Raspberry Pistachio Muffins

{sweet.salty.crunchy}

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Baking items aren’t common guests on Not So Doughie.  Here are my reasons:
1.  I don’t really crave sweets.
2. I love salty more.
3. They usually are doughie recipes.
4. I don’t really have the time to bake, unless it’s the weekend [or a random night where I made easy homemade brownies for Bryan].

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If you’ve been one of my long time readers or have checked out the dessert section of my blog, you will notice a few recipes there.  Most are my favorite kinds of dessert – I love fruity desserts more than chocolatey desserts and I also have been loving the salty and savory side of desserts lately.

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This recipe doesn’t really fall into a dessert category for me though.  I ate these muffins for breakfast for a few days.  If healthy ingredients are used, muffins for breakfast are great, easy powerhouse options.  Load them with superfoods, fiber rich ingredients and they will be a great way to start your day.

Do you remember your history class where you learned about hunters and gatherers?  This recipe made me think about that lesson, random I know.  But the two main characters in the muffins are nuts and berries.  Our early ancestors munched on these for their meals after those dedicated gatherers returned home, giving them adequate nutrition.  I think I would be a good gatherer!

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Anyways…. raspberries & pistachios – tart & sweet + salty & crunchy.  What a combination, not to mention the nutrition these two items contain.

Raspberries:  rich in fiber, antioxidant, anti-inflammatory, rich in vitamin c and manganese
Pistachios: energy warehouse, rich in mono-unsaturated fatty acids [the good fats], packed with minerals such as copper that aids in metabolism and red blood cell production, rich in vitamin C and B complex vitamins

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So what are you waiting for go grab some pistachios and raspberries and make this delicious, portal breakfast muffin.  An added bonus, they are very pretty!

raspberry pistachio muffins

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme: 15 minutes   |||   Servings: 12-16  |||   Difficulty: Medium  |||   195 calories/muffin

Ingredients:
1 1/2 cups fresh raspberries
1 cup shelled salted pistachios
2 cups all purpose flour
1/2 cup sugar
1/2 cup unsalted butter (1 stick) melted
2 tsp baking powder
3/4 cup fat-free milk
1 large egg
1 tsp vanilla extract
1/4 tsp salt
12-16 muffin liners

Directions:
1.  In a medium bowl, combine 1 3/4 cup flour, baking soda, sugar, and salt.
2.  Stir in melted butter.
3.  In a separate bowl, whisk together milk, egg, and vanilla.
4.  Slowly pour milk mixture into flour mixture.  Stir gently and leave some lumps, it makes a better muffin.
5.  Finely chop about 1/4 cup of the pistachios
6.  Combine the remaining 1/4 cup flour with the raspberries and fold into the flour/milk mixture.
7.  Stir in finely chopped pistachios.
8.  Spoon mixture into muffin liners.
9.  Bake at 375 degrees for about 8 minutes.
10.  Remove from oven and quickly sprinkle the remaining pistachios over the tops of the batter.
11.  Bake an additional 7-8 minutes or until a toothpick inserted in the center comes out clean.
12.  Serve warm or store in an airtight container for about 4-5 days.

IMG_4246Enjoy!

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Raspberry & Vanilla Trifle

{a little less doughie}

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We live around the corner from Dairy Queen.  It is dangerous and a contributing factor to my doughiness.  But seriously, Double Fudge Cookie Dough blizzard, dilly bars, oreo shakes… so delicious.  We walk to the DQ so that makes it OK, right?  Okay, now that I have officially made myself sound like a huge moo-fatty (shout out to my best friend cousin for coining that term)… We don’t get it that often, but it is nice having it nearby!

If I had to give up sweets or salt, sweets would be hitting the roads.  I enjoy a dessert, but I really don’t LOVE them.  However, some evenings after dinner my sweet tooth strikes & I just need a little something.  I hate having to use up my calories on a heavy dessert that just makes me feel bad about myself.  So I am trying to experiment with some not so doughie summer dessert ideas.

One of my favorite summer desserts is obviously strawberry shortcake.  It’s not really humane to make a low-fat shortcake.  However, I may attempt some type of deconstructed one on the blog.  Another classic I enjoy is a nice trifle made with angel food cake and fruit.  I did a slight spin on this one with my Raspberry & Vanilla Pudding Trifle.

