Cake Fridays

Vegan Maple Pumpkin Butterscotch Cupcakes

1/3 C oil

3/4 C sugar

1/4 C soy milk

1 t maple extract

Stir together in large bowl.  Sift in:

1 1/4 C flour

1/2 t each baking powder and baking soda

1/4 t salt

1/4 t cinnamon

Stir to combine.  Fold in:

1 C pumpkin puree (canned pumpkin)

1/2 C butterscotch chips

Stir to combine again.  Fill cupcake cups 3/4 full and bake at 350 degrees for 20 minutes.  Let cool in pan 10 minutes before inverting onto wire racks.  Makes a little more than a dozen cupcakes.   

Chocolate Chia Pudding

Before mixing

After mixing

Try out this clean, fresh, nutritious, chocolate chia pudding.  Protein packed and fiber rich, this beats the boxed pudding mix any day :)

Oatmeal Mondays...2 days late

Due to a recent vacation, I am behind on my blog writing.  So I am posting Oatmeal Mondays today!

Here is a yummy oat based snack I made for the kids today.  It has heart healthy fats, is chock full of nutrients, and is a breeze to whip up.  I love the name "granola coins" and so do the kids.  They really look like coins too!  Too big for their piggie banks but just right to carry in their hands.   

I wasn't sure if these would hold together since there is only one egg in the mixture, along with some maple syrup and oil but after baking in the oven, they did!  Beautifully dotted with cranberry jewels, hearty almond chunks, and teeny sesame seeds, these treats are a photographer foodie's dream.  

FYI: I substituted almonds for pumpkin seeds.  Mine baked for 15 minutes in the oven to achieve that golden color.     

Brownies for back to school

 

We made these brownies today for my daughter's teachers.  She meets them tomorrow.  Technically, she has already met them because they were my son's teachers back when he was three.  But she can't quite grasp the fact that she'll have the same teachers as her big brother!  Fingers crossed tomorrow goes well and I hope they enjoy these fudgy, dense, oh so chocolately delights :)

FYI: I halved the recipe and baked them in an 8x8 pan.  They took about 18 minutes and I left out the frosting.

Lemon Ginger Muffins

Who doesn't love lemon and ginger together?  Two highly potent ingredients with different flavor profiles that somehow play off each other perfectly.  When mixed into muffin batter, they create a breakfast treat that will keep you alert and focused on those dreary, sleepy mornings.  Tart lemon flavor and spicy ginger notes make for the perfect handheld snack.  Don't forget the butter for added sweetness and saltiness.  It's like umami in your mouth.  Check out the recipe here.   

Oatmeal Mondays

These oatmeal bites are healthy and delicious, containing no oil or butter.

 Put pumpkin and molasses into the mix and you've got a moist, spicy breakfast treat.

 The chocolate chips are like icing on the cake and are a must, in my opinion:)   

FYI: I scooped my batter into mini muffin tins and baked for 15 minutes. 

Cake Fridays

Since we have a little over a month of summer left, I thought I'd share one of my family's favorite light summer cakes.  It doesn't get much easier than this recipe. 

Poppy Seed Cake

1 pkg yellow cake mix
1 3 oz pkg instant butterscotch pudding
3 eggs
1/2 C oil
1 C water
2 T poppy seeds

Mix all ingredients.  Spread in greased cake pan.  Bake 350 degrees for 25 minutes.  Dust cooled cake with confectioners sugar.

FYI: You can make this cake in a 13x9 pan, bundt pan, cupcake tin, etc.  It's very versatile and looks so pretty dusted with confectioners sugar for presentation, along with some fresh fruit.  Enjoy :)  

Best Cookies

Oh yeah, I found the best chocolate chip cookie recipe.  We ALWAYS made Tollhouse cookies growing up, you know the recipe on the chocolate chip bag.  That recipe is great but this one is different.  The cookies are super chewy and less cakelike.  Simply marvelous.  Check out the recipe!

FYI: My cookies baked for 8 minutes.  I added walnut pieces to half of the batter for added texture.  It made 3 dozen. 

