Vegan Doughnut Muffins

Some of you may remember my post a while back about Muffin Monday -- I have been keeping up with my commitment to this weekly work "holiday," bringing in freshly-baked treats to the office nearly every Monday morning this past fall and winter.  I've decided, however, that Muffin Monday needs to take a hiatus for the spring and summer; what better way to celebrate the "season finale" of Muffin Monday, than with Vegan Doughnut Muffins!?

Have any of you discovered the doughnut muffin fad as of late?  I've seen more than a few recipes pop up here and there, and have noticed doughnut muffins on the menu at a few area cafes and coffee shops.  I began experimenting with doughnut muffins around the holidays, when I stumbled into a recipe for Eggnog Doughnut Muffins from The Kitchn, and am hooked!  Why go through all the trouble of frying up doughnuts, when you can bake up muffins that are just as good?  (And arguably, a titch healthier?)

I clearly eat my fair share of dairy and eggs; why vegan doughnut muffins, you ask?  Well, I recently learned one of my coworkers is vegan, and therefore, I have been harkening back to my vegan baking days so everyone can enjoy the treats I bring to share.  Thanks to King Arthur Flour, (my new favorite go-to source for any new-to-me baking recipe,) I had a grand recipe with which to start.  Veganizing these doughnut muffins seemed like a snap -- swap in some Ener-G for a couple of eggs, Earth Balance for butter, plant milk for whole milk, and ta-da!  Vegan Doughnut Muffins for the masses!

The recipe was relatively simple to prepare, used nearly all pantry staples, and is downright fabulous.  Moist, tender, subtly-spiced cakey muffins dunked in melted Earth Balance and cinnamon sugar ... I'm trying my darnedest to not eat the ENTIRE batch tonight!  I can't WAIT to bring these to work to share tomorrow morning!!

Vegan Doughnut Muffins
makes 12 to 15

Ingredients:
2 2/3 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp Penzey's Cake Spice (or nutmeg, cinnamon, whatever warm spices you like)
1/4 c Earth Balance, softened
1/4 c canola oil
1/2 c granulated sugar
1/3 c brown sugar
1 tbsp Ener-G egg replacer whipped with 1/4 c warm water
1 tsp vanilla
1/2 c light coconut milk (the kind that usually comes in a can -- not coconut milk beverage)
1/2 c unsweetened almond milk (either plain or vanilla)
3 tbsp granulated sugar
1 tsp cinnamon
3 tbsp melted Earth Balance

Directions:
1. Preheat oven to 425 degrees Fahrenheit.  Place paper liners in muffin tins.
2. Combine the flour, baking powder, baking soda, salt, and spice in a medium bowl and whisk until well-combined.
3. Using an electric mixer, beat together the Earth Balance, oil, and sugars in a large bowl until creamed.  Beat in the prepared Ener-G and vanilla until smooth.
4. Combine the milks in a glass measuring cup or small bowl.
5. Add 1/3 of the flour mixture to the Earth Balance mixture, beating until smooth, then add half the milk, half the remaining flour, the rest of the milk, then the rest of the flour, beating until smooth after each addition.
6. Scoop dough into prepared muffin tins.  (I love using my #16 disher for this task!)  Bake until muffins are domed and spring back when gently pressed, 16 to 18 minutes.  (Muffins may not brown much ... that's ok.)  Transfer the muffins to a wire rack to cool slightly.
7. Combine the remaining sugar and cinnamon in a small bowl.  Brush the tops of each muffin with the melted Earth Balance while still warm, then roll the tops of the muffins in cinnamon-sugar.  Enjoy the muffins while still warm, or cool completely before storing.

~~~~~~~~~~

Au revoir, Muffin Monday ... until the fall!

Muffin Monday

I started a new "thing" at work.

It's called Muffin Monday.

Apple-Oatmeal Muffins

Simply, I bake muffins on Sunday afternoon, then bring them to work on Monday to share with my coworkers.

