Browsing Tag


Carrot Spice Muffins

February 17, 2011

Every morning starts off pretty much the exact same in my apartment.

5:30 – Alarm goes off
5:45 – I am making breakfast with coffee in hand
6:00 – I’m seated on my couch, eating breakfast and catching up on my favorite blogs

I catch up on the lives of my blog ‘friends’, get updates about family (my future sister in law just started a blog!) and drool over amazing recipes shared by talented chefs and home cooks. But rarely do I ever bake something from said blogs. It’s not that I don’t dream of cooking from other sites, it’s just that with limited time and resources, I try to save my ‘recipe cooking’ for things I plan to share on Espresso and Cream.

But on Monday I stumbled upon a recipe I knew I needed to bake. Natalie, over at The Sweets Life, posted a recipe for Carrot Spice Muffins from Dorie Greenspan’s book Baking from My Home to Yours. I don’t frequently eat muffins because I have a sneaking suspicion that many muffins are actually more nutritionally akin to cupcakes.

This recipe, on the other hand, was something I could get behind. Something I could make my own and enjoy for breakfast without guilt. To fit my needs, I cut back the sugar by 1/3 cup; my grandma, who is a wonderful baker, has a theory you can cut the sugar dramatically in most recipes without consequence because we are been accustomed to overly sweet food. Additionally, I made these little cakes with 100% whole wheat flour because white flour and I don’t socialize on a daily basis. I added kosher salt for a kick of flavor and made a few other minor alterations.

Surprisingly. considering they were completely whole wheat, they were pleasantly light. And for me, the sweetness level was spot on. Though if you like your muffins a tad sweeter, go ahead and add 1/3 cup of brown sugar to the mix.

Thanks, Natalie, (and Dorie!) for sharing this recipe!

Also, a few house-keeping notes. In addition to a the new header I designed while I was home sick last week, I also created an all new Recipe Page that has some of my favorite recipes listed for easy access. I’ve also updated my About Me, FAQ, and Press pages!

Carrot Spice Muffins
Adapted from The Sweets Life and Dorie Greenspan

*2 cups whole wheat flour
*1 tablespoon baking powder
*1/2 teaspoon kosher salt
*1/2 cup sugar
*1 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
*1/2 teaspoon ground ginger
*2 large eggs
*3/4 cup milk
*2/3 cup oil
*1 teaspoon vanilla extract
*1/2 cup golden raisins
*1 cup finely grated carrots

*Preheat oven to 375°F. Grease or line 18 muffin cups. Set aside.
*In a bowl, combine the flour, baking powder, salt, sugar, cinnamon, nutmeg and ginger. In a second bowl, combine the eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Gently stir in the golden raisins and carrots. Do not over mix.
*Bake for 18 to 20 minutes, until lightly golden. Transfer to a wire rack to cool. Serve with butter.

Happy Baking!


Tangy Dijon Coleslaw

March 21, 2010

Yesterday I…..

…spent too much money on a high-tech scale that tells not only weight but body fat percentage.

…tried on swimsuits during a quick trip to return a dress at the mall.

…came to the realization that summer is right around the corner, and a spring vacation to Florida (hello beach!) is even closer.

Apparently I’m a glutton for punishment, because I can’t imagine what else would result in such behavior. But I tell you all this so you’ll understand why Espresso and Cream is getting a bit of a healthy makeover. Not to worry, there will still be sweets every now and again. Just think of it as me doing my part as a food blogger to get you ready for swimsuit season.

I’ve never really been a fan of coleslaw. Covered in so much white mayonnaise dressing you can hardly see any of the ingredients, it’s always seemed like the vegetable equivalent of lunchroom mystery meat. So to remedy this problem and make peace with coleslaw once and for all, I set to work creating a dressing that wouldn’t cover up the ingredients, but enhance them. Zippy, tangy, with the right combination of sweet and salty, (and no mayo!) this is not your run of the mill coleslaw. If you’ve had issues with slaw in the past, give this recipe a try.

Tangy Dijon Coleslaw
*2 cups shredded carrots
*3 1/2 – 4 cups red cabbage, shredded or thinly sliced
*1/4 cup light sour cream
For dressing:
*1/4 cup Dijon mustard
*3 Tbsp. olive oil
*2 Tbsp. balsamic vinegar
*2 Tbsp. cider vinegar
*1 Tbsp. dried dill
*1/2 tsp. ground cumin
*1 tsp. kosher salt (or 1/2 tsp. regular salt)
*1 Tbsp. brown sugar

Chopped fresh cilantro or parsley for garnishing (optional)

*Place carrots and cabbage in a large bowl.
*In a small bowl or glass, combine all the ingredients for the dressing and whisk until well combined. Pour the dressing over the carrot/cabbage mixture and toss to coat evenly. Top with freshly chopped cilantro or parsley, if desired. Refrigerate until ready to serve. Serve within 1-2 hours of tossing with dressing.

Make it a meal:
*Toss in two cups of shredded chicken (those rotisserie chickens at the grocery store are great for this!) and serve in toasted pita breads or on whole wheat hamburger buns.

Happy cooking!


Super Simple Carrot Soup

March 12, 2010

This post is going to have to be short and sweet. You see, I’m going away for the weekend. Flying away to be exact. To Colorado for a long weekend of skiing with family and friends. I’ve been skiing since I was very little, but my last ski trip (to Vermont) was more than memorable. It involved a family road trip, a lost driver’s license, and three days of skiing with four Floridians (my sisters, step-mom, and dad) – two of which hadn’t ever seen snow before the trip.

I spent a lot of time skiing alone. Which is why I’m so excited to get to Colorado for some great skiing with some even better people.

But you’re here for the food, not my family vacation stories. So…..

Do not, for one second, think that I can’t see the irony in following up a sinfully-rich chocolate tart with a bowl of carrot soup. But people, myself included, seem increasingly concerned with balance, which for me means I can fill your minds with sugar-coma-inducing desserts as long as I intersperse a few vegetables in between posts, right?

I have made this carrot soup for more events than I can even name, most recently for the first course of my extended family Thanksgiving. It’s so easy, and it never ceases to amaze me how many people ask me for the recipe. The carrots give great texture to the soup, and the spices and bacon bring plenty of salty, savory goodness. A few months back, I posted this recipe on my website. And now I’m bringing it to Espresso and Cream. For the ‘Super Easy Carrot Soup’ recipe, click here.

Enjoy your weekend!


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