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I used a sugar-free instant vanilla pudding and instead of pound cake or angel food cake, I used vanilla waffer cookies.  This gave my trifle a small little crunch as well.  The cookies were used only in a couple layers which reduced my calories & sugar a lot compared to a cake.  Raspberries are full of antioxidants and vitamins making this a nice light summer option!

A bonus is that this can be make in 5 minutes & kept in the fridge until time to serve.  So if you are feeling sweet, but don’t want to splurge add these to your next menu.

Raspberry & vanilla trifle

Recipe by:  Sara
Prep Time:  5 minutes   |||   Cook TIme: 0 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients:
1 box sugar-free instant vanilla pudding [usually requires low-fat milk]
1 pint of raspberries
36 Nilla wafer cookies
Small piece of chocolate [optional]

Directions:
1.  Make pudding according to directions on the box.
2.  Gather 4 mason jars or clear glasses and spoon a bit of pudding into the bottom.
3.  Add a layer of raspberries.
4.  Then a layer of 3 nilla cookies
5.  Repeat until the glass is full using only a total of 3 cookie layers
6.  Use a microplane to add some shaved chocolate on top
7.  Serve immediately or refrigerate until ready.

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Enjoy!

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Strawberry Vanilla Cheesecake Bars

{fruit, cheese, cake, doughiness}

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My coworker was celebrating her 21st birthday so we decided to throw a little party, potluck style.  If you have followed along with my blog for quite some time you are aware that we have these often.  A couple of things I have brought:  Buffalo Chicken Lettuce Wraps & Mini Chicken & Waffle Bites.  I typically opt for the savory dishes as I am not a baker.

However, this time around I wanted to take a stroll down the sweet road and add a twist to my go-to dessert.  If you have ever had a pot luck style meal with me and I was bringing the dessert, you had my Lemon Blueberry Cheesecake Bars.  I also brought this dessert to my very first pot luck at work.

I am a bit burned out on this recipe, but I love it so much I couldn’t part completely with it.  I decided to give it a twist and switch around some ingredients & try out a new crust.  The “meat” of the recipe remains the same.  The cheesecake bars make a refreshing, summertime dessert.  It is very easy to make and needs to be made the night before so the cheesecake can set.  With Memorial Weekend next weekend, I wanted to share this recipe because it would be a great item to bring to your BBQ.

I didn’t have the time to take good pictures of these so please excuse my poor quality snapshots.  I really liked these and plan to make them again so I will be updating the pictures sometime soon.

strawberry vanilla cheesecake bars

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme:  35 minutes   |||   Servings: 8-12   |||   Difficult Level:  Low-Medium

Ingredients:

Crust:
40 vanilla wafers
4 Tbsp unsalted butter, melted

Filling:
2 – 8oz packages reduced fat cream cheese
2/3 cup reduced fat sour cream
1/2 cup sugar + 1 Tbsp
1/2 tsp salt
1 tsp fresh lemon juice
1 tsp vanilla extract
1 cup strawberries, chopped
2 eggs

Topping:
5-6 vanilla wafers
1 Tbsp chocolate sauce (optional)

Directions:
1.  Preheat oven to 350 degrees.
2.  In a food processor, pulse the 40 vanilla wafers until finely ground.
3.  Add melted butter and pulse until combined.
4.  Line an 8×8 baking dish with parchment paper and spray with cooking spray.
5.  Pour in butter/cookie mixture and evenly spread over the bottom, pressing firmly down all over and into the corners.
6.  Bake for 10 minutes.  Remove from oven and let cool.
7.  In a food processor, combine the cream cheese, sour cream, lemon juice, salt, vanilla, eggs, and 1/2 cup of sugar.  Pulse until combined.
8.  Pour over cooled cookie crust.
9.  In a small sauce pan, add the strawberries and 1 Tbsp of sugar.  Heat over medium temperature.
10.  Cook, stirring often, until the strawberries have “melted” and the mixture look like jam, about 10 minutes.
11.  Stir cooled strawberry mixture into the cream cheese.
12.  Bake for 25 minutes.
13.  Place in fridge for a minimum of 3 hours.
14.  Before serving, sprinkle a few crushed vanilla wafers over the top and drizzle with chocolate sauce (optional).

enjoy.

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dough bites: she’s alive! edition

I apologize for the lack in posts this week.  It is the first time since starting Not So Doughie that I went a full week without posting.  I just told Bryan that I feel like I am neglecting my child.  Fear no more!  Not So Doughie is back & will be regularly posting again.  Here are a few dough bites to get us through until the next foodie post.

+  It was 83 degrees today.  A few degrees over my ideal temperature when not on a beach or at the pool.  Everyone seemed to be bustling about eager to breathe the fresh air.  It’s been warm here, but we haven’t seen these temps in awhile.  Bryan and I were at lunch outside today and a man walked out of the restaurant and opened his arms to the sun like he was praising God.  I found it funny.

+  Warm weather = grill’s on.  One of our favorite summertime dinner – chicken kabobs.  I am MADE [LOLing at myself because I was editing this post and saw I wrote I am a delicious and simple marinade.  I am sitting here dying laughing.  Oh the small things…] a delicious & simple marinade for the chicken that I will be sharing soon.  Kid friendly, easy, & quick.

+  My blog got placed on the back burner for a couple reasons.  1)  we were out of town last weekend so I didn’t take time to set up any posts this week. 2)  I got “promoted” at work so have been working later.  3)  I have been going to yoga regularly during the week and so my mornings or evenings are taken up by this.  The whole yoga event turns into a 2 hour ordeal.  4)  I have had recipe block.  5)  I haven’t been “into” elaborate meals lately.  So there you have it.  All my excuses.

+  We are having a pot luck at work tomorrow.  I am smelling my cheesecake bars in the oven now…. okay it’s been 10 minutes and they are now out and in the fridge firming up.  I can’t wait to try them.  I made them up all on my own based off of a little cheesecake bar knowledge.  They are doughie, but as you know doughie items make an appearance once or twice around here.

+  I’m spring cleaning this weekend.  Who’s coming to help?  Or at least refer me to a pretty spring cleaning list so it makes it a bit more manageable…

+  Last, but not least… a few pictures of my fur children:  Tobias “Tobey” Delvin Czuba & Ma’am Ramona Czuba

Ma'am in a box

Ma’am in a box

Toby about to head out to the beach

Toby about to head out to the beach

Toby wishing he was allowed outside

Toby wishing he was allowed outside

Ma'am loves selfies

Ma’am loves selfies

Stay tuned for my chicken kabob recipe & the strawberry vanilla cheesecake bar recipe too.  num num num

xoxo

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I wanted a Banana Split

{banana split, reconstructed}

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Last weekend, we went to Kalahari with Chase & my little brother.  On Friday, I started to get that sore throat feeling / clicking in your ears when you swallow feeling.  Great.  I was going to have a head cold while in a germ thriving 85 degrees indoor water park.  Luckily, I ended up being completely fine the day of the water park & only started to get congested Saturday evening.

On Sunday, I wasn’t feeling too hot at all.  When we came home, I took 4000mg of Vitamin C.  Since I work in a pharmacy, I am very aware that the majority of this was expelled from my body, but I also believe vitamin c cures all. Remember when I talked about eating organic after watching several food documentaries?  Well, they discussed their thoughts on how vitamins heal and cure in depth.  Since watching those, I’ve been religiously taking a vitamin C tablet and multivitamin everyday.  That being said, it may be in my head, but I instantly started feeling better after the vitamin c and a brief cat nap.

Once I started feeling better, I made myself a sandwich and spent the rest of the night on the couch perusing Pinterest and catching up on my Bloglovin’ feed.  After eating somewhat very crappy last weekend, I knew the last thing I needed was dessert.  Buttttttttttttt I neeededdddd something sweet.  I walked in and out of the kitchen convincing myself NO.  Must. Lose. Ten. Pounds.  I hate playing this game and it only makes me cranky.  So I gave in, but made myself a simple, not too unhealthy dessert.

Enter the reconstructed banana split.

Such a simple, yet delicious dessert (or snack) that won’t hurt your waistline too terribly.  You certainly can add whatever toppings you fancy / have on hand at the time too.  Another recommendation is to use Nutella instead of peanut butter!  So if you’re craving something sweet, but want to reduce your sweets, try out this dessert!

reconstructed banana split

Ingredients
1 banana
1 Tbsp peanut butter
2 strawberries, diced small
2 Tbsp mini oreos, crushed

Directions
1.  Cut the banana in half lengthwise.
2.  Smear the peanut butter overtop the banana.
3.  Top with strawberries and oreos.

IMG_3795Enjoy!

