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

Banana Melon Smoothie

Everybody knows that breakfast is my favorite meal of the day.  I mean, honestly, the proof is in the pudding, right?!  I have more breakfast recipes on my blog (thus far) than any other type of recipe.  Granted, most of these recipes include oats; but what can I say?  I LOVE oatmeal.

But today's post has NOTHING to do with oatmeal.

Nope, there isn't an oat in sight.  

You see, yesterday morning I was craving something different for breakfast.  By 7:30AM it was already H.O.T. outside (over 95 degrees, with the heat index!).  Needless to say, I wasn't in the mood for my regular hot tea or hot chai.  Instead, I had an overwhelming craving for a smoothie.

But not just any smoothie...

...I wanted to incorporate the sweet, juicy, freshness of melon!

Sweet and bursting with flavor, this smoothie is the perfect way to start a summer morning off with a BANG!  The frozen banana makes it creamy, the flax gives it staying power (along with fiber, antioxidants, and healthy omega-3's), and the melon simply makes it delicious.  Feel free to use cantaloupe, honeydew, or any type of specialty melon.

Banana Melon Smoothie
Serves 2

1 large banana, broken into pieces and frozen
1 heaping C of melon (I used cantaloupe)
2T ground flax
1/4C orange juice
1/4C Unsweetened Vanilla Almond Milk

Directions:

• Add the banana, melon, flax, orange juice, and almond milk to your blender.
• Blend on the lowest speed first, and then gradually increase the speed.
• Continue blending for 1-2 minutes until thoroughly smooth.
• Serve chilled, as a snack, or alongside your breakfast of choice!

I decided to add flax meal to the smoothie for a number of reasons, but primary because flax contains significant amounts of fiber, antioxidants, and omega-3 fatty acids.  It is also high in B vitamins, which is important for someone like me who doesn't receive those vitamins from animal protein.  If you want to learn more about the benefits of adding a tablespoon of flax to your morning smoothie, oatmeal, etc., just read here.

Question of the Day:


What is your favorite summer drink?  Is it iced coffee? A milkshake?  A smoothie?  Iced tea?  Orange juice?   Tell me all about it in the "Comment" section below!

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

The Secret to Restaurant-Quality Homemade Hummus that NO ONE Tells You

Picture this:

Bo and I are sitting in a Mediterranean restaurant - starving - when the waitress walks over and delivers our appetizer: hummus with pita bread.  We both grab a triangle of pita, dip deeply into the traditional bean dip, and then utter a sigh of intense satisfaction at the perfect creaminess and rich flavor.  Now this is hummus!

And then, inevitably, I get pissed off.

Because I seriously love hummus, and it sincerely irritates me that, for some completely unknown reason, I cannot seem to recreate this seemingly simple dip at home.  I mean, honestly, how hard should it be to blend a few ingredients together in my food processor?!  I use the same ingredients that every recipe tells me to.  I use the same proportions that every restaurant chef has instructed me to; and yet it is never. the. same.!

(Insert exasperation here!)

Well today, I offer hope to all of the exasperated-homemade-hummus-makers of the world; and that hope comes in the humble form of a single phrase: 

COOK THE BEANS!

I have no idea why no recipe mentions this small little fact (actually, I think that it is a conspiracy, contrived by the Mediterranean restaurants of the world, against all at-home cooks that wish to recreate this traditional dish in the comfort of their own kitchen), but it will seriously turn your hummus-making-world upside down!  By simply cooking the beans the texture is smoother and the flavor is more robust (and, yet, simultaneously more delicate).  

Seriously, this one. little. change. will instantly turn your so-so hummus into restaurant quality!

Traditional Hummus
Serves 8-10

1 can garbanzo beans: drained, rinsed, and cooked (see below for more detail)
scant 1 tsp salt
1 tsp paprika
6T lemonjuice
1/3C tahini
2-4T leftover cooking liquid (or water)
EVOO, for garnish

Directions:

• Place the drained and rinsed garbanzo beans into a medium saucepan.
• Barely cover with water, bring to a low boil, and then reduce to simmer for 45-55 minutes.
• Note: You should be fine, but make sure that all of the water doesn't evaporate out of the pan, leaving the beans to burn.  There should always be a shallow level of water in the pan.
• Once the beans have cooked and softened, immediately place them into the food processor with the salt, paprika, lemonjuice, and tahini.
• Process the mixture on low.
• As the mixture is processing, add in 2-4T of the leftover cooking liquid (or water).
• Increase the processing speed to medium - or high - for one minute.
• Transfer the hummus to a medium Tupperware container.
• Serve chilled and garnished with EVOO alongside crudites, crackers, etc.

As a bit of a side-note, I prefer to garnish the hummus with EVOO right before I serve my hummus.  I have found that, if I add the EVOO beforehand, it hardens in the refrigerator and doesn't taste as good (not to mention the texture, which is similar to solidified bacon grease...not exactly appetizing).  You certainly don't have to do this, but I thought I would pass along the suggestion just in case!

As a side-note: the next time you make my "Cheesy" Hummus, Salsa Hummus, Roasted Red Pepper and Cilantro Hummus, or Avocado Hummus make sure to COOK THE BEANS!

Tomorrow we're off to a pool party!  Hopefully I will remember my camera and have a fun weekend post to share with you next time.

Question of the Day:


Do you have any "secret tricks" in the kitchen?!  If so, I would love for you to share one (or two) in the "Comments" below!

Blessings,
Ally and Bo