Loaded Healthy(ish) Muffins

Beets. I don't love them. Sometimes I think they taste like dirt.

This recipe makes muffins out of beets, I made some additions and they turned out pretty well.

Do they taste like a sugar packed, dessert like muffin? No.

Are they sweet and delicious with a hint of earthy flavor? Yes.

yield: 18 muffins

ingredients

1.5C all-purpose flour

1/2C old fashioned oats

2 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

3/4C sour cream

4 tbs butter, melted

1 egg, room temperature

2 small beets, shredded (or Vitamixed)

1 apple, shredded (or Vitamixed)

1/2C sliced almonds

1/2C semi-sweet chocolate chips

directions

1. Preheat oven to 375 degrees.
2. Line or grease muffin tin.
3. In a large bowl (or stand mixer bowl), combine sour cream, melted butter, and egg.
4. In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
5. Slowly add dry ingredients to sour cream mixture, until well combined.
6. Fold in beets, chocolate chips, and almonds.
7. Beating until just mixed.
8. Fill muffin cups about 2/3 full (or more full if you want bigger muffins).
9. Bake for 20 minutes, or until a toothpick comes out clean.
10. Let muffins cool slightly before removing from muffin tin.
11. Enjoy!

Pumpkin Chocolate Chip Cookies

I love pumpkin and have taken this recent bout of wonderful fall weather as a reason to defrost one of my containers of pureed pumpkin from last year.

This recipe was amazing -- the cookies have more of a cake-like texture than a traditional cookie but are a hit for those that do and do not prefer softbaked cookies.

yield: 30 cookies

ingredients

1C pumpkin puree

1/2C sugar

1/2C brown sugar

1/2C canola oil

1 egg

2C all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 tsp heavy cream

1 tbs vanilla

1/8 tsp ground cloves

2C chocolate chips

directions

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper or a silpat.
3. In a large bowl, or a stand mixer, add pumpkin, sugar, vanilla, oil, cream, and egg.
4. In a large bowl combing flour, baking powder, baking soda, cinnamon, salt, and cloves.
5. Slowly add the dry ingredients to the pumpkin mixture.
6. Fold in chocolate chips.
7. Scoop a rounded tablespoon onto the baking sheet, leaving at least 1" between each cookie.
8. Bake 10-12 minutes, until the cookies are set.
9. Let cool slightly before removing from the baking sheet.
10. Enjoy!

Breezy Willow CSA Week #17

What we received:
sage
lavender
thyme
oatmeal bread
12 eggs
5 McIntosh apples
5 golden delicious apples
2 peppers
bag of kale
bag of sweet potatoes
head of broccoli
head of red lettuce
3 tomatoes

What's left from Week #16:

5 McIntosh apples

2 tomatoes

2 red bell peppers

1 winter squash

1 head of broccoli

1/2 bag of spinach

Wheel of smoked Gouda

What's left from Week #15

9 eggs

1 fall squash

1/2 Bag of sweet potatoes

What's left from Week #13

2 beets

What's left from Week #12:

Apple butter BBQ sauce

What's left from Week #11:

Sage
Thyme

Breezy Willow CSA Week #16

What we received:

6 gala apples

6 McIntosh apples

4 tomatoes

2 red bell peppers

1 winter squash

1 head of broccoli

1 bag of green beans

1 bag of spinach

Baguette

Wheel of smoked Gouda

What's left from Week #15

12 eggs

4 tomatoes

3 nectarines

5 apples

1 fall squash

1/2 red pepper

1/2 Bag of kale

Bag of sweet potatoes

What's left from Week #14

1 tomato

2 squash

2 ears of corn

What's left from Week #13

4 eggs

2 beets

What's left from Week #12:

Apple butter BBQ sauce

What's left from Week #11:

Sage
Thyme

Caramel Apple Cupcakes

This recipe is very sweet, but perfectly embodies the taste of fall caramel apples.

