I may have another one of these recipes on the site but I’m gonna erase that one cuz this ones great. Its a mixture of a couple recipes I found.
serving size: 1 loaf
- 1/2 C. Yogurt
- 1 – 2 Bananas
- 1 Egg
- 1/3 C. Butter
- 1 tsp vanilla extract
- 1.5 C. Flour
- 1/2 – 3/4 C. Brown Sugar (somewhere in between these two measurements)
- 3/4 tsp. Baking Soda
- Nuts (mmmm pecans for us… as many as you like)
- Cinnamon (I pile this on but you do what you like)
- pinch Cardamom
- Set oven for 350 degrees.
- Mix wet ingredients together in a large bowl
- Mix dry ingredients together in a smaller bowl
- Combine dry into wet and mix until well combined and cook for 50min.
Made these for the little ones pre-birthday celebration with Grammie. Came out so good I had to write it down to remember about the brilliance of this Magnolia Bakery recipe! (No wonder there was a line around the block). Original recipe from NYT here. (I made it into a half batch because nobody needs 24 cupcakes…. which is why some of the measurements are weird looking)
serving size: 12 Cupcakes
- 1/2 C. Unsalted Butter, left on the counter till softened.
- 1/2 C. plus 1/8 C. All Purpose Flour
- 3/4 C. Self Rising Flower
- 1/2 C. Milk
- 1/2 tsp. Vanilla Extract
- 1 C. Sugar
- 3/4 C. plus 1/4 C. Yogurt
- 2 Large Eggs
1.Oven to 350 degrees. Put the cupcake papers in the tin.
2. Mix the flours in a small bowl. Mix the milk and vanilla in another small bowl.
3. In the kitchen aid mixer, cream the butter on medium speed until smooth. Add the sugar gradually and beat for 3 min-ish or until fluffy. Add eggs one at a time and beat well after each one. Gradually alternate adding the flour mix and the milk mix while the mixer is running. Spoon butter into muffin tins.
4. Cupcakes are ready when they spring back when you lightly touch them – 20 – 22 min.
<Picture to come!>
This one is my first attempt at a chowder (which is ridiculous given that we live in a fishing town). Its a mix of lots of recipes that I’ve read and I’m sure I’ll update as I make this more often this summer but we had this version tonight and it was really… really…. good.
+++ servings 4 – 6 +++
- 5 or 6 small Potatoes (we used a mix of sweet potatoes and purple potatoes)
- 1 small Sweet Onion, minced
- 1 Garlic Clove, minced
- A couple Tablespoons of Butter
- 1/4 C Flour
- 2 Cups Chicken Stock (more if you need to thin it out)
- 1 Cup Half & Half (more if you like that kind of thing)
- Dash Lemon Thyme (because I don’t like regular Thyme)
- 1 Bay Leaf
- Salt & Pepper to taste
- A bunch of Frozen Corn (however much you like)
- Cooked Clams, chopped up small (no bellies). (We used about 20 leftover steamers)
- Scallions on top
- In a pan that isn’t the one you’re going to cook the soup in, heat up water to boiling. Throw in the potatoes and cook for 5 minutes. Drain and run water over them to cool them. Set aside
- In the mean time, saute the onion and garlic in the butter in the bottom of your soup pot.
- When they’re good and translucent, (about 5 min) add in the flour and stir around.
- Add in Broth, Half & Half, the cooled Potatoes, Thyme, Bay Leaf, Frozen Corn & Chopped Clams.
- Cook for 20 min or so or until it all comes together. Salt & Pepper to taste.
- Serve with some scallions on the top (unless you have children who will cry their faces off and never touch the soup because of those tiny evil beings floating in their dinner)
We’re doing a whole lot of vegetarian lately. This is a family faaaavorite. (recipe ingredient amounts altered on 4/12/17)
- 1 Head Cauliflower
- 2 T Olive Oil
- 1/2 tsp cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Pepper (to taste)
- Turn your oven to 425 degrees.
- Cut up the Cauliflower into bite sized pieces. Try to keep them all around the same size so they cook evenly.
- Put into a bowl and toss with Olive Oil, Cumin, Garlic Powder, Paprika, Salt and Pepper.
- Spread out Cauliflower onto a baking sheet and cook for 30 min. You should flip them a couple times… every 10 minutes or so.
- From here you can customize. Any simple cabbage slaw works well. Also saaaauce. (directions below)
Sauce ingredients: (updated 4/22/17)
- 1/4 Cup Yogurt
- 1/8 Cup Mayo
- 1/2 Lime – juice and zest
- 1/4 tsp Cumin
- 1/4 tsp coriander
- 1/4 tsp dill
- Dash Garlic Powder
- A dash of Hot Pepper or Siracha (We use 1/4 tsp Aleppo Peppers)
- Dash Paprika
- Pickles (chopped tiny) to taste
- Salt/ Pepper
Combine yogurt and mayo and whisk in lime juice. Add the rest of the ingredients and Salt and pepper to taste. I think it tastes best when you make it ahead but do what you gotta do.
Every year I search for these recipes and can never remember which ones I like to use so here they are! All nice and together in one place. (Oh and thats Hogwarts above)
Put 1/2 Cup White Granulated Sugar in shallow pan (we use a small frying pan). Turn on medium heat and when it starts to melt, stir with wooden spoon and then shut heat off. Use quickly. If it hardens, you can turn heat on slowly to get it back to being workable. Watch the heat because it could burn.
