Baby Prep: Eating for Pregnant People | Part 2

I'm here to give you some very good news: You don't have to sacrifice EVERYTHING you love to eat just because you have a bun in the oven.

It always bothered me that Moms-to-be get a list as long as their arm as soon as they conceive, all filled with "don'ts" and "cannots". That just puts a damper on something that's super exciting, and we all know that preggos are already somewhat fragile when it comes to their mood during the course of their pregnancy.

As all food-loving folks probably would, I felt punished by all these restrictions. I knew they were all for the health of the baby, and was totally on board with that, but I thought, "Certainly, there have to be ways to make pregnant eating more fun."

And there are! I've found "hacks" to most of the restrictions and so far haven't felt like I'm missing out all that much.

So here are the things that you'll be told to avoid, and ways to feel like you're still eating like you used to:

Alcoholic beverages

Sorry to tell you this, sister, but there's really no way around this one. You will not be able to continue your wine habit as you did before baby happened... BUT, you have options. Some doctors will tell you that a glass of wine here or there is most likely safe and will not hurt the baby. I've chosen to abstain completely because it's only 9 months, and truthfully, I'd rather consume my "splurge calories" in ice cream form these days.

But if you're craving something to sip on while everyone else is clinking glasses, there are so many fun "mocktail" options you can try that you won't even miss the buzz. {And you definitely won't miss the hangover.} I've been loving homemade flavored lemonades mixed with sparkling water.

Caffeinated beverages {i.e. COFFEE... GASP!}

This was probably one of the hardest things for me because I have a little love affair with my morning cup of coffee, so before I even thought about getting pregnant, I started to wean myself from caffeine so it wouldn't be as rough when it was time to go cold turkey. Decaf and caffeine-free coffees and teas can help ease you into the thought of a hot beverage sans the jolt.

Again, some doctors and books will tell you that a minimal amount of caffeine is still ok throughout pregnancy. I simply switched to decaf {which, by the way, has trace amounts of caffeine, so be aware}, and all has been well with the world. Some women immediately develop an aversion to the taste and smell of coffee at the start of pregnancy, so you may not even want your morning cup. {Hard to imagine, I know!}

All the good cheese {brie, stinky cheeses, etc.}

If you are accustomed to buying your cheese at a fancy cheese store, then you may have to make some changes to your cheese consumption. The problem with these cheeses is the fact that they are often made with unpasteurized milk. However, in the U.S. you have to look pretty hard in most grocery stores for any cheese that is unpasteurized. Most cheeses will be just fine -- just be sure to read labels.

If you can't spend 9 whole months with out imported brie, then know that as long as the cheese is heated until melted and bubbly, the bacteria that it could harbor should be dead and you're welcome to enjoy it.

Cold cuts

Lunch meat can be questionable preggo-fare for several reasons: 1. It can be contaminated with a harmful bacteria called Listeria that can hurt the baby, and 2. It often contains nitrates which aren't good for either of you. But sometimes, you just want a sub or a ham and cheese, so what's a girl to do?

Heat it up. Just like the cheese I mentioned above, the bacteria in deli meats are killed when they're heated until steaming. So make it a pressed sandwich or a hot sub just to be on the safe side. Also, look for nitrate-free brands such Applegate Organic & Natural Meats to ensure that you and the baby aren't getting any chemical preservatives with your lunch.

Raw Shellfish, Raw Fish {Sushi}, Raw or Undercooked Meat

So maybe you can't have oysters on the half shell for a little while, but it doesn't mean you can't enjoy cooked versions of the ocean's treasures. Well-cooked seafood is actually very good for you and filled with nutritious things -- especially those Omega-3-rich fish like salmon. For meats, just make sure that they are cooked all the way through to be safe. {I'm a stickler for this sort of thing anyway. Major meat paranoia.}

 Don't miss out on sushi dates with your hubby or the girls, just change up your order -- California rolls, "Tempura" Rolls, and other cooked versions of sushi are still ok. No sake to wash it down, though. ;)

Raw or undercooked eggs {No more "put an egg on it"?!?}

Well, you've known for a long time that you shouldn't be eating that cookie dough containing raw egg, but you did it anyway and you've most likely survived to tell the tale. Now that you're looking out for 2 of you, it's time to be a little more cautious about what you're consuming.

