tag:blogger.com,1999:blog-87138125436387629622024-03-13T12:19:30.296-07:00better for you treatsHaving your cake and eating it too... Guilt free!!!!Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8713812543638762962.post-10108309290943935892015-12-22T21:24:00.000-08:002015-12-22T21:24:05.408-08:00White Chocolate Peppermint Cookies<div class="separator" style="clear: both; text-align: center;">
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Christmas Baking is well under way!!!! Now, to be clear, I am not claiming that these cookies are by any means "better for you" except for possibly that they are homemade with lots of love and have no preservatives in them! I also do believe moderation is key, and having a few decadent cookies at Christmas time is not a problem if you eat well all year long... at least that's my story and I'm stickin' to it!!! <br />
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I have been making these cookies for YEARS! They are in fact my oldest son's favorite, as well as my 2 younger daughters. Not to mention that we leave these out every year for Santa, and last year he left a note beside the empty plate thanking us for them and letting us know that these cookies are his favorite!!!! And as we all know, Santa wouldn't lie! So you may want to do yourself and your children a favour and get these babies in the oven, at least for Santa!!! You never know, you just might find a special thank you under your tree! ;)<br />
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To make White Chocolate Peppermint Cookies you will need:<br />
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<ul>
<li>3/4 cup room Crisco Golden all vegetable shortening</li>
<li>1/2 cup packed brown sugar</li>
<li>1/2 cup white sugar</li>
<li>1 Tbsp vanilla</li>
<li>1 large egg</li>
<li>1 3/4 cup all purpose flour (I use unbleached)</li>
<li>1/2 tsp salt</li>
<li>3/4 tsp baking soda</li>
<li>1 cup white chocolate chips</li>
<li>1/4 cup crushed candy canes or peppermint candies</li>
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Preheat oven to 350 degrees F. If using a pizza stone to bake cookies, place it in the oven to heat up with the oven and have 2 pieces of parchment paper ready to put cookies on. Otherwise, line cookie sheets with parchment paper and set aside.<br />
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Mix shortening, sugars, vanilla together until well blended. <br />
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Beat in egg.<br />
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Combine flour, salt and baking soda. <br />
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Mix into shortening mixture at low speed until just blended. Stir in Chocolate chips and crushed peppermint.<br />
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Shape into 1 inch balls and place 2 inches apart on parchment.<br />
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If using stone, remove it from the oven and slide your parchment paper with the cookie balls on it. Return to oven and bake 8 to 10 minutes until lightly browned,<br />
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Do not overbake! You can now slide the baked cookies with the parchment paper off your stone and onto a wire rack to cool. Slide the next prepared cookie sheet onto your stone and bake 'em!!!<br />
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I truly hope your family loves these cookies as much as mine does, and I wish you and your family a Wonderful Christmas!!!</div>
<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-71309209477835212592015-12-15T08:45:00.000-08:002015-12-22T20:22:50.110-08:00Versatile Morning Glory Muffins<div class="separator" style="clear: both; text-align: center;">
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These days I am getting up very early with my Hubby to get him off to work (he used to work from home, so this is a huge adjustment!!!) I have to say, it has been kinda nice having that extra time in the morning even though I am not completely thrilled with an alarm clock going off at 5am!! The bonus is I am able to get completely ready for the day and even bake fresh muffins for my kids lunches before they even wake up. I feel so accomplished by 7am!!! The other beautiful thing about muffins is that there is no mixers needed, so it is a fairly quiet baking project that whips up in no time and doesn't wake up sleeping children!!!<br />
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I wanted to use up some apples in my fridge and found this old recipe that I haven't used in years, and I have no idea why I had forgotten about this one, it is one of my favorites! I absolutely love morning glory muffins, and this particular recipe is so versatile, I can't even tell you how many modifications I have made to it over the years and it always produces tender, delicious healthy muffins, perfect for lunchboxes and also wonderful for a light breakfast or middle of the day snack with a nice cup of tea. There is a lot of cinnamon in these- It is not a typo!! and all that cinnamon is what makes these muffins absolutely irresistible!! Whip up a batch now,or wait until the morning and enjoy them warm out of the oven, they are worth getting up a little early for!!!</div>
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To make Morning Glory Muffins, you will need:</div>
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<ul>
<li>2 cups whole wheat all purpose flour, spoon and level measurement</li>
<li>1/2 cup sugar </li>
<li>1 Tablespoon cinnamon</li>
<li>2 Tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 large carrot, finely grated</li>
<li>2 apples, peeled and grated</li>
<li>1 cup raisins, optional, if using, soak raisins in water for 10 minutes to plump them a bit</li>
<li>2 eggs</li>
<li>1/2 cup sour cream, yogurt or apple sauce</li>
<li>1/4 cup canola oil (I use first press)</li>
<li>1 Tablespoon vanilla extract</li>
<li>2 Tbsp wheat germ</li>
<li>1/4 cup chopped walnuts (optional)</li>
</ul>
</div>
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Preheat oven to 375 degrees F. spray muffin pans with cooking spray and set aside. For me this recipe makes 12 regular sized muffins + 6 mini muffins, filling the cups 2/3 full.<br />
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In a medium bowl whisk together eggs, sour cream, oil and vanilla, set aside.<br />
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<tr><td class="tr-caption" style="text-align: center;">No nuts in this batch as they are going to a nut free school</td></tr>
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In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, salt, wheat germ and nuts, if using.<br />
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Stir in egg mixture until just combined, <br />
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<tr><td class="tr-caption" style="text-align: center;">no raisins, here! My middle daughter won't touch them!</td></tr>
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then stir in carrot, apples and well drained raisins, if using. Do not over mix!!</div>
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Divide batter evenly into prepared muffin pans and bake or 15 - 20 minutes (for regular sized muffins), or until the tops are golden and spring back when lightly pressed.<br />
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Allow to cool for 5 minutes in pan and then promptly remove muffins from pan to completely cool on wire racks.<br />
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ENJOY!!!<br />
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-10709272053677081402015-12-04T10:15:00.000-08:002015-12-04T10:15:55.078-08:00Whole Wheat Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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As we are heading into the Christmas season I know everyone is posting all the Christmas goodies imaginable! Tis the Season after all!! However, our kiddies are still in school, which means they need healthy lunches, which in turn means I am making whole wheat muffins. When I asked this week what they would like in their lunches I got a unanimous "Blueberry muffins!!!" Unanimous does not happen around here very often, I am lucky to get 2 out of 3, usually it is 3 very different requests (which is why I very rarely ask). I did ask this week because I just didn't know what I wanted to make, so I took a chance. :)<br />
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I do love these muffins and had kinda forgotten about them. They have been nick named 'to die for', which may be a <u>little</u> exaggeration... I'll leave that to you to decide :)<br />
They are however light and fluffy with the perfect amount of blueberries, perfectly sweetened as well as a very forgiving batter... don't want to use a lot of oil (as I don't) sub in apple sauce or even sour cream (as I did) no egg? use flax seed! I made this recipe twice this week as my hubby and I ate some and I didn't have enough to get through the week, and the second time I made them I increased the recipe slightly as I wanted to muffins to be a little bigger, And they were perfect!<br />
I hope you enjoy these as much as we do!!!<br />
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To make Whole Wheat Blueberry Muffins, you will need:<br />
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<ul>
<li>2 cups whole wheat all purpose flour, spoon and sweep measurement</li>
<li>1/2 cup sugar</li>
<li>1/2 tsp salt</li>
<li>3 tsp baking powder</li>
<li>1/3 cup + 7 1/2 tsp first press canola oil ( I used 1/3 cup oil + remainder sour cream)</li>
<li>1 large egg + 2 tsp ground flax</li>
<li>1/3 + 1/4 cup milk </li>
<li>1 cup fresh or frozen blueberries</li>
</ul>
Preheat oven to 400 degrees F. grease muffin cups and set aside.<br />
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Combine flour, sugar, salt, and baking powder in a large bowl. In a separate bowl (or measuring cup) combine oil, egg, flax and milk, set aside.<br />
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In a small bowl add blueberries (I used frozen and did not thaw them!) Add about 1/4 cup of the flour mixture to the blueberries and stir to coat.<br />
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Pour the oil mixture into the remaining flour mixture and stir to combine, but do not over mix!<br />
Gently fold in the blueberries, being careful not to overmix!<br />
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divide batter among 12 muffin cups evenly and bake for 20 minutes,<br />
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until tops are lightly browned and the center muffin springs back when gently pressed, or check doneness with a toothpick :)<br />
Allow to cool 5 minutes in pan, then remove the muffins from pan to continue cooling on a wire rack<br />
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Enjoy!!!</div>
<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-8679095074672960842015-11-19T09:48:00.001-08:002015-11-19T09:48:41.158-08:00Chocolate Zucchini Mini Muffins<div class="separator" style="clear: both; text-align: center;">
