Sweet Potato + Cranberry Muffins

I recently learned that I can easily make sweet potato puree and then substitute it in for any recipe calling for pumpkin puree. Sweet potato puree is incredibly easy to make and I always have sweet potatoes on hand, so I think it is going to be part of my life for the next while.

I have a giant bag of Craisins so I thought I would mix the two and make some breakfast muffins.

This recipe is slightly adjusted from a recipe found here.

Ingredients:
2 cups flour
3/4 cup sugar
1 tbs baking powder
1 tbs pumpkin spice
1/4 tsp salt
1 cup sweet potato puree (about 2 small sweet potatoes)
1/2 cup applesauce
2 eggs
1 cup sweetened dried cranberries

Method:
1. In large bowl, mix flour, sugar, baking powder, pumpkin spice, and salt.

2. In a separate bowl, mix sweet potato puree, applesauce, and eggs until mixed. Add cranberries.

3. Add wet mixture to dry mixture and stir until just moistened. Divide batter into 12 muffin cups.

4. Bake at 400°F for 20 to 25 minutes or until a toothpick comes out clean.

Suggested Serving: pair the muffin with your favourite warm beverage.

30 x 30 Nature Challenge - 2014

I signed up to participate in the David Suzuki Foundation 30 x 30 Nature Challenge for the month of May. The challenge? Spend 30 minutes in nature for 30 minutes a day. You can do that without signing up, but signing up involves doing a pre and post survey of the challenge to help researchers understand the effect that spending time in nature has on people. I think it will make me feel amazing, seeing as I spent the past 5 months stuck inside and hating nature soooooo much. I'm still so happy it is actually spring, even if it is a little cold out and certain piles of snow are still hanging on.

Want to participate in the challenge? Find out more here.

See you outside!

Peanut Butter Cookies (Assorted!) #FoodPicFriday

I sometimes forget about cookies. Until I eat them. Then I can't stop thinking about them and have six in a row. Mmmmm.... worth it. ;)

I made a batch of peanut butter cookie dough (following this recipe), and baked one half as is and added dark chocolate chips to the other half. Both variations of this cookie were delicious and it was impossible to eat one kind without eating the other right after. It was only fair.

Marshmallow Buttercream Chocolates

Recently I made some rainbow cupcakes for a family get together and made marshmallow buttercream for the top (my favourite). I'm always really careful with how much frosting I pipe onto my cupcakes, as I don't want to run out, but I always seem to end up with leftovers (I'm too careful). I didn't have time to eat the leftovers with a spoon (we were off to an event) so I left the buttercream in the fridge with the idea that I would do something fun with it when I got home.

Leftover Marshmallow Buttercream

I shaped it into discs and let them firm up in the fridge

Then I dipped them into melted dark chocolate chips

My leftover buttercream was enough for nine chocolates

Mmmmmmm....chocolates on a fancy plate

They were really, really, good.

They were so good that at some point I might even make up some marshmallow buttercream just for chocolate making. I think they would make a great gift.

It's Consistently Above Zero

I haven't been online too much over the past few days. The snow has been melting, the sun came out, and the temperatures have not only been endurable but enjoyable too. Monday we got up to 23°C (73°F) and I didn't wear a coat or a sweater outside. Yesterday was cloudy and only 9°C (48°F), but it was still a treat to be out of doors.

I spend most of my outside time walking around or reading, but recently I found some old baseball equipment and have been having solo batting practice and some games of catch with John. If I'm playing ball in the backyard, it has to be spring now, right? Even if I sometimes have to rescue the ball from the (slowly melting) snow pile.