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Pumpkin Apple Muffins

November 4, 2011 ·

Adam’s nap cycle is pretty predictable.  He typically naps for 2-3 hours each day, but occasionally goes through week-long periods of 1 hour naps.  Sometimes it’s due to teeth, sometimes it’s due to growing, and sometimes who knows.  We have been through it enough to know that it passes in about a week.  So when we found ourselves through week 2 of short naps, it was a little disconcerting (and tiring) for all.  Fortunately, we did made it through the latest short-nap phase, and these Pumpkin Apple Muffins are a result of those extra 2 hours I was not expecting.   

I have been working on a recipe for Pumpkin Apple Muffins for quite a while.  When I found myself with extra apples from other recipes and several cans of pumpkin puree, it was clearly time to execute my vision.  The combination of my two favorite fall flavors was just so appealing.  The result is a moist, flavorful muffin that is a perfect blend of pumpkin and apple.

After Adam’s blissful 3 hour nap, I decided we should split a muffin for snack.  Before he could even finish his first bite, Adam said ‘more muffin.’  Over and over, ‘more muffin for Adam’ until he finished nearly 3/4 of our muffin.  His enthusiasm says it all…these are fantastic!   

Pumpkin Apple Muffins
Yields 12 muffins

1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/2 cup brown sugar, packed
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
3 tablespoons canola oil
2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water – see note)
1/4 cup applesauce
1 medium apple, cored and shredded (any variety)

  1. Preheat oven to 400 degrees.  Line 12 muffin cups in a standard muffin tin.  Set aside.
  2. In a large bowl, whisk together flours, sugar, pumpkin pie spice, baking powder and baking soda until combined.
  3. In a separate medium bowl, mix pumpkin, oil, eggs, applesauce and apple until combined.
  4. Add wet ingredients to dry ingredients and gently fold until combined. (note: batter will be thick)
  5. Divide batter evenly amongst 12 muffin cups.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes and then move muffins to a wire rack to cool completely.

Note:  I only had 1 egg, so I used ground flaxseed as a substitute.  1 egg = 1 tablespoon ground flaxseed plus 3 tablespoons water.  Mix flaxseed and water in a bowl and let sit for about 2 minutes.  Add just as you would an egg.

    Adapted from Low Fat Cooking @ about.com

      Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , ,

      Apple Cinnamon Oven Pancake

      November 3, 2011 ·

      I can still remember the first time I made this pancake.  It was many years ago, after I moved into my very first apartment.  I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me.  I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve.  You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind. 

      Over the years, I have made a few tweaks to the recipe.  It is very easy to make and yields an impressive looking result.  The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary. 

      Apple Cinnamon Oven Pancake
      2 tablespoons butter (I use light)
      2 tablespoons brown sugar, packed
      1/2 teaspoon cinnamon
      1 medium apple, thinly sliced (any variety, I used granny smith)
      2 eggs
      1/2 cup flour
      1/2 cup low fat buttermilk

      1. Preheat oven to 400 degrees. 
      2. Put butter in a 9-inch pie plate and put in the oven to melt.  
      3. Mix sugar and cinnamon and set aside.
      4. Meanwhile, in a medium bowl whisk eggs.  Add buttermilk, and whisk until blended.
      5. Using a rubber spatula, gently fold in flour until blended.  Batter will be lumpy, be careful not to over mix.
      6. Sprinkle cinnamon-sugar mixture over melted butter.  Top with apple slices.  Pour batter over apple slices.
      7. Bake for 30-35 minutes, or until pancake has puffed up and is golden brown.  Invert on to a serving platter and cut into wedges. 

      Adapted from Betty Crocker

      Filed Under: breakfast, healthy, Recipes Tagged With: , , , , ,

      Pumpkin Gingerbread

      October 28, 2011 ·
      Evidently it has unofficially become pumpkin week here at Alida’s Kitchen.  I had something else planned for today, but it just seemed fitting to close the week with a new favorite and continue the pumpkin theme.  It does not get more seasonally appropriate for fall/winter than pumpkin and gingerbread.  This Pumpkin Gingerbread is no exception.

