Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

Baked Penne with Chicken, Broccoli, and Smoked Mozzarella
Printable Version with Picture
Printable Version

*Serves 6-8
Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted
Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces
In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.
Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.
Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.
*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.
Recipe Source: adapted from Cook’s Illustrated Cover and Bake

Baked Ziti

Baked Ziti
adapted from Cook’s Illustrated
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Malted Milk Cookie Tart

Malted Milk Cookie Tart Adapted from Bon Appetit

Ingredients

1 1/2 cups all-purpose flour

1 cup malted milk powder

1/2 cup sugar

1 teaspoon (scant) coarse kosher salt

3/4 cup unsalted butter, cut into 1-inch pieces, room temperature

3/4 cup bittersweet chocolate chips (do not exceed 61% cacao)

1/2 cup malted milk balls, coarsely chopped

- Preheat oven to 325°F. In a food processor, pulse the flour, malted milk powder, sugar, and coarse salt. Add the butter and pulse until moist clumps form.

- Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

- Bake crust until evenly golden brown, about 25 minutes. Scatter chocolate chips over; let stand 5 minutes to soften…

 

…then spread melted chocolate over hot crust in the well that forms as center sinks.

 

- Sprinkle malted milk balls over.

 

- Cool completely. Remove tart from pan; cut into wedges.

Strawberry Lemonade Muffins

Strawberry Lemonade Muffins (adapted from Baking Bites) and Sweet as Sugar

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 c. sugar
1 Tbsp. Meyer lemon zest (I would suggest doubling the zest)
2 eggs
1 tsp. vanilla extract
1/2 c. freshly squeezed Meyer lemon juice
1 1/2 c. finely chopped fresh strawberries

Preheat oven to 500F. Line a 12 cup muffin pan with paper liners or grease 48 mini muffin cups.

Rub the zest into the sugar with your fingers until the sugar is moistened and fragrant. Cream the lemon sugar with the butter. Add the eggs and vanilla. Mix in the lemon juice.

Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in the chopped strawberries quickly.

Spoon batter out into prepared muffin cups (if using mini muffin tins, it's about 1 Tbsp. batter per cup). The muffin cups should be fairly full.

Bake for 5 min. at 500F, then immediately lower the temperature to 350F. Continue baking until muffins test done about 5 min. (for mini muffins) and possibly 10 min. for regular sized muffins. Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins or 48 mini muffins

Chocolate Peanut Butter Swirl Muffins

Chocolate Peanut Butter Swirl Muffins
Printer-Friendly Version

Yield: about 20 muffins
Ingredients:
For the muffins:
6 tbsp. unsalted butter, at room temperature
2/3 cup semisweet chocolate chips, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups buttermilk
1 large egg
2 tsp. vanilla extract

For the peanut butter swirl:
1/3 cup creamy peanut butter
1 tbsp. unsalted butter, melted
½ cup confectioners’ sugar
1 tbsp. milk

Directions:
Preheat the oven to 350˚ F.  Line muffin tins with paper liners.  To make the chocolate muffin batter, combine the butter and 1/3 cup of the chocolate chips in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally, until the chocolate and butter are melted and smooth.  (Alternatively you can microwave in 20-30 second intervals, stirring in between, until melted and smooth.)  Set aside.  In the bowl of an electric mixer combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Whisk or mix briefly to combine.  In a liquid measuring cup, combine the buttermilk, egg and vanilla and whisk until combined.  With the mixer on low speed, blend in the buttermilk mixture just until combined.  Blend in the melted chocolate mixture.  Stir in the remaining chocolate chips with a spatula.  Divide the batter between the prepared paper liners, filling each no more than 2/3 full.  (These muffins will rise a lot!)

To make the peanut butter swirl, combine the peanut butter and butter in a heatproof bowl and microwave briefly until smooth.  Whisk in the confectioners’ sugar and milk until smooth.  Drop a small spoonful of the peanut butter mixture on top of the chocolate muffin batter.  Swirl together using a skewer or knife.

