Tag Archives: Recipe

Chocolate Chip Muffins

Posted in Breakfast, Dessert, Muffins by

Muffins are an amazing thing, they are usually served during breakfast and most of the time have some sort of fruit inside. But when they turn decadent, like chocolate chip muffins, why do we feel guilty eating them for breakfast? They are muffins, right? At least, this is what I tell myself when I grab one for breakfast and so should you. I can’t even begin to explain how wonderful these are. I shared the muffins with some of my daughters friends and I now get requests to make them again.

When I scooped the batter into the cups, I realized they looked sad and needed a  little freshening up. I remembered that I had leftover mini chocolate chips from the chocolate chip cookie dough dip and knew I had to sprinkle them on top. It was a great decision. You can never go wrong when adding in more chocolate!

Chocolate Chip Muffins:

  •  7oz semisweet chocolate
  • 1/3 cup butter, cut into cubes (makes melting easier)
  • 3/4 cup milk
  • 1/2 cup plain yogurt (I used Greek)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 2/3 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips and extra for sprinkling
  1. Preheat the oven to 400 degrees F.
  2. Using a double boiler or glass bowl set over a pot of simmering water, melt the chocolate and butter together over low heat. (You could use the microwave. Place chocolate and butter in microwave safe dish and cook on 50% power for 30 seconds, stir and continue this till the chocolate and butter are melted)  Let the chocolate/butter mixture cool (10 to 15 minutes).
  3. In a medium sized bowl, lightly beat two eggs. Add the milk, yogurt, sugar, and vanilla to the egg bowl.
  4. Stir in the cooled chocolate/butter mixture until blended well.
  5. In a large bowl, mix flour, baking soda, and salt. Pour in the chocolate mixture, and stir until just combined. Gently fold in the chocolate chips.
  6. Place liners in 12 muffin cups and divide the batter evenly into the cups. Bake for 20 minutes or until a toothpick comes out clean from the center. Let stand for 5 to 10 minutes. Enjoy!

Slightly adapted by Flax and Twine

Whole-Grain Pancake Mix

Posted in Breakfast by

I am a pancake girl and I will always pick pancakes over waffles. One thing I can promise you right now, I will only give you pancake recipes that I truly love. The past couple months I have tried making pumpkin pancakes and cake batter pancakes. But they have not lived up to my standards. I am still on the lookout for that perfect pumpkin pancake and I hope to find it by fall.

Since we have been eating a bit healthier, I wanted to get a pancake mix I could use on the weekends and not feel guilty about eating. I’m so happy I was able to find it on the first try. This recipe makes a mix that you can keep in your refrigerator for a long time and use it as you need it. It couldn’t be any simpler. I usually always have buttermilk in my refrigerator, but if you don’t, you can easily make a substitute at home. I’ll include that in the recipe. I hope you enjoy these pancakes as much as we did.

Whole-Grain Pancake Mix:

For the mix:

  • 4 cups white whole wheat flour (I use King Arthur)
  • 1 cup Unbleached All-Purpose Flour (I use King Arthur)
  • 3 1/2 cups old-fashioned or rolled oats
  • 3 tbs sugar
  • 3 tbs baking powder
  • 1 tbs salt
  • 1 tbs baking soda
  • 1 cup vegetable oil
  1. Grind the oats in a food processor until they’re chopped fine, but not a powder.
  2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. (A hand mixer could also be used) Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
  3. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

For the pancakes: serves 4

  • 2 cups pancake mix
  • 2 cups buttermilk*
  • 2 large eggs
  1. Whisk together the pancake mix, buttermilk, and eggs till just combined. (The batter will be thin but will thicken up as it sits.) Let sit for 20 minutes.
  2. Preheat oven to 180 degrees and set a baking sheet in the oven.
  3. Heat a non-stick skillet or griddle pan over medium-high heat for 3-5 minutes. If using an electric griddle, set temperature to 350 degrees. Lightly grease the pan with some butter.
  4. Drop 1/4 cup of the batter onto heated pan. Cook pancakes till the edges look dry and bubbles come to the surface without breaking , about 2 minutes. Flip and cook an additional 2 minutes, till done. Transfer the pancakes to the warmed oven and continue the process till the batter is gone. Enjoy!

*Buttermilk Substitute… Stir together 2 cups milk with 2 tbs of white vinegar or fresh lemon juice. Let stand for 5 minutes until thickened.

