Monday, September 19, 2011


I need to kick this up a bit.  This is how I cook:  I find a recipe, or read the title of the recipe, and go from there. When it comes to baking, I make sure I have equal dry/wet ingredients, but often improvise.  For example, a recent recipe I read called for a whopping 1 1/4 cups oil.  Holy cow that's a lot when the rest is pretty healthy, so I swapped out 1 cup non-fat greek yogurt and used 1/4 cup virgin coconut oil.  Gave the muffins a sweeter and denser taste, and healthier oil.  I experiment without deviating too far from the recipe most of the times.  And many times a recipe or menu just sound good and I don't even follow a recipe, but I use what I have on hand or turn my kitchen into a lab and experiment until I come up with something I'm satisfied with.  I'm fairly good at making recoveries and preventing epic fails.  I love Chopped, Challenge, and Iron Chef. If you'd like to challenge me to turning my kitchen into Kitchen Stadium, success or fail, I'll post it.

Tuesday, September 13, 2011

Pear, Carrot, & Ginger Muffins

1 cup Egg Substitute or 4 Whole Large Eggs
1 cup Non-fat Vanilla Greek Yogurt(or plain)
1/3 cup Coconut Oil or Canola Oil
1 cup Brown Sugar
2 tbl. Gourmet Garden Ginger(or jarred)
1 Tbl. Vanilla

1 cup Whole Wheat Flour
2 cups All-Purpose Unbleached Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Kosher Salt

3 medium size Pears, finely diced
2 cups Grated Carrot

Preheat oven to 350' and line 2 12 count cupcake pans with paper liners, or spray generously with non-stick spray.  Combine wet ingredients(first 6) in a medium bowl with wire whisk, set aside.  Combine dry ingredients(next 6) in a large bowl with another wire whisk.  Create a well in the center and add wet ingredients with large rubber spatula, just until mixed.  Add pears and carrots and combine gently.  Divide into 24 muffin liners and bake 18-23 minutes, until a toothpick comes out clean.  Serve warm with maple butter.

I love baking quick breads and muffins using the egg substitutes because they bake up higher and fluffier.  And the added benefits of being low or fat free and a much healthier choice.