Blueberry Power Muffins

I typically shun myself when I order a muffin or other pastry at Starbucks in the mornings. But guess what? These aren't even bad for you! Fresh fruit, greek yogurt, whole oats...this recipe is exactly what the Slender Student has been advising us to do all along.

I think you'll love the texture and taste. Sweet oatmeal and plump blueberries marry into a fluffy, light muffin. Mmm.

Thanks, Brenna, for the recipe!

blueberry power muffins

Makes 12 muffins (if you fill the tins all the way!)

Per serving: 205 calories | 7 g protein

No-stick cooking spray
2 cups all-purpose flour
1 cup oats–quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
16 ounces honey nonfat greek yogurt (We used Yoplait!)
2 large eggs, lightly beaten
4 tablespoons (half a stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

1. Heat oven to 350°. Coat muffin tin with cooking spray (or liners).

2. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl.

3. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.

4. Spoon into muffin tins.

5. Bake until top is golden and springs back when you gently touch it, 25-28 minutes.

adapted from domesticated academic

Individual Pies

Just in time for summer, eh?! And Mother's Day too!

What I love most about these pies is their size.  I mean, come on, how cute is a mini version of a classic? You can fill each 6-inch throwaway pie tin with whatever you'd like...I chose raspberries for one and blackberries for the other. But if your momma is a chocolate lover, or your grandmother enjoys a Southern apple pie, then go for the chocolate chips and sliced apples!

If you're making these for Sunday, wrap each in some cellophane with twine and a tag! The ladies in your life with love their individual treats.

individual pies

makes two 6-inch pies

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 pound fruit or chocolate filling
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
2 teaspoons cornstarch

1. Combine flour, 1 tablespoon of sugar, and salt in a large bowl. Cut the butter into the flour until the mixture resembles coarse meal. Add up to 3 tablespoons ice water and mix until just combined. Wrap in plastic wrap and chill for 30 minutes.

2. Preheat oven to 350 degrees. Divide the dough by 4 and roll each out to a 1/8-inch thickness. Line two 4-inch pie plates each with a piece of rolled dough.

3. Toss 2 tablespoons of sugar and the remaining ingredients together and divide evenly between the two dough pieces. 

4. Cut remaining two dough pieces into strips and criss-cross over filling. Crimp the edges to seal and bake until filling is bubbling and crust is golden, 55 to 60 minutes.

adapted from country living

Passover Desserts

Get it? Passover?! I know you're smirking.

The Easter decor and recipes are all over the blogosphere, but my dear cousin in Florida reminded me that the Passover holiday is coming up this Monday evening.  Whoa!  I found this to be a fabulous opportunity to help y'all out with dessert ideas for large seders or a single sweet tooth.  I have compiled a list of my flourless favorites for you to try out this upcoming week.

P.S. If any of you readers are depressed about the lack of carbs in your life next week, go ahead and try some of my recipes that my rabbi father would not approve of on Monday.  I'm thinking tomato bruschetta, veggie quinoa fried "rice,"half-the-guilt truffled mac & cheese, or my most recent black and blue berry crumb bars?  Dig in this weekend.

food 52's alice medrich's

coconut macaroons

A quick and easy recipe that yields a beautiful result.  They're tasty with a piece of chocolate on top or without.

martha stewart's

matzah s'mores

Great for the kid in all of us!  As Martha cleverly writes, "hide the matzah this Passover, and you might just find it under a marshmallow."

martha stewart's

chocolate cake with espresso glaze

A flourless version of the decadent chocolate taste we all crave.  A side of a rich espresso glaze attracts the coffee-lovers, too!

david lebovitz's

chocolate-covered caramelized matzah crunch

Uhh, yum.  David (my Parisian expert idol, by the way) doesn't hesitate to bring out all the flavors, from vanilla extract and sea salt to a perfected toffee and chocolate covering.  Say bu-bye to dry matzah.

smitten kitchen's

chocolate soufflé cupcakes with mint cream

When a flourless chocolate cake is treated like a soufflé, the outcome is magical.  And the minty whipped cream makes all of the difference.  It's an eye-opening solution to any dessert, actually.

Black and Blue Crumb Bars

These bars will blow any cobbler away.  Yes, I'm serious.

How could this be?!  Because you can enjoy these for breakfast or dessert with vanilla ice cream a la mode.  And who doesn't love some sweetness beyond the late night snack?  

Trust me; I tried them both ways in Seaside, Florida this past week for spring break.  No regrets, y'all.

I chill the bars for an easy cookie-like morning snack and pop them for 30 seconds in the microwave to get the ultimate, buttery crust you'd find in a pie.  Basically, these bars can and will please anyone!

black and blue berry crumb bars

makes approx. 36 small bars

1 cup white granulated sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks)

1 egg

1/4 teaspoon salt

Zest and juice of 1 lemon

2 cups fresh blackberries

2 cups fresh blueberries

1/2 cup white granulated sugar

4 teaspoons cornstarch

1. Preheat oven to 375 degrees.  Grease a 9x13 inch pan and set aside.

2.  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or your fingers to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the berries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 50 minutes, or until top is slightly brown.  Cool completely (you can even chill them in the fridge) before cutting into squares.

adapted from smitten kitchen

Cookies with Mrs. Fields

Yesterday was such a “treat” in countless ways. I had the privilege of baking cookies with the cookie master, Debbi Fields Rose, famously known as the one and only “Mrs. Fields.”

When you think of the iconic Mrs. Fields character, you’re probably in for a shocker. She is definitely not a tollhouse elf, but indeed a woman with more energy than I could ever convey—maybe it’s all the sugar? Heck, she even climbed Mount Kilimanjaro last year and will judge a new TLC show next season!

peanut butter with hershey bars.

Mrs. Fields has discovered that the perfect cookie requires dancing to the Kitchen Aid for a full ten seconds before turning off the mix master. She vouches that you can never have too much butter, vanilla extract or chocolate (Guillart is her favorite milk chocolate; Bakers is her favorite white chocolate). She believes that sweetness—literally and aesthetically—and joy are key assets to baking in the kitchen.

Clearly, there’s something behind the cookie.

And while I can’t go into too much detail on exact measurements and steps to make these irresistible, buttery, rich cookies, I can tell you that my sister Julia, Cassidy and Carly Gubin, and I learned many baking tips that will carry us through the holidays and beyond.

Taste testing the cookie dough perfection. Debbi approves as well.

- The vanilla extract should overflow in the measuring spoon. Trust Debbi.

- Cut the butter in small pieces before adding them to the blender. And keep the butter cold.

- After blending butter and sugar, make sure the butter pieces are “no larger than the size of a pencil eraser."

- Dancing to the Kitchen Aid adds entertainment and preciseness!

- Use a scooper to perfect your cookie’s roundness.

Baking cookies with Mrs. Fields is like throwing a football with Tim Tebow or discussing politics with President Obama.  Basically, you won't find a better teacher and expert in the field of cookie making.

I deeply appreciated her approval regarding this blog thus far.  She shared with me the value and importance of creating a "brand" that an audience can connect to.  I am taking her words to heart and hoping to make this "brand" a successful and enjoyable one.

We laughed.  We danced.  We shared baking secrets.  We ate too much cookie dough.  We were so full, we didn't even have room to try to the cookies after they cooled.

Thank you, Debbi, for the extra two pounds I woke up with this morning...and the friendship we have formed.

[Make sure you follow Debbi on Twitter or Instagram - her name is @butterisbest.  Fitting, right?]