Rhubarb Crumble Baked Donuts

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Hello friends!

Spring has sprung! Our Easter weekend started with a snowfall (yes, SNOW), but thankfully Mother Nature smartened up and we were rewarded with a couple of beautiful days of sunshine and warm temperatures. I went out in a t-shirt, soaked up some sun, and all felt right in the world. I ate my way through two Easter dinners and a brunch, swore I would never eat again, and then promptly broke that oath a couple of hours later. It was a glorious weekend, I tell you. How was your weekend? Did you eat all the things too?

These donuts were part of my glorious weekend. When I first spotted glorious red stalks of rhubarb at the grocery store a couple of weeks ago, I internally squealed with delight. I adore the stuff and enjoy baking with it so much. I knew immediately that I wanted to make some type of rhubarb coffee cake (among other things). The tart rhubarb pairs so well with the buttery and sweet crumble that tops most coffee cakes. But then came the idea to create these rhubarb crumble donuts. Quick to bake, and easy to stuff from hand to face – what more do you need in a baked good?

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

I played around with the recipe a few times in search of maximum rhubarb flavor. I’ve crammed a whole cup of rhubarb into these donuts, which was no easy feat considering how small the cavities of my donut tin are. And the donut to crumble ratio is pretty ridiculous, in the best way possible. I’m really pleased with the end result.

These little gems are the perfect lazy weekend breakfast, yet also make a great afternoon pick-me-up snack with a hot cup of coffee or tea. I suggest you get your hands on some rhubarb as quickly as possible and then make yourself some rhubarb crumble baked donuts. Cool?

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Rhubarb Crumble Baked Donuts (donut recipe adapted from Offbeat + Inspired, crumble recipe adapted from The Sugar Hit)

These donuts taste best when still warm from the oven, but they will keep just fine for a couple of days in an airtight container. I do recommend sticking them in the fridge though, as I find that rhubarb tends to get a bit dodgy when it sits at room temperature after being baked. Makes 6 donuts. 

For the crumble:

1/3 cup brown sugar

1 tsp. cinnamon

Pinch of salt

1 cup cake flour

1/3 cup butter, melted

For the donuts:

3 TBSP. butter, softened

1/4 cup sugar

1 egg

1/2 tsp. vanilla

3 TBSP. plain Greek yogurt

½ cup + 2 TBSP. cake flour

¼ tsp. baking soda

Pinch of salt

1 cup rhubarb, chopped small

Preheat oven to 325°F. Spray a 6-count donut pan with non-stick spray. Combine the crumble ingredients in a small bowl and set aside. In a separate bowl, combine the sugar and butter and mix with a hand mixer until fluffy. Add the egg, yogurt, and vanilla and mix again. Add the dry ingredients and mix until just combined. Gently fold in the rhubarb.

Pipe the batter into the donut tins using a piping bag or Ziploc bag with the end cut off. Very generously top each donut with the crumble topping (like seriously pile that crumble on). Bake for about 20 minutes, or until a toothpick inserted into the donut comes out clean. Allow the donuts to cool in the pan for a good 15 minutes or so before carefully removing them from the pan. Cool completely on a wire rack – or preferably, enjoy while still warm!

Rhubarb Crumble Baked Donuts | Once Upon a Recipe

Enjoy your week! xo

Banana Wheat Germ Muffins with Nutella Swirl

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Friends, in exactly two weeks, I will be on a plane en route to Thailand. TWO WEEKS.

And I get to stay there for almost a month. That means no work, and lots of play, sun, Thai food (!!!), beach frisbee, and adventuring. I’ve had my travel vaccinations (they hurt. A LOT.), my bikinis are ready (they’re super cute), my appetite is building (for all that Thai food), and my brain is in vacation mode (already). I’m just so crazy excited!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

I’m not really sure what things will look like in this space while I’m gone. I had hoped to get a few posts ready in advance and have them all set to publish while I’m away, but so far my procrastination is winning at this planning game. BUT. I do have two weeks to work with, so maybe there will be a food blogging miracle and I will still get it all done. Just maybe.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

In any case, today I have muffins! These muffins are my kind of muffin. Healthy and packed with nutrients, yet they still taste super amazing and not at all like you might think a “healthy” muffin should taste. They are incredibly moist (yep, I said it) and totally flavorful. The Nutella swirl was kind of an afterthought – it looks pretty and tastes super awesome (obvi), but it’s totally not necessary. These muffins are also great naked in all of their banana and wheat germ glory.

