Coconut Almond Muffins

The Monday after spring break has its ups and downs. In my case, having stayed home with my kids for the better part of ten days, I’d be lying if I said I weren’t a little grateful to have them headed back to school this morning. Like, if I hear one more “He hit me and I did NOTHING!” I might need to pack up and move to Aruba. On the other hand, I do treasure the concentrated time home with them doing fun activities like park play dates, library visits, and living room picnics.

And after almost a whole week or waking up without an alarm, it was a little hard to get out of bed this morning.

That’s partly why I made these Coconut Almond Muffins yesterday–to trick myself into the motivation needed to get up and go about regularly scheduled life. With the hearty texture of ground almonds and tropical sweetness of coconut, they’re a tasty treat that’s worth hauling myself into the kitchen for.

What I didn’t anticipate, though, was that my ten-year-old son (who took a sudden interest in cooking over spring break) would make me coffee, pour me a glass of water, and plate me two of these muffins–complete on a tray for breakfast in bed! Since our spring break was somewhat derailed by the bickering so common to school-aged kids, we’d had a long talk last night about service and kindness. Something must have sunk in.

I guess the only problem is that I didn’t actually have to get out of bed to eat them!

 


Print Recipe
Coconut Almond Muffins
A classic combination of coconut and almond flavors these lovely muffins!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and grease 12 muffin cups.
  2. In a large bowl, combine all purpose flour, whole wheat flour, sugar, baking powder, and salt. Make a well in the center and add melted butter, almond milk, almond extract, vanilla extract, and eggs. Stir until just combined.
  3. Coarsely grind the almonds: pulse almonds in a small food processor or zap a few times with an immersion blender until broken into small pieces. Mix almonds and coconut into batter.
  4. Divide batter between 12 muffin cups and bake in preheated oven 14-18 minutes. Let cool and store in an airtight container.
Recipe Notes

Adapted from Bake or Break.

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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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Peanut Butter Apple Baked Oatmeal

After you’ve been grocery shopping in Germany for a few weeks, you begin to realize that there are numerous food items European supermarkets simply do not sell that American shoppers take for granted as regular possibilities. Chocolate chips, brown sugar, vanilla extract, and corn meal are all examples of foods that seem standard to my American mindset but are absent from all but the most specialized German grocery stores. (They all, for some reason, also seem to have to do with baking…why?) If you go looking on online message boards for answers to this culinary conundrum, you will inevitably come across the TOP most discussed edible scarcity for Americans living, eating, and shopping in this country: PEANUT BUTTER. No peanut butter cookies, chocolate-peanut butter ice cream, peanut butter-filled pretzels, and no floor-to-ceiling, chunky vs. smooth, Skippy/Jif /Peter Pan peanut butter section at the grocery store.

Some of these people online are VERY worked up about the peanut butter desert that is the European continent. (Now I think I know how Australians feel about Vegemite.)

So when my mom asked if there was anything I wanted her to bring from the U.S. on her recent trip here, peanut butter was at the top of my list. When she pulled it from her suitcase two weeks ago, I all but held it close to my face and whispered “sweet cream of the humble legume, I shall preserve thee as long as I am able.” I mean, let the record reflect that I didn’t.

Then, the next week, I saw peanut butter for sale at the grocery store. Ha!

This peanut butter sighting was, of course, awesome, but because it was certainly not a familiar brand and I frankly have some doubts about how authentic it could be when it’s only been in this country a pretty short time, I’m still spreading my American peanut butter stash as thinly as possible. Since my precious jar arrived, I have rationed it out into three peanut butter sandwiches, one or two dips of a pretzel, and this, one of my very favorite breakfasts, Peanut Butter Apple Baked Oatmeal. (And yes, this is the fourth baked oatmeal I’ve featured on the blog…because baked oatmeal is the BEST for a breakfast that’s make-ahead, tends to use only one bowl and one pan, tastes delicious, is super forgiving no matter what you put in it, and is usually healthy.) This peanut butter apple version is no exception.

With whole grain oats, plenty of apple, minimal sugar, and low-fat milk, it’s a winner of a breakfast that also serves to remind me that every time I eat an apple with peanut butter, I go, oh yeah! These are so good together–why don’t I eat this combination more often?

Totally worth using up half a cup of my treasured peanut butter supply. Try it out and I think you’ll agree.

P.S. For the record, I have not seen any horse meat for sale here, either…which I mention not because I WANT any, but because I had read online that it was a normal grocery store item in Germany. You’re safe for now, horsies!

Print Recipe
Peanut Butter Apple Baked Oatmeal
Instructions
  1. Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
  2. In a large bowl, mix dry ingredients: oats, brown sugar, salt, cinnamon, and baking powder. In a smaller bowl, combine milk, egg, applesauce, and vanilla. Add wet ingredients to dry and mix. Add peanut butter and mix again until well distributed. Finally, add diced apples and stir to incorporate.
  3. Pour into prepared pan and bake 35 minutes or until the top is golden. Let sit at least 5 minutes before serving, or, to make ahead, cool completely, refrigerate, and serve in the morning reheated with a splash of milk.
Recipe Notes

Adapted from Two Peas and Their Pod.

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Almond Milk Nutella Pudding

Nutella pudding

Are you a milk drinker? If you are, how much milk do you drink a day? If you’re not, how much dairy do eat in a day?

