Pomegranate Orange Poppyseed Muffins

I love pomegranates but barely ever buy them because they are usually really expensive. A few weeks ago I was pleasantly surprised to find that that the grocery store was selling them at a reasonable price so I bought one. Duh. Anyway, that was a few weeks ago and I have had the pomegranate chillin in the fridge, just waiting for the perfect time to bust open and retrieve all the bright pink jewel like seeds. But I also kind of forgot about it. It was hiding behind a giant rutabaga. When I finally grabbed the rutabaga for some soup, the pomegranate reviled itself again. It was time, it needed to be eaten. And me being me, I can’t not share right? So I asked the mr what he wanted me to bake. He said muffins, and that is how I came to pomegranate orange and poppyseed muffins. Look at me, poster child for sharing good things. I should get a gold star!.

Anyway, these muffins came out awesome. First, they smell so good because anything baked smells good but the orange really shines and the smell is still lingering in my hair. Secondly, people really were into them. The mr said they were amazing when I finally let him eat one (two actually because I made them mini) and when I brought them over to Megans house for dinner, my Dad at one, then two, then three.. ..He stopped at 5, and this was after dinner. When a guy eats 5 muffins and is not a muffin man, you take it as a good sign.

Do yourself a solid this cold ass weekend and bake something. These muffins are a good place to start.

To the muffins!

The stuff. Flour, baking soda and powder, and salt in a bowl. Poppy seeds, an orange, a pomegranate, sugar, oil, vanilla extract, and a little apple cider vinegar.

First, remove arils from the pomegranate. Cut the fruit in half, hold the cut side face down in your hand and place over a large bowl. Take a wooden spoon and wack the outside of the fruit and the seeds will just fall out. And yes , the juice stains so watch out.

Next, whisk together all the dry ingredients and add in the sugar, poppyseeds and the zest of the orange. Whisk again to combine.

And then add in the oil, milk, vanilla, and the juice of the orange.

Mix until just combined. Don’t over mix or the muffins will get gummy.

Last but not least, fold in the pomegranate arils.

Such a pretty muffin batter.

Scoop batter into well greased muffin tins and pop into a preheated oven.

Orange and crimson and golden brown goodness.

Out of tins and onto a rack to cool

Pretty muffins

And now you eat.

Stay warm this weekend and bake some muffins.

-C

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Pomegranate Orange Poppyseed Muffins

makes 24 mini muffins or 12 regular muffins

• 2 cups all purpose flour

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 cup white sugar

• 1/3 cup canola oil

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• 1 cup soy or plant based milk

• 1 orange

• 1/4 cup poppyseeds

• 1 cup pomegranate arils

Note. To easily remove arils (the seeds) from a pomegranate, cut it in half, hold the cut side down in the palm of your hand over a large bowl and wack the outside of the fruit with a wooden spoon. The arils will fall right out into the bowl.

Preheat oven to 350

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Zest the orange into the bowl and add in the poppyseed and whisk. Next add in the oil, juice of the orange (about 1/4 cup) the milk, and the vanilla. Mix until just combined. Fold in pomegranate seeds.

Scoop batter into well greased muffin pans and place in oven to bake until golden brown and a tester stuck into the muffins comes out clean, which should take about 15 minutes (22 fish if normal sized)

Once baked, pull form oven and pop from pans. Place on a wire rack to cool.

Eat at your leisure.

Chocolate Chip Oatmeal Gingerbread Scones

What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.

Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.

Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.

So what are you doing this weekend? I think probably making scones. Yeah, do that.

Here we go.

The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.

In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don’t want it blended, you want the butter in little bits.

You want it to look like this. Crumbly.

Toss in the chocolate chip.

Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don’t not do this.

Pour the molasses milk into the mixture

With a fork, lightly fold and mix batter until it just starts to come together.

Dump dough out onto a lightly flour surface and gather together with your hands.

Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them… you could even make a few more wedges if you want more. You do you.

Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.

Pop them into preheated oven and let bake.

Gold brown and ready for the world.

After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.

Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.

