These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n’ Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Chocolate Zucchini Bread from Jolene’s Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor’s Adventures
• Peach Pecan Bars from Hezzi-D’s Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

BLUEBERRY CARDAMOM RICOTTA MUFFINS

Print

Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 2 tsp vanilla extract
• 2 eggs
• 1 cup whole milk ricotta cheese
• 1-3/4 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup turbinado or coarse sugar, for topping (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Start your morning off right with the easy single serving buckeye scone. Want more than one? Practice your math skills and multiply as needed.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This week for #PBchocSat I am feeling the pressure of all the recipes I’ve been pumping out lately and decided to tone it down a bit. Originally I had planned on making a full batch of scones, but why do that when we are are household of two?

So I dig out my recipe for a single serving scone and made a buckeye version – it even looks like a buckeye! Since this is breakfast we are talking about, I used white whole wheat flour and powdered peanut butter so you can try to convince yourself that it’s “healthier”.

This recipe is easy enough to throw together and therefore worth the effort to make just one – especially if you have a small food processor handy. Even more bonus points if you have a toaster oven so you don’t have to heat up the entire full-sized oven for one scone. But again, worth it.

Just don’t do what I did and forget to add the baking powder the first time you make it or it’ll be a brick. Second time’s the charm!

Looking for more buckeye football treat inspiration? I have a whole buckeye recipe roundup!

Two years ago: Lemon Cookies with Caramelized Milk Jam

Five years ago: Weekly Meal Plan #30

Six years ago: Mesquite Chicken Sausage and Pepper Pizza

Seven years ago: Cheetos Cheeseburgers

Nine years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

SINGLE SERVING BUCKEYE SCONE

Print

Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup white whole wheat flour
• 1-1/2 Tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1Tbsp cold unsalted butter, cut into small cubes
• 3 Tbsp milk
• 2 Tbsp powdered peanut butter
• 1/2 Tbsp cocoa powder

Directions

1. Preheat oven (or toaster oven) to 450. Line a small baking sheet with parchment paper, silpat or lightly greased foil.
2. In a (preferably) small food processor* pulse together the flour, sugar, baking powder, and salt. Add butter and pulse just until it resembles moist crumbs. Add the milk and powdered peanut butter and pulse until the dough pulls away from the side of the mixer.
3. Remove a tablespoon of dough, roll into a ball, and set aside. To the remaining dough, add cocoa powder and pulse until blended.
4. Carefully remove and roll into a flattened ball, about 2-inches thick. Place on prepared baking sheet. Top with peanut butter dough ball and flatten together until about 1 inch thick. Bake for 8-12 minutes or until golden brown. Let cool slightly before serving.

Notes

*Alternatively, you could mix in a small bowl, cut the butter into the dough with a fork or two knives, and blend in the remaining ingredients with a wooden spoon of hand mixer.

Source: Adapted slightly from my Whole Wheat Scone for One.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.

What’s easier than pie? Pie bars! These pie bars can be made with any seasonal fruit but this time around I chose peaches.

The peach recipe continue! I wasn’t exaggerating when I said I bought 25 pounds of peaches. We made a decent dent just eating them straight up but despite putting some in the fridge to slow the ripening process we still had a lot that needed other missions in life. Pie is usually the first thing I think of when it comes to fruit, but what happens when you are too lazy to make pie? Well usually it’s make a galette because it’s basically lazy pie but I didn’t want to even deal with rolling out pie crust so I made pie bars instead.

Something I have learned amid all these peaches is how to easily peel them. I felt like peeling with a paring knife of a hand peeler was losing too much of the good stuff so I took to Google and found an article that said you could boil ripe peaches for 30 seconds, transfer to an ice bath to stop cooking, and then the skins should peel right off. Sure enough after 30 seconds there was definitely an air bubble under the skin that once punctured allowed for magically easy peeling – easier than peeling a hard boiled egg! Seriously magical and I praise whomever first discovered this method.

I’d also like to point out that today is August 8th, which means our rehearsal & dinner is tomorrow, which means we get married on Friday! I cannot believe how quickly time went by. It was a roller coaster of emotions (and sometimes we still wish we had eloped instead) but it’ll all be worth it to see everyone on Friday and to celebrate together. I keep trying to slow down time because it will be over before I know it. So much effort went into this one day, and it seems crazy that it will be over in a flash.