Bake 20-22 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Source: Cate’s World Kitchen who adapted it from Baking: From My Home to Yours by Dorie Greenspan and Annie's eats

Baked Doughnuts with Cinnamon-Sugar

Baked Doughnuts with Cinnamon-Sugar from Sugarcrafters
Yield: 10 to 14 doughnuts
For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1″ cubes
For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together
In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.
(Recipe adapted from Doughnuts by Lara Ferroni)

Crispy Chicken Skewers

Crispy Chicken Skewers
serves 2-4
4 large boneless, skinless chicken breasts, cut into cubes
3 egg whites
2 cups panko breadcrumbs
1/4 cup whole wheat pastry flour (any flour should work)
1 tablespoon BBQ seasoning (I use McCormick’s)
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees. If using wooden skewers, soak them in water for at least 15 minutes before use.
Cut chicken into cubes and tenderize it if desired. In a bowl, combine egg whites and lightly beat with a fork. In another bowl, add panko, flour, 1/4 teaspoon each of salt and pepper, and 1/2 tablespoon BBQ seasoning. Lay a wire rack on a baking sheet and spray it with non-stick spray.
Season chicken with remaining salt, pepper and BBQ seasoning. Dip each piece in egg whites then in the panko mixture. Skewer, repeat with remaining chicken pieces, and lay on the wire rack. I skewered about 4-5 pieces of chicken on each stick (depending on size) and got 6 skewers. Spray with non-stick spray or spritz with olive oil. I find that spraying them with spray gives them crunch but does not cause the oven to smoke at the high temperature.
Bake for 12 minutes, flip over, and bake for 12 more. Serve with honey BBQ sauce.

Honey BBQ Sauce
slightly adapted from The Neely’s
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
1/4 cup honey
1/2 tablespoon molasses
1 teaspoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Combine all ingredients in a saucepan and let come to a boil. Reduce to a simmer and cook uncovered for approximately 2 hours, stirring occasionally. The mixture will thicken and reduce a bit.


How Sweet It Is

Hummingbird Cake

Ingredients3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
1 can (8 oz.) crushed pineapple
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Frosting
1 pound confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Directions
Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir in pecans.  Stir until smooth.  Pour batter into the prepared pans and bake for 25-30 minutes, or until tops spring back. Let cool in pans for 10 minutes, then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans.

Who Dished It Up First
This is a Paula Dean recipe.

Peanut Butter Pretzel and Toffee Bonbons

Peanut Butter Pretzel and Toffee Bonbons
Printable Version with Picture
Printable Version

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
*Makes about 10-12 dozen bonbons
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets. Can top with sprinkles.

Refrigerate the bonbons until ready to serve.

Recipe Source: from Sticky, Chewy, Messy, Gooey Treats for Kids and Mel's Kitchen Cafe

Salsa Verde Sour Cream Enchiladas

 

 

 

 

 

 

 

Salsa Verde Sour Cream Enchiladas

Printable Recipe

You will need:

4 boneless chicken breasts, cooked and shredded

3 large cloves of garlic, minced
2 Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)

1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of  Ortega Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper

1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.

Yields: 12-15 enchiladas

Adapted from: Confections of a Foodie Bride, originally from Homesick Texan, and The Novice Chef

Creamy Ham Casserole

Creamy Ham Casserole

You will need:
4 1/2 cups uncooked whole wheat egg noodles
2 quarts boiling water
2 cups broccoli florets
1 cup chopped carrot
1 cup fat free milk
1 10oz can reduced-fat, reduced sodium, cream of mushroom soup
2 cups (8 oz) reduced-fat shredded cheddar cheese
1 (6 oz) tub light cream cheese with chives and onions, softened
2 cups chopped lean ham
1/2 cup bread crumbs

Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli and carrots and cook 3 minutes more. Drain immediately. You do not want to over cook your noodles, otherwise you will end up with a soggy casserole.

Combine milk, soup, cheddar cheese, and cream cheese in a large bowl; mix well with a whisk. Add noodle mixture and ham and stir well.

Divide noodle mixture evenly between a 9×13 baking dish that has been coated with olive oil (or Pam). Sprinkle the bread crumbs evenly over casserole.

At this point you can choose to freeze the casserole to eat at a later date or you may cook it immediately:

To freeze: Wrap unbaked Casserole with heavy duty foil. Freeze up to 3 months. When ready to eat, remove casserole from freezer and let rest on the counter for 30 minutes (this ensures your baking dish will not crack while baking from the heat). Then bake, covered, at 350 degrees, for 1 hour. Uncover and bake an additional 15 minutes, or until topping is lightly browned.

To bake immediately: Cover casserole with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes, or until topping is lightly browned.

