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Tasty Treat Summertime Savory Veggie Muffins Recipe

by 22 Comments

By Summer:

I can’t make my own bread! I know bread sounds intimidating … but really if you make muffins, you’re making bread; the trick is it’s usually not so sweet. Today’s treat is a savory for a hearty snack or an addition to really with any mealtime.

savory muffins

Summertime Savory Veggie Muffins Recipe

Ingredients

2 handfuls of spinach – probably about 3 packed cups un-wilted or ½ cup wilted
½ cup butter, melted
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
2 eggs
2 Tablespoons Parmesan cheese, finely grated
2 Tablespoons cottage cheese
1 teaspoon Basil, dried
½ teaspoon parsley, dried
¼ cup sundried tomatoes, chopped
1½ cups flour – I used 1 cup whole wheat and ½ cup all-purpose
1 cup 2% milk

Directions:

1. Preheat oven to 350oF. Line or grease a 12-cup muffin tin.

2. Place your spinach in a colander and pour a kettle of boiling water over top to wilt. Allow to sit so water drains out.

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3. In your Kitchen Aid Stand Mixer bowl place butter, baking powder and soda, and salt. Turn to stir. Drop in eggs one at a time. Allow to combine on “stir” setting.

4. Pick up spinach in your fist and squeeze excess water out. Chop spinach. Stop mixer and add cheeses, spices, tomatoes, and spinach. Stir again.

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5. Add half of flour to mixture. Combine. While stirring add in milk. Combine. Stop mixer and add in remaining flour. Combine.

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6. Pour mixture equally into the 12 prepared muffin tin compartments. Place in preheated oven and bake for 20 minutes until tops are golden brown and an inserted toothpick comes out clean.

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday: Peaches and Cream Cobble Griddle Cakes Recipe

by 9 Comments

By Summer:

After making the Apple Ring recipe I was thinking about what else I would do. Peaches seemed logical! Peaches and cream are a favored treat. Making rings out peaches isn’t possible without fresh peaches, so I had to alter my thinking. From jarred peaches I diced to bit size and added a creamy cheese … YUM! Eat these as a breakfast or brunch item if you wish, but my children just love to munch on these finger food favorites (minus any sticky sauces of course!).

peach cakes

Peaches and Cream Cobble Griddle Cakes Recipe

Ingredients:

1 egg
½ cup milk
1 cup flour
1 teaspoon almond extract
½ teaspoon salt
1 teaspoon all spice
2 teaspoons baking powder
½ teaspoon baking soda
½ cup plain or vanilla yogurt
1 Tablespoon unsalted butter, melted
4 ounce block of cream or Neufchatel cheese
1 ripe peach, peeled and pitted

Directions:

1. Chop cheese into mini bites about pea sized. Separate each piece; make sure pieces aren’t touching. Place in the freezer to chill.

2. Mix together all ingredients except cheese and peach. Stir until combine. (I usually add all the ingredients except ½ cup of flour and add it as the last ingredient. I mix as I got to get a smooth batter.)

3. Warm griddle to pancake temperature. On my stove top gas griddle I use the 6 heat setting.

4. Chop peaches into small bites no bigger than a dime. Add peaches and cheese to mixture. Fold in.

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5. Pour batter onto griddle into desired size griddle cakes. Batter will spread a bit. When bubbles appear and pop on top, flip and fry the other side. Allow to cook until second side is also golden brown (about 45 seconds).

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6. Serve warm with honey.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Apple Ring Cakes Recipe

by 28 Comments

By Summer:

I’ve said it before, but in case you’re new to following me, my husband loves apples. So if I cook a fruit it tends to be apples (or bananas which my sons love). This week I was thinking about onion rings and I had to test the Baby Bullet, so I got the idea to make apple rings … a sweet dessert ring using apples. You’ll notice the batter typically filled in the circle, and made the creation look more like a pancake, but never the less this dessert is delish and can be used for a breakfast, brunch, or brinner too. YUM! And kind of a fancy spin on two loved culinary items – onion rings and pancakes. PLUS, you’re getting some added fruit in your diet; BONUS!

