My Favorite Cookies: Alison’s Cowgirl Cookies
August 26, 2010
Who isn’t looking for an awesome cookie recipe? The only problem I had with these was trying to give them a name. They are filled with my favorites: peanut butter, chocolate chips, crispy rice cereal (Rice Krispies), and they are fabulous. We were loving them when they came out of the oven, and my daughter took some to school, and she said kids were almost fighting over them. Try them, and you will see exactly what I mean.
Alison's Cowgirl Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
Preparation
1. Preheat the oven 350F .
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
10 Responses to “My Favorite Cookies: Alison’s Cowgirl Cookies”
Kate says:
August, 26 2010at 11:55 am
So easy and so pretty. Awesome photo!
Steph@PlainChicken says:
August, 27 2010at 02:58 pm
These sound great! All my favorite things in one cookie.
Cookin' Canuck says:
August, 27 2010at 06:46 pm
I'll bet these are fantastic - love the peanut butter and crunchy rice cereal mixture.
marla {family fresh cooking} says:
August, 27 2010at 08:53 am
Oh, I would fight over these too. The rice crispy treats must add such a great texture. As you know I LOVE anything & everything with peanut butter!! xxoo
Jon E. Lewis says:
August, 27 2010at 04:51 pm
The rice krispies help distinguish these cookies, and they are incredible. The dough is good too - http://www.facebook.com/#!/pages/Cookie-Dough-Mafia/141629022539405?ref=ts
Sprinkled with Flour says:
August, 26 2010at 12:18 pm
These cookies look delicious! I love that they have rice crispies in them. Thanks for visiting my blog :)
Maria says:
August, 26 2010at 03:36 pm
I will be making these this weekend at our friend's house. Hubs will have to go outside because he is allergic. I can't bake with PB when he is around:) Love these!
andrea says:
August, 26 2010at 11:54 am
I am making these tonight! Look fantastic. Thanks Alison
Jessica Nunemaker says:
August, 28 2010at 03:28 pm
These look and sound really good! :) I think Kid #1 will like the name of these -- I'll change it to "Cowboy" just to make him giggle.
Nancy says:
August, 30 2010at 10:16 am
These were so good. They did not last long. My whole family enjoyed them. Thanks, Nancy
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Summer Comfort Food: Blueberry Bread
August 12, 2010
I have so much going on this week, and it’s the kid’s last week before school starts. I was craving something blueberry, yet comforting, and came up with this recipe for Blueberry Bread. My daughter, Leigh, helped me prepare it, and we decided to add cinnamon and orange zest which actually bumped up the flavor nicely. I tweeted and put a Facebook message while it was cooking in the oven (smelled heavenly), and I received incredible responses. So, here it is!
Blueberry Bread
Prep:
20 minutes
Cook:
1 hour, 15 minutes
Yield:
8 to 10 servings
Ingredients
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
Preparation
1. Preheat oven to 350F.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
4 Responses to “Summer Comfort Food: Blueberry Bread”
marla {family fresh cooking} says:
August, 17 2010at 09:34 am
I bet this satisfied your cake & blueberry craving! It looks delicious :) xo
Shannon says:
August, 23 2010at 11:35 am
This looks amazing. I love your site and can't wait for you cookbook!
Amy says:
August, 23 2010at 11:34 am
I made this over the weekend and it was the best Blueberry Bread recipe I have tried!
Maria says:
August, 14 2010at 03:04 pm
Love this recipe!
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Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
11 Responses to “Special Snack Treat: Chunky Nut and Dried Fruit Granola”
Jon Lewis says:
July, 13 2010at 03:49 pm
This was the best. Had it as a snack last night and for cereal this morning. It is so addictive that it needs to have a warning label.
Alison Lewis says:
July, 13 2010at 12:39 pm
Yes, the pottery is my all time favorite and is made in Alabama where I'm from. Here's the link http://www.earthbornpottery.net/
Christine says:
July, 13 2010at 12:32 pm
This looks fabulous -- can't wait to try it. Beautiful serving bowl!
Alison Lewis says:
July, 13 2010at 10:11 am
Did you try it in the package or fresh out of the oven? There's a huge difference.
Alison Lewis says:
August, 01 2010at 07:35 pm
I love the idea of using coconut oil. Let me know how it turns out!
Caroline says:
July, 13 2010at 08:54 pm
I love the chunks! Makes it perfect treat for snacking. Homemade granola is WAY better than store-bought, you can control the sugar and fats.
Marci says:
July, 13 2010at 10:06 am
I just blogged about Big Sky Granola today. Just discovered it in Houston. Wanted to like it, but didn't. Maybe I'll try your homemade one and freeze it. I like that it doesn't have oils.
gaea says:
August, 01 2010at 05:47 pm
Hi from Cullman county, AL. what about using coconut oil rather than butter? I have been searching for a Big Sky-like granola recipe when I found your blog here.. for sure we save at the store, and also is much more environment friendly doing without the plastic bags. sounds really good will be trying it out with coconut oil soon as I get flax seed from store.
Thanks in peace ~
Maria says:
July, 13 2010at 03:58 pm
Great snack or breakfast!
marla (family fresh cooking) says:
July, 13 2010at 05:42 pm
Your chunky nut granola is loaded with all kinds of greatness! Just the way I like it. Your friend is lucky to have you cooking for her :) xo
The Food Hunter says:
July, 14 2010at 11:05 am
I love chunky granola...this looks delicious.
