Sweet Sundays: Carrot Chia Coconut Muffin Drops

I bet you thought I forgot about Sunday Sweets, didn't you? Well It has definitely fallen off for a while, my husband brought this to my attention earlier this week. I.E. he said to me something along the lines of "you don't make dessert anymore, you don't love me..." wah wah wah!!

He's right though, I haven't. I guess I haven't been making desserts since I started eating meat again because I am getting more calories from beef and pork and I'm trying to be a little more conscious of my sweets intake now. Honestly, it kind of sucks, and doesn't really seem to be working out. Just because I don't bake desserts, doesn't mean I can't be persuaded into a late night bowl of ice cream or that crazy amazing "fork required" Reese's doughnut from Publix.

So... on a search for a somewhat healthy "dessert" I spent some time concocting these Carrot Chia Coconut Muffin Drops. I call them drops because they don't really rise too much. The shape that you put them in the muffin tin is will be the shape you have when they come out of the oven.

Recipe: 

• 1 c. coconut flour
• 1 tsp baking soda
• 1/2 t. salt
• scant 1/4 c. honey
• 1 c. apple sauce
• 2 eggs
• 1/3 c. milk
• 2 t. vanilla
• 2 tbsp. chia seeds
• 2 t. cinnamon (less or more to taste)
• 1/3 c. coconut oil (or vegetable oil, butter, or margarine)
• 3 tbsp. coconut palm sugar
• Juice & pulp from 3 medium sized carrots OR 2/3 c. carrot juice 2/3 c. finely grated carrots

Preheat oven to 350 degrees.

Sift together the coconut flour, baking soda, and salt.

In a separate bowl whisk together honey, apple sauce, eggs, milk, oil, carrot juice, and vanilla.

Stir the above 2 mixtures together. Add in the sugar, chia seeds, cinnamon, and carrot pulp.

Scoop batter 3/4 full into greased or lined muffin tins.

Bake for 25 minutes for regular sized muffins, or 15 minutes for mini muffins.

Immediately remove from tin and move to cooling rack.

I'm kind of proud of myself with these, this is the first recipe I've really made on my own. I looked at 4 or 5 recipes for different types of muffins to see the wet to dry ratio and went from there. They came out really good too! The energy from the chia seeds and antioxidant nutrients in the carrots will be a nice kick-start to your Monday morning.

What have you baked lately? Do you like these kinds of posts? Should I bring this column back to Just Me aghan? Let me know in the comments below! :)

Sweet Sundays: Chocolate Zucchini Muffins

Chocolate Zucchini Muffins, yes you read that correctly. It sounds like a very strange combination at first, but then consider carrot cake... This recipe makes a LOT of muffins/bread loaves, but they freeze well and your friends will love them too.

Ingredients:

• 4 Eggs
• 2 1/2 cups Sugar
• 1 1/2 cups Vegetable/Coconut/Canola oil (I did a combination of coconut and canola)
• 5 squares of Semi-Sweet Baking Chocolate
• 2 teaspoons of Vanilla Extract
• 3 cups Flour
• 1 1/2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3 cups grated raw Zucchini
• 1 cup chopped Walnuts

Beat the eggs until thick and light, then add in the sugar, oil, melted chocolate and vanilla. Beat all together until well blended.

Mix the remaining dry ingredients in a separate bowl and then add to chocolate mixture. Blend well; I had to switch to the paddle mixer because the wire whisk couldn't handle all of the batter.

My grated Zucchini, 3 cups was 3 Zucchini's.

Next, blend in the grated Zucchini and Walnuts. Pour into greased floured pans and bake in a 350 degree oven. See timing below.

Important: be sure to grease and flour your pans!

You will have enough batter to make 3 loaves, I made 1 loaf, 52 mini muffins and 12 regular sized muffins.

The loaf will need to bake for an hour; the mini muffins take 15 minutes, and the regular sized muffins need to bake about 17 minutes.

You honestly cannot even taste the zucchini, you might see a fleck of it if you look closely, but you want even  know you are getting some of your veggies in.

Yum! I know what I'm having for breakfast tomorrow morning.
Oh and did you see my awesome new Kitchen Aid?! Thanks Mom and Bob! This is it's first debut on the blog, so they certainly deserve a shout out! :)

Have you ever tried any odd combinations in cakes or breads? Will you be trying these?

Sweet Sundays: 7 Layer Magic Cookie Bars

A sweet tooth lovers dream...these Seven Layer Magic Cookie Bars from Eagle Brand are a classic. Gooey, chewy, chocolaty, sweet goodness. And a stomach ache if you have more than one.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter
• 1 can sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips (I used minis)
• 1 1/3 cups of flaked coconut
• 1 cup chopped nuts (I used Walnuts)

Set your oven to 350 degrees and line a 13x9 pan with aluminum foil. Spray the foil with non-stick cooking spray. In a bowl combine the graham cracker crumbs and room temperature butter, mix together with a fork then press the mixture into the bottom of the pan.

