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Monday, June 26, 2017

Blueberry Muffin bread


This bread is very tasty.  Ok not sure why my PC wants to type in all caps.  Geesh.  The bread goes together very quickly too and is always a bit hit.  Give it a try.

INGREDIENTS

1 cup granulated sugar

1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

DIRECTIONS

  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Monday, June 19, 2017

baked egg rolls

Been trying to loose weight and always looking for recipes that are low in calories and yet you can eat more than a teaspoon.  :)  I love egg rolls but found out that bean threads are high on the ww list so searching I went for an alternative.  I made these with cole slaw mix, shredded carrots, ground beef and a few other things.

Egg roll wrappers
1 1/2 cup cole slaw mix
2 shredded carrots
2 TBL soy sauce
1 - 1 1/2 TBL sesame oil.
*** you could add celery, onion and whatever other veggie you might like*** the idea is to keep it low in calories.

These were ok, not sure I'd do them this way again....like them fried so much better.

Thanks for stopping by, have a great week and always Remember to Find the time to Do ALL the things You L♥ve.
Donna


Monday, June 12, 2017

Banana Crumb cake


adapted from here
Banana Crumb Cake Ingredients For the cake: 
2 cups flour
 3 teaspoons baking powder
 1 teaspoon salt
 4 very ripe bananas
 ½ cup butter, room temperature 
2 cups granulated sugar
 2 eggs 
1 teaspoon vanilla 
1 cup milk 

For the crumbs:
 ½ cup (1 stick) cold butter, cubed
 1 cup light brown sugar
 1 cup flour 
1 teaspoon cinnamon
 ½ teaspoon nutmeg 
For the glaze: 1 cup powdered sugar 
1­2 Tbsp milk 
1 teaspoon vanilla


 Instructions
 1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
 2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
 3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
 4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs.

 Bake in the preheated oven for 45­-55 minutes or until a toothpick inserted in the center comes out clean.
 5. Remove from oven and allow to cool for 10 minutes. 
Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. 

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Monday, June 5, 2017

Savory Ham/Cheese/green onion scones

I made these back in February for a good friend of mine.  I usually make him sweets but he said he was watching his weight so I told him I'd make him a nice treat he could eat for breakfast for his lunch break.  I also made another batch of these for the folks I work with, can't leave anyone out, ya know!  :)  I think these would be great if you were doing a brunch of make them during the holidays.  These were absolutely delicious and will make them again and again.

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, at room temperature, beaten
  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons whole Milk
  • 4 ounces cheddar cheese, shredded
  • 4 ounces ham, diced
  • 1/3 cup scallions, chopped
Instructions
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
  3. Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
  4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  6. Cool for 5 minutes on the tray, then serve warm.
Notes
*Add a little extra ham, cheese, and scallions on top of each scone before baking if you'd like yours to look like mine do in the photos. *These scones are best eaten the day they are baked. *You can flash freeze the baked scones for up to 2 months.

Thanks for stopping by, have a great and week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Monday, May 29, 2017

Greek Yogurt Banana Chocolate Muffins



These are very moist and tasty, great for breakfast if you like having chocolate that early.  I took these to work and they were a big hit.  I will make them again for sure.
adapted from here
Ingredients
1 cup white whole wheat flour or plain white flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
4 tablespoons cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 cup brown sugar lightly packed
1 cup extremely ripe bananas (2-3 bananas)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
  3. Remove 1 tablespoon of the 1 cup of flour.
  4. In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
  5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
  6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
  7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
  8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
  9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
  10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
  11. Store in an airtight container in the fridge up to 3 days.
  12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

Thanks for taking time to stop by, have a great week and always Remember to Find the Time to Do ALL the things you L♥ve.
Donna

Monday, May 22, 2017

Fresh Apple Bundt cake


Ingredients
1-1/4 cups vegetable oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans
1 cup shredded sweetened coconut
3 cups peeled  chopped apple (use your favorite baking apples, I used pink lady

1 overripe banana



Instructions
Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the time to do ALL the things YOU L♥ve.
Donna

Apple bundt cake

This is a great cake.  I didn't do the glaze on this cake I just used powdered sugar.  Was delicious.  Give it a try.  Would be great for a brunch or just for coffee and cake time.

FOR THE CAKE:
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

FOR THE GLAZE:
6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
¹⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well. 

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. 

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan. 

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

TO MAKE THE GLAZE:
Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. 

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. 

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.


Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things you L♥ve.
Donna

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