July has been a busy month. There has been farmer's markets, basket deliveries, CSA drop-off's, my very sweet boyfriend visited from Mississippi for the past two weeks, back to school preparations, and of course, baking. I've been itching to post more of my recipes and blog posts. Summer is quickly ending for me. In just one week I will be packing my bags and heading back down to UNC for RA job training. When I woke up this morning, I could not help but notice two things: the fact that it was pouring down rain and the fact that I am going to miss home so much. I love being at school and in the city but I do get homesick for my mama, dogs, and the market. However, the weather and my mood give me a perfect reason to post one of my favorite recipes. Blueberry muffins. They are a classic and something that can definitely make anyone feel better. As an added bonus, these blueberry muffins have a special twist that allow them to be healthier (but still just as moist and delicious) than a traditional blueberry muffin. The secret? Greek yogurt, stevia, and cardamom. Let me know what you think. As always, smile and enjoy.
Prep time: 10-15 minutes
Cook time: 30 minutes
Servings: 12 large muffins
-3 cups all-purpose flour (replace with whole wheat or coconut flour for even healthier variations)
-1 teaspoons baking powder
-1/2 teasoon baking soda
-1/2 teaspoon salt
-2 tablespoons cardamom
-1 cup vegetable oil (replace with olive oil for a healthier option)
-1 1/2 cup granulated sugar (I used baking Stevia which is just as sweet but replaces the sugar and has very little calories)
-2 large egg
-1 cup Greek Yogurt
-2 tablespoons fresh lemon juice
-2 cups of blueberries, fresh or frozen
What to Do?
Step One: Preheat the oven to 425 degrees. You will reduce this temperature later.
Step Two: Combine the flour, baking powder, baking soda, salt, and cardamom in a medium sized bowl. Stir well with a whisk.
Step Three: Add sugar, vegetable oil, eggs, Greek yogurt, and lemon juice into the mixer. Blend well. Stir in the dry ingredients 1 cup at a time.
Step Four: Wash the blueberries. Frozen blueberries work well also. Add them to the mixed muffin batter. Let them mix in for one minute.
Step Five: Line muffin tray with muffin cups. Spray with non-stick baking spray. Fill the cups full and then set in oven. Bake on 425 for 5 minutes. This allows the muffins to set up quickly.
Step Six: Turn the heat down to 350 and bake 20-25 minutes.
Step Seven: Let cool and add butter when serving. Smile and Enjoy.
I am not a dieter. I tend to believe that restricting myself from eating certain things only makes me cranky and craving what I restricted myself from constantly. However, I am also a believer in a good breakfast. Food basically shapes my entire day so I am not skipping out on the one meal that counts most. Not only that, this recipe contains plenty of avocado--one of my all time favorite foods. This recipe has gotten me through every early morning, is super easy to make and bake, and contains a plethora of good-for-you green foods. Unlike Sam, you will end up liking this version of Green Eggs and Ham.
Prep Time: 5-10 minutes
Bake Time: 15-20 minutes
-1 ripe avocado
-1 handful of Parmesan cheese
-A couple loose leaves of Kale (optional!)
-Ham (bacon, sausage, or no meat at all)
-Salt and pepper (or try Greek Seasoning and Garlic Salt!)
-Cherry tomatoes and salsa for garnish
What to Do?
Step one: Preheat oven to 425 degrees. Slice avocado in half. Take the seed out. Use a spoon to make center pits wider.
Step Two: Place avocado halves in muffin cups and set in a muffin tin. This will help when the egg white falls into the bottom of the tin.
Step Three: Crack a medium sized egg into the pit of the avocado. The egg whites might spill out but the muffin cup will catch them!
Step Four: Sprinkle parmesan cheese over the egg and avocado. Add a cut up pieces of ham and small sprigs of curly kale.
Step Five: Sprinkle with salt and pepper (or your seasoning of choice). Place in the oven. For runny yolks, bake for fifteen minutes. For more firm yolks, bake 20-25 minutes.
Step Six: Add fresh cherry tomatoes (from your local farmers market!) and dip into salsa.
Step Seven: Smile and Enjoy.