However, here's a little hack that might make your day: "Pasteurized" eggs such as Safest Choice Eggs do not contain the risk of salmonella! That means you can make yourself a delicious, runny egg and not have to worry about contamination, which is music to my ears. Just make sure that the brand you purchase is, indeed, pasteurized and safe for pregnant folk.

Unwashed fruits and veggies

My thoughts on this are very simple: EW. You should always thoroughly rinse your fruits and veggies! Even organic produce can contain bacteria and other yuckies that cause illness, so just use common sense and enjoy your salads, smoothies and big bowls of fresh fruit and veggies as usual. 

See, ladies? It's really not so bad! I never wanted to be one of those picky, "Oh, I'm pregnant, I can't eat that." kind of people, and I really haven't had too many situations where I've had to be so far. {Except for one time when I was dis-invited from a pairing party that included wine tasting because of my delicate state.. haha.. couldn't believe it, but it happened!}

My mother-in-law always tells me that she never enjoyed food more than when she was pregnant, and I can see why! Some things just taste so much more delightful, and being "choosy" is actually a great opportunity to try some things you've never thought to eat before! So, enjoy every bite of these 9 months and know that soon enough, you'll be back to ahi tuna and triple shot lattes. :)

Here are some other things you can add to your "yes" list during pregnancy!

DISCLAIMER: I am not a doctor and don't have a medical background. This is simply advice that helped me personally feel better in the beginning of pregnancy. If you have any questions or doubts, seek guidance from your doctor, of course.

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Now that you know that you can still meet with your girls over coffee, you'll need a little snack to go with your cuppa joe! These "Coffee House Bars" remind me of something you'd find in the bakery case at Starbucks --  minus the guilt.

Made with ground almonds {i.e. almond flour. I just like to make my own.}, these tasty bars are packed with healthy fat, folate and all kinds of good stuff for you and baby! {Or just you if there's no baby to feed. They're delicious for everyone!} They have a hint of coffee flavor from the coffee extract and are just sweet enough from the honey and coconut sugar combo. The semi-sweet chocolate chips melt and create sweet, gooey pockets that make them seem like a bakery treat. {If you're trying to keep things dairy-free, you can buy Enjoy Life non-dairy chocolate chips.}

I promise these will take the focus off of the things you're missing from your "can't eat" list, and they'll top the list of things you can!

Healthy "Coffee House" Squares
Inspired by these bars at Tasty Yummies
Makes 9 squares

2 1/2 cups almond flour {I just grind my own almonds}
1 teaspoon baking soda
A good pinch of salt
2 tablespoons coconut sugar
3 tablespoons honey
1/4 cup melted butter or coconut oil {they will taste more coconutty if you use coconut oil}
2 eggs
1 tablespoon almond milk {or your preference milk}
1 1/2 teaspoons coffee extract
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips {non-dairy are great if you're trying to keep it dairy free}

1. Preheat oven to 350 degrees. Line an 8x8 inch baking ban with foil and lightly grease.

2. In a medium bowl, stir together almond flour, baking soda, salt and coconut sugar. Add honey, melted butter or oil, eggs, almond milk and extracts. Stir together until well combined.

3. Add chocolate chips to batter and stir well. Pour into greased baking pan and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center doesn't come out gooey.

Remove from oven and cool for about 10-15  minutes for easier cutting.

Cardamom-Vanilla Pear Applesauce

You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.

I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.

Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.

I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.

As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.

The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.

Totally worthy of a vanilla bean, if you ask me.

Save the squishy fruit! Make applesauce.

Cardamom-Vanilla Pear Applesauce

2 Bosc pears, peeled, cored & chopped
2 green Anjou Pears, peeled, cored & chopped
1 Granny Smith apple, peeled, cored & chopped
1/4 cup brown sugar {or less if you prefer your applesauce to be less sweet}
1/4 teaspoon ground cardamom
1 vanilla bean, split & beans scraped, pod reserved*
1 cinnamon stick {or 1/4 teaspoon ground cinnamon}**
Pinch of salt

1. Place all ingredients {including the scraped vanilla bean pod} in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.

2. Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.

3. Uncover and increase heat to medium-high. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.

4. Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.

5. Carefully pour the mixture into a blender or food processor and process to desired consistency {my husband likes smooth applesauce, but if you prefer it with more texture, pulse instead.} As always, practice caution when blending hot/warm liquids!

Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.

*If you don't have vanilla beans, or refuse to give one up for this, add a teaspoon of vanilla extract after removing from heat before you blend it.

**You may use ground cinnamon instead if you prefer, but the result will be a stronger cinnamon flavor.

Savory Pumpkin-Cheddar Rugelach

I know, I know. More pumpkin. I can't seem to help myself.

A few things have finally happened around here that suggest fall might actually be on its way:

1. According to my dashboard, the temperature dipped down to a *crisp* 69 degrees this morning. Woo!

2. I have seen/heard of several roadside pumpkin patches {and just about every other picture on my Facebook feed shows little ones posing with said pumpkins}.

3. There was only one can of pumpkin puree left on the shelves at Target.

I totally snagged it so I could make these. Score.

Have you ever tried rugelach? I remember my mom would buy them sometimes when I was younger. They came in a clear plastic cylinder, giving me a clear view that the contents were nothing to be excited about. Though I knew they were considered a "treat" I couldn't quite understand the appeal... probably because, while they were sweet, they were usually filled with fruit & nuts. And in my kid-brain, fruit & nuts equaled adult food. Therefore, yuck. {Very logical.}

It wasn't until I was a bit older that I started to appreciate them. Tender, flaky, melt-in-your mouth crust. Delicious filling all tucked and rolled into each swirled little cookie. {And I discovered that they can sometimes contain chocolate, too. That might have helped my change of heart.} What's not to love?

As much as I love rugelach with a sweet filling, this recipe for savory rugelach caught my eye immediately. In fact, I pinned them as soon as I saw them shared by King Arthur Flour... and then promptly forgot about them.

I'm really glad the thought of these popped into my head again this week. Because They.Are.GOOD.

Like, "Maybe I won't tell anyone I made these and I'll just eat the whole tray" kinda good.

{Though I don't recommend doing that or anything.}

You know what these would be perfect for? {Besides devouring, of course.} A little wine night with the girls. Or as a savory little appetizer to hold over hungry stomachs before Thanksgiving dinner. Or really, for no other reason than to have a delicious snack to nibble on any day.

While the original recipe called for the combination of pumpkin and Parmesan, I decided to use some Cabot Farmhouse Reserve Aged Cheddar, mostly just because it sounded like a good idea. {It was.} The addition of sage and onion give the pumpkin an even warmer, more inviting flavor.

Delish.

So, are you guys all pumpkined-out yet, or what? What other types of fall recipes are you hoping to see around here... I'm open to suggestions! Leave me a note in the comments or hop over to my Facebook page and let me know what you're thinking. :)

Savory Pumpkin-Cheddar Rugelach
Slightly adapted from King Arthur Flour

Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup {1 stick} unsalted butter, cut into small cubes
4 ounces {half a block} cream cheese, diced

For Filling:

1 tablespoon garlic oil or regular olive oil
1/4 cup onion, finely chopped
1/4 teaspoon ground sage
Dash of chili powder
1/2 cup pumpkin puree
Pinch of salt
Pinch of black pepper
1/4 cup {or a smidge more} aged white cheddar {I used Cabot Farmhouse Reserve}
2 tablespoons walnuts, finely chopped
1 large egg, beaten with 1 teaspoon water
.
1. Place all pastry ingredients into a blender. Pulse until the dough comes together. You'll know it's done because it'll gather up into a ball.

2. Place dough on a floured surface and roll out into a circle, about 14 inches round. At this point, you can pop it into the fridge until you're ready to spread on the filling or wrap it up in plastic wrap in refrigerate until you're ready to use it.

3. Meanwhile, heat 1 tablespoon of oil in a small skillet over medium-high heat. Add onion and stir, cooking until translucent and tender, about 5-7 minutes. Sprinkle with ground sage and chili powder and cook, stirring, for about 1 more minute.

4. Add pumpkin puree, salt and pepper. Stir together with onion and cook for about 5 minutes, or until the pumpkin has lost some of its moisture.

Preheat oven to 400 degrees. Prepare a baking sheet by spraying with non-stick cooking spray or line with foil sprayed with non-stick cooking spray. Either way, make sure you use cooking spray! These like to stick!

5. Remove rolled pastry circle from refrigerator. {Make sure that it is able to be removed from the surface you have it on, then dust with flour and set down again.} Spread pumpkin mixture onto the circle, leaving about 1/4 inch border. Sprinkle cheese and walnuts over top of pumpkin.

