tag:blogger.com,1999:blog-43452765559722297522024-03-06T14:02:42.992-06:00Rose's RecipesRosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-4345276555972229752.post-9700962978585290182009-06-29T20:23:00.002-05:002009-07-30T12:36:19.247-05:00Peanut Butter Granola Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMyXSaiNG2Y-dYSISWSu8k9X3OY2OMOeIBzavBu9Vf2D3sQQcrgG5aFgbJFbDBlqii5Wt-sPoSDbz7EKNLLghSnB7_7rc5MJGFkVt5-GsgO9OmRcUYRS2h1HgfBHJ1RorLSVs-V9DyYk/s1600-h/IMG_5258.JPG"><img id="BLOGGER_PHOTO_ID_5352925368705167618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMyXSaiNG2Y-dYSISWSu8k9X3OY2OMOeIBzavBu9Vf2D3sQQcrgG5aFgbJFbDBlqii5Wt-sPoSDbz7EKNLLghSnB7_7rc5MJGFkVt5-GsgO9OmRcUYRS2h1HgfBHJ1RorLSVs-V9DyYk/s400/IMG_5258.JPG" border="0" /></a><br />Yum! Homemade granola bars! I actually made these for Dad--who loves anything that has peanut butter, raisins, oatmeal, and chocolate chips. So easy to put together and delicious! Adjust the ingredients and sweetness to your taste--endless combinations. :)<br /><span class="fullpost"><br />Granola Bars<br />Rose's recipes<br /><br />1 to 1 1/2 cups peanut butter (I used white chocolate wonderful today)<br />1/4 c brown sugar<br />1/2 c honey (or to taste)<br />1/4 c oil<br />2 t vanilla<br />2 1/2 to 3 cups oats<br />1/2 c Cheerios<br />1/2 c coconut<br />1/2 sunflower seeds<br />1/4 c raisins<br />1/2 c chocolate chips<br /><br />Preheat oven to 350 degrees.<br /></span><span class="fullpost">Mix wet ingredients in large bowl.<br />Add rest of ingredients or add-ins of your choice.<br />Pour mixture into 9x13 pan sprayed with cooking spray, compacting down to even out.<br />Bake for 20-25 minutes.<br />Remove from oven; score with slices with knife; allow to cool fully; cut and serve.<br /></span><span class="fullpost"><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-70596790384039728122009-06-29T20:22:00.000-05:002009-06-29T20:23:28.871-05:00All-Bran Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOMzxa8QerEqCaNkoX4i8YjzpjOXY_Dmja6Ku4XrKrSSm2jPNJ-r-rNXM8XwrfZT3P8_cp9dOOyBvS4WvYvOjAjU6qfM07Obbn4xRVOph3MsgKhwsWkoNFSoinlwvt6cGAj2CxPTv4Cc/s1600-h/IMG_5255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOMzxa8QerEqCaNkoX4i8YjzpjOXY_Dmja6Ku4XrKrSSm2jPNJ-r-rNXM8XwrfZT3P8_cp9dOOyBvS4WvYvOjAjU6qfM07Obbn4xRVOph3MsgKhwsWkoNFSoinlwvt6cGAj2CxPTv4Cc/s400/IMG_5255.JPG" alt="" id="BLOGGER_PHOTO_ID_5352925135347781378" border="0" /></a><br />Type your summary here<br /><span class="fullpost"><br />Type rest of the post here<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com2tag:blogger.com,1999:blog-4345276555972229752.post-56370786926814029752009-06-29T20:20:00.003-05:002009-07-30T12:56:14.118-05:00Coconut Breads<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxJt1kp06q-1XFnPChZR0oAAtgjyDETamN59fHcvPZWosKiGGgjscyrbEpyQXyWZbREKe29K7x_OziJhLFqM5PzggrzHZhYMV4xdvy8MTWzZYpXf2z22DgYxOa0mSARpraMmoxO_zPo4/s1600-h/IMG_5250.JPG"><img id="BLOGGER_PHOTO_ID_5352924795522136018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxJt1kp06q-1XFnPChZR0oAAtgjyDETamN59fHcvPZWosKiGGgjscyrbEpyQXyWZbREKe29K7x_OziJhLFqM5PzggrzHZhYMV4xdvy8MTWzZYpXf2z22DgYxOa0mSARpraMmoxO_zPo4/s400/IMG_5250.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtFQw_yytylBhJkO2fV68PXy8zKHb3uqvXiwdsMUJcVNW-Qn419bCkeTj3md6gEoHIA1eCymDK7wKsiT_fV-05C-2lP1zDrXTP3Prh7WJwvJStyb846KzkiXooaKya34V0Bs-NFfy6zg/s1600-h/IMG_5252.JPG"><img id="BLOGGER_PHOTO_ID_5352924802056439122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtFQw_yytylBhJkO2fV68PXy8zKHb3uqvXiwdsMUJcVNW-Qn419bCkeTj3md6gEoHIA1eCymDK7wKsiT_fV-05C-2lP1zDrXTP3Prh7WJwvJStyb846KzkiXooaKya34V0Bs-NFfy6zg/s400/IMG_5252.JPG" border="0" /></a><br />I saw these wonderful breads on <a href="http://bakingbites.com/2004/12/bills-coconut-bread/">Baking Bites</a>, and just had to try them. The original recipe came from Bill Granger--thick coconut bread with a nice touch of cinnamon, served toasted with butter. Ummm....The lemon version, adapted by Nicole Weston of Baking Bites, is wonderful also. The coconut-lemon combination is bright and delicious. This recipe makes a large, sturdy tea loaf, not overly sweet and definitely improved with toasting and butter. <em><em><em><em>Continue for recipe.</em></em></em></em><br /><em><em><em><em></em></em></em></em><span class="fullpost"><br /><strong>Bills Coconut Bread</strong><br />from Baking Bites<br /><br />2 1/2 cups all purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />2 tsp ground cinnamon<br />1 cup + 1 tbsp sugar<br />2 cupps shredded coconut <br />2 large eggs<br />1 1/4 cups milk (lowfat is fine)<br />1 tsp vanilla extract<br />1/3 cup butter, melted<br /><br />Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut. In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.Add in melted butter and stir until just smooth, being careful not to overmix. Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing.<br /><br />Makes 1 loaf; or 8 large slices.<br />Serve toasted, with butter.<br /><br />For Lemon Version:<br /><br />Omit cinnamon.<br />Use 3/4 c milk and 1/2 c fresh lemon juice.<br />Add 1T lemon zest.<br /><br /><br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-77840624061280091302009-05-16T07:27:00.004-05:002009-07-30T14:08:55.093-05:00Artichoke DipUnfortunately I don't have a picture for this WONDERFUL, quick, and easy appetizer. How can you go wrong with cheese, artichokes, and mayonaise?? I made this for my sister's baby shower and there wasn't a spoonful left by the end of the afternoon. I've made this dip in the past, baking in the oven, until warmed and the cheese is nice and gooey. But in a similar recipe on Simply recipes (<a href="http://simplyrecipes.com/recipes/quick_and_easy_artichoke_dip/">found here</a>), she microwaves it and it's done in no time. I tried this and it came out great--and I didn't have to turn on my oven in this heat! I can't recommend this dip enough if you are looking for a crowd pleaser, and something really simple to make! <em>Continue for recipe.