Monthly Archives: January 2013

To wrap up healthy muffin month, I picked a savory one that’s packed with spinach and sun-dried tomatoes. Ugh, they’re so good for you it’s disgusting. They actually are really good for you, with a whopping 10 ounces of spinach in these.

On a semi-related note: spinach always makes me think of that one episode of Arthur (oh my god, the entire episode is available on Youtube) where D.W. was convinced that spinach was gross but then she ate a spinach pie without realizing it had spinach with it and then realized it was actually delicious. God, D.W. was such a square.

But I digress. These muffins are full of spinach-y goodness and D.W. would totally love them.

Sun-Dried Tomato Spinach Muffin

Healthy and colorful to boot!

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These cupcakes are a revelation in gluten-free baking. They’re utterly perfect and taste just as good as my favorite chocolate cupcake that has gluten. Now if only everything gluten-free tasted this good…

GF Chocolate Cupcakes

These cupcakes are so moist and fluffy and not at all grainy – you won’t believe they’re gluten-free!

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Here in the deep of winter, I continue to crave summer foods – namely light summer salads with tomato and fresh leaves of basil. I can’t help but feel like my body is getting shafted when instead of fresh produce, I feed it carbs instead.

Tomato Basil Bread

Tomato basil bread

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In a fit of stress baking thanks to the longest and worst week so far of 2013 (and it’s just three weeks in, which does not bode well for the rest of the year), I turned my freshly made rosemary walnut butter into cookies. Which made the week a tiny, microscopic bit better. At the very least, baking them in the toaster oven at work gave the office some serious aromatherapy, which turned out to be instrumental in preventing me from actually exploding this week.

Rosemary Walnut Butter Cookies

When all else fails, cookies will always have your back

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I’m kind of over peanut butter. That’s right, I said it. Yes, it’s delicious, but I think I’m going to give it a rest for now and explore all the other options for nut butters – specifically walnuts.

Of all the nuts, I feel like walnuts kind of get shafted. Almonds are great for snacking, peanuts are for peanut butter, pecans are kind of fancy, and walnuts are kind of the middle child that everyone forgets about. They’re delicious and healthy in their own right, but I feel like they get overshadowed by all the other types of nuts out there.

Don’t worry, walnuts. love you. I love you so much I’ll toast you in the oven and grind you up into a paste. If that’s not love, I don’t know what is. It’s funny how quickly sentiments can descend into serial killer territory.

Toasted Walnuts

Things are about to get seriously delicious up in here

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So this weekend, I was hit with an intense desire for warm weather, the kind of gorgeous weather where you can frolic through fields of lavender and pretend you’re Julie Andrews.  But it’s still January and pretty gross out, so I made these lavender caramels, which are pretty much the next best thing.

I swear I could hear a chorus of nuns singing when I ate one of these. But those might’ve just been my taste buds.

Lavender Caramels

As always, the best part of caramel-making is the tedious process of wrapping each individual piece in wax paper. Halfway through, I considered hiring an intern.

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In retrospect, the color scheme of these avocado cranberry muffins would have suited December much better, but it’s too late (to apologiiiiizeeeee).

These muffins mark my continued (sort of half-failed) attempts at gluten-free baking. They’re delicious, but they just don’t look like regular muffins, which is a mystery I am determined to solve.

Avocado Cranberry Muffins

The muffin batter really is this green

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How disgusting does that sound? Boiled frosting? Maybe it’s just me, but it makes me think it’ll be curdled. Thankfully, this frosting is anything but and is actually really really delicious and light, like marshmallow fluff.

Boiled Frosting

Light and fluffy and not at all curdled

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Royal icing isn’t just for cookies anymore – you can use it to make your own sprinkles. Sprinkles! And candy buttons. And icing accents.

This changes everything.

Homemade Sprinkles

Homemade sprinkles

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The first muffin of 2013! It’s a healthy one, of course, because January is the month of eating right, to make up for post-holiday decadence and to preempt the fast-approaching Valentine’s binge.

These muffins are light and fluffy and the perfect way to start off a year of healthy eating. Who cares if you fall off the bandwagon around February and never get back on? What matters is that you tried.

Muffin batter

The most unexpectedly beautiful batter

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