Sunday, March 30, 2014

French Onion Soup

Sorry I have not posted in a while. The past few days have been busy with me coming home for spring break and catching up with my family. Here is the recipe for some delicious French onion soup I made for dinner tonight. I'll share more later about how the week goes. I am looking forward to relaxing a bit and spending some quality time with my family.
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I have always loved French onion soup. It is probably my favorite soup. (Although, you cannot go wrong with a nice bowl of beef and barley soup.) The cheesy croutons might lend to my preference. I'll just let you see for yourself.

French Onion Soup
3 pounds sweet onions, peeled and sliced thinly
3 tbsp. oil
1 tbsp. brown sugar
1 cup white wine
8 cups beef broth
1/2 cup cooking Sherry
3 tbsp. fresh thyme
1 loaf of French bread, sliced 1" thick
3/4 cup shredded provolone cheese

To make the soup, heat the oil over medium high heat in a large pot. Add the onions and cook for about 15 minutes, or until the onions are soft. Stir in the brown sugar, reducing the heat to medium. Cook for another 40 minutes until the onions are golden. Add the white wine and bring to a boil for 5 minutes. Stir in the beef broth, cover, and cook for 15 minutes. Finally, add the sherry and thyme. Simmer for a few minutes over medium heat.

To make the croutons, preheat your broiler to low. Lay the bread out onto a baking sheet. Broil for about 90 seconds, or until lightly toasted. Flip each piece over and top with the cheese. Broil another 90 seconds or so until the cheese melts.

To assemble, pour a good amount of the soup into a bowl. Top with a crouton or two and serve immediately.

Thursday, March 27, 2014

3 Ingredient Sweet Potato Cakes

This pancake recipe is meant for college students. It only takes three ingredients, comes together super quickly, and is healthy. How could you ask for more. Plus, it is pretty cheap. Especially since I got the sweet potatoes in our cafeteria for free. (Well, not exactly free. I paid for them at some time somehow, but you get my point.) Oh yeah, I forgot to mention that this recipe serves exactly one person. It is such a pain to divide the measurements for ingredients in a recipe when you just want to make enough for yourself. I did it for you with these pancakes. Your welcome.
 
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Three Ingredient Sweet Potato Cakes for One
1 egg white
1/2 cup mashed cooked sweet potato
1/4 cup flour
 
Mix all the ingredients well. Preheat a small pan over medium heat with a little oil. Drop a few tablespoonsful of the batter onto the pan at a time and spread it out. Cook both sides until lightly browned.
 
Optional toppings and add-ins:
  • chopped pecans
  • cinnamon
  • maple syrup
  • pepitas
  • honey

Wednesday, March 26, 2014

Yummy Muffins in My Tummy

Hannah opened our refrigerator the other day and asked me what in the world I had going on inside. By now I think she should be used to all of my weird culinary explorations, but I guess these muffins threw her off. My reply was that I was soaking the grains. Hannah just does not understand....

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Just to clarify, soaking the multigrain hot cereal that goes into these muffins helps lend to an amazing  texture and taste in these healthy muffins. The grains soak up most of the milk, yielding a soft and chewy muffin. If only Hannah knew...

130
 
6 Grain Banana Muffins
makes 18
1 cup flour
1 1/3 cup rolled oats
1 cup Bob’s Red Mill 6 Grain Hot Cereal
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 cup sugar
½ cup applesauce
2 ripe bananas
2 cups buttermilk
½ cup melted butter
2 eggs

Combine the 6 grain hot cereal and milk together. Cover and refrigerate overnight. The next morning, preheat your oven to 375 degrees and oil a muffin pan. Using a high speed blender, blend the oats into a flour. Add the salt, baking powder, baking soda, cinnamon, and flour. Blend until well combined. Pour this into the milk mixture, but do not stir it up yet. Put the bananas, eggs, sugar, butter, and applesauce into the blender. Blend until everything comes together. Pour this mixture into the big bowl with all the other ingredients. Stir until everything is just combined, and divide the batter between 18 muffin holes. Bake for 22 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack.