Source: King Arthur Flour

Baked Penne with Chicken and Kale

Posted in Chicken, Healthy, Main Dish, Pasta by

Lately, I’ve been all about healthier eating. I am feeling a lot better and even losing weight. But I have to admit that I can’t cut everything out, I must have my baked pasta’s! But who’s to say you can’t eat baked pasta? As long as it’s healthy, go for it! That’s where this recipe comes in.

We really loved this dish. I was so happy to see my kids eat everything including the Kale. Kale is one of those greens that has many nutrients and vitamins. I don’t make it often, but I think that will change. I did omit the red bell pepper, but that’s because my husband can’t eat them. I’m leaving it in the recipe because I’m sure it tastes great in the dish. The recipe also calls for leftover chicken but I didn’t have any. I took chicken breasts and roasted them in an oven for 35 minutes, till they were done and shredded that. All in all, it’s a dish I do plan to make again. I really think you and your family will enjoy this meal.

Baked Penne with Chicken and Kale:

  • 13.25 oz box whole wheat penne pasta
  • 2 tsp olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 large carrot, grated
  • 2 cloves garlic, grated or minced
  • 2 bunches kale, stems removed and chopped
  • 48 oz ricotta, part skim
  • 1 tsp Tabasco sauce
  • Zest and juice of 1 lemon
  • 1 oz Parmesan, finely grated (about 3/4 cup)
  • 1 1/2 cups leftover chicken, shredded. (you can roast 2 chicken breasts in the oven at 375 degrees for about 35-45 minutes, till done)
  • Salt
  • Pepper
  1. Preheat oven to 350 degrees. Spray 13×9 baking dish with cooking spray.
  2. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining. Drain the pasta and return it to the pot pot.
  3. In a large skillet, heat olive oil over medium-high. Add onion and red bell pepper, cooking until softened, about 5 minutes. Add grated carrot and garlic, cooking another 2 minutes. Add kale, toss, and cover, turning off the heat and letting sit for 5 minutes. Transfer to the pot with pasta.
  4. Stir in ricotta, lemon zest and juice, hot sauce, 1/2 cup Parmesan, chicken, and reserved pasta water. Season generously with salt and pepper. Transfer mixture to baking dish. Top with remaining Parmesan. Bake until bubbly and the top golden brown, 30 minutes.

Source: Slightly adapted from Foodie Bride

Strawberry Shortcake Cookies

Posted in Cookies, Fruit by

I am so happy to be back blogging. My husband is doing great and we got the news we were looking for on his tumor, it was benign! A weight has been lifted off our shoulders and I am back in the kitchen cooking good stuff. I originally had planned to share another recipe with you, but I just made these cookies and had to give them to you right away.

During the winter months we get together with our neighbors the first Wednesday of the month for soup night. One of our neighbors graciously cooks up two different soups and the rest of us will bring breads or desserts. It’s a great time to get together with everyone and enjoy great food. This past soup night really snuck up on me. I realized the night before that I had not thought about what to bring. So I started researching all my saved recipes for something. I like to try and do something that fits the month or the season. This is the time of year I love going to the grocery store and getting fresh strawberries from my home state of Florida. It takes me back to going to the Strawberry Festival in February. So, when I was looking through my saved recipes, I saw these strawberry shortcake cookies and knew this was what I was making.

The cookies are very delicate and should be eaten the day they are made. Strawberries are very juicy and the cookies will become soggy after sitting for more than a day. The taste of strawberry shortcake in cookie form is pure heaven and makes me miss Florida this time of year. Enjoy!

Strawberry Shortcake Cookies:

  • 12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
  • 1-2 tsp freshly squeezed lemon juice
  • 1/2 cup plus 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbs cold, unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling
  1. Preheat the oven to 375.  Line 2 baking sheets with parchment paper.
  2. Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.
  3. Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter or your fingers, cut in the butter to the flour mixture until coarse crumbs are formed. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries. (The dough will not be smooth but a bit crumbly)
  4. Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown. (Mine were done at 20 minutes) Transfer to a wire rack to cool completely. Enjoy the day of baking.

Source: Pink Parsley via Martha Stewart Living June 2009

Jalapeno Popper Dip

Posted in Dips, Entertaining, Football Food by

If you are planning a Super Bowl party, this dip has to be on the menu! Sadly, my Tampa Bay Buccaneers self destructed this season so my team is nowhere near the playoff season. But, I am cheering on the New England Patriots because their Offensive Coordinator is now the head coach for my beloved Penn State Nittany Lions. I am very excited about Coach O’Brien and hopes he does well throughout the playoffs.

