Posts tagged ‘orange’

Whole Wheat Gingerbread Walnut Muffins with Cinnamon Orange Glaze

I was absolutely super-duper completely 110% beside myself when I opened up my brand new kitchen aid stand mixer on Christmas. (Love you Mom & Scott ūüôā )

See look! Me - really freakin' excited!

As soon as I got back to my apartment I had to make something. There was no other option. It was completely necessary to christen it, and to do so with something scrumptious while simultaneously attempting to stick to my New Year’s Resolution.

What to do, what to do?

The pantry pickings were slim. Johnny and I picked up a few things from the grocery store, but nothing too extravagant. I saw some molasses leftover from the tasty ginger snaps I made during my christmas cookie extravaganza and that’s when it clicked, gingerbread muffins! Om nom nom!!¬†(Actually, my first though was gingerbread CAKE, but then I shook my head at myself and decided muffins would be a wiser decision…)

Whole Wheat Gingerbread Walnut Muffins
with Cinnamon Orange Glaze

For the Muffins:

  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 cup unsulphered molasses
  • 1 tablespoon orange zest
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon baking soda, mixed into one cup of boil water
  • 1/2 cup chopped walnuts

For the Icing:

  • 1 cup confectioners sugar
  • The juice and zest of 1 orange
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • pinch of nutmeg

Begin by mixing together the oil, sugar, and molasses.
Add the eggs, one at a time, and mix until combined. Add the flour and the oats, followed by all of the spices, vanilla, and orange zest.Slowly mix in the water and baking soda mixture.Gently fold in the walnuts.
Transfer the batter into a greased or lined muffin tin. Bake in a preheated oven at 350¬į¬†until fragrant or
when a toothpick inserted into the center comes out clean, about 20 minutes.
Remove muffins from tin and let cool for about 10 minutes before glazing.
For glaze, whisk all ingredients together until well combined.
If it’s too thin, add more sugar. If it’s too thick, add some more juice or water.
Drizzle over muffins before digging in! ūüôā

January 15, 2010 at 10:41 pm 3 comments

Happy December!

Gee wiz!

Can you believe it’s December already?!?! I am completely befuddled!!!

Where did the year go?

Thanksgiving has already come and gone and, I must say, mine was absolutely wonderful!!! There is nothing better to me than getting together with all those near and dear to me and eating delicious homemade food to my hearts content.

Typically on Thanksgiving, my responsibility consists of my two favorite dishes; sweet potato casserole and a dessert of my choice. This year, I decided to change things up a bit. I took my two favorite dishes and combined them into one and created this delectable dessert.  

Spiced Orange Sweet Potato Tart 
with Pecan Shortbread Crust

 For Filling:

  • 3 sweet potatoes (baked, peeled, and mashed)
  • 2 eggs
  • 1 cup nonfat, sweetened condensed milk
  • 1/2 cup nonfat milk
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice¬†
  • Several whole pecans (for garnish)
  • One whole pecan shortbread cookie ¬†(for garnish)

For Crust:

  • 1 package pecan shortbread cookies,
    crushed into fine crumbs ( minus one to  use for garnish)
  • 1/2 c crushed pecans
  • 1 teaspoon cinnamon
  • 1 1/2 sticks unsalted butter, melted
  1. Preheat oven to 350¬į.
  2. To make crust, combine crust ingredients in a large bowl. 
    Mix well, until it reaches the consistency of wet sand. 
  3. Pour into an ungreased tart pan and press firmly to set,
    making sure to bring the crust up the sides of the pan. 
  4. Bake for 10 minutes. Set aside. 
  5. For filling, whisk eggs, sugar and vanilla in a large bowl. 
  6. Add remaining ingredients and mix well. 
  7. Pour filling into cooled crust. 
  8. Bake at 350¬į for 45 minutes, or until crust is brown
    and a knife inserted in the center comes out clean. 
  9. Cool in the refrigerator for at least an hour,
    ideally overnight, before slicing and serving!

December 1, 2009 at 1:15 pm 1 comment


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