Millet Buckwheat Pancakes Buckwheat Blueberry Muffins And Fantastic Whole Wheat Blueberry Muffins

Happy Saturday friends!

I hope youre weekend is going well. Ive been having fun in the kitchen again this weekend. This was my breakfast this morning. I whipped up some Millet and Buckwheat pancakes from a recipe that I found online and then added my own extra ingredient...cinnamon.

Perfecto!
I ground up some millet to make flour...

And some buckwheat groats for more flour...

Altogether my recipe was this...

1/4 cup of millet flour

3/4 cup of buckwheat flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1 egg

1 tablespoon of oil

1 teaspoon of cinnamon

1 cup of water

The batter ran perfectly.

I was able to make ten smaller sized pancakes that were around 60 calories a piece.

I loved the added cinnamon flavor .

The kiwi was a nice touch to the breakfast.

Then I found a recipe for buckwheat blueberry muffins that I doubled.

For a single batch:

1 cup of buckwheat flour

1/4 cup of flax meal (basically ground flax which you can get anywhere)

2 1/2 teaspoons of olive oil

2 eggs beaten

1 tablespoon of cinnamon

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 a cup of water

2 cups of blueberries (I just used one cup per batch and there was plenty)

Mix dry ingredients first and well, and then I add the wet.

I cooked it for about 20 minutes on 350.

These muffins didnt raise very high.

For having no sweetner added to this at all,

I was surprised at how good they tasted.

These muffins are just so healthy for you and

they ended up being a little over 100 calories per muffin.

See, they are smaller and tend to have a darker look to them.

These are a great snack!

I also made some muffins that would appeal to the vegans out there...Ahem, Sunshine Meg

This is basically the same blueberry muffin recipe that I made last week...

You know the one where the muffins raised real high because of the yeast?

Remember I said those tasted a little bland?

Well, this time...

instead of adding the 1/3 cup of honey and 2/3 cup of protein powder...

I added 1/2 cup of organic Agave syrup.

Then, instead of spelt...I used whole wheat flour...

I also only added one cup of blueberries instead of two

Even I am able to eat these muffins...

Which, of course, I did.

They were...SPECTACULAR!!

We have a winner, folks!

It must have been the agave that gave it such good flavor

I offered one to my husband...who is not a whole wheat flour fan...

It had just come out of the oven...

I put butter on it for him...

And he loved it and lauded it!

He goes, "Youre learning!"

And I said, "Learning what?"

"How to cook good."

I also served them up to some guests tonight

who also thought they tasted awesome.

But, these muffins are tasty without putting anything on.

I am beginning to really enjoy making these yeast type of muffins.

They do take a little longer...but they are worth it.

The smells they make while baking are just wonderful...

And they are filling...which is a plus for a mom

who wants to make sure her kids have filling snacks.
I have ideas for using apples to make these muffins next.
Each muffin averaged around 155 calories.

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I will use bread baking or muffin baking day as a way to experiment with new recipes and also to "carb -up" for my longer distance run, which was a five miler this afternoon.

I did flux up on the scale this morning by 4/10 a pound..

So now the loss is 7.6 pounds in almost four weeks.

But I think there is a definite trend of weight loss going on here,

so Im happy about that.

Have a good one!

Sincerely,

Sunshine Mama

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Whole Wheat Brown Butter Chocolate Chip Cookies The fingerprints we miss

The other day, I overheard Daughter #2 saying to Daughter #1, "Im only going to have one kid. More than that is just too many."

I quickly whipped my head around and asked, "What do you mean?"

"Mommy.  You always tell us that three kids is a lot of work," she stated.  

I asked, "Do you think Mommy doesnt like having three kids?"

"You always say three is hard work so Im only having one," and she walked off.

After she left, I wondered what decisions she would make for her future life based on her current one.  I grew up with two brothers (younger) and had in my head that I definitely wanted an older brother and that I wanted my kids to have an older brother.  As we all know, this did not happen.

I wonder how many of my actions will determine their actions.  I wonder how many of my own choices help them decide their own.  Im curious to see if Children take on the strongest parts of my personality - my activist side, my cooking side, my writing side...my baking side.

I do know that these cookies caused a major stir in the house because of the smell of brown butter.  Daughter #2 has never been one to INSIST on eating a cookie after Ive told her that one is enough but this particular bunch has her all worked up.  She came home from school today after I had baked a bunch for the teachers and danced around the kitchen saying, "But I want one SOOO BAD!"  I told her no and to eat her fruit and her crackers for snack.  I heard her mutter later, "When Im a mom, Im just going to bake and eat them all."  Hmm....not sure about my influence on this point.

The trickier part of these cookies are making brown butter.   (For a great tutorial, check out this post on Simply Recipes.) After that, there is nothing different from a regular cookie making trek except for the use of whole wheat flour.  Before you tell me that youre not interested in a whole wheat cookie, let me assure you that no one will know and no one can tell.  Theyll only wonder what makes this cookie so special. I love it because the whole wheat gives a thicker, less "spread out" texture and toasted flavor of whole wheat provides an extra interesting note to this killer cookie.