If you’re anything like me, you always have a surplus of ripe bananas and are constantly looking for new recipes to try in an effort to fend off banana boredom. You just can’t have too many banana recipes. This is my current favorite!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl (slightly adapted from Weelicious)

These muffins are made with whole wheat flour and wheat germ, and are sweetened only with honey. You can totally feel good about enjoying them for a convenient breakfast or a quick snack! Remember, the Nutella isn’t necessary if you want to make these a bit more virtuous. I bet peanut butter would taste great too! Makes 12 muffins. 

1 cup whole wheat flour

1 cup wheat germ

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 very ripe bananas, mashed

1/2 cup honey

3 TBSP. vegetable oil

1 TBSP. vanilla

1 egg

4 TBSP. Nutella, for swirling (optional)

Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or spray with non-stick spray.

Combine the flour, wheat germ, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, combine the bananas, honey, oil, vanilla, and egg. Whisk together until well mixed. Add the wet ingredients to the dry ingredients and gently mix until just combined. Divide the batter evenly between the muffin tins. Drop a teaspoon of Nutella into the top of each muffin and use a toothpick to create a swirl. Bake for 20-22 minutes, or until lightly browned and a toothpick inserted into the centre of the muffin comes out clean. Remove from the muffin tin and cool on a wire rack. Muffins can be stored in an airtight container for up to 3 days. They also freeze very well.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Savory Spinach & Cheese Waffles

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Friends, I am reeeeeeeally struggling to write this post. I mean, look at that pile of breakfast heaven right up there. It has everything. Carbs, cheese, meat, an egg. I am currently finishing up day 1 of a 3-day juice cleanse. The almond milk beverage that is my last “meal” of the day tastes much less like a milkshake than I’d worked it up to be in my mind. Yes, that’s right, give me a day of drinking vegetables and fruit and to my ears almond milk sounds like a straight-up milkshake. (Sadly, it doesn’t taste like one, not even after a day of juice).

And thus, editing these photos was a test in restraint and willpower.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

These waffles are of the savory variety. And they are freaking delicious. Don’t run away, allow me to explain!

These waffles are packed with whole wheat flour and spinach. But I promise they don’t taste healthy! They crisp up all nice on the outside, but have such a tender interior. And that tender interior is made even more delicious by little pockets of cheese, some of which hit the waffle iron directly and get all crispy too. The first time I made these waffles, I enjoyed them straight off the iron, while still hot and crisp. I burnt my fingers and my mouth, and the pain was completely worth it.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

But the second time around, I topped the waffles with a couple slices of black forest ham and a fried egg. Now we’re talking! Eating the waffles this way also forced me to use cutlery, which was perhaps a blessing in itself. I’m a lady, I swear.

Do not fear this savory waffle concept! Breakfast, brunch, brinner, a snack – whatever tickles your fancy. Get into it!

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Savory Spinach & Cheese Waffles (slightly adapted from The Mrs. Writes)

This recipe will yield about 6 large waffles, depending on the size of your waffle iron. If you’re serving the waffles with toppings, one waffle is probably an adequate serving for the average person. However, if you’re serving them on their own, plan for two waffles per person (for hungry eaters). The recipe can easily be doubled, if needed. Feel free to experiment with different cheeses too, depending on what you have on hand. 

1 1/2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. sea salt
1 TBSP. sugar
1 egg, beaten
1 1/2 cups milk
1/3 cup vegetable oil
4 oz. Monterey Jack cheese, freshly grated
4 cups fresh spinach, chopped

Toppings (optional): black forest ham, a fried egg, avocado, salsa, hot sauce

Preheat your waffle iron. Again, the appropriate heat setting will vary for each different waffle iron (I used heat setting 4 out of 6).

