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Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins | doughseedough.net

A cup of coffee is definitely not the best part of waking up. At least not for me. These muffins, though? These muffins are worth waking up for. I am cranberry-obsessed. I seriously cannot get enough of this tangy fruit. I need to make a mental note to stock up on the fresh berries while they’re available so I can hoard them in my freezer and use them throughout the year (and not just during the holidays). If you’re searching for some easy brunch ideas for your holiday gatherings, give these muffins a try!

Vegan Cranberry Orange Muffins | doughseedough.net

Vegan Cranberry Orange Muffins
makes 12 muffins

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons orange zest (from about 4 large oranges)
1 cup fresh-squeezed orange juice (from about 4 large oranges)
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cup fresh cranberries, roughly chopped
1/2 cup chopped walnuts

  1. Preheat oven to 375°F. Lightly grease a muffin tin or line with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and orange zest. Make a well in the center of the dry ingredients and pour in orange juice, canola oil, applesauce, vanilla extract, and almond extract. Mix by hand for 5 seconds or until wet and dry ingredients just start to come together. Add in cranberries and walnuts and continue to mix until ingredients are just moistened, being careful not to overmix.
  3. Fill muffin tins 3/4 full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
  4. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

recipe slightly adapted from Post Punk Kitchen


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Vegan Iced Pumpkin Coffee Cake

Vegan Iced Pumpkin Coffee Cake with Streusel Topping | doughseedough.net

I’ve finally given in to pumpkin. Pumpkin treats, that is. I suppose it’s that time of year – leaves are turning, it’s getting colder, days are getting shorter… there’s even a threat of snow around here.

I love all things pumpkin except for pumpkin pie. Pumpkin cookies, pumpkin cheesecake, pumpkin cinnamon rolls… you name it, I’ll eat it. This pumpkin cake has won over my heart. It is definitely the pumpkin treat of choice for me. I will eat and eat and eat and eat until it’s gone. Seriously, it’s that good. Pumpkin cake with a streusel topping and some icing – what can be better than that?

I came across this recipe when I was looking around for a brunch dish for a work party. I made the coffee cake and it smelled (and looked) so good that I knew I couldn’t wait until the next day to eat it. So, I made another one. Big mistake. Mike and I ate about a quarter of the cake that night. And then we kept eating it the next day… and the next. And then it was gone. I was heartbroken when it was gone because I was also out of pumpkin. I stocked up on pumpkin this weekend so I can make sure we have a steady supply of this amazingness for a couple weeks 😉

Vegan Iced Pumpkin Coffee Cake with Streusel Topping | doughseedough.net

Vegan Iced Pumpkin Coffee Cake
serves 10

for the streusel topping:
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup dairy free butter substitute (I use Earth Balance)

for the cake:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 cup pure pumpkin puree
1/2 cup brown sugar
1/2 cup canola oil
1/4 cup pure maple syrup
1/4 cup plain almond milk

for the glaze:
1 cup powdered sugar
2 tablespoons unsweetened almond milk

  1. Preheat oven to 350°F. Spray an 8×11 or 9×9 baking pan and grease with butter substitute or nonstick spray. Set aside.
  2. To make the streusel topping, combine flour, brown sugar, salt and cinnamon in a small bowl. Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly. Set aside.
  3. To make the cake, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a separate bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup and milk until well combined. Pour wet ingredients into the dry ingredients and mix until just combined, being careful not to over mix. Pour batter into prepared baking pan and use a spatula to smooth out the top.
  4. Sprinkle prepared streusel topping over the batter and gently press down into the batter. Bake in preheated over for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  5. When cake is almost done baking, make the glaze. In a small bowl, combine the powdered sugar and almond milk and whisk until smooth. Drizzle over cake. Serve immediately, or keep at room temperature for up two three days.

recipe slightly adapted from Sally’s Baking Addiction


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Banana Espresso Chocolate Chip Muffins

Lightened Up Banana Espresso Chocolate Chip Muffins | doughseedough.net

I’m a cookbook junkie. I have shelves and shelves of cookbooks of all different types. I seriously love them. I honestly love just having them – I don’t cook a lot from them. In fact, most of my cookbooks get looked at once, maybe twice a year. As always, there are exceptions. Baked: New Frontiers in Baking is my most recent purchase and I’m obsessed with it. Every single dish I’ve made from it has been amazing. If you don’t own this book, I beg you – BUY IT!

