Whole Wheat Strawberry Banana Muffins

I'm normally not a whole wheat flour kind of girl, but lately I have been loving baking with King Arthur white whole wheat flour. I've found that baked goods made with whole wheat flour can have an overwhelming "wheat" taste and sometimes the texture is off (ie dry). I didn't have that same issue using the white whole wheat flour. You can still taste the flavor of the wheat, but it's not as dominant and is actually pretty complimentary in this recipe.

 

 

The key to this recipe ? Make sure your bananas are overly ripe. They should look black and feel mushy, that's when you know they're perfect for baking.

 

I also recommend placing the chopped strawberries on a paper towel to take away a bit of the moisture. Sometimes baking with strawberries can weigh the batter down due to the moisture.

If you'd like to learn more about baking with white whole wheat flour, King Arthur Flour has a great article here

 

Whole Wheat Strawberry Banana Muffins
Makes 12 muffins

Ingredients:
2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 overly ripe bananas (they should look black and be very mushy)
1/4 cup melted coconut oil
1 large egg, room temp
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup fat free plain yogurt
1 1/2 cups of strawberries, chopped (place on a paper towel after chopping to remove some of the moisture)


Directions:

Preheat oven to 350F. Spray a 12 cup muffin pan with non-stick cooking spray.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Place the bananas in a large bowl and mash them with a fork. Add the melted coconut oil, egg, light brown sugar, vanilla extract and yogurt. Whisk to combine.

Add the dry ingredients to the wet ingredients and stir/fold lightly with a rubber spatula just until the dry ingredients are just about incorporated into the wet ingredients (a few remaining streaks of flour is ok).

Add the chopped strawberries and fold gently with a rubber spatula.

Fill the muffin cups with batter and bake for about 20-22 minutes or until muffins spring back when lightly touched on top and toothpick inserted in center comes out clean.

Place the pan on a wire cooling rack and cool the muffins in the pan for about 2 minutes. Remove from pan and place directly on wire cooling rack.

These muffins are best eaten fresh. Store leftovers in an air tight container at room temp for up to one day.

Peach and Pistachio Frangipane Hamantashcen #creativecookieexchange

Spring is here, the sun is shining (well at least here in Southern California it is) and the flowers are in bloom! What could be better? Umm....cookies of course! 

 

 

The theme for this month's Creative Cookie Exchange was Traditional Spring Cookies from Around the World. Originally I wanted to post a recipe for Chinese Spring Festival (also known as Chinese New Year or Lunar New Year) Moon Cookies. It is traditional to eat Moon Cakes during this time of year, but I wanted to make them in cookie form using these beautiful moon cake molds. 

I travel to China quite a bit for work, so the Chinese Moon Cookie was a cookie I could relate to. Unfortunately, I ran into a glitch finding the ingredients I needed, so that's a recipe I'll have to save for another day. In the mean time, I still have these cool moon cake/cookie molds which I love...

 

So operation "Plan B" was Hamantaschen, a Jewish cookie traditionally eaten during Purim. I have never had Hamantaschen before, but I've always been intrigued by the traditional triangular shape and the wide variety of flavors. I decided to take this traditional Jewish cookie and give it a twist with Pistachio Frangipane and Peaches! Normally frangipane is made with almonds, but I wanted to use pistachios for a more unique flavor and also for the beautiful color it would give to the cookies. I added cardamom to the cookie dough to compliment the peach and pistachio flavors. The result was delicious twist on a traditional Spring Cookie!

Peach and Pistachio Frangipane Hamantaschen
Makes approx. 20 Cookies

Note: You will have leftover frangipane from this recipe. It makes a great croissant filling, just spread into an already baked croissant and bake until crispy/heated through


Cookie Ingredients:
1 cup unsalted butter, softened
4 oz cream cheese, softened
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon salt
2 1/2 cups all purpose flour
Powdered sugar for dusting your work surface

Pistachio Frangipane Ingredients:
1/2 cup raw shelled pistachios
1/4 cup granulated sugar
2 teaspoons orange peel
1/8 teaspoon baking powder
3 tablespoons unsalted butter, softened
1 large egg


Other:
1/2 cup peach jam or preserves (I used Sara Beth's)
Sugar in the raw for sprinkling
Egg wash (1 egg beating with a little water)



Instructions:

Make the filling

Place the pistachios, sugar, orange zest and baking powder in a food processor and process until the nuts are finely chopped.

Add the butter and egg and process until you have a fairly smooth paste.

