Pretty In Pink

I love Saturday mornings, especially in the spring and summer.  Going to the farmer’s market, seeing all the people and cute dogs, the fresh veggies and still warm bread, and finally getting it all back home and getting to unpack all your treasures and sit down for a nice and relaxing breakfast.

The weekdays usually consist of Steve throwing breakfast together for me while I finish getting ready.  There’s usually no time to sit at the table and enjoy the morning, and eating breakfast on the 5-minute car ride to work really isn’t that ideal for my slow-eating self.  Saturday mornings give me the opportunity to make what I want and actually sit down, take it easy, and enjoy the morning (usually with a little puppy dog sitting in my lap giving me cute/sad/begging eyes).

Normally I have eggs or waffles, but since it was already 80 degrees at 9 am this morning, I decided on a strawberry-banana smoothie with granola and some whole wheat toast with strawberry jam that we bought at the market this morning (it’s made with honey instead of sugar, score!).  It was so yummy and of course pretty because of all the pink.  Socrates wasn’t afraid to embrace his feminine side and proceeded to inhale his portion of our pretty pink breakfast.

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Whole Wheat Carrot Oatmeal Cookies

We’ve been getting tons of carrots in our CSA the past few weeks, and I’ve been racking my brain trying to figure out how to use them.  Carrots are probably one of my least favorite veggies, so I usually use them to bulk up a dish like veggie fried rice or spaghetti.  I’d love to be one of those people who just eat carrots raw or dipped in ranch, but that’s just not going to happen (and I have yet to perfect my homemade ranch recipe).  I can tolerate carrots dipped in peanut butter, but it’s still not my snack of choice.  I’ve heard that carrots can be used to help bad doggie breath, so I’m thinking of feeding Socrates about 20 pounds of carrots when I get home today (seriously, that’s how bad his breath is…).

My favorite way to incorporate carrots into my cooking is by using them in sweets.  Carrot cake pancakes have been a breakfast (and dinner) hit in our house, and I recently experimented with these carrot oatmeal cookies.  One of the only good things about carrots is that you can put them in baked goods, like pancakes and cookies, and justify eating a lot simply because it’s packed with nutritious veggie goodness. 🙂

These cookies are actually pretty healthy, but are also still delicious enough to be worthy of the cookie name.  I love that the recipe uses maple syrup, a natural sweetener, instead of refined sugar.  I’m constantly trying to find ways to substitute honey or maple syrup for white or brown sugar in my baking and a lot of times it is hit or miss since you’re dealing with substituting a dry ingredient for a liquid like honey or maple syrup.  Sugar is sugar though, and no matter if I’m using white sugar, honey, or maple syrup, I still try to be mindful of using them all in moderation.

Whole Wheat Carrot Oatmeal Cookies

Adapted from 101 Cookbooks

Yield: 2 dozen cookies

Ingredients:

1 cup whole wheat pastry flour (I used 1/2 cup whole wheat pastry flour and 1/2 cup oat flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup rolled oats

2/3 cup chopped nuts (pecans, walnuts, etc.)

1 cup shredded carrots (I had a lot of carrots so I used about 1.5 cups)

1/2 cup pure maple syrup

1/2 cup coconut oil (melted until in liquid form)

1/8 teaspoon ground ginger

Directions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper (or Silpat)

2. In a large bowl, stir together the flours, baking powder, salt, oats, and nuts

3. Pat the carrots dry to remove some of the excess moisture, add to the dry ingredients, and mix together

4. In a small bowl, whisk to combine the maple syrup, coconut oil, and ginger.  Add to the dry ingredients and stir until just combined.

5. Drop batter onto baking sheets (I used a tablespoon cookie scoop), leaving about 2 inches between each cookie

6. Bake for 10-12 minutes until cookies are golden on top and bottom

Of course Socrates was waiting patiently to try these out.  He gobbled one up in about half a second, so I assume that he approved.

I did store these in a plastic container and they got really soft/soggy/somewhat inedible.  It may have been due to my impatience in waiting for them to cool completely which created condensation in the container.  I do find that baked goods I make using whole wheat pastry flour get a little soggy once stored, so I’ll be doing a little research to find out how to fix that.

Happy Baking!

Play Time With Jake + Whole Wheat Banana Nut Doughnuts Recipe

Steve was in Texas all last week/weekend so it was a perfect time for me to head back to Snow Hill to visit the cutest toddler on the planet (with some work mixed in, of course).  I had to help my mom cater a wedding, but I took the day off on Monday so that left plenty of time to play with Jake and bond with the fam.  I actually took a few pictures of the days adventures, and the pretty weather definitly helped to capture some good shots.

Needless to say, Socrates thoroughly enjoyed his play time outdoors.  It’s rare that he gets to run around freely in the city since he’s not smart enough to not run out in front of the oncoming traffic (silly puppy).  He’s slowly warming up to Jake after over two years of meet and greet sessions, but I still think he holds a slight grudge since Jake stole the love of his Grandma Doris and everything (who could blame him?) 🙂

I scrambled around in the kitchen before I left trying to use up all of my food that may spoil before I returned.  I ended up freezing a bunch of my almost too ripe bananas to make ice cream a little later on this week, but I also decided to try out a banana doughnut recipe that I’d been eyeing for a while (and to finally use the doughnut pan that has been sitting in my kitchen all lonely for the past 6 months).  These were really delicious right out of the oven, especially when coated in a mixture of cinnamon and sugar.

Whole Wheat Banana Nut Doughnuts

recipe adapted from Naturally Ella

Yields: 6-8 regular sized doughnuts

Ingredients: 

3/4 cup whole wheat pastry flour

3/4 tsp baking powder

1/4 tsp salt

1/4 cup pecans, chopped

1/2 cup milk

3 tablespoons coconut oil (melted so that it’s liquid)

1 egg

1 banana

2 tbs maple syrup

Instructions:

1. Preheat oven to 375 degrees and grease the doughnut pan with butter

2. In a medium bowl, stir together the dry ingredients (flour, baking powder, salt, nuts)

3. In a separate bowl, mash the banana.  Whisk in the milk, oil, egg, and maple syrup.  Pour the liquid into the dry and stir until just combined

4. Using a pastry bag or ziplock bag with the corner cut off (I used a pancake pen), squeeze the batter in even circles around the doughnut pan

5. Bake for 12-15 minutes until doughnuts spring back to the touch.  Let cool for 5 minutes in the pan, and then flip onto a wire rack to cool.

Once the doughnuts were cooled, I sprayed them lightly with olive oil (butter would also work, I just didn’t have any) and then dunked them in a mixture of 1/4 cup sugar and 1 tablespoon cinnamon.  These are sweet enough on their own but I think the cinnamon sugar topping really gave them an extra boost.  Either way, Socrates and I couldn’t keep our hands (paws) off of them!