Tuesday, March 25, 2014

Hummus, hummus, and more hummus

If you cannot tell, I am a bit of a hummus fanatic as of late. I found a pin on Pinterest that had a bunch of different ways you could make hummus. I decided to try some of my own unique hummus recipes/ combinations. That's why I have so many hummus recipes to share. I have been experimenting. Today's hummus recipe was one of my favorites. I did not know how it would turn out because I generally do not like too much basil. Also, I pine nuts are expensive, so I was not sure how substituting walnuts would turn out. My fears were put at bay the moment this delicious pesto hummus reached my lips. Amazing!

pesto hummus (3)
 
Pesto Hummus
makes about 1 ½ - 2 cups
½ cup dry chickpeas
1 large clove of garlic
¼ cup toasted walnuts or pine nuts
1 cup fresh basil
4-6 tbsp olive oil or water, as needed
salt and pepper, to taste
handful of parmesan cheese, optional
 
Put the chickpeas in a pot with 2 cups of water. Bring the water to a boil for two minutes, cover, and remove from the heat. Allow the chickpeas to soak in the hot water for 1 hour. Drain and rinse the soaked chickpeas. Combine them with 1 ½ cups water. Simmer over medium low heat with the lid tilted to let some steam escape until all the water has been absorbed, about 1 ½ to 2 hours. Put the garlic on a microwave safe plate and microwave for 30 seconds. Combine all the ingredients into a food processor. Process until creamy, adding oil as needed until you reach a smooth consistency. Refrigerate for at least one hour before serving.
 
 
 

Monday, March 24, 2014

Cream Cheese Biscuit Hearts

What is the best way to tell someone that you love them? Giving them your heart, of course. Or breakfast in bed. Either will do, but why not share both? With these super easy and incredibly delicious cream cheese biscuits, you can profess your innermost feelings to the one you love. Or pig out on some of the best biscuits ever. Your choice.


Cream Cheese Biscuits
makes 2 dozen small biscuits
2 cups flour (I used whole wheat.)
1 tbsp baking powder
½ tsp salt
8 ounces cream cheese, softened
¼ cup butter
¼ cup milk

Preheat your oven to 425 degrees. Combine all the ingredients together in a food processor. Process until a dough starts to form. Dump the dough out onto a lightly floured cutting board. Knead until everything comes together, being careful not to over knead or your biscuits will be tough. Roll the dough out to be ½” to ¾” thick. Cut into individual biscuits using a cookie cutter. Space the biscuits out 1” apart on a baking stone. Bake for 12-15 minutes, or until golden brown. Let the biscuits stand for five minutes before removing from the pan.

Sunday, March 23, 2014

Monkey Tracks?

You might be thinking that the title for this recipe is a typo. Monkey tracks? Don't I mean moose tracks?

monkey tracks ice cream (11)
 
There is no typo here, and I am not going bananas. There are, however, bananas in my ice cream. The additional banana flavor is what sets monkey tracks apart from your typical moose. Don't worry, though, I did not leave out the creamy peanut butter, chocolate, or fudge swirl.


** As a side note, I am not really sure if monkey's make tracks or not, nor do I care. They are probably too busy swinging around on vines or something. Trust me, though, this ice cream is amazing. I'm not monkeying around.

monkey tracks ice cream (15)

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Monkey Tracks Ice Cream
makes 1 ½ quarts
For the ice cream:
3 cups milk
3 tbsp corn starch
½ cup sugar
1 cup PB2
¼ tsp salt
2 bananas
1 tbsp vanilla extract

For the fudge swirl:
¼ cup maple syrup
¼ cup water
1/3 cup cocoa powder
dash of salt

For the peanut butter cups:
¾ cup chocolate chips
1 tsp oil
½ cup dry roasted peanuts
4 pitted dates
1 tbsp honey

Using a high speed blender, blend the milk, cornstarch, salt, and sugar together until there are no more lumps of cornstarch. Bring the mixture to a boil in a medium pot over medium high heat, whisking often. Boil for 4 minutes, stirring constantly. Remove from the heat and cool. Blend the remaining ice cream ingredients together with the thickened milk. Refrigerate for 3 hours.

