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Blythes Blueberry Muffins + Purple Eyes

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A few weeks ago John was craving blueberry muffins.

And not just any blueberry muffins – ‘fluffy’ ones.

  1. So into the kitchen I went with a recipe I bookmarked a looonng time ago when I saw it on self.com. [LOVE that magazine and site. So great.]

It was Gwyneth Paltrow’s recipe from her cookbook, my Father’s Daughter. I looked through a few of the recipes she shared with Self and was really impressed.

I remembered these muffins looking particularly ‘Americana’ – like the quintessential blueberry muffin.

I followed the recipe to a “T”, only halving the recipe and they turned out wonderfully. Next time I’ll probably enlist the help of some cupcake liners to keep the sides tender. But other than that, I was thoroughly pleased.

And more importantly, John was too. He [with my help] devoured them in 2 days. Sweet.

These were great plain or with a little butter. But I would also imagine them being quite tasty atop a bowl of oatmeal. Perhaps next time I’ll give them a try that way…

In other news, I tried out another new recipe this week: one involving make up.

Dreamed up by the beauty department – a beauty web site Lauren Conrad is collectively involved with – this quick eyeshadow tutorial is all-out girly and all-out glam.

[youtube]http://www.youtube.com/watch?v=oyHdwoSeD8c&feature=player_embedded[/youtube]

I tried it on a day that I didn’t have anywhere particular to be and though I didn’t apply it as heavily as the model, I really liked the way it made my eyes ‘pop!’

I’ll be stashing this technique away for a special event. Maybe a date night : )

Qs: 
Favorite kind of muffin. Chocolate chocolate chip or blueberry streusel.
Do you get glammed up every day or save it for special occasions? 

Very Vanilla Vegan Pancakes

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Oh my gosh. I feel so hipster right now.

I made vegan pancakes using mexican vanilla and then shot them in my makeshift photography studio.
In my tiny, one-bedroom urban apartment.
While listening to my new favorite all female pandora station.

I know, I know.
If you call yourself a hipster that actually proves that you’re not, in fact, a hipster.
But still, I felt pretty dang hipster. Just sayin’.

Alright, about these pancakes. They’re amazing.
Think light, fluffy clouds of vegan delight oozing with sweet vanilla flavor, all doused in melted butter and warm maple syrup.

Yeah, they pack some serious breakfast gusto.

Sprinkle party! Ey oh.

But seriously you guys.
Sprinkles on pancakes?
Don’t ask questions, just do it.

Very Vanilla Vegan Pancakes
makes 8-10 pancakes | adapted from food.com

Ingredients

1 c flour {I used all purpose}
1 Tbsp sugar
2 Tbsp baking powder {no, not teaspoons}
pinch salt
1 c light vanilla soy milk {I used Silk}
1 Tbsp canola oil
1 Tbsp unsweetened applesauce
2 tsp Mexican vanilla {or any vanilla extract}

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl. In a separate bowl, combine the wet and then add them to the dry. Stir until just combined and no large lumps remain. Spoon about 1/3 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with vegan butter and agave nectar or maple syrup. Or sprinkles, if you dare.

You know I went the peanut butter banana route. I can’t help myself.

These pancakes are my new favorites! They have that quintessential pancake fluffiness along with sweet cakey flavor that hardly requires any additional syrup. Plus, they’re vegan, which makes me all the more pleased about them.

And that does it. I hope you enjoy these lovelies as much as I did!

happy eating.

Quick and Simple Vegetarian Enchiladas [for one]

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I’ve been making a lot of “for one” recipes lately because they’re just so convenient. They make the perfect quick meal using ingredients you probably have in your kitchen right now.

And as much as I like leftovers, sometimes they just don’t get eaten and I genuinely hate to waste. So, this is yet another simple, easy to make, delicious recipe to add to your “for one” collection.

I made this version vegetarian because I’ve been trying to head more in that direction these days [don’t tell my dad]. But you could easily add meat if that’s more your thing.

From start to finish, these only take about 30 minutes to make. So get started now and you’ll have a delicious mini-Mexican feast on your hands in no time. Bueno? Si, bueno.

Vegetarian Enchiladas [for one]

Ingredients:

2 corn tortillas

~1/4 c already-cooked black beans

a few slices of sauteed green pepper [and onion, if you like]

salsa [I used red and green mixed]

shredded cheese

light sour cream & shredded lettuce for topping [optional]

Directions:

Preheat your oven to 375* and lightly coat a small loaf pan (or other baking dish) with cooking spray. Slightly heat your tortillas in the microwave so they’re more pliable. Spread a little salsa in the bottom of the dish, lay your tortillas in the salsa and turn them over a couple of times so they get well coated.