</em><br /><span class="fullpost"><br />Artichoke Dip<br /><br />2 cans of artichoke hearts, drained<br />2 cups of grated Parmesan cheese <br />1 clove minced garlic<br />Dash of red pepper flakes<br />1 cup of light mayonaise<br />Salt and pepper to taste<br /><br />Cut the artichoke hearts into small pieces. Mix all ingredients in an oven or microwave-proof bowl. Microwave for 5 minutes, stirring half way through. (Alternatively, bake in oven for 20-30min.) Serve with crackers or chips.<br /><br /><br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-43734818866769623422009-03-28T19:32:00.004-05:002009-07-30T14:20:42.323-05:00Salsa Verde Pork Carnitas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBBNQEA61wu9DkBOolnxtFzPJAYkNxXmLLhSNVxm0VV4a9JTuGkn4UpjAirMLIqxU8s4FHTdAYL-EraBVgLkWZ45WE5eR0yiWeX_-BkwtY7DxqdI5VA3hxJqO0NHgcT523-VMKN-Zd9k/s1600-h/IMG_4712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBBNQEA61wu9DkBOolnxtFzPJAYkNxXmLLhSNVxm0VV4a9JTuGkn4UpjAirMLIqxU8s4FHTdAYL-EraBVgLkWZ45WE5eR0yiWeX_-BkwtY7DxqdI5VA3hxJqO0NHgcT523-VMKN-Zd9k/s400/IMG_4712.JPG" alt="" id="BLOGGER_PHOTO_ID_5318401336991774946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSHHeWAvQbjJlnmAnTfjw73iTrhmO0zOKp8YMMt882YDg0I8UpAp8g-dArofS0hfjDFQzHImDW6LzxImS80fmr7SGirdt7RXiLKMCy-Cetwmr__b3iHHYg2tscbi9VPB8Fl6K7n-FAh8/s1600-h/IMG_3034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSHHeWAvQbjJlnmAnTfjw73iTrhmO0zOKp8YMMt882YDg0I8UpAp8g-dArofS0hfjDFQzHImDW6LzxImS80fmr7SGirdt7RXiLKMCy-Cetwmr__b3iHHYg2tscbi9VPB8Fl6K7n-FAh8/s400/IMG_3034.JPG" alt="" id="BLOGGER_PHOTO_ID_5318402154485408722" border="0" /></a><br /><br /><br />These are the BEST pork carnitas!! Thank you so much to Elise on Simply Recipes as the author of this recipe (<a href="http://elise.com/recipes/archives/007122salsa_verde_carnitas.php">found here</a>). I have made these twice, both times for a crowd of friends and they really are wonderful. First of all, I love pork shoulder--it is so economical and after all day in the crockpot, it just falls off the bone, yielding a lot of tender meat. The flavors in this recipe are great--coriander seeds, cumin, salsa verde, and cilantro. Yum! <em>Continue for recipe.</em><br /><span class="fullpost"><br />Type rest of the post here<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com1tag:blogger.com,1999:blog-4345276555972229752.post-42475960276541034232009-03-28T19:30:00.000-05:002009-03-28T19:31:44.434-05:00Crustless Quiche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglRukJVojZ-PQlwet7C6ODBAOEqdgaaM2NpVKs74G9V7gVVUCb2wMnJyfK5epJrsLCF3YGNJbHyBqcOJRw-WmKM6U54tCF0RzEZMwogp5iEv_AnhBVSqGeR1pgUEn0EfToTLZqRV0Fiw/s1600-h/IMG_4719.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglRukJVojZ-PQlwet7C6ODBAOEqdgaaM2NpVKs74G9V7gVVUCb2wMnJyfK5epJrsLCF3YGNJbHyBqcOJRw-WmKM6U54tCF0RzEZMwogp5iEv_AnhBVSqGeR1pgUEn0EfToTLZqRV0Fiw/s400/IMG_4719.JPG" alt="" id="BLOGGER_PHOTO_ID_5318400815503351042" border="0" /></a><br />Type your summary here<br /><span class="fullpost"><br />Type rest of the post here<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com1tag:blogger.com,1999:blog-4345276555972229752.post-777442638277294142009-03-24T14:28:00.003-05:002009-03-24T14:45:17.978-05:00Graham Cracker Eclair<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF29vPxRKrxiT2K893r-JR54rA43TO0Tk-sFITOWnfp2_iXKFHkZjlN24N6OLoTM7iz5UH9aSEsVBDhkr6G1N0_JCKNEWeg9UJtds1lI1r9XwuFCvO2RTxwTZ_t9wtH92zeDFCT8AqjY/s1600-h/IMG_4665.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaF29vPxRKrxiT2K893r-JR54rA43TO0Tk-sFITOWnfp2_iXKFHkZjlN24N6OLoTM7iz5UH9aSEsVBDhkr6G1N0_JCKNEWeg9UJtds1lI1r9XwuFCvO2RTxwTZ_t9wtH92zeDFCT8AqjY/s400/IMG_4665.JPG" alt="" id="BLOGGER_PHOTO_ID_5316838738968708242" border="0" /></a><br />This recipe came from my mom. It requires no baking, it makes a large pan, and is very simple to make. And it tastes really comforting. The layers of graham crackers soften and melt in your mouth between the layers of pudding and the chocolate glaze adds a smores-like quality. I know, cool whip and instant pudding mix aren't exactly the most healthful ingredients, but this just tastes good. My mom usually adds slices of bananas also, which is great too. This is excellent to make ahead of time because it tastes better after several days of graham cracker softening. Enjoy! <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><span style="font-weight: bold;">Graham Cracker Eclair</span><br /><span style="font-weight: bold;">from Mom</span><br /><br />Filling:<br />Whole graham crackers<br />large vanilla instant pudding mix<br />8oz cool whip<br /><br />Glaze:<br />3 T melted butter<br />2 T cocoa powder<br />1 1/2 cup powdered sugar<br />2 t karo light corn syrup<br />2 t vanilla<br />3 T milk<br /><br />9x13 ungreased glass dish<br /><br />Layer the bottom of your dish with whole graham crackers.<br />For the filling, make the pudding according to the instructions on the box. Fold in the cool whip.<br />Pour 1/2 the filling over the graham crackers. Top with another layer of crackers.<br />Add rest of filling.<br />Top with another layer of crackers.<br />For the glaze, mix butter and cocoa. Add rest of ingredients and stir.<br />Spread glaze over the top evenly.<br />Chill 12-24 hours.<br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com2tag:blogger.com,1999:blog-4345276555972229752.post-45067807571019651892009-03-24T13:40:00.004-05:002009-03-24T13:50:44.610-05:00Baked Salsa Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VHxq2uD54ugLFEeXhgxFDnBv6RviFdCX1PqdTHwg8zdpRI1_Vyj7yazftNBXekk4lc23z18WfPieABQpRs8jhGVDGO9g5HUF4l__6spu1QIDhWd8I6ktxOY8iNcnCx98L1KcY5qnXFQ/s1600-h/IMG_4657.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VHxq2uD54ugLFEeXhgxFDnBv6RviFdCX1PqdTHwg8zdpRI1_Vyj7yazftNBXekk4lc23z18WfPieABQpRs8jhGVDGO9g5HUF4l__6spu1QIDhWd8I6ktxOY8iNcnCx98L1KcY5qnXFQ/s400/IMG_4657.JPG" alt="" id="BLOGGER_PHOTO_ID_5316826912178061650" border="0" /></a><br />I'm trying to enhance my repertoire of easy and quick dinners for the week nights. I would love to hear your favorites! This is simply chicken breast halves, salted, and topped with salsa and a dollop of sour cream and baked for about 30 minutes. Finish with shredded cheese and bake for 5 more minutes to melt. Couldn't be any easier and tastes great. I serve with Spanish rice and slice the leftovers and roll in tortillas for lunch the next day.