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It has been unseasonably warm in my part of the world and I have been thoroughly enjoying it!!! I found zucchini on sale at my local produce store, and since the weather has been spring like, I thought it only fitting to leave the pumpkin and apples out of the baking for the week and get some zucchini in! My family will not eat this lovely vegetable unless it is grated into baked goods, and these muffins are just so yummy, and so full of good stuff, who am I to deprive them?<br />
I have always made this recipe as mini muffins, but I had a little batter left over and thought I would try baking it as a cookie..<br />
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It didn't turn out badly! Obviously a very cakey consistency, but it was nice as a little treat to go with my afternoon coffee :) <br />
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<br />
To make Chocolate Zucchini Mini Muffins, you will need:<br />
<br />
<ul>
<li>2 cups whole wheat flour, spoon and sweep measurement</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup cocoa</li>
<li>1 tsp <u>each </u>baking powder and baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup minus 2 Tbsp greek yogurt. </li>
<li>2 Tbsp milk</li>
<li>1/3 cup apple sauce</li>
<li>2 large eggs</li>
<li>1tsp vanilla</li>
<li>1 small zucchini, grated </li>
<li>1/2 cup chocolate chips (mini chips prefered)</li>
</ul>
Preheat oven to 350 degrees F.<br />
In a large bowl, sift together flour, sugar, cocoa, salt, baking powder and soda.<br />
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In a large measuring cup, measure 1 cup of greek yogurt and remove 2 Tbsp. Add the 2 Tbsp milk and stir (this is a wonderful replacement for buttermilk, so if you have buttermilk on hand you can use that- I prefer to use greek yogurt for the protein content). Add in the applesauce, eggs and vanilla and stir to thoroughly combine.<br />
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Add yogurt mixture to flour mixture<br />
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and add zucchini and chocolate chips,<br />
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stirring until just combined. <br />
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Pour batter into muffin tray<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QkM6ARFdYzY/Vk35uaQOCLI/AAAAAAAAFuo/WVAUxYGiVmw/s1600/15%2B-%2B10" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QkM6ARFdYzY/Vk35uaQOCLI/AAAAAAAAFuo/WVAUxYGiVmw/s320/15%2B-%2B10" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I forgot to add chocolate chips to my batter, and only had regular sized chips in my pantry, so I just added a few to the tops</td></tr>
</tbody></table>
(I use a small cookie scoop- it ensures my muffins are all the exact same size and is wayyy less messy than trying to pour batter into these little cups!!!<br />
Bake for 20 minutes, until tops bounce back when touched and toothpick comes out clean. Allow to cool completely on a wire rack. <br />
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Enjoy!!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-48995933789077527162015-11-11T08:41:00.000-08:002015-11-11T08:41:54.630-08:00Homemade Pumpkin Puree<div class="separator" style="clear: both; text-align: center;">
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As I promised a few weeks ago, now that Halloween is done and the pumpkins are no longer needed for decorations, they have made their way into my oven and are now puree. I absolutely love doing this every year. It is so yummy, so good for you and wayyy less expensive than the canned stuff. And, to top it off, this is so easy to do!! <br />
I use pie pumpkins (smaller ones). I really don't know if this would work with a regular large pumpkins, I have never tried it. <br />
<br />
To make pumpkin puree, you will need:<br />
<br />
<ul>
<li>Pumpkins!!!!</li>
</ul>
That's the shortest ingredients list you will ever see!!!<br />
<br />
Preheat oven to 350 degrees F<br />
Cut the tops off the pumpkins as close to the stem as possible. I find it much easier to use a serrated knife.<br />
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Cut the pumpkins in half, scoop out the seeds and keep to roast :) This is the bonus!!! <br />
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Place the pumpkins cut side down a foil lined, greased jelly roll pan.<br />
Place in oven for approximately 30 minutes, until flesh is soft. This may take more time, depending on the size of your pumpkins.<br />
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Remove from oven and allow to cool.<br />
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Once cool, simply peel the skin off! If there are any strings inside, they can easily be scooped out using a spoon.<br />
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Put the flesh in a food processor and blend until smooth.<br />
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Portion the puree into 1 cup servings and freeze.<br />
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To use, simply remove from freezer, thaw and use as you would canned pumpkin.<br />
Now I am going to go make a pumpkin banana cake... recipe coming soon! :)<br />
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-7515237028695283132015-11-04T09:24:00.002-08:002015-11-04T20:38:29.780-08:00Apple Cranberry Muffins<div class="separator" style="clear: both; text-align: center;">
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I just wanted to take a minute to say a very sincere Thank You to all of you for taking the time to look at my blog. I truly appreciate the time you have taken to look me up, and I hope that some of these recipes have made it into your kitchens and have been enjoyed! I hope to be growing this blog with the purpose of feeding my family and helping you feed your families a little better. :)<br />
Before I get into muffins.... I am going off topic with an amazing homemade kitchen and bathroom cleaner I found this week. I use a lot of vinegar to clean my home, and have been using mostly home made cleaners for years, with the exception of my bathrooms. I somehow believed bathrooms needed more "heavy duty" cleaners in order to truly get the job done... I stand corrected friends!!! This stuff is incredible!!! Spray this stuff, let it sit for a few minutes and it just MELTS the grime away!!! Best of all, it smells amazing! It's funny how something so small can make me so happy! I hate cleaning bathrooms, but this cleaner actually made it kinda fun (I cannot believe I just wrote that!) So get yourself a spray bottle and mix:<br />
<br />
<ul>
<li>1 cup vinegar</li>
<li>1/2 cup lemon juice</li>
<li>1/4 cup dish soap (I use Dawn)</li>
<li>1 1/4 cup water </li>
<li>2 tsp baking soda<div class="separator" style="clear: both; text-align: center;">
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</li>
</ul>
Pour all the liquids into a bottle and add baking soda. It will foam up like crazy, so I learned to add the soda at the last second while I am in the bathroom. Put the spray trigger on the bottle quickly and direct it at the shower wall, as it will automatically start to spray out of the bottle due to pressure. Spray the entire area that is to be cleaned, allow it to sit for a few minutes and gently scrub any areas needed. Be sure to thoroughly rinse the shower so it isn't slippery.<br />
<br />
Ok! Now for Muffins!!! I had a bunch of apples in my fridge that no one was eating, so, like everything else in my home, I had to use them up! I made a large batch of whole wheat muffins and froze them. They have been perfect in lunchboxes, especially since we just finished halloween and my kids got WAYYYY to much candy! I am glad to be able to pack them something that they will eat and enjoy! This will make up to 36 muffins, or you can also make it into a loaf if you prefer, baking times will change :)<br />
To make Apple Cranberry Muffins, you will need:<br />
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<br />
<ul>
<li>4 cups whole wheat flour (spooned and swept)</li>
<li>1 cup quick oats</li>
<li>1 cup sugar</li>
<li>3 tsp baking powder</li>
<li>2 tsp baking soda</li>
<li>1 tsp salt</li>
<li>4 tsp cinnamon</li>
<li>1/2 tsp allspice</li>
<li>1/4 tsp cardamom</li>
<li>4 eggs</li>
<li>2 cups yogurt</li>
<li>1/2 cup butter, melted and cooled</li>
<li>1/2 cup apple sauce</li>
<li>4 apples, peeled and grated</li>
<li>1 cup chopped cranberries</li>
</ul>
Preheat oven to 400 degrees F.<br />
In a large bowl, combine all dry ingredients and whisk to combine.<br />
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In a second bowl (or large measuring cup), combine all wet ingredients, eggs and grated apple, whisk to combine.<br />
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Make a well in the flour, pour the wet into the dry.<br />
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Stir until just combined, gently stir in cranberries.<br />
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Distribute batter into greased muffin tins ( I used 1 12 cup muffin tin and 1 mini loaf pan). <br />
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Bake for 13 to 15 minutes, until a toothpick inserted in the center comes out clean. <br />
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Enjoy!!!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com1tag:blogger.com,1999:blog-8713812543638762962.post-9389302169926516942015-10-29T11:34:00.000-07:002015-10-29T11:41:11.968-07:00Lemon Poppyseed Muffins<div class="separator" style="clear: both; text-align: center;">
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I find muffins to be the best thing for lunches.... They are easy to pack, the kids love them, and since I can only make 12 at a time I can't be snack happy eating them all, or I end up having to make another batch before the week is through, Kinda like I did with the Orange Cranberry Loaf I made earlier this week (it's my favorite! Don't judge me if I ate 1/2 the loaf throughout the day!!!) That recipe will come next week :)<br />
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I didn't have a good lemon muffin recipe, so off to Google I went and found a delightful recipe on a blog I really enjoy, www.twopeasandtheirpod.com. I changed it up a little and was really pleased with the results. I used half whole wheat flour (I really wanted light and airy and didn't want to chance them being too dense, but the next time I make them I will definitely use whole wheat!) I also cut the butter down by half. The original recipe called for greek yogurt, but since I was out I just used plain yogurt, These were so easy to make I can't believe I procrastinated so long in making them!!! </div>
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The best tip for these is to blend your lemon zest and sugar really well. It allows the sugar to absorb all the flavor from the zest and the results are a little heavenly. I hope you enjoy these as much as I do!!!</div>
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<tr><td class="tr-caption" style="text-align: center;">So good with a cup of coffee in the morning! This is my favorite mug, it's about 23 years old!</td></tr>
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To Make <b>Lemon Poppyseed Muffins </b>you will need:</div>
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<ul>
