We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you.
This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude.
Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again.
It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.
Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?
Plus, they have oats on top. Oats are healthy, and a breakfast food. Win.
I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here.
Mini Pumpkin Streusel Muffins
- ¼ cup Butter
- ½ cup Organic Cane Sugar
- ¼ cup Dark Brown Sugar
- ⅔ cup Pumpkin Puree
- ½ cup Almond Milk / Coconut Milk
- 2 Eggs
- 1 1/2 Tablespoons Molasses
- 2 cups Whole Wheat Flour (or Gluten free flour alternative)
- 2-3 tsp. Pumpkin Spice
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- Preheat oven to 375 degrees.
- Cream together butter and sugars until creamy.
- Beat in pumpkin, almond milk, eggs and molasses.
- Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
- Stir just until combined.
- Fill greased mini-muffin tin (I use coconut oil spray)
- Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
- Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
b a k e a h o l i c http://www.bakeaholic.ca/
Just a quickie post today! Today was a bit of a crazy day – I had planned on visiting my school where I worked for my practicum in the afternoon for a special event, which got cancelled. I decided to just go in for the morning instead and was planning on staying until lunch to visit and volunteer in my class. However, when I got there it was a bit of crazy situation as there was a track meet, and 4 teachers and the principal was away, then a teacher had to leave for an emergency. So, I ended up staying the entire day in a completely different class to help out and became an impromptu TOC for the day (teacher on call i.e. substitute.) It’s funny how much I miss being in the class, and how quickly I entered ‘teacher’ mode again. It was fun though, especially being in an older class for even just a day. Unfortunately I hadn’t planned on staying all day, so I didn’t bring a lunch. I ended up taking a couple granola bars from the staff room – emergency stash for kids who forgot their lunch/snacks.
This weekend is going to be a busy one – and thankfully it is sunny again. Going out tonight with some friends to try a new sushi place close to our house, and then homework and errands tomorrow during the day, and a beach (hopefully!) party at night for a friends birthday/moving/graduating celebration. And finally a baseball practice on Sunday.
Hope you all have a great weekend! and REMEMBER! Keep an eye out for a special birthday giveaway next Wednesday!
I’ve mentioned before that I’m not a big ‘breakfast’ person in this post – however, when I saw these protein waffles online I knew I had to try them. There’s a ton of versions out there, and I based mine off of the TIU protein waffles. I added some almond butter and almond meal. They are AMAZING. They cook like ‘real’ waffles, and are made from just 6 ingredients!! They keep you full, and happy without any flour OR sugar!! Perfect for a weekend breakfast, especially after a workout.
You can top with any type of fruit – no syrup needed! I just microwave some frozen blueberries and they turn into a delicious berry syrup. Or top with a smear of nut butter!
Makes 4 (double for 5/6 waffles)
- 1 banana
- 2 Tbs almond milk (or milk alternative)
- 2 – 3 eggs
- 1 Tbs almond meal
- 1 big Tbs almond butter
- dash of cinnamon
- 1/2 scoop – 1 scoop of protein powder of choice
In a medium mixing bowl using a blender add the banana and egg. Blend completely until banana is mashed and there are no large clumps. Add in the almond meal, almond butter, cinnamon and protein. Blend again until bubbles appear.
Using waffle iron on medium heat (mine is about 3 on the scale) pour into well greased waffle maker and allow to cook 4-5 minutes.
Top with berries! banana, blueberries, strawberry, side of cantaloupe! Anything goes.
In one week today it will be my birthday and I am super excited to hold my first ever giveaway on my blog! I’ve teamed up with a couple companies to provide my readers with a chance to win some foodie products. Be sure to check back here NEXT wednesday, my birthday to enter! =)
This week has been sort of blah – it hasn’t stopped raining in Vancouver since Sunday night. Three of my baseball games have already been cancelled this week. Classes have been dragging on as we sit and stare out the window at the gloomy grey clouds and constant rain. I haven’t even had a chance to ride my shiny new bike this week once.
I’m hoping this weekend is going to clear up, and I’m wishing for sun on my birthday next week. When I was younger I always loved that my birthday was a June birthday. I always considered June part of summer, the beginning of summer (though it doesn’t start officially until June 21st), and I was happy that we were still in school for my birthday so that I could celebrate it with all of my friends. I guess I self-proclaim myself as a summer baby.
However, I was reminded of the term that surfaced last year during this type of weather. Juneuary. We had a horrible June last year. I graduated from university with my BA a week after my birthday, and it was an outside convocation. Needless to say it was so cold, that the blankets they set out for the guests weren’t warm enough. It was windy and freezing. My biggest mistake was wearing a cute little dress under my robe – which no one saw anyways. FYI to anyone graduating outside: Wear a sweatshirt and leggings. You won’t regret it – and no one knows what your wearing underneath. I can attend my second graduation ceremony in October this year for my second bachelor degree, my Bachelor of Education, which I’m thinking might be warmer than last June with our wether here in Vancouver.
I’ve seen a trend on twitter this week with my blogger friends – we’ve all reverted back to warm and comforting dishes. Stews, soups, and carbs. Whenever the weather gets cool and grey we want comfort and warmth. I actually made these for our mother’s day brunch we held a couple weeks ago, along with my Vegan Carrot Cake. These are a spin on the traditional cinnamon buns/sticky buns. Adam’s sister loves lemon desserts, and so does my brother’s girlfriend’s mom so I thought I would make something each of the moms loved. I decided to add poppy seeds, because lemon and poppy seeds usually go together. And I like poppy seeds.
These sticky buns are soft, fluffy and have a delicious lemon filling. I used almond milk instead of regular milk, because it’s all I have on hand. It worked quite well still – so don’t worry about which kind of milk or milk alternative you use.
Lemon Poppy Seed Sticky Buns
recipe adapted from here
1 envelope (or 2 1/2 teaspoons) yeast
3/4 cup almond milk, warmed to 100°F
1 stick butter, very soft
1/4 cup white sugar
4 – 4 1/2 cups flour
1/2 teaspoon nutmeg
2 lemons, zested
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon freshly-ground nutmeg
2 lemons, zested and juiced
3 tablespoons butter, very soft
Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 lemon, juiced and zested
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zests. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
Spray a large mixing bowl with cooking oil, and place dough inside, coating well. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour.
In a small bowl, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the lemon juice.
Lightly grease a 13×9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon zest and juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
When the rolls are done, smear them with the cream cheese glaze. I cut mine into squares for a large crowd, or you can serve an entire roll. Serve while warm.