Combine the flour, baking powder, salt, and sugar in a bowl and whisk to combine. In a separate bowl, combine the egg, milk, and oil. Add to the flour mixture and stir gently until the mixture comes together. Fold in the cheese and the spinach. Spray the hot waffle iron with non-stick cooking spray (between each waffle) and cook waffles according to your waffle iron’s directions. Serve with your choice of toppings or straight off the iron. If you’re cooking for a larger group, keep waffles warm in the oven as you go. But they do taste best hot and fresh! Leftovers also reheat very well in the toaster or in the oven.

Savory Spinach & Cheese Waffles | Once Upon a Recipe

Lemon White Chocolate Crème Brûlée

Lemon White Chocolate Crème Brûlée | Once Upon a Recipe

My love affair with crème brûlée started a few years ago. I was visiting my friend Sam, and her husband – Josh, being the dear (and very talented chef) that he is, had whipped us up a couple of pots of crème brûlée to enjoy with our wine. At the time, I wasn’t so sure that I liked crème brûlée, having only eaten it a few times before, and feeling less than impressed with what I had tried. But being one who rarely (if ever) turns down a sweet treat, I dug right into that pot of creamy goodness. It was insanely delicious, what with the perfectly torched sugar crust on top that gave way to the luscious perfection below. I distinctly remember saying to Josh that very night – “You must teach me how to make this.”

Lemon White Chocolate Crème Brûlée | Once Upon a Recipe

For I had tried to make crème brûlée once or twice before, but had encountered difficulty with getting everything to set up properly (crème brûlée soup, anyone?) and had never mastered that perfectly torched sugar topping. I didn’t have the tools or the know-how, and had ended up with an unevenly burnt top, courtesy of my oven’s broiler. It was never a pretty scenario.

Fast forward to several years later, and Josh and I finally made that lesson happen. I have made this recipe a few times since then, and it has turned out perfect every time. The recipe provides a great base for a variety of flavor combinations. Josh also made a dark chocolate raspberry version that was incredible. However, the lemon lover in me had to share this lemon white chocolate version.

Lemon White Chocolate Crème Brûlée | Once Upon a Recipe

Thank you Josh for sharing your crème brûlée know-how! Now, onto the recipe…

I’ve written the recipe in detail, just to ensure that it’s clear. Forgive me if this information or technique is not new to you. I’ve seen a variety of crème brûlée recipes out there, but this is my go-to. It’s foolproof!

Lemon White Chocolate Crème Brûlée | Once Upon a Recipe

Lemon White Chocolate Crème Brûlée

This recipe makes enough to fill 4 small ramekins. It can easily be doubled or tripled, according to the number you require. Just remember to stick to the ratio of 5 egg yolks for every cup of whipping cream. As I mentioned before, this recipe is a great base for other flavor combinations. For example, for a dark chocolate raspberry version, sub in dark chocolate for the white chocolate and omit the lemon. Drop spoonfuls of smashed raspberries into the ramekins pre-bake. Also, the most important step is the chilling process. Be sure to prepare this recipe the night before you wish to serve it, so that the crème brûlée has about 24 hours to chill thoroughly and properly set. 

1 cup whipping cream

5 egg yolks

1/4 cup granulated sugar + more for topping

1 TBSP. vanilla

1/2 cup white chocolate pieces

4 lemons, divided

Preheat the oven to 325°F. Place the four ramekins (or shallow jars) into a baking dish.

