Strawberry Lemon Sunflower Seed Muffins

I made these muffins a while ago when I bought a huge thing of strawberries that turned out to not be really great (which, as some of you might remember, is when I also made the chocolate strawberry loaf). I don't often add berries to muffins because I find they make them so wet, and that's exactly what happened with the first batch I attempted of these. The second batch I used less soy milk and it balanced out a lot better. The taste was delicious, and I especially loved the crunch of the sunflower seeds.

If this sounds good, you might also like:
Whole Wheat Orange Spice Muffins
Chocolate Strawberry Loaf
Coconut Lemon Bundt Cake
Applesauce-Oat Bran Muffins

Strawberry Lemon Sunflower Seed Muffins
Greatly adapted from Vegan with a Vengeance

If you can't get light spelt flour, use light whole wheat flour or another kind of flour. You can use all whole wheat flour instead but the muffin will be a bit denser.

1 cup whole wheat flour
3/4 cup light spelt flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup maple syrup
1/3 cup canola oil
1/4 cup soy milk
6 ounces low fat vanilla yogurt (use soy yogurt to make vegan)
2 tsp vanilla extract
zest of 1 lemon
1 cup chopped strawberries
1/2 cup sunflower seeds

Preheat oven to 400F. Spray a twelve muffin tin with nonstick cooking spray.

In a large bolw, sift together the flours, baking powder, and salt. In a separate bowl, whisk together the maple syrup, oil, soy milk, yogurt, vanilla and lemon zest. Fold the wet ingredients into the dry; halfway through mixing fold in the strawberries and sunflower seeds.

Divide the batter among the 12 muffin cups. Bake for 20 to 25 minutes, until a toothpick in the center comes out clean.

Spaghetti with Spinach Cream Sauce

This is another successful recipe I've made from New Vegetarian Cuisine. Admittedly the recipe calls for low fat or reduced fat ricotta cheese but I really can't stand low fat cheese. The taste is so muted and bland and I always end up adding more so I may as well just eat the real thing and enjoy it! I modified this recipe to add in extra vegetables (zucchini and asparagus) and less pasta. Which reminds me that I should go buy some more asparagus while it's around - and corn! Mmmm. Oh and I should mention that this is not your typical heavy cream sauce - it's a lighter version made with skim milk and ricotta cheese.

When I saw Abby like this it took a second to realize where her head was.

If this sounds good, you might also like:
Asparagus and Feta Pasta
Spinach Artichoke Heart Dip
Black Bean Chilaquile
Spinach Balls

Spaghetti with Spinach Cream Sauce
Adapted from New Vegetarian Cuisine

Serves 3-4.

1/2 cup ricotta cheese
2 tsp grated lemon peel
1/8 tsp grated nutmeg
1 cup skim milk, divided
2 tsp oil
1/2 cup diced onions
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 zucchini, sliced into half moons
15 asparagus spears, cut into 1-2" pieces
1 1/2 tbsp grated Parmesan cheese
7 ounces whole wheat spaghetti
Salt to taste

1. In a food processor, blend the ricotta, lemon peel, nutmeg and 1 tablespoon of the milk.

2. In a 2 quart saucepan over medium heat, melt the oil. Stir in the onions; cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the ricotta mixture, spinach, zucchini, asparagus, Parmesan and the remaining milk. Cook, stirring constantly, for 4 to 6 minutes, or until the liquid is reduced by half.

3. Meanwhile, in a large pot of boiling water, cook the spaghetti for 8 to 10 minutes, or until tender. Drain, Place in a serving bowl. Add the spinach sauce; toss to mix.

Strawberry Cream Cake

I mentioned before that I made my boyfriend two cakes for his birthday - one was chocolate mousse layer cake and the other was this strawberry cream cake. I was convinced that I'd like the chocolate mousse cake better because I don't usually like baking with fruit (waste of fruit! I like eating it fresh) and I also don't like the sourness and mush that fruit can add to baked goods. BUT, this cake was outstanding. I must make it at least once a year, maybe more. It is absolutely worth sacrificing some delicious strawberries for.

The cake that's used is like a sponge cake, that is then layered with a strawberry sugar filling in the middle and halved strawberries around the edge, then on top of that goes the most amazing whipped cream concoction in existence - and the layers continue like so. The whipped cream is mixed with cream cheese, which is really brilliant. If you haven't tried this before you must, whether it's with this cake or another or just on top of something else or just in a bowl even. And on top of that, the cake is pretty easy to make.

If this sounds good, you might also like:
Raspberry and White Chocolate Pie
Creamy Coconut Cake
Lemon Cheesecake
Perfect Party Cake

Strawberry Cream Cake
Adapted from Cook's Illustrated May/June 2006 (found on Simply Recipes)

Cake
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 teaspoons vanilla extract

Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4-6 tbsp sugar
Pinch table salt

Whipped Cream
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

Bake the cake:
1. Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease a round 9x2 inch cake pan or and line the bottom with parchment paper. In a large bowl, whisk flour, baking powder, salt, and all but 3 tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.

2. Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

Strawberry filling:
3. Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and mash them; set aside.

In small pot over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

Whipped cream:
4. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

Assemble the cake:
5. Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.

Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10.