Evenly pour the sweetened condensed milk over the cookie crumbs, and layer on the remaining ingredients.

I only spread the nuts on half because sometimes I just want the chewy without the crunch.

Bake for 25-30 minutes or until lightly browned.

Allow to cool in the pan for at least ten minutes, then carefully lift the foil out of the pan and transfer to a wire rack to cool completely.

Enjoy!

Sweet Sundays: Apple Cider Pound Cake

Since the Thanksgiving holiday has just passed, I figured a lighter dessert may be better for today. I bought a bundt cake pan a few months ago and haven't had the opportunity to use it. So when I found this recipe for Apple Cider Pound Cake while googling apple cider desserts, I knew I had to make it. So here is my alteration of the recipe based on what I had in my pantry.

Ingredients:

• 3 cups apple cider
• 2 tbsp maple syrup
• 2 cups sugar
• 1/2 cups butter, softened
• 1 cup vegetable Crisco shortening
• 6 eggs at room temperature
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoon vanilla extract

Boil the apple cider on medium high heat until there's only a cup left, about 30 minutes. Stir in the maple syrup and set aside.

Preheat your oven to 325 degrees and grease your 10 inch bundt pan.

Cream the butter, shortening, sugar, and vanilla until the mixture is light and fluffy. Then add in the eggs one at a time. 

Mix together the dry ingredients (flour, salt, baking powder and spices). Add in half of the mixture to the creamed butter-egg mixture.

Pour in the apple cider reduction and beat for 30 seconds, then beat in the remaining dry ingredients.

Spread the batter into the greased bundt pan and bake at 325 degrees for 1 hour and 10 minutes. Use the toothpick trick to check to see when your cake is done. I started peeking into the oven around 45 minutes in, I don't entirely trust my oven.

How cute is my spatula?! I picked it up on Black Friday at Target (not on sale, but adorable). No chloe did not get any, but she looks cute. ;)

After the cake is finished, allow to cool for 10 minutes on a wire rack (in the pan).

Jiggle your cake in the pan, from side to side to loosen. If you need to slide a butter knife down the edges to loosen it, definitely do so. Next place a plate (or the rack) on the top of your cake pan and flip the cake onto it. Remove the pan and allow to cool completely.

You have no idea how thankful I was that this came out nicely. I just always picture everything falling apart, cakes have not been my forte in the past. But luckily, icing saves everything.

This would probably be nice with an apple flavored drizzle over the top, but I was going for a more delicate dessert today. I was very happy with it plain, and a cup of tea.

Enjoy!

Sweet Sundays: Pumpkin Chocolate Chip Cookie Pie

I found this recipe from A Little Bit Crunchy A Little Bit Rock n' Roll while on Pinterest the other night and wanted to turn it into a fall recipe with Pumpkin. I knew you could substitute butter for Pumpkin so I tried some experimenting and  here is my revamped Chocolate Chip Cookie Pie Pumpkin Chocolate Chip Cookie Pie.

 Other than the pumpkin, you most likely already have these ingredients in your cupboard.

• 1 Pillsbury Pie Crust (or you can make your own but after my last ordeal, I'm going the easy route)
• 2 eggs
• 1/2 cup of flour
• pinch of salt
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/2 cup canned pumpkin
• 1/4 cup butter
• 1 cup of chocolate chips
• 1 cup pecans (optional but recommended)
• 1/4 tsp cinnamon
• a shake of all spice

Preheat the oven to 325 degrees.
Beat the eggs until foamy, then add the flour and pinch of salt, followed by the sugars. Beat in the pumpkin and butter. You may have butter flecks that won't blend in, these are fine.
Next stir in the chocolate chips and pecans.

 Spoon the mixture into your pie crust (prepare as directed on box) and bake for 55 minutes.

This would probably be really good with some chocolate or pumpkin ice cream, maybe even just a dallop of whip cream. But it's also great just like this. :) YUM!

And now some truth for you, I made this pie twice in two days. I used a casserole dish the first time and it was way too tall for the amount of filling. In other words I had about and inch and a half of extra crust. And I needed to mess around with the pumpkin proportions.

This is what a BAD pie looks like! Although it's delicious anyway. ;)

My coworkers will be happy with this crust disaster because now they will get some. But a note from this dummy, don't try to use a casserole dish with this-it won't work! I actually went out to the Le Creuset outlet today and picked up this 10 " Cherry Stoneware Pie Dish that I am absolutely in love with. The red will go with so many holiday themed dinners, Thanksgiving, Christmas, Valentine's Day, 4th of July...
Definitely make this pie, it's so simple (when you have the right dish) and man if it is not delicious!

