Wednesday, September 25, 2013

Cinnamon Ripple Muffins


Cinnamon Ripple Muffins  (adapted from Family Fun magazine)


 Ingredients:


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

Method:

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 bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. 


Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen. 

linked to Marvelous Mondays    What'd You Do This Weekend
 

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.


Sunday, September 22, 2013

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)

Ingredients:

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

Method:
 

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 into a greased 9-in. springform pan. Combine the ground walnuts, cinnamon and remaining sugar; sprinkle over batter.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.



Monday, September 16, 2013

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 decorative peach slices under a crunchy cashew topping. A delectable all-around coffee cake, it is perfect for breakfast, mid-afternoon snack, or dessert."


Peach Cashew Coffee Cake from Coffee Cakes simple, sweet and savory by Lou Seibert Pappas.
Ingredients:

1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
3 large eggs
1 tablespoon amaretto liqueur, or 1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 peaches, peeled, pitted, and cut into 3/8-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup (2 ounces) roasted cashews or slivered almonds
2 tablespoons Demerara or turbinado sugar

Method:

Preheat the oven to 375F. Butter and flour an 11-inch fluted tart pan with a removable bottom or a 10-inch springform pan.

In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and amaretto or vanilla and beat until smooth. In another bowl, combine the flour, baking powder, and salt. Stir to blend. Mix the dry ingredients into the butter mixture, beating well until smooth. Turn into the prepared pan. Toss the peaches with the lemon juice and nutmeg and arrange them on top. Sprinkle with the nuts and Demerara or turbinado sugar.

Bake for 25 to 30 minutes, or until golden brown. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature.

Makes one 11-inch cake; serves 10.

  This is a pan, I rarely use and this was a lovely excuse to bring it to the light of day.

Blueberry Muffin Streusel Cake

Secret Recipe Club
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, I spotted the blueberries, on the counter.  I grabbed the cake pan and dropped blueberries on top, messing up the streusel as well as the total look of the cake.  This good did not diminish the deliciousness of this cake.

Mama is one busy woman who has faced challenges and obviously overcome.  The blog is good food and inspiration.  I enjoyed myself as I read posts and lots of information.  You should drop by and see for yourself.


Blueberry Muffin Streusel Cake (adapted)

Ingredients:

1 cup gluten-free flour mixture
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup Rice milk
1 egg
2 tablespoons canola oil
1 cup frozen or fresh blueberries
Streusel Topping (recipe follows)

Method:

Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray

In bowl, mix together flour, baking powder, sugar, milk and egg.  Stir in oil and blueberries, only until mixed.
Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
Streusel Topping

Ingredients:

1/3 cup sugar
1/3 cup light brown sugar
1/2 cup gluten-free flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons oil
1/2 cup chopped almonds

Method:

In small bowl, mix together sugar, brown sugar, flour mixture and cinnamon.  Add vanilla and oil.
Reserve 1/2 cup topping and add pecans to remaining topping.


Friday, September 13, 2013

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 - About.com

Ingredients:


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

Method:

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.     

Wednesday, September 11, 2013

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

Ingredients: 


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

Method:

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 coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 35 minutes.

Please eat and enjoy.

Tuesday, September 10, 2013



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 

Ingredients:

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.

Monday, September 9, 2013

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

Ingredients:

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

Method:

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.

Saturday, September 7, 2013

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,
Soup & Sides for Every Season  and I, for one, can't wait to get my hands on a copy.  If you check out Alyce's site, you will understand why I am so excited about it.

With our super delicious tomatoes from our garden, I couldn't resist, making Ina's roasted tomatoes.  Although, I did not take a picture, I served some of these with bright green broccoli.  A beautiful plate and one that we love.





































Roasted Tomatoes (adapted from Food Network)

Ingredients :

4 tomatoes, sliced, 

2 tablespoons good olive oil
1  tablespoons balsamic vinegar
1 large garlic clove, minced
1 teaspoons sugar 

1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Method:

Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan in a single layer. 


Drizzle with olive oil and balsamic vinegar. 

Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. 

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.

Serve warm or at room temperature.


Eat and you surely will enjoy.  The caramelizing of the tomatoes brought a richness of flavor, we rarely taste. 

Check out the other members of Ina Fridays and please feel free to join us.  There is no obligation to post monthly.  We know, people have lives and sometimes life gets in the way of blogging.

Alyce @ More Time at the Table
Ansh @ Spice Roots
Barbara @ Moveable Feasts
Bhavna @ Just a Girl From AAmchi Mumbai
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa
Martha @ Simple Nourished Living
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Nancy @ My Picadillo
Peggy@ Pantry Revisited
Ria @ Ria's Collection
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen


Linked to See ya in the Gumbo     Foodie Friday

Wednesday, September 4, 2013

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

Tuesday, September 3, 2013

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.

Ingredients:

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

Method:

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 walnuts aside to cool then chop them coarsely.

In a large bowl, toss together the pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

For us, this salad was used as a main dish. We loved the addition of the crunch of the walnuts and the competing taste of the feta.  I ended up, serving this warm and that worked out. (I added the cheese, at the table and left that cold.)
Ellie comes through once again.

Sunday, September 1, 2013

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 Allrecipes.com)

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

Method:

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.