Now, these muffins… so so good. In fact, I made these about 2 months ago for some friends. They were gobbled up before I even got a chance to take a photo for the blog. Thankfully, these muffins are also very easy to make and really tasty so I didn’t mind having to make these again! In fact, I whipped these up before heading to work on Friday. It only took about 20 minutes of prep time and another 20 for baking. I  made a few adjustments so they would be a bit healthier and I loved how they turned out!

Lightened Up Banana Espresso Chocolate Chip Muffins | doughseedough.net

Banana Espresso Chocolate Chip Muffins
very slightly adapted from Baked: New Frontiers in Baking

3 cups mashed, very ripe bananas (6 – 7 medium – large bananas)
1 cup sugar
1/2 cup packed brown sugar
1 stick unsalted butter, melted
1 cup unsweetened applesauce
1/2 cup skim milk
2 large eggs
1 1/2 cup all purpose flour
2 tablespoons instant coffee granules
3 teaspoons baking soda
2 teaspoons salt
2 cups bittersweet chocolate chips

  1. Preheat oven to 350°F. Line 2-12 cup muffin pans with liners or grease with nonstick spray.
  2. In a medium bowl, stir together bananas, sugar, brown sugar, butter, applesauce,  milk, and eggs.
  3. In a large bowl, whisk together flour, instant coffee, baking soda, and salt. Make a well in the middle of the dry ingredients and slowly pour in wet ingredients. Stir until just combined. Fold in chocolate chips.
  4. Fill prepared muffin cups with batter, filling each one 3/4 full.
  5. Bake for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in pan for 10 minutes before removing the muffins and placing on a cooling rack to cool completely.


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Strawberry Rhubarb Coffee Cake

Spring means rhubarb to me. I’ve been lucky enough to get a fair share of rhubarb from my in-laws and parents over the years to bake with. But, this weekend, things changed!

I was able to take my first cutting off our rhubarb plant! We transplanted it two years ago and the past two years it’s been extremely sad looking and scraggly. I actually thought it had died after it got trampled during our garage re-siding project last summer. It looked dead, that’s for sure.

Then this year, it miraculously grew into beautiful stalks. I got a mere half pound off of it, so it still has a long ways to go, but it’s a great start!

This was originally meant to be a 9×13 pan of coffeecake, but all of my 9×13 pans have disappeared. I really need to keep better track of my bakeware. Thankfully, the muffin pan worked just as well 🙂

Strawberry Rhubarb Coffee Cake | DoughSeeDough.net

Strawberry Rhubarb Coffee Cake
makes 1 9×13 cake or 24 individual cakes

for the filling:
1/2 pound fresh rhubarb, sliced (about 2 cups)
1 pound strawberries, hulled and sliced (about 3 cups)
2 tablespoons lemon juice
1/2 teaspoon freshly grated ginger
1/4 cup cornstarch

for the cake:
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

for the topping:
1/4 cup butter
3/4 cup all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon freshly grated ginger

  1. Preheat oven to 350°F. Line a muffin pan with muffin liners or spray with nonstick spray.
  2. To make the filling: in a large saucepan, combine rhubarb, strawberries, and lemon juice. Bring to a simmer and let cook for 5 minutes. Stir in sugar and cornstach. Bring to a boil and let cook for 2 minutes or until thickened, stirring frequently. Remove from heat and set aside.
  3. To make the cake: whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. In a medium bow, stir beat buttermilk, eggs, and vanilla until wellc ombined. Pour into crumb mixture and stir until combined.
  4. To make the crumb topping: melt butter in a small pan over medium heat. Stir in flour, sugar, brown sugar, and ginger until the mixture resembles coarse crumbs.
  5. Fill prepared muffin cups half way with batter. Add a heaping tablespoon of filling on top and drop 1 tablespoon of batter on top of filling. Sprinkle with  crumb topping.
  6. Bake for 25 – 30 minutes. Cool in pan for 5 minutes before moving a wire rack to cool completely.

recipe adapted from Taste of Home


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Friday Favorites (& Granola Bars)

Happy Friday everyone! Hope everyone had a fabulous week. While my week was better than usual, I’m still looking forward to the weekend. I’m starting something new – Friday Favorites. Read on for little moments from the week that grabbed me as well as a delicious new recipe!