Enjoy the weekend. It will be great, especially if you make some of these scones.

-C

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Chocolate Chip Oatmeal Gingerbread Scones

Makes 8 scones

• 2 cups all purpose flour

• 1/2 cup old fashion oats plus 1/4 cup to sprinkle on top

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground ginger

• 2 teaspoon cinnamon

• 1/2 teaspoon fresh ground pepper

• 1/4 teaspoon cloves

• 1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top

• 2 tablespoons molasses

• 1/2 cup cold vegan butter

• 2/3 cup soy or your favorite plant milk

• 2/3 cup semi sweet chocolate chips

Preheat oven to 375

In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.

Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.

Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.

Peachy Sweet Buns

Who doesn't like a good bun, right?  And just because this is where my mind wonders, peachy sweet buns. Doesn't that sound like a pick up line or something you say to your significant other. Like, "Oh hey peachy sweet buns, you are looking good. Woo hoo"........ Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah. 

I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it's quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise, but don't let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don't use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.

If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing?  Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze......

Go on now, go and get yourself some peachy sweet buns.

The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.

Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can't.

Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like....

This. Nice and soft and glossy.  Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size. 

As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.

Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.

Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.

BOOM. Dough did what it's job and doubled. Time o make the buns. 

Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick 

Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.

And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier.  It might get a little sloppy... it's ok, just lick your fingers and keep going. 

Rolled and cut into 12 pieces.

Place the rolls carefully onto a grease and parchment lined baking 9x13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn't thinking properly and so that's what I did. Something with sides is preferable, but the baking pan did the job so really, your call. 

When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out.  And any remaining go on jam that spilled out can get scraped right on top of the buns, if you didn't already eat it.

Now into the preheated oven these  babies go.

Look at those beauts. And they smell. A-MAZ-ING!! 

Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze. 

Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn't get enough glaze..... 

Then it's really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.

Enjoy the peaches!

-C

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Peachy Sweet Buns

Makes 12 Buns

• For the Dough 
  • 3 1/2 cups all purposes flour
  • 1/4  cup cane sugar
  • 1 cup warm soy milk
  • 2 teaspoon or 1 packet yeast
  • 4 tablespoons melted vegan butter 
  • 1 teaspoon salt
• For the Filling 
  • 3-4 good sized ripe peaches (about 3 cups chopped peaches)
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • Juice of half a lemon
• For the Glaze
  • 1 lemons
  • 1 1/2 cup powered sugar

In a large bowl mix together the yeast, warm (not hot) soy milk, sugar, and melted but cooled butter. Now add in  the salt and the flour. Mix until it's too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is  soft, elastic-y, and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, chop the peaches up until you have about 3 cups. Place 2 1/2 cups of the  peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes, until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,  and place in fridge to cool. 

Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick  Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute  the remaining chopped peaches over jam.  And then it's the to roll.

Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling.  Once rolled, slice into 12 even sized buns.

Place on a lightly greased and parchment lined 9x13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off, cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking. 

Preheat oven to 350.

Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190. 

Once the buns are done  baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.

And now all you need to do is serve up those buns right away, nice and warned.

Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too. 

Cinnamon Walnut Rhubarb Bread

The day started off with rhubarb soup and ended in cinnamon walnut rhubarb bread. The bread was a star, the soup, not so much, which sucked because I was so excited and so sure it was going be fantastic. Tomatoes, rhubarb, and fresh ginger. Doesn't that sound good? I still have hopes for the combination, but the batch I made was way way to acidic and thick and spicy because I added so much fresh ginger to it that it made the mr's eye water and my nose run a little. So yeah, the soup needed work, but I was not going to end my day of rhubarb cooking with a fail. Also I felt like I owed it to the mr to make him something that he found edible. He really did not like the soup.

