Recipe: Oatmeal Muffins

Alright guys, it’s September. Let’s all take a deep breath. It’s going to be ok.

I’m not a person who wishes away any season (ok, maybe I cursed last winter and the 100+ inches of snow we got here in Boston) but I am pretty happy we’re on the edge of Fall because these oat-packed muffins are a warm, toasty, buttery must-make.

America’s Test Kitchen Oatmeal Muffins (makes 12 muffins, adapted from ATK recipe here)
For the crumble topping:
1/2 cup oats
1/3 cup AP flour
1/3 cup pecans, chopped fine
1/4 cup pumpkin seeds
1/3 cup brown sugar
1.25 tsp. cinnamon
1/8 tsp. salt
4 tbsp. unsalted butter, melted
For the muffins:
2 tbsp. & 6 tbsp. butter (two different uses for these quantities)
2 cups oats, toasted and processed into oat flour
1.5 cups AP flour
1.5 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
1 & 1/3 cups brown sugar
1.75 cups milk (any kind)
2 eggs

To begin, make the crumble topping. Combine all of the topping ingredients together in a bowl and set aside.


On to the muffins! Start by melting 2 tbsp. of butter in a saute pan over medium-low heat. Add the oats and cook until they brown and start to smell like popcorn (7-9 minutes).


When the oats are done, cool for 10 minutes. When they’ve cooled, process them into oat flour. You can use a food processor, blender, spice grinder – whatever you have! My favorite method of processing oats is to use a mason jar on my blender. Instructions here and pictures below!


From here it’s smooth sailing using the muffin method: combine all of the dry ingredients in a bowl, combine all of the wet ingredients in another bowl, and then slowly mix the wet into the dry until the batter comes together. The batter will come together in no time and look ready but it’s best to let it sit for 15-20 minutes so it can thicken up.


Spray a muffin tin with non-stick spray and spoon in the muffin batter. Finally, load on the crumble topping! I like to press the topping into the batter to make sure it sticks on there really well.


Bake for 18-20 minutes at 375 degrees, rotating the pan once halfway through.


The end result here is supremely oaty muffins that are slightly sweet and have the perfect texture. The crumble topping adds an extra layer of buttery, nutty flavor that compliments the oats perfectly. This recipe is going to be a Fall favorite in my house, for sure!


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John’s Birthday Weekend in Maine

In July John celebrated his 33rd birthday and I planned a surprise weekend away as his present. I had a few different locations floating around in my head but ultimately settled on Maine (we love Maine so much). Here’s how we celebrated!

We left Boston early on the morning of John’s actual birthday and got to Portland just as our lunch location, Central Provisions, was opening. We always try to go to Fore Street in Portland when we visit (especially to celebrate a special occasion) but they were all booked up on this particular weekend. Since we were out of luck with Fore Street, I searched Yelp for the #2 rated restaurant in Portland and landed on Central Provisions


The restaurant is small with limited seating (and no reservations) so getting there when they opened was clutch. We sat at the bar and got a great show with a perfect view right into the kitchen. The chefs worked deftly and meticulously. I loved watching them work. The food was beyond excellent; we had a delicious chopped salad smothered in bacon and I had a perfectly cooked fish sandwich. Simple, beautiful, delectable.


After lunch we spent a few hours shopping downtown, walking around the shops, and enjoying the bustle of Portland’s Commercial Street. We made sure to stock up on wine from Maine Mead Works.


From Portland we drove 20 minutes north to Freeport, Maine. Freeport is the home of L.L. Bean so we went to their flagship store which was amazing and massive! Each L.L. Bean division (clothing, home, outdoors, fishing/hunting, etc) had it’s own building so the entire place was like an enormous college campus.



We also walked around downtown Freeport which was adorable and full of great shops. I can’t wait to come back to Freeport again, there was so much to do!


