Who doesn't love peanut butter? I know there might be someone out there who doesn't but pb never gets old to me.
These muffins are like a pb&j sandwich for breakfast, except better.
I had to make some muffins for a morning get-together and these muffins just looked tasty over at myrecipes. I double a batch and they were ready in a jiffy (ha- I didn't even realize that was kinda a pun because of Jif) My kids loved them and I did too.
I used Marionberry Jam because that is what we had hanging out in the fridge. I am sure almost any flavor of jelly or jam would go great with these.
Perfect for breakfast or a snack.
Peanut Butter and Jelly Muffin from Cooking Light
Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam (I used marionberry)
Preheat oven to 400°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Up Next- Gingerbread Waffles with Lemon Whipped Cream and Lemon Syrup
Saturday, January 31, 2009
Who doesn't love peanut butter? I know there might be someone out there who doesn't but pb never gets old to me.
Friday, January 30, 2009
We were having dinner guests and I wanted to make an impressive dessert in half the time. I chose cheesecake bars but couldn't decide which flavor would please everyone, so I made both! When in doubt, make more, right?
I thought that the lemon blueberry would give a nice, light, fruity option and the chocolate-pumpkin would satisfy the chocolate-craving dessert eaters.
As it always does, the vote was split. Half of us liked the lemon better- half liked the chocolate better.
I liked the chocolate-pumpkin version better because it tasted less like cheesecake and more like something very pumpkiny. Isn't that a great description? Anyway, just laugh at me- it is fine.
What is your favorite flavor of cheesecake?
Prep: 25 minutes Total: 5 hours
To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.
FOR THE CRUST
20 chocolate wafer cookies, (half a 9-ounce package) (I used 1/2 pkg of oreos with some of the creme filling removed)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
FOR THE FILLING
2 packages bar cream cheese, (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares.
Prep Time: 25 min Inactive Prep Time: 3 hr 0 min Cook Time: 35 min Level: Easy
Serves: 10 bars
For the base: Butter, for greasing
For the filling: 16 ounces cream cheese, room temperature
Powdered sugar, for dusting
For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar
Coming Tomorrow- PB&J Muffins
Thursday, January 29, 2009
My family loves fish, especially tilapia. I saw this healthy recipe in Family Circle magazine and wanted to try it. I love recipes where the fish is coated in nuts and this one topped it off by adding one of my favorite foods-dark greens. The recipe called for Swiss Chard, but it was too expensive, so I substituted Kale. Funny side note- My hubby guessed what greens we were having! I couldn't believe that he correctly identified kale!
This fish was amazing. I was surprise at how much flavor the quick brushing of dijon mustard/fat-free mayo gave this fish, along with the dried basil and walnuts. It was really delicious. We used Tilapia loin filets from Costco, which are thicker then the typical fish filet. I think that added to the tastiness of the fish. I am so glad my kids love fish.
The barley pilaf is a recipe I remember my mom making when I was growing up. I reduced the amount of butter and it brought back some fun memories of being a kid. You can also add cooked chicken to the barley pilaf and turn it into a main dish.
You have got to try this fish- it was really, really good!
Walnut-Crusted Tilapia adapted from Family Circle Magazine
Prep: 15 minutes Bake: 15 minutes Cook: 11 minutes
3/4 cup chopped walnuts
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon mustard
4 tilapia filets (about 6 ounces each) (I used Tilapia Loin, from Costco)
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped
2 bunches kale, stems removed and leaves cut into 1-inch pieces
1. Heat oven to 425°F. Coat a baking sheet with nonstick cooking spray.
2. Stir together mayonnaise and 1 tablespoon of the mustard. Finely chop walnuts. Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet.
3. Place tilapia, walnut-side up, on baking sheet; bake at 425°F for 15 minutes or until fish flakes easily.
4. Heat oil in a large skillet over medium-high heat. Add onion; cook 4 minutes. Stir kale and season with salt and pepper. Saute for a few minutes and then cover and cook, until tender, about 6-8 minutes.
1 1/3 cup regular barley
1 cup shredded carrot
4 oz. sliced mushroom
1 onion, chopped
4 cups chicken broth
2 Tbls unsalted butter
Melt butter in a large Dutch oven or heavy-bottomed pot. Add onion and saute until tender, about 5 minutes. Add barley, mushrooms, and shredded carrots, and cook for 2-3 minutes.
Add chicken broth and bring mixture to a boil. Reduce heat to a simmer and Cover. Cook for 45 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Season with salt and pepper.
Coming Tomorrow- Cheesecake Bars, 2 ways
Wednesday, January 28, 2009
One of my favorite cookbooks is The Vegetable Dishes I can't Live Without by Mollie Katzen. I love vegetables, but sometimes need inspiration on delicious, new ways to serve them. This cookbook is chock full of inventive, delicious ways to serve up all sorts of veggies.
