October 25, 2011
Pumpkins are all around us and I can’t help but love the “welcome” into the baking season. I and never really knew there was a “baking season” until a few years ago at the end of summer when my husband decided to bless me with a stand mixer. I gripped my cart, white knuckled, giddy and excited, searching the Costco isles for the big box to put into my cart. Sadly I was informed that this seasonal item wasn’t due to make its appearance until fall. ((big sad face))
That memory is distant now however as I gleefully have been cooking, baking and preserving and totally neglecting my blog ((sigh, sorry about that)). I come with a peace offering: some yummy recipes to try!
Grain free apple flax muffins from Kitchen Stewardship
I didn’t have enough flax seeds to complete the recipe so I added in whole wheat flour to make up the difference and they were great.
Homemade Carmel and Apples from Frugal Granola
This recipe reminded me a lot of the carmel rolls my mother in law makes. It was quick and easy. Next time I will cut the amount of cinnamon in half. The lack of a photo shows that we were too excited to try it to remember to take a picture .
Carrot Muffins from the Joy of Baking
These are great and I made just a few tweaks to the recipe to make it even more healthy. Here is how I made them:
1/2 chopped almonds (or pecans or walnuts)
2 cups grated raw carrots (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups whole wheat flour
1 cup raw honey
3/4 t baking soda
1 1/2 t baking powder
1/4 t real salt
1 1/2 t ground cinnamon
1 cup coconut (I used unsweetened but you could also use sweetened)
3/4 cup coconut oil (or you could also use safflower or canola)
3 large eggs
1 t vanilla extract
Cream cheese frosting:
1/4 cup unslated butter at room temperature
4 ounces of softened cream cheese
3 T powdered sugar
1/2 t vanilla extract
Mix all wet ingredients and dry ingredients separately and then mix the two together until just moist. Scoop into muffin cups until 2/3 full and bake at 350 degrees for about 20-25 min or until a toothpick comes out clean. Remove from muffin pan and allow to cool.
Top with frosting if desired (and really, why wouldn’t you?)
To make the frosting: simply mix the butter and cream cheese together until smooth. Add the sugar and vanilla and don’t forget to lick beater!
Sign up to get the latest on sales, new releases and more …
Subscribe to our newsletter and always be the first to hear about what is happening.