I knew the mr wanted (or at least he hinted at) pie but I had no time for pie. I already spent the morning making not so good soup and I had shit I needed to do. Pie would just take a little to long. Quick bread was more in my time frame. A few minutes to chop and mix, toss it into the oven for a while. and done.  I had time to cleaned up, run to the post office and bank (I should probably tell you not to leave your oven on when you are not in the house, but I do, but only for short periods of time. And don't tell the mr. He will kill me) and come back to the house not on fire and fresh cinnamon walnut rhubarb bread. I felt redemption, even this it was not pie. The mr didn't complain, not one bit. 

And by the way, the soup made it's way into a different batch of soup that had other stuff in it and it WAS fantastic. 

The stuff. Rhubarb and walnuts and a bowl with flour, baking soda, baking powder, cinnamon, and salt. Also have coconut oil, brown sugar, soy milk, and a little dish or more brown sugar, cinnamon, and coconut oil for the topping. 

Chop rhubarb and walnuts into small pieces, not tiny pieces, but not big ones either. 

Mix the brown sugar and coconut oil into dry mixture, then add in the milk and vinegar and mix until just incorporated (don't over mix).

Don't forget to mix in the rhubarb and walnut pieces. 

Pour batter into a greased pan and then its  time for the cinnamon sugar topping. (cinnamon+sugar+coconut oil=rainbows?)

Cinnamon sugar topping  gets crumbled on and I found a few stray walnuts so I tossed those on top too.  

Now it's time for the oven.

Look at that, fresh from the oven. So handsome.  Pop it out of the tin and get it onto a wire rack to cool. 

And when it's cooled a little and you are ready to take a seat, you slice and eat.

-C

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Cinnamon Walnut Rhubarb Bread

makes one loaf

• 2 1/4 cup all purpose flour
• 3/4 cups brown sugar 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1 cup soy or another plant milk
• 1/2 cup coconut oil (melted and cooled)
• 1 tablespoon apple cider vinegar
• 3 stalks rhubarb (2 cups chopped)
• 1/2 cup walnuts

Cinnamon Sugar Topping

• 1 tablespoon melted coconut oil
• 2 tablespoons brown sugar
• 1 hefty tablespoon cinnamon 

Preheat oven to 350

Chop rhubarb into small 1/2 inch pieces. If your walnuts are whole, chop those up into small pieces as well.

In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Mix together then add in the brown sugar and  the melted coconut oil and mix. Then add in the say milk  and apple cider vinegar and mix until all is incorporated.  Stir in the chopped rhubarbd and walnuts.

Pour batter into a well greases bread pan. For the cinnamon topping, just add the cinnamon and brown sugar to the melted coconut oil and mix.  Crumble the mixture on top of the bread. if you have a few more walnuts, you can toss those on top too. Pop bread into preheated oven.

Bake for 60 -70 minutes  or until a tester stuck into the middle comes out clean.

Remove from pan and let cool on wire rack. When ready, cut and eat.

Bread lasts 3 day in airtight container on counter, a few days longer in the fridge.  Freezes well. 

Banana Poppy Seed Muffins

Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely.  How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well  isn't that's why you make it?  And who doesn't always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it's way home. They seem to pile up, even when I don't mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That's when you have it, the perfect banana for some banana bread, or in this case, banana muffins.  

Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy. 

The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl. 

Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop. Then add in the oil and the vinegar and mix together.

Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don't over mix the batter or else you will get tuff muffins. 

Scoop into well greased muffin pans and pop them into the preheated oven to bake. 

Done! And in only took like 20 minutes appose to an hour if I made banana bread. 

And here is when you grab a coffee, a muffin, and have yourself a moment.

Stay good.

-C

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Banana Poppy seed Muffins

makes 12-14 muffins

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 1 tablespoon cinnamon 
• 1/4 cup poppy seeds
• 2/3 cups packed  brown sugar
• 1/2 cup neutral flavored oil
• 4 really ripe bananas (they need to be really ripe of the mixture will be to dry)
• 1 tablespoon apple cider vinegar 

Preheat oven to 350

In a large bowl, mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana.  Mix in the oil and vinegar. In a separate bowl mix the  flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don't over mix batter. 

Scoop mixture into well greased muffin tins and place into oven once it has preheated. Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.

Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack. 

Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and  freeze.