Oh 3pm, you’re so predictable. All other hours of my workday at least provide some variety to my thought processes, but not you, 3pm. You’re all about the antsy, boredom, will-this-day-ever-end cravings. No matter how much I stuff myself with a hearty and nutritious lunch, you’re going to make me twiddle my fingers until I find something delicious for them to grasp, aren’t you?

The form of these cravings changes day-to-day. I used to want chips, and then I went through a phase where I would just spoon peanut butter out of the jar (note: dangerous), but lately I’ve been all about sweets. Specifically, I want a baked good. At 3pm. Every damn day. Sure, a decadent midday baked good is fine every-so-often, but everyday? Get your head out of the sugary, cotton candy clouds, Katie.

I do, however, heartily believe in the power of an afternoon pick-me-up. Sometimes you just neeeed that boost to get through the final couple hours of the workday. Which brings me to these cookies. I made them on Monday night when I realized I shouldn’t deny myself the baked goodness, but perhaps I could make a healthier option than what’s in the cupboards at work (i.e. Famous Amos).

These have everything I love in a cookie: thick, chewy, and full of texture, plus they’re packed with maple syrup and almond butter, which are two of my favorite things. I’ve been eating them around 3pm at work this week and they definitely help me appease the late-afternoon ants in my pants.

I only recently began baking with spelt flour, and I think I’m in love. It’s a whole grain flour, but it’s high in protein, easy to digest, and packed with nutrients. The flavor is nutty and similar to whole wheat, but I find it slightly more mild, which can make a big difference in the taste of your baked goods.

To boost the benefits beyond spelt, I used a small amount of coconut oil for the fat, then added applesauce, peanut butter, and maple syrup for extra moisture and flavor. The oats add fiber and texture, while the dried cherries bring some tartness to the mix.

These cookies are vegan, but if you’d rather use a regular egg than a chia/flax egg I’m sure that would be fine. The other ingredients can also be tweaked to your liking; swap out the almond butter for peanut butter (or any other nut butter), replace the cherries with other dried fruits, nuts, or chocolate chips (which I MUST try next). Obviously, if you try any different combinations, let me know!

Almond Butter Oatmeal Cookies {Vegan, Whole Grain, Refined-Sugar Free}

Makes 21 cookies.

• 1/4 cup coconut oil, measured solid then melted
• 1/4 cup natural applesauce
• 1/2 cup natural creamy almond butter
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons warm water plus 1 tablespoon chia seeds or ground flax
• 1 teaspoon vanilla extract
• 1 1/2 cups spelt flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 1/8-1/4 teaspoon salt (depending on if your almond butter is salted)
• 1/2 cup old-fashioned oats
• 1/3 cup dried fruit, chopped nuts, or chocolate chips (I used dried cherries)

Process

1. Preheat the oven to 350.
2. In a medium-sized bowl, use a fork to combine the flour, baking powder, cinnamon, salt, and oats.
3. Mix together the melted coconut oil and the applesauce. Beat in the almond butter and maple syrup, then pour in the chia/flax egg and vanilla extract.
4. Gradually add the flour mixture into the wet ingredients, scraping down the bowl after each addition. Mix until just combined, and then fold in the dried fruit.
5. Use a heaping tablespoon to scoop the dough, then form into balls. Set onto a baking sheet lined with parchment paper or a silpat, then press down to flatten.
6. Bake for 8-9 minutes.

Take that, 3pm.

Nutrition Information Per Serving (1 cookie): Calories: 125, Total Fat: 6.6g, Saturated Fat: 2.5g, Cholesterol: 0mg, Sodium: 71mg, Total Carbohydrates: 14.9g, Dietary Fiber: 3.0g, Sugars: 4.7g, Protein: 3.3g

I know, I know, I just posted about enchiladas last month, but in this case I’m okay with being a little redundant. The truth is that I want Mexican food ALL THE TIME lately. I apparently can’t get over it.

