Honey Yogurt Waffles

It's been a long while since we've had waffles at our house. I've gotten pretty good at pancakes and the kids love them; but when I saw this recipe I knew I had to make them. They are so light and fluffy- the addition of yogurt is divine!

Ingredients:

• 3 Tbs. unsalted butter
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup old-fashioned oats (not quick oats)
• 2 tsp. double-acting baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. ground cinnamon (optional)
• 1 1/4 cups milk
• 3/4 cup plain yogurt
• 1/3 cup honey
• 2 eggs
• 1/2 tsp. vanilla extract
• Maple syrup or honey for serving

Directions:

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.

Melt the butter; set aside. In a large bowl, whisk together the all-purpose and whole wheat flours, oats, baking powder, baking soda and cinnamon. In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until very well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Fold in the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out a hefty 1/2 cup of batter onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until the waffle is golden and set. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest.

Serving: Serve the waffles hot with a topping of maple syrup or honey. These are also good with applesauce, jam or fruit-flavored syrups. For a real change, think about serving these as the "bread" for a tuna salad sandwich: Leave out the cinnamon in the recipe, spread each waffle with a thin layer of mustard, fill with lettuce, tomato and tuna salad, and serve the sandwiches with carrot and celery sticks. They're great for lunch.

Makes about six 6 1/2-inch round waffles.

Blueberry - Orange Mini Muffins

As if I haven't posted enough muffin recipes already, here's one more to enjoy- and you WILL definitely enjoy these!

Blueberry- Orange Mini Muffins

• 6 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 egg, at room temperature
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon vanilla extract
• 2/3 cup fresh blueberries

Put the butter in a small saucepan and melt over medium-low heat. Let cool for 5 minutes. Preheat oven to 375°F. Line a 24-cup mini muffin pan with paper liners.

In a bowl, using a wooden spoon, stir together the flour, the 1/3 cup sugar, the baking powder and salt.

In a small bowl, using the wooden spoon, beat together the milk, egg, orange zest and vanilla. Stir in the blueberries. Add the milk mixture and the melted butter to the flour mixture. Stir gently just until blended.

Using 2 large spoons, one to scoop and one to push, fill each lined cup mostly full with batter. Sprinkle the 2 tablespoons sugar evenly over the tops.

Put the pan in the oven and bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

Cinnamon Honey Butter

This is what I am making to take to neighbors and the staff at the dental office. A loaf of yummy bread from The Whole Grain Bread Co. will accompany it. I knew I had to make the butter when the blog author said, "If you never try another recipe from this blog, TRY THIS ONE." Sold.

Cinnamon Honey Butter

4 sticks softened butter

1 C. powdered sugar

1 C. honey

4 tsp. cinnamon

Blend all ingredients thoroughly. Spoon into jars and give oh give away. Or keep it all to yourself, up to you.

Recipe adapted from here.

Banana Bran Muffins

These turned out to be quite tasty. I made a double batch and froze a bunch for an easy grab and go breakfast. I also added chocolate chips because I had a half a bag that needed to be used, and I love chocolate chips in breads. Maybe the chocolate chips made these extra delicious. I don't feel too bad about it because I'm getting my potassium and 3 grams of fiber from each muffin, which is pretty good if you ask me.

Banana Bran Muffins

From EatingWell: May/June 1997

1 dozen muffins | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 1 large egg
• 1 large egg white
• 3/4 cup packed light brown sugar
• 1 cup buttermilk
• 1 cup mashed banana, (2 medium bananas)
• 1 cup unprocessed wheat bran
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chopped pecans, or walnuts

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Nutrition

Per muffin : 197 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 3 g Fiber; 251 mg Sodium; 188 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat

Pumpkin Bread

This AMAZING pumpkin bread recipe was given to me by a friend. It is very likely the best pumpkin bread I've ever tasted. If you like pumpkin, you must try!!!



INGREDIENTS

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease
two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until
smooth. Add water and beat until well blended. Stir in pumpkin,
ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder.
Add dry ingredients to pumpkin mixture and blend just until all
ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Raspberry Walnut Muffins

Sorry Candice- this should be your post because you're the one that discovered this heavenly combination, but I've been wanting to put this on here for a while. With all of the muffin making I've been doing lately, I think I've narrowed it down to my top 3 combinations and this is one of them. I would recommend using a jumbo muffin tin instead of standard size; that way you can pack more of the yummy fruit and nuts in.



Raspberry Walnut Muffins

10 Tablespoons(1 1/4 sticks) unsalted butter, melted, plus more for pan
1 3/4 cups all-purpose flour (I substitute 1 cup of the flour with whole wheat)
1 Tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup sugar
2/3 cup milk, room temp
1 large egg, room temp
1/2 cup chopped walnuts
3/4 cup rasberries
Streusel

1. Preheat oven to 400 degrees. Butter a muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.

2. In a medium bowl, combine butter, vanilla, sugar, milk, and egg; whisk to combine. Fold butter mixture into flour mixture until combined; stir in rasberries and walnuts.