<li>2/3 cup sugar</li>
<li>grated zest and juice from 1 lemon</li>
<li>1 cup all purpose flour</li>
<li>1 cup whole wheat flour</li>
<li>2 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>3/4 cup yogurt (greek or plain) sour cream can also be used</li>
<li>2 large eggs</li>
<li>1 tsp vanilla</li>
<li>1/4 cup butter, melted and cooled</li>
<li>1/4 cup applesauce</li>
<li>2 Tbsp poppyseeds</li>
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Preheat your oven to 425 degrees F. Grease 12 cups in a regular size muffin pan or line with paper muffin cups.<br />
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In a large bowl, combine lemon zest and sugar until the sugar is moist and the fragrance of the lemon is strong (I "smushed" them together with a silicone spoon, but you can also just rub them together with your fingers). <br />
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Whisk in the flours, baking powder, baking soda and salt. set aside.</div>
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In another bowl, whisk all the wet ingredients together until well blended. <br />
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Pour the wet mixture over the dry, add the poppyseeds and gently stir to blend. Do not overmix! <br />
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<tr><td class="tr-caption" style="text-align: center;">The batter almost has a mousse like consistency.</td></tr>
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Divide the batter evenly among the muffin cups.</div>
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Bake for 5 minutes and then turn oven down to 375 degrees F for another 13 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.<br />
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Allow the muffins to cool in the pan for 5 minutes and then carefully remove them from the pan and allow them to fully cool on a wire rack.<br />
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I didn't frost mine, but if you would like to put these over the top, combine 1 cup of icing sugar with 2 or 3 Tbsp of lemon juice and drizzle over cooled muffins. YUM!!!</div>
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Enjoy!!!</div>
Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-25473271585891355452015-10-19T09:34:00.000-07:002015-10-19T09:34:34.885-07:00Pumpkin Streusel Bars<div class="separator" style="clear: both; text-align: center;">
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Have you ever just made a complete mess in the kitchen??? I mean, one mistake after another? I was just making a simple pumpkin pie, it really should not have been that hard!!! Yet somehow, I ended up knee deep in pumpkin, mistake after mistake, and would end up using all the mistakes to produce 3 wonderful desserts! I only wish I was taking pictures!!!! So my mistakes? Trying to rush would have been the first, and in my rush I opened a can of condensed milk instead of evaporated, so now I needed to use the condensed milk... enter Pumpkin Streusel Bars. I found this idea on a lovely blog, http://www.sweetandsavorybyshinee.com/ and have made it a few times now, it is so good! It packs great in my kids lunches, is fairly simple to make and quite versatile. I made this a few different ways, and will explain the options in the directions. So, get in your kitchen and whip this up! You will be glad you did!!<br />
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To make <b>Pumpkin Streusel Bars, </b>you will need:</div>
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<u>For Crust:</u></div>
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<ul>
<li>1/3 cup softened butter</li>
<li>1/2 cup sugar</li>
<li>1 large egg, room temperature</li>
<li>1 tsp vanilla extract</li>
<li>1 cup whole wheat flour, spoon and sweep method</li>
<li>1/2 tsp baking powder</li>
<li>1/4 tsp salt</li>
</ul>
<u>For Filling:</u></div>
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<ul>
<li>1/2 cup plain greek yogurt, or low fat sour cream</li>
<li>1 cup pure pumpkin puree</li>
<li>1 can sweetened condensed milk, or dulce de leche</li>
<li>2 large eggs</li>
<li>1 tsp vanilla extract</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp ground nutmeg, preferably freshly ground</li>
<li>1/4 tsp ground ginger</li>
<li>1/4 tsp salt</li>
</ul>
<u>For Filling:</u></div>
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<ul>
<li>1/4 cup chopped pecans (optional)</li>
<li>1/4 cup rolled oats</li>
<li>1/4 cup flour</li>
<li>1 tsp cinnamon</li>
<li>1/4 cup packed brown sugar</li>
<li>3 Tbsp cold butter, cut into cubes</li>
<li><a href="http://betterforyoutreats.blogspot.ca/2015/10/yummy-pumpkin-cookies.html">penuche frosting</a></li>
</ul>
Preheat oven to 350 degrees F. Generously grease or line a 8x11.5 inch baking pan with parchment paper.</div>
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To make the cake base, beat the butter and sugar on medium speed until fluffy.<br />
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Add the egg and vanilla and continue to beat until smooth. Add flour, baking powder and salt and mix until just combined.<br />
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Spread batter evenly with an offset spatula in prepared pan and bake for 15 minutes.</div>
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Meanwhile prepare the filling. Add yogurt (or sour cream), pumpkin puree and condensed milk (or for a twist, try using dulce de leche!)<br />
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<tr><td class="tr-caption" style="text-align: center;">using the dulce de leche. </td></tr>
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mix on medium high speed with the paddle attachment until smooth.<br />
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Reduce speed to low and add eggs one at a time, beating after each addition. <br />
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<tr><td class="tr-caption" style="text-align: center;">condensed milk... a little lighter in colour </td></tr>
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Add in remaining ingredients and once incorporated, pour over the cake base. Bake in oven for 20 minutes</div>
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For the Streusel, I tried a few cheats on this... one worked well, the other.... not so much! to make this the traditional way, add the first 4 ingredients in a medium bowl, as well as the sugar and cut the butter in, either using a pastry blender or simply rub it in the with your hands. </div>
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I had about 1/3 cup of penuche frosting in the fridge, so instead of adding the brown sugar and cutting in the butter, I mixed my frosting into the oats mixture.<br />
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It worked perfectly! The second time I made this, I tried saving about 1/4 cup of the dulce de leche to mix into the streusel, and while it tasted great, it was impossible to spread nicely over the filling, so I wouldn't advise it! <br />
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Once you have sprinkled the streusel on the partially baked pumpkin filling, return to oven and continue baking for 20 more minutes until the center is set and a knife comes out clean. Cool on wire rack for about an hour, then transfer to fridge for a few hours. Cut into 12 squares and enjoy!</div>
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Bon Appetit!!!</div>
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Oh and those other mistakes? I made too much filling for my pie crust, (like, double!) So I added 1/4 cup whole wheat flour and about 1/2 cup of oats and poured it into an 8x8 pan. It baked up perfectly and was a nice crustless pumpkin pie that my kids loved in their lunches! Happy endings always rock!!! :)</div>
Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-63107434360713715782015-10-09T19:15:00.000-07:002015-10-09T19:15:07.433-07:00Yummy Pumpkin Cookies!I am lucky to be a part of a great program, where I get to try new products for free! As a BZZZ Agent I recently received a package containing a Venus Swirl Razor and a canister of Venus with a touch of Olay Violet Swirl Shave Prep Cream. Now, I must confess, I have always used store brand razors, the cheaper the better I thought.... and I have always just used soap to lather. I was so surprised at how great this razor was!!!! It doesn't pull on your skin at all, gets every hair and is so easy to use, I went to get a second one for my daughter, who is just starting to need to shave. And the shave cream? I stand corrected, what a difference it makes!!! I suggest you check these products out, I am sure you will be glad you did!!! #gotitfree<div class="separator" style="clear: both; text-align: center;">
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Now that I have that off my mind, let's get to cookies... I know, everyone out there is pumpkin crazy right now, but I am pumpkin crazy all year!!! In the fall, when pumpkins are inexpensive, I always buy 4 or 5 fresh pie pumpkins to roast and then I freeze them in 1 cup servings, so I always have fresh pumpkin puree for baking! I will be posting directions for this process in a few weeks. :) These cookies are just lovely... they have a cakey texture, which is a nice change, they are not too sweet, so the delicate penuche glaze is just perfect! I swapped half of the butter for greek yogurt, which made them almost guilt free! I happily packed these in my daughters' lunches, and they happily ate them! :) I hope you enjoy these as much as we do! </div>
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I also always bake cookies on my pizza stones. My cookies bake perfectly, every time. Simply place your stones in the oven while your oven is preheating, scoop your batter onto parchment paper and slide the paper onto the heated stone. Perfect.Cookies.Every.Time.</div>
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To Make Pumpkin Cookies with Penuche Glaze, you will need:</div>
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<ul>
<li>1/2 cup butter, room temperature</li>
<li>1/2 cup greek yogurt, unflavored</li>
<li>1/4 cup sugar</li>
<li>1/2 cup brown sugar</li>
<li>1 cup pumpkin puree</li>
<li>1 egg</li>
<li>1 tsp vanilla extract</li>
<li>2 cups whole wheat flour, spoon and leveled</li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>2 tsp cinnamon</li>
<li>1/4 tsp salt</li>
</ul>
Penuche Glaze</div>
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<ul>
<li>1 1/2 Tbsp butter</li>
<li>1/4 cup packed brown sugar</li>
<li>2 Tbsp milk</li>
<li>3/4 to 1 cup confectioners sugar</li>
</ul>
Preheat oven to 350 degrees F. If using pizza Stones, place in oven to heat with the oven.</div>
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In a large mixing bowl, cream butter, yogurt and sugars together until light and fluffy.<div class="separator" style="clear: both; text-align: center;">
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Blend in pumpkin, egg and vanilla.</div>
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In a separate bowl, combine flour,baking soda, baking powder, cinnamon and salt.<div class="separator" style="clear: both; text-align: center;">
