Monday, September 10, 2012

Peanut Butter Banana Muffins

Slightly sweet... Extremely moist... Muffins that you don't have to feel guilty about! Perfect for breakfast... Or just whenever :-)

what you need :

1 1/4 cups flour
1/2 cup oat flour (ground old fashion oats roughly in cuisinart)
1tsp baking soda
1tsp baking powder
1/4 tsp salt
1 Tbl cinnamon
2 very ripe bananas, mashed
Scant 3/4 cup plain Greek yogurt
1/3 cup all natural smooth peanut butter
1/4 cup water
1 lrg egg, lightly beaten
1tsp vanilla
scant 1/3 cup grade B maple syrup

1 Tbl maple sugar
1/2 Tbl cinn


-Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups then coat baking cups with cooking spray. Set aside.
-Whisk together flours, baking powder, baking soda, salt and 1Tbl of cinnamon in a large bowl.
Make a well in the center of the mixture.
- Combine banana, yogurt, egg, water, peanut butter, maple syrup, and vanilla in a medium-sized bowl. Whisk to combine.
-Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.
-Fill each baking cup 3/4 full of batter. I use an ice cream scooper so the are even.
- In a small bowl, mix together the maple sugar and 1/2 tbl of cinnamon. Sprinkle evenly over the top of the muffins.
-Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely.
-Eat and enjoy

Thursday, April 19, 2012

Cinnamon Maple Roasted chickpeas

It has been forever and a day since I posted has seriously been crazy town here... But now that life is getting back to normal.... Or well... Whatever normal is.... Anyway...We are back!!!

This afternoon I was really wanting some kind of snack that was a little salty... A little sweet and somewhat healthy! I know... Too much to ask...

But with a little help from Pintrest and changing up some ingredients.... I came up with Cinnamon Maple Roasted chickpeas.
The recipe I found on pinterest called for sugar and honey... I knew I didn't want any white sugar in these and I was more in the mood for the flavor or maple.

What you need....

- 1 can of chickpeas (garbanzo beans) I use Eden Organic no salt added... The Can is also BPA free
- 2 teaspoons canola oil
- 1 1/2 tablespoon cinnamon divided
- 2 tablespoons grade B maple syrup divided
- a pinch of salt

1. Preheat oven to 350 degrees F.

2. Drain chickpeas (garbanzo beans) and rinse them under cold water until starch is removed. Place chickpeas on a paper towel to dry. You can peel of the skins if you wish. I did... Not a fan of the skin

3. In a small bowl, whisk together the oil, 1 Tablespoon of cinnamon, pinch of salt, and 1tablespoon of maple syrup. Place chickpeas in bowl and stir until all of the chickpeas are evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes, or until chickpeas are crunchy and no longer soft in the middle. Took me about 42 min.

4. Place hot, roasted chickpeas in a small bowl and coat evenly with remaining maple syrup and cinnamon. Spread chickpeas out on a baking sheet lined with wax paper and allow to dry. Store in an airtight container at room temperature. If they last that long!!!!

5. Reminder, Wait for them to cool off before shoveling them into your mouth... Burning hot maple syrup does not feel good on your tongue!!!

Note: This recipe can easily be doubled or tripled. Next time I may triple them... Way too good


Thursday, February 2, 2012

A different take on Rice Crispy Treats...

I love rice crispy treats.... Kamal loves Rice Crispy treats... So today after the kids did a craft with fruity cereal and marshmallows (idea taken from Pinerest...which I am addicted too!) We had 1/2 a bag of mini marshmallows left... In my mind there was nothing else to do with them except make some treats!!!

These are a little different though... I added peanut butter and cocoa powder... Hence the brownish color... Oh and we used brown rice cereal. If you would like to try these Sweet yet salty treats... This is what you will need. I didn't really measure anything while throwing it all in a pot... But this is what I think it should be!