3. Spoon batter evenly into each muffin tin; press 2 Tablespoons streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.

Streusel

5 Tablespoons unsalted butter, melted
2/3 cup all-purpose flou
2/3 cup confectioners' sugar
1/4 teaspoon ground cinnamon
pinch of salt

Combine all ingredients in medium bowl and mix with your fingers until mixture is moist and crumbly.

Famous Bread

Here is the recipe for the bread that I made for the sacrament for a few months, and these are the loaves that I just sold to the Turleys. It's really yummy!

1 c. milk

1 heaping T. active dry yeast

1/4 c. sugar

3/4 tsp. salt

1 egg lightly beaten

1/3 c. butter, margerine, or shortening (softened)

31/2 c. all purpose flour

Preheat oven to 350. Heat milk in microwave so that it is warm to the touch, (a trick is to stir it with a fork and make sure all the milk is warm especially when doubling or tripling it) approximately 30 seconds to 1 minute. Add yeast and sugar to milk, mix, and let sit for 10-15 minutes until bubbles form. To yeast mixture, add salt, beaten egg, and butter. Then add the flour, one cup at a time, mixing between each addition. Mix until dough cleans the sides of the bowl and forms one ball in the center. Remove the dough from the bowl and knead it for a few minutes. Form it into one big cemi-circle and put it in a greased bowl. Let it rise for about 30 minutes. Then seperate it into sections, and form the dough into ovals. Place them in greased bread pans and let rise for about 10 more minutes. Cook bread until crust is golden brown. Take out of the oven and dump onto cooling rack. Glaze it with butter, and let it cool, or eat it warm!

Banana Crunch Muffins

I used some of my homemade granola to make these and they are awesome. There are lots of healthy ingredients, but the taste isn't compromised. Maybe the amount of sugar and butter has something to do with it. :) I got the recipe from Barefoot Contessa and just changed it a bit. (The recipe is supposed to make 18 muffins, but I always get more like 22.)

Banana Crunch Muffins

nocoupons

• 1 cup all-purpose flour
• 1 3/4 cups whole wheat flour
• 1/4 cup wheat germ
  
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, wheat germ, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Biscuits (and Gravy)

Chris participated in a 75-mile bike race last weekend. He tells me that at the end of a long ride like that, he is ravenous and can't wait to chow down. I poured over recipes wondering what to make him upon his return, and decided upon homemade biscuits and gravy (with cottage cheese, strawberries and fresh pineapple on the side). I remember my cousin Allison telling me how easy these biscuits were to make, but I had never tried them until now. HOLY smokes, there are few things better than a hot, homemade, light crumbly biscuit. Recipe is from America's Test Kitchen. These come together in 5 minutes or less and are absolutely worth the time.

Cream Biscuits

2 C. all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 C. heavy cream

Adjust oven rack to upper-middle position and heat to 425. Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add 1 1/4 cups cream and stir with a wooden spoon until dough forms, about 30 seconds. Trasnfer the dough to the countertop, leaving all dry, floury bits behind in the bowl. In 1 T. increments, add up to 1/4 C. cream to the dry bits in the bowl, mixing until moistened. Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds. Pat into a flat, 3/4 inch tall circle, and using a round drinking glass, cut out 8-10 biscuits and place on baking sheet. Bake until golden brown, about 15 minutes. Serve immediately.


Sausage Gravy

1 pound ground pork sausage
3 T. flour
3 C. milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown sausage in a large skillet over medium-high heat, breaking it up with a spatula. Set sausage aside, leaving the drippings in the skillet (add a T. of butter if sausage didn't render enough fat). Reduce heat to medium, add flour to the drippings, and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 10 minutes.

(Make sure you save the making and consuming of this meal for days when you burn 4000 calories on a 75-mile bike race. Fair warning.)

Banana Blueberry Muffins

I love muffins, if you haven't been able to tell, and these are definitely at the top of my list! The batter is so creamy and the end result is a moist, fluffy, mouthwatering muffin. You must try them. Recipe from Everyday Food.

Banana Blueberry Muffins

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Spaghetti with Garlic, Olive Oil, and Broccoli

I wasn't sure how this dish would turn out because it calls for a lot of garlic and I'm not a huge garlic fan, but this was so good! It's light and healthy and has really good flavor. We had this with parmesan breadsticks that are super easy and delicious!

