With the end of Daylight Saving Time in my part of the world, solid afternoon snacks are more essential than ever. How else am I supposed to stay awake in my office when it gets dark at like 4:00pm? I need sustenance, people.
These pumpkin muffins are everything I need in an afternoon pick-me-up. They satisfy all the right cravings — carb-y, salty, and sweet — and they’re small enough to stow away just about anywhere.
The “harvest” of these harvest muffins comes mainly from the pumpkin, but sunflower seeds and craisins feel wonderfully autumnal to me too. I love these muffins plain, along with some coffee or tea. They’re also really nice with a pat of butter or cream cheese (as most things are, let’s be real).
The baking instructions call for an oven preheated to 500°F. That’s not a misprint. I really do want you to get your oven that hot! This is a pro-tip I picked up from King Arthur Flour. The high starting temperature helps the muffins really pop. Keep reading for the rest of the recipe! Read more… →
I don’t think I’ve ever turned down a corn dog. Call me crazy, but I love even the lowliest, most processed of corn dogs — even the boxed frozen ones from Costco. Honestly, I don’t even feel like you need to fry them; a quick steam in the microwave tastes just fine to me.
What is it about corn dogs that makes them so unbelievably good? I’ve been pondering this question since I had my first order of golden, piping hot A&W corn dog nuggets back in the day. Is it the lightly sweet coating of cornmeal batter? The salty, tender dog inside? I can’t decide.
In any case, it’s high time I figured out how to replicate that corn-doggy-deliciousness at home. Enter these corn dog muffins. They’re super portable, easy to make, and just corn-doggy enough to curb your cravings. The muffin is wonderfully moist and a little bit sweet, made with cream corn and cornmeal. A scoop of Bisquick makes the recipe extra simple — no need to fiddle with baking powder, or even salt! It’s all taken care of for you.
Even with full fat beef franks (grilled, diced, and stirred into the batter), each muffin comes in at just 115 calories. What’s not to like? Keep reading for the recipe. Read more… →
I got a box of mangos on Sunday. Sixteen delectable yellow mangos, half of them already ripe and soft. I ate some of the plain in the morning, right out of the skin with Greek yogurt and toast. Some, I chopped and put in the freezer for smoothies and sangria. A few others I gave away.
And one, I turned into mango banana bread.
I approached this recipe as I approach most baked goods: with extreme trepidation. Fortunately for me and my baking confidence, the bread turned out wonderfully. I tweaked my recipe for classic banana bread and loved the results. This little quick bread rises beautifully — it’s moist and soft, not gummy or overly dense. And I mean, the additions kind of speak for themselves. Mangos, almonds, and bananas, with a tiny bit of Malibu rum for good measure? Tropical and deeelicious. For an extra treat, serve the mango banana bread warm with a little slow-churned ice cream or frozen yogurt on top. Mmm.
Bonus? I got to use my standmixer! It’s a VERY exciting time in my life, you guys.
Keep reading for the recipe. Read more… →
This recipe really takes me back. These oven-fried chicken drumsticks are one of the first things I made when I decided to cook healthy food for myself. Before I discovered these drumsticks, my weekly dinners were a sad rotation of frozen meals and boring romaine salads. The drumsticks changed everything. They were the proof I needed that I could make tasty, healthy food at home.
I made these yesterday for the first time in ages and knew I had to share them. They’re cooked in the oven instead of deep-fried in tons of oil, but they’re still plenty delicious. The drumsticks turn a beautiful golden brown: crunchy on the outside, tender and moist on the inside.
Boil some sweet corn, make a small salad, throw a pair of drumsticks on your plate, and you’re in business. It’s perfect for a Sunday night supper on the back porch. The drumsticks are also great for breakfast: have one with a little maple syrup and a sweet bagel for a protein-packed treat.
Credit to Lisa Lillien (aka Hungry Girl) for the secret to the healthy breading — see my version of the recipe after the jump! Read more… →
It’s Tuesday night. The week has just started, and you have a million things on your brain. Between the chaos of work and the michegas that is your personal life, the whole shaved-head-and-life-of-solitude thing is starting to sound pretty good. You take a look around your messy apartment, stop at your fridge, and it hits you: you’re going to have to eat at some point. Fear not, friends. This veggie flatbread recipe is here to save you. Start to finish, it takes 15 minutes or less.
There are two shortcuts that make this recipe so speedy. The first? Store-bought pasta sauce. I know, I know — blasphemy! It’s so easy to make good pasta sauce that buying it pre-made just isn’t necessary. Still, when my hanger has reached its peak and I lack the spiritual strength to summon my inner Mario Batali, jarred pasta sauce is a lifesaver.
The other shortcut for this recipe is one of my pantry staples: low-carb lavash. I buy packs of these things two or three at a time. They’re soft and pliable, great for making wraps and roll-ups. Baked in the oven, the thin bread browns and crisps like a dream. At around 100 calories each, a low-carb lavash is a healthy alternative to a thin restaurant crust.
This veggie flatbread always satisfies my pizza cravings. Augment that jarred pasta sauce with some chili flakes and fresh basil, add some melty cheese, and finish with beautiful, fresh vegetables. As always, make whatever swaps you like — artichoke hearts, Brussels sprouts, and bell peppers would be wonderful here. For a bit of extra protein, try adding chicken or shrimp. And if you have homemade sauce on hand, all the better — use that instead. Read more… →