6. Using a pizza cutter or very sharp knife, cut the dough into 16 wedges. {The easiest way to ensure they're equally sized is to cut in half, then in half again, and proceed until you have 18 long triangles.}

7. Starting at the wider end, roll each triangle up, then place on prepared baking sheet. Continue until all pieces are rolled. Brush each with egg wash.

8. Bake for 20-25 minutes or until the rugelach are lightly browned.

Remove from oven and place on a cooling rack to cool down. {Be careful, they're sort of fragile when they first come out of the oven.}

Coming Clean: Blueberry-Ginger Cobbler Smoothie

Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?

Ice cream.

The most heavenly combination of my two favorite {naughty} things: sugar and dairy.

I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?

Yeah. That's what I thought.

{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}

Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.

I have experimented with a variety of flavor combinations that have been absolutely delicious:

Banana + Almond Butter + Coconut Milk {in the carton}

Orange + Almond Milk + Banana + Greens

Pineapple + Banana + Coconut Milk {in the can}

It's almost hard to make a smoothie that isn't fantastic.

Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.

The Blueberry-Ginger Cobbler Smoothie

Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.

The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!

Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine

1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice

1. In a high speed blender, process oats and walnuts until pulverized.

2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.

*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.

Coming Clean: "German Chocolate" Granola

I'm happy to share that I have reached the stage in my clean eating adventure where I no longer have raging sugar cravings.

I used to think it was a lie that this was achievable. I'd even venture to say that I was more likely to believe that unicorns roam freely somewhere on this planet.

But I turned down ice cream, y'all.

Like, willingly.

This tiny little action has made me question everything I've believed to be true up until this point in my life.

I kid.

But seriously, it's become a lot easier to say no to sugar.

In a way, I've been cheating because I've allowed myself to snack on yummy things every so often that are sweetened naturally. It keeps me sane from going off the deep end and throwing in the towel on this whole thing. And I'm actually enjoying playing around with flavors to satisfy my sweet tooth without necessarily going all sugar happy.

One of my favorite satisfying snacks lately has been homemade granola.

By the way, have you ever looked at the nutrition label on most store bought granolas? Many are a super sneaky sugar hideout just waiting to derail your clean eating plans.

You're all, "Oh, look at me! I'm being so healthy and eating granola!" Meanwhile, you might be downing as much sugar as you would in one of those colorfully packaged kids cereals. I don't know about you, folks, but I prefer chocolate chip cookies as my vehicle for unhealthy sugar intake. Just sayin'.

Anyway, I totally psyched my taste buds out with this recipe for "German Chocolate" Granola. {There's no German Chocolate in it, hence the quotation marks.}

Like the cake, it's got coconut, pecans, and a nice chocolate flavor {thanks to unsweetened cocoa powder} without too much naughtiness. The sweetness comes from honey and a dash of maple syrup, which are healthier sweeteners than traditional sugars. {I found this article from Mark's Daily Apple pretty interesting & educational in regards to why honey is a better choice.}

I love to indulge in a little bit of this with some almond or coconut {or almond-coconut} milk.

Just a reminder... this is still considered a treat and should be eaten sparingly. Remember, it's all about moderation {not gluttony or deprivation}! But it's nice to find a healthy living loophole when it comes to snacking.

Ok, it's not exactly a scoop of gelato or anything, but it'll do the trick. If you don't believe me, we can go hunting for unicorns together. :)


"German Chocolate" Granola

2 cups old fashioned rolled oats {not quick cooking}
1 cup unsweetened shredded coconut {I use the Reduced Fat kind from this brand}
1/2 cup chopped pecans or pecan chips
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
4 oz. unsweetened applesauce
1/3 cup honey
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1 teaspoon vanilla
1/4 teaspoon coconut extract

1. Preheat oven to 300 degrees. Prepare a sheet pan by lining with foil or with a silicone baking mat.

2. Combine oats, coconut, pecans, cocoa powder, and salt in large bowl. Mix well.

3. Pour applesauce, honey, maple syrup, melted coconut oil, vanilla extract, and coconut extract in to bowl with dry ingredients and stir until well combined and no dry spots can be seen.

4. Spread out onto prepared baking sheet and bake for 15 minutes. Stir mixture and spread out again, then bake for another 15-20 minutes.

