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Marbled Chocolate Pumpkin Muffins (gluten-free + paleo)

October 14, 2014 Leave your thoughts Print this page

Oh my gosh. So it’s been a month since I posted last?! Yikes. I guess what they say is right about junior year of high school. If only blogging was a homework assignment…

I feel like so much has been happening in my life and some of it I can catch and some of it just flies away without a second glimpse. I think I like it, though–being busy feels good.

What are some of these events? Well, for one, I got my driver’s license a little more than two weeks ago…

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…and driving yourself to school, the gym, and yoga in your Mini Cooper is really, really awesome.

I also attended a 15 hour yoga and body image intensive at my yoga studio last weekend…

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…which was an amazing, empowering experience with such kind, beautiful people that I am so happy I was a part of (that’s a whole other post).

I’ve already written a crapload of essays and lab reports for my AP classes…

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…and procrastinated on all of them by Googling Grumpy Cat memes.

I had a dinner party with two of my best friends, Kara and Rebecca…

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…where we proceeded to devour the equivalent of three Delicata squashes twice-baked in the oven with Lebanese spices.

I made my own sprinkles from scratch…

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…which melted before I could get a good photograph of them decorating banana chocolate cupcakes. So I’ll just have to make them again for you all. 😉

I did lots of other things, too (like walked in the rain with a giant purple cauliflower on my back and visited my first college), but enough about me and more about these insanely delicious muffins.

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Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂

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Personally, I’m a cake girl–sure, frosting is all right (well, it’s more than all right when it’s chocolate frosting), but whenever I’m craving a dessert that isn’t ice cream, my thoughts immediately go to the cake, not what sits atop it. Am I the only one? I hope not.

In any case, to satisfy all of you frosting/icing people, I have created a light, creamy vanilla bean frosting that can be whipped up in a flash if you decide you don’t want a muffin and would prefer a cupcake. And yes, I put real vanilla beans in there. Those guys are the bomb. I do love vanilla.

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Whatever path you choose–be it one of muffin or one of cupcake–your tastebuds will thank you from embarking on this chocolate-pumpkin journey. This one just sits on the boundary of “breakfast” and “dessert,” so that basically gives you permission to enjoy one whenever the heck you’d like. And–bonus–you can tell your friends you baked something that wasn’t inspired by a PSL. (I swear, if I see one more pumpkin spice latte drink, dessert, or dish, I will never eat pumpkin again.)

Happy October, everybody! 😀

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Print this page

Marbled Chocolate Pumpkin Muffins

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

1/2 cup of pumpkin puree

1/4 cup of coconut oil, melted

1/2 cup of coconut sugar (or organic unrefined cane sugar)

1/4 cup of full-fat coconut milk

1 tablespoon of freshly-squeezed lemon juice

1/2 cup of coconut flour

1/2 cup of tapioca flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

3 ounces of dark chocolate chips, melted

3 tablespoons of cocoa powder

VANILLA BEAN FROSTING (optional)

Directions

Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.

In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.

In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.

Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!

Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!

With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.

Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.


What is your favorite ingredient to pair with pumpkin? Leave me a comment here or on Facebook and let me know!


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Marbled Chocolate Pumpkin Muffins

October 14, 2014 Print this page

Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂 Adapted from here.

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

1/2 cup of pumpkin puree

1/4 cup of coconut oil, melted

1/2 cup of coconut sugar (or organic unrefined cane sugar)

1/4 cup of full-fat coconut milk

1 tablespoon of freshly-squeezed lemon juice

1/2 cup of coconut flour

1/2 cup of tapioca flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

3 ounces of dark chocolate chips, melted

3 tablespoons of cocoa powder

VANILLA BEAN FROSTING (optional)

Directions

Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.

In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.

In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.

Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!

Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!

With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.

Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.


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Strawberry Pop Tarts

August 17, 2014 Print this page

And, in the words of my dad, “Pop Tarts wish they tasted like this.” 

Ingredients

Prep Time 30 min, plus resting overnight
Cooking Time 15 min
Total Time 45 min + overnight
Yield 6 large, 9 medium, or 12 small Pop Tarts

FOR THE DOUGH:

1/3 cup of organic palm shortening (or butter, if you prefer)

1/4 cup of unrefined cane sugar (or coconut sugar)

1 tablespoon of vanilla extract

2 cups of almond flour

1/2 cup of arrowroot powder

1/2 teaspoon of baking soda

A generous pinch of salt

Cold water (3-4 tablespoons)

FOR THE FILLING:

1/3 cup of your favorite all-fruit jam (I used strawberry)

1 teaspoon of arrowroot powder

1 teaspoon of water

FOR THE ICING:

1/2 cup of organic confectioner’s sugar

1 tablespoon of almond milk

1 teaspoon of vanilla extract

Freeze-dried fruit, to garnish (optional)

Directions

In the bowl of a stand mixer, cream together the organic palm shortening with the unrefined cane sugar. Once well-combined, add 1 tablespoon of vanilla extract and mix until creamy and fluffy, about two minutes.