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Mix flour mixture into butter mixture.<div class="separator" style="clear: both; text-align: center;">
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Drop tablespoonfuls 3 inches apart on parchment paper, remove stones from the oven and slide the cookie sheet onto the stone. <div class="separator" style="clear: both; text-align: center;">
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Bake cookies for 12 minutes, until golden around the edges<div class="separator" style="clear: both; text-align: center;">
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Transfer warm cookies to cooling racks.<div class="separator" style="clear: both; text-align: center;">
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Cool cookies completely and frost with glaze.</div>
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For Glaze:</div>
<div>
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk, blend in the confectioners sugar until the glaze is smooth and spreadable. Using a silicone basting brush, lightly brush glaze on top of cookies. <div class="separator" style="clear: both; text-align: center;">
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The glaze hardens fairly quickly, so keep the saucepan on the stove on the lowest heat to prevent it from hardening.<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-78633824895911555702015-09-18T19:01:00.001-07:002015-09-18T19:01:12.827-07:00World's Easiest (and Tastiest) Lasagna!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7KqAHmkjy9Q/VfyqgxGmNuI/AAAAAAAAFfA/xYndeKUxp1Y/s1600/15%2B-%2B6" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-7KqAHmkjy9Q/VfyqgxGmNuI/AAAAAAAAFfA/xYndeKUxp1Y/s320/15%2B-%2B6" width="320" /></a></div>
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It has been a while since I have done a post, I apologize... It has been a crazy summer around my household! But now, the kids are back in school, routines are being put back in place, and life is as it should be once again... for now!!! <br />
I have to say I did truly love having my girls home all summer... it was great to just be with them, go for bike rides together, check out a few water parks and theme parks, and of course, try out some new recipes!!! I forgot to take pictures of some that were sooo good, so I guess I will have to make them again so I can share them here with you! We are talking peanut butter chocolate chip cookies, brownies, fruit breads as well as some really delicious, if not addicting, english muffin bread! You will be hearing from me a lot in the next little while. :)<br />
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Today, however, I thought I should share a staple around here... Lasagna! I used to go through a whole lot of trouble to make this Italian dish from scratch, we are talking stewing tomatoes to make the sauce!!! And I was proud of my lasagna, it was a ridiculous amount of work!!! the problem was no one in my house seemed to appreciate my Herculean efforts! Then one day I was pressed for time so I took a whole lot of shortcuts, and my family raved!!!! I didn't know whether I should be pleased or insulted!!! Either way, the days of me stewing tomatoes were over!!!! Now this meal is served almost weekly, it takes <i>maybe</i> 10 minutes to throw together, and in the oven to cook. It just doesn't get any easier than this folks!!! <br />
<br />
To Make this Lasagna, you will need:<br />
<br />
<ul>
<li>450 grams lean ground beef</li>
<li>1 jar of your favorite pasta sauce (I use Ragu Tomato and Basil)</li>
<li>1 1/2 cups water (12 oz)</li>
<li>1- 500 gram container low fat cottage cheese (I use 1%)</li>
<li>approximately 2.5 cups shredded mozzarella cheese, divided (more if you like cheesy lasagna)</li>
<li>1 large egg</li>
<li>1 tsp dried basil</li>
<li>1/2 cup parmesan cheese, divided </li>
<li>12 whole wheat lasagna noodles, uncooked</li>
</ul>
Preheat oven to 350 degrees F.<br />
In a large sauce pot, cook the ground beef, drain off fat, stir in tomato sauce and water, set aside.<br />
In a medium bowl, combine cottage cheese, egg, basil, 1/4 parmesan and 1 1/2 cups mozzarella, set aside.<br />
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Spray your 9x13 pan with non stick spray and pour 1 cup of the sauce in to cover the bottom of the dish. place 3 noodles on top of the sauce. Spoon 1/3 of the cheese mixture on the noodles and spread to cover. <br />
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Pour another cup of sauce over the cheese layer. Continue to layer,<br />
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finishing with the last 3 noodles on top. Pour remaining sauce over noodles, then top with remaining mozzarella and parmesan cheeses.<br />
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Spray a piece of aluminum foil with non stick spray and cover the lasagna. Bake for 50 minutes, then take the foil off and bake for another 10 minutes. Let it rest for 5 minutes before serving.<br />
Serve this with a lovely caesar salad and some fresh crusty bread. <br />
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These pictures show no mozzarella cheese on the top, because I have a daughter that "hates cheese"!! So if the top looks like it has a lot of cheese, she will fuss. But if I just mix it all in, it is hands down her favorite dinner!!! Go Figure!!!!!<br />
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ENJOY!!!</div>
<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-43216469258737744142015-06-23T07:57:00.000-07:002015-06-23T08:00:09.016-07:00Whoopie Pie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wMqfo2GjrDM/VYlkMGsU5QI/AAAAAAAAFX0/gLsV7lhhxC4/s1600/15%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-wMqfo2GjrDM/VYlkMGsU5QI/AAAAAAAAFX0/gLsV7lhhxC4/s320/15%2B-%2B2" width="320" /></a></div>
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Before I even begin this post, I need to say there is absolutely nothing "better for you" about this recipe! It is purely indulgent. But sometimes, that is ok! My daughter requested this cake for her birthday, so this is what she got. <br />
I found this recipe on another blog I follow, "http://cookiesandcups.com" and I followed the instructions fairly closely, including the boxed cake mix. I was concerned that a 'scratch cake' might be a little too delicate and would break in the assembly of this cake, and since it was for my daughter's birthday, I didn't want to risk it. The only thing I did change was to make my own Marshmallow Fluff, as opposed to buying a jar of the stuff. <br />
We enjoyed this on her birthday and I froze the rest for the weekend. It froze beautifully! So treat yourself and your family a little, and freeze the rest for another day or a special lunchbox treat. Your Kids will love it!<br />
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<a href="http://2.bp.blogspot.com/-UCn4XiJ6jiA/VYlkMLdg6NI/AAAAAAAAFYA/dKVsLxP1G5s/s1600/15%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-UCn4XiJ6jiA/VYlkMLdg6NI/AAAAAAAAFYA/dKVsLxP1G5s/s320/15%2B-%2B3" width="320" /></a></div>
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To make Whoopie Pie Cake, you will need:<br />
<br />
<b> Cake </b><br />
<br />
<ul>
<li>1 box Devil Food Cake mix,+ ingredients required on box</li>
<li>1 extra egg</li>
</ul>
<b> Filling</b><br />
<br />
<ul>
<li>1 cup butter, softened</li>
<li>2 cups marshmallows</li>
<li>2 tsp simple syrup ( 2 tsp sugar + 2 tsp hot water - stir until sugar is dissolved)</li>
<li>3 cups powdered sugar</li>
</ul>
<b> Ganache</b><br />
<br />
<ul>
<li>1/2 cup whipping cream</li>
<li>1/3 cup cocoa</li>
<li>2 Tbsp sugar</li>
<li>1/4 tsp strong brewed coffee (I used decaf)</li>
<li>1/4 tsp vanilla</li>
</ul>
<br />
<b>For Cake:</b> Preheat oven to 350 degrees F.<br />
Line 2 9x13 pans with parchment paper, or grease and dust with cocoa powder.<br />
Prepare oven according to package directions, adding extra egg. Divide batter between the pans and bake for 15 to 20 minutes, until toothpick comes out clean. Allow to cool completely.<br />
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<b>For Filling:</b> In a double boiler, place marshmallows, stir to melt. Add the simple syrup. This will be very sticky and maybe a little hard to work with. I added about 2 tsp of the butter while mixing, to make it a little more manageable.<br />
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Remove mixture from heat when marshmallows are melted and syrup is incorporated. Mix in butter, then icing sugar (I used my kitchenaid mixer for this).<br />
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<b>For Ganache:</b> Simmer whipping cream over medium heat, stirring constantly until just before boiling (do not allow cream to hit boiling!). Add in sifted cocoa and remaining ingredients until well incorporated. Allow to cool a bit to thicken (it will stay fairly runny).<br />
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Once the cake is cooled, lift out of pan with overhanging parchment paper and place on serving tray. <br />
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Spread Filling over cake, then carefully place the other cake on top of filling. <br />
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Pour Ganache over the top of the cake, allowing it to drip down the side a little.<br />
Refrigerate until ready to serve, and refrigerate or freeze leftovers.<br />
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ENJOY!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-79852036114962880542015-06-08T09:34:00.000-07:002015-06-08T09:34:41.505-07:00Cinnamon French Toast Bake<div class="separator" style="clear: both; text-align: center;">
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Friday was a PA day in my end of the world, and my daughters had been wanting to make Cinnamon Bread again. It was fun, and they really enjoyed getting their hands in there, rolling out the dough, sprinkling the cinnamon and rolling it back up! when we pulled the bread out of the oven, it looked perfect! When we sliced into it.... not so much!<br />
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Clearly we didn't roll it tightly enough! That was ok though!!! I got a wonderful idea! I had been craving french toast all week, so I decided to turn this into a French Toast Bake! It was super easy and a wonderful way to start Saturday!!</div>
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If you are a "planner", you can very easily prepare this the night before, leave it in the fridge and bake it in the morning. :)</div>
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I would also recommend adding blueberries to this, but since I have a few little ones that don't like blueberries as much as I do, I simply serve them on the side.</div>
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If you prefer to sweeten this up a little, you can add 1/4 to 1/2 cup of maple syrup to the egg mixture.</div>
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This recipe made a perfect amount for 5 people, but can easily be doubled.</div>
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To make Cinnamon French Toast Bake you will need:</div>
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<ul>
