Cherry Limeaid

It is almost embarrassingly simple to make….that is if I was the type to be embarrassed

about such things..

I am more the type to brag about how easy or how cheap something is!

Unless, of course, it was a date… you don’t want to brag about your date being cheap and easy…

Not that I am currently dating… I have been married 32 years for goodness sake..

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Moving on.

Here is all you need-

1 can frozen limeade concentrate,

1- 2 liter bottle Sprite,

Juice from 1 10 oz jar cherries

Fresh limes (optional)

Simply put it all together.. tough huh?

I added slices of limes to the pitcher and the glasss, and put cherries in the glasses only.

What is it about maraschino cherries? Are they even real cherries?

Or do they fall into the same category as hot dogs do-

The ’Don’t ask, Don’t tell’ category..?

On that note. If you do know what is in them and it is uber yucky

please don’t feel that you need to alert me to those ingeredients and /or

dangerous chemical canning process..

thelittlebrownhouse.us

lunch ideas

apple sandwhich with granola, peanut butter, and choco chips.

Banana Oatmeal Smoothie

Banana Oatmeal Smoothie: 2 whole Chiquita Bananas (best with brown flecks on peel) ■2 cups Ice ■1/3 cup Yogurt - preferably Greek yogurt flavored with honey ■1/2 cup Cooked oatmeal ■1/3 cup Almonds

Samoas

Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough

Pumpkin Cinnamon Streusel Pancakes

Pumpkin Cinnamon Streusel Pancakes

by Two Peas on September 26, 2011

Pumpkin Cinnamon Streusel Pancakes

Yield: Serves 4

Ingredients:

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

5. Serve pancakes warm with maple syrup and butter.

If you like these Pumpkin Cinnamon Streusel Pancakes, you might also like:

Pumpkin Pancakes with Cream Cheese Syrup from 6 Bittersweets
Pumpkin Chocolate Chip Pancakes from Lauren’s Latest
Pumpkin Pancakes with Cinnamon Syrup from Two Peas and Their Pod

www.twopeasandtheirpod.com

Apple Cider Caramels

Apple Cider Caramels

I love making caramel almost as much as I love making jam. When I hover over my blue dutch oven filled with bubbling deliciousness I feel like a voodoo doctor simmering a magic potion in a cauldron, patiently giving it a stir or a nudge and carefully watching the magical transformation from grainy sugar to a beautiful golden syrup. Then carefully offering the cream as a sacrifice to the erupting volcano gods of sugar, accepting the tower of steam as a reminder of their power and feverishly stirring to ensure that the offering is accepted and the mixture turns smooth. Heating the glossy mixture until it's practically pillow-like, and then the eternal wait after the lot has been poured and stands cooling on the counter. But if all was done just right and the lords of caramel are kind, you will be rewarded for your vigilance with pretty bits of luscious candy to be shared with only those most worthy of your efforts.

The lovely Kate at Our Best Bites posted this recipe for Apple Cider Caramels on her blog and I absolutely had to give them a try. Twice. I followed her instructions in all things except for the cutting. A long time ago, I saw caramels at a gourmet shop being sold in logs. Like a 9"x.5"x.5" square log wrapped up in parchment and a pretty sticker keeping the center from unwinding and two little ribbons on the ends. Kind of like a cut your own damn caramels system and since I hate the individual wrapping part, I went with the logs, which cut down the wrapping process dramatically. Plus, as Kate pointed out, "Cut your own damn caramels" makes for a fantastic slogan and works in all sorts of real world situations.

Apple Cider Caramels
Recipe from Our Best Bites

2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!

blondiescakes.blogspot.com

Carmel Apple Cider

Mindy Petersens Carmel Apple Cider

Mulled Apple Cider
Two 64 fl oz jugs of Apple Juice or Cider
2 cinnamon sticks
6 whole cloves
1 whole nutmeg cracked
6 whole allspice
{Add all ingredients to a crock pot. Heat on low throughout the day.}


Cinnamon Syrup
1 c brown sugar
1 c water
2 T cornstarch (dilute in water first)
1 t vanilla
1 c water
{Dilute cornstarch in water. Add all ingredients to saucepan and heat until sugar is melted. Transfer to mason jar.}


Caramel Sauce
1 c sugar
6 T butter
1/2 c heavy whipping cream
{Get everything ready to go. Melt the sugar, add butter and stir until melted. Take pan off of heat and slowly add the cream. Whisk until cool. Transfer to mason jar. Store in refrigerator.}


Serve your mulled apple cider in mugs and let your family add the amount of cinnamon syrup and caramel sauce they want! When you're through, stick the mason jars back in the refrigerator, pour what's left of the apple cider back in the jugs they came from and store in the refrigerator as well.

