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!