<li>1/2 loaf <a href="http://betterforyoutreats.blogspot.ca/2015/03/whole-wheat-cinnamon-bread.html">Whole Wheat Cinnamon Bread</a></li>
<li>4 large eggs</li>
<li>3/4 cup milk</li>
<li>1.5 tsp vanilla</li>
<li>1/2 tsp nutmeg (I use freshly grated)</li>
<li>1 tsp cinnamon</li>
<li>Real Maple Syrup (optional)</li>
</ul>
Preheat the oven to 350 degrees F. Cube the bread and place in a greased 9X9 baking dish.<br />
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Mix the remaining ingredients in a large measuring cup, and carefully pour over the bread, making sure to saturate every piece!<br />
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Cover with foil and bake for 30 minutes, until firm to the touch. Serve with fresh fruit and real maple syrup, if desired!</div>
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Bon Appetit!!!</div>
Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-21356157992948872882015-06-03T11:21:00.000-07:002015-06-03T11:21:24.276-07:00Whole Wheat Toffee Crunch Blondies<br />
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<div style="background-color: white; box-sizing: inherit; color: #222222; font-family: Lora, serif; font-size: 20px; line-height: 30px; margin-bottom: 30px;">
<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181801.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_181801" class=" size-medium wp-image-13 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181801.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a>There are very few recipes that I have found that cannot be made with Whole Wheat flour. I am, honestly, a little confused why we ever started using White flour!</div>
<div style="background-color: white; box-sizing: inherit; color: #222222; font-family: Lora, serif; font-size: 20px; line-height: 30px; margin-bottom: 30px;">
So this week I made Blondies… Because they were made with 100% Whole Wheat, they are more of a tan colour, and the natural, nutty flavour of the wheat really came through in this recipe. My whole family loved them… I hope yours does too!</div>
<div style="background-color: white; box-sizing: inherit; color: #222222; font-family: Lora, serif; font-size: 20px; line-height: 30px; margin-bottom: 30px;">
To make Whole Wheat Toffee Crunch Blondies you will need:</div>
<ul style="background-color: white; box-sizing: inherit; color: #222222; font-family: Lora, serif; font-size: 20px; line-height: 30px; list-style: square inside; margin: 0px 0px 30px; padding: 0px;">
<li style="box-sizing: inherit;">1/4 cup softened butter</li>
<li style="box-sizing: inherit;">1/4 cup applesauce</li>
<li style="box-sizing: inherit;">2 eggs</li>
<li style="box-sizing: inherit;">3/4 cup lightly packed brown sugar</li>
<li style="box-sizing: inherit;">2 cups Whole Wheat all purpose flour</li>
<li style="box-sizing: inherit;">1 tsp baking powder</li>
<li style="box-sizing: inherit;">1/2 tsp baking soda</li>
<li style="box-sizing: inherit;">1/2 tsp salt</li>
<li style="box-sizing: inherit;">2 Tbsp milk</li>
<li style="box-sizing: inherit;">1 cup toffee bits, divided</li>
<li style="box-sizing: inherit;">1/2 cup semisweet mini chocolate chips</li>
</ul>
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Heat oven to 350 degrees F. Grease a 9 x 13 baking pan.<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_151912.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_151912" class=" size-medium wp-image-6 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_151912.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a></div>
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In a large bowl, beat butter, applesauce and sugar until fluffy. Beat in eggs until creamy.<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_151951.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_151951" class=" size-medium wp-image-8 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_151951.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a></div>
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In a medium bowl, mix together flour, baking powder, baking soda and salt. Stir into butter mixture, add milk.<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_152215.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_152215" class=" size-medium wp-image-9 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_152215.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a></div>
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stir in 3/4 cup of the toffee bits and all the chocolate chips.<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_152559.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_152559" class=" size-medium wp-image-11 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_152559.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a> Spread evenly in the baking pan.</div>
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Sprinkle remaining toffee bits over batter.<img alt="IMG_20150515_153350" class=" size-medium wp-image-10 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_153350.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /> Bake for 25 to 30 minutes, until golden brown. let cool and cut into bars.<a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181639.jpg" style="background-color: transparent; box-sizing: inherit; color: #3863c1; text-decoration: none;"><img alt="IMG_20150515_181639" class=" size-medium wp-image-12 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181639.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a></div>
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Serve with a scoop of real vanilla ice cream!!! <a href="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181915.jpg" style="background-color: #eeeeee; box-sizing: inherit; outline: none; text-decoration: none;"><img alt="IMG_20150515_181915" class=" size-medium wp-image-4 aligncenter" height="225" src="https://betterforyoutreats.files.wordpress.com/2015/05/img_20150515_181915.jpg?w=300&h=225" style="border: 0px; box-sizing: inherit; clear: both; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="300" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-2110750248008393332015-06-03T11:10:00.000-07:002015-06-03T17:01:41.742-07:00French Apple Cobbler<div class="separator" style="clear: both; text-align: center;">
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I decided last week to empty out my freezer instead of doing groceries. I like to do that regularly, to avoid wasting good food. By the end of the week, however, my cupboards get pretty bare, and I have to become very creative trying to put together a meal... but I enjoy a challenge, so it's all good :) <br />
I had a large bag of apples in the fridge, and not much else, but we wanted desert! So, apple SOMETHING it was going to be! I was also almost out of flour... a cobbler should be doable! (is "doable" even a word??) <br />
All was going along well...until the last ingredient : an egg! I had used every last egg in the house that morning for breakfast! (this is what happens when you don't read a recipe carefully) Once upon a time I remember reading somewhere that Flax with water can replace an egg, so, with fingers crossed, I soaked 1 TBSP ground flax with 3 TBSP water for a few minutes, then added it to the batter. It worked perfectly!!! My family devoured this cobbler, and I guarantee this will make a regular appearance at our table. It would be wonderful with some fresh whipped cream, or even <u>real</u> french vanilla ice cream! (which I had none of!) Regardless, it smelled so amazing and my kids were in such a hurry to dig into this that I forgot to take a picture of it before it was served! OOPS! you can see, however, the beautiful juice in the bottom of the pie plate (imagine pouring that over your ice cream! Totally happening the next time I make this!!)<br />
I found this recipe on <u>Real Housemoms.com</u> blog, and made a few modifications (you know, to make it better for you!) I cut down on the sugar and of course, used whole wheat flour.<br />
<br />
To make French Apple Cobbler, you will need:<br />
<br />
<b>Filling:</b><br />
<br />
<ul>
<li>4 lbs peeled, cored and diced apples (I used red delicious, but any apple will do!</li>
<li>1/2 cup sugar</li>
<li>2 Tbsp whole wheat flour</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp salt</li>
<li>1 tsp vanilla</li>
<li>1 Tbsp lemon juice</li>
<li>3 Tbsp water</li>
<li>1 Tbsp butter</li>
</ul>
<br />
<b>Topping</b><br />
<br />
<ul>
<li>1/2 cup whole wheat flour</li>
<li>1/3 cup sugar</li>
<li>1/2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>2 Tbsp butter</li>
<li>1 egg (or 1 Tbsp Flax meal + 3 Tbsp water)</li>
</ul>
Preheat oven to 350 degrees F.<br />
Grease a 9 inch pie plate with butter (or use non stick canola spray)<br />
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In a medium bowl, combine all filling ingredients and pour into the pie plate.<br />
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In a small bowl. mix all topping ingredients until well combined. <br />
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The dough will be sticky. Place dollops of the topping to the top of the apples.<br />
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Bake for 35 to 40 minutes, until apples are tender and topping is browned.<br />
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I hope your family enjoys this as much as mine did! Let me know!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-81873676123798089862015-05-13T11:34:00.000-07:002015-05-13T17:45:22.643-07:00Coconut Cream Pie<div class="separator" style="clear: both; text-align: center;">
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I hope all you Mommies out there had a beautiful Mother's Day weekend! I spent the weekend making sure my Mom and Mother in Law had a nice day! I baked bread, made salads and baked pies. It was worth it to make 2 very special ladies smile. :) <br />
One of my favorite bloggers, <u>www.momontimeout.com</u>, posted this recipe last week. It looked so amazing I simply had to make it for Mother's Day. It tasted so incredible I had to share it!<br />
I made a Whole Wheat and Oat pie crust for this, but believe me the crust is no where near center stage for this amazing pie! Feel free to "cheat" and use a premade crust. No one will even notice.<br />
This coconut custard is so incredible, I could have easily just eaten the entire bowl before it ever touched the crust!!! (good thing it was for company!) I will absolutely be making this on a fairly regular basis, many times as a pudding (again, who needs crust??)<br />
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<br />
To make Coconut Cream Pie, you will need:<br />
<br />
<ul>
<li>1 can coconut milk</li>
<li>1 1/2 cups half and half</li>
<li>2 eggs + 1 egg yolk, beaten</li>
<li>3/4 cups granulated sugar</li>
<li>1/2 cup cornstarch</li>
<li>1/4 tsp salt</li>
<li>2 cups sweetened, flaked coconut, divided</li>
<li>2 tsp coconut extract, divided (vanilla will work if you have no coconut)</li>
<li>1 baked pie shell</li>
<li>1 cup heavy cream</li>
<li>2 Tbsp powdered sugar</li>
</ul>
<div>
Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large microwave safe bowl (I used my 8 cup pyrex measuring cup) Stir.</div>
<div>
Microwave on high for one minute, stir and repeat until a thick custard has developed, 5-7 minutes.</div>
