Tag Archives: breakfast

Ricotta Peach Muffins

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9/7/2015 – Whoops! When this post first went up, I had a different recipe for peach muffins here. They were ones I made and liked, but I like the ricotta version better, and also that’s the muffin shown in the photo. I’ve now updated the post so that the recipe reflects the product in the photo, and apologies for the error.

Continuing our effort to use all of the peaches our CSA sends home with us, I have been making these ricotta peach muffins a lot. They’re easy to throw together and have a gorgeous, soft crumb. I dice the peaches finely to get a good peach flavor without too many lumps, but you can cut yours bigger if you like to bite into the fruit. My son loves to help measure out the flour and leavening, so I can assure you that this is a very forgiving recipe.

peach muffins

Ricotta Peach Muffins
(Adapted from Food Network Canada)

2 1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup light brown sugar, packed
1/2 cup ricotta cheese
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup peaches, finely diced

Preheat your oven to 350 degrees F and grease or line your muffin tins.

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the two eggs lightly, then add the sugar, ricotta, oil, and vanilla. Once the mixture is homogeneous, add in the flour mixture. Mix until the flour is mostly incorporated, then add the peaches, stirring gently just a few more times to combine.

Use an ice cream scoop or spoons to fill your muffin tins 2/3 of the way full with batter, leaving a little room for them to expand. Bake the muffins for 25-30 minutes. They will spring back after being touched when they are done, or you can check them with a toothpick. Enjoy!

Fresh Peach Cake

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Colorado is known for its peaches, and peach season started with a bang two weeks ago when our CSA sent me home with a 10 lb flat of them. 10 pounds! 10 pounds of peaches! We ate a lot of them raw, but I baked many desserts as well to use them all before they got too soft.

My favorite one was Ina Garten’s fresh peach cake – can that woman do no wrong? It’s not overly sweet and allows the peaches to really shine, but the cake is still moist, and texturally perfect for my palate. I made a few small changes, but her recipes are always wonderful.

Fresh Peach Cake
(Adapted from Ina Garten/ Barefoot Contessa)

1 stick of room temperature unsalted butter
1 cup white sugar,
2 extra-large eggs
½  cup sour cream
½ cup plain Greek yogurt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large peaches, peeled, pitted, and sliced

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan with high sides, or put a cookie sheet under your pan to catch any drips.

Fit an electric mixer with the paddle attachment. Beat the butter and the sugar on medium-high for about 5 minutes until it is light and fluffy. Reduce the speed to low and then add the eggs, one at a time. Once the eggs are incorporated, add your sour cream, yogurt, and vanilla, and cinnamon. Mix until the batter is smooth and creamy.

Turn the mixer off, then sift the flour, baking soda, baking powder, and salt on top of the wet ingredients. This is not the right way to do it, but it will save you a bowl. Then turn your mixer on low and mix until everything is just combined.

Spread half of the batter down into the greased pan. Pour about half of the peaches on top, spreading as evenly as possible. Add the remaining half of the batter on top,  and then arrange the rest of the peaches on top.

Bake the cake for 45 to 55 minutes, and check it with a toothpick to make sure it’s done. Enjoy!

(As you may have noticed, my camera is temporarily out of commission, so you are looking at a blurry phone photo. Better ones coming soon, I hope!)

Danielle’s Purple Smoothie (with sneaky greens)

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It’s accidentally been almost three weeks since I last posted about food. What is wrong with me?

I should come back with bang, so here is something I’ve been making pretty much every day since my chard started coming in: a green smoothie. I know, I know, some of you out there are making that face, with the wrinkled nose and a stuck-out tongue, but this smoothie is sooo good. I know there are a lot of recipes out there where the person says, “And you won’t even know there’s spinach in it!” and then you try it, and it’s incredibly obvious that there’s spinach in it, and maybe you are sad. But this will make you happy, because you really won’t know there are greens in it, and if you drink it in the morning, you can worry a little less about getting all your veggies in over the course of the day.

