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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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Vegan Lemon Poppy Seed Cookies

vegan, lemon, poppy, cookies

A stack of these will definitely cure the winter blues.

 

February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

Lemon Poppy Cookies

vegan, lemon, poppy, cookies

You won't be able to keep these for long!

I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

xoxo,
Cosette

vegan, lemon, poppy, cookies

Soft, chewy and perfect!

 

 


Print Recipe


Vegan Lemon Poppy Seed Cookies

Makes 24 cookies

vegan, lemon, poppy, cookies

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

vegan, lemon, poppy, cookies


Instructions
  1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.

  2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.

  3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.

  4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.

  5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.

  6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.

  7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.

  8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.

  9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.

  10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!


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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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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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Chocolate Cupcakes ~ Orr's Box

chocolate cupcakes

Home for the Holidays

Currently sitting at my parent's house, back in my childhood home that is oddly the same but also different. The holidays are DEFINITELY my favorite time of year, my whole family flies back east to visit our extended family. Now some folks may think we are completely nuts, absurd and out of our mind to want to spend 3 weeks with our families, but we truly LOVE IT! Our kids love every second of it and it is all they have known since they have been little babies. We spend Christmas in Pennsylvania, DONE DEAL! It's 3 weeks of uninterrupted time with my parents, my in-laws, my siblings and their kids, it's pretty perfect. Now, don't get me wrong, we have surely had our Griswold family drama over the years: fights, drama, tears...you name it! But in the end, those are the moments we remember. Those are the moments that make us stronger and closer to one another, I wouldn't trade them for the world. 

My Crazy Family

Some of my favorite holiday moments from growing up are with my parents, brother, sister and our surrogate extended family. My godmother, my sister's godmother and her daughter. They are the ones that we grew up with, we saw them as our aunts/grandparents. They gave us a glimmer of shine each holiday season. When they walked through the door on Christmas morning, THEY were the Santas, THEY did all the work, THEY made our days a little brighter. My parents worked extremely hard, but times were tough growing up and they did EVERYTHING for us, everything they could including putting food on the table. When the holidays came around, Lottie, Rosa and Marie took care of us while my parents took care of them. I think it was something that was just done and figured out, no one talked about it, no one asked, it just was the way it was. They were our Fairy Godmothers, literally! It was what family did. I treasure the memories with them, growing up by our sides.

The Orr's Box

My godmother, Marie, passed away about 15 years ago. It was the first time someone close to me died. Each Christmas, in her honor, we have a secret Orr's box that is passed to a new family member. See, Orr's was a department store that she shopped at regularly over the years when we were kids. One day Orr's closed the doors. But Marie was frugal, she saved lots of things: wrapping paper, stamps, tissue paper, ketchup packets, straws, you name it and she had it! So one Christmas (or Birthday), someone opened a gift and it happened to be in an Orr's box (Orr's by this point had been closed for many, many years). Of course we all found it amusing. Honestly, I'm not sure how it all began but now this Orr's box is our precious passed family heirloom, yes, a box is our family heirloom because we are that crazy! These are things that make the holidays special and fun, sharing old memories, building new ones and bringing in new family members to celebrate all that is wonderful. 

A photo of my brother, the 2016 recipient of the Orr's Box. Note, this photo also is evidence of who has the box this year, AND this photo was taken on New Year's Day because we had a box scare...but all is well and I have full hope that my brother will gift the box along. 

Chocolate Cupcakes

Cupcakes and such...

So now that you know a little about my crazy family, how about some holiday cupcakes??? You might need some after my story or if you're spending time with YOUR family! I am hoping to make these with my nieces this coming weekend or at least have some made to decorate! I LOVE this recipe for cupcakes or a chocolate cake (that doesn't need to be layered). It is so fluffy, moist and a perfect balance of chocolate. I hope you enjoy them as much as me! As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Warmly,
Cosette

Print Recipe
 Chocolate Cupcakes
Cake recipe adapted from: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with cupcake liners.
  2. In bowl of stand mixer, combine sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
  3. With paddle attachment, blend ingredients until combined.
  4. Slowly add in eggs and oil and mix for 2 minutes.
  5. Next, add in your milk and mix for another minute. Be sure to scrape down the sides of your mixer bowl.
  6. Finally, add in your hot coffee and vanilla until combined. Batter will be thin.
  7. Begin filling your cupcake tin with batter about ¾ of the way full.
  8. Bake on the same rack, upper ⅓ of oven and bake for 18-22 minutes or until a tester comes out clean.
  9. Frost with your favorite icing!
Recipe Notes

*Cupcakes above were frosted using a swiss meringue buttercream, I like using this one from Pioneer Woman
*You can certainly use a whipped cream frosting or whatever you like.
*For a 9x13 cake, grease and flour cake pan. Pour batter and bake for 30-35 minutes. Makes a delicious cake! 
*The snowflakes are made of chocolate. I printed a pattern I liked, melted candy melts, filled a piping bag and piped onto a wax paper with pattern underneath. Topped cupcakes when they hardened. 

