Our next butternut recipe is muffins. My taste-tester Tab said they were, “the REAL deal.” I am taking this as a supreme compliment. They did smell fantastic. Scramble up a little egg in the morning, a steaming cup of coffee and one of these muffins and I think you have the perfect morning nourishment to get you going and ready for the day. I think if I had to tweak this recipe I may add a cinnamon honey filling or drizzle over the top for dramatic effect. I have used the same muffin base, except I obviously added butternut, as well as experimenting with a crumble topping. You could also supplement pumpkin in this recipe. Which ever your taste buds desire.
Butternut Streusel Muffins
I am declaring the next week Butternut Week on the blog. I know fall makes everyone pumpkin-crazed, but I make my own rules and seeing as I’m in charge of this blog I am replacing pumpkin with my new favorite squash: BUTTERNUT. I am kicking this week off with a butternut stuffed cookie. I’ll admit I was a tiny bit apprehensive about trying these after all the peanut butter and chocolate recipe. I think this was the best out of the group, hands down. Homey and absolutely Falltastic. Give it a shot, I think you’ll be surprised.
Cinnamon Butternut Stuffed Cookies
Last week I posted a Reese inspired gluten-free cookie (click the link to check it out and to blow your mind). I also decided to reverse rolls and create a reserve cookie. This is the by-product. A yummy, chocolate gooey centered, almond butter cookie. I think these were probably better than the chocolate one, although if chocolate is a sore spot for you, the reese is probably the way to go. Try them both, mix and match.
Reverse Reese Cookie
Confession: I am a peanut butter girl. Growing up with a father who could down jars of the stuff, it’s no matter I fall victim to the same kind of infatuation. So when I challenged myself to make a goodie basket for a friend whose niece discovered she had a gluten intolerance, it came to me instantly to do a reese inspire cookie. The verdict? These cookies are GOOD!
- 1 cup almond flour
- 1/4 cup raw honey
- 1/8 cup melted grass-fed butter
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla
- 1/4 tsp sea salt Continue reading “Reese Cookies”
How can you not like bacon? Tab an I have been doing some major bacon accessorizing lately. That means I’ve had some bacon fat to spare. This is a very good thing. On the said friend night (click for the Butternut Apple Bake and to know what I’m talking about), Tab bought some monster sirloin. Since we had some time to wait for guests, I was down for marinating them. Not only did I season the shit out of them, but why not melt some bacon fat to smother on them? Oh yes, so juicy, spicy, and flavor packed! A great summer wind down grill out.
Bacon Fat Grilled Steak
Walking down the grocery aisle I couldn’t help but notice a butternut and apple dish. Of course it was probably spiked with refined sugar, so I decided to recreate my own version. Butternut is only something I have recently come to know and love. Now I usually replace pumpkin recipes with butternut. I made this dish originally a month ago for Tab and one of her Crossfit buddies. It was an instant hit. Last week I served it one again at a friends dinner evening. This time I even got praise from Tab’s picky non-veggie eating boyfriend. If I can get a food stickler to not only eat, but praise a dish, I know it’s good. Note: I don’t mind cutting up a squash, but the first time Tab tried she called me proclaiming her greater appreciation for me because she had not only spent over an hour working on it, but she’d nearly lost more than one finger. They do sell pre-cubed squash. Now with fall quickly approaching, this is the perfect seasonal dish for you to serve up at your Autumn shindigs.
Butternut Apple Bake
I had some dates stored in the frig for some reason, so I decided to do something about them. Naturally I just started mixing things and letting them happen. The results were these chewy, nutty balls. They were easy to make and pop in your mouth. Good for a trail!
If someone mentions that something sounds good, or that they are craving something, I am right on the case. Both mom and TAb talked about No Bakes cookies this last week, so I decided to make it happen. I discovered I needed more coconut, but a trip to the store produced no unsweetened coconut. Hmm…. I’m standing in the aisle pondering what to do and it hits me: Let’s make use nuts. This was the end result and I think they ended up better than original coconut dominate recipe. You know how I know they were the real deal? My sister has a sweet tooth, when my mom was pregnant with her, she caved some major sugar. I gave my mom 3 of these last week: one for her and one for each of my nephews Trenton and Gavin. Well she left them in my sister’s refrigerator. The next day Amanda had to know where those cookies came from. Did Brittany make these? I love my sister, but praise isn’t an everyday thing in our relationship. So if she dishes out some praise, I know it’s good. Plus if a 4 and 6 year-old tell me they are soooo goooood, then I know I’ve nailed it! The even proportions of nuts to coconut worked out beautifully.
Nutty for No Bakes
I love egg muffins. They have been on our menu for years. A must when you’re traveling. It’s so easy to make up a dozen to pack in a cooler. Think mini omelet, although I’ve been omitting the cheese (I’m learning to fully embrace the flavor of the veggies in the mix). When people tell me they don’t have time in the morning to eat, I say bullshit. Take a half hour on Sunday to make up a dozen (or more) egg muffins. Boom! You’re good to go. I personally don’t even like to heat them (although this is most certainly an option). I just pop them in cold. Even better is the variety of flavors you can create. Of course the less pickier you are and the more open/adventurous you are, the more fun you can have with them. You can add a variety of meat from ham to bacon to sausage to shredded chicken to turkey to prosciutto to ground beef to wild game like venison. Veggies? There are so many combinations! Broccoli, unions, mushrooms, cabbage, tomatoes, peppers, rutabaga, broccoli. Ooh I just had a thought for one I’m going to try: butternut squash, onion, shredded chicken, cinnamon and sea salt. See it’s easy! You can also try fruits. I had a friend put blueberries and bacon in hers. You can also use a little cheese, but as I said I have been enjoying them minus the dairy lately.
While we had that grill cranked up the other day, we tossed on some steaks. Tab threw them on some baked bellas, served them with a salad and BOOM a fabulous afternoon meal.
- 2 portabella mushroom caps
- side salad
Let’s Make it Happen: Season steaks, Naturally I used a combinations of flavors including: red pepper, sea salt, 21 seasoning and a tiny bit of cinnamon. Cook to your doneness. I personally eat my steaks as rare as possible. Let them rest (so the blood won’t run all over the place). Cube the steak, the easier to eat this then. For the mushrooms scoop out the inners. Rub with a good extra virgin Continue reading “Bella Sandwiches”