Sweet Sunday: Chai Pumpkin Spice Cookies

My parents have been in town for the weekend and we ventured to Palatka, Florida to eat lunch today. Corky Bells is the restaurant we went to, it's a great location right on the Saint Johns River and the food is good. When we walked in the door I saw their specials board with a Pumpkin Spice Martini- YUM! It was super creamy and even had a graham cracker rim. I like my dessert first. ;)

Incidentally, before we headed off to lunch I prepared the dough for these Chai Pumpkin Spice Cookies.
Chai Pumpkin Spice Cookies
You will need:

• 1 stick butter at room temperature (1/2 cup)
• 1/2 cup sugar
• 1/4 chai concentrate (located in the tea/coffee aisle)
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 tsp chai spice mix
•     1 1/2 tsp ground cardamom
•     1/12 tsp ground cinnamon
•     1/2 tsp ground ginger
•     1/4 tsp cloves
•     1/4 tsp ground nutmeg

With a hand mixer on medium speed cream the butter and sugar until fluffy, about 2 minutes.
Add in the egg, vanilla and chai concentrate, mix to combine.
Add the flour, baking soda and salt next.
Cover the dough and allow to firm up in the fridge for at least an hour.

Preheat the oven to 325 degrees and line baking sheets with parchment paper. Roll the dough into 1 inch round balls with your hands. Using a 1 tbsp measuring spoon helps to keep the size the same.
Place the dough balls onto the paper and sprinkle with your chai spice mix. I had the most control over how much by pinch/sprinkling with my fingers.
Bake for 11-13 minutes. While baking, unwrap kisses and place them on a plate in your freezer. Then they won't melt so much when you press them into your cookies.

Once removed from the oven immediately press the kisses into the cookies, do not touch them after pressing them in, they will melt into puddles.
Allow to cool completely if you want the kiss to be firm, they're delicious warm though too. :)

You will have left over chai concentrate and chai spice mix. I would recommend making yourself a chai latte, sprinkling with the spices and enjoying it with your cookies.

Sweet Sundays: Peach Blueberry Crumble

This Sunday I have a recipe for you in dedication to the end of summer, a Peach Blueberry Crumble. Peaches and blueberries are no longer in season here in Florida, so I went for the organic ones from California.

Thank you Erin for this recipe, it was really simple and took very little time to put together and bake.

Peach Blueberry Crumble

For the tart crust you will need:

• 1 1/3 cups of flour
• 1/4 cup of sugar
• 1/4 tsp. cinnamon
• 1/2 cup of melted butter

Mix the dry ingredients first and then add in the melted butter. Press Mixture on bottom and up the sides of a 9 inch tart pan. Bake at 350 degrees for 18 minutes.

For the filling:

• 2 cups of blueberries
• 2 cups of peaches, sliced
• 1 tbsp. of honey

Mix together and spoon fruit mixture onto the crust.

For the crumble topping mix together the following:

• 1/4 cup of flour
• 1/4 cup of packed brown sugar
• 1/4 cup of quick oats
• 1/4 cup of chopped pecans
• 2 tbsp. melted butter

Sprinkle the topping mixture over the tart and bake at 350 degrees for 30 minutes.

Here's to summer moving on, and fall strolling in with apple pies, pumpkin spice lattes and cooler weather. Enjoy!

Another Sweet Weekend: Very Berry Pie

You can now expect some kind of sweet recipe on my blog every other weekend. I love to cook, especially chopping things, kidding! Well, not really, I find it quite relaxing. Almost as relaxing as shooting my pink gun at the range.
Back to cooking, it's a lot like chemistry, only you get to eat something delicious at the end if you do everything correctly. So here we go, this week I present to you with my first ever pie! It seems very Labor Day-ish and fitting for the closure of summer and embracing of the cooler seasons.  I used blueberries, raspberries and blackberries.

This recipe for "very berry pie with the perfect piecrust" came from the book Cupcakes and Cashmere by Emily Schuman. Great book by the way, I stumbled across it in a local shop here in Saint Augustine called Declaration Boutique. If you come through Saint Augustine ever, I must say stop there, or check them out here online. Lara, the owner, is the sweetest person she is just emanating with good vibes. When she was packaging up my purchase she took her time to properly wrap up the book in some pink tissue paper with some cute tape and even threw a little "Peas and Thank you" treat in the bag, "just like Emily would do it."

I never realized how much effort went into baking a pie, crust and all. The dough gave me the most trouble. I'm not sure if the warmth of my house had an effect on it or what, but it just didn't want to stay together. I had to add more water then called for, but it ended up working out. The lattice work will take practice, and may have been easier had I perfected the dough. The only thing I did different then the recipe was add an egg wash for some extra shine and more warmth to the crust color. This pie was divine, especially with a scoop of ice cream. I think my boyfriend ate 3 pieces and can't stop talking about how tasty the crust is.
I can't give you the recipe, sorry you'll have to check out her book. It's not just recipes either, it has tips on makeup, fashion, entertaining, organizing, etc.
Have you made a pie before? Any tips for newbies that will make me want to try again?