<br /><span class="fullpost"></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-39843905068972886292009-03-16T13:51:00.004-05:002009-03-24T13:58:06.719-05:00Mexican Taco StewI love soups! I adapted this recipe from the Whole Foods website. It is simple and flavorful and goes great with a green salad for dinner. Top with tortilla chips. Yum!<br /><br /><span style="font-weight: bold;">Mexican Taco Stew<br /><span style="font-style: italic;">adapted from Whole Foods</span><br /></span><p>1 lb pound ground beef or turkey<br />1 medium onion, chopped<br />2-3 garlic cloves, finely chopped<br />1 package taco seasoning (about 4 T)<br />4 cups chicken broth<br />1 large zucchini or summer squash, cut into small cubes (optional)<br />1 (15-ounce) can black beans<br />2 (14.5-ounce) cans diced tomatoes<br />1 cup frozen corn kernels or 1 can corn<br />1-2 cups medium salsa<br /></p> <p>Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes. </p>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-36863076371343311282009-03-16T13:46:00.005-05:002009-03-24T14:27:48.669-05:00Crunchy Cornmeal Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtVW_yFxN_XmjNEBi3kJ8XuqxmGK932Szb2nliisapvfWydbtxGIGtPy-xRsYY3L-qV1GaNLfyGd5GXEQPJPcn_sF__NUwYHeFAJHJSuQTAE6j9jx0ma1nnduQC6mkaPabRoM3xbXIa4/s1600-h/IMG_4617.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtVW_yFxN_XmjNEBi3kJ8XuqxmGK932Szb2nliisapvfWydbtxGIGtPy-xRsYY3L-qV1GaNLfyGd5GXEQPJPcn_sF__NUwYHeFAJHJSuQTAE6j9jx0ma1nnduQC6mkaPabRoM3xbXIa4/s400/IMG_4617.JPG" alt="" id="BLOGGER_PHOTO_ID_5316834172599990818" border="0" /></a><br />I almost made cornmeal pancakes this morning but decided on waffles instead. These waffles have a crunch to them from the cornmeal and would be great topped with raspberries or blueberries to offset the corn. Although these were good, I think I prefer cornmeal pancakes--next time! <span style="font-style: italic;">Continue for recipe.</span><span class="fullpost"><br /><span style="font-size:100%;"><span style="font-weight: bold;"><br />Crunchy Cornmeal Waffles</span></span><h1 style="font-weight: normal;" id="RecipeTitle"><span style="font-weight: bold;font-size:100%;" >King Arthur Flour</span><br /></h1> <span id="BlockParent"> <p id="blockRow" class="ontop"> <span id="block">1 3/4 cups buttermilk<br />2 eggs<br />5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil<br />1 1/2 cups King Arthur Unbleached All-Purpose Flour<br />1 cup yellow cornmeal<br />2 tablespoons sugar<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon salt</span><span id="block"><br /><br /><b><i>Waffles:</i></b> In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming. <i><br /></i></span></p><p id="blockRow" class="ontop"><span id="block"><i>Yield: about ten 8-inch round waffles.</i></span></p></span><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-6554316290404911442009-03-16T13:41:00.004-05:002009-03-24T14:09:16.619-05:00Oatmeal Raisin Yogurt Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZFCHF3Rz4ykwe6rURpWyEWWMVWXafRPYmRE0N_tAdE3hxud0rPuR56zzkijz5YJruxc-_6gXpZAjqAVmwOd7xJeyoU_ehhwu04aBZltY2v0hQwxxoRYR-9gdPPpAFKK161973WD7Z14/s1600-h/IMG_4611.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZFCHF3Rz4ykwe6rURpWyEWWMVWXafRPYmRE0N_tAdE3hxud0rPuR56zzkijz5YJruxc-_6gXpZAjqAVmwOd7xJeyoU_ehhwu04aBZltY2v0hQwxxoRYR-9gdPPpAFKK161973WD7Z14/s400/IMG_4611.JPG" alt="" id="BLOGGER_PHOTO_ID_5316831634278792450" border="0" /></a><br />I really like to have homemade baked goods in the morning. It's so easy to grab a muffin or a slice of bread or coffeecake to eat in the car with my coffee on the way to work. And, because my husband doesn't usually eat these, I can freeze most of the batch and then just thaw them one by one. <br /><br />This muffin recipe is just ok--not very sweet which is nice, but the texture was a bit too heavy for me. They were moist though, and actually tasted better on the 3rd day, allowing the oats to soften and the spices to blend in. I adapted this recipe from a yogurt carton, adding orange zest, dried cranberries, cinnamon, and cloves. I really like that flavor combination, but next time will go for a different base. <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><span style="font-weight: bold;">Oatmeal Raisin Yogurt Muffins</span><br /><br />1 cup flour<br />1 cup rolled oats<br />1/2 cup brown sugar<br />1 1/2 t baking powder<br />1/2 t salt<br />1/2 t cinnamon<br />pinch ground cloves<br />1 cup yogurt<br />1/2 t vanilla<br />1 egg<br />2 T oil<br />1/2 cup raisins<br /><br />Preheat oven to 350. Lightly grease 10 muffin tins.<br />Stir together dry ingredients.<br />In a measuring cup, whisk together wet ingredients.<br />Stir the yogurt mixture into the flour mixture until just combined.<br />Divide the batter into the 10 muffin cups and bake for about 25 min.<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com2tag:blogger.com,1999:blog-4345276555972229752.post-57771383165218136602009-02-15T16:19:00.003-06:002009-02-15T16:34:07.854-06:00Cabbage Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZOk9sjB7o-2k5xrUu-ezqbc44wTSluU8NwSDo4TtDUIagjKRVe6_ceo24qLNShdATnhGhaSJTVL8tRXq8vfaWZemXSZCVet_8749UzGC9l7MtnRzu3dyf5I4m6cepk45dMPJpXa6T44/s1600-h/IMG_4517.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZOk9sjB7o-2k5xrUu-ezqbc44wTSluU8NwSDo4TtDUIagjKRVe6_ceo24qLNShdATnhGhaSJTVL8tRXq8vfaWZemXSZCVet_8749UzGC9l7MtnRzu3dyf5I4m6cepk45dMPJpXa6T44/s400/IMG_4517.JPG" alt="" id="BLOGGER_PHOTO_ID_5303152625873264610" border="0" /></a><br />Yum! Warm and comforting--stuffed cabbage rolls: a mixture of beef, rice, onions, tomato paste, and allspice rolled into steamed cabbage leaves and simmered in tomato sauce. So easy and fun to put together and so satisfying! Thanks to the wonderful blog, <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, for the idea to make these again. My husband's mom makes a variation of these "piggies," as she calls them, in the winter and lets them stew all day in the crock pot. Enjoy! <span style="font-style: italic;">Continue for recipe.