Strawberry Coconut Spelt Muffins

I could tell you yet again about how easily I tire of the same old breakfasts.  The rotation of yogurt with assorted toppings, oatmeal with assorted toppings, and smoothies punctuated by the occasional meal of eggs and toast.

I could tell you of my overwhelming love of anything bread.  I used to work in a bread bakery during high school and I ate more than my fair share of our products.  I'm still a sucker for a muffin or quick bread, stealing pieces all day long to snack.

I could tell you I've been a coconut fiend the past year, consuming at least my body weight in shredded coconut, coconut water, coconut oil, and - my newest find - coconut butter.  Just skip the Malibu, please.  It doesn't count as coconut.

I could tell you I've been trying to continue eating somewhat healthy.  Let's not go overboard, I'm still eating some very unhealthy things.  But if I can make my breakfast a wee bit healthier while still keeping it delicious, why not do it?  Plus I'll feel so darn virtuous for eating a homemade and healthy muffin instead of a sugary monster muffin from the store.  And that's a lovely way to start my day.

But what I really want to tell you is that these muffins are awesome.  They're a cinch to make, they taste wonderful, and they are genuinely good for you.  Spelt flour, the health star in these muffins, is increasingly easy to find in well-stocked grocery stores and health food stores.  Once you try spelt muffins, I promise you'll be hooked on this ancient grain.

Strawberry Coconut Spelt Muffins

from Inspired Edibles (get the original recipe here)

Makes 12 muffins...which freeze rather well

Ingredients:

1 1/4 cups spelt flour

1 cup extra thick rolled oats (not quick cooking)

1 tsp. baking soda

1 tsp. baking powder

1/3 cup turbinado sugar

1 egg, lightly whisked

3 tbsp. extra virgin olive oil

1 tsp. vanilla extract

1 cup chopped strawberries (if using frozen, thaw)

1/4 cup orange juice

1/4 cup coconut milk (if it is from a carton, use unsweetened)

1/4 cup  + 2 tbsp. shredded coconut (unsweetened or sweetened, depending on your preferences)

Preparation:

Heat oven to 400 degrees Farenheit.

In a large bowl, combine the spelt flour, oats, baking soda, baking powder, sugar, and 2 tbsp. of shredded coconut, stirring well.

In a separate bowl, whisk together the egg, olive oil, vanilla, orange juice, and coconut milk.  Add the chopped strawberries, mixing gently to combine.

Add the wet ingredients to the dry ingredients, stirring just until combined.  Equally divide the batter among 12 paper-lined (or well-greased) muffin cups.  Sprinkle the remaining shredded coconut on top and cook for  15 minutes, until the muffins are lightly browned and spring back when touched.  Allow to cool for a few minutes in the muffin pan, then transfer to a rack until completely cool.  Alternately, if you don't have a cooling rack, you can balance the muffins on the top of the muffin pan, allowing as much air to reach the muffins as possible.  You don't want soggy bottomed muffins!  

If you'd like to freeze muffins, wrap individually in plastic wrap and store together in a freezer-quality plastic bag.  The night before eating, remove from the freezer and set on the counter to come to room temperature.  You can pop it in the microwave for 15 seconds or so remove any lingering chill.

Notes:

--Spelt is an ancient wheat species.  It has a lower gluten content than wheat, making it slightly easier for many people to digest.  It also has a higher protein content and a larger variety of nutrients compared to wheat.  Spelt has a mild natural sweetness, a slightly nutty flavor and creates a light, soft, and silky texture when used in baked goods.

--Because of its lower gluten content, you may not be able to swap wheat flour for spelt flour in some baked goods that require the structure and sturdiness created by gluten.  In these cases, try blending the two flours together 50%-50%.

--I found a small bag of spelt flour at my local health food store and at Whole Foods.  Check the healthy/whole/organic food section at a well-stocked grocery store, and there's a good chance you'll find it.

--These muffins have a tendency to mold quickly (about 3-5 days) in humidity or heat.  So eat quickly, share, or freeze.

--There are several other recipes for spelt muffins on the Inspired Edibles blog...

Fig, Apple and Oat Spelt Muffins - an unsual combo, though if fresh figs aren't available or aren't your thing, you could swap the fresh figs in the recipe with dried figs.  If you do so, rehydrate the dried figs in apple juice or cider.

Blueberry Banana Spelt Muffins - the classic blueberry muffin gets even more healthy with banana (a natural sweetener) and spelt flour.  I added a pinch of ground cardamom for some extra flavor.  These were a huge hit with my coworkers.

Pumpkin Beer Review

Last fall, I informed you of my intent to conduct a survey of pumpkin beers.  I was in search of The Perfect Pumpkin Beer, the one that captures fall in a bottle of brewed delight.