- 3 Egg Whites (1/2 Cup of Lucerne egg whites in a carton)
- 1/2 teaspoon of Cream of tartar
- 1 lb box of Confectioners Sugar
- 1/4 teaspoon Vanilla
Combine ingredients in Kitchen Aid Mixer and whip on high for 7-10 minutes until fluffy. Put in piping bag right away. If there are leftovers, cover with plastic wrap (push it down right on top of the icing or it will dry out.)
- Graham Crackers (multiple boxes because some are always broken)
- Mass amount of candy (especially small things like smarties and nerds and sprinkles)
- Make a drawing of what you want your house to look like. Decide which graham cracker shapes go where. (there is no time for planning when the glue is ready)
- Then make a bowl of ice water for when you burn yourself on the sugar. (hopefully you wont but i always do)
- Dip each cracker into the pan and stick everything together and place on a movable surface… we use the back of a cookie sheet covered with foil
- Once the house is assembled, make the icing.
- Scoop into a piping bag already fitted with the small circle tip and glue everything together. Glue it down to the surface as well.
- Decorate like crazy.
We’ve just started to venture into the world of homemade pastas. Ive tried a couple recipes but i think this one below was our favorite. Theres another recipe over at Smitten Kitchen that I have tried before but I don’t remember how it came out so I’ll have to try it again and update this.
Note to self: that Smitten Kitchen one uses a ton of egg yolks so its a great one to make after making a birthday cake that requires lots of egg whites.
- 2 Cups Semolina Flour
- 2 Cups All Purpose Flour
- 2 Large Eggs, Beaten
- 1 Tablespoon Olive Oil
- 1/2 tsp Salt
- 1 Cup Cold Water
- In a stand mixer with the paddle attachment mix the wet ingredients together.
- In another bowl, mix the dry ingredients.
- Switch out the paddle attachment for the dough hook and then begin to add the dry to wet. Knead for 2-3 minutes in the mixer until a dough ball forms.
- Remove from bowl and hand knead on pastry cloth or cutting board for 2-3 min until elastic. Form into a ball.
- Let dough rest in plastic wrap in fridge for 1 hour. (Note to self: Dont skip this)
- Remove from fridge and let rest for 15
- Cut dough ball into 8 slices and flatten enough to get into machine. Roll it through each level until you get to desired level (we like 6 or 7)
- Lay out pasta in small nests on a cookie sheet.
- Cook a couple nests at a time. Pasta cooks in 4 min in boiling realllly salted water (ocean salty)
Flour Flour FLOUR while you’re cranking it through the machine and the cutter will work better.
I went through some serious check mix eating during my last pregnancy. And theres waaaay less guilt about that if you make it yourself out of things you can pronounce instead of the store bought kind.
note: I put a note on this recipe that the seasonings could be increased for more flavor. I’ll try that next time. If you find the perfect balance, let me know.
serving size: LOTS. I ate it so fast though that i forgot to notice just how much there was.
- 8 C. Corn cereal (or rice check or whatever combo you choose)
- 1 C. Broken PIta Crackers & pretzel goldfish (because thats what i had)
- 1 C. pretzels (< non negotiable)
- 1 C. peanuts (or any nut)
- 1/2 C. cashew
- 3/4 stick butter
- 3 T Worcestehire
- 1/2 T seasoned salt
- 1 tsp garlic powder
- 1/2 tsp aleppo (or chili pepper)
- Combine the dry ingredients in a large bowl
- Melt butter in the microwave and mix in seasonings.*
- Pour over dry ingredients and toss to coat
- Bake at 325 for 1 hour, stirring every 15 min
These little muffins are the perfect way to eat oatmeal while driving your child to school.
serving size: makes a dozen muffins
- 2.5 cups old fashioned oats
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1 cup plain low fat greek yogurt or keifer
- 2 eggs
- a bit less than 1/2 cup maple syrup or honey
- 1 tsp vanilla
- 2 ripe bananas, (the more ripe, the better)
- Nuts and things (pecans? dried fruit? chocolate chips?)
- preheat oven to 350
- grease the muffin tin (I use coconut oil)
- Put dry ingredients in the food processor and pulse for 10 sec.
- Add everything else except for the “nuts and things” and process till smooth
- Fold in nuts and pour into the muffin tins
- Cook for 18 min.
My sister just got back from the Middle East and brought me a bunch of things… herbs and spices, goodies from what sounds like the most magical flea market on Earth, and a simple recipe she learned from a friend. Not sure it has anything to do with Middle Eastern cuisine but it was lovely just the same. The ingredients are vague because theres really no wrong way to do this.
- Watermelon, cubed
- Goat Cheese, crumbled
- Small handful of fresh Mint Leaves
- Sea Salt
- Fresh Cracked Pepper
- Cut the watermelon into cubes and put in a colander. Salt the watermelon to get rid of some water. Let sit for 15 minutes, then rinse well.
- Chop the mint and mix it into the watermelon.
- Crumble the goat cheese on top of the salad.
- Salt and pepper on top and serve.
[PIC to come]
An alternative to Zucchini Bread…. Zucchini Soup!
- 2 Pounds fresh Zucchini, cut into pieces
- 3 Tablespoons Butter
- 1 medium Onion, diced
- ¼ Cup Half & Half
- ½ Cup (or more) Broth (Chicken or Vegetable)
- Prepare a large pot of boiling water and add the zucchini pieces. Boil them for 2-3 minutes.
- Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender and just beginning to brown.
- Add the zucchini and broth to the sautéed onions and stir to combine.
- Put the lid on the pot and cook for 20 minutes, until everything is really soft. After 20 min, take the lid off and cook for about 10 more to concentrate the flavor and get rid of some of the liquid.
- When finished cooking, turn the soup off and let cool a bit, then blend until smooth.
- At the end, add the Half & Half and serve warm.