Normally, I prefer my sweet potatoes savory. Steamed with a little salt served with ketchup. I actually had to eat that for about a month when they were attempting to diagnose some extreme stomach pains I had one summer. Turns out I was just going through Final Exam Withdrawal symptoms. Crazy stuff. I could get out of bed and I had the sharpest pain in my stomach. Who knew school could be so addictive? Actually it was probably the sudden drop in my caffeine intake and all that extra sleep I was getting. Talk about an imbalanced lifestyle…
I have, on occasion, had a good sweet sweet potato recipe but I don’t like when it’s too sweet. But then, the problem usually is that whatever it is ends up being bland. In this case I think the cakey texture mixed with the flavor of sweet potato just might work. And so it’s ending up on this week’s roster.
“Sweet Potato Muffins with Pecan Streusel” from Sugar Dish Me
I’ve been at home a lot more than usual these last couple weeks and there’s a little of the stir-crazy Oci starting to come out now. I’ve found that a quick baking session every couple of days can go a long way to keeping you sane while making sure family members don’t… well don’t dismember each other.
While I’ve been trying a large variety of recipes, one of my favorite genre’s lately has been Muffins. So for the entire week, I’m going to feature muffin recipes I’ve been testing out.
As a brief note, my father has removed our all-purpose flour from the house so I’ve been left with either a high-gluten bread flour or a whole wheat pastry flour. This means that any recipe I’ve tried has mostly likely been made with a whole wheat pastry flour which I’m finding I rather enjoy when used in certain recipes.
To start off the week is a new recipe I’ve tried that I just found when I was looking for something that involved chocolate and a little bit of texture. These absolutely delivered! I cut the chocolate chip count in half since I was using the regular sized chips and would probably add another 1/4 cup of oats for even more substance. I also suggest using liners (which I didn’t) as the chocolate will stick through any non-stick coating (I used Pam).
“Chocolate Chip Oatmeal Muffins” from Hello Homebody
Personal Pear Pizza with Stilton & Walnuts, from Ono Kitchen
I don’t do New Years resolutions. If you aren’t going to take charge of you life all the time then you aren’t doing it right. Doing what right? One might ask. Life. You’re not doing it right. Try again.
Just so you know… I’m not skinny and I’m not “eating great” while “losing weight”. Except that eating great bit. I try to do that whenever possible. So here’s a little snack I found while looking around the great wide web of the internet after work today. I feel like this would also work great with a goat cheese/rosemary/honey combo.
And while we’re at it, how about a drink? Something warm and creamy, perhaps?
Coconut Rum Spiked S’more Hot Chocolate, from Margaritas in the Rain (There are more pictures on the original page).
It’s getting warm and slightly uncomfortable weather wise but things are also growing in the garden and we’re planning to get an umbrella for our back yard so we can actually enjoy our outdoor furniture. Now if only my back yard looked a little something like this:
This month’s menu is inspired by a little Mediterranean Island sun. Meant to be enjoyed outside with with lots of loud friends and family.
“Goat Cheese with Olives, Lemon, and Thyme” From Leite’s Culinaria
“Beefsteak Tomato Salad” from Martha Stewart
“Eggplant Salad with Chickpeas and Feta” from Martha Stewart
“Mini Spiced Chicken Burgers with Mint Greek Yogurt” from Applemint
“Zucchini Patty Sandwiches” from Whole Living
“Lamb” from Joseph De Leo Photography
“Baked Sweet Potato Fries with Honey-Lime Dip” from Our Best Bites
“Lime, Yoghurt and Olive Oil Cake” from Simple Provisions
“Chocolate Graham S’more Cupcakes with Toasted Marshmallow Frosting” from Bakingdom
I’ve been hearing a lot of talk about how cupcakes are on their way out and that the newest food fad in DC is doughnuts. I seriously hope not because there is no way that a doughnut can stand up against a cupcake. I understand how macarons were popular there for like… a few months but this is one of those battles I don’t even think it’s worth discussing. Cupcakes are classic and will continue to be classic. Doughnuts are great but they aren’t classy. They’re doughnuts. Cupcakes are mini cakes. End of story.
“Marzipan Cake with Poached Pears” Cioccolato Gatto
My cooking philosophy is that if you have time and energy to cook or bake something you had better go all out. You’ve already set aside the time and you’re already going to have to buy ingredients and expend the energy and resources so why not just go ahead and turn that quick and easy dump cake into something grand enough to be offered up to royalty? Because you are royalty in your own right. You are ruler of your own domain. Own that kitchen and get those serfs in order!