Sunday, November 23, 2014

Pumpkin Granola Muffins

Have we all been pumpkin'ed out yet by all of the pumpkin spice coffee/bread/oatmeal/pie and other concoctions that are so popular this time of year at every holiday party, coffee shop and grocery store? Because I'm not quite maxed out to my personal limit yet, so I think it's time for a pumpkin post! This time of year only comes around once a year, so it's best to make the most of it. Especially when the pumpkin goodie in question is a healthy(ish) crunchy tasty pumpkin muffin topped with granola.


Yep, you heard correctly. Today we are taking muffins to the next level by adding an exciting granola topping as the proverbial cherry on top. I found this idea on a blog called The Clever Carrot, and can't wait to repeat it for every type of muffin out there for the rest of my life - blueberry muffins, banana, you name it - this is a genius idea that will make a basic muffin much more interesting. I'll take five, please. 

What are your plans for Thanksgiving this year? My parents are driving over from Nevada, and then we are all going to the Santa Barbara area to meet up with Stuart's family. I can't wait for loads of turkey, cranberry sauce, and of course a slice of pumpkin pie!

Ingredients:
Dry:
1/2 c. all purpose flour
1/2 c. whole wheat flour
1/4 tsp. cinnamon
1 tbsp. pumpkin pie spice
1/2 tsp. baking soda
1 tsp. baking powder
pinch of salt
Wet:
1 c. pumpkin puree
--> ¾  c. sugar2 eggs
--> 1½  tsp. vanilla --> c. coconut oil, melted & cooled1 c. granola (any variety – for garnish)

Directions:
1. Preheat your oven to 350 F. Line a muffin tin with 12 paper cases.
2. In a large bowl, mix together all of the dry ingredients so that they are evenly incorporated.
3. In another bowl, whisk together all of the wet ingredients.
4. Combine the dry and wet ingredients, and stir until just combined; do not over mix (the muffins will be tough).
5. Spoon the batter into the prepared muffin tin, filling them about 2/3 full.
6. Sprinkle 1 tsp. of granola onto each muffin.
7. Bake in the center of the oven for about 25-30 minutes. The muffins are done when a toothpick comes out clean when inserted.
8. Transfer to a wire rack to cool before serving.




Wednesday, November 5, 2014

Birthday Eats

I recently realized that in the whirlwind surrounding my recent birthday, I forgot to tell you what (are where) I ate during my birthday week. It's been a while since I posted about restaurants here in San Luis Obispo, so I'm going to take this opportunity to introduce you to a couple of Central Coast gems. First up was the meal Stuart treated my to the weekend prior to my birthday, at Ember in the nearby town of Arroyo Grande. Next up was a wonderful champagne-filled evening courtesy of my mother in law, Karen, who drove all the way up to eat with us at Giuseppe's Cucina Italiana in nearby Pismo Beach. Both meals were fabulous, and while the interiors of both restaurants are dark I did try to capture a few standout dishes in the photos below.

Where: Ember
Location: Arroyo Grande
Known For: wood-fired everything, from pizzas to meats, overseen by head chef Brian Collins

Shaved zucchini salad with toasted hazelnuts and Parmesan - simple but delicious

The crispy pork belly with Brussels sprouts appetizer

Wild Boar Chorizo and Tomatillo pizza - out of the ordinary toppings, wood-fired to perfection


Where: Giuseppe's Cucina Italiana
Location: Pismo Beach
Known For:the best Italian food in the central coast

Giuseppe's signature starter salad, full of fresh avocado, carrot, tomato, and garbanzo beans

The pan roasted petrale sole entree special with butternut squash risotto and shaved zucchini - this was hands down the best entree I've had at this restaurant. Amazing. 

 
Where: The Chiapella/Wendel Family Kitchen
Location: Gardnerville, NV
Known For: homemade cakes that don't look pretty, but taste delicious! Below is a German chocolate cake that my mom and I made when I visited home the weekend following my birthday. Of course, the main meal was also equally scrumptious. Thanks, mom and dad!


And a big thank you to Stuart for my birthday gift, the cookbook pictured above. I can't wait to bring a little bit of Paris to our home kitchen!