Yields 8 servings. Calories: 332, Fat: 12.5, Carb: 25, Fiber: 5, Protein: 22.5

Adapted from: Cooking Light

The Novice Chef

Butterscotch Oatmeal M&M Cookies

 

 

 

 

 

Butterscotch Oatmeal M&M Cookies

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s
1.  Preheat oven to 350 degrees F.  In stand mixer beat butter and sugars until well combined.  Beat in eggs, vanilla and butterscotch topping until well combined.
2.  In large bowl mix the flour, oats, baking soda and salt.  Slowly add to wet ingredients along with the chocolate chips until just combined.
3.  Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray.  Flatten with palm of your hand then top with 5-7 M&M’s per cookie.  Bake for 11-13 minutes or until cooked through and golden around edges.  Remove from oven and loosen edges of cookies while warm so they will be easy to remove.  Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies

From the Picky Palate

Peanut Butter and Jelly Skillet Monkey Bread

 

 

 

Peanut Butter and Jelly Skillet Monkey Bread

1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup creamy peanut butter, warmed in microwave until liquid like
1/2 cup jelly of choice, warmed in microwave until liquid like
4 tablespoons heavy cream
1/2 cup powdered sugar
1. Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
2. Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
3. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
6 servings

From - The picky palate

No-Bake Chewy Cookies and Cream Bars

 

 

 

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter
1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.
Makes 9 large bars

Picky Palate

Chocolate Peanut Butter Cheesecake Cake

 

 

 

Ingredients:

CHEESECAKE:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
CAKE:
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large or large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
FROSTING:
8 ounces cream cheese
3 cups confectioners' sugar (more or less, depending on consistency, your preference)
3/4 teaspoon salt
1 1/2 cups creamy peanut butter (not natural)
1 teaspoon pure vanilla extract
3/4 cup heavy cream (more or less, depending on consistency, your preference)

Directions:

CHEESECAKE:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
CAKE:
Preheat the oven to 350 degrees F. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
FROSTING:
Beat cream cheese and peanut butter with a mixer on medium speed. Add salt, then vanilla. Alternating, add confectioners' sugar and heavy cream until desired consistency is reached.
Use immediately, or cover and refrigerate until needed.
ASSEMBLY:
Place one layer of cake on cake stand. If desired, frost top with peanut butter frosting. Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a layer of the peanut butter frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved chocolate, chocolate chips, or decoration of your choosing. Refrigerate until ready to serve.

Inspired by Lincoln's Red Velvet Cheesecake Cake
Cheesecake adapted from Martha Stewart
Cake from Ina Garten "Beatty's Chocolate Cake"
Frosting adapted from Martha Stewart

 

 

 

Chocolate Peanut Butter Cheesecake Cake

Triple Layer Cookies and Cream Crunch Bars

Triple Layer Cookies and Cream Crunch Bars
makes 9-12 bars
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 cups chocolate chips
1/2 cup peanut butter
20 Oreo cookies
Preheat oven to 350.
Butter and flour an 8 x 8 cake pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!

Creamy Green Chile Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas
Printable Version with Picture
Printable Version

*Serves 4-6
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe

Creamy Green Chile Chicken Enchiladas
Printable Version with Picture
Printable Version

*Serves 4-6
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe

Sugar Cookie Donut Muffins

)Donut Muffins (adapted from Cinnamon Spice and Everything Nice

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp. baking power
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 Tbsp. butter, melted
1/2 c. sugar, for rolling

Preheat oven to 500F. Lightly grease mini muffin tins with cooking spray, vegetable oil, or butter.

In a large bowl, beat together the sugar and egg until light in color. Whisk together the flour, baking powder, salt, and nutmeg and add to the egg mixture. Stir to combine. Add the vegetable oil, milk, and vanilla.

Fill each mini muffin cup with a tablespoon of batter (about 3/4 full). Bake for 5 min. After the 5 min. are up, immediately lower the temperature to 350F and continue baking until the muffins test done, about 5-7 min. more.

While muffins are baking, melt the butter and pour the 1/2 cup sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter (or you can lightly dip them into the butter) and roll in the sugar.

For the cinnamon-sugar version: Combine 1/2 cup sugar with 1 Tbsp. cinnamon.