Pumpkin Streusel Muffins

I've received many thank-yous from folks, and even more comments about my generosity -- some people have been downright shocked that I would bake muffins and give them away every single week.

Pumpkin, Millet, and Chocolate Chip Muffins

But, I'll let you in on a little secret ...

Cranberry-Orange Muffins

I don't do it for them ... I do it for me.

Whole-Wheat Gingerbread Muffins

I LOVE TO BAKE.  Always have, for as long as I can remember.  One of my favorite childhood photos of myself was taken at about the age of three, standing at the kitchen counter, helping my dad knead bread.

Eggnog Doughnut Muffins

Baking is in my bones, people.  It's who I am.

Mini Cranberry Cakes

I love nothing more than to whip out the flour and eggs and sugar and mixing bowls on a Sunday afternoon, filling the apartment with delicious smells ... and enjoying delicious treats later.  I also love to try new recipes and new flavor combinations, and welcome any opportunity I have to experiment in the kitchen, whether it is by baking, cooking, or canning.  Wee!

Banana-Walnut Muffins

However, I alone cannot keep up with consuming the quantity of baked goods I love to produce.  So, that's where my coworkers come in.

Bran Cream Cheese Muffins

Thanks, all y'all, for helping me eat all of the muffins I've baked.  I'll keep it up, if you'll keep eating them!

Whole-Wheat Blueberry Muffins

So ... any favorite muffin recipes to share?  What should I make next week?

just the eats

No clever introduction today . . . just the eats!

Buttermilk Waffles, Field Roast sausage, and strawberries:

Curried Eggplant with Tomatoes and Basil:

(This was phenomenal, by the way.  Easy, speedy, healthy, and fantastically delicious!)

Pinto Bean Stew with Jalapeno-Corn Dumplings:

(Another Crock Pot success! The only change I made to the original recipe was to double the dumplings . . . because you never really can have too many dumplings, now can you?

Eggplant Lasagna:

(I think I could have doubled this recipe, and we would have been just as happy.  Homemade ricotta added something extra-special to this dish, and take-and-bake baguette made the perfect side.  Rich and cheesy, but not TOO heavy, a stellar supper that got even better in leftover form!)

Vanilla Ricotta Muffins:

(My version of this recipe is found in Mollie Katzen's Sunlight Cafe; this online version is pretty close.  Skip the white chocolate chips, and you've got it.  I subbed in whole-wheat pastry flour for the AP flour; a great, tasty excuse to use up that leftover ricotta!)

Chocolate Cupcakes with Cream Cheese Frosting:

(My favorite chocolate cake recipe just got better with the addition of coconut oil, instead of canola -- the cake turns out slightly more dense, and the improvement in structure just means there's more support for extra frosting.  :)  I ended up adding extra powdered sugar to the above frosting recipe, as it was a little too runny with just the amount called for.  We took these cupcakes to dinner on Saturday night, and the little girls belonging to the grown-ups we were hanging out with were very excited!  Sprinkle cupcakes for all!)

Lately I've been . . .

Watching . . . 

The snow pour down outside.  Yes, it's May 1st, and it's snowing.  Let's hope to heck it doesn't stick!  Thankfully, we don't have too many plants that are "up" yet, and we covered those that are with empty milk jugs for protection.  C'mon spring, get here and stay put already!

Reading . . .

Anne of Green Gables.  You know you want to, too.

Eating . . . 

Well, basically, carbs.  :)  More specifically . . .

Whole-wheat penne, smothered in sauteed bell peppers, Field Roast Italian sausage, and homemade 5-Minute Marinara . . . awesome.  And can I just give a quick shout-out to Costco, for carrying the most delicious, organic crushed tomatoes in GLASS JARS!?!!???!?!??

Egg sandwiches on Whole-Wheat English Muffins

100% Whole-Wheat Blueberry Muffins

Pizza!

And Peanut Butter Cookies, loaded with extra peanuts, chocolate chips, and coarse sea salt

Planning . . . 

