Parsnip Spice Muffins

Parsnip Spice Muffins

Give your carrot muffins a makeover with these wonderfully spiced and tender Parsnip Spice Muffins. Just like carrots, parsnips cook down to provide moisture, flavour and sweetness to baked goods. Already having a sweet note, parsnips readily take on an array of spices such as cloves, ginger and cinnamon. So get ready to fill your kitchen with the scent of baked goods and glorious spices with these gorgeous muffins.

Inspired by Bon Appetit’s Parsnip Spice Cake, I chose to lighten up the batter with applesauce and use less oil, sugar and eggs to create a relatively healthy muffin. Tender and moist with a spicy aroma and flavour. They’re particularly good with a drizzle of sweetened cream cheese for a little sweet treat, but eaten plain with a cup of tea is also a pleasure.

Parsnip Spice Muffins
Print Recipe
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    25-28 minutes
    Parsnip Spice Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Servings: muffins
      Instructions
      1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
      2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
      3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
      4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

      Baked Apple Cranberry Oatmeal

      Baked Apple Cranberry Oatmeal

      Christmas morning is fast approaching and it brings along with it a day indulgent in food and drink. Give your day a little sanity with healthy Baked Apple Cranberry Oatmeal. Perfect for a hectic Christmas morning because it’s quick, easy, and feeds a small crowd, leaving you time to enjoy opening gifts, and spending time with loved ones. Healthy yet hearty enough to carry you through your day until the overeating of turkey and dressing ensues.

      Baked Apple Cranberry Oatmeal is packed with fresh apples, dried cranberries, and spices, filling your kitchen with the aroma of baked apples and spice. The crumbly nut topping makes it indulgent and super delicious. It’s particularly tasty served warm with a dollop of yogurt or a splash of milk. Enjoy!

      Recipe source for Baked Apple Cranberry Oatmeal: Compelled To Cook

      Baked Apple Cranberry Oatmeal
      Print Recipe
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Baked Apple Cranberry Oatmeal
        Print Recipe
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Baked Oatmeal
          Topping
          Servings: people
          Instructions
          Baked Oatmeal
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
          3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
          Topping
          1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
          2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
          Recipe Notes

          If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

           

          Spanish Chorizo Frittata

          Spanish Chorizo Frittata

          You just can’t beat a frittata for its simplicity and ease of preparation for something that looks so much more complicated than it actually is. Plus, you can make it any combination of flavours you want. My Spanish Chorizo Frittata is packed with flavour from spicy sausage, veggies, fresh herbs and smoked paprika. Many great flavours all hugged together with cheese and eggs. It’s the perfect meal served with a salad or hash browns.

          Not only great for breakfast, lunch or dinner, it’s fantastic for guests since everything can be chopped in advance. Making the final preparation a simple matter of a little sautéing, adding whisked eggs and cream then popping in the oven until slightly puffed and golden. It takes mere minutes to pull it off once the prep is done.

          So go crazy with your favourite meats, veggies and potatoes to create your own signature frittata. It’s also a great dish for those watching their carbohydrate intake as there’s no starchy crust and it can be made without meat for a great vegetarian option. I opted for a frittata with a Spanish flare full of sausage and a few of my favourite veggies. It’s delicious and I hope you enjoy it!

          Recipe source for Spanish Chorizo Frittata:  Compelled To Cook

          Spanish Chorizo Frittata
          Print Recipe
            Servings Prep Time
            6 people 10 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            6 people 10 minutes
            Cook Time
            25-28 minutes
            Spanish Chorizo Frittata
            Print Recipe
              Servings Prep Time
              6 people 10 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              6 people 10 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
              2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

              Red Currant Raspberry Jelly

              Red Currant Raspberry Jelly

              Just a touch of tart and a whole lot of berry sweetness is what this gorgeous Red Currant Raspberry Jelly is. Sadly, fresh currants are very seasonal and a little difficult for me to find. Many years ago I had a neighbour take me to a friends who had many berry bushes including black currant. From those black currants and raspberries I made a jelly. It had fantastic flavour and a deep rich red colour. It became my husbands new favourite thing to put on toast. Needless to say it didn’t last long and ever since he has been asking me to make it again.

              My first problem was finding fresh currants, so I sent out a post on Facebook. I will admit that even though I’m a blogger, I am not a big fan of Facebook, rather I’m not a big fan of having to have a personal profile to have a blogging page. But on this day Facebook became my hero, if only for a short time, because right away I had a co worker tell me where I could find currants. Currants that were merely minutes away and I was thrilled to say the least.

