These cranberry pumpkin muffins take less than an hour to make and are great for breakfast, brunch or snacks. I frosted these with a cream cheese honey frosting and finished with finely chopped pistachios.
Cranberry Pumpkin Muffins
2 c. all-purpose flour
1/2 cup packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup 100% pumpkin puree
6 oz. dried cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg
Instructions: Preheat oven to 350° F. Grease or paper-line 12 muffin cups. Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full. Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.
Honey Cream Cheese Frosting
16 oz. light cream cheese, softened
1/4 cup honey
2 tsp. vanilla
Finely chopped nuts for garnish
Instructions: Beat cream cheese, honey, and vanilla extract until light and fluffy. Chill until stiff enough to spread. Ice cooled muffins and sprinkle with chopped nuts of your choice.
Oh, it's so good to be home and baking again!
As a child, I loved Twix bars, and found this recipe to make my own version. I hope you enjoy!
Caution: EXTREMELY rich. Eat carrots all day so you can enjoy guilt-free!
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
kosher sea salt (optional)
Preheat oven to 350 degrees F. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20-25 minutes. Cool completely.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup,
and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust). Cool in fridge until it hardens.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover
Cut into 1 inch squares. These need to be small because they are so rich.
These are super-fast to make, and they disappear even faster.
10-12 baked tart shells (I found these great ones at Whole Foods.)
12 oz. Greek honey-flavored yogurt (or plain Greek yogurt with rosemary honey)
Honey or maple syrup
Assorted fruit, mint, basil, purple basil, yogurt covered blueberries, etc.
1 cup white whole-wheat flour
1/3 cup baking cocoa
1 1/4 tsp. baking soda
1 tsp salt
1 cup dark chocolate morsels, divided
1/4 cup canola oiil
1/2 cup packed light brown sugar
1/2 cup white sugar or Splenda
2 large egg whites (see leftover uses for egg whites/egg yolks)
1 tsp. vanilla extract
Yield: 12 brownies
WW Points+: 5 pts per brownie (4 when made with Splenda)
I was quite fortunate to receive a beautiful butternut squash from my best friend, Kate the Great, this week. I've always wanted to try butternut squash pie, and so I gave it a go. Yummo -- it's like a lighter version of a pumpkin pie. You'll love it, I promise.
I took the best of several recipes to make it my own, and so my version is reflected below.
FOR THE CRUST
Prepared pie crust -- I always use David Letterman's mother's recipe
FOR THE FILLING
1 butternut squash, about 1 1/2 pounds (will yield 6 cups of cubed squash after peeling and de-seeding)
3 large eggs plus 2 large egg yolks (see ideas for the extra egg whites here.)
1 cup heavy cream
1/2 cup packed brown sugar (I used light, but don't think it matters)
2 T applesauce (original recipe called for 2 T brandy, but I don't have that sitting around...)
2 tsp ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper
Lightly sweetened freshly whipped cream, for serving
NOTE: Most of the pumpkin pie recipes I looked at had the traditional combination of cinnamon, allspice, nutmeg, and cloves. I just don't happen to enjoy the flavors of allspice and cloves, but feel free to remain traditional in your baking of this pie!
Preheat oven to 375 degrees. Make the crust: Roll out the pie crust to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang. Fold edges under, and crimp as desired. Freeze until firm, about 30 minutes. Bake until edges of crust begin to turn golden, about 20 minutes. Let cool on a wire rack.
For the filling, peel and de-seed the butternut squash, and then cut into small cubes. Cook the squash by your favorite method; I use my electric steamer, but you can boil, roast, microwave, etc.
Put cooked squash in your food processor or mixer, and process until smooth and light.
Reduce oven temperature to 325 degrees. Whisk squash puree, eggs, egg yolks, heavy cream, sugar, applesauce, cinnamon, nutmeg, 3/4 teaspoon salt, and a pinch of pepper in a bowl.
Pour filling into pie shell, and bake until just set but still slightly wobbly in the center, about 1 hour (filling will continue to set as it cools). Let cool on a wire rack. Serve slightly with whipped cream.
1 1/2 lb. strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) Splenda
1/2 tsp salt
12 oz angel food cake, prepared from cake mix, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes
to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about
half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.
Weight Watchers: 3 PPs
Found this step-by-step recipe at Baker's Royale. So perfect of a post, no need to recreate. Here's the link!
Wanted to make something in honor of Rusty and Cristiana staying in town with us. They hail from Germany and Italy, and thought this Stella Cake might make them feel at home. You can find the recipe at http://www.apollinas.com/?p=820.
OMG, I haven't made this in so long, but it is so easy and soooooo good. Seriously, the hardest part of this recipe was getting the umlaut and other accent characters correct in the blog title!
I orginally cut this out from a Bon Appetit magazine. Perfect for this Texas heat! Note: You gotta begin making this a day ahead of time.
1/2 cup white sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk (I found this in the Thai section of Central Market)
2/3 cup flaked sweetened cocont
6 tsp. turbinado sugar
Instructions: Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.
Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)
Verde blanco y colorado, la bandera del soldado.
This week's loteria theme is La Bandera - The Flag. The flag of Mexico is a vertical tricolor of green, white, and red with the national coat of arms charged in the center of the white stripe. While the meaning of the colors has changed over time, these three colors were adopted by Mexico following independence from Spain during the country's War of Independence, and subsequent First Mexican Empire. Red, white, and green are the colors of the national liberation army in Mexico. The central emblem is the Aztec pictogram for Tenochtitlan (now Mexico City), the center of their empire. It recalls the legend that inspired the Aztecs to settle on what was originally a lake-island. The coat of arms has an eagle, holding a serpent in its talon, perched on top of a prickly pear cactus; the cactus is situated on a rock that rises above a lake. The coat of arms is derived from an Aztec legend that their gods told them to build a city where they spot an eagle on a nopal eating a serpent, which is now Mexico City.
So the menu to honor the Mexican flag includes bandera enchiladas -- three kinds of fillings, three kinds of sauces -- and a bandera dessert of green and red fruit. Keep in mind that I made the enchiladas up from scratch using leftovers from my freezer, so your enchiladas may vary.
Las Enchiladas de La Bandera
Step one: Make the fillings:
Pork filling: Cooked pork tenderloin pulsified in food processor with cream cheese, basil and honey.
Steak filling: Grilled rib-eye steak mixed with sauteed yellow squash and shallot.
Chicken filling: Grilled chicken with red salsa and a bit of asadero cheese (just enough to bind the filling together.)
Step 2: Make the sauces:
White Queso Sauce for the chicken filling: I microwaved 1 cup of shredded asadero cheese with ¼ cup of heavy cream, a bit of shallot, fresh cilantro, cumin and a bit of serrano pepper. I put the microwave on 50% power and stirred often.
Chimichurri Sauce for the steak filling: Process all of these ingredients in a food processor: 1 cup (packed) fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup (packed) fresh cilantro, 2 garlic cloves, peeled, 3/4 teaspoon dried crushed red pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt.
Cheater’s Roja Sauce for the pork filling: I had some Mexican corn chowder soup leftover from lunch out with Meredith, so I added a little adobo pepper and paprika to make the sauce red.
Step 3: Assemble the enchiladas, cover with sauces, and bake.
Red, Green and White Parfait
Cut up red fruit; I used red plum, strawberries, and raspberries. Cut up green fruit; I used grapes, kiwi, and green apple. Make the yogurt cream. Whip 1/2 a cup of whipping cream until stiff peaks form. Add a container of vanilla yogurt, and blend well. Form layers of the flag with the green fruit, yogurt blend, and red fruit.