Last week when The Beast was out of town I decided to have a relaxing night of recipe experimenting. I went to the co-op, bought all the veggies and assorted other ingredients I needed, came home and poured myself a glass of wine, and got to work. I started by making my enchilada sauce, and as it was simmering I noticed that my eyes were a bit irritated, but I didn’t think much of it. I took out my large oven-safe skillet, sautéed the veggies, poured in the black beans, sliced tortillas, and enchilada sauce, then topped it with cheese and stuck it in the oven to broil for a few minutes.

Easy, right?

I took it out of the oven and it looked soooooo perfect that I couldn’t help myself from digging in with my fork for a teensy-tiny bite. When that morsel hit my tongue I knew something was terribly wrong. As a bit of sweat formed on my forehead and my throat burned, the truth came to me clear as day: there was a reason I could feel the enchilada sauce burning in my eyes. Our spices are all in bulk, so I took out the one labeled “chili powder” and tried a pinch. Again, FIRE. Mystery solved: I ended up putting 1/4 cup of cayenne, NOT chili powder, into my dinner.

It gets worse. Being a thrifty person who hates to waste food, I thought, “I like spicy stuff. I can handle this,” and doused it with sour cream and ate it as fast as possible. Three minutes after finishing the last bite I found myself shaking and sweating on my couch. I actually thought I might not make it. Eating that enchilada skillet was quite possibly the dumbest thing I’ve ever done, and that’s saying something. I didn’t die (WHEW), so let me share a couple hard-learned lessons with you: 1) Label your spices carefully, and 2) Sometimes you should just throw food away.

While we’re at it, I should share another important lesson with you: enchilada skillets that are made correctly will improve your life. A few days after the cayenne incident, once The Beast was back home to help supervise my spice choices, I made the enchilada skillet pictured here. Its flavor and easiness blew my mind. Despite my issues the first time around, this is one of the simplest and most delicious dinners I’ve ever made.

I chose zucchini, red and green bell peppers, and corn as the vegetable stars of this show, but this recipe is flexible and can accommodate whatever your favorite vegetables may be. You can also use canned enchilada sauce if you’d like, which makes it even simpler. No matter how you tweak it, this is a hearty and filling veggie-packed meal that can be on the table in a snap.

Veggie-Packed Enchilada Skillet

Serves 6.

• 2 1/2 cups enchilada sauce, canned or homemade.
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 red onion, chopped
• 2 small zucchini, sliced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 15-ounce can organic corn (optional)
• 1 15-ounce can black beans
• 8 small corn tortillas, cut into 1/2-inch strips
• 1-1 1/2 cups shredded sharp cheddar (or Mexican blend cheese)

Process

1. Heat the olive oil in a large oven-safe skillet.
2. Add the garlic and cook for about 30 seconds over medium heat (it’ll become pleasantly smelly), then toss in the onions. Cook the onions until translucent and soft, about 3 minutes.
3. Add the zucchini, red bell peppers, green bell peppers, salt, pepper, cumin and oregano. Cook for about 5 minutes, until all of the veggies are slightly soft, but still have a little bite. Toss in the black beans, corn, tortillas, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
4. Broil the skillet in the oven for 5 minutes, until the skillet it bubbly and the cheese is melted.
5. Serve with fresh cilantro and a dollop of sour cream.

Seriously though…label your spices carefully.

Nutrition Information Per Serving (1/6 of recipe using my homemade enchilada sauce, 1 cup of cheese, and organic corn tortillas): Calories: 472, Total Fat: 19.2g, Cholesterol: 9mg, Sodium: 619mg, Total Carbohydrate: 17.8g, Dietary Fiber: 9.5g, Sugar: 12g, Protein 17.1g.

When label certain things as “off limits” you inevitably want them more. I know this is common knowledge, but I’ve learned it the hard way. When I gave up gluten, for example, I ended up “tweaking out” (my sister’s words) while watching others enjoy fresh, right-outta-the-oven pizza. For my own sanity, and the well-being of those around me, I ended up inhaling the chewy, gluten-filled dough that day, which was only 3 1/2 weeks after starting my gluten-free lifestyle. Whups.