      I have not done a lot of baking with crystallized ginger, so it was fun to try something new.  It definitely enhanced the flavors in this gingerbread.  The original recipe did not call for cloves, but I like my gingerbread a little spicy.  I thought the cloves were perfect addition.  I love that this is made with whole wheat flour and not a lot of sugar.   Healthy, delicious and perfect for the season, this Pumpkin Gingerbread makes a delightful breakfast, brunch or even dessert.
      Pumpkin Gingerbread
      Yields 16 servings
      1 3/4 cup whole wheat pastry flour
      2 1/2 teaspoons cinnamon
      2 1/2 teaspoons ground ginger
      1/2 teaspoon ground cloves
      2 teaspoons baking powder
      1/3 cup chopped crystalized ginger
      2 eggs
      1 egg white
      1/2 cup canola oil
      1/2 cup molasses
      1/3 cup brown sugar, packed
      1 cup pumpkin puree
      1. Preheat oven to 350 degrees.  Spray 8″ square baking pan with cooking spray.  Set aside
      2. Combine flour, cinnamon, ginger, cloves and baking powder in a medium bowl. Stir in crystalized ginger.
      3. Whisk eggs, egg white, oil, molasses and pumpkin in a large bowl.
      4. Add dry ingredients to wet ingredients, folding gently until just combined.
      5. Pour mixture in prepared pan.  Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.    Remove from oven and let cool on wire rack.  Serve topped with crystalized ginger, if desired.
      Adapted from prevention.com

       

      Filed Under: bread, breakfast, dessert, healthy, Recipes Tagged With: , , , ,

      Pumpkin Pancakes

      October 26, 2011 ·

      When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find.  I was determined to find good and nutritious to make for him.  These pumpkin pancakes were one of the first finger foods that Adam would actually eat.  A year later, he still loves his pumpkin pancakes.  I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain.  Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter. 

      Pumpkin Pancakes
      Yield will vary – I make about 32 pancakes

      1 cup whole wheat pastry flour
      3/4 cup unbleached all-purpose flour
      1 tablespoon baking powder
      2 teaspoons pumpkin pie spice
      2 eggs
      1 cup pumpkin puree
      2 cups buttermilk (or whole milk)
      3 tablespoons canola oil
      1 teaspoons vanilla
      Cooking spray
      maple syrup, apple butter (optional, for serving)

      1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice. 
      2. In another bowl, beat eggs with pumpkin and vanilla.  Add milk and oil and mix until smooth.
      3. Fold pumpkin mixture into dry ingredients.  Let sit for 10 minutes.
      4. Meanwhile, preheat griddle to medium heat and spray with cooking spray. 
      5. Drop pancake batter by the generous tablespoonful onto griddle.  Cook until bubbles appear (about 2 minutes).  Flip and cook until set (about 2 minutes).  Repeat.

      Note:  These freeze really well.  I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares.  I then put all of the plastic baggies in a freezer bag.  

      Adapted from Wholesome Toddler Food

      Filed Under: healthy, Recipes Tagged With: , , ,

      Pumpkin Banana Bread

      October 24, 2011 ·

      An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

      This Pumpkin Banana Bread is very easy to make.  Made with part whole wheat flour and less sugar, it becomes a healthier option.  The bananas add natural sweetness, which along with the pumpkin, yield a moist and delicious bread.  It’s not quite banana bread and not quite pumpkin bread, but a delightful combination of the two.     

      Pumpkin Banana Bread
      Yields 3 small loaves

      1 cup all-purpose flour
      1 cup white whole wheat flour
      1/2 cup brown sugar, packed
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1 teaspoon cinnamon
      1 teaspoon pumpkin pie spice
      2 bananas, mashed
      1 cup pumpkin puree
      1/4 canola oil
      2 eggs
      1 teaspoon vanilla

      1 tablespoon brown sugar (for topping, optional)
      1 teaspoon cinnamon (for topping, optional)

      1. Preheat oven to 350 degrees.  Spray 3 small loaf pans with cooking spray.  Set aside.
      2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, and spices. 
      3. In a medium bowl, whisk together the bananas, pumpkin, oil, eggs and vanilla. 
      4. Add the dry ingredients to the banana-pumpkin mixture, and gently fold until combined.  
      5. If using, combine sugar and cinnamon for topping. 
      6. Pour batter into prepared loaf pans.  Sprinkle with cinnamon sugar, if desired.  Bake 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Remove bread from pans to a wire rack to cool completely.   

