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MAPLE BLUEBERRY MUFFINS

Anyone can enjoy muffins health-fully now. I’m still amazed by the idea that we can take nuts, grind them up to a fine powder, and use it as a flour substitute. If you’ve never heard of this, I swear this is true. And it tastes amazing. Almonds have a lot of healthy fats so when used as a flour it yields a very moist muffin. So, no oils needed in this recipe. I’m sure this can be made using regular flour but I’m so not interested. These are super low carb, high protein, flavorful, diabetic friendly, and surprisingly filling.

Recently I discovered One Minute Muffins (OMM) which is basically a single serving of a muffin made in a coffee mug in the microwave; mostly prepared as a low-carb, high protein breakfast or dessert alternative. Sounds kinda weird but it’s incredible. I took the idea of a basic recipe, created my own version, and multiplied the ingredients for a half-dozen recipe to make in the oven to last through the week. They’re moist and they hold so well! And, if you don’t want to use maple extract use vanilla extract instead.

You can split this recipe in thirds and make just two muffins in ramekins. All you have to do is cook them in the microwave for about a minute to a minute and a half depending on your microwave. The amount of blueberries doesn’t have to be exact, it will if anything affect your cooking time, and you don’t have to spray the ramekins with cooking spray. All you’re looking for is a solid rise. Use a toothpick to poke down the center. If it comes out clean, they’re ready!

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MAPLE BLUEBERRY MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven at 375 F degrees.
  2. In a medium bowl mix the blueberries and sugar substitute together. Mash the blueberries to your desired texture. Set aside.
  3. In a large bowl add the almond flour, sugar substitute, ground flax seed, baking powder, and ground cinnamon. Whisk everything together. Then, add the eggs, maple extract, and unsalted butter into the dry mixture. Mix everything together.
  4. Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
  5. Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
  6. Let them cool before removing. They're very moist, using a butter knife or spoon may help to scoop them out.
Recipe Notes

Feel free to use muffin liners instead of cooking spray.

RED SKIN MASHED POTATOES

This is my absolute favorite way to indulge in mashed potatoes, that does not have some kind of extra-indulgent aged cheddar in it. I don’t always follow this recipe specifically but I do come by fairly close. The last couple of years I’ve replaced milk with unsweetened vanilla almond milk and I honestly can’t taste a difference. If anything it lacks an extra thicker texture but flavor is still there. I also sometimes use vegetable stock if I don’t have chicken stock and it works just as great.

BUT unless you have a really good quality garlic powder that is super fine, not those tiny granules then you must use fresh garlic. Oh, and of course fresh ground pepper instead of store bought ground pepper makes a big difference. I NEVER not use fresh ground pepper. It’s a must! Okay, that’s all. ENJOY!

 

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RED SKIN MASHED POTATOES
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the potatoes in a large pot and fill with water just to the very top of the potatoes.
  2. Bring them to a boil over medium-high heat and simmer for about 15-20 minutes.
  3. Drain the potatoes into a colander. Place the butter and garlic into the pot, add the potatoes and mash them about half way. Add the chicken stock and milk then finish mashing until desired consistency. Add a little more chicken stock if the potatoes seem dry.
  4. Add salt and pepper to taste.

BUTTERMILK BISCUITS

Okay so by all means this isn’t necessarily a healthy recipe. But I’ll admit being excited about this because having homemade biscuits is a little bit of a new thing for me. So much that I did need to figure out how to make them myself. I’m not a baker, baking doesn’t come natural to me so I’ll just say I lucked out at my first attempt because they came out so perfect. This is something I may do once or twice a year. And even though it’s infrequent, it’s still absolutely amazing, worth making instead of some weird cylindrical cardboard at the store. Therefore, I’m totally sharing this with everyone.

You can make these using an all-purpose gluten free flour. They will be tasty so long as you use a flour you know you love. Surely they won’t be identical to the traditional buttermilk biscuit but they will taste really good nonetheless for a healthier alternative. So, you know how I said I rarely will make these? The same goes with my rendition of Poached Eggs, Biscuits and Gravy here on the blog. Definitely a must try!

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BUTTERMILK BISCUITS
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  4. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  5. Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  6. Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
  7. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.


GORGONZOLA BUTTER

Gorgonzola Butter in my opinion is the yummiest way to enjoy gorgonzola cheese. For those who love Blue Cheese would definitely appreciate gorgonzola, especially mixed up with fresh chives and homemade butter melted on top of your favorite cut of steak; which mind you is ridiculously easy to make! You should give a try at least once, here’s my simple step-by-step recipe, Homemade Butter. I stumbled upon this idea of butter when I had leftover king crab meat, little bit of gorgonzola, chives that needed to be used fast and I had just bought filets. So I made the Gorgonzola Butter, let that melt on top of the steak straight out of the oven and then piled the top of all that with the crab meat. I’ll just say that any time I eat king crab, I’m always going to purposely leave just enough leftovers to do this again.

Making decked out butters for all sorts of culinary purposes is really fun because there are so infinite flavors you can turn butter into, whether it’s breakfast, lunch, dinner, or dessert. I did a Tarragon Chive Butter for one of my recent recipe posts: Bison Filet With Tarragon Chive Butter. If you want to try a more milder profile, give that one a guy to start with. But feel free to throw in chopped sun-dried tomatoes, garlic, fresh grated horseradish, any of your favorite spices, whatever you love most and enjoy!

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GORGONZOLA BUTTER
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Mix everything together in a bowl until well combined.
  2. Place on a sheet of plastic wrap, wrap it up and shape the butter into a 1 1/2" thick log.
  3. Refrigerate for at least an hour to harden.

BOURBON PEACH CRUMBLE

Here’s another peach recipe I recently went crazy over. Buying a half bushel of peaches from The Peach Truck over at the Nashville Farmers Market was one of the more fun things I’ve done this year. Shhh, don’t judge! I’m a simpleton. And I must say, cooking with bourbon is a new thing for me, which I’m loving! It must have something to do with living in Tennessee the last few years, hmm I dunno. I think it’s important to share that you don’t have to like bourbon to enjoy this dessert. The bourbon mixed with butter and sugar truly gives a very caramel-like flavor. And it just pairs so well with peaches. I wouldn’t want peaches any other way in a crumble!

You don’t have to be a baker to make a crumble. Trust me, I’m not a baker! You can easily put this together very quickly; in fact I think cutting the peaches is the longest part LOL. It’s so worth it though! So the fun part, you know… all the ways you can enjoy a crumble. Of course you can eat as is, piping hot. Yet it’s amazing straight out of the fridge too. Serve it over ice cream if you dare. I pretty much learned from my Father that you can put anything yummy on ice cream LOL. And I know this may sound strange but, this is good over toast or an English muffin. It’s not too far from a jam! All I’m saying is, this won’t last long when you make it. Prepare to have to make it again. Enjoy!

 

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BOURBON PEACH CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Instructions
  1. Place the peaches in a 9” x 9” baking dish.
  2. Put the bourbon, vanilla extract, butter, and arrowroot powder in a small sauce pan over medium-high heat, stir until it comes to a boil. Add the brown sugar, lower temperature to low-medium, whisk while it simmers for about 3 minutes. Let cool.
  3. In a food processor add the all purpose flour, sugar, 1/4 cup dark brown sugar, chilled butter, cinnamon, and salt. Make sure the butter is cold and cut in small cubes. Pulse everything about a dozen times until everything resembles coarse meal.
  4. Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
  5. Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.