Maple Oatmeal Bread

Oatmeal, I've said before, is my favorite kind of sandwich bread:
This recipe from King Arthur adds a little Northeast flavor to one of my favorites.

Here's the dough, ready to rise - note, I did not add the "maple flavor" suggested in the recipe - just 100% maple syrup:

And risen. Magical:

Ready for the oven:

Lemon, Coconut and Ginger Energy Bars

The recipe and full details of these lemon, coconut and ginger energy bars are over at Taste As You Go:
Enjoy!

Happy Valentine's Day!

It may be a little cheesy, but hearts and valentine's day do go together, so I made up this recipe to celebrate:
Tempted as I was to use a blueberry jam filling, I stuck with the raspberry jam so that I wouldn't be presenting friends with black hearts.

These cookies are not very interesting until they get shaped, but here is the butter, sugar, peanut butter and eggs, all creamed together:

The dough, rolled into balls and flattened:

And with preliminary heart indentations:

And the finished cookies, after baking, filling and baking again.

Pumpkin Muffins

I like to make muffins and freeze them for a quick breakfast hot from the microwave. If they last that long, that is:

These pumpkin muffins, like all good fall flavors, start with a good dash of cinnamon and other spices. I particularly like to add a bit of clove and nutmeg:

Muffins are (usually) quickbreads, made with an oil or (applesauce as a substitute) but this recipe called for butter, creamed with sugar. yum!

Once the eggs and dry ingredients were mixed in, the final step was chopped pecans and golden raisins:

Straight into the oven:

Whole Wheat Cheddar Biscuits

I love cheese:

So I added some to a biscuit recipe, instead of using all butter for the fat:

Ready to bake:

And melted, ready to serve:

Apple Pie

This was my last apple pie of the fall (and I'm not posting it until now...), so I tried to make it a pretty one:

Apple Pie is best kept simple: thinly sliced, well spiced, not too much sugar and a touch of lemon for brightness:

A detail of the finished crust:

(Almost Vegan) Pumpkin Chocolate Chip Cookies

I altered the recipe for these delicious and (almost) healthy cookies from another running food blogger, Vegan by Valerie:
Although I'm not vegan (or even vegetarian) I love Valerie's site because she always considers nutrition and how she is going to be fueling her body for her running.

The recipe works like one for a quickbread. First, the dry (note - instead of using pumpkin pie spice, I used a combination of cinnamon, cloves, ginger and nutmeg):

and then the wet ingredients (note - here I used pumpkin puree I had made from a fresh pumpkin rather than canned, and I used an egg rather than egg replacer after speaking to a vegan friend. Incidentally, my vegan friend told me the egg would probably taste better than any replacement I could try):

Mix it all together, add your chocolate chips and bake!
Full Recipe:

Ingredients:

1 1/4 c. whole wheat pastry flour (or regular whole wheat flour)

1/2 tsp. baking soda

1 tsp. baking powder

spices: about 1 1/2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp. nutmeg and 1/4 t. cloves

1/2 tsp. salt

1/4 c. sugar

1/2 c. pumpkin puree

1/4 c. maple syrup

2 tsp. vanilla extract

2 T. canola oil or coconut oil

1 egg (large)

about 3/4 c. chocolate chips

Instructions:

1. Preheat your oven to 350 degrees.

2. Combine all dry ingredients

3. Combine all wet ingredients and whisk until smooth

4. Slowly add in the dry ingredients to the wet, stirring until fully mixed in.

5. Stir in the chocolate chips.

6. Form sticky balls from the dough (tablespoon size at least, I like mine larger) and place on buttered or oiled cookie sheets

7. Bake for 12-13 minutes, or until cookies are cooked through.