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Baked Good

Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I'm a fan of too many yummy, yet sugary cereals I'll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I'm not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can't even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I'll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Tahini Breakfast Cookies

cookie, healthy, tahini, breakfast, lebanese
Delicious, healthy and A COOKIE!!!!

Cookies aren't just for December!

Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

cookie, healthy, tahini, breakfast, lebanese
The sesame seeds are definitely extra, but add a nice little touch.

Lebanese Flair

Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

xoxo,
Cosette

cookie, healthy, tahini, breakfast, lebanese
Print Recipe
 Breakfast Cookies
Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
cookie, healthy, tahini, breakfast
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
cookie, healthy, tahini, breakfast
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
  3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
  4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
  5. Mix together until a cohesive dough forms. The dough will be very thick.
  6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
  7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
  8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Recipe Notes

**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

**Feel free to change out your add-ins if walnuts and apricots aren't your style.

**You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it's basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It's also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they're sure to be a hit! 

One bowl, a few tools and you're ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5" thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish -- Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes - Cranberry Buckle

Ciao Chow Bambina - Cranberry Pecan Cracker Spread

Baking The Goods - Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes - Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy - Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less - Cranberry Cherry Tarts

Sift & Simmer - White Chocolate Cranberry Cookies

Bappy Girl - https://bappygirlyum.blogspot.com/

Ronnie Fein - Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 


Print Recipe


Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

scones, cranberries, thanksgiving, fall, orange, baking


Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.

  3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing

  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).

  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.


Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!


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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here's a little secret for you that's BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don't eat the bananas JUST so I can make bread or muffins! I don't blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it....moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it's a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair...of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don't like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in ½ cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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The BEST Chocolate Chip Cookies

Soft, chewy bakery style chocolate chip cookies.

Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

Why I Chose Chocolate Chip Cookies

I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

Alessia, age 7

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Print Recipe
 The BEST Chocolate Chip Cookies
After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
Soft, chewy bakery style chocolate chip cookies.
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Soft, chewy bakery style chocolate chip cookies.
Instructions
  1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
  2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.
  3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
  4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
  5. Turn mixer to low and slowly add in flour mixture.
  6. Finally add in the chocolate chips.
  7. Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
  8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
Recipe Notes

Recipe adapted from:
http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

 

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Swoonworthy Apple Cake

Our Day.

We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Apple cake with walnuts and browned butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a bundt pan.
  2. In stand mixer, mix eggs, vanilla (or whiskey), lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and orange juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Pour half the batter into the bundt pan.
  6. Next, mix the apples and cinnamon together in a small bowl and place on top of the batter poured into bundt.
  7. Finally, pour the 2nd half of the batter on top.
  8. Bake for 65-75 minutes, until a cake tester comes out clean.
  9. Remove when done, let cool and remove from bundt pan.
  10. Once cake has cooled, drizzle brown butter glaze and top with walnuts while glaze is wet.
Brown Butter Glaze
  1. Melt the butter on medium heat. Continue melting until brown bits begin to form. Be sure to scrape and swirl the pan as the butter melts. Remove when the smell is aromatic and butter has browned.
  2. Whisk in the remaining ingredients until a smooth glaze forms.
Recipe Notes

*Feel free to add in walnuts to the center of your cake if you'd like.

*The glaze and additional nuts are definitely optional, the cake on its own is amazing and can stand up to any dessert tray. 

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Acorn Squash Galette

Thanksgiving, one of my all-time favorite holidays. It's the holiday where everyone can be themselves, there aren't any gifts or grand gestures to be made. Just a day to help us remember all that we are thankful for. It's a day that many share with friends rather than their own family. A day where all those who are without family, whether they be far in distance or in heart, they have a place with friends. For the past 13+ years our Thanksgiving has been one spent with friends. Year after year, friends and locations have changed, but one thing remained constant, our love for gathering, sharing and being thankful for the friendships we've made. 

I think the beauty of Thanksgiving is the ridiculous number of dishes that are made for ONE meal! About 15 side dishes and appetizers, one turkey and lots and lots of wine! But really, the day is all about the side dishes. Whether you're team mashed potatoes or team sweet potatoes, at a Friendsgiving you can be sure BOTH will be at the table. One host but many, many helping hands and creative minds come together to share their finest recipes for this big day. 

I realized, as I was putting my Google Doc together for this year's event, I am definitely NOT a traditionalist. I love taking fall flavors and mixing things up. Which brings me to this divine baked good that can be served as an appetizer or a side dish. My taste buds are literally still abuzz. It's a savory galette with hints of sweetness. This would even be a perfect "dessert" for someone who is avoiding sugar, it really hits all the notes. 