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Gather the ingredients:

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Combine all of the ingredients.

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Drudge apple slices though batter. Fry on griddle.

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Apple Ring Cakes Recipe

Ingredients:

2 Tablespoons honey
1 egg
1 cup flour – I used ½ whole wheat and half all purpose.
½ teaspoon salt
½ Tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
1 cup milk
1 Tablespoon unsalted butter, melted
4 medium sized apples, skinned, cored and cut into ¼ inch slices

Directions:

1. Preheat griddle to “pancake” setting. On my gas stovetop griddle I heat it to 7 out of 10.

2. By hand with a whisk, in a blender, Magic Bullet or Baby Bullet combine all ingredients until thoroughly combined.

3. Drudge apple slices though batter. Fry on griddle. When bubble pop on surface, flip and fry other size. Both sides should be equally golden brown.

4. Remove and serve immediately OR cool on rack. Top with powdered sugar to serve. And if you’re in the mood for a caramel apple add a side for dipping.

I think having a “squirt bottle” to apply batter to the apples will earn a better ring whereas dredging my rings had a lot of batter and the holes were filled in with batter, but made for a good looking pancake.

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There are other variations I’m going to try sometime … I’ll let you in on those adventures in my kitchen too! Stay posted …

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Make Your Own Granola Cups Snack Time Recipe

by 25 Comments

Tasty Treat Thursday

By Summer:

If you’re looking for something “alternative” to snack on because of New Year’s resolution, then try these granola cups. Not just good for a snack, you can add them to breakfast too. OR be a hero and make a batch for your workout buddies in exercise class.

Granola Cup

Granola Cups Snack Time Recipe

Ingredients:

½ cup butter, unsalted
½ cup honey
1½ cups rolled oatmeal
1½ cups puffed rice
1 Tablespoon sesame seeds
1 Tablespoon hemp seeds
1 teaspoon wheat germ
1 teaspoon ground flaxseed
½ cup raisins
¼ cup pecans

Directions:

1. Melt together butter and honey in a small pan on the stove top.

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2. In the meantime, crush the pecans. In a large bowl, mix together all remaining ingredients. Once the butter and honey have melted pour them into the mix and stir until mix is coated.

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3. Spoon into 12 paper lined cupcake cups. Press down firmly and chill overnight. (Great for a protein breakfast!)

Granola Cups

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm

Chocolate Covered Peanut Butter Balls Recipe

by 114 Comments

By Summer:

This was ALWAYS my favorite Christmas recipe. And you know what, it still is! YUM! My favorite thing is to eat them frozen. My mom use to freeze them to hide them from me, but I knew where they were and would sneak them. Because of this I grow up loving them best frozen.

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Mix peanut butter, ½ cup butter, sugar, and vanilla

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Form nickel-sized balls

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Spear with a toothpick

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After freezing the balls melt some chocolate and dip them

dip in chocolate

Put back in freezer

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Chocolate Covered Peanut Butter Balls Recipe:

Ingredients:

1½ cups peanut butter
16 ounces powdered sugar
1 teaspoon vanilla extract
1 cup butter, divided
12 ounces semisweet chocolate chips

Directions:

1. Line a baking sheet with wax paper and place in the freezer.

2. Mix peanut butter, ½ cup butter, sugar, and vanilla. Remove frozen sheet. With hands form nickel-sized balls. Mixture will be stiff. Place balls on sheet and spear with a toothpick.

3. Once sheet is full place sheet back into the freezer and allow balls freeze while slowly melting together chocolate and ½ cup butter in a double boiler.

4. Remove balls from freezer and coat in chocolate as desired (I do a full dip though some like to do a ½ or ¾ dip) and replace onto waxed cookie sheet.

5. Freeze or refrigerate for 30 minutes or longer to allow chocolate to firm.

6. For storage, keep refrigerated.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm

Twas The Night Before Mocha Recipe

by 31 Comments

By Summer:

These are a fun little cold weather dessert. I loved thinking up this idea and making them because they’re my own little not cake and not cookie … they’re a mini-“cookake” or something like that. Honestly naming isn’t my strong suit! Anyhow, these desserts were inspired by my husband who has to have his cup every day … or twice a day.

