Thursday, August 30, 2012

Jumbo Whole Wheat Peanut Butter Cookies



    

          Big,Fat,Thick cookies are the best..The Best. I was super excited to see this recipe because it uses whole wheat flour and thats not something I use alot when baking cookies ( and something I want to change!) I bookmarked it and waited for the right time to make them. Our week holiday was that right time. I actually baked several cookies and plan to blog about them soon but wanted to start with these bad boys.

   
     You can't really tell by the pic by they are big..like perfect ice cream sandwich cookie big..infact I can see these sandwiched between homemade peanut butter and jelly ice cream or peanut butter and chocolate or vanilla..it really doesn't matter since these cookies will go with anything. They are moist,soft,peanut buttery and we couldn't keep our hands off of them. I've baked them twice since coming back home and the boys already asked for these again when school starts up on monday. 

How do you prefer your cookies? thin,fat,chewy,crispy?

Whole Wheat Peanut Butter Cookies

6 TBS Unsalted Butter,room temperature
3 TBS Plain Greek Yogurt
1/2 cup Light Brown Sugar
1/2 cup Sugar
1 Large Egg
1 tsp. Vanilla
3/4 cup Peanut Butter,,smooth or crunchy
2 cups Whole Wheat Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.

In a bowl,whisk together the flour,baking soda,and salt.

In a large mixing bowl,beat remaining ingredients with a hand held mixer until nice and smooth. Add flour mixture and mix just until combined.

Using a cookie scoop,scoop even balls of dough onto prepared sheet, about 2 inches apart..No more than 6 cookies per sheet! Using a floured fork,make the famous peanut butter criss cross shape.

Bake 10-12 minutes or until lightly browned. Allow cookies to cool on sheet for 5 minutes and then transfer to wire racks to cool completely.

Yield: 2-2-1/2 dozen..depends on your cookie scoop
Source: Cait's Plate    






Tuesday, August 28, 2012

Lemony Roasted Potato Salad

    

         I have a love/hate relationship with potato salad. I love it but I hate the amount of mayo that goes into it. I've tried over the years to make it here but the mayo they sell in the store is super watery. They do have Hellmann's and was about to finally kick in the extra money to buy a jar when I spotted this recipe. It didn't have anything in it that I would assosiate potato salad with..except for the potatoes. Infact you serve it warm and thats not something I would ever consider doing when making a potato salad!

What I did like was that it offered a lower fat option. The more and more I tweak our meals the more I am drawn to the lighter aspects of eating. I can no longer stand the heavy meals I ate back home almost everyday of the week. I'm not saying those don't taste good..but lets face it. They aren't good for you. I think alot of people have forgotten what it's like to eat real food that isn't loaded down with a ton of fat and calories. I'm not gonna lie though..you stick a plate of roasted meat with mashed potatoes and gravy and I am going to dive in. Thankfully the meat prices here are so crazy that I couldn't aford a decent roast even if I wanted one.

What I'm saying is..step outside that comfort zone and try something new. Lighter eating doesn't equal less enjoyment..infact it's the other way around when done right. Take this super simple roasted potato salad..you can tweak it anyway you like. If you don't want lemon in there,leave it out. I've made this several times and left the lemon out,added in a small amount of bbq sauce and a bunch of different seasonings. I've added in at various times,cumin,lemon pepper,garlic pepper,seasoned salt,smoked paprika,steak seasonings...the possibilities are endless.

Lemony Roasted Potato Salad

2 lbs Fingerling Potatoes,roughly diced
2 Celery Stalks,finely diced
4 TBS Olive Oil,divided
3 TBS Plain Greek Yogurt
2 TBS Fresh Lemon Juice
1 TBS Fresh Minced Mint..I left this out
Salt,Pepper and any other additional seasonings

Preheat oven to 400 or 200 celcius. Toss the diced potatoes with 2 tablespoons of the oil and salt and pepper on a rimmed baking sheet. Roast 30-35 minutes,flipping half way through until potatoes are tender.

 Remove from oven and allow to cool 15 minutes in a large bowl. Then add the diced celery. 

