Rum and Eggnog Bread

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By Corinne

Rum and eggnog is perhaps the quintessential Christmas holiday drink. I felt like they would make a good match in a quick loaf, but unfortunately all the recipes I looked through either called for vanilla pudding mix or edible oil product flavoured coffee creamer, or only used artificial rum extract. Was it not possible to make a loaf with just… egg nog and… actual rum? It turns out that it is ūüôā

And since you have the rum and eggnog and nutmeg out already, you know, you may as well make yourself a drink while you’re waiting for this to come out of the oven.

Makes: 1 loaf

Oven: 350F

Time: prep 10 minutes, bake 40-55 minutes until a toothpick comes out clean – baking time will depend a bit on the type of pan you use, and your individual oven. Check at 40 minutes – mine took 50 minutes.

You will need:

For the bread:

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup spiced rum
  • 3/4 cup egg nog
  • 1 tsp vanilla extract

For the glaze:

  • 1 cup powdered sugar (sifted)
  • 2 tbsp spiced rum
  • 2 tsp egg nog
  • pinch of ground nutmeg

Preheat oven to 350F. Mix together flour, baking powder, salt and nutmeg. Using either a hand mixer or stand mixer, cream together butter and sugar until fluffy. Add 2 eggs, 1/4 cup spiced rum, 3/4 cup egg nog and 1 tsp vanilla extract to the butter and sugar and mix until thoroughly combined.

Add dry ingredients to wet, and stir together with a spoon until just combined. Batter should be lumpy. Pour into a lightly greased loaf pan.

Bake in a preheated 350F oven for 40-55 minutes, until a toothpick inserted comes out clean. Turn out and allow to cool completely before glazing.

For glaze, sift powdered sugar, and whisk in 2 tsp eggnog, 2 tbsp spiced rum, and a pinch of nutmeg. Drizzle over cooled loaf.

Coconut Oatmeal Muffins

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If you haven’t noticed, I’m sure you will, Julie is the baker on this blog. Writing down recipes has forced me to reluctantly start measuring things, and baking is always about measuring stuff. For a long time I lived in a place with an unpredictable oven that often resulted in fairly disastrous results, and a one time full out cookie making tantrum.

Not only that, but I tend not to have much of a sweet tooth. I’d choose chips over chocolate every time. That being said, I do like a muffin, but find many muffins these days are much more like cupcakes minus the icing. Some are sweeter even. And while I’m not entirely against cake for breakfast, I do want my muffins to be somewhat virtuous. Inspired by, but quite modified from Smitten Kitchen

Makes:9-10 muffins (my muffin pan is large, I only got nine)

Time: 30 min, 20 in oven

Oven: 375F

You Will Need:

  • 1/3 ¬†cup virgin coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup oatmeal (quick cooking)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup full fat Greek-style vanilla yogurt (though I’ve also used plain)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened shredded coconut, plus more for on top

Melt coconut oil in microwave- 20 seconds at a time until just melted. Mix together yogurt, oatmeal, egg and vanilla. Mix the flour, shredded coconut, baking powder and salt in a large bowl. Add the sugar to the melted coconut oil, and then whisk this into the yogurt, egg, oatmeal mixture. Add wet ingredients all at once to dry and stir until just combined.

Fill muffin tins about 2/3 full and sprinkle tops with extra shredded coconut if desired.

Bake in oven 18-20 minutes until a toothpick comes out clean. img_2239

Pumpkin Breakfast Cookies

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By Corinne

I love a breakfast cookie! These are hearty and delicious, full of all kinds of goodness. They are a soft cookie, but the pepitas give them a bit of a crunch.  I prefer them without chocolate chips, but my husband has more of a sweet tooth and prefers them with. If you are trying to reduce refined sugar, the brown sugar can be substituted for an equal amount of honey Рthough I find they are less sweet with honey, so you may want to add a bit more.  They are gluten and dairy free (if you omit chocolate chips).

Time: prep 10 min, bake 18-22 min per batch

Makes: about 45 cookies

Oven: preheat 350F

You will need:

  • 2 cups quick oats*
  • 1/2 cup lightly packed brown sugar
  • 1 cup pepitas (shelled pumpkin seeds)
  • 1 cup dried cranberries
  • 1/2 cup ground flax seed
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • 1/2 cup virgin coconut oil
  • 2 eggs
  • 1 cup semi sweet or dark chocolate chips (optional)

Preheat oven to 350F. Mix together all dry ingredients. Melt 1/2 cup virgin coconut oil in microwave, about 1 minute. Add coconut oil, canned pumpkin and eggs to dry mixture and thoroughly mix together. This can be done pretty easily by hand, or if you have a mixer, that works too.

Place scoopfuls of mix onto a cookie sheet. They will not spread as they cook, so you can snuggle them up close together. I like to press them down and flatten them a bit after I scoop them on, as they do not flatten or spread as they cook so whatever shape they go in is the shape they come out.

