Morning Glory Muffins

There have been so many preparations on my plate for baby and making it through the holiday season with my sanity intact, that the new year seemed to show up rather quickly for me. I am not one to make resolutions but after a season full of indulgences, finding ways to incorporate healthier food options back in to my diet is one thing I always try to do when the new year begins. 

Mr. Ramon and I are taking a fantastic birth class series through Northwest Natural Childbirth . One of the things we talk about each week is nutrition. We each bring a snack to class based on a food group. This week we had to bring a snack that had eggs in the ingredients. As a baker I knew I wanted to bring a baked good that would be healthy and have the featured ingredient in it. 

I decided to work out a recipe for a really healthy muffin full of dried fruit, whole wheat flour and nuts. When I was working for Starbucks back in the day, there was an amazing muffin called the Morning Glory. It was full of nuts, raisins, carrots and topped with brown sugar. I loved that muffin and tried to pretend that it was actually healthy. 

The recipe here is less sweet and contains no oils or fats in the recipe. In their place I used a mixture of yogurt and mashed ripe banana. I chose a hearty variety of dried fruits - pineapple, dates and golden raisins. Wheat germ, flaxseed meal and oats added a hearty feel and a health benefit. Overall these were dense but quite moist with great flavor from the fruit and nuts. I served them with a low sugar blackberry jam. Yum.

Morning Glory Muffins

Makes 18

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup rolled oats

3/4 cup packed brown sugar

1 tablespoon wheat germ

3 tablespoons flaxseed meal

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain fat free greek yogurt

1 cup mashed ripe banana (about 2)

1 egg lightly beaten

1 cup chopped pitted dates

1/2 cup golden raisins

3/4 cup chopped walnuts

1/2 cup chopped dried pineapple

1/4 cup pumpkin seeds

1. Preheat oven to 350°.
2. Place 18 muffin cups liners in muffin cups
3. Combine flours and next 5 ingredients (through salt) in a large bowl; blend together
4. Make a well in center of mixture 
5. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist 
6. Fold in dates, walnuts, raisins and pineapple 
7. Spoon batter into prepared muffin cups 
8. Top each muffin with a sprinkle of pumpkin seeds 
9. Bake 17- 20 minutes or until muffins spring back when touched lightly in center
10. Remove muffins from pans immediately and cool on a wire rack 
11. Once completely cool store in an airtight container for 3 days or freeze 

Brown Butter Snickerdoodles

I was excited to receive a baking book for Christmas from Mr. Ramon - Baked Elements: Our 10 Favorite Ingredients. I have already been baking my way through another of their books - Baked Explorations: Classic American Desserts Reinvented for the last year. In my eyes Matt and Renato of Baked can do no wrong. They continue to push the envelope of flavor and texture and always amaze me. I love to follow them on Facebook - when I am just waking up they are already posting delicious pictures of what the bakery is offering for the day. If you love drooling over baked goods - I recommend following them! 

I have several clients that I bake assorted cookies and bars for regularly so I scanned through my new book for something to add in to my rotation. I came across their recipe for Brown Butter Snickerdoodles. I love a snickerdoodle. This is a cookie that I remember often from my childhood. When I bake classic cookies I like to see how to take them to the next level - make them the adult version of what you remember as a child. That could mean adding rum, a little more salt or in this case browning the butter for a deeper flavor. 

I am always happy with the results of the Baked recipes and this was no exception. My house was filled with the scent of brown butter and cinnamon. Yum! I hope you get a chance to make these - you will enjoy them as much as my clients did!

Brown Butter Snickerdoodles

Makes about 24 cookies

For the cookies:

1 cup unsalted butter, cut into 1/2-inch cubes
2 & 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon milk
1 cup granulated sugar
1/2 cup packed light brown sugar

For the cinnamon-sugar:
3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Place butter in a medium skillet. Cook over medium heat, swirling occasionally, until butter melts and foams. Continue cooking until the foam subsides, brown specks form in the bottom of the pan, and the butter turns nut brown (8-10 minutes).

Pour butter into the bowl of a stand mixer. Beat on medium-low speed for 5-7 minutes to cool the butter to room temperature.

Whisk together flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.

Combine eggs and milk in a small bowl. Whisk lightly.

Turn off mixer when butter has cooled to room temperature. Add sugar and brown sugar. Beat at medium for about 2 minutes. Stop Mixer and scrape down sides of bowl. Turn mixer speed to low and pour in egg mixture. Beat until well-combined.

Add flour mixture in three portions, beating just until combined after each addition.

Gather dough into a mound in the bowl. Cover bowl and refrigerate at least an hour, or up to 24 hours.

Preheat oven to 400°. Line baking sheets with parchment paper.

Stir together cinnamon-sugar ingredients in a wide-mouth bowl.

Using about 2 tablespoons of dough at a time, roll dough into balls. Roll each ball in cinnamon-sugar to coat. Place cookies about 1 & 1/2 inches apart on prepared baking sheets.

Bake for 10 minutes, or until cookies are cracked and set. Let cool on sheets for 10 minutes then transfer to cooling racks to cool completely. 

Recipe modified from: Baked Elements

Baby Nursery Mood Board

Of all of the things on the to do list for the upcoming arrival of baby - designing the nursery was something I was really looking forward to doing with Mr Ramon. Flash forward to me crying in the paint isle at Lowe's with Mr Ramon as we try to agree on paint options. Whew - 2 design minded people, one who is full of pregnancy hormones trying to bring our ideas together and compromise.

We both brought a piece of inspiration to this project. Mr Ramon found a lovely gold Jonathan Adler elephant bank at JC Pennys. It was really cool to see the entire Happy Chic Jonathan Adler collection - such stylish pieces at affordable prices. This piece brought gold as an accent to our overall look.

My contribution was a four piece collection of prints with cute kittens and flowers. When I was little - 10 or so I saved a bunch of box tops or UPC's from something to order these adorable prints from the back of some magazine - maybe Readers Digest. I can't quite remember the details, but I know that I had to have them and they were precious to me. I have held on to these 4 prints in the original packaging I received them in for at least 20 years. They now will have the chance to be framed and hang on the nursery wall.

We decided to keep the paint neutral and go entirely white. To add a graphic element Mr Ramon will be painting a diamond and heart motif on some of the walls. A pop of color will be added to the room in the form of a vintage child's armoire I am repainting Pantone Pool Green.

We wanted the room to feel clean and crisp but also add in some warmer accents with pops of color and texture. Below is our mood board that is guiding us as we move forward with the actual creation of the room. Also notice there is no crib on our mood board. We will be building this nursery to embrace some Montessori practices and will instead of a crib have a floor bed. I am exited to share these parts of our nursery with you very soon.

And If you can't tell by the kitten print or gold hearts - we are expecting a little girl!! We could not be happier!