From Freeport we drove another hour and a half north to Camden, Maine and checked into our B&B. This inn was the thing I built this whole trip around – I knew John would totally love it. We stayed at the Norumbega Inn, a castle built in 1886.


We stayed in the Norumbega’s Library Suite which was the Castle’s original library. The room features a beautiful mahogany balcony full of  books and a giant stained glass window. The lower level of the room has the bed, a sitting area, fireplace, bathroom, etc.


A panorama of the library’s balcony!


We hung out in the room for a while enjoying its’ splendor and then headed out in search of dinner. We ended up at 40 Paper and had a wonderful italian meal there.


After dinner we walked around downtown Camden a bit and then got the birthday boy some celebratory ice cream.


The next morning we headed downstairs early to enjoy the B&B’s breakfast prepared by chef Phil Crispo. We had a watermelon amuse bouche and I had the french toast and bacon. The meal was delicious, the best breakfast at a B&B I have ever had!


We spent a little time after breakfast exploring the first floor of the Norumbega. It is a gorgeous place and all of the rooms are maintained beautifully. The grounds are lovely too with a lush green lawn and pretty gardens in the back.



We went back to our room to pack up and enjoy it for a few more moments.


Before leaving Camden we walked around downtown and did some shopping.


Camden is so quaint and is truly quintessential Maine. We loved it and definitely plan to go back soon.


We had a two hour drive south ahead of us so we hopped in the car and got going. We stopped for lunch in Woolwich, Maine at Taste of Maine. Great seafood and a lovely view from the back deck!



After lunch we drove another hour south to Bath, Maine. After the B&B, this was the main (MAINE, haha) event of John’s birthday trip. I had booked us two tickets to tour Bath Iron Works, something John has wanted to do for years. More on that in a bit.


Our Bath Iron Works tour was out of the Maine Maritime Museum, and we had time to spare before the tour, so we checked out the museum for a bit.


Maine has a long and rich maritime history and the museum captured it beautifully. I would highly recommend it, their exhibits and artwork are really nice.


You can see Bath Iron Works from the museum and they offer a little overview from this vantage point.


Finally it was time for our tour! Since the 1890s, Bath Iron Works has built naval and commercial ships (full list here). From the beginning, BIW established a reputation for quality construction and became an industry leader in innovative maritime engineering. BIW has been making military vessels for the US Navy since it opened, most notably WWI, WWII, and Vietnam war destroyer class ships. Right now BIW is currently building a Zumwalt class destroyer for the US Navy and has also recently built an Arleigh Burke class destroyer for the Navy. We couldn’t get any closer for security reasons but here’s the enormous warehouse where they build each section of the ship before putting them all together to get the finished product.


This is the view of Bath Iron Works from the Sagadahoc Bridge. The multiple cranes move pieces to and from drydock and well as to and from the build warehouse.


Our BIW tour was run by a former employee, an engineer actually whose job it was to liaise between the iron workers and the military (since they apparently don’t always speak the same language, figuratively that is). The tour was excellent, we learned a ton about BIW and the impressive portfolio of military ships that have been built here at their headquarters. John is a huge military history buff, and naval history buff as well, so he was thrilled. I knew he’d love it and we’d been meaning to get to Bath for years for this tour. I would highly recommend it.

From Bath we had another two and half hours to drive home. Our last stop, to break up the ride, was at the DeLorme Map Store in Yarmouth, Maine to see Eartha: the largest rotating globe on Earth (totally something I found on Atlas Obscura).


Eartha was built in 1998, is 41 feet in diameter, weighs 5,600 lbs., and is covered in 792 map panels. Very cool roadside attraction that you should definitely stop and see if you’re ever in the area!


We finished our drive home and immediately began planning a return trip to Camden, Freeport, and, of course, Portland. Until next time, Maine!