Galettes are one of my favorite things, easier than a pie, more casual, more rustic and frankly I think 95% of the time they are more gorgeous with all their innards showing (innards? LOL). But really, it's the casual pie, kind of in the same category as a streusel or crumble...all the flavor and a fraction of the work. After a little Instagram poll, there was some demand for: savory dishes & new and innovative. I think this galette will be a PERFECT addition to your Thanksgiving table no matter how big or small of a gathering. With a combination of caramelized onions + acorn squash + apples + pomegranate seeds + pecans, you and your guests will be in heaven. This is also a vegetarian option for your guests and could definitely be gluten free if you use a gluten free crust or flour. 

I decided to use acorn squash because frankly, they're the underdog in the squash category, don't you think? Butternut and Spaghetti squash get all the glitz and glamour while little old acorn squash gets ignored. My husband actually first introduced me to this lovely variety, probably because it's also one of the cheapest and back in the day we ate good...but cheap. We roasted them and then piled on some brown sugar or maple syrup and had the most delicious side dish on a cold fall day. So it naturally came to mind when making this dish, it's hearty, inexpensive (since the rest of your Thanksgiving menu may not be) and really has a lovely texture and flavor. Instead of a sauce, a bed of caramelized onion graces this galette, is there anything better than caramelized onions? When cooked down they really have a silky, almost sauce-like texture. And finally some hints of sage + apples + pomegranate + pecans...all things fall in one place! 

So with just over 2 weeks before Thanksgiving, are you ready??? Add this to your menu and get your shopping list ready. I hope you enjoy, as always I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Acorn Squash Galette
Course Appetizer, Baked Good
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Galette Filling
Pie Dough
Course Appetizer, Baked Good
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Galette Filling
Pie Dough
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line sheet pan with parchment paper.
  2. Prepare your favorite pie dough or store bought variety. I like to add in some chopped sage leaves into the dough to give it a little extra flavor. Prepare and place in fridge until ready to roll.
  3. Cut your acorn squash in half and remove seeds. You'll only need one half for one galette but feel free to cook the whole thing. I slice the squash into half moons about ½" thick and place into a large pan with a bit of water, cover and allow to steam for about 10 minutes on medium high. You want the squash to be fork soft but not mushy otherwise it will fall apart, so do keep checking.
  4. Once squash is done, remove and let cool the remove the outer skin.
  5. Add about 2 tablespoon butter to the same pan and let brown slightly. Add in your squash then drizzle with maple syrup. Just heat it all up slightly so the squash is coated in butter and a touch of maple syrup. Set aside.
  6. In another large pan, heat your remaining 2 tablespoon of butter and add in your sliced onions. Let the onions cook down on medium-low heat until they begin to brown and caramelize. Be sure to frequently stir and shift in the pan so they evenly cook. Salt slightly (about ½ tsp) of kosher salt. Once cooked and wilted down, add in your chopped sage.
  7. Begin assembling your galette.
  8. Remove your pie dough and roll out into a large circle (about 10") on a well floured surface.
  9. Place pie dough onto parchment lined sheet pan.
  10. Leaving about an inch border around the galette, place your caramelized onions first. Then a layer of acorn squash on top.
  11. Next tuck in thin slices of apple in between the acorn squash. *
  12. Drizzle the top with a pomegranate molasses. *
  13. Fold over the edges of your galette, brush with egg wash and finally sprinkle the sea salt on crust.
  14. Bake in preheated oven for 25 minutes on top ⅓ of oven.
  15. Remove when edges are browned and flaky.
  16. Once galette is removed from oven, top with pecans and pomegranate seeds. Enjoy warm or at room temperature. *
Recipe Notes

*This recipe would be lovely with pears instead of apples.

*Pomegranate molasses can be found at most specialty food stores or online. You can certainly omit or use a touch of honey or molasses if you'd prefer. 

*Any nut will do if you'd like the added crunch, walnuts would be a lovely addition. 

 

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{Vegan} Chocolate Peanut Butter Cookies

I am a firm believer of eating EVERYTHING! I do not discriminate on any type of food, I especially love all dairy (really, cheese is my love child) and bread and fruit and veggies and all meat. Food is what truly makes the world go round. That being said, I do know that there are folks with serious allergies and illnesses when it comes to certain foods. My daughter has an egg allergy (saddest thing ever) so baked goods are sometimes difficult for her to eat. I have several recipes WITH eggs that are mild enough and don't affect her. But when it comes to cookies, she has a super tough time. Those soft, gooey centers don't lend themselves well to someone with an egg allergy. 

