What’s The Story Morning Glory Muffins
“What’s the Story Morning Glory?” It’s true. There are morning muffins that are good for you. Try these muffins and you won’t be sorry that you did.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Uncooked Old-Fashioned Oats
2/3 Cup Unsweetened Applesauce
1/3 Cup Skim Milk
1/4 Cup Molasses
1/4 Cup Brown Sugar
2 Tablespoons Olive Oil
1 Large Egg
3 Shredded Carrots
1/2 Cup Chopped Prunes
Preheat your oven to 400º F. Line a 12 cup muffin tin with paper muffin liners. In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt. Stir in the oats. In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended. Stir in the prunes and carrots. Add the applesauce mixture to the flour mixture. Stir just until the flour is moist. You will see that the batter will be lumpy, but don’t worry about it. Pour the batter into the muffin liners. Place into the oven and bake for 20 to 25 minutes. Remember that every oven heats differently so check your muffins at 20 minutes. To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done. Remove from the oven and immediately remove the muffins from the pan. Transfer to a serving platter and serve warm with butter on the side. Makes 12 muffins
Weekend Cinnamon Buns
Surprise your family this weekend with these delicious Weekend Cinnamon Buns!
INGREDIENTS
Dough:
1/2 Cup Sugar
3/4 Kosher Salt
5 Tablespoons Melted & Cooled Unsalted Butter
1 Tablespoon Active Dry Yeast
1 Egg
1 Teaspoon Vanilla Extract
3 1/2 Cups Unbleached Flour
1 Cup Room Temperature Whole Milk
Filling:
1/2 Cup Sugar
7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter
2 Tablespoons Cinnamon
Glaze:
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
3 Tablespoons Heavy Cream
Mix the powdered sugar, vanilla and heavy cream in a small size bowl.
In a large size bowl whisk together the egg, vanilla, milk, butter and yeast. Add the flour, sugar and kosher salt. Knead until smooth. Cover the dough with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow the dough to come to room temperature. Preheat your oven to 350º F. Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter. Roll the dough into an 8×14 inch rectangle. For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon. Roll and slice into 15 equal pieces. Place the pieces in the baking pan. Let rise at room temperature for about 4 hours until almost doubled in size. Place into the oven and bake for 30 minutes or until golden brown. Remember that every oven heats differently so let your eyes be the judge. Remove from the oven. Let cool completely and then drizzle the glaze over the buns. Makes about 15 buns.
Demerara Sugar Cookies
I like using demerara sugar for theses sugar cookies. Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.
INGREDIENTS
1/2 Cup Softened Unsalted Butter
1/2 Cup Shortening
1 Cup Demerara Sugar
1 Large Room Temperature Egg
1 Tablespoon Vanilla Extract
2 1/4 Cups Unbleached Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Extra Demerara Sugar
In a large size bowl beat the butter and shortening together. Add the demerara sugar and beat until fluffy. Add the egg and vanilla and beat until well mixed. In a medium size bowl combine the flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the butter mixture. Combine but don’t over mix. Place, covered with plastic wrap, in the fridge for 1 to 2 hours. When ready to bake the cookies preheat your oven to 350ºF. Remove the cookie dough from the fridge and shape the dough into one inch balls. Roll the balls in the extra demerara sugar. Place the balls onto a parchment paper lined baking sheet. Flatten with a glass. Place into the oven and bake for 10 to 12 minutes. Remember each oven is different so check at 10 minutes. You will want the cookies to be set, but not crispy. Remove from the oven and let sit for 5 minutes before removing the cookies. Remove the cookies and transfer to wire racks to let cool completely. Makes about 5 dozen cookies.
Dark Chocolate Macadamia Nut Crispies
The toasted macadamia nuts and dark chocolate are what makes these treats sing. They’re sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Unsalted Butter
2 Cups Dark Chocolate Chips
10 Ounces Marshmallows
8 Ounces Toasted Macadamia Nuts
6 Cups Rice Krispie Type Cereal
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Place the whole macadamia nuts onto the baking sheet. Place into the oven for 10 minutes. Remove from the oven and let cool. Cut the macadamia nuts in half and set aside. In a large size saucepan melt the butter over a low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add the macadamia nuts and dark chocolate chips. Immediately remove from the heat and stir in the rice cereal. Coat the cereal well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan that has either been greased or lined with parchment paper. You will need to work quickly. Let cool and then cut into squares. Makes approximately 24 squares.