Make the dough

Place the butter and cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Beat on med-low speed until creamy. Scrape the bowl down with a rubber spatula.

Mix in the egg yolk on low speed, then mix in the vanilla extract, cardamom and salt. Mix just until combined.

Add the flour and pulse a few times to incorporate some of the flour, then mix on low until a dough if formed. Divide the dough into 2 disks, wrap in plastic wrap and refrigerate for 2 hours.

Assemble the cookies

Working with one disk of dough at a time, place the disk on a flat surface generously dusted with powdered sugar. Sprinkle powdered sugar on top of the disk, then roll into the dough to 1/4" thickness. Cut into shapes using a 3" cookie cutter. Place the disks of dough onto a parchment lined baking sheet.

Place approx. 1/2 tsp of frangipane in the center of each disk, then place 1/2 tsp of peach jam on top.

Using your fingertip, wet the edges of the dough with water. Fold one side of the dough (either the left or right) partially over the filling, then fold the other side over at an angle to create a triangular shape. Last, fold the top part over.

Cupcake Project has a great visual tutorial on the folding process. Check it out here

Brush the cookies lightly with egg wash then sprinkle with raw sugar.

Bake at 400f for approx. 10-15 minutes or until lightly browned.

Remove from oven and allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire cooling rack.

We all associate cookies with “The” holidays in December, but spring holidays are a great time for cookies also! Whether you are celebrating Easter, Passover, or something else, we’ve found some great traditional cookies from around the world for you!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Chocolate Candy Coconut Cookies from Magnolia Day
• Easter Biscuits from Baking in Pyjamas
• Easter Egg Cookies from Karen's Kitchen Stories
• Egyptian Date Crescents from Food Lust People Love
• Hamantaschen from A Shaggy Dough Story
• Lemon Hamantaschen from Spiceroots
• Lemon Meltaway Cookies from A Baker's House
• Ma'amoul – Stuffed Date Cookies from All That's Left Are The Crumbs
• Malt M&M's Easter Cookies from Hezzi-D's Books and Cooks
• Maltese Figolli Cookies from Upstate Rambling
• Peach and Pistachio Frangiapane Hamantaschen from Live Bake Love
• Persian Nan e Nokhodchi or Chickpea Cookies from Flours and Frostings
• Taralli Dolci di Pasqua – Southern Italian Easter Cookies from The Spiced Life
• Zesty Citrus Bar Cookies from 2 Cookin' Mamas

Triple Tropical Luck , St. Patrick Dessert

If you're looking for a delicious and easy to make dessert for the St. Patrick holiday, you have found it!  I found the base of this recipe a few weeks ago as I was searching for  a good St. Patrick's Day drink.  Someone had made a similar dessert, but I decided to bring it up a notch by adding coconut, rum and graham crackers. Trust me, this dessert went from good to FANTASTIC ! The flavors are so good....a cross between a Pina Colada and a Keylime pie! Pure fluffy heaven!  I hope you give it a try!

Triple Tropical Luck St. Patrick's Day Dessert
Makes one 13"x9"pan (serves 12)

Note: While this dessert is easy to make, it does require refrigerating overnight. Plan ahead.

Ingredients

1 cup crushed pretzels
1 cup graham cracker crumbs
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1- 8oz package cream cheese, softened
3/4 cup granulated sugar
3/4 cup coconut milk + 2 tablespoons (full fat, it should look like soft butter) 
2- 8 oz containers Cool Whip (or 1-16 oz container)
1- 6oz box jello (lime)
1 - cup boiling water
1-  cup rum 
1 -20 oz  can crushed pineapple in juice
Colored Sprinkles

Directions:
Preheat over to 400 degrees

Layer 1:
Mix together , crushed pretzels and graham cracker crumb with melted butter and sugar. Press crust mixture on a 13x9 pan.  Bake for 8 minute.  Remove and cool completely.

Layer 2:
Whip together the softened cream cheese and sugar.  Add in 3/4 cup coconut milk and 8oz of cool whip (save the other 8oz for topping).  Add 8-10 drops of green food coloring. Whip together . Spread over cooled crust.  Set aside.

Layer 3:
Dissolve jello into 1 cup of boiling water.  Add 1 cup of rum. Stir until complete dissolved.  Add pineapples with their juice to jello mixture.  Mix together.  Refrigerate for about 20-25 minute till it cools and begins to set just a bit.  Pour mixture on top of the coconut cream cheese mixture in pan. Refrigerate overnight.