on a busy month!  We have lots of volunteering, family get-togethers, activities with friends, and birthday camping coming up!  I am looking forward to all of these events individually, but also bracing myself for the challenge of managing my long work days & commute, gardening, and home life in the midst of all this fun.

Looking forward to . . . 

Warmer temperatures and less rain next week.  Time to build some potato towers, finish seeding the spring veggies, and hopefully watch some sprouts pop up!

What have you been up to?

pumping up the produce

As I wrote earlier in the week, I am trying to make an effort to eat more produce these days -- specifically, more veggies!  I tried to center our meals around veggies this weekend, and chose Moosewood Restaurant Simple Suppers as my "focus cookbook."  (Do any of you ever do that when you are meal planning?  Sometimes when I'm overwhelmed by ideas and options, I choose one cookbook and select only recipes from it for upcoming meals.)

Breakfast Saturday morning:

How to have French toast nearly effortlessly on Saturday morning?  Slice the bread and set it out to dry before you go to work on Friday morning.  Friday night before bed, make a custard, (I used 4 eggs, a cup of milk, a tablespoon of sugar, 1/2 a teaspoon of vanilla, several dashes of cinnamon and nutmeg, and a pinch of cardamom,) and soak the bread in the fridge overnight.  With these simple jobs done, all you have to do is get up and fry up your toast!  Yum.  I made us a beautiful fruit salad for the side.

Saturday supper:

Since butternut squash is John's favorite soup variety, I figured I better try the recipe for "Thai Butternut Squash Soup" from my focus cookbook.  I was really pleased with the results!  I made a couple of small modifications, (I roasted a whole squash instead of using frozen puree, used more spinach, and used the whole can of coconut milk and less water,) and we both loved this.  (I especially loved the salty, savory little "tofu croutons!  Tasty delicious.)

Sunday lunch:

"Magic Kale Salad" with pan-fried tempeh.  A repeat, for good reason!  Felt so good to eat a huge plate of greens!

Sunday supper:

A favorite from my focus cookbook this week, "Saucy Hungarian Eggplant."  I haven't made this in ages, and what a shame!  Light yet hearty, this stew is totally nutritious, flavorful, and also helped me take advantage of the GIGANTIC bag of bulgur I bought from Costco not too long ago.

It wouldn't be a quiet weekend without a baking project!

I really felt like baking today, although I wasn't ready to start my Christmas cookies quite yet.  :)  I searched the interwebs for a somewhat healthy muffin recipe full of holiday flavors, and ended up adapting a recipe for molasses spice muffins . . .

Whole-Wheat Gingerbread Muffins
Yield: 24 mini-muffins plus 8 standard muffins

Ingredients:
1 stick butter at room temperature (I used salted)
1/2 cup granulated sugar
2 eggs
1/2 cup buttermilk
1/2 cup molasses
2 cups whole-wheat pastry flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
pinch cloves

Directions:
1. Preheat oven to 350
2. Cream butter and sugar.  Add eggs, buttermilk, and molasses, and stir until smooth.
3. Combine the flour, baking soda, and spices.  Stir into the wet ingredients just until combined.
4. Fill muffin liners 1/2 to 2/3 full.  (These puff up a lot, thanks to the buttermilk/baking soda reaction!) Bake mini-muffins for about 15 minutes, standard muffins for about 24 minutes.  Cool, and store tightly covered at room temperature (or in the fridge, if you don't think you'll eat them in a few days.)

Lately, I've been enjoying scooping some of my muffin batter out into my mini-muffin pan, and taking those to work.  I love to bake, but we can't always get through a full batch of muffins before "the fuzz" gets to them.  :(  My coworkers have been enjoying the somewhat healthy, homemade "mini-treats" I bring occasionally!  A great solution to my "problem," and a win-win for everyone!

