Thursday, February 26, 2015

Apple Cinnamon Muffins

Back in the fall, I went apple picking.  It was fun (obvi, because apple picking is the best) and I got a lot of apples.  Then, I had to figure out what to do with them all; that's always the challenge with apple picking, isn't it?  I used a ton of them to make some super tasty apple butter, ate a few, and then got stuck.  So, I started looking up recipes for apple cake, thinking that'd be a good way to use up the rest of them.  This was a glorious idea.

The last time I made this confection, I baked it in a casserole pan.  However, I wanted to take some in for class (night classes are rough on the eating schedule), so I needed it to be easily transportable to work and school.  So I made them into muffins.  I know it's not apple season anymore, but these are good for any day.

Apple Cinnamon Muffins - Adapted from The Pajama Chef

For the Muffins:
1 1/2 Cups Brown Sugar 
1/3 Cup Oil (I used vegetable, but canola would also work well.  I'd stay away from oils that have a strong flavor, unless there is an apple oil that I'm not aware of) 
1 Egg
1 Cup Buttermilk (You can make this at home by putting a tablespoon of vinegar in a measuring cup and then filling the rest of the cup with milk.  Let it sit for a few minutes, and then you have butter milk)
1 Teaspoon Vanilla  
1 Teaspoon Baking Soda 
2 1/2 Cups Flour 
1 1/2 Cups Chopped Apples (I just used two and chopped them pretty small, peel and everything.  No need to be mega precise) 

For the Topping:
1 Tablespoon Melted Butter 
1/2 Cup Sugar 
1 Teaspoon Cinnamon

Pre-heat the oven to 325 and line 20 muffin cups with liners, or grease a 9 x 13 baking dish very well. 

Combine the brown sugar, oil, egg, and buttermilk in a bowl.  Then add the vanilla and baking soda. 

Lastly, add the flour and apples.  Mix to combine.  I did not use a mixer for this, the whole thing works fine with just a whisk or a wooden spoon. 

Melt the butter and mix in the sugar and cinnamon.  Spoon that on top of the muffins before putting them in the oven.  If you go the whole cake route this will not cover the entire cake, but that's ok, it kind of spread out in the oven anyways. 

Bake at 325 for about 40 minutes, until a fork comes out clean. 

These muffins are super simple and come together in no time.  Also, since they have apples in them, they're basically a health food, so it's got that going for it.  Whip these up anytime you're craving a bit of fall (or bought too many apples and don't know what to do).  Maybe avoid taking the dumbest picture ever, like this one.  My brain doesn't work real well at 6:30am....I somehow thought this was a great idea.  Weirdo, but it gives you a good idea of how big the muffin is?  

Question of the Day:
What is your favorite kind of muffin?

Monday, February 23, 2015

Make Ahead Breakfast Casserole

Hi, guys!  Long time, no see.  I got a little busy shoveling snow and going to school.  On the bright side, I have a pink backpack and lunchbox, and a hat with a pom pom on top.  So, the average 6 year old thinks I'm stylish; I'm fine with this, have you ever spoken with a 6 year old?  They're hilarious.

Anyways, I got the lunchbox because I'm trying to spend less money on food at work.  I added it up, and for a while there I was spending a shocking amount of cash every week on bagels, deli sandwiches, and coffee.  Still have a solid coffee problem, but I'm fixing the other things.  And one of the ways that I've fixed it is by making this casserole once a week.  It's super easy, freezes well, and you probably already have half the ingredients on hand anyways.  Best part?  You can change it up depending on what you have on hand and what you're feeling like that week.  Beautiful.

Make Ahead Breakfast Casserole:
6 Eggs 
1/2 Pound Sausage 
3/4 Cup Shredded Cheese 
2 Small Squash, Chopped
4-6 Slices of Bread, Cut into Cubes
1 Cup Milk 
Salt and Pepper 

Pre-heat the oven to 350.  While that's happening, brown up the sausage on the stove.  

While the sausage is browning, beat together the eggs and milk.  Add the bread, squash, and cheese. Season to taste. 

Allow the sausage to cool for a bit, so that you don't scramble the eggs.  Once it's cooled off, drain it and add it to the egg mixture. 

Pour into a WELL GREASED casserole dish.  Bake at 350 for 30-40 minutes, until it's brown on top and the eggs are set. 

The awesome thing about this is that everything but the eggs are completely interchangeable.  If you don't like squash, you can either skip it or replace it with a veggie you do like.  Or, add in some greens that are on their way out.  You can use whatever kind of meat or non-meat product you like, or skip it entirely.  And the bread?  Well, I've used a stale piece of baguette, a bagel and a half (no idea how I had a half bagel but I did), and some kind of mixture of random bread ends that I found in the freezer.  So definitely make this casserole, it's a great way to use up odds and ends.  