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        Adapted from Low Fat Cooking @ About.com

        Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , ,

        Vegetable and Black Bean Tortilla Casserole

        October 19, 2011 ·
        Back when I was working outside the home, I brought my lunch every day.  I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night.  Occasionally I brought an organic microwavable meal.  While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient.  It was also pretty tasty too.  One of my more recent favorites was Black Bean Tortilla Casserole.  

        I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option. 

        The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices.   I love the additional vegetables in this dish.  It’s a lighter and healthier option, and is also quick and easy to prepare.  Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!  

        Vegetable and Black Bean Tortilla Casserole
        Yields 6 servings
        1 tablespoon extra-virgin olive oil
        1 large yellow onion, chopped
        8 ounces sliced mushrooms
        2 garlic cloves, minced
        2 teaspoons chili powder
        1 can (15 ounces) black beans, rinsed and drained
        10 ounces frozen chopped spinach, thawed and squeezed dry
        8 corn tortillas, warmed and halved
        2 cups salsa
        1 1/2 cups Monterey Jack cheese

        1. Preheat oven to 400 degrees.  Spray 2-quart baking dish with cooking spray.  Set aside.
        2. In a large skillet, heat oil over medium-high heat.  Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes). 
        3. Reduce heat to medium and add garlic and chili powder, stir for 1 minute. 
        4. Add black beans and spinach and stir to combine.  Cook until beans are warmed through (about 2 minutes).  Remove from heat.
        5. Arrange 5 tortilla halves in baking dish.  Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese.  Repeat with another layer of bean mixture, salsa and cheese.  Top with remaining tortilla halves, salsa and cheese. 
        6. Cover with foil and bake 10 minutes or until center is hot and cheese melts.  Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

        Adapted from Everyday Food, January/February, 2011

        Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

        Spiced Pumpkin Molasses Muffins

        October 17, 2011 ·
        Spiced Pumpkin Molasses Muffins {Alida's Kitchen}

        I am always looking for new and different recipes for muffins.  They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling.  They are also easy for me to grab while I’m chasing after Adam, who then insists (very persistently) that I share with him.  Pumpkin season seems to be very popular with everybody these days, and our family is no exception.  For this muffin, I was looking for something pumpkin, healthy and with a little pizazz.  Enter Spiced Pumpkin Molasses Muffins.

        Spiced Pumpkin Molasses Muffins {Alida's Kitchen}

        These muffins fulfill all of the above requirements and then some.  The pumpkin and molasses flavors are nicely balanced, with neither one outshining the other.  I topped the muffins with a mix of chopped pepitas, oats and brown sugar, which added some nice texture and visual appeal.  The muffins would be delicious without this optional topping, but I highly recommend it.  I also highly recommend making these muffins!

        Spiced Pumpkin Molasses Muffins {Alida's Kitchen}
        Spiced Pumpkin Molasses Muffins
         
        Print
        Yields: 12 muffins
        Ingredients
        • 1 cup all-purpose flour
        • ½ cup white whole wheat flour
        • ¼ cup flaxseed meal
        • ¼ cup rolled oats
        • ½ teaspoon baking powder
        • ½ teaspoon baking soda
        • 2 teaspoons ground cinnamon
        • 1½ teaspoons pumpkin pie spice
        • ½ cup dark brown sugar
        • 1 cup pumpkin puree
        • ½ cup nonfat plain Greek yogurt
        • 2 eggs
        • 3 tablespoons molasses
        • ¼ cup canola oil
        • 1 teaspoon vanilla extract
        • ¼ pepitas, chopped (optional for garnish)
        • 2 tablespoons rolled oats (optional for garnish)
        • 1 tablespoon brown sugar (optional for garnish)
        Instructions
        1. Preheat oven to 400 degrees. Line muffin cups with liners (or sprady with cooking spray). In a small bowl, mix together chopped pepitas, oats and sugar for garnish, if using. Set aside.
        2. In a bowl, mix together the flours, flax seed meal, oats, baking powder, baking soda, cinnamon, and pumpkin pie spice until the ingredients are thoroughly combined.
        3. In another large bowl, whisk together the brown sugar, pumpkin puree, yogurt , eggs, molasses, oil, and vanilla until well-blended.
        4. Add the pumpkin mixture to the flour mixture, folding until just combined (do not over mix).
        5. Divide the mixture into the prepared muffin tins, and sprinkle each muffin with the pepitas-oats mixture.
        6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

        Adapted from All Recipes

        Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

        Black Bean Chili with Roasted Butternut Squash

        October 10, 2011 ·

        One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili.  Not any chili will do, however…there are only a few chili recipes that I actually like.  Each is as good as the next, and they all have one thing in common.  They are vegetarian, and so delicious that you don’t miss the meat!