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Recipe: Chai Latte Ice Cream

I love going on vacation and tasting something so delicious you can’t wait to get home and recreate it in your own kitchen. On our Alaska cruise in June our final stop was Victoria, British Columbia where we had some amazing gelato. Mine was chai latte gelato, a flavor I had never seen or had before. I am obsessed with tea – any kind! – and I love a chai latte, so I had to get it. It was amazing and I vowed right then that it would be the first thing I made when we got home.

Domestocrat’s Chai Latte Ice Cream (makes 6-9 servings)
2 cups heavy cream
1 cup whole milk
8 chai tea bags (any kind you like)
1/2 cup Egg Beaters
3/4 cup sugar
1/4 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
Pinch of ground clove
Pinch of ground nutmeg

Combine all of the ingredients and bring to a simmer over low heat, stirring occasionally. When the sugar has dissolved, turn off the heat and let the tea bags steep in the mixture for 20 minutes. Cover the mixture (or transfer to an airtight container like a mason jar) and chill for 1 hour. You can do this step in advance and leave the mixture in the fridge for 1-2 days prior to turning it into ice cream.



When the mixture has fully cooled, add to your ice cream maker/machine and follow the manufacturer’s instructions to make ice cream (for my KitchenAid attachment bowl, this takes anywhere from 15-25 minutes).


Once the ice cream is done churning, transfer to an airtight container and freeze until it has hardened (4-6 hours or overnight).


This ice cream is perfection. Sweet, creamy, and full of warm spices – just like your favorite chai latte!


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Five More Documentaries Worth Watching

I can’t believe it was three years ago (!) that I posted my original Five Documentaries Worth Watching blog. So here I am, back with five more excellent films!

I’m an avid documentary consumer and love to discuss them with people. Some of my favorite conversations start out with “So, I watched this documentary last night…” Documentaries are great because even if you know nothing about the subject matter, you can still watch and walk away entertained. Learning about something new is usually my main goal when watching documentaries but I also just love really good story telling. The following five recommendations are all on completely different subjects but are of superb quality. Enjoy!

chasingice1) Chasing Ice (2012), directed by Jeff Orlowski (watch the trailer here)

This was one of the most compelling, yet sobering, documentaries I have ever seen on climate change. I took a particular interest in glaciers after our recent vacation to Alaska – they are commanding and magnificent, but also finite and fragile, their fate resting on global climate change. Chasing Ice is a heavy documentary about a very serious, very bleak subject – yet it is told so artistically. James Balog, acclaimed environmental photographer, is the visionary behind the Extreme Ice Survey. EIS is the photography project featured in the film that placed cameras on over 40 glaciers around the globe to capture a time-lapsed view of their retreat. Balog is the heart and soul of the film; his commitment to telling this story and educating the world about climate change taking priority over his career, his family, and even his own health.

generaltso2) The Search For General Tso (2014), directed by Ian Cheney (watch the trailer here)

Who doesn’t love American Chinese food? This clever documentary delves into an extremely important historical question – who invented the iconic dish, General Tso’s Chicken? It’s certainly not a dish you’ll find in China and General Tso himself didn’t invent it, yet the world at large is obsessed with it. The Search for General Tso may seem like a hackneyed quest but it is actually a rich culinary tale told through extensive research and entertaining characters.

goingclear3) Going Clear: Scientology and the Prison of Belief (2015), directed by Alex Gibney (watch the trailer here)

You may have assumed that Scientology is just a weird cult that believes in aliens, but there’s actually so much more to it than that. I watched this documentary more for educational purposes than anything else. I don’t really care what celebrities are in to it or about all the controversies; I honestly did not actually know the beliefs and tenets behind the faith until I saw Going Clear. Now that I know I can categorically say that it is bonkers but the psychology of cults and the loyal followers of Scientology remain fascinating to me. This documentary is not analogous to a gossip rag, it profiles eight former church members who recount the origins and nuances of the religion in a compelling and authentic way.

hotgirlswanted4) Hot Girls Wanted (2015), directed by Jill Bauer & Ronna Gradus (watch the trailer here)

