Saturday, July 25, 2015

Berry Muffins

adapted from Art Bar Blog
3 cups whole wheat all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 Tablespoons ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
2 cups frozen berry mix
1 1/2 cups granulated white sugar
turbinado sugar

Preheat oven to 375°F. Line muffin tins with paper liners.

Sift flour, baking powder, baking soda, salt and spices together in a large bowl. Whisk together to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.

Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t over-mix the batter. Add the frozen berries and white sugar; stir gently to combine.

Using a large cookie scoop, disperse batter into the muffin cups to fill the liners. Top with turbinado sugar, to make a pretty crust. Bake for 20 to 25 minutes, remove muffins from tin and cool on wire rack. Enjoy!

Okay guys, I originally used this recipe because it said "dairy free" but it didn't say dairy free because they used dairy free products that they just noted in parentheses on the side. Any recipe can be "dairy free" if you do that. However, I'm extra glad that I tried this recipe. I added more spices, and topped each muffin with turbinado sugar because I thought they were too sticky and moist on the tops, and I was just really craving some crunch! They're great without it, but the added sugar just puts them over the top, so try it. :)

Friday, July 24, 2015

Pecan Pie Bars

adapted from Sugar Apron

Package of pre made pie crust
4 Tbsp butter, melted
1 1/4 cup pecans
1 cup corn syrup
1 cup sugar
2 tsp vanilla
2 eggs, beaten

Preheat the oven to 350ºF and line a half sheet pan with aluminum foil, leaving enough for a 2-inch overhang on all sides.
Unroll dough, and cut to fit into sheet pan; press over bottom and up sides to form crust.
Whisk together sugar, vanilla and eggs until the sugar is mostly dissolved. Slowly add in the melted butter while whisking vigorously to prevent cooking the eggs. Mix until sugar is completely dissolved, then add corn syrup and whisk until homogenous.
Add pecans.*
Spread filling evenly over crust.
Bake 22 to 27 minutes or until filling is set and golden brown.
Cool for about an hour; cut into bars.

*I left my pecans as halves, because I prefer big chunks of nut, and they cooked well. You can definitely chop them up if that's your jam. It's really a play it by ear kind of thing.

I had a craving for turkey dinner, and so I convinced my family to make a full thanksgiving dinner "in honor of the pioneers that came and stole our homeland." In Utah, on July 24th, we celebrate Brigham Young coming to the Salt Lake Valley, and deciding that Utah was Zion. Of course, my people were already here, which is something I like to remind all of my friends when they get all pioneer on me. So we had thanksgiving in July, and so to shake things up, I decided to make some Pecan Pie Bars. Pecan Pie is one of my favorite pies in the world! so to have it so portable, and easy to make was definitely a plus! This is a recipe that I'll be making for years to come!