Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "baking"

Low-Fat Lemon Poppyseed Spelt Muffins! It literally came to a point where I just had to make these scrumptious spelt-ies; my pallet was paralyzed and lusting for lemon! #muffins #lowfat #nofat #lemon #poppyseed #spelt #wholegrain #healthy #eatclean #baking #chefkrystinalynne

Today’s #healthy, #homemade, and #wholegrain lunch: Millet Crusted Spinach Quiche, inspired by Edible Perspective. #millet #grains #spinach #eggs #quiche #recipe #chefkrystinalynne #cooking #baking #eatclean

Skinny Peanut Butter Banana Muffins! With a recipe that features two of my favorite ingredients, can you really go wrong? No. No, you cannot. Note: I think the flavors will marry more by tomorrow. Either way, every bite requires a spread of PB on top. I’m using my smooth, all-natural Squirrel brand, which is meant to be served warm. “And for ‘durn’ good reason” (It Takes Two). Mmm—NOW I can taste the PB!!! :P #peanutbutter #banana #muffins #recipe #eatclean #healthy #ilovePB #PB #baking

When mom first started making cornbread, she followed Betty Crocker’s recipe to a “t.” (I really still don’t get that expression). But then, as she continued to go back to her beloved cookbook—I’m talkin’, the original, so old it had to be hole-punched and transferred to a 3-inch D-Ring binder Betty—she realized it could be better. That she could make it better. And she did. #KitchenKudos

Best part about her committed culinary endeavors? The new version of Betty Crocker’s cookbook made the exact same modifications to the cornbread recipe, as founded by my mom!

To this day, it is believed that Betty and her publishers changed the recipe in the cookbook after (and because of) my ingenious mother, Ang.

Just go with it.


  • 1 cup flour
  • 1 1/4 cup yellow corn meal*, not level
  • 1/2 cup sugar, not level
  • 4 tsp. baking powder, not level
  • 1/2 tsp. salt
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil (Canola)
  • 1 egg


  1. Heat oven to 425 degrees.
  2. Grease a 9x9 square pan with butter.
  3. Blend all ingredients for 20 seconds. Beat vigorously for 1 minute. (You can also hand mix the batter).
  4. Pour into greased pan and bake for 20-25 minutes—until toothpick comes out clean and cornbread is golden brown.

Indian Head Stone Ground Yellow Corn Meal

*We’ve always used Quaker’s corn meal, since we’re brand loyal to their oats. Until we recently discovered that the Indian Head brand yields an even moister corn bread! Highly recommend you use it! This product is a taste and texture game-changer. It will make you say, ”I think I’ll have a second piece!”

And if you’re not saying it, that’s ok. You’ve already made the mental move.

Alright let’s just be honest, I hope your second piece was even better than the first. No need to question it. :)

In response to a resounding “mmm these are really good!” to all those who’ve tasted my marvelous little whole-grain treats, I figured I’d post Good Housekeeping’s recipe below. Next time, I’d even try using a whole 6oz. bag of figs—for the more grainy-in-a-good-way texture you get from a traditional Nabisco Newton.

Whole-Grain Fig Bar


  • 4 oz. dried calimyrna figs (3/4 cup)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt (scant)
  • 1/3 cup light/mild molasses (Grandma’s Original)
  • 2 tbsp. butter or margarine, melted (butter)
  • 1 tsp. vanilla extract (overflow)
  • 1 large egg white


  1. Preheat oven to 350 degrees. Grease 8-inch square metal baking pan. Line pan with foil; grease foil.
  2. With kitchen shears, cut stems from figs; cut figs into small pieces. In large bowl, stir figs, all-purpose and whole-wheat flours, brown sugar, cinnamon, ginger, baking powder, and salt until mixed. Stir in molasses, melted butter, vanilla and egg white just until blended and evenly moistened. Spread batter in pan with spatula (batter will be sticky).
  3. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes (mine took 26). Cool completely in pan on wire rack. When cool, transfer with foil to cutting board. Cut into 3 strips, then cut each strip crosswise into 4 pieces. Cut each rectangle diagonally in half to make 24 triangles. Store cookies between layers of waxed paper in a tightly covered container up to 3 days or freeze up to 3 months.

Nutrition (each triangle/bar)

  • 65 calories
  • 1g protein
  • 13g carbs
  • 1g total fat (0g saturated)
  • 2g fiber
  • 0mg cholesterol
  • 45mg sodium

Whole-Grain Fig Bars! Loving and living by @goodhousemag’s #wholegrains cookbook! #nofilter #baking #healthy #dessert #eatclean #figs #fignewtons

  • Me: (outraged) "Mom, what the heck happened to the 'Candy Mom' ornament I gave you?! You put her laying face-down on the pine needles! She looks like she plummeted to her death!"
  • Mom: (plainly) "...she looks like me after I finish baking Christmas cookies every year."
  • Me: (endless laughter)

Krystina’s congratulatory Carrot Cake collage. #picstitch

That moment when you catch yourself having a baking montage in the kitchen. I’m a cake batter lovin’ kid at heart. What can I say? #guilty (Taken with Instagram)

Great #fall #baking idea from Family Circle magazine. I sense these will appear at our next family event as this year’s seasonal sweet treat! (Taken with Instagram)