from Our Best Bites
Ingredients
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
Preheat oven to 350 degrees. Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.
Wednesday, October 15, 2014
Monday, September 29, 2014
Aunt Lynnette's Favorite Muffins
The BEST muffin recipe ever. Oh, I love these.
Ingredients:
-2 eggs
-1 c sugar
-1/2 c oil
-1 tsp. vanilla
-1 c sour cream or plain/vanilla yogurt (low fat or light is fine)
-2 c flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1 c blueberries (fresh or frozen; if frozen do not thaw, just add frozen.)
Beat eggs. Add sugar, oil, vanilla, salt, and sour cream or yogurt. Mix well. All at once add flour, baking soda, baking powder. Stir until moistened but still slightly lumpy. Pour into 12 greased or lined muffin cups. Bake 20 minutes at 400 degrees.
***- can also add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. cloves for a spice muffin (omitting the blueberries)
-can use fat free sour cream or yogurt
-can substitute applesauce for oil.
Ingredients:
-2 eggs
-1 c sugar
-1/2 c oil
-1 tsp. vanilla
-1 c sour cream or plain/vanilla yogurt (low fat or light is fine)
-2 c flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1 c blueberries (fresh or frozen; if frozen do not thaw, just add frozen.)
Beat eggs. Add sugar, oil, vanilla, salt, and sour cream or yogurt. Mix well. All at once add flour, baking soda, baking powder. Stir until moistened but still slightly lumpy. Pour into 12 greased or lined muffin cups. Bake 20 minutes at 400 degrees.
***- can also add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. cloves for a spice muffin (omitting the blueberries)
-can use fat free sour cream or yogurt
-can substitute applesauce for oil.
Saturday, March 8, 2014
Creamy Corn Chowder
I made this for the first time tonight and it was so good. It tastes like the corn chowder at Mimi's Cafe, but not as many calories. There was quite a bit of stirring, but actually really easy to put together. Loved it!
Creamy Corn Chowder
Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Modify to make gluten free by using corn starch instead of flour. Modify to make vegetarian by omitting bacon.
Serves 6-8.
Creamy Corn Chowder
Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Modify to make gluten free by using corn starch instead of flour. Modify to make vegetarian by omitting bacon.
Serves 6-8.
Sunday, February 16, 2014
Tortellini Spinach Bake in Creamy Lemon Sauce
I love this one from Our Best Bites.
Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites
12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. (Note: I really love lemon so I added this to my tastes. If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) . Continue to stir until thickened, 2-3 minutes. Remove from heat.
Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.
* For a vegetarian meal, omit bacon.
Serves 4-6
Tortellini Spinach Bake in Creamy Lemon Sauce
Recipe by Our Best Bites
12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. (Note: I really love lemon so I added this to my tastes. If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) . Continue to stir until thickened, 2-3 minutes. Remove from heat.
Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.
* For a vegetarian meal, omit bacon.
Serves 4-6
Wednesday, January 8, 2014
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
These were AMAZING! And really quite easy too. I got it from Half Baked Harvest and I cannot get over how good they were.
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 35 minutes
Yield: 9 rolls
Ingredients
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all-purpose four
1 teaspoon kosher salt
1 cup very warm water, divided
2 1/4 teaspoons active dry yeast
2 tablespoons honey, divided
1 egg
4 tablespoons butter, melted
Instructions
Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
Preheat the oven to 400 degrees F.
Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
Notes
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 35 minutes
Yield: 9 rolls
Ingredients
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all-purpose four
1 teaspoon kosher salt
1 cup very warm water, divided
2 1/4 teaspoons active dry yeast
2 tablespoons honey, divided
1 egg
4 tablespoons butter, melted
Instructions
Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
Preheat the oven to 400 degrees F.
Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
Notes
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
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