POM Ricotta Muffins

Hi everyone! Hope your weekend is starting off fantastically!  Last night I saw, Remember Me (new Robert Pattinson movie)… not what I expected…

It wasn’t terrible.  It was WAY more dramatic and sad than I thought it was going to be.  Don’t see it if you’re expecting something happy go lucky, I wanted to cry for a good while afterward.  But enough about that!

Yesterday, I got a shipment from POM!  They were kind enough to send me some bottles of POM Wonderful to try!  Now I’m not a huge fan of juice (as in I can’t remember the last time I drank some) but I was intrigued at the prospect of cooking with it.

So yesterday, I tried my first creation again in an attempt to make sure my food doesn’t go to waste.

POM Ricotta Muffins

inspired by Joy of Baking’s Cherry Ricotta Muffins
1 cup ricotta
2 eggs
1 cup POM juice (really I used 1/2 cup POM and 1/2 cup buttermilk but I this it would be better just with POM)
4 tbsp butter, melted
1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder (optional)

Pre-heat oven to 350 degrees.  Combine all the wet ingredients in a bowls.  In another bowl combine dry ingredients.  Add dry to wet.  Pour batter into muffin pan.  Bake for about 20 minutes.

I won’t lie.  These weren’t my favorite.  I think it was the ricotta that gave it a weird texture and they weren’t particularly flavorful.  Also, I couldn’t taste the pomegranate so I suggest using a whole cup of POM juice (plus you get extra antioxidants!).

I liked the chocolate ones WAY better, but I guess chocolate makes everything taste good!  I topped them with some pomegranate sauce (combo of greek yogurt and pomegranate juice) just to kick up the flavor.  Honestly, that was the best part…

Oh well, this was only my first shot at a POM creation.  Be prepared for many pomegranate flavored things to come!

Also, sorry I’ve been MIA in the blog world lately.  I’m sort of in a bloggy slump.  I’ve still been reading, just not commenting as much.  Hopefully finishing my take home midterm for econ will make life better.

Have a great day!!

Chipotle Homefries

Hellooooo!  Today was another busy day!  My work day plan is working out pretty well.  I got home around 6:00pm and was ready for something quick and easy.

Last week, I baked a few potatoes to eat throughout the week.  Tonight I ended up using them.  The theme was Mexican Breakfast, because I had a can of chipotle peppers in adobo sauce that needed to be used leftover from my Ginormous Chipotle Beans Extravaganza.  Here’s my creation:

Chipotle Homefries

2 potatoes, baked (or cooked in the microwave) and chopped into large chunks
1-2 tsp adobo sauce, from can of peppers
1 chipotle pepper finely chopped, optional or less if you want it less spicy
1/2 tsp garlic
1/2 tsp paprika
1/2 tsp onion powder
salt and pepper to taste

Combine all the ingredients in a bowl and mix around to coat.  Add some oil (I used about a tsp of coconut oil) to a pan and heat.  Add the potatoes turning every few minutes and cook on medium/high heat til heated and crispy.

Serve with sour cream (or Greek Yogurt like I did) and eggs.

These were picante but delicious and much healthier than any homefries you would get at a restaurant! I bet these would be even better if you let them marinate in the stuff before stir frying.

Perfect meal enjoyed in front of the laptop, catching up on Lost!

I’ve been behind on the blog reading but hopefully I’ll catch up soon!  Hope you’re all having a great week!  It’s half way done!  Have a great night!!

Lemon Ricotta Pancakes

I hate letting food go to waste.  Yesterday’s zucchini was starting to mold and the bok choy was turning yellow but I still used them.

I have a sizable container of ricotta leftover from my Eggplant Parmesan.  I don’t want it to go bad, so I’m trying to figure out ways to incorporate it.  On Friday, I spread some on my sandwich… delicious.  Today, I thought… pancakes… It’s Sunday, why not?  Thus…

Lemon Ricotta Pancakes

adapted from Bobby Flay’s Recipe

1/3 cup, heaping of whole wheat pastry flour
1/2 tbsp baking powder
1/4 tsp cardamom powder, optional
pinch of salt
1/2 cup of ricotta
1/3 cup milk
zest + juice of half a lemon
1 tbsp agave
coconut oil

Combine the dry ingredients in one bowl, the wet ingredients in another bowl.  Add the wet ingredients to the dry ingredients and mix to combine.

Add some coconut oil to a skillet/griddle/pan, melt on low heat.  Add 1/4 cup of batter for each pancake, cover with a lid/foil.  Once you see the pancakes get “holey” on one side, flip them over and cook for a few more minutes (maybe 2).  These pancakes are pretty delicate so low heat is essential.  These are the varying degrees of heat I used… low is best 🙂

I got 8 pancakes out of this recipe.  I immediately froze 4 to be reheated in the toaster oven on a rainy day!

