nutmeg & cinnamon spiced oat pancakes.

MMMM these little guys were good.

It’s a rainy day here in Seattle (surprise), and I wanted a comforting breakfast for Christian and me. This fit the bill perfectly.

Normally when a recipe calls for nutmeg, I lower the amount rather than, err, double it. But today I made a mistake with my measuring spoons, and the results were delicious. The pronounced nutmeg flavor combined with oats and cinnamon makes for a wonderfully flavored pancake, perfect with only a little drop of syrup on top.

Tomorrow I’m going to post a recipe for something nobody thinks they want: roasted brussels sprouts with thyme, grapes, and walnuts. You think you don’t want this, friends. You think this may be gross. But I decided to trust Whole Living’s recipe, and it rendered the most delicious brussels sprouts I’ve ever had. IN MY WHOLE ENTIRE LIFE. So now you want them, obviously.

So, mildly healthy (but totally delicious) pancakes for now. And tomorrow totally healthy (but totally delicious) brussels sprouts.

lv, molly

3/4 cup quick-cooking oats
1 1/2 C milk
3/4 C white whole-wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 teaspoon grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
1 Tbl canola oil
1 Tbl packed brown sugar

Soak oats in 3/4 cup milk for 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup milk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Pour about 1/4 cup batter per pancake onto griddle, and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute a side. But I trust you to gauge that. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.) Serve with maple syrup and a side of fruit.

pancakes with strawberry compote.

I have an abundance of strawberries, thanks to my grandma, and on a lazy Sunday morning I decided to use some to make a warm strawberry compote to accompany buttermilk pancakes.

True to form, I used very little sugar in this. Very ripe strawberries are so sweet that too much sugar would’ve overpowered their flavor. Instead, I added lemon zest, a pinch of sugar, and a little tapioca flour to thicken the syrup. And it was tasty and pretty. Fresh, flavorful, and pretty, this was the perfect accompaniment to my favorite buttermilk pancakes.

What’s your favorite thing to make for Sunday brunch?

lv, molly

Strawberry Compote

2 cups strawberries (fresh or frozen), chopped roughly
1 Tbl sugar
1 tsp lemon zest
1 tsp tapioca flour

In a small saucepan, add all of the ingredients, and heat over medium-low. Smash the strawberries with the back of a fork to break them up a bit, and let the sauce cook for 15 minutes, stirring every few minutes. Let cool for a few minutes, and it’ll thicken more. Drizzle over warm pancakes.

Whole Wheat Buttermilk Pancakes

1 C whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 Tbl. unprocessed sugar
1 1/4 cup buttermilk* (see note)
Butter or earth balance

*If you don’t have buttermilk on hand, which I rarely do, try the following. It works perfectly. Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. And voila! You just made buttermilk.

Heat a pan or cast iron-skillet on the stovetop, medium-high. Meanwhile, whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the egg, buttermilk, and 2 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Don’t overmix.
Add some butter to the pan. Pour the batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat!

easy vegan muffins that actually, you know, taste good.

I don’t want to admit which famous-actor-gone-cook from whom I stole this recipe because her foray into country music left me feeling awkward for her. However, I flipped through her cookbook the other day and was impressed by the simplicity, creativity, and health of the recipes, so I can’t mock her too much. Conclusion: I think she may actually be a good cook, and these muffins are tasty and far healthier than the usual variety, as they have no refined sugars, flours, or saturated fat.

And they’re moist. (Between you and me, the word “moist” creeps me out. But it’s true!) Whenever I’ve made vegan muffins in the past, they were never quite right. Something seemed to be missing. But I would never guess that these were vegan or really any different from a standard muffin.

I made a few adaptations based on what I had on hand. You can use whichever berries you prefer (the original recipe called for blueberries), even frozen. Fresh berries are so expensive that I usually opt to use frozen berries in baked goods. However, word to the wise if you use the frozen variety: toss the berries with a little flour to soak up extra moisture. Otherwise, you can be left with some unsightly muffins. Alternatively, you can place frozen berries in the muffin tins as you add the batter, instead of mixing all together, to prevent the color from the berries dyeing the batter.