Two years ago: Grilled Halloumi Salad

Four years ago: 30+ No-Bake Desserts

Five years ago: Peanut Butter Apple Cinnamon Granola Bars

Six years ago: Jalapeno Popper Stuffed Burgers

Seven years ago: Dark Chocolate Blueberry Muffins

PEACHES AND CREAM PIE BARS

Makes 24 bars

Ingredients:

CRUST AND TOPPING

2 cups all-purpose flour

1 cup whole wheat flour

1 cup sugar

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

Zest from 1/2 lemon

1 cup (2 sticks) unsalted butter, cubed and chilled

1 egg

1 tsp vanilla extract

PEACH LAYER

4 medium fresh peaches, peeled and sliced (about 4 cups)

1/2 cup brown sugar

1 Tbsp corn starch

1/2 lemon, juiced

1/2 tsp cinnamon

1/4 tsp nutmeg

Pinch allspice

GLAZE

1/2 cup powdered sugar

2 Tbsp heavy cream

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray and line with parchment paper; set aside.
2. In a food processor, pulse together the flour, sugar, baking powder, cinnamon, salt and lemon zest. Add the cubed butter, egg, and extract. Pulse until the dough resembles a course meal*.
3. Press about two-thirds of the dough into the bottom of the prepared baking pan, pres dough into a flat, even layer. Reserve the remaining dough for the topping.
4. In a medium bowl, toss together the peach layer ingredients. Spread evenly over the bottom crust layer, keeping peach slices in a single layer.
5. Sprinkle the remaining dough over the top.
6. Bake for 45-50 minutes, or until the top is lightly browned. Remove from the oven and place on wire rack to cool completely before moving to the fridge to chill.
7. Once chilled, make the glaze. In a small bowl whisk together the sugar, cream, and vanilla until smooth. Drizzle over the bars and let set before attempting to slice into bars.
8. Pie bars can be stored in an airtight container at room temperature for up to two days or in the fridge for up to 5 days.

*Alternatively, whisk dry ingredients in a large bowl, cut in butter with pasty cutter or two knives, then mix in egg and extract.

Source: Adapted slightly from my Blackberry-Sage Pie Bars.

The dream of eating cookies for breakfast is a reality with these breakfast thumbprint cookies with a dollop of Greek yogurt in the center.

Welcome to the sixth year of #BrunchWeek! This even is hosted by Love and Confections and A Kitchen Hoor’s Adventures every year to prepare for one of the best brunch days of the year, Mother’s Day (in case you lost track it’s coming up next week). Of course I decided to start off on the right foot by making cookies for breakfast. Okay they’re healthy cookies filled with Greek yogurt but still cookies.

Evidently this isn’t the first breakfast cookie I’ve made for #BrunchWeek. Four years ago I made a carrot cake version so I went ahead and adapted today’s recipe from those. Removed the carrots, added chocolate chips, and a little scoop of Greek yogurt in the center. I present to you, breakfast thumbprint cookies!

Obviously they arn’t nearly as sweet as a real cookie but they get the point across. They actually remind me of my granola cups that were a raving success, so that should be pretty great motivation to try these as well. In the mean time, don’t forget to click here to see all the prizes up for grabs and be sure to enter the giveaway.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Ham, Asparagus and Gruyere Quiche from The Redhead Baker
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
Mom’s Egg Salad Sandwich from Girl Abroad
Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
Refrigerator Pickled Asparagus from Shockingly Delicious

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen

One year ago: Monthly Meal Plan: May

Three years ago: Kiwi Margaritas

Four years ago: Gluten-Free Avocado Brownies

Six years ago: Baked Banana Almond Pancakes

BREAKFAST THUMBPRINT COOKIES

Makes 1 dozen

Ingredients:

1-1/2 cups white whole wheat flour

1 cup old-fashioned oats

2 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 Eggland’s Best large egg

1/4 cup loosely packed Dixie Crystals light brown sugar

1 medium ripe banana, mashed (about 1/2 cup)