 

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Strawberry Banana Bread

{okay, it’s a little doughie}

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There’s this rack at the Kroger I frequent that has intensely marked down items.  Typically, bananas are on the shelf and are practically brown & cost about 89 cents.  Every smoothie I make has a banana in it so I buy the bushel and freeze them.  The most recent bushel I bought had about 8 bananas on it.

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I already had a huge stock of frozen bananas so I decided I would make one of my favorite desserts/breakfasts: banana bread.  As you can see, I am not an avid sweet eater.  I would give up sweets and sugar thirty times over before giving up salty.  I just am not that into it, which I guess isn’t a terrible thing.

However, I definitely have a few sweets that are tucked away on my favorite list.  Such items include:  cheesecake (topped with cherries), out of the oven chocolate chip cookies, a strawberry cheesequake blizzard from Dairy Queen, and banana bread.  I am not sure if I should classify the banana bread as dessert though because nothing beats a warm piece of banana bread for breakfast.

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Sunday morning called for just this sweet breakfast treat.  I love classic banana bread, but I wanted to give it a little bit of a twist.  Cue the strawberries.  Who doesn’t love strawberries and bananas together??  I wanted to attempt to make the recipe not so doughie, but I strongly believe that there are some recipes that need just left alone.  I am willing to try a healthier one, but after being pretty dedicated to bikram and cleaning eating, I deserved a nice slice of something doughie.

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I am proud to say that this is my very own recipe, completely made up by yours truly, Doughie.  For those who know me and my past baking experiences, you probably are pretty shocked right?  I know I certainly am proud & the likes and comments I have received on social media made me want to post the recipe immediately.  So here it goes!

Strawberry banana bread

Recipe by: Sara
Hands on Time:  10 minutes   ///   Cook Time:  60 minutes   ///   Servings:  8   ///   Oven Temp: 350 degrees

Ingredients:

3 overripe bananas, smashed
1 cup strawberries, small dice
3/4 cup white sugar
1 cup all purpose flour
1 cup bread flour [if you don’t have this use 2 cups all purpose]
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 cup plain Greek yogurt
4 Tbsp unsalted butter, softened
2 eggs, beaten
Directions
1.  In a bowl of a standing mixer, cream the sugar and butter together for about 1 minute on medium speed.
2.  Add in the smashed bananas, Greek yogurt, vanilla and eggs.  Slowly mix together.
3.  Slowly add in the two flours, baking soda, and salt.
4.  Stir in strawberries.
5.  Grease a bread loaf pan and pour in batter.  Place a few sliced strawberries on the top.
7.  Bake for 60-65 minutes or until an inserted knife comes out clean.
8.  Allow the loaf to cool then slice and serve with a pat of butter.
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Enjoy.
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Valentine’s Day Blueberry Buttermilk Scones {a guest post}

Happy Tuesday!  Valentine’s Day is a few days away!  If it’s too late to make dinner reservations at a restaurant, check out Becca’s delicious recipe for breakfast in bed scones!  A romantic & cozy way to celebrate with your loved one.  You can check out her blog {link below} to see what I’m dishing up this Valentine’s Day.  Meet Becca!

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Hi there! I’m Becca and I blog over at Two Places at Once. I’m so excited to swap blogs with Not so Doughie today. Sara contacted me a few weeks ago to swap blogs and after a bit of brainstorming we decided to serve up a couple of recipes that you might be able to use for Valentine’s Day!

This recipe is perfect for breakfast in bed on Valentine’s Day. It’s quicker than it looks and you’ll have one tasty breakfast. Once you’ve had your fill for breakfast, they make a great snack for later in the week.

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Start by whisking together all purpose flour and cake flour. Cake flour adds a great texture to the scones. It makes them light and fluffy. Mix in the sugar and baking powder. Using cold butter instead of melting butter create a crumb-like mix that makes for an excellent final dough. Combine the wet ingredients and add them to the dry ingredients. Once you’ve got the dough mixed together, knead the dough a few times and pat into a large disc.

These scones are light and fluffy with a great tartness from the blueberries. Add a little bit of butter and you’re in for quite a treat for breakfast. My fiancé and I paired the scones with a couple of blood oranges. It made for a very refreshing pairing.

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Blueberry Buttermilk Scones
original wording from Brown Eyed Baker

Ingredients:

1½ cups all-purpose flour
½ cup cake flour (not self-rising)
3 tablespoons granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (½ pint) blueberries
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon vanilla extract
Sanding sugar, for sprinkling

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment.

2. Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.

4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.

Be sure to check out Two Places at Once!

Cheers!

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