Knead to Cook

Food & fitness obsessed girl.

Crunchy Peanut Butter Muffins.

by Filed Under: Breakfast, Muffins, Quick Bread, Vegetarian 4 Comments

 

Baking up a storm today as hurricane Sandy is starting to make her presence known here in Pennsylvania.  I wanted to make a lot of snacks for my family that didn’t require refrigeration in case power went out.  These are a fun, crunchy muffin that is perfect for breakfast or a snack.  Great for lunch boxes too!  I made one batch with chocolate chips and one without (my husband is allergic).  Customize them and make them your own.

 

Ingredients:

2 cups of all-purpose flour
1/2 cup of sugar
2.5 teaspoons of baking powder
1 teaspoon of flax seed meal
1/2 teaspoon of salt
1/2 cup of crunchy peanut butter
1/4 cup of creamy peanut butter
1 cup of almond milk
2 tablespoons of butter
2 eggs
1/2 cup dark chocolate chips (optional)

Directions:

Preheat your oven to 375 degrees.  Spray or line your muffin tins.  Set aside.

Into your stand mixer, add the flour, sugar, powder, flax seed and salt.  Blend.  Add the peanut butters.  Blend again.  Then add the remaining ingredients.  Mix until just blended.  Scoop the batter (3/4 full) into each well. Bake for 12-16 minutes or until golden brown.  I used a mini muffin pan.  Adjust the baking time for larger size muffins.

 

— Knead to Cook

Hot Chocolate Steel Cut Oats in the Crock Pot.

by Filed Under: Breakfast, Crock Pot, Vegetarian 10 Comments

Yep, that’s what I said.  Hot chocolate steel cut oats!  My girls were swooning to say the least.  It’s a fun departure from the typical steel cut oats I make them.  The flavor is reminiscent of a mug of hot chocolate.  Warm the soul and the stomach.

 

 

 

Ingredients:
1 cup of steel cut oats
4 cups of water
3 tablespoons of cocoa powder (try to use the best quality that you can find – I used Wilbur’s)
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2 tablespoons of honey or agave
2 tablespoons of granulated sugar
Chocolate chips, dried tart cherries, nuts, chia seeds (optional toppings)

Directions:

Spray the inside of the crock pot with non stick spray.  Then add the steel cut oats and the remaining ingredients through sugar.  Give it all a good stir.  Set it on low and cover.  I made this at 8:30 p at night.  When you awaken, remove the lid from the crock pot and give it a good stir (leave the cover off).  Adjust the sweetness at this point by adding extra honey or sugar if needed.  Serve.

— Knead to Cook

PB2 Peanut Butter & Chocolate Chip Pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 3 Comments

This weekend was packed with fun sleepovers (two to be exact), barn bash at church, 20 kids over for a s’mores & Halloween scary party that my teenager hosted and a field hockey tournament. Phew!  It was a lot of fun but when we have sleepovers… I always make fun, decadent pancakes for the kids.  This weekend was no exception!

Ingredients:

1 1/2  cups + 2 tablespoons of all-purpose flour (I used King Arthur’s brand)
3 tablespoons of granulated sugar
2 tablespoons of PB2 dried peanut butter
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/4 cup of almond or regular cow’s milk
1/2 stick of butter or butter substitute, melted
2 eggs
1 tablespoon of vanilla extract
1/4 or 1/2 cup of chocolate chips (this is up to you)

Directions:

In a bowl, whisk together the flour, sugar, PB2, baking powder and salt.  Set aside.

In your stand mixer or a larger bowl, whisk the milk, butter, eggs and vanilla extract.  Then slowly add the dry mixture to the wet and whisk.  Finally, mix in the chocolate chips.

Over a medium flame, place a pat of butter to melt in your skillet.  When fully melted, ladle some batter into the pan.  When it starts to bubble through (about 1-2 minutes) flip.

Topping ideas:  Chocolate chip Chobani yogurt, Chobani vanilla yogurt or syrup.

— Knead to Cook

Pumpkin Cider Steel Cut Oats in the Crock Pot Overnight.

by Filed Under: Breakfast, Crock Pot, Vegetarian 4 Comments

My kids love steel cut oats prepared in the crock pot.  It’s easy, healthy and makes breakfast a snap because the crock pot does all the work for you while you sleep.  Tuesdays are an early, 5 am, run for me so when I get back I shower, grab a bowl and recharge for my day.  I was lucky to find this great pumpkin cider but if you can’t locate any, cherry apple cider or regular apple cider works perfectly too!