2 tsp LorAnn’s hazelnut bakery emulsion

3 Tbsp plain or vanilla Greek yogurt, plus more for filling

1-1/2 Tbsp honey

1/4 cup mini semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, oats, flaxseed, baking soda, salt, and cinnamon.
3. In a large bowl, beat egg and sugar together until smooth. Add in mashed banana, hazelnut emulsion, Greek yogurt and honey and mix until combined and somewhat smooth.
4. Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in chocolate chips until distributed.
5. Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto prepared baking sheet, placing them about 2 inches apart.
6. Bake for 10-12 minutes, or until set and lightly golden around the edges. While still on the cookie sheet, immediately press a well into the center of each cookie using the back of a spoon. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
7. Once cool, place a dollop of yogurt in the center of each cookie and serve immediately. If making in advance, wait to assemble and store unfilled cookies in an airtight container until ready to eat.

Source: Adapted from my Carrot Cake Breakfast Cookies.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Not only are these chocolate doughnut holes baked, they are coated in a peanut butter glaze! All you need is a mini muffin pan.

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Lucky me, yet another fun food holiday lands on #PBChocSat! Today I am celebrating National Doughnut Day the peanut butter and chocolate way, with baked chocolate doughnut holes dipped into a peanut butter glaze.

Yes I spell it doughnut because to me donut is like calling a tissue a kleenex. But I digress.

This weekend I am in Richmond, VA visiting my friend Haley, which means I sold my ticket to the Nebraska game tonight. While I’m a little sad to be missing such a good game (or so I hope it to be), there weren’t many dates that worked for the two of us for this visit so I had to jump on the opportunity.

Priorities.

These doughnut holes couldn’t be easier to make and they only need to bake for 10 minutes! You really have no excuse to not make these babies today, whether you’re a Buckeye fan, a peanut butter and chocolate fan, or just a doughnut hole fan.

Three years ago: Krispie Pumpkin Ice Cream Dessert

Four years ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo

BAKED CHOCOLATE DOUGHNUTS HOLES WITH PEANUT BUTTER GLAZE

Print

Yield: 4 dozen Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGHNUT HOLES

• 2 cups white whole wheat flour (all-purpose also works)
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs, lightly beaten and room temperature
• 3/4 cup milk, room temperature
• 1/4 cup plain Greek yogurt
• 2 tsp vanilla extract
• 3 Tbsp unsalted butter, melted

GLAZE

• 2 cups powdered sugar
• 1/2 cup powdered peanut butter
• 4-5 Tbsp milk
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350F. Spray 24-count mini muffin pan with nonstick spray. Set aside.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the eggs, milk, yogurt, and vanilla until completely smooth. Whisk in the melted butter until combined. Slowly fold the wet ingredients into the dry ingredients, do not overmix.
4. Spoon batter into the mini muffin tins, only about 3/4 of the way full. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 5 more minutes before glazing.
5. While the doughnuts are cooling, make the glaze. In a medium bowl, sifting together the powdered sugar and powdered peanut butter. Whisk in the milk and vanilla until smooth. Add more powdered sugar or milk to reach desired consistency.
6. Dunk each doughnut hole into the glaze using a fork or your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. If any glaze remains, repeat two to three more times if you want a thick glaze coating.
7. Best served on the same day. Store in an airtight container at room temperature for up to 3 days.

Source: Adapted from Sally’s Baking Addiction.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

To kick off #CookoutWeek (organized by The Pinterest Kitchen), I am kicking pizza night up a notch by cooking it on the grill! With temperatures skyrocketing, the prospect of turning the dial of the oven to not only 350 degrees for cookies but 450 for pizza is not enticing. So we’ve almost exclusively been relying on our grill to cook our meals lately (and I’m not gonna lie, I’m devising a plan to test out grilled cookies). But I digress, joining me in my grilling journey today was The French Farm, bearing gifts of L’Epicurien French tomato pesto and Edmond Fallout honey and balsamic dijon mustard. With delicious condiments like that, how could could you go wrong?

