Red Velvet Donuts

 
It’s here Valentine’s Day weekend! I love Valentine’s Day! It is a perfect time of year to remember those we love and celebrate the relationships we hold dear. 

Last year I made red velvet scones! Red Velvet can be made just about into anything. I have made in the past pancakes, waffles, brownies, cake, cupcakes, & cookies. 

  
This recipe yields 14 donuts

Donut Ingredients:

2 cups whole wheat pastry flour

1 tb cocoa

1 1/2 tsp red food coloring 

1 tsp vinegar 

2/3 cup sugar

1 tsp pure vanilla extract

3/4 cup low fat buttermilk

1/2 tsp kosher salt

2 tsp baking powder

2 large eggs

2 tb canola oil

Cream cheese frosting ingredients:

2 oz 1/3 fat reduced cream cheese (room temperature)

1 tb skim milk

1 tsp vanilla extract

1cup powdered sugar

Sprinkles (optional)

Directions 

1. Preheat oven 425 degrees.   Cooking spray your donut pan. Set aside.

2. In a large bowl mix flour, cocoa, baking powder, sugar, & salt. 

3. In a seperate bowl mix vinegar, buttermilk, oil, eggs, and vanilla. Pour into dry ingredients. Mix well with spatula however be careful to not overmuch.

4. Use a piping bag to fill the donut vessel 2/3 full. Please note this batter will leak out of the bag. 

5. Pat the pan on the counter and bake for 5-6 minutes at 425 degrees. Or until tooth pick comes out clean. 

6. Allow to cool in pan for 1-2 minutes, remove from pan and allow to cool for 5 minutes on wire rack. 

7. While donuts are cooling, start the frosting. In a small bowl mix the soft cream cream with milk and vanilla. Gradually add the powdered sugar. Mix well so all the powdered sugar clumps vanish.

8. Place the frosting in a squeeze bottle and once donuts cool decorate as you wish. Sprinkle with red hearts or lips. 

  

Grandma’s 60 minute rolls

  
I found this recipe by going through my grandma’s recipes. I couldn’t wait to try it! It makes me feel like she had dinner with us tonight. We had some hot peppers tonight that accompanied it well.
This recipe yields 22 rolls

   

This looked like a keeper. So I thought I’d give it a try.  

Ingredients: 

4 1/2 AP flours

1 tsp kosher salt

3 tb honey

1 1/2 Tb active yeast

1 cup skim milk

1/2 cup water 

1/4 cup unsalted butter (1/2 stick)

Directions:

1. In a stand mixer bowl mix flour, salt, side aside. 

2. In a sauce pan combine milk,  butter, water, milk, & honey. Allow the liquid to reach 120 -130 degrees and remove from the heat and wait to add the yeast until the milk mixture reads 70-80 degrees. Add yeast and allow the yeast to proof this should take 5 minutes. 

3. After yeast blooms slowly add to the flour blend and beat with dough hook for two minutes on low speed. Increase the speed to medium low and continue to beat with dough hook for 5 more minutes or until dough ball forms.

4. Divide the dough into 22 round balls place in deep dish round baking stone. Cover the dough with plastic wrap.  Allow the dough to rise for 60 minutes. 

5. Once the dough has rested for 60 minutes in a warm area. Preheat oven to 350 degrees. Place the pan in the center of the preheated oven and bake for 23 minutes or until the rolls turn slightly golden brown. 

6. Enjoy with some homemade apple butter or hot peppers. 



Savory Pork Loin

  
I had my sister and her family over for the super bowl and I made this savory Porkloin. This slow cooked meat will just melt in your mouth. My sister literally said this meat melts in your mouth.
Ingredients: 

1 (3-4) pound pork loin

2 bay leaves

2 cups of chicken stock 

4 large potatoes cut into 2 inch chunks, unpeeled

1 cup of baby carrots

1 medium onion cut into large wedges

2 stocks of celery, diced

1/4 cup Dijon Mustard (seeded mustard)

2 tsp dried Rosemary

1/2 tsp dried thyme 

Natures seasoning to sprinkle on meat (if you don’t have this use salt and pepper)

1 tb Rosemary infused olive oil

1 tsp garlic salt
Directions: 

1. Sear the meat in a large sauté pan on all sides, over medium heat, I would suggest for about 6 minutes on each side on medium heat. 