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of pumpkin cider (apple or apple cherry cider would work too)
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!

— Knead to Cook

Healthier Pumpkin Cinnamon Rolls with Pumpkin Spice Glaze.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 78 Comments

Today is the first full day of fall and the weather has turned crisp, sunny and beautiful.  It is my absolute favorite.  I couldn’t think of a better way to wake up my family to get ready for church than with this aroma filling the house.  The dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls.  Lower in fat so it doesn’t impact all of your gym/fitness efforts.  Packed with flavor… you won’t miss the fat!
Buns:

2 1/4 teaspoons of dry active yeast
1/4 cup warm water (not hot or boiling)
3 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup low-fat milk (1% or 2%)
1/4 c I can’t believe it’s not butter, melted (you can use regular butter as well)
1 tablespoon granulated sugar
1 1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoon of granulated sugar
3 tablespoon of brown sugar
2 tablespoon of all-purpose flour
2 teaspoon ground cinnamon
3 tablespoon chilled I can’t believe it’s not butter or regular butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1.5 tablespoon hot water
1 tsp vanilla extract
1/4 teaspoon of pumpkin pie spice

Preparation:

To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.  Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.  I always place my dough to rise in my microwave.  After the 45 minutes has passed, check to make sure the dough has risen, it can be tacky still… you are ready to go.  Another way to test if dough is ready is to take a pinch of the dough.  If it feels like an earlobe (when pinching it) it is ready.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.  Make sure you reach each end, not leaving any surface without the mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

Preheat oven to 375°.  Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

 

 

— Knead to Cook

Apple Pie Whole Wheat Pancakes with Flax Seed.

by Filed Under: Breakfast, Vegetarian Leave a Comment

Hello fall!!!  Finally the humidity in PA is gone and we woke up to a crisp morning.  The doors and windows are all open – letting in the lovely, refreshing outside air in.  Running this morning was a pleasure.  I was whipping up ideas in my head about what type of fun pancake would be tasty on this first crisp day… apple pie came to mind!  I ran with it literally and figuratively.

Ingredients:

3/4 cup + 1 tablespoon of whole wheat flour (I used King Arthur’s)
3/4 cup of all purpose flour (King Arthur’s)
3 tablespoons of sugar
1 tablespoon of baking powder
2 tablespoon flax seed meal
1 teaspoon of ground cinnamon
1/2 teaspoon of apple pie spice
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
2 eggs
1 tsp of vanilla extract
2 apples, cored, peeled and chopped

Directions:

In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed, cinnamon, apple pie spice and salt.  In a separate bowl, whisk milk, butter, eggs and vanilla.  Then gradually add the wet mixture to the dry and blend.  By hand, add the apples and mix.

In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan.  Flip when golden brown on one side (around 2 minutes).  Top with the additional mango.

 

 

— Knead to Cook

Pear Raisin Walnut Wheat Bran Bread.

by Filed Under: Breakfast, Quick Bread, Snacks, Vegetarian Leave a Comment

Fall is in the air and I’m happy.  I love fall. The crispness of the air.  The leaves turning fiery shades.  Putting on a cozy sweater and curling up with a good book and a mug of my favorite tea.  I also, have an affinity towards the foods we prepare for fall.  Heartier.  Substantial.  The warmth of cinnamon strewn throughout delectable treats…. and of course the aroma that memories are made of.

As my family is away this weekend, I thought I would whip up an old favorite recipe.   I don’t want the name of this bread to throw you, although quite healthy, it is so moist and delectable thanks to the applesauce and pears, that it will rival any other sweet treat in your kitchen.  I love it toasted for breakfast or straight up for snack.  Great to pack in school lunches too.

Ingredients:

1 egg
1 cup of unsweetened applesauce
1/4 cup of butter, at room temperature
1/4 cup of granulated sugar
1/4 cup of light brown sugar
1 1/2 cup of all-purpose flour (I use King Arthur’s)
1/2 cup of wheat bran
1 tablespoon of flax seed meal
2 teaspoons of baking powder
3/4 teaspoon of salt
1/2 teaspoon baking soda
1 teaspoon apple pie spice (if you don’t have this use nutmeg)
1 teaspoon ground cinnamon
2 pears, washed, peeled and finely diced
1/4-1/3 cup of golden raisins, depending on how many you wish to add
3/4 cup of chopped walnuts

Topping:  I sprinkled more golden raisins and cinnamon sugar mixture on the top sparingly.

Directions:

Preheat your oven to 350 degrees with the rack in the center of the oven.  Spray your loaf pan with nonstick floured baking spray. Set aside.

In your stand mixer, paddle attachment on, add the egg, applesauce, butter and sugars.  Blend well.

In a separate bowl, sift the flour and then add the wheat bran, flax seed meal, baking powder, salt, baking soda, apple pie spice or nutmeg and cinnamon.  Blend well.  Then add to the wet mixture.  Blend together.  Then add the pears, raisins and walnuts and fold in by hand.

Pour into your prepared pan.  I did add a few additional raisins and a sprinkling of cinnamon sugar mixture on top and then baked for 45-50 minutes or until a toothpick inserted comes out clean.  Let cool completely before removing and slicing.  Enjoy!

— Knead to Cook

Mango pancakes.

by Filed Under: Breakfast, Vegetarian Leave a Comment

After coming back home from a tropical vacation, I felt my love for mangos renewed.  My kids had become quite fond of eating fresh mangos every day and I just knew these pancakes would be a welcome surprise for breakfast.  They were!  I normally have pancakes leftover to warm-up and serve during the week — sadly no leftovers remained. I may need to purchase another case and whip up another batch.

Ingredients:

3/4 cup + 1 tablespoon of whole wheat flour
3/4 cup of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon flax seed meal
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
2 eggs
1 tsp of vanilla extract
2 mangos, pitted and chopped up into smaller, bite-sized pieces (cut up an additional mango for topping)

Directions:

In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed and salt.  In a separate bowl, whisk milk, butter, eggs and vanilla.  Then gradually add the wet mixture to the dry and blend.  By hand, gently blend in the mango.

In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan.  Flip when golden brown on one side (around 2 minutes).  Top with the additional mango.

— Knead to Cook

Baked egg in an avocado.

by Filed Under: Breakfast, Egg dishes, Evolution Power Yoga 40 Days, Vegetarian 24 Comments

 

I’ve been making eggs in avocados for about two years.  Lately, I’ve been seeing a plethora of food bloggers sharing their recipes lately along with their leaky exploits of egg whites in the process.  My way, I believe, is the easiest way to execute a perfectly baked egg in an avocado that has easy clean-up making this a perfect weekday breakfast idea for your repertoire.

Recipe is simple.  Preheat the oven to 375 degrees.  Halve each avocado giving each person one or two halves.  Remove the pit.  Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it.  Take some tinfoil and make a bowl for the avocado.  See picture below.  Crack the egg into each carved out space in the avocado.  Top with some cayenne pepper (if you like it), salt and pepper.  Place the avocado on a cookie sheet and bake in a preheated oven for 15-20 minutes.  You can determine how cooked or undercooked you like your yolks.

While the eggs are baking, I place the extra removed avocado in a bowl with one small tomato, 1/2 of a jalapeño chopped and some cilantro.  I cut that up using two sharp knives.  I make some whole grain toast and use it to top my bread and egg/avocado mixture.  Super protein-packed breakfast.  Wonderful post run recovery  🙂

— Knead to Cook

Quinoa Banana Pancakes.

by Filed Under: Breakfast, Vegetarian 9 Comments

 

 

I love being on the pursuit of healthy pancakes for my family.  So post-run this morning, I was cleaning out my fridge and found a cup of leftover quinoa that I used for dinner this past week.  I thought I would try a combination… pancakes/quinoa and see what my kids thought.  The result… they loved them!  Didn’t even realize that I put quinoa in them.  Healthy.  Delicious.  A great way to start the day!

Quinoa Pancakes

Ingredients:

1 cup of cooked quinoa
1 1/2 cup of all-purpose flour
4 teaspoons of baking powder
2 tablespoons of flax seed meal
2 teaspoons of ground cinnamon
1/2 cup of milk (almond or regular)
2 tablespoons of melted butter + additional for cooking
1/4 cup of unsweetened applesauce
3 ripe bananas
4 tablespoons of honey

Directions:

In a mixing bowl blend the first five ingredients.  Set aside.  In a large measuring cup or separate bowl blend the milk, butter, applesauce, bananas and honey.  Add the dry ingredients to the wet and whisk.

Over a medium flame, place a pat of butter in your sauté pan.  When melted, add a ladle (1/3 cup) of batter into your pan.  When it starts bubbling (about 2 minutes) flip.  Cook on both sides until golden.  Serve with your favorite topping.  Optional:  You can add chocolate chips, nuts etc. to add to batter.

— Knead to Cook