At last year’s Nutrition and Health Conference in Denver, I heard a fascinating talk from Walter Willett, Department Chair of Harvard’s School of Public Health, about how much dairy we all actually need on a daily basis. The marketing messages we grew up with that milk “does a body good” and to get “3 A Day” servings of cheese, milk, or yogurt may have been simply that: marketing. Willett’s conclusion, based on numerous studies, was that one serving of dairy a day is probably plenty for most adults. We do of course need to be mindful of consuming enough calcium and vitamin D overall, but as an animal product, dairy has a pretty high calorie and fat price tag for the delivery of these vital nutrients.

While there’s still more research to be done on the merits (or pitfalls) of eating lots of dairy, and what fat percentage to choose when we do, since hearing Willett’s talk I’ve tried to simply become more conscious of how much dairy I consume daily. It’s led to the discovery that I’m a bit of a dairy-oholic. While drinking straight milk frankly grosses me out, my daily cheese/yogurt/ice cream consumption can overstep its bounds even before lunchtime.

Yesterday, for example… I was craving something sweet. The jar of Nutella in my pantry was seductively calling my name, but, wanting to at least maintain my illusion of refinement, I thought, what if I make something with the Nutella instead of just eating it straight from the jar like a desperate PMS-ing college student? Something like a pudding, perhaps! As I thought about my day of eating up until that point, however, I realized it had already been pretty dairy-heavy. So, while there’s nothing intrinsically wrong with dairy, would it be heretical to make a pudding without something other than regular milk, thereby cutting some fat and calories? Could it turn out creamy and delicious if you made it with, say, almond milk instead of cow’s milk?

Why yes, it could!

I didn’t miss a thing in this Nutella pudding using almond milk in place of regular dairy. When I asked my husband for his thoughts, he said it was very tasty, too, and didn’t realize it didn’t contain regular milk. (Though it should be noted that there is a small amount of dairy in Nutella itself. If you absolutely need to be 100% dairy-free, you would need to find a different chocolate hazelnut spread than Nutella–which is possible!)

So whether you need to limit dairy in your diet for some reason, or just don’t mind shaving off a few calories in your dessert, this pudding is your answer. Dollop with a dairy or non-dairy whipped topping to your preference.

Nutella Pudding

By the way, recently on one of my tours at the Halle Heart Children’s Museum where I work, I asked a group of second graders which animals provide dairy products. With utmost confidence, one kid raised his hand and shouted: “Ducks!” If duck milk ever becomes a thing, I’m gonna call it non-dairy and say you can make this pudding with it, too.

Print Recipe
Dairy Free Nutella Pudding
A Nutella pudding made with almond milk that's still creamy and smooth!
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Instructions
  1. In a medium saucepan, whisk together sugar, corn starch, cocoa powder, and salt. Add almond milk and bring almost to a boil over medium heat, whisking frequently to break up any lumps.
  2. When the mixture begins to thicken and almost boil, turn heat to low, add Nutella, chocolate chips, and vanilla and whisk until smooth.
  3. Pour into 4 individual bowls or ramekins, or one large bowl and refrigerate for at least 1 hour. Serve chilled with non-dairy whipped topping.
Recipe Notes

A Love Letter to Food Original Recipe.

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Oranges with Vanilla Syrup

Orange Salad with Vanilla Syrup

January in Phoenix brings many things: the Phoenix Open, the famous Barrett Jackson car auction, citrus fruits up the wazoo, and of course, snowbirds…

snowbird-7

But let’s get back to the citrus (because it’s not even February and I’ve already had enough of snowbirds).

As I always say, whenever this time of year comes around, Arizonans will do almost anything to offload their overabundant citrus fruits. Neighbors don’t want them, schools have had enough of them, and the food banks refuse them, because even the poor and needy will balk at lemons, oranges, and grapefruit breakfast, lunch, and dinner after awhile. We get to the point where we start looking around for a Citrus Drop-off Safe Haven, like they do for babies.

citrus-safe-haven

NO QUESTIONS ASKED!!!

So yesterday when the guy who takes care of our lawn all too eagerly handed me a shopping bag brimming with oranges, I knew I’d have to form a plan. Thankfully, the stars aligned and a way to use up my newly acquired citrus gift presented itself almost immediately: our church’s annual picnic. With my “G” last name, the church bulletin assigned me and the other A-L’s to bring a side dish to go along with the hot dog lunch being served at the picnic. I *could* have been a lame-o and simply dropped off the Little Orphan Oranges on the buffet table in the hopes that the good people of the church would find them all their forever families, but I decided to be a bit more responsible and make them into an actual side dish.

Orange Salad with Vanilla Syrup

This fresh and different stacked orange salad is the result. Sprinkled with almonds and coconut and drizzled with a sweet vanilla syrup, it’s a hybrid side dish/snack/dessert that disappeared fast from the sea of chips and same ol’ veggie trays at the church picnic. And since it came together quickly, easily, and attractively with minimal ingredients, I know I’ll make it again–especially when I have oranges to use up.

Orange Salad with Vanilla Syrup

Print Recipe
Oranges with Vanilla Syrup
A fresh and easy orange side dish for brunch or lunch.
Course Side Dish
Prep Time 20 minutes
Servings
Course Side Dish
Prep Time 20 minutes
Servings
Instructions
  1. Slice peeled oranges into equal pieces and arrange on a platter.
  2. In a small saucepan, bring sugar, water, and vanilla extract to a boil over medium-low, stirring constantly. Simmer 5 minutes, then let cool.
  3. Sprinkle orange slices with almonds and coconut, then drizzle with the cooled syrup. (If you have extra syrup, save for another use--I'm sure it would taste great in coffee!)
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