As the weeks fly by and my blog continues to be neglected, I realize more and more that I am probably doing too many things for my own good. For those of you still reading: thanks for sticking around. I’ll figure this out eventually.
On to pie!
With the holidays coming up quickly, my favorite food sites have been flooded with fall spices, apple crumble, and pecan and pumpkin pies. But while my stomach says hot damn yes, my jeans say NO, and I find myself looking for healthy alternatives to eating a different kind of pie every week.
Enter the vegan key lime pie, courtesy of Cassey Ho at Blogilates. While it looks like pie and feels like pie, it doesn’t quite taste like pie–but it is still absolutely delicious, and good for satisfying a sweet tooth.
The wonderful part: this deceptive “pie” is made from wholesome ingredients that will actually make it good for your health to be eating a slice. What?! I know. There’s also no actual baking involved–just a freezer.
The less wonderful part: the prep requires a food processor. If you’re like me, that means digging around on the top shelves of cabinets and sorting through all the kitchen appliances your mom owns but doesn’t actually use. Which then leads to extra cleanup. This dish also doesn’t keep for very long, and some people will be incredibly disappointed at the lack of actual pie. But we don’t need to worry about those people.
The ingredient list is short and simple: avocados, dates, walnuts, limes, and sugar. You can add tapioca flour, but that’s not something I have handy, so I ground two tablespoons of rolled oats instead. (Feel free to omit the flour altogether, though.)
After soaking the dates in water for an hour, blend them with the walnuts to make the pie crust.
Slice up your avocados and throw them into a food processor with the sugar and (optional) oats/tapioca, blend it all, and pour it over your crust.
Garnish with coconut flakes, lime slices, and whole walnuts–and you’re done! Just pop it into the freezer until it’s firm.
My family and I worked our way through this pretty quickly. I felt no guilt whatsoever. 😉
Avocados aren’t in season anymore, but let me know if you find some good ones and try this recipe out!
And to anyone who is less than thrilled about a healthy vegan dessert: fear not. Butter, sugar, and chocolate will return soon.
To those of you still reading: thank you for sticking around through the past few months of sporadic posts–and utter lack of posts. This is an experiment and a learning experience for me, and as it turns out, I’m terrible at updating regularly when I don’t have a structured schedule for the rest of my life. In other words, summer completely whacked out my posting schedule.
But now I’m back at school! And things can go back to normal again: weekly updates, lots of photos, and cupcake orders! Yes, I am back in business, and very happy to be so. I’m hoping that this quarter will mean some serious growth fortlc–assuming I can handle it on top of school. Eep.
Alright, enough chatter. On to the main attraction: these muffins.
That is literally what these are.
And with the sheer amount of butter and sugary goodness in these muffins, how could they be anything less than delicious?
As the weather gets cooler–though it’s debatable whether or not it’s actually cooling down in Chicago–I find it too easy to fall in love with the cinnamon and spice craze that seems to sweep up everyone when sweater weather rolls around.
Perhaps this has something to do with the fact that half of my wardrobe was made for autumn. I am not ashamed.
I first made these in high school for an English class breakfast, and I’ve made them probably a half dozen times since. The most recent iteration was for a visit to my best friend. There’s something about snickerdoodles that tastes like childhood and home.
I also get a silly amount of joy from dolloping sticky balls of vanilla batter into a bowl full of cinnamon sugar and rolling them around.
Warning: you will want to lick your fingers afterward.
The base is actually just a simple, buttery vanilla muffin that I imagine would also make a wonderful fruity muffin, like blueberry. And as if the cup of butter weren’t enough, there’s also a cup of sour cream to make every bite rich and moist.
Bright, warm colors, spicy and sweet cinnamon, and thick vanilla flavor will have you finding excuses to eat these muffins for breakfast, as a snack, and as dessert.
If you’re confused, there’s a great step-by-step photo series here, also on Tasty Kitchen. You’re less than 30 minutes away from snickerdoodle happiness. Don’t let anything get in your way.
For the record, I probably ate four of these snickerdoodle muffins in the two days before I left for Chicago. And they are nowhere close to the healthy streak I had going for a while over the summer.
As I was saying earlier, yes, I’m open to cupcake orders once again! I’m still settling in and waiting on some supplies, so I may ask you to be a little flexible with your delivery dates, but oh man, I will be so happy to be baking regularly again. I got all these new baking toys and I am so excited to use them, you don’t even know.
And to all you new Crownies (or really anyone else) who wound up here after my speech 15-second rant tonight, heyhihello! Check out my old posts, order some cupcakes, knock on my door and ask me things–and tell your friends if you like what you see!