Scoop your black beans and green peppers into the tortillas, sprinkle a little cheese on top, and roll them up, laying them seam-side down in the pan. Cover with foil and bake for 20 minutes. Then remove the foil and let them cook for ~5 more minutes.

Remove from the oven, plate, top with sour cream and shredded lettuce and dig in. Ole!

Adios!

[I couldn’t resist.]

Qs:

Mexican food. Yes or no? Yes x 1,000,000

My favorite enchilada filling is __________. shredded chicken or black beans

Savory Biscuit Pancakes

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I said this was a no-sugar challenge. Not a no-pancake challenge.
Phew. That was a close one.

Savory pancakes? You must think I’ve lost my mind.
But if I can’t have sweets I at least want something shaped like them.
Believe it or not, eating a savory pancake is oddly gratifying.

I was inspired to make this recipe after seeing a variation of it in french toast form on Rachel Rae’s 30-Minute Meals.
Don’t judge. I like that show. Along with almost every other show on the Food Network.
That channel is my vice.

But, I could take or leave Sandra Lee.
I’m with Holly on that one.

Yes, that’s John’s hand. Isn’t it sexy?
Immaculate cuticles, I tell you.
He should go into hand modeling. That’s what I say anyways.

I’m just glad I married someone who tolerates me photographing 97% of my meals.
What a saint this guy is.
And one heck of a honey squeezer.
Reeer.

I didn’t know what to expect with the flavor of these, but it was sensational!
Think biscuit and pancake rolled into one.
Slightly cheesey, perfectly salty, and borderline decadent.
Topped with a little butter and honey and it’s pure heaven.
A sweet and savory combination I can’t get over.

Savory Biscuit Pancakes
makes 7 hefty cakes | serves 2

Ingredients
1 cup all purpose flour
3/4 Tablespoon baking powder
1 teaspoon baking soda
pinch salt
2 tablespoons parmesan cheese
1/2 teaspoon pesto
1 cup skim milk
1.5 Tablespoons butter

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl [flour – parmesan]. In a separate bowl, melt the butter. Then add the milk and microwave for 30 seconds to warm the milk. Add pesto and stir, then add to dry ingredients and stir until just combined. Taste the batter to ensure the seasonings are right for you. Spoon 1/4 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with butter and honey, maple syrup or an egg. Or just plain if you wish.

Ugh ugh ugh.
Literally biscuit.
In pancake form.
I die.

Buttery.
Biscuity.
Salty.
Pillowy.
Oh-so dreamy.

What else can you top a savory pancake with? An egg, of course!

This combination was spot on.
But how could a runny egg ever be a bad thing?

Drizzle a little honey around the edge for dipping and you’ll be in a pancake dream land.
This, I know.

Enjoy!

Vegan Buckwheat Graham Crackers

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Graham crackers. Perhaps one of my all-time favorite snacks.

No, I didn’t say all-time favorite desserts.
That title is already held by cake and ice cream.
And dark chocolate.
And Sunday donuts – one in each hand double-fisting with chocolate milk style.
a.k.a. Fatty McPudgyton style.

But yes. Graham crackers are good. Very, very good.

Especially when the graham cracker dough tastes like straight up cookie dough.

Yes, cookie dough, as in the kind that tastes like happiness and childhood, and is loaded with butter and sugar and every other thing in the world that will surely give you cancer by 30 and morph you from a size 6 to a solid 10.

Except, this dough is healthy. It’s vegan and gluten free and doesn’t have any chocolate chips.

So yeah, you can stay a size 6 and have a cookie.
Isn’t that nice?

I came upon this recipe after having a huge fail with trying to make savory buckwheat crackers.
I rolled them too thick.
I didn’t add enough salt.
I slightly overbaked them.
They tasted like sand.

Waaaaaaaaaaaaa.

The idea of buckwheat graham crackers became more appealing to me than savory ones.
Because if I can’t have a cookie until March 8th, I can at least have a healthy graham cracker, right?

Right?

Well, I say yes.

These crackers are abundantly healthy.
They contain no butter or gluten and have very little sugar.
And they really do taste like a graham cracker!
Granted, a healthier graham cracker. But a graham no less.