Topping:
Mix 8oz cool whip with 2 tablespoons coconut milk.  Spoon one tablespoon onto sliced dessert and top with sprinkles.
ENJOY!!!

Peanut Butter Dark Chocolate Chunk & Pretzel Granola for #theleftoversclub

For this month's Leftover's Club I was paired with Elizabeth from Food Ramblings. Elizabeth just had an adorable baby boy, Jonah, about 2 months ago so I wanted to send her something a new Mom would enjoy.

 

As a mother to 3 boys, I know that new Moms are always super busy and never really have time to take care of themselves. I remember barely even having time to eat! I wanted to send Elizabeth a delicious, indulgent, somewhat "healthy" snack she could munch on while doing the million-and-one things new Moms do. That's how this granola was created.

It all started off pretty well with a few healthy ingredients; oats, peanut butter and nuts, but then I veered off course and threw in cinnamon and white chocolate chips I had in my pantry along with pretzels for salty crunch, chunks of dark chocolate cut from a leftover Trader Joe's chocolate bar and a healthy drizzle of melted dark chocolate. That's where the indulgent part comes in...

 

 

Every new Mom deserves a special treat. I hope Elizabeth enjoys it! And I hope her little man enjoys the little something I included for him too...

If you have a blog and would like to receive delicious treats in the mail each month, sign up to join The Leftovers Club here

 

Peanut Butter Dark Chocolate Chunk Pretzel Granola w/Dark Chocolate Drizzle
Makes about 10 cups of granola

Ingredients:
1 cup peanut butter
1/4 cup unsalted butter
3 cups rolled oats
1 cup rice crispy cereal
1 cup walnuts
1 cup raw almonds
1 cup coconut
1 cup pretzels
3/4 cup brown sugar
1/4 cup honey
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips + 1 cup for melting
1 cup cinnamon chips
1 cup white chocolate chips


Directions:

Preheat oven to 250f

Place the peanut butter and butter in a medium size bowl and microwave until melted. Stir well to combine.

Place the oats, cereal, walnuts, almonds, coconut and pretzels in a large bowl. Top with the remaining ingredients. Pour the melted peanut butter mixture over to top and mix well until combined.

Place the mixture on an ungreased rimmed baking sheet and bake for 1 hour, stirring every 15-20 minutes. During the last part of the baking, I like to pack the mixture down to help the granola clump together during the cooling process which creates chunks/clusters when you break the mixture apart.

Remove from the oven and allow to cool. Break the mixture apart into chunks. Add the cinnamon chips, white chocolate chips and 1 cup of the dark chocolate chips and toss to combine.

Place the remaining 1 cup dark chocolate chips in a bowl and microwave in 30 seconds intervals, stirring well after each interval, until melted. Drizzle over the granola and allow to cool completely.

Store at room temp in an air tight container for 1 week.

An InLinkz Link-up

Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices

Have I told you lately how much I love Meyer lemons? With Meyer lemons at peak season, now would be a good time to remind you...

 

 

 

I have a generous co-worker who has been spoiling me with home grown Meyer lemons from his tree. His Meyer lemons are huge and juicy! I seriously was able to get 3/4 cups of juice out of 2 lemons...

 

 

 

Now, when someone gives you lemons, wouldn't it be rude not to bake him (or her) a cake? As a thank you, I baked these Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices. I have to admit, I was pleasantly surprised by how well these cakes turned out! The lemon flavor is present without being too overpowering. The almond flour adds nuttiness and beautiful brown flecks to the batter. The texture of the cake is surprisingly light and fluffy.

 

 

 

Now, you know me, I can't give anyone a naked cake, so I decided to top them with a light dusting of powdered sugar and a candied Meyer lemon slice. So pretty, don't you think?

 

If you're more of a glaze person, which I tend to be on most days, you can also drizzle the cakes with a fresh Meyer lemon glaze. I've included the ingredients and recipes for both options below.

 

No matter how you top them, I hope you enjoy a delicious slice of sunshine!

Meyer Lemon Almond Cakes w/Candied Meyer Lemon Slices
Makes 5 small 5" cakes or 1 8-9" cake
Serves 5-6

Cake Ingredients:
1 cup cake flour
1/3 cup almond flour (I use Trader Joe's almond meal)
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
zest from 2 meyer lemons
3/4 cup unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
2/3 cup sour cream (do not use low fat or fat free)

Candied Meyer Lemon Ingredients:
1 meyer lemon, washed and thinly sliced
1 cup granulated sugar
1 cup water

Meyer Lemon Glaze (alternative topping option):
zest of 1 meyer lemon
approx. 2 tablespoons fresh meyer lemon juice
1 cup powdered sugar
1 tablespoon butter, softened


Directions:

Preheat oven to 350f

Butter and flour 5 mini 5" springform pans (or 1 8-9" springform pan).