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOr685Q7cjw-dfuVlHO4y8Y6kG-k-GepCfRQbX7SHHYPGhGuIihgKLCsrPVBdjw-xWLKo_DHx2GSySprv9mTP1DFdbKzc0za82XaL1nDpe1i3Utek5Uze4-QeY2UXMMMWqY4qTs7k8CI/s1600-h/IMG_4518.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOr685Q7cjw-dfuVlHO4y8Y6kG-k-GepCfRQbX7SHHYPGhGuIihgKLCsrPVBdjw-xWLKo_DHx2GSySprv9mTP1DFdbKzc0za82XaL1nDpe1i3Utek5Uze4-QeY2UXMMMWqY4qTs7k8CI/s400/IMG_4518.JPG" alt="" id="BLOGGER_PHOTO_ID_5303152630232085282" border="0" /></a><br /><span class="fullpost"><br /><span style="font-weight: bold;">Cabbage Rolls</span><br /><br />1 head of cabbage<br />1 lb. ground beef<br />1 cup uncooked rice<br />1/2 onion<br />2-3 T tomato paste<br />pinch of allspice<br />pinch of cinnamon<br />salt and pepper<br />your favorite tomato sauce<br /><br />Steam cabbage in boiling water until leaves are soft.<br />Saute diced onion in large saucepan until translucent.<br />Mix beef, rice, onion, tomato paste and spices in bowl (you can dice and add some of the leftover cabbage to this mixture.)<br />Remove cabbage leaves and cut out center vein.<br />Place a dollop of beef mixture in the cabbage leaf and roll like a burrito. (You should get 2 rolls per leaf.)<br />Place rolls in saucepan that you cooked the onions in. Cover with tomato sauce.<br />Simmer gently for about 1 hour.<br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-63668141550519025222009-02-15T15:37:00.001-06:002009-02-15T17:25:37.468-06:00Chocolate Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf3CWLC1CEJkii-ujPWGNNn_2t2O-vDqxS0vAAg-V4mbCTna8vE5EBf8jp9s4opQmTUIc4aJNzAY3h67jyII-IKPknksYxWEvjKR6ys6Dp8XBYihuuYSoHo2Ft8uIuTvnKDVK99wm5no/s1600-h/IMG_4381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicf3CWLC1CEJkii-ujPWGNNn_2t2O-vDqxS0vAAg-V4mbCTna8vE5EBf8jp9s4opQmTUIc4aJNzAY3h67jyII-IKPknksYxWEvjKR6ys6Dp8XBYihuuYSoHo2Ft8uIuTvnKDVK99wm5no/s400/IMG_4381.JPG" alt="" id="BLOGGER_PHOTO_ID_5303141694856931282" border="0" /></a><br />Ok, really?!?!? Another yogurt cake variation?! I just can't help myself! :) They're too easy--perfect for a spur-of-the-moment weeknight treat when I don't have time to fuss around. No mixer! This is practically the only cake that I've made since the birth of my daughter. So simple! Finish with a dusting of powdered sugar or a scoop of ice cream. For a deeper chocolate flavor, melt some bittersweet chocolate and mix into the batter. Yum! <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><span style="font-weight: bold;">Chocolate Yogurt Cake</span><br /><br />1/3 cup cocoa<br />2/3 + 1/2 cup flour<br />2 t baking powder<br />pinch of salt<br />1 cup sugar<br /> 1/2 cup plain yogurt<br />3 eggs<br />1 t vanilla<br />1/3-1/2 cup oil<br /><br /></span><span class="fullpost"><span class="fullpost">Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).<br />Whisk together the flour, cocoa, baking powder and salt.<br />In another bowl, mix the sugar, yogurt, eggs, and vanilla until well blended.<br />Add the dry ingredients, mixing until just combined.<br />Add the oil, and stir until smooth.<br />Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.<br />Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.</span></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com2tag:blogger.com,1999:blog-4345276555972229752.post-58605464685547332352009-02-15T15:35:00.001-06:002009-02-15T16:41:57.198-06:00Souper Soup/Goolash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SAWaz17eUAbdzzGSHGcjGlEXP9p3PwKZ9rMzqTjsWAJp_c0_80Wjb_aKt1iJNceYkLj2uHExrVHv_ZWDg_3LskpRFyxMxn923QvU8Ct2VTm2GjCT6mNYuqcHaz1id2FtaafNXbLof18/s1600-h/IMG_4369.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SAWaz17eUAbdzzGSHGcjGlEXP9p3PwKZ9rMzqTjsWAJp_c0_80Wjb_aKt1iJNceYkLj2uHExrVHv_ZWDg_3LskpRFyxMxn923QvU8Ct2VTm2GjCT6mNYuqcHaz1id2FtaafNXbLof18/s400/IMG_4369.JPG" alt="" id="BLOGGER_PHOTO_ID_5303141276366756002" border="0" /></a>My mom makes this "kitchen sink" type soup often. It's a great way to use ingredients in your pantry and yields a very hearty and satisfying meal. Pair with a green salad and you have a nice wintertime meal--with plenty of leftovers that are even better on the second day. Thanks mom! <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><span style="font-weight: bold;">Souper Soup</span><br /><br />1 lb. ground beef<br />1 onion, chopped<br />2 cloves minced garlic<br />1.5 celery stalks, chopped<br />2-3 carrots, chopped<br />2-3 potatoes, chopped<br />1 can pinto or red beans (I usually leave this out)<br />1 can green beans<br />2 cans diced tomatoes<br />1 qt. water<br />3-5 beef bouillon cubes<br />1-1.5 cup noodles (I like spiral noodles)<br />parsley<br />salt and pepper to taste<br /><br />Brown meat, onion, garlic, and celery together. Drain. Add rest of ingredients, except noodles. Cover and simmer until potatoes are nearly soft -- about one hour. Add noodles and cook until done -- approxiumately 20 more minutes. Even better on day two!<br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-81681249100892244222008-10-27T20:17:00.004-05:002009-02-15T17:37:45.170-06:00Simple Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr_qRtMsLz5dgqTgrz6YCWkbYwdtVFrUkyerFkko0YcIwQ6Nhre8pPq8kEuHfOJYSkC_AClLERZKu5XVYiTeo5mw37a0SznnJg0hP5BkrDTo4HMFuMxrX9PJ77MnWk3hHPAXfNl_5Na0/s1600-h/IMG_3955.