Well, I conducted this survey.  A quite extensive one, I'll admit.  I'm still drinking a few of those six packs now, trying to clear space for new brews.  If you'll forgive me the delay, here is my report on the Official Pumpkin Beer Survey 2012...

(I profusely apologize for taking so darn long to tell you about these beers. You may not be able to find them in stores at this time.  I took that long. Sorry!!!)

Let's start with big bottles...


Chatoe Rogue (or Rogue Farms)
First Growth Pumpkin Patch Ale
Rogue Brewery

Contains pumpkin, ginger, cloves, vanilla bean, cinnamon, cardamom, and nutmeg.

Obviously, I was attracted to the bright orange bottle like a moth to flame.  The fact that its made by Rogue, one heck of a delicious brewery out of Oregon, clinched my decision to buy a bottle. The label states the pumpkins were grown and picked from Rogue's farms and immediately processed into the brew.  It definitely had a POW-in-your-face flavor...but I'm not too sure that flavor was distinctly pumpkin and/or spice.  This might not be for everyone, but I still loved the brew and will be sure to enjoy a bottle (or two) next year.

Pumking
Southern Tier

Flavor notes from the brewery:  malty sweetness, vanilla, clove, allspice, cinnamon, nutmeg, pie crust.

You've heard about Pumking from me many times before. It's my reigning favorite pumpkin beer, with a distinct pumpkin taste and a wallop of spices.  If I'm drinking a pumpkin beer, I want to know it's pumpkin and not some indeterminate lager that could be an Oktoberfest if I didn't read the label.

Pumking is not too heavy in the mouth or the stomach, but with more heft than a summery pilsner or lager. Perfect for fall.

I liked it so much, I went from the large bottle (which is the only way its sold) to the growler. Yes, indeed.

La Parcela No. 1 Pumpkin Ale
Jolly Pumpkin Artisan Ales 

The label reads: "packed with real pumpkin, hints of spice, and a gentle kiss of cocoa to liven the soul.

A pumpkin ale from Jolly Pumpkin? It has to be good, right? Plus it has cocoa flavor, and I love the combination of chocolate + pumpkin.  Alas, I was sorely disappointed.  Not much flavor of anything, despite the beautiful coppery orange color.  This probably won't make the list of contenders again. Bummer.

Fat Jack
Samuel Adams

A double pumpkin ale (28 lbs. of pumpkin per barrel) with classic pumpkin pie spices (cinnamon, nutmeg, and allspice).  These flavors are deepened by an undercurrent of roasted malts.

Twice the pumpkin sounded awfully enticing.  While delicious, I didn't pick up a distinctly pumpkin flavor from Fat Jack.  At least no distinct in-your-face pumpkin flavor like Pumking.  So I'd drink Fat Jack again, but it isn't the champion pumpkin brew due to its lack of distinct pumpkin flavor.  Also, I'm loving this more specialty/seasonal/limited batch production by Samuel Adams as an alternative to their mass produced beers.   To be clear, I enjoy both, so I'm not a beer snob or hipster.

Let's move on to the six packs....

Harvest Pumpkin Ale
Samuel Adams

Contains roasted pumpkin (17 lbs. per barrel), deep roasted malts (including a smoked malt to add a distinctive smoked flavor), and traditional pumpkin pie spices.

Solid, but not distinctly pumpkin or spice.  Unlike many other pumpkin ales, this Sam Adams offering isn't too much spice.  It seems, to use the wise words of Goldilocks, just right.  It's not the champion pumpkin ale in my book, but it's one I may return to if pickings get slim in future searches.

Pumpkin Ale
Smuttynose Brewing Company

Contains pumpkin puree, cinnamon, nutmeg, and cloves.  Described by a review in the Wall Street Journal as "more spicy than spiced...Less aromatic than most, with more noticeable hops, it is not an obvious pumpkin beer, but not quite anything else."

I've become a huge fan of Smuttynose Brewing Company after trying their Old Brown Dog Ale and their Winter Ale.  So their pumpkin ale seemed like it'd be a serious contender.  Alas, it had no true pumpkin flavor, though I'd disagree with the Wall Street Journal review and say the hops weren't a strong flavor either.  Overall, a solid autumnal beer with a moderate amount of hops and some spices.  I'd drink it again, but it won't be in the running for pumpkin ale champion.

Pumpkin Ale
Kennebunkport Brewing Company

Described as a pale ale with hints of pumpkin, cinnamon, and nutmeg...crisp and refreshing.