Whisk together the dry ingredients in a medium size bowl and set aside.

Place the sugar and lemon zest in the bowl of your stand mixer (or a large mixing bowl if using a hand mixer) and squeeze/crush the zest into the sugar using your finger tips. The sugar will become infused with the oils from the zest making it really fragrant.

Add the butter to the sugar/lemon zest mixture and cream at medium speed until light and fluffy, approx. 2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add eggs, one at a time, mixing just until combined and scraping down the bowl with a rubber spatula after each addition.

Mix in vanilla extract on low speed just until combined.

With mixer on low speed, gradually mix in the flour mixture just until combined. Do not overmix.

Using a rubber spatula, fold in the sour cream just until incorporated. Do not overmix.

Divide the batter evenly between the prepared springform pan(s). Place the pan(s) on a baking sheet and bake until the cake springs back when lightly touched and/or a toothpick inserted in the center comes out clean (approx. 35-45 minutes for an 8-9" springform pan or approx. 20-25 minutes for mini pans). Note: to prevent overbaking, check for doneness at the beginning of the bake time and continue baking as needed just until done).

Remove and place on a wire cooling rack to cool. Remove from the springform pans. Sprinkle with powdered sugar and decorate with candied meyer lemon slices (if desired). You can also drizzle lightly with a meyer lemon glaze. Both recipes are below.

To make the candied meyer lemon slices - bring sugar and water to a boil in a wide, shallow pan (like a skillet) stirring to dissolve the sugar. Add the lemon slices making sure they're in a single layer and reduce heat to a simmer. Allow to simmer until the rind becomes translucent (approx. 20-30 minutes). Remove from heat and allow the lemon slices to cool in the sugar/water mixture. Remove from the pan and place on a wire cooling rack placed over parchment paper (to catch the drippings). Allow to stand at room temperature for a few hours.

To make the fresh meyer lemon glaze - place 1 cup of powdered sugar in a medium size bowl. Add 1 tablespoon of softened butter, the lemon zest and 1 tablespoon of fresh meyer lemon juice. Mix well with a spoon. Gradually add additional lemon juice, a little at a time, stirring well after each addition until you reach desired consistency. The glaze should be thick but pourable.

Passion Fruit Curd Shortbread Cookies #creativecookieexchange

I am in love with sandy beaches, tropical drinks, warm island breezes and this Passion Fruit Curd! How about you?

I originally shared the recipe as a filling for a Vanilla Cake, but for this month's Creative Cookie Exchange, the theme was "Tropical Cookie Take Me Away" and this amazing Passion Fruit Curd immediately came to mind.

Passion Fruit Curd paired with shortbread cookies is sweet, tropical perfection.

Passion Fruit Curd Shortbread Cookies
Makes approx. 20 cookies
** The curd recipe makes approx. 2 cups of curd. You will have leftover curd which should be stored in the fridge.

Curd Ingredients:
6 egg yolks
1 cup granulated sugar
1/2 cup passion fruit puree
4 tablespoons room temp butter, cubed
pinch of salt

Cookie Ingredients:
1/2 cup unsalted butter, softened
1/4 cup powdered sugar (or granulated sugar)
1 egg yolk
1/2 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1 1/14 cups all purpose flour

Curd Directions:
Combine the egg yolks, sugar and passion fruit puree in a saucepan. Cook over med-low heat whisking constantly until thickened enough to coat the back of a spoon (this takes approx. 5-10 minutes). Remove from heat add a pinch of salt and gradually whisk in the butter until completely melted. Strain through a fine mesh strainer into a glass bowl or jar. Cool completely then refrigerate.

Cookie Directions:

Preheat oven to 350f and line 2 baking sheets with parchment paper.

Whisk the flour and salt together in a small bowl and set aside.

Place the butter and sugar in the bowl of your electric stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy (approx. 3 minutes) scraping down the bowl with a rubber spatula as needed.

Add the egg yolk, lemon zest and lemon juice and mix just until combined.

Add the flour and salt mixture and mix on low speed just until big clumps start to form. Using your hand, form the mixture into a ball.

Shape into 1" balls and place onto prepared cookie sheets. Using your thumb, create a well in the center of each cookie large enough to hold about a tablespoon of curd.

