Sweets for the sweet

Banana Chocolate Chip Muffins







Nancy Silverton's Cake Donut(holes)




Banana chocolate-chip muffins

I made these for me. In my humble opinion, chocolate and banana is a match made in taste-bud heaven. I used a 3 oz dark chocolate - 80% cacao bar chopped up into little bite sized bits of goodness. I made this with whole wheat pastry flour, a cup of Nancy's non-fat yogurt, brown sugar, cinnamon, nutmeg, baking soda, baking powder, canola oil, one egg and a cup of mashed bananas.

They are great warm (with the dark chocolate oozing out) or cold.


Classic buttermilk cake donut-holes

These little guys were for Jason. Fried little vittles topped with cinnamon and sugar - nuff said.

I picked up Nancy Silverton's: Pastries From the La Brea Bakery from the library this weekend.

Foolish, foolish girl.

How can I stick to my healthy salad and veggie plan with this book in the house? I swear everything in this book calls for at least 2-3 sticks of butter. Believe it or not her cake donut recipe was one of the healthiest recipes in the book. I adapted the recipe a bit and made only half the recipe and I made little holes instead of the proper donuts out of shear laziness. I also used yogurt in place of buttermilk.

They came out perfectly - light and crunchy with just a hint of nutmeg and that divine cinnamon smell throughout the house.

Best donut recipe I have made, yet.

Nancy Silverton made Julia Child cry in pleasure. You will too if you make these donuts.

"A Triumph!"

Feel Good Blueberry Muffins

I love using local products and this recipe incorporates a few of my favorites.

It's a super healthy version of a Nigella Lawson recipe.

1. Preheat Oven to 400 degrees -grease a small 12 muffin tin or use cupcake paper cups in the tin.
2. Combine 1 1/3 cup Whole Wheat Flour (I like King Arthur's), 1/2 tsp baking soda, 2 tsp baking powder, 1/4 cup of sugar and a pinch of salt in a large mixing bowl.
3. In a small bowl beat 1/3 cup of canola oil, 1 cup of non-fat yogurt (I like Nancy's), and one egg.
4. Pour wet ingredients into dry and mix (with a light hand!) Lumps are okay.
5. Grate in the zest of one orange. This makes this recipe!
6. Fold in 1 cup of frozen blueberries (I like Willamette Valley Berries) Mix lightly and spoon into muffin tin.
7. Bake for 18-20 minutes until golden. Let cool slighlty and then enjoy with butter and local jam.

Delish and SO good for you!!

We have these for snacks and for breakfast all the time. Also great with yogurt or a big glass of milk.