        This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore.  It rivals my go-to recipe and then some.  The butternut squash adds a little more work to this recipe, but it’s definitely worth it.  I found some pre-cut cubes of butternut squash, which is what I used this time.  It definintely cut down on prep time.  But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

        Black Bean Chili with Roasted Butternut Squash
        Yields 4-6 servings

        1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
        1 tablespoon extra virgin olive oil
        salt and pepper, to taste

        1 tablespoon extra virgin olive oil
        1 large yellow onion, chopped
        1 yellow bell pepper, diced
        4 garlic cloved, minced
        2 (15 ounce) cans black beans, rinsed and drained
        2 cups low-sodium vegetable broth
        2 (14.5 ounce) cans diced tomatoes with chiles, including juices
        1 tablespoon chipotle chile in adobo sauce, minced
        2 teaspoons chili powder
        1/2 teaspoon dried oregano
        salt and/or pepper, to taste

        1. Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil.  Spray a large, rimmed baking sheet with cooking spray.  Transfer butternut squash to prepared baking sheet and spread out in a single layer.  Roast, tossing occasionally, until just tender and golden brown (about 30 minutes). 
        2. Heat oil in large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes).  Add garlic, stirring 1 minute.
        3. Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano.  Simmer, covered 10 minutes.  Uncover and cook 10 more minutes.
        4. Stir squash into bean mixture and cook 5 minutes.  Add salt and/or pepper, to taste.  Serve warm.

        Adapted from Health, December 2006

        Filed Under: healthy, Recipes, soup, vegetarian Tagged With: , , , , , , , , , , ,

        Porcini Mushroom and Spinach Risotto with Mascarpone

        October 7, 2011 ·
        Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!
        Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish.
        While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.
        Porcini Mushroom and Spinach Risotto with Mascarpone
         
        Print
        Ingredients
        • 1½ cups boiling water
        • ½ ounce dried porcini mushrooms
        • 14 ounces vegetable broth
        • Cooking spray
        • 1 cup uncooked Arborio rice (or other short-grain rice)
        • ¾ cup chopped shallots
        • 4 garlic cloves, minced
        • ½ cup white wine
        • ¼ cup (2 ounces) grated Parmigiano-Reggiano cheese
        • ¼ cup (1 ounce) mascarpone cheese
        • 1½ teaspoons dried oregano
        • 2 cups chopped fresh spinach
        • salt and pepper, to taste
        Instructions
        1. Combine boiling water and mushrooms; let stand for 10 minutes. Drain through colander over a bowl. Reserve 1¼ cups soaking liquid, and chop mushrooms.
        2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
        3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.
        4. Add wine and cook until liquid evaporates (about 2 minutes).
        5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently.
        6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
        7. Remove pan from heat. Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts. Serve warm.
        Nutrition Information
        Serving size: 4 servings
        Adapted from Cooking Light
        Filed Under: gluten free, healthy, main dishes, Recipes, sides Tagged With: , , , , , , , , , ,
        healthy chocolate peanut butter oat coconut bites

        Healthy Peanut Butter Balls

        October 5, 2011 ·

         

        healthy peanut butter balls | alidaskitchen.com

        Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

        It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

        I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

        healthy chocolate peanut butter oatmeal coconut bites

        After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

        This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

        Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

        Healthy Peanut Butter Balls
         
        Print
        Yields: 16-18 balls
        Ingredients
        • 1 cup peanut butter, natural is preferred (chunky or creamy)
        • 2 tablespoons honey (or agave nectar)
        • 1 cup rolled oats
        • 2 tablespoons ground flaxseed or wheat germ
        • 2 tablespoons sweetened flaked coconut
        • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
        Instructions
        1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
        2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
        3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
        4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
        5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

        Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

        Filed Under: dessert, gluten free, healthy, kid-friendly, Popular, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,