Whisk together the remaining olive oil,yogurt,salt,pepper and any other additional seasonings. If you are adding the lemon juice I suggest you add in a small amount and taste as you go to make sure you don't overdue it on the lemon flavor. Add in more yogurt if you want it thicker or add in bbq sauce in place of the lemon juice. Pour over the roasted potatoes and toss to coat.

Garnish with mint if using and serve!

Yield: 4-6 ( As a side dish)
Source: Bev Cooks 



Monday, August 27, 2012

Whole Wheat Carrot Cake Muffins

 


          Happy Monday! I hope everyone had a good weekend. I spent mine in the kitchen. I am going into baking overload. I baked 5 loaves of bread and this morning I whipped up these muffins and then made a snack cake. My teenie weenie freezer is bursting at the seams at this point. I really need to invest in a small freezer so that I can keep on truckin. This marks the last week my kids have off and then it's back to school for them and dogsitting for a whole month for me..yippee! I adore dogsitting for our friends and Bailey and Pixel are the best dogs ever. I'm going to try my hand at baking healthy dog biscuits so maybe there will be a post on that in the near future!

These muffins are fantastic. They are filled with applesauce,shredded carrots,raisins,walnuts and whole wheat flour. They are moist and the cinnamon and nutmeg bring it all together. If you don't like walnuts, don't add them. If you don't like the taste of carrots, don't worry because you don't taste them..at all. So go make some and feel better about eating two since they are made with whole wheat flour and applesauce..and no butter or eggs.

Whole Wheat Carrot Cake Muffins

1-1/2 cups Whole Wheat Pastry Flour
1/2 cup Brown Sugar
1/4 cup Chopped Walnuts
1/4 cup Raisins
2 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1-1/2 cups Unsweetened Applesauce
1 cup Shredded Carrot

Preheat oven to 350 or 180 celcius. Grease a 12 cup muffin pan with nonstick spray and set aside.

In a large bowl,thoroughly mix all of the dry ingredients together and set aside.

In a smaller bowl,mix together the applesauce and carrots. Pour the wet ingredients into the dry and mix just until combined ( the batter will be wet from the applesauce but you do not need to worry about that. They will bake up beautifully.)

Divide batter evenly among the prepared pan. Bake 20-25 mins or until toothpick inserted comes out clean. Cool in pan on wire rack for 4-5 mins before removing and allowing to cool completely on wire rack.

Yield: 12 Muffins..113 calories each
Source: fANNEtastic food 


 



 

Wednesday, August 22, 2012

Dairy Queen Mint Oreo Cookie Ice Cream Clone



         With the hotter weather we've been having I wanted to whip up a nice cold refreshing dessert for us to enjoy. Ice cream naturally came to mind and then we started chatting about how we missed piling into the car and heading to Dairy Queen  to pick out our favorite blizzard flavor. I had everything on hand to make the basic clone recipe for the vanilla ice cream and simply subbed the vanilla for peppermint extract and added in crushed oreos. You can use a few drops of green food coloring if you want that green mint look, but I decided to go au naturale. I was also able to cut the sugar down to 1/2 cup and it was still plenty sweet.

2 more weeks and my kids are back in school! It's been a quick 6 week summer vacation filled with a week vacation,biking,hanging out and spending alot of family time together. Love these moments!

Dairy Queen Mint Oreo Ice Cream Clone

1 envelope Unflavored Gelatin
1/4 cup Cold Water
1 cup Milk
1/2-1 cup Sugar..1/2 was still plenty sweet for us
1/2 tsp. Peppermint Extract
1/4 sp. Salt
1-1/2 cups Heavy Whipping Cream
2 cups Crushed Oreos

Place cold water in a small bowl and sprinkle gelatin over the top and allow to sit for 5 minutes.

Heat the milk up in a saucepan over medium-low heat until reaches almost a simmer. Remove from heat and whisk in sugar,peppermint and salt. Whisk until sugar is dissolved,about 2 minutes. Whisk in gelatin mixture and let cool. Stir in whipping cream. Cover and refrigerate for 6 hours or overnight.