Honey Barbecue Sauce
This Honey Barbecue Sauce is terrific brushed on roast chicken or racks of ribs at the end of cooking time. It is even great for glazing swordfish or tuna steaks. You should be able to find curry paste in the international food section of your grocery store.
INGREDIENTS
1/2 Cup Honey
1/4 Cup Dijon Mustard
3 Teaspoons Fresh Thyme
1 Teaspoon Mild Indian Curry Paste
1/2 Teaspoon Kosher Salt
1/4 Cup Water
1/4 Cup Olive Oil
In a large size bowl whisk the honey, mustard, thyme, curry paste, kosher salt and water together. Pour into a small size sauce pan and bring to a low simmer over a medium heat. Drizzle the olive oil in very slowly while you whisk it in to incorporate. Remove from the heat and pour into a clean jar. Allow the sauce to cool completely. Cover with the lid and place into the refrigerator until you are ready to use. The barbecue sauce should last for several weeks in the fridge. Make sure to give a good shake before using. Makes about 1 1/2 cups of Honey Barbecue Sauce.
Sausage Stew
This recipe is great for the slow cooker. If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!
INGREDIENTS
1 Diced Yellow Pepper
1 Diced Red Onion
4 Cloves Minced Garlic
2 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
4 Chopped Andouille Sausages
1 Cup Uncooked White Rice
8 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Thyme
2 Tablespoons Hot Sauce
Place the diced yellow and red onions into the bottom of your slow cooker. Add the minced garlic and the kidney beans. Stir. Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce. Mix well and cover. Cook on high for 5 hours. Ladle into bowls and serve with crusty bread. Serves 4
Amazing All-In-One Cake & Frosting
All you need is one large bowl and you are on your way to the easiest homemade dessert there is. Perfect for holidays or every day baking.
INGREDIENTS
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
2 Tablespoons Vanilla Extract
4 Cups Powdered Sugar
2/3 Cup Milk
4 Lightly Beaten Large Eggs
2 1/2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2/3 Cup Room Temperature Water
Preheat your oven to 350ºF. Grease and flour a Bundt pan. In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined. Alternate adding the powdered sugar and milk. Beat until fluffy. Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside. Add the eggs to the remaining frosting in the bowl. Beat until well blended. Add the flour, baking soda and salt and beat for 1 minute. Add the water and beat another 30 seconds. Pour the batter into the Bundt pan and place into the oven for 1 hour. Remember that all ovens are not created equal so your cake may need more or less baking time. Insert a toothpick in the center and if it comes out clean then take your cake out of the oven. Cool for 1/2 hour and then remove from the pan and put onto a serving plate. Cool completely before frosting. Frost and serve. Serves 8
Tuna & Bow Tie Pasta Salad
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
INGREDIENTS
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Easy Tiramisu
I swear there is no easier Tiramisu recipe than this recipe. You just need a little planning ahead for refrigeration time. If you don’t have espresso don’t worry just use very strong coffee.
INGREDIENTS
8 Ounces Room Temperature Cream Cheese
1/3 Cup Sugar
6 Tablespoons Amaretto Liqueur
1 Teaspoon Vanilla Extract
3 Cups Whipped Cream
24 Ladyfingers
3/4 Cup Espresso
1/4 Cup Unsweetened Cocoa Powder
In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy. Beat in the Amaretto and vanilla extract. Fold the whipped cream into the cream cheese mixture. Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer. A 9×9 inch casserole dish is a good dish to use. Sprinkle with half of the espresso. Top with half of the cream cheese mixture. Spread until smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over the cocoa. Sprinkle with the remaining coffee. Top with the remaining cream cheese mixture, smoothing the top. Sprinkle with the remaining cocoa. Cover and place in the fridge for at least 5 hours or overnight is even better. Serves 10
