Whole Wheat Peach Streusel Muffins

by | Aug 28, 2019 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

Peach Streusel Muffins
Whole Wheat Peach Streusel Muffins
Print Recipe
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Peach Streusel Muffins
    Whole Wheat Peach Streusel Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Ingredients
      Streusel Topping
      Muffins
      Servings: muffins
      Instructions
      Streusel Topping
      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
      Muffins
      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

      Peanut Sauce

      by | Jul 15, 2019 | CONDIMENTS AND SAUCES | 0 comments

      A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
      Peanut Sauce
      Print Recipe
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        1 1/2 cups 15 minutes
        Cook Time
        10 minutes
        A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
        Peanut Sauce
        Print Recipe
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          1 1/2 cups 15 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
          2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
          Recipe Notes

          -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

          -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

          Spicy Miso Shrimp

          by | Jun 10, 2019 | APPETIZERS | 0 comments

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Ingredients
          Servings: people
          Instructions
          1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
          2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
          3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
          Recipe Notes

          If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

          Coconut Oatmeal Cookies

          by | Feb 10, 2019 | COOKIES | 0 comments

          Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
          Coconut Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
            Coconut Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
              3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
              4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
              5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
              6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
              7. Bake one tray at a time on the middle rack for 10-12 minutes.
              8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

              Red Curry Coconut Shrimp

              by | Dec 27, 2018 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

              Red Curry Coconut Shrimp
              Print Recipe
                Servings
                3-4 people
                Servings
                3-4 people
                Red Curry Coconut Shrimp
                Print Recipe
                  Servings
                  3-4 people
                  Servings
                  3-4 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
                  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
                  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
                  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
                  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.