Applesauce Donut Muffins

Total Time:

 

30 mins

Prep Time: 

10 mins

Cook Time:

 

20 mins

Yield:

 

24 servings

Dish Size:

 

Mini Muffin Pan

Ingredients

• 1 cup butter, soft
• 1 1/2 cups sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/4 cups cinnamon applesauce
• 2 cups flour
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees. 
2. Place 1/2 cup of butter and 1 cup of sugar in the bowl of a stand mixer. Beat until light and fluffy. 
3. Slowly blend in the egg, vanilla and applesauce until smooth. 
4. Add in flour, baking soda and 1 1/2 teaspoons of cinnamon. Blend until smooth. 
5. Scoop batter into a 24-cup mini muffin pan. 
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool. 
7. Melt the remaining 1/2 cup of butter in a small bowl. Set aside. 
8. In another bowl mix together the remaining 1/2 cup of sugar and 1/2 teaspoon of cinnamon. 
9. Dunk each cooled muffin in the melted butter followed by the cinnamon-sugar mixture. Arrange on a platter to serve. 

Ice Cream Bar Trifle

Ice Cream Bar Trifle

Ingredients:

• 3 (10.8-oz) packages frozen double-chocolate cake slices, cut into 1'' pieces
• 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
• 8 oz dark chocolate-covered pretzels
• 12 oz caramel sauce
• 16 oz whipped topping

Directions:

1. Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
2. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
3. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
4. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly).
5. I HAVE ALSO MADE THIS IN A 9 X 13 PAN OR DISH THAT CAN BE PLACED IN FREEZER…Then just cut in squares or scoop to serve….

MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

Easy Creamy Cheese Sauce for Pasta

Ingredients

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup grated white cheddar (optional)

Directions

1. Melt two tablespoons butter in a pan.
2. When it bubbles, add 2 tablespoons flour.
3. Cook and stir about 1 minute to cook the flour.
4. When it is cooked (dont let it brown!), add 1 cup milk and stir to blend.
5. Be patient while it thickens, and continue to stir.
6. When it is thick, add 1 cup grated cheese if desired.

Microwave popcorn, no bags, no butter, no oil!!!!

I have been asked to post this again! For the popcorn lovers!!!


Microwave popcorn, no bags, no butter, no oil!!!!
It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.
No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
This is life-changing.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Apple Kuchen

1 cup (2 sticks/226 grams) unsalted butter or 1 cup(235 ml) vegetable or melted coconut oil, more for greasing pan
1 1/3 cups (175 grams) plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups (270 grams) unbleached all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored, and each cut into 8 cresecent slices, about 3 cups, divided
½ teaspoon Calvados or other apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon or anise seeds

1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or oil, and set aside. 

2. In the bowl of an electric mixer fitted with a paddle attachment, combine the remaining 8 ounces butter or oil, 1 1⁄3 cups sugar, and the salt. Mix until blended. Add the eggs and mix until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in about a cup of the apples, and spread batter evenly in the pan. 

3. In a large bowl, toss the remaining apples with the Calvados or other apple brandy, ginger, and cinnamon or anise seeds. Arrange the apple slices in closely fitting concentric circles on top of the dough; you may not need all the slices. Sprinkle the remaining 1 tablespoon sugar over the apples. 

4. Bake until a toothpick inserted into the center of the cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Note: This cake, when it is made with vegetable oil instead of butter, is similar to the  “Jewish Apple Cake” found in many church cookbooks throughout America, and was brought to this country by Polish immigrants, 

Chocolate Chip Shortbread Cookies

4.8 from 5 reviews

Chocolate Chip Shortbread Cookies

 

 

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!

Yield: 16-20 cookies

Ingredients

• 1 cup butter, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup mini chocolate chips
• 8 oz melting chocolate wafers

Instructions

1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until ¼ inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering ⅓ or ½ of the cookie and transfer to parchment paper to harden.

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious!

Ingredients

• 
  
  4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
• 1/4 cup olive oil
• 1/2 cup finely shredded parmesan, divided, plus more for serving
• 2 tsp minced fresh rosemary
• 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh parsley, for garnish (optional)

Creamy basil fry sauce

• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried basil
• 2 1/2 Tbsp milk, then more to thin as desired
• 1/8 tsp garlic powder
• 2 pinches salt

Instructions

1. Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. 
2. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
3. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. 
4. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. 
5. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
6. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
7. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.