To make the fudge swirl, whisk the ingredients together until there are no more lumps of cocoa powder. Microwave on high until the mixture starts to boil, about 90 seconds. Stir and allow the contents to cool completely.

To make the peanut butter cups, microwave half of the chocolate chips and half of the oil until melted, stirring every 20 seconds. Spread the mixture evenly out onto a pan lined with tin foil. Freeze for 10 minutes. Meanwhile, soak the dates in hot water until they are soft. Using a food processor, process the peanuts, honey, and dates together until they are creamy. Spread this over the hardened chocolate layer. Freeze for another 15-20 minutes, or until hardened. Melt the remaining chocolate chips and oil like you did with the first half. Spread this over the peanut butter, and freeze for a final 10 minutes. Cut the final product up into small pieces.

Using an ice cream maker (mine is from Cuisinart), pour the cooled ice cream mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20-25 minutes. Once the ice cream is creamy, add the chopped up peanut butter cups into the running machine at a time. Once it is all stirred up, pour it into a sealed container and swirl in the fudge. Freeze for 3-4 hours. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

Saturday, March 22, 2014

Still no cards...

I still do not have an amazing card to share with you. I promise to get busy crafting over spring break. I also invited a friend over to craft next week. (It's Tori for those of you who read my blog.) I do have another recipe to share, though, because I do find time to eat and snap a horrendous picture of it to share. (I promise to work on my food photography skills over summer break.)

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How does a chocolate peanut butter tart sound to you?
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How about one that you can whip up super quickly and eat all by yourself? Sound too good to be true? Check out my recipe and see for yourself. :)

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Mini Chocolate Peanut Butter Tart
serves 1
2 tbsp peanut butter
2 pitted dates
2 tbsp water
1/3 cup rolled oats
2 tbsp chocolate chips
½ tsp coconut oil

In a food processor, process the oats into a flour. Add the peanut butter, dates, and water. Process until a slightly sticky dough ball forms. Press this into a mini tart pan. Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave for 20 second intervals, stirring in between, until the chocolate is melted. Pour the chocolate into the prepared tart crust. Cover with plastic wrap, and refrigerate for 2 hours.

Friday, March 21, 2014

Chicken and Dumpings for One

I am from the south, so chicken and dumplings (or as we say it, dumplins) are a supper staple at my house. Being away at college has made me miss all the chicken and dumpling nights, but that is now a thing of the past. I did not want to make a huge pot and have to eat it every night until I got sick of it, so I scaled the recipe down and made it single serving. The dumplings were a little thick since I don't have my mom's pasta roller to made them the perfect width, but I think I will let that pass for the ability to have this bowl of homey goodness.

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Single Serving Chicken and Dumplings
1 ½ cups chicken broth
1/3 cup shredded chicken
¼ tsp baking powder
¼ cup flour
2-3 tbsp Greek yogurt

Mix the flour and baking powder together. Add in the yogurt until a soft, but not too sticky dough has formed. Roll it out really thin (about a 1 or 2 on a pasta machine), and cut it into rectangles that are 1” long and ½” wide. Bring the chicken broth to a boil along with the shredded chicken. Add the dumplings, and reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally so that the dumplings do not stick together.

Thursday, March 20, 2014

Baked Jelly Filled Doughnuts

I have done it! I have created a healthier version of America's favorite jelly filled doughnut. Since getting my doughnut pan, I have been experimenting with different baked doughnut recipes. I wanted to venture outside of the pan by making a stuffed doughnut. That is how I came up with these babies.
Baked Jam Filled Doughnuts with Chocolate Frosting (3)

Strawberry jelly stuffed into a chocolate frosted yeast doughnut. Can you believe these are good for you?