I sought out to make the perfect chocolate cookie for her a while back which won over her heart and belly. Most recently, I added peanut butter (which makes them 100x better) and adjusted some other pieces to make them fully vegan for some of my other sweet friends. A close friend of mine is vegan and also a fabulous baker. One day I tried some cookies she made, I was astounded at how wonderful they tasted. I had considered vegan baked goods an oxymoron, but my opinion quickly changed after that day. I also realized that just because they are vegan doesn't mean they are healthy, hahaha! These guys have flour + sugar and all the goodies that make cookies perfect treats. 

I think these cookies are an exquisite texture: soft, chewy, dark, the perfect bite. I can totally see smooshing some ice cream in between two cookies and having the most amazing ice cream sandwich. I personally love using a very deep dark cocoa powder, I use Hershey's Special Dark, it has a mix of both Dutch and Natural Cocoas and really gives a nice depth of flavor. 

These cookies are so versatile, while they are written as vegan, you can adjust and adapt them to your liking, subbing the vegan butter/margarine for standard butter and the water for any type of milk (cow, almond, rice, hemp). And of course, sub out the peanut butter for almond butter or another butter of your choice. It is super flexible and packs a ton of flavor, perfect for kids and adults alike. Not to mention, these would be an AMAZING cookie to share at a holiday cookie exchange. I hope you give them a try and as always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Happy Baking!


Print Recipe
 {Vegan}Chocolate Peanut Butter Cookies
Course Baked Good, Dessert
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Baked Good, Dessert
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 400 degrees and line two sheet pan with parchment paper or silicone liners.
  2. Using your stand or hand mixer, cream together sugar, margarine and coconut oil.
  3. Add in your peanut butter and vanilla, continue to cream.
  4. In a small bowl, mix together your dry ingredients and whisk until combined. Slowly add in with your mixer on low speed until combined.
  5. Finally add in your water, add additional if dough seems too dry. The dough should be firm and hold together.
  6. Place dough in refrigerator for 30 minutes.
  7. Using a cookie scoop, scoop out dough and roll into a smooth ball. Roll into granulated sugar and place on prepared baking sheet. Continue until cookie dough is done.
  8. Bake cookies for 12-15 minutes (swap trays at halfway point) until they begin to crackle.
  9. Remove, let cool on tray then transfer to cooling rack.
  10. Enjoy. Cookies keep well in a sealed container for a week.
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Almond Pear Cardamom Scones

As I sit here watching The Great British Baking Show I'm reminded of several things:

  1. One is significantly cooler with a British accent (why don't have I have a British accent??? I suppose I'm not that cool. )
  2. How are the judges on the show not 300 pounds? Have you seen how many desserts they eat??
  3. This show is really very zen, I can watch it on repeat and be lulled to sleep. (I'm almost asleep writing this.)
  4. It's almost Christmas which means I can watch Love Actually on repeat (Best movie EVER!!!)
  5. I really don't know a whole know a lot about British desserts. 
  6. I am no where near brave enough to be on a competitive cooking show! 

But I digress, the reason I'm talking about British baking is because scones, yes, scones! The perfect British afternoon tea snack. The thing about scones is that they are not overly sweet and so perfectly delicate. They really are a perfect accompaniment with tea or your morning coffee (as we like to do here in the good old United States!) There are so many variations of scones: sweet, savory, butter, cream, fresh fruit, dried fruit, the possibilities are really endless. 

As we are fully immersed into autumn, fall flavors are running rampant on Instagram: pumpkin, apple, squash, caramel, cinnamon. But there is one underdog, the under represented flavor: pear. Apple tends to be the star of fall, which don't get me wrong, I LOVE APPLE! But I also love pear and pear treats are equally delicious. So I wanted to bring this special, beautiful fruit into the light and my first is with these delicious scones. 

I present to you, Almond Pear Cardamom Scones. Cardamom because well, cinnamon is clearly already paired with apple. I think the cardamom is such a sultry spice that lends itself so well in baked goods, especially with pears. And I love almonds in just about everything. One of my favorite ways to make scones is by using heavy cream versus butter. The heavy cream serves the same purpose as butter and doesn't require any cutting or grating into your flour, just pour and mix! These are a perfect Thanksgiving breakfast treat as well, check out my tip below about preparing ahead. I hope you enjoy, as always, I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Almond Pear Cardamom Scones
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, sugar, cardamom and all-spice.
  3. Peel and chop pears into ½ inch pieces and add to flour mixture. Gently toss together to coat.
  4. In a liquid measuring cup, mix together the vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  5. Dump the dough onto a lightly floured work surface, I also like to work on a slipat or parchment paper. Gently gather and knead the dough into 4 disks using your hands, gently form into 1" thick cohesive rounds.
  6. Cut each disk into 4 even triangles.
  7. Place 1-inch apart on the prepared baking sheet and pop into freezer for 10-15 minutes*. Remove from freezer and brush the tops with heavy cream and place slivered almonds, brush one more top on top of the almonds and sprinkle with some raw sugar.
  8. Place in preheated oven and bake for 15-18 minutes until golden brown on tops and bottoms.
  9. Remove from the oven and transfer to cooling rack. Enjoy your delicious treats!
Recipe Notes