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWr_qRtMsLz5dgqTgrz6YCWkbYwdtVFrUkyerFkko0YcIwQ6Nhre8pPq8kEuHfOJYSkC_AClLERZKu5XVYiTeo5mw37a0SznnJg0hP5BkrDTo4HMFuMxrX9PJ77MnWk3hHPAXfNl_5Na0/s400/IMG_3955.JPG" alt="" id="BLOGGER_PHOTO_ID_5262008286825420962" border="0" /></a><br />My favorite meal of the day is breakfast and I love to try new recipes to enhance my morning repertoire. These pancakes from <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=48&radio=1">King Arthur's</a> are light and fluffy and straightforward to make. Feeling lazy, I didn't even use my mixer for these and they turned out great. I like the flavor of butter better than oil for pancakes, but either are fine. To play around with these, King Arthur recommends adding ground oats for part of the flour for a whole-grain version. I'll have to try this out next time! <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><span style="font-weight: bold;">Simply Perfect Pancakes<br /><br /><span style="font-weight: bold;">King Arthur Flour</span><br /><br />2 large eggs<br />1 1/4 cups milk<br />3 tablespoons melted butter or vegetable oil<br />1 1/2 cups <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005">King Arthur Unbleached All-Purpose Flour</a><br />3/4 teaspoon salt<br />2 teaspoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1701">baking powder</a><br />2 tablespoons sugar OR 1/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1021">malted milk powder</a><br /><br /><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"> </span></span><span id="w_ingredients" style="display: none;"><span id="IngredientSet"> <ul><li id="IngredientLine">2 large eggs</li><li id="IngredientLine">10 ounces milk</li><li id="IngredientLine">1 1/2 ounces melted butter or vegetable oil</li><li id="IngredientLine">6 1/2 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005">King Arthur Unbleached All-Purpose Flour</a></li><li id="IngredientLine">3/4 teaspoon salt</li><li id="IngredientLine">2 teaspoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1701">baking powder</a></li><li id="IngredientLine">2 tablespoons sugar OR 1/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1021">malted milk powder</a></li></ul> </span></span></span> <table id="InstructionSection"> <tbody><tr id="InstructionSet"><td rowspan="1" colspan="1"> <p> <span id="Instructions">1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer (also worked fine without the mixer for lazy days!). Stir in the butter or vegetable oil.</span> </p> </td></tr><tr id="InstructionSet"><td rowspan="1" colspan="1"> <p> <span id="Instructions">2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener. </span> </p> </td></tr><tr id="InstructionSet"><td rowspan="1" colspan="1"> <p> <span id="Instructions">3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.</span> </p> </td></tr><tr id="InstructionSet"><td rowspan="1" colspan="1"> <p> <span id="Instructions">4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.</span> </p> </td></tr><tr id="InstructionSet"><td rowspan="1" colspan="1"> <p> <span id="Instructions">5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.</span> </p></td></tr></tbody></table></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-41266864970313279382008-10-19T11:05:00.004-05:002008-11-01T11:43:22.318-05:00Chocolate Chip Sour Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TOQyYFmZMeXyKcYLDI6UTwS_V_csweyT4Rnv-0lVQ_vIwBSdpguu85pIGMsJqLYxfffeEau4wD_IQ83MDbncwRTyeTcxy-cZDa5Y45GHk4liAr_8yp4GDDF2ltRkPotfz27WPzDXAhs/s1600-h/IMG_4079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TOQyYFmZMeXyKcYLDI6UTwS_V_csweyT4Rnv-0lVQ_vIwBSdpguu85pIGMsJqLYxfffeEau4wD_IQ83MDbncwRTyeTcxy-cZDa5Y45GHk4liAr_8yp4GDDF2ltRkPotfz27WPzDXAhs/s400/IMG_4079.JPG" alt="" id="BLOGGER_PHOTO_ID_5262933290573707442" border="0" /></a><br />I was really excited about this delicious looking coffeecake that I saw on the <a href="http://smittenkitchen.com/2006/11/cubes-of-colossal-cheer/">Smitten Kitten </a>blog--a very yummy site. Sour cream cake with a layer of cinnamon and sugar in the middle and chocolate chips. I'm definitely a sucker for breakfast cakes! Although this was a very moist cake, I have to admit, probably not my favorite. It was ok though and it makes a large amount. I think I just prefer fruit coffee cakes instead of the chocolate. But I love the blog! <span style="font-style: italic;">Continue for recipe.</span><br /><span class="fullpost"><br /><p><strong>Chocolate Chip Sour Cream Cake</strong></p> <p>1 stick butter, at room temperature<br />1 1/2 cups sugar<br />3 eggs, separated<br />1 1/2 teaspoons vanilla extract<br />16 ounces sour cream<br />3 cups all-purpose flour<br />1 teaspoon baking powder<br />1 1/2 teaspoons baking soda</p> <p>12 ounces chocolate chips<br />1/2 cup sugar<br />1 teaspoon cinnamon</p> <p>Preheat oven to 350°F.</p> <p>In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish. </p> <p>In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips. </p> <p>Bake for 40 to 50 minutes, or until a tester comes out clean.</p></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-37495923936913729762008-10-02T14:57:00.013-05:002008-10-27T11:31:24.247-05:00Pizza Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAgepQIyqrtDEq8MiENwb4mTiZWx3UoE9Zqyp_DKjgdXP7GyFu_q3XLRPdCGmhIQlTS_QBK4vhvJUebw2UBU4iZZNUEQcRiFGHsBUCtcUOXj98F5vXpL3VhF29GxctKc4qBdLOX3ys_o/s1600-h/IMG_3858.JPG"></a><img id="BLOGGER_PHOTO_ID_5252648468604960530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NPZJP3VORR6Jg2mriNTNQiehewd-4RuZzGYOmFQpFw9uDDmkskhZ_Os1haNza0WxrzJekuvdTSdLG049sfsSWKn0rJ7GssQ3CkpzZ-k6Gqs2iWjJbA83jHVmRkwfim5xLMIRsz5GSpc/s400/IMG_3863.JPG" border="0" /><br />Just a basic, simple crust! Nice texture and sturdy enough to support toppings. It's hard to go wrong with homemade pizza! <em>Continue for recipe.</em><br /><span class="fullpost"><br /><br />Easy Pizza Dough<br /><br />2 1/4 cup bread flour<br />1 1/2 t salt<br />1 T sugar<br />2 T olive oil<br />2 t yeast<br />1 cup warm water<br /><br />Mix sugar, oil, yeast, and water together and let sit for 5 min.<br />Add flour and salt and kneed for several minutes.<br />Let dough rise until doubled, about 1 hour.<br />Divide dough into 2 portions, shape into a loose ball, and let rest, covered, for 3o min.<br />Roll dough out on floured surface and bake!<br />Easy!</span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-50565760673231078662008-10-02T14:52:00.010-05:002008-10-19T13:41:21.510-05:00Fabulous Banana Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXs1_f_XiogBQs9TpFEwDolBHpNi4cPXOChxiyE1TyGlpQyJYa_xKH3shTaEuy5tQCM6yKeL8P7cGY1KfSw4dKscfK7fvOdtsiEwLxPKFPlJzi8CDTehLflb_eos5bH4pY92UdUWEITc/s1600-h/IMG_3831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXs1_f_XiogBQs9TpFEwDolBHpNi4cPXOChxiyE1TyGlpQyJYa_xKH3shTaEuy5tQCM6yKeL8P7cGY1KfSw4dKscfK7fvOdtsiEwLxPKFPlJzi8CDTehLflb_eos5bH4pY92UdUWEITc/s400/IMG_3831.JPG" alt="" id="BLOGGER_PHOTO_ID_5252647586868106706" border="0" /></a>These are the BEST cookies!! I absolutely love them!! They are banana bread cookies--yum!! The banana really comes through in these cakey, moist treats that have a hint of cinnamon, cloves, and nutmeg. Make them with nuts, chocolate chips, or both (I like chips myself). I'm always looking for great ways to use my browning bananas. Thanks <a href="http://www.elise.com/recipes/archives/007164banana_cookies.php">Simply Recipes</a> for posting these cookies from Garrett McCord of Vanilla and Garlic!! <span style="font-style:italic;">Continue for recipe.