Spaghetti with Garlic, Olive Oil, and Broccoli

6 Tablespoons extra-virgin olive oil
12 garlic cloves, minced
Salt and ground black pepper
1 pound spaghetti
3 Tablespoons minced fresh parsley
2 teaspoons fresh lemon juice
1/4 teaspoon red pepper flakes
4 cups fresh broccoli florets
grated parmesan cheese (for serving)

1. Bring 4 quarts water to boil in large pot.
2. Cook 3 tablespoons of oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10-inch nonstick skillet over low heat, stirring often, until garlic is sticky, foamy, and straw-colored, about 10 minutes. Transfer to small bowl.
3. To skillet, add 1/2 cup water and broccoli. Cover and cook over medium-high heat until broccoli is tender but still crisp at center, 5 to 7 minutes. Drain.
4. Add spaghetti and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain spaghetti and return to pot.
5. Stir parsley, lemon juice, red pepper flakes, 3 tablespoons oil, sauteed garlic, broccoli, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with salt and pepper. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.


Parmesan Bread Sticks

Adjust oven rack to middle position and heat oven to 400 degrees. Roll out 1 pound pizza dough ( I used Fresh and Easy's whole wheat pizza dough) into 1/2 inch thick rectangle. Cut dough into 1-inch wide strips and lay on well-oiled baking sheet. Brush with 2 tablespoons olive oil and sprinkle with 1/2 cup grated parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bake until golden brown, about 15 minutes. Let cool slightly on wire rack and serve warm.

Cinnamon Rolls

I made these cinnamon rolls a couple of times over the Christmas break, and they were quite delicious. I even had some people say they were the best cinnamon rolls they've ever had [insert me brushing the dirt off my shoulders]. Just kidding. They really were quite good, and I attribute it all to the recipe, not any of my own culinary skills. You can find the recipe, including a printable version, from Pioneer Woman Cooks. And, just because I'm nice, I'll include it below, too.

Pioneer Woman's Cinnamon Rolls
1 quart of whole milk
1 cup of vegetable oil
1 cup of sugar
2 packages Active Dry Yeast
1 heaping tsp baking powder
1 “scant” tsp baking soda
1 heaping tablespoon salt
1 ½ to 2 cups melted butter
1 cup of sugar
generous sprinkling of cinnamon

Mix the milk, vegetable oil, and sugar in a pan. “Scald” the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. when the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda and the salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down.)

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle ½ of the melted butter over the dough. Now sprinkle ½ -1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam to the roll to seal it. Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

Maple Frosting
1 bag of powdered sugar
2 teaspoons maple flavoring
½ cup milk
¼ cup melted butter
¼ cup of brewed coffee (I omitted this, and just used a little extra milk)
1/8 teaspoon salt

For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting!

Jalapeno cheddar cornbread

Made this to go with spicy chili the other night. It was sooo light and fluffy, and very flavorful. Truth-be-told, I prefer a sweet cornbread, and this definitely falls into the savory category, but Maren said I had to post it anyway. Next time I try this I will double the sugar and leave out the scallions. I loved the jalapeno flavor (not spicy, just yummy), but thought the scallions were a tad overpowering, as onions usually are. BLAST YOU, ONIONS!! Why don't I ever learn?

Jalapeno Cheddar Cornbread
(from Barefoot Contessa)

3 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 T. baking powder
2 tsp. kosher salt
2 C. milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 oz. cheddar cheese, grated, divided
1/3 C. chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 T. seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until just incorporated. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Strawberry Muffins

These are probably my favorite muffins so far. I had 4 in one sitting and probably could have polished all dozen of them off, but was nice enough to let my kids have some and save a few for Derek when he got home from work. Recipe from Martha Stewart.

Strawberry Muffins

10 tablespoons unsalted butter
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 vanilla bean, split and scraped (I just used 1 tsp. vanilla extract)
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cups chopped strawberries (you can substitute any fruit you like)

1. Preheat oven to 400 degrees. Butter a standard muffin tin or use baking cups. Combine flour, baking powder, cinnamon, and salt in large bowl; whisk to combine.
2. In medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture until incorporated.
3. Spoon 1/4 cup batter into each prepared cup. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 minutes before transferring to a wire rack. Dust with powdered sugar.

Witch Fingers

These are always so fun to make- and now even more so with Maya and Adam helping. The best part is, if some turn out too fat or crazy-looking, perfect! It makes it fun to play it up; "This one must've come from a really chubby witch!" Or, "Ewwww, this witch must've had really long, snarly, crooked fingers!" This is a simple dough that comes together quick. We enjoyed ours with Ghost guts dip= 2 blocks of softened cream cheese mixed with 2 cups shredded cheddar cheese. Think crackers and a cheeseball, that is the general idea.

Hot Buttered Witch Fingers

2 1/2 C. all-purpose flour
1/2 tsp. salt
1 tsp sugar
2 1/4 tsp. instant yeast (one small packet)
1 C. warm water
coarse salt
3 T. melted butter
vegetable cooking spray

*For "fingernails": take 1/4 C. whole almonds, add a few drops red food coloring and a drop or two of water. Mix to coat almonds til covered. Spread out on paper towel to dry.

Line baking sheets with parchment paper, set aside. Combine flour, salt, sugar, and yeast. Slowly add in water. Knead on lightly floured work surface til soft and smooth, about 5 minutes. Dust dough with flour, place in plastic bag. Seal bag, leaving room for dough to expand. Let rest at room temp for 30 minutes. Spray work surface with cooking spray. Divide dough into 8 equal pieces, about 2 1/2 oz. each. Rll each piece into a pong thin rope. (Here, you could twist into pretzel shape and make 8 pretzels instead.) Cut into finger-sized pieces. Dip in warm water, and sprinkle lightly with salt. Press almond "fingernails" into end of "fingers". Let rest, uncovered for ten minutes. Bake 8-9 minutes til golden brown. Remove from oven, brush with melted butter til butter is gone. Serve warm or reheat in warm oven.

Pumpkin Muffins

1 box of spice cake mix
1 15 oz can of pumpkin (not pumpkin pie filling)
4 egg whites or 1/2 cup of egg substitute
2 T of water
Allspice to taste

Put ingredients in a bowl and mix well. Pour into mufffin cups. Bake at 350 18-23 minutes.
*The credit goes to Ann Riske for these delicious muffins. She brought them to Sunday dinner a couple days ago- and they didn't last long. Thank you, Ann! :)

Zucchini Bread

Another recipe from Stephanie's Kitchen- she has some good ones! This was my first attempt at zucchini bread and it's pretty fool proof. The cinnamon-sugar mixture on top is a must.

Zucchini Bread

1 1/2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup sugar

1 large or 2 medium eggs

1/4 cup vegetable oil

1 1/2 cups shredded, unpeeled zucchini

1/4 teaspoon grated lemon peel

1/2 cup chopped walnuts or pecans (optional)

1. Grease bottom and sides of a 8x4x2 inch loaf pan.

2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a small bowl, combine sugar, oil, egg, zucchini and lemon peel. Mix until well combined.

4. Add zucchini mixture to the dry ingredients and stir just until moistened. Fold in walnuts or pecans.

5. Pour batter into prepared pan and bake for 45 minutes at 350 degrees.

6. Cover with aluminum foil and bake another 10 minutes or until center is cooked through.

7. Cool on wire rack for 10 minutes before removing loaf from pan to cool completely on the wire rack.

8. For added yummy-ness, brush melted butter over the top of the bread and sprinkle with a cinnamon/sugar mixture.

Cinnamon-sugar mini muffins

Candice introduced me to this recipe from an old Martha Stewart magazine. I'm usually intimidated by Martha recipes because they seem complicated or require too many ingredients I don't normally have. However, these muffins are super easy and most ingredients I already had so I whipped them up for breakfast and we devoured them!

Cinnamon-sugar mini muffins

You'll need 2 mini-muffin tins for this recipe

10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1 cup sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg

Preheat oven to 375 degrees. Butter mini muffin tins (or use paper liners), and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside. In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture. The mixture should be lumpy.

Spoon 1 tablespoon batter into each prepared cup, and bake until tops are golden brown, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to wire rack. Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon-sugar mixture.

I do-ed it!

Kelli, I just wanted you to see that I am not completely bread-challenged, although I have had more than my share of failed attempts. I made the cloverleaf shape, so as to distinguish myself from your signature knots or butterhorns. :) Chris, the kids, and the YW in my ward had good things to say about them. I followed your instructions in the Bradshaw fam cookbook this time, instead of following the BH&G recipe. Thanks for showing me the way to achieve really hot buns.

Kelli's Hot Buns

1 C. milk
1 heaping T. active dry yeast
1/4 C. sugar
3/4 tsp. salt
1 egg, lightly beaten
1/3 C. butter, softened
3 1/2 C. all-purpose flour

Heat milk in micro so that it is warm to the touch, approximately 30 seconds to 1 minute. Add yeast and sugar to milk, mix, and let sit for 10-15 minutes until bubbles form. To yeast mixture, add salt, beaten egg, and butter. Then add the flour, one cup at a time, mixing between each addition. Mix until dough cleans the sides of the bowl and forms a ball in the center. Remove the dough from the bowl, and knead for 4-5 minutes. Cover and let rise for 30-40 minutes. Shape, place on greased baking sheet 2-3 inches apart, cover, and let rise again for 30-40 minutes. Bake at 375 for 15 minutes.