I too am on the pumpkin bandwagon

In the spirit of transforming my blogging habits, or at least returning to my old (more creative) cooking habits, I went grocery shopping on Saturday.

. . . And then I ordered more groceries today.

Yeah, that's right, groceries on groceries.

But I'm not here to write about groceries--although I probably will at some point, because let's face it, a full fridge makes me jump with joy. This post is to finally admit that I too have fallen into the in love with pumpkin flavors.

During my trip to the grocery store (Whole Foods) I ran into a lady sampling pumpkin ale. Now if you've ever been out for drinks with me, you know I don't particularly like beer. In fact, I'll only usually drink a beer if I'm in some way forced or challenged to do so. Nonetheless, I was compelled to try it. Maybe it was the heat or maybe it was fall itself (even though it's non-existent here in Austin). Who knows. All I know is that I didn't dislike too much--I still wouldn't purchase or drink a more than a couple of sips.

Anyways, fast forward to Sunday morning when I woke up with a huge craving for pancakes. Not five minutes later, I found a whole-wheat-pancakes pumpkin variation in a cookbook I received as a birthday gift last winter (shout out to Marco for this on-point present!). Then I opened my pantry and found a can of pumpkin puree!

The recipe is delicious. If you're into the October pumpkin theme (or in any way amused by pancake variations), you should definitely try this out. Plus, these pancakes are actually healthy. I know, I know, pancakes needn't be healthy you say. But what's the harm in a healthy pancake that tastes as good as a not-so-healthy one?

Whole Wheat Pumpkin Pancakes
(Adapted from The Runner's World Cookbook)
Active time: 25 minutes; total time: 35 minutes.
Makes 8 2'' pancakes.

• 3/4 cup whole wheat flour
• 1/4 cup almond flour
• 1/6 cup rolled oats
• 2 teaspoons sugar (or stevia equivalent
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup low-fat greek yogurt
• 1/2 cup almond milk (or milk of choice)
• 3 tablespoons egg whites
• 1 tablespoon coconut oil, melted, plus extra for skillet
• 1/2 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon + more for garnish

1. Heat a large skillet or griddle over low heat. In a bowl, mix the flours, oats, sweetener, salt, baking powder, and baking soda. 
2. Combine the yogurt and milk in a medium bowl microwave for 30 seconds. Whisk in egg whites, coconut oil, and vanilla extract. Pour liquid mixture into dry ingredients and whisk until combined. 
3. Fold in pumpkin puree until well combined. Stir in cinnamon. 
4. Increase heat under skillet to medium and add some oil. Once oil is hot, pour 1/4 cup batter. Cook for 2–3 minutes, or until pancake bottoms are golden brown and top begins to bubble; flip pancakes and cook until golden brown on the other side. Repeat with remaining batter, adding more oil if necessary. 
5. Serve hot and sprinkled with cinnamon. *I decided to top mine with sweetened cream cheese (I used Tofutti) and raspberries.

Keep That Smile on your Face

I'm still in a good great mood; I still have a big smile on my face; and I'm still amazed at how a five-hour event flipped my mood completely. Although to be fair, those five hours were the culmination of more than three months of rigorous studying--lack of social life and heartburn-creating stress included. So yes, even though I'm entertained by my awesome mood, I'll take it regardless of how it came to be.

Let me warn you though, come October 30th (when scores are supposed to be released), I'll either be in an even better mood (higher-than-expected score) or I'll be in a terrible one (lower-than-expected score). For now, I'll wait, cook--or in this case bake--and blog.

Here's a simple recipe involving homemade quinoa flour. How it came to be? I just decided to experiment with a regular muffin recipe and replace all-purpose flour with blended quinoa. You can buy quinoa flour in specialty stores (maybe even regular supermarkets nowadays), but otherwise just blend quinoa until it turns into flour! Enjoy!

Quinoa Applesauce Muffins (inspired from As Simple as That)
Active time: 10 minutes. Total time: 30 minutes + cooling
Makes 6 muffins.

• 1/4 cup butter at room temperature (or coconut oil, but it definitely gives it a very distinct flavor)
• 1/4 cup sugar
• Egg whites from two large eggs
• 4 oz. applesauce
• 3/4 cup quinoa flour
• 1/2 tablespoon baking powder
• Pinch of salt
• 1/2 cup frozen raspberries (I'm sure it would be great with blueberries as well)

1. Preheat oven to 350F. 
2. In a small bowl, beat butter and sugar until fluffy. Whisk in egg whites, one at a time and mix until well incorporated.
3. Add applesauce, quinoa flour, baking powder and salt to wet ingredients and mix well, making sure to get rid of any clumps. Gently fold in raspberries until combined with the batter. 
4. Divide batter among a 6-muffin pan sprayed with baking oil. Cook muffins for 15-20 minutes or until golden on the sides and a toothpick inserted in the middle comes out clean. Let muffins cool before serving.

Healthy Morning Treat

Remember how I told you I was going to trivia the other night? Well I did and it was as fun as last time.

Only difference was this time we came in third! We actually won something. We won two $10 food credits to the pub, which means next time we'll have free food--and hopefully get first place!