Simple. Delicious. Beautiful.

Chocolate Chip Cookies

Chocolate Chip Cookies New York Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

The New York Times

Oatmeal Carmelitos

1 c flour
1 c quick oats
3/4 c brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 c butter (melted)

1 c chocolate chips & optional 1/2 c chopped pecans

3/4 c caramel topping
3 tbs flour

Combine all. Blend well on low speed of mixer. Press half of mix in 11 x 7 pan. Bake @ 350 for 10 minutes. Remove from over. Sprinkle with chocolate chips and optional chopped pecans. Blend 3/4 c caramel topping and 3 tbs. flour. Pour over chocolate chips. Sprinkle with balance of mix. Bake 350 15-20 min until brown.

Maria Herring

streusel topping for pumpkin muffin

3 tbs flour
3 tbs sugar
3/4 tsp cinnamon

add 2 tbs butter. cut in with pastry blender or two knives until mixture is crumbly.

Banana Bread

1/3 c shortning
1/2 c sugar
2 eggs
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed banana
1/2 c walnuts
cinnamon

Bake 350 45 min

Rachel Edgren

Pumpkin Bread

3 1/3 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves
3 c sugar
1 c oil
4 eggs
2/3 c water
small can libby's pumpkin (not pie mix)
nuts if desired

Mix all dry ingredients together in large bowl. Add the rest and mix well. Put in 2 or 3 greased bread pans.
Bake 350 for one hour. Cool 10 minutes and dump out of pans.

Rachel Edgren

Bubble Recipe

1 gallon water
3/4 cup of dawn liquid
1 tbs. glycerine (order from cvs or get it at medicine shoppe in the marketplace)

fill gallon milk container with water almost to the top. add dawn and glycerine. fill with more water. best if made 5 days ahead.

mrs. utley 1st grade

Clam Dip

1 8 oz pkg cream cheese
1/2 t Worcestershire sauce
1 lg clove minced garlic
juice from 1/2 lemon
1 can minced clams (6 oz), drained (save juice)

stir together above ingredients. add clam juice to thin to desired consistency.

eat with ruffles potato chips.

diane fosson

Slime or Silly Putty

8 ounces white school glue
8 ounces water
2 tablespoons Borax (you can find this in the laundry detergent isle)
1/2 gallon distilled water
food coloring

Make Borax solution (2 tbsp for every 1/2 gallon of water) and let sit overnight.
Put glue and water in a large bowl and mix.
Slowly mix in some food coloring for your desired color.
Slowly mix in 2 cups of the Borax solution with a whisk. The glue will instantly react and separate.
Work the whole gob with your hands until you reach the desired consistency. If you let your slime dry out, you get silly putty!

Rhoda Goltra
Store your gob of slime in a plastic ziplock bag or container.

Cookie Dough Peanut Butter Cups

Cookie Dough Peanut Butter Cups

Yields about 24 mini muffin sized peanut butter cups

Chocolate Shell

18 oz. Semi-Sweet Chocolate Chips

(about a bag and a half)

Peanut Butter Filling

3/4 Cup Natural Peanut Butter

1/3 Cup Powdered Sugar

4 T Graham Cracker Crumbs

Chocolate Chip Cookie Dough Filling

2 Cups All-Purpose Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1/2 tsp Salt

3/4 Cup Unsalted Butter

4 T Milk

1 tsp Vanilla Extract

1/2 Cup Chocolate Chips

Instructions:

Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.

Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.

Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.

Step 4: Mix together the ingredients for the peanut butter filling.

Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.

Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.

Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.

Step 8: After the chocolate has hardened completely, remove from the refrigerator and eat! Best served with a tall glass of milk!