The main reason I watched this documentary was because it was produced by Rashida Jones, who I love, but I ended up finding it to be fascinating. Hot Girls Wanted is an expose of the amateur porn industry, emphasizing the widespread accessibility and consumption of it in the digital age. The stories of the women in the film are typical – girl next door needs to pay for college. However, as the industry loses interest in them (it is a fickle business, constantly demanding younger, hotter, cheaper girls: “everyday a new girl turns 18”), they have to resort to appearing in films that are increasingly disturbing and exploitative just to make money.

tignotaro5) Knock Knock, It’s Tig Notaro (2015), directed by Michael LaHaie & Chris Wilcha (watch the trailer here)

This documentary follows Tig Notaro and Canadian comedian Jon Dore on a small scale, low budget comedy tour held in backyards, farms, abandoned buildings, porches, etc. Tig hits the road, post-cancer diagnosis/treatment, to deliver her deadpan act to intimate crowds of loyal fans. She is, of course, hilarious but the reason to watch the documentary is to watch her move on in real time. With the help of Jon Dore, who is the perfect sidekick in this film because he is insanely funny and uses his talents to illuminate Tig’s greatness, Tig goes on a journey of normalizing what has happened to her. She accepts that she has cancer and chooses to continue with her passion: comedy. It’s encouraging and impressive to watch her thrive, not curl up in a ball, in the aftermath of her diagnosis. Knock Knock is a story about hope, friendship, and comedy that will make you think, laugh, and cry.

Where to Watch: Chasing Ice, The Search for General Tso, and Hot Girls Wanted can be watched on Netflix, Going Clear can be found on HBO, and Knock Knock can be found on Showtime.

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Recipe: Chocolate Truffles (Topped with Bacon, Sprinkles, Coconut, and Cocoa)

Today I’m going to ask you to consider candy making. Hear me out! Right now you’re looking at these pictures thinking I did something fancy and difficult. But I didn’t really. These truffles are insanely simple. So much so that I actually don’t want to show you how, because I like the thought of these truffles looking hard won. But, let’s be real, you could do this in your sleep.

Onward, to candy!

Domestocrat’s Chocolate Truffles (makes 25 truffles)
1 cup semisweet chocolate (I used chocolate chips)
1/2 tsp. espresso powder
1 tbsp. unsweetened cocoa powder, sifted
1/2 cup heavy cream
1 tsp. vanilla
1 tbsp. Lyle’s Golden Syrup
Toppings of your choice – I used bacon, coconut, chocolate sprinkles, and cocoa powder

All you need to make truffles is chocolate ganache. And all you need to make chocolate ganache is this recipe.

To begin to make the ganache, melt the chocolate chips over medium heat in a double boiler. When the chips have melted, remove the bowl from the heat. Next, add the espresso powder, cocoa powder, cream, vanilla, and golden syrup to the bowl.


With the bowl off the heat and the rest of the ingredients added, stir slowly to combine until the ganache is uniform and smooth. Cool on the counter for 20 minutes or so then place the chocolate ganache in the fridge for 5 hours or the freezer for 3.


You’ll know when the ganache is ready because it will be set and hard; it will be firm to the touch and will hold its shape when scooped.


Scoop out 1 teaspoon ganache pieces and place on a parchment paper lined baking sheet. When all of the ganache is used up, roll the pieces into uniform balls. I like to dip my fingers in cool water before rolling in my hands that way they won’t stick as much and won’t melt the ganache as quickly.


At this point you are ready to roll the ganache balls in whatever toppings you like! Because they are slightly damp the toppings will adhere easily. The toppings I used were bacon, coconut, chocolate sprinkles, and cocoa powder. While rolling be sure to use your fingers to press on the larger pieces like bacon and coconut. An assembly line set up works best here.



Eat immediately (because how can you not) or store in the fridge in an airtight container for up to 5 days. These truffles are a must for your next party (also because they are a total make-ahead). Everyone will think you slaved over them but I will keep this our little secret!