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This cold weather dessert is lower in sugar and whole grain healthy using Hodgson Mill Whole Wheat Flour. These are plain mocha, but you can “spice” them up by adding flavoring: add a teaspoon of peppermint extract the frosting and sprinkle the top with crusted candy cane, or add a teaspoon of caramel flavoring syrup to the frosting and drizzle a caramel sauce on top. Limitless variations and mocha flavoring ideas!

Twas the Night before Mocha Recipe
By Summer

Ingredients:
4 ounces unsweetened baking chocolate
½ cup butter
1 cup light brown sugar, packed
2 cups Hodgson Mill Whole Wheat Flour
1 teaspoon baking powder
½ teaspoon salt
2 large or extra-large eggs
1 cup heavy whipping cream
1 cup powdered sugar
8g about 1/8 cup finest ground espresso beans
You’ll Need:
Set of each measure spoons and cups
Stand Mixer with Flat Beater and Wire Whisk attachments
Double Boiler
Plastic Spatula
mini-muffin tin
frosting tube with preferred gage OR zip-top bag

1. Preheat oven to 350oF.

2. In a double boiler melt chocolate. Using your stand mixer with flat beater cream together the butter and brown sugar on speed 2, and then pour in chocolate. Combine.IMG_8937

3. Add one cup of Hodgson Mill Whole Wheat Flour, baking powder, and salt, and stir in stand mixer. While stirring add in an egg. When combined add another cup of Hodgson Mill Whole Wheat Flour and continue stirring. Add second egg. Stir until completely combined.IMG_8939

4. Place 1 Tablespoon of chocolate mixture into each cup. Press mixture against base and walls of each cup. Cook in preheated oven for 9 minutes or until crust appears firm (not moist but not dry; do not overcook or the crust will crumble).

5. Remove from oven and allow to cool in tin for 2 minutes. Press into each crust making a crater in the center of each chocolate mini-cake. Allow to cool 5 minutes more then use your fingers to carefully grip an edge of each cup and remove all pieces for the cooking tin. Allow to cool completely.

6. In the meantime, whip together cream, powdered sugar and espresso in stand mixer with whisk attachment; work up to highest speed and maintain for 1 minute until mixture is frosting consistency.

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7. Full tub or bag with frosting. Pipe into each cup. Serve or refrigerate until time to serve.

Makes 3 dozen

 

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Truly Organic Baking’s Bakers Basics Banana Bread Mix Recipe

by 9 Comments

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It doesn’t have to be 100% homemade to be good for you. My personal recipes each week are homemade; I love to make things “from the scratch store” as my 4YO would say. However, even if you also like to make homemade goods sometimes you need to make something but don’t have the time to invest. Just because something is semi-homemade or you use a box doesn’t mean you have to sacrifice your food values. Using Truly Organic Baking’s Bakers Basics is one option.

 

 

Truly Organic Baking’s Bakers Basics Banana Bread Mix Recipe

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INGREDIENTS

1 box Truly Organic Baking’s Banana Bread Mix (get your own on Amazon [http://www.amazon.com/Truly-Organic-Baking-Bakers-15-7-Ounce/dp/B00351Z52E])
2 large organic eggs
3 ripe organic bananas
¼ cup organic butter, melted

DIRECTIONS

1. Preheat oven to 350oF. Grease mini-muffin pan’s cups.

2. Combine all ingredients until dough forms.

3. For mini-muffins bake for 10 minutes, or until golden brown and inserted toothpick comes out clean.

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I’m a fan of making mini-muffins but you can make regular muffins, king muffins, or loaves with this recipe. You can do more too if you feel comfortable altering baking instructions and possible ingredients.

clip_image008You can learn more about Truly Organic Baking on their website, at Truly Organic Baking on Facebook, and Twitter @TOBLLC.