Whole Wheat Brown Butter Chocolate Chip Cookies

adapted from Good to the Grain by Kim Boyce
Makes 5 dozen

Ingredients
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips

Method
Make brown butter.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds. Once the pan bottom has golden specks, remove butter from heat and set aside to cool for about 2 hours.

 Whisk together flour,  baking powder, baking soda and salt into a mixing bowl.  Set aside until needed.

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine the browned butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 1 minute until just mixed . Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.  Scrape sides of the bowl.  

Add the flour mixture and mix slowly until just combined.  The dough will be stiff.  Add chocolate chips and mix until chocolate chips are incorporated throughout the dough.   Scoop cookies however you normally like; I use a tablespoon scoop.   Make sure to lightly press down the tops of the cookies so that they have a chance to spread out evenly and nicely.

Bake for 16 minutes, until golden brown and the flavor of nutty brown butter fills your home.

Serve warm  or cool.

Printable recipe

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Brown Butter Whole Wheat Oatmeal Cranberry Cookies New friends in old places

For SN - and our budding friendship

It takes a long time for me to build a friendship.  Im mostly friendly to a lot of people but I dont open myself up to a lot of friends.  Im incredibly slow to warm up and it takes me a while to be ready to get to know new faces.  But when I do open up, the excitement I feel from opening my life up to another person to have fun with, share my life with and grow old with makes me giddy. Its similar to that feeling that you have when romance first begins - the excitement of seeing that persons face and wondering what he or she will say next.   (Husband - of course you still have my romantic spark and adoration, but this is different.)

In the last few weeks Ive gotten to know another mom from school and it turns out that although we have very little in common (except for a bit of that tiger mom roar) we totally get each other.  Shes skinny but Im not.  Im funny - and she might be a little funny.  (Im funnier for sure.)  She loves to eat more than she loves to cook and I definitely like to do both.  Im more relaxed that she is, which is very hard to believe and on any given day, youll find her volunteering at school while youll find me doing something at the gym.

But its nice, the building of new friendships.  I often forget how nice it is to open myself up to new relationships as my general shyness and fear of people overtakes me on most days.  But having a new relationship means new chances at finding someone else who is like you in your nuttiness and understands that youre not perfect, even on the best day.  I think thats what I like best about building a new relationship; the goal isnt about showing how perfect you are, but rather allowing all your imperfections to show and have the other person accept you anyways.

I made this cookie and it reminded me of new friendships.  It has a richness, a wholesomeness and a tart sweetness which pretty much epitomizes the best of friendships, dont you think?  There is a mix of whole wheat and regular flours, a hefty amount of oats and the special addition of ground flaxseed as well.  These cookies end up not being overly sweet because of the bulk of oats, flax and flour.  The texture has a bit of softness but still structurally chewy.  I love the brown butter back notes, but you can certainly NOT do it as brown butter, and simply just make them with room temperature butter.

Brown Butter Whole Wheat Oatmeal Cranberry Cookies
Serves 4 to 6

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter cut into pieces - either melt and turned into brown butter or room temperature butter
1 cup light brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups dried cranberries
¼ cup ground flax seeds (optional)

Method
Preheat oven to 350.

Make brown butter if desired.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds.  Set aside and allow to cool for 30 minutes.

Whisk both flours, baking powder, baking soda, salt, cinnamon in another bowl set aside.

Using an electric mixer, beat brown butter (or regular butter) and brown and white sugars until light and creamy.  Add eggs one at a time, scraping down sides of bowl and beating well after each addition.  Add vanilla extract and beat again.

Reduce speed to low and add flour mixture, carefully so that flour gets mixed into dough.  When flour is just mixed, oats, cranberries, and flax seeds.

Using a tablespoon measure, scoop out dough, separating them 2 inches apart on a parchment lined cookie sheet.  Press down balls of cookie dough to help spreading process.  Bake for 15 to 18 minutes until golden brown.  Transfer to wire rack and let cool.

Printable recipe

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Brown Butter Whole Wheat Chocolate Chip Oatmeal Cookies Post it sized messages

Husband - even when you make me nuts, Im glad its you who makes me crazy.

This June, Husband and I will celebrate 12 years of marriage, and this October, well celebrate 19 years of being together.  19 years is almost half my life, and its a good chunk of time to spend with another person.  I left Parents home at age 18 and never went back, so in some ways, Ive been with Husband longer than my own parents.

This means, ahem, that we have our fights, our disagreements, our squabbles.  I accept that in any relationship, conflict and tension is par for the course, and that usually, such fights blow over.  I liken the tempers in the house to tropical storms that often are ferocious, but once over, the skies are blue and clear.

