A Dash of Sass

Carrot Raisin Bran Muffins

kate — Sun, 29 Jan 2012 17:39:26 +0000

My apartment is overrun with black bananas. For most folks, this would be a cause for concern, but for me it’s a gift that keeps on giving. Black bananas lead to batches of naturally sweetened homemade granola bars, cookies and breads. Looking for yet another way to use up these mounds of black bananas, I came up with a super moist muffin that is cross between carrot cake and a bran muffin. Introducing Carrot Raisin Bran Muffins! Ta-da!

These whole wheat muffins are made with whole rolled oats and wheat bran so they are loaded with fiber. Packed with bananas and shredded carrots, you are secretly working on your daily fruit and veggie serving requirements while enjoying a delicious muffin. Unlike most bran muffins, these are naturally sweetened with raisins and honey and packed with bananas and carrots, so they are moist, nutritious and perfectly suited for a breakfast or quick snack.

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Honey Pecan Dark Chocolate Shortbread

kate — Wed, 21 Dec 2011 01:26:23 +0000

Wait, weren’t we talking about amazing holiday cookies just the other day? Yes, I know I just gave you those addictive Maple Jam Thumbprint Cookies a few days ago. Too many cookie recipes, too soon! Well, ’tis the season for homemade baked goods. Besides, who can go to a party with only one type of homemade cookie? Underachievers, that’s who. These shortbread wedges are ultimate party showstoppers. People will be raving. You will be a party queen. Recipe requests will come pouring in. Holiday cookie success.

Sweetened entirely with honey and made with whole wheat flour, these hover on the border of healthy cookies. Eh, the cup of butter aside … they might qualify. Either way, they only have six ingredients and I can pronounce all of them which is enough for me. Honey-sweetened and pecan-studded, these addictive shortbread wedges are drizzled with enough decadent dark chocolate to satisfy even the most demanding palette.

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Maple Jam Thumbprint Cookies

kate — Fri, 16 Dec 2011 00:46:44 +0000

Cookie season is upon us. The social calendar is quickly filling up with parties and other cookie-appropriate gatherings. Your kitchen is probably covered in a fine layer of powdered sugar by this point. In a sea of sugar-laden, overly-processed baked goods, sometimes you want to be able to bring something to the party you can actually feel good about eating. Or at least not feel bad about eating. No need to sabotage those New Year’s Resolutions before they even have a chance to get started!

I’m the first to admit that I’m a chocolate snob. One look at a fruit-based dessert and I’ll quickly move on to something fudgy and decadently chocolate. These jam thumbprint cookies converted me. After one bite I was addicted … after eating nearly the whole batch, I quickly had to make a second batch so there would be some to actually take to the party! Lightly sweet and nutty, these naturally sweetened jam thumbprint cookies are the holiday cookies you can feel good about sharing.

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Whole Wheat Apple Scones

kate — Sun, 27 Nov 2011 20:18:07 +0000

I love the flavors of apple pie, but rarely have the patience (or energy) to make a whole pie from scratch. Besides, of all the pies out there, apple pie falls into the Labor Intensive with Great Risk for Failure category. Plus, establishing portion control rules for an entire apple pie in a house of two people is just asking for trouble. Bleh. No thanks. Instead, I decided to find a way to incorporate all my favorite apple pie flavors in a simple-to-make, easy-to-hold, and light enough to enjoy with a cup of tea scone.

Made with whole wheat flour and rolled oats, these whole grain cream scones are specked with fresh apples tossed in honey and cinnamon. Only lightly sweet, they are perfect topped with a slather of apple butter or just eaten plain alongside a warm cup of tea or cider. All the spiced apple flavors you love from apple pie in a light, simple scone.

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Whole Wheat Spinach Ricotta Calzones

kate — Sat, 05 Nov 2011 20:07:46 +0000

I am in love with a man who loves Pizza Rolls. Several of our first dates involved heated debates about the pros and cons of Pizza Rolls. My list of cons always ended up being more substantial than his “They just taste good” list of pros. Once I even let him prepare a taste testing session for me in an effort to convert me to the Pizza Roll Fan Club. Fail. While I have yet to try the imitation recipes floating around out there, I have come up with a semi-decent substitute.

These whole wheat calzones may not pack the same mouth-melting explosion of Pizza Roll volcanic lava filling, they are healthier and tastier! They are endlessly adaptable, can be filled with whatever you can dream up and if you stick with the creamy spinach riccotta filling you can actually slip some veggies into your football-friendly munchies without anyone even noticing! Simple to whip up, these calzones can be frozen ahead of time so you are ready to go for a fast weeknight dinner or easy game day snacks.

