Spinach Cake Muffins

24 Sep

Just wanted to do a quick post to let you all know, “WE ARE STILL HERE!” It has been a while since either Joanna or I have posted due to various reasons. I can only speak for myself when I say that sometimes frustration gets in the way of making recipes that look nice enough to post. I think we may just *try* to post as often as we can. I may also cut down on the step by step pictures. For me taking photos just gets in the way of making recipes.

I recently bought the Weelicious Lunches cookbook. Jasper is now going to full day preschool and I really needed some ideas for his lunchbox. He is an extremely picky eater and I wanted to try to inject something healthy each day.

The other day I decided to throw together the spinach cake muffins. They were super fast to make and Jasper ate 5 mini-muffins in one sitting! They were a huge hit for Max as well. The spinach give these muffins a monster green color, perfect for the monster/dino obsessed kid at my house. They are slightly sweet and don’t taste veggie laden. When introducing them to Jasper I called them “green muffins” so that the word “spinach” wouldn’t scare him off!

Spinach Cake Muffins
From Weelicious Lunches

Makes 24 mini muffins

Cooking spray or paper muffin cups

1/2 cup unsweetened applesauce

1 large egg

2 teaspoons pure vanilla extract

1 cup packed fresh spinach leaves

1/3 cup sugar

2 tablespoons vegetable or canola oil

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre heat oven to 350°. Prepare muffin pan with nonstick spray or paper cups.

In the jar of a blender, combine applesauce, egg, vanilla, spinach, sugar, and oil until smooth. In a separate bowl combine dry ingredients. Add spinach mixture to dry ingredients and mix to combine.

Spoon batter evenly in the prepared muffin pan and bake for 12 minutes or until a toothpick comes out clean.

Cool on wire rack.

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Golden Quinoa Muffins

22 Mar

I have a couple bags of quinoa in the cabinet, and I never know what to do with the stuff. I’ve made quinoa with mushrooms, sweet potatoes, and kale and it was really good, but I really wasn’t in the mood for that. So I was looking at the package and noticed a recipe for these muffins. Since I had most of the ingredients and for the rest I had reasonable facsimiles, I decided to try them out.

These muffins are not too sweet, so once you get over the initial surprise of that, they are quite tasty. Max liked them, but Jasper was a little iffy. So maybe the preschooler set isn’t the right demographic for these, but an older kid or a grownup will enjoy them.

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Oatmeal Chocolate Chip Cookies with Sea Salt

6 Mar

I am not going to tell you how many of these cookies I just had. For breakfast. I think the amount of oatmeal supersedes any need to think of these as dessert. In my book the oatmeal just makes these an anytime of day food. They are super chewy  and delicious.

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Sweet Potato-Black Bean Stew

28 Feb SONY DSC

I realized recently that I hadn’t made any soups/stews all winter so my next posts might be back-to-back soups. I usually get like this toward the end of February, right when I think the weather is going to get a little warmer, we get dreary, gray, rainy, snow-slush, muddy days. I think Columbus is itching for blue skies and sunny days – my skin wants the sun, I’m tired of wearing so many layers!

Anyway, we’ve kept warm with this Sweet Potato-Black Bean Stew. I found this recipe back in November when I was “doing research” for my Thanksgiving festivities in the Better Homes and Gardens Holiday Recipes issue. This stew is GOOOOD with just the right amount of spice/sweet/sour.

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Flourless Almond and Mavrodaphne Cake

15 Feb SONY DSC

I wanted to make my husband a cake for Valentine’s Day, but I didn’t want it to be over powering or too chocolaty (I know, crazy).  I found Pati’s Flourless Almond and Porto Cake and it seemed like a really easy cake to make, especially with my having so many slivered almonds left over from Thanksgiving.  The only thing that I did not have was Port wine but I do have a bottle of Mavrodaphne with a layer of dust forming over it.  I kept searching for cake recipes using Mavrodaphne and I could not find anything – I kept wondering to myself if it would work, it is a dessert wine after all.  I guess there is only one way to find out…

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Ditalini with Chickpeas and Rosemary Garlic Oil

6 Feb

There a couple of things I learned today while making this recipe. First, I really need to write things down, such as the ingredients needed to make this. In the last three days I have been to the store three times, and none of those times did I buy parsley. Second, I should start saving my pennies and get a real food processor. The one I have is a small three cup one and it had no desire to chop the carrots and celery.

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Turkey meatloaf with Feta and Sun-dried tomatoes

1 Feb SONY DSC

We’ve got feta at home.  I added more garlic to this recipe because that’s how we roll at my house.  Enjoy.

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