As always, comments/questions/cute animal photos are welcomed! See you next week 🙂
I’m a tea girl, through and through. Coffee is delicious, but its real time and place are at 11 pm in the library when I still have 7 pages of a paper left to write before class the next morning.
Tea, on the other hand, comes in so many enticing varieties that it can be consumed at any time and for any occasion: English breakfast with a morning omelette, an iced berry tea to toast a warm afternoon, mango green tea for post-workout hydration, lavender or chamomile at night, and even something crazy like red velvet cake tea for dessert. Give me a time of day, and I can find you a cup of tea for it. (Unfortunately, this also makes me a bit of a tea snob. Forgive me, please. We all have our thing.)
Of course, if we’re sitting down with a steaming mug for a moment of peace, we might as well make an event out of it, snacks and all. And what better to pair with a cuppa than a piping hot Earl Grey & poppy seed muffin?
This is one of those recipes I just keep coming back to, again and again, whenever the craving strikes me. They’re quick, easy to make in small batches, and perfect for breakfast or a snack, even on the go. Earl Grey is a pretty subtle flavor to begin with, so when I first made these muffins, I was worried that the tea flavor wouldn’t come out. As it turns out, I had absolutely no reason for concern. With no vanilla or other strong flavors to fight it, the milk-steeped Earl Grey peppered with poppy seeds is apparent in every bite. Steph over at raspberri cupcakes, if you’re reading this, you’re a genius with this flavoring.
And while we’re at it, I’d like to direct all of my readers to her blog, which is home to not only some fantastic recipes, but also some of the most aesthetically pleasing food photography ever. Everything is dainty and perfect and if you find yourself spending even a little bit of your life perusing food photos on Pinterest, you will enjoy her blog.
Now back to the muffins.
You start very simply with all of your dry ingredients in a bowl. (Don’t you love that contrast?)
Then steep some Earl Grey tea in milk. I halved the recipe this time, so I only used 2 tea bags and a 1/2 cup of milk. One day, when I actually have plain Earl Grey in the house, I’ll try making these with looseleaf. Or maybe with a different flavor of tea. Let me know if you’re experimenting and come up with any cool combinations! 🙂
Add the tea, melted butter, and eggs to the dry ingredients. Mix away! I didn’t have to pull out my blender or even a second bowl. Everyone’s happy if we can avoid cluttering the sink.
This time, I also went with Steph’s cute idea of using parchment squares instead of paper liners. I definitely struggled a bit before getting the hang of fitting the paper in–what’s that they say about fitting a square into a circle?–but I think they still came out alright. Parchment is cheaper than using paper liners, looks fancier, and actually peels off the muffin more cleanly after baking. I might do this for all my muffins from now on, and save the shiny and colorful liners for cupcakes. 😉
While the tray was in the oven, I brewed my tea.
Since the original recipe suggests apricot jam for the muffins, I like to pair them with the Alice in Wonderland Mad Tea Party Blend, a ginger-peach-apricot black tea that I picked up in Disneyworld last summer. (If you’re interested, you can find most of the Unbirthday Tea flavors on Amazon.) Any black/red tea would probably taste fantastic–especially more Earl Grey!
Serve them hot and fresh, and you’ll never be disappointed. They’re soft and buttery and will just melt in your mouth, releasing all that great, milky tea flavor. 😀
For a long time, my problem with these muffins was the way that they would crumble after sitting out for a day. Even zapping them in the microwave wouldn’t help. As it turns out, the issue was not with the recipe but with how I was measuring my flour.
Heed this warning, friends: Measure your flour using the spoon and level method! This means that instead of scooping flour out of a container using the measuring cup, grab a spoon and use that to scoop flour from the bag to the measuring cup. Don’t shake the measuring cup! When it’s full, use a knife (or the other end of the spoon, or any level surface like that) to brush off the excess flour. This will give you a much more accurate measurement than scooping. My muffins were moist on days 2 and 3, and after a quick burst in the microwave, they were almost as good as the first day.
Honestly, this is why we should all use gram measurements for our dry ingredients. So many poor cookies and cupcakes and muffins would be saved a sad, dried-out fate. Alas, I have no kitchen scale either, so the spoon and level route is the best alternative.
Regardless of flour issues, these muffins are undoubtedly the best when hot out of the oven. So treat them like scones: make small batches, make them often, and serve them fresh! 🙂
If you want some added stickiness and flavor, slather one with a fruity jam, like apricot, peach, or strawberry-rhubarb.
These have been my snack for like three days now. I can’t help it.
Even my dad enjoyed one with his staple third cup of tea for the day. 😀
Let me know if you’re a tea person, what kind of teas you like, if you enjoyed these muffins, if you want more healthy recipes like I’d been doing this month–any and all things!