keep your diet real

I thought twice before making these scones. You see, thanks to an episode of Seinfeld about a poppy seed muffin, I will never look at poppy seeds in the same way ever again. Now each time I go to eat something with poppy seeds I instantly convince myself that I will be given a drug test the moment I get to work…and like Elaine, I too will fail.

Thankfully, that has never happened.

I’m thankful for lots of things…a few worth mentioning; Winter is almost over. Spring is almost here. It is staying bright until almost 7pm. These scones are super tasty. Kevin is fasting complaining for Lent. Kevin and I are going to be godparents! I don’t work for Mr. Peterman.

Whole Wheat Lemon Poppy Seed Scones

Ingredients

Scones

• 2 cups whole wheat white flour
• 1/3 cup brown sugar (packed)
• 2 t baking powder
• 1/8 t salt
• 1/3 cup Smart Balance
• 1 egg
• 1 t vanilla
• 1/2 cup 1% milk
• 2 T lemon zest
• 2 T lemon juice
• 1 T poppy seeds
• 1 egg (for egg wash)
• 1 T milk (for egg wash)

Icing

• Powdered sugar and lemon juice (and a little water)
• Combine until you get a consistency that you like

Directions

1. Preheat the oven to 375º
2. In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt.
3. Cut the Smart Balance into the flour mixture until the pieces are a bit smaller than the size of a pea.
4. In a separate mixing bowl, whisk the egg, vanilla, milk, lemon zest, lemon juice, and poppy seeds.
5. Add the egg mixture to the flour mixture until just barely combined then place the batter onto a floured surface and knead until it comes together (may need to add 1/2-1 cup of additional flour). The dough should be neither sticky nor dry.
6. Press the dough into a 1″ thick rectangle. Cut in half vertically, then horizontally. There should be four triangle shaped scones of equal size.
7. Next, cut each in half again, diagonally. Now there should be eight triangle shaped scones of equal size.
8. Place the scones into a greased scone pan or onto a greased cookie sheet.
9. Create an egg wash by whisking together the egg and milk.
10. Brush the top of the scones as well as the sides with the egg wash.
11. Bake for 15-20 minutes, or until the tops turn golden brown.

Recipe adapted from this recipe for lemon poppy seed scones.

If you asked me a year ago, “which Seinfeld character do you identify with most?” I would have almost certainly answered, “Elaine”. If you asked me today, I would say, “Newman”. That cannot possibly be a good sign.

What have you been doing all winter?

Hello. I feel as though this recipe needs little introduction because it is one that I posted over a year ago. I did not like the photos that went along with that post so I decided to try it again. This time, the muffins taste better and the photos are easier on the eyes.

I like these muffins for a few reasons…

1. They make the whole house smell good when baking.
2. They’re good for you! Jam packed with vitamin A and fiber.
3. They’re super simple to make. If you like this recipe, you can thank God. He gave it to me!

Don’t be alarmed. The amount of sugar in the photo above is for a double batch.

For this recipe, I used canned pumpkin puree. It is readily available this time of year. Just 2 weeks ago, I saw organic pumpkin puree on sale at Whole Foods for $.99 per can! This is a great time to stock up if you use pumpkin in your recipes throughout the year. The same goes for cranberries!

In the event that you are feeling frisky, adventurous, and happen to have hours to spare, you may choose to roast a pumpkin and make your own puree. If you do this, please let me know. I’m curious to know if there is a significant difference in taste and texture.

This Kitchen Aid mixer is pretty much one of the best gifts I have ever received. I like it for many reasons, not the least of which is the color. Sea foam green is my most favorite color. It is the color of my old bedroom, the color of many of my kitchen gadgets, the color of our wedding favors, and if it were socially acceptable, I would have a 3-piece suit made from sea foam green material and I would wear it faithfully, like a uniform.

Kevin and I use this mixer for all kinds of things. Pizza dough. Mashed potatoes. Cupcake batter. Muffins. I have become very fond of it. I should probably name it.

I like to measure out the chocolate chips early in the baking process. I do this not because I am a proactive and precise baker, but because I like to sneak a few before mixing them into the batter. I’m not gonna lie to you. This time, I’m pretty sure that I ate a good 1/3 to 1/2 cup of the chocolate chips before they ever made their way into the bowl. Oh man…

Whole Wheat Pumpkin Chocolate Chip Muffins

Ingredients

• ½ cup of brown sugar
• ¼ cup vegetable oil or canola oil
• 2 eggs
• 1 ½ cups of pumpkin puree (one 15.5 oz can)
• 1 cup of whole wheat flour
• 1 cup of all purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of cinnamon
• ¼ teaspoon of salt
• ¼ teaspoon of nutmeg
• ½ cup of chocolate chips (semi-sweet)

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Grease a muffin pan with butter or use paper liners.
3. In a large mixing bowl, combine the sugar, eggs, and oil. Stir for about 3 minutes using a wooden spoon or an electric mixer.
4. Add the pumpkin puree to this mixture and stir for another minute.
5. In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt, and nutmeg.
6. Add the dry mixture to the wet mixture a little bit at a time until fully combined.
7. Stir in the chocolate chips and then fill the muffin pan so that each space is about ¾ full.
8. Bake for 20-25 minutes. These taste great with a glass of milk and some peanut butter. Makes 12 muffins.

When Kevin and I make these muffins we usually make 2 batches and freeze them so that we’re not baking every 90 seconds. Not that baking isn’t fun. It just requires precision and patience. Both of which I could use more of.

Oh and did I mention, so delicious with peanut butter and a glass of milk?!

Continue Reading

Continue Reading

I am convinced that there is no better place to be than New England during the fall…

Continue Reading