soup and bread

If you ask me, one of the best, simplest suppers around, especially during the fall and winter, would be soup and bread.  Soup and bread is one of those meals that can be virtuously healthy or rich and comforting, depending on your particular soup and bread chosen, and always yields plenty of leftovers for midweek lunches.  :)

Sunday, I chose a virtuously healthy soup, and paired it with a rich and comforting muffin for, in my opinion, a nicely balanced supper.  :)

Smoky Split Pea Soup, from Vegetarian Times:
















I love the sweet-spiciness of this soup, and also that I was able to use up quite a few pantry ingredients!  My split peas were likely past their prime, so they didn't soften as much as I would have liked them to, but the soup was still excellent.  We had our fill on Sunday night, and then ended up with enough soup leftover for four lunches this week.  Score.

On the side, Cheese Muffins, from The Pioneer Woman:

Admittedly, I've never made this recipe as written.  The original recipe calls for THREE CUPS of shredded colby-jack cheese.  Part of me just can't handle adding that much cheese to a muffin recipe, part of me just can't afford to add that much cheese to a muffin recipe.  :)  So, I cut the cheese down to 2 cups (still decadent,) use a more assertive cheese (usually sharp cheddar,) and add a cup of thinly sliced green onions.  Deeeeeeelicious!

What is your favorite soup and bread combination?

Happy Thanksgiving!

I think Thanksgiving might be my favorite holiday.  The perfect excuse to have an all-out cooking and eating extravaganza!

This year was no exception . . .

BREAKFAST:

Light and simple, and easy to make ahead.  Not that I didn't want to spend my day cooking on Thanksgiving; rather, I didn't want to spend my day washing dishes!  I did much of the prep in advance, which was a very smart idea, in my opinion.  We enjoyed Pumpkin Muffins (using my favorite baking ingredient . . . buttermilk!) and a beautiful fruit salad with some fresh mint from the garden for breakfast.  I used half whole-wheat flour in the muffins to increase their nutritional value a little bit; otherwise followed the recipe as written.  These muffins are FANTASTIC!  They call for very little oil, yet are moist and tender from the pumpkin and buttermilk.

LUNCH:

I decided we'd snack on a variety of appetizers for lunch, as we were possibly expecting company and didn't know what time they would show up . . .

Brie topped with Double Cranberry Chutney . . . so delicious!  I always want to make cranberry for Thanksgiving, but always end up with a huge amount of it leftover and never know quite what to serve it with.  This was perfect!

Deviled Eggs!

Veggies!  (With hummus, not pictured)

Spanakopita Triangles:

Using Ali's recipe as inspiration, I ended up simplifying a little bit . . . used one egg, one package of spinach, feta, juice and zest of half a lemon, and a little salt and pepper for the filling.  Perfect!  Now, what to do with all that leftover filo?

DINNER:

The big feast!  I really wanted to make everything, but I didn't want TONS of leftovers, (since I was likely cooking for just John and I,) so I selected my recipes, cut them in half (or sometimes in quarter,) and made most everything in 8-inch loaf pans.  Bonus feature?  Our entire dinner fit in the oven at once, even though John only has one rack in his oven!  Woo-hoo!

(P.S. I made everything, except for the mashed potatoes and gravy, in advance, covered the unbaked things with foil, and froze.  Everything thawed and baked up beautifully!)

Spiced Sweet Potato Casserole:

One of the most important parts of Thanksgiving dinner, in my opinion.  :)  I love, love, love this version from Cooking Light -- it is subtle in its spiciness, just sweet enough (although I do cut down the sugar to 1/4 cup in the full-size recipe,) and lively from the orange juice concentrate.

Creamy Corn Pudding:

This pudding may join the ranks with sweet potato casserole and compete for most important role!  We always had some kind of corn pudding in my family for Thanksgiving, and even though most people don't think to add it to their Thanksgiving repertoire, I want to keep a bit true to my heritage, ya know? This recipe is INCREDIBLE.  (With all that butter and heavy cream, why not?)  ;)  Slightly sweet, creamy and comforting, like a softer, smoother cornbread.  Mmmmmm.