Enjoy these for breakfast or an afternoon snack! lv, molly

Vegan Berry Muffins

Makes about 1 dozen

1/2 C vegetable oil
1/2 C soymilk
1/2 C pure maple syrup
1/4 C light agave nectar or honey
1 C white spelt flour
1 C whole spelt flour or 1 C whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
2 1/2 C fresh or frozen blueberries, raspberries, whatever berry you fancy most

Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup, and nectar in a bowl. Combine flours, baking powder, and salt in another bowl. Stir wet ingredients into dry ingredients; fold in berries (if using frozen, see above). Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.

And what music accompanied the baking of said muffins? you may ask. (Or not. But I’m going to tell you anyway.) Some good ol’ hippierific music by The Avett Brothers.

best scones ever.

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And savory at that! I usually appreciate the sweet variety, but man oh man, are these good. I decided to make them because I have a surplus of fresh dill and didn’t want it to go to waste. And imagine the possibilities! Using this basic recipe, I’m sure you could use a variety of herbs (even scallions) and cheeses.

I subbed half whole wheat flour to make them ever so slightly better for you. Inspired by this recipe by Ina Garten, which I halved because I didn’t want 16 scones; there can be too much of a good thing after all. Enjoy! lv, molly

PS- The cheese will run out of the scones slightly and cook on the pan, creating wonderful crispy cheese bits (see photo) on the outside of the scones. I could barely stop myself from eating them all…

Cheddar-Dill Scones

Makes 8 scones

1 C all-purpose flour
1 C plus 1 Tbl whole wheat flour
1 Tbl baking powder
1 tsp salt
6 oz cold unsalted butter (1.5 sticks), diced
2 extra-large eggs, beaten lightly
1/2 C cold heavy cream or buttermilk
1/4 pound extra-sharp cheddar, small-diced
1/2 C minced fresh dill
1 egg beaten with 1 Tbl water or milk, for egg wash

Preheat the oven to 400 degrees F.
Combine 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. (Alternatively, you can just use a mixing bowl and a spoon– that’s what I did). Add the butter and mix on low speed until the butter is in pea-sized pieces. (Or use the back of a wooden spoon.) Mix the eggs and heavy cream, and quickly add them to the flour mixture. Combine until just blended; don’t overmix. Toss together the Cheddar, dill, and 1 Tbl flour, and add to the dough. Mix until they are almost incorporated.
Put the dough onto a well-floured surface, and knead for 1 minute, until the Cheddar and dill are evenly distributed. Roll the dough 3/4-inch thick circle. Cut into circle in half, and the cut each half into 4 triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper or sprayed with nonstick spray for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. Enjoy!

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IT’S TIME TO BAKE!

{look how awkward I am! / look how nice the muffins turned out!}

Hello, it’s me! I’m back; I’m running and baking regularly again! Today I chose to make Banana Chocolate Chip Espresso Muffins, and trust me, these are ridiculously good. Plus, muffins freeze well for up to a month, so I’ll freeze the majority of these, then pop them in the microwave when I want a muffin on a cold morning.

I don’t want to talk more about them because I want to go cook more, and I think the name and the pictures speak for themselves. Do yourself and your loved ones a favor: bake these muffins this weekend (or for Mother’s Day!).
lv, molly

Banana Espresso Chocolate Chip Muffins
From Baked: New Frontiers in Baking
Yields 12-16 muffins (I got 14)

1-1/2 C mashed, very ripe bananas (about 4)
1/2 C sugar
1/4 C firmly packed light brown sugar
1/2 C (1 stick) unsalted butter, melted
1/4 C whole milk
1 large egg
1 1/2 C all-purpose flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 C semisweet chocolate chips

{yes, please!}

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips. Do not over-mix, or the muffins will be too tough.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan, and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days or in the freezer for up to a month.

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warm breakfast.

9 hours of sleep and 2 bowls of soup later, I seem to have gotten over whatever weird bug ailed me yesterday.

And this warm breakfast didn’t hurt either. It’s a nice change from my usual oatmeal or greek yogurt.

Now I’m off for a walk to get some fresh air and move a little. Enjoy your Sunday! lv, molly

Cozy Breakfast Polenta

Serves 2

2 C water
1/4 tsp salt
1/2 C coarse polenta (not quick cooking)
1/4 C almonds, toasted and chopped
1/4 C dried fruit, chopped (I use unsweetened dried cranberries)
honey
cream

Bring the water to a boil. Stir in the salt and polenta. Stir A LOT. Reduce the heat. Simmer for at least 30-35 minutes. If the polenta gets too thick and starts to dry out along the way, just stir in more water, 1/4 cup at a time.
Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream (or other toppings).

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