Peanut Butter and Julie

Tri-Color Maple Cranberry Breakfast Quinoa

 

In honor of the upcoming Valentine's Day holiday, I give you:

 

A Love Letter to Trader Joe's

My Dearest Trader Joe's,

How do I love thee?  Certainly too many ways to count, but please indulge me as I list a few (in no particular order.)

 

 I love that, without fail, I can fill one of your cute red carts to the brim with everything from pomegranate seeds to prosciutto, and I still spend less than $100.  I love that I get to exclaim "That's all?!?" after my items have been rung up at the register (and I do exclaim this every single time -- sorry about that -- it's just exciting, that's all.)

I love that said cart filled with groceries is somehow neatly consolidated into two compact double-bagged paper T.J.'s totes, making me feel less sheepish about not bringing my own eco-friendly bags.  An expertly packed Trader Joe's bag is the clown car of the grocery container world.  How you manage to fit it all in there is a mystery that we customers will never solve.  At the other end of the spectrum, my local Albertson's bagger places each of my ten items into their own plastic bag.  You are clearly masters of your craft.

 

 

Pound-Plus Belgian dark or milk chocolate bars for $4.99.....enough to make any baker fall in love.

Your guacamole "kits" are the only way that I can bribe my husband to go grocery shopping with me, and they are most certainly on his list of "Top Ten Favorite Things Ever."  Via a plastic container filled with two avocados, a tomato, a jalapeno pepper, a lime, a shallot, and garlic, you have managed to turn Mr. I-can-barely-find-the-kitchen into Mr. I-always-make-the-guacamole.  At $3.25, what's not to love?

 

 

When I toss 18 packs of Wasabi Roasted Seaweed Snacks into my cart, I love that your impressively polite staff doesn't bring up the fact that, yes, I did just buy some last week.  I might be slightly addicted.  I might be eating some as I type this.

And most of all, I love that every visit to your stores inevitably results in my discovery of at least one (adorably packaged and reasonably priced) new item.  Typically, this is a product that I didn't know I was lacking until you were kind enough to bring it to my attention.  It's strategically stacked into a pyramid on an endcap with signature whimsical Trader Joe's signage.  You know what you are doing in the marketing department.

 

 

On my most recent shopping trip, this new discovery was Trader Joe's Organic Tri-Color Quinoa ($4.99/bag).  I love that you created this item, because it provided me with the inspiration to make today's recipe, Tri-Color Maple Cranberry Breakfast Quinoa, a dish that is not only healthy, but so much more interesting and beautiful than plain ol' oatmeal.

That's all, T.J.  I just wanted you to know how I feel about you.  I'm certain that I am not alone.  For example, you are opening a new store in a few weeks near my mom's house, and I think that she is already in line.  She loves you too.

I'll be back next week for more Wasabi Seaweed Snacks.

XOXO,

Julie

 

 

Here are some extra tips for making this protein-packed oatmeal alternative:

• This is a great recipe to make at the beginning of the week and enjoy for breakfast throughout the week.  You can either reheat it or eat it cold.
• Feel free to mix and match your dried fruit and nut combinations in this recipe.  Other options could be chopped hazelnuts and dried cherries, cashews and diced tropical fruits, or chopped walnuts and dried blueberries.
• You can substitute honey, brown rice syrup, or agave syrup for the maple syrup.
• If you prefer butter, you may use it in place of the olive oil, but pay close attention as you saute the nuts to avoid burning them.

 

 

Tri-Color Maple Cranberry Breakfast Quinoa

Printable Recipe

4-6 servings

Ingredients:

1 cup uncooked quinoa, rinsed (such as Trader Joe's Organic Tricolor Quinoa)

Generous pinch of salt

1 tablespoon olive oil

1/3 cup pecans or almonds, coarsely chopped

3/4 cup dried cranberries

1/4 cup golden raisins

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

Zest from 1/2 orange, plus more for garnish

3-4 tablespoons pure maple syrup

Greek yogurt (optional)

Prepare the quinoa:  Combine the quinoa with two cups of water and the salt in a medium saucepan; stir to mix.  Bring the mixture to a boil, then reduce to a simmer and cover.  Cook until all of the water has been absorbed by the quinoa, about 15 minutes.  Allow the quinoa to rest, covered, for 5 minutes, then fluff it with a fork.

Heat the oil in a medium skillet overr medium heat.  Add the pecans and cook, stirring frequently, until they are fragrant and toasted, 2-3 minutes.  Stir in the dried cranberries, raisins, cinnamon, ginger, nutmeg, zest, and 3 tablespoons of the maple syrup; continue to cook, stirring constantly, until heated through, 1 minute more.

Add the cooked quinoa to the skillet and toss to incorporate with the fruit/nut mixture.  Divide into serving bowls.  Top with a dollop of Greek yogurt and/or drizzle with additional maple syrup, if desired.