Let me get back to the food, if you love jalapeno poppers you are going to LOVE this dip. I wasn’t sure how much of the flavor of regular poppers would come out in the dip, and I was pleasantly surprised that it was strong. You will think you are eating poppers. I think they are best served with tortilla chips but you could use crackers too. You can up the amount of heat by using another jalapeno and the stems and ribs (the white part inside). With not knowing how much heat my guests would like, I took out the seeds and ribs on the jalapeno’s. I also added more cheese because life is better with more cheese. Anyway you make this, your guests will love it!

Jalapeno Popper Dip:

  • 2 (8 oz) packages cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 (4 oz) can chopped green chiles
  • 3 jalapenos, minced finely
  • 1 cup shredded Mexican style cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • nonstick cooking spray
  1. Preheat oven to 375 F.
  2. Combine the cream cheese, mayonnaise, green chiles, jalapenos, and both shredded cheeses in a medium bowl. Stir together until thoroughly combined and smooth. Transfer the mixture to a 9×9 baking dish.
  3. Mix the Panko and Parmesan together in a small bowl using a fork. Sprinkle evenly over the dip in the baking dish. Spray the topping lightly with cooking spray. Bake for 25-30 minutes, or until the topping is golden and the dip is hot. Serve with tortilla chips or crackers.

Slightly adapted from Tracey’s culinary adventures via My Baking Addiction (via Annie’s Eats)

Lean Mean Green Smoothie

Posted in Drinks, Healthy by

Can you believe that all those ingredients above can make a delicious smoothie? I know I couldn’t when I had seen versions of it pop up all over the blogosphere. I finally decided it was time to try it. I have always needed more iron in my diet and figured this would be a good way to get it. I was very surprised at how great it tasted, it was more like an orange and banana smoothie than a spinach tasting one. I do think the smoothie tastes better once it’s really chilled. I ended up shoving the smoothie into the freezer for about 10-15 as I cleaned up my mess. It was nice and cold when I was done and I downed it in no time. I really think you will enjoy this drink!

Green Smoothie:

Yield: 2 servings

  • 2 cups cold water
  • 1 banana, cut into chunks
  • 1 orange, peeled and separated into segments
  • 1/2 apple (your favorite variety), peeled, cored, and cut into chunks
  • 1/2 lemon, peeled and separated into segments
  • 1/2-inch piece of fresh ginger, peeled and minced
  • 2 cups baby spinach
  1. Add all ingredients to a blender and puree until smooth and completely combined.
  2. Drink all at once, or separate into two servings. The smoothie can be stored in an airtight container in the refrigerator for up to one day. It will be thick when coming out of the refrigerator, whisk/stir before drinking.

Source: Brown Eyed Baker

2011 Year In Review

Posted in Entertaining by

2011 has been a pretty decent year for us. The beginning of the year brought us new and exciting changes. We have been having a wonderful time in our new home and I’ve had fun in my kitchen. I look forward to 2012 and all the things I hope it brings. I will admit that the beginning of 2012 is going to be a bit shaky, my husband will be having surgery to have part of his thyroid removed and checked for cancer. We are very hopeful that it will all work out. I will apologize right now for any lack of postings in the month of January. I will try to not let the downtime be for too long. But if there is, you will understand what is going on.

This past year has been great for the blog. Particularly for the #1 most looked at post of the year. I must thank Pinterest for help with that. For those unsure of Pinterest, it’s a site you can pin your favorite things around the web to. It’s fun and addicting and you must give it a try.

I’ve composed the top ten posts of 2011. Enjoy and have a safe and Happy New Year! Love you all!

#10

 
Baked Ravioli is a family favorite. It’s like an easy lasagna.

#9

Loaded Baked Potato Dip is a perfect party dip. It tastes just like baked potatoes.

#8

 
Cupcake Tower with Ganache filled Cupcakes I have a link to how to make a cupcake tower and the recipe for some really yummy chocolate cupcakes

#7

Stuffed Strawberries is a favorite of mine not just because it was my first ever post on the blog. It’s also very delicious!

#6

Onesie Sugar Cookies were so much fun to make. I made them for my sister-in-law’s baby shower. She gave me a beautiful niece in return for these cookies.

#5

Easter Lamb Cake is a family tradition. I can’t wait to make it this year because I got the cast iron lamb mold that my great-great grandfather made.

#4

Stuffed Pork Tenderloin with Feta and Spinach is something I created a long time ago. It’s one of the only ways I can get my son to eat pork.

#3

French Toast Bread Pudding would be perfect to serve for breakfast on New Years Day

#2

Coconut Cupcakes with Pineapple Filling is a great combination of flavors.

#1

The number one post this year is Hot Corn Dip. I make this a lot because it’s easy to throw together and it’s a real crowd pleaser.