INGREDIENTS:
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
(Source:http://www.thenovicechefblog.com/2015/11/pumpkin-cream-cheese-swirl-muffins/)
Monday, December 19, 2016
Lemon Bread (Starbucks Copycat)
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
3 eggs
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Icing:
2 cups powdered sugar
4-5 tablespoons freshly squeezed lemon juice
Preheat oven to 350ยบ F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.
In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
Whisk in lemon juice and lemon zest.
In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.
If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.
Remove from oven and let cool.
While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more teaspoons lemon juice to achieve desired thickness.
Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.
(Source: http://12tomatoes.com/copycat-lemon-loaf/)
1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
3 eggs
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Icing:
2 cups powdered sugar
4-5 tablespoons freshly squeezed lemon juice
Preheat oven to 350ยบ F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.
In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
Whisk in lemon juice and lemon zest.
In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.
If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.
Remove from oven and let cool.
While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more teaspoons lemon juice to achieve desired thickness.
Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.
(Source: http://12tomatoes.com/copycat-lemon-loaf/)
Spinach & Cheese Stuffed Manicotti
INGREDIENTS
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.
(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.
(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)
Thursday, December 8, 2016
Chicken Curry
Ingredients
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro
Instructions
Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
(Source: http://www.onceuponachef.com/2012/02/chicken-curry.html)
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro
Instructions
Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
(Source: http://www.onceuponachef.com/2012/02/chicken-curry.html)
Monday, December 5, 2016
Apple Fritters
1 quart vegetable oil for deep-frying
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar
Heat the oil in a deep-fryer or electric skillet to 375 degrees F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
(Source: http://allrecipes.com/recipe/90295/moms-apple-fritters/)
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar
Heat the oil in a deep-fryer or electric skillet to 375 degrees F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
(Source: http://allrecipes.com/recipe/90295/moms-apple-fritters/)
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