 

 

 

"Heart-y" Baked Banana Bread Doughnuts with Coconut Glaze

 

I messed up.

Like most people, I usually make a few New Year's resolutions, which inevitably are broken or, as I like to say, become more "loosely interpreted" by the end of January.  "Broken" is such a negative way of putting it, don't you think?

For 2012, I resolved to not make any New Year's resolutions.  Part of my decision was based on the fact that people generally expect resolutions to be broken, so they never really have a fighting chance.  I also couldn't settle on just one or two items.  I had too many ideas running around in my head for things that I wanted to accomplish this year.  Oh yeah, I have big plans for 2012.

So, I did what any slightly nerdy and super Type-A person would do.  I put together a Power Point presentation entitled "My Goals for 2012."  Yes, really.

I'll give you a moment to snicker.

 

 

Here was my reasoning:  If I had simply scrawled a goal list on one of my 139 legal pads, it would be neither be organized nor legible.  It would just be a mess of random phrases with lots of !!!'s and ***'s. Plus, I would likely lose the list or spill red Crystal Lite all over it.  So that method was out.  By arranging my goals neatly by category on PowerPoint slides (i.e. "Granola", "Fitness", "Writing", "Home Improvement"), they seemed much easier to tackle, and they were easier to prioritize.

By presenting my slides to an audience of Eric and my dogs (and yes, I actually did this--do you need more time to snicker?), I upped my level of commitment to the goals.  Plus, who can't afford to brush up on the ol' presentation skills?  Apparently I could be a bit more engaging.  The dogs are a tough crowd.  One fell asleep while the other chewed on his foot. 

Also, PowerPoints are kind of fun to put together.  Did I just type that?  Wow, I am a nerd.

 

 

So back to the "mess up."  I've been doing pretty well with my PowerPoint of goals, crossing off at least a few items every week.  One of my ongoing goals is to start eliminating the clutter from our house.  While we are by no means hoarders, we have somehow managed to accumulate unnecessary "stuff", and lots of it.  For example, it might be time to cut the cord and get rid of our impressive VHS tape collection, especially since we have not had a VHS player for close to a decade.  Just a thought.

Anyhow, this de-cluttering most certainly applies to my kitchen as well.  Like many of you, I'm sure, my cabinets are jam-packed with oddly shaped bakeware, super-specialized tools, and items that I don't recall ever seeing before. 

NO MORE!  I am going to get this kitchen tidy, cleaned out, and organized, and I am not going to buy any new stuff (unless of course I really need it.)

 

Then I went to Target on Monday.  Target is my kryptonite.  (Shakes fist) Darn you Target and your reasonably priced, adorably themed holiday displays!!  This is all your fault!!

Long story short, I bought a heart-shaped doughnut pan.

 

 

In my defense, it was only $7.99, and it's pretty slim, so it won't take up much room.  Plus, it was just too cute to pass up.  There must be some sort of cuteness clause that makes this a viable purchase, right?

Well, time to make the doughnuts :)

This was my first attempt at making increasingly popular "healthier" baked doughnuts, and I was a bit skeptical of how they would turn out.  The flavor choice was dictated by ingredients that I had on hand, specifically, ripened bananas.  I've always liked cardamom in my banana bread, so I added it to the doughnut batter, along with toasted pecans, cinnamon, and nutmeg.  I opted for oil instead of butter in the batter, as I thought that it would help to keep the doughnuts moist.  Overall, I was very happy with the results -- nice banana-y flavor and cake-like texture.  In my opinion, the sweet glaze is a non-negotiable.  Even if you don't want to do a coconut glaze, do some sort of glaze (vanilla, chocolate, maple, etc.) 

Glaze, for lack of a better word, is good.

 

Here are some extra tips for making these healthier banana bites:

• I like to puree my bananas in a food processor when adding them to batters, but you can simply mash them in a bowl or squeeze them in a sealed zip-top bag.  The only difference is that you might have a few larger banana pieces in your doughnuts.
• If you don't want to glaze the doughnuts, you can roll them in confectioner's sugar or in a mixture of cinnamon and sugar while they are still warm.  I do suggest coating them with something though.
• These doughnuts are best eaten the day that they are baked.

 

 

Baked Banana Bread Doughnuts with Coconut Glaze

Printable Recipe

Makes 18-20

Ingredients:

2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

2/3 cup golden brown sugar, packed

3 tablespoons canola or safflower oil

2 large eggs

1 1/4 cups banana puree

1/4 cup buttermilk

1 teaspoon vanilla extract

1/2 cup finely chopped toasted pecans

For the Glaze

2 cups confectioner's sugar

2-3 tablespoons coconut milk (or whole milk)

1/2 teaspoon coconut extract

Toasted shredded coconut, sprinkles, additional confectioner's sugar (optional)

Preheat the oven to 350F degrees.  Spray a doughnut pan with nonstick baking spray.  In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar with the oil and the eggs at medium speed for 2 minutes.  Mix in the banana puree, the buttermilk, and the vanilla.