The mixture is going resemble jello and thats ok! Give it a quick stir and transfer to ice cream maker and process according to manufacturer's instructions. When it's done churning mix in the crushed oreo's by hand and transfer to a freezer proof container. Freeze for atleast 2 hours before serving.

Yield: A little over 1 Quart
Source: America's Most Wanted Recipes:Favorite Restaurants








  

Monday, August 20, 2012

Nectarine Muffins

  

         Stop the presses..we hit almost 100 degrees this weekend!! some places in The Netherlands actually did hit that and then slightly more. I guess it hasn't been this hot since 1994. I barely moved this weekend. The type of place we lived in holds the heat like an oven. We had a ceiling fan going and as long as you sit under it with water, you do just fine :) I refuse to complain because by the end of next week we'll be back into the 60's with rain.

Before the heat hit I got up in the morning and baked and cooked for two days. There was no way I was going to heat the house up with these sort of temps. These muffins were one of the items I baked. This recipe comes from a great friend on facebook. She has been tweaking her diet for the last few years and is always looking for healthier versions of everything she loves. I was so excited to try these out for her and just like I told her..there was no way these were going to taste bad. They were soft,moist,healthy,the butter flavoring added a fantastic touch and boost of flavor, and they are perfect with a cup of coffee in the morning.

Nectarine Muffins

3 Diced,ripe Nectarines,with or without skin
2 tsp. Lemon Juice
3/4 cup Whole Wheat Flour
3/4 cup Spelt,All-purpose or Whole Wheat Flour
2-1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Ground Cinnamon
1/2 cup Brown Sugar..not packed
1/2 cup Fat free Yogurt..I used Greek
1/4 cup Unsweetened Applesauce
1/4 cup Buttermilk
1 Large Egg
1/2 tsp. Vanilla
1/4 tsp. Butter Flavoring
1/2 cup Chopped Walnuts or Pecans

Place the chopped necatrines in a bowl with the lemon juice. Stir to combine and allow to sit while you get the rest of the ingredients ready ( the lemon juice stops the necatrines from turning brown.)

Preheat oven to 400 or 200 celcius. Grease a 12 cup muffin pan with nonstick spray and set aside.

In a large mixing bowl,sift together the flours,baking powder,baking soda,salt, and cinnamon into the bowl.

In another bowl,whisk together the sugar,yogurt,applesauce,milk,egg,vanilla and butter flavoring. 

Add the wet ingredients into the dry and mix with a wooden spoon just until combined. Gently fold in the nectarine mixture and nuts.

Spoon batter evenly into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Allow to cool in pan on wire rack 3-5 mins before removing and cooling on wire rack completely.

Yield: 12 Muffins
Source: Friend on Facebook 


  









Friday, August 17, 2012

Anzac Biscuits

    
        

         I love trying all types of cookies. Although I am not a huge fan of the thin and crispy type of cookie I am always on the look out for one that I can really fall in love with. I much prefer the thick and chewy type of cookie..the bigger the bettter :)

The anzac biscuit comes from Australia and I've had my eye on them for a really long time. The ingredients of old fashioned oats,coconut and golden syrup promised a very chewy cookie..and I was right! These cookies are fantastic..crisp and chewy at the same time. The one and only downside,and it's not REALLY a downside, was that I was itching to put ground cinnamon into these cookies. They were begging for it..but then I guess you change the whole idea of the cookie and then it's not a typical anzac biscuit. However,I think I'm going to add it anyway and you can blame the baker in me that has a need to change a few things to make it even better.

Anzac Biscuits

1 cup ( 5-1/2 oz) All-purpose Flour
3/4 cup ( 5-3/4 oz) Superfine Sugar
1 cup ( 3-1/2 oz) Old Fashioned/Rolled Oats
1 cup ( 3-1/4 oz) Shredded Coconut..I used fine
8 TBS ( 4-1/2 oz) Unsalted Butter
1/4 cup ( 3-1/4 oz) Golden Syrup..can use Honey
1/2 tsp. Baking Soda
1 TBS Boiling Water

Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside.