Baked Jam Filled Doughnuts with Chocolate Frosting (2)

Baked Jelly Filled Doughnuts with Chocolate Frosting
makes 7-8
1 cup flour
¼ tsp baking soda
¾ tsp baking powder
1 egg white
4 tbsp butter, melted
2 tbsp applesauce
¼ cup warm milk (110 degrees)
½ tsp salt
2 tbsp sugar
1 tsp yeast
2 tbsp powdered sugar
6 tbsp Greek yogurt
2 tbsp cocoa powder
½ cup strawberry jelly

Preheat your oven to 350 degrees. Mix the milk and yeast together along with the granulated sugar. Set it aside for 5 minutes. Meanwhile, combine the flour, salt, baking powder, and baking soda. Mix the dry and wet ingredients together, adding in the butter, applesauce, and egg. Let the dough rise in a warm place for 30 minutes. Roll out the dough on a floured surface about ½” thick. Cut into 2” circles. Bake on a nonstick stone for 12 minutes. Meanwhile, make the frosting. Mix together the Greek yogurt, cocoa powder, and powdered sugar until there are no more lumps. Pierce the hot doughnuts with a small knife. Once cooled, pipe in the jelly and frost.

 

Wednesday, March 19, 2014

Hidden Protein Muffins

Here's another breakfast recipe coming right at you. This one is not quite as decadent as yesterday's pancakes, but it is sure to give you the morning energy you need. Where does all the protein come from? Cooked chickpeas are my hidden secret. You would never guess.

Creamy Protein Packed Corn Muffins

 
Creamy Protein Packed Corn Muffins
makes 12
1 cup cornmeal
1 1/3 cups rolled oats
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup cooked chickpeas
¼ cup softened butter
½ cup applesauce
2 large eggs
1 tbsp apple cider vinegar
8 ounces softened cream cheese

Preheat your oven to 375 degrees and spray a 12 holed muffin pan with oil. In a high speed blender, blend the oats into a flour. Stir all the dry ingredients together in a large bowl. Put the chickpeas into the blender and blend until there are no more chunks. Add the cream cheese, applesauce, butter, vinegar, cream cheese, and eggs into the blender with the chickpeas. Blend until creamy. Mix the wet and dry ingredients together until just combined. Divide the batter between the prepared muffin pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

Tuesday, March 18, 2014

Gluten Free Pancakes


These pancakes are so fluffy and delicious that you would never guess they are gluten free. Oat flour is used in place of regular flour, producing decadent pancakes that even our gluten intolerant friends can enjoy. (As long as you use gluten free oats, of course.)
Gluten Free Chocolate Chip Banana Pancakes (4)

Oat flour does not always hold up the best in recipes, but I found it to work perfectly for these chocolate chip packed pancakes with a distinct banana flavor. They were amazing.

Gluten Free Chocolate Chip Banana Pancakes (2)
 
Gluten Free Chocolate Chip Banana Pancakes
makes 10 pancakes
1 cup rolled oats
2 ripe bananas
1/3 cup buttermilk
¼ tsp baking powder
¼ tsp baking soda
2 tbsp sugar
¼ tsp salt
1 tsp cinnamon
1 egg
1 tbsp oil
¼ cup mini chocolate chips
 
Blend the oats into a flour. Stir the oat flour, salt, sugar, baking powder, baking soda, and cinnamon together. In a separate bowl, mash up the bananas. Add in the oil, egg, and buttermilk. Stir the wet and dry ingredients together, adding in the chocolate chips. Preheat a nonstick pancake pan to medium heat. Cook a few tablespoons of batter at a time, flipping once the top gets bubbly and dry looking. Serve immediately.

Monday, March 17, 2014

Irish nachos?

Today was a pretty tough day at work. I just got back from my six hour dinner shift. We were packed the entire time. I blame the cafeteria for this. (I work in the diner themed restaurant on campus right next to our big cafeteria.) They were serving Irish themed fare tonight, but I think they were a little confused. People were coming into the diner with horror stories of the Irish nachos being served in the dining hall.

