Here is another Christmas recipe for a delicious single-serving cranberry waffle that you can serve along with yesterday's Cranberry Smoothie or by itself for the perfect Christmas breakfast.
½ cup flour ¼ cup oatmeal ¼ tsp baking powder ¼ tsp baking soda dash of salt ¼ tsp cinnamon 1 tbsp sugar ½ cup buttermilk ½ tsp vanilla 1 egg white handful of fresh
Mix together all the
dry ingredients. In a separate bowl, mash up the banana and whisk it with the
milk, egg, and vanilla. Combine the wet and dry ingredients, stirring in the
cranberries. Cook in a preheated waffle iron according to the directions on
your personal iron. It will make one Belgian waffle, and possibly two waffles
in a smaller waffle iron. Top with butter, syrup, cranberries, or just dig into
After you dig into your amazing waffle meant just for you, you should probably consider making something to share. This Christmas card is sure to brighten someone's day and wish them a Merry Christmas.
Smoothies are not your typical wintertime snack, but this Christmas Cranberry Smoothie is definitely an exception. It brings both the festive Christmas color and flavor to the table with a delicious twist to your regular holiday fare.
I made this particular smoothie last Christmas for breakfast and waited an entire year to share it with you. I hope it proves to be worth the wait. Enjoy!
1 cup frozen
1 cup milk
1 frozen banana
1-2 tbsp honey
Blend all the
ingredients together in a high speed blender. Add a little more milk to make
the smoothie less thick if desired.
I made several sets of stockings for my sisters. I have a mini stocking pattern that I use to make miniature stockings out of Christmas themed fabric. These stockings are perfect for American Girl Dolls, stuffed animals, or, if the recipient is older, simply as a holder for a small gift.
I made these for Harper's American Girls and Carson's stuffed dog named Rudy.
For the American Girls, mini candies were the perfect stocking stuffer, especially for the chocolate themed stocking.
Here is Rudy the dog's stocking complete with a foam bone.
Christmas is almost here. Where has the time gone? I am happily graduated and home with my family. It is nice to finally have time to catch my breath and sleep for a bit after the super busy semester. Now I am free to craft, cook, and play with my amazing little sisters. Here is a fun Christmas card to kick off my Christmas posts!
Well, the big day is over. All the food was prepared. The table was set. Everyone said the blessing and dug in to the marvelous feast. The dishes have been washed. The post-gorging nap took place. The guests have gone home. And now you have a refrigerator full of delicious leftovers that you have no idea what to do with. Look no further because this post has tons of ideas for all your leftover turkey, sweet potatoes, and cranberry sauce. Let feast #2 commence!!
I made these yummy baked donuts to take to my roommate's family Thanksgiving yesterday. They were nice enough to let me join in on their festivities since I was unable to go home.
Sweet Potato Baked Donuts
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
Dash of nutmeg
½ cup butter, softened
2/3 cup brown sugar
1 cup milk
1 large mashed sweet potato (about
Preheat your oven to 350 degrees
and oil a donut pan. Mix together the flour, baking powder, baking soda, salt,
cinnamon, and nutmeg. In a separate bowl, cream the butter and sugar. Add the
milk, eggs, and sweet potato. Stir until just combined. Mix the wet and dry ingredients
together, once again mixing until just combined. (You do not want to overmix!)
Divide the batter between the holes in the donut pan. Bake for 12 minutes, or
until a toothpick comes out clean. Allow the donuts to sit in the pan for 5
minutes before removing to a cooling rack to cool completely.
1 garlic flavored naan
3 slices chopped bacon
2 ounces cook turkey,
1 button mushroom,
½ cup shredded cheddar
1 green onion, sliced
2-3 tbsp ranch dressing
Spread the ranch over
the naan. Sprinkle on the cheese and remaining toppings. Broil on high for
about 2-3 minutes, or until the cheese melts.
The traditional shepherd's pie gets both a healthy and Thanksgiving-themed makeover when the usual mashed potatoes are replaced with sweet potatoes and the ground beef is replaced with shredded turkey. It will be a new favorite!
Pre potato-ing! Look at the yummy filling. :)
Single Serving Sweet
Potato- Turkey Shepherd’s Pie
1 small sweet potato,
cooked until tender and peeled
2 tbsp milk
2 tbsp butter
½ cup chicken broth
1 tbsp flour
½ cup mixed frozen
2 tbsp chopped onion
3 ounces chopped cooked
1 tsp minced garlic
¼ tsp Italian
salt and pepper, to
Preheat your oven to
350 degrees and butter a 2 cup ramekin. Mash up the sweet potato with 1
tablespoon of butter and the milk. Set aside. Heat ½ tablespoon of the butter
over medium heat until it melts. Whisk in the flour and cook for a minute,
stirring constantly. Slowly whisk in the broth. Cook, stirring often, until the
gravy thickens. Season to taste and mix in the Italian seasonings. Wipe out
your pan and heat the remaining ½ tbsp. of butter over medium heat. Add the
onions and garlic. Sauté until the onions are tender. Add in the frozen veggies
and cook until they are thawed, about 5 minutes. Mix the veggies, turkey, and
gravy together and then pour them into the ramekin. Spread the sweet potato over
the top. Bake for 15 minutes.
½ cup milk
½ cup applesauce
½ cup quick or old
fashioned rolled oats
handful of cranberries
(fresh, frozen, dried, or a mixture)
1 tbsp maple syrup
1-2 tbsp cranberry
Mix together the first
four ingredients the night before. In the morning, swirl in the cranberry
sauce. Sweeten with maple syrup to taste and enjoy!
Coconut Sweet Potato
2 cups rolled
oats, blended into a flour
1 cup coconut
1 cup sugar
¼ tsp salt
1 tbsp baking
1 large sweet
potato (about 16 ounces)
¼ cup coconut
sweet potato all over with a fork. Place it on a microwave safe plate and
microwave for 8 minutes, or until it is tender. Allow it to cool before
peeling. (Or skip this step and use a precooked sweet potato.) Preheat your oven to 350 degrees, and oil a muffin pan. Mix the flour,
oat flour, coconut flour, sugar, salt, and baking powder together. Blend the
sweet potato together with the milk, eggs, and oil. Combine the wet and dry
ingredients, stirring until just mixed. Divide the batter between the prepared
muffin pans. Bake for 22 minutes, or until a toothpick comes out clean. Let the
muffins sit for 5 minutes before removing to a cooling rack to cool completely.
I am finally posting again! I cannot believe that I have practically missed all of Autumn here on my blog. There are so many apple, pumpkin, squash, and Thanksgiving recipes I wish I had time to share. Plus, I have a boatload of craft ideas and a ton of countries on my list of things to do once I can breathe again. The end is near. I see the light at the end of this long tunnel that is senior year (or senior semester). Only a few more weeks before I have my diploma! Hopefully I can make it until then. This whole 4 hours of sleep a night thing is really getting to me....
Anyway, even though I am not posting, I still do eat. I justify spending time cooking and eating because if I don't, I will die. If I die, who will write my papers? Who will get my diploma? Who will do that laundry that has been sitting on my bed for what feels like years, just waiting to be folded? The answer is nobody, so cooking is a must. :) Since instant ramen noodles just don't cut it, I have some recipes to share that use up some of the yummy ingredients that are ever-so-popular this time of year. Enjoy!
This first recipe is just in time for Thanksgiving. I absolutely adore dressing. (And yes, it is dressing, not stuffing.) I can eat a whole pan all by myself, and that is exactly what I did with this delicious butternut squash filled and hazelnut coated dressing.
Butternut and Hazelnut Cornbread Dressing
12 cornbread muffins, or 1 recipe cornbread 1 onion,
finely chopped 1 small
butternut squash, peeled and cut into small cubes 3
apples, peeled and cut into small cubes 3 eggs 2 cups
chicken broth (or more if you like a wetter dressing) 1 tsp
dried rosemary 1 tsp
dried thyme 1 tsp
dried sage ½ cup
your oven to 350 degrees and prepare a large baking pan or several smaller
ones. Chop the cornbread into small cubes. In a large bowl toss the apples,
squash, onions, and seasonings. Whisk the eggs and broth together in a separate
bowl. Add the broth mixture and bread cubes into the bowl and mix until well
combined. Evenly spread the mixture into your baking dish and top with the
hazelnuts. Bake for 30-40 minutes, or until the squash is tender and the
hazelnuts are toasted.
Recipe #2 uses butternut squash again to make a creamy, fall-themed pasta sauce. It is so good!
Butternut Squash Alfredo
1 pound cubed butternut squash
(about 1 medium squash)
3 cloves garlic
1 cup milk
Salt and pepper, to taste
12 ounces grated mozzarella cheese
6 ounces grated parmesan cheese,
plus more for topping
6 tbsp butter
16 ounces pasta noodles, cooked
according to the directions on the box
Boil the butternut squash in a pot for 20 minutes, or until extremely tender. Blend together the squash, milk, and garlic in a high speed blender. Heat the butter in a saucepan over medium heat. Stir in the sauce and continue to stir until it begins to bubble. Season to taste. Mix in the cheese, remove the pan from the heat, and toss the sauce with the pasta. Top with more parmesan cheese and serve.
Here's a recipe to make your Thanksgiving brunch amazing. Any leftovers will be the perfect way to prepare for hours of Black Friday shopping in the wee hours of the morning. Plus, they are whole grain, so you can feel good about eating them after all that apple pie and sweet potato soufflé.
2 dozen 1 ¾ cups rolled oats 2 cups whole wheat flour ½ cup Bob’s Red Mill 10 Grain Hot Cereal 1 tbsp baking powder 1 tbsp cinnamon ½ tsp salt
½ cup brown sugar ½ cup granulated sugar 1 ½ cups milk 4 eggs 2 cups canned pumpkin ½ cup oil
Soak the 10 Grain Hot Cereal and milk in a
covered bowl for at least 3 hours. Preheat your oven to 375 degrees, and oil a
muffin pan. Blend 1 ¼ cups of the oats into a flour using a high speed blender.
Mix the flour, oat flour, oats, sugar, salt, cinnamon, and baking powder
together. Whisk the Hot Cereal and milk mixture together with the eggs,
pumpkin, and oil. Combine the wet and dry ingredients, stirring until just
mixed. Divide the batter between the prepared muffin pans. Bake for 20 minutes,
or until a toothpick comes out clean. Let the muffins sit for 5 minutes before
removing to a cooling rack to cool completely.
My most recent stovetop travel took
me to the African country of Angola. It was a past colony of Portugal, and it
was the Portuguese who gave named it based off of the indigenous Ndongo’s name
for their leaders, ngola, back in 1571. The Angolans gained independence in
1975 and right afterward went into a civil war that lasted several decades. Since
the end of its civil war in 2002, Angola has been on an upward trajectory. Angola's economy is centered around diamonds and oil. The government has also just instated a new push towards better healthcare and vaccinations. Let's hope that Angola continues to become a happier and freer place to live.
Muamba de Galinha is like a lot of African stews. It uses chicken, okra, and red palm oil to create a delicious and nutritious meal. Unlike African stews that I have cooked in the past, Muamba de Galinha has the delightful addition of pumpkin. Leave it to Africa to show us how good a savory pumpkin dish can be.
Muamba de Galinha
¼ cup lemon juice
2 cloves garlic, minced
1 chili pepper, minced
½ tsp chili powder
Salt and pepper, to taste
1 pound chicken breast, cubed
1 onion, chopped
2 tbsp red palm oil
1 cup chicken stock (traditionally
palm soup base)
4 okra, sliced
1 small pie pumpkin; seeded,
peeled, and cubed
Mix the lemon juice, garlic, chili,
and seasonings together. Pour this marinade over the chicken and let it sit for
20 minutes, mixing occasionally to ensure that the flavors meld. Heat the red
palm oil over medium high heat in a saucepan. Add the onions and cook until
golden, about 6 minutes. Toss the chicken into the pan and cook each side for
about a minute until browned all over. Pour in the marinade and chicken broth.
Cover and reduce the heat to a simmer for 20-30 minutes. Uncover the pan, and
add the pumpkin and okra. Cook for another 15 minutes until the pumpkin is
This yummy pumpkin and chicken stew
proved to be a delicious fall-themed comforting meal that provided the African
flavors that I adore. It came together pretty easily, was relatively
inexpensive (boneless, skinless chicken breasts are $1.99/ lb from the meat
counter at Kroger, but around $4 or $5/lb if you buy the prepackaged kind), and
was delicious!! I love African food, and I love trying out new African recipes.
I have been trying to space my African meals out to savor them, but I am flying
through the country a lot faster than I would have liked. If only Eastern
Europe could go by as quickly….