Delicious and amazing. Perfect for breakfast or a snack. Freeze perfectly. I could eat them all day.
2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/whole-wheat-banana-muffins/)
Monday, June 2, 2014
Thursday, April 17, 2014
Crispy Bean Burritos
Jada and Zoie are obsessed with these. If I'd let them, they'd eat them every day.
1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese
Pre-heat oven to 400 degrees.
Heat oil in a frying pan.
Put 2-3 T. of beans on the end of a tortilla. Sprinkle with some cheese, and roll up, starting at the end with filling.
Fry in oil for 15 seconds per side.
Place on baking sheet. Repeat until all burritos are rolled up on pan.
Bake for 5-7 minutes.
(Note: Burritos can be put in a freezer bag before baking and frozen for future use.)
(Source: http://www.food.com/recipe/taco-time-crisp-bean-burritos-copycat-341743)
1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese
Pre-heat oven to 400 degrees.
Heat oil in a frying pan.
Put 2-3 T. of beans on the end of a tortilla. Sprinkle with some cheese, and roll up, starting at the end with filling.
Fry in oil for 15 seconds per side.
Place on baking sheet. Repeat until all burritos are rolled up on pan.
Bake for 5-7 minutes.
(Note: Burritos can be put in a freezer bag before baking and frozen for future use.)
(Source: http://www.food.com/recipe/taco-time-crisp-bean-burritos-copycat-341743)
No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars
These are WAY better than store bought granola bars - tastier, healthier, and I know exactly what's in them. No more store-bought granola bars for me!
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips
Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
I store the bars in the refrigerator, and they've kept fresh for about a week.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips
Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
I store the bars in the refrigerator, and they've kept fresh for about a week.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)
Wednesday, April 16, 2014
My Mom's Muffins
These aren't really MY mom's muffins, but that's the name from the original recipe, so I stuck with it. These are really delicious, and keep well in the freezer. I just pulled one out when I was hungry, and let it thaw for a few minutes before devouring. Works out real nice.
1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)
1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)
Egg Muffins
I have been searching for some delicious and nutritious breakfast options, since I'm not a huge fan of cold cereal. These are perfect, and they store well in the fridge for a couple of days.
3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *
Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)
3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *
Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)
Chickpea, Tomato, & Feta Salad
This is a light and delicious salad - perfect for lunch, a snack, or a side dish. Really quick to make, and super yummy!
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.
(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)
1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper
Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.
(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)
Coconut Shrimp Curry
For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired
For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.
(Source: Mels Kitchen Cafe: http://www.melskitchencafe.com/coconut-shrimp-curry-silpat-giveaway/)
Monday, April 7, 2014
Raspberry Vanilla Refrigerator Oatmeal
This is a light and refreshing breakfast option. It's easy to whip together the night before, is the perfect serving size, and tastes yummy.
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana
(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.
* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana
(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)
Banana Oatmeal Cups
These are the perfect little healthy nuggets of deliciousness. Great for breakfast or a snack.
3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips
Preheat oven to 375 degrees.
Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.
Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.
(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)
3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips
Preheat oven to 375 degrees.
Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.
Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.
(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)
Tuesday, April 1, 2014
Spinach Artichoke Lasagna Roll Ups
12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.
In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.
Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.
Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.
Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)
Tuesday, March 18, 2014
Cilantro Chicken Burgers
1 pound ground chicken
1/2 cup chopped fresh cilantro
1 Tbls soy sauce
1 Tbls garlic powder
1 tsp lime juice (optional)
1 tsp ground ginger
1 Tbls ground black pepper
cooking spray
hamburger buns
1 avocado - peeled, pitted, and sliced (optional)
1/4 cup ranch dressing, or to taste (optional)
Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
Form the mixture into 4 patties.
Prepare a skillet with cooking spray and place over medium heat.
Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.
(Source: AllRecipes: http://allrecipes.com/recipe/cilantro-chicken-burgers-with-avocado/)
1/2 cup chopped fresh cilantro
1 Tbls soy sauce
1 Tbls garlic powder
1 tsp lime juice (optional)
1 tsp ground ginger
1 Tbls ground black pepper
cooking spray
hamburger buns
1 avocado - peeled, pitted, and sliced (optional)
1/4 cup ranch dressing, or to taste (optional)
Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
Form the mixture into 4 patties.
Prepare a skillet with cooking spray and place over medium heat.
Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.
(Source: AllRecipes: http://allrecipes.com/recipe/cilantro-chicken-burgers-with-avocado/)
Dessert Wontons
I made these one night for some ladies coming over for Book Club. I made them on a whim, because I had all the ingredients, and it sounded fun and different. They were a HUGE hit!
won-ton wrappers
fillings (so many options: cream cheese w/strawberry jam, Nutella & banana, etc.)
vegetable oil - for frying
Lay down some won-ton squares and pop some filling into them.
Here's where you use your creativity - you can use a spoonful of Nutella with a banana, a little peanut butter and a few chocolate chips, a slice of banana and some cinnamon sugar, etc. I took a big scoop of cream cheese and microwaved it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. (I also made some Nutella/banana ones. Amazing.)
To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal.
Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.
(Source: Our Best Bites: http://www.ourbestbites.com/2010/01/dessert-wontons/)
won-ton wrappers
fillings (so many options: cream cheese w/strawberry jam, Nutella & banana, etc.)
vegetable oil - for frying
Lay down some won-ton squares and pop some filling into them.
Here's where you use your creativity - you can use a spoonful of Nutella with a banana, a little peanut butter and a few chocolate chips, a slice of banana and some cinnamon sugar, etc. I took a big scoop of cream cheese and microwaved it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. (I also made some Nutella/banana ones. Amazing.)
To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal.
Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.
(Source: Our Best Bites: http://www.ourbestbites.com/2010/01/dessert-wontons/)
Banana Muffins
Like a little nugget of banana bread in your mouth. YUM!
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
(Source: All Recipes: http://allrecipes.com/recipe/banana-muffins-ii/)
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
(Source: All Recipes: http://allrecipes.com/recipe/banana-muffins-ii/)
Zucchini Muffins
The perfect muffin - perfectly dense, perfectly sweet, perfectly delicious.
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 16 muffins when I added craisins.
(Source: Simply Recipes: http://www.simplyrecipes.com/recipes/zucchini_muffins/)
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 16 muffins when I added craisins.
(Source: Simply Recipes: http://www.simplyrecipes.com/recipes/zucchini_muffins/)
Brown Sugar Butterscotch Cookies
2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips
Extra dark brown sugar for rolling cookies, about 1/2 cup
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set pan aside.
In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
Place butter and dark brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.
With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.
Form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/brown-sugar-butterscotch-cookies/)
Crash Hot Potatoes
A delicious and different way to make potatoes. We gobbled them all up.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)
Zucchini Herb Casserole
Simple, delicious, and not too much to clean up. Perfect.
1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided
* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)
1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided
* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)
Lemon Poppyseed Scones
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
GLAZE:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone or you can wait until they’re completely cool and drizzle over the scones. Makes 8 scones.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
GLAZE:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone or you can wait until they’re completely cool and drizzle over the scones. Makes 8 scones.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
Monday, December 16, 2013
Chocolate Sour Cream Bundt Cake
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
(Source: http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/)
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
(Source: http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/)
Baked Chicken Bacon Alfredo
8 oz. penne or bowtie pasta
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Instructions:
Preheat oven to 350.
Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Instructions:
Preheat oven to 350.
Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)
Carrot Cake Supreme
Jada asked for a carrot cake for her birthday; I didn't realize she had ever had carrot cake, nor had I ever made one from scratch. But in this case, her wish was my command. And it turned out great - she loved it!
Cake:
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped pecans, toasted (optional)
Buttermilk Glaze (below)
Cream Cheese Frosting (below)
Preheat oven to 350. Lightly grease cake pans (either 3 9" rounds or 2 8" square) and, if desired, line the prepared pans with wax or parchment paper and then lightly grease and flour the paper. Set aside.
Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.
In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then allow to come to room temperature before serving.
Buttermilk Glaze:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.
Cream Cheese Frosting:
11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract (1/2 tsp. can be replaced with almond extract if desired)
Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste. Frost the cake. Devour.
(Source: http://www.ourbestbites.com/2011/05/carrot-cake-supreme/)
Cake:
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped pecans, toasted (optional)
Buttermilk Glaze (below)
Cream Cheese Frosting (below)
Preheat oven to 350. Lightly grease cake pans (either 3 9" rounds or 2 8" square) and, if desired, line the prepared pans with wax or parchment paper and then lightly grease and flour the paper. Set aside.
Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.
In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then allow to come to room temperature before serving.
Buttermilk Glaze:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.
Cream Cheese Frosting:
11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract (1/2 tsp. can be replaced with almond extract if desired)
Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste. Frost the cake. Devour.
(Source: http://www.ourbestbites.com/2011/05/carrot-cake-supreme/)
Overnight Sausage and Egg Casserole
6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese **
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but regular white bread also works just fine. Dry bread is great because it will soak up the eggs well, but really whatever you’ve got will work just fine.
**cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn’t melt as well and you might end up with a funny texture.
Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 baking dish. You'll probably need about six pieces of bread, plus one cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.
(Source: http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/)
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese **
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but regular white bread also works just fine. Dry bread is great because it will soak up the eggs well, but really whatever you’ve got will work just fine.
**cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn’t melt as well and you might end up with a funny texture.
Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 baking dish. You'll probably need about six pieces of bread, plus one cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.
(Source: http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/)
Candied Coconut Sweet Potatoes
I made these for Thanksgiving dinner, and they were a HUGE hit. They were devoured by all - both kids and adults, and everyone requested the recipe. They tasted more like candy than vegetables. They could have been eaten for dessert. They were amazing.
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)
Monday, October 7, 2013
Cream Cheese-Stuffed Pineapple Upside-Down Overnight French Toast
We had some friends over for a General Conference brunch yesterday, and I wanted to make something new and different. This fit the bill, and the combination of pineapple and cream cheese convinced me to try it. It was so good! There was a tiny bit leftover, and I put it in the fridge and had it for breakfast today. Leftover french toast sounds kind of gross, but I'm telling you, it was still amazing on day two.
1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar
Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.
Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.
In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.
To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.
(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)
1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar
Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.
Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.
In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.
To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.
(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)
Tuesday, October 1, 2013
Smothered Sweet Pork Burritos
These were a huge hit at my house. Dickson LOVED them. He ate them for dinner, and then (willingly) for lunch and dinner the following day, each time exclaiming how delicious they were.
For Burritos:
2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
Stir in the beans, rice and cilantro to the pork mixture.
Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
(Source: http://www.melskitchencafe.com/2013/09/smothered-sweet-pork-burritos.html)
For Burritos:
2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
Stir in the beans, rice and cilantro to the pork mixture.
Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
(Source: http://www.melskitchencafe.com/2013/09/smothered-sweet-pork-burritos.html)
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