To Baked Nectarines

It has been awhile since the last time I posted a recipe ):  and it’s not because I have not been cooking/baking because I have been. More so the former than the latter (despite this recipe), but it is more so because I have been extremely busy and what I have been making hasn’t been all that mouth dropping, gotta share asap, the imaginary smells will tantalize you from your computer screen and persuade you into going and making the dish. A little overboard? nah. But mostly I have been eating lots of lentil & veggie dishes which if you have ever made lentils then you know that they are definitely not the most appetizing looking dish what with the mush appearance and all. I have had a good number of nights of cooking dinner with friends and a superb international potluck dinner last Friday for which I made a peach cobbler (recipe to come) that was a slam-dunker, but otherwise I have just been impromptu cooking and am usually too hungry to pause and photography my food before diving in.

However, one morning (awhile ago) I wanted something warm and comforting, but I also wanted to get some of my daily fruit. If I was only able to eat one food group for the rest of my life, it would be the fruit group and yes it does win by a landslide.

Now these are super simple to make –> trust me I made them in a toaster oven –  #joysoflivingabroad.


1 nectarine, cut in half and de-pitted

1 tbsp. raisins

1/2 tbsp. maple syrup

cinnamon (to your liking)


Place the nectarine halves on a baking sheet (they might drip a bit, so you might want to use baking parchment if you have on hand, otherwise you might need to scrub your sheet a little post-bake)

Drizzle with the maple syrup. Sprinkle with the cinnamons and raisins

Bake for 20-25 minutes at about 350F. Enough so that they are nice and soft, but not too long to where they start entering into the drying out phase.

Additions: Some people I know also add some butter and some sugar – you can if you like. Honey would be good to, or agave for a vegan option. Apples are a great option too (my original plan was baked apples, but I found out I had a bad apple when I cut into it – no bueno)

This can be eaten for breakfast or dessert or well quite frankly anytime of the day because they will warm you up from the inside out and put a gigantic smile on your face…that is until they are all gone and you realize that you should of made two whole nectarines instead of 2 halves. Blimey.

Cheers from the kitchen in my Turkish flat


Suck up to your Parents – Whole Wheat Chocolate Chip Pancakes

So my welcome back to the US gift was a flat tire – really? come on now my first day back driving and I get smacked with a big fat flat. Grrr. Thankfully I was outside my friend’s house so … Continue reading

To Apple Maple Pecan Muffins

What do you do when you have an ingredient that you need to use up? Well I google or foodgawker that specific ingredient to see what comes up. Top results for buttermilk: Buttermilk pancakes, buttermilk waffles and buttermilk muffins. The latter is the route I decided to take, but not your typical dinner buttermilk muffin but more so I figured that I could use the buttermilk in one of my sweet muffin mix recipes as a substitute for milk and ’twas a success (:

These muffins were nice and moist, bursting with flavor and even better when nuked in the microwave.

I mean what’s not to love? Apples, Maple Syrup and Pecans are all delicious and when combined they make for a dynamic trio!

In the words of my dad “that’s a good muffin”

Ingredients: (12 standard muffins and 12 mini muffins) 

2 cups flour (1 cup all purpose flour + 1 cup whole wheat)

1/2 cup light brown sugar, packed

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/4 cup canola or vegetable oil

1/8 cup pure maple syrup

2 teaspoons vanilla extract

1 large egg

2 cups peeled, cored and diced apples

1/2 cup pecans, chopped

1 tablespoon sugar

1 teaspoon ground cinnamon


Preheat oven to 400˚F.  Prep a 12 muffin baking pan (I used silicone baking cups, paper cups or spray works too)

In a large bowl, mix dry ingredients (flour, brown sugar, baking powder, baking soda and salt).  In a small bowl, beat buttermilk, oil, maple syrup, vanilla extract, and egg until blended; stir into flour mixture just until flour is moistened.  Fold in apples. Make sure not to over stir – this will make for dense instead of fluffy and airy muffins that everyone loves.

In a small dish, mix sugar, cinnamon and chopped pecans.

Fill muffin cups with batter.

Sprinkle the sugar, cinnamon pecan mixture on top of the muffins.

Bake muffins for 20 to 25 minutes, or until the muffins pass the clean toothpick test.

Immediately remove from pan and transfer to wire rack…or eat.

Yields 12-16 muffins (I don’t know why this happened but I had extra batter so I made 12 mini muffins to go along with the 12 normal size muffins – usually this batter only yields 12 so I must have filled the muffins cups less than usual)

These freeze nicely too!