As I’ve mentioned before, I’ve been an on-and-off caffeine addict since college. I’ve given it up a few times for a month here and there because I liked the idea of being naturally awake without the need for caffeine. Caffeine-free Katie never stuck around for long, until a little over a year ago. I’ve had headache problems most of my life, but last year I was having upwards of 3 migraines every week. A coworker with similar migraine issues recommended I give up caffeine. At first I laughed and dismissed the idea; “Have you SEEN the thermos I bring with me everyday?” I thought of that caffeine-filled thermos as my friend…My morning friend that kick-started my day, and made me feel like I could deal with the ridiculousness that sometimes comes with my job.

Eventually I realized that friend could be a big pain in the head…literally. After reading up on the caffeine-migraine connection, I decided getting off “the sauce” might help my situation. Over the following months I celebrated my decrease in headaches, but another side of me mourned the loss of my morning friend. To ease the pain of my loss, I found decaf tea I enjoyed, drank more water, and optimistically waited for my “natural awakeness” to kick in.

It never did.

Fast forward to about a month ago, and my caffeine-free enthusiasm reached an all-time low. I’d walk into the kitchen at work and just sniiiiiiiff the coffee-scent from the pot that sits next to the water-heater I use for my stupid tea. My relapse started innocently enough; I’d grab a cup of black tea every few days, and maybe a really small cup of coffee, only when I absolutely “needed” it. Then, my mom and dad gave me a Caribou gift card for Easter, so I decided that meant I should probably pick up some coffee on my way to work. After all, it would be a waste to use such a kind gift on something like decaf tea.

You get where this is going. I’ve had caffeine every day for the past week and a half, and for the majority of those days my caffeine has been in coffee form. I’m so bad! I’m so screwed!…but the punishment migraine hasn’t come yet. I’ve told myself that as soon as I have to suffer the repurcussions I’ll need to stop, but until then? Stop and smell the roasted beans.

So anyway, these scones aren’t helping my problem. I always associate scones with comfortable mornings, acoustic music, and coffee, because whenever I wait in line at a coffee shop the pastry case just STARES ME IN THE FACE. Most of it I can talk myself out of buying, since I make a mean muffin, and I bet those ridiculously-large cookies are dry anyway, but oh-my-gaaaaawd the scones. Especially the Starbucks Maple Oat Pecan Scone. It’s just so buttery and delicious and covered in drizzle! Unfortunately, if I force myself out of my scone trance, I remember that it’s also full of gross things that I would never put into anything I bake at home.

Although there is nothing wrong with buying a scone at a coffee shop occasionally, I decided last week that I needed to learn how to make my own. After all, if I’m going to keep drinking coffee, and therefore continue to crave calorie-laden scones, I might as well make sure they’re not full of a bunch of chemicals. See? I can be logical sometimes.

These scones are just as buttery and satisfying as the Starbucks variety, but they’re 100% whole wheat, nearly free of refined sugar (except the tiny bit of glaze on top), and completely void of scary, long, unpronounceable ingredients. In other words, they are a GOOD decision, which I can only assume completely negates the delicious, warm, caffeinated BAD decision that they always must accompany.

Maple Oat Walnut Scones {Whole Wheat}

Serves 8
Ingredients:
Scones

• 2 cups whole wheat pastry flour
• 1/2 cup old fashioned oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cut into squares and chilled
• 1/2 cup chopped walnuts
• 1/2 cup plain Greek yogurt (I used Chobani Plain Lowfat)
• 3 tablespoons buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup plus 2 tablespoons pure maple syrup
• 1 egg mixed with 1 teaspoon water (egg wash)

Maple Icing

• 1/4 cup maple syrup
• 3/4 cup powdered sugar
• 1 teaspoon vanilla

Process:

1. Preheat the oven to 400.
2. In a large bowl, mix together the flour, oats, baking powder, salt, and walnuts. Add the butter to the dry ingredients, mixing until you have pea-sized pieces. I did this by setting my mixer to the lowest speed possible for a minute or two. You definitely want to have pieces of butter visible in the dough, so don’t incorporate it fully!
3. In a separate bowl, whisk together the yogurt, buttermilk, egg, vanilla, and maple syrup.
4. Add the wet ingredients to the dry. I mixed them together using my mixer on a medium speed. You do NOT want to overmix the dough, so stop right after everything comes together.
5. Use your hands to form the dough into a ball, and then set it on a well-floured surface. Pat down slightly, sprinkle with a little more flour, then use a rolling pin to roll the dough out to 1/2-inch thickness. I wanted to have 8 triangle scones, so I used a knife to cut my scones like a pie. If you want smaller scones, use a biscuit-cutter, or really whatever you want/have on hand.
6. Set the scones on a parchment-lined baking sheet. Mix together the egg and water, then brush the tops and sides of the scones with the wash. Bake for about 20 minutes, until the tops are golden.
7. While the scones are baking, pour the maple syrup in a bowl, then slowly add the powdered sugar, whisking until it’s fully incorporated. Stir in the vanilla, then set aside.
8. Allow the scones to cool for about 5 minutes, and then drizzle each scone with 1 tablespoon of icing.

Like coffee, these maple-infused scones are so comforting and warm that I think they demand more respect than simply being a convenient grab-and-go breakfast. Take your glaze-drizzled scone, pick up a good book, fill your favorite mug with coffee and cream, and remember how relaxing mornings can be.

And yes, I know my emotional connection to coffee is kind of intense/insane. Forgive me.

Nutrition Information Per Serving (1 scone plus 1 tablespoon of glaze): Calories: 442, Total Fat: 18.2g, Cholesterol: 55mg, Sodium: 255mg, Total Carbohydrates: 61.4g, Dietary Fiber: 4.5g, Sugars: 28.9g, Protein: 8.7g.

When we go out to eat, I can usually look at the menu for 2 minutes and know exactly what The Beast will order. First question: Do they have anything involving buffalo chicken? Whether it’s a wrap, sandwich, pizza, or salad, I know that will be The Beast’s choice. If they have no buffalo chicken, we must do more digging. Second question: Does anything on the menu involve both meat and mashed potatoes? If the answer is yes, we have a winner. Usually these two questions bring us to an answer. If not, then we start looking at spicy burger options or pressed ham and cheese sandwiches.

While it takes me just a couple minutes to correctly guess The Beast’s food choice, it often takes me about 10-15 minutes to decide on my order. I guess when you eat with someone nearly every day for almost three years you start to understand their eating habits more than your own…or I’m just indecisive to a fault.

We’ve recently been to two restaurants that offer dishes with thick gravy, rich meat, and creamy potatoes broiled on top as a sort of crust. These establishments have no buffalo chicken to be found, so clearly we can deduce what The Beast orders. After I picked up some adorable (and on sale!) 16-ounce cast-iron bowls last weekend, I knew I had to make a variation of The Beast’s second-favorite restaurant meal. Since I wanted to be in on the action, my homemade version would need to be vegetarian.

Instead of meat, these pies are filled with hearty vegetables and mushroom gravy. The filling is baked until thick and bubbly, then the potatoes are swirled on top and broiled. You can make your favorite mashed potato recipe for the topping, but we filled ours with butter, garlic, and feta, and it was pretty fantastic.

These potato pies are the perfect comforting bowl for the ridiculous Minnesotan “spring” we’ve been having. Day-after-day has been grey with snow, followed-up by rain or a “wintery mix” – doesn’t the phrase “wintery mix” just give you the shivers? This weather makes me want to do nothing besides curl up in a blanket, drink wine, and eat warm comforting things. If you feel the same, this pie is for you.

