Coffee Cake

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I’ve been wanting to make coffee cake forever. THIS coffee cake.

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And it did not disappoint.

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The cake is perfectly light. Not overly sweet. And the topping is crunchy & full of brown sugar – cinnamon flavor.

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And does anyone else care that it’s called coffee cake but doesn’t contain any actual coffee?

Is it because it goes perfectly with your morning cuppa joe or what? Must be.

Eat this.

Trust me.

Vegan East Coast Coffee Cake

by Isa Chandra Moskowitz in Vegan Brunch

Espresso Chocolate Bran Muffins

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I was walking to the mailbox yesterday to post a birthday card. Through slush & ice. Down my mile-long driveway. Okay, it was an easy stroll. And on the way back I ran into my not-quite-elderly or else in really great shape & elderly neighbor. She engaged in small talk. Eventually she asked what I study & when I replied “Global Environmental Policy” she responded: “Is that like… Al Gore stuff?”

Yes, folks. It is indeed a bit like “Al Gore Stuff.”

Though, only a fraction of us study climate change. Some of us study energy, some conservation, some international institutions, some water, and those of us that are particularly cool study agriculture & food.

Speaking of which, this week we’re actually studying the EU decision making process on GMOs. Which shall serve as a transition to delicious muffins made with organic whole wheat flour. And probably GM wheat bran… but I wouldn’t know, because it’s not labeled!

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These muffins are a one bowl, three measuring cups (because I use a 1/4 & 1/2 cup for everything) , throw it together in a jiff kind of recipe.

As muffin recipes should be.

And they’re dairy-free, whole wheat, bran muffins. Hello, sorta healthy.

With CHOCOLATE in them. And ESPRESSO. Which probably explains my use of caps right there.

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And the most important part is that I now have espresso-laden, semi-healthy muffins to take to campus Wednesday & Thursday.

I usually forget to pack any food at all and survive off overpriced soy lattes & bagels sold on campus. And by the end of the day my stomach feels cramped & ready to implode/explode. And my journey begins at 6 (wake up) & ends around 10 (get home). But fear not this week! I have prepared with muffins, tabbouleh, hummus & pita! Oh me oh my!

Also, these muffins make the house smell glorious. In all their chocolatey, espresso, fresh-baked goodness.

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Espresso Chocolate Chip Bran Muffins

Inspired by The Kitchy Kitchen
Makes 12 Standard Muffins

WET:
1/2 Cup Oil (i use canola)
3/4 Cup Brown Sugar
1/2 Cup Brewed Coffee (cold)
1/2 Cup Soy Milk
2 Tbsp Ground Espresso
1 Egg (i use ener-g)
2 Tsp Vanilla

DRY:
1 2/3 Cup Whole Wheat Flour
2/3 Cup Bran (I used half oat & half wheat)
2 Tsp Baking Powder
1 Tsp Salt
1/4 Tsp Cinnamon
3/4 – 1 Cup Chocolate Chips*

*I used dairy-free chocolate – half Ghirardelli Semisweet Chocolate Chips & half chopped Ibarro Mexican Chocolate. The Mexican chocolate is full of granulated sugar & adds a nice sugary crunch to the muffins.  Feel free to use as much chocolate, or little as you like – keeping in mind that it may affect the volume of the batter.

Preheat oven to 375F. Line muffin tray with muffin papers.

Combine all the wet ingredients in a medium/large bowl. Add all the dry ingredients, except the chocolate chips.
Combine thoroughly. Stir in chocolate Chips.
Spoon batter evenly into muffin papers. Should all be about 3/4 full.
Bake for about 18 – 22 minutes or until muffins spring back to a light touch (or toothpick comes out clean method).

Now, NOSH.

With a cold glass or milk or hot cup of coffee.

Contains caffeine. Please, enjoy responsibly : )

All gone!

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Tabbouleh & Hummus

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Okay, snickerdoodles not what you wanted to start your 2013 resolutions off properly?

Well, don’t worry! I’ve got healthy stuff too!! Delicious, healthy stuff.

I grew up eating Lebanese food on special occasions. Mostly family gatherings, especially Easter. Grandma prepared most of it when I was younger. My cousins and I would sneak into the fridge at night during family reunions to steal the fatayers! We’d sneak a few, thinking we’d be satisfied, and then go back for secret seconds. I loved almost everything grandma made, but tabbouleh was never my favorite. Probably because it’s chock full of parsley and I’m not really a huge fan. But it’s been growing on me in the last few years and now I love it. Well curly leaf more than flat. Especially drenched in lemon juice. Probably thanks to Stephen… who adores Middle Eastern & Mediterranean cuisines. He loves when we make tabbouleh, hummus, pita, grape leaves, or fatayer. And any chance we get to eat it somewhere else. He once “confessed” he loved me because I could make such good Lebanese food. I was flattered!

Tabbouleh & Hummus are an especially great combination. They’re both quick & simple and require no cooking (if using canned beans). They’re also an extremely healthy combo. Chickpeas are full of protein, fiber, Manganese and Iron. While parsley is an excellent source of antioxidants as well as Vitamin C, Vitamin A, Vitamin K, Calcium, Folate, Potassium and even Iron. Most importantly, they’re delicious together – the flavors and textures are perfectly complementary.

So go ahead, indulge. In fresh, wonderful food that you can feel good about.

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Tabbouleh

2 bunches curly leaf parsley
1/2 cup bulgur
1 large cucumber
1/2 small red onion
juice of 2 lemons
several tablespoons olive oil
1/4 tsp cinnamon
salt, to taste
chopped mint, optional

Chop parsley finely. Chop mint finely if using (between a couple tablespoons & 1/4 cup).
You can use the food processor if you want, but that’s one more thing to clean!
Peel cucumber, seed & dice. Finely dice red onion.
Add the bulgur wheat to a small saucepan with 1 cup of water. Bring to a boil, stir & remove from heat. Let sit for at least 15 minutes or until water is absorbed.
Combine the parsley, bulgur, cucumber, and onion.
Pour olive oil & lemon juice on top & stir thoroughly.
Refrigerate & nom!

Hummus

1 can chickpeas
2 tbsp tahini
2 tbsp olive oil
juice of 1/2 a lemon (or more)
1/4 tsp salt

This one is easy. Add all ingredients to food processor & blend until completely smooth!
Top with paprika, sumac, or zaatar, and olive oil. Or nothing. However you like it.
Many of my family members prefer it drenched in olive oil.
Refrigerate & nom!

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