Id say that Husband and I have pretty open communication, and although Im not a "yes" wife, Im a nice wife.  I think Husband wishes I were much more of a yes wife, but hey - thats just not where I am.  Hes not a "yes" husband either, so lets just say that opportunities for mini explosions are there.

Most recently Husband has been miffed because of my continual refusal to use this cheap bolt on the front door.  We have a sturdy deadbolt (which is difficult to break in demonstrated by the lock smith who failed to open both my garage and front doors) and above that is a simple slide lock that we installed when the kids were young so that they couldnt just fling the door open.  Its still high enough that even Daughter #1 cant reach it yet.  Ive always thought of it as a way to prevent the kids from getting out and not as a way to deter people from coming in, as its not Fort Knox strong.

However, Husband insists that it needs to be bolted and time and time again, Ive forgotten/failed to slide the upper lock and this is majorly frustrating to Husband. Upon his return from work, hell walk over to the front door, see that its not bolted and come and find me and ask, "Did you see the front door lock?"

"Yeah, I locked it of course."

"BUT NOT THE TOP!  Why cant you bolt the top?"

Instead of being the good wife and saying, "Okay.  Ill try harder to remember to bolt it next time" my response continues to be, "Thats not the important one to lock. Its not going to keep anyone out."

Husband generally throws his hands up in the air and stomps off frustrated at his lack of a "yes" wife.  I know, I should, but now its become more of a way for me to torture the Husband at his expense.

Yesterday, Husband came home, noticed the unlatched top slide and called from the foyer that I hadnt slid it into place, to which I responded, "Okay okay, Ill try and remember," while keeping my fingers crossed.  However, when I went up to bed, I noticed something stuck to the door and went over to investigate.  On the door, near the lock was a small yellow post it with the words, "Lock me plz."

At first I was stunned.  A POST IT WITH INSTRUCTIONS?  However, I didnt respond, and merely went upstairs and didnt comment to husband.  Today, however, I carefully thought of what my response should be.  Clearly the doorlock is the single most annoying thing that I do, so I needed to find the single most annoying thing Husband does.  Believe me, the list was extremely long, but I wanted to keep things short and sweet.  I decided to put a post it, on the bed, and it said, "Dont eat here please."  (Husbands desire to snack in the bed has made me completely bonkers.  I cant stand it.)

Today, Husband came home from work, and I heard him bellow again about the front door "WHY ISNT IT LOCKED?  Didnt YOU SEE THE NOTE?"  I heard him go upstairs, and then I went upstairs as well and then I heard, "YOU THINK YOU ARE SO FUNNY, dont you?"

Well, ahem.  Yes I do.  Snort.

Smaller than a post-it note, with more of a message than a post-it note, with a longer lasting effect than a post-it note, are these cookies.  I basically took the Brown Butter Cranberry Cookies and switched out the cranberries for chocolate chips to see what Id get.  What I got was way better than a post it sized message. Packed with flavor, not too sweet, with complex notes and a crispy finish - these cookies are yummy.  I love the oat texture, the flax seed interest, and the chocolate richness.  Perhaps if Husband had taped one of these to the door, hed get a "yes" wife.  Im sure I wont be putting these in the bed however. Thatd just defeat the purpose of my own note.

Brown Butter Whole Wheat Oatmeal Chocolate Chip Cookies
Makes 5 dozen

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter cut into pieces - either melt and turned into brown butter or room temperature butter
1 cup light brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
2 cups semi-sweet chocolate chips (you can also try dark choocolate or bittersweet chips)
¼ cup ground flax seeds (optional)

Method
Preheat oven to 350.

Make brown butter if desired.  Heat a heavy pot or skillet over medium heat and add butter pieces.  Whisk frequently to ensure even melting of the butter. After about 5 to 6 minutes of melting, the butter will foam up and subside.  At this point, watch the butter carefully to see if the bottom of the pan is becoming covered in brown specks and the color of the butter has turned from yellow to warm brown.  The difference between brown butter and burnt butter (which is used in other recipes) is about 15 seconds.  Set aside and allow to cool for 30 minutes.

Whisk both flours, baking powder, baking soda, salt, cinnamon in another bowl set aside.

Using an electric mixer, beat brown butter (or regular butter) and brown and white sugars until light and creamy.  Add eggs one at a time, scraping down sides of bowl and beating well after each addition.  Add vanilla extract and beat again.

Reduce speed to low and add flour mixture, carefully so that flour gets mixed into dough.  When flour is just mixed, add oats, chocolate chips, and flax seeds.

Using a tablespoon measure, scoop out dough, separating them 2 inches apart on a parchment lined cookie sheet.  Press down balls of cookie dough to help spreading process.  Bake for 15 to 18 minutes until golden brown.  Transfer to wire rack and let cool.

Printable recipe

In case you also want to leave notes for your spouse.  These colors might make such a form of communication more appealing.  

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