Friday, September 6, 2019

Banana Bars with Sour Cream Icing

Fall is here!  Not a pumpkin spice fan?  Me either.  Try these delicious banana bars instead!

Banana Bars with Sour Cream Icing
Serves 24

Bar Ingredients:
3/4 Cup Brown Sugar
3/4 Cup White Sugar
1/2 Cup Butter, Room Temp
2 Eggs
1 Cup Sour Cream
3 Large, Ripe Bananas
2 Teaspoons Vanilla
1 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups Flour
Jelly Roll Pan (15x10x1)

Step 1:  Prepare your pan by greasing and flouring.  Preheat oven to 375 degrees Fahrenheit. 
Step 2:  In a large bowl, add the butter and both sugars.  Cream until well blended.  Add remaining ingredients and mix until well blended.
Step 3:  Pour into prepared pan and bake for 20-25 minutes.  Cool completely before applying the icing.

Icing Ingredients:
1/4 Cup Butter, Room Temp
2 Cups Powdered Sugar
3 Tablespoons Sour Cream

Icing Instructions: Add all ingredients into mixing bowl and combine until smooth and well blended.  Slather on the bars before serving.

Friday, August 30, 2019

Butter Rum & Coconut Flour Muffins

I'm a sucker for muffins.  I'm also a sucker for all things butterscotch and butter rum.  Coconut?  Yes, please!  This recipe can be changed up by using different pudding mixes.  I have made the recipe with banana pudding mix and used vanilla extract and almonds.  Very yummy as well!  Please note, this recipe could be considered gluten free.  The coconut flour is gluten free - and the pudding mix is typically gluten free as well.  It likely will not say it on the box . . .so it depends a little bit on if your a purist or sensitivity level.  Most puddings are gluten free according to the ingredients, but may be manufactured in a factory that also handles glutenous products.  So, you can decide on whether these are gluten free or not.

Butter Rum & Coconut Flour Muffins
Serves 12

1/2 Cup Coconut Flour
1 Box Instant Butterscotch Pudding Mix (3.4 oz - the kind that makes four servings)
1/2 Teaspoon Baking Powder
6 Eggs
6 Tablespoons Butter, melted
3 Tablespoons Honey
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Butter Rum Extract
1 Cup Chopped Pecans (or nut of choice)

Step 1:  Preheat the oven to 400°F. Line your muffin tin with cupcake papers.  

Step 2:  Into a bowl, add the coconut flour, butterscotch pudding mix, baking powder and salt.  Mix until well blended.

Step 3:  In a separate bowl, add the eggs, butter, honey, salt, and vanilla and butter rum extracts until mix until smooth.

Step 4:  Mix the dry ingredients into the wet ingredients until there are no lumps. Add the pecans and stir until just combined.

Step 5:  Scoop and divide the batter evenly into the prepared muffin cups.

Step 6:  Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. 

Friday, August 23, 2019

Cauliflower with Capers and Lemon

This is a lovely side dish that we accompanied with our Veal loaves.  It's a great dish with a pop of acidity from the lemon and capers.  It's a great way to change-up your cauliflower routine!

Cauliflower with Capers and Lemon
Serves 6

1 Pound Bag Frozen Cauliflower or Fresh Cauliflower (prepared/cut into bite-sized pieces)
1 Teaspoon Oregano
1/4 Teaspoon Crushed Red Pepper Flakes
Zest from 1/2 Lemon
Juice from 1/2 Lemon
3 or 4 Tablespoons of Capers (drained)
1/2 Cup Parmesan Cheese, Grated
1 Tablespoon Olive Oil

Step 1:  Preheat oven to 400 degrees Fahrenheit. 
Step 2:  In a large bowl, combine all ingredients except the cauliflower.  Blend well.
Step 3:  Add in the cauliflower and stir to combine.  
Step 4:  Place ingredients in a greased 2-quart baking dish.  Place in oven and bake for 30-40 minutes, or until desired tenderness is achieved.

Friday, August 16, 2019

Veal Loaves (Individuals) with Sage

This individual loaves are cooked on the stop top and then finished off in the oven.  They are so incredibly tender and delicious.  We served them with a cauliflower side dish, which I will post later.  So, so tasty!!!

Veal Loaves (Individuals) with Sage
Serves 6

1 and 1/2 Pounds Ground Veal
1 Egg
1/2 Cup Breadcrumbs
1 Cup Parmesan Cheese (grated)
1 Tablespoon Ground Sage
1 Teaspoon Chopped Garlic (or one large clove, minced)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1 Tablespoon Olive Oil

Step 1:  Mix all ingredients together in a bowl except the olive oil.  Divide into six portions and shape into mini-loaves.

Step 2:  In a skillet, add the olive oil and heat over medium-high heat.  Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Step 3:  Add the loaves to the skillet and brown evenly on all sides.  Once you have thoroughly browned the loaves, they will go into the oven.  If you used an oven-proof skillet (such as a cast iron skilled) - you put it into the oven.  If you did not use an oven-proof skillet, gently transfer the loaves to a baking dish and then place in the oven.

Step 4:  Bake for 15-20 minutes, or until a thermometer reads 160 degrees Fahrenheit.  Cool slightly before serving.

Friday, August 9, 2019

Honey Butter Chicken

This is my new obsession:  honey, butter, soy sauce . . .goooooooooood stuff.  It's sweet.  It's savory.  It's addicting.  I've enjoyed this as dictated in the recipe below - and I've also used just the sauce and glazed chicken wings with it.  Also great on carrots.  Just sayin'.

