Jam filled Almond Doughnut Muffins

I'm going to call this summer "the summer of contentment".  Banished was the run down, over-scheduled version of myself instead I opted for a deliberate, quiet, and content with the moment summer.  I took back my free moments and put them to better use.  I methodically went through a small mountain of belongings without a home, rearranged furniture, and took carefully inventory of what was necessary and what wasn't.  I have to say a clearing out of the environment is equivalent to the clearing out of the mind, or at least it is to me anyways.

I really scratch my head and wonder sometimes how I made it all these years living with HDD.  On most things I'd say we are polar opposites.  I thrive in an "everything in its place" environment devoid of attachment to belongings, whereas HDD lives in a constant state of "what if I need that", unable to part with anything because it has some sort of memory or future use.  For myself I believe the memories live upstairs and while having a memento of someone may bring them into my consciousness for a brief moment, I think of them regardless.

I think the only way we survive such differences by knowing each other's strengths and weakness.  In the long scope of things, I opt for letting go.  This summer I moved on from so many things that I felt were holding me back in invisible ways.  I even felt content to move on from this space I have shared with you for the last four years.  Yet I kind of missed everyone, maybe it's those memories living in my head, still sorting out that one.



Jam filled Almond Doughnut Muffins

1/2 cup coconut oil, melted and cooled (could substitute vegetable oil)

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 1/4 cups milk

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon almond extract

8 ounces whatever flavor jam you’d like

In a large bowl mix together coconut oil, brown sugar, granulated sugar, eggs, milk, flour, baking powder, baking soda, salt, and almond extract and mix until combined.

Line a 12-cup muffin tin with muffin wrappers and place about 2 tablespoons batter in each cup. Add a heaping tablespoon of jam on top of the batter in each cup and cover the jam with the remaining batter equally.

Bake in 350 degree F oven for 18-20 minutes. Let cool.

Glaze

1 cup powdered sugar

1/2 teaspoon almond extract

Pinch salt

2 tablespoons milk

Additional

1/3 cup sliced almonds, toasted

Combine in a small bowl powdered sugar, almond extract, salt, and milk and drizzle over the cooled muffins. Sprinkle the toasted nuts over the tops.

Serves 12.  (If you interpret that in a non-ambiguous sort of way.)

What do you all think; is it better to be content or malcontent?  After all, if one was completely content one would never go back and have a second muffin, would they now.

Enjoy,

Gina

Pumpkin Loaf Cake with Spiced Pepitas

I tend to underestimate things.  I forgot how delicious a slice of moist, spicy cake can be on a cool day in January. I have made this cake three times already since the first time I made it, I think I underestimated how little self-control I'd have around it.

One of the habits I'm trying to break this year is having big, big plans for something and having only a small window of time to get it all done.  You see I need some of my free time back because I have lots of other pans on the fire.  Besides the regular hustle and bustle around here, my daughter is graduating from college in May and I'm planning a 50th anniversary party for my parents.  It's going to be an exciting year, I just want to make sure I spread out the work and don't get all stressed out.

I already underestimated how easy it would be to pick a venue.  I spent way too many hours on the phone, internet, and scouting locations and still have more to look at this week.  You see I was married back in prehistoric times and I am not too hip on that stuff anymore.

This weekend my dryer finally gave up its fight. I've only had it for 8 years, but had both units repaired multiple times.  (Please don't make me go into my "they just don't make things like they used to spiel", I already feel ancient enough.) After having a heated argument with the dryer over whether or not it wanted to go for a spin I finally decided it wasn't worth it.  I figured I'd just run down and pick out a new set, in and out.  Except for when I got to the appliance store they had dozens of them and I knew my plan for a quick stop just flew out the window. Luckily a couple of hours later I had a set picked out, so much for all the other things on my list.

I totally underestimated how fast my dogs can stink up the sheets if I let them in the bed like I did this morning. There was no school today and I thought I'll just stay in here a bit and it will be relaxing and I can get a little work done.  Wrong, I usually ignore my dogs cries to join me, but I caved and now I have to wash the sheets again and forgot I don't get the new dryer till Thursday.  See how easy it is for plans to fall to apart.

Making another Pumpkin Loaf Cake however turned out to be a brilliant use of my time and made it seem like all things worked themselves out in the wash.  (I couldn't help myself the washer left itself wide open for that one.)

Pumpkin Cake:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
2 large eggs, lightly beaten
1/3 cup milk
6 tablespoon coconut oil, melted (or vegetable or canola oil will work too)

Glaze:

1/2 cup powdered sugar 

2-3 teaspoons milk 

Cayenne spiced pepitas: 

1/3 cup Pepitas 

Coconut or No-stick spray 

Pinch ground cayenne pepper 

Pinch ground allspice 

Preheat oven to 350 degrees F. 

Combine flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl and whisk together to combine. Add pumpkin, eggs, milk, and coconut oil and stir until well combined. 

Pour mixture into a greased loaf pan. 

Bake in 350 degree F oven for 50-60 minutes until a toothpick comes out clean.  Let cool.

Heat pepitas in a small skillet on medium heat, spray the pepitas with a little spray and sprinkle with ground allspice and cayenne pepper.  The nuts only need a few minutes.  Set aside.

Mix powdered sugar and milk and drizzle over bread with a spoon. Sprinkle the nuts all over the top.

p.s.a.  Be sure and wash your hands after handling the nuts, I don't want any of you to touch and burn your eyes like some lady over here did.

Enjoy,

Gina

Soft Banana, Chocolate, Oatmeal Cookies

I know it's hard to believe, but we were out of baked goods around here yesterday.  After dealing with the shame of being baked-good-less; I scoured the pantry looking for a little inspiration.  Staring back at me was a jar of coconut oil I bought before the holidays just languishing away.

I've been wanting to make something with it for months, but had other recipe priorities.  I did a little research so I could decide what would be the best use for it.  I found a cookie recipe on a blog I thought was perfect.  Whipped up a batch of them and would have thrown the whole batch out had it not been for Hot Dog Dude offering to take them off my hands.  People should probably quit giving me ammunition (I mean material) for my book.  

I might go so far as to call these cookies healthy.  The coconut oil replaces the traditionally called for shortening and leaves them with a nice soft texture.  I used all brown sugar for a little extra flavor.  There is a faint coconut flavor from the oil and the oatmeal adds a nice chewy texture. 

Soft Banana, Chocolate, Oatmeal Cookies

1/2 cup coconut oil

1 cup light brown sugar

1 egg

1 ripe banana, mashed

1 1/2 cups all-purpose flour

3/4 cup oats

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine coconut oil and sugar in a bowl and mix until well combined.  My coconut oil was solidified with a very similar consistency to shortening.  If yours is runny you might want to place it in the fridge until it firms up. Add egg and banana and mix till combined.  Add the flour, oats, baking soda, salt, and cinnamon and mix until combined.  Add the chocolate chips and mix until combined.

Scoop dough into small balls and place balls a few inches apart onto cookie sheets lined with parchment.

Bake for 8-10 minutes.

Makes about 48 depending on size.   

Have any of you tried coconut oil and do you have a favorite way to use it?  I'm vowing to no longer ignore my jar of coconut oil or end up baked-good-less again.  

Enjoy,

Gina