Irish nachos?

Yes, unfortunately you heard me correctly. My roommate was actually brave enough to venture into the cafeteria to get a close up and sample this horrifically anti-Irish feast. She reported to me that most people stuck with cereal.


Guacamole Hummus (4)


Unfortunately I do not have an Irish nacho recipe to share with you tonight. I do have a somewhat festive dip that would go well with real nachos: guacamole hummus! This stuff is delicious on tortilla chips, pita chips, carrots, or whatever else you can get your hands on. Maybe even potatoes. :)
Guacamole Hummus (6)
 
 
Guacamole Hummus
makes about 1 ½ - 2 cups
½ cup dry chickpeas
2 large cloves of garlic
1 ripe avocado, peeled and pitted
small handful of fresh cilantro
½ tsp ground cumin
¼ tsp crushed red pepper flakes
dash of cayenne pepper powder
salt and pepper, to taste
 
Put the chickpeas in a pot with 2 cups of water. Bring the water to a boil for two minutes, cover, and remove from the heat. Allow the chickpeas to soak in the hot water for 1 hour. Drain and rinse the soaked chickpeas. Combine them with 2 cups water. Simmer over medium low heat with the lid tilted to let some steam escape until all the water has been absorbed, about 1 ½ to 2 hours. Put the garlic on a microwave safe plate and microwave for 45 seconds. Combine all the ingredients into a food processor. Process until creamy. Refrigerate for at least one hour before serving.

Sunday, March 16, 2014

Happy Saint Patrick's Day

I know that tomorrow is really Saint Patrick's Day, but I won't have time to post anything until late at night. I figured it would be better to share my Saint Patrick's Day card today so that you can actually see it on Saint Patrick's Day.

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Since I don't drink beer or eat potatoes, I am just out of the loop when it comes to Irish food. I already exhausted my list of green themed foods last year. It's my parent's anniversary, anyway, so I wanted to share a recipe that they both love. My mom and dad both raved about this cookie's 'n cream ice cream that I made over Christmas break. I guess having me was one thing they did right in their marriage. :) Just to think, if they had not gotten married 23 years ago today, neither of them would have ever experienced this awesome ice cream.


cookies and cream ice cream (4)

Cookies ‘n Cream Ice Cream
2 cups heavy whipping cream
1 cup milk
½ cup sugar
¼ tsp salt
2 tsp vanilla extract
4 egg yolks
24 Oreos

Place the sugar, salt, milk, and cream in a medium pot. Heat to a simmer over medium heat, stirring often. Whisk the egg yolks together with 1 cup of the milk and cream mixture. Pour this into the pot and stir over medium heat until the custard reaches 170 degrees. Remove from the heat.

Pour the custard through a fine mesh sieve and refrigerate in a sealed container for 5 hours.

Whisk the vanilla extract into the custard. Using an ice cream maker (mine is from Cuisinart), pour the cooled cream and egg mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20 minutes. Once the ice cream has all come together, crumble up the chocolate sandwich cookies and sprinkle them in while the machine is running.

Put the ice cream in a sealed container. Freeze for 3 hours before serving. Thaw it a little on the counter before scooping out and serving.
 
cookies and cream ice cream (2)
 
Here's to another 23 years Mom and Dad! I love you!

Saturday, March 15, 2014

Sweet and Savory Pizza

Sweet meets savory in this delicious tomato sauce free pizza. The combination of figs and goat cheese is one of my favorite, so I knew spreading some fig jam and fresh chevre on a pizza crust would pay off. I recommend a thin and crispy pizza crust for the ultimate sweet and savory pizza experience. Superfluous amounts of dough would just take away from the awesome flavors.