In a small saucepan, add the whipping cream, white chocolate pieces, 1 tsp. fresh lemon juice, and the rind* of two lemons. Place the saucepan over medium heat. Stir regularly, and remove from the heat just when the mixture begins to bubble around the edges. In the meantime, in a medium-sized bowl, whisk together the egg yolks, sugar, and vanilla until pale. Very gradually, add the cream mixture to the eggs, stirring constantly. Do not add the cream too quickly, as you are trying to temper the eggs (not scramble them!). Strain the mixture into a bowl (or a large measuring cup with a spout, for ease of pouring) and discard the pieces of lemon rind. Zest the remaining two lemons and add the zest to the cream, stirring to combine. Divide the mixture evenly between the four ramekins.

Place into the oven and then very carefully pour boiling water into the baking dish, until it reaches halfway up the sides of the ramekins. Be careful not to splash any water into the ramekins. Place a cookie sheet over top of the baking dish (to cover). This is optional, but will prevent the tops of the crème brûlée from browning. Bake for about 20-25 minutes, or until the ramekins are almost set, and only a wee bit jiggly in the center. Cool on the counter, and then cover and refrigerate overnight (about 24 hours).

Just before serving, sprinkle the top of each ramekin with about 1 tsp. of granulated sugar. Use a blow torch to carefully melt and brown the sugar on top. Enjoy!

*Using a sharp knife, remove the skin of the lemon in large pieces, avoiding the pith (the white part, which is bitter) as much as possible.

Lemon White Chocolate Crème Brûlée | Once Upon a Recipe

Hope you’re having a great week, friends!

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream | Once Upon a Recipe

Friends! Hello! How are you?

Please forgive me for my absence over the past few weeks. Things got a little hectic there for a while, I got a little tired, and this ol’ blog was forced to the back burner for a wee time. But, I spent the weekend in the kitchen and I have a batch of recipes to share with you, so let’s get to it!

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream | Once Upon a Recipe

http://www.onceuponarecipeblog.com/2013/12/the-great-food-blogger-cookie-swap-nutella-and-rolo-stuffed-double-chocolate-chip-cookies/

This ice cream. Oh, this ice cream.

I’m no purist when it comes to ice cream. I like my ice cream trashy. Full of different flavors and textures, especially big chunks of chewy cookie. I may or may not dig around in the container in search of the chunky bits. Except that I totally do. This ice cream has a creamy chocolate base that gets all trashed up with swirls of peanut butter and chunks of banana and chocolate cookies. I mean?!

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream | Once Upon a Recipe

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream | Once Upon a Recipe

Let’s just say that after having my first taste of this ice cream, I promptly shared it with anyone who was willing to eat it, simply so that I wouldn’t devour the whole thing myself.

Despite the fact that we’re dealing with more cold temperatures and another round of snow, I know that Spring is around the corner somewhere. So I’m just going to keep making ice cream and margaritas and pretend that it’s already here. If we believe it, it will come!

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream

Chocolate ice cream base from The Kitchn, which was adapted from Jeni Britton. Makes just over 1 quart.

8 oz. good-quality semi-sweet chocolate, chopped
3 1/2 cups half and half
1 TBSP. plus 1 tsp. cornstarch
2 ounces cream cheese, softened (about 1/4 cup)
1/4 cup sugar
pinch salt

Mix-ins: 1 banana (chopped small), 1/2 cup chocolate cookies* (chopped), and about 1/2 cup peanut butter

*I used these cookies (minus the centers) because I had some left over, but you can use any homemade or storebought chewy chocolate cookies.

In a small bowl, mix 2 TBSP. of the half and half with the cornstarch. Set aside.

In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over medium heat until the sugar dissolves, about 4 minutes. Remove from heat, and gradually whisk in the cornstarch mixture. Return to heat, bring to a boil and cook over medium high heat until the mixture is slightly thickened, about 1 minute.

In a separate bowl, combine the chocolate and cream cheese. Pour just enough of the hot milk over the chopped chocolate and cream cheese to cover it. Whisk until the chocolate is melted and the mixture is smooth. Add the salt. Gradually add the remaining hot milk mixture and whisk well. Cover the mixture and chill completely, preferably overnight.

Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the banana and cookie chunks. Layer in a container, along with spoonfuls of the peanut butter (I microwaved my peanut butter for about 20 seconds to make it thinner and easier to work with), then swirl with a knife. Freeze for an additional four hours (or more) in an airtight container. Scoop and serve!

Chocolate Peanut Butter Banana & Cookie Chunk Ice Cream | Once Upon a Recipe

Fresh Citrus Margaritas

Fresh Citrus Margarita | Once Upon a Recipe
Friday, Friday, gotta get down on Friday,
Everybody’s lookin’ forward to the weekend, weekend.
Friday, Friday,
Gettin’ down on Friday…
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Eeeeeeeeeeeeeeeeeeeeeee! We made it, the weekend is here! And what better way to celebrate than with Rebecca Black and a fresh citrus margarita? I tell ya, watching that music video pretty much requires an alcoholic beverage, so let’s get to it!
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Fresh Citrus Margarita | Once Upon a Recipe Fresh Citrus Margarita | Once Upon a Recipe
I’ve spoken of my love for juicing a couple of times now, and I’ve shared a fresh juice cocktail once before (beet lemonade, anyone?). BUT. This one is my new favorite. I started by making a fresh citrus juice, which was inspired by one of the juices at Glow Juicery, a relatively new and totally amazing juicery here in Edmonton. (Seriously, if you live in Edmonton, check it out – the website lists their store location and other spots where you can find their juice). Their citrus glow juice is one of my favorites, and when I saw the big display of beautiful citrus fruit at my grocery store the other day, I knew I had to try to recreate it at home.
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Fresh Citrus Margaritas | Once Upon a Recipe Fresh Citrus Margaritas | Once Upon a Recipe
Fresh Citrus Margarita | Once Upon a Recipe
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And then I decided to add a little booze. You know, just for kicks. The result? A wickedly delicious cocktail that packs a nutritional punch! Plus, how pretty?!
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Fresh Citrus Margaritas | Once Upon a Recipe Fresh Citrus Margaritas | Once Upon a Recipe

Fresh Citrus Margarita

The first time I made these margaritas, I rimmed the glass with sea salt. However, because the margarita itself is not super sweet (no simple syrup here!), I found the sea salt to be too much. However, because the margarita is quite tart, the sugar complimented it perfectly. The margaritas pictured were made with sea salt. In any case, do whatever floats your boat! Makes 4 margaritas.

For the fresh citrus juice:

Makes about 24 ounces, depending on the size of your fruit and your juicer.

4 oranges, skins removed (I used Cara Cara)

3 lemons, skins removed

1 small knob of ginger

8 oz. coconut water

Juice the oranges, lemons, and ginger. Mix together with the coconut water.

For the margaritas:

6 oz. fresh citrus juice

1.5 oz. tequila

0.5 oz. triple sec

Pinch of sea salt

Granulated sugar

Combine in a cocktail shaker with ice (or just mix by hand if you don’t have a cocktail shaker). Rim your class with an orange slice and dip into the sugar. Fill your glass with ice, then add the cocktail mixture. Garnish with an orange slice. Enjoy!

Fresh Citrus Margaritas | Once Upon a Recipe
Pair these margaritas with a big bowl of guac and your favorite tortilla chips and you’ve got yourself a happy hour to start the weekend off right. Happy Friday, loves!
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PS. Friday parody. I laughed so hard.
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Super Easy Velvety Chocolate Pots

Velvety Chocolate Pots | Once Upon a Recipe

Happy Love Day, lovers!

Here we are again, February 14, Valentine’s Day, the day of L-O-V-E! As promised, I’m sharing another chocolate recipe today. Behold these velvety chocolate pots! They taste just like they sound: rich and chocolate-y and oh. so. smooth. Like buttah, baby!

Velvety Chocolate Pots | Once Upon a Recipe

Velvety Chocolate Pots | Once Upon a Recipe Velvety Chocolate Pots | Once Upon a Recipe

Maybe you’re still undecided about your Valentine’s Day menu with your honey. Maybe you’re a big procrastinator (like me) and waited until the big day to pick a sweet and decadent treat to celebrate the occasion. Or maybe you don’t give a flying fart about Valentine’s Day, but you have a chocolate craving that you just can’t curb. Whatever the reason, or even if there is no reason at all, let’s all enjoy these velvety chocolate pots together, mmmk? They’re super easy to whip up – we’re talking less than 5 minutes – and mega delicious.