Makes about 32 mini muffins

Note: If you'd rather not have the little "poof" at the top, simply bake the muffins at 350F until they test done. I will say that they would probably be easier to coat in the sugar mixture if they were flatter at the top
Sweet as Sugar

Snickerdoodle Muffins

• 
• 1cup Butter, Softened
• 1 cup Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla
• 2-¼ cups Flour
• ¾ teaspoons Baking Powder
• ¾ teaspoons Baking Soda
• ¾ teaspoons Cream Of Tartar
• ½ teaspoons Salt
• 1 cup Sour Cream
• ¼ cups Buttermilk
• _____
• FOR THE TOPPING:
• ⅔ cups Sugar
• 2 Tablespoons Cinnamon

Preparation Instructions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)
In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.
In a small bowl, combine the sugar and cinnamon for the topping.
Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.
When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.
Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Heath Bar Cookies

Heath Bar Cookies
Printable Version with Picture
Printable Version
*Note: this recipe requires chilling the cookie dough for at least 30 minutes, so plan ahead!
*Makes about 4-5 dozen cookies
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) or 1 (8-ounce) package of chocolate-covered or regular toffee bits
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.
Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!). Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.
Recipe Source: adapted from Simply Recipes

 

Pineapple Salsa

Pineapple Salsa
2 cups chopped fresh pineapple (1/4-inch dice)
juice of 1 lime
1 handful cilantro, chopped
1 jalapeno, chopped
Salt
Place all ingredients in a food processor and pulse 2 or 3 times. This will give you the crushed pineapple texture. For a chunkier salsa, stir all ingredients together and salt to taste. Chill in the fridge until ready to serve.
Source: Confections of a Foodie Bride
Yields ~2 cups

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Pistachio Pesto

Pistachio Pesto with Pasta (Makes 1 Cup)
1 Cup Spinach, packed
1/4 Cup Pistachio, shelled, unsalted & toasted
1/4 Cup Parmesan, grated
1/2 Tsp Salt
1 Garlic Clove
1/3 Cup Olive Oil
1 lb Pasta, cooked
1. Place all the ingredients (except for the pasta) in a food processor and puree until smooth.
2. Mix with pasta and serve.
* Pesto can be placed in containers (or even ice cube trays) and frozen for up to 3 months.

Pina Colada Cake

Cake
2 cups (250 grams or 8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (113 grams or 4 ounces) unsalted butter, softened
1/4 cup light (55 grams or 2 ounces) brown sugar
1 tablespoon (15 ml) dark rum
2 large eggs, at room temperature
1 cup (237 ml) cream of coconut
1/2 cup (72 grams or 2 1/2 ounces) finely chopped fresh pineapple (or pineapple from a can, strained, juice reserved)
To brush over the cake
1 to 2 tablespoons rum (optional)
2 tablespoons pineapple juice (optional)
Glaze
1 cup (120 grams or 4 ounces) powdered sugar
Pinch of table or fine sea salt
1 1/2 to 3 tablespoons pineapple juice
2 tablespoons dark rum for sprinkling over cake (optional)
Preheat oven to 350°F. Butter a 9-inch round cake pan and line the bottom with a circle of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, then beat eggs, one at a time, and rum. Add cream of coconut and mix; the batter will look curdly and worrisome but will all work out in the end. Add dry ingredients, half at a time, mixing and scraping down bowl between additions. Mix only until flour is just incorporated. Using a rubber spatula, fold in bits of pineapple.
Spread batter evenly in prepared pan. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment.
For extra flavor, while the cake is still hot you can brush it with rum or pineapple juice.
Cool cake completely at room temperature, or in the fridge if you are impatient for cake (who isn’t?). Once completely cool, place powdered sugar and salt in a small bowl with 1 1/2 tablespoons pineapple juice and whisk until a thick glaze forms. Thin glaze only as needed, adding additional pineapple juice a teaspoon at a time until glaze is just thick enough to pour. Pour glaze into middle of cake and if it’s too thick to crawl to the edges itself, nudge it with a spatula until the top is covered. Serve immediately or let it set in the fridge for 20 minutes or so.

Smitten Kitchen

Pizza Pretzel Bites

Pizza Pretzel Bites

Adapted from Bobby Flay
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Canola oil
Pepperoni slices, cut into small pieces
Shredded mozzarella cheese
5 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Pizza sauce-for serving
1.  Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3. Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.
6. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat.  Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
7. Remove from oven and let cool for five minutes. Serve warm with pizza sauce.
Makes about 6 dozen pizza stuffed pretzel bites

Banana Breakfast Cake

Banana Breakfast Cake
recipe adapted from Buns in my Oven

1/2 cup semi-sweet chocolate chips
1/3 cup packed brown sugar
1/2 cup roasted, chopped pecans
1 tbsp cinnamon
1 1/2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 cup (1 stick) butter, softened
1 egg
2 ripe bananas, mashed
3 tbsp low-fat buttermilk

Mix chocolate chips, brown sugar, pecans and cinnamon in a small bowl. Set aside. This will be your crumb topping.