This particular dish reminds me of Spinach-Artichoke Dip, because of its ingredients, but is is fresher tasting and much healthier. The spinach is wilted with onions and garlic and then the artichokes are stirred in. Top it off with bread crumbs and some fresh Parmesan and you have a great main or side dish. Plus, I love how rustic it looked, served in a cast-iron skillet.
It was easy to prepare and very delicious. If you love vegetables or need some new ways to fix them, I recommend checking out this cookbook.
Artichoke Heart & Spinach Gratin adapted from The Vegetables Dishes I can't Live Without by Mollie Katzen
12 oz. artichoke hearts, canned, bottled or frozen (I used bottled)
1 pd. fresh baby spinach leaves
1 Tbls olive oil
1 cup finely minced onion
2 tsps minced garlic
1/4 tsp salt
1/2 cup coarse bread crumbs
1/3 cup grated Parmesan cheese
1. Preheat the oven to 375 degrees.
2. If using frozen artichokes, run under tap water to defrost. If using canned or bottled, drain on a paper towel.
3. Rinse spinach and shake off most of the water.
4. Place a large, deep skillet with an ovenproof handle over medium heat. Heat oil and add onion. Saute for 5 minutes.
5. Increase the heat to med-high, add the spinach and cover. Cook, tossing occasionally, for 3-4 minutes, or until wilted. Remove cover and continue to cook for about 10 minutes or until the liquid released by the spinach mostly evaporates.
6. Turn the heat back to medium and add the garlic. Saute until garlic is fragrant. Stir in salt, pepper and artichoke hearts. Remove from the heat.
7. Smooth the top surface with the back of a spoon and sprinkle the bread crumbs evenly over the top, followed by an even layer of cheese.
8. Bake, uncovered, for 10-15 minutes, or until the Parmesan is golden and the bread crumbs have turned golden and crispy. Serve hot or warm.
Coming Tomorrow- Walnut-Crusted Tilapia with Kale and Barley Pilaf
Tuesday, January 27, 2009
This week's Tuesday's with Dorie recipe, Fresh Ginger and Chocolate Gingerbread, was chosen by Heather of Sherry Trifle. You can find the recipe on her blog.
I thought it was sort of funny that she chose this recipe, because it was in the running for my choice when I started my list of things I might choose when my turn came. The picture in the book looks gingery and delicious.
Dorie says to make this in a 9x9-inch pan, but I wanted smaller servings, so I went with my 2 mini-bundt pans and I also had enough batter to fill a mini-muffin pan.
I added frozen cranberries to half of my batter and left out the stem ginger in syrup.
I took these to a party where there was a chocolate fountain, so I figured that people could give them a nice showering of chocolate on top, if they wanted to.
Overall, the results were split. Some people loved these- especially with the cranberries. Others thought they were too chocolaty. I actually didn't get to try anything but a crumb, but they all disappeared, so I guess there were enough people who liked them, right? Check out what everyone else thought by checking out the Tuesday's with Dorie blogroll!
Monday, January 26, 2009
Cooking Light Night- Chinese New Year- Stir Fried Shrimp, Stir-Fried Bok Choy, Chinese Dumplings, Long Life Noodles, and Double Mango Pudding
Stir-Fried Shrimp with Garlic and Chile Sauce
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.
Up Next- Tuesday's with Dorie- Fresh Ginger and Chocolate Gingerbread
Sunday, January 25, 2009
Two 15.5-ounce cans chickpeas (garbanzo beans)--drained, rinsed and patted dry
1/4 cup olive oil ( I only used 1-2 Tbls)
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons dried thyme
1 cup shelled pistachios (optional)
Saturday, January 24, 2009
I stocked up on cranberries when they were cheap at the grocery store and wanted to give this cake a try. I am always curious about the recipes in Dorie's Baking book that don't have pictures and it makes me want to try them. I happened to have an extra egg yolk hanging out in the fridge, so I mixed up the filling and the dough and let them sit in the fridge overnight. Very easy dough to put together.
I baked this cake the next day and instead of using plain old sugar on top- I used some of my red and white decorating sugar.
It was really good. Tart and shortbread- A great combination.
Friday, January 23, 2009
Don't you wish you had this snowy backdrop? Maybe you do and maybe you love it. I mostly wish it would melt away, although it is pretty sometimes. Enough about the cold weather and on to some delicious food.
When I saw that Prudy made homemade tamales a couple of weeks ago, I immediately printed out the recipe and wrote her tamales into the menu. I have been wanting to make tamales from scratch, but was too scared for some reason. I haven't eaten them very often, if ever, but it sounded like an adventure-so, I went for it.
Thankfully Prudy included step by step photos of the entire process, so I was able to make sure I was proceeding correctly.
My son loved these! That is saying something. He is usually one of the pickiest eaters at the table. They were worth the effort.