Cucumbers Take the Stage

Head on over to ourbestbites.com and check out this recipe for sweet and spicy cucumbers.  They are simple to make, not to mention highly addictive.  They are the perfect snack, side or condiment.  Suffering from the 3 pm tummy growling?  Need a dish to bring to a bbq?  Tired of putting pickles on your burger?  These sweet and spicy cucumber slices are the answer.

FYI: Consider making a double batch.  Keep one for yourself and give one away to a neighbor, teacher, etc.  I will warn you though, these will not stay in your fridge for long.  

Pink Biscuits

I had some watermelon chunks left over and trust me, you can't freeze them.  They are spongy and tasteless once they thaw.  Yuck!  So I pureed some fresh watermelon chunks in the blender to equal 1/2 C liquid and mixed that with 1 1/2 C Bisquick.  I formed 12 or so biscuits, put them on a greased cookie sheet, and baked them in a 450 degree oven for 5 minutes.  The kids were intrigued by their color and the fact that they couldn't taste the watermelon.  Light and fluffy, they enjoyed their biscuits with butter and strawberry jelly.

FYI: Watermelon puree is amazing!  It is revitalizing and thirst-quenching, perfect for hot summer days.  My daughter absolutely loves it.             

Oatmeal Mondays

I bought crystallized ginger at the store the other day so I've been mixing it into muffins, oatmeal, cookies, etc.  It lends a spicy note to whatever you're eating and I adore it.  Here I added it to my morning oatmeal.  

Double Ginger Oatmeal

1/2 C old fashioned oats
1 t chopped crystallized ginger
sprinkle ground ginger
1/2 large peach, peeled and diced
1/2 large banana, chunked
1 T chia seeds
water to cover

Combine all ingredients in microwave safe bowl.  Cook 2.5 minutes and then stir well.

Chewy from the crystallized ginger, creamy from the banana, crunchy from the chia seeds, sweet from the peach, and spicy from the ground ginger, this oatmeal is jam packed with varying textures and flavors.  

Cake Fridays

I saw Katie Lee make this on The Kitchen one Saturday morning.  I knew I had to try it.  The ingredients and flavors are simple and nostalgic, being her grandmother's recipe. 

A cinch to put together, this cobbler only takes 10 minutes to assemble.  The hardest part is pitting, peeling and slicing the peaches!  The topping bakes up moist and cake like; not your typical biscuit topping for a cobbler.  The fresh peaches are celebrated in this dish and remain the star of the show.

You've got to make this for your next get together before peaches are out of season.  It will have everyone missing their grandmother's old-fashioned cooking.         

Dove Cheesecake Cookies

Check out the recipe for these delightful cookies!  I halved the original recipe and instead of dipping them in chocolate, I pressed Dove peppermint bark chocolates into the tops of the cookies straight out of the oven.  I popped them in the fridge for 10-15 minutes to set the chocolate.  The cookies and the chocolates are soft and creamy but when you bite into the crispy peppermint pieces, it's like pop rocks in your mouth!  Surprising and satisfying, these cookies only get better with time.  They take on a richer texture when refrigerated, but maintain a fluffier, buttery texture when kept at room temperature.  My flame burns brightly for these minty, cream cheesy treats :)

Breakfast Couscous

I thought this would be a welcome change for breakfast but sadly, my kids did not like it.  But your kids might!

2 C water
1 C milk
1/4 t salt

Bring to boil in medium saucepan.  Then stir in:

1 C couscous
1/2 C chopped dates (I used dried cranberries)
1/2 t cinnamon
optional: honey, nuts, raisins

Cover and turn off heat.  Allow to stand 5 minutes.  Makes 3-4 servings.   

Easy, quick, last minute breakfast option for those hectic weekday mornings.  My kids are not big fans of rice but they love pasta so maybe the mouth feel of couscous is what turns them off.  Who knows!  But I hope your family likes this fun breakfast treat :)   

Matchless Muffins

I've made a lot of muffins in my stay-at-home mom days.  These are by far the best muffins I've ever made.  Not to toot my own horn, but it's exciting!