With the mixer on low speed, add the dry ingredients, mixing until incorporated.  Mix in the pecans.

Transfer the batter to a large zip-top bag, and cut off one corner.  Pipe the dough into the doughnut pan, filling each mold about halfway full.  Bake for 8-10 minutes, until the doughnuts spring back when lightly touched.  Carefully remove the doughnuts from the pan and allow them to cool on wire racks.

Prepare the glaze:  In a medium bowl, whisk together the confectioner's sugar, coconut milk (or milk), and extract until smooth.  You can add a bit more of the extract if the flavor is not "coconutty" enough for you.

Dip the cooled doughnuts in the glaze and decorate with toasted coconut, sprinkles, or your topping of choice!

Cherry-Almond Quinoa Breakfast Cookies

 

Cookies for breakfast???   Wheeeee!!!!

Well, sort of.  Read on. (But first, another cookie shot.)

 

 

It all started with Costco....

I have a love-hate relationship with Costco.  Like everyone, I love being able to buy certain items in bulk, like say, 52 pounds of dog food,  42 rolls of Charmin, or necessities like pillow-sized bags of Stacy's Pita Chips (if you've tried Stacy's Pita Chips, then you will concur that they are indeed a necessity.)

A trip to Costco is an event in my house, since all of our locations are inconveniently located across town in different directions.  It's as if the VP of Costco Business Development used my house as a starting point on a map, stuck in a thumbtack, and drew three straight lines to the opposite edges of the Las Vegas Valley, thinking "Aha--perfect! These will be our store sites." (Cue evil laugh.) 

 

Before each trip to Costco, it's imperative that I take thorough inventory of my pantry and household supplies and make a list of what I need.  IM-PER-A-TIVE. I need a list, and I need a plan.  Said list serves as my personal suit of armor, ensuring that I will purchase only, well mostly only, the items that I need and not get swept up in the cleverly marketed displays and constant supply of new items that make Costco Costco.

I hate it when I forget my list.

10 pounds of Jolly Ranchers!!  I loooooooove Jolly Ranchers!  Well, all but the grape ones, but that's just one flavor.  Sold! 

 Eric apparently doesn't like grape Jolly Ranchers either.  We now have 2 pounds of them, if anyone wants 'em.

Another inevitable result of leaving my list at home is that I toss some item into my cart because I am pretty certain that it was on my list or that it would have been on my list if I had made one......only to go home and discover that we haven't even made a dent in the supply that we already have.  Happens every. single. time.

Enter world's largest bag of quinoa.

 

 

Now, I don't recall ever purchasing a big bag 'o quinoa from Costco in the past, but apparently I had.  I don't know, perhaps I blacked out due to Costco eureka! euphoria, which is why I had forgotten that there was already one of these huge, unopened bags sitting in my pantry.  And now I have two.  Lucky me.

Don't get me wrong.  I loooooooove my quinoa like I loooooooooove my non-grape Jolly Ranchers.  In the past few years, quinoa has become the Emma Stone of the ancient grains.  The "it" girl, if you will.  You can see it in all of the hottest food publications and included in recipes from the trendiest chefs.  My prediction is that within the next 6 months, it will also be on an InStyle cover, land a Revlon contract and start dating Ryan Gosling.  That's how HOT quinoa is right now.

So, I should have no lack of resources in which I can find recipe inspiration for my two lifetime supplies of quinoa, right?  Right.  Today's recipe was inspired by an idea that I have seen a few times on-line and, most recently, by one that I read in Bon Appetit magazine:  Quinoa Breakfast Cookies.

I'm sorry, did you say "breakfast cookies?"  Why yes, yes I did.

 

 

Sorry, that picture came out a little dark.

Now, before you get too excited, these are not your Keebler Elves' cookies.  So if your mind is saying "Chips Ahoy" when you take a bite, then your taste buds might be a tad bit disappointed.  Make no mistake, (I think) that they are still delicious, but they are also pretty healthy and full of whole grains, dried fruit, and nuts -- not chocolate chips, white sugar, and monoglutopseudohydrotransbrominal.  The texture is fairly cakey, and they are definitely hearty.  These cookies are also not overly sweet.......which is why I couldn't leave well enough alone, and I drizzled them with a little glaze.  Just a little glaze, mind you.  A little glaze never hurt anyone. 

1 quinoa recipe down......463 to go.

