We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? [...]]]>

We are lucky to have an abundance of delicious carrots at our local farmers market. It’s one of my favorite purchases every week. They even come with the greens attached. I’m sure there’s a cooking method for the greens, but I haven’t yet experimented with them. Anybody have any recommendations for carrot greens? For now, the carrot greens go to enrich my compost pile. And the carrots this week went into these muffins!

Did you know that carrots will stay fresh for longer if you cut off the greens? The carrots lose a lot of moisture through the greens, so cutting them off will allow the carrots to stay hydrated and delicious! I don’t remember where I read that tip, but I have tested it and it works.

I can only assume that the opposite will be true when applied to muffins. If you cut off the muffin top, wouldn’t the muffin lose more moisture? Seems to me that the muffin top serves as a sort of crust and the inside “cakey” part of the muffin would dry out if it weren’t for the muffin top. Any thoughts?

If you need to do some experimentation on this theory, might I suggest a batch of carrot spice muffins? I’ve included my preferred spice blend, but feel free to change it up and experiment!

Carrot Spice Muffins
Created by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1/2 cup sucanat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup milk (I used rice milk)
1/3 cup canola oil
2 large carrots, grated

Preheat oven to 375°. Grease muffin tins or line with paper.

In a large bowl, sift together the flour, sucanat, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. In a separate bowl, combine the egg, milk, and oil.

Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the grated carrots. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until the muffins test done. Cool in the pan for 5 minutes, then remove the muffins from the pan and allow them to cool completely on a cooling rack.

Saturday, 7:10 am. The farmers market had just opened and we found ourselves in front of a bright display of strawberries and marionberries. As we selected one of each type of berry, the farmer appeared in front of us and half-whispered, “I’ve got one container of tayberries back here if you’re interested.” The [...]]]>

Saturday, 7:10 am. The farmers market had just opened and we found ourselves in front of a bright display of strawberries and marionberries. As we selected one of each type of berry, the farmer appeared in front of us and half-whispered, “I’ve got one container of tayberries back here if you’re interested.” The Boyfriend and I exchanged looks. “What’s a tayberry?” I asked. He produced the half pint container and replied, “They’re like gold. They won’t last long.”

I’m not sure if it was his clever marketing or the gorgeous purplish-black hue of the tayberries, but we were sold. We brought home the most delicious collection of strawberries, marionberries, and tayberries. Our CSA share added boysenberries and rhubarb to our bounty. Now, each and every one of those berries could have made their way into our stomachs within a few hours. But I had grander plans for them: pie.

Here they are. The tayberries are on the left side, at the top. They look like blackberries but are longer in shape. They’re a cross between blackberries and raspberries, which means that they taste phenomenal. The perfect addition to my summer berry pie. This pie is definitely a winner, so I’m submitting it to “You Want Pies With That?” for this month’s summer fruit pies roundup.

I decorated my pie with a lattice crust on top, garnished with little pie crust strawberries. The filling came out a beautiful deep purplish-blue color, with a rich sweet-tart berry flavor. The perfect beginning to summer. Now, if only I had some vanilla ice cream…

Rhubarb Berry Pie
Adapted from The King Arthur Flour Baker’s Companion
Yield: 1 yummy 9″ pie

For the crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold
1/4 to 1/2 cup ice cold water

Combine the flour and salt in a large bowl. Slice 1/2 cup of the butter into small cubes and add it to the flour mixture. Using a pastry cutter or a fork, blend the butter into the flour until it resembles large crumbs.

Slice the remaining butter into 1/4″ pats. To do this, slice a stick of butter lengthwise into four pieces. Rotate the stick and cut four lengthwise slices again. Then slice the strips.

Add the butter pats into the flour mixture and blend just until all the butter is coated in flour. Leave large chunks of butter in the dough for a flakier crust.

Add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add enough water that the dough just comes together when you grab a small handful. Resist the urge to add too much water, it may get sticky when you try to roll it out.

Separate the dough into two halves, form each half into a disc shape, and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes. This “relaxation period” will serve to keep the dough chilled (thereby preserving the chunks of butter) and allow the gluten to relax (making the dough easier to roll out).

For the filling:
4 cups fresh berries, rinsed (I used 1 cup each of strawberries, marionberries, boysenberries, and tayberries)
1 cup rhubarb, chopped (about 4 small stalks)
1 cup sucanat (or your preferred sugar)
1 1/2 tablespoons tapioca flour
1 teaspoon cinnamon
pinch of nutmeg
1 egg white
1 tablespoon water

Preheat the oven to 450°.

Combine the berries and rhubarb in a large bowl. Add sucanat and stir gently until well combined. Sprinkle the tapioca flour, cinnamon, and nutmeg over the berry mixture, gently folding until combined.

