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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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Grapefruit Poppy Bread

grapefruit, citrus, bread, cake, winter
Grapefruit Poppy Loaf with grapefruit glaze.

When a large group of bloggers decide to virtually get together for a party, you SHOW UP! The lovely wonderful ladies of Square Meal Round Table and What Annie's Eating put together this lovely tribute to the mighty GRAPEFRUIT.

Grapefruit

Grapefruit Poppy Loaves

Tis' the season for all things citrus from incredible blood oranges, meyer lemons and of course grapefruit. This is the perfect time of year to enjoy this seasonal citrus, at its peak. It's funny, I was never a huge grapefruit fan until my later years, of course, I definitely enjoy it with some sugar but I do enjoy it greatly now. My kids have also become HUGE grapefruit eaters, so I can't complain! Although, my poor husband has made a name for himself as the "Best Grapefruit Cutter" so I leave the cutting to him, I'll take them and bake!

Grapefruit Bread

With grapefruit in peak season, I thought a grapefruit poppy loaf would be a nice twist to a traditional lemon poppy seed bread. I had these little mini loaf ceramic dishes I had been dying to use so 6 little loaves came about. Perfect for snacking, gifting or even freezing for a morning you just don't want to bake.

These loaves are filled with grapefruit zest, juice and of course topped with a delicious grapefruit glaze that gives it that extra dose of sweetness and glamour. You can certainly skip the glaze and pour a touch of grapefruit juice on top instead.

I love cakes that take a few minutes to make but pack a ton of flavor and are sure to impress! You can find this recipe and a TON more grapefruit inspiration by checking out the Instagram hashtag: #greatfruitgrapefruit . I also have links to some amazing recipes below to check out.

As always, I love seeing your creations! If you make these adorable loaves, give me a tag on Instagram or Facebook or leave a comment below. Be sure to pin for later!
xoxo,
Cosette

Grapefruit Poppy Loaf
PIN for later!
Grapefruit Poppy Loaf
Ready for the oven!
Grapefruit Poppy Loaf
Perfectly golden out of the oven.
Grapefruit Poppy Loaf
The grapefruit glaze really ties the whole bread together.
Grapefruit Poppy Loaf
That drip.
Grapefruit Poppy Loaf
Perfect for a party or brunch.


More Grapefruit Inspiration

Print Recipe
 Grapefruit Poppy Loaves
Makes 6 mini loaves, check recipe notes for alternate baking vessels.
grapefruit, citrus, bread, cake, winter
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
grapefruit, citrus, bread, cake, winter
Instructions
Loaves
  1. Preheat your oven to 350 degrees and grease and flour 6 mini loaf pans (mine were 3.5" x 5.5" and about 2" high).**see notes below for baking in standard loaf pan or bundt
  2. In the bowl of a stand mixer fitted with paddle attachment, add your: eggs, sugar, vanilla, zest from 2 grapefruit and bourbon.
  3. Mix on medium-high speed for 3-4 minutes until fluffy.
  4. Add in your dry ingredients until just combined.
  5. Finally add your oil, yogurt and grapefruit juice and allow to mix for 2-3 minutes until batter is fully combined.
  6. Pour into prepared mini loaf pans, batter can be filled to almost the top, leave about ¼". Place your mini loaves on a sheet pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Tops should be golden in color. Remove from oven, let cool then remove from ceramic loaf pans. Prepare glaze and top when loaves are cool. Enjoy!
Grapefruit Glaze
  1. Combine your powdered sugar and grapefruit juice until a thick but pourable glaze forms.
Recipe Notes

**If you don't have mini loaf pans, this bakes great in a bundt pan. Coat your bundt pan well, I really love using Baker's Joy! Bake bundt for 55-60 minutes

**You can also prepare 2 standard size loaf pans (9.5" x 2") and bake those for about 45 minutes

**You can obviously omit the glaze, you may want to drizzle about a tablespoon of fresh grapefruit juice on top when they come out of the oven if you choose to omit the glaze. 

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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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Onion Tart

tart, pie, onions, breakfast, brunch, taste, butter

Beautiful tart with simple onions as the main ingredient.

Simple. Elegant.

Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you're craving comfort food.