I topped my pancakes with some extra lemon zest, shredded coconut and a mixture of greek yogurt and maple syrup (1/4 cup yogurt + 1 tbsp real maple syrup).  DELICIOUS!

O.M.G.

Make these.  Now!

While I say the cardamom is optional on there (Bobby Flay used nutmeg but I thought lemon and cardamom sounded great together), it really makes the recipe that much better.  Cardamom is one of those underused spices in the US that is just amazing in my opinion.  Best ice cream I ever had was Cardamom Ice Cream at Ici in Berkeley. I might venture to say that cardamom is my favorite spice…

Now I’m stuffed and ready to conquer my pile of reading and methods problem set!

Any suggestions on what else to do with my ricotta?

See you next time for Sunday baking!  I’m making a vegan treat tonight!

Have a great Sunday!!

SUNSHINE

Today was a good day!  For a few reason:

1. I went to the gym and ran (along with a 30 minute elliptical date with Oprah’s O Magazine)!  After 2 weeks off from running to let my knees rest from excruciating pain, I ran 1 mile today!  Pain free!  I’m starting slow again to prevent any other form of injury!

2.  We had SUNSHINE!!!! It was amazing!! I hadn’t seen the sun in weeks!  (No joke!)  I walked to class with a smile on my face!  Great start to the day!

3.  Finished all my reading for this week and tomorrow I’m getting ahead and starting on next week’s!  Woo!  This work day plan is working well so far!

4. Delicious lunch! Left over eggplant parmesan under the broccoli, along with fruit and veggies.  Not photographed is a homemade granola bar!

5.  Grocery Store: Green Star Coop and Wegman’s! Bought the usual spinach, carrots, etc.  But also picked up a few new goodies to try:

Coconut oil!  I’ve heard about all the health benefits and today I broke down and bought some!  I can’t wait to try it!  I hope it helps clear up my dry skin on my face!!

Wheat Berries, Barley and more Chia seeds!

New Almond Butter that was on sale!  I can’t wait to try this brand!  I hope it’s good!  I’m pretty particular about my almond butter!

6.  Recipe for tomorrow is in the works!  Here’s a sneak peek!

Black eyed peas soakin’ over night…

Now I’m off to finish up a movie and hit the hay!  I hope tomorrow has sunshine too!!  Have a great night!!

Lastly, don’t forget to go over to Mara‘s blog and vote for my penguin olives for the Cute Food Saturday Cuteiversary contest!!

Maple Sandwich Cookies

Time for Sunday baking!

After my faculty/student mixer where I made carrot cake cupcakes, I had a TON of maple cream cheese frosting left over.  Instead of throwing it away (or eating it straight with a spoon), I decided to incorporate it into my weekly baking.  I didn’t want to make cupcakes again since I’m low on cupcake liners.

Then inspiration came… hmm I could make maple homemade oreos… Sounds delicious right?  Since I don’t have enough cocoa powder to make chocolate cookies and digging out my cars seems like a terrible idea, I thought of another alternative: maple cookies!


Homemade Maple Cookies + Maple Cream Cheese Frosting

Maple Sandwich Cookies

adapted from Smitten Kitchen’s Graham Crackers and Smitten Kitchen’s Maple Cream Cheese Frosting

1 cup whole wheat pastry flour
1 1/2 cups + 2 tbsp all purpose flour
1 cup dark brown sugar
1 tsp baking soda
3/4 tsp sea salt
7 tbsp of butter
1/3 cup maple syrup
5 tbsp milk
2 tbsp vanilla extract
Maple Cream Cheese Frosting

In a food processor pulse together dry ingredients.  Add butter, maple syrup, milk and vanilla and process until it’s a smooth ball.  Wrap in saran wrap or wax paper and chill for a few hours or overnight.

Once chilled, preheat oven to 350 degrees, roll out the dough and cut into circles.  No need for fancy tools.

You could pretty much do this in any shape you’d like.

Bake for about 10 minutes or until lightly browned on the bottom.  Let the cookies cool completely.  If you’re in a hurry throw them in the freezer for a few minutes.

Put your maple cream cheese frosting in a plastic bag and cut off a corner.

This will make it easier to fill the cookies, no need for a knife!

Pipe a dollop of frosting on one side of the cookie

Press the other cookie onto the frosting.

Makes about 30 deliciously sweet cookies.

Enjoy!  Watch out for maple drippings!

I googled maple cookies after I made these and a lot of the recipes use maple flavoring!  That’s nonsense!  Use the real thing!

What’s your favorite type of sandwich cookie?

P.S. Don’t forget to go vote for my penguin olives over at Mara’s blog for the Cute Food Saturday, The Cuteiversary Contest!

P.P.S.  You can win some maple syrup to make this at Jessica’s VERMONSTER giveaway!!!