</span> <span class="fullpost"><br /><br />Banana Cookies Recipe<br /><br /><div id="recipe-ingredients"> 1/2 cup of unsalted butter, room temperature<br />1 cup of sugar<br />1 egg, room temperature<br />1 cup of mashed bananas (about 2 ½ large bananas)<br />1 teaspoon of baking soda<br />2 cups of flour<br />pinch of salt<br />1/2 teaspoon of ground cinnamon<br />pinch of nutmeg (optional)<br />1/2 teaspoon of ground cloves<br />1 cup of pecans (walnuts and chocolate chips are fine alternatives)<br /><br /></div> <div id="recipe-method"> <p><b>1</b> Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.</p> <p><b>2</b> In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.</p> <p><b>3</b> Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.</p> <p><b>4</b> Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.</p> <p>Makes about 30 cookies.</p> </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OPXwpwi6e31KenDxPJ26Ci_nwhZQXjG9ooMk3N7uR0VVWIP42K6OgieeruQTqyu4rzdvBUxV3vfwQhPPRpuLrVcl6nbTdCkcxZZ5tOA2XQKx35065V8zFBiUm-N5WiOj3qk5sc2sVKU/s1600-h/IMG_3829.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OPXwpwi6e31KenDxPJ26Ci_nwhZQXjG9ooMk3N7uR0VVWIP42K6OgieeruQTqyu4rzdvBUxV3vfwQhPPRpuLrVcl6nbTdCkcxZZ5tOA2XQKx35065V8zFBiUm-N5WiOj3qk5sc2sVKU/s400/IMG_3829.JPG" alt="" id="BLOGGER_PHOTO_ID_5252647388884828946" border="0" /></a>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com1tag:blogger.com,1999:blog-4345276555972229752.post-48022031371182465632008-10-02T14:50:00.001-05:002008-10-02T14:51:57.808-05:00Chewy Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8ltyXk6G6fTXnr_JLyvqP8nM-AwwxSpsXQPjJslooZxKPQA3wNqAs-UG0vlCRQUOTN9f-nLo9E5qlAeAJlfaodT-WxYdV6fVSqnd71Krhw2Rxwy9VVBSY0rWbkK1JapMaTJc25qpV-A/s1600-h/IMG_1116.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8ltyXk6G6fTXnr_JLyvqP8nM-AwwxSpsXQPjJslooZxKPQA3wNqAs-UG0vlCRQUOTN9f-nLo9E5qlAeAJlfaodT-WxYdV6fVSqnd71Krhw2Rxwy9VVBSY0rWbkK1JapMaTJc25qpV-A/s400/IMG_1116.jpg" alt="" id="BLOGGER_PHOTO_ID_5252646549477708450" border="0" /></a><br />Coming!<br /><span class="fullpost"><br />Chewy Chocolate Chip Cookies<br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-68510192490327860942008-09-10T18:22:00.007-05:002008-10-27T11:34:24.718-05:00Plum Almond Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOhCZoY819rnhRVmUltSuip5DaT8h0rPfU0k5hUva0i5l4RaYJgshuqNSjBzydwLyWXW5O-o1yLWlrMAOAYXDdvrq_L-0qkd25_Dc56qh-MJUDo_Px9PtmXBQxkCkc7C3tjyyIolhlBA/s1600-h/IMG_3628.JPG"><img id="BLOGGER_PHOTO_ID_5244853857436193826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOhCZoY819rnhRVmUltSuip5DaT8h0rPfU0k5hUva0i5l4RaYJgshuqNSjBzydwLyWXW5O-o1yLWlrMAOAYXDdvrq_L-0qkd25_Dc56qh-MJUDo_Px9PtmXBQxkCkc7C3tjyyIolhlBA/s400/IMG_3628.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0X2S35ga3qiLL-RqI9oAn9DCxrfUUQluJAjAVQUEWg5Z4MN_z7UYpU4QSqZBw9TJb30enjJEXPMo_KiMCqLWl7jYm-c_vXwtUUByYGz4deogoj8Z1PTQQQLbLt-1DSSRUDH0IPpg-oI/s1600-h/IMG_3629.JPG"><img id="BLOGGER_PHOTO_ID_5244853874904156466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0X2S35ga3qiLL-RqI9oAn9DCxrfUUQluJAjAVQUEWg5Z4MN_z7UYpU4QSqZBw9TJb30enjJEXPMo_KiMCqLWl7jYm-c_vXwtUUByYGz4deogoj8Z1PTQQQLbLt-1DSSRUDH0IPpg-oI/s400/IMG_3629.JPG" border="0" /></a><br />Ok, another yogurt cake. I could not help myself. Yum! The plums have been so nice this month and this is a perfect and lovely way to enjoy them. Great for breakfast, snacks, or dessert. I like this variation of yogurt cake to serve to guests--the overlapping plums on the top are so beautiful and look fancy, although it still is so simple to put together. Be sure to really pack in the plums on the top. Umm--I want a latte and slice right now! <span style="FONT-STYLE: italic">Continue for recipe.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjBi8T9fZrj3NO71LxR-6ATBmW1tdmux3k9oyXZFfoB1FGNXxrz8tA_psLmGMGymJlpdqapd025FRuMxnsb3Gj2i8FyjJ6tb3GLEZJUzTzy1ejo7Dl_UiLLKKPLssBzWcEuTI0U0u92w/s1600-h/IMG_3643.JPG"><img id="BLOGGER_PHOTO_ID_5244538287528291250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjBi8T9fZrj3NO71LxR-6ATBmW1tdmux3k9oyXZFfoB1FGNXxrz8tA_psLmGMGymJlpdqapd025FRuMxnsb3Gj2i8FyjJ6tb3GLEZJUzTzy1ejo7Dl_UiLLKKPLssBzWcEuTI0U0u92w/s400/IMG_3643.JPG" border="0" /></a><br /><span class="fullpost"><br />Yogurt Cake<br /><br /></span><span class="fullpost">1 1/2 cups unbleached all-purpose flour<br />2 tsp. baking powder<br />pinch of salt<br />1 cup granulated sugar<br />1/2 cup plain whole-milk yogurt<br />3 large eggs<br />1/2 t vanilla (optional)<br />1/2 cup canola oil<br /><br /></span><span class="fullpost">Variations:<br /><br />Plum Almond:<br />1/2 t almond extract + sliced plums--overlap on top (pack them in)<br />can sub ground almonds for part of the flour if wanted; sprinkle with a little brown sugar<br /><br />Lemon/Orange Blueberry:<br />2 tsp. grated lemon/orange zest (from 1-2 lemons/oranges) + 2 cups blueberries tossed in a T of flour<br /><span class="fullpost"><br /><span style="FONT-STYLE: italic">For the glaze:</span><br />Juice from 2 lemons/oranges<br />1/4 cup powdered sugar<br /><br />Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).<br />Whisk together the flour, baking powder and salt.<br />In another bowl, rub the zest(if using) into the sugar with your fingertips until the sugar is moist and fragrant.<br />Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.<br />Add the dry ingredients, mixing until just combined.<br />Add the oil, and stir until smooth.<br />Add fruit, if using.<br />Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.<br />Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.