Anyways, Tuesday night was fun, but Wednesday night was yummy. I was invited to a Yom Kippur dinner at a friend's house and the food was delicious. My favorite? Kugel. I have to say, when one of my friends described a sweet-and-salty pudding, I was skeptical, but once I tried it I was amazed. It was scrumptious. Who would have thought a combination of pasta, vanilla, sugar, butter and Corn Flakes--yes Corn Flakes--could taste SO good.

I didn't just have kugel for dinner though, I ate matzo-ball soup, turkey and a lot of Challah--one of my absolute favorite breads. Oh and a hefty slice of cheesecake. Needless to say, Wednesday night was enjoyable. But come Thursday morning, I was in need of a fresh and healthy breakfast. Cue muesli.

Muesli is a combination of soaked oats, nuts and fruits. Before yesterday, I had only ever had it at hotel breakfast buffets, but every time I did I would end up wanting more. So now that I learned how easy it is to make it, I'll be having it at home more often than not.

The recipe calls for fresh ingredients, so it's best made the night before you want to eat it, but it will last in the fridge about 3 days. Just add the fresh fruit until right before eating it.

Alpine Muesli (adapted from Martha Stewart)
Active time: 25 mins. Total time: 4 hours or overnight
Makes 4 servings.

• 1/3 cup non-fat plain yogurt, not Greek
• 1/3 cup low-fat milk
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 3/4 cup rolled oats, not quick-cooking
• 3 tablespoons honey 
• Juice from one orange, about 1/3 cup
• 1 Granny Smith apple
• 1/2 cup skin-on almonds, chopped
• 1-2 cup mixed fresh fruit, such as sliced strawberries, raspberries or bluberries

1. In a medium bowl, whisk together yogurt, milk, vanilla and salt until smooth; stir in oats. Cover and refrigerate at least 3 hours or overnight. 
2. Stir together honey and orange juice in a medium bowl. Peel apple and grate or finely chop. Add apples and almonds into juice mixture. 
3. Combine juice mixture with soaked oats and mix well. Refrigerate for 30 minutes. Divide muesli among four bowls and serve topped with fresh fruit.

Raspberry Scones and NYC Series Part I

Woke up this morning with one thing in mind: scones!

It was probably since last night I was reading this month's Martha Stewart Living (one of my many favorite magazines) and I came across what looked like a delicious recipe for berry scones. They are part of a foraging series in which all the recipes supposedly include ingredients from the forrest, but mine include berries straight from the cool climate of the refrigerator.

But first a quick recap on my life. This week has been non-stop journalism (which is totally called for since my internship is about to come to an end). Both the fact that my internship is coming to an end and that I will be leaving Boston in about a week make me very sad, so cooking is once again my therapy.

Last weekend I went to NYC to visit my sister for her 18th birthday. One of the best weekends in my life. One of the most tiring ones as well. Anyways I ate at a lot of delicious restaurants, and I think they all deserve a shout out.

First there was Scarpetta. Located smack in the middle of Meatpacking District, this italian restaurant set my standards for NYC cuisine way too high up. An appetizer, two entrees, two desserts and some wine made my sister's birthday dinner celebration all that much better. Yes, it is on the pricy side, but what can you expect from a birthday dinner in NYC? Every buck was well worth it. Hands down the best black cod I have had at a restaurant.

Saturday morning called for a late breakfast in Chelsea. We went to the Chelsea Square Restaurant where I had one of the biggest omelets of my life along with a weak--but not too bad--cup of coffee (or two). This diner was the perfect place to balance out the elaborate cuisine we had dined the night before: simple home-like dishes in copious quantities for a reasonable price.

Lunch didn't happen until around 3:30 p.m. (due to our late breakfast and various mishaps along the way). Tresanti, another italian restaurant--hard to think that my sister used to never choose italian food--was ideal for my sister's birthday lunch celebration. Ten of her friends, one of mine, my sister and I made up the largest--and loudest--table in the restaurant. My meal was a simple salad that doesn't deserve too much praise, but the bread was a m a z i n g. Do not hesitate asking for more and more baskets if you ever get a chance to eat there. Really, it is delicious (and believe me, I have had my fair share of breads to compare it to).

Ok. That is it for now. More NYC foodie adventures will come in my next post, but for now, enjoy the scones! And if you really really want one and you live close to me, just stop by and ask for one (let me know beforehand of course).

Raspberry Scones (adapted from Martha Stewart Living)

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold butter, cut into small pieces
• 1 1/2 cups fresh raspberries
• 1/2 cup heavy cream
• 2 eggs

1. Preheat oven to 400 F.
2. In a large bowl, whisk together flours, sugar, baking powder and salt. Drop butter into flour mixture and mix using your hands. Squeeze each piece of butter and the dry ingredients with your fingers until only pea-sized butter pieces are left. 
3. Add raspberries and carefully combine.
4. In a separate bowl, whisk together cream and eggs. Make a well in the flour mixture and slowly pour cream and eggs. With a fork, carefully combine cream and flour mixtures just until dough forms. 
5. Line a baking sheet with parchment paper. Separate dough into 8 pieces (I made 6 and they were huge!) and transfer to baking sheet.
6. Bake scones for 20 to 22 minutes or until golden brown. Let cool and serve.