I started with my tried and true whole wheat thin crust pizza dough, which was rolled out and grilled for couple minutes before being flipped, quickly topped with the tomato pesto and fresh mozzarella, and closed the lid again to finish cooking. A few more minutes later I was in the presence of a gooey pizza with a crispy crust. And then I threw some arugula on top because arugula is my favorite green pizza topper. As a bonus it had been tossed in a dressing made with the mustard. Yummmy!

Once you’ve saved this recipe, make sure to click over to enter the awesome giveaway lined up for #CookoutWeek HERE. Also, don’t miss out on all the other blogger’s recipes today, listed at the end of this post!

Two years ago: Sesame Chicken & Cauliflower

Three years ago: Bobby Flay’s Crunchburger

Four years ago: Dark Chocolate Peanut Butter Banana Cookies

GRILLED TOMATO PESTO PIZZA

Serves 3

Ingredients:

1 recipe whole wheat thin crust pizza dough, risen

1/2 cup L’Epicurien French tomato pesto*

8 oz. fresh mozzarella, sliced

2 handfuls of baby arugula

1 Tbsp Edmond Fallout honey and balsamic dijon mustard*

1/2 lemon, zested and juiced

1 tsp olive oil

Salt and pepper to taste

Red chili flakes, for garnish

Directions:

1. Preheat grill on high heat (about 450-500 degrees F).
2. On a floured surface, roll pizza dough out into a 12-inch round. Transfer dough directly to heated grill (or use a pizza grilling pan). Cook for 2 minutes until bottom is browned and crisp. Flip, quickly spread the pesto over the pizza crust, then top with slices of fresh mozzarella. Close lid and cook 2-4 more minutes or until cheese is melted and bottom is browned. Remove from grill and allow to cool a few minutes before slicing.
3. Toss arugula with honey mustard, lemon juice, zest, and olive oil. Season with salt and pepper to taste.
4. Serve pizza sliced with arugula salad on top. Garnish with red chili flakes to serve.

*Can use any kind of pesto or honey mustard if these products cannot be found

Source: Adapted from The Lemon Bowl.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.

I know that I’m late to the party for National Doughnut Day but these babies were worth the wait. I adore blueberry glazed doughnuts so after picking several pounds of strawberries when my mom and step dad came to visit it just seemed like the logical next step. Granted, I first made a batch of homemade strawberry syrup but that was just with the ugly ones.

To sweeten the deal I added some ginger which added just a little zing to the sweetness. You too can get your hands on some ginger and a slew of other herbs by entering my giveaway for a package of Gourmet Garden! This is actually a belated giveaway that was supposed to be paired up with #FreshTastyValentines but slipped through the cracks. Valentine’s Day in June anyone?

One year ago: Slow Cooker Honey Gold Chicken Wings

Five years ago: Blueberry Blondie Cheesecake Bars

BAKED STRAWBERRY-GINGER GLAZED DOUGHNUTS

Makes approximately 16

Ingredients:

DOUGHNUTS

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1/2 cup sugar

1-1/2 tsp baking powder

3/4 cup low-fat buttermilk

2 eggs

1/4 cup honey

2 Tbsp unsalted butter, melted

2 tsp ginger paste

1 tsp vanilla extract

3/4 cup strawberries, coarsely chopped

GLAZE

6 medium sized strawberries, puréed (about 1/4 cup purée)

2 cups powdered sugar

Directions:

1. Preheat the oven to 400°F. Coat 2 doughnut pans with non-stick spray and set aside.
2. In a large bowl, whisk together the flours, sugar, and baking powder. in another bowl, combine the remaining ingredients. Pour the wet ingredients over the dry ingredients stir until just combined.
3. Spoon or pipe the batter into the prepared pans, filling each mold about 2/3 full.
4. bake for 10-12 minutes, until golden brown on the bottom. Allow the donuts to cool in the pan for about 3 minutes before removing onto a cooling rack.
5. In a medium bowl, whisk the strawberry puree and powdered sugar together. Dip doughnuts into the glaze, and allow to set for about 10 minutes. Serve immediately.

Source: Adapted slightly from Fearless Homemaker.