 

 

Here are some extra tips for making these deceptively diet-friendly cookies:

• I decided to use dried cherries in these cookies because I think that they have a more concentrated flavor than cranberries, and cherry pairs nicely with almond.  Plus, dried cherries were on sale at the grocery store :)  Feel free to substitute dried cranberries, raisins, chopped apricots, or a combination of dried fruit.
• I made the simple glaze for the cookies by whisking together confectioner's sugar and freshly squeezed lemon juice.  You could do the same with orange juice, or you could make an almond glaze by whisking confectioner's sugar, water, and a bit of almond extract.
• To make your own variation on these cookies, try adding some shredded coconut, orange or lemon zest, banana puree instead of applesauce, or pure maple syrup in place of the honey.

 

 

Cherry-Almond Quinoa Breakfast Cookies

(Inspired by Bon Appetit magazine)

Printable Recipe

Makes about 28 cookies

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup golden brown sugar, packed

3 tablespoons honey

2 large eggs

1/2 cup unsweetened applesauce

1 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

1 cup cooked and cooled quinoa

2 cups whole wheat flour

1 cup rolled oats (not quick oats)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon salt

1 cup dried tart cherries

1 cup whole almonds, coarsely chopped

 

Preheat the oven to 375F degrees and line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light and fluffy, 2-3 minutes.  Beat in the honey and then the eggs, one at a time, mixing well after each addition.  Mix in the applesauce and both extracts.  On low speed, mix in the quinoa until well incorporated.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt.  Gradually add the flour mixture to the batter, mixing on low speed until just combined.  Remove the mixing bowl from the stand and stir in the dried cherries and almonds.

Using a small ice cream scoop or a spoon, drop the dough in generous 2-tablespoon portions onto the prepared baking sheets, spacing 2-inches apart.  Flatten the mounds of dough with the bottom of a glass or with your moistened palm (otherwise the dough might stick to your hand.)

Bake the cookies until they are golden around the edges and on the bottoms, 12-15 minutes.  Allow the cookies to cool on the pans for 5 minutes, then transfer to wire racks to cool completely.  If desired, drizzle the cookies with a simple glaze (either confectioner's sugar mixed with lemon juice or confectioner's sugar mixed with water and almond extract.)

Approximately 140 calories and 6 grams of fat per cookie.

Meyer Lemon and Blackberry Olive Oil Polenta Cake

20 Random Things That You Never Wanted To Know About Me

Now that I have my new Facebook page up and running (thanks to all who joined!), I thought that it would be fun to occasionally post 20 random facts about myself on my blog.  This will allow new readers to get to know me, and long-time readers to learn some more things about me (which hopefully won't scare either group off.)  If random facts don't interest you, then by all means skip down to the recipe at the bottom of the page.  These are all fairly short and, in case you didn't catch it, also quite random.

1.  I was a contestant on Wheel of Fortune when I was 17.  I won, but I've either hidden or burned all of the photographic evidence because I was wearing a hideous Laura Ashley number, which should never have been allowed on national T.V.

2.  Fast food: I've never eaten a Big Mac, and I've never been to Taco Bell.  I love Wendy's Frosties.  Oh, and that freaky Burger King mascot in their commercials gives me nightmares.

3.  When I was little, I was afraid of the windshield wipers on our car.  I also thought that the Empire State Building was called the "Vampire" State Building.  Looks like I wasn't alone:

 

4. I once got my arm stuck in a pool table.  That was embarrassing.

5. I also once locked myself in a dumpster.  That was even more embarrassing.

6. I'm really good at shooting pool (providing I don't get my arm stuck in the table, which takes my skill level down a few notches.)

7. My brother Jay is the single most interesting person I know.  You should take him out for a beer sometime.  He has some great stories to tell, my favorite of which includes the dog from There's Something About Mary and a very unfortunate chicken.

8. I can say the Pledge of Allegiance in french which, now that I think about it, makes no sense whatsoever.

9. I absolutely hate mayonnaise.  It's pretty much a mayo-phobia.  That goes for aioli too.  You chefs aren't tricking me with your fancy french terms (see #8.)

10.  I'm left-handed.  So is my husband, Eric.   We figured that there aren't very many of us in the world, so we might as well get married.

11. One of my pet peeves is when people over age 16 use terms like "preggers", "vacay", and "adorbs!" to shorten words that really weren't that long to begin with.  Scratch that -- it bugs me when anyone uses those terms.

12.  I once had a 5-minute conversation with Tom Brady at a party.  Unfortunately, I did not know who Tom Brady was at the time.  I've been kicking myself ever since.

 

13. I like to eat frozen peas.

14. I put Tabasco Chipotle sauce on almost everything (but not frozen peas.)

15.  About 10 years ago, I developed an allergy to scallops, which sucks because I really like scallops.  Why can't I be allergic to mayonnaise?