To the wet ingredients, add the almond flour, 1/2 cup of arrowroot powder, baking soda, and salt. Mix on low until a crumbly mixture is formed, about 2 to 3 minutes, scraping the bowl once or twice to make sure everything is combined.

Now is the tricky part. Fill up a measuring cup with cold water and–very slowly–add about 1 tablespoon at a time to the dough until it forms together in a ball. I used 3-4 tablespoons, but you may need more or less. If you find that your dough becomes too sticky, don’t worry–just add a little more almond flour and arrowroot powder (I’d suggest no more than a tablespoon of each).

Squish the dough into a ball and wrap with saran wrap. Refrigerate overnight until firm to the touch.

The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cut two pieces of parchment paper or wax paper, unwrap the dough, and place it on one of the sheets you just cut. Place the other piece on top and roll out until it is a square approximately 1/4-inch in thickness. (It will be between 10-13 inches long and wide).

Next, cut the dough into rectangles. You can cut it into 12 and make 6 big Pop Tarts, 18 and make 9 medium Pop Tarts, or 24 and make 12 small Pop Tarts–choose whatever you’d like based on how patient you are and how many you’d like to make.

Meanwhile, in a small bowl, stir together the all-fruit jam with 1 teaspoon of arrowroot powder and 1 teaspoon of water. Once well-mixed, add about 1-2 teaspoons of filling to half of the rectangles you just cut out.

Gently spread the filling, making sure you leave a little room along the edges. Take a rectangle of dough without the filling on top and place it on top of one of the rectangles with filling and, using a wet fork, seal the edges.

Carefully transfer the formed Pop Tart to the prepared baking sheet and repeat with the remaining dough. Bake in the preheated oven until golden-brown and firm to the touch, about 15 minutes. Let cool completely on the baking sheet before frosting.

In a small saucepan, combine the organic confectioner’s sugar with the almond milk and 1 teaspoon of vanilla extract. Whisk over medium-low heat until thick and homogeneous, about 5 minutes. If it feels too thin, add a little more confectioner’s sugar–it’s ready when it sticks to your finger without sliding around.

Don’t want to use confectioner’s sugar? Try this recipe with coconut sugar. It won’t be the same, but it will still be good.

Once the Pop Tarts are cool, carefully spread a little icing atop each one using a small spatula or a large spoon. Let it dry for 10 minutes before spreading another layer on top to make a more uniform coating.

If you’re feeling a little eccentric, try crumbling some freeze-dried fruit on top! I love using freeze-dried blueberries, strawberries, green apple, and mango to make purple, pink, pale green, and yellow, respectively.

Store in an airtight container in the fridge for up to 4 days. Eat cold or at room temperature.


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Strawberry Pop Tarts (gluten-free + vegan)

August 17, 2014 Leave your thoughts Print this page

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Oh yes. The infamous breakfast treat is here on Yes to Yummy!

And, in the words of my dad, “Pop Tarts wish they tasted like this.”

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For years, I refused to eat anything healthy for breakfast. I was the Queen of Carbohydrates: if it wasn’t cereal, rolls, or a sugary protein bar, I wasn’t going to have it for breakfast. After going to friends’ houses for junk food, I one day came home and asked my mom to buy Pop Tarts, which she surprisingly got for me.

As I soon discovered, Pop Tarts are not very tasty. Instead of chewy and moist, they’re dry and crumbly, adorned by a pitiful layer of icing that’s literally as hard as a rock. Not a very healthy nor delicious breakfast, but one I still pursued for a few years before I gave up on the rather unappealing breakfast treat.

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After becoming a serious alternate baker, I resolved that one day, I would make a healthy Pop Tart. The first time I tried making them, the dough just wasn’t right (I used coconut flour and it wound up too chewy) and I stupidly chose blackberries for the filling–talk about seed city. Thankfully, my dad ate them (he’ll eat anything), and I went back to the drawing board.

This time, I chose almond flour for its moist baking properties, and my favorite (seedless) strawberry jam for the filling. They were a little on the ugly side when they first came out of the oven, but with the help of some icing and fruit “sprinkles,” they became quite beautiful, if I do say so myself.

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If you have younger kids (or a spouse) who’s quite picky and refuses to eat eggs or drink a green smoothie for breakfast, this is a great alternative. It has very little added sugar and a good amount of protein from the almond flour; pair it with something nutritious like a piece of fruit and you have a decent meal to start your day. These are also a tasty dessert or snack–really perfect for any time of day.

So, let’s get baking, shall we?

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In the bowl of a stand mixer, cream together 1/3 cup of organic palm shortening (or butter, if you prefer) with 1/4 cup of unrefined cane sugar (or coconut sugar). Once well-combined, add 1 tablespoon of vanilla extract and mix until creamy and fluffy, about two minutes.

To the wet ingredients, add 2 cups of almond flour, 1/2 cup of arrowroot powder, 1/2 teaspoon of baking soda, and a generous pinch of salt. Mix on low until a crumbly mixture is formed, about 2 to 3 minutes, scraping the bowl once or twice to make sure everything is combined.

