26 September 2011

healthy yummmmy stuff!

Apple Cider Muffins Cost: $2.74 Inspired by fried apple cider donuts, Frugal Foodie makes a baked muffin version that subs in applesauce for the usual egg, and apple cider for the milk. Preheat oven to 325 degrees and place liners in a muffin pan. Melt half a stick of butter, and let cool. Mix butter with a half-cup apple cider, one cup applesauce, and one teaspoon vanilla extract. In a separate bowl, mix 1 ¼ cups flour, one teaspoon baking powder, one tablespoon ground cinnamon and a pinch of salt. Combine wet and dry ingredients until just mixed, and then fill muffin pan. Bake for 12-15 minutes. Melt three tablespoons butter. Brush across muffin tops and follow with a sprinkle with cinnamon-sugar. For a more decadent version (adds $0.50 to the bill and lots of extra sugar and fat), skip the muffin liners and grease the pan instead. After the muffins are done baking, melt a stick of butter in one bowl, and in a second, combine a cup sugar with two tablespoons cinnamon. Roll slightly cooled muffins in the butter, and then in the cinnamon sugar. __________________________________________________________________________________________________________________________________ Pumpkin Cupcakes With Chocolate Pumpkin Frosting (Makes approx. 16 cupcakes) Cupcake Ingredients 1 cup canned pumpkin (be sure it’s NOT pumpkin pie mix. Just pure pumpkin.) 1/2 cup almond milk 2 egg whites 1/2 cup safflower oil (or whichever light-flavored oil you have handy) 1/2 cup honey 1 tsp. vanilla extract 2 cups whole wheat pastry flour 1/4 tsp. salt 1 tsp. baking soda 1 1/2 tsp. ground cinnamon 1/2 tsp. ginger 1/4 tsp. ground cloves Frosting Ingredients 1/2 cup canned pumpkin 1/2 cup unsweetened cocoa powder 1/4 cup honey 1/4 cup unsweetened apple sauce 1 tsp. vanilla extract CUPCAKE DIRECTIONS Preheat oven to 350 degrees F. Line your cupcake tins with cupcake papers or grease the tin itself. Step 1 – In a large mixing bowl, whisk together your pumpkin, almond milk, egg whites, safflower oil, honey and vanilla extract. Step 2 – In a second mixing bowl, whisk together your flour, salt, baking soda, cinnamon, ginger and cloves. Step 3 – Whisk the flour mixture into the liquid mixture and blend well. If your batter is too thick, add a little extra almond milk (about 1/4 cup at a time until you reach a thick, yet runny consistency.) Step 4 – Pour into tins, and place in the oven for 15-20 minutes or until a toothpick stuck in the middle of a cupcake comes out clean. FROSTING DIRECTIONS Step 1 – Place all ingredients in a small mixing bowl, and whisk until well blended. Step 2 – Remove cupcakes from oven, allow to cool and spread frosting over the tops Eat and Enjoy! ___________________________________________________________________________________________________________________________________ Make Your Own Ice Cream Cones on a Panini Press Adapted from Gale Gand’s Waffle Cone recipe on the Food Network website Prep time: 40 min (including rest time) | Cook time: 30 min | Total time: 1 hr 10 min Yield: 14 ice cream cones INGREDIENTS: 1 cup heavy cream 1 1/2 teaspoons vanilla extract 1 1/2 cups powdered sugar 1 1/2 cups all-purpose flour 1/4 teaspoon ground cinnamon Pinch ground nutmeg 1 tablespoon cornstarch DIRECTIONS: In a medium bowl with a whisk or electric mixer, whip the cream and vanilla together until it is mousse-like. Sift the remaining dry ingredients together in another bowl. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit for 30 minutes. Preheat the panini grill to medium high heat (about 375°F). For each ice cream cone: Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill for about 90 seconds or until the pressed cone is browned but still malleable; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper. Position your cone mold (download a template and instructions for making a mold here) in the center of the pressed cone, leaving about 1/2″ of space between the long edge of the pressed cone and the pointed end of the cone mold. Working quickly and carefully (the cone will be very hot!), roll the pressed cone around the cone mold to shape it. Leave the cone on the mold for about 10 seconds to set the shape. ___________________________________________________________________________________________________________________________________ Blueberry Foccacia Recipe Ingredients 1⁄2 cup sugar 1 Tbsp grated lemon zest 3 to 3 1⁄2 cups all-purpose flour 1 packet (1⁄4 oz) rapid-rise active dry yeast 3⁄4 tsp salt 1 1⁄4 cups whole milk 1 large egg, lightly beaten 1⁄2 stick (1⁄4 cup) unsalted