yield: 28 cupcakes

ingredients
for cupcakes
3C all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4C sugar
3/4 brown sugar
1/2C vegetable oil
1/2C apple sauce
1.5 tsp vanilla
3 eggs, room temperature
3C apples, finely chopped (about 3 medium apples)

for caramel buttercream
1/2C butter, room temperature
1C brown sugar
1/3C heavy cream
3.5C powdered sugar

directions

1. for cupcakes: Preheat oven to 350 degrees.
2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
3. In a medium bowl combine flour, baking soda, baking powder, salt, and cinnamon.
4. In a large bowl (or stand mixer) combine sugar, brown sugar, vegetable oil, apple sauce, and vanilla.
5. Add eggs to wet mixture one at a time, beating well after each addition.
6. Slowly add flour mixture to wet mixture, beating until well combined.
7. Fold in chopped apples.
8. Fill cupcake liners about 2/3 full.
9. Bake for 18-20 minutes.
10. Allow cupcakes to cool completely.
11. for caramel buttercream: In a saucepan over medium heat, melt butter.
12. Stir in brown sugar and heavy cream.
13. Stir over medium heat, about 2 minutes, until sugar is dissolved.
14. Transfer mixture to a large bowl or stand mixer.
15. Gradually add powdered sugar, mixing until incorporated.
16. Pipe (or spread) buttercream on cooled cupcakes.
17. Enjoy!

Pumpkin Streusel Cupcakes

I love pumpkin everything. These cupcakes are delicious, and were a huge success. 

This recipe amounts to the perfect fall cupcake, I could also just eat the frosting by the spoonful.

yield: 21 cupcakes

ingredients

for cupcakes

2C flour

2 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 tsp allspice

1 tsp baking soda

1 tsp baking powder

1C butter, room temperature

1C sugar

1C pumpkin puree

4 tsp vanilla

4 eggs, room temperature

for white chocolate cream cheese frosting

8oz cream cheese, room temperature

1/4C butter, room temperature

1C white chocolate chips

2C powdered sugar

for streusel topping

1.5C flour

2.5 tbs sugar

1 tsp salt

1/4 tsp cinnamon

1/2C butter, melted

directions

1. for cupcakes: Preheat oven to 350 degrees.
2. Line muffin tin with cupcake liners (or grease pan if you're not using cupcake liners).
3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder.
4. In a large bowl (or bowl of stand mixer), cream together butter and sugar until light and fluffy, about 3 minutes.
5. Add pumpkin, eggs, and vanilla and mix together on medium speed until incorporated.
6. Turn mixer to low and add in dry ingredients, mixing until well combined.
7. Fill each cupcake liner about 2/3 full.
8. Bake for 15-20 minutes, until a toothpick comes out clean.
9. Remove from oven and cool completely.
10. for streusel topping: In stand mixer combine flour, sugar, salt, and cinnamon.
11. Mix a few second until well combined.
12. Pour in melted butter and mix until coarse crumbles form.
13. Sprinkle mixture on a parchment (or Silpat) lined baking sheet, crumbling into small pieces.
14. Bake for 20 minutes.
15. Remove from oven and let cool completely.
16. for white chocolate cream cheese frosting: In a large bowl, beat cream cheese and butter until smooth.
17. Melt white chocolate over double boiler and add to the cream cheese mixture.
18. Beat on medium speed until smooth.
19. Turn mixer to low speed and slowly add in powdered sugar.
20. Turn speed up to medium and beat for 5 minutes.
21. Let cool for 10 minutes before piping (or spreading) onto cupcakes.
22. Sprinkle streusel crumbs on top of frosting.
23. Enjoy!

Chocolate Bacon Beer Cupcakes

Or "Manly Cupcakes" as my husband refers to them.

I was a little apprehensive about bacon on a cupcake after a bad run-in with some maple bacon cupcakes from a bakery that smelled and tasted like dog treats.