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Pumpkin Honey Spice Bread

kate — Mon, 17 Oct 2011 00:25:15 +0000

Is there anything more quintessentially Fall than pumpkins? You know that the seasons have officially changed when you start to see pumpkin-flavored-everything popping up everywhere you look. I’ve already let you in on my favorite pumpkin scones and pumpkin pie bites, so it’s about time that I hook you up with a go-to pumpkin bread recipe.

Unlike most mass produced pumpkin breads, this one isn’t overly sweet. Instead of tasting like orange-colored-sugar-bread, this one actually tastes like pumpkin. Only lightly sweetened with honey, this allows the pumpkin and spice flavors to really shine through. Made with whole wheat flour this quick bread is lightly flecked with chopped pecans. Moist and tender, this pumpkin spice bread is the perfect recipe to welcome back the Fall.

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Fresh Corn Salad

kate — Wed, 28 Sep 2011 22:29:14 +0000

Corn has gotten a bad rap recently. With the bad press surrounding high fructose corn syrup and the prevalence of corn derivatives (corn starch, corn oil, not to mention all the derivatives that don’t even have corn in the name) in processed foods, it’s easy to forget how delicious, flavorful and inherently perfect sweet summer corn is. We spend a lot of time and energy turning corn into something other than corn. With the last breath of summer quickly slipping into fall, I hope you will take advantage of the harvest season to whip up this simple corn salad.

In its unprocessed form, corn is a the sweet princess of the vegetable community (though technically a grain). Sweet as candy, it’s hard to classify corn in the same category as carrots or celery. This simple salad plays up the natural sweetness of fresh corn with apple cider vinegar and some mild onions. Mixed together with fresh herbs and a perfect seasoning of salt and pepper, this simple corn salad is a reminder of how truly splendid corn can be when it’s allowed to just be corn.

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Oatmeal Banana Chocolate Chip Cookies

kate — Fri, 23 Sep 2011 20:12:34 +0000

A few weeks ago, when Hurricane Irene was barreling toward the Eastern seaboard (aka. My Home), New York City was in a panic. Store shelves were stripped bare, batteries had never been worth more and people were walking around with more cash in their wallets than they had since the early 90s. Like most other urbanites, I went to stock up. Load our pantry with necessities. Non-perishable items to live off of if the worst happened and we were stranded for days on end. I came home with a whole chicken and a bunch of fresh basil. Oops.

Of course, that chicken turned into an amazing one-pot meal because I was certain that if the world was going to end we weren’t going to go out hungry. Then, in a fit of panic upon realizing that I didn’t have the proper necessities to survive Storm-aggedon, I decided it was time for Emergency Cookies. Cookies to get you through a hurricane tropical storm. Cookies to soothe the nerve-wracked soul but healthy enough to keep you in your skinny jeans if the world doesn’t end.

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Lemon Chicken & White Beans with Pesto

kate — Sat, 17 Sep 2011 17:53:12 +0000

One pot dinners are priceless when it comes to weeknight dinners. Magic happens when you can toss everything into one giant pot, throw it in the oven and watch an entire meal come out. Calling for only a tiny amount of planning (soaking the beans overnight), this recipe needs to be added to your arsenal of one-pot dinners perfect for the chilly fall weather knocking on our door.

A warm bowl of creamy, lemony white beans topped with tender shredded chicken and a zesty dollop of pesto for added kick. The kind of meal that warms you from the inside out, this is perfect for a family dinner or can be dressed up for a quick dinner party. Easy, delicious and healthy … what else are you waiting for?

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Super Simple Refried Beans

kate — Sat, 10 Sep 2011 20:41:58 +0000

There is nothing sexy about refried beans. Nothing. We all know the famous “Beans, Beans” song. They are probably one of the Top Five Least Attractive Foods to Photograph. If you were taken on a first date where the person took you to a place for some “great refried beans,” there probably wouldn’t be a second date. All that aside, homemade refried beans are freakn’ delicious.

Growing up I refused to eat beans. They looked gross and tasted even worse. Of course, my experience was generally limited to cheap restaurant beans which can’t hold a candle to homemade beans. Once I ventured into the wide world of making my own beans at home, I was an instant convert. This recipe is beyond simple, delicious and can be whipped up in time to pair with your new favorite salmon tacos.

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