Italian Pickled Eggplant

Using fresh eggplant picked right out of my backyard garden, I show you how to make an Italian classic.

Here's What You Need:

• ~2 Pounds of Fresh eggplant (I used a mix of Japanese and traditional eggplant)
• 2tsp Dried Chili Peppers
• 5-6 Cloves of Garlic, Pressed
• Fresh Basil 
• Fresh Oregano
• Fresh Parsley
• Distilled 5% White Vinegar 
• Sunflower Oil (Neutral flavor and doesn't solidify when refrigerated )
• 2T Sea Salt
• Cracked Black Pepper
• Thin Sliced Celery (optional)
• Chopped Sicilian Green Olives (optional)
• Old Reusable Jars

What to Do:

1. Cut all of your eggplant into matchsticks, toss with 1tbsp salt and drain for 30 mins. This removes bitterness and nastiness from the eggplant, Don't skip this step.
2. While the eggplant drains, fill a large sauce pot halfway with equal parts water and vinegar, bring it to a rolling boil.
3. Prep your mix: finely chop your herbs and add into a large bowl along with crushed garlic, chili pepper (+olives and celery if you're opting for that), a little oil to bring it together, and salt and pepper. Mix. 
4. Once the eggplant is done draining, add to the boiling vinegar (in batches) and boil FOR ONE MINUTE ONLY. Any longer and it turns eggplant to mush. Drain on paper towels and let cool. Stick in the refrigerator to speed up cooling.
5. Once cooled, toss the eggplant into the bowl with herbs, add some more oil and mix until well combined. Taste and adjust for salt and pepper. It'll taste strong from the garlic and vinegar, but that'll mellow out as it ages for 2 weeks. 
6. Add mix to jars. Add oil to fill jars. Top jars off with oil and seal TIGHT. 
7. Now stick them in a cool, dark place for 2 weeks and fuhgeddaboudit!
8. After 2 weeks, enjoy on Italian bread, on sandwiches...however you like. Mangia Bene!!

Buttery Almond Pastry Braid

Buttery Almond Pastry Braid

 

 

If you love almond -- almond pastries, almond croissants -- this simple Buttery Almond Pastry Braid is perfect for you! Eat it for breakfast or dessert!

Dough Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3 ounces cream cheese
• 1/2 cup milk
• 1/2 teaspoon almond extract
• 1 egg whisked with 1 teaspoon water for egg wash

Filling Ingredients:

• 8 tablespoons butter, softened
• 1/3 cup sugar
• dash of salt
• 1/2 teaspoon almond extract
• 1 egg
• 7 ounces almond paste, frozen until firm and then grated with hand grater
• 1 cup sliced almonds, divided

Icing Ingredients:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/8 teaspoon almond extract
• sliced almonds for topping

Instructions

1. Make the filling: Cream together the butter and sugar until fluffy and pale yellow. Mix in the salt and almond extract. Beat in the egg until just combined. Stir in the almond paste flakes and about 1 cup of the slivered almonds.
2. Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
3. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the butter mixture over the middle third of the dough.
4. Continue assembling the braid: (There are photos and a video below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
5. Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is really golden on top and the filling is set. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, almond extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid. Top with sliced almonds and serve!

Example of how to cut and assemble braid.

Spinach and Ricotta Grilled Cheese

Spinach and Ricotta Grilled Cheese

Buttered and toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheese and all those Spinach Cannelloni flavours in less than 10 minutes.
Weight Watchers: 9pp per grilled cheese!

Servings: 2

Ingredients

• 1 clove garlic , crushed
• 1/3 cup ricotta cheese (I used reduced-fat)
• 1/4 cup frozen chopped spinach , thawed
• 2 tablespoons grated parmesan cheese
• Sea salt and cracked pepper , to taste
• Dried Italian mixed herbs , to taste (Oregano and basil mix)
• 1/4 cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)
• 4 thick slices sourdough bread
• 1 tablespoon butter (light or reduced-fat spread)
• 1/2 cup of your favourite pasta sauce 
• Instructions

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1. In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
2. Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
3. Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
4. Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
5. Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)