Velvety Chocolate Pots | Once Upon a Recipe Velvety Chocolate Pots | Once Upon a Recipe

I’ll bring the chocolate, you bring the wine, and let’s all just celebrate the wonderful thing that is love. I’m grateful to call you all my valentines. Now go tell your favorites how much you love them! <3

Super Easy Velvety Chocolate Pots (adapted from The Pioneer Woman)

Makes 4. This recipe is easy to halve or double, depending on the number of servings you require. You can also switch up the flavor by using flavored coffee, different liqueurs, and different kinds of chocolate (ie. milk vs. dark). I used Madeira wine for my liqueur and vanilla macadamia nut coffee. Experiment away!

6 ounces dark chocolate (~70% cocoa), chopped

2 eggs

A pinch of salt

1 TBSP. liqueur (optional)

1/2 cup very hot coffee

In a food processor or blender, combine the chocolate, eggs, salt, and liqueur (if using). Blend until well mixed. With the food processor or blender still running, slowly add the coffee and blend until smooth. Pour the mixture into four 4-ounce ramekins (or tea cups, if you want to get fancy), and refrigerate until cold and set (about 4 hours). Top with whipped cream and more chopped chocolate. Dive in!

Velvety Chocolate Pots | Once Upon a Recipe

Vegan Double Chocolate Banana Espresso Muffins

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Hey friends! There are a couple of chocolate recipes comin’ atcha this week, I hope you don’t mind. And if you don’t like chocolate, well…you can show yourself out. Just kidding. (But really, why don’t you like chocolate and are you seeking help?)

The holiday of love is quickly approaching. The big V-day doesn’t hold much meaning for me, although I do use it as an excuse to eat lots of chocolate and those little cinnamon hearts. And of course, it’s a great reminder to tell those we love just how much they mean to us.  (But really, do that everyday, ok?)

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Whether you love Valentine’s Day or not, you should really make these muffins. They might just be my new favorite. First of all, they’re vegan. Second, they’re packed with good for you ingredients like whole wheat flour, flax, bananas, and coconut oil. But most importantly, they taste like a fudgey chocolate cupcake. And if I can get away with eating a relatively healthy muffin that tastes like a fudgey chocolate cupcake for breakfast, you better believe I’m totally going to do just that.

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe Vegan Double Chocolate Banana Espresso Muffins | Once Upon a Recipe

Vegan Double Chocolate Banana Espresso Muffins (adapted from Minimalist Baker)

These muffins taste even better the next day. My favorite way to enjoy them was actually right out of the fridge, when they were chilled. I kind of felt like I was in that McCain Deep’n Delicious chocolate cake commercial from back in the day. You know the one, right?

2 flax eggs (2 TBSP. ground flax seed + 5 TBSP. water)

1 cup mashed bananas (~3 large)

1/4 cup maple syrup

1/4 cup brown sugar

1/4 tsp. sea salt

1 1/2 tsp. baking soda

1/4 cup coconut oil, melted

1 tsp. espresso powder

1/4 cup unsweetened vanilla almond milk

1/2 cup good-quality cocoa powder

1 1/3 cups whole wheat flour

1/2 cup dark chocolate chips/chunks (dairy-free)

Preheat the oven to 375°F. Prepare a 12-count muffin tin with paper liners or spray with non-stick spray.

Prepare the flax eggs in a large mixing bowl and let rest for 5 minutes. Add the mashed bananas through to the espresso powder and whisk for 45 seconds. Add the almond milk and whisk again. Add the cocoa powder, flour, and chocolate, and mix until just combined. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool for a few minutes in the pan, then move to a wire rack to cool completely. Store in an airtight container. These muffins also freeze really well.

http://minimalistbaker.com/fudgy-vegan-double-chocolate-beet-muffins/

Guest Post: Lemon Yogurt Baked Donuts

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Lemon Yogurt Baked Donuts | Once Upon a Recipe

Happy Friday friends! We made it!

