Vegetarian Moroccan Stuffed Peppers

I have wanted to make stuffed peppers for a long time. I didn't want any greasy sausage or ground beef; my stomach is not tolerating fat at all right now. Instead, I wanted something healthy and filling for my peppers. I just made this up with different grains I needed to get rid of in my pantry and some of my favorite spices.

I started off with 1 cup of broth, kept an eye on the rice to make sure it was getting enough liquid. I ended up adding a little bit more, which eventually added up to 3/4 c more broth.

I made these in advance, around noon when my energy is at it's peak, then stuck them in the fridge til dinner time. It was really easy, which is really important for me. This whole week I have been incredibly sick, my symptoms have worsened, and I have to go back to the hospital for another colonoscopy. ugh.

Coffee Cake Muffins for Two

I made these muffins when I didn't feel like making our usual Saturday breakfast. I was too tired to make anything complicated, just something easy. I had these muffins bookmarked for awhile, now I finally had the opportunity to make them. I think next time I would sprinkle some walnuts on top or add them into the batter.

These were so good, Mr.Surly was sad to discover I only made 4. So the next time I made this I tripled the recipe, put it in a loaf pan and made coffee cake bread--so freaking delicious.

Coffee Cake Muffins with Crunchy Almond Topping

A couple weekends ago Mr. Surly made a comment on how coffee cake sounded good. On weekends he likes sweets that compliment his coffee. I haven't had coffee cake in years, so I set out to make some. I knew I wanted them in cupcake form for perfect individual portions. I went onto Tasty Kitchen to view some recipes. I finally settled on this recipe as a base; of course I had to make my own tweaks.

I wanted to make a crunchy nut topping. I figured a few oxalates from the almonds wouldn't hurt me. I would rather have used walnuts instead of almonds, but I didn't have any. Without the nut topping these would have been a good low oxalate treat.

I messed up the recipe a bit, you were supposed to reserve some of the filling and use it as the topping. But my medicated brain missed that step--ooops. It didn't matter though, I made my own topping and got a few extra cupcakes from the batter.

These were delightful. A perfect accompaniment to Mr.Surly's coffee and my cappuccino. These did not last long. I think they only lasted 2 days. Which is good, since I have a list of other sweets I want to make.

Overnight Cinnamon Rolls

I was excited to make these rolls. It's originally from Alton Brown and I like his simple, minimal-effort, yummy recipes. I have been planning on making them since November. I originally wanted to serve them for breakfast on Thanksgiving, but with all the other cooking I was doing these got pushed aside. The recipe has been sitting on the kitchen counte ever since, just calling out to be made. Finally, I made them. All I have to say is Wow! These are beyond incredible. So much better than Cinnabon, because they aren’t as sugary and they don’t give you an instant cavity.

It’s nice to be able to control the amount of sweetness. I added walnuts for additional fat, omega 3s, and slight crunch. Mr. Surly approved as well. We also liked that they weren’t too sugary-sweet and you could put as much (or as little) icing on as desired. I will definitely be making these again. It wasn’t a lot of work, just be sure to plan ahead to give the rolls time to rise overnight.