Pumpkin Butter Muffins

Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?

I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”

That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.

Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!

 


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Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Course breakfast
Servings
muffins
Ingredients
Course breakfast
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
  3. In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
  4. Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
  5. Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
Recipe Notes

A Love Letter to Food Original Recipe.

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Roasted Chickpea Pitas

I think if I were a chickpea, I wouldn’t be very happy. Poor chickpeas. They’re always getting mashed, pounded, and ground up for things like hummus and falafel, or playing second fiddle as a side dish to meat. It’s rare that you eat anything in which chickpeas in their whole, unadulterated form take center stage. Can’t we give these little guys their time to shine?

Why yes, we can, in the form of Roasted Chickpea Pitas!

This tasty vegetarian Mediterranean meal features whole chickpeas roasted in a piquant blend of seasonings and paired with caramelized red onions. Finished off with some spinach, tomato, and creamy tzatziki sauce in a whole wheat pita, it’s a super healthy choice for dinner or a one-dish lunch. Every time I eat it, even without adding a side, it keeps me full for hours–probably because of all the “good carbs” found in the whole wheat and beans. Plus, chickpeas contain plenty of protein and even a little unsaturated fat. Can you really go wrong by adding more of them to your diet?

So if I were a chickpea, I’d like to think I’d approve of this recipe (even though I’d have to be roasted in a 400 degree oven). Worth it.


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Roasted Chickpea Pitas
Spiced roasted chickpeas and cool tzatziki sauce make a hearty filling in these pitas.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For the roasted chickpeas:
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For the roasted chickpeas:
Instructions
Make the chickpea filling:
  1. Preheat oven to 400 degrees and spray a large baking sheet with cooking spray.
  2. In a large bowl, stir together chickpeas and sliced red onions. Pour olive oil and all spices over the mixture, stir to toss, and spread on the prepared baking sheet. Bake 20 minutes, stirring once halfway through baking.
Make the tzatziki sauce:
  1. Meanwhile, make the tzatziki sauce by combining all ingredients in a small bowl.
Assemble the pitas:
  1. Assemble the pitas by filling them with the chickpea mixture, tzatziki sauce, spinach, tomato, and/or feta.
Recipe Notes

Inspired by Live Eat Learn.

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Vanilla Chai Granola

A friend of mine recently posted a bit of a rant on Facebook about food blogs that make you scroll through 6,000 pictures and an 800 word banal anecdote before you can actually get to the recipe. I get it. Certainly, recipes are the main reason people visit food blogs…at least, I assume so. That’s the reason I visit food blogs, anyway. We’re not here for the story of how your dog is so adorable and that somehow relates to this casserole, or how you spilled all your Worcestershire and were forced to make this sauce with soy sauce instead. (“But it turned out AMAZING!”)

The truth is, though, as a food blogger, sometimes it’s a bit of a stretch to come up with anything meaningful to say about, say, a salad that just came together on a weeknight and was good enough to share. Cause that’s kind of the whole story. And people end up trying way too hard, when maybe the recipe can speak for itself.

Sorta the case with this Vanilla Chai Granola. All I’ve really got to say is: it’s tasty, easy, and goes great with some Siggi’s vanilla yogurt and some strawberries in a breakfast parfait. Other than that, I could see it as a unique topping for a fruit crumble or a simple start to the day with a splash of milk.

So since I’m not talking your ear off about the recipe…can you forgive a couple extra pictures? 😉

 


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Vanilla Chai Granola
A mixture of warmth and sweetness make this Vanilla Chai Granola a special breakfast treat!
Course breakfast
Servings
Ingredients
Course breakfast
Servings
Ingredients
Instructions
  1. Preheat oven to 300 degrees and spray a baking sheet with non-stick cooking spray. In a large bowl, stir together oats, pecans, and almonds.
  2. In a medium bowl, combine canola oil, maple syrup, brown sugar, and vanilla.
  3. In a small bowl, combine cinnamon, ginger, cardamom, cloves, coriander, and salt.
  4. Pour oil mixture over oat mixture and stir to coat, then do the same with the spice mixture over all.
  5. Spread in a layer on the baking sheet and bake about 45 minutes, stirring every 15 minutes. Store in an airtight container at room temperature.
Recipe Notes

A Love Letter to Food Original Recipe.