Sift the flour into a large mixing bowl. Stir in the sugar,oats and coconut,then make a well in the center.

Combine the butter and golden syrup in a small saucepan. Stir over low heat until the butter has melted and the mixture is smooth. Remove from heat. Dissolve the baking soda and the boiling water together in a small bowl and immediately add to the butter mixture,which will foam up instantly. Add to dry ingredients and use a wooden spoon to stir until combined.

Roll tablespoons full of dough into a round ball and place onto prepared cookie sheet,about 2 inches apart. Flatten slightly with the base of a glass.

Bake for 20 minutes or until golden. Leave on tray for 5 minutes before transferring to a wire rack to cool.

** My cookies really spread out so I ended up only baking 6 at a time**

Yield: 2-3 dozen
Source: Mastering the Art of Baking





Wednesday, August 15, 2012

Mango Sorbet

  

        I've turned into a bit of a weenie. Living in Oregon you have those hot,hot summers..like 100 plus summers. When it became to much to bare you'd jump in the car and head for the coast because over there it was always 15-20 degrees cooler. Now that I live in The Netherlands,I've lost my edge. It's 83 degrees right now but I swear people talk like it's about 100! I refuse to complain about it because I've been cold since last summer and this weather is giving me a chance to catch a tan and some warmth!

However..it is warm,and when it's warm we all want a nice cool treat. So..I give you mango sorbet. This was one of the challenges this month on my facebook cooking group..to make something with mango. I must confess that I am not a huge mango fan. I don't mind the flavor in a smoothie and I do love dried mangos..but thats about it. I wasn't over the moon crazy about this sorbet only because it tasted to much like a mango! My husband and two sons loved how refreshing the taste was so I'm guessing if you are a fan like they are, you will love this sorbet!

Mango Sorbet

2 Large,ripe Mangos ( 2 pounds)
2/3 cup (139 g) Sugar
2/3 cup (160 ml) Water
4 tsp. Freshly squeezed Lime juice,plus more to taste
1 TBS Dark Rum,plus more to taste..I left this out
Pinch of Salt

Peel the mangoes and cut the flesh away from the pit. Cut the  flesh into chunks and put them in a blender with the sugar,water,lime juice,rum and salt. Squeeze the mago pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste,then add more lime juice as desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Yield: About 1 Quart
Source: The Perfect Scoop 
     






Tuesday, August 14, 2012

Manwich Clone Recipe

  

              Coleen's Recipes blog is one of my all time favorites. She posts the type of recipes that make you feel all warm and cozy on the inside. If I were Coleen's neighbor she'd have to close the curtains and hide in the bathroom to avoid me because thats how often I'd be knocking on her door. I've tried several of her recipes and have loved them all. This manwich recipe can also be added to the best loved coleen recipes section!

I've said it many times but I am starting to forget alot of things from home. I'm out of touch with alot of the new ingredients to cook and bake with, I'm forgetting what certain things taste like,what the names of things are and just generally feeling like an orphan with nothing to cling on to. So every once and awhile I will make something that seems so ages ago that I'm starting to forget..

Manwich is one such thing. My two sons are crazy about sloppy joes and ask often when we are going to try a new version of it. I knew the time was now the instant I spotted Coleen's recipe. I can't tell you how spot on the flavor was for me. I was a total kid again! The boys loved it,I loved it, what more can I say? Thanks Coleen!!

Manwich Clone Recipe

8 ounces Tomato Sauce
1 cup Ketchup
1 TBS Dried Onion Flakes
1 TBS Finely Diced Green Peppers
1 tsp. Salt
1 tsp. Prepared Mustard
1 tsp. Chili Powder
1/2 tsp. Dried Minced Garlic
1/4 tsp. Celery Seed
1 lb. Ground Beef;lean or regular,Soy Crumbles,whatever you like!

Combine all of the ingredients and set aside.Brown 1 pound of grouned beef in a skillet until done;drain and rinse if needed.  Stir the ingredients into the ground beef until combined. Simmer for 10 minutes and spoon into hamburger buns. 