<br />When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.</span><br /></span><span class="fullpost"></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com3tag:blogger.com,1999:blog-4345276555972229752.post-40426939985031216642008-08-24T17:57:00.006-05:002008-10-27T11:35:13.184-05:00Orange Blueberry Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStlWRbrRct6-Qw8rg4zgYXrANfsK0e3pSlMVY29UgGgUivFZ9Rlra4NL6ilCxEiqogXRVB_o-qMBrCUDVk02vqJ0I5INV9ay0F8lzJtmiKGhi3VKDNvCSV68XLSWmLeJyNIPyEYvVo6I/s1600-h/IMG_3581.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStlWRbrRct6-Qw8rg4zgYXrANfsK0e3pSlMVY29UgGgUivFZ9Rlra4NL6ilCxEiqogXRVB_o-qMBrCUDVk02vqJ0I5INV9ay0F8lzJtmiKGhi3VKDNvCSV68XLSWmLeJyNIPyEYvVo6I/s400/IMG_3581.JPG" alt="" id="BLOGGER_PHOTO_ID_5238222693552708802" border="0" /></a><br />Umm..yogurt cakes are so easy to put together that I keep going to back to this basic recipe. No mixer needed! And very moist and tasty. Today I opted for an orange flavored cake with blueberries. Yum! <em>Continue for recipe.</em><br /><span class="fullpost"><br />Yogurt Cake<br /><br />1 1/2 cups unbleached all-purpose flour<br />2 tsp. baking powder<br />pinch of salt<br />1 cup granulated sugar<br />1/2 cup plain whole-milk yogurt<br />3 large eggs<br />1/2 t vanilla (optional)<br />1/2 cup canola oil<br /><br />Variations:<br /><br />Plum Almond:<br />1/2 t almond extract + sliced plums--overlap on top (pack them in)<br />can sub ground almonds for part of the flour if wanted; sprinkle top with brown sugar<br /><br />Lemon/Orange Blueberry:<br />2 tsp. grated lemon/orange zest (from 1-2 lemons/oranges)rubbed into the sugar + 2 cups blueberries tossed in a T of flour<br /><br />For the glaze:<br />Juice from 2 lemons/oranges<br />1/4 cup powdered sugar<br /><br />Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).<br />Whisk together the flour, baking powder and salt.<br />In another bowl, rub the zest(if using) into the sugar with your fingertips until the sugar is moist and fragrant.<br />Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.<br />Add the dry ingredients, mixing until just combined.<br />Add the oil, and stir until smooth.<br />Add fruit, if using.<br />Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.<br />Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.<br />When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com3tag:blogger.com,1999:blog-4345276555972229752.post-20166671094116331812008-08-24T17:55:00.003-05:002008-08-24T18:01:58.302-05:00Plum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOHaglzaudwmVStqeTkE2JGwvK7S8I-w6HK7hPTzG_VPSkGtwLM_pUcDhLqCOSr3cmxPAqeu3uZnr8pXz6B75atNfazBb-lmIZrlst-mIBrvAoUspcJWPYXSjR1K0NdeSqTpufnhiZrM/s1600-h/IMG_3555.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOHaglzaudwmVStqeTkE2JGwvK7S8I-w6HK7hPTzG_VPSkGtwLM_pUcDhLqCOSr3cmxPAqeu3uZnr8pXz6B75atNfazBb-lmIZrlst-mIBrvAoUspcJWPYXSjR1K0NdeSqTpufnhiZrM/s400/IMG_3555.JPG" alt="" id="BLOGGER_PHOTO_ID_5238222105661725138" border="0" /></a><br /><br /><br />coming!!<br /><span class="fullpost"><br />Type rest of the post here<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-1489430453143987792008-08-24T17:53:00.004-05:002008-10-27T11:49:09.344-05:00Cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRL_KET9doJTezeMYSt1wm0K5AJdVAUvH2a35qBXk9OKQ8qiLhKocyKd0YJSfQ4jRNylUG1_Yo360Gz5t4CyTLAv8dCmbJq0NnqzxsTX35qm89GVyFPdMYbOeXNxf_WMqxyaewPIQZPg/s1600-h/IMG_3535.JPG"><img id="BLOGGER_PHOTO_ID_5238221392690689826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRL_KET9doJTezeMYSt1wm0K5AJdVAUvH2a35qBXk9OKQ8qiLhKocyKd0YJSfQ4jRNylUG1_Yo360Gz5t4CyTLAv8dCmbJq0NnqzxsTX35qm89GVyFPdMYbOeXNxf_WMqxyaewPIQZPg/s400/IMG_3535.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobJegnQu4AE6FcbcvuLItXh3T4N9PlYFmwiM6tsIec1ks8EGbdguLio6XIQfGxTlAqcC3EhTo65NRs5-7LCfeyf_S2NbyGbfVQrCsWG9dcM-X19kijfjfCrsf0LDslBHehAYvnKZvPsE/s1600-h/IMG_3538.JPG"></a>I really love cornbread! I'm a Northern fan--I like a sweet cornbread, slathered in butter and then drizzled with honey. So good with soups and chilis, but equally satisfying for breakfast. This is just a basic recipe--but good! <em>Recipe coming soon!<br /></em><span class="fullpost"><br />Type rest of the post here<br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-51443475334312582992008-08-18T15:46:00.009-05:002008-11-01T11:46:23.807-05:00Oatmeal Raisin Carrot Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09tAvicmRdSOoBoXcmAgEYBOSf_LxpM6XPtm_pTZOfHW0-e3aH3WmEJXZX377TKax1HHpWHYXAkEZXEtvT9zxqV1Wn0NsZ5gOj10ekwwTh7y2Ob_QuC3LRC23nsYvUZgL2X9t7w4komE/s1600-h/IMG_3525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09tAvicmRdSOoBoXcmAgEYBOSf_LxpM6XPtm_pTZOfHW0-e3aH3WmEJXZX377TKax1HHpWHYXAkEZXEtvT9zxqV1Wn0NsZ5gOj10ekwwTh7y2Ob_QuC3LRC23nsYvUZgL2X9t7w4komE/s400/IMG_3525.JPG" alt="" id="BLOGGER_PHOTO_ID_5238218353770796674" border="0" /></a><br />Ok, I know I just made carrot raisin muffins, but I really wanted a chewy raisin spice cookie today and I noticed this recipe on <a href="http://bakingbites.com/2008/06/oatmeal-raisin-carrot-cookies/">Baking Bites</a> that sounded good. I made several modifications--used oil instead of butter and added applesauce for some of the fat. I also cut out the mixer, combining the ingredients by hand like a quick bread. I also used old-fashioned oats, pulsed briefly in my mini-chopper, as opposed to the quick variety.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg648Q8ttnt4MnmQfGeedp9Jy9TnBC7c4O4VesQRnItGdrtF2REcQvuSlyHVHR1AOhD-RHJO4k5ssisBFOO_pZUMMdElpIVFtgj4QPZFhbGXbwZbN-nV_pHJmoGrAoOj_4Qw95Av2R6T3g/s1600-h/IMG_3527.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg648Q8ttnt4MnmQfGeedp9Jy9TnBC7c4O4VesQRnItGdrtF2REcQvuSlyHVHR1AOhD-RHJO4k5ssisBFOO_pZUMMdElpIVFtgj4QPZFhbGXbwZbN-nV_pHJmoGrAoOj_4Qw95Av2R6T3g/s400/IMG_3527.JPG" alt="" id="BLOGGER_PHOTO_ID_5238218362494897570" border="0" /></a><br />The cookies are lovely looking and I really like the cakey consistency. Like many spice cakes, they are definitely better the second and third days. So plan ahead, and make these the day before--giving the spices time to develop. They are only slightly sweet and have a nice texture from the oatmeal. Great breakfast cookies. When I make them again, I will up the spices a bit and add a touch more sugar (if I'm wanting a "cookie" not a breakfast treat). Half brown sugar might be nice as well. These grew on me each day that I ate them and by the time they were gone, I was ready to make another batch! <span style="font-style:italic;">Continue for recipe.