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SIDES/ Vegetarian

Orange Chutney

All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)


Orange Chutney

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 15 minutes

What can I say, I just love a good chutney. Why not? Who doesn't love a little sweetness with their salty.


  • 4 tablespoons orange zest (from 1/2 orange)
  • 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
  • 2/3 cup sugar
  • 1/4 cup red onion, minced
  • 1 tablespoon red-wine vinegar
  • kosher salt and ground black pepper



In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.

Baked Goods/ Breakfast/ Desserts/ Vegetarian

Goodbye Summer, Hello Fall Muffins

Goodbye Summer, Hello Fall Muffins

What do you do when you live in Florida and are pining for autumn? Head to Whole Foods to scoop up the last of the summer stone fruits to add to your favorite muffin recipe. Throw in the spices of fall and enjoy

Goodbye Summer, Hello Fall Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 20 Cooking Time: 20 minutes

These muffins take advantage of the final vestiges of summer peaches and plums and combining them with the spices of autumn for a cross-seasonal treat. Enjoy!


  • 1/4 teaspoon cardamom
  • 1/8 teaspoon of cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 2 cups of flour
  • 1/2 cup of sugar
  • 1 teaspoon salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup olive oil
  • 1 7-ounce container of Greek Yogurt
  • 2 large eggs
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 plums, chopped
  • 1 peach, peeled and chopped



Preheat oven to 350.


In medium bowl sift together, spices, sugar, salt, flour, baking powder and baking soda


In a large bowl combine the olive oil, yogurt, eggs, lemon zest and vanilla.


Add the dry ingredients to the wet, and stir until just combined. Be careful not over mix. (No one likes a chewy muffin.) Stir in the plums and peaches.


Scoop batter into a muffin tin lined with parchment or muffin wrappers.


Bake for 15-20 minutes, until a cake tester or toothpick comes out clean.


I adapted this recipe from one I found on instagram. Shout out to @dianemorrisey