** My husband isn't crazy about the messy side to sloppy joes so I created a pita joe for him. I toast a pita pocket,slice it open and scoop the mixture into the pocket. Problem solved**

Yield: 4-5 servings
Source: Coleen's Recipes 
         
     




Monday, August 13, 2012

Whole Wheat Chocolate Zucchini Muffins

 
          Alot of people have been e-mailing me and asking if I grew a container garden this year..I didn't. We picked a vacation instead. We don't have friends and family around us that can come over and water for us while we were away so we decided to take this summer off aswell as next summer since we are FINALLY going to start house hunting!

Zucchini is pretty cheap over here at the moment so I don't feel to badly that I didn't grow any myself this time around. I picked up a bunch lastweek and decided to make some healthy muffins with one of the larger ones I bought. The only change I made was to lower the sugar to 1/4 cup. I was slightly worried that they wouldn't be sweet enough but I'm happy to say the swap worked out well. These muffins are moist with alot of flavor going on with the banana,applesauce and cocoa. Happy Muffin Monday!

Whole Wheat Chocolate Zucchini Muffins

1-1/4 cups Whole Wheat Pastry Flour
1/4 cup Unsweetened Cocoa Powder
1-1/4 tsp. Baking Powder
3/4 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 Whole Banana,mashed
1/2 cup Sugar
1/4 cup Milk or Buttermilk
1 tsp. Vanilla
1 cup Shredded Zucchini

Preheat oven to 350 or 180 celcius. Spray a 12 cup muffin tin with nonstick spray and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon.

In another bowl,mix together the banana,sugar and applesauce. Add in milk,vanilla and zucchini; stir until combined.

Add the wet ingredients into the dry and mix just until combined. Spoon batter evenly among the muffin tin. Bake 18-25 minutes or until toothpick inserted comes out clean. Cool for a few minutes before removing from pan and cooling completely on a wire rack.

Yield: 12 Muffins
Source: Happy Herbivore



 

Friday, August 10, 2012

Homemade Marshmallows!

  
             Happy National S'mores Day! I wonder who's in charge of creating these wacky little national days. In honor of said day,I am bringing you a homemade marshmallow recipe!

I couldn't believe it when these exploded all over the blogging world a few years back. Everyone was making them..except me. I didn't have a kitchenaid stand mixer or any stand mixer for that matter so all I could do was sit there and be ever so envious. That all changed of course when I woke up this past christmas to a rather large box that was infact a kitchenaid mixer. I still get happy when I think back that moment..My husband waiting for me to open it,the shock on my face as I looked at him,the smile on his face because he knew I had no idea, and then the full on bawling fit I went into after that because of how happy I was..sigh..that memory will stay with me forever..Oops..sorry! Anyway..now that I have a standmixer I was just waiting for the right moment to make them..Who knew that it would be that moment in august! We don't have the over the top temps over this way so my husband and I knew it was go time..

I did mention my husband in this because that man has turned into the candy making machine. He is whipping out nougat left and right and when he has the recipe perfected I will post it. He bought me a digital thermometer which I feel is a full on must when candy making because it takes the guess work out of everything. I hate the clip on thermometers and had the worst time with them. Well not anymore. I can't begin to tell you how super easy this recipe is! not only is it easy but the variations you can do are really limitless. I plan to make these again for christmas in the flavor of peppermint and in snowflake shapes and maybe partly dipped in chocolate. You can do swirls all sorts of flavors and colors and shapes..whatever you want really.

So here is the recipe..make some marshmallows and then make a s'mores..and just so you know,homemade marshmallow kick the poo out of the store bought version. They taste amazing and are soooo light and fluffy :)

      
    However if you don't feel like making those..how about a s'mores bar?

          
        I love anything that can be turned into bar form. Happy National S'mores Day!!!

Homemade Marshmallows

3 packages Unflavored Gelatin
1 cup Ice Cold Water,divided
12 ounces ( about 1-1/2 cups) Sugar
1 cup Light Corn Syrup
1/4 tsp. Salt
1 tsp. Vanilla
1/4 cup Powdered Sugar
1/4 cup Cornstarch
Nonstick Spray

Place the gelatin into the bowl of a stand mixer with 1/2 cup of the water. Have the whisk attachment on.