Mashed potatoes and gravy:

I mashed my local yellow potatoes with garlic, butter, buttermilk, chives, salt, and pepper.  They were so flavorful on their own, they almost didn't need gravy!  (I said this to John, and he replied, "no, no, no."  Ha!)  A big batch of mushroom gravy on the side -- 2 tbsp butter, 2 tbsp olive oil, plenty of sliced mushrooms, 1/4 cup flour, 2 tsp soy sauce, and 2 cups mushroom broth.  Simple and VERY delicious.  A perfect vegetarian gravy, in my opinion!

Caramelized Onion and Herb Stuffing:

This has been a repeat my last several Thanksgivings, for a couple of reasons . . . first, it is super-delicious and super-easy, but most importantly, no sage!  I don't care much for sage, especially in stuffing, and it's hard to find a recipe without it.  This recipe is a keeper for me!

Creamed Spinach Casserole:

A new recipe this year, and a good one -- both John and I love spinach, and this was a simple casserole to prepare in advance.  Rich but not heavy, and a beautiful burst of intense dark green on the plate!  (I switched out the traditional cheddar for white cheddar in my version, otherwise prepared the recipe as written.)

Nutloaf:

This may be the best vegetarian entree for holiday meals EVER.  Rich, filling, and "meaty," delicious on its own, smothered in gravy, dolloped with cranberry chutney, or leftover on a sandwich with ketchup.  :)

My plate:

And don't forget about dessert!

John requested pecan pie this year, and although it's not my favorite, I was happy to oblige.  I tried this recipe from Real Simple, and although I generally find pecan pie too sweet, both John and his roommate were happy gobbling down slices.  They reported it was lighter and less dense than many pecan pies they have had, and his roommate stated it was the best she's ever tried!  Score!

Hope you had a wonderful holiday and enjoyed some time off from work with important people.  Now, I better get started planning my Christmas cookie baking!  ;)

Butternut Squash and Apple Soup with Ginger

I have what I would describe as a love affair with soup, but at the same time, I'm not the hugest fan of pureed soups.  Why?  Well . . . I'm definitely one of those people who prefers the more chunks the better in her soup, and will occasionally leave a few spoonfuls of broth left in the bottom of her bowl.  Pureed soups kind of feel like extra-thick broth to me, you know?

Here's my challenge -- John's favorite soup is butternut squash, and he requests it frequently.  I've made a few versions this fall so far, all of which he's loved, but I've felt "meh" about.

Until today, that is . . .

Butternut Squash and Apple Soup with Ginger

Ingredients:
1 butternut squash, (2 to 3 pounds,) peeled, seeded, and diced
2 small apples, quartered and cored
1 to 2 tbsp olive oil
1 tbsp butter, Earth Balance, or canola oil
1 small onion, chopped
1 tbsp grated or minced fresh ginger
3 to 4 cups vegetable broth or water (or a combination of the two)
1/2 tsp salt (or to taste)
ground black pepper to taste
1 cup heavy cream, half and half, or full-fat coconut milk

Directions:
1. Combine the squash, apples, and olive oil in a 9X13 pan and roast at 425 until tender and the edges are beginning to brown, about 45 minutes.  (Stir the apples and squash once or twice during the roasting time.)  Cool slightly.
2. Melt the butter in your soup pot on medium-low, and add the chopped onion and ginger.  Cover, and cook gently, until the onion is very soft.
3. Add the roasted squash & apples, broth or water, salt, and pepper to the pot.  Bring to a boil.
4. Lower the heat and simmer 5 minutes.
5. Puree (either with a stick blender, or in batches in a regular blender)
6. At this point, check your soup's texture.  You want it a bit on the thick side, but not TOO thick.  Gently boil off excess liquid if you need to, or add extra liquid if you need to.
7. Just before serving, stir in the heavy cream.

John hasn't even tried this one yet, (he's still at work,) but I hope he loves it as much as I do!  The combination of sweet apples, savory squash, slightly spicy ginger, and rich dairy is incredible!  Given that I don't much care for pureed soups, I think it's a good sign that I seriously considered going back for seconds.  :)

Serve with something delicious on the side, such as crusty bread with olive oil for dipping, a beautiful green salad, a grilled cheese sandwich, or like I did today, cornbread!