              Since I’m only an occasional canner and the first currant jelly was made well before my blogging days of saving everything and making notes, there was no recipe to be found. So I adapted/combined the raspberry and currant jelly recipes from Bernardin canning books. The result is a gorgeous vibrant red jelly that’s sweet with just a hint of tartness from the currants and rather fantastic on a toasted english muffin. Enjoy!

              Recipe source for Red Currant Raspberry Jelly:  Compelled To Cook

               

              Red Currant Raspberry Jelly
              Print Recipe
                Servings
                9 250ml jars
                Servings
                9 250ml jars
                Red Currant Raspberry Jelly
                Print Recipe
                  Servings
                  9 250ml jars
                  Servings
                  9 250ml jars
                  Ingredients
                  Servings: 250ml jars
                  Instructions
                  1. In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
                  2. Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
                  3. To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
                  4. Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
                  Recipe Notes

                  Altitude Chart

                  1001-3000  Increase time by 5 minutes

                  3001-6000  Increase time by 10 milnutes

                  6001-8000  Increase time by 15 minutes

                  8001-10000  Increase time by 20 minutes

                  Seed and Almond Coconut Clusters

                  Seed and Almond Coconut Clusters

                  Yes, It’s back to school and my latest Costco coconut cluster obsession makes a debut as a back to school snack or yogurt topping. I’m not sure how long they’ve actually been sold at Costco, I’ve only purchased them in the last couple months. Being a coconut lover, I was in heaven either snacking straight out of the bag or crumpling them on coconut yogurt. So tasty, addicting, crunchy and sweet, I just had to make my own. Seed and Almond Coconut Clusters are my version, which happens to be very similar but with the addition of almonds. All it really takes is a large bowl, a few great ingredients and 25 minutes for these amazing clusters.

                  I admit I can be a Costco junkie! My last obsession found at Costco was tomatillo salsa, and I practically drowned myself in it before making my own version with grilled vegetables Grilled Tomatillo Avocado Dip But now that I’ve conquered both I look forward to my next great Costco find that I can make at home. So whether you’re just trying to fill the lunch bags or love a good smoothie or yogurt topping, you’ll want to bake a batch of Seed and Almond Coconut Clusters to have on hand without having to run out to Costco. Enjoy!

                  Recipe source for Seed and Almond Coconut Clusters: Compelled To Cook

                   

                  Seed and Almond Coconut Clusters
                  Print Recipe
                    Servings Prep Time
                    32 clusters 10 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    32 clusters 10 minutes
                    Cook Time
                    15 minutes
                    Seed and Almond Coconut Clusters
                    Print Recipe
                      Servings Prep Time
                      32 clusters 10 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      32 clusters 10 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: clusters
                      Instructions
                      1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
                      2. Store clusters in an airtight container for several days or freeze for up to 2 months.
                      Recipe Notes

                      I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.

                      Kale and Sausage Pastry Roll

                      Kale and Sausage Pastry Roll

                      Kale and Sausage Pastry Roll is a fantastic brunch or appetizer dish. It combines convenience with rustic flavours by using Pillsbury Crescent Roll Dough, kale and Italian sausage. A great way to use kale as its sturdy leaves stand up to a little braising and pairs well with Italian sausage and cheese.

                      This perfectly golden pastry roll can easily be made up in advance and popped in the oven at the last minute, saving you time to spend with friends and family. The slices are plump with braised kale, melty cheese and Italian sausage making it delicious with eggs.  It’s a great addition to your brunch table.

                      Recipe source for Kale and Sausage Pastry Roll:  Compelled To Cook

                       

                       

                      Kale and Sausage Pastry Roll
                      Print Recipe
                        Servings Prep Time
                        5-6 people 15 minutes
                        Cook Time
                        55-60 minutes
                        Servings Prep Time
                        5-6 people 15 minutes
                        Cook Time
                        55-60 minutes
                        Kale and Sausage Pastry Roll
                        Print Recipe
                          Servings Prep Time
                          5-6 people 15 minutes
                          Cook Time
                          55-60 minutes
                          Servings Prep Time
                          5-6 people 15 minutes
                          Cook Time
                          55-60 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          1. Heat 1 tbsp oil in a large skillet. Cook sausage until no longer pink and starting to brown. Remove sausage to a paper towel lined plate. In same skillet over medium heat, add remaining tbsp oil and sauté onion for 3-4 minutes, add garlic and continue to cook for 2 minutes. Stir in kale, broth, Italian seasoning, pepper and chili flakes. Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
                          2. Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
                          3. To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
                          4. Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
                          Recipe Notes

                          Makes a great brunch item or appetizer.