Best EVER Muffin Recipe

I have a soft spot for Muffins... Chocolate Chip especially although I am not prejudice on what the muffin has to offer. Here is my basic muffin recipe - Start here and add Chocolate chips, any type of berry, nut, etc.This recipe makes about 12, I always double it.

Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1 egg
• 1 cup milk
• 1/4 cup melted butter

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
3. Variations: Chocolate Chip Muffins: 1 cup Chocolate Chips (I use Mini's). Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
4. Bake for 25 minutes, or until golden.

Gluten-Free Banana Nut Bread

While reading one of my favorite food blogs, I came across this delicious recipe for a Gluten-Free Banana Nut Bread. I wanted to share with my readers because it's just too yummy to pass up!

 

Gluten-free banana nut bread is so moist and delicious you will forget that it contains NO GLUTEN.  This is no ordinary banana bread, in addition to the mashed bananas, the batter is studded with chocolate chips and chopped walnuts that give this bread extra flavor and great texture.  A dash of cinnamon and a splash of vanilla add a subtle spice that brings the whole thing together.  Enjoy this gluten-free banana nut bread for breakfast or as a mid-day snack.

Ingredients:

1 1/2 cups blanched almond flour

3/4 cup cornstarch or arrowroot flour

1 teaspoon xanthan gum

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts

1/2 cup dairy free chocolate chips, optional

1 cup ripe bananas, mashed (about 3 small/medium bananas)

1/2 cup Earth Balance (vegan) butter, melted and cooled

2 eggs

1 teaspoon vanilla

 

Directions:

 

Preheat oven to 350 degrees.

 

Place the chopped walnuts on a baking sheet and bake 5-8 minutes.

 

Melt your butter and set aside to cool.

 

In a large bowl, whisk together the almond flour, cornstarch, xanthan gum, sugar, baking powder, baking soda, and salt.

 

In a medium-sized bowl, mash the bananas. Measure it out to make sure it's 1 C. Stir in the eggs, butter, and vanilla.

 

Add the wet ingredients to the dry and stir until just combined.

 

Fold in the walnuts. You could also fold in 1/2 C of dairy free chocolate chips if desired.

 

Spray a 9 x 5 inch bread pan with cooking spray and dust with cornstarch.

 

Pour in the batter and bake 55-65 minutes. After 30 minutes (or whenever the top browns) cover with tin foil to prevent the top from burning. The bread is done baking when a toothpick inserted in the middle comes out clean.

 

Let cool completely on a cooling rack then cut slices with a serrated knife.

 

Chocolate Banana Bread: Reduce the walnuts to 1/2 C. Increase the sugar to 1 C. Add 1/4 C cocoa powder. Omit the cinnamon.

 

Thank you

Strawberry Pancakes

After a suggestion from my sweetheart, I decided to give it a whirl and whip up some homemade strawberry pancakes for dinner last week. I came home, and just started mixing, measuring and chopping. These pancakes turned out delicious! Although I know I need to work on my "pancake flipping technique", the flavor, fluffiness and sweetness was worth ever inch of flour my kitchen was abused by that evening.

I used a base pancake recipe and simply added some vanilla and chopped fresh strawberries! Simple, easy to prep and puts smiles on your kids faces when they discover that dinner = pancakes! I always double this recipe!

Ingredients:
1 cup all purpose flour
2 tbsp brown sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
2 tbsp vegetable oil
2 tbsp vanilla extract
1 cup chopped fresh strawberries



Directions:
In a medium bowl, stir together the flower, brown sugar, baking powder and salt. Next pour in the milk, oil, egg and vanilla and whisk until well blended. Gently stir in the strawberries.

Heat large skillet or griddle over medium heat and coat with butter. Pour batter in desired size pancakes. When bubbles appear in the center, flip pancake. Cook until golden brown on both sides.

Top with 3-4 sliced strawberries, maple syrup and a dusting of powder sugar! Yummy!

Bacon Grilled Cheese

I am a huge fan of grilled cheese. It seems to be one of my favorite thing to make, create, load with cheese and smother in classic tomato soup. Recently I discovered how fantastic it is with bacon.

There really is no recipe for this creation but here's how I do it.

I use Sharp Cheddar Cheese and Munster Cheese and bacon.

I precook the bacon in either strips or chopped. I add cheese, bacon and then more cheese, butter the tops of any crusty bread (I love bakery bread!!) and grill away using a panini press, grill pan, or just a plain ol' normal saute pan.

This is kid-friendly (as long as your child loves bacon) and it s a good twist to the old fashion bread and american cheese combo.

Be adventous! Use different cheeses. The ideas are endless!

Bon appetit!

Bacon Pancakes

Who doesn't like bacon? Or pancakes? Why not throw them together in one! My son Dylan LOVES when I make breakfast! Especially bacon and pancakes. He's obsessed really. So here's a yummy recipe for a delicious breakfast surely to put smiles on your kids faces! These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast on Saturday or Sunday morning.

Bacon Pancakes

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 1/4 cups buttermilk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 8 slices bacon
• Pure maple syrup, (optional)

 

 

Directions

1. Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
2. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
3. Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.

Goat Cheese-Asparagus Crustless Quiche - GLUTEN-FREE

As part of my New Years Resolutions I vow to trry to eat meatless - or as some say vegetarian at least 2 days a week. It's not been easy, but I know Iwill accomplish this to be a part of my everyday life. I found this amazing recipe from Vegetarian Times Magazine, which is a magazine my sister Chef Ginger subscribed me to and recommended. I hope you enjoy! This is also a gluten free recipe which is a bonus!

Goat Cheese-Asparagus Crustless Quiche

ingredient list

Serves 4

• 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
• 1 tsp. olive oil
• 2 large shallots
• 2 cloves garlic, peeled
• 5 oz. fresh goat cheese
• 2 large eggs
• 5 large egg whites

Directions

1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.

2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.

3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.