Showing posts from September, 2013

Cinnamon Ripple Muffins

Cinnamon Ripple Muffins  (adapted from Family Fun magazine)


cinnamon ripple
1/2 cup packed light brown sugar
4 tablespoons oil
1/4 cup gluten-free flour
2 teaspoons cinnamon

muffin batter
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil

1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract


Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. 

Preheat heat the oven to 400° F and put inserts into muffin cups.

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

 In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. 

Stir in the dry ingredients just until the batter is blended. 

Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Divide the batter among the muffin cups and …

A New Grandchild

On top of all that is going on in our life, I am happy to share that we have a brand new grandchild, only a short while ago.  This one is big - 9lbs 11 0z.

Rich Chocolate Chip Coffee Cake

For the holidays, I get my baking in and when in a hurry and baking, Taste of Home is a good place to turn to.  I always find something easy to make and successful at the end.  This is no exception.

I made two smaller cakes and cut one into two layers and filled it with a ready-made caramel.  That was delicious.

Rich Chocolate Chip Coffee Cake (adapted from Taste of Home)


1 cup margarine, softened
1 package (8 ounces)Tofutti cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Rice milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup ground walnuts
1 teaspoon cinnamon


In a large bowl, cream the margarine, cream cheese and 1-1/4 cups of the sugar until light and fluffy.

Beat in eggs and vanilla.

Combine the flour, baking powder, baking soda and salt and add to creamed mixture alternately with the Rice milk and mix well. Stir in chocolate chips.

Pour i…

Peach Cashew Coffee Cake - THB

Peach-Cashew Coffee Cake 

The scheduled recipe for the Home Bakers is a Peach-Cashew Coffee Cake and I am happy to say that I made this choice.  I love peaches and hubby loves nuts so we have a cake akin to a marriage made in heaven.
When, I chose the cake, I did not know it was to be scheduled at this time but once I got the date, I thought, I would be able to pull it off and I guess I have.  I feel badly that I didn't get better photos but it has been an incredibly busy month with school and the Jewish holy days, which I am sure I have repeated over and over again.  I had no time to make this a second time although, I am thinking, it would be a wonderful cake for the upcoming Succot holidays.  If I do make it, I plan to update the photos, if they are better.
I am sharing the recipe as it is written in the book.  I made mine gluten-free to accommodate my husband.  I ended up using frozen peaches to save the time of preparing fresh peaches.  
"This light butter cake encases decor…

Blueberry Muffin Streusel Cake

The Secret Recipe Club - group B has its reveal today.  Of late, I have been getting blogs that are relatively new to me and that is fun.  Venturing into a new blog is an intriguing experience, opening a door, looking around, cheering and shouting at all that is to be seen.  Then there are the surprises, maybe a gluten-free blog, one with tons of veggies or maybe lots of chocolate.  The adventurer has no idea what to expect and the fun is in the looking.

My blog has some really interesting recipes that I would have loved to make but did not have some of the ingredients and in this crowded month, everything has to be as easy as possible.  I found lots of recipes, I do want to make, when I have time to pick up the missing ingredients.

Even at that, I settled on 5 recipes and decide to treat my hubby to one of his favorites, a blueberry coffee cake.  Since this recipe belongs to This Mama Cooks on a Diet, I must apologize to Mama.  I carefully put the cake in the oven and two minutes later…

Waldorf Salad

I like almost anything, with apples which makes this dish, a joy to make. It is crisp, slightly sweet and one that most people do like. Making this is easy as pie...... Why do people say that? Pie is not easy to make, in my opinion. The crust and I are enemies and that crust usually wins. Forget the pie. This is easy to make. It is nice to have a little bit of sweet in contrast to the fish, soup, meat and vegetables.

Waldorf Salad(adapted) Southern Food -


2 cups coarsely chopped apples, about 2 medium apples
1 cup chopped celery
1/2 cup coarsely chopped walnuts
1/4 cup mayonnaise
1 teaspoons sugar
1/2 teaspoon lemon juice


Place chopped apple, celery and walnuts in a bowl.

Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture.

Eat and enjoy.

Curried Coconut chicken

I have learned to love using coconut milk in recipes.  It has a subtle flavor that I like better than Rice Dream.  In the recipe below, I cut down on the tomato sauce I used.  It was too much and not necessary.  If you want to serve this with pasta, then the extra sauce, will come in handy.