5. Remove from oven and let cool. Store in an airtight container.

Vanilla-Cayenne Candied Walnuts

The past few weeks have been a cooking blur! Between celebrations, events, and preparing for Food Blog Forum {Which is this weekend! Squeee!!!} it's been one recipe after another. I might as well just set up a cot in the kitchen.

Some food highlights I haven't had time to share:

1. My Kentucky Derby party was a success. Truth be told, I still spent far more time in front of the oven than I hoped to despite having made almost everything ahead of time. In the end it was all worth it to see my guests holding frosty juleps, full plates, and happy faces!

I created a Mint Julep Bar where everyone could DTOJ. {Design Their Own Julep} By far, the most popular flavor was the Peach-Basil.

   

The foods I heard the most about were the Beer Mac & Cheese and the Chicken & Waffle Bites with Peach-Horseradish Maple Syrup. {Sadly, I failed to get good pictures of pretty much everything.}

But what was most raved about were the Maple Cupcakes with Candied Bacon. In fact, a few days later I started seeing a friend go candied bacon-crazy on one of her Pinterest boards... I think I may have started something!

Maple Cupcakes with Candied Bacon & some with Candied Pecans

And {after a few Juleps!} people started to have a lot of fun taking pics in front of the "photo booth" backdrop I painted just for the event.



There was fun for the whole family, too! Look at these precious girls in their Derby hats, and fur baby Parker joining in the festivities. Pure adorableness!

P.S. Do I not have the cutest friends ever??

2. Brunch Week went off without a hitch thanks to the hard work and organizational skills of Christine from Cook the Story and Terri from Love & Confections. I have never seen so many amazing recipes in one place!

My Brunch Week recipes: Pineapple-Basil Tea,
Caramelized Onion & Bacon Croque Monsieur, Dark Chocolate-Orange & Walnut Banana Bread

Our sponsors really outdid themselves with the prizes they donated for the giveaway and I'm still enjoying some of the goodies that they sent to us for participating! {See today's recipe!}

3. For Mother's Day, I hosted a little luncheon at my place. We went with Italian, and I made a tasty salad with Raspberry Vinaigrette, Chicken Sausage Lasagna, Garlic Bread, and Rosemary-Bacon Focaccia.

My mama opening her gift.

My Mom bought a cake from a local spot that is known for Cuban pastries and other assorted sweets. The cake is called "Chaja", and it was the first time I'd ever tried it. It's an Uruguayan sponge cake layered with peach filling & dulce de leche, with a creamy frosting and topped with crumbled baked meringues. Though I'm not much of a peach person, I was surprised at how much I liked it.

4. These. I made them for a private event and decided to add the toppers last minute. So glad I did!

5. All of this celebration-related eating has been blissfully wonderful, but the guilt caught up to me today and I decided to eat a salad for lunch. Except it topped it off with these ridiculously addictive Vanilla-Cayenne Candied Walnuts and basically turned my "healthy" salad into a dessert.

Leave it to me.

They say the road to hell is paved with good intentions. And the road to perpetual stretch pants- wearing? Paved with salads-turned-desserts, I'm pretty sure.

I had some leftover California Walnuts that had been sent to me before Brunch Week, and I don't know why I thought to change up my normal candied walnut routine, but I'm sure glad I did.

Sweet vanilla & brown sugar, spicy cayenne pepper, and crunchy walnuts form an addictive substance  when combined. That mild heat from the cayenne wakes up your taste buds and keeps you reaching for "just one more". You know exactly what I mean.

Snack on these alone, add them to granola, top your "healthy" salad with them... I doubt you'll have any trouble coming up with ways to use them up.

Vanilla-Cayenne Candied Walnuts

1/4 cup packed brown sugar
2 tablespoons water
1/8 teaspoon {more or less depending on your spice tolerance} cayenne pepper
1/2 teaspoon vanilla extract
1 cup walnuts

Special equipment: Parchment paper or a silicone baking mat, silicone spatula

1. Combine brown sugar and water in a small non-stick pan and set over medium-high heat. Stir once {using a silicone spatula is helpful since the mixture becomes very sticky}, and bring to a simmer.

2. Sprinkle with cayenne and stir. Allow to boil for 4-5 minutes until the bubbles slow down a bit and the mixture looks more syrupy and less watery.

