whole wheat rhubarb streusel muffins

Aren't these purdy? They taste as good as they look.

Rhubarb is one of those ingredients that wonderfully transforms once it's cooked. Raw, its bitter and tough. Heat brings it to life, and morphs it into something so delicious. Kinda like when I throw my cranky, grumpy 4 year old into a warm bath...

I realize this is the third sweet recipe in a row...sorry. It's all beans or sugar around here.

Many of you know that our family has recently increased by 1. T's sweet little baby boy has captured all of our hearts. ;) I thought another sweet recipe would be perfect way to celebrate his awesomeness.

These muffins are delicious, moist, not overtly sweet and moderately healthy! They call for white wheat flour, which I've been using to make bread lately (post to come). It's a great option for those who are opposed to full-fledged wheat flour, and it's right next to the white flour at the store so it's easy to grab.

I used vanilla yogurt instead of the author's recommended sour cream. I also added a bit more rhubarb than recommended. Next time I'm going to add 1/2 cup of chopped strawberries or blueberries - just because.

Follow a recipe verbatim? That's just too much like following the rules.

Here's the link to the recipe. Thanks Smitten Kitchen! Sooooo yummy.

Mangia~

Lora

Smoked Gouda, Bacon, and Spinach Quiche

I've been wanting to make quiche for a few weeks. And then a friend had a baby and gave me an excuse! I don't know why baby=quiche. But it works.

Mom makes sheets of quiche. She always has been good at making a lot of something that takes time, so that we can reap the benefits for more than one meal. I personally don't like the idea of rolling out a cookie sheet sized piece of pie crust. ;)

This one is savory and a good blend of egg and cream. I didn't have the right amount of half and half but I had heavy cream! So adjusted amounts of liquid are accounted for below. And if you have time to par bake the crust, I recommend it. Makes for a flakier version.

Pastry:

I usually make a 2 crust recipe no matter what I am making and either use it for a deep dish version or save the second portion:

2 cups flour

1 tsp salt

2/3 c plus 2 T shortening

4-6 T ice cold water

Pre-heat over to 425.

Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts.

Line 9+ inch pie plate, set in refrigerator for 10-15 min, and then place a piece of foil over the crust and fill with rice or uncooked beans. Bake at 425 for 10 min, remove foil, bake another 5 min. Let cool.

Filling:

4-6 strips bacon, cooked for 5 min, chopped

4 oz smoked gouda shredded

small handful of baby spinach chopped

Put these on the bottom of the baked crust.

1 cup heavy cream

1 cup milk

4 eggs

salt, pepper

Whisk together cream, milk, and eggs. Add salt and pepper. Cover the other fillings with this mixture. Bake for 50-55 min, until knife comes out clean. Cover edges during baking if browning too fast.

Mangia~

Tracey

Rustic Oatmeal Scones

Our Gram loves to bake and share special desserts with the ones she loves. I like to bake too, if I'm in the mood. It's bad. I've been baking waaaay too much lately. I'm dangerous when there are baked goods in the house. Add blueberries and I'm lethal. Just don't know when to say, "When!!"

I've made two batches of these in one week...

Mangia (in moderation)~
Lora

1 large egg
½ cup vanilla yogurt
1 2/3 cup all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
Pinch of cinnamon or pumpkin pie spice
10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
¾ cup fresh or frozen blueberries or raspberries
Drizzle of milk if dough is dry

Directions:
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the egg and yogurt in a liquid measuring cup. Stir together; set aside.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl. Add the butter to the bowl and toss. Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky). Fold in the berries just until incorporated (be particularly gentle if using fresh berries). Gently knead the dough just until it comes together into a sticky dough. Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.

Bake until golden -about 10-15 mins.

Adapated from Annie's Eats.

Here's my little helper, anxiously awaiting the fruits of our labor:

Oatmeal - Cinnamon Chip Muffins

This is a great recipe I found online, I only adjusted two things. But a great hearty muffin of a snack they are! I used "Irish" rolled oats but not totally sure that changed anything.

Our family is full of oatmeal lovers. My mom makes the best killer buttermilk-oatmeal cookies out there. I think she quadruples her recipe because she fills tables and countertops with them while they cool. She knows how fights would break out if there weren't enough.

Cinnamon chips are a great invention and I think this recipe needed a little more than called for in the original because they are so stinking good. I think they'd be great in our trail mix recipe too so I'll keep some around for quick access. I doubled this recipe and got 12 good sized snacks.

Oatmeal Cinnamon Chip Muffins – Makes 5

1/2 cup boiling water
1/3 cup rolled oats (quick cooking okay, but not instant)
2 tablespoons butter, cut up
3/4 cup all purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda (if doubled only add 3/4)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg
1/2 teaspoon vanilla
1/2 cup cinnamon chips (may sub choc. chips) this is the edited amount :)

Preheat oven to 400 degrees F. Line 5 normal size muffin cups or line with paper liners. In a large microwave-safe measuring cup combine boiling water, oatmeal and butter. Let sit for 20 minutes.

In a medium size mixing bowl, thoroughly mix flour, brown sugar, baking powder, baking soda, salt and cinnamon.

With a spoon, beat the egg and vanilla into the oatmeal mixture; stir oatmeal mixture into dry ingredients just until mixed Stir in cinnamon chips. Batter will be thick and kind of gummy.

Spoon into muffin cups. Bake 18-20 minutes. Note: If muffins seem to be browning too quickly, throw a sheet of foil over the top to shield.

Let cool slightly. Remove from pan.

Mangia~ Tracey

Apple Pie Granola

Granola is the perfect food. That's why I try and eat it every day! It is nice to have some fresh stuff on hand and its less expensive. I really like this recipe due to the crunch and chunks. Both bonus features of granola! Both apprentices just gobbled some up for lunch. They like it mixed with vanilla yogurt.

The only thing that makes this 'apple pie' is the blend of spices I used. I ran out of cinnamon and had to supplement. This is a recipe that I found on a foodie site from someone who stole it from a cookbook. So I can't take credit for anything other than the different spice blend and I would put a little less salt than the recipe called for so I'll adjust it in the list below.

Boxed and sweetened cereal was a treat in our house growing up. We even picked out our favorite kind as a Christmas present, no joke! Now I see how stinking expensive it is and how fast we can go through an entire box. My poor parents.

Mix in one bowl:
2 c rolled oats
1 t cinnamon
pinch of nutmeg
OR apple pie spice
1/4 t salt
In another bowl:
3 T plus 1 t of oil (veg or canola)
1/4 c honey
1/4 c light brown sugar
1 t vanilla extract
Combine both bowls of ingredients into one and then mix with your hands, Abel's favorite part!
I think this is the trick to making it crunchy because its well blended.
Spread on baking sheet coated with cooking spray and back at 325 degrees for 10 min.
Then add and bake for 10 more min:
2/3 c whole almonds
Then add and bake for 5 more min:
2/3 c golden raisins

Mangia~ Tracey