**Make ahead. Go through all the steps, except brushing with heavy cream & raw sugar tops. Once you have cut scones and placed almonds on top, you can freeze on the baking sheet until firm then toss them into a zip lock bag. Anytime you want a fresh scone, brush tops with heavy cream and raw sugar, pop into the oven and enjoy! Great before the holidays!

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Apple Handpies

Do you guys remember those apple pies from McDonald's? The ones that came in the little cardboard boxes that were ridiculously addictive? I LOVED them! I remember buying 2-3 at a time (probably not a good idea) but one just didn't do it. They had the perfect exterior and gooey delicious filling. I think they were actually deep fried, I suppose that's why they were so amazing. Lol! So I have concocted what I think is a close comparison (dare I say even better) to those iconic pies. 

Tis' the season for all things apple, pumpkin, pear, persimmon, fig...this is the BEST time of year. It's the time of year when it's more convenient for us to stop at the apple orchard to pick apples than go to the grocery store for them. Perfect fresh apples will win my heart every time. Biting into a crisp apple is heaven but along with all those fresh apples comes the baking. Out of all the pies in the world, apple pie has to be my favorite! And in an effort to try and recreate the McDonald's Apple Pie, I had my work cut out for me. 

I didn't want to deep fry them, because well, that's a lot of excess work for a pie. And if I'm not eating a donut I actually prefer a baked good. My good friend Marie from Cocina Marie is a MASTER pie maker. Seriously, check out her Instagram for tips, tricks and some amazing pies she has been whipping up these days. After watching her effortlessly roll and work with her pie dough, I had to give her recipe a try. I love making a scratch pie dough but I have never worked so easily with it like her. So I gave her dough a try and worked very hard not to add too much water and keep a dryer dough (that has been my problem before, adding too much water). And low and behold, the dough came out PERFECT and you know what else? It tastes amazing, all butter and crisps up so beautifully. I am forever changed and this will be my new go-to recipe! 

Then the filling, the filling had to have a little goo but not quite as liquidy as standard apple pie. Also, since these would be cooking much faster I decided to cook up my apple filling before stuffing the handpies. 

Diced up apples, brown sugar, cinnamon, all-spice and ginger make this all star filling. Begin by cutting up your apples into small 1 inch cubes, toss in your flour, brown sugar, cinnamon, all-spice, salt and coat well. Add your butter to a skillet and let it melt, add in your apple mixture and let the apples cook down slightly. I added the zested ginger, water and lemon juice after about 5 minutes. I went ahead a took my potato masher and smooched (yes, that's a real word ) the apples a bit, not all of them, but just some to create a bit of a sauce with the bigger chunks. 

Let the mixture cool and then begin the assembly. Remove your pie dough from the fridge and work into a rectangle about 10" x 12" or so and cut into 6 rectangles. I then slightly rolled each rectangle out if they were a little on the thick side (I think my pie rolling skills need help). You don't want to roll too thin otherwise they will tear, so keep them hefty. Next, place a heaping tablespoon (close to 2 tbsp) in the center of each rectangle and then add a dollop of crème fraîche. Be sure to place the crème fraîche toward the back of the filling so it doesn't inch too close to the front where you'll close. 

Fold over your dough and seal using a fork around the edges. Place on parchment lined sheetpan, brush tops with heavy cream and sprinkle coarse sugar on top. Make 2-3 slits on top and bake for 25-30 minutes until golden brown on top and bottom. Let cool slightly and enjoy! I hope this reminds you of those delicious apple pies from your childhood! 