Vegetable and Potato Pie

Serves 4
Ingredients:
Vegetable Filling*

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 leek, sliced
• 3 carrots, chopped
• 8 ounces crimini mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon dried thyme
• 1/2 cup peas (I used frozen)
• 2 tablespoons all-purpose flour
• 1 cup mushroom broth
• 1/2 cup lowfat milk (I used 2%)
• 1 teaspoon vegan worchestire sauce

Mashed Potato Topping

• 3 potatoes
• 4 tablespoons butter
• 2 cloves minced garlic
• 1/4 cup milk
• 1/2 cup crumbled feta
• Salt and pepper to taste

Process:

1. Preheat oven to 400.
2. In a large skillet, melt the butter with the olive oil. Add the garlic and cook for 30 seconds, then add the leeks. Cook over medium heat until the leeks are soft, about 3 minutes. Pour in the mushrooms, carrots, salt and spices, then cook until the carrots are soft and the mushrooms have shrunk, about 5-6 minutes.
3. Sprinkle the vegetables with flour, and stir to coat. Pour in the broth, milk, salt, pepper, and spices. Stir until the mixture is smooth, without any clumps of flour. Simmer for five minutes until the mixture begins to thicken.
4. Divide the vegetable mixture between four ramekins. I used 16-ounce cast-iron bowls, and filled mine up about 3/4 of the way with the vegetables.
5. Cook for 20-25 minutes, until the filling thickens and the mixture boils.
6. While it’s cooking, get the potatoes ready. Again, you can use whatever mashed potato recipe you like, but this is what we did: Peel and boil potatoes until soft, then press through a potato ricer. Whip the potatoes with the butter, milk, salt and pepper, and cheeses. Taste and adjust seasonings to your liking.
7. Scoop the potatoes on top of the baked filling, swirling attractively if desired, then broil in the oven for another 3-5 minutes, until the tops are golden brown.

This is one of those breezy, blank-canvas recipes that can be adapted to your tastes. Use this recipe as a base, and then add meat, different veggies, your favorite spices, jazzed-up potatoes, or whatever you’re feeling like at the moment.

Nutrition Information Per Serving: Calories: 474, Total Fat: 29.3g, Cholesterol: 65mg, Sodium: 826mg, Total Carbohydrates: 45g, Dietary Fiber: 7.2g, Sugars: 10g, Protein: 10.8 grams.

*Filling recipe slightly adapted from Food Network.

German chocolate cake brings up weird memories for me. When I was a kid, my sister had a friend over who brought with her a German chocolate cake. Being the little sister, I followed them around the whole time, and observed that a fit of giggles ensued when they began talking about the cake.

“What? Guys, what’s going on? Tell me! What’s wrong with the cake?” I demanded to be informed. If the cake maker put something weird in the cake, I needed to know before I dove in. Even as a kid I knew I couldn’t trust everyone where food was concerned.

My sister gave me a sly, knowing look and said, “Well Katie, it’s not really called ‘German Chocolate Cake.’ It’s called something else.” It took a good deal of back-and-forth and nagging before my sister finally caved. “People call it ‘Better Than Sex’ cake,” she said, and I’m sure an eye-roll came directly after this statement.

From there on out I thought of German Chocolate Cake as naughty, and giggled whenever someone said they liked it. This especially happened when my mom deemed it her favorite cake. I figured she must not know the “real” name*.

Of course, once I realized I loved coconut and started warming up to this “Better Than Sex” cake, I had to kind of get over my childish aversion. Really though, how can you not like a rich chocolate cake smothered in a gooey coconut frosting? I think it’s impossible to dislike this cake, unless you’re a coconut hater, in which case I don’t even know where to start with you.

Actually I DO know where to start; you should just make these muffins without the glaze, because my sister, the ultimate coconut hater, loved them when they were glaze free. The cake is fluffy and chocolatey, and the adorable mini chocolate chips make it so you have rich chocolate bits in every bite. If you’re a fan of “Better Than Sex” cake, you must spread the glaze on top. It’s quick, simple, and absolutely divine for us coconut lovers.

