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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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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 1/2 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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Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I’m no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there’s always room for pie. Don’t you think? 

With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr’s Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I’d sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

Apple pie, Pi Day

Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I’m no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you’d like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Pie filling

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Shop Essentials for your pie:

 

 

 

Print Recipe
 Pi(e) Day ~ Apple Pie
Apple pie, Pi Day
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Apple pie, Pi Day
Instructions
Pie Dough
  1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.
  2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **
Apple Pie Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.
  3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.
  4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.
  5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **
  6. Whichever style you choose, trim excess dough then crimp together to seal edges.
  7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.
  8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.
  9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.
  10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.
  11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.
  12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.
  13. Bake for another 30 minutes at 375 degrees.
  14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.
Recipe Notes

I like using Cocina Marie's all butter pie dough recipe:
http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
I did sub 1/4 cup spelt flour for this particular recipe and had great success. 

Some ideas, tips and tricks for your 2nd layer of pie dough: 
https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie

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Cardamom Granola

Cardamom Granola

Cardamom Granola

I’m not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that’s all fine and dandy but I’m in it for the large clumps, the crunchy texture and amazing sweetness. 

The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob’s Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It’s a special magic trick to make all your granola dreams come true. 

Cardamom Granola

Cardamom Granola

The other beauty of granola is it’s secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it’s a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won’t. So why not throw in that flax seed, chia seed, bran or whatever else you want. That’s exactly what I do! It’s an open canvas for whatever you want. 

labneh, granola, fruit

Yogurt parfait with granola, fruit and tahini drizzle

My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it’s the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Cardamom Granola

Cardamom Granola


Print Recipe
 Cardamom Granola
Yogurt Parfait with Granola
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Yogurt Parfait with Granola
Instructions
  1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).
  3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened. **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!
  4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.
  5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).
  6. Turn oven off but leave trays in until oven cools.
  7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.
  8. Top yogurt, have with milk or just snack on! Enjoy
Recipe Notes

*If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

*I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

*To keep the granola vegan, you can sub additional maple syrup for honey

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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 tbsp (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 1/3 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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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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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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Peaches & Cream Tart

It’s been a while friends, I’ve been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it’s 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I’m living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that’s my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what’s not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You’ll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter…yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you’ll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it’s lovely on it’s own, doesn’t need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Peaches & Cream Tart
This tart is amazingly decadent! Enjoy!!
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
Peaches
  1. Bring a large pot of water to a boil.
  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
  4. Remove with a slotted spoon and remove skin.
  5. Cut into 1/4" slices and set aside.
Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
  2. Mix until a soft dough forms, it may be a bit crumbly.
  3. Remove from bowl and wrap in plastic wrap, place in fridge.
Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
  3. Slowly add in about 1/2 cup of your milk/egg mixture and whisk until smooth.
  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
  3. Bake tart shell for 15 minutes empty.
  4. Remove and let cool for 5-10 minutes.
  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
  6. Begin layering your sliced peaches in a circular fashion.
  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
  9. Let cool, remove outer ring of tart pan and enjoy!
Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

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Lemon Blueberry Bundt

You know how there are some things you NEVER forget from your childhood? Like your first new bike, your first kiss, your first car…well, I also never forgot this amazing cake my mom would always make. 

The bundt, it’s such a simple but elegant cake. Good enough for a BBQ but also perfect for a formal dinner party. My mom would make this cake all the time, especially in the fall filled with apples, cinnamon and walnuts. Something about the way the apples cooked between the batter made it so divine. Sweet but not too sweet, slightly dense but yet still light and fluffy. I don’t typically like messing with perfection but I thought, what if this cake was filled with seasonal fruit??? The batter is perfect, so why not enhance it with blueberries, it could only be sensational! 

I hope you enjoy this cake as much as I do. Whether you fill it with blueberries, enjoy it plain or find something even more amazing. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Lemon Blueberry Bundt
This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a bundt cake pan using baking spray or coat with shortening and dust with flour. Be sure to get all the crevices if your bundt has grooves.
  3. Mix your blueberries and brown sugar in a small bowl and set aside.
  4. In a mixer fitted with a paddle attachment add your eggs, vanilla, bourbon/whiskey, grated lemon and sugar. Mix for 2-3 minutes until combined. Sift your flour, baking powder and salt together and slowly add to the egg mixture on low. Add oil and orange juice at the end and mix until combined scraping sides down as needed.
  5. Pour half the batter in your bundt pan. Tap the bundt a few times on the counter so the batter fills the pan evenly.
  6. Add your blueberry mixture on top of your first layer of batter.
  7. Top your blueberry mixture with the rest of your batter.
  8. Bake for 1 hour at 350 degrees.
  9. Remove and let cool. Drizzle glaze and enjoy!
Lemon Glaze
  1. Mix confectioners sugar and lemon juice until smooth and silky. Add in your milk/half and half. If your mixture seems too thin, you can add more confectioners sugar or more milk/half and half if it's too thick.
  2. Drizzle onto cooled cake.
Recipe Notes

This cake is extremely adaptable. You can bake the cake without the blueberries and it will still be delightful. Or fill with whatever fruit or nuts you'd like! 

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