Try one of these for a meal on the go.
Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 35 Minutes
WET INGREDIENTS:
•½ Cup honey
•¼ Cup packed light brown sugar
•½ Cup plain yogurt
•¼ Cup unsweetened applesauce
•1 Egg
•1 Tablespoon ground flax seed, soaked in 3 tbsp. water for 5 minutes
•2 Large bananas, mashed
•1 Tsp. pure vanilla extract
•1 Tsp. pure almond extract
DRY INGREDIENTS:
•1 Cup unbleached all-purpose flour
•1 Cup whole wheat flour
•½ Cup rolled oats (not instant)
•1 Tbsp. ground cinnamon
•1 Tsp. baking soda
•1 Cup fresh strawberries, diced and lightly mashed
Preheat oven to 375°. Spray your muffin pan with nonstick spray or grease the cups. In your mixer bowl, combine the wet ingredients until well mixed. In a separate bowl, combine all the dry ingredients, and whisk to sift. Slowly add the dry ingredients into the wet, and mix until all the ingredients are incorporated. Stir in the strawberries. Divide the batter evenly among 18 regular sized muffin cups, and bake for 18-20 minutes. They may seem underdone, but if they cook for more than 20 minutes at 375°, they will be OVERdone. Remove from pan, and cool completely.
June 3, 2009
May 15, 2009
Coconut Cream Cheese Frosting
Goes perfectly with Coconut Cupcakes from MarthaStewartShow.com.
•8 Oz. softened low-fat cream cheese
•4 Tbsp. softened unsalted butter
•1 Tsp. pure vanilla extract
•4-4 1/2 cups powdered sugar
•3-4 Tbsp. low-fat coconut milk
•Dried Coconut (optional)
Whip cream cheese and butter until combined. Add Vanilla. Alternately add the milk and sugar, blending smooth between each add, ending with sugar. Whip until smooth and creamy. After frosting the cake, I like to sprinkle on unsweetened coconut flakes. For cupcakes you can just dip upside down into a bowl of coconut, and it covers great!
*This makes a very soft and creamy frosting. This would NOT be suitable for piping.
•8 Oz. softened low-fat cream cheese
•4 Tbsp. softened unsalted butter
•1 Tsp. pure vanilla extract
•4-4 1/2 cups powdered sugar
•3-4 Tbsp. low-fat coconut milk
•Dried Coconut (optional)
Whip cream cheese and butter until combined. Add Vanilla. Alternately add the milk and sugar, blending smooth between each add, ending with sugar. Whip until smooth and creamy. After frosting the cake, I like to sprinkle on unsweetened coconut flakes. For cupcakes you can just dip upside down into a bowl of coconut, and it covers great!
*This makes a very soft and creamy frosting. This would NOT be suitable for piping.
March 26, 2009
Pocket Filling Recommendations
My last recipe posted was for pocket dough. I can't say enough about the versatility of the dough. I wanted to list some of my family's favorite fillings for the pockets pies. I will add more as we try new ones.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
March 25, 2009
Pocket Dough
My favorite, and super versatile pastry dough.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
March 9, 2009
Honey Mustard Pretzel Chicken Fingers
It's not often you get to eat pretzels for dinner.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.
February 18, 2009
Basic Alfredo
A simple sauce for pasta.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
February 5, 2009
Roasted Vegetable Pasta Sauce
Takes Spaghetti sauce to a whole new level.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
January 29, 2009
Creamy Cheddar Potato Soup
It's a perfect weeknight meal.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
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