Favorite blast from the past: school lunch. Yup, that’s right. I started my 1 month school food service rotation this week and they are feeding me lunch!  This is my first rotation to offer me food, so I’m pretty psyched. Some menu items that brought me back to my elementary and middle school days? Pizza dipper, mini corn dogs, and the good ol’ chicken nuggets. Don’t worry, they’ve got some amazing fruit and veggie spreads along with some other healthier options. Also, for the first time in a loooong time (quite possibly years) I’ve had a cup of skim milk every. single. day. My favorite part of eating school lunch? The spork.

image from newsone.com

Favorite  can’t-live-without-it workout equipment: Foam Roller. Best $20 I spent. You can find me rolling around on it for a good half hour after all my runs and cycling workouts.

 image from synergy-athletics.com

Favorite breakfast inspiration: overnight steel cut oatmeal. I’ve been eating old fashioned oatmeal for breakfast day-after-day. I love it, but it’s getting a little… boring. I finally went out last night and bought some steel cut oats and I can’t wait to give this recipe a try!

photo from thebittenword.com

 Favorite kitchen find: olive wood salt keeper. I’m drooling over this. I’ve seen so many salt keepers and I still haven’t snatched one up. Someday…

image from williams-sonoma.com

Favorite jewelry find: “asymmetry” earrings from Paon Blanc. I love big, dangly earrings. I love sparkly things. Check and check. These earrings are perfect.

image from etsy.com/shop/paonblanc

 and finally, my Favorite new holiday: National Granola Bar Day. There will never be a shortage of bizarre “holidays”. Celebrate National Granola Bar Day with me on January 21, 2012 with these delicious, no-added-sugar granola bars!! These granola bars are chock full of goodness – cranberries, bananas, pecans, oats, and flax. They were so easy to whip up and they taste a-maaaaazing.

Low Fat Granola Bars with Bananas, Cranberries, and Pecans
recipe from Cookin Canuk via Prevention RD 

3 1/2 cups old-fashioned oats
3/4 cup pecans, roughly chopped
3 large, ripe bananas
2/3 cup unsweetened applesauce
3/4 cup dried cranberries
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons ground flax seed (or flax meal)
1/2 teaspoon salt

  1. Preheat oven to 350°F.
  2. Line a 9×13 baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides.
  3. Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
  4. In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
  5. Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
  6. Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
  7. Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
  8. Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into 15 bars. Serve or store in an airtight container.


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Blueberry Pancakes

I’m not a huge fan of pancakes, but I have one exception – made from scratch blueberry pancakes. Not plain, not chocolate chip, not pumpkin, not any other flavor you can imagine. Blueberry. Only blueberry.

So, here you go – from scratch blueberry pancakes that couldn’t be easier to make. Trust me, I wouldn’t spend time making breakfast if it took a long time. I don’t have enough patience or energy in the morning to cook up anything complicated.

Blueberry Pancakes
makes 10
adapted from allrecipes.com

3/4 cup milk
2 tablespoons cider vinegar or white vinegar
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons butter or margarine, melted
1 pint fresh blueberries, washed and dried
cooking spray

  1. Combine milk with vinegar in a large bowl and let sit for 5 minutes to “sour”.
  2. Meanwhile, whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl and set aside.
  3. Whisk egg and butter into soured milk.
  4. Pour the dry ingredients into the wet ingredients and whisk until lumps are just gone.
  5. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and immediately sprinkle some blueberries onto the pancake. I used about 4 – 7 per pancake.
  6. Cook until bubbles appear on the surface of the pancake. Flip with a spatula and cook until browned on the other side.