3. Add vanilla extract and walnuts. Stir, tossing to coat all of the walnuts.

4. Continue to cook for 1-2 more minutes until most of the mixture is stuck to the walnuts and not to the pan.

5. Spread walnuts out onto parchment or a silicone baking mat to cool, separating the large pieces so that they don't fuse together. Cool until "dry", about 6-8 minutes.

Snack away!

*I'm sure there is a more technical way of doing this using temperatures and candy thermometers, but that's not my style. I've made these multiple times using this method & they always turn out great. Just a warning to those of you who are more "exact"! :)

Orange, Walnut, & Rosemary Muffins

Yesterday I wanted to spend the day cooking, baking, and posting all of the fabulous things I haven't had a chance to share lately. But instead, I wound up elbow deep in a box of my childhood belongings that I've been meaning to go through {because it has been staring at me from the floor of my closet for over a year a while}.

I sifted. I sorted. I laughed. I cried. I reminisced. And organized. And then...

I gave up 6 hours in, scooped up my very neat little piles of notes, awards, cards, and pictures, and promptly deposited them back in the box they have been sitting in for ages.

Maybe next year.

{If you want to see some of the fun finds I came across, check out the pics I uploaded to my Instagram!}

Anyway, I didn't accomplish my goal of completely sorting the contents of that {gigantic} box, but I did manage to completely clean out my closet, get rid of some things, and get a real start on Mission: Get Organized in 2013.

I don't know about you, but I reach a point every once in a while were I feel like I can't focus on anything if I don't get a grip on all of the loose ends I need to tie up around me. Needless to say, I have been in no mood to make a mess in the kitchen without first cleaning up the mess everywhere else {hence the lack of posts in the past week or two}.

But now that I feel like I've made a little progress, it's time to play.

I figured I'd ease back into it... nothing too crazy. Just muffins.

 

Except, the flavor combo of orange zest, walnuts, and rosemary makes them seem like anything but "just muffins". They're sort of like "Aromatherapy Muffins", which is just what I needed to ease the tension of purging closets and emptying cupboards.

I'm considering doubling up the amount of rosemary & orange zest needed for the recipe, making a batch of muffins with one half, and using other half to make a body scrub... it smells that yummy. I found the recipe for these in a book called 1 Mix, 100 Muffins that I received as a gift a few years ago and forgot all about until the organizing began.

Now, please excuse me while I go deeply inhale the aroma of these lovelies before taking on the rest of my "To Do" list.

Orange, Walnut, & Rosemary Muffins
Slightly adapted from 1 Mix, 100 Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup walnuts, chopped
2 eggs
1 cup plain Greek yogurt
6 tablespoons canola oil
Zest of 2 oranges {save 1 teaspoon for icing}
1 tablespoon fresh rosemary, finely chopped {plus extra for garnish}
1/4 cup almond milk*

For Icing:

1 1/2 cups confectioners' sugar
1 teaspoon orange zest
3-4 teaspoons freshly squeeze orange juice

1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.

2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.

3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.

4. Pour wet mixture into dry mixture and mix until just combined {do not overmix, there will still be some small lumps}.*At this point, I noticed that the mixture looked a bit dry, so I added a small amount of almond milk to moisten. This is not part of the original recipe, but it worked well for mine. If your mixture looks a bit dry, add 1 tablespoon at a time of almond {or regular} milk until moistened.

5. Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm, and a toothpick inserted in the center comes out clean.

6. Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.

Icing:

1. Sift confectioners' sugar into a small bowl.

2. Add zest and juice and whisk until smooth.

3. Drizzle or spoon over muffins and let set. {Or eat right away, you've waited long enough!}

Tailgate Thursday: LSU Edition!

I'm hoping you didn't notice, but I sort of skipped over Tailgate Thursday last week. There was just too much stuff going on and too little time to get everything done. Oh yeah, and the recipe I had planned totally bombed. So there was that little factor, too.

But this week, I'm back and I'm ready to share some Purple & Gold love for the LSU Tigers!