What you need:
-about half a bag mini marshmallows
-2 Tablespoons butter
-about 1/4 cup peanut butter
-2 Tablespoons unsweetened cocoa powder
-about 3 cups brown rice cereal

-spray a 9x11 pan with nonstick spray and set aside.
-In a medium/large pot melt butter over med-low heat. When starting to melt at marshmallows. Stirring constantly. When marshmallows are almost all melted add peanut butter and stir until combined and then stir in cocoa.
-Take of heat and add cereal. Stir until all covered in marshmallow goodness.
-Dump all of the gooey sticky mess into pan and press down so it fills out the whole pan.
-Wait for it to cool and then cut and serve.
-Good luck waiting... Just try not to burn yourself!!!

Not to sure how many it should make... It all depends on how big you cut them.

Enjoy ;)

Monday, January 30, 2012

Veggies and Kitchen sink baked chicken Flautas....

I was originally not going to post this recipe... Why? Not too sure.. But after the second night of eating them... And the kids devouring them... Kamal said that I should definitely share. So unfortunately I do not have a picture of what they look like when done... But instead I have Annie and Nate eating them;)

I love the fact that the kids devoured them... Getting them to eat beans and veggies is always a bonus! I have noticed though that now that we have started juicing almost every morning.... They are eating more veggies and liking them! Well really Miss Picky Pants... She has always been my tough eater! Nate will eat anything you give him!

Today's juice was special for Daddy... Special because I don't like ginger and this had a ton!
It involved... All organic...
1 bunch of kale
1/2 pound of spinach
4 carrots
2 red apples
1inch of ginger
His bright green juice gave him supper powers! Or at least that is what he thought! Annie stayed far away from it today because we also had fruit smoothies... Nate on the other hand drank 2 cups full!!

Back to the baked yummies....

What you will need...
-2 chicken breasts cooked and shredded (I had left over rotisserie chicken)
-1 can pinto beans drained and rinsed (can use black too)
-1/2 red onion chopped finely (or whatever kind you have)
-1/2 red pepper chopped fine
-1/2 green pepper chopped fine
-2 cloves garlic minced
- about 1 cup frozen corn (defrosted by running under cold water)
-about 1/2 cup salsa (heat of your choice)
-1/2 Tbl cumin
-1/2 Tbl chili powder
-salt and pepper to taste
-2 big handfuls of shredded cheese
-10 flour tortillas (I used fajita size)
-anything else you want to chop and put in
-sour cream and guacamole for dipping!

1. Preheat oven to 375
2. Line a baking sheet with parchment paper
3. In a large bowl place all ingredients except tortillas. Mix until everything is married and happy.
4. Take a tortilla and place 2 large soup spoon full of mixture into tortilla. Or as thick as you would like.
5. Roll and place seam side down. Leaving about an inch around each one.
6. Repeat for all tortillas
7. Bake for 15-20 minutes keeping your eye on them so the edges get crispy... Not burnt!
8. Serve with sour cream and or guacamole.... And enjoy!

Wednesday, January 25, 2012

Cake Break...

It is time to talk cake again... Yes again.... This next cake we are going to look at is so far my favorite cake that I have done! It was my first tiered cake... so my nerves were going... But I don't know what I was worried about... not so hard..

This cake was for a very special young lady who was turning 4... When it came time to start thinking about her cake, I asked he what she wanted.

Favorite color- purple, green, and pink

Flavor- chocolate and vanilla

Anything else- butterflies

So I got to thinking.. Butterflies? I knew I wanted to make everything edible so I had to make them out of chocolate.

I made a template and piped out the wings and antenna with chocolate and vanilla candy melts.

Next was the actual cake itself... On each tier she was given a layer of chocolate cake and a layer of vanilla... all with vanilla butter cream filling and then iced in vanilla butter cream as well.

Next I covered the cake in homemade marshmallow fondant.... then stacked the layers.

I was then able to assemble with all the lovely butterflies

Final Product

Here is the cake at the party.. we added some sugar cookies with a little vanilla butter cream... some even got butterflies!