butter, softened 2 cups blueberries Recipe Preparation Pulse sugar and lemon zest in food processor until zest is finely ground and incorporated into the sugar. In a large bowl, whisk 1⁄3 cup of the lemon sugar, 3 cups of the flour, the yeast and salt until blended. Heat milk in a 2-cup measure in microwave on high 1 1⁄2 minutes, or until temperature registers 130°F on an instant-read thermometer; add to flour mixture with egg and butter. Mix with a rubber spatula until a soft, sticky dough forms; scrape dough onto a floured surface. Using a dough scraper to assist, knead with some of the remaining 1⁄2 cup flour to form a smooth and pliable dough, about 2 minutes. Cover the dough with the mixing bowl; let rest 10 minutes. Line a large baking sheet with parchment paper. Divide dough in half. Working with 1 piece of dough at a time, stretch and pat out on parchment into a 12-in. free-form rectangle, about 1⁄4 in. thick. Scatter with half the blueberries and half of the remaining lemon sugar. On floured surface, pat out and stretch remaining dough slightly larger than the first piece and place over bottom dough. Press edges together and tuck under the loaf. Cover with a sheet of greased plastic wrap. Place baking sheet in a war Heat oven to 350°F. With floured fingers, dimple surface of loaf (pierce any bubbling with a knife tip to release air pockets). Scatter top of loaf with remaining blueberries and lemon sugar. Bake 25 to 30 minutes until golden brown. Slide focaccia onto a wire rack and cool slightly. Serve warm. ___________________________________________________________________________________________________________________________________ Cuban Roast Ingredients 1 5lb Pork Shoulder or (Boston Butt) 1 whole head of garlic (minced in garlic press) 2 sour oranges * see note 1 tbs oregano 1 tbs brown sugar 1 tbs kosher salt 1 tbs fresh cracked black pepper 1/2 cup shallots or onions 1/4 cup olive oil * this marinade is properly referred to as "MOJO" * If you don't have access to sour oranges, use the juice from 2 regular oranges mixed with the juice from 3 limes. (now you have sour orange juice) Method Mix all dry ingredients and olive oil in a large non-reactive bowl. Add pork shoulder to bowl, turning and massaging the marinade into the meat. Love your pork and make sure it knows that you love it! Marinate your pork for 3 hours under refrigeration, turning occasionally.. After 3 hours take pork from the refrigerator and let the meat return to room temperature. 1st method Start charcoal fire..moving coals to 1/2 of the grill (Today I am using a Weber kettle grill) When coals are grey add wood chunks, which have been soaked in water for at least 1 hour. You can use either hickory or Oak wood. Place pork on the grill, Fat side up. Place pork on the side of the grill where there are no coals. (indirect cooking) Cover grill. Pork will take at least 5 hours at 200 to 250 degrees. Low and slow! You will have to periodically add coals and wood throughout process. Pork will be done when it registers 165 degrees on a meat themometer...(Or when the meat pulls easily away easily from the bone. 2nd method...cook in oven at 350 degrees for 3 hours....Add 1/4 cup of liquid smoke to marinade. Once done just pull pork apart...removing any fat remaining...there should be very little... Eat!!!! The alternative method is to cook in the oven for 3 hours at 350 degrees...Add 1/4 cup of liquid smoke to the marinade. _____________________________________________________________________________________________________________________________________ Cake Batter Truffles By: Snappy Gourmet 2/3 cup unsalted butter, softened 1 cup granulated sugar 1 tablespoon vanilla 1 (14 oz.) can sweetened condensed milk 2 1/2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup sprinkles Melted chocolate [or about 2-3 (14 oz.) bags of candy melts] 1. Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles. 2. Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper , parchment paper, or silpats. Refrigerate about 1 hour or until firm. 3. Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired. Makes about 5 dozen SNAPPY TIPS: Make sure truffle balls are firm before dipping into melted chocolate or candy melts. Work in batches and keep some balls in the refrigerator while you’re dipping others. I like to melt my chocolate or candy melts over a double boiler when using it to dip so that the chocolate/melts don’t cool and harden before you’re done dipping. SNAPPY SUBSTITUTIONS: You can use any kind of small sprinkles or omit. Any variety or color of chocolate or candy melts should work ok. ___________________________________________________________________________________________________________________________________ Homemade Oreo Ice Cream Ingredients Add to grocery list 3 egg yolks 1 14-ounce can condensed milk 4 teaspoon vanilla extract 1 cup Oreo cookies, coarsely crushed 2 cup heavy cream, whipped Directions In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9x5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. To serve, scoop ice cream from pan or cut into slices. ____________________________________________________________________________________________________________________________________ Strawberry Scones 2 C all-purpose flour, plus 1-2 tsp for flouring work surface 1/4 C sugar plus 1 tablespoon for sprinkling on top 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 4 Tbsp unsalted cold butter, cut into 1/4-inch cubes 1 C chopped strawberries 3/4 C Strawberry 0% Chobani Greek Yogurt Preparation Preheat oven to 425˚F. Stir together flour, sugar, baking powder, salt and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs. Stir in strawberries, and then Chobani to hold dough together. Do not overmix. Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1½-inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 wedges. Arrange wedges on a parchment-paper-covered cookie sheet. Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes. Remove to wire rack to cool. ____________________________________________________________________________________________________________________________________ Cinnamon-Sugar Crusted Coffee Cake Muffins August 2nd, 2010 § 66 Comments Here’s how I write a post: Eat. Consider the food. Why did I make it? How does it taste? Andrea, ‘mmm’ isn’t descriptive. Neither is ‘nummy.’ What memories does the food remind me of? Pen to paper…err..fingers to keys, I start by eliminating all of the stories I shouldn’t share publicly. Don’t write about….that time I went to run some errands and brought home a pug. Then asked Daniel to borrow $800…The time I stole cherry Chapstick at CVS. (Though, in my defense, mom said to grab whatever I wanted. And they were out of bubble gum Lip Smackers)… The time I shaved my arms… Certainly don’t post about having a party at my house when my parents went away. Actually, I already told them about that one- I just didn’t tell them about the five person band that played on the back deck. Or the quartet in the living room… I also shouldn’t write about that time I baked a cake for my cake decorating class using Betty Crocker Yellow Cake Mix. I cried. Because it generally feels sacrilegious to live and breathe as a baker and then use the boxed stuff. Maybe the only time cake didn’t make me feel happy… And don’t mention the time I told Nana that her laugh “bothered my ears.” Once that list of exclusions has been completed…I’m left with nothing. I grab another cinnamon sugar crusted muffin (which is a dead ringer for an old fashioned cake donut) to jog my memory. I instantly remember that time I ate donuts off a string at Halloween. Then I remember that the story ends with me accidentally dialing my Nana from a frat house. You try telling Nana the next day that the screams in the background were “Friday the 13th.” Again, not a story to share publicly. Aaaand we’re back to the blank page. Maybe just oooonnnnee more muffin will do the triii…Stop it. Just write about how scrumptious these sweet lil’ poppers are. The fact that they’re so decadent that you can’t even think past the present moment. That biting into the moist cake inhibits memory and good judgment. A crackly crunch from the crystalline cinnamon sugar coating, the most tender of spiced custard cake inside. If satisfaction were an equation, it would begin with Mouth + Cinnamon Sugar Donut Muffin. And the solution would involve chewing. Just write that down. Okay I will. Just as soon as I finish this last donut. I mean muffin. Coffee Cake Muffins Crusted with Cinnamon and Sugar (recipe from Tasty Kitchen) *WARNING: They taste like a donut. Be prepared for euphoria. (makes 12) 1-¾ cup flour 1-½ teaspoon baking powder ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon ⅓ cup oil ¾ cup granulated sugar 1 egg ¾ cup milk For the Cinnamon Sugar Topping: 1/4 cup butter, melted 1/3 cup granulated sugar 1 Tablespoon cinnamon Preheat the oven to 350ยบ. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate, large bowl, combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups. Bake at 350 degrees for 15-20 minutes.

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