Goat Cheese and Fig Jam Pizza with Fresh Thyme and Caramelized Onions (1)
 
 
Goat Cheese and Fig Jam Pizza with Fresh Thyme and Caramelized Onions
1-7” precooked pizza crust
2 tbsp fig jam
2 tbsp crumbled goat cheese
1 tbsp fresh thyme
¼ cup thinly sliced onion
1 tsp oil
 
Preheat your oven to 450 degrees. Heat the oil to medium heat in a small skillet. Sauté the onion until golden. Spread the jam on the pizza crust. Sprinkle the cheese all over, top with the onions, and vanish the whole thing off with the fresh thyme. Bake for 6 minutes, or until the cheese is melted.
 

Friday, March 14, 2014

The Ultimate Cheese Popover Muffins

I know these muffins are not technically popovers, but I made them in a popover pan, so I think that counts. Jam packed with tons of cheesy goodness, each bite is like a little piece of heaven. If you don't have a popover pan, they make great regular muffins too. I based this recipe off my savory herbed cheese muffins.

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The Ultimate Cheese Popover Muffins
makes 7-8
2 cups flour
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
.5 tsp salt
1 tsp herbs de Provence
8 ounces cream cheese
2 eggs
1.5 cups buttermilk
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

Preheat your oven to 350 degrees, and oil a popover pan. Combine the baking powder, flour, cornmeal, baking soda, salt, cheeses, and herbs. In a blender or food processor, blend together the milk, eggs, and cream cheese. Combine the wet and dry ingredients. Divide the batter between the popover cups. Bake for 20-22 minutes, or until a toothpick comes out clean. Let the muffins sit for five minutes before removing to cooling racks to cool completely.

Thursday, March 13, 2014

Fish Bowls and Chickpeas

Roasted chickpeas are the perfect crunchy snack for late night studying or curving that mid day hunger that seems to creep up on everyone. They are healthy and delicious.

Roasted Chickpeas
serves 1
1/4 cup dry chickpeas
oil spray
pinch of salt

Bring a small pot of water to a boil with the chickpeas. Cook for 2 minutes, cover, and remove from the heat. Let the chickpeas sit for at least an hour. Once the chickpeas have soaked, pat them dry with a towel. Spread the chickpeas out on a small baking pan and spray with oil. Sprinkle some salt on top, if desired. Bake the chickpeas at 425 degrees for 20 minutes, or until lightly browned.
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I have not posted a craft since the recap of Hannah's birthday. That was last week. Sorry, but life has been a little too hectic for craft time. I know that statement might sound blasphemous to some of you avid crafters out there, but I am a full time student, and if I worked one more day this week at my job, I would be considered a full time employee too. Needless to say, my crafting has been placed on the back burner. Anyway, I do have a card to share with you tonight. It is also something I made for Hannah. She loves goldfish, so I thought it would be funny to make her a goldfish card.

Wednesday, March 12, 2014

California Summer Rolls!

Remember my super fun summer roll bar? Well, the summer rolls are back along with another bout of cold weather. Oh well, these slightly more filling rolls will make me happy even on the blusteriest of days.

california summer rolls (1)
These summer rolls are a take on one of my favorite maki sushi rolls- California rolls. Stuffed with cucumber, avocado, rice, and crabmeat, you will want to eat all 16 by yourself. I had to fight with my sushi devoted little sister, Sydney.
 
california summer rolls (4)
California Summer Rolls
makes 16
16 rice paper wrappers
2 cups cooked white rice
2 avocados
1 cucumber
1- 8oz package crab sticks

Peel and julienne the cucumber. Slice the avocado flesh and crab into strips. Arrange all of this out on a large cutting board. Fill a large pan (about 10” in diameter) with super-hot water and place over low heat. Soak the rice papers one at a time in the water for about 10 seconds until softened. Immediately spread the papers out onto a plastic cutting board. Fill each with about 2-3 tablespoons of rice, a couple of pieces of crab, about 1 tablespoon of avocado, and some of the cucumber strands. Fold one side of the rice paper over the filling, fold the two ends up, and roll it all up to seal with the remaining side. Serve with soy sauce.
 

