Summary: I’ve been totally hooked on Jamie Eason’s Cinnamon Swirl Protein Bread since Liz gave me the recipe a few weeks ago. The kids love it too, and I’ve been making a pan every few days. I’ve modified it a bit because I don’t use alternative or artificial sweeteners; I make it without sweetening the batter and with 3 tablespoons each cinnamon and brown sugar for the ‘swirl’ topping. I’ve switched up the flavours with this variation, combining two favourites, chocolate and peanut butter for a can’t-miss combination. (more…)
Hard to believe, but it’s officially September! And even harder to believe, this year I will be sending three kids off to school full time. If you’re a parent, your first thoughts were “Wow, that’s a lot of kids” “Wow, imagine the freedom” and “Wow, that’s a lot of lunches to pack“. Yes. Yes, it is.
I rarely buy packaged snacks for my kids. They are generally not good for their health, our grocery budget or the environment. Instead we buy things in bulk and package them up in reusable containers, and I bake healthy – or healthier – treats for them to take to school. That way I know exactly what they’re eating, while at the same time teaching them to be eco-conscious and saving a lot of money. (more…)
Apple Streusel Muffins
These are SO good, and taste like dessert. I usually make a double batch, they go fast.
Servings: 12 muffins
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
3/4 cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
1/2 cup (175 mL) vegetable oil
1/4 cup apple sauce
2/3 cup (150 mL) packed brown sugar
2 tsp (5 mL) vanilla
1 large apple, peeled, cored and diced
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) chopped pecans
1/4 cup (50 mL) whole wheat flour
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) cinnamon
Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside.
In large bowl, combine all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk milk, oil, egg, sugar, apple sauce and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend.
Fill prepared muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 20-25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely.
After posting fresh-from-the-oven pics on Facebook and Twitter yesterday, I had numerous requests for my scone recipe. I’ve never made scones before, but they’re a favourite treat of mine and with a scone pan on loan from Jenn, I could’t resist giving it a try. Turns out they’re remarkably easy and pretty quick to make. Here is my recipe for coffeehouse style scones.
[Note, this is not one of my super stealthy recipes with hidden spinach and beans; this is a make at nap time and hide in the top cupboard refined carb mommy needs a treat today recipe]
Recipe: Coffee House Style Scones
- 4 cups pastry flour
- 1/4 cup white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cold butter
- 1 1/2 cups buttermilk (or milk with 2 tbsp vinegar added)
- 1 cup sliced black olives
- 2/3 cup crumbled feta cheese
- 2 tbs finely chopped fresh oregano
Feel free to substitute 8,9,10 with about 1 1/2 cups ingredients of your choice
- Combine dry ingredients in large bowl; mix well.
- Cut in butter in small chunks, using two knives, until mixture resembles fine bread crumbs.
- Slowly add milk, and combine by hand until just mixed. You may not need all the milk.
- Add olives, cheese and oregano and mix until distributed, being careful not to over mix.
- Place dough on floured surface and knead lightly.
- Roll and cut into circles, or better yet, drop batter into a scone pan. Seriously, you need to get one these things.
- Brush with milk and bake at 400F 16-20 minutes, until golden on top.
Makes 18-24 small to medium sized scones.
Experiment with your favourite sweet or savoury ingredients, including currants, lemon, cranberry, cheese, broccoli, olives, roasted peppers, sun dried tomatoes, chocolate chips, nuts… the sky is the limit!
Meal type: snack