Disclosure: I was provided with complimentary Gourmet Garden product as part of #FreshTastyValentines. Giveaway provided by Gourmet Garden. ALl thoughts and opinions are my own.
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This past week has been quite eventful. Last weekend I attended my friend Suzanne’s wedding in West TN and danced among dinosaur skeletons (and slid down a sweet two story slide). My lab went to happy hour at another restaurant on my list, Forno, which I had meant to try out for my birthday but neglected to remember that it coincided with graduation weekend and there wasn’t a reservation in sight. Yesterday I attended a free yoga session on campus which turned out to be a a perfect day to be outside and now I wish yoga could be practiced outside every day. Later that night had dinner at The Table and finally learned how to play Settlers of Catan after. And today? Well today is just another fine game day in Buckeye Nation which means I am finally going to be able to use my season tickets! I had to sell my tickets to the first two home games but thankfully they were not big heartbreaks. Now to secure parking…

Before heading out for the game I made sure to pack in a good breakfast, so here to join in on #PBChocSat is National Pancake Day! How convenient is that? Obviously I had to make peanut butter pancakes for the occasion, but these are not your everyday peanut butter chocolate chip pancakes. These are made with whole wheat flour, a little ground flax seed, and powdered peanut butter. And no that is not severely burned bacon on the side, it’s actually cocoa candied bacon! But more on that later (I am reserving them for an upcoming event known at #Choctoberfest so stay tuned!).

One year ago: Healthier Buffalo Cauliflower Dip

Two years ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Three years ago: Crunchy Oven-Fried Ravioli

Four years ago: Pumpkin Nutella Mini Cheesecake Bites

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Serves 2-3

Ingredients:

1 cup white whole wheat flour

1/4 cup powdered peanut butter (I used PB&Co’s)

1 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 egg, lightly beaten

2 Tbsp unsalted butter, melted

1 Tbsp sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate chips

Directions:

1. In a large bowl, whisk together the flour, powdered peanut butter, baking soda, and salt.
2. Add buttermilk, egg, butter, sugar, and vanilla extract. Stir just enough to combine. Fold in the chocolate chips.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop 1/4 cups of the batter onto the griddle, brown on both sides and serve hot.

Source: Adapted from my dad’s Buttermilk Pancakes.

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Remember how I was lamenting how far away my current residence is from my place of work last week? Well it just so happens that a friend of mine saw a house up for rent while biking around an area of town in which we would prefer to live and we went and took a peek at it yesterday! The only down side is that they are looking for someone to take possession in mid October and out current lease isn’t up until December. This is why I wasn’t going to start looking for another month or so. That being said however, I think there’s still a chance of getting the green light!

Meanwhile while we wait for a verdict, lets have a pizza night with this flatbread-style whole wheat thin crust pizza. Topped with some unusual suspects such as asparagus, red bell pepper, goat cheese, and pistachios. Also there is no sauce, just some lemon infused extra virgin olive oil!

One year ago: Peach-Mango Smoothie

Two years ago: Funfetti Ice Cream Krispie Cupcakes

Three years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches

Four years ago: Caprese Salad Grilled Cheese Sandwich

ASPARAGUS, RED PEPPER, AND GOAT CHEESE PIZZA

Serves 2-3

Ingredients:

1 recipe whole wheat thin crust pizza dough, risen

2 Tbsp extra virgin olive oil (I used Pomora al limone)

6-8 asparagus spears, cut into 1-inch pieces

1/2 red bell pepper, sliced

4 oz. goat cheese, crumbled

2 Tbsp roasted pistachios, chopped

1 tsp dried oregano

Directions:

1. Preheat oven to 450 degrees, with a pizza stone* on the lowest rack.
2. Punch dough down; cover and let rest 5 minutes.
3. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal*. Crimp edges of dough with fingers to form a rim.
4. Spread olive oil over dough and top with asparagus, pepper, and goat cheese.
5. Slide dough onto the stone* and cook for 15-20 minutes or until golden brown. Remove from oven and top with pistachios and oregano before slicing and serving.

*Can also place dough directly on a pizza pan or cookie sheet.

Source: Inspired by a pizza my friend Dave told me he had once.

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