Question of the Day:

What's your favorite make ahead meal? 

Thursday, January 8, 2015

Chocolate Peanut Butter Chip Cookies - The Leftovers Club

Oh man, I don't know about you, but where I live, we are in the middle of some kind of deep freeze. Current temperature, 0 degrees.  With a wind chill of -20.  School is cancelled, which is exciting for most kids, but work isn't.  Silly adulthood, getting in the way of my heated blanket time.  Milton is done - I pretty much had to shove him outside this morning.  Poor little guy, he just had his hair done, so he doesn't even have a coat to warm him up.

On cold days, I find the most efficient way to heat myself and my home is through cooking.  Having the stove or oven on for a while makes it nice and toasty in there, which is nice, because as much as I love the heated blanket, sometimes you have to leave the cocoon.  So, over the weekend, I made some chocolate peanut butter chip cookies, to share with Kathia at Basic N Delicious.  She made me some Mini Sweet Cheese Empanadas and I am really excited to get them.  If you want to get in on the fun, check out The Leftovers Club and join us.

Chocolate Peanut Butter Chip Cookies - From the back of the PB Chips Bag (Go here, they have directions for making ice cream sandwiches with them - if you're not deeply frozen)

You will need:
2 Cups Flour 
3/4 Cup Baking Cocoa (not hot chocolate mix, unsweetened baking cocoa, it's by the sugar and flour at the store)
1 Teaspoon Baking Soda 
1/2 Teaspoon Salt
2 1/2 Sticks Butter, Softened
2 Cups Sugar 
2 Eggs
2 Teaspoons Vanilla
1 Bag Peanut Butter Chips (10 oz)

Preheat the oven to 350.  Feel free to do this about an hour before making the cookies, because having feeling in your fingers is AWESOME.  

Mix together the flour, cocoa, baking soda, and salt in a small bowl.  Set aside. 

Beat together butter and sugar until fluffy.  Then, add eggs and vanilla and beat well.  Add in the dry ingredients.  This is a pretty sticky and thick cookie dough, so don't be alarmed.  It's supposed to be that way. 

Stir in the peanut butter chips and bake at 350 for 7-9 minutes.  I took mine out before they were quite done (pro tip courtesy of Tony's mom), so I let them cool on the pan for a few minutes before transferring them to the cooling rack.  They stayed SUPER soft this way - highly recommended.  

Check out what my friends made: 

Saturday, December 20, 2014

Crazy Ingredient Challenge - Holiday Edition

You know what's super fun?  Getting emailed two random ingredients and then figuring out what to make with them.  SERIOUSLY.  Everyone should do this on occasion, even if it's just finding random things in your fridge that need to go.  That works too.

In the spirit of the holidays, this month's Crazy Ingredient Challenge was Cranberries and Gingerbread spice.  Obviously, I made cookies.

For my birthday, my sister gave me a couple of cookbooks.  I finally busted them out, and found a great recipe in The Working Class Foodies Cookbook.  If you don't have this and you're trying to cook on a budget (or just looking to save more money for important things, like beer and getting your nails done), definitely check it out.  As I was perusing it, I discovered a recipe that would adapt perfectly - Cranberry Dark Chocolate Oatmeal Lace Cookies.   Wow - mouthful.

Anyways, these cookies have cranberries and chocolate, so they're basically awesome.  The recipe called for cinnamon and nutmeg, but I needed gingerbread spice,  So, I just subbed the same amount of gingerbread spice to equal the amount of cinnamon and nutmeg.  Done and done.

Cranberry Dark Chocolate Oatmeal Lace Cookies:

For the Gingerbread Spice:
2 Teaspoons Cinnamon
2 Teaspoons Ground Ginger
1 Teaspoon Cloves
1 Teaspoon Nutmeg
1 Teaspoon Allspice

For the Cookies:
1 Stick Butter, Softened
3/4 Cup Sugar
1/4 Cup Brown Sugar
1 Teaspoon Vanilla
1 Egg
1 Cup Flour
1 Cup Oatmeal
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soad
1/2 Teaspoon Salt
3 Teaspoons Gingerbread Spice
1/2 Cup Dried Cranberries
1/2 Cup Chocolate Chipes
1/4 Cup Milk (maybe more, depends on your batter)

To make the gingerbread spice, mix all the spices together.  Store in a baggie in the spice place.

Pre-heat the oven to 350 and prepare your baking sheets (I now have silpats, but if you don't, butter, parchment paper, or spray stuff is fine).

