Cranberry Citrus Muffins

Last week - in this post about a Cranberry Chai Spiced Smoothie - I said:

"Bo and I can't seem to get enough of the Cranberry Orange Bread that I made...This bread has an incredibly delicious muffin-like texture that [we] loved!  We have eaten this bread simply with butter, crumbled it over yogurt, crumbled it over ice cream, and now used it as a topping for a smoothie.  In fact, I can't wait to go to the grocery store this weekend to buy several more bags of cranberries just so that I can bake another loaf."

So, that's exactly what I did.

Except this time, instead of making a loaf of bread, I was inspired by the "muffin-like texture" to actually make, well, muffins!  

And just let me tell you, these muffins are D.I.V.I.N.E.!  

As in, without a doubt, worthy-of-being-sold-in-any-of-the-world's-best-bakeries, DIVINE!

In order to make the muffin recipe work, I had to tweak my inspiration-recipe even more so than last time.  The end result is worthy of being called a recipe all its own.  So, without any further ado, here ya go!

Cranberry Citrus Muffins
Serves 12

2C organic all-purpose flour
3/4C sugar
2 stevia packets
1 3/4tsp baking powder
1tsp (scant) salt
1/2tsp baking soda
3/4C orange juice, with pulp (if possible)
zest of one lemon
1T vegetable oil
1T applesauce
1 egg
1 bag of frozen cranberries, left whole

Directions:

• Preheat oven to 350 degrees.
• Sift together dry ingredients (minus lemon zest and cranberries).
• In a separate bowl, whisk together wet ingredients (minus lemon zest and cranberries).
• Fold in the lemon zest and cranberries.
• Fill nonstick-sprayed muffin liners to the top with batter.
• Bake for 40 minutes, checking at 30 minutes, and again at 35 minutes, to ensure that the muffins don't burn.
  
  • Note: My oven bakes notoriously slow.  Therefore, if you have a fast-baking oven, 30-35 minutes might suffice.  Remember, however, that this batter is dense, and will take more time than some other muffin recipes to bake through.
• Cool in pan for 10 minutes before removing and placing onto a cooling rack.
• Once fully cooled, muffins can be frozen for up to three months.

Aren't these muffins beautiful?! 

I wish my mom lived closer because I would bake a batch specifically for her.  She loves cranberry orange muffins, and I KNOW that she would love these!

Oh well, I guess that leaves more for Bo and I...hehehe. :)

...by the way, is it considered lunch if I just eat two Cranberry Citrus Muffins?...

Question of the Day:

What is your favorite kind of muffin?  Blueberry?  Chocolate Chip?  Cranberry Orange?  Bran?  Lemon Poppyseed?  Truly, the options are practically endless!

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Warm Goat Cheese, Spinach, and Tomato Panini

OH. MY. GOODNESS.  

I am SO EXCITED to share today's recipe with y'all!  In fact, in the past 48 hours Bo has eaten this panini three times, and I have eaten it once (plus a few stolen bites from Bo's servings...hehehe).

So, here's the back story:

Two days ago Bo requested a grilled cheese sandwich for dinner.  The chef in me thought that that sounded sort of boring.  So, instead of making us a traditional grilled cheese, I decided to use his suggestion as a basis for something much for sophisticated and delicious.

Enter: goat cheese

Armed with goat cheese as my secret ingredient, I proceeded to craft a sandwich that rivals  practically every deli sandwich I have eaten in my entire life.  Subway, Quiznos, Panera, you've got nothin' on me!

Ooey, gooey, and delicious!  This sandwich has the same creaminess as a childhood-classic grilled cheese, but with a refined twist.  If you can, eat this sandwich warm.  There is just something about warm bread and goat cheese that does a body (and a soul) good!

Warm Goat Cheese, Spinach, and Tomato Panini
Serves 1

2 slices of whole wheat bread (or bread of choice)
1.5 oz. goat cheese
1/3 medium tomato, sliced
small handful of spinach
salt, for garnish
pepper, for garnish
balsamic vinegar, for drizzling

Directions:

• Preheat a non-stick skillet over medium heat.
• Microwave the goat cheese for 10-15 seconds, just until it is easily spreadable.
• Spread a generous layer of the goat cheese over each piece of bread.
• Layer the spinach on top of the goat cheese.
• Add the thinly sliced tomatoes on top of the spinach.
• Sprinkle with a small pinch of salt and pepper.
• Drizzle with a small amount of balsamic vinegar.
• Place the top layer of bread onto the sandwich.
• Add the panini to the preheated skillet, and place a cast-iron skillet on top of it (this is to weight it down and to ensure that all of the ingredients meld together as they heat up).
• Cook on one side for 2-3 minutes, until the bread is browned - but not burned!
• Flip, and replace the cast-iron skillet on top of the panini.
• Cook on the other side for 2-3 minutes.
• Serve warm with fruit, chips, or any other side(s) of your choice.