<div>
Stir in 1 1/2 cups coconut and 1 tsp coconut extract.<br />
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<div>
Pour custard into a cooled pie shell.</div>
<div>
refrigerate for a minimum of 2 hours.<br />
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<div>
preheat oven to 350 degrees F. Spread remaining 1/2 cup of coconut on a baking sheet and bake tor 5-7 minutes, stirring occasionally until golden brown. Coconut burns easily, so keep a close eye on this step!</div>
<div>
Whip the heavy cream until soft peaks form. Add powdered sugar and remaining coconut extract and continue whipping until stiff peaks form.</div>
<div>
Spread whipped cream over the coconut custard and garnish with toasted coconut.</div>
<div>
Keep refrigerated.<br />
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<div>
Should you be interested in making your own pie crust, here is my recipe for a whole wheat and oats pie shell:</div>
<div>
<ul>
<li>3/4 cup all purpose whole wheat flour</li>
<li>1/2 cup ground oats (Simply measure 1/2 c. oats and pulse in a food processor until finely ground)</li>
<li>2 tsp granulated sugar</li>
<li>1/2 tsp salt</li>
<li>1/3 cup cold butter cut into small pieces</li>
<li>2 - 3 Tbsp cold water</li>
</ul>
</div>
<div>
Combine all dry ingredients in a medium bowl. cut in butter with a pastry blender or 2 knives until mixture is crumbly.<br />
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Sprinkle with water and blend together with a fork until mixture holds together</div>
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Shape the dough into a ball, and place on a sheet of wax paper. <br />
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Top with another sheet of wax paper and roll out dough until 1/8 thickness.<br />
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Remove top sheet on paper and invert dough into a 9 inch pie plate. <br />
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Slowly peel away wax paper. Trim excess crust and bake @ 400 degrees F for 8 - 10 minutes, until golden. Cool on wire rack<br />
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-44465877658088735132015-05-07T10:19:00.000-07:002015-05-07T10:19:54.173-07:00Mexican Hot Chocolate CookiesI decided to splurge a little this week, with the whole Cinco de Mayo thing... I had been wanting to try out these cookies for a long time, and this week just seemed like as good a time as any. I never bake sweets during the week, so it was a great surprise for my kiddies :)<br />
I am the first to admit... these are not the healthiest treat I have ever made, but they are homemade, which means no preservatives or chemicals, they are whole grain, and, as my kids say, made with love.. that has to count for something, right???<br />
You will notice there is chili powder in the ingredients... that is not a mistake! It is supposed to give these cookies a little heat, and honestly, I did not find them very spicy, No one did, but I think it may have made the chocolate a little more decadent. If you would prefer more heat, I would recommend adding 1/4 tsp more chili powder until you reach perfection.<br />
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<br />
To make Mexican Hot Chocolate Cookies, you will need:<br />
<br />
<ul>
<li>2 1/2 cups whole wheat all purpose flour, spoon and sweep measured</li>
<li>1/2 cup cocoa powder. The better quality, the richer your cookies will be</li>
<li>2 tsp cream of tartar</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp each: salt and chili powder</li>
<li>1 cup softened butter, unsalted. if you only have salted butter, just reduce your salt to 1/4 tsp</li>
<li>1 1/2 cups sugar</li>
<li>2 eggs</li>
<li>2 tsp cinnamon</li>
</ul>
Preheat oven to 350 degrees F.<br />
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In a medium bowl, sift all dry ingredients together and set aside.<br />
In your stand mixer bowl, cream together butter and sugar until light and fluffy (2 minutes).<br />
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Add eggs.<br />
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Gradually add flour until combined, but do not overmix!<br />
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scoop out 1 Tbsp of dough at a time and roll into a ball (a cookie scoop makes fast work of this)<br />
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Place on a parchment lined cookie sheet about 2 1/2 inches apart and bake in center oven for 8 - 10 minutes.<br />
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Allow cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.<br />
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Pour yourself a glass of milk and enjoy!<br />
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Happy Mothers Day to all the Mommies out there! I hope you all have a wonderful weekend!Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-56959821962227089632015-04-28T11:07:00.000-07:002015-04-28T11:10:13.898-07:00Whole Wheat Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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I love zucchini! I, however, am the minority in my family... The only way my children will eat this wonderful, versatile vegetable is if I hide it in baked goods! That's ok... I like it that way too. :)<br />
I have had this recipe for well over 20 years, but I haven't made it in recent years as it called for A LOT of oil and sugar...Not exactly that good for you, regardless of how much veggies are hidden inside, so I decided to revisit this and make it better.... and I did! <br />
This cake is so moist and delicious, not to mention incredibly easy to throw together! Give it a try. I am sure you will be glad you did!<br />
I always make this in a bundt pan, because I like how pretty they look, but this recipe would work beautifully as muffins or bread.<br />
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To make Whole Wheat Zucchini Bread, you will need:<br />
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<li>2 cups whole wheat all purpose flour</li>
<li>2 tsp baking soda</li>
<li>3 tsp cinnamon</li>
<li>1 tsp salt</li>
<li>1/4 tsp baking powder</li>
<li>1/4 cup white sugar</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup apple sauce</li>
<li>1/4 cup sour cream or yogurt</li>
<li>1/4 first press canola oil</li>
<li>2 cups shredded zucchini (approx 2 medium)</li>
<li>3 eggs</li>
<li>2 tsp vanilla</li>
<li>*optional- 1 cup raisins and/or nuts, 1/2 cup mini dark chocolate chips, or 1/4 cup cocoa powder.</li>
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Preheat oven to 350 degrees F.<br />
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Combine all dry ingredients in a large bowl.</div>
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Combine all wet ingredients, including zucchini.<br />
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Pour wet into dry and stir until just combined, adding in any optional ingredients. <br />
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Do not over mix!</div>
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Bake for 40 minutes (bundt pan) Your bread is ready when an inserted toothpick comes out clean.</div>
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I have never used a frosting or glaze on this, I find it does not need one, it is delicious as is!</div>
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Enjoy!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-19883893063663252015-04-20T09:00:00.000-07:002015-04-21T11:50:39.237-07:00Homemade Chocolate PuddingI believe moderation is key to any good diet, and moderation includes the occasional splurge. :) We have a desert once a week, usually on Friday night, to kick off the weekend. That means I spend most of Friday in my kitchen, between, making bread for the weekend and pizza as well, my oven is on all afternoon. Our weather here is finally improving, so, to be honest, I wasn't feeling too much like baking anything more. One of my daughters mentioned chocolate pudding on the way home from school, and that seemed brilliant to me. I somehow had forgotten about this recipe! It is SOOO good, SOOO easy, SOOO chocolatey! I promise you will never buy another boxed pudding again!!! Top it with a little fresh whipped cream, and everyone is happy!<br />
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To make Chocolate Pudding, you will need:</div>
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<li>1/2 cup sugar</li>
<li>1/3 cup cocoa</li>
<li>3 Tbsp cornstarch or flour</li>
<li>2 cups milk I use skim, but use whatever you have on hand</li>
<li>2 tsp vanilla</li>
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Whisk together all dry ingredients in a large, microwave safe bowl.<br />
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Slowly whisk in milk and make sure to break up any lumps.<br />
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Microwave on high for 3 minutes, then stir.<br />
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Cook in microwave for one minute at a time, stirring in between until pudding thickens and is shiny.<br />
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Stir in vanilla, then put plastic wrap directly on the pudding (to avoid skin) and place in refrigerator to cool and set, about 2 hours.<br />
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( I used wax paper this time, but wouldn't recommend it, the top stuck to the paper when I tried to remove it)<br />
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I doubled the recipe this time, as there are 5 of us. :)<br />
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Oh! any by the way, this recipe makes a killer chocolate pie!!!</div>
Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-90363766235613756502015-04-13T11:20:00.000-07:002015-04-20T07:18:32.525-07:00Homemade, Whole Wheat Pizza!!!<div class="separator" style="clear: both; text-align: center;">
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There are a few things around here that are expected every week. One of them is pizza, specifically on Friday night. I am pretty sure if I broke with this tradition things around here would get ugly, fast!<br />
We cherish our Friday night, <u>wearedoingnothingandgoingnowhere</u> routine. Pizza kicks that off, possibly with a movie. life is good on Fridays, :)<br />
We used to order in but as everyone is well aware, that can add up! Plus, I was never totally thrilled with the choices out there. Not to mention, everyone in my home likes different toppings, so after realizing the only way I can please everyone is to make my own, I did what anyone would do... turned to my Mommy for help! She gave me this recipe for pizza dough that was given to her by her Sicilian Mother in Law. I tweaked it to use whole wheat instead of white flour, so now, on Friday nights, everyone gets exactly what they like! Gotta love a win-win. ;)<br />
This recipe will make 3 large 14" pizzas, however, I use 1/3 of this recipe to make individual pizzas to my daughters to bring to school on "pizza day". This dough freezes beautifully, I might add!<br />
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To make Whole Wheat pizza dough, you will need:<br />
