Rain, Rain, go away…
Just before you go calling PETA on me, I don’t kick my cats out without flippers and floaties when it’s raining buckets. I tried coaxing her inside, but she just wanted to snooze on her chair listening to the rain, I guess!
So, Kaia was stuck with me in her house all. day. long.
Poor thing. Yes, that is her chair. Looks cozy, non? I wish “mine” was that cozy. My butt hurts as we speak and I’ve only been sitting in it five minutes. That chair, however, is like melting into a cloud. A soft, pillowy, non-rainy cloud.
…que?! Si! I made my sweet potato cookies again, but made them into muffins. That may come as a disappointment to some, but if you want a cookie, just plop them on a cookie sheet, but don’t say I didn’t warn you that they’re not cookie-like in texture!
The main reason it took me a while to post this was because a. I wanted to make them once more but as muffins, and b. I wasn’t 100% sure of the changes I’d made to the recipe I was adapting from by the time I let a week pass! Only 99% 😉
I’ve had a request for making my recipes printable, but honestly – I am clueless. If anybody knows how I can do that, please give me a heads-up! I know I probably make it a pain with all of the pictures I insert, so for now I’ll just try to make it a point to not put a picture after each instruction because you guys probably know how to stir 😉
Adapted from Moosewood’s “Butternut Cookies”
for 7 medium muffins
- 1 medium-sized sweet potato, yields about 1 c. mashed
- 1 1/2 T. maple syrup (*)
- 3 T. coconut oil
- 1/2 c. almond milk (I used unsweetened vanilla)
- 1 T. milled flaxseed + 3 T. almond milk
- 2/3 c. White Whole Wheat Flour
- 1/3 c. quick oats
- 3/4 t. ground cinnamon
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/4 c. dried cranberries (I used fruit juice sweetened cranberries)
- 1/4 c. chopped walnuts
- 1/4 c. quick oats
- 1/8 c. wheat germ
- 1/2 T. date sugar (or brown sugar or omit)
- almond milk
- Poke the sweet potato with a fork or knife, and microwave, about 6 minutes, until baked. While it is baking, work on other parts of le recipe.
- Sift together the dry ingredients [second list] except for oats into a medium-sized bowl, and then add in the quick oats.
- In a smaller bowl, whisk together the milled flaxseed with the 3 T. almond milk. Allow it to sit a few minutes before whisking in the maple syrup and 1/2 c. almond milk.
- In a small bowl or dish, combine the last list – quick oats and wheat germ. This is going to be a streusel-esque topping. Use honey to taste (I didn’t want an awful lot) and if it’s still not crumbly enough, add in a splash of almond milk until it is.
- Remove the potato from the microwave and once it’s slightly cooled, peel and mash in a bowl until smooth. Add to the flaxseed, maple syrup, and almond milk mixture. Whisk until smooth.
- Heat your coconut oil for about 30 seconds or until slightly softened, so that you can measure it. Add it to the liquid ingredients. Note that the potato will still need to be pretty warm so that the coconut oil does not clump. Whisk until smooth.
- Add the liquid to the dry, and fold until combined. Fold in the cranberries and walnuts.
- Oil or spray a muffin tin, and spoon batter into cups until 3/4s full. Smooth tops and crumble on the streusel topping.
- Bake in a preheated 375* oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool ~1 minute in tins before removing to a wire rack to cool completely.
* these are not sweet muffins, as you can imagine given that they only use 1 1/2 T. maple syrup. Feel free to add more, but personally I like the subdued sweetness – it makes the coconut oil and sweet potato really shine!
As far as add-ins go, last time – when I made the cookies – I added in sweetened shredded coconut and dark chocolate chips, too. They were really good that way, and you could easily add them, too. Dates would also be nice if you don’t have cranberries, I imagine.
These are surprisingly light in texture, given that they’re potato-based. I love the bites with cranberries! I love cranberries…I cannot wait until cranberries are available in the grocery store. If you ask me, they should not be a seasonal fruit.
I also made some birdseed bars while the muffins were baking. I think my mom’s been enjoying the ginger ones (even though I burnt them!) because there’s only one left! These were cashew-butter based (YUM!) with dried mango!! It was almost dried pineapple – but there was more mango in the bag 😉
Aaaaand what else….
Oh, yes, made some chili. I just followed a recipe in Moosewood’s Cooking for Health. It’s nothing to write home about, but a good basic chili. I didn’t want to spend hours searching for one (there are lots, so it would be easy to do!) so went for the first I saw 😉
I was able to get a lot of homework done while it was simmering away on the stove, too. Joyous.
And, even was able to do horse chores while there was a break in the storm! Which is surprising, because often times it would be Murphy’s Law that it would start torrentially downpouring when I need to go outside 😉
Unfortunately, wet horse poo weighs more than dry in case you were wondering, and really heavy wheel barrels are, not surprisingly, harder to push through mud than lighter ones.
Or, maybe I should say the star was Angela?!
When I saw Gabriela make her Basil Scalloped Tomatoes and Croutons dish, I had to scope it out, and had to have it for dinner tonight! This dish was adapted from the Smitten Kitchen’s version, who in turn adapted it from Ina Garten.
- I used fresh oregano in place of the fresh basil (don’t worry, I didn’t use half a cup, though!)
- I added in white kidney beans or cannelini beans, or…whatever they are. I like my meals to have some protein, na’mean?! I couldn’t think of a protein to put on the side and it definitely seemed like a dish that would welcome chick peas or, what I happened to have open, white beans.
- I added in about 1/4 of a red onion, which I coarsely chopped.
- I halved the sugar, and next time would probably just see what it’s like completely omitted. I’m fairly sure it’d still be good – I mean, it’s tomatoes and yummy bread and fresh herbs!! – but I am really interested to see what kind of flavor dynamic the sugar really adds to the tomatoes.
- I used basil oil to brown the bread cubes!
and I think that’s it.
Loffly. Loff her 3-minute vegan parmesan, too! It’s better than parm, if you ask me!
I had this amount x2 + 1/2. I just couldn’t help myself – it is so good!! And my mom is no longer threatening me to use the mass amounts of garden tomatoes we have that are taking over the kitchen and dining area. That first picture you saw? Yeah, that’s hardly even a fraction of them! I think I’ll make this again this weekend to use up the last of them 😛
I felt like such a little Suzie Home-Maker making this…I used my homemade bread, homegrown tomatoes, and homegrown oregano. Does it get any better?!
Why yes, yes it does…because I still have some for lunch tomorrow 😉
Design my next birdseed bar flavor! What should I make next?!
Do you like chili? If so, what’s your go-to recipe?