Cranberry, Brie & Arugula Crostinis

November 30, 2012 § Leave a comment

It’s already more than a week past Thanksgiving. But I have an issue with Thanksgiving, or any holiday meal really. My problem? It’s appetizers. I love them and eat way too many. Then I’m full and can’t truly appreciate the corn bake or sweet potatoes. First world problems, I know.
This Thanksgiving my brother-in-law made these amazing cranberry, brie and arugula crostinis. I could eat these for just a meal. So make a batch just for yourself. Or they would be perfect to make for a Christmas party. Win-win-win.
Cranberry, Brie and Arugula Crostinis
  • 1 French baguette
  • 1/4 cup olive oil
  • 1 round Brie cheese, at room temperature
  • 2 cups homemade cranberry sauce**
  • 3 cups arugula
To Make:
1. Preheat oven to 350*. Slice baguette into 1/4 inch slices. Brush olive oil onto top side of slices and place on baking sheet. Bake in over for 15-20 minutes or until golden brown.
2. While slices are baking cut brie into thin slices (as many slices as pieces of bread you have). When bread is done remove from oven and place one slice of brie on each. Not necessary but its delicious if you put it back in the oven for just a few minutes to let brie melt a little more.
3. Put a spoonful of cranberry sauce and a few pieces of arugula on top and enjoy!
**to make cranberry sauce combine 1 cup water and 1/2 cup sugar in a small saucepan and heat until sugar is dissolved. Stir in 12 oz fresh cranberries and 2 tbsp orange zest or 2 slices or orange peel and bring to boil. Once boiling reduce heat and simmer for 20 minutes or until cranberries start to release juices. Let sit until cool, then refrigerate.

Oatmeal Peach Muffins

November 19, 2012 § Leave a comment

Today, I woke up with the intention of having a cultured day. It started out okay. We checked out a new church, went to Yulefest at the Nordic History Museum. Then we were supposed to go to the Seattle Art Museum. I love art museums. But I was tired so we came home and took a 3 hour nap instead.  Not quite as cultured as I had hoped. But you know what, sometimes naps are totally necessary.

Naps are necessary like muffins are necessary too. Sometimes it’s those giant ones from the grocery store bakery that are covered in cinnamon and have about 950 calories. I always cave when I see those so I generally just ignore the bakery or you know I’ll get one.
Thankfully these muffins aren’t giant and covered in sugar. They do have some delicious sautéed peaches on top though. And they involve oatmeal so I’m just gonna call them healthy so it’s okay, have three and go take a nap.
Oatmeal Peach Muffins
adapted from Scaling Back Blog
  • 12-24 thin peach slices
  • 2 tablespoons of butter
  • 1/4 cup sugar
  • 1 cup rolled oats
  • 1 cup milk
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tablespoon baking powder
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 large eggs
To Make:
1) Grease your muffin tin (sounds like a euphemism when I type it out….) sorry. Also, preheat your oven to 400 degrees.
2) Put the cup of milk and cup of oats together in a bowl or large measuring cup and soak for at least 15 minutes.
3) Now we’ll make the peaches for the topping. In a medium skillet put your butter in and let it melt. Next add the sugar and stir constantly until combined with butter. Add the peaches and let cook for a few minutes flipping once until warmed and looking delicious. Take off heat until you’re ready to put them on the muffins.
4) In a bowl stir together dry ingredients (flour, salt, cinnamon and baking powder). Now take your oat mixture and add rest of the ingredients (eggs, vanilla and oil).
5) Dump the oat & stuff into the flour mixture and stir just until combined.
6) Now fill your muffin tin with mixture (about 3/4 full as I like puffy muffins). Top each muffin with 1-2 peach slices. Bake 15-20 minutes. Let cool on a rack and serve warm! Store in airtight container. They’re pretty moist so I would store in the fridge if they won’t be eaten in a day or two.

Coconut Chai Coffee Cake

November 14, 2012 § 1 Comment

You guys, I worked overtime last night. 16 hours of fun at the hospital. They were short on staff, I had today off and my patients were lovely so I stayed. But needless to say, I’m a little tired this morning. It’s 11 and I’m still in my pjs. You know what would be awesome right now? A fresh piece of this coconut chai coffee cake.
Unfortunately, it’s gone. But thankfully I’ve already committed to making it again for my family when we go for Thanksgiving next week. (CAN YOU BELIEVE THATS NEXT WEEK?) Sorry for the caps lock, I just freak out a little when I think about how late it is already.
Back to the coffee cake. It’s a light and fluffy yogurt coffee cake topped with a spice-filled crunchy streusel topping. It’s got a fantastic combination of cloves, ginger, cardamom and pepper. The pepper gives it just this little kick that makes it awesome.
Coconut Chai Coffee Cake
(Shutterbean adapted from Keys to the Kitchen)


  • 1/2 cup unsalted butter, melted
  • 1/2 all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 cup flaked coconut
  • 1 tsp ground cardamom
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
1) Easy peasy – mix all the ingredients together. Put in the refrigerator until cake is ready.
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups packed brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup plain greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
1) Preheat oven to 350*. Spray a 9-inch spring form pan with nonstick spray (or coat with butter) and set aside.
2) Using an electric mixer, mix brown sugar and butter until well combined. Add in greek yogurt, then eggs and vanilla extract while mixing in between.
3) I do the next part while the other stuff is mixing. Whisk together flour, baking powder, soda and salt.  Combine the wet and dry ingredients using a wooden spoon, just until moistened.
4) Spread the batter in greased pan. Next, put the streusel topping on top of the cake batter evenly. Gently press the topping into the cake pan so it will stick when cooked and served.
5) Bake 50-55 minutes or until toothpick inserted comes out clean (or knife if you can’t find your toothpicks….) Transfer to a cooling rack and cool before taking the side off the pan and serving. Enjoy!

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