In a small saucepan combine the remaining 1/2 cup water,sugar,corn syrup, and salt. Place over medium-high heat,cover and allow to cook for 3-4 minutes. Uncover and either clip a candy thermometer on the side or using a digital hand held thermometer, cook until the mixture reaches 240 degrees, about 7-8 minutes. Once it reaches 240, take it off the heat immediately.

Tur the mixer on low speed, and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes thick and lukewarm,about 12-15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping,prepare your pan!

Combine the powdered sugar and cornstarch in a small bowl. Lightly spray a 13x9 inch pan with nonstick spray. Sprinkle the powdered sugar mixture into the pan and moving it around to make sure that it coats the bottom aswell as the sides. Return the remaining mixture back into the bowl to be used later on.

When ready,pour the marshmallow mixture into the pan,using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough remaining powdered sugar mixture to lightly cover. Reserve rest for later. Allow the marshmallows to sit uncovered for atleast 4 hours and up to overnight ( mine sat out for the entire night.)

Turn the marshmallows out onto a cutting board and cut into 1 inch pieces using a pizza wheel dusted with the powdered sugar mixture. Once cut,lightly dust all sides of each marshmallow with the powdered sugar mixture,using more if needed. Store in airtight container for up to 3 weeks!

If you don't want to use cornstarch you can use all powdered sugar.

Yield: 9 dozen marshmallows
Source: Alton Brown

           
 



 

Wednesday, August 8, 2012

Zucchini Fritters


         I love all kinds of fritters..apple fritters,corn fritters,potato fritters..I even want a pet named Fritter..infact it would be some sort of a short stack type of animal..a low rider/squatty adorable thing...because thats what a fritter is..a round low riding food..and adorable in its own right.

       
      I was asked by a reader if I could come up with some zucchini recipes that were low in budget and not high in fat. I could do that. I could reallllly do that. This recipe is unique in the way that it has you sauteeing the zucchini and onion mixture before you add it to the wet ingredients. What is also different is that it uses chickpea flour! It's also called Gram flour and I actually picked it up by mistake when I thought I was buying Graham flour..you know,to make graham crackers with. I came home and looked up what exactly gram flour was. I was super excited when I learned that it was chickpea flour because I've been hearing alot of great things about it. I scored without even realising it. While watching a cooking series that takes place in england I watched a woman make these. I jumped on it since she too uses gram flour in the recipe. If you don't have it, don't sweat it,just use regular flour. These freeze amazingly well and my family couldn't get enough of them. 

Zucchini Fritters

3 Zucchini,grated..I used medium/large
1 Onion,grated..I used a medium
2 Cloves Garlic,crushed
2 Eggs,beaten
4 oz (100 g) Gram Flour or Whole Wheat or regular
6 oz ( 150 g) Feta Cheese
1 Small Red or Green Chili,seeded and chopped;optional
1 tsp. Garam Masala or Cumin
Small handful of either chopped parsley or coriander
Salt and Pepper to taste
Milk as needed for the batter

Place the grated zucchini and onion in a colander and allow to drain for 15 minutes and then squeeze out as much water as you can. Fry the zucchini and onion mixture along with the crushed garlic in a large frying pan,over medium heat, until cooked and just starting to brown. Remove from heat and allow to cool slightly.

In a large bowl,combine the flour,eggs and garam masala or cumin and mix until a smooth batter forms,adding in milk to help with that. ** I found it waaay to thick without milk and added enough until it reminded me of a thick pancake batter.** 

Add the cheese,chili,parsley or corinader,salt and pepper and the zucchini onion mixture and mix until everything is thoroughly combined.

Heat a small amount of oil in a pan over medium - high heat and drop tablespoon sized amount of batter into the heated pan,making sure to spread the batter out with a back of a spoon to make it more even for cooking. Fry 2-3 minutes,until the bottom is a deep golden brown and a little crispy. Flip over and cook for another few minutes,until it's golden brown,cripsy and cooked threw.

