Since the last muffins I made with whey protein powder turned out not only tolerable, but yummy, I thought I’d try baking with it again. This time I made fancy-schmancy chocolate muffins with dried red plums soaked in black cherry booze. They were scrumptious! If you don’t have protein powder, replace the 1/2 cup in the recipe with 1/4 cup … Read more
I recently had the once-in-a-lifetime opportunity to go on safari in southern Africa. A safari guide and tracker introduced me to a delicious drink called the mochachocarula: coffee, hot cocoa powder, and the South African cream liqueur Amarula. While getting out muffin ingredients today, I remembered the drink and used it as inspiration. Read more …
I love beauty heart radishes. Is there another winter vegetable so lovely? They’re also known as watermelon radishes. Look how pretty they are when you cut the peel away! They’re awesome with cream cheese or Neufchatel and a little salt. Ingredients 1 large beauty heart radish (about 16 ounces) 1 8-ounce package Neufchatel or cream cheese ½ teaspoon salt (or to … Read more
I made some applesauce today. First, I threw a bunch of coarsely chopped apples (everything but the cores) into the slow cooker: I heated them until they were mushy and put them in the Vitamix: I blended on high for about a minute. I love the Vitamix because it gives a super-smooth texture even when I keep the skins in … Read more
Last week I wrote about making whole wheat pizza dough. Starting today, I’ll be giving you lots of ideas for topping the dough! I’ll be posting some different recipes over the next few weeks, starting with the classic: pizza marghuerita. This is an incredibly simple recipe that tastes incredibly good. (See all pizza-related recipes I’ve posted so far here.) Supplies pizza peel pizza … Read more
As long as zucchini keeps fruiting, I’ll keep making zucchini muffins. This week I decided to make a not-gluten-free version of chocolate zucchini muffins. It has whole wheat, plus a little almond flour for richness. Notes: If you love almonds, you can increase the almond flour to ½ cup if you like, in which case you should reduce the whole wheat flour or … Read more
Companion made this beautiful salad. My first instinct, of course, was to take a picture. But it tastes good too. The white chunks are not cheese, though they sort of look like it from this angle. They are kohlrabi, a close relative of broccoli eaten for the stem, rather than the florets. Kohlrabi has a nice, nutty taste and crispy texture. … Read more
It is so freaking hot here. Is that how all my blog posts start lately? Until this heat wave passes, I will be living on blender ice cream – which isn’t a terrible diet since it’s fruit, fruit, more fruit, and a hint of stevia. And maybe a smidgen of vegetables thrown in. I snuck some tomatoes into this sorbet. You don’t have … Read more
OK, so there’s not actually any crisp topping in this recipe. But the stone fruits and cinnamon make it taste like a frozen version of that favorite summer dessert. If you’d like some crunch, simply sprinkle it with chopped walnuts. Ingredients 1 cup frozen peach pieces ½ cup frozen pitted cherries ½ cup frozen pear pieces or frozen cubes of pear sauce ¼ … Read more
We still have a glut of zucchinis. By the end of the summer, I’ll have figured out a dozen variations on zucchini muffins. Heck, maybe I’ll even try putting summer squash in cookies. These muffins are moist, fudgy and extremely chocolatey. The lack of gluten makes them a little more delicate than a grain-based muffin. Enjoy! Supplies measuring cups … Read more