I really think you’ll enjoy these… and you won’t even break a sweat making them!

lauravirginia.me/2011/08/04/cookie-dough-peanut-butter-cups/

Funnel Cakes

Funnel Cakes

Ingredients:

1 egg
¾ cup milk
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
Oil for frying

Powdered Sugar
Directions:

Heat oil in fryer to 350 degrees. Combine egg and milk in a mixing bowl. In a small bowl mix together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture. Pour ¼ cup batter into a funnel and swirl in a circular motion into the hot oil. Fry for 1 minute and flip. Continue to fry until golden brown. Sprinkle with powdered sugar while hot.

www.thetidynest.com

Pizza Sauce

Pizza Sauce

We love homemade pizza at our house.

It's a staple on our menu!

I usually make whole wheat pizza dough and use a variety of toppings from what we have on hand.

Here is my simple tried and true pizza sauce recipe that I use on all our pizzas.

{I also use it for calzones and as dipping sauce for homemade breadsticks.}

Here's the recipe...

Pizza Sauce

(printable version)
8 oz. can tomato sauce
1 teaspoon oregano
½ teaspoon marjoram
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon sugar

Mix all ingredients and let sit for at least one hour.

This makes the perfect amount for one large pizza!
www.thetidynest.com

Banana Chocolate Bread

Banana Chocolate Bread Alicia Sutton

Makes 2 loaves or 24 standard muffins.

3-4 medium sized, slightly brown bananas

3 c. sugar

1 c. water

1 c. vegetable oil

4 eggs, lightly beaten

1 tsp. vanilla

3 1/3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

½ tsp. nutmeg

2 c. chocolate chips

In a large mixing bowl, mash bananas, and add next 5 ingredients. In separate bowl combine all dry ingredients. Add chocolate chips to dry ingredients. Add dry ingredients to wet ingredients and mix until combined.

Bake in 2 floured, greased pans, or fill muffin tins with muffin papers. Bake at 350 degrees for 55 minutes for loaf pans; 22 minutes for muffins. Check by inserting toothpick in bread to check for doneness. If a few crumbs are attached to toothpick, they are done. Do not overbake.

Elayne's Pumpkin Chocolate-Chip Muffins

Elayne’s Pumpkin Chocolate-Chip Muffins Elayne Harmer

• 3 c. canned pumpkin (1 big can)

• 4 ½ c. sugar

• 1 ½ c. water

• 1 ½ c. vegetable oil

• 6 eggs

• 5 c. flour

• 1 Tbs. baking soda

• 1 Tbs. cinnamon

• 1 ½ ts. salt

• 1 ½ ts. baking powder

• ¾ ts. nutmeg

• 1 ts. ground cloves

• 3 c. chocolate chips

Combine first five ingredients. Combine

dry ingredients in another bowl; combine

two bowls. Add chocolate chips.

Bake in 3 floured, greased pans, or fill muffin

tins (makes about 38) up to the top.

Bake at 350 for 55 minutes (loaf pans) or 25

minutes (muffins). Do not overbake!! Just until

toothpick comes out clean.

Hot Wassail

Hot Wassail

For a warm, festive drink, try this spicy wassail.

2 cups sugar

1 quart water

Add:

3 cups orange juice

2 cups lemonade

10–15 whole cloves

10–15 whole allspice

1 tsp. ground cinnamon

Mix sugar and water together in a pan and boil five minutes. Remove from heat.

Mix, cover, and refrigerate until the next morning. Remove wassail mixture from refrigerator and pour into a large pan. Add 1/2 gallon of apple juice and heat thoroughly. Serve

hot.lds.org/new-era/1989/12/christmas-breakfast?lang=eng

Shakeology Beachbody recipes

http://www.shakeology.com/web/shakeology/recipes-chocolate

Shakeology Pumpkin Pie

Recipe: Pumpkin Pie Shakeology® Beachbody.com Put a little Halloween cheer in your Shakeology this season. In addition to all the amazing ingredients in Shakeology itself, you'll also get the nutritional benefits of pumpkin, which contains lutein, fiber, and alpha and beta carotene. Plus the healthy polyphenols in cinnamon help regulate blood sugar levels. You'll get all the taste of pumpkin pie . . . without turning your butt into a pumpkin. 1 scoop chocolate Shakeology 1 cup regular or vanilla rice, soy, or almond milk, or low-fat cow's milk 1/2 cup unsweetened canned pumpkin 1/2 tsp. cinnamon 1/2 tsp. nutmeg Ice (to taste; optional) Combine all ingredients in blender and blend until smooth. You can substitute pumpkin pie spice for the cinnamon and nutmeg, or add more pumpkin for a thicker shake. Makes 1 serving. Preparation Time: 5 minutes Nutritional Information (per serving): Calories Protein Fiber Carbs Fat Total Saturated Fat 284 27 grams 7 grams 40 grams 3.5 grams 2 grams

