Category Archives: Baking

Applesauce Yeast Bread

Hey, what do you know? Looks like my photography skills are starting to improve! (Or, maybe it’s because I’m using an actual camera -gasp- as opposed to my iPod?)Image

I started this bread at 4:00 this afternoon, and it came out about a half hour ago. Was it worth the wait?Image

Did this little piggy eat 3 slices?

Oh, yes.


The recipe can be found here. The one and only thing I added (apart from using unsweetened applesauce, but it shows you how to fix that in the recipe anyway) was a preheated pan and boiling water to create steam in the oven. This produces a thick, chewy crust. I adapted this method from The Cook’s Bible by Christopher Kimball. I actually own several of his books, and for those of you who have read them or any of the articles from Cook’s Illustrated magazine, I bet you know just as well as I do: this guy knows what he’s talking about.Image

Okay, that pic could have used a little work. But I was really anxious to eat it after being surrounded by that intoxicatingly phenomenal aroma all day, so … shaddup!

Oh, also, my yeast was a little old, and my house was cold, and blah blah, so my waiting/proofing times and whatnot were a tad bit longer than those in the article. But give or take 15 minutes, and you’ve got yourself a loaf, baby.

Thanks to Champa over at her food blog Versatile Vegetarian Kitchen for the recipe! Definately check out some of her recipes and her page 🙂


Posted by on December 2, 2011 in Baking, Information, Low-Cal, Vegan


Baked Eggs with Meat, Basil & Tomatoes

This is probably… the best thing I have ever eaten, in my life.
I actually stumbled across a baked eggs recipe online a few weeks ago. Not knowing what it was, I asked my dad (who, if you don’t know, is a phenomenal cook and is always reading about new cooking techniques, ingredients and recipes). Surprisingly, he didn’t know either, but he looked it up in one of his cookbooks (The Cook’s Bible by Christopher Kimball, to be exact) and sure enough, there it was.
So… I did what any aspiring cook would do and I made it. And it turned out terrific. I can’t put enough emphasis on it. It’s so good. Even my dad liked it, however, the recipe we’d been looking at called for bacon. And since I don’t eat any kind of fatty meats, that was an explicit no-no. Now, what I used to substitute may sound odd or gross, but I fried up some oven-roasted Tofurky slices (in olive oil, of course!), because even though I’m not a vegetarian, I have a love for tofu-based fake meats. Anyways, back to my dad… he didn’t like it. I mean, he didn’t hate it, but he actually had to give it to me, because I am 100% against food-wasting. But, of course, you can substitute my substitute with any reduced-fat or -sodium lunch/deli meat you want, and it. is. delicious.

Baked Eggs with deli Meat, Basil & Tomatoes
Serves 2


  • 4 extra-large eggs
  • 2 slices preferred deli meat
  • 1/2 tsp olive oil
  • 1/2 large, ripe tomato, cut into 1″ squares
  • 4 basil leaves, roughly torn
  • Salt & pepper, to taste
  1. Preheat oven to 250*F. Bring about 6 cups of water (give or take) to a boil. Butter (I used margarine) 2 small ramekins. Fry [meat] in olive oil, 3mins per side.
  2. Fit [meat] in ramekins, then break 2 eggs into each one. Season only slightly with salt and pepper.
  3. Tear 2 basil leaves into each ramekin, then add tomato cubes (even distribution! Sharing is caring!).
  4. Place ramekins in a small roasting pan & pour boiling water around them, creating a water bath. The water level should be about even with the top of the eggs in the ramekins.
  5. Bake for about 45-48 min, or until whites are set but yolks are soft. Serve immediately. I would suggest using a spoon rather than a fork like we did when eating, as you can still break up the meat with your spoon, and it helps when you gather up all the whites at the end of your meal. And they’re the best part!
Approx. 215 cals per serving
1 Comment

Posted by on November 9, 2011 in Baking, Dinner, Low-Cal


Everything-But-The-Kitchen-Sink Healthy Muffins!

EBTKS Muffins

They're so cute, it seems like a sin to eat them 😦

As promised… here are the fantabulously amazing, awesome, fibre-packed, super-healthy, vitamin-filled, and oh-so-adorable… Whole Wheat and Spelt Flour Orange-Carrot-Apple-Cranberry-Buttermilk-Sunflower-Oatmeal Mini Muffins!
-pause to take breath-

Or, as I prefer to call them, Everything But the Kitchen Sink Muffins.

But before you get the muffins, you get a story. Forced upon you, I know.

I love muffins. Love them. And I’ve always wanted to try something made with spelt, being the health nut I am. And so, my Auntie Sue found a recipe online, which we just barely followed. I mean, we added our own ingredients, ingredient quantities, and … just about everything else. Once we got back from church, devoured some mexican quesadillas my aunt made (we both have an undying love for anything wrapped in tortillas) and had watched an interview from Jay Leno she had recorded for me on her all-new PVR, we set to work.
And then once the first last batch was baking in the oven, she started complaining about more ingredients we should have added in, which I’ve included on my updated list.

My aunt’s probably the healthiest person in our family, other than me. And that’s saying something. Anyways, the bottom line is, grab the crap you have in your pantry, grab someone you love, and don’t eat all of these in an entire sitting!

Everything But The Kitchen Sink Mini-Muffins
Makes 36 mini-muffins, or about 12 regular muffins


  • 1cup old-fashioned rolled oats
  • 1/3cup wheat germ (preferably toasted)
  • 3/4cup whole wheat flour
  • 3/4 cup spelt flour
  • scant 1/3cup sugar
  • 2tbsp flaxmeal
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/2cup roasted, unsalted sunflower seeds
  • 1/2tsp cinnamon (not included in our batch)
  • 3/4cup dried cranberries
  • 1 1/3cup buttermilk
  • 3tbsp extra-virgin olive oil
  • 1 large egg
  • 1tbsp grated orange zest
  • 1tsp pure orange extract
  • 1/4cup grated carrot
  • 1/4cup grated apple
  1. Toast oats on a cookie sheet in a pre-heated 350*F oven for about 5-6 minutes. If using untoasted wheat germ, heat in a dry frying pan on High for about 5 mins, stirring frequently.
  2. Raise oven temperature to 375*F.
  3. Combine dry ingredients (the grated apple, carrot & orange zest do not count as dry; the berries do!) in a large mixing bowl.
  4. Combine wet ingredients, minus the egg, in a smaller mixing bowl. Beat egg in separate bowl until white + yolk are just mixed. Add egg to wet ingredients.
  5. Create a small “well” in the dry ingredients, then pour your liquid mixture into the centre.
  6. Mix all ingredients together until you can no longer see any wet flour.
  7. Grease 3 mini-muffin tins very very well with Pam (or another vegetable oil spray). If you have fewer than 3, the muffins can be done in batches, so long as the tin is re-greased each time.
  8. Place muffin tins in oven, bake for 20mins.
So there you have them, the most decadent creations I’ve had in a long, long time… hope to see everyone tomorrow 🙂 God bless you and yours, and have a great night!
PS: I hope everyone remembered to turn their clocks back one hour last night! Tee-hee!

UPDATE 8/11/11
I’ve calculated the nutrition facts for you all 🙂

The serving size is 1 mini muffin, 1/3 of a large muffin!

Leave a comment

Posted by on November 6, 2011 in Baking, Desserts, Snacks