Pumpkin Muffins (No sugar added)

I have been experimenting with sugar alternatives. I wanted to give honey a try in sweetening my baked goods. The less processed the better right? Well maybe. I got some help from a blog from vegetarian times that says "Use 3/4 cup honey per 1 cup sugar, and reduce the liquid used (e.g., milk, water) by 1/4 cup if using more than 1 cup honey in a recipe. Check baked goods 10 minutes before the end of cooking time; honey can make them brown faster." (That link has some other sugar alternative suggestions too, you should check it out!)

So that is what I tried here. These where really good, and my roommates eat them up quickly. They make great breakfast muffins or late night snacks.

1 Can of pumpkin
1/3 cup melted butter
1/2 cup honey
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 tsp baking soda
 dash of salt
1 1/2 cups flour

Preheat oven to 350.  Mix pumpkin, butter, sugar, and egg together. Add nutmeg, cinnamon, ginger, baking soda and salt to the mixture. Then gently stir in flour. Be careful not to over-mix. Pour mixture in to muffin tin filled with cupcake liners. Fill each muffin 3/4 full with batter. Bake for 30 minutes or until toothpick come out clean. 


Fact of the Week: November 25, 2013

 More food reaches landfills and incinerators than any other single material in municipal solid waste (MSW). In 2011 alone, more than 36 million tons of food waste was generated, with only four percent diverted from landfills and incinerators for composting. The best way to low this high amount of waste? Reduce your own food waste by buying less, and eating leftovers! Composting won't hurt either. 

Source US EPA 


Black Bean Brownies by Sugarboy (Gluten Free!)

 So my dear grandfather, probably the main reader of this blog, wanted to add a recipe. Since he is my biggest supporter, and I pretty much learned most of my baking skills from him, why not? 

If you are gluten free, or just want an alternative "healthy" brownie I REALLY recommend you try this. The cocoa real covers up the taste I promise! I tried it out, with sugar, on my roommates and they tasted no bean flavor to the brownies. As long as you have a blender, you can whip, or rather blend, these up in a jiff!  
These are Brownies are Sugarboy approved!
(photo by sugar boy) 
So here are Sugarboy's (yes that is my grandpa's name) Black Bean Brownies:  Hey, I found the most amazing recipe, (actually, it is a combination of several recipes I saw online).
 The cool thing is that they are made without any flour or sugar, (Grandpa's diet/Aunt Kim's diet), and it uses a whole can of black beans for healthy fiber.
Everything you'll need!



Everything you'll need!
1 can black beans, drained  and rinsed.
2 eggs. (or 4 egg whites)
3 Tbs. olive oil.
1 tsp. vanilla.
1/2 cup granulated Splenda, (or real sugar)
1/4 cup + 1 TBS. unsweetened cocoa.
1 tsp. baking powder.
pinch of salt.
(You will need a blender as well)
Photo by Sugarboy

Preheat the oven to 350 F

Blend beans, eggs, olive oil, and vanilla in a blender until smooth.

Mix sugar (or substitute), cocoa, baking powder, and salt in a bowl. Then beat the two mixtures together.

 Put in greased 8x8 glass pan and Bake @350 for 20 minutes.


Fact of the Week: November 18, 2013

Out of the 32 million tons of plastic waste that was generated in the U.S. in 2011, only 8% (2.56 million tons) of it was recycled.


Fact of the Week: November 11, 2013

Sugar Pines, Pinus lambertiana, are the largest species in its genus (Pinus), which includes all pine trees. Their cones are also the longest cones of any pine tree, and may be more than 20 inches in length. The largest known sugar pine in the world is 209 feet tall and nearly 11.5 feet in diameter, and is near Dorrington, California. Trees may reach an age of 400 years. 



Pumpkin Apple Dutch Crunch Pie

I dearly love pumpkin pie! It is my all time favorite food! I once tried a pumpkin apple dutch crunch pie from my favorite pie lady in Chico, the Sweet Cottage! If you are ever in Chico in the summer on a Thursday afternoon, or a Saturday morning (year around), check her out at the farmers markets. She has the best teas and ice cream sandwiches as well as the best pies around! Anyway, I decided to try to replicate her pie for thanksgiving this year. For a number of years I have been in charge of the pumpkin pie for my families thanksgiving. I have tried lots of different ways to make it: from scratch, with whipped egg whites for a fluffier pie, but this one is my new favorite. Next time however I am going to add a crust because homemade crust is the best part of a pie! 

1 1/2 cups chopped peeled apples (2 small)
3/4 cup flour
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
1 egg
2 tablespoons flour (use Pamela's flour for Gluten Free) 
1/2 teaspoon pumpkin pie spice

Whipped cream, if desired

Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.

Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.

In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.


Fact of the Week: November 5, 2013

On this day in 1872 Susan B. Anthony cast a vote in Rochester, New York. She was arrested and the trail that followed allowed her to further her cause for women suffrage. She was fined $100 for voting, which was illegal for women in New York at the time, which she vowed never to pay. She died in 1906, fourteen years before the ratification of the 19th amendment; however she never paid that fine.

Cite: http://law2.umkc.edu/faculty/projects/ftrials/anthony/sbaaccount.html