Bolani sauce combos

Popular Combos & Recipes Applicable on any Bolani

www.bolaniandsauce.com/home.php

Combo# 1 Garlic Mint Cheese + Cilantro Pesto for a tangy and savory flavor.		Combo# 2 Garlic Mint Cheese + Sweet Jalapeno for a sweet and spicy flavor.		Combo# 3 Garlic Mint Cheese + Cilantro + Sweet Jalapeno to hit your main taste buds: the sweet, spicy and even tangy! This is the ultimate combo.

Combo# 4 Sun-Dried Tomato Pesto + Cilantro Pesto + Garlic Mint Cheese (this one works without Cilantro if you prefer less spice and tanginess).		Combo# 5 Eggplant Pesto + Garlic Mint Cheese for a taste of traditional Afghani Baunjan.		Combo# 6 Eggplant Pesto + Cilantro Pesto for a Baunjan flavor with a tangy kick. May also add Garlic Mint Cheese to this combo.

Combo# 7 Eggplant Pesto + Sun-Dried Tomato Pesto for full flavor. May add Cilantro Pesto or Garlic Mint Cheese to this combo.		Combo# 8 Eggplant Pesto + Hummus for a Baba-Ganoush flavor. May add Cilantro Pesto for extra spice.		Combo# 9 Lentil Curry + Cilantro Pesto + Garlic Mint Cheese (or simply Lentil Curry + Cilantro Pesto or Lentil Curry + Garlic Mint Cheese).

Combo# 10 Lentil Curry + Sweet Jalapeno for a sweet and savory flavor.		Combo# 11 Basil Pesto + Sun-Dried Tomato Pesto + Garlic Mint Cheese for an Afghan Lasagna.		Combo# 12 Basil Pesto + Garlic Mint Cheese + Sweet and Sour Carrot or Sweet Jalapeno. This combo works especially well on the Pumpkin Bolani.

Combo# 13 Hummus + Garlic Mint Cheese + Cilantro Pesto for Afghani Shoor-Nakhod.		Combo# 14 Sun-Dried Tomato Hummus + Basil Pesto or replace Basil with Cilantro for a more savory flavor.		Combo# 15 Hummus + Sun-Dried Tomato Pesto for a protein-enriched pizza! May add Cilantro Pesto for extra

Banana Chocolate Bread

Banana Chocolate Bread

Makes 2 loaves or 24 standard muffins.

3-4 medium sized, slightly brown bananas

3 c. sugar

1 c. water

1 c. vegetable oil

4 eggs, lightly beaten

1 tsp. vanilla

3 1/3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

½ tsp. nutmeg

2 c. chocolate chips

In a large mixing bowl, mash bananas, and add next 5 ingredients. In separate bowl combine all dry ingredients. Add chocolate chips to dry ingredients. Add dry ingredients to wet ingredients and mix until combined.

Bake in 2 floured, greased pans, or fill muffin tins with muffin papers. Bake at 350 degrees for 55 minutes for loaf pans; 22 minutes for muffins. Check by inserting toothpick in bread to check for doneness. If a few crumbs are attached to toothpick, they are done. Do not overbake.

Alicia Sutton

Cinnamon Roll Convenience Without the Can

Cinnamon Roll Convenience Without the Can: A Guest Post

by Jessica on March 26, 2010

“I would love to make cinnamon rolls, but I just don’t have time.”


“Oh, how I wish I could treat my family to hot cinnamon rolls in the morning without getting up at 4 to make them.”


“Our family enjoys cinnamon rolls, but they go stale before we can eat them all.”

If you’ve been hesitant to break out your leaveners and whip up a batch of hot, gooey cinnamon rolls for any of those reasons, I might have a solution that both your schedule and your family will appreciate.

