Whole Grain Honey Bran Muffins

When I made these I put raisins in half on them and left the other half plain. Sari and Kate prefer no raisins, Leah likes them with raisins, and Lucy switches back and forth depending on her mood. Scott and I like them with raisins, it adds a little sweetness.  I used butter and added the brown sugar.  They were sooo good.  I'm sure they would still be plenty sweet without the sugar.

Whole Grain Honey Bran Muffins

Yield: Makes 30-36 muffins

I've only ever made these with 100% whole wheat flour but I think all-purpose could work just fine. I grind my own whole wheat flour which usually produces fluffier flour; if using storebought whole wheat flour, make sure to use a light hand when measuring (don't pack the flour into the measuring cup). 

Also, for measuring, I always tend to measure on the light side of things – fluffing the ingredients, scooping the cup in and leveling, as opposed to scooping in and shaking to level which packs more into the cup.

Ingredients

• 4 cups wheat bran
• 2 cups boiling water
• 3/4 cup melted coconut oil or butter
• 1/4 cup brown sugar (optional, only if you want them a touch sweeter)
• 1/2 cup molasses
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla
• 4 1/4 cups whole wheat flour (see note above)
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon baking soda
• 2/3 cup milk
• 1 1/4 cups buttermilk

Directions

1. In a large bowl, combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. The mixture may look crumbly, it's ok if it doesn't appear to be soaking wet. Let it rest for 10 minutes.
2. Stir in the coconut oil (or butter), sugar (if using), molasses, honey, eggs and vanilla. In another bowl, whisk together the flour, baking powder, salt and soda. Whisk together the milk and buttermilk.
3. Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (don't over mix or the muffins might be dense). 
4. Let the batter rest for 20-30 minutes if you have the time. It isn't completely necessary but I think it gives the muffins a slightly higher rise than baking them right away. Preheat the oven to 350 degrees F.
5. Fill lightly greased muffin tins about 2/3 full and bake for 18-22 minutes until the tops spring back lightly to the touch. Don't overbake; we don't want dry muffins here. 
6. The cooled muffins can be stored covered at room temperature for 2-3 days or frozen.

3.0

http://www.melskitchencafe.com/whole-grain-honey-bran-muffins/

Fried Rice

This is one of my very favorite recipes.  This rice is so good.  I usually double the carrots and peas.  We like veggies!

FRIED RICE

Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

http://www.gimmesomeoven.com/fried-rice-recipe/

Pineapple Upside Down Cake

I didn't have a 10" round cake pan when I made this.  I decided to use a spring form pan - - BIG MESS.  The caramel leaked out all over.  The cake still tasted great, but I'm sure it would have been even better with the caramel contained and baked into the cake.  

Pineapple Upside Down Cake

The flavors of this recipe are incredible! Caramel goodness in every bite.

Ingredients

• ½ cup melted butter
• 1 cup brown sugar
• 1 yellow cake mix plus ingredients recipe calls for, prepared as directed on the box
• 7-8 slices pineapple rings
• 7-8 maraschino cherries

Instructions

1. Preheat oven to 350 degrees F.
2. Pour melted butter on the bottom of a 10" round pan. Sprinkle brown sugar over butter. Place pineapple slices over the brown sugar. Put a marachino cherry in the center of each pineapple ring.
3. Prepare cake as directed on the box an pour into pan. Bake according to box directions.
4. After cake is done cooking and has cooled for a few minutes. Flip it carefully out of pan onto a serving platter.

-Chef in Training

Whole Grain Banana Chocolate Chip Muffins

           Here's another muffin recipe!  Like I said before - smoothies and muffins.  We've been                     consuming a lot of both, yum!  I only post the recipes that make the cut.  There are a lot of things I've made lately(like other muffin recipes) that I won't make again so I don't bother posting those.

Whole Grain Banana Chocolate Chip Muffins

YIELD: MAKES 12 MUFFINS

If your bananas are super ripe (and really sweet because of that), you could probably get away with decreasing or even eliminating the sugar. Also, these freeze magnificently!

INGREDIENTS

• 2 average-sized bananas, peeled and mashed
• 1/3 cup packed light brown sugar (optional, see note)
• 1/2 cup plain yogurt
• 1 large egg
• 1/2 cup unsweetened applesauce
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 to 1/2 cup mini chocolate chips

DIRECTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake liners (lightly grease the muffin liners if using).
2. In a large bowl, whisk together the bananas, sugar, yogurt, egg, and applesauce.
3. In a small bowl, combine the flour, baking powder, baking soda, salt and chocolate chips.
4. Fold the dry ingredients into the wet ingredients and stir just until combined. Don't overmix.
5. Spoon the batter evenly into the muffin cups. Bake for 16-18 minutes until a toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffins from the tin and let them cool completely on a wire rack.