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<li>6 cups whole wheat bread flour, spoon and sweep method</li>
<li>3 tsp active dry yeast</li>
<li>3 tsp honey</li>
<li>1 tsp salt </li>
<li>1 Tbsp vital wheat gluten</li>
<li>1/4 cup olive oil</li>
<li>2 cups warm water (110 degrees)</li>
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In your mixer bowl, add flour ,yeast, wheat gluten, honey salt and oil.<br />
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Pour approximately 1 1/2 cups of warm water and mix with the paddle attachment.<br />
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Replace the paddle attachment with the dough hook, and slowly add enough water for the form a slightly wet dough, <br />
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The dough should be slightly sticky, but pulling away from the sides of the bowl. <br />
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Knead dough for 4 minutes. Transfer your dough to a large greased bowl and turn to coat.<br />
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cover with plastic wrap and place in a warm spot to rise, 30-45 minutes, until doubled.<br />
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Transfer dough to a greased cutting board and cut into 3 equal pieces. I cut one of these pieces into 3 to make individual pizzas for school lunches during the week.<br />
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Roll out one piece at a time , as round as possible.<br />
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You can now transfer your dough to you greased pizza pan<br />
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and simply push the dough into the edges to fit. Allow the dough to rest, about 30 minutes.<br />
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My husband likes a crispy crust, so at this point I bake it for 10 minutes at 350 degrees F. You can skip this step however and start dressing your pizza, if you prefer.<br />
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Add your toppings and bake to desired doneness. I turn my oven to broil the last few minutes, so that the cheese and toppings get browned a little (again, hubby's preference)<br />
I hope you love this as much as we do!!!Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-67144633849950035022015-04-07T11:09:00.000-07:002015-04-20T07:36:44.888-07:00100% Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;">
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Have you ever had a week where nothing went right? That was mine last week. I messed up everything I baked! I tried a new recipe for carrot cookies, and while my kids loved them, the texture was not quite right to me... they need tweeking. I thought I would post one of my favorite recipes; a very old recipe in my family that has been passed down for I don't even know how many generations, "gateau chaumard". I forgot to take pictures as I was making it, then I forgot to turn my oven back to 'bake' from 'broil' and, yep! I broiled the cake!<br />
The only thing I got right was my bread. And good thing too! I make all the bread in our home, so if I messed this up my children would starve!<br />
I have a tried quite a few bread recipes and this is by far my favorite. It is from Robin Hood Flour, and is practically foolproof! I have even forgotten I was making bread once and let it proof for 2 hours and it STILL produced really good bread!<br />
This recipe makes 2 9x5 loaves of bread and it freezes beautifully. <br />
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To make 100% Whole Wheat Bread, you will need:<br />
<ul>
<li>1/2 cup warm water (110 degrees F)</li>
<li>1 tsp honey</li>
<li>2 1/4 tsp active dry yeast</li>
<li>1 tsp salt</li>
<li>2 Tbsp honey</li>
<li>2 Tbsp butter</li>
<li>1 1/2 cups warm water</li>
<li>5 1/2 cups whole wheat bread flour (I use Robin Hood Best for Bread Four)</li>
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Pour 1/2 cup warm water, 1 tsp honey and yeast in a stand mixer bowl. Let sit 5 minutes to proof yeast.<br />
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Meanwhile, measure 3 cups of flour, spoon and sweep method.<br />
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Once yeast is beginning to proof, add remaining warm water, salt, remaining honey, butter and the 3 cups of flour.<br />
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mix with paddle attachment until smooth.<br />
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Add 2 more cups of flour, one at a time, Once these 2 cups of flour are incorporated, switch to the bread hook attachment and add last 1/2 cup of flour.<br />
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Blend in until dough is pulling away from the sides of the bowl. It is possible that you may need to add more flour, depending on the humidity levels in your home. If more flour is needed, add 1 Tbsp at a time.<br />
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Knead the dough for 5 minutes. Your mixer may 'jump' a bit, that's normal. I tend to rest my arm on the top of my mixer to prevent it from jumping while kneading.<br />
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Now, grease a large bowl, (I use canola spray) and place dough in bowl, turning to coat the dough.</div>
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Place plastic wrap over bowl and place in a warm place to rise for one hour.</div>
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I turn on my oven for 30 seconds @ 350 and let my dough rise in the oven.<br />
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Here is one of my little "life hacks". Instead of flouring my counter, I spray a plastic cutting sheet with canola cooking spray and hand knead the dough about 10 times.</div>
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Cut the dough in half.</div>
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roll out one half at a time to remove any air pockets.<br />
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Roll the dough up tightly, folding the end under to fit in pan. </div>
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Reheat your oven for another 30 seconds and place both loaves in for a second rise, 45 minutes to 1 hour, until doubled in size and filling the pan.<br />
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Preheat oven to 400 degrees F and bake loaves for 20 minutes.<br />
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Remove bread from pans immediately and cool on wire racks.<br />
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Now, enjoy the fruits of your labor!!!</div>
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As there are no preservatives in homemade bread, it is recommended that you store your bread in the refrigerator!</div>
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-14288378237251652932015-03-25T11:17:00.000-07:002015-04-20T07:40:25.482-07:00Blueberry Cheesecake Trifle One of my very favorite events was coming up: Ladies Night! I absolutely LOVE getting together with my besties, most of whom happen to be my cousins. Family and friends are very special, and when you are lucky enough to combine the two, well, that is magical. <br />
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I offered to bring desert to our get together and wanted to do something different and a little special. My middle daughter does not like cheese (can you believe that??!!) so, considering she was not coming, I had to take the opportunity to make something I never get to... I decided on a cheesecake trifle. I added some ginger snap cookies in with the graham and was thrilled with the results. As I finally settled on this desert the day before the get together, I just used store bought ginger snaps, the next time I will plan ahead and make the cookies first. Either way, this was delicious! I hope you enjoy as much as we did!</div>
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<span style="text-align: center;"> To make Blueberry Cheesecake Trifle, you will need:</span></div>
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<ul>
<li>3/4 cups graham cracker crumbs</li>
<li>1/4 cup chopped walnuts</li>
<li>1 Tbsp sugar</li>
<li>1/4 tsp ground cinnamon</li>
<li>6 ginger snap cookies</li>
<li>2 Tbsp butter</li>
<li>2 packages light cream cheese, softened</li>
<li>1/3 cup icing sugar</li>
<li>2 tsp lemon juice</li>
<li>4 cups wild blueberries (I used thawed frozen)</li>
<li>1 cup heavy cream</li>
<li>1 tsp vanilla</li>
<li>2 Tbsp sugar</li>
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Combine first 6 ingredients in a food processor, blend to crush cookies and walnuts.<br />
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Beat cream cheese with lemon juice and icing sugar until smooth, set aside.<br />
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Whip heavy cream with vanilla and remaining sugar, until stiff peaks form.<br />
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Fold whipped cream into cream cheese mixture.<br />
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In a trifle bowl, or glass bowl, press half of the graham crumb mixture in the bottom.<br />
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Next, carefully pour half of the cream cheese mixture evenly over the crust, making sure not to mess up the bowl!<br />
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Add 2 cups of blueberries, then repeat layers.<br />
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Refrigerate until ready to serve and refrigerate left overs (if any!) </div>
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So, now you just need to get some good friends (and family) together and enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-8986727427481081732015-03-19T10:16:00.000-07:002015-06-05T08:07:14.960-07:00Whole Wheat Cinnamon BreadIt is March break in my end of the world this week, which means I have 3 little girls to entertain all week. My kids love to be in the kitchen with me, especially my youngest. As boredom was beginning to set in one day, I was desperate for an activity. We decided to attempt Cinnamon Bread. I have never made this before, so it was a learning curve for all of us. We are all enjoying the end results, but the one tip I have for you is to be sure to roll the dough very tightly I skipped the step of brushing the dough with butter before adding the cinnamon, I think this would help your layers adhere Give it a try and let me know how it turns out!<br />
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To make CInnamon Bread, you will need:</div>
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<ul>
<li>6 to 6 1/2 cups whole wheat bread flour</li>
<li>1/4 cup sugar</li>
<li>2 tsp salt</li>
<li>4 1/2 tsp quick rise yeast, (2 packages)</li>
<li>2 cups water</li>
<li>1/4 cup canola oil (first pressed preferred)</li>
<li>2 large eggs</li>
<li>1 cup raisins, optional</li>
<li>1 Tbsp melted butter</li>
<li>1/2 cup sugar</li>
<li>1 Tbsp cinnamon</li>
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In a Kitchenaid mixer bowl with paddle attachment, mix 3 cups of flour, 1/4 cup of sugar, salt and yeast.<br />
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In a 1 quart saucepan, heat the water and oil until very warm (120 degrees F). Stir into flour mixture. <br />