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Streusel-Topped Blueberry Custard Pie

Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.

This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.

Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:

Streusel? On top of blueberry pie? Which is a custard?

But don’t let that deter you.

This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.

This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.

So what do you think? State fair-worthy? What pie would you enter in your state fair?

Nutrition Facts
Servings: 9
Per Serving % Daily Value*
Calories 276
Total Fat 12g 15%
Saturated Fat 4.5g 22%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 204mg 9%
Potassium 91mg 2%
Total Carb 39.9g 13%
Dietary Fiber 1.9g 7%
Sugars 24.8g
Protein 3.5g
Vitamin A 5% · Vitamin C 11%
Calcium 2% · Iron 8%
*Based on a 2,000 calorie diet
Recipe analyzed by 
Print Recipe
Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the crust and filling:
For the streusel topping:
Instructions
  1. Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
  2. In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
  3. In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
  4. After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.
Recipe Notes
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Broccoli Three Cheese Lasagna

Today, in addition to bestowing upon the internet the gift of an amazing Broccoli Three-Cheese Lasagna that might just become your family’s new favorite vegetarian pasta dish, I’m trying a little something new on the blog. For kicks, and because as a nutritionist I care about providing (reasonably) healthy recipes, I’ve decided that moving forward, I’d really like to include nutrition information with my recipes. Also because I’m curious. So today, for this lovely lasagna, I’ve included a nutrition facts label for your perusal.

Adding up actual counts of calories, fat, sodium, etc. can feel like a bit of a peeking-through-your-fingers potential train wreck, like “oh nooooooo, I’m eating WHAT? Why did you have to tell me that?”

But I do (usually) want to know what I’m putting into my body–and I want YOU to know, too.

I’m starting with this particular Broccoli Lasagna recipe because, in its original form via Real Simple, this homemade comfort food classic contained a whopping 833 calories, 56 grams of fat, and 1,500mg of sodium–even with vegetables in place of meat. I shudder to think about the nutrition facts for restaurant lasagna. Actually….let’s go there. Olive Garden’s Lasagna Classico will set you back 930 calories, 53 grams of fat, and 2,070 mg of sodium! (For reference, your daily intake of sodium should be below 2,400 mg. Good luck only eating 300 mg of sodium in the entire rest of your day!)

As delicious as the original version of this recipe might have been, it really didn’t need to be so heavy, and with a few changes to slim it down, it’s still plenty rich. With a bit less cheese and a more portion-controlled 5 servings instead of 4, this lighter incarnation contains 586 calories, 12 grams of fat, and 1,245 mg sodium. High in sodium, yes, but with fat and calorie counts I can feel good about with a one-dish-meal dinner. Especially one that combines the Italian nirvana of tender pasta and ooey-gooey stretchy cheese with the nutritional powerhouse of broccoli.


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Broccoli Three Cheese Lasagna
Stretchy mozzarella, tender lasagna noodles, savory sauce, and plenty of broccoli make this a one-dish delight.
Course Main Dish, pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Course Main Dish, pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Servings
Instructions
  1. Preheat oven to 400 degrees. If using fresh broccoli, steam in a microwave-safe dish by adding a few tablespoons water, covering with a lid, and microwaving 2-4 minutes until bright green and crisp-tender. If using frozen, thaw and squeeze out as much liquid as possible. Place steamed or thawed broccoli in the bowl of a food processor and pulse until finely chopped (but not pureed).
  2. In a large bowl, mix chopped broccoli, ricotta, 1 c. mozzarella, 2 Tbsp. Parmesan, garlic powder, oregano, basil, salt, and pepper.
  3. In a medium bowl, stir half and half into marinara sauce.
  4. Assemble lasagna: in an 8-inch square baking dish, spoon a thin layer of sauce. Top with two noodles, a quarter of remaining sauce, and a third of the broccoli mixture. Repeat twice. Top with the remaining two noodles and sauce. Sprinkle the top with remaining 1/4 c. mozzarella and 2 Tbsp. Parmesan.
  5. Cover tightly with aluminum foil and bake 35-40 minutes. Uncover and bake an additional 10-15 minutes.
Recipe Notes

Inspired by (but heavily adapted from) Real Simple.

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