This recipe is DELICIOUS and all of the flavors blend perfectly.

There are a lot of ingredients, and a lot of steps BUT they are easy and definitely worth it.

yield: 26 cupcakes

ingredients

for cupcakes

1C dark beer (I used Young's Double Chocolate Stout)

1C butter, room temperature

2/3C cocoa powder

2C all-purpose flour

2C sugar

1.5 tsp baking soda

1/2 tsp salt

2 eggs, room temperature

2/3C sour cream

for beer glaze

1/2C dark beer (I used Young's Double Chocolate Stout)

6 tbs brown sugar

2 tbs butter

2 tbs heavy cream

for maple buttercream

1C butter, room temperature

3C powdered sugar

1/4C maple syrup

2 tsp vanilla extract

for caramelized bacon

1/4C butter

1/4C brown sugar

1/2C crumbled bacon (make sure the bacon is crispy!)

1/2C dark beer (I used Young's Double Chocolate Stout)

directions

1. for cupcakes: Preheat oven to 350 degrees.
2. Line muffin tin with cupcake liners (or grease pan if you're not using cupcake liners).
3. In a small saucepan, heat beer and butter over medium. 
4. Bring to a simmer.
5. Remove pan from heat, stir in cocoa powder and let cool.
6. In a medium bowl, combine flour, sugar, baking soda, and salt.
7. In a large bowl (or in the bowl of a stand mixer), beat eggs and sour cream until well combined.
8. Add cocoa/beer mixture to sour cream mixture and beat until combined.
9. Slowly add flour mixture to the creamed mixture, mixing until well combined.
10. Fill muffin tins about 2/3 full.
11. Bake 16-18 minutes, until a toothpick comes out clean.
12. Let cupcakes cool completely.
13. for beer glaze: In a small saucepan, bring brown sugar and beer to a boil over medium heat.
14. Reduce heat to low and continue to cook until liquid is reduced by half, about 5 minutes.
15. Remove from heat.
16. Add butter and cream, whisk until smooth.
17. Dip tops of cupcakes into the glaze.
18. for maple buttercream: In a medium bowl (or stand mixer), beat butter until fluffy, about 5 minutes.
19. Slowly add powdered sugar, beating until well combined.
20. Add syrup and vanilla, beat for 5 minutes.
21. Pipe (or spread) buttercream onto cupcakes.
22. for caramelized bacon: In a small saucepan over low heat, melt butter and brown sugar whisking until smooth.
23. Add crumbled bacon, mixing until coated with caramel.
24. Add beer.
25. Increase temperature to medium-high, cook until beer is reduced to a syrupy consistency, about 10 minutes.
26. Remove from heat and let cool for about 10 minutes (as to not melt the buttercream).
27. Scoop a small amount of caramelized bacon onto each cupcake. 
28. Enjoy!

Crock Pot Baked Potato Soup

I love potato soup. I love potato soup that sticks to your ribs in the winter time and warms you from the inside out.
This recipe is incredibly easy and very, very delicious.

yield: 12 servings

ingredients
5 lbs russet potatoes, washed but not peeled & diced into cubes
1 medium yellow onion, diced
10 cloves garlic, minced
8C (64oz) chicken broth
16oz cream cheese, softened
1 tbs seasoned salt (I used Tastefully Simple Seasoned Salt)

directions

1. Add potatoes, onion, garlic, seasoned salt, and chicken broth to crock pot.
2. Cook on high for 6 hours or low for 10 hours.
3. Add softened cream cheese and puree soup with an immersion blender (or scoop out and into a blender) until cream cheese is incorporated.
4. Stir well and heat for at least 10 more minutes.
5. Top with your choice of toppings (shredded cheese, bacon, green onions - oh the possibilities!).
6. Enjoy!