Bake approx. 15-18 minutes or until just lightly browned on the bottom. Remove from oven and fill each well with curd. Return to the oven for 1-2 minutes to allow the curd to set.

Remove from oven and place cookies on a wire cooling rack to cool completely. Sprinkle with powdered sugar.

Serve the same day.

To make ahead, bake the cookies but do not fill with curd. Fill each cookie with curd and sprinkle with powdered sugar just before serving.

Enjoy!!

It’s that time of year again, the time when many of us want to daydream about being somewhere else. A tropical treat is just the ticket! The Creative Cookie Exchange is going all tropical this February, and that could mean anything from fruit to spices to cut-out cookies. We’ve got you covered!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Chocolate Dipped Macadamia Nut Shortbread by A Baker's House
• Coconut Mango Butter Cookies by Oven Delights
• Frosted Pineapple Shortbread Cookies by Magnolia Days
• Guava Lavas by Flours & Frostings
• Hawaiian Raincoast Crisps by All That's Left Are The Crumbs
• Key Lime White Chocolate Chunk Cookies by 2 Cookin' Mamas
• Lime Coconut Bars with Macadamia Nuts and White Chocolate Chunks by The Spiced Life
• Macadamia Nut and White Chocolate Chunk Cookies by Karen's Kitchen Stories
• Mojito Cookies by Upstate Ramblings
• Passion Fruit Curd Shortbread Cookies by Live. Bake. Love.
• Pineapple Coconut Drops by A Shaggy Dough Story
• Pineapple Macadamia Nut Shortbread Cookies by Food Lust People Love

Dark Chocolate & Espresso Cookies with Smoked Sea Salt for #theleftoversclub

I may be tardy to the party, but have you discovered smoked, flaked sea salt? Have you ever sprinkled it on chocolate chip cookies? The flavor combination is amazing! The smokiness of the sea salt adds a depth of flavor you don't get with just regular flaked sea salt. Now add dark chocolate and espresso to the equation and you have a cookie that means serious  business.  
 

These cookies right here are my new obsession...

My partner for this month's Leftover's Club is Kathia from Basic and Delicious. Kathia and I have been partners before and she actually lives in the same city (well county) that I do...San Diego! I was really excited that my partner lives so close, because let's face it, stale cookies are no fun. I knew these cookies would arrive to her while still fresh and I am a stickler for freshness when it comes to baked goods. Honestly, I could have just hand delivered them straight from my oven to her door. Why didn't I think of that sooner?
 

I think Kathia will really enjoy these cookies. They're bold, sophisticated and fun!
 

If you'd like to join in on the fun and swap baked goods each month with a fellow food blogger, please sign up at Alwayz Bakin. We'd love to have you in the group!

Dark Chocolate Espresso Cookies w/Smoked Flaked Sea Salt
Adapted from Alice Medrich
Makes approx. 20 cookies


Ingredients:
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut oil
4 ounces of unsweetened chocolate, chopped
6 ounces of dark chocolate cut into chunks
1 1/3 cup sugar
2 large eggs room temperature
1 tsp vanilla extract
1 1/2 tsp espresso powder


Directions:

Place the coconut oil and unsweetened chocolate chunks in a bowl placed over a pan of barely boiling water. Heat until melted stirring often. When completely melted, remove the bowl from the heat and allow the chocolate mixture to cool to room temperature.

Place the eggs, sugar, vanilla extract and espresso powder in the bowl of your stand mixer fitted with the paddle attachment (or use a large bowl and your electric hand mixer). Mix on med-high speed until light and fluffy (approx. 5 minutes). The mixture should stream from the paddle in thick ribbons.

Using a rubber spatula fold in the cooled chocolate mixture, then fold in the flour mixture, then fold in the dark chocolate chunks.

Refrigerate the dough for 1 hour.

After 1 hour, preheat your oven to 350f and line a few baking sheets with parchment paper.

Using a small cookie scoop, place scoops of dough onto the prepare cookie sheets approx. 2" apart. Sprinkle the cookies with the smoked, flaked sea salt.

Bake one sheet at a time (unless you have double oven) for approx. 10 minutes, rotating the cookie sheet front to back halfway through the baking time. Sprinkle a little more sea salt on each cookie halfway through the baking time if needed.

Remove from oven and allow the cookies to cool directly on the cookie sheet for 2 minutes. Remove from the cookie sheet and place on a wire cooling rack.

An InLinkz Link-up