I made 2 fillings- cooked chicken with green chiles and taco-flavored shredded chicken. Both were delicious. I am eager to try these again and play around with the fillings.
I also served Prudy's Black Bean Salad on the side, but opted for more beans and bell peppers and less corn, since the tamales had lots of corn in them. What a fancy Fiesta!
Thursday, January 22, 2009
This week's Craving Ellie recipe, Chicken Cacciatore, was chosen by Peggy over at Pantry Revisited. You can go to her blog to get the recipe. This is a simple, hearty dish that I threw together on a Saturday afternoon. It was good, nothing wowed me, but we enjoyed it. Chicken and veggies, with yummy seasonings and a little sauce is always good. Go check out the Craving Ellie site to see what everyone else thought about this dish!
In the bowl of an electric mixer fitted with the paddle attachment (I used a fork), combine the 6 tablespoons butter and half of the brown sugar. Place 1 rounded teaspoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
Slice the roll in 12 equal pieces, each about 1 inch wide. Place each piece, spiral side up, in the muffin cups.
Bake for 15 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only and then turn them out onto a piece of parchment.
Come back tomorrow for Prudy's Fresh Corn Tamales and Black Bean Salad
Wednesday, January 21, 2009
This is hands down, the best dip I have ever tasted, made, inhaled, smelled, looked at, dreamed about or seen. It is unbelievable. I wasn't expecting anything spectacular when I made this. I had just about a cup of red lentils left in the pantry and I had done soups, wraps, and burgers, so I just searched red lentils at myrecipes.com and found this recipe. It sounded interesting and I had the lentils ready to go, so I mixed it up.
Amazing! The spices, the flavor, the texture- I know that I rave about a lot of things but this was delicious and I wasn't the only one who thought so. Even the very picky kids that turn their noses up at everything I make when they come over to play with my kids, gobbled it down. oh and the pita chips too.
Do what you have to. Find red lentils. Make this dip.
I would've like to spread this on some flatbread and make a wrap, but you guessed it- There wasn't any left. I am making this again soon. I just have to make a trip to a Health Food Store and stock up on my yummy lentils.
Combine 1 teaspoon cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Remove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.
Heat 1 teaspoon olive oil in a small sauté pan over medium heat, and add 1/2 teaspoon cumin seeds. Sauté seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.
Whole Wheat Garlic Pita Chips by Mary Ann
Coming Tomorrow- Barefoot Bloggers- Easy Sticky Buns and Craving Ellie- Chicken Caccitore
Tuesday, January 20, 2009
This week's Tuesday's with Dorie selection was brought to you by ME! That's right, it was my turn to choose and what a difficult task. When I joined TWD last March, I really never thought I would see the day that I would be able to choose the recipe, because there were so many members ahead of me.
Well, the day came! I was trying to decide if I should choose something decadent that I have never attempted before, like Chocolate Souffle or Pots de Creme or if I should go with a fabulous looking tart. I wanted to try one of the Bread Puddings, the Raspberry Blanc-Manger, or the most interesting looking dessert in the book in my opinion, Coconut-Roasted Pinapple Dacquoise.
But the one recipe that I kept coming back to was the Berry Surprise Cake. There wasn't a picture, which is a little bit interesting. Besides, I enjoy baking cake the most and this particular cake sounded light and airy, with a fabulous contrast coming from the berries, kind of like berries and cream.
My apologies about the berries- I know they are out of season and super expensive right now, but I figured this was my one chance to command about 400 other bakers and so, I chose the Berry Surprise Cake on pages 273-275 of Dorie Greenspan's Baking: from my home to yours. (If you still do not own this book, get a copy of it!)
I made a full recipe in my 8-inch springform pan and was careful to follow Dories instructions. She gives great instructions, with very accurate times. I let my egg/sugar mixture get just warm, beat it into beautiful, pale fluff, folded everything very gently and put my batter in the oven. It was beautiful and when I checked through the window, it had great height. When I checked a few minutes later, it had fallen a little bit. It wasn't horrible, but I wanted the cake to be perfect-so I whipped up another half batch and made it in my new 4-inch mini springform pans. Same thing. except this time I watched. I sat by the oven and saw the beautiful height and then saw them fall. Yikes! I actually asked Dorie about it and she was kind enough to respond to me in an email. She said, "Genoise cakes can sometimes sink a bit in the center - not attractive,but not really a problem with this cake, since you'll be hollowing it out and covering the top. Usually, the culprit with this cake is the folding, but it sounds as though you were gentle with the ingredients. It could be that your eggs were too hot, but I doubt that, too. The cake always rises high in the oven early on in its bake and then sinks some as it continues to bake and, as I said, it can sometimes form a dip in the center." Hey, if it isn't a problem with Dorie, it isn't a problem with me.
2/3 cup all-purpose flour