Healthy Harvest Muffins

Adapted from Zucchini Carrot Muffins on Food.com:
1 1/2 cups shredded carrots (about 3 carrots)

• 1 1/2 cup shredded zucchini (about 1 med. zucchini)
• 1 shredded apple
• 1/2 cup chopped nuts/dried fruit (I chopped up half a cup of Costco's Fruit & Nut blend)
• 2 cups all-purpose flour (I'm interested to do half whole wheat flour next time)
• 1 cup sugar (I'm interested to try half brown sugar next time)
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs , lightly beaten
• 3/4 cup vegetable oil (may try coconut oil next time)
• 1 teaspoon vanilla extract

Directions:

1. 1
   Gently toss together carrot, zucchini, apple, and nuts/dried fruit; set aside.
2. 2
   In a large bowl, combine flour, sugar, cinnamon, baking sida and salt.
3. 3
   Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
4. 4
   Fill greased or paper-lined muffins cups two-thirds full. Bake at 375 for 19-22 minutes or until a toothpick comes out clean. *It only took me 19 in a greased muffin pan*
5. 5
   Cool in pan 10 minutes before removing to wire rack.
   
   
   These were so yum!!

Hello again! (And Cranberry Orange White Chocolate Bars)

Have you missed me? So, I guess I'm not so good at this blogging thing. You really have to commit to keep up with it! So, sorry, I am a slacker. But on the upside, I have a YUMMY recipe :)

Cranberry Orange White Chocolate Bars (oh my goodness-- can it really have all that yummy goodness in it, yes and YES they are pretty stinking amazing).

Cranberry White Chocolate Bars (slightly adapted from Glorious Treats recipe)

2 sticks unsalted butter (slightly softened)

1 1/4 cups brown sugar

3 eggs

1 1/2 teaspoons vanilla

2 teaspoons fresh orange zest

1 1/2 cups all purpose flour

3/4 teaspoon powdered ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup dried, sweetened cranberries, chopped

6 ounces (about 3/4 cup) white chocolate chips

Frosting

4 ounces cream cheese (softened)

2 Tablespoons butter

2 cups powdered sugar

1/2 teaspoon vanilla

1 teaspoon orange extract

1/2 cup dried, sweetened cranberries, chopped

2 ounces white chocolate, melted

Directions:

1.)  Preheat oven to 350 (F) degrees.  Grease or spray a 9 x 13 pan then set aside (For the first time I actually used parchment to line the pan, having left some hanging over the two long sides- and it allowed me to easily pull bars out of the pan.)

2.)  In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder.  Set aside.

3.)  In a large bowl, cream the butter and brown sugar until smooth.  Add eggs, vanilla, and orange zest and mix well.  Gradually add the flour mixture and blend until combined.

4.)  Stir in cranberries and white chocolate.  Pour the batter into prepared pan and spread evenly. 

5.)  Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean.

6.)  Assemble dessert by spreading the frosting onto the baked and cooled bars.  Sprinkle additional cranberries on top.  Drizzle melted white chocolate on top as desired. 

Frosting:

Beat the cream cheese and butter together until smooth.  Add the powdered sugar, vanilla and orange extract.  Beat about 1 minute until fully incorporated. 

Sorry, this is the ONLY picture I have of finished product (P.S. thanks Jessica!!) Check out Glory's awesome pics to see other ways to cut 'em.

Maple Pecan Scones (adapted from the Pioneer Woman)

Scones: 

3 c. all purpose flour

1/3 c. sugar

5 tsp. baking powder

1 tsp. salt

2 sticks unsalted butter

1/4 c. pecans (+ more for sprinkling if want), chopped

1 large egg

3/4-1 c. heavy cream

1. Preheat oven to 350 degrees.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt.

3. Cut the cold butter into small pieces. Cut the butter into the flour (with either a pastry blender or two knives) until the mixture resembles crumbs.

4. Add chopped pecans into the flour mixture.

5. Mix the egg and cream together. Add the mixture to the flour mixture. Stir together until just combined.

6. Turn the mixture onto a cutting board (the dough will be very crumbly). With your hands, push the mixture together and try to form a rectangle. Continue to use hands to keep mixture together and pat down to 3/4 inch thick. Cut the rectangle down the middle and then into triangles. (see example below)

7. Transfer each scone to a baking stone, Silpat baking mat, or cookie sheet sprayed with nonstick cooking spray.

8. Bake the scones for 22-26 minutes, until they just start to brown (try not to overcook!).

9. Allow to completely cool before icing.

Icing:

1/2 lb. (or a scant less than 2 c.) powdered sugar

1/8 c.+  milk

2 Tb. butter, melted

1 1/2 tsp. maple flavoring or maple extract

1. In a medium mixing bowl (I use whisk attachment on my Kitchenaid), stir together the icing ingredients until smooth. Pour generously over cooled scones.

2. Allow the icing to set before serving. Especially delicious with coffee!!

**Optional: sprinkle chopped pecans over the icing before it sets.