I can't decide between these two pictures:  On the one hand, the top picture shows really great color definition of the panini.  The green, red, and white are so vibrant.  Heck, you can even see the speckled brown on top of the bread!  On the other hand, the bottom pictures has great lighting!  I love how you can still see the grapes, the plate, and the surrounding items in some definition.

In a perfect world, I would have both the talent and the equipment to take a picture that is somewhere right in the middle.  Until then, I will just keep honing my skills, and waiting for Christmas (or Bo's next pay raise!).

Question of the Day:


Do you like goat cheese?  If not, what other kinds of cheese DO you like (Who know...maybe I could come up with a sandwich using one of your favorites!)?

Blessings,
Ally and Bo

Tahini, Molasses, and Honey Snack Bread

L is for the way you look at me

O is for the only one I see

V is very, very extraordinary

E is even more than anyone that you adore

Love is all that I can give to you

Love is more than just a game for two

Two in love can make it

Take my heart and please don't break it

Love was made for me and you 

(Source)

OK, so I'm kind of in love with this Middle Eastern snack.  In fact, I might have eaten it at least once a day for the last four days straight...

...and force fed it to my husband (he ended up really liking it)...

...and am already planning the next time I can eat it...

...yes...

...you're right...

...I might have a problem.

But just look at that delicious, drippy goodness.  Honestly, how could you say no?!  So, what exactly IS this snack I keep showing you salivating pictures of?!  


Well...

This traditional Turkish dish of tahini and molasses is great to eat on cold winter days.  It gives energy and is very filling.  My mother used to say to me, "if you have it every morning you will never feel the cold."  Tahini does not have any cholesterol, contains B vitamins, and significant amounts of protein.  Molasses is a good source of energy and carbohydrates because of its high sugar content.  It is ideal for daily doses of calcium, iron, potassium, and magnesium.  Plus, it contains lots of minerals. (Source)

Tahini, Molasses, and Honey Snack Bread
Serves 1

1/2 English Muffin (or bread of choice)
1/2T tahini
1/2tsp blackstrap molasses
1/2tsp honey

Directions:

• Toast the English Muffin to your liking.
• Meanwhile, whisk together the molasses and honey with a fork.
• Once the bread is toasted, add a thin layer of tahini to the bread.
• Drizzle the molasses/honey mixture over the tahini.
• Eat immediately while the bread is still warm and the toppings are ooey, gooey, and delicious!

While doing my search for nutritional information on tahini and molasses I ran across this recipe for Molasses with Tahini Soft-Serve.  Seriously, now I can eat this combination in ice cream form?!  Tonight's dessert can't come fast enough!

Question of the Day:


What are some of your favorite, quick, and healthy snacks?!

Blessings,
Ally and Bo

Panzanella Salad

Before the age of 25, I had never even heard of Panzanella salad.  The salads I grew up with were your average garden variety.  Don't get me wrong, they were always delicious, but in general they consisted of lettuce, carrots, celery, and tomatoes topped with whatever bottled dressing was currently stocking our refrigerator door.  These days I like to change it up a little (okay, a LOT) when it comes to my salad repertoire.  So last night, when I saw a half-eaten loaf of Seeduction Bread from Whole Foods staring at me, I realized that I needed to come up with something that would use up several slices of this soon-to-be-stale bread.  A number of things ran through my head:

• bread pudding - no...that's too sweet;
• savory bread pudding - eh...still too much work; and
• french toast - nah...too breakfastey AND too sweet.

And then it hit me!  

I remembered a time, about three years ago, when I was staying with a dear friend for a week or two.  This friend is a foodie, like me, and one summer evening she whipped together this amazing bread and vegetable salad and called it Panzanella.  It was d.e.l.i.c.i.o.u.s.!  Thinking back on it, I honestly can't believe that I have waited so long to recreate the dish in my own kitchen.

Well, wait no longer!

Panzanella is here!

Specifically, Panzanella is a Florentine salad of bread and tomatoes popular in the summer.  It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and balsamic vinegar.  It is also popular in other parts of central Italy.

Panzanella salad is an Italian salad that was probably an invention of necessity.  Italian cooks waste nothing, and this was a way to utilize stale bread and vegetables from the garden.  The record of Panzanella goes back centuries.  In the 1500's, a poem by the famous artist, Bronzino, described the salad.  Of course, the tomato was quite a few years from being introduced into the Italian kitchen.  Therefore, until the 20th century, Panzanella was based on onions.  

[Today, Panzanella] always includes bread and tomatoes plus vegetables from the garden.  Vegetables can include cucumbers and onions.  Other ingredients - lettuce, olives, mozarella, white wine, capers, anchovies, celery, carrots, red wine, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic - are sometimes used, but Florentine traditionalists disapprove of them.  (Source 1 and Source 2)

Here is my version of the classic Italian dish, using many of the vegetables that we found at the Riverside Arts Market this past Saturday!