German Chocolate Cake Muffins

Makes 12 muffins.
Ingredients
Chocolate Chip Muffins

• 1/2 cup coconut oil, measured solid
• 3/4 cup sugar
• 1 cup buttermilk
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 3 tablespoons high-quality cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mini semisweet chocolate chips, plus more for topping
• 3 tablespoons hot coffee

German Chocolate Glaze

• 1 cup lite coconut milk
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 2 tablespoons chopped pecans
• 3/4 cup unsweetened shredded coconut

Process:

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together the flours, cocoa, baking powder, baking soda, salt, and chocolate chips.
3. In another bowl, mix together the melted coconut oil, buttermilk, egg, vanilla, and sugar.
4. Gradually add the wet ingredients to the dry ingredients, being careful not to overmix.
5. Add the hot coffee and mix until just incorporated.
6. Divide the batter among 12 lined and greased muffin tins. Bake for 15-18 minutes.
7. For the glaze, pour the coconut milk into a small saucepan over medium heat. Bring to a light boil, and then whisk constantly for 5 minutes. Pour in the vanilla and powdered sugar, bring to a boil again, and whisk for 3 minutes. Remove from heat and stir in the pecans and coconut.
8. Spread the German Chocolate Glaze on top of the cooled muffins, then top with more mini chocolate chips (if desired).

To recap, these are muffins and they’re made with mostly whole wheat flour, so these could totally pass for breakfast. Recipes that I tag as both “Breakfast” and “Dessert” are my favorite recipes. Truth.

*Update: Well, this is embarrassing. After publishing this post I had a terrible feeling that I was perhaps wrong about the cake’s “real” name, and I feared that “Better Than Sex” cake and German chocolate weren’t actually one in the same. After some Google searching, I found out that many recipes for “Better Than Sex” cake use German Chocolate Cake mix, but the two cakes are not identical. My very vivid [yet apparently flawed] childhood memory strongly connects a chocolate cake and layers of gooey coconut frosting with my sister’s “Better Than Sex” giggles, and I have believed in that memory for nearly 20 years. The child in me is very confused, lost, and embarrassed right now, but at least she has muffins to dull the pain.

Sometimes Friday hits and I feel like I’ve won something simply because I made it through the week without completely losing it. So…here’s to not losing it!

• My brother, who’s a pretty sweet baseball blogger, wrote a personal, non-baseball post this week about his love/hate relationship with Dove Promises. As he says, “Basically: they’re the worst and kind of also the best things in the world. They’re hilarious.” As I read through my brother’s synopsis of what’s so very funny, random, and downright strange about the wrappers, I realized I sit comfortably in the [pathetic? pathetic.] subset of women who look forward to these messages post-chocolate consumption. Sure, the sarcastic side of me acknowledges the hilarity, but there’s also this part of me that is putty in the hands of these Promises. Example A: The above wrapper has been taped to my office wall for approximately 4 months. No joke. I’m that girl.
• I may be only 27, but this parody of Taylor Swift’s “22″ hits way too close to home. Oh gouda wedge, I gotta have you.
• Speaking of my old soul, my coworker (who is both younger and hipper than me) introduced me to Spotify this week. I’ve never said, “I’m too old for this shit” so many times within 15 minutes. Thank goodness Spotify understood after a short while that all I really ever want is to listen to Justin Timberlake’s “Mirrors” and 90s hits on repeat…all damn day.
• It’s not uncommon that Joy the Baker amazes me with a creation, but this sandwich just looks jaw-dropping fantastic. Cream cheese, sour cream, artichokes, sautéed spinach, and sriracha? Done.
• While we’re talking about sandwiches, can someone bring this to my office for lunch today? K thanks.
• Do NOT look at this as you’re drinking gingerale (or anything carbonated) unless you want bubbles up your nose like whoa. I can’t even deal right now.
• I’m REALLY excited I found this tutorial. Look out cupcakes, things are getting fancier from here on out.
• The Beast found this really great guide to sustainable eating in the Twin Cities. We’re always looking for new options around town, so we’ve already been referencing this for upcoming date nights. Fellow Minnesotans – check it out!

Have a happy weekend!