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Blueberry Rhubarb Whole Wheat Muffins May 31, 2012

Filed under: baked goods,breakfast,snacks — meier1014 @ 3:36 pm

I was grocery shopping the other day and my attention was caught by a box with Oregon stamped on it in big red letters. Anything with the word Oregon on it catches my eye… Lol This box happened to be a large box of rhubarb. I haven’t had rhubarb in ages. Then I kept seeing rhubarb recipes all over pinterest. I just couldn’t get rhubarb out of my brain, I NEEDED to make something with it. So, today while I was grocery shopping I bought some. I went back to pinterest after getting home from the store to find a good recipe and, wouldn’t you know it, I couldn’t find a single one I liked… Then I saw this one for blueberry rhubarb muffins. I changed a couple things and now it is healthy, tasty, and low cal (for a muffin lol).

Blueberry Rhubarb Whole Wheat Muffins
123 cals per muffin, makes 12 muffins

1 C whole wheat flour
1 C all purpose flour
1/8 C sugar
1/8 C packed brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce – all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 tbs olive oil
3/4 C blueberries
3/4 C rhubarb, chopped

-Combine flours (feel free to use 2c of all purpose flour if you don’t have any whole wheat flour on hand), sugars, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl
-Chop rhubarb and add it, along with the blueberries, to the dry ingredients. Stir to coat.
-In a second bowl whisk applesauce, vanilla, egg, and olive oil together until well combined.
-Add wet ingredeints to the dry ingredients. Stir until batter is moist. This will take a bit of time, but trust me it will come together. Be careful not to burst the blueberries.
-Spoon batter into a lightly greased (I used cupcake liners) muffin pan. This recipe should make 12 muffins
-Bake at 325 for 25 minutes or until a toothpick comes out clean when inserted into the center. They won’t be super brown when they’re done, so don’t judge the doneness by color.
-Allow to sit for 2-3 minutes in the pan, then transfer to a cooling rack.

Gooey batter deliciousness waiting to go in the oven

Fresh from the oven.


Sourdough Beer Pretzels March 2, 2012

Filed under: appetizers,baked goods,snacks — meier1014 @ 8:31 pm

I love soft pretzels. They are one of the most delicious snacks I can think of! They bring back so many childhood memories for me, you know, the good ones. Then add to that the fact that these are sourdough AND have beer in them!!! How could you say no?!?

Sourdough Beer Pretzels

For the dough:
-1/4 cup lukewarm water
-1/2 cup of your favorite beer
-1 cup unfed sourdough starter, straight from the refrigerator
-3 1/4 cups flour
-1 Tbsp sugar
-1 Tbsp butter
-1 1/2 tsp salt
-2 tsp instant yeast

For the topping:
-1 Tbsp sugar
-2 Tbsp water
-Kosher or coarse-grain salt

-In a large bowl, combine all of the ingredients and mix until the dough holds together
-Knead until smooth.
-Shape dough into a ball, place it in a lightly greased bowl, and let rise about 45 minutes.
-Preheat the oven to 350 degrees.
-While oven is preheating fill a large saucepan with water and bring to a boil. Also, combine the tbsp sugar and 2 tbsp water together in a small bowl
-Turn the dough out on to a lightly floured surface, shape into a rectangle and cut into 12 pieces.
-Roll each piece into a long rope.
-Shape them into pretzels by making a loop with the dough and then twisting the ends together and tucking them into the bottom.
-Dunk each shaped pretzel in the boiling water for approx 10-15 seconds. Place pretzel on a baking sheet lined with parchment paper (lining is very important!), brush with sugar water, and sprinkle with salt. Repeat this step until all 12 pretzels have been made.
-Bake 25-30 minutes or until golden brown. If desired, brush them with melted butter while they’re still warm.

I know most people aren’t going to eat 12 pretzels in one sitting, but these reheat AWESOME!! Simply allow them to cool completely, place in a large freezer baggie, and toss in the freezer. When you are craving a delicious soft pretzel simply preheat your over to 400F and pop the pretzel in there for about 10 minutes. No need to even use a cookie sheet.

PS this is why lining you baking sheet is very important:



Kettle Corn October 3, 2011

Filed under: snacks — meier1014 @ 10:12 am

I LOVE kettle corn! Love, love love! But sadly my husband doesn’t… Needless to say we rarely buy it. I like normal popcorn as well so it’s a compromise I’m willing to make. As of lately we’ve been making our own popcorn on the stove, and since we started I’ve been looking for an easy kettle corn recipe. I am proud to announce that I have found one! 🙂 It’s simple, light, and not overly sugary. Pure perfection!

Kettle Corn

1/8c oil (i used olive oil, I prefer the flavor over veggie oil)
2.5 tbs popcorn kernals
1/8c sugar
Salt to taste

-Place oil and 3 kernals in a large pot on med-high, cover
-When the 3 kernals pop the oil is hot, add rest of kernals and recover
-Pop, shaking frequently
-Once the poppi begins to slow add the sugar and salt, recover
-Pop, shaking constantly
-When popping stops remove from heat and allow to cool



Stovetop Popcorn September 30, 2011

Filed under: snacks — meier1014 @ 10:17 am

My family loves popcorn! We can’t get enough! But microwave popcorn is expensive, and not that great for you. So I decided to take advantage of WinCo’s bulk section and buy some bulk popcorn kernals. Making popcorn on the stovetop is easy, quick, cheap and way healthier than the stuff from the microwave. It’s an easy 3 ingredient recipe.

Stove top Popcorn

1/4c popcorn kernals
1Tbs oil (I used olive oil)

-Put oil in a 2-3 qt pan along with 3 popcorn kernals and cover
-Heat oil on med-high
-When the kernals pop the oil is ready to pop the rest
-Add the rest of the popcorn kernals and cover
-Pop, shaking frequently, until the popping starts to slow
-Remove from heat and allow to finish popping
-Remove lid, salt to taste, and enjoy!