Panzanella Salad
Serves 4

4 pieces stale bread (or bread left out overnight), cubed
4 garlic cloves, minced
3 large tomatoes, diced
1/2 red onion, diced
1 cucumber, peeled and diced
2-3 outer leaves of romaine lettuce, chopped
1 tsp dried parsley
1T dried basil
zest of 1 lemon
6T EVOO
1-2T balsamic vinegar
salt and pepper, to taste

Directions:

• Preheat the oven to 350 degrees.
• Drizzle the cubed bread with 1T EVOO.
• Bake the bread cubes for 15-20 minutes, tossing every 7-8 minutes, until crispy and lightly browned.
• Meanwhile, cook the minced garlic in 1 tsp EVOO until fragrant.
• Add the tomatoes, onion, cucumber, romaine, parsley, basil, and lemon zest to a large salad bowl.
• Add the cooked garlic.
• Drizzle in the EVOO and balsamic vinegar, and season to taste with salt and pepper.
• Toss to incorporate.
• Add in the baked bread cubes; and toss.
• Refrigerate for at least 20 minutes to allow the flavors to mingle.
• Serve, chilled, alongside your protein of choice.

Next time - another book review (and this time the book is neither utopian/dystopian in theme nor Young Adult in genre).  In fact, it's historical fiction, and I can't wait to tell you all about it!

Question of the Day:


Have you ever had a Panzanella salad before?  If so, what did you think? If not, have you ever made your own croutons?!

Blessings,
Ally and Bo

Mee Maw's Banana Bread (Veganized)

ANNOUNCEMENT: Check out the Recipage link on the top toolbar!  Now, you don't have to go to a separate web page to get all of the ABC blog recipes because they are right here, embedded in the blog itself!  Every recipe that has been posted on the blog can be found there...have fun exploring!

Now, back to our regularly scheduled programming!

Although my Mee Maw (for those of you that might not have heard the name "Mee Maw" before, that means "grandmother" in the South) died almost ten years ago, she lives vividly on in my memory.  She was a very unique kind of a lady...there was no one, and never will be anyone, like my Mee Maw.  She was one-of-a-kind, and I mean that in the best way possible.

One thing about my Mee Maw that I will never forget was her love of food.  For someone that actually ate very little in terms of portion size, she loved food!  Whenever we would go out to a restaurant, she rarely ordered anything other than an appetizer or side dish.  However, she filled her plate by taking a small portion of everyone else's order!  Ahhh...what a character she was!

Mee Maw didn't cook a lot.  When she did it was usually something very simple: cabbage and onions, steamed vegetables, soup, etc.  Nothing very fancy.  Nothing very complicated.  Just simple, unadulterated food.  She also rarely baked.  But there was one thing that I do remember her baking, and eating, on a regular basis: banana bread.

Mee Maw's banana bread is different from almost every other banana bread recipe I have tried.  For one, it has pecans; and two, it is a deep caramel-brown color.  The bread itself doesn't rise very much, so it isn't your typical fluffy breakfast bread; but the rich banana-caramel flavor is out-of-this-world good!

Since becoming a vegan last spring, there haven't been that many foods that I have missed.  However, banana bread was one of them.  I had tried other vegan banana bread recipes, but they weren't up to par with Mee Maw's recipe from my childhood.  So, on my last trip home to Alabama, I asked my mom for a copy of my Mee Maw's recipe.  Thankfully she had two copies on hand, and she ended up giving me the recipe card that was handwritten by Mee Maw herself.  Needless to say, that recipe card will always be cherished.

Warm, soft, and full of yummy bananas, you can't tell that this famous family recipe has been veganized!  With its rich caramel color and pecan crunch, this bread is great spread with butter, honey, or peanut butter.  It is the perfect breakfast bread!

Mee Maw's Banana Bread (Veganized)
Serves 8-10

2 very ripe bananas
2 Egg Replacer eggs
3/4 C Succanat
1/2 C Earth Balance, melted
1 3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 C pecans, chopped
3 tsp water

Directions:

• Preheat the oven to 350 degrees.
• Beat the bananas until they are egg-like in consistency.
• Note: Sometimes I place the bananas in the microwave for a few seconds to accelerate this process.

• Add in the Egg Replacer eggs, sugar, and melted butter.
• Mix until incorporated.

• In a separate mixing bowl, combine the flour, baking soda, baking powder, and salt.
• In 2-3 increments, add the wet mixture to the dry mixture and combine thoroughly.
• Fold in the chopped pecans and water.

• Pour the dough into a greased bread pan, and distribute it evenly.

• Bake for 35-45 minutes, depending upon your oven and desired consistency.  
• Note:  Because this recipe has been veganized (and therefore could, theoretically, be eaten raw), I prefer to bake my loaf 35 minutes - leaving a very slight doughy texture in the center of the bread.  If, however, you prefer a firmer loaf, I would suggest baking it between 42-45 minutes.

Next time - an "inspirational musings" post!

Question of the Day:

What is your favorite kind of morning bread: banana bread, croissant, muffin, scone, toast, etc?

Blessings,
Ally and Bo