16. I love to cross-country ski.  Unfortunately, I live in the desert so my opportunities are limited.

17.  Music: I love listening to Hair Nation on Sirius, and I wish that the original members of Guns 'n Roses would get back together (although that could be a disaster.)  I think that Eminem is a brilliant lyricist, although he could afford to ease up just a hair on the profanities.  I think the Dave Matthews Band is completely overrated.  Josh Groban's "O Holy Night" always makes me cry.  I have a Justin Bieber song on my iPod.  Don't judge.  It's good for working out.

 

 

18. I have one blond eyelash and one brown eyelash.  

19. I'm a stickler for punctuality.  We are a dying breed.

20. I don't have much of a green thumb, which I partially attribute to the climate in which I reside.  That said, a few things grow beautifully here, including Meyer lemons.  I have two huge Meyer lemon trees in my backyard, which yield in excess of 500 fat yellow-orange lemons each year.  If you live in the area, let me know.  I'll give you some :)

Which leads me to today's recipe.........

 

 

 

This weekend, it became evident to me that this year's Meyer lemon supply had gotten a bit out of hand.  Branches drooped due to clusters of fat oval-shaped fruit, some of which looked more like oranges.  The ground was dotted with dozens of bruised lemons that my dogs had snatched from the tree and discarded.  It was time to bake something lemony (not using the dog discarded lemons, of course)!

Have you ever tasted an olive oil cake?  It sounds a bit weird, I know.  Most of us are used to enjoying a nice, fruity, extra-virgin olive oil drizzled over something savory, not baked into dessert.  The olive oil cake is very common in Mediterranean baking, and there are countless variations on it.  Olive oil replaces butter as the main source of fat, creating a lovely moist cake that is neither too sweet nor too heavy.  Adding polenta (or cornmeal) to the batter yields a slightly crunchy texture and a crisp crust.  I decided to load up this cake with plenty of Meyer lemon zest and a bit of fresh lemon juice.  Then, at the last minute, I tossed in some blackberries (the cake was just calling out for some fresh berries!)

Overall, I was quite happy with the results.  The cake sunk in the middle a little bit, which I sneakily hid with some extra blackberries, but I know that the sinking was due to my frequent checking for doneness (thus the fluctuation of the oven temperature.)  Try to avoid doing this, tempting as it may be.  See the notes below for a few variations that I will try next time.

 

 

Here are a few additional tips and twists for this citrusy snack cake:

• As you can tell from the photo, some of the blackberries sunk to the bottom of the pan during the baking process.  This is fine, but the next time that I prepare this, I might just sprinkle the top of the batter with the blackberries and allow the cake to bake up around them.  If you try it this way, please let me know what happens!
• The lemon flavor in this cake is definitely evident, but it is by no means strong or overly tart.  If you would like something like that, I would suggest drizzling the cake with a lemony sugar syrup while it is still warm and/or a lemony glaze after it has cooled.  Instructions for both can be found in my Mini Blueberry and Meyer Lemon Pound Cakes recipe.
• This recipe will keep well for 3-4 days in an air-tight container or tightly wrapped.

 

 

Meyer Lemon and Blackberry Olive Oil Polenta Cake

Printable Version

Serves 10-12

Ingredients:

2 1/4 cups flour

3/4 cup instant polenta or yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups sugar

4 large eggs

Zest from 3 large Meyer lemons (or 4 large regular lemons)

1 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

8 ounces fresh blackberries

Powdered sugar for dusting

Preheat the oven to 350F degrees.  Spray an 10-inch springform pan with non-stick baking spray  - or - spray a 10-inch round baking pan with baking spray and line it with parchment paper.

In a medium bowl, whisk together the flour, polenta, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and the eggs on medium-high speed for 4-5 minutes, until the mixture is pale yellow and tripled in volume.   Mix in the lemon zest.

In a small bowl, whisk together the olive oil and the lemon juice.  Add this to the egg mixture, alternating with the flour mixture, in two additions each, mixing after each addition until the ingredients are incorporated.  Gently fold the blackberries into the batter.

Transfer the batter to the prepared pan, smoothing the top with a spatula.  Bake the cake until the top springs back when lightly touched, and a cake tested inserted into the center emerges clean, 30-35 minutes.

Cool the cake in the pan set on a wire rack for 10 minutes, then release the sides of the pan and allow the cake to cool completely.

Sprinkle the cake with powdered sugar and garnish with additional fresh blackberries (optional) before serving.

 

Whole Wheat Double Chocolate Raspberry Muffins

 

Well, it only took about four years, but I've finally created a Facebook page for Peanut Butter and Julie.  Hey--I've never claimed to be an early adopter.  I wanted to wait around and see if this whole Facebook gimmick has any longevity.  One billionaire, one pending IPO, and 800 million users later, I've concluded that it does (although my husband, Eric "I'm not on Facebook" Hession, is still resistant to join.)

