Tuesdays With Dorie: Vegan Apple Allspice Muffins October 13, 2009

This weeks Tuesdays with Dorie is brought to you by Kayte of Grandma’s Kitchen Table.  She chose Dorie’s Allspice Muffins which are located on pages 16-17 in Baking: From My Home to Yours.  I was really looking forward to making this recipe  and then I tasted a Vegan Apple Struesel Muffin at Ellwood’s Coffee, and it was fantastic.  I knew at that moment that I was going to try to recreate the muffin using Dorie’s recipe.  I also chose the vegan options because this month is Vegan Month of Food (VeganMoFo).

To make this recipe vegan I substituted canola oil for the butter in the batter, used Ener-G Egg Replacer for the eggs, and Earth Balance Vegan Buttery Sticks for the crumb topping.  I also added one Granny Smith apple, peeled, cored, and diced to the batter.

I thought that these muffins would be a little bit better with some cinnamon added to the batter.  However, I decided not to add it to the batter since the title dictates that these be allspice muffins, so I refrained.  The final product was very moist and yummy.

Vegan Muffins on 3 occasions and Vegan Adventure #28 July 21, 2009

Lately, I have taken to making a weekly trip to Ellwood’s Coffee.  Each time I go I always get an Americano and muffin.  If you have read my blog before you know that I like to experiment with Vegan cooking/baking even though I am not vegan.  I find it extremely fascinating.  Ellwood’s Coffee carries a line of Vegan baked goods that they make in the Ellwood Thompsons Bakery, which is across the street.  Ellwood’s Coffee also makes vegan paninis and wraps.  Currently, I have only tried their muffins, but I am going to slowly branch out and try some of their other Vegan options.

Tuesdays With Dorie: Fresh Mango Bread May 19, 2009

I am really sorry that I am posting this late on Tuesday, but life has been a little crazy and I have been extremely lazy   Hey, that rhymed.

This weeks Tuesdays with Dorie was chosen by Kelly of Baking with the Boys.  It is located on page 45 of Dorie Greenspan’s Baking: From My Home to Yours.  When I saw this recipe was listed the first thing I thought was, “I had no clue this was even in the book.”

Before I made the recipe I started looking through what some of the other members did and a few people added coconut and I thought that was a great idea.  I didn’t want to add too much because some of my friends don’t really like the texture of it, so I only added 1/2 cup of sweetened shredded coconut.  I also reduced the amount of cinnamon and ginger since some individuals thought it took away from the mangos.  I think I ended up using 1 tsp ground ginger and 3/4 tsp cinnamon.  I also decided that muffins were the best option for these babies because it would photograph better and you could just grab one and walk out the door.  In an essence it is a convenience food for me   To make the muffins look prettier I sprinkled the tops GENEROUSLY with sugar

When they came out of the oven they were fantastic.  I had a small muffin warm and another one at room temperature and they were just as good.  I ended up making 6 giant muffins and 4 regular sized muffins.  The giant muffins baked for 35 minutes at 350°F, the last 15 minutes I covered them in foil so they wouldn’t brown too much.  The regular muffins baked for 20 minutes at 350°F.

Tuesdays With Dorie: Savory Corn and Pepper Muffins January 13, 2009

This weeks Tuesdays with Dorie was chosen by Rebecca of Ezra Pound Cake, she chose Dorie’s Savory Corn and Pepper Muffins.  I have to say everytime I would flip through Baking: From My Home to Yours, I would completely pass this recipe.  I don’t know if it had anything to do with it being savory or just because I usually don’t have a jalapeno hanging out in my fridge.  But whatever the reason was I should have seen this recipe sooner   These muffins were fantastic.

My little Monkey turned 4 :) November 19, 2008

Theoden when he was 9 wks old

It was my first child’s birthday on Monday.  He turned four years old.  I can’t believe it has been four years.  I remember the day when I was talking to one of my friends and she mentioned that she was going to breed her first Miniature Schnauzer Sadie.  Right then I told her that if she did I would want one of the puppies   Theoden was in her first litter and she hasn’t stopped breeding beautiful Miniature Schnauzers.  I ended up getting my second child from her almost two years later.

Theoden was the sweetest baby ever.  I remember putting him in my jacket and walking around campus with him.  He is the only Miniature Schnauzer that I have ever had that loves everyone, and doesn’t bark (very much).  He started to bark a little once I got his brother, Eomer.  Eomer is very vocal and a trouble maker, but a huge cuddle monster.

Theoden now

If you are a nerd like me you have noticed that my children are named after Lord of the Rings characters.  I also have two other Miniature Schnauzer that are with my parents and they are named after the Hobbits Mery and Pippin.  I lay claim to Pippin or Peregrin Took IV as the AKC likes to call him.  I guess I haven’t been the only LOTR fan that has registered her pups with the AKC

Back to Theoden’s Birthday.  I decided that I would try to make him another treat  out of You Bake’em Dog Biscuits Cookbook by Janine Adams.  I ended up deciding on the Peanut Butter Banana Muffins.  I made the muffins in mini form since my pups are small.  The recipe ended up making 36 mini muffins. The muffins were a hit and the pups just munch them down.

Peanut Butter Banana Muffins

Source: You Bake’em Dog Biscuits Cookbook by Janine Adams

1 cup all-purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/4 tsp salt

1/2 cup natural peanut butter

1 egg

3/4 cup milk

1 banana

3 tbsp oil

1/4 cup honey or molasses

Preheat the oven to 400°F.  Line the cups of a mini-mufin tin with papper cups or spray them with oil.

In a large bowl, mix together the dry ingredients and set aside.  Blend the peanut butter, egg, and milk together in a food processor.  Add the banana and the oil and molasses.  Mix until well blended.  Fold the wet ingredients into the dry ingredients using a spoon or spatula.  Mix just until the dry ingredients are incorporated.  Spoon the mixture into the muffin pan, filling each cup about 3/4 full.  Bake for 15 minutes or until the tops are brown and a toothpick inserted into the center comes out clean.  Store at room temperature in an airtight container for up to three days.

Tuesdays With Dorie: Pumpkin Muffins October 21, 2008

This weeks Tuesdays with Dorie was chosen by Kelly of Sounding My Barbaric Gulp.  She chose Dorie’s Pumpkin Muffins which is located on page 13 of Baking: From My Home to Yours.  I actually ended up making this recipe 2 weeks ago with the left over pumpkin that I had from making the Pumpkin-Spice Doughnuts.  I didn’t want the pumpkin to go bad and I woke up on Monday morning 2 weeks ago just craving pumpkin muffins.  So I went to work that morning and made a batch.

Peachy Peachy Muffin Goodness July 18, 2008

For the past couple of days I have been searching through all of my cookbooks to find recipes to use the peaches that I bought from the Berry Farm Market. Of course almost every book contain something like a peach pie or cobbler, but I wanted something different that I haven’t made yet. My favorite peach anything that I have ever had was a peach scone from a local cafe back in college. Anytime I could get my hands on one I would buy a peach scone and have a cup of peppermint tea and people watch. It was the best thing in the world. It was the perfect texture with chunks of peaches and flecks of oats throughout. Man, I need to recreate that recipe. Maybe one day.