If you can resist the regular tug and pull of sugary, delicious cupcakes and breads in order to make these healthy, sweet muffins...more power to ya! For those of you who don't know me, I'll tell you a small fact about myself: I bake a lot of muffins. In one week I bake and sell about 250 muffins (a process that becomes a real pain in the butt being that I only own six muffin trays). However, out of all the muffins I have sold at the farmer's market, these muffins continue to be my best-seller. What are they? Well, that answer is always a tricky one. Filled with healthy nuts and seeds to give you a good dose of fiber and energy, these muffins are also filled with fresh fruits, vegetables (a vegetable in a sweet muffin--trust me, it's delicious), and can easily be made gluten-free. Not only that, you can add basically anything to this recipe without messing it up. I recommend switching the various fruits and vegetables with different seasonal items that your local farmer's market should always have in stock. I'll include the variations at the bottom. These muffins freeze incredibly well. If I make a batch, I would put the extra in the freezer and take them out when you're on the go or need a little power up before a busy day. Diane and Mrs. Maggie, this recipe is for you!
-Prep Time: 30 minutes
-Cook Time: 20 minutes
-Servings: 1 and 1/2 dozen
*note: I use extra-large muffin tins so the yield portion might be a bit off depending on the size that you choose to use. For this recipe, I am referring to the small, regular sized muffin tins.
-2 cups multi-grain flour
-1 cup sugar (or honey!)
-1 tablespoon cinnamon
-2 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup shredded coconut (this can easily be left out if you prefer and replaced with nuts!)
-1/2 cup dried figs (or raisins, cranberries, blueberries, apricots, any dried fruit, etc.)
-2 cups grated zucchini (or carrots, yellow squash, pumpkin, kale, etc.)
-2-3 peaches, peeled and diced (or apple, blackberries, blueberries, strawberries, any type of fresh fruit)
-8 oz. can crushed pineapple, drained really well of all liquid (This can easily be left out or you can replace it with mandarin oranges)
-1/2 cup sunflower seeds
-1/4 cup chia seeds
-1/4 cup flax seed (or/in addition 1/4 cup hemp seed)
-2/3 cup vegetable oil (you can also use olive oil for a healthier option)
-2 teaspoon vanilla flavoring/extract
What to do:
Step One: Preheat oven to 350 degrees. Prepare all your fruits and vegetables. I find the easiest way to prepare the zucchini/carrots is to shred them in the food processor or with a grater.
Step Two: Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl. I find actually mixing the dry ingredients together plays a huge role in the success of baking. Everything spreads evenly.
Step Three: In a separate bowl, mix together eggs, oil, and vanilla.
Step Four: In a separate bowl, add dried fruit, coconut, seeds, figs, peaches, zucchini, chia, sunflower, and flax seed.
Step Five: Combine the dry mixture, vegetable/fruit/seed mixture, and wet mixture. Blend well. It helps if you rotate adding the dry mixture and vegetable/fruit/seed mixture into the wet mixture, rotating until you finish adding both.
Step Six: Spray 12 muffins cups with cooking spray and fill them, heaping full, with muffin batter.
Step Seven: Bake for 30-35 minutes. Tops will be nicely brown, crisp, and firm when done.
Step Eight: Smile and enjoy!
-summer (this recipe)
-Fall: coconut, apples, carrot, raisins, etc.
-Winter: coconut, apples, pumpkin, carrot, raisins, etc.
-Spring: coconut, strawberries, kale, carrot, raisins, etc.
With my sister's graduation being last week, my family and I have been mighty busy. All of my mom's family, dad's family, and step father's family drove down. In spite of working at the farmer's market all day Saturday, we some how managed to throw a graduation party on Sunday. This pie saved our life. Not only is it easy as, well, pie...it is savory and delicious too! You can make it with anything that happens to be in your pantry and fridge! As an added bonus, this pie is crustless and tastes like a cross between a biscuit and a quiche. Quick and easy, this pie will last in your fridge and come in handy for quick lunches even on your busiest days! Add to this recipe or replace the vegetables with any seasonal vegetables you have in your fridge. Remember shop fresh and shop local for the best veggies around.