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Recipe: The Best Ever BBQ Beans

Beans are one of my favorite foods, not to mention go-to side dishes. They are obviously very good for you – what with all the protein and fiber, as well as macronutrients, vitamins and minerals, and phytochemicals. I also love beans because they are so versatile and there are so many kinds! I love black beans in tacos, cannellini beans in soups, garbanzo beans in salad, kidney beans in chili, a blend of beans in homemade veggie burgers – the list goes on and on!

Here is my latest bean creation – a new side dish staple in our house and instant summer BBQ classic.

Domestocrat’s Best Ever BBQ Beans (adapted from Bobby Flay’s recipe, makes 6 servings)
12 oz. package of bacon
1/2 yellow onion, diced
1.5 cups shredded carrot
1.5 tsp. crushed garlic
Two 15 oz. cans of pinto beans
1 cup of your favorite BBQ sauce
1/2 cup water
3/4 tsp. dried italian seasoning
Salt & pepper

Begin by heating a large pot over medium heat. Cut up the bacon into 1″ pieces and cook until the fat begins to bubble and the edges start to brown. Toss in the onions, carrots, and garlic and cook until the onions are translucent, the carrots are tender, and the bacon is all browned up.
Sidenote – If you want to make this recipe with less bacon fat I have two alternatives before you add the veggies to the pot: 1) Carefully skim as much fat as you want out of the pot with a large metal spoon, or 2) Cook the 1″ bacon pieces in a separate saute pan until they begin to bubble/are just starting to brown, then with a slotted spoon add the bacon to the large pot, and then augment with any additional bacon fat you want to use.


While those ingredients are cooking together, rinse the beans. You can also add the spices/seasonings to the pot at this point as well.


When the veggies/bacon are done, add the beans to the pot. Pour in the BBQ sauce and the water. The water is used to loosen up the BBQ sauce so if yours is particularly thick or thin, feel free to adjust to use more or less accordingly. Drop the heat to low, cover with a lid, and simmer for 30 minutes, stirring occasionally. When the beans are done give them a taste to gauge the seasonings and adjust to your preferences.


Eat immediately or store in an airtight container in the fridge for 3-4 days. These beans actually get better as they sit so you can totally make them a day ahead of a party or barbecue. I love this recipe because it’s hearty, sweet and savory, filling, and a great compliment to classic summer dishes like burgers and corn on the cob.


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Recipe: Classic Blueberry Muffins

Summer means berry season! Time to get your fill of strawberries, blueberries, blackberries, boysenberries, gooseberries, huckleberries, marionberries, and raspberries. I really don’t enjoy turning on the oven when it’s 90+ degrees in late July but I would do it for these muffins. They are moist, sweet, and filled with delicious blueberries.

Domestocrat’s Classic Blueberry Muffins (adapted from Cooking Classy, makes 9 muffins)
1. 75 cups flour (I used King Arthur’s White Whole Wheat)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. ground flax seed
1 cup brown sugar
1/2 up canola oil
1/4 cup milk (I used 1%)
1/4 cup greek yogurt
2 eggs
1.5 cups fresh blueberries

This recipe couldn’t be simpler. Using the muffin method, combine all of the dry ingredients in a bowl, combine all of the wet ingredients in another bowl, and then slowly mix the wet into the dry until the batter comes together.


Scoop the dough into a muffin tin that has been sprayed with non-stick spray. Take a few extra blueberries (or reserve some at the outset) and top each muffin with them. Bake at 400 degrees for 15-18 minutes.


Cool in the pan for 5-10 minutes, then remove the muffins from the pan, and cool completely at room temperature on a wire rack.


Enjoy for breakfast with a mug of tea or for as a snack with a glass of milk. Really, these muffins are delicious and hearty at any time of day. They are also totally portable and can be made ahead of time. They will keep in the fridge wrapped in plastic wrap or in an airtight container for up to 1 week.


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