Beat sugar, egg and softened butter in a separate bowl until fluffy. Mix in mashed bananas and buttermilk. Add flour, baking soda, baking powder and salt. Mix well. Spoon cake batter into greased ramekins and top generously with crumb topping.



Bake in a preheated 350 degree oven for 25 minutes. Let cool slightly, but serve warm.

Easy King Cake

 

 

 

 

King Cake

• 1 roll frozen bread dough, thawed
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon lemon extract

Confectioner’s Icing

• 1-1/2 cups confectioner’s sugar
• 3 tablespoons milk (more if needed but stir this amount first, you’ll be surprised how far this goes!)
• 1 tsp clear butter or vanilla flavoring

On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.
Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour.
Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens

Overnight French Toast Casserole

 

 

 

 

Ingredients

• 1/4 cup (4 Tablespoons) butter, melted
• 3/4 cup packed light brown sugar
• 1 loaf brioche or challah (French toast can also be sliced 1 1/2 inches thick)
• 8 eggs, slightly beaten
• 1 cup whole milk
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup pecans, measured then chopped
• 1/8 teaspoon salt
• (optional) maple syrup and powdered sugar for topping

Directions

1. 1In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
2. 2Arrange slices of bread in the baking dish overlapping if necessary.
3. 3Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
4. 4Sprinkle chopped pecans over bread slices.
5. 5Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6. 6In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7. 7Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
8. 8Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
9. 9Adapted from www.ezrapoundcake.com

Pumpkin Pancakes with Pumpkin Maple Syrup

This Blog

This Blog

 

Pumpkin Pancakes with Pumpkin Maple Syrup

2 cups whole wheat flour
1/4 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup pumpkin puree
2 eggs
2 T vegetable oil
2 T vinegar

In a medium bowl, mix together the buttermilk, pumpkin, egg, oil and vinegar. In a separate bow combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir dry ingredients into the pumpkin mixture just enough to combine. Let batter rest for a few minutes while griddle warms up!

Pour or scoop the batter onto the griddle, using a 1/4 cup measuring cup. Brown on both sides and serve hot with Pumpkin Maple Syrup.


Pumpkin Maple Syrup
1/2 cup canned pumpkin
1/2 cup maple syrup
cinnamon, to taste

Sweet Luvin in The Kitchen

Oatmeal Cookie Pancakes

This Blog

This Blog

 

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 eggs
1 tsp vanilla
2 ripe bananas
2 Tbsp. butter, melted

Mix dry ingredients, then whisk the wet into the dry until combined. Fold in mashed bananas and melted butter. Heat griddle over medium heat. Cook pancakes until bubbles form on the top; flip to finish.

SOURCE:Rachel Ray

Banana Pancakes with Peanut Butter and Maple Syrup

This Blog

This Blog

 

Saturday, December 4, 2010

Banana Pancakes with Peanut Butter and Maple Syrup

Banana Pancakes with Peanut Butter and Maple Syrup
2 tbsp. unsalted butter, melted
1 1/2 cups whole wheat flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 small ripe banana, mashed
1 cup milk (milk, buttermilk, almond milk, they all work)
2 large eggs
1/2 tsp. vanilla extract

In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a non-stick skillet or griddle over medium heat. Drop the batter in 1/4 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Serve pancakes topped with peanut butter, sliced bananas and maple syrup, as desired.


SOURCE:Adapted from Annie's Eats

Carrot Cake Pancakes w/ Cream Cheese Topping

Carrot Cake Pancakes w/ Cream Cheese Topping
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup ground flax seeds
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
dash ginger
2 Tbsp. brown sugar
1 cup milk
1 Tbsp. canola oil
1 egg
2 cups finely grated carrot

Clean, peel and grate carrots. Mix flour, flax, baking powder, nutmeg, ginger and brown sugar in a large bowl. In a separate bowl, combine egg, milk and oil. Add liquid mixture to the dry ingredients and mix until just incorporated. Fold in carrots. Let batter sit while griddle heats up.

Using a 1/4 measuring cup, scoop batter onto preheated griddle. Cook over medium heat, flipping when the pancake bubbles and the edges become slightly dry. Continue cooking until batter is gone. Serve warm with cinnamon cream cheese topping.

Cinnamon Cream Cheese Topping
4 oz. cream cheese, softened
2 Tbsp. powdered sugar
2-3 Tbsp. milk
1 tsp. cinnamon

Beat cream cheese until smooth, then add powdered sugar, milk and cinnamon. Beat again, until well incorporated.

SOURCE: Adapted from Baking Serendipity