This by far has been my favorite.. I really like how clean fondant makes a cake look.. I can not wait to make my next cake!  who knows what it will be?!?

Thursday, January 19, 2012

Cake Glorious Cake.....

I love decorating cakes... I find it to be so much fun and very relaxing! So, when I get an opportunity to make a cake... I dive right in and just have fun with it.

My brother always asks for me to bake him something. That shouldn't be hard.. Right? Well.. It kind of is when he lives on the other side of the country. Not so easy to make, decorate and then ship a cake! So... When we knew he was coming this way I surprised him with a cake.

I made him a sour cream vanilla cake, with carmel buttercream filling and marshmallow fondant. As you can see, this is my first attempt of the Death Star! So much fun to make.. I have to figure out what to make him next!

This next cake, I made for my dads birthday... He wanted a Viking Ship... I had no clue where to start.. But I finally figured out that I wanted to make his ship.... And make it edible. So.... I shaped it with rice crispy treats, covered it with chocolate fondant boards... Then, made the sail and shields out of edible sugar paper. Now if I had really thought things thru, I would have scaled it down a bit... But that's ok... It makes it fun being so big!

The cake itself was delicious! Carrot cake with maple cream cheese frosting. I used 2 different carrot cake recipes... Took my favorite parts of both, then slathered it with not too sweet frosting!

The last cake to be shown today is the one I got to make for my 7 year old niece. What a fun cake.... When I told her I was going to make her cake, she got really excited. I told her to think about what she wanted.... and she did... So much so she sent me a picture of what she wanted. This picture had a mermaid, starfish, water and a turtle... She also wanted some sand.. So.. I did it... With some help from the gummy section of the candy store.....

We had a vanilla cake with vanilla buttercream... Made a beach out of crushed gram crackers and rocks from rock candy. Handmade white chocolate shells.. Gummy fish, shark, octopus, dolphins, turtle... Starfish!

I really love how the cakes make people happy... Not from the sugar high from eating them, but from the joy of looking at them.

Sunday, January 15, 2012

Red Velvet MakeOver...

I used to be intimidated by baking...give me a box mix any day and I would be happy! But then I had some kids and really wanted to make things from scratch... mainly so I would know what went into the things I was feeding them!

Yes a ton of sugar goes into cakes and icing, but I have been trying to play with recipes to use less. Especially in icing! I am not a fan of 'sugar icing' found on most store bought cake... You now there is at least 3 lbs of sugar on top of your cake.

So when my husband kept asking for Red Velvet I never wanted to make it. Too much food coloring and the icing too sweet. But I switched out the colors, the amount of food coloring and poof... We have Purple Velvet Cake and awesome Cream cheese frosting.

So here I am sharing with you the awesomeness that is Purple Velvet Cake... And my own Cream Cheese Frosting recipe!

Purple Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

1/4 tsp purple gel color

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Now this recipe calls for 2 1/2 cups of sifted flour. This is always so confusing... Do I measure first.. Sift second.. Or the other way around?!? Easiest way to do it.... Put a piece of parchment paper on your counter, then put measuring cup ontop. Sift the flour into the measuring cup. Use parchment paper to reuse the sifted flour that didn't make it into the cup!

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the purple food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

Now comes the fun.... Get your kids in the room, or really anyone who wants to see...

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Em's Cream Cheese Frosting

2 bricks of cream cheese @room temp
1/2 cup of butter @room temp
2 heaping Tablespoons sour cream
Pinch of salt
2 cap full pure vanilla extract
1 cup confectioners sugar sifted
a couple of Tablespoons of milk

In the bowl of a stand mixer with paddle attachment cream, cream cheese, butter and sour cream until smooth. About 2 minutes.
Change to whisk attachment , add Salt and vanilla. Mix on med low just until combined. Slowly add sugar. (so you don't wear it) and milk.
Beat on med high for 3 min until light and fluffy. Add a little more milk if it looks to thick and not spreadable.