Baking two dozen cinnamon rolls from scratch takes me about 2 1/2 – 3 hours total. Much of that time is in the rising, though. They certainly aren’t labor intensive! But 3 hours before breakfast? Um, I’m not willing to get up at 4 AM, either.

Homemade cinnamon rolls are not known as a convenience food, but I do know of two pretty simple ways to enjoy hot, fresh rolls for breakfast without popping open a can!

Refrigerator Method: If you have some time in the evening, go ahead and mix up a batch of dough. Give it a rise, roll them out, then stick your rolls in the refrigerator covered with a lightweight towel. They will slowly rise through the night. In the morning, set them in a warm place for 30 minutes to an hour to finish rising, and bake.

Freezer Method: Mix your dough at any time. Once you’ve flossed your rolls, lay them in a pan and freeze them immediately.

Once frozen, bag your rolls and stick them back in the freezer.

To bake, simply place the desired number of frozen rolls on a pan and set out overnight on the counter, covered with a lightweight towel. They’ll be ready for the oven in the morning!

Convenience without the can! Here are my favorite cinnamon roll recipes:

• Big Batch Cinnamon Rolls
• Caramel Pecan Cinnamon Rolls
• Mom’s Cinnamon Rolls

goodcheapeats.com

Pumpkin Pancakes with Cinnamon Syrup

Pumpkin Pancakes with Cinnamon Syrup

I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! This was the yummiest breakfast on Halloween morning and I will definitely make it a few more times before Thanksgiving! Lately I feel like I’ve got to fill myself with all the pumpkin I can before then!

Pumpkin Pancakes adapted from here
yields 6 pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

tastesbetterfromscratch.blogspot.com

Buttermilk Caramel Syrup

Posted on February 21, 2011 by Kara

This caramel syrup recipe is going to change your life. OK, maybe that is a bit of an exaggeration, but it is going to change your breakfast. I’ve been making this syrup for years, and everyone who tries it loves it. I serve it with waffles and every type of pancake that I make. It is absolutely heavenly! So good that we very rarely use maple syrup anymore. Have you ever been tempted to eat maple syrup by the spoonful? Me neither! But this stuff? It is that good. Promise. You have got to try it!!


Buttermilk Caramel Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

*Notes:

-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.

-This stuff is so delicious, we haven’t gone back to maple syrup. We also use it on buttermilk pancakes, waffles, and German pancakes. It can also be served over ice cream. (If you want more of a caramel flavor, replace the 1 cup of regular sugar with brown sugar.)

www.creationsbykara.com

Homemade Caramel Sauce

www.mybakingaddiction.com/fundamentals-how-to-make-homemade-caramel-sauce/

Homemade Caramel Sauce

adapted from epicurious
Yield | 1 cup

Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Storage:
Keep at room temperature for up to 3 days; refrigerated, about 3 months. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.

Tempting Twist:
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.

Spinach Strawberry Salad

By Monica Servings: serves 4

Ingredients

• 6 oz (approx 6 cups) baby spinach leaves
• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 3-4 tablespoons raspberry poppy seed dressing*
• 1/2 cup candied pecan pieces**

Directions

In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

*for recipe to make your own raspberry poppy seed dressing, go to: www.theyummylife.com/recipes/145

This dressing is delicious, sweet, tangy, and a beautiful color.

Ingredients

• 1/4 cup grated/minced onion (half of a small onion)
• 1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
• 1/4 to 1/2 cup sugar, to taste
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup canola oil
• 1-1/2 teaspoons poppy seeds

Directions

3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion. Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.

SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.

**for recipe to make your own candied pecans, go to: www.theyummylife.com/recipes/149

Sugar & Spice Candied Pecans

By Monica Servings: makes 4 cups

Ingredients

• 1 large egg white
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1-1/2 teaspoons kosher salt
• 1/8 teaspoon cayenne (optional--to add some kick)
• 1 tablespoon vanilla
• 1 tablespoon water
• 4 cups (1 pound) raw pecan halves

Directions

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer). Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer). Stir in pecans until all are well coated with the mixture. Pour onto baking sheet and spread out nuts into a single layer. Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes. Remove from oven and slide parchment paper with nuts still on it onto cooling rack. Cool completely, break apart, and transfer to airtight container; store at room temperature.
Note: Nuts may loose their crispiness if they're left out uncovered for an extended period. If that happens, restore crispiness by warming them in oven again for 5-10 minutes.