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Rich and Creamy: Lightened-Up S’mores Milkshakes
June 15, 2010
Last week, I mentioned I was in a s’mores whirlwind creating s’mores recipes for various projects. I created this recipe for S’mores Milkshakes in my guest blog post on a really fun website “Makes and Takes“. It’s as yummy as it looks and so easy. This version on my site is the “lightened up” version.
I’m shooting 4 television shows this week so my life is beyond nuts. But, look for my upcoming television show on NBC 13 “Daytime Alabama” featuring fun s’more’s recipes coming soon. Date to come…
S'mores Milkshakes
Prep:
10 minutes
Yield:
4 servings
Ingredients
8 cups reduced-fat chocolate frozen yogurt
2 cups reduced-fat chocolate milk
2 cups mini marshmallows
Cooking spray
4 tablespoons graham cracker crumbs
4 tablespoons mini chocolate chips
Garnish: Chocolate bar squares
2 cups reduced-fat chocolate milk
2 cups mini marshmallows
Cooking spray
4 tablespoons graham cracker crumbs
4 tablespoons mini chocolate chips
Garnish: Chocolate bar squares
Preparation
1. Preheat oven to broil.
2. Combine frozen yogurt and chocolate milk in container of an electric blender; set aside.
3. Place marshmallows on a lightly greased aluminum-lined baking sheet coated with cooking spray. Broil 11/2 minutes or until lightly browned on top and roasted.
4. Blend yogurt mixture 30 seconds or until combined. Pour evenly into 4 individual glasses. Top each glass with 1 tablespoon graham crackers crumbs, marshmallows, 1 tablespoon chocolate chips and garnish with chocolate bar, if desired. Serve immediately
2. Combine frozen yogurt and chocolate milk in container of an electric blender; set aside.
3. Place marshmallows on a lightly greased aluminum-lined baking sheet coated with cooking spray. Broil 11/2 minutes or until lightly browned on top and roasted.
4. Blend yogurt mixture 30 seconds or until combined. Pour evenly into 4 individual glasses. Top each glass with 1 tablespoon graham crackers crumbs, marshmallows, 1 tablespoon chocolate chips and garnish with chocolate bar, if desired. Serve immediately
One Response to “Rich and Creamy: Lightened-Up S’mores Milkshakes”
Maria says:
June, 16 2010at 03:26 pm
Love this shake!
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Summer Dessert Comfort Food: Peach-Blueberry Crisp
June 13, 2010
I’ve been searching for a great crisp recipe using fresh peaches and blueberries that I bought yesterday from the farmer’s market. My sister just recently purchased Emeril’s book “20-40-60 Fresh Food Fast”, and showed me his recipe. I adapted his recipe just slightly reducing some of the butter and using whole wheat flour. It came out great! Enjoy the peak of delicious summertime fruit with this comforting dessert.
Peach-Blueberry Crisp
Prep:
20 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
4 cups sliced peaches
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
Preparation
1. Preheat oven to 375F.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
One Response to “Summer Dessert Comfort Food: Peach-Blueberry Crisp”
Sheila Thomas says:
June, 13 2010at 01:06 pm
Thanks Alison, I have fresh peaches from Collierville's Farmer's market and fresh blackberries from my backyard - I think I will try this recipe with blackberries replacing the blueberries...sounds yummy. I'll let you know how it turns out. Sheila
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Summer Delight: Lemon-Walnut Bread
June 02, 2010
I developed this recipe for Lemon-Walnut Bread for National Dairy Month, and it’s wonderful! It’s better than any quick-bread I have ever tasted, and the combination of mascarpone, cream cheese and lemon create wonderful flavor and moist texture. When we tested this recipe, we could not stop eating it-just wait until you try it.
Lemon-Walnut Bread
Prep:
25 minutes
Cook:
45 minutes
Yield:
Makes 2 large loaves or 4 mini loaves
Ingredients
1/2 (8-ounce) package cream cheese, softened
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
Preparation
1. Beat cream cheese, mascarpone cheese and butter at medium speed of a electric mixer until soft and creamy; gradually add 11/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
3 Responses to “Summer Delight: Lemon-Walnut Bread”
Loreetta Bailie says:
June, 03 2010at 10:44 am
I am not familar with mascarpone cheese. Is there a subsitute and where might I find this item? I am in Tuscaloosa, Al
Alison Lewis says:
June, 03 2010at 08:14 pm
I'm sure you can find mascarpone in the "better" cheese section of your local grocery. It's a soft Italian spreadable cheese similar to cream cheese but with a sweetness to it. If you can't, you can substitute cream cheese and use all cream cheese, and it will come out great too.
Betsy says:
June, 04 2010at 11:40 am
I made this last night and it is awesome!! A wonderful light taste of summer. It will be a staple in our house. Thank you!!
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Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
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Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Individual Pineapple-Upside Down Cakes
April 19, 2010
Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.
Pineapple Upside-Down Cake
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
3 tablespoons butter
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
1. Preheat oven to 350°.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
No Responses to “Individual Pineapple-Upside Down Cakes”
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Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!