Mix together the butter and sugars until fluffy, then add the vanilla and egg.

In a separate bowl, combine the dry ingredients and mix.  Then, add the cranberries and chocolate.

Mix about half of the dry ingredients with the wet, then add the milk.  Add in the remainder of the dry ingredients.  Add a bit more milk if you think it's way too dry.

Bake for 15 minutes, rotating the cookie pans halfway through.  Remember to leave LOTS of space between the cookies - these spread out quite a bit and you don't want MEGACOOKIE.  Or maybe you do?  Whatever, do what you want.

These were delicious.  The gingerbread spice really shone through and added a little sommin sommin to the cookies.  I've actually never used gingerbread spice before (because I've never made gingerbread cookies...), so I wasn't entirely sure how it would turn out - sometimes I find myself either over or underwhelmed by spices (only just whelmed in Europe).

If you're a bloggy type, you should definitely join us for the next Crazy Ingredient Challenge.  It's pretty low pressure (participate when you can, it's always the 20th) and a lot of fun.


Now, check out what my friends made!!

Wednesday, December 17, 2014

Just Add Cooking!!

Hi, team!  How are you?  Busy busy?  I think we all are this time of year.  I've been cooking, baking, and running around like a crazy person lately.  I've seen the Nutcracker, gone out with a friend who was in from out of town, baked about a billion cookies, snuggled my new BFF baby Ryan, and been to an event for Just Add Cooking.

What is Just Add Cooking?  Glad you asked, dear readers.  It is Boston's newest meals delivery service. They know you're busy, but you still gotta eat, and while a dinner of cheese and crackers is never amiss, that's not really a solution.  So, they have partnered with a TON of local foodie types, including my one true love, Allandale, to bring you boxes of delicious food to make.  All you gotta do is just add cooking.  Glorious, and much welcomed, especially this time of year.

As part of the event, we got to try out a few of the recipes.  DELICIOUS.  It was held at Sur La Table, so in addition to delicious food, I also got a few new knife skillz.  And toys, but that's another discussion (my lack of self control in kitchen stores is not something I'm willing to deal with.  Ever.). The menu was:

Arugula Salad with Beets, Goat Cheese, and Pine Nuts

Pan-Seared Scallops with Oranges in a Ginger Vinaigrette

Mexican Cod with Garlic Mashed Potatoes

Doesn't that look amazing?  Trust me, it was.  Everything was delicious, but the cod was my favorite. I don't cook fish very often, because it always seems very difficult to me, but it's not.  This was so simple, just saute some veggies, add tomatoes, and then the fish.  Cover and cook.  Plus, with your box, you get simple, step by step instructions, with a break down of when you should start different parts of the meal, so it can cook together.  That right there is worth the price of admission, unless the rest of you have magical powers that allow all the food to cook at the right time and come out warm simultaneously.  In which case, let's chat, because I need to know your magic.

Everything comes packaged in the exact amount you need, so there's none of that "ok, so now what do I make with a half a leek, a tomato, and some cilantro" nonsense.  And you don't have to leave the house. The delivery guy doesn't care if you're still in your PJs at 3pm, so don't even bother to get dressed.  Step out your door, grab your box of food, and Just Add Cooking!

Disclaimer: I was very kindly given a discount code for both Just Add Cooking and Sur la Table at this event.  However, all opinions are 100% mine and not affected in the slightest by this gesture.  As if I ever hold back, have we met? 

Monday, December 15, 2014

The Great Food Blogger Cookie Swap

Today's post is brought to you by the letter "C".  Sing it with me, guys:

C is for COOKIE, that's good enough for me.
C is for COOKIE, that's good enough for me. 
C is for COOKIE, that's good enough for me...... 
OH, cookie cookie cookie starts with "C".

Also, did you know that Cookie Monster's first name is Sid?  Yep.  The more you know....

Anyhow, it's cookie swapping time around here.  I have actually participated in several this year, which is awesome.  One cannot have too many cookies to share with their friends.  I did the Great Food Blogger Cookie Swap and was gifted THREE delightful dozens of cookies from my new friends.  Seriously, amazing.  And I sent the same number to other new friends.  This is all kinds of awesome, although I'm not sure what my neighbors think now - I have gotten a TON of mail lately. Eek.  

I feel like I always make plain, chocolate chip cookies, which are amazing, but it's always nice to switch it up.  So, for this, I did some Peanut Butter Chocolate Sandwiches.  Basically, you make PB cookies, then glue them together with chocolate.  There are no flaws in this plan, unless you happen to be allergic to peanuts, in which case I cannot help you.  