Granola Muffins

Granola Muffins

Print

Recipe type: Breakfast/Brunch

Author: adapted from Baker Street, who sourced the recipe from Martha Rose Shulman

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 12

Health food-like muffins with granola, raisins, and whole wheat flour

Ingredients

• 1 cup granola (I used vanilla almond granola)
• 1/2 cup whole milk
• 1 cup raisins (with sufficient water to plump them up)
• 1/4 cup coconut oil, melted
• 1/4 cup local honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease or line the cups of a 12-cup muffin tin with paper wrappers and set aside.
2. In a small bowl, combine the granola and milk and let sit for 30 minutes.
3. In another small bowl, cover the raisins with water and let them soak for 15 minutes. Drain in a mesh sieve or colander and then dry on paper towels.
4. In a large mixing bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, and buttermilk.
5. Add the whole wheat flour, baking powder, baking soda, and sea salt, whisking quickly until well incorporated.
6. Fold in the granola and raisins.
7. Using a cookie scoop, portion out the batter into the muffin cups, filling about 3/4 of the way.
8. Bake for 20 minutes. Allow to sit in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Serving size: 1 muffin

poetinthepantry.com

Peanut Butter & Jelly Muffins

Jam-Filled Muffins aka Peanut Butter and Jelly Muffins

Print

Recipe type: Breakfast/Brunch

Author: adapted from Baker Street, who sourced it from allrecipes.com

poetinthepantry.com

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

• 1 1/4 cup white whole wheat flour
• 1/2 cup vanilla sugar
• 1 Tbsp baking powder
• 1/2 tsp fine sea salt salt
• 1/4 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 large eggs
• 2/3 cup whole milk
• 1/4 cup jam (you can choose the flavor; I went with strawberry vanilla bean)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.
4. Pour into the dry ingredients and the stir until there are no dry spots.
5. Using a cookie scoop, fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.
6. Bake for 20 minutes, or until the tops are golden.
7. Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.

M&M Pretzel Cookies

Added by Jodie on October 21, 2011 in Cookies, Desserts

Ingredients

• 2 sticks Butter, Very Soft
• 1 stick Maragrine, Very Soft
• 1 cup Sugar
• 2 cups Dark Brown Sugar
• 2 Tablespoons Vanilla
• 3 Eggs
• 2 cups Bread Flour
• 2 cups All-purpose Flour (or Whole Wheat)
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt
• 1 cup Chocolate Chips
• 1 cup M&Ms
• 2 cups Mini Pretzels

Preparation Instructions

Blend butter, margarine and sugars on medium to high speed until creamy, approximately 2-3 minutes. Add vanilla and eggs, one at a time. Mix well.

Turn mixer to LOW and slowly incorporate flours, baking soda and salt. Mix until JUST combined.

By hand, stir in chocolate chips and M&M candies.

Chill dough while preheating oven to 350ºF.

Using an ice cream scoop, scoop large balls cookie dough onto ungreased cookie sheet, spacing two inches apart.

Break mini pretzels into pieces and press 2-3 pretzel pieces into each ball of cookie dough.

Bake 11-12 minutes, check cookies. If cookies are just browning on edges but centers are soft, remove and let bake on the pan 1-2 minutes.

For crispier cookies, bake 12-14 minutes.

Cool on wire racks and enjoy!

tastykitchen.com

Whole Wheat Oatmeal Chocolate Chip Cookies

by Melanie - Mel's Kitchen Cafe on November 23, 2009 in Cookies, Desserts

See this recipe post on Melanie - Mel's Kitchen Cafe’s site!

Recipe Description

Even though these cookies are made with 100% whole wheat flour and oats, that’s not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever. Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy.

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 degrees for 10 minutes.