Bake for 18-22 minutes. Cookies will be slightly browned around the edges and tops. Cool completely and store in an air tight container, or freeze and take out just a few at a time as desired.

*oats are one of those ‘maybe’ items for many celiac people. While oats themselves are gluten free, crops may be contaminated with wheat. Some brands of oats will say ‘gluten free’ and others don’t.

Fiddlehead Omelettes

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By Corinne

Today I got up early to go birding, it was supposed to be clear, and looked promising at 6am. However, by 7am it had clouded over and was no longer great light for photography. As I was wandering looking for warblers, I noticed a few fiddleheads around. Deciding all was not lost for my morning adventure, I decided to do some foraging.

When I got home I went straight to rinsing and then boiling my fiddleheads. My original idea had been just to pick enough for supper, but since it was a breezy bug free morning I ended up collecting quite a bit. Fiddleheads have a bit of an asparagus/spinach flavour and I thought they would be nice in an omelette. They weren’t just nice, they were amazing! I can’t wait to make this again ūüôā

For how to prep fiddleheads for cooking, please see this post here. It is important to properly prepare fiddleheads for eating as they have been associated with food borne illness when not fully cooked.

Time: 15 to 20 min – if using already prepped fiddleheads

Makes: 2 omelettes

You will need:

  • 1 cup boiled fiddle heads – see preparing fiddleheads
  • 1 clove garlic minced
  • 6 tbsp grated asiago cheese
  • 2 tbsp snipped fresh chives + more for garnish
  • 4 eggs
  • 1 tbsp + 2 tsp butter

In a frying pan melt 1 tbsp butter, add previously boiled fiddleheads and garlic. Saute for about 10 minutes. Set aside.

Whisk two eggs. Melt 1 tsp of butter in a small frying pan, when melted, but before browned, add eggs slowly to pan, swirling to distribute evenly.

Add 1/2 of the prepared fiddlehead/garlic saute, 3 tbsp grated asiago and 1 tbsp snipped chives. When eggs have just about set, using a spatula, fold omelette in half. Cook a few more min as necessary. Serve with additional snipped chives.

Repeat using the remaining butter, eggs, fiddleheads, cheese and chives for a second omelette.

 

 

Magic Muffins – Double Chocolate Zucchini

By Julie

Serves:  Makes 12 extra large muffins

Time:  35 min

I thought I posted these on Monday. ¬†Did you know it’s Wednesday? ¬†I didn’t.

So these are healthy… mostly. ¬†A tiny bit of refined sugar here, a little chocolate chip there… there IS whole wheat flour. ¬†And some of the sugar is subbed out for maple syrup. ¬†Oh, and there’s lots of zucchini!

 

 

You Will Need:

  • 3 eggs
  • 2/3 cup applesauce
  • 1 tsp vanilla
  • 1/2 cup honey
  • 3/4 cup sugar
  • 1 1/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 2 cups of zucchini
  • 1 cup semi sweet chocolate chips

Prep

Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, honey, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cocoa powder, baking soda, and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the zucchini, and chocolate chips. Bake for 20-25 min for extra large muffins (full muffin cups, see picture).  Mine baked for exactly 23 minutes and they were perfect.

Magic Muffins – Maple Blueberry

By:  Julie

Time:  35 min

Serves:  12-15 large muffins

It’s time for another edition of Magic Muffins! ¬†Last week I was on a blueberry yogurt parfait kick for breakfast. ¬†This week it’s mini-wheats. ¬†I don’t like blueberries on my mini-wheats, so I had some blueberries to use up. ¬†Combine that with a trip to the sugar bush last week and BOOM BABY! Maple Blueberry Muffins.

You Will Need:

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp of baking powder
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 3 eggs
  • 2/3 cup applesauce (or oil if you prefer)
  • 1 tsp vanilla
  • 2/3 cup maple syrup
  • 1/2 cup sugar
  • 2/3 cup golden raisins
  • 2 cups of blueberry
  • ¬†1 cup of shredded apple

Prep

Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, maple syrup, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cinnamon, baking soda, and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the blueberries, apple, and raisins.  Bake for 20-25 min for extra large muffins (full muffin cups, see picture).  Mine baked for exactly 23 minutes and they were perfect.

Magic Muffins – Carrot and Golden Raisin

Carrots for breakfast. ¬†My nutritionist would be proud. ¬†This edition of Magic Muffins is very breakfasty, with a ton of fiber and flavor. ¬†It’s all about the nutmeg. ¬†Oh, and the raisins!

You Will Need:

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp of baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp of salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 eggs
  • 2/3 cup applesauce (or oil if you prefer)
  • 1 tsp vanilla
  • 2/3 cup maple syrup
  • 1/2 cup brown sugar
  • 3/4 cup golden raisins
  • 3 cups of shredded carrots

Prep

Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, maple syrup, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cinnamon, baking soda, salt and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the carrots, and raisins.  Bake for 20-25 min for extra large muffins (full muffin cups).  Mine baked for exactly 25 minutes and they were perfect.