A late entry from the beer section at Trader Joe's, this pumpkin ale was just alright.  It seemed...lighter? less substantial? nearly identical to KBC's blueberry wheat beer from the summer (just a bit less fruit-sour)?  Even though I can't find the right word to describe it, I just wasn't impressed. There was no discernible pumpkin or spice taste, and it seemed muddled in flavor.  Not likely to revisit in the future, like most other KBC beers.  So sad...

Burgers and Beers:  The Great Pumpkin
A pumpkin beer sampling at The Party Source.  I'll keep it short here, we're almost done...

Post Road 
Brooklyn Brewery
Meh. Not much flavor here, either of pumpkin or spice. I'll pass.
(but they served it with a dollop of orange liquor infused whipped cream...and that was tasty!)

Ichabod
New Holland Brewing Company
A decent amount of flavor, but lacking in the distinctive pumpkin flavor.  Okay, but not a favorite.



Pumpkin Ale
St Ambroise

I flipped out over this pumpkin ale from a Canadian brewery about 4-5 years ago when it was at AleFest.  This year, I didn't so much as flip out as say "Okay. Maybe even good. But not noteworthy."  Has more of a pumpkin flavor than most, but it doesn't come through the spices and hops cleanly.

Pumpkin Beer

O'Fallon Brewery

Solid. Good pumpkin flavor (136 lbs of it, according to their website), an appropriate dose of spice, crisp...good work.  It didn't win top spot, but I'd happily drink it any fall.

Pumpkin Ale

Schlafly 

Introducing the runner-up in my unofficial (yet incredibly official) pumpkin beer survey 2012....Schlafly's Pumpkin Ale!  It has distinct flavors of pumpkin and spice (cinnamon, nutmeg, cloves) balanced against each other.  Maybe a little extra pumpkin, to ensure those obsessed with pumpkin (ahem, me) would be happy.  A great fall brew to be enjoyed, and one I'll certainly be drinking as soon as I can get my paws on it.

And you've heard my opinion on Southern Tier's Pumking...(winner! pow-pumpkin-in-your-face!).

So that concludes my survey results.  Obviously, I love pumpkin beer.  Some more than others.  And I hope it's equally obvious that I'll be back in 2013 with a fresh review.  Any suggestions for what to try???

Chocolate Stout and Valentine's

With Valentine's day fast approaching, you're likely being bombarded with recipes, advertisements for jewelry and flowers, and pink and red heart-shaped decor in all directions.  Don't get me wrong! I love Valentine's day.  Even in high school, my best friend and I would go bonkers making each other Valentine's and baked goods.  To us, it's all about showing and sharing your love for others, whether it's family, friends, or a significant other.

But here's my humble idea...  If you want to do something a little different for Valentine's day and your fellow celebrants enjoy beer, why not bring chocolate stout or porter to the table this year?  It's delicious to drink, it's versatile in cooking and baking (check out The Beeroness' blog for inspiration!), it can be served with a scoop of vanilla or coffee ice cream for a chic and easy dessert, and it mixes with champagne for a Black Velvet cocktail.  Plus you're still bringing chocolates, a Valentine's day staple!

To aid in your decision, my roommate and I had a taste-off between two chocolate stouts.  Their labels lured us in with irresistible descriptions of chocolate and velvety taste.  We're obviously suckers for anything packaged well.  We tasted, we decided - Southern Tier Brewing Company's Imperial Choklat Stout is the best chocolate stout for your loved one(s).  Provided you share.  Thankfully these come in large bottles, so sharing is easy.

Upland Brewing Company's Teddy Bear Kisses

vs.

Southern Tier Brewing Company's Imperial Choklat Stout

Imperial Choklat Stout
from Southern Tier Brewing Company

About Choklat:
10% ABV
Opaque, very dark brown color
Lightly carbonated, heavier + creamy body
Brewed with ale yeast, two types of hops, four types of malts, and bittersweet Belgian chocolate.
Flavors noted by the brewery include chocolate, dark cherries, lightly woody and bittersweet.

Ahhhmazing. Seriously, you need to try this.  It's richly, distinctly chocolate, but it is incredibly smooth and drinkable.  The flavor is perfectly balanced, rich chocolate without any unappealing hints of hoppy bitterness or cloying sweetness.  Unlike several other dark beers, Choklat does not sit heavy in your stomach, inviting both food pairings (flavored chocolates, delicate and creamy cheeses, angel food cake, fresh berries) and drinking it solo.  It's also excellent for cooking, such as brownies or cupcakes or - dare I say it? - an ice cream float, adults-only style.  Upon first taste, my roommate and I fell in love and it's going to be a long-term relationship with Choklat.