Now is the tricky part. Fill up a measuring cup with cold water and–very slowly–add about 1 tablespoon at a time to the dough until it forms together in a ball. I used 3-4 tablespoons, but you may need more or less. If you find that your dough becomes too sticky, don’t worry–just add a little more almond flour and arrowroot powder (I’d suggest no more than a tablespoon of each).

Squish the dough into a ball and wrap with saran wrap. Refrigerate overnight until firm to the touch.

The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cut two pieces of parchment paper or wax paper, unwrap the dough, and place it on one of the sheets you just cut. Place the other piece on top and roll out until it is a square approximately 1/4-inch in thickness. (It will be between 10-13 inches long and wide).

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Next, cut the dough into rectangles. You can cut it into 12 and make 6 big Pop Tarts, 18 and make 9 medium Pop Tarts, or 24 and make 12 small Pop Tarts–choose whatever you’d like based on how patient you are and how many you’d like to make.

Meanwhile, in a small bowl, stir together 1/3 cup of your favorite all-fruit jam with 1 teaspoon of arrowroot powder and 1 teaspoon of water. Once well-mixed, add about 1-2 teaspoons of filling to half of the rectangles you just cut out.

Gently spread the filling, making sure you leave a little room along the edges. Take a rectangle of dough without the filling on top and place it on top of one of the rectangles with filling and, using a wet fork, seal the edges.

Carefully transfer the formed Pop Tart to the prepared baking sheet and repeat with the remaining dough. Bake in the preheated oven until golden-brown and firm to the touch, about 15 minutes. Let cool completely on the baking sheet before frosting.

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In a small saucepan, combine 1/2 cup of organic confectioner’s sugar with 1 tablespoon of almond milk and 1 teaspoon of vanilla extract. Whisk over medium-low heat until thick and homogeneous, about 5 minutes. If it feels too thin, add a little more confectioner’s sugar–it’s ready when it sticks to your finger without sliding around.

Don’t want to use confectioner’s sugar? Try this recipe with coconut sugar. It won’t be the same, but it will still be good.

Once the Pop Tarts are cool, carefully spread a little icing atop each one using a small spatula or a large spoon. Let it dry for 10 minutes before spreading another layer on top to make a more uniform coating.

If you’re feeling a little eccentric, try crumbling some freeze-dried fruit on top! I love using freeze-dried blueberries, strawberries, green apple, and mango to make purple, pink, pale green, and yellow, respectively.

Store in an airtight container in the fridge for up to 4 days. Eat cold or at room temperature.

YUM!!!!!!!!!!!!! 😀

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What is your favorite breakfast “treat?” Leave me a comment here or on Facebook and let me know!


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Toasted Coconut + Mango Waffles

May 17, 2014 Print this page

If you’re in need of a vacation, just take a bite of these waffles, and images of palm trees and hula dancers will drift into your mind… 

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 10-12 waffles

3/4 cup of unsweetened coconut

1 large, ripe mango

1/2 cup of coconut oil, melted (extra-virgin for coconutty flavor), plus more for greasing

1/2 cup of coconut milk

2 teaspoons of vanilla extract

3 tablespoons of coconut nectar (or maple syrup/honey, if you prefer)

4 eggs

1/2 cup of tapioca flour

1/2 cup of coconut flour

1 teaspoon of baking powder

A generous pinch of salt

Directions

First, toast up the unsweetened shredded coconut in a small skillet or in the oven at 350. Stir it often and remove it from the heat as soon as it begins to turn brown. Set aside. 

Cut up the mango into about 1/2-inch chunks. Set that aside, too, and try not to eat half of the mango while you prepare the rest of the ingredients.

In a large bowl, whisk together the melted coconut oil, coconut milk, vanilla extract, coconut nectar, and eggs.

In a small bowl, whisk together the tapioca flour, coconut flour, baking powder, and salt. Break up any remaining clumps of flour with your hands, then pour the dry ingredients into the wet ingredients. Mix to combine completely. 

Now, add in all of the mango you chopped up earlier and 1/2 cup of the toasted coconut. Fold it in with a whisk or a spatula.

Cover the waffle batter with a kitchen towel and let it sit out while you heat up your waffle iron or, in my case, a panini press outfitted with waffle grates.

Grease the iron/grates lightly with coconut oil once it heats up, then pour about a third of the batter onto the cooking surface, using more or less depending on your machine.

Close the lid and let cook until golden-brown on top, about 5-7 minutes for me. A toothpick should come out cleanly in the center of the waffles, too.

Remove from the waffle iron/grates and repeat with the remaining batter. I made 10 waffles and, of course, you will get more or less depending on how generous you are with the batter and how big your device is.

Garnish with the remaining toasted coconut and eat immediately. Leftovers can be stored in the fridge for a few days and toasted up for breakfast, but they’re really best the first day they’re made.


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