Orange Pecan Muffins

makes 12

• 1 c unbleached all purpose flour
• 3/4 whole wheat flour
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup plain Greek yogurt
• 1/2 raw honey
• 1/3 c butter, melted
• zest of 1 organic orange (about 2 Tbs)
• 1 Tbs fresh orange juice (from zested orange)
• 1 egg
• 1/2 chopped pecans

For Struesel (optional)

• 2 Tbs date sugar
• 2 Tbs finely chopped pecans
• 1 Tbs unbleached all purpose flour
• 1 Tbs butter, melted
• 1/2 tsp cinnamon

Preheat oven to 400F.  Grease or line a 12 cup muffin pan with paper liners.

In a small bowl, mix together all the ingredients for the streusel, if using, making sure to crumble any clumps of sticky dates.  Set aside.

In a large bowl, combine flours, baking soda, cinnamon, and salt.  Mix well. Set aside.

In a medium bowl, combine yogurt, honey, butter, orange zest, orange juice, and egg with a hand held blender for about 15- 20 seconds, or until well mixed.

Pour yogurt mixture into the flour mixture; mix with a spoon just until combined (batter will be thick).  Stir in the pecans.

Evenly fill 12 muffin cups (each will be nearly filled to the top).

Sprinkle streusel topping over each.

Bake in preheated oven 16-18 minutes, or until muffins are lightly golden and a toothpick inserted in the center emerges clean.

Cool on wire racks.  *The longer the muffins are allowed to set, the sweeter they will become.

Original Orange Pecan Muffins Blog Post

Chocolate Chip Pecan Cheese Ball

• 8 oz cream cheese, room temperature
• 1/4 c unrefined coconut oil 
(such as Spectrum Unrefined Organic Coconut Oil)
• 2 Tbs raw honey
• 1/2 tsp pure vanilla extract
• 1/2 c plus 1/3 c mini chocolate chips (or well chopped semi sweet chocolate), divided
• 1/3 c chopped pecans

With a hand held mixer set to low speed, blend together the cream cheese, coconut oil, honey, and vanilla.  Stir in 1/2 c chocolate chips. 

Cover and refrigerate at least 1 hour.

On a plate or board, combine the remaining 1/3 c chocolate chips and pecans.

Form the chocolate chip cheese mixture into a ball.  Roll in the chocolate chip and pecan mixture.

Refrigerate until ready to use.  Serve with apples, pears, bagel slices, graham crackers or vanilla cookies.

Original Chocolate Chip Pecan Cheese Ball Blog Post

Cherry Filled Almond Cookies

makes about 2 dozen

• 1/4 c raw honey
• 1/2 c butter, room temperature
• 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
• 1 egg, separated
• 1/2 c whole wheat flour
• 1/2 c unbleached all purpose flour
• 1/4 tsp salt
• 1 c almonds, finely chopped
• 1/3-1/2 c cherry preserves

Preheat oven to 350F.


In a large bowl, combine honey, butter, almond extract, egg yolk.  With an electric hand held mixer, beat until smooth.


Stir in the flour and salt until well combined and dough holds together.

Beat the egg white slightly with a fork.  Place the finely chopped almonds in a separate bowl.

Shape the dough into 1 inch balls by gently rolling the balls between both palms.

Dip the balls into the egg white, shake off excess.  

Roll the balls in the chopped almonds, ensuring they are completely covered.

Place 1 inch apart on an ungreased baking sheet. Press your thumb deeply into the center of each ball.

Bake about 10 minutes, or until lightly browned.  Remove to a rack and cool completely.

Fill the indentations with 1/2 - 1 tsp cherry preserves.

Original Cherry Filled Almond Cookies Blog Post

Blueberry Almond Coffee Cake

serves 9

Almond Topping:

• 1/2 c sliced or chopped raw almonds
• 2 Tbs raw honey
• 1/2 tsp cinnamon

Cake:

• 1 c whole wheat flour
• 1 c unbleached all purpose flour
• 1 tsp grated lemon peel (preferably from an organic lemon)
• 2 tsp aluminum free baking powder (such asRumford)
• 1/4 tsp salt
• 1/2 c raw honey
• 1/4 c butter, softened
• 1 egg
• 1/2 c buttermilk
• 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
• 2 c fresh or frozen blueberries

Preheat oven to 375F.  Oil and flour a 9 inch baking pan.

In a small bowl, mix together the topping ingredients.  Set aside.

In a medium bowl, combine the flours, lemon peel, baking powder, and salt.

In a large bowl, cream together the butter and honey until smooth.  

Blend in the egg, buttermilk, and almond extract until just mixed.

Pour the honey and buttermilk mixture into the flour mixture.  Mix well.

Gently fold in the blueberries.

Spread the batter into the prepared pan. 

Sprinkle the almond topping evenly over the batter.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool.  Serve topped with whipped cream or vanilla yogurt.

Pear Studded Pumpkin Bread

makes 1 loaf

• 1 3/4 c whole wheat flour
• 2 tsp aluminum free baking powder, such as Rumford
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/4 tsp sea salt
• 1 c pumpkin puree
• 1/2 c raw honey
• 1/4 c oil (coconut, olive, canola, butter, etc...)
• 3/4 tsp pure vanilla extract, such as Simply Organic Pure Vanilla Extract, or homemade
• 1 egg, lightly beaten
• 2 medium pears, diced (about 1 cup)
• 1/2 c walnuts, chopped

Preheat oven to 350F.  Oil and flour an 8x4 loaf pan.


In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt.

In a medium bowl, whisk together pumpkin, honey, oil (be sure to warm your oil to a liquid state if using butter or coconut), vanilla, and egg until well combined.

Pour the wet ingredients into the dry ingredients and mix just until combined (batter will be thick).

Fold in the nuts and pears.


Spread into prepared baking pan.

Bake 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Cool in the pan for 10 minutes.  Run a butter knife around the edges and carefully turn the bread out onto a cooling rack and cool completely before cutting.


Original Pear Studded Pumpkin Bread Blog Post

Old Fashioned Peach Cobbler

6 svgs

• 5 c peaches, peeled and sliced
• 1/4 c raw honey
• 1 Tbs cornstarch (preferably a non-GMO brand such as Rumford)
• 1 tsp lemon juice
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 1 c unbleached all purpose flour
• 1/2 c walnuts or almonds, finely chopped
• 2 Tbs raw honey
• 1 1/2 tsp baking powder (preferably aluminum free, such as Rumford)
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 3 Tbs chilled butter, roughly chopped
• 1/2 c cream (or whole milk)

Heat oven to 400F.

In a large bowl, combine peaches, honey, cornstarch, lemon juice, vanilla, and cinnamon.  Pour into an ungreased 2 qt baking dish.

In the same bowl, combine flour, nuts, honey, baking powder, salt, and cinnamon.  Mix well.  With your fingers (or a fork, but I prefer my hands), work the butter into the flour mixture until it resembles fine crumbs.

Pour in cream and mix well to form the dough.

Drop the dough in 1-2 inch chunks over the top of the peach mixture.

Bake 25 - 30 minutes or until topping is golden brown.

Serve warm or at room temperature.  Top with vanilla ice cream or whipped cream, if desired.