{Foodie Friday: Blueberry Crumble Muffins}

As soon as I saw these in the current Clean Eating Magazine I knew I had to test them out! Because anytime someone claims that a healthier version of a classic brunch favorite is just as tasty, I simply must give them a try.

These blueberry crumble muffins are exactly as the article claims: moist, fluffy and detectably (and about 1/3 less calories than traditional versions!) I really believe it's the crumble factor that lends these muffins their sinful-tasting goodness. Paired with our morning coffee, these were nothing short of heavenly and will most definitely be showing up in my kitchen again!

Bon Appetit, muffin lovers!

Blueberry Crumble Muffins
recipe from Clean Eating Magazine

Ingredients

2 cups plus 3 Tbsp white whole-wheat flour, divided
2/3 cup plus 3 Tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/4 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 Tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 Tbsp safflower oil

Directions

1. Preheat oven to 375 degrees and line a 12-count muffin tin with paper liners.
2. Prepare crumble topping: in a small bowl, combine 3 Tbsp flour, 3 Tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set Aside.
3. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. IN a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18-20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack.

{Foodie Week} Coconut Breakfast Pudding with Sauteed Nectarines

Happy Monday, friends! I've got a special treat for you this week: it's Foodie Week here at HWTH! I recently realized how little I've posted in the recipe arena and I'm here to remedy that! We have indeed been cooking up some new flavors lately, as well as our tried and trues, but some of them have really stood out and I'm here to share them with ya! Enjoy the five new recipes I've got this week and let me know what you think!

This first one is quite possibly the very best variation of oatmeal I've ever tasted. It's creamy and comforting and infused with some of my favorite flavors! Definitely a keeper and will likely be showing up on my next brunch menu.

Don't be fooled, while they may look fancy, these oats are simple enough to make on any given Tuesday! Just a word to the wise, as tempting as it may be to skip the overnight soaking of the oats, I promise it's worth it as the subtle coconut infusion really gives this recipe that extra something special. This dish even gets my non-breakfast eating husband on board with oatmeal, and that's saying a lot!

Coconut Breakfast Pudding with Sauteed Nectarines 
recipe from Whole Living

Ingredients

2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup Unsweetened Almond Milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted

Directions

1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
   
2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
   
3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
   
4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.
   

{Mason Jar Parfaits}

 

In an effort to be better prepared with her food, my mom was inspired to make these mason jar parfaits as a quick, on-the-go snack. Upon seeing them in her fridge last week I was instantly smitten and couldn't pass up sharing the cute idea with you!

As it is a passion of mine to make and prepare good meals and snacks so they are readily available, I love how quick and easy these would be to pack in your lunch or to grab for a snack. Simply make sure the lid is snug and they will keep in the fridge for up to a week.

But as I thought more about them, I fell completely in love with the idea of serving them at a brunch themed party or shower! You could simply serve a topping like homemade granola or nuts on the side (so they don't get soggy) for people to add themselves. Of course, it wouldn't hurt to add some sweet ribbon or twine around the jars for a pop of color!

Thanks Mom, for this sweet and simple idea!

To make:

Fill each mason jar with about 1-2 teaspoons of honey. Next, fill with about 1/2 cup plain Greek yogurt. Top with fresh, seasonal berries.

Oh My Heavens!

Let me first sincerely apologize for what I'm about to do... 

Because I feel certain that you will fall head-over-heels when I show you what I found.

Pumpkin Cinnamon Rolls with Cream Cheese Icing!

Pumpkin + Cinnamon Rolls? Did the heavens just part, people?

I'm sorry, but Fall just doesn't get any sweeter than that!

Geez, here I am trying so hard not to give in to sweet pregnancy cravings and then I stumble on this deliciousness. I'm thinking a girls' brunch is in order very soon (so at least I can share the love)!

image/via

Family Fun!

Since early last week, my aunt and uncle have been in town, visiting from Illinois! It's been a fun family affair, filled with catching up, summer BBQ's, antiquing in Old Folsom and a lovely Sunday brunch at my parents' house. Thankfully, they don't leave until Wednesday, so the fun's not quite over yet!

And on a pretty note, doesn't brunch look amazing?!  My mom sure does know how to do it up right with flowers from the garden, my all-time favorite-creme brulee french toast and iced coffee!! Be still my heart.

Hope your weekend was delightful!

Getting Sidetracked

With Easter brunch a mere four days away, I've been busy deciding what to bring, as I have volunteered for dessert duty. Though apparently I've gotten rather sidetracked because while a far cry from dessert, I am now dying to try these basic but lovely looking deviled eggs with smoked paprika. Most of my 25 years, I have turned my nose up to deviled eggs, but lately, I think my tastebuds may be changing!

Whatever I do end up making for dessert, you can bet a pretty tray of these will be coming too!

image/via

Mother's Day Brunch

It's amazing how much you have to catch up on when absent from blogland a couple of days...kinda pathetic! So many good blogs to read:)

I have had an incredible few days, mainly because I spent so much quality time with my amazing mom! We ran the Race for the Cure Saturday morning (and sadly got no pictures!). Despite being super late this year, we still made it for the 7:40 start time!

Saturday afternoon was occupied with brunch prep the next day. I must say, I am a total and complete sucker for brunch! Most of the food items came from Giada's new cookbook and did not disappoint!

Our menu included:

Lemoncello and Blueberry Cooler
Coffee
Fresh fruit
Smoked Gouda and Spicy Sausage Frittata (A-mazing!)
Pillsbury Orange rolls (funny story about these!)

There was only one small mishap, because every good meal has one, right? Originally, I made Giada's Espresso Glazed Zeppole (or homemade doughnuts!). Aren't you impressed? I certainly was! They were delicious, except I made the mistake of making them the night before (as to save myself some stress) but by morning they were completely soggy:( So Chris ran to the store and bought orange rolls, a family favorite! Oh well, now I know!

After we were good and stuffed satisfied, Mom and I went for pedicures (naturally!), did some shoe shopping (where I somehow ended up with the cutest new zebra flats) and back home to watch It's Complicated (a gift to my mom)!

All the while the boys cooked up an amazing dinner! Only to be topped off with this incredibly moist and delicious Vanillla Bean Buttermilk Cake from Orangette!

A wonderful way to celebrate a wonderful mom!

Hello, Coffee Cake

As of tomorrow, my dessert fast is over! And I may be a little too excited about the coffee cake I am bringing to Easter brunch tomorrow! When I was deciding what to make, I really wanted it to be superb. You know, the kind of thing you bite into and say, "That was worth the wait!". So I am putting all my eggs in one basket and counting on this to be the coffee cake of all coffee cakes. Because really, I want to be more intentional about the splurge choices I make and be sure they are worth their calories. Though, based on the reviews this recipe got, and not to mention how divine it looks and smells, I don't think I will be dissappointed! Cannot wait to try it!


Sour Cream Coffee Cake

recipe from Cooking Light

3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 ounce whole-wheat flour (about 1/4 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream (such as Daisy)
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350°.
Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
Coat a 9-inch springform pan with cooking spray; set aside.
Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.