 

 

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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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Pumpkin Oat Streusel Muffins

Alright, we are officially in FALL!!!!!! I know, I know...it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don't think there is anything better. 

Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I'm not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

Canned vs Fresh Pumpkin

One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you're looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe's Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn't love Trader Joe's?? If you're not fortunate to be close to a Trader Joe's, Libby's is tried and true or any other preferred brand. 

I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I'd love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Pumpkin Oat Streusel Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Instructions
  1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
  2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
  3. In another bowl, add your pumpkin then eggs and whisk.
  4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
  5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
  6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
  7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
  8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Recipe Notes

**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts! 
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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Chocolate Olive Oil Cookies

cookies, olive oil, chocolate, baking, chocolate chip

Carapelli Olive Oil elevates these cookies from simple to divine.

There are some things that you just fall in love with. Cute babies, fresh flowers, the smell of a fresh rain, new shoes and these cookies! Seriously, you will fall in love with these cookies because they are soft, chewy and have such a depth of flavor. Since fall is on the horizon, a few extra cookies is just what the doctor ordered. Add some molasses and brown butter and we're really talking fall! A touch of Carapelli Unfiltered Organic Extra Virgin Olive Oil makes these cookies really special, that nutty flavor plays so well with the brown butter and molasses to create a perfect treat. 

cookie, chocolate, olive oil, dessert

Scoops of this perfect dough get ready for the oven.

The cookie is a science all on its own balancing what ingredients and process to make them the ULTIMATE:

BUTTER or OIL
BROWN SUGAR or GRANULATED SUGAR
REFRIGERATE or NOT

Then you have to decide do you want them: CHEWY or CAKEY? So many choices and so many variations. I'm a big fan of a chewy cookie with a crispy edge, the ultimate balance. If I want a cakey cookie, I'd rather just eat cake!

These cookies go one step beyond your average chocolate chip cookie with the addition of cocoa powder. The cocoa powder gives the cookies that signature crinkle and really make it decadent. 

I'm not saying these are the BEST cookies you'll ever have, but I do think if you don't try them you may regret it. Don't you want to sample a bite of heaven? A cookie that has deep flavors of olive oil, molasses and brown butter, giving them an almost caramel note? 

So, grab your mixer and make a batch today!

cookie, chocolate, olive oil, dessert

Those puddles of chocolate and salt are rich and gooey!

As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

xoxo,
Cosette

Print Recipe
 Chocolate Olive Oil Cookies
cookie, chocolate, olive oil, dessert
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
cookie, chocolate, olive oil, dessert
Instructions
  1. Preheat oven to 325 degrees F. Makes approximately 24 cookies.
  2. Line 2 cookie sheets with parchment paper or silicone mats.
  3. In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.
  4. In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.
  5. Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.
  6. Allow to cool in the pan for 5 minutes then transfer to wire rack.
Recipe Notes

**You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off. 

**Store cookies in an airtight container for 3-5 days

**Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking. 

 

 

 

 

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Mini Banana Walnut Muffins

Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they'll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I'm always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

What you can't see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it's all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

 

In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I'm sure Isaac would LOVE your feedback as well, leave him a comment! 

 

 

 

 Can I eat the muffins yet MOM??

Print Recipe
 Mini Banana Walnut Muffins
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Instructions
Crumb Topping
  1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
Muffin
  1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
  2. Combine all the dry ingredients in a large mixing bowl. Set aside.
  3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
  4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
  5. Fold in chopped walnuts.
  6. Fill mini-muffin tins to the top of each prepared muffin tin.
  7. Top each muffin with some of the crumb topping mixture.
  8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
  9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
Recipe Notes

Can substitute oil, butter or margarine for coconut oil

Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

Adapted from the NYT Cooking
https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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Homemade Bagels

Growing up on the East Coast there are some things you have regularly and don't realize how good they were until you're gone. A perfect example of East Coast goodness that I often miss living out on the West Coast are bagels ! A classic NY style bagel is just perfect: slightly crispy exterior and chewy interior. All the toppings are coated on both the top and bottom to ensure a unique experience of sesame, poppy or everything goodness! Some bagel shops around have definitely been able to muster up some good ones but as a family of 5, buying GOOD bagels on the regular can get kind of spendy, and unfortunately, the grocery store variety just doesn't do it for me! 

