Tag Archives: whole wheat flour

November 27, 2012 · 5:10 pm

Leftover Cranberry Sauce Muffins

So uh…do you still have cranberry sauce laying around or am I completely missing the boat on this?

It’s ok if you don’t.  It’s even ok if you hate cranberries and wish I’d just shut up about them.  Any jam-like concoction will do!  If you do have some spare sauce, though, definitely make some muffins.

((I hope it doesn’t seem like I’m obsessed with leftover cranberry sauce.  It’s just that every recipe makes a TON and no one eats that much of it…at least at my family Thanksgiving.))

These muffins are actually muffins..know what I mean?  They aren’t cupcakes masquerading as muffins.  They’re slightly sweet, moist but not cakey, and not so outrageously unhealthy that they stop being a valid breakfast option.

They’re also delicious.  Did I mention delicious?  Hint of spice and everything nice?

Great with:

  1. A schmear of STILL leftover sauce
  2. Butter
  3. A drizzle of honey
  4. Both
  5. Nothing at all

Back with a post-Thanksgiving cleanse soon!

Enjoy!

❤ Ellen

P.S.  I hope you had a happy Thanksgiving! Now smile!  You’ve got a jamwich =)

Leftover Cranberry Sauce Muffins

Recipe adapted from The Hazel Bloom

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
0 – 1/2 cup brown sugar  (to taste…it really depends on how sweet you made your cranberry sauce)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups leftover cranberry sauce
1/2 cup buttermilk
1/3 cup pumpkin
1 egg

OPTIONAL: 2 tablespoons melted coconut oil (it DOES give some coconut flavor…it also makes it extra moist.  You don’t need it.  I happened to enjoy the combination…I’m not offended if you think it’s gross)

  1. Preheat oven to 400 degrees and prepare a 12-cup standard-size muffin tin (grease and flour or add liners).
  2. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, cinnamon and cloves.
  3. In a medium bowl, whisk together the cranberry sauce, buttermilk, pumpkin and egg.  (Optional oil goes here!)
  4. Pour the wet ingredients into the dry ingredients and stir just until blended.  Once everything is wet…stop stirring.  Seriously.
  5. Divide the batter between the 12 muffin cups – about 3/4 to all the way full.
  6. Sprinkle with the three tablespoons oats.
  7. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  8. Let cool for about five minutes, schmear and enjoy!
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August 14, 2012 · 4:45 pm

Graham Crackin’

Graham crackers are underrated.

Let me put it this way: without graham crackers we would not have s’mores.  End argument.

How about some chocolate mocha graham crackers for eventual epic scratch-made s’mores!?

S’more, please!

(Ok I’m sorry.  The cheesy jokes are out of control.)

((Also, don’t worry.  I know the dough is soft.  It tore for me, too.

Just roll it on out and try, try again.))

No one says graham crackers must be square.  Go crazy!  Get creative!

((Confession:  I’m acting like I made my graham crackers round on purpose and only to be different.  Real life?  I didn’t trust myself to cut even squares.  Also I had a round cookie cutter.  So..you know…do what you’ve gotta do))

It’s so much fun to discover your favorite boxed snacks are way easier to make at home than you think. I’m pretty excited about this situation I’ve got going on.  Up next?  Marshmallows.

Let’s get crackin’!

Campin’?

Doesn’t matter….as long as we’re eating.

Enjoy!

❤ Ellen

Chocolate Mocha Graham Crackers

Recipe slightly adapted from DIY Graham Crackers

1 cup all-purpose flour (plus about a tablespoon or so until it’s STILL STICKY but manageable)
1/4 cup whole wheat flour or whole wheat flour
1/2 cup packed brown sugar
2 tablespoons cocoa powder
1 tablespoon coffee grounds
**((Fear not, purists. The cocoa powder/coffee grounds are optional and can be reduced/increased to taste))
1/2 teaspoon baking soda
1/4 teaspoon salt
3 1/2 tablespoons unsalted butter, COLD and cubed to make life easier
3 tablespoons honey
2 1/2 tablespoons whole milk
1 tablespoon vanilla extract

1. Place the dry ingredients (through salt) in a large bowl and combine thoroughly

2. Cut the cold butter into the dry ingredients with a pastry cutter, two forks, food processor or your fingers until the butter is evenly distributed and the mixture is a coarse, mealy texture.

3. Combine the rest of the ingredients in a small bowl before adding them to the flour mixture.  Stir until the dough just comes together.  It will be sticky…that’s ok!!

4.  Wrap the dough in plastic wrap and refrigerate for a couple of hours until firm

5. When you’re ready to make your crackers, preheat the oven to 350 degrees F before turning the dough out onto a very well floured surface.  You will need more flour sprinkled on the dough and your rolling pin to manage the stick factor.  If your dough rips, it’s ok.  Refrigerate again so that it’s firm and easier to deal with then try again.  Roll the dough into an even 1/8 (ish) inch thick sheet.

6.  Cut out whatever shape you want (don’t feel bound by squares!) and place them on a parchment paper-lined baking sheet, leaving about an inch between each piece.

7. Use a fork or some other pokey object to make a dot pattern on top and bake until JUST crisp and slightly browned on the edges (hard to see with the cocoa and coffee…go by feel).  Check them at 10 minutes but they may take 15-17 minutes.

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