Cinnamon Apple Scones

It's hard for me to think about writing about these scones when it is so insanely hot out!! Okay not as hot as I'm sure it is in other places in the world, and not as humid - but it's hot for me! And my very furry cat. But anyway. The scones. Supremely extraordinarily awesome. These are the best scones I've ever made. And my boyfriend's favourite scones (and he doesn't like scones). They're definitely best on the first day, and of course best minutes out of the oven. Perfect soft moist insides, crumbly edges (oh how I love crumbly edges on biscuits/scones/muffins), flakey edges. Just really awesome. They are a bit of a pain to make - well not really, just more of a pain than regular scones - but definitely worth it. And I have to mention that it's important to peel the apples (I usually don't peel fruits/vegetables when recipes say to) otherwise you get strange chewy pieces.

If this sounds good, you might also like:
Apricot Orange Scones
Baking Powder Biscuits
Pecan Sour Cream Biscuits
Orange Cream Cheese Muffins

Cinnamon Apple Scones
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More

Makes 12 scones

1 medium apple, peeled, cored, and diced into 1/4" pieces
2 cups cake flour
1 1/2 cups all purpose flour, plus additional for kneading and rolling
6 tbsp sugar
4 1/2 tsp baking powder
2 tsp ground cinnamon
3/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2" cubes
1 cup plus 2 tbsp heavy cream
1 large egg
1 large egg yolk

Finishing
1 tbsp sugar
1/2 tsp ground cinnamon
1 large egg beaten with 1 tsp water, for egg wash

1. Preheat the oven to 375F. Prepare a baking sheet with parchment paper or a Silpat mat.

2. Combine the cake and all purpose flours, sugar, baking powder, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix for 2 to 2 1/2 minutes, or until the mixture forms pea-size bits. Blend in the apple.

3. Whisk together the cream, egg and egg yolk. Remove the paddle attachment and replace with the dough hook. Add the egg/cream mixture to the flour mixture and blend on low speed JUST until a dough is formed.

4. Sprinkle a pastry board or other flat surface with about 2 tablespoons of flour. Empty the dough onto the board with the aid of a palm-size plastic bowl scraper or a rubber spatula. Dust the dough lightly with flour. With floured hands, knea six to eight times to form a "skin", then press it into a square about 8 inches. With the aid of a dough scraper, move the dough aside and clean the work surface.

5. Lay a pastry cloth on the surface and fit a rolling pin with a pastry sleeve. Rub an additional 2 tablespoons of flour into the pastry cloth and sleeve.

6. On a floured surface, roll/pat the dough into a 10x12 inch rectangle, with the 10 inch side parallel to the edge of the counter. Fold the dough into thirds like a business letter. To do this, lift the far side of the pastry cloth and fold the top third of the dough over onto itself. Press the dough to align the edges as best you can. Lift the lower edge of the pastry cloth and flip the bottom third of the dough over on itself. You will now have three layers of dough. Press the top gently with your hands, then roll into a 5 x 15 inch strip.

7. Cut the dough into 12 pieces either using a dough scraper, a knife, or a 2 inch biscuit cutter. I cut mine into triangles. When placing on the cookie sheet, invert each scone, spacing them about 1 1/2 inches apart. Stir together the sugar and cinnamon. Brush the tops with the egg wash, then sprinkle with the sugar/cinnamon mixture.

8. Bake for 18 to 20 minutes, or until firm to the touch. Remove from the oven and let cool on the cookie sheet for about 5 minutes before loosening with a thin, metal spatula. Serve the scones warm. If baking ahead, warm the scones in a 300F oven.

Caramel Walnut Chocolate Chunk Granola

My friend, who I frequently talk to about food and am trying to encourage to start a food blog, was telling me about this very delicious sounding caramel walnut chocolate chunk granola in a cookbook she has (The New Whole Grain Cookbook). How could I not immediately want to make it after hearing the recipe name?? She very kindly typed it out and sent it to me. I made it, and ate it and ate it and ate it. It was very addictive. Crunchy and sweet with yummy chocolate bits. The walnuts can be replaced with your favourite nut - I might try pecans next time. I usually eat my granola with yogurt or milk but this granola I just ate out of a bowl. It's a perfect snacky type granola.

If this sounds good, you might like:
Low-Fat Winter Fruit Granola
Sunny Jungle Bars
Banana Crunch Muffins
No Fail Granola

Caramel Walnut Chocolate Chunk Granola
Adapted from The New Whole Grain Cookbook

Makes about 9 cups.

4 cups old-fashioned rolled oats
1 cup walnuts, broken into large pieces
1/4 teaspoon salt
1/4 cup water
1 cup sugar
1/4 cup unsalted butter, sliced
1 teaspoon vanilla extract
4 oz semisweet or bittersweet chocolate, chopped

Line 2 rimmed baking sheets with parchment paper. Preheat the oven to 300F. In a large bowl, mix the oats, nuts, and salt. In a 2-quart heavy-bottomed saucepan, stir together the water and sugar. Over high heat, bring to a boil, moving the pan to keep it mixed (don't stir). Cook until the syrup turns a medium amber, then take it off the heat and add the butter carefully - it will foam and bubble. Stir in the butter with a heat-safe spatula, and then stir in the vanilla. Scrape into the oat mixture and stir immediately. The caramel mixture will start to harden and clump, but it will melt while baking and disperse.

Scrape the oat mixture onto the prepared pans, and spread it out into rough chunks. Bake for 15 minutes, then stir well. The caramel will be liquefied and soaking into the oats more evenly. Bake for 15 minutes more.

Remove to cooling racks. When cool, break the granola into chunks and mix with the chocolate chunks.