So I'm starting this post out with a shameless plug for my new Facebook digs along with an even more shameless attempt at bribing you to give me a "like."  This attempt comes in the form of (what else?) A GIVEAWAY. 

Required blogging disclaimer: This particular giveaway is completely of my own doing.  I wasn't approached by a sponsor, and one of the prizes is my own product. 

In order to be entered for the drawing, all that you need to do is give me a "thumbs-up" or a "like" on my Peanut Butter and Julie FB page.  As of right now, your chances of winning are absolutely stellar.  Since my mom isn't on Facebook either, I have a fan count of 1.  And yes, that 1 fan is yours truly.  It's kind of lonely over there.  Come on over and say hi.

 

Now, for the delicious deets:  In December, I won second place in a Lindt chocolate recipe contest.  My prize package included a gift card to the Lindt on-line store, with which I purchased a few copies of their cookbook, Lindt Chocolate Passion.  One for me, and one for you!  From Stracciatella Mousse to Orange Crepe Souffle with Chocolate Sauce, this book is a chocoholic's dream, and it would be perfect inspiration for your Valentine's Day dessert.  It also contains some helpful tutorials on tempering, ganache, and types of chocolate.  I think that I gained a few pounds just looking at the photos.  One lucky PB&J Facebook fan will win a copy of this cookbook. 

A second fortunate fan will win not one, but TWO bags of my Julie Anne's all-natural Decadent Raspberry Truffle Granola, which also served as the inspiration for today's recipe below.  I call this granola my "Cocoa Krispies for adults", with its dark cocoa, toasted almonds, intensely flavored dried raspberries and a sprinkling off bittersweet chocolate.  It's a great way to get your chocolate fix first thing in the morning (or in the afternoon, or in the evening.)

The official drawing will take place on Wednesday, January 25, which will give me plenty of time to get the prizes to you well ahead of Valentine's Day.  Good luck, and thanks!

 

 

 

Speaking of ways to get an early morning chocolate fix......how about a way to get an early morning DOUBLE chocolate fix?  I thought that might catch your attention.

As I mentioned above, these muffins were inspired by my Decadent Raspberry Truffle Granola, which was originally inspired by my mom (her favorite flavor combination has always been chocolate and raspberry.)  She has a recurring shipment of the granola sent to her to replenish her stash, so I don't feel so badly about her not having a Facebook page.  Mom, I know that you are almost due for your next shipment.  I'm on it.

I originally attempted to create a lower-fat version of these muffins, using fat-free sour cream and applesauce instead of the oil.  I could tell right away when the muffins emerged from the oven that the recipe would be a do-over.  They just looked so sad and lifeless as they shrunk back into their paper liners.  The taste test, while O.K., wasn't great and the texture was dry.  Sometimes it's just not worth the flavor sacrifice to use lower-fat ingredients.  This is when the "everything in moderation" rule really comes into play.

 

For Round 2 I decided to use full-fat sour cream and a little bit of oil along with low-fat buttermilk to keep the muffins moist.  I also used whole wheat flour as an alternative way to make the muffins more healthy.  Chopped chocolate adds an second chocolate punch, and tart fresh raspberries were folded into the batter just prior to baking. 

These muffins came out of the oven looking shiny and happy.  Raspberries peeked out from the tops, and an enticing chocolate aroma wafted throughout the kitchen.  My recipe made 18 generously sized muffins, but you could also make 40-50 mini muffins for those mini afternoon or post-dinner chocolate cravings.  

 

 

Here are a few extra tips for creating this chocolate-y way to start the day:

• Whole wheat pastry flour or a combination of all-purpose and whole wheat flour may be used as substitutes for the whole wheat flour
• Depending on how large your raspberries are, you might not need to halve them.  The ones that I used were particularly large, so it made sense to cut them in half.
• I would not recommend substituting frozen raspberries in this recipe, as they will likely result in a soggier muffin.
• A good substitute for fresh raspberries would be chopped pitted fresh cherries.
• I think that these muffins are best served while still slightly warm (and the chocolate is still melted!)

 

 

 

 

Whole Wheat Double Chocolate Raspberry Muffins

Printable Recipe

Makes about 18 muffins

Ingredients:

1 3/4 cups plus 2 tablespoons whole wheat flour

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon espresso powder (optional)

1/2 teaspoon salt

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1/3 cup safflower or canola oil

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

1/2 cup sour cream

1/2 cup fine chopped bittersweet chocolate or mini chocolate chips

1 cup halved fresh raspberries

Preheat the oven to 350F degrees.  Line two muffin tins with paper liners or spray the cups with nonstick baking spray.

In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars with the oil on medium speed until well combined.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.

On low speed, add the flour mixture, alternating with the buttermilk, in two additions each.  Increase the speed to medium and beat until smooth.  Add the sour cream, beating until fully incorporated.  Stir in the chopped chocolate and carefully fold in the raspberries (try to avoid breaking them up too much!)

