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Morning Glory Muffins

Monday, May 26th, 2008

These are one of my favorite baked goodies that Kelly makes–I love the way they smell when they’re cooking and they’re my favorite breakfast if there are any in the house in the morning. (I have a very keen sense of smell in the morning and can find a Morning Glory Muffin before I’ve even had coffee.)

You can find the recipe here at AllRecipes. Kelly’s never made them that way, though; she likes to mix things up and keep things healthy. I am glad that she knows how to do this, because I’m always afraid that if I change any part of a recipe I will wind up with some kind of mutant concoction that will smell bad and/or eat me, its creator, in a horrible reversal of fate.

Here are Kelly’s Top 5 modifications:

  1. Add a tablespoon of flax seed.
  2. Use turbinado sugar instead of white sugar; you can also reduce the amount of sugar by 1/2 or more.
  3. You don’t have to use multiple kinds of flour.
  4. Replace the apple butter and oil with 1/4 cup applesauce and a drained can of pineapple tidbits.
  5. Omit nuts and/or add vegetables as desired.

Try some–they’re delicious and good for you, too. Happy baking!

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Junk Pizza

Monday, March 10th, 2008

Sometimes, Jonathan and I return home from work and get working in the kitchen and create a culinary masterpiece. Sometimes, we come home and I make whatever I can think of from the fridge. I know, it’s like Jonathan’s a betting man, eating like that. Tonight we are having junk pizza-we had some cooked chicken breast and I made some pesto from the basil that was quickly turning and added some spinach and thinly sliced onion and then topped it all with three of the types of cheese in our refrigerator (I shredded some cheese sticks and added some taco cheese we had and then saw we also had some feta…). At any rate, you’ll have to ask Jonathan when you see him what he thought of tonight’s experiment. AND I wanted to take this chance to share with you my favorite pizza dough recipe:

1tblsp cornmeal
1.5 Cups flour
1 pkg quick-rising dry yeast
1 tsp. sugar
0.5 tsp salt
0.5 Cup very warm water
1 tblsp vegetable oil
Mix the flour, yeast, sugar and salt. Add the water and oil and mix until it forms a ball. Knead (I use the dough hook on the kitchen aid) for 3-4 minutes-until elastic. Cover and let rest for ten minutes (I just put a clean dish towel over it). Put the cornmeal on a baking stone/cookie sheet and then transfer dough. Roll out the dough onto the cookie sheet until it’s close to the edge. Top with your favorite toppings (we also really like using salsa, chicken, bell peppers, onions and a small amount of cheese) and bake at 400 degrees for 15-18 minutes. It’s delicious!

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