Dripping with strawberry chunks, the tops of these gems bake up perfectly.  Orange juice accentuates the fruity notes and elevates the flavors of cinnamon, nutmeg, vanilla and almond extracts.  Like biting into a juicy strawberry, these summery muffins will have you savoring the season until they're gone.  Beautiful to look at and refreshing to eat, they hit the spot and reign supreme.  Be sure to plan ahead and let your egg and orange juice come to room temperature.  It makes for a soft, fluffy product.   

Strawberry Muffins

2 C flour
1 t baking soda
1/2 t salt
1/4 t cinnamon
1/8 t nutmeg
3/4 C sugar

Mix dry ingredients in large bowl.  Set aside.

1 egg, room temperature
1 C orange juice, room temperature
1/3 C oil
1 t vanilla extract
1 t almond extract

Whisk wet ingredients in small bowl.  Make a well in dry mixture and add wet ingredients.  Stir to combine.  Fill greased muffin cups 3/4 full with batter and drop 1 T chopped strawberries onto each muffin top (should use about 1 C chopped fresh strawberries).  Bake in a 350 degree oven for 15 minutes.  Cool in pans 30 minutes then turn out onto racks to cool completely.  Makes 15 muffins.     

Oatmeal Mondays

These vegan banana oatmeal pancakes are the cat's pajamas!  And if you have cat pajamas like my daughter does, you can wear them while eating these pancakes for breakfast.  Light, fluffy, healthy and filling, these flapjacks have got it all.  I can't wait to make them again!  Enjoy with warm maple syrup, peanut butter, or cream cheese with strawberry jam.  Anyway you serve these, they will be eaten up quickly.       

Oatmeal Peanut Butter Squares

Another peanut butter based delight!  Instead of bites this time, I'm giving you bars.  Kid friendly and parent approved, these bars will have everyone in the house jumping for joy :) 

FYI: I used 1/2 C peanut butter and 4 T cookie butter.  I also substituted maple extract for the vanilla extract. 

Peanut Butter Weekend

Do you ever read The Costco Connection magazine?  It has awesome recipes in it!  I always find 2 or 3 that I want to make immediately.  And, they are usually kid friendly.  Bonus!  My family loves these bites as we call them because I refrigerate them in a mini muffin tin.  You've got to make these today!     

Power Bites
Source: The Costco Connection

1 C uncooked oats
3/4 C creamy peanut butter
1/4 C honey
1/2 C shredded coconut
1/4 C flaxseed
1/4 C chia seeds
1/4 C dark chocolate chips (optional)

Combine all ingredients in a big bowl and mix.  Let the kids do it!  Can be sprinkled over Greek yogurt or fruit or eaten alone.

FYI: I subbed maple syrup for honey and used ground flaxseed.  I did add the optional semi sweet chocolate chips and the kids went crazy for them.  To make them into bites, use a tablespoon sized ice cream scooper and drop balls of the mixture into individual mini muffin cups.  Press down slightly and refrigerate for 30 minutes to an hour or until they are set.  They pop right out and into your mouth :)  Store in an airtight container in the fridge.    

Cake Fridays

 My Dad's Chocolate Cake

1 box sugar free devil's food cake mix
4 oz instant sugar free chocolate pudding
2 eggs
1 3/4 C milk
12 oz chocolate chips

Mix cake mix, milk, and eggs.  Add pudding mix and stir for 2 minutes.  Stir in chips.  Pour into greased bundt pan and bake at 350 degrees for 55 minutes.  Cool for 30 minutes to an hour in pan and then invert onto cooling rack to cool completely.  Can be made 2 days before serving.       

When I made this cake, I used 1.4 oz pudding because I picked up the wrong size at the food store!  It was absolutely delicious but next time, I might try it with the full amount of chocolate pudding.  My cake baked for 45 minutes, and I used a little less chocolate chips.  With this bundt cake, you don't need frosting because it presents itself so well but if you feel so inclined, you could add a dusting of powdered sugar or a chocolate glaze. 

This dessert will have chocaholics raving at your next party!

Source: Chatham County Cooks