Wednesday, May 8, 2013

Gluten free cinnamon apple protein pancakes



Ingredients:
2 eggs
1/2 cup vanilla almond milk
1 small banana, overripe
1 tsp cinnamon
3/4 cup gluten free flour
2 tablespoons rice protein powder
1 tsp stevia
1 apple

Directions: Peel and chop apple into thin, small slices and set aside. With a whisk, beat together eggs, almond milk, and banana. Stir in cinnamon, gluten free flour, protein powder, and stevia until combined. Heat a pan over medium-low heat and saute 1/2 of the apple until soft. Pour 1/2 of pancake batter over apples and cook until the top side starts to bubble. Flip pancake and cook until the other side is fully cooked. Repeat with other 1/2 apple and other 1/2 of pancake batter. Makes 2 servings. Top with more sliced apples or banana and agave nectar. 

Tuesday, May 7, 2013

Blueberry Muffins


Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 tsp vanilla extract
1 cup fresh blueberries

Crumb Topping Ingredients: 
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Muffins:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 2 tsp vanilla extract to batter. Gently fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

Crumb Topping: 
In a separate bowl, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted comes out clean.


Monday, May 6, 2013

Rotel Salsa



Ingredients: 
1 28 oz can Rotel (diced tomatoes and green chilies- Original)
1 Small sweet onion (or 1/2 large onion)
2 garlic cloves
1/2 cup fresh cilantro
1/8 tsp salt


Directions:
Throw everything in your food processor and blend. The longer you blend, the more pureed your salsa will get, so it just depends on your taste. I pulse the food processor just a few times so it results in a chunky salsa. 



Juiciest hamburgers ever



Hamburger Recipe:
2 lbs hamburger meat (80/20)
1 tablespoon milk
2 tablespoons Worcestershire sauce
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
3 tablespoons onion, finely minced
Seasoning Recipe:
1/4 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp ground pepper
1/4 tsp sea salt
1/4 tsp season salt
1/4 tsp paprika
1/8 tsp garlic salt
Mix together Hamburger mixture, and add half the seasoning to the mix. (Don't over-mix or the meat will become tough) Then add the rest of the seasoning to the outside of the patties once you form them. Grill outside on a BBQ or inside in a pan! We tried both ways and they were delicious.

Sunday, May 5, 2013

Ghirardelli Brownie Mix Cookies


These happen to be the tastiest, easiest cookies ever, and they are made with a box of brownie mix! My favorite brownie mix to use is the Ghirardelli brownie mix with the chocolate chips already in it. We buy the 6 pack at Costco and stock up! 



Ingredients:
1 box Ghirardelli brownie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg

Directions:
Preheat oven to 375. 

In a mixing bowl, mix together 1 bag brownie mix, 1/3 cup oil, 1 egg, and 2 tablespoons water. Your batter will be very thick! Drop in heaping tablespoons on a greased cookie sheets and bake 9-10 minutes. (in my oven, the large cookies take 9 minutes and 30 seconds)

**Tip: (I slightly under-bake ALL my cookies)
The brownie cookies should still be a tiny bit under-cooked and slightly doughy in the middle when you take them out of the oven. After you take them out of the oven, leave them on the cookie sheet to cool for about 20 minutes before trying to move them. The cookies will continue to bake on the cookie sheet, and removing them early could result in your cookies falling apart. This will result in the chewiest, most delicious chocolate brownie cookies. 

Makes about 12 large cookies, or 16 medium sized cookies!




Friday, April 26, 2013

Buttermilk Teacakes with Vanilla Glaze - Martino's Teacake Copycat Recipe




So what exactly are teacakes you ask? Teacakes can be anything around the world from bread, to a cookie, to a spongy cake. But here in Southern California, "Teacake" stands for a delicious, moist buttermilk cupcake with a vanilla donut-like glaze on top. They are known for their famous square shape, so a square muffin tin is a MUST for this recipe! 

In my desperate search for a copycat recipe to Burbank's Martino's Bakery famous buttermilk teacakes, I came across a similar recipe from Grace's Pastries. These were soo close to Martino's recipe that I had to share! 

Grace's Buttermilk Teacakes

Yields: 24 Teacakes

Teacake Ingredients:
1 1/4 cups brown sugar
3/4 cup extra fine white sugar
3/4 cup vegetable oil
3/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 1/2 cups buttermilk
2 1/2 cups cake flour
1/2 teaspoon baking soda

Vanilla Glaze Ingredients:
6 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water


Directions:
Preheat oven to 375°.

In a mixing bowl, cream together the brown sugar, white sugar, vegetable oil, salt and vanilla.  Add the eggs one at a time.  Cream slowly for six minutes, continually scraping down the sides.  Add 3/4 cup of the buttermilk, cake flour and baking soda, and mix until smooth.  Then, add the remaining 3/4 cup of buttermilk and mix until thoroughly combined. *batter will be very thin!*

Line a square muffin pan with circle paper liners.  Fill cups 2/3 full.  Bake at 375° for 18-20 minutes. Let cool in the pans for 5-10 minutes, then place on cooling racks to finish cooling.  Let teacakes cool completely before adding vanilla glaze.

Place butter in a microwave safe bowl and cover with paper towel. Microwave until completely melted (about a minute), stopping frequently to stir.  Do not overheat the butter. In a separate bowl, mix powdered sugar, vanilla and hot water together to form a paste.  Add the melted butter.  Whisk until smooth.

While the vanilla glaze is still warm but the cakes are cooled, dip the tops of the teacakes into the glaze and let cool until glaze hardens. If your glaze is too thin, add a little more powdered sugar.

Recipe adapted from G-fork .

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