I'm a big fan of this buttermilk cornbread recipe, with one slight modification . . . I cut the sugar down to 1/3 cup.  (It seems plenty sweet to me with this reduction, but if you like a more cake-like cornbread, by all means, use the full amount!)

What is your favorite kind of soup?

whatever looks good

At the tail end of my vacation last week, John and I decided to hit up the Farmer's Market on a whim -- we wanted garlic to plant, beeswax to turn into hand cream and lip balm, and whatever veggies looked good.  That's always the best policy when it comes to the Farmer's Market, don't you think?  Buy whatever looks good, and figure out a plan later.  :)

We came home and made brunch:

Poached eggs, sauteed kale, roasted potatoes, and sliced heirloom tomatoes.  All local, and all perfectly delicious!  I love that fresh produce needs so little to shine -- a little oil, a little salt, a little pepper, maybe a few herbs or a splash of vinegar or soy sauce . . . and that's it!  Yum.  If only I had the time this morning, I would make this breakfast again today!

Although I have been trying to cut back on desserts lately, I still feel the pull to bake delicious things.  Muffins to the rescue!

I made Buttermilk Granola Muffins from King Arthur Flour, and was delighted with the results!  Sweet, moist, tender, 100% whole-grain muffins for breakfasts and snacks this week have nodded to my sweet tooth without being too junky.  The granola topping seemed to scorch a little bit -- blame the tiny apartment oven?  Maybe it's time I finally invest in an oven thermometer.  :)

Do you have any favorite recipes that use cultured buttermilk?  I have been serially culturing buttermilk lately, (which, by the way, is crazy easy,) and have been looking for more uses for it.  Any suggestions?

blog-worthy?

From the looks of this blog post, it would seem as though I didn't do much cooking over the weekend.  I promise we ate well, although not necessarily blog-worthy.  :)

Saturday night veggie burgers:

I really like the black bean burger recipe from Veganomicon, and we had 'em this weekend on toasted wholegrain buns with mayo, spinach, tomato, and some melted tilsit.  Roasted garden veggies (green beans, cherry tomatoes, and green onions,) and chips and guac on the side.

Sunday night soup:

I have been having good success focusing on one cookbook at a time when I do my meal planning, and this past weekend, it was Veganomicon.  The "Midsummer Corn Chowder" was a huge hit, with both John, myself, and his parents.  What's not to like, really -- it's basically a huge pot full of in-season produce!  Yum.

And a couple of baking projects . . .

First, I turned Pecan-Topped Pumpkin Bread into muffins:

I was really pleased with how this recipe turned out.  The only change I made to the original was subbing in half whole-wheat flour for some of the all-purpose, and I'd consider upping to even 3/4 whole-wheat next time, as well as reducing the amount of sugar called for.  However, these muffins are light and flavorful, without tasting too "healthy," you know?  They make great quick, portable snacks.

Second, I have been looking for more recipes lately that call for buttermilk, as I have been reculturing my own for a few weeks now.  Here's some Cinnamon Streusel Buttermilk Coffee Cake:

Not only is this recipe incredibly delicious, it's EASY.  You know how recipes that call for a streusel often require a lot of extra mixing and dirty bowls?  Not this recipe.  You make a base crumble with butter, flour, sugar, and some nutmeg, pull out a cup of it and add some nuts and cinnamon for the streusel, and add an egg, some buttermilk, and some leavening to the rest for the cake batter.  Easy!  I think I had this cake ready for the oven before it was preheated.  I might try baking it in a square pan next time, as I'm never a huge fan of springform pans.  (I just don't trust them not to leak.  Perhaps it's time to invest in a higher quality springform?  Eh.)

Busy week ahead . . . wish me luck!  Thankfully, I have plenty of leftovers.  :)