About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday Low Sugar Bob’s Red Mill Granola Oat Cookies Recipe

by 23 Comments

When I made my High-Altitude Chocolate Cake I told you all that my FIL likes low sugar desserts. These cookies are for him; so if you’d like then add ½ cup more of sugar or for some natural sweetness add raisins.

 

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Low-Sugar Bob’s Red Mill Granola Oat Cookies Recipe

Ingredients

1 cup unsalted butter, softened
½ cup light brown sugar
½ teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 cup flour
2 large eggs
½ cup wheat germ
½ cup ground flaxseed
2 cups quick oats
1 cup Bob’s Red Granola (any desired flavor, I used natural)

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Directions:

1. Preheat oven to 350oF.

2. Cream together butter and sugar. Add vanilla, baking soda, and cinnamon. While mixing drop in ½ cup of flour, then egg, repeat. Add wheat germ then flaxseed in the same way. Then add
oats and granola.

[Stir in optional items such as 1 cup of chocolate chips or raisins. Stir well.]

3. Bake for 8 minutes or until golden brown.

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I rolled my dough into balls; these cookies keep their shape so make flat or drop cookies for whatever you desire as a shape after baking. My whole family (including the kids) loved this low-sugar option. I made half with the patch without raisins and half with, so this is another option for your family to enjoy!

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday Strawberry Rhubarb Oatmeal Mini Muffins

by 25 Comments

I like to add a little something extra when I deliver a new mom meal for a member of my MOMS Club. I find it nice to offer a low to semi-sweet dessert, breakfast or snack option. Mini muffins are great because a mom can snack on them when they’re busy but need a pick-me-up, or their older child(ren) can have one in hand … dads like them too of course. Make these for yourself, for a brunch date, or to give a friend. Enjoy!

 

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Strawberry-Rhubarb-Oatmeal Mini Muffins

5.0 from 2 reviews
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Tasty Treat Thursday Strawberry Rhubarb Oatmeal Mini Muffins
Author: 
Recipe type: Dessert, Breakfast
 
Ingredients
  • ½ cup light brown sugar
  • ½ cup salted butter, melted or softened
  • 1 cup quick oatmeal
  • 1 cup flour
  • ½ cup wheat germ
  • ½ cup ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 11 oz strawberries (it’s what I had on hand)
  • 5 oz rhubarb (also what I had on hand)
  • 2 eggs
Instructions
  1. Preheat oven to 350oF. Lightly grease mini muffin pan
  2. Place strawberries and rhubarb in blender or food processer to chop finely.
  3. In mixed bowl cream together butter and sugar.
  4. Add remaining ingredients and stir.
  5. Portion muffins into prepared cups. These do not rise much!
  6. Cook in preheated oven for 10 minutes. Toothpick should come out clean.
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Makes about 4 dozen mini muffins

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About Summer:

Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.

Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe

by 55 Comments

Oh how I love to look at Summer’s recipes. She sent me this week’s recipe and I can’t wait to try it. I know the kids are going to love it too. What do you think, want some chocolates?

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“Breaded” Salted Caramel Chocolates Recipe

 

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5.0 from 3 reviews
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Tasty Treat Thursday: Breaded Salted Caramel Chocolates Recipe
Author: 
 
Ingredients
  • 1 cup brown sugar
  • 1 cup butter, softened or melted
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • 1¼ cups flour
  • cup oatmeal
  • cup ground flaxseed
  • cup wheat germ
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1½ cups dark or semisweet chocolate chips
  • cup caramel bits
Instructions
  1. Preheat oven to 350oF. Grease cookie sheet with a light amount of butter.
  2. In your Kitchen Aid stand mixer with Flat Beater attachment. Cream together sugar and butter. Mix in extracts.
  3. Add in flour, oatmeal, flaxseed, wheat germ, salt and soda. Stir until crumbles form.
  4. Drop in eggs. Mix completely.
  5. Add chips and bits using only the “stir” setting or mix in with wooden spoon until they appear throughout the dough.
  6. Cook for 10 minutes or until edges appear golden brown. Cool on pan for 2 minutes before removing to a cooking rack or counter top.
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