Recipe Source: Mel’s Kitchen Cafe

Oatmeal Buttermilk Muffins (with endless mix-ins options)

The batter of these seem a little too runny so I have been adding a little extra flour.  I think I just need to let the oatmeal soak longer, or trust that the oatmeal will soak up the extra liquid while baking. The cinnamon and sugar sprinkled on top before baking is a must!  I forgot it last time and they just weren't as good. I always double this recipe.


Oatmeal Buttermilk Muffins

1 cup old-fashioned oats
1 cup buttermilk (or 1 cup milk + 2 Tbsp. white vinegar)
1 egg
1/2 cup brown sugar
1 cup whole wheat flour 
1/2 heaping teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
2/3 cup blueberries or walnuts and craisins 
  cinnamon and sugar to sprinkle on top to give a bit of crunchy sweetness

Soak the oatmeal in the buttermilk in a large bowl for 20 minutes. Preheat oven to 400 degrees and grease a 12 muffin pan. Add the egg and sugar to the bowl and whisk until combined. Add flour, salt, cinnamon, baking soda and baking powder and gently mix. Stir in oil until well combined (being careful not to over mix). Gently mix in fresh blueberries (about 1 cup) or other desired ingredients. Bake for 15 minutes. Makes about 12 regular sized muffins.

http://elizabethbryant.blogspot.com/2014/08/oatmeal-buttermilk-muffins-with-endless.html

Toffee Apple Dip

Toffee Apple Dip

• PREP TIME: 10 min
• COOK TIME: 0 min
• TOTAL TIME: 10 min
• YIELD: 8-10
• DIFFICULTY: easy
• RECIPE TYPE: Appetizer

Ingredients:

• 8 oz cream cheese
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 Heath Bar broken in small pieces

Directions:

1. Using a hand mixer on medium speed, beat the cream cheese until smooth. Add the vanilla and brown sugar and beat again to combine. Just before serving stir in the toffee bits. Refrigerate any left overs.

Adapted from Eat it and Say Yum

 http://eatitandsayyum.com/toffee-apple-dip/

Spinach Blueberry Smoothie

Scott and I have been on a big smoothie kick lately.  Our usual go to easy-use our ripe banana up smoothie is bananas, ice, milk, walnuts, vanilla and a tiny bit of sugar.  Its super good and a pacifier when I'm craving ice cream.  This spinach smoothie has the benefit of the leafy greens and blueberries which are a natural anti-inflammatory agent. I usually add the oats and don't add sugar.  If I want extra protein I put in extra greek yogurt and then it does take a little sugar to cut the yogurt's tartness.

Spinach Blueberry Smoothie

1 cup spinach
1 cup frozen blueberries
1/2 cup plain greek yogurt
1 ripe banana
1/2 cup milk
1-2 Tbl oats (optional)
2 tsp. sugar (optional)

Blend all ingredients and enjoy!

Stir-Fried Chicken and Vegetable Lo Mein

I made this for dinner the other night.  I only had a little green pepper frozen to use.  I think it would be better with more pepper and to use the yellow or red like the recipe calls for.

Stir-Fried Chicken and Vegetable Lo Mein

Ingredients

Sauce and Marinade:
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil or toasted sesame oil
• 1 1/2 tablespoon brown sugar
• 1 1/2 tablespoon cornstarch
Stir Fry:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 10 ounces spaghetti, broken in half (I used whole wheat)
• 2 teaspoon canola, vegetable or coconut oil
• Salt and pepper, to taste
• 1-2 cups broccoli florets, cut into bite-size pieces
• 1 red or yellow bell pepper, diced
• 5 cloves garlic, finely minced or pressed
• 1 teaspoon sesame seeds, toasted or not

Directions

1. For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch. Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce.
2. Cook the noodles in a pot of boiling, salted water. Drain and rinse lightly with cool water. Set aside.
3. In a large 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches), seasoning with a light touch of salt and pepper as it cooks. Cook until the chicken is browned on all sides and cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Transfer the chicken to a plate.
4. To the hot skillet, add the broccoli, bell peppers and garlic. Stir fry, stirring often, for 2-3 minutes.
5. Add the reserved sauce, noodles, and chicken. Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3-5 minutes, until the sauce thickens and the noodles are heated through.
6. Serve and garnish with sesame seeds.

2.6

http://www.melskitchencafe.com/chicken-and-vegetable-lo-mein/

Oatmeal Cake

I've been on a big oatmeal kick lately and this cake didn't disappoint!  It's so moist and delicious!

Oatmeal Cake

Ingredients

• 1¼ cups water
• ½ cup butter
• 1 cup quick oats
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1⅓ cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1½ teaspoon cinnamon

TOPPING

• 6 Tablespoons butter, softened
• ½ cup sugar
• ¼ cup evaporated milk
• 1 teaspoon vanilla
• ½ cup shredded sweetened coconut
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x13 inch baking pan with cooking spray and set aside.
3. In small sauce pan, bring water and butter to a boil.
4. Once boil is reached pour into a large mixing bowl, add oats and let cool for 3 minutes.
5. Beat in sugar and brown sugar and eggs until well mixed.
6. Add flour, salt, baking soda, nutmeg and cinnamon and mix until well combined.
7. Pour into prepared baking pan and bake for 30 minutes.

While baking, make topping.

1. Cream butter and sugar together in a medium mixing bowl. Add evaporated milk, vanilla coconut and nuts and mix until well combined.
2. After cake has baked, spread topping very carefully over hot cake. Place under a broiler for about 2-3 minutes until golden brown. Watch constantly and carefully so as not to burn.

-Chef in Training

Apple Peanut Butter Delights

These make a great after school snack.  The kids really like them.

Apple Peanut Butter Delights

Ingredients

• 6 whole Whole Wheat English Muffins, Split
• 1 cup Creamy Peanut Butter
• 2 whole Apples, Cut Into Thin Slices
• 1/2 cup Sugar
• 2 teaspoons Ground Cinnamon

  Preparation Instructions

  Preheat the oven to 350 degrees.

  Spread each English muffin half with about 1 tablespoon peanut butter. Lay slices of apple on top, overlapping and stacking a few.

  Mix together the sugar and cinnamon, then sprinkle a teaspoon or two over each English muffin half.

  Bake them for 10 minutes, then broil (watch them constantly!) until the top is nice and bubbly and starting to caramelize. (You can sprinkle on a little more cinnamon sugar after the initial 10 minutes of baking if you want to add a little more!)

  Allow to sit for 5 minutes, then serve!
   | The Pioneer Woman on January 5 2015

Samoa Sheet Cake

This is a little bit of a labor intensive dessert.  It took me about an hour and a half from start to finish, without any down time for baking.  During baking time you're getting the frosting and other toppings ready the entire time.  It was really good- very rich.  It goes a long way.  It's a little hard to cut into pieces with the caramel on top, but the caramel makes it SOOO good.

Ingredients

• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla

FROSTING

• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

• 2½ cups toasted coconut, See instructions below for how to make it
• 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.
• ⅛ cup evaporated milk (I just used regular milk)
• ¾ cup milk chocolate chips
• 1 teaspoon shortening or oil

Instructions

1. Before making the cake, line a cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3. In a large mixing bowl, measure flour and sugar. Set aside.
4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
6. Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes.

Frosting

1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
4. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
5. Let Caramel and Chocolate drizzle set before cutting into it.

-Chef in Training

Divine Breadsticks

I have already made these three times since finding the recipe a month ago.  I've made them with white whole wheat flour and all-purpose flour and they are really good both ways.  I usually just put the garlic salt and parmesan cheese on top.

Divine Breadsticks

Ingredients

• 1 ½ cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
• ½ teaspoon salt
• 3 tablespoons butter, melted (for the baking sheet)

Directions

1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

http://www.melskitchencafe.com/divine-breadsticks-2/

Coconut Chicken Curry

The first time I made this, I added the canned tomatoes the original recipe calls for and forgot to drain them.  Scott and I thought it would be a lot better without the tomatoes so that is how I did it tonight and it was better. I wonder if the tomatoes would be good in it if they are drained well.  We had the sister missionaries over tonight and fed them this.  Hopefully they didn't think it was too strong of a flavor, but they seemed to enjoy it.

Adapted from lizzy writes blog

Coconut Chicken Curry

2 tablespoons olive oil

1 yellow onion, thinly sliced then cut in 1 inch strips

3 teaspoons curry powder

1 cup plain Greek yogurt

1 cup canned coconut milk

2 teaspoons kosher salt

1 teaspoon pepper

2.5 lbs boneless, skinless chicken thighs (I precook them in the crock pot then shred)

3 cups cooked brown rice

fresh cilantro, chopped

In a large pan, heat oil over medium high heat. Add onions and saute until golden brown and softened. Sprinkle in curry powder and cook, stirring for 1 minute until fragrant. Add yogurt and coconut milk and simmer gently for 3 minutes. Stir in salt and pepper, Add chicken and let simmer until chicken is warmed through. Serve over rice with cilantro on top.