Tonight the Ticktin Kitchen was full of comfort food. Our dinner was chicken cacciatore, based on a Wegmans recipe, served with whole wheat spaghetti. We strayed a bit from the recipe by doing some more manual work rather than relying on pre-made items. We sliced our veggies on our own instead of buying pre-cut, and we made our own seasoning mix in place of the pre-made one listed. We based the seasoning mix on the Wegmans one, using equal (3/4 tsp) parts sea salt, garlic powder, dried basil leaves, rosemary, ground black pepper, and nutmeg. We also replaced the seasoned Wegmans sauce with Traditional “Heart-Smart” Prego. Letting everything cook in the crock pot on low for 6.5 hours, we were left with juicy, falling apart chicken, and a sauce that had a just right mix of sweet, dry notes and spice.
For dessert, we made an original creation for the first time since starting our “fun with food” – Pumpkin Chocolate Chip Muffins! These were adapted from a pancake recipe we created recently on our first ever pancake day (separate blog post to come soon) and are dangerously tasty. The saving grace for these is that they are dairy and sugar free, using unsweetened applesauce in place of butter, and relying on cinnamon, nutmeg and vanilla extract for sweetness. There are also 25% whole grain thanks to the inclusion of buckwheat flour, which also imparts some nutty flavoring. The recipe for this treat can be found following the picture.
Pumpkin Chocolate Chip Muffins
Yields: 12 muffins
- 6 oz All Purpose Flour
- 2 oz Buckwheat Flour
- 8 g Ground Cinnamon
- 4 g Nutmeg
- 120 g (8 Tbsp) Semi-sweet Chocolate Morsels
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 large eggs
- 8 oz Water
- 1 tsp Vanilla Extract
- 4 oz Unsweetened Applesauce
- 8 oz Pumpkin (Canned)
- Preheat the oven to 350° F.
- Combine the All Purpose Flour, Buckwheat Flour, Cinnamon, Nutmeg, Morsels, Baking Powder and Salt in a large bowl and mix.
- In a separate bowl beat the eggs, and then add the water, vanilla, applesauce and pumpkin and beat the mixture until all of the wet ingredients are mixed well.
- Prepare a muffin pan by greasing lightly with oil or cooking spray.
- Pour the wet ingredients into the dry and mix until just combined.
- Spoon the batter into the muffin pan cups and bake for approximately 30 minutes until a tester comes out clean.