Using an ice cream scoop or a spoon, divide the batter among the prepared muffin cups, filling each about 2/3 full.  Bake for 17-19 minutes, until the tops of the muffins spring back when lightly touched and a toothpick inserted into the center of a muffin emerges clean.

Allow the muffins to rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

 

 

(PB&J's attempt at) The Bunnery's Famous O.S.M. Bread

 

My 2012 has gotten off to a bit of a slow start.  This is because, for the first time in several years, I actually had something fun to do on New Year's Eve -- New Year's weekend for that matter.

Usually, Eric and I can be found at home on December 31, doing anything that we can to avoid the chaos and the Kardashian-magnet that is the Las Vegas Strip on New Year's Eve.  I'll whip up a batch of cheese fondue or an antipasto platter, and we'll watch the ball drop in Times Square, declaring that it "counts" as staying up until the New Year. 

We'll head to bed by 10, unless Eric happens to discover a Storage Wars marathon on T.V., in which case I will just head to bed, ready to get a good night's sleep and a fresh start on the new year.

 

 

 

But not this year.  This year, I had a wedding to attend.  A New Year's Eve wedding!  Sounds fun, right?  Believe me, it WAS.  I mean, I stayed up until the actual midnight, maybe even 12:35.  That's BIG for me.  I even got my husband onto the dance floor.  That's HUGE for me. 

My handsome cousin, David, and my beautiful new cousin-in-law, Claire, got married in Dallas, and the weekend was jam-packed with activities (including, of course, lots of eating.)  It was great to spend time with my extended family, who I don't get to see often enough, and the weather was consistently perfect.

The icing on the incredibly delicious lemon and berries wedding cake was that our travel could have not gone more smoothly.  I mean, think about it:  We left Vegas for New Year's, and we traveled back to Vegas after New Year's.  Who does that?

Here's a little non-wedding photo from the wedding weekend:  I am modeling a Christmas gift from my mom with my brother, Jay.  I didn't know that he was sticking his tongue out at me until after I saw the photos.  Typical. (Note: She really likes me best.)

 

 

 

When we returned home, the house was in a complete state of disarray.  Between winding down from Christmas and getting ready for the wedding, there hadn't been much effort exerted in the cleaning department.  So making the house look somewhat presentable (should Martha Stewart drop by) and catching up on work were my first orders of business.  Then, I could get back to blogging.

So, my obligatory "start the New Year with a healthy blog post" post has been delayed by a few days.  My house is still kind of a mess, but I saw Martha on the Today Show this morning, so I figure that I have at least until tomorrow to prepare for any surprise drop-ins.

 

 

 

Resolving to go on some sort of an extreme diet/cleanse in 2012 is setting yourself up to fail.  Sure, they might work well in the beginning or for the short term, as with many popular cleanses, but following a regimen that only allows you to eat beet greens for six months will, at the very least, make you cranky.

Resolving to eat a healthier than you did in 2011?  To incorporate raw fruits and vegetables into each meal?  To introduce whole grains to your diet?  That sounds more like it.

Some people have no problem whatsoever eliminating bread from their diet.  I am not one of those people.  I love bread.  Not just any bread though.  Admittedly, I am a total bread snob, so when I choose to consume bread it must be good bread.  Fresh bread.  Artisanal bread.  And more often than not, whole grain or multi-grain bread.  I don't go for the grains simply because they are healthier, although that does make me feel better about reaching for the bread basket and spreading on a little butter.  To me, bread and rolls made from whole grains are so much more interesting to consume -- they generally taste better, have greater depth, and have a more complex texture than their white flour counterparts.

 

 

 

I've mentioned in previous blog posts that one of our favorite places to go on vacation is Jackson Hole, Wyoming.  While in Jackson, Eric and I make sure that we go to The Bunnery at least a few times for breakfast and usually once for lunch too.

The main reason for these multiple visits?  The Bunnery's signature O.S.M. menu items.  For breakfast, I'm all about those massive O.S.M. blueberry pancakes prepared on a cast iron skillet, perfect fuel for a long hike or a morning on the slopes.  Lunch tends to be a sandwich on The Bunnery's O.S.M. bread, lightly toasted to perfection.

Oh, sorry!  How rude of me--let me explain:  O (Oats).  S (Sunflower).  M (Millet).

I've never been much of a pancake eater.  I enjoy them, but I'll usually opt for an egg-white omelet or oatmeal when I am out to breakfast.  The Bunnery O.S.M. pancakes are the exception to my rule, and I found myself craving them long after we had departed Wyoming.  Fortunately, smart businesspeople that they are, The Bunnery sells their O.S.M. pancake and waffle mix at their store and on-line, and it produces flapjacks that are pretty darn close to the real thing.