-Prep Time: 15 minutes
-Cook Time: 45 minutes
-Servings: 6-10 slices
-1 cup chopped green or red pepper
- 1-2 cup (about three to eight) yellow squash, shredded
- 1-2 cup (about three to eight) zucchini, shredded
-1 cup fresh picked corn (2-3 ears)
-1 onion (or shallots), diced
-1 cup freshly ground sausage (I used kielbasas that I had in the fridge from dinner a few nights ago. You can also use bacon, ham, or no meat at all)
-1/2 cup cheddar cheese
-1/2 cup parmesan cheese (save some for the top of the pie)
-1/2 cup vegetable, olive, or canola oil
-1 cup baking mix (such as Bisquick)
-Salt and Pepper (I used Garlic Salt)
What to do:
Step One: Preheat oven to 350 degrees. Spray a 9 inch pie pan with cooking spray and set aside.
Step Two: Prepare all vegetables and set aside.
Step Three: Combine Bisquick, oil, and eggs into a bowl. Mix well. Add the vegetables, cheese, and meat into the Bisquick mixture until just combined.
Step Four: Pour mixture into prepared pie dish. Sprinkle paremesan cheese, salt, and pepper onto the top of the pie.
Step Five: Put into the oven and bake for 45 minutes. Pie is done when it is firm and golden brown on top. Smile and enjoy.
*Additional garnishes and add ins: cilantro, tomato salsa, cherry tomatoes, avocados, jalapenos, eggplant
These muffins were a bestseller at the farmers market this weekend and rightfully so. With fresh, juicy peaches sprinkled with cinnamon and ginger, these muffins are a perfect way to start your Sunday morning. They are super easy to make! Just pour yourself a cup of coffee, wake up, and say, "Good morning Sunshine...ginger muffins!"
-Prep Time: 15 minutes
-Cook Time: 24 minutes
-Servings: 20 small muffins or 10 large
-3 cups all-purpose flour
-1 1/2 cups sugar
-2 tsp. baking powder
-1 tsp. salt
-1 tsp. cinnamon
-2 tsp. ginger (powder or grated fresh)
-4 eggs, beaten
-1 1/4 vegetable or canola oil
-2 1/2 cups fresh peaches, peeled and diced
What to do?
Step one: Preheat oven to 425 degrees
Step two: Peel and dice peaches, set aside in a small bowl
Step three: Combine dry ingredients into mixer
Step four: Combine eggs and oil, add peaches to this mixture once combined
Step five: Blend flour mixture until thoroughly combined; but do not over beat
Step six: Spoon into greased muffin tins (I use an ice cream scoop for this) until nearly full. Sprinkle top with a small amount of sugar.
Step seven: Bake at 425 for 5 minutes
Step eight: Reduce heat to 350 and bake an additional 15-20 minutes or until tops look golden and feel firm.
Step nine: Smile and enjoy!
It's getting to be that time of the year again...peach season! With this cobbler recipe you will be leaving everyone who tastes it saying, with good 'ol southern charm, "ain't she a peach!" With freshly cut peaches and warm cinnamon butter wrapped into this dish, nothing could be more perfect!
-3 1/2 cups of peaches, sliced and peeled (add more or less depending on your personal preference)
-2 cups sugar, divided
-1/2 cup water
-1 stick of butter
-1 1/2 cup self-rising flour
-1 teaspoon salt
-1-2 heaping tablespoon of cinnamon
-1 heaping tablespoon of nutmeg
What to Do?
Step one: Preheat oven to 350 degrees
Step two: Combine peaches, 1 cup of sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 6 minutes. Remove from heat.
Step three: Put the butter in a baking dish (I recommend 3 quart baking dish for this recipe) and place in the oven to melt for 1-2 minutes.
Step four: Mix remaining 1 cup of sugar, flower, milk, and salt. Stir slowly to prevent clumping.
Step five: Pour mixture over melted butter. Do not stir. Spoon fruit mixture on top and gently pour in the syrup from the peach mixture. Sprinkle top with cinnamon and nutmeg.
Step six: Bake for 30-45 minutes
To serve, scoop onto a plate (or eat it right out of the pan!) and serve with vanilla ice cream and whip cream. Smile and enjoy!
I started and sell my baked goods at the Chesapeake farmers market in Chesapeake, VA with my family. Everything I know, I learned from my mother. I try to bake with what is fresh and local. Check out www.farmchicksproduce.com for more awesome recipes.