Tuesday, March 11, 2014

Goat Cheese and Broccoli Dip

My favorite vegetable is broccoli, and my favorite cheese is chevre (fresh goat cheese). Why I didn't think of combining them into a creamy, dreamy dip before beats me. A slight flavor boost from some roasted red pepper is not an unwanted addition either. I hope you enjoy!
goat cheese and broccoli dip (2)
Chips? Yes, please.

goat cheese and broccoli dip (3)
Goat Cheese and Broccoli Dip
1- 12 ounce bag frozen broccoli, cooked
3 ounces chevre
¼ cup roasted red peppers
1 clove garlic
dash of cayenne pepper powder
 
Combine all the ingredients into a high powdered blender. Blend until well combined. Serve with tortilla chips.
 

Monday, March 10, 2014

Yeasted Doughnuts

All my doughnut recipes so far have been for baking powder raised doughnuts. I thought it would be fun to mix it up a bit and try yeasted doughnuts. They have a completely different texture and taste. From now on I will have to switch it up a bit an bake some yeasted doughnuts every once in a while.

 
yeasted applesauce doughnuts (3)
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Yeasted Applesauce Doughnuts
1 cup flour
¼ tsp baking soda
¾ tsp baking powder
1 egg white
2 tbsp butter, melted
¼ cup applesauce
¼ cup warm milk (110 degrees)
½ tsp salt
¼ cup sugar
1 tsp yeast
 
Preheat your oven to 350 degrees. Mix the milk and yeast together along with the granulated sugar. Set it aside for 5 minutes. Meanwhile, combine the flour, salt, baking powder, and baking soda. Mix the dry and wet ingredients together, adding in the butter, applesauce, and egg. Let the dough rise in a warm place for 30 minutes. Divide the dough between an oiled doughnut pan, filling each hole about 2/3 the way full. Bake for 10 minutes.

Sunday, March 9, 2014

Ris-oat-to

I have posted recipes for risotto before. Both my parmesan and mozzarella risotto and tomato bacon risotto were big hits. Today's recipe is not what you think of when you picture traditional risotto, but this makes it all the more fun and unique.
mushroom risoato
 
May I introduce to you ris'oat'o? Made from steel cut oats instead of rice, this mock risotto lends its own texture and flavor to the traditional dish. I'm sure you will love it.



mushroom risoato (1)

Mushroom Ris”oat”o
serves 1
1/3 cup quick cooking steel cut oats
2 green onions
6 baby bella mushrooms
1 cup boiling chicken broth
¼ tsp Italian seasonings

Cut up the mushrooms and green onions into small pieces. Sauté in a small pot over medium heat until golden, about 5-7 minutes. Add the oats and cook another 2 minutes, stirring occasionally. Pour in 1/3 cup of boiling chicken broth. Cook until the broth has all been absorbed, about 3-4 minutes. Stir often. Repeat this process with the next 1/3 cup broth and then the final broth. Once the broth is completely absorbed, add the seasonings and serve.

Saturday, March 8, 2014

Orange Power!

Today's recipe is all things orange. Orange sweet potatoes and orange oranges make the ultimate orange muffins. Jam packed with healthy vitamins, they will give you that "pow" in the morning that will carry you throughout your day. I was inspired to try a citrus spiked sweet potato recipe after seeing this one on Pinterest. I adapted the recipe to make my own version.

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Making them in the blender makes preparation and clean up all the easier.

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Sweet Potato Orange Blender Muffins
makes 12 muffins
1/2 cup oatmeal
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 eggs
3/4 cup plain Greek yogurt
1/4 cup applesauce
1/4 cup butter
3/4 cup mashed cooked sweet potato
2 oranges, peeled
1 tbsp. orange zest (from the oranges)
1 tsp apple cider vinegar

Preheat your oven to 350 degrees, and oil a 12 hole muffin pan. Combine all the dry ingredients into a high powered blender. Blend for about 45 seconds. Add the remaining ingredients to the blender. Blend until everything is combined. Divide the batter between the prepared muffin holes bake for 22 minutes, or until a toothpick comes out clean. Allow the muffins to sit in the pan for five minutes before trying to remove.