Steve and I had the chance to go to a game at "Death Valley" a while back... and boy, was that an experience! {Sadly, our team lost that game and we were forced to walk through the valley of death with bourbon-fueled fans heckling us along the way... no fun at all.}

With our LSU friends. Baton Rouge, Louisiana - Circa 2007

One thing I do remember fondly about our LSU tailgating experience was the food. I'm pretty sure that in order to be an LSU fan, you have to sign some sort of agreement stating that you will purchase professional tailgating gear and make enough food to feed an army! I'm talking VATS of fried oysters, fried shrimp, and anything else you can batter and fry along with sides of spicy crawfish pasta salad and boatloads of other snacks. They sure do know how to throw a party!

Of course, the state in general is known for some pretty fantastic foods... Fresh gulf seafood, Cajun cooking, and New Orleans fare are just a few things that come to mind when I think of Louisiana

For my LSU tailgate menu, I decided to go the easy route with quick but yummy bites that you don't need fancy tailgate gear to make at home.

1. Purple Tiger Dream Cocktail by Carla at Haute Cocktail, 2. Cajun Tater Bites,
3. Tiger Butter Candy, 4. LSU dress from Twelve Saturdays

Let's start with the Purple Tiger Dream Cocktail that Carla mixed up for us. The deep purple color made by combining raspberry liqueur, cranberry juice, and blue curacao along with a few other ingredients is a perfect match for Twelve Saturdays' adorable little one-shouldered number. Cocktail coordination!

I couldn't resist buying purple potatoes for the Cajun Tater Bites to go with the theme! These are so easy to make and the color really gives a festive touch to these spicy starters. {If you can't find purple potatoes, plain small potatoes should work just fine.}

For a sweet treat, you won't find tastier stripes than the Tiger Butter Candy that comes together in about 20 minutes! It's a cross between fudge and bark with a creamy peanut butter kick. Easy and satisfying!

I can't believe this is my 6th Tailgate Thursday post, which means we're mid-way through football season already! Have you tried any of my tailgate recipes? Discovered any new ones we shouldn't live without? Feel free to share with me here or on my Facebook page... I love to see what's happening in your kitchen!

Purple Tiger Dream Cocktail
by Carla at Haute Cocktail

1/2 oz. Blackcurrant vodka {or plain vodka if you don't have Blackcurrant}
2 oz. Raspberry Liqueur
1 oz. Blue Curacao Liqueur
2 oz. Cranberry Juice
Lemon-Lime Soda

Directions:

1. In a shaker mix vodka and cranberry juice and pour in a glass with ice.
2. Add raspberry liqueur and blue curacao to glass and fill up with lemon-lime soda.

*If the drink is a little too blue, add extra cranberry juice until a deep purple color is achieved.

Cajun Tater Bites

20 small purple potatoes, scrubbed
Approximately 4 ounces of cheddar cheese, sliced into small squares

For Topping:

1/2 cup Greek yogurt
1/4 teaspoon Cajun or blackened seasoning {more if you want more of a "kick"}
1/4 cup cheddar cheese, shredded
salt to taste

1. In a small bowl, combine all ingredients. Refrigerate until ready to use.

Assembling Potatoes:

1. Fill a medium pot with water and a tablespoon of salt. Place scrubbed potatoes in water. Bring to a boil and cook for 15-18 minutes or until potatoes are fork tender. Drain and set aside to cool.

2. Slice each potato in half.* Season with salt. While warm, top with a small square of cheddar cheese.

3. Finish with a small dollop of yogurt mixture.

*You may need to cut a tiny sliver off the bottoms of potatoes for them to stand without rolling.

Tiger Butter Candy
adapted from Taste of Home

1 cup white chocolate chips
1/2 cup creamy peanut butter {I used reduced fat... not that it really matters!}
1/4 cup semi sweet chocolate chips

1. Prepare an 8x8 square baking pan by lining with foil. Coat foil with non-stick cooking spray. Set aside.

2. In a small bowl, place white chocolate chips and peanut butter. Heat for about 1 1/2 minutes in the microwave, stopping at 30 minute intervals to stir until the mixture is smooth and chips are fully incorporated.

3. Pour peanut butter mixture into prepared pan and spread in an even layer. Set aside.

4. Repeat melting process with semi sweet chips {it will take less time since it's a smaller amount}.

5. Spoon melted chocolate over peanut butter mixture in long tiger-stripe-like strokes.

6. With the tip of a knife or a toothpick, swirl chocolate into peanut butter mixture to look like tiger stripes.

7. Chill in freezer for about 15 minutes or until set, then remove and break into pieces.