Honey Butter Chicken
Serves 4-6

Ingredients for Chicken:
1.5 Pounds of Boneless Chicken
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Eggs
1/4 Cup Flour
1/4 Cup Cornstarch
1/2 Teaspoon Baking Powder
Oil for Frying

Ingredients for Sauce:
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Honey
1/4 Cup Brown Sugar
1/4 Cup Butter, Melted
1 Tablespoon Minced Garlic

Step 1:  Prepare the sauce by adding all ingredients into a bowl.  Mix until combined.  Set aside for later.

Step 2:  Cut up your boneless chicken into strips or bite-sized pieces. Add to a large bowl, sprinkle with salt and pepper.  Toss to combine.

Step 3:  Next, add the eggs, flour, cornstarch and baking powder to the chicken bowl.  Mix well with your hands.

Step 4:  In a large deep skillet or dutch oven, add enough cooking oil to make it about an inch deep.  Heat over medium to 350 degrees Fahrenheit.

Step 5:  Add the chicken in a single layer.  You may need to do this in batches.  Cook until well browned on all sides.  Remove and drain on paper towels.  Cook any remaining chicken in the same fashion.  Be sure to temp the chicken to make sure it is thoroughly cooked to 165 degrees Fahrenheit.

Step 6:  Once all the chicken is cooked, let's cook up the sauce!  In a clean, large skillet - add the sauce you mixed up in Step 1.  Heat over medium-high heat until it bubbles.  Then, add the cooked chicken and coat in the sauce.  Serve hot.

Friday, July 26, 2019

Chocolate Coconut (flour) Mug Cake - Single Serve

Hellooooooooooooooooooo Nurse!  I just took my recipe for Vanilla Coconut (flour) Mug Cake - Single Serve and turned into a chocolate one.  Truth be told, I may never go back to vanilla!  

Chocolate Coconut (flour) Mug Cake - Single Serve

1 Tablespoon Coconut Flour
1 Tablespoon Cocoa Powder
1 and 1/2 Tablespoons Milk
1 and 1/2 Tablespoons Butter
1 Egg
1 Teaspoon Stevia (or any alternative sweetener of choice)
1/8 Teaspoon Baking Powder
1/8 Teaspoon Salt
Splash of Vanilla extract
1 Oz Chocolate Chips 

Step 1:  In a large coffee mug, melt the butter in the microwave.  
Step 2:  Once melted, add the milk and vanilla and stir with a fork until well combined.
Step 3:  Add the egg into the mug and stir until well combined.
Step 4:  Add the remaining ingredients (Stevia, coconut flour, cocoa powder, baking powder and salt) - mix until well combined.  Add in the chocolate chips and give a good stir.
Step 5:  Microwave for roughly 2 minutes.  If you pull it out and it's under-cooked in the center, cook for 30 more seconds.

Let cool a bit before eating.  This gives a good dark flavor - depending on your tastes, you might want to up the sweetener if you prefer a sweeter chocolate flavor.

Friday, June 21, 2019

Maple Cake with Maple Frosting

Here is one for the maple lover's out there!  This cake was delightful:  not too heavy, not overly sweet - but a nice balance of spongy cake with a delicious maple frosting.  I think they key to the texture is beating the butter/sugar/eggs really, really well.  And, the cake uses buttermilk too - which helps to keep it moist as well as flavorful.  Everyone loved this cake, I will definitely be making it again soon!  This isn't the best photo - but I just had to post about this cake!

Maple Cake with Maple Frosting
Yield – one cake

½ Cup Unsalted Butter, room temp
1 and ½ Cups packed Dark Brown Sugar
3 Large Eggs, room temperature
1 Tablespoon Maple Extract
1 Tablespoon Maple Syrup
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Buttermilk

Frosting Ingredients:
2 cups unsalted butter, softened
½ Tablespoon of Maple Extract
1 Tablespoon of Maple Syrup
1/4 teaspoon salt
5 cups powdered sugar
1/4 Cup Buttermilk

Cinnamon (optional)

Directions for Cake:
1. Preheat oven to 350°.  Prepare your cake pan of choice (one 9x13 cake pan, two rounds or a bundt pan) by spraying with PAM or other nonstick spray.  If using a cake pan where you will remove the cake (such as rounds to stack later or the bundt) – grease and flour the cake pans instead.
2. Cream butter and brown sugar until light and fluffy – this can take a few minutes depending on the temp of your butter.  Add 1 egg at a time, beating well after each addition. Beat in maple extract and syrup. 
3.  In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4.  Alternating, add part of the dry mix to the butter/sugar mix well – and then add part of the buttermilk.  Mix well after each addition and repeat until all is incorporated.
5. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean. Roughly, 40 minutes for a bundt pan, 25-30 minutes for a regular 9x13 pan or 10-15 minutes for round pans. Cool completely before frosting
Directions for Frosting – this is a generous amount of frosting.  It should be enough to frost a layered round cake...
In large bowl, beat butter until creamy. Add the maple extract, maple syrup and salt.  Beat until well blended.  Gradually beat in confectioners' sugar and buttermilk.  If the frosting is a little thick, add a little more buttermilk.  If frosting is too thin, add a little more powdered sugar (1 tablespoon at a time).

Once cake is frosted, sprinkle with cinnamon.  

Note:  Because this frosting is made with all butter (yum!) – be mindful of the heat.  If it’s summer outside, it may melt at a picnic!  Otherwise, it should be fine.