</span><span style="font-style: italic;"></span><br /><span class="fullpost"><br /><p style="text-align: left;"><strong>Oatmeal Raisin Carrot Cookies</strong></p><p style="text-align: left;"><strong></strong><br />1 1/2 cups all purpose flour<br />1 tsp baking soda<br />1/2 tsp salt<br />1/4 cup oil<br />1/4 cup applesauce (generous)<br />3/4 cup sugar<br />1 large egg<br />1 tsp vanilla extract<br />1/2 tsp ground cinnamon<br />1/2 tsp <a href="http://bakingbites.com/2007/10/make-your-own-apple-and-pumpkin-pie-spice-mixes/">pumpkin pie spice</a><br />1 cup grated carrots<br />1 cup oats<br />1 cup raisins</p> <p>Preheat oven to 350F. Line a baking sheet with parchment paper.<br />In a small bowl, whisk together flour, baking soda and salt.<br />In a large bowl, mix together oil, applesauce, sugar, egg, vanilla and spices.<br />Stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.<br />Drop tablespoonfuls of batter onto prepared baking sheets.<br />Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.</p> <p>Makes about 2 dozen cookies.</p></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com0tag:blogger.com,1999:blog-4345276555972229752.post-14250736193093860282008-08-18T15:44:00.006-05:002008-11-01T11:52:17.735-05:00Basic Muffin Recipe: Blueberry Lemon and Carrot Raisin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMSoQxWzRFzJhoBhOQmAQKG-r9EldpWsjeSIOjFCpsQa3c0T0pKfmN1F_5kEhYrqPzqZ0Mo96QwCJrq_mt7SMQfXbii8Urz58B9R_q6LWHMNnM23VdT8rHpAcBN1oKIv64UbnXBeVGaw/s1600-h/IMG_3702.JPG"><img id="BLOGGER_PHOTO_ID_5244539608885935810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMSoQxWzRFzJhoBhOQmAQKG-r9EldpWsjeSIOjFCpsQa3c0T0pKfmN1F_5kEhYrqPzqZ0Mo96QwCJrq_mt7SMQfXbii8Urz58B9R_q6LWHMNnM23VdT8rHpAcBN1oKIv64UbnXBeVGaw/s400/IMG_3702.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhE9Zv2gM5YPgCFnXWT82MJeV8gHyZz9LPxufko_dN5KcA-XzKl97nhlm9Bvqic0xLZBUl8CrOAT_zQBp3xaLhcg27OWmBqfJr_9Wcw8yS4wHDEQ43o7ch8hSHiV-4SSf_kPYD54_lkk/s1600-h/IMG_3706.JPG"><img id="BLOGGER_PHOTO_ID_5244539611763090930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhE9Zv2gM5YPgCFnXWT82MJeV8gHyZz9LPxufko_dN5KcA-XzKl97nhlm9Bvqic0xLZBUl8CrOAT_zQBp3xaLhcg27OWmBqfJr_9Wcw8yS4wHDEQ43o7ch8hSHiV-4SSf_kPYD54_lkk/s400/IMG_3706.JPG" border="0" /></a><br />I'm always searching for good muffin recipes. It's so nice to have a delicious muffin ready and waiting to grab for a breakfast-on-the-go. I got this basic recipe from Pam Anderson's The <em>Perfect Recipe</em>, a great little cookbook that gives simple instructions and lots of variations for each recipe. As the former editor of Cook's Illustrated, Anderson really is a wonderful resource. <br /><br />These muffins are good! I love the slight tang that the yogurt gives to them and the moistness. The carrot-raisin muffins are really good but plain--not carrot-cake like, as they only have a little cinnamon in them and not other spices. I think the raspberry-almond or the cranberry-orange would be great too. <em>Continue for the recipe.</em><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtmTuVQHAjJ58NcqI51-1Z08LbQq3gEcwmsigoufwZ6kb0C0SkduKvLrAmV0Pb3gWRkEvV9PnFdILNv9gDCxWLhyphenhyphen1N0Nb1KRMK6A7ihMF0NWPpp32PYeF4RprWue6rApKwMGvLEcKdxU/s1600-h/IMG_3496.JPG"><img id="BLOGGER_PHOTO_ID_5235961852395701938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtmTuVQHAjJ58NcqI51-1Z08LbQq3gEcwmsigoufwZ6kb0C0SkduKvLrAmV0Pb3gWRkEvV9PnFdILNv9gDCxWLhyphenhyphen1N0Nb1KRMK6A7ihMF0NWPpp32PYeF4RprWue6rApKwMGvLEcKdxU/s400/IMG_3496.JPG" border="0" /></a><span class="fullpost"><br />Basic Muffins<br />from The Perfect Recipe by Pam Anderson<br /><br />3 cups flour<br />1 T baking powder<br />1/2 t baking soda<br />1/2 t salt<br />10 T butter, at room temp.<br />1 cup minus 1 T sugar<br />2 eggs<br />1 1/2 cups plain yogurt<br /><br />Adjust oven rack to lower-middle position and preheat to 375.<br />Line 18 muffin tins or coat with cooking spray.<br />Mix dry ingredients in a bowl and set aside.<br />Beat butter and sugar at medium-high speed until light and fluffy, about 2 min.<br />Add eggs, one at a time, beating well after each.<br />Beat in 1/2 dry ingredients.<br />Beat in 1/3 of yogurt.<br />Beat in half of remaining dry ingredients, alternating with 1/3 of remaining yogurt, and repeat into fully incorporated.<br />Divide batter evenly among muffin cups.<br />Bake until golden brown, 20-25 minutes.<br />Cool slightly on wire rack, about 5 min. then remove and serve.<br /><br />Cinnamon-Sugar Topping (optional):<br /><br />1/2 cup sugar<br />2 t cinnamon<br />4 T melted butter<br /><br />Mix sugar and cinn in small bowl. Dip each warm muffin in melted butter, then in cinnamon sugar and serve.<br /><br />Variations:<br /><br />Lemon Blueberry: Add 1 t lemon zest to sugar and rub between fingers until fragrant. Combine 1 T flour with 1 1/2 cups blueberries and fold into finished batter.<br /><br />Carrot-Cinnamon Raisin: Add 1 t cinnamon to dry ingredients and fold in 1 1/2 cups grated carrots and 3/4 cups raisins into the finished batter.<br /><br />Cranberry-Walnut-Orange: Add 1 t orange zest to sugar. Fold in 1 1/2 cups coarsely chopped cranberries (or 3/4 cup dried) and 3/4 cup walnuts into finished batter.<br /><br />Lemon Poppy Seed: Add 3 T poppy seeds to dry ingredients and 1 t lemon zest to sugar.<br /><br />Raspberry Almond: Cream 1oz almond paste with the butter and sugar. When batter is finished, spoon half portion of batter into each muffin cup. Spoon 1 1/2 t raspberry jam into each cup and fill with remaining batter.<br /><br />Mocha chip: Dissolve 3 T instant coffee granules in yogurt and fold 1 cup chocolate chips (or miniatures) into finished batter. Yum!!<br /><br /><br /><br /><br /><br /></span>Rosehttp://www.blogger.com/profile/10415275147605048869noreply@blogger.com1