Enter me. Crazy mom that decides, hey...I can surely take on the bagel category and ROCK IT! After many attempts, lots of tweaking, I finally mastered quite a delicious bagel that is not only amazing, but also fairly quick to make and most importantly kid approved. 

If you are comfortable making bread or pizza dough, bagels aren't too far off. The biggest key factor is boiling the bagels before baking ~ this step CAN NOT be skipped! Boiled bagels are what those TRUE bakery bagels are made of. The boiling is what gives the bagels that shiny crispy exterior crust and sheer perfection. 

Follow my step by step instructions for these incredible breakfast treats. They are sure to impress any guest, especially with a lovely spread of smoked salmon and flavored cream cheeses. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

A look at the dough after mixed. It should be quite dense and will stick to your dough hook. 

 

 

Coat your bowl with a bit of olive oil and place your dough ball in, cover with damp cloth and let rise for about 30 minutes. 

 

 

 

After 30 minutes, your dough should look like this:

 

 

Begin weighing and shaping your dough. Be sure to keep your dough covered with your clean damp cloth to ensure they don't dry out. 

 

 

Create a long rope and then begin to shape into a ring, tucking the ends into the opposite end. The dough will not be smooth, it will be a bit crackly. 

 

 

Prepare your pot of water for boiling. 

 

 

Boil for 30 seconds then flip and boil for another 30 seconds. 

 

 

Remove and set on rack. 

 

 

Prep eggwash to coat bagels in seeds. I love the Trader Joe Everything seasoning, and it's pretty cheap at $1.99! 

 

 

Ready to bake! 

 

 

Check out that golden exterior!!! Perfection! 

Print Recipe
 Homemade Bagels
Making a batch of homemade bagels is a great way to liven up any brunch! I love to top with cream cheese mixed with capers, lemon juice and salt. Top bagels with smoked salmon for a special treat.
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
Ingredients
Instructions
  1. Dissolve the dry yeast in the warm water (about 110F) along with the sugar and 1 tablespoon honey. Set in warm place for about 5 minutes to proof.
  2. In the bowl of a stand mixer fitted with dough hook, mix together the flour and 2 teaspoon kosher salt. Add in the warm water, yeast mixture and mix on low for 2-3 minutes. Increase the speed and mix for about 10 minutes ensuring all the dough is incorporated. Stop mixer and push dough back in bowl as needed. The dough will be sticky but if it's ultra sticky, add a touch more flour. **See note below for cinnamon raisin bagels
  3. Shape dough into a smooth ball, lightly oil bowl and place dough back in mixer bowl. Cover with damp warm cloth and set in a warm place to rise for about 30 minutes. Dough will not rise significantly.
  4. Preheat oven to 425F. Bring large pot of water (about 4 quarts) to boil, then reduce to a simmer and add 1 tablespoon honey and baking soda.
  5. Prep baking sheet with parchment paper or silicone mat for baking.
  6. After the dough as risen slightly for 30 minutes, break dough up into 12 equal pieces (I like to use a kitchen scale to ensure accuracy, each bagel is about 110grams).
  7. Roll each piece into a long rope then shape into a ring, tucking the ends onto one another and leaving a center hole. Continue for all 12 pieces.
  8. Line the prepared baking sheet with the bagels ensuring they stay covered with damp cloth and let rise for another 10 minutes.
  9. Line a 2nd baking sheet with a cooling rack to place bagels on to drain after boiling.
  10. Boil bagels, usually about 3 at a time fit in the pot. Boil for 30 seconds, flip and boil for another 30 seconds. on Then remove with slotted spoon and place on the sheet pan lined with cooling rack.
  11. If you'd like to add any toppings (seeds) brush lightly with egg was on both sides and sprinkle or dip into seeds. Place on parchment/silicone lined pan to bake.
  12. Bake in oven in top ⅓ of oven for 15 minutes or until browned, rotate to the bottom for another 5 minutes. You want both the tops and bottoms to brown but not burn. Place back on top for another 5-10 minutes to fully allow tops to brown perfectly.
  13. Remove from oven, let cool and enjoy!
Recipe Notes

To make cinnamon raisin bagels, add in 2 tablespoon cinnamon to the flour mixture and 1 ½ cups of raisins before adding your liquid. Proceed as instructed.  Bagels are best eaten fresh the first day. I like to split the bagels, wrap in plastic wrap then a large ziplock and stick in freezer to store extras. When ready to eat remove and toast frozen.  I love to flavor my cream cheese with capers + chives + lemon. Nancy's Cream Cheese has a lovely thick consistency. 

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