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Danielle’s Purple Smoothie

1/3 a medium banana (about 2-3 inches)
1 cup of chopped greens (chard, spinach, and kale all work well)
1/3 cup of chopped pineapple
1/3 cup of strawberries, raspberries, or other fruit of your choice
1/3-1/2 cup of milk or milk alternative (I use soy milk)
1/4 cup of orange juice
a 1-inch chunk of beet (optional, see note)

Add all the ingredients to your blender, and blend until smooth. Add more juice or milk if needed. Enjoy!

Some notes: This recipe makes one 16 oz glass. I find that if you freeze your bananas in chunks, you don’t need ice. I also find that frozen greens blend a lot more smoothly than raw ones, but you can use raw too if your blender is good enough. I use a little beet for the color, which I roast ahead of time, cut into chunks, and then freeze in portions so I can just grab a chunk and go. You can leave out the beet, but your smoothie will be sort of brown instead of purple. The purple’s a lot more appetizing.

I sometimes add yogurt, peanut butter, or even leftover oatmeal if I have it, but this is a surprisingly filling smoothie as is.

Recipe: Strawberry Orange Scones

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These are the scones that saved my evening last week, and they’re yummy and easy to boot. I like using dried strawberries, which plump up and become juicy and rich while they bake, but I’ve made these with all kinds of dried fruit. Blueberry and lemon is a good combination, and cranberry and orange scones are fantastic too.

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Strawberry Orange Scones

(Adapted from Ina Garten)

Ingredients
2 cups whole wheat pastry flour
2 cups white wheat flour
1/4 cup white sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 tablespoon orange zest
1 tablespoon orange juice
1 egg beaten with 2 tablespoons water or milk, for egg wash
sugar for sprinkling (I like raw sugar for this, but you can use white sugar too)

Directions
Preheat your oven to 400 degrees F.

In a large bowl, combine both kinds of flour with the sugar, baking powder, and salt. Using a stand mixer, a hand mixer or a pastry cutter, blend in the cold butter slowly, and mix until the butter is in pea-sized pieces. You will still see chunks of butter in the dough.

In a small bowl, combine the eggs and heavy cream, and orange juice together. Add them to the flour and butter mixture quickly, keeping the whole thing moving. Combine until just blended, then add in the dried strawberries and the orange zest.
At this point, check that your dough is well combined. For round scones, use an ice cream scoop to portion your dough and place scoops on an oiled half-sheet pan about two inches apart.
Of, if you prefer triangular scones, dump your dough out on a well-floured counter and roll it out to about 3/4 of an inch thick. Cut it into squares with a 4-inch cutter, and then cut those in half diagonally to make triangles. Place on an oiled baking sheet about two inches apart.

Brush the tops of each scone with egg wash, and then sprinkle them with sugar. Bake in the oven for 20 to 25 minutes, until the outsides are slightly brown and the insides are fluffy.

Enjoy!

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Recipe: Balsamic Granola with Pecans and Almonds

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Granola is such an easy breakfast to make at home. I love it because it’s endlessly customizable based on your likes and dislikes, and it’s a lot cheaper to make it from scratch! I like mine with lots of nuts, and my son likes various kinds of fruit, dried or fresh, in his. I’ve tried a lot of different recipes over my life, and this one is my current favorite. I took Alton Brown’s recipe, which is a great base, and added some balsamic vinegar to give it some tang and sweetness. I love this granola with plain yogurt and some lemon curd. Give it a try!

Nutty Balsamic Granola by MotheringforMe

Balsamic Granola with Pecans and Almonds

(Adapted from Alton Brown’s)

Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup chopped pecans
2/3 cup shredded unsweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup maple syrup
2 tablespoons balsamic vinegar (I used a vanilla balsamic)
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup chopped dried fruit (optional)

Directions
Preheat your oven to 300 degrees F. In a large bowl, mix together the oats, nuts, coconut, and brown sugar. Then add the maple syrup, balsamic vinegar, oil, and salt. Combine everything thoroughly and pour onto a well-greased half sheet pan.

In my oven, this cooks for about 45 minutes. Stir it every fifteen minutes or so to make sure everything browns evenly.

When it’s done, take it out of the oven, move it to a storage container, and add in your dried fruit if you’re using it.

Enjoy!