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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Sweet Potato Gnocchi

{decadent & a bit doughie}

I have wanted to make gnocchi for a long time now.  I made it once and it turned out nice.  However, I recalled the labor required for these little cushions of yum.  This definitely isn’t something to add to your weeknight meal plan, but if you are looking to impress guests or want to have a bit of fun in the kitchen – this is your recipe.  Don’t be intimidated by its name or that you are making your own “pasta”.  The recipe is actually quite simple, but just has a lot of steps.  And that is where Not So Doughie swings into action!  I have provided (per usual) a step-by-step tutorial of how to make the dish.

After spending a few weeks researching different recipes and creating my version, I was ready to take on the challenge of the gnocchi.  I was even more inclined to try it out when I received a picture text from my step-dad of a Sweet Potato with Kale & Walnuts dish he was having at their go-to restaurant – Michael Alberini’s.  It looked so delicious and challenged me to put a spin on my original gnocchi idea.  I love sweet potatoes and so does Bryan so I knew this would be a winner.  However, I had never made this before at all and only made “plain” gnocchi once so I was rather skeptical about posting it on my blog.  Alas my friends, it is being posted!  Afterall, one of the reasons I have my blog is to share my adventures in the kitchen and I never promised they would all be a masterpiece.

To my pleasant surprise, my Sweet Potato Gnocchi with Spinach & Toasted Walnuts in a Brown Butter Rosemary Sauce passed my grading scale, reserving itself a spot on NSD.  After my workout, I swung by Kroger and grabbed my yams & a bag of spinach.  Awesome!  A swanky sounding recipe and yet I only need two ingredients – who woulda thunk!  I continued on with my normal Sunday endeavors and started my journey into the gnocchi world in the early evening (no closet makeover this week due to this lengthy recipe – oops).  After slaving cooking in the kitchen, my pillows of sweetness coated in a nutty, aromatic sauce were complete.  I dished up a plate for Bryan and one for me and dug in.  Yum!  The flavors complemented each other perfectly.  The woodsiness of the rosemary, the nuttiness of the browned butter, the sweetness of the potatoes, and the crunch of the walnuts.  It really was a spectacular recipe and I cannot wait to share it with you all. 

Unfortunately, this recipe yields a bit of doughieness due to the heavy brown butter sauce.  My justification for the rich sauce is the abundance of nutrition in all the other ingredients.  Sweet potatoes, spinach, and walnuts all have a plethora of vitamins and minerals oozing out of them.  Not to mention, life would be downright MISERABLE if butter was completely excluded from ones diet.  So hey, it is the holidays, just don’t plan on squeezing into your skinny jeans post-meal.

If I don’t post before the holiday – Happy Thanksgiving to all of my wonderful readers!  I am thankful for YOU :) :)

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{Click here for the recipe}

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Spinach Salad with Warm Bacon Vinaigrette

{a little bit doughie salad}

To celebrate Adam’s *belated* birthday and watch the Tiger’s playoff game, we had some people over to grill out and chill out.  The TV was hooked up in the garage and the grill (once again) fired up.  Adam & Brooke brought over fresh made brauts & hoagie rolls.  We grilled sliced onions and peppers to go on top & Bryan created a beer/mustard sauce.  I was in charge of the side.  We always are big on snacks and chips before dinner so I wanted to make something light(er) to go with the grilled sausages.  Rather than just a plain chopped salad, I decided to go a bit more doughie and make bacon the center of my spinach salad.  The vinaigrette can be served warm or chilled over the salad.  Feel free to combine any of your favorite nuts, veggies, and fruits – I just thought this combination paired well together.  Enjoy & happy eats :)

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{Click here for the recipe}

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