Peanut Butter Chocolate Sandwich Cookies - From Tracey's Culinary Adventures
**Please note that I doubled this - if you're making a normal amount of food, you don't need to do this**. 
2 1/2 cups creamy peanut butter, at room temperature (I had to use a little bit of Almond Butter, because 5 cups of PB is apparently more than the giant giant jar I got....who knew)
1 1/2 cups packed light brown sugar
1 teaspoon baking soda
2 large eggs, at room temperature
2 teaspoons vanilla extract
10 Oz Semi-Sweet Chocolate (I used Chocolate Chips)
1 Stick Butter (8oz), cut into pieces

Pre-heat the oven to 350 and spray, line, silpat, etc some cookie sheets. 

In a large bowl, combine the peanut butter, sugar, and baking soda, until well mixed.  Then, add the eggs and vanilla and continue to mix until smooth.  Bask in the delight of such a large and beautiful bowl of cookie.  

Use a cookie scoop or two spoons or your hands to plop fairly evenly sized cookies on the pan.  Bake at 350 for 10-12 minutes.  Don't put them too close together, or else you'll end up with MEGACOOKIE.  Which is delicious, but probably damned hard to make into 36 individual sandwiches.  

For the filling, melt it all in your melty vehicle of choice.  Because I'm a rebellious hippie, I don't own a microwave and must do such things on the stove.  I know.  Anyways, melt it, then let it thicken and cool some - I actually put mine in the freezer to expedite this.  

Then, spread a little (or a lottle) chocolate onto the bottom of one cookie.  Wait for it to set up a little bit, and then sammich with another cookie.  Let them firm up before transferring into bags. 

Thank you SO much to the lovely hosts, Lindsay and Julie for hosting this.  I got delicious treats from Lexi and Lexie BitesLauren at Healthy Delicious, and Cyndi at My Kitchen Craze - Almond Crescent Cookies, Eggnog Sugar Cookies, and Gingerbread Kisses respectively.  Jump on over and say hello.  Make sure to check out the treats, because they were YUMMY!! 

I sent my lot to Jessica at Stuck on SweetChelsea at KaTom Blog, and Trang at Wild Whisk.  I hope everyone enjoyed them!!  I had so much fun participating in this :) 

And now, because I feel like it's been a while, here's a picture of Milton sample searching.  Lucky for him, Miya is a pretty easy target and he spent a good part of the day trying to figure out how to completely clean a jar of peanut butter the size of him. 

Thursday, December 4, 2014

Cranberry Cream Cheese Bread

Hello, Everyone!!  Did you all have a nice Thanksgiving?  I sure did - there was SO MUCH food, a lot of fun with friends, and a fried turkey.  Milton was most impressed with the turkey.  That dog loves him some poultry.

Anyways, once again, time has totally gotten away from me and all of a sudden, it's Leftovers Club time again.  In case you're new here, welcome, the Leftovers Club is a group of bloggers who send delicious treats through the mail.  It's a nice way to get your blog out there and eat.  Win-win.  Sign up.  This month, I was paired with Ginger at Stark Raving Delicious.  She sent me some awesome lemon cranberry shortbread cookies.  They were also packaged super cutely in a little box with a tag...I have got to up my game here :)

Cranberry Cream Cheese Bread - from What's Cookin' Italian Style

FYI - This makes two loaves, so plan accordingly :)

3/4 cup butter, softened 
1 (8 ounce) package cream cheese 
2 cups sugar 2 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups bananas, mashed (about 1 1/4 lbs. or 4 medium) 
1 teaspoon grated orange peel1 cup of fresh or dried cranberries1/2 teaspoon vanilla extract

Pre-heat the oven to 350.  Grease TWO loaf pans (or one casserole pan, if you wanted to do it cake style) and set aside.  Do not try to cram this all into one pan, you will then have to spend 10 minutes staring at it, trying to figure out how to separate it into two pans without making a huge mess (use a small spoon, go slow).  This is time you will never get back.  

Cream together the cream cheese, sugar, and butter, until smooth.  Then, blend in the bananas and eggs. 

Add in the other ingredients and mix lightly until just combined - I usually use a whisk or a spoonula for this instead of the mixer.  

Divide into two equalish portions and bake until a fork comes out clean - around an hour.  

You could add a glaze of some kind to this, if you wanted, but I felt like there was already enough going on with the orange zest and the berries and the bananas.  It is actually so good that I don't even feel the need to toast it and add a bunch of crap on top when I eat it (not that there's anything wrong with that).  And, as a bonus, 1 cup is about the amount of cranberries left in the bag after you make cranberry sauce #winning.

Check out what my friends made: