mini chocolate peppermint cupcakes (or are they brownies?!)

I've never understood the real difference between a chocolate cupcake and a brownie, but whatever.  I picked up some peppermint extract from Trader Joe's today and literally couldn't wait to add it to something chocolatey...so there you go.

mini chocolate cupcakes/brownies
active time: 8 mins | bake time: 12 mins | yields: 6-8 mini cupcakes (or I'd guess 3-4 regular-sized ones)
adapted from here (they've got a legit-looking chocolate frosting recipe o'er there)
ingredients
6 tablespoons flour
4 tablespoons sugar***
3 teaspoons cocoa powder***
1/4 teaspoon baking soda
1/8 teaspoon (dash) salt 
4 tablespoons cold water
1 tablespoon vegetable oil
1 tablespoon applesauce
1/8 teaspoon (dash) vanilla extract***
1/16 teaspoon peppermint extract (optional)***
2 tablespoons chocolate chips (optional)

directions
preheat oven to 350 degrees.  spray mini muffin tin with non-stick spray and set aside.
whisk all the dry ingredients together in a small bowl. 
in a second small bowl, combine the wet ingredients. 
add the mixed dry ingredients to the wet and stir well until combined. 
divide batter between six muffing tin cups and sprinkle with chocolate chips. (next time, I'd mix some into the batter too so there's melty chocolate throughout)
bake for 12 minutes or until a tester comes out clean. 
remove from muffin tins and allow to cool before frosting (or don't frost them, like me!  those melty chocolate chips are enough).

these came out chocolatey and light.  they weren't overly sweet.  the chocolate chips on top helped take this from meh to pretty good.  

*** future modifications

I'd consider adding another tablespoon of sugar and another teaspoon of cocoa powder, and will definitely be doubling the amounts of the extracts in the future.

potential twists

add coconut, sliced banana (fresh or chips), peanut butter, chopped nuts, dried berries or serve with ice cream...

chicken & spinach lasagna roll-ups

so I lost the link to where I found this idea and later modified it, but a big high-five to the person who came up with it!  we noticed that this tasted better the second day, so I could recommend mixing up the filling and fridgeing it overnight.

active time: 20 minutes | cook time: 30 minutes | servings: 9 roll-ups

Ingredients:



9 lasagna noodles

2 ½ cups jarred or homemade tomato sauce

2 cups cooked, shredded chicken

1/2 cup cottage cheese

1 clove garlic, minced (next time: use more)

1 shallot, diced (next time: use more and/or regular onion)

3 cups fresh spinach

1 frozen basil cube (~1 teaspoon)

dried oregano

garlic powder

onion powder

salt & pepper

2 cups shredded Mozzarella

preheat oven to 350F.

boil 8-10 cups salted water in a large pot and cook lasagne noodles until al dente. (note: it may be worthwhile to add 1 or 2 extra noodles in case of breakage)

drain and rinse the noodles with cold water to prevent them from sticking to each other.

lay out each noodle individually and blot dry with a paper towel.

while noodles are cooking, mix 1 ½ cups of shredded mozzarella, cottage cheese, spices, frozen basil cube, and cooked shredded chicken in a large bowl.

heat 1 tablespoon olive oil in small pan. 

saute shallot, garlic and spinach over medium heat until fragrant, seasoning with salt and pepper.  remove from heat once spinach has wilted and shallot is translucent. 

once cooled slightly, add to cheese and chicken mixture (don't do this right away or your cheese will melt too much). 

season to taste.

spray an 8x8 pan with non-stick spray and pour just enough tomato sauce to cover the bottom of the pan (about ½ cup).

spread about 5 tablespoons chicken cheese spinach mixture evenly over each noodle, leaving the 'last' 2 inches or so bare. start at one end and roll the noodle over the toppings, working toward the 'bare' end.

place the roll-ups in the pan, one by one, seam-side down so they don't come undone.

once they are all in the pan, pour the remaining tomato sauce over and top with remaining cheese.

bake at 350 degrees for about 30 minutes, or until the cheese is melted and bubbly.

autumn squash salad

I went on a bit of an aggressive veggie-buying binge recently.  there are worse things to crave.  

I literally threw this together the other night and it tasted like Fall.  it was so simple that I won't even take the time to type out every step.

how long it took

roasted spaghetti squash

active time:  3 mins | cook time: 30-60 mins, depending on size of squash

rest of ingredients

active time: 10-15 mins

yields: up to 6 cups, depending on size of squash

what ended up in the bowl

roasted spaghetti squash + olive oil + sautéed brussels sprouts slaw (from trader joe's, or just use chopped brussels sprouts) + sautéed diced apples + barely wilted spinach + dried cranberries + chopped almonds + a little maple syrup + some lemon juice + spices + shredded cooked chicken = MONEY.

next time, I'd like to caramelize some onion to add to the mix, and/or add some crisp chopped bacon.  

funfetti cupcakes (small batch-style)

because, duh: funfetti.  and cupcakes.

funfetti cupcakes
adapted from here (in fact, go look at those awesome pics cuz my recipe doesn't have one and hers are real pretty)

active time: 5 minutes | cook time: 8-15 minutes | yields: 2 regular-sized cupcakes or 6 mini cupcakes
ingredients
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons unsweetened applesauce
1 tablespoon skim milk
1 egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles
non-stick cooking spray

directions
preheat the oven to 350 degrees F.
spray muffin tin with non-stick cooking spray.  set aside.
beat the canola oil, applesauce, egg, milk, vanilla extract, and sugar together.
mix in the flour and baking powder.
add the sprinkles. stir just to combine evenly - don’t overstir!
pour into prepared muffin tin.
bake for about 8-10 minutes for mini cupcakes or 15-18 minutes for regular-sized cupcakes, or until a toothpick/knife comes out clean.
cool, frost, and enjoy.

note
I like to bake my minis for 8 minutes, then turn the (toaster) oven off and crack the door for about 5 minutes, then open it all the way until cool.

beer bread with pears

beer bread is super easy, since the yeast in beer is yeasty enough to make the bread rise.  this recipe is a great way to use up really ripe fruit or a beer that you took a chance on and hate.  in my case, it was a Blue Moon Caramel Apple Spice beer and a dying pear.  I've made regular ol' beer bread with this recipe in the past (and an oatmeal stout beer) and liked it, so I thought I'd toy with it.  the result was pretty good - not really sweet, but not really savory.  next time, I'd probably bump up the amount of sugar a bit, add some vanilla, and try adding more fruit if I have it.

beer bread with pears
active time: 5 minutes | cook time: 60 minutes  |  yields: one loaf (6 to 8 slices)
adapted from here
ingredients
3 cups sifted flour
3 teaspoons baking powder - omit if using Self-Rising Flour
1 teaspoon salt - omit if using Self-Rising Flour
1/4 cup sugar (next time: bump up to 1/2 cup)
1/2 teaspoon cinnamon
(next time: 1/2 to 1 teaspoon vanilla)
1 (12 ounce) can/bottle beer
1 chopped pear or apple
1/4 cup melted butter

directions
preheat oven to 375 F degrees.  

mix dry ingredients and beer.  add a little water, if necessary, to get everything all mixed.

mix in chopped fruit.

pour into a greased loaf pan.

pour melted butter over mixture.  sprinkle with additional cinnamon, if desired.

bake 1 hour, remove from pan and cool for at least 15 minutes.

notes
- pouring butter over top before baking creates a very hearty bread with a crunchy, buttery crust. alternatively, mixing the melted butter into the dough results in a softer crust.
- you can omit the sweet stuff to make a savory bread.
- try using rosemary and lemon juice or oregano or other dried herbs/spices instead of the sweet stuff.

horrible photo courtesy of my cell phone.  deal with it.

pumpkin-spiced mini muffins

I've been on the hunt for a mini muffin tin for months.  months.  have you seen the limitless options of what you can make in (and on) those things?!

with fall creeping in quickly here in the Midwest, I finally pulled the trigger this week.  I'm a nerd and was so pumped to find a tin that fits in our counter-top toaster oven.  I have a strong sense that this thing will see a lot of work on Sunday mornings this fall and winter.

these were supposed to be more like cake-style donut holes, but mine ended up as straight muffins.  good ones, too.

pumpkin-spiced mini muffins
adapted from here and here
active time: 20 mins | cook time: 12 mins | yield: 24-28 mini muffins 
ingredients
for muffins
1/2 to 3/4 teaspoon apple cider vinegar (or white vinegar)
1/2 cup milk
1/2 cup fresh or canned pureed pumpkin
1/4 cup sugar
3 tablespoons unsweetened applesauce
2 tablespoons lightly packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg)
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour

for spiced sugar topping 
(these are approximations only - modify as you'd like.  bonus: if you make too much, you can use the spiced sugar in morning coffee)
2 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice

directions
preheat oven to 350F. lightly grease two mini muffin tins with butter or cooking spray.  set aside.

in a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (work out those clumps), melted butter, and vanilla.

sift in baking powder, baking soda, spices, salt, and flours. mix until just combined. 

using a tablespoon, drop batter into preparted muffin tins and bake in preheated oven for 10-12 minutes (12 on the nose for me!).  let cool in tins for 2 minutes before removing to a wire cooling rack.

just before serving, mix sugar, cinnamon, and pumpkin pie spice in a ramekin or shallow bowl.  dip one muffin's top into melted butter and use it to apply some butter to another's top, like a sponge brush.  this will help avoid dripping butter into your cinnamon sugar and getting clumps.  roll the tops of the muffins in the spiced sugar mixture.

note
if you plan to store these in a plastic baggie or any sort of storage container, don't add the spiced sugar topping until you're ready to eat them.  the sugar 'melt' under the humidity and make a mess of things.

whole wheat bread in a crock pot

who doesn't love the smell of fresh-baked bread?  and who can help but love coming home to a warm, slow-cooked meal?  tonight was spaghetti night, and nothing goes better than crusty bread to sop up that sauce.  thanks to good ol' pinterest, I didn't have to leave the house to get a loaf and I didn't have to babysit a hot oven all evening.  I yoga-ed and dodged raindrops instead.

this is a quick peasant bread, meaning that its pretty dense and not particularly tall. (this is one of those moments where I'd love to have a peasant friend so I could add something funny here about his or her lack of smarts and height challenges, but I don't currently know any, so...).  there's no resting the dough, so it won't rise much but will save a ton of time.  it's a solid side for soups, stews, chilis, and soppin' up sauces.

whole wheat bread in a crock pot
adapted from here
active time: 15 minutes | cook time: 1 1/2 to 3 hours, depending on the crock pot | yield: 1 6-inch diameter round loaf

ingredients
1/2 cup warm water
1 1/2 teaspoons sugar (could use honey)
1 1/2 teaspoons baking yeast
1 1/8 to 1 1/4 cups whole wheat flour
1 tablespoon olive oil
1/2 teaspoon salt (don't do what I did and accidentally triple this because you're not paying close attention to your fractions when you halve a recipe.  whoops.  I noticed it in the end result...the Boy did not.  he's got a pretty sophisticated palette.)

directions
stir together the water, sugar and yeast, and let sit 8-10 minutes for the yeast to bubble.

add 1 cup of the whole wheat flour to the yeast mixture, followed by the olive oil and salt.  stir vigorously for 1 to 2 minutes to develop the gluten in the wheat.

gradually mix in as much of the remaining flour as you need to create a dough that does not stick to your hands, but remains slightly sticky.   knead 3 to 4 minutes, adding flour when dough becomes sticky.  shape dough into a ball.  (optional: for decoration, make a few cuts [or a cute shape, see below] on the top of the bread with a sharp knife, cutting approximately 1/4-inch deep.)

spray the crock pot with non-stick cooking spray (could use parchment) and place the ball of dough in the middle.  cover the cooker with 2 layers of paper towels and top with the lid.  bake on LOW until the top and sides are lightly browned (1 1/2 to 3 hours - I popped the lid about an hour in and probably shouldn't have.  I think a lot of heat escaped and made my cooking time insanely longer).  remove with a metal or silicone-tipped tongs.  cool on wire rack.