Wow. Did September fly by for anyone else?
I don’t know if it’s the hustle and bustle of the semester or all the fun things I’ve been doing (i.e. spontaneous weekend getaway, The Color Run), but September has flown by!
Now that it’s officially fall (isn’t this tree at the end of my street gorgeous?) and October is here, I’m in full pumpkin and other fall food mode. I spent last evening baking fun fall treats with a fellow grad student and wanted to share one of my favorite fall recipes with you (who am I kidding, these cookies are good all year, not just fall!).
Pumpkin Chocolate Chip Cookies
- 1 stick margarine, softened
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 egg
- 1 15 oz can pumpkin
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 package chocolate chips
- Preheat over to 350 and grease baking sheets.
- Cream margarine and sugar.
- Add vanilla, egg, and pumpkin (beat).
- Mix in the rest of the dry ingredients.
- Stir in chocolate chips.
- Bake approximately 14 minutes.
These are so deliciously moist and sure to help you get your pumpkin fix. Enjoy!
Last week I found rhubarb in my CSA box and I wasn’t quite sure what to do with it. I was trying to avoid the cliché Strawberry-Rhubarb Pie and went searching for the perfect recipe.
I came across a fantastic looking muffin recipe, compliments of Smitten Kitchen, and it definitely did not disappoint. I made a few changes and the end result was the perfect combination of tart rhubarb complimented by the sweet streusel topping. Yum.
Choose firm, crisp, medium-size rhubarb stalks and make sure to remove the leave before use (they’re poisonous). Rhubarb is a good source of vitamin C and also supplies fiber, calcium, and magnesium.
Whole Wheat Rhubarb Streusel Muffins
Yield: 12 muffins
- ¼ cup (31 grams) all-purpose flour
- ¼ cup (28 grams) whole wheat flour
- 1 Tbsp (13 grams) granulated sugar
- 3 Tbsp (38 grams) brown sugar
- ¼ tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 Tbsp butter, melted
- 1 egg
- ¼ cup (50 grams) brown sugar
- 3 Tbsp (38 grams) granulated sugar
- 5 Tbsp butter, melted
- 6 oz non-fat plain Greek yogurt (I used Chobani)
- 1 cup (120 grams) whole wheat flour
- 1/2 cup (63 grams) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup diced rhubarb
- Preheat oven to 375°. Grease muffin tin (or use cupcake liners).
- Make streusel: In a small dish, stir together flours, sugars, cinnamon, nutmeg, and salt. Stir in butter until crumbly. Set aside.
- Make muffins: Whisk egg with both sugars in a large bowl. Whisk in butter and yogurt. In a separate bowl, combine the dry ingredients. Add to yogurt mixture and mix until just combined (batter will be lumpy). Fold in rhubarb and about 1/3 of the streusel mixture.
- Divide batter among muffin tins and sprinkle with remaining streusel. Using a spoon, gently press the crumbs into the batter so that they stick.
- Bake for 15-20 minutes. Rest muffins on cooling rack for a few minutes before removing from tin to cool completely. Enjoy!
Adapted from Smitten Kitchen
What is your favorite way to use rhubarb?