Curried Coconut Chicken adapted from All Recipes Yield ---- 2- 3 servings


1 pound chicken pieces
1/2 teaspoon salt and pepper, or to taste
2 teaspoons olive oil
1 teaspoon curry powder
1/2 onion, thinly sliced
about 4 ounces of coconut milk
2/3 cup diced tomatoes  (either fresh or canned)
1/3 cup Marinara sauce
1 tablespoons brown sugar


Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and cook 1 minute more. 

Add chicken, tossing lightly to coat with curry and oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coco…
I am still holding on to salads and this one is special with the pear tomatoes which are rather new to me.  There was a time, I would not try any new vegetable and as a result only had fresh spinach, for the first time, a few years ago.  Frozen spinach was fine for me.  Now, I have discovered fresh spinach and I use it almost every day.

Yellow Pear and Cherry Tomato Salad 

2 tablespoons red wine vinegar 
1 shallot, minced1 tablespoon  olive oil
1/8 teaspoon black pepper 
1 1/2 cups pear tomatoes (yellow, halved)
1 1/2 cups cherry tomatoes (halved)
1 1/2 cups fresh baby spinach, torn

Combine dressing ingredients.

In a large serving or salad bowl, toss together all the tomatoes.

Pour the vinaigrette over the tomatoes and toss gently to mix well and coat evenly. Add the spinach and shallots and mix a little more.

Spinach Patties

I made leek patties for the Rosh Ha Shana table and just had to transform the recipe into one with spinach, as well.

Spinach Patties


3 cups fresh spinach (microwave for a minute so it crumbles)
2/3 cup gluten-free corn flake crumbs
2 eggs
salt and black pepper to taste
1 teaspoon herbs de provence seasoning (I love this and add it to almost everything)
oil for cooking


Mix all ingredients together in a large bowl.

Heat oil in a large skillet.  I did not use a lot of oil, just enough to coat the pan.

Cook one side for about 2 minutes until browned.  

Turn over and cook other side until brown.

Serve plain or with any sauce.  I had some roasted pepper sauce to use with these.  Sour cream would be good as well.

Eat and please do enjoy.

Roasted Tomatoes - Ina Fridays

This month, at Ina Fridays, is side dishes and frankly, I could live happily, only on sides.  When I go to restaurants, I don't want to order one of the mains, I look to the sides and often order a few of those instead.  That is a meal I love.

This group was started by the dynamic Alyce from More Time at the Table 
I am excited to share that she will soon be publishing a very special cookbook,

Corn Fritters (Dairy) - Donna Hay

With the non-stop cooking, I completely forgot to post this delicious recipe.  This is one of my favorites.  The cheddar brought the corn fritters to a whole new level.
I do apologize.  I have no time to write this worthy recipe up as it should be.  Check out my Donna Hay sisters and learn about this special treat.
Gaye, Margaret, Sarah and Kayte

Pasta Salad with Feta Cheese and Walnuts – Ellie Krieger

 Pasta Salad with Feta Cheese and Walnuts – Ellie Krieger

This is an Ellie Krieger recipe which means it has the odds on its side for being a success. It is uncanny how almost all her recipes are right, for my family. Whether it is an appetizer or dessert, we almost always like the dish. This is yet, another success.

Pasta Salad with Feta Cheese and Walnuts (adapted from – Ellie Krieger)

I made this gluten-free. It called for whole wheat pasta and I substituted a gluten-free brown rice pasta.


1/2 pound gluten-free fusilli or other spiral shaped pasta
1/2 cup walnuts
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper


Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water.

In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the…

Cheesy Potato Kugel

We will be eating lots of meat over the holidays so I am looking for dairy or pareve (not meat - not dairy) recipes.  I kind of tripped over this recipe, looking for root vegetable recipes.  I couldn't walk away.  My husband's reaction, "Don't lose this recipe."  I loved it too.

I had everything on hand so I threw it together using the food processor and baked it there was a delicious side dish.

Cheesy Potato Kugel   (adapted from

Ingredients :

4 medium peeled and shredded potatoes
3 eggs
salt and pepper to taste
1 1/2  tablespoons olive oil
1 onion, chopped
2 cups Cheddar cheese, shredded


Preheat oven to 350 degrees F . Grease a baking dish (about two quarts)

In a large bowl combine eggs, salt, pepper, oil and onion. 

Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared baking dish.
Bake at 350 degrees F  for 45 minutes. 

Raise heat to 450 degrees F ( and bake for 5  minutes until browned, serve hot.