Beat the egg white and water in a small bowl. Set aside.

On a generously floured work surface, roll out one of the pie crusts to about 12″ or 13″ in diameter. Gently wrap it around the rolling pin and transfer it to a 9″ pie plate. Brush the inside of the crust with the egg white mixture. This helps to avoid a soggy crust.

Pour the fruit filling into the crust. Roll out the top crust and use it whole or create a design that inspires you. I chose to make a lattice pattern with the top crust. Brush the egg wash over the top of the crust as well.

Bake the pie for 15 minutes at 450°, then turn the oven down to 350° and bake for an additional 35-50 minutes. If it looks like the filling may bubble over in the oven, place a baking sheet covered with foil underneath the pie. The pie is done when the crust turns brown and the filling is bubbling.

Allow the pie to cool on a cooling rack for 45 minutes before slicing. Then eat it all up!

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. [...]]]>

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. It doesn’t get much simpler than this. Two mixing bowls, one loaf pan, and into the oven it goes. An hour later, you’ve got a healthy snack!

While your bread is baking, you’ll want to check out this cookbook:

Lauren from Celiac Teen has compiled an ebook to benefit survivors of the earthquake in Haiti. All proceeds will be donated to the Canadian Red Cross, earmarked for Haiti earthquake relief efforts.

Lauren compiled 87 recipes, donated by 71 individuals (one of whom is me!). She asked foodies to donate recipes that make us think of home, so that we may remember those who lost their home in the earthquake. I am proud to be a part of this amazing fundraising effort. I hope that you’ll make a donation!

And now, without further ado, I bring you a bread recipe.

Blueberry Strawberry Quick Bread
Adapted from The King Arthur Flour Baker’s Companion
Yield: One loaf

1 1/2 cups white whole wheat flour
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1/2 cup mashed strawberries
1/2 cup blueberries
1/2 cup unsweetened applesauce
1/4 cup canola oil

Preheat oven to 350°. Grease a 9 x 5 loaf pan with butter, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking soda, salt, and nutmeg. In a separate bowl, whisk together the eggs, strawberries, applesauce, and oil. Fold in the blueberries.

Pour the wet ingredients into the dry ingredients, and stir until combined. Pour into the pan, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 5 minutes, then remove from the pan and cool on a cooling rack.

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier [...]]]>

Banana oatmeal muffins are my go to muffin.  I always have the ingredients on hand and it’s so easy to whip up a batch.  My basic recipe is very forgiving.  I can change it up in any number of ways and the muffins still come out delicious.

This time I’ve made them healthier and added a bit of spice.  Now I don’t feel so guilty when I reach for one to help me get through those last two hours of the workday!

Before I get to the muffins I’ve got to share this photo.  I live in southern California, and I woke up to this view of my street:

We’ve been having this huge rainstorm all week.  Torrential rainfalls, flooding, tornado warnings, and now snow!  I don’t get to see snow very often so it’s definitely a treat.

Also, my week was made a little brighter by Josie at Daydreamer Desserts.  She presented me with this Happy 101 award.

To accept this award, here’s what I need to do:

List 10 things that make me happy:

1. Baking and cooking
2. Ballet class
3. Listening to or playing music
4. Camping and hiking
5. My cat
6. Yard work
7. Contra dancing
8. Daydreaming about my next vacation
9. Reading a good book
10. Chocolate

Tag 10 other bloggers who brighten my day, link to their blogs, and notify the recipients.  Also, link back to the blogger who gave the award (see above).

Bloggers who brighten my day:

1. Lauren of Celiac Teen
2. Anita of Leave Room for Dessert
3. Kelly of The Picky Plate
4. Jen of My Kitchen Addiction
5. Sarah of Blue Ridge Baker
6. Rosalie of Mary Poppins in Heels
7. Emily of What’s Cooking in Emily’s Kitchen
8. Mimi of Delectable Tidbits
9. Claire of Culinary Goddess
10. Charlene of Secrets of a Southern Kitchen

And now, back to muffins.

Banana Oatmeal Spice Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup old-fashioned oats
1 1/4 cup white whole wheat flour (all-purpose works, too!)
1/3 cup brown sugar, lightly packed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 medium-sized bananas, very ripe
1 egg
1/3 cup unsweetened applesauce

Preheat the oven to 375°.  Grease a muffin pan, or line muffin cups with paper liners.

Mix all dry ingredients in a large bowl.  Set aside.

In a medium bowl, mash the bananas.  Add egg and applesauce and beat until combined.

Pour the banana mixture into the flour mixture and stir just until combined.  Divide the batter between the muffin cups, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.