Teddy Bear Kisses
from Upland Brewing Company

About Teddy Bear Kisses:
10.2% ABV
Opaque, very dark brown color
Lightly carbonated, medium + creamy body
Brewed with high alpha hops and an abundance of dark malts.  Aged on cocoa nibs to provide additional bitterness and chocolate flavor.
Flavors noted by the brewery include a velvety malt character, balanced bitter intensity, and soothing chocolate notes.

"Teddy Bear Kisses will make you feel warm and happy inside, but it's definitely not your childhood cuddle toy." (Upland)

It looks like motor oil...but it tastes better.  However, Teddy Bear Kisses isn't quite what I had imagined from its description on the bottle.  Belying its looks, this brew had medium body, so it wasn't as heavy in the stomach as expected.  The malts didn't provide a thoroughly rich and roasty flavor, but instead a burnt malt and slightly chocolate flavor.  The hops + cocoa nibs provided bitterness, which was thankfully not the typical hoppy bitter flavor.  Instead, the bitterness had a hit of chocolate and espresso.  The chocolate flavor I'd hoped for was much milder in Teddy Bear Kisses, perhaps drowned out by the other flavors.  Rats.  There is a possibility, though, that we didn't experience the best this brew has to offer.  According to other reviews, this beer shines when served on tap instead of from the bottle.  Overall, Teddy Bear Kisses was just okay.  We won't be asking it to be our Valentine, especially when Choklat is there to sweep us off our feet.


This Valentine's day, Eric and I are continuing the tradition of cooking dinner together and sharing a bottle of champagne.  I'm making him Plain Old Brownies, which are our compromise (he wants box mix brownies, I want to make them from scratch to show my love) on brownies.  My coworkers are receiving a bunch of Monster Cookies (from Baked:  New Frontiers in Baking by Matt Lewis and Renato Poliafito), which are thoroughly addictive cookies of oats, peanut butter, M&M's, and chocolate chips. I may shove a bit too much batter in my face while making them. Oops.  And my roommate and I are celebrating early with raspberry lambic - vanilla Greek frozen yogurt floats (inspired by Bianca at Confessions of a Chocoholic).


What are your plans for Valentine's?

Good Things - Early Winter

Good things from the past few weeks...


The return of fondue dinners with my roommate.
We bust out an electric fondue pot for the Trader Joe's fondue mix and assemble an assortment of dipping vehicles.  This time, we've got toasted bread cubes (pumpernickel and sourdough), raw broccoli, and roasted brussels sprouts.  Unsurprisingly, melted cheese made my initial taste of raw broccoli delicious. Cheese works its magic yet again.

Don't worry, the bunny isn't for dipping. He's supervising our fondue feast, spread across the coffee table that functions as our storage device/dining room table. Yup, we're heathens. But happy ones, at least!

Southern Tier Imperial Choklat Stout.
"A stout brewed with chocolate" is on its label. It's amazing. I must get another bottle (or four) very soon. Rich without being heavy, flavorful without being an in-your-face brew, I couldn't get enough of it.  It's also easy and delicious to use in baked goods, like bread puddings or brownies or cupcakes.

More Apple Cheddar Scones.

I told you, they're thoroughly addictive.  I can't have them enough, fresh out of the oven or for breakfast the following morning. 

Cardamom Ice Cream.

As much as I am a loyal fan of Jeni's Splendid Ice Creams (who makes a fantastic lime cardamom frozen yogurt, by the way), I've been loving this intensely cardamom ice cream from Three Twins.  Equally cozy with chocolate or caramel sauce as it is with roasted fruit (especially roasted plums).

Pumpkin, Maple, Bacon, Pecan Oatmeal.

Yeah, I did it. I put bacon in my morning oats. And it was delicious. A salty-smoky-sweet flavor bomb.  Just cook your favorite package of instant oatmeal with a mixture of pumpkin puree and milk, then top with cooked bacon, pecans, and a generous drizzle of real maple syrup. Wintry luxury that's good for you!

Spaghetti Squash, Black Bean, and Cotija Cheese Tacos.

From The Smitten Kitchen Cookbook.

Holy cow, I've never been more in love with a vegetable filled taco than I am for this. It's incredibly easy to make - just one night's prep offered 4 dinners' worth of food.  And it's a welcome change from my usual spaghetti squash meal, where I top the squash with tomato sauce and pretend it's spaghetti.  

Roast your spaghetti squash with chile powder and cayenne powder.  Assemble your tacos (or, if you're me, on a giant sized chile tortilla from Trader Joe's. So good.) with roasted spaghetti squash, black beans from a can, cotija cheese, extra hot sauce (because you can never have too much), and lime juice.  Make a hot mess over your plate and call it a night. Bonus points for a cold beer to wash it down.