This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can't have these fancy appetizers?

tart, pie, onions, breakfast, brunch, taste, butter

A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

 

Balanced flavor.

The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don't have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

I love making my own pie dough, it's simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

tart, pie, onions, breakfast, brunch, taste, butter

Perfect for a brunch gathering.

I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
Xoxo,
Cosette

tart, pie, onions, breakfast, brunch, taste, butter

This onion tart is a crowd pleaser!

 

 

  

Print Recipe
 Onion Tart
Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
onion, tart, brunch, appetizer, super bowl, pie, butter
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
onion, tart, brunch, appetizer, super bowl, pie, butter
Instructions
Pie Crust
  1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
  2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
  3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
  4. Add in your cheese and thyme.
  5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
  6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
Tart Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
  3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
  4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
  5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
  6. Slice your onions about ¼" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
  7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
  8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
Recipe Notes

*Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

*Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

*Toum recipe: https://cosetteskitchen.com/recipe/toum

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Fattoush Salad

Fattoush Salad

I love salad, I truly do but when you pair salad with bread, it's a combination that can't be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it's almost a meal on it's own. 

Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

To Prepare

While it's best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don't enjoy. It truly is versatile and perfect for a crowd! 

Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

Fattoush Salad
Print Recipe
 Fattoush Salad
Fattoush salad
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Fattoush salad
Instructions
  1. In a large bowl, using a mortar, smash your garlic until finely minced.
  2. Add in your sumac, oil, salt and lemon juice, whisk.
  3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
  4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
  5. Once ready to eat, mix to incorporate dressing. Enjoy!
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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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Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 

Print Recipe
 Lebanese Cauliflower Bites ~ Arnabeet
cauliflower, tahini, lebanese, appetizer
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Baked Cauliflower
Tarator (tahini sauce)
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Baked Cauliflower
Tarator (tahini sauce)
cauliflower, tahini, lebanese, appetizer
Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.
  2. Prepare cauliflower by cutting into florets.
  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.
  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.
  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.
  6. Plate and enjoy with taratore sauce.
Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.
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Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12" Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12" Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O'Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

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Date Rice Krispie Treats

rice krispies, dates, tahini, lebanese, school, treat

Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

Date Rice Krispie Treats

I know exactly what you're thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I'm a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

Why Dates? 

I'm pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature's candy. Dates in Arabic is pronounced "Tammr". Tammr is a natural filling for many Lebanese desserts including ma'mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature's candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

Tahini, the perfect match

It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it's place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

rice krispies, dates, tahini, lebanese, school, treat

Try and not to eat the whole tray!

Breakfast or Snack

What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don't forget to Pin for later, tap the "Pinterest" button on any image. 

Xoxo
Cosette

rice krispies, dates, tahini, lebanese, school, treat

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Print Recipe
 Date Rice Krispie Treats
I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!
rice krispies, dates, tahini, lebanese, school, treat
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Dessert
Cuisine Lebanese
Keyword breakfast, snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
rice krispies, dates, tahini, lebanese, school, treat
Instructions
  1. Spray a 9x7 pan with cooking spray and set aside.
  2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.
  3. Add in your tahini and salt and continue melting until the mixture is combined and soft.
  4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.
  5. Dump mixture into prepared pan and press down to flatten.
  6. Top with flake sea salt if desired. Cut and enjoy!
  7. Cover or place pieces in sealed container. Good for 3-5 days.
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Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

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Print Recipe
 Instant Pot Chicken Shawarma
chicken, lebanese, instant pot, shawarma, wrap
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
chicken, lebanese, instant pot, shawarma, wrap
Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.
Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
  2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
  4. Set to MANUAL 8 minutes, let cook.
  5. Once completed, release pressure after 5 minutes.
  6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
  7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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Mediterranean Rice Salad

rice, salad, wine

Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that's it for me, I don't do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

Sumac

Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

Wine Pairing

Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

wine, pacific rim, riesling

This dry riesling is the perfect pairing with this Mediterranean Rice Salad

Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

#PacificRimWine
#TheresARieslingForThat

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

rice, Mediterranean, riesling, wine

Dry Riesling is perfect with this bold lemony salad.


Print Recipe
 Mediterranean Rice Salad
rice, salad, wine
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine