty, however dense (i think it’s the whole wheat flour/bran). Mine is based on the Kellogg’s All-Bran recipe, but this time I ended up making two different muffins.
I like to throw dried fruits in mine, but this time, everytime I opened the fridge the leftover canned pineapple was calling out to me. I figured it might be pretty tasty in there so I tried it in about half the muffins. In the other half, I used raisins, craisins and chopped walnuts. I put half the batter in another bowl, mixed in what I wanted, then put in the muffin tins. Then I mixed in the other mix-ins (sorry, now this is getting confusing…) and made the rest of the muffins.
One thing I noted from these muffins, they are pretty low in fat, so they kind of stick to the paper liners- I ran out of liners and the muffins that I just sprayed with Pam popped right out, but the ones in the liners lost a lot of muffin to the liner…
note- i didn’t really read the instructions this time and let the cereal and milk stand while i mixed the rest, and grated carrots, etc, adding that in at the end. besides being a little dense, which i think they would anyway, i think they turned out fine. The ones with pineapple turned out delicious, but i also liked the nutty walnut raisin ones. the turbinado (raw) sugar adds a nice sweet crunch on top.
I bought a couple of zucchinis at the farm stand on Baldwin Avenue (which is adorable, and another blog post topic), and since it’s been a few days since I baked anything, I had to give some zucchini muffins a go. So, I headed over to Pinterest, my latest obsession, besides this blog I mean, and clicked on an adorable looking zucchini muffin picture. GAH! It’s a weelicious recipe- is there nothing this lady hasn’t made? I’ve loved everything I’ve tried off that site, but I didn’t want to just copy her muffin recipe, but as luck would have it, I was out of about half of the ingredients she listed! HA!
Plus, I needed to add some chocolate chips.
Improvising can be scary with baking, since its an actual science. So how did they come out? I’d love to tell you, but they keep disappearing from off my plate.
Actually, they are moist and delicious, but I should never eat while I’m typing, because I can’t truely savor the experience and my keyboard is full of crumbs. So, here is my recipe, adapted from the Weelicious site.
Preheat over to 350 degrees. Place first 7 ingredients in a bowl and whisk (flax is optional). Place remaining ingredients in another bowl and whisk to combine. Pour wet ingredients into the flour mixture and stir until just combined. Put into greased or papered muffin cups. This made 12 medium sized muffins for me, generously filling each cup . I often here the recommendation to use an ice cream scoop, but I like a measuring cup (usually 1/4 c size) and if you spray it with Pam first the batter comes right out. The directions say to cook for 15 minutes for small ones, so in my medium sized tin (normal cupcake size) – they cooked for about 17 minutes and came out fluffy and perfectly cooked.
More info on my choice of ingredients/substitutions. The weelicious recipe calls for agave, which I don’t have, and recommends honey as a substitute. I don’t want to use honey since I might feed these (taking out the chocolate chips- maybe) to baby, and honey can contain botulism spores, which can apparently be ‘bad for baby’. Even cooked or processed. So, I just used plain old sugar. Also, original recipe calls for vegetable oil. OUT! So I used coconut oil and greek yogurt instead, but feel free to play around here a little. Also, I like to add applesauce to anything that normally calls for oil, since it keeps it moist, and has to be healthier for you. Oh, also, I didn’t peel the zucchini.
A few thoughts and realizations have come up since I started the blog.
So, here are my responses to these issues
So as far as the pictures go, does this look better?