Hatch Chicken Chili

A friend of mine is from New Mexico and introduced me to the world of Hatch chiles.
This year, at Wegman's annual Hatch Chile Fest I bought 5 lbs of Hatch chiles to roast, peel, and figure out what to do with.
With the weather getting colder, this spicy chili seemed like a perfect football watching recipe.
I am not a huge spicy person so I only tasted a few bites (it is HOT HOT HOT), but my husband and friends enjoyed it.

yield: 8 servings

ingredients
4 tbs vegetable oil
3 lbs chicken
9 oz roasted, peeled Hatch chiles,  diced
7 oz jalapeno peppers (about 5 peppers), diced
1 yellow onion, diced
1 tomato, pureed
7C water
1 tsp onion powder
1 tbs garlic salt
1 tsp black pepper

directions

1. Heat oil in a large Dutch (or French, I used my LeCreuset) oven over medium-high heat.
2. Add chicken, and cook until no longer pink inside.
3. After chicken is cooked, shred the chicken using two forks.
4. Add chiles, jalapenos, onion, tomato, and water.
5. Stir in onion powder, garlic salt, and black pepper.
6. Lower heat to medium and bring to a simmer.
7. Cover and cook for at least 30 minutes, stirring occasionally.
8. Remove cover and cook for 10 minutes more.
9. Enjoy!

Breezy Willow CSA Week #15

Week 14 we were out of town, so to play a little catch up here is week 15.

What we received:

12 eggs

Cheddar Parmesan rolls

4 tomatoes

6 nectarines

6 apples

1 fall squash

2 red peppers

Bag of kale

Bag of spinach

Bag of sweet potatoes

What's left from Week #14

3 tomatoes

2 apples

2 peaches

4 squash

3 ears of corn

What's left from Week #13

4 eggs

3 beets

What's left from Week #12:

Apple butter BBQ sauce

What's left from Week #11:

Sage
Thyme

Eggplant Tomato Quinoa Risotto

I found this recipe while clicking off of a recipe on Pinterest.
While it isn't the super creamy risotto of restaurant dreams, it is a tasty and healthier alternative.

yield: 4 servings

ingredients
2 tbs olive oil
1 medium eggplant, peeled and chopped into 1/2" cubes
3 cloves garlic, minced
1/2 tsp sea salt
1/2 tsp black pepper
1C dry quinoa, rinsed and drained
1.5C vegetable stock
3 tbs butter
1 yellow onion, diced
1/2C dry white wine (I used Sauvignon Blanc)
1lb tomatoes, diced
1/4C grated parmesan cheese
1/2C thinly sliced basil

directions

1. Heat olive oil in a large pan over medium-high heat.
2. Saute eggplant, stirring occasionally, until browned all over.
3. Add garlic, salt, and pepper and saute for 1 minute.
4. Scoop eggplant mixture into a bowl and set aside.
5. In a small pot, bring quinoa and vegetable stock to a boil.
6. Simmer until quinoa is tender and chewy, about 12-15 minutes.
7. In the same pan you cooked the eggplant, melt 2 tbs butter over medium heat.
8. Add onion and saute until soft, about 5 minutes.
9. Add wine and tomatoes, simmer 5 minutes.
10. Stir in cooked quinoa.
11. Remove pan from heat and stir in remaining tablespoon of butter.
12. Stir in parmesan cheese and basil.
13. Enjoy!

Breezy Willow CSA Week #13

What we received:

12 eggs

6 ears of corn

2 tomatoes

1 watermelon

5 peaches

7 gala apples

2 green peppers

3 beets

Bag of kale

Rosemary Lavender Focaccia

What's left from Week #12:

3 peaches
1 nectarine
5 tomatoes
1 eggplant
Bag of potatoes
Rosemary
Apple butter BBQ sauce

What's left from Week #11:

Sage
Thyme
12 eggs
1/2 watermelon

What's left from Week #9:

1/2 onion

3 eggs 

What's left from Week #8:

1/2 Bag of potatoes