eating

Healthy(ish) Blueberry Muffins

Fine and Feathered - Healthy(ish) Blueberry Muffins

 So let's just get something straight here. I am not living in denial, I know that a healthy muffin is basically an oxymoron. Or at least, any muffin that tastes vaguely good and you try to consider "healthy" is an oxymoron.

Since we got that out of the way can we just agree to call these healthyish muffins? Okay, thanks. 

This past week I've been on vacation (wooo!) I spent three much too quick days down in Florida visiting Mickey Mouse with my mom, and still have a couple days left before I have to go back to work. One thing that I've dug back into is cooking and baking. Back when I was working from home, I used to make all of our meals, mostly from scratch, and I really miss that, so I'm taking the opportunity to make as much as I can while I'm home, and freeze leftovers to take to work with me when I go back. 

I love these muffins, not just because I can pretend like they're not totally horrible for me, but because they also freeze really well. I've made them in the past before and froze almost the whole batch (after scarfing down a couple fresh warm ones, of course). Then I just grab one from the freezer when I have early mornings at work and stick it in the microwave for a few seconds, and bam! An awesome, tasty, healthyish breakfast!

Healthyish Blueberry Muffins

(adapted from How Sweet it is)

2 Cups of Whole Wheat Flour

2/3 Cup of loosely packed Brown Sugar

1/4 Cup of Flaxseed Meal

1 1/2 teaspoons of Baking Soda

1 teaspoon of Baking Powder

1/2 teaspoon of Cinnamon

1/4 teaspoon of Salt

1 Egg lightly beaten

3/4 Cup of Plain Greek Yogurt

2/3+ Cup of Milk

5 Tablespoons of Butter, melted and cooled

2 teaspoons of Vanilla Extract

1 Cup of Bluerries, lightly tossed in flour (fresh or frozen both work)

Crumb Topping:

1/4 Cup of Whole Wheat Flour

1/4 Cup of loosely packed Brown Sugar

1/2 teaspoon of Cinnamon

3 Tablespoons of Butter, at room temperture

Preheat oven to 350 degrees F. Line a muffin tin with liners (if planning on freezing - forgo liners and instead grease muffin tin, I like to use the spray kind, dust with flour, and shake off any excess flour)

Whisk together all dry ingredients (flour, brown sugar, flaxseed, baking soda, baking powder, cinnamon and salt) and set aside. Combine all wet ingredients (egg, yogurt, milk, butter, and vanilla) in a separate bowl. Add wet ingredients in the dry and combine using a spatula, being careful not to overmix. If batter is still very dry, you can add a little more milk, about a tablespoon at a time, just until the batter comes together. Add in blueberries and mix in just enough to disperse through the batter. Fill muffin cups 3/4 of the way full.

Combine all of the ingredients for the crumb topping. I just use a fork to combine and cut up the butter into the mixture as I go. Sprinkle mixture on top of the muffins. 

Bake 18-20 minutes until just set (do not over-bake or they do tend to get dry!). Let cool slightly before eating. If freezing, cool completely and then wrap in plastic wrap and store in a freezer bag in freezer. 

Fine and Feathered - Healthy(ish) Blueberry Muffins

 Enjoy!

Stove-top Hot Chocolate

Fine and Feathered - Stovetop Hot Chocolate

I am kind of a total sucker for hot drinks as soon as the weather drops. During the summer I have no problem making sure I get plenty of water throughout the day, but once it's cold you'll find me forever with a mug of tea, coffee, cider, and basically anything else I can wrap my frozen hands around. I especially love the occasional indulgence of a cup of thick, rich, hot chocolate topped with marshmallows, whipped cream, and basically whatever else you want to put on there. I am a total snob and turn my nose up at those "just add water" packets though. No, give me the real, clog my arteries thing. If I'm going to indulge, I'm going to make it worth it. And let me tell you, this is totally worth it.

This recipe is actually really easy to make! It takes a little bit time (as in, more than the two seconds it takes to make the pouch variety), but it's very simple. 

Stove-top Hot Chocolate

4 Servings

2 Tbsp Cocoa Powder

3/4 Cup Sugar

2 Cups Milk (divided)

1 Cup Heavy Cream

Splash of Vanilla

Whisk together the cocoa poweder and suger in a pot, add 1/2 cup of the milk, and turn stove to medium. Whisk together while it warms up. Let come to a simmer for a minute, and then add the rest of the milk, and cream. Allow to come back to a simmer, remove from heat and whisk in the vanilla. Divide between mugs, top with tons of marshmallows, and enjoy!

Oatmeal Rasin Ice Cream Sandwiches

Fine and Feathered - Oatmeal Rasin Ice Cream Sandwiches

Confession time: I am one of those weirdos who loves oatmeal raisin cookies. Whenever cookie talk come up and chocolate chip lovers are all like "who even eats oatmeal raisin" I'm in the corner throwin' my hands up in the air like I just don't care. I especially get hankerings for my favorite cookie come fall. 

I decided recently to combine my fall cravings with a little fat kid summertime magic and make some amazing oatmeal raisin ice cream sandwiches! It's the perfect combo if you're already craving some autumn goodies, but, hey, it's still almost 90 degrees outside, so maybe you should hold off on the hot apple cider for now. 

These are also super easy to throw together, and you can stash them in your freezer to treat yourself with after a long day, or just because. 

OATMEAL RASIN ICE CREAM SANDWICHES

Adapted from Smitten Kitchen

1/2 cup butter, softened

2/3 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt 

1 1/2 cups rolled oats

3/4 cup raisins

Preheat your oven to 350F. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins. Use small spoons to dollop dough onto greased cookie sheet, and bake for about 10 minutes (sometimes these smaller ones cook a little faster, so keep a close eye on the first batch). Allow to cool completely on cooling racks. 

Sit vanilla (or whatever flavor you prefer!) ice cream out for several minutes to thaw slightly, so it's easy to scoop. Slather a spoon full of ice cream on one cookie, and smash another cookie on top. Wrap individually in plastic wrap and keep in a ziplock bag in your freezer until you're ready to eat (give them a good ten minutes if you're planning on digging in right away!). Enjoy!