Drain on paper towels and keep in a low oven while you cook the rest.

Yiled: A Ton
Source: The Hairy Bikers Mums Know Best


    


Monday, August 6, 2012

Carrot Spice Muffins

  
          It's monday! I don't really have anything exciting to tell other than it's monday and I've got a muffin recipe to share. I zoomed around Germany today to pick up a few baking items. I'm always amazed at the price difference when travelling 10mins from here and entering another country. I'm loving the cheaper prices on alot of the baking items!! I'm stared at constantly when they hear me speaking english and one poor little girl almost lost her ice cream when she did a double take after hearing me talk. I always smile but the total blank "It's one of THEM" looks you get is both comical and annoying at the same time. I'm not sure how many people in the U.S. realise that about 99.999% of German tv and movies are dubbed. They have no clue what most of the actors really sound like and the pure shock on their faces when they actually here english is just crazy. So yeah, thats my shopping in germany story for the day.

Lets move on to the muffins! I spotted this recipe a few days ago when another expat on facebook posted these. I am crazy about spice muffins and since I had a bunch of carrots to use up,into the kitchen I went! Incase you aren't a hardcore carrot fan you can still make these because you don't taste them. They add moisture..just like shredded zucchini. The pineapple and applesauce also help in that area and the nuts help bring it altogether. If you aren't a fan of walnuts then use cashews. If you aren't a fan of any kind of nut, then just leave em' out! You can freeze these without any problems but if your house is anything like mine..they are gone before you can even consider the freezer option!

Carrot Spice Muffins

1-1/2 cups White or regular Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Ground Ginger
1/8 tsp. Allspice or Pumpin Pie Spice
1/3 cup Agave,Honey or Brown Sugar
1 Egg,room temp
1/2 cup Plain Yogurt..I used low fat
1/3 cup Applesauce
1/2 tsp. Vanilla
1-1/2 cups Finely Grated Carrots
1/2 cup Crushed Pineapple
1/2 cup chopped Cashews or Walnuts

Preheat oven to 400 or 200 celcius. Spray a 12 cup muffin tin with nonstick spray and set aside.

In a large bowl,whisk together the flour, baking soda, baking powder, salt, and spices.

In another bowl, mix the eggs with choice of sugar,yogurt,applesauce and vanilla until thoroughly combined. Stir in the shredded carrots,pineapple and nuts.

Add the wet ingredients into the dry,stirring gently until combined. Divide batter evenly among prepared muffin tin.

Bake 15-17 minutes, or until toothpick inserted comes out clean. Allow to cool in pan for 1-2 minutes before removing to wire rack to cool completely.

Yield: 12 Muffins
Source: When Adobo Met Feijoada



Thursday, August 2, 2012

Vanilla - Strawberry Jam Frozen Yogurt

  
         Tonight after a dessert of frozen yogurt it hit me that I haven't shared this recipe yet! I've made this 3 times already and I will be making it again this weekend..that's how much we love this! Frozen yogurt is so yummie and tastes nothing like the weird stuff you see squirting out of a machine when ordering it at the mall or wherever else they sell it these days. This recipe only contains 3 ingredients and I highly doubt the mall version can claim the same thing. It has a slight tang to it that I just love and you can dress it up anyway you like. You can keep it like this or...

   
      Stir in your favorite flavor of jelly or jam,top it with sprinkles,crushed cookies or candy or keep it real and eat it plain..it's all good!

Vanilla Frozen Yogurt

3 cups ( 720gm) Plain Whole-Milk Yogurt
1 cup ( 200 g) Sugar
1 tsp. Vanilla

** I use Greek Yogurt and if you go that route use the same amount of greek yogurt as the plain but reduce the sugar to 3/4 cup. I reduced it to 1/2 cup and we saw no difference,so feel free to play around with the sugar amount. I would taste it before putting it into the fridge to make sure you like the amount**

Mix together the yogurt,sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

** If you want to add in jam,whisk the desired amount into the container you are going to put the ice cream in once it's done churning. Mix the ice cream with the jam and freeze for a few hours**

Yield: 1 Quart
Source: The Perfect Scoop