Print Recipe
 Apple Handpies
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Instructions
Pie Dough
  1. Prepare pie dough as instructed and keep refrigerated until ready to use.
Hand Pies
  1. Preheat oven to 375 degrees and line sheet pan with parchment paper, set aside.
  2. Prepare filling. Mix together apples, flour, sugar, cinnamon, all-spice, salt.
  3. In a large skillet, heat your butter and add in apple mixture. Let cook for about 5 minutes then add in your ginger, lemon juice and water. Allow apples to soften slightly.
  4. Using a potato masher or fork smoosh a portion of the apples to make them a little more saucy. Keep the other half of the apples whole. The mixture should be thick, almost like a paste.
  5. Once combined, remove from heat and let cool slightly.
  6. Remove your pie dough and roll into a large rectangle about 10" x 12. Be sure to roll evenly and not too thin.
  7. Cut your dough into 6 even rectangles.
  8. Roll each rectangle slightly if needed to ensure they are even. Add 1 heaping tablespoon (close to 2) in the center of each hand pie. Place a dollop of crème fraîche, about 1 tsp, toward the back of the filling.
  9. Fold the dough over and seal with a fork. Place on prepared sheet pan, brush heavy cream on the tops and sprinkle with coarse sugar. Make 2-3 small slits on tops.
  10. Bake for 25-30 minutes in the upper ⅓ of your oven. Checking to be sure browning is happening evenly on tops and bottoms.
  11. Remove from oven, let cool slightly and enjoy!
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Kefir Oat Pumpkin Scones

 

This time of year is the BEST! Yes, I will probably start every blog post from now until Thanksgiving this same exact way. But it really is, the crisp air, leaves changing, cozying up with blankets and hot chocolate. My favorite! And not to mention my birthday is in ONE MONTH, I kind of like my birthday, I usually celebrate for a week or more. I will share more about that later. 

But I digress, fall. Fall = pumpkins + leaves + hot chocolate + a few extra pounds to stay warm! Hahahaha! I haven't really lost the pounds that I was supposed to for summer. Oh well! But what if I gave you a scone recipe that is delicious but yet hearty and filled with slightly less guilt than a traditional scone? A scone that will not only taste good but have so much yummy goodness for you and will keep you full. A scone filled with pumpkin + oats? Would you like that? Okay! Poof! Done! 

Probiotics ~ What are they good for? 

Traditionally scones are made with gobs of butter or a load of heavy cream (my favorite kind!) but I thought and thought and realized that Whole Kefir Milk is loaded with so many vitamins + probiotics. What is a probiotic you ask? Probiotics are good bacteria, the good stuff that keeps your gut healthy. I think we could all benefit from some good gut health? Am I right? I love Nancy's Organic Probiotic Whole Milk Kefir which is what I used in this recipe. It has 64 BILLION CFUs (Colony Forming Units) in every 8oz serving! I'm not a scientist but that sure does sound good to me! Lots of good bacteria aimed to help my gut and general well being? Sign me up! Since Kefir is lactose free and butter contains only traces of lactose, these scones 98% lactose free (I made that percentage up, but really, probably close to that)! 

How do I test my recipes to make sure a healthy scone is tasty? I have 3 children and many neighbors. When I'm unsure or trying something new, they are my audience and they are good at it. My kids will flat out tell me the truth if something is awful, they're great judges. They'd be fantastic on Chopped! And neighbors, I don't often give them awful stuff but when it's on the verge I share and get their opinions. The first batch of these guys were a little too dense (too much oat) but round 2 was perfect! My neighbors liked them both, hahaha! So the Kefir Pumpkin Oat Scone came to be but what really makes perfect is the pumpkin glaze, it really is the winner of the recipe, I know it's sweet and loaded with sugar but it really turns these guys into a perfect pumpkin scone worthy of  a weekend breakfast, a brunch or holiday gathering. 

I hope you give this recipe a try. It makes for a great morning breakfast for kiddos, especially if they don't consume a lot of yogurt or dairy, easy way to hide it! So many health benefits all wrapped in a nummy scone. I will warn they are a little bit denser than a traditional scone but I think they are amazing and reheat well. Enjoy and as always, I'd love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
 Kefir Oat Pumpkin Scones
Course Baked Good
Prep Time 10
Cook Time 16-18 minutes
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Pumpkin Glaze
Course Baked Good
Prep Time 10
Cook Time 16-18 minutes
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Pumpkin Glaze
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with parchment paper or silicone mat.
  3. Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
  4. In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
  5. Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a teaspoon of kefir at a time until you achieve a cohesive dough.
  6. Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about ¾" thick.
  7. Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
  8. Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
  9. While baking, prepare your glaze. Combine your powdered sugar and 1 teaspoon of canned pumpkin and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with ½ tsp) until desired consistency is achieved. Add cinnamon and salt.
  10. Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
Recipe Notes

**You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready. 
**I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone. 

These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it! 

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