Ingredients

• 1-¼ cup Butter (2 1/2 Sticks)
• 1-¼ cup Brown Sugar
• 1-¼ cup Granulated Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla
• 2-½ cups White Whole Wheat Flour
• 1-¼ teaspoon Baking Powder
• 1-¼ teaspoon Baking Soda
• 1-¼ teaspoon Salt
• 2-½ cups Quick Oats
• 2-½ cups Semisweet Chocolate Chips

tastykitchen.com

Nutella Cookies

Added by ABusyNest on October 11, 2010 in Cookies, Desserts

Ingredients

• 1 cup Nutella
• ½ cups Sugar
• 1 cup All-purpose Flour
• 1 whole Egg

Preparation Instructions

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1″ balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.

tastykitchen.com

Prep Time 5 Minutes Cook Time 8 Minutes

Servings 24

Difficulty Easy

Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls

1 cup water
2 Tablespoons yeast
2 teaspoons honey
2 1/2 cups milk
1/2 cup butter
1/2 cup honey
4 teaspoons sea salt
8 cups whole wheat flour

Ingredients for the “innerds” of your cinnamon rolls:

1/2 cup butter
3/4 cup rapadura or sucanat (dehydrated cane sugar juice) (you can use white sugar if you want)
1/2 Tablespoon ground cinnamon

Melt your butter and set it aside. Mix together the rapadura and cinnamon in a bowl.

Ooey-Gooey Frosting

1/4 cup butter
3 Tablespoons milk
1/2 teaspoon vanilla
1-2 cups powdered sugar to make the consistency you like

Melt butter. Remove from heat and stir in vanilla, milk and powdered sugar. Whisk together until smooth.

Okay, here’s how to make the dough…

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt a stick of butter in a large saucepan. Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.

Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)

Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

After dough is nice and fat, punch it down and knead out all it’s bubbles. Cut the dough in half, setting one half aside.

On a well floured surface, roll dough into a nice big rectangle, about 1/4 inch thick.

Use a pastry brush to spread 1/2 of the melted butter all over the rectangle. Sprinkle 1/2 of the rapadura/cinnamon mixture all over the butter.

Roll up the dough.

Cut into thin slices, about 1/2 inch thick.

Place rolls side by side on baking pan.

Repeat process with other 1/2 of dough.

Allow dough to rise about 30 minutes.

Bake for 25 minutes or until golden brown at 350 degrees.

Allow rolls to cool a bit, then drizzle lots and lots of ooey-gooey frosting all over them.

Happy cinnamon roll baking!! Be sure to look through the “Natural Sugar Treats” section of my blog for more great recipes like this one…using great wholesome ingredients to make great treats!

heavenlyhomemakers.com

Pumpkin Pancakes

Pumpkin Pancakes

1 cup whole wheat flour 1/2 t. baking powder 1/4 t. salt 1/2 t. cinnamon 1/4 t. nutmeg 1/4 t. cloves 1/4 t. ginger 1 egg 1/2 cup canned pumpkin 3/4 cup buttermilk 3 T. melted butter Butter for skillet or griddle Whisk all ingredients together thoroughly. Heat skillet or griddle. Melt and spread butter over the surface to prevent pancakes from sticking. Pour 1/3 c. batter onto skillet for each pancake. Once bubbles begin to form, turn pancake over. Cook until golden brown. Makes about 8 pancakes. For my family of 6, I usually triple this recipe. **For a healthier pancake…soak the flour in the buttermilk overnight, then add the remaining ingredients the following morning before cooking. heavenlyhomemakers.com

Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

By Laura · Apr,07 2008

I really love feeding my family nutritious food that is pretty and scrumptious! It’s one of the ways I get to tell my husband and my boys that I love them!

This morning I made the whole wheat waffles that I usually make…but I made a special blueberry syrup..and whipped some cream!! YUM!

Here are my recipes!

Whole Wheat Waffles

1 3/4 cup whole wheat flour
1 t. baking powder
1/2 t. sea salt
2 eggs
1/4 cup coconut oil
1 3/4 cup buttermilk

Whisk all ingredients together…and cook in your waffle iron. I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

I also usually soak my flour in the buttermilk overnight, and then add the remaining ingredients right before I’m ready to cook the waffles, but you don’t have to. (This breaks down the grain and makes it more easily digested!)

Blueberry Syrup

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy!

Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles. Delicious!

I’ll be sharing more yummy, healthy breakfast recipes and ideas in the next several days! Be sure to come back for more!

heavenlyhomemakers.com