Brunch, Cakes

Banana Peanut Butter & Oats Muffins

muffin post 2.jpg

I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.

Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.

 And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉

Ingredients:

  • 1 cup old fashion oats
  • 6 teaspoons of chocolate peanut butter powder 
  • 1 tsp baking soda
  • lemon juice from 1/2 lemon 
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup grape seeds oil
  • 2 cups cashew milk
  • 1 1/2 cup white rice flour
  • 1/2 cup coconut sugar

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.

 Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix. 

 Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops. 

 Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.

 And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊

Bon Appetit! ❤

Makes: 12 muffins; preparation: 10 – 15 minutes; baking 15 – 20 minutes.

muffin post 1

 

Muffins and other sweets, Uncategorized

Cocoa Cookies

On a Special Sunday’s post I made this delicious and  easy cookies: Cocoa Cookies, that I found on one of my favorite Romanian blogs that I love to browse from time to time: Edith’s Kitchen.You can find the original recipe here.

My family was amazed by the results, despite the little changes that I made here and there. And my co-workers could not believe that something so delicious could come from so few (and let’s not forget HEALTHY) ingredients.

Ingredients

  • 1/2 cup  melted butter ( vegan )
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 cup all purpose flour
  • 2 tbsp cocoa
  • 1 tsp of instant coffee
  • 2 tbsp rum extract (you can add a bit more as the taste is not very strong after baking) ( you can also substitute the rum extract with other flavor of your choice; I made with almond extract as well )
  • a pinch of Himalayan salt

In a bowl mix together the melted butter, the sugar, the egg, salt and the rum extract.

In a different bowl mix the flour, cocoa and baking soda.

Add the flour mixture over the butter mixture and mix well.

cocoa-vegan-cookies

I have also tried a second batch substituting the egg with apple sauce. I have to admit in look they were slightly different but the taste was just: YUMMY !!!

cocoa-vegan-cookies-second-batch

One thing is sure. I added this cookies on the family list and preferences and because today is Family Day in Ontario,  I hope you all have a great day.

 

Uncategorized

Sunday’s Specials – Jan 15, 2017

It should be a known fact that I tend to cook a lot on Sundays.

This weekend was full of firsts. From our morning smoothie to an afternoon dessert.  This morning, inspiration struck and I prepared a Grapefruit-Strawberry Smoothie made from 2 bananas, 6 ripe grapefruits and 250 gr of strawberries. Aside from the delicious taste,  I also fell in love with the color of it! Seriously, isn’t that amazing? I’ve added no addition honey or sweetener; it didn’t require it, in my opinion. 

But really, look at the color! Just the sight alone makes my mouth water! 

grape-strawberry-smoothie

Later in the day we had a  mushroom- red pepper and feta  frittata that did not make it to the post as it seems we were quite hungry and I forgot to take the picture. LOL 

For lunch, we once again tried something new. Turmeric Oven Roasted Turnip and Carrots.

Turmeric oven roasted turnip and carrots.jpg

And there is no Sunday without a dessert. The new winner was Cocoa Cookies. They are even more delectable than they look 🙂 

Cocoa vegan cookies.jpg

Have a great week ahead 🙂 

 

 

 

Muffins and other sweets

Cocoa-peanut butter swirl muffins

One day, I had some special guest but not too much time to bake a cake so I wanted to make some special muffins. Looking through my cooking books I find this Peanut butter swirl muffins and I could not move farther: I had to try them !!!  … and I decided to share them with you because they are really amazing !

I simply love this muffins and I find them different with a nutty flavor  and very moist  … in a simple word: delicious !!!

Ingredients ( 12 muffins )

1/2 cup grape seeds oil or canola oil
2 cups all purpose or whole wheat flour (used 1 cup all purpose and 1 cup whole wheat)
2/3 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or Greek yogurt
2 large eggs
2 tsp vanilla extract

For peanut butter swirl
1/2  cup natural crunchy peanut butter (you can use creamy if you like so)
2 tbsp butter, softened
1 tbsp milk (used low fat)
1/2 cup powdered sugar

Let`s do it

Preheat the oven to 375 F.

Line a 12 muffin cups tin with paper liners.

Sift the flour, cocoa, baking powder, baking soda, and salt, together into a large bowl.

In a separate bowl, whisk eggs with oil and sugar until creamy. Add sour cream and vanilla . Gradually stir the flour mixture into the egg mixture, mixing just until combined.

Divide the batter evenly among the prepared pans.

In a small  bowl, beat the butter and peanut butter together until smooth. Add the milk and powdered sugar and beat until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely. (If you resist not to try one right away :)).