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Add eggs and beat until smooth.<br />
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Switch to the bread dough hook Stir in enough flour to make the dough easy to handle and knead for 4 minutes, until smooth and springy.<br />
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Grease a large bowl, place dough in bowl and turn to coat. <br />
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Cover and let rise in a warm spot (72 degrees F) for one hour, or until doubled in size.</div>
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Grease 2 9x5 loaf pans with cooking spray, In a small bowl, combine 1/2 cup sugar and cinnamon.</div>
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If using, knead in raisins now.</div>
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Divide dough in 2, roll out each half into a 18x9 rectangle.<br />
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Brush each rectangle with butter and sprinkle each with half of the cinnamon sugar mixture. Beginning with the 9 inch side, roll up each rectangle. Pinch the ends to seal. Press each end with the side of your hand to seal. Fold ends under leaf and place the loaves in the loaf pans, seam sides down.<br />
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Cover and let rise in a warm place for about one hour, until doubled in size.</div>
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Preheat oven to 375 degrees F and bake the loaves on the center rack for 25-30 minutes, until loaves are a golden brown. Remove immediately from pans and cool on racks.</div>
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ENJOY!<br />
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-82811321225214081632015-03-11T11:52:00.000-07:002015-03-11T11:52:44.290-07:00Baked Doughnuts! I remember as a child being in my grandmother's kitchen with her, making doughnuts. She would deep fry them and my job was to coat them in icing sugar when they were cool enough. I think my love for baking started then. There was a very special feeling I had, being in Grandma's kitchen with her, chatting and making something yummy. It was a simple joy that I still feel today every time I bake something for my family. <div>
Times have changed a little since I was young and in Grandma's kitchen, I don't deep fry anything, but that doesn't mean we can't enjoy the same treats! Enter Baked Doughnuts! Sooo light, Soooo fluffy, Sooo Yummy!! These do take a little time to make, but the excitement on my children's face when they came home from school to find a counter lined with just glazed doughnuts was worth every second! Nothing can ever beat homemade!!!!<div class="separator" style="clear: both; text-align: center;">
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Give these a try, you will be glad you did! </div>
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To make Baked Doughnuts, you will need:</div>
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<li style="text-align: left;">1 cup 2% milk</li>
<li style="text-align: left;">2 1/4 tsp quick rise yeast</li>
<li style="text-align: left;">1/4 cup sugar</li>
<li style="text-align: left;">1/4 cup melted butter</li>
<li style="text-align: left;">1 egg</li>
<li style="text-align: left;">1 tsp vanilla</li>
<li style="text-align: left;">1/2 tsp salt</li>
<li style="text-align: left;">2 1/2 cups all purpose flour</li>
</ul>
For the Glaze, you will need:</div>
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<li style="text-align: left;">2 1/2 cups icing sugar</li>
<li style="text-align: left;">approximately 3 Tbsp water</li>
<li style="text-align: left;">1/4 tsp vanilla</li>
<li style="text-align: left;">sprinkles!</li>
</ul>
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Place milk in the microwave for 60 seconds to warm. Pour into a stand mixer, fitted with the dough hook. Sprinkle yeast over milk, stir and let stand for 10 minutes until foamy.</div>
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Add sugar, butter and egg to yeast and mix.</div>
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Gradually add flour, increasing speed to medium high, until dough forms a ball and pulls away clean from the side of the bowl,about 7 minutes. Add a little more flour to achieve ball, if necessary.<div class="separator" style="clear: both; text-align: center;">
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Transfer dough to a greased bowl, oil the top of the dough and cover with plastic wrap. Place in a warm area to rise, until doubled, about 1 hour.</div>
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Roll out the dough on a greased cutting board to 1/2 " thick, and cut rounds with a 2" cookie cutter. Use a 1" cookie cutter to cut out center. Transfer doughnuts and holes to parchment lined cookie sheets.<div class="separator" style="clear: both; text-align: center;">
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Cover with a damp towel and let rise for 45 minutes, until doubled. Bake at 350 degrees F in the center of the oven for 10 minutes, until golden. Allow to cool completely on wire rack.</div>
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Combine icing sugar, vanilla and water to desired consistency (do not make too thin). Dip doughnuts in glaze and top with sprinkles immediately.</div>
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ENJOY!!!</div>
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0tag:blogger.com,1999:blog-8713812543638762962.post-43434684596244270482015-03-02T11:47:00.000-08:002015-03-02T11:47:35.970-08:00Peanut Butter Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Y03ddSpkW3U/VPSzjII9XbI/AAAAAAAAEEo/_Y77-S-5EBU/s1600/15%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Y03ddSpkW3U/VPSzjII9XbI/AAAAAAAAEEo/_Y77-S-5EBU/s1600/15%2B-%2B2" height="240" width="320" /></a></div>
I read somewhere yesterday that it was National Peanut Butter Day. Now, I am not sure that it was true, but it doesn't really matter. It gave me an excuse to run to my kitchen and make cookies!!! I needed an excuse... My children needed for me to have an excuse. We are all happy now :)<br />
These cookies contain no flour, have 8 simple ingredients, and come out perfectly crisp on the outside and slightly chewy inside. THE perfect peanut butter cookie! They took no time to whip up, and served with a scoop of frozen yogurt, were a lovely desert.<br />
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So go on, find an excuse and make some cookies!</div>
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To make Peanut Butter Oatmeal Cookies, you will need:</div>
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<li>1/4 cup room temperature salted butter</li>
<li>a heaping 1/2 cup natural peanut butter (I use Kirkland Natural PB from Costco)</li>
<li>1/4 cup sugar</li>
<li>1/2 cup golden yellow sugar</li>
<li>1 large egg</li>
<li>1 tsp vanilla</li>
<li>2 cups quick cooking oats</li>
<li>1 tsp baking soda</li>
</ul>
Preheat oven to 350F (if your oven cooks "hot" like mine you may want to preheat to 325F.)<br />
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In a medium bowl, mix together butter, peanut butter and sugars until creamy and smooth. Add in egg and salt.</div>
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Mix in oats and baking soda until just combined.</div>
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drop my spoonful on a parchment lined cookie sheet, spacing them apart (they will spread)</div>
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gently flatten with a fork.</div>
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<a href="http://1.bp.blogspot.com/-qzX7wOb0Ejs/VPSzjBTK2SI/AAAAAAAAEE4/E7C7y9dy4_8/s1600/15%2B-%2B4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qzX7wOb0Ejs/VPSzjBTK2SI/AAAAAAAAEE4/E7C7y9dy4_8/s1600/15%2B-%2B4" height="240" width="320" /></a></div>
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I love my cookie scoop, it ensures all my cookies are the same size!</div>
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Bake for 8-10 minutes, until spread out and golden. Allow them to cool for a few minutes to "set", then gently transfer them to wire rack to cool completely. </div>
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This recipe produces 20 cookies. Store at room temperature in an air tight container for 2 days (if they last that long!) </div>
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ENJOY!!</div>
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com1tag:blogger.com,1999:blog-8713812543638762962.post-30872428257537559222015-02-28T06:26:00.000-08:002015-02-28T06:26:08.211-08:00Macaroni and Cheese It has been ridiculously cold where I live in Southern Ontario! I mean, -35 COLD!! Comfort food has definitely been craved, so what better to satisfy those cravings like good old fashioned Macaroni and Cheese? I know there are lots of families that like to dress up their Mac and Cheese, but around here, my family likes the basics. So here is a great recipe that guarantees a casserole dish full of creamy, yummy, comfort!<br />
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To make Macaroni and Cheese, You will need:<br />
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- 1 box whole wheat pasta (I used a 500 gram package bowties, but elbow pasta or any other shape is good)<br />
- 6 Tbsp butter<br />
- 6 Tbsp whole wheat flour<br />
- 3 cups grated old cheddar cheese<br />
- 3 cups 2% milk<br />
- 3/4 tsp salt<br />
- 1 and 1/2 tsp ground mustard<br />
- freshly ground pepper, to taste<br />
- 1/2 cup buttered breadcrumbs, optional<br />
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Preheat oven to 400 degrees F.<br />
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Cook the pasta in a large pot of water, al dente, drain and rinse with hot water and return to pot.<br />
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In a large saucepan, melt butter over medium heat. Add flour mixed with salt, pepper and mustard. Whisk to combine and make a roux.<br />
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Slowly pour in milk, whisking constantly to avoid lumps. continue to whisk until sauce is thickened and bubbling.<br />
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Add in the cheese, stirring constantly until almost melted and remove from heat. continue stirring until cheese is completely incorporated.<br />
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Pour cheese sauce over the pasta, and stir to combine.<br />
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Transfer pasta to your casserole dish, sprinkle breadcrumbs over pasta (if using), cover with foil and cook in oven for 20 minutes, until heated through.<br />
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This recipe makes enough to easily feed 6-8. I make a large batch of this because my daughters love bringing a thermos of this to school for lunch the next day.<br />
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Hope you enjoy this as much as we do!<br />
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Anonymoushttp://www.blogger.com/profile/15727955520008413198noreply@blogger.com0