"Miso Blocks" Bento

Erik's lunch on Thursday. He calls tofu "miso blocks" because it's the yummy little blocks in miso soup. This bento took about 3 minutes: Organic baked tofu (teriyaki flavor) from Trader Joe's, hoisin sauce, sliced pear and carrot (from the Farmers Market). Mmm...

A Very Merry Year: September

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month with something lovely from my kitchen.

September is all about Back-to-School, and the snap of Autumn in the air, so I adapted my favorite Pumpkin Cookie recipe to Pumpkin Madelines! Sprinkled with cinnamon sugar, fresh out of the oven, they are delish. And, we gifted all but one of the nearly seven dozen to: Madeline's bus driver (she said, "Wow! Pumpkin Madelines now? Boy, did I choose the right route to drive. Thanks!"), Grammy, Ruifen (Grammy's friend, who gave us some great hand-me-downs for Erik, from her son Yuyu, as well as a dress for M, and cool shirt for E from her recent trip to China), Jen and family (who reciprocated with some delicious apple bread), plus Ms. Terri's family. Phew!
And, we also made Cake Pops yesterday, and gifted those to all of our buddies who roasted hot dogs over the campfire with us last night. Ruifen, Yuyu and Grammy also got some clowns and pumpkins to go with their cookies. To learn all about making Cake Pops, check out the book Cake Pops by Angie Dudley, or go to her blog at www.bakerella.com.
For their part, the kids had a blast making the pops, and nearly all of them loved eating 'em too!

Healthier Fall Baking...

The recipes that I adapted are posted. Others can be found at WeightWatchers.com...

Mixed Berry Muffins with Broiled Marshmallow Fluff "frosting"
(inspired by Weight Watchers Blueberry Streusel Muffins)
(3 POINTS)

1 large egg
3/4 c. sugar
3/4 c. reduced-fat sour cream
1 tsp vanilla
1/4 c. 1% milk, divided
1 c. flour
1 c. Whole Wheat Pastry Flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 tsp cinnamon
1/2 tsp cardamom
2 c. mixed berries (blueberries, raspberries, blackberries, loganberries, etc.)
1 small jar of Marshmallow Fluff

Preheat oven to 375ºF, and line 16-24 muffin pans. Beat sugar and egg until light and fluffy, then add sour cream and vanilla. When combined, add the dry ingredients, and half the milk to the mixer bowl, then blend. Add the remaining milk, mix, then fold in berries and scoop batter into muffin cups. Bake for about 35 minutes or until toothpick in center comes out clean.

Pipe Marshmallow Fluff on top of muffins, then broil until golden brown.

Gramma's Pumpkin Muffins
(2 POINTS)

Crackle Spice Drops and Chocolate Cupcake Brownies
(both recipes are 1 POINT/treat)

Crackle Spice Drop Cookies
(adapted from WW)
1/2 c. brown sugar
1 Tbsp vanilla
2 c. flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 c. powdered sugar
1 stick butter
2 egg whites

Preheat oven to 375°F.
In a mixing bowl, on medium speed, beat butter with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.
Roll rounded teaspoonfuls of dough into powdered sugar to coat, and bake until golden, about 8-9 minutes. Make 3-dozen cookies (1 cookie/serving).

Blueberry Streusel Muffins
(3 POINTS)
(adapted from WW)

2 1/4 c. flour, divided (1/4 c. for topping)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 tsp cinnamon
1/2 tsp cardamom
1 large egg
1 c. sugar, divided (1/4 c. for topping)
3/4 c. reduced-fat sour cream
1 tsp vanilla
1/4 c. 1% or skim milk, divided
2 c. blueberries
2 Tbsp butter, melted (for topping)

Preheat oven to 375ºF. Place 16 muffin liners in muffin tins.
In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.

Fold in blueberries and fill each muffin liner using large scoop; set aside.
To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.

Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.

Wordless Wednesday: Summer Picnic