I’ve never baked anything similar to this but the recipe was very easy to follow.
It came together quickly without much effort and the result was beautiful.
I think they look like gorgeous little rustic beauties, and I want to eat them all.

I followed this recipe only I used 1/4 cup regular sugar instead of 1/3 cup coconut sugar.
And I ground my own buckwheat flour from raw buckwheat groats.
The result seemed pretty consistent with the original recipe.
I was a happy baker.

I find that the taste of buckwheat flour isn’t much different than whole wheat.
Others have described as earthy or nutty, and that may be true.
But regardless, the difference is minimal and I find the taste very pleasant.

I thought it coupled well with the subtle flavor from the coconut oil.
And they had just the right amount of sweetness and crunch.
They’d probably be great as cereal, broken up with a little milk!

Dream big.

They are really great just plain.
Or with a smear of peanut butter.

I have big plans for these little guys once my no-sugar challenge is over.
Think homemade vegan smores.

Yeah, I said it.

I hope you enjoy these as much as I did!

Vegan Black Bean Brownie Pops

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Let me start by saying that these things are amaze-balls, in the words of my boss.
Vegan black bean brownie pops. I mean, come on.


These little gems were inspired by my vegan black bean brownie bites,
one of the most popular recipes on this site.

They were not, on the other hand, inspired by kittens.
Does that go without saying?
Clearly, I didn’t think so.

Back to the point:
These brownie pops are vegan.
They are fudgy.
They are ridiculously moist.
They are rich with chocolate flavor.
They taste like a friggin’ brownie on a stick.
And you cannot detect the black beans in the slightest.

Huzzah!

Vegan Black Bean Brownie Pops
adapted from my vegan black bean brownie bites
gluten free, vegan and low-sugar 

Ingredients
1 15 oz. can black beans, drained and rinsed
2 flax eggs (2 Tablespoons flaxseed meal + 5 Tablespoons water)
2 Tablespoon canola oil
1/2 c cocoa powder {scant}
dash salt
1/2 teaspoon vanilla extract
1/4 cup granulated sugar (or sub other sweetener)
1 teaspoon baking powder
1 teaspoon finely ground espresso (or strong coffee) powder or instant coffee
1/2 bag + 1 dash dark chocolate chips (non-dairy for vegan)

Method | Preheat oven to 350 degrees. Lightly grease a regular size loaf pan. Prepare flax eggs by combining flax and water in a small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee (including flax eggs) in a food processor (sift in sugar if clumpy) and puree. Then stir in the dash of chocolate chips. Pour batter into loaf pan and smooth the top with a spoon or spatula. Bake for 30-35 minutes, or until the top is dark brown and appears slightly dry, and the sides are starting to pull away from the pan. A toothpick should come out somewhat clean. Let cool for 30 minutes before removing from pan.

After cooled, trim off any overly dry edges and then scoop entire pan into a mixing bowl. Mash with a fork until it looks like batter, and then stick in fridge for 10 minutes to set. Remove from fridge and scoop out 1 Tablespoon amounts and roll into balls. Place candy sticks (I used wooden skewers cut in half) in top, being careful not to go all the way to the bottom. Dipping the stick into melted chocolate or chocolate sauce before inserting into the brownie balls can be helpful in holding them tighter, but it isn’t necessary. Place the pops on a silicone or wax-paper lined cookie sheet and set back in the fridge to firm up a bit – about 10 minutes.

Melt remaining dark chocolate chips in a coffee mug in the microwave for 20 second increments, being careful not to overcook. Once melted, carefully dip the balls into the dark chocolate. If the balls come from loose from the sticks, simply use a spoon to bring the chocolate up to the pop and then swirl it around to evenly coat. Shake on sprinkles while still wet, if desired.

Place back on cookie sheet and set in fridge to set – about 15 minutes. These are fine setting out, but can be stored in the fridge or at room temp in a freezer bag to preserve longer if necessary.

Oh WOW.
It was simply love at first bite with these pops.
They’re not only a great healthy dessert for adults,
but also for kids.

I see these getting rave reviews at birthday parties
from unsuspecting guests. Perhaps even some ‘oohs and ‘aahs.’

And yeah, they have black beans in them.
But who has to know? Nobody. That’s what I say.

The taste is spot on, and everything about them is perfect.
They were everything I’d imagined and more.

In order words, these were one serious baking success.

Enjoy,

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