 

 

 

So we've got the pancakes covered, now what about the bread?

I wanted to start the new year off by making a few loaves of homemade multi-grain bread, so that we could have easy access to healthier options for toast, sandwiches, and even croutons for soups and salads.  I've made other good bread recipes before, but I decided to try my hand at recreating The Bunnery's O.S.M. recipe.  Using the ingredients on the back of the pancake mix as my guide, I came up with a recipe that I think is pretty close.  I added the wheat bran and cracked wheat, not only for extra fiber but because I had them in my pantry.

The resulting loaves rose beautifully, giving the kitchen an enticing aroma as they baked.  I tried the bread several ways (for research purposes, of course), and my conclusion is that it actually tastes best after it has rested overnight, tightly wrapped, and I also prefer it toasted.  It makes a killer PB&J too.  Next, I'm turning it into a panini.

One last thing!  Just before the holidays, I did my first official gig as the Sterling Ultimate Host on our local Fox newcast.  I'll give myself about a B grade on this one....maybe a B+.  I start out a little shaky, but I think that I ended pretty smoothly.   All in all, not too shabby.  I didn't knock anything over, and I had a lot of fun.  PLUS, one of the original Pips (as in Gladys Knight) and celebri-stylist Kim Vo were hanging out in the green room with me.  That was pretty cool!  Enjoy (and no laughing.)

 

   

Here are my extra tips for making this healthy, whole grain bread:

• When you first glance at the list of ingredients below, you will likely see several which are not currently in your pantry.  Fear not!  There is a bit of flexibility with the ingredients.  You can omit the cracked wheat/wheat bran and substitute another whole grain, such as additional oats, oat bran, etc.  I would recommend investing in the millet and sunflower seeds though, as they add a nice crunch to the texture.
• Regarding the tip above, I would not recommend substituting a raw larger grain, such as wheat berries, for the smaller grains.  Wheat berries take a bit longer to soften, and you don't want to break a tooth when biting into the bread!  If wheat berries are a MUST for you, then boil them per the instructions on the package before adding them to the dough.
• I like to use maple syrup as a sweetener as often as possible, because we always have plenty in supply.  You can certainly substitute honey, agave nectar, or brown rice syrup.
• This bread will keep, tightly wrapped, for several days.  You can also freeze it: My suggestion is to slice the bread, tightly wrap it, and freeze it.  That way, you can remove slices from the freezer as needed and place them directly in the toaster/toaster oven.

(PB&J's attempt at) The Bunnery's Famous O.S.M. Bread

Printable version

Makes 2 loaves

Ingredients:

2 cups warm water (105-110F degrees)

2/3 cup pure maple syrup (preferably Grade B)

2 1/2 teaspoons active dry yeast

1/2 cup safflower oil

4 cups whole wheat flour, divided

2 cups bread flour

1/2 cup old-fashioned oats

1/2 cup wheat bran

1/3 cup cracked wheat

1/3 cup millet

1/3 cup sunflower seeds

1 tablespoon kosher salt

In the bowl of an electric mixer, stir together the water, maple syrup, and the yeast until the yeast has dissolved.  Allow the mixture to rest until the yeast is foamy, 10 minutes.

Fit the mixer with the paddle attachment, and mix in the oil on low speed.  Add one cup of the whole wheat flour and the two cups of bread flour to the mixture.  Increase the mixer speed to medium, and beat the mixture until smooth and shiny.  Allow the dough to rest for 5 minutes before continuing.

Add the oats, wheat bran, cracked wheat, millet, sunflower seeds, and salt to the bowl; mix until well blended.

Switch the mixer attachment to the dough hook.  Add two more cups of the whole wheat flour to the bowl, and mix on medium speed until the flour is fully incorporated.  Gradually add the remaining cup of whole wheat flour to the bowl, and mix until the dough is soft, but not sticky, about 5 minutes.

Turn the dough out onto a lightly floured work surface and knead a few times with your hands.  Shape the dough into a ball, and place it in a lightly oiled bowl, turning to coat.  Cover the bowl with plastic wrap and then a kitchen towel, and place it in a warm location for 1 1/2-2 hours, or until the dough has doubled in size.

Spray two 9X5-inch baking pans with nonstick baking spray, and line them with parchment paper.  Turn the dough out onto a lightly floured work surface, and punch it down to deflate.  Divide the dough into two equal pieces, and shape each piece into a loaf.  Place each loaf into one of the prepared pans.  Cover the pans loosely with plastic wrap and allow the dough to rise until doubled, 45-60 minutes.

Preheat the oven to 350F degrees and place the oven rack in the center position.  Bake the loaves until they are browned and sound hollow when tapped, 35-45 minutes.  The internal temperature should be about 200F degrees.  Allow the loaves to rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.