This week has been a bit of a wild one, and I am looking forward to unwinding and letting loose for a couple of days. I foresee a weekend filled with wine and good food! What are you up to this weekend? Please share!

But first! The lovely Renee over at Re: Creative asked me to do a guest post this week! Renee also featured me as her Weekly Crush a few weeks ago and had me blushing big time. Renee is super sweet, stylish, and is a fellow Canadian. You should totally check out her blog for all things fashion, design, art, food, party decor, and fun DIY projects!

And you’ll also find out a little bit more about those cute little donuts up there – Lemon Yogurt Baked Donuts to be exact. Hop on over to Re: Creative to check out the recipe! And have yourselves a lovely weekend! xo

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Alright alright, so I’ve been real well-behaved over the past month, sharing healthy recipes and all that jazz. But it’s time to get back to the good stuff. The sweet, buttery, chocolate-laden stuff.

And I’m not sure that there are words for these little squares of delight. At least, no words that will do them justice.

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Every so often, I try to do a clean-out of my cupboard. I always seem to have half-bags of a variety of chocolate, nuts, and other baking mix-ins hanging around. I had leftover dark chocolate and caramel left over from making my salted caramel bark over the holidays. I was very tempted to make another batch of the bark, but the previous batch had been a little too hard to resist, even from the depths of my freezer. I tend to lack willpower around frozen chocolate, what can I say?

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Therefore, I was on the hunt for a new recipe. When I came across Deb’s recipe for blondies and realized that I’d never made blondies before, it was a no-brainer. The base recipe is great, and provides lots of room for switching up the flavors and mix-ins.

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Friends, I have not been this excited about a cookie in a while. But these little things are AMAZING. First of all, we’ve got brown butter, which just seems to make everything a little bit better. Then we add in some toasted macadamia nuts for a little buttery crunch, chunks of caramel for a little chew, and some dark chocolate, just because. Oh, and then we add a sprinkle of coarse sea salt on top, just because I’m obsessed with that sweet/salty combo. #cantstopwontstop

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

It’s true what they say, blondies have more fun! But don’t take my word for it!

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate (adapted from Smitten Kitchen)

These blondies are so adaptable to whatever mix-ins you’ve got on hand. Basically, you need one cup of mix-ins, so change it up and try out different combinations. Please note that I’ve also added the metric measurements for some of the ingredients. I have been using my kitchen scale more often in baking, simply because I find that it helps me to produce more consistent results. I recommend using a scale if you have one. 

1/2 cup (113 grams) unsalted butter

1 cup (238 grams) dark brown sugar

1 large egg

1 tsp. vanilla

Pinch of sea salt

1 cup (125 grams) all-purpose flour

1/3 cup toasted macadamia nuts, chopped

1/3 cup caramel pieces (I used 8 Kraft caramels, chopped)

1/3 cup dark chocolate, chopped

Coarse sea salt, for sprinkling

Preheat the oven to 350°F. Spray an 8 x 8 pan with non-stick spray.

Toast your macadamia nuts – spread the nuts in a single layer on a baking sheet and bake at 350°F for about 5 minutes. Check frequently to ensure they don’t burn.

Brown your butter! Combine brown butter and brown sugar and beat together. Add the egg and vanilla and mix well. Stir in the sea salt, flour, and mix-ins. Press the cookie dough into the pan. Sprinkle with coarse sea salt (I used about half a teaspoon). Bake for 20-22 minutes, or until the edges are just beginning to brown and the center is set. Do not overbake! Allow the blondies to cool in the pan, then slice into squares. Nosh!

Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate | Once Upon a Recipe

And if you want to be downright gluttonous, do what I did, and add a little drizzle of salted caramel. This is living, friends!

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