2. Place seared meat in the center of the crockpot. A range the vegetables around the meat. Pour the stock over the meat. 

3. Take the mustard, Rosemary, thyme and garlic salt and make a paste. Place it ontop of the meat evenly. Place bay leaf on top. Cover with lid and allow to cook on low for 8 hours. 

4. Enjoy!

Homemade Fat Free Snickerdoodle Coffee Creamer

  

My husband loved the last coffee creamer I made from scratch, the pumpkin spice. We recently ran out of the liquid gold and I needed to either purchase another store prepared creamer or making a new. 

This recipe yields 2 cups

Ingredients:

2 cups of fat free half and half

1/2 cup dark brown sugar

2 tsp pure vanilla extract

1 tsp vanilla

1 tsp ground Vietnamese cinnamon 

Directions:

1. Place in a 2 at sauce pan the water, brown sugar, cinnamon, and vanilla. 

2. Bring to a low boil. Gradually add in the half and half. Allow mixture to come to a boil and remove from heat. Allow to cool and pour into a heat safe container. 

3. Store in the refrigerator and make sure to shake well before each use to evenly distribute the cinnamon (it tends to settle to the bottom).

4. Enjoy with your favorite cup of Joe! 


Candied Ginger Banana Streusel Muffins

 

IMG_5434

 

I love baking with banana’s. Banana muffins are delicious on their own. Today I thought I would take a spin off of the traditional banana muffin. I know often times recipes call for chocolate chips; however, not today. These muffins are moist, sweet, and spicy and not intended for little ones. These muffins will sure wake you up and get you going for the day. The ginger really comes on strong so if you do not like ginger they are not for you.

I adapted these muffins to incorporate greek yogurt to add moisture and protein. I only used whole wheat pastry flour which allows them to rise better than traditional whole wheat flour (so make sure not to interchange the two). I added flaxseed to add some omega 3 fatty acids. The ginger is a magical ingredient and research shows this spice can help with an upset stomach and improve digestion.

 

Ingredients for the muffin:

3/4 cup of Plain Fat Free Greek Yogurt

2 1/2 cups of Whole Wheat Pastry Flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

1/2 Tsp ginger ground

1 Tsp ground vietnamese cinnamon

1 large egg

1 tsp pure vanilla extract

1/2 cup of finely chopped candied ginger

2 very ripe bananas (brown); mashed

2/3 cup raw sugar or brown sugar if you don’t have raw

4 tb of ground flaxseed

 

Ingredients for the topping:

1/2 cup whole wheat flour

1/2 cup finely chopped candied ginger (very important to finely chop)

1/2 cup brown sugar

2 tb canola oil

1/2 tsp ground vietnamese cinnamon

 

This recipe will yield 12 standard muffins and 12 mini muffins

Predirections:

Preheat oven to 350 degrees. Line standard baking muffin tins with muffin liners and spray generously with canola oil cooking spray. Set aside.

 

Directions for the muffins:

  1. In a large bowl, mix with whisk greek yogurt, banana, flaxseed, vanilla and raw sugar. Add in egg and mix to combine. Set aside
  2. In a medium bowl mix together, flour, ground ginger, cinnamon, baking soda, salt and baking powder. Add the dry ingredients to the wet greek yogurt mixture by folding the dry ingredients into the mix. Please make sure not to over mix muffins (you will create a tunnel effect with pointy muffins aka not very pretty).
  3. Lastly fold in the candied ginger. Once again caution against over mixing.
  4. By using a number 16 scoop portion out 12 standard muffins. Set aside.
  5. By using a size 60 scoop portion out 12 mini muffins. Set aside.

Directions for the streusel topping:

  1. In a small bowl mix together flour, sugar, cinnamon, candied ginger and canola oil.
  2. Add about 1-1/2 TB to each muffin with the standard size and about 1/2 -1 TB to the minis.
  3. Bake the standard muffins for 20-23 minutes at 350 degrees or until toothpick comes out clean. Bake the minis for 9-10 minutes or until toothpick comes out clean. Remove from the muffin from the tins and allow to cool on wire rack.

 

 

IMG_5433

 

 

 

 

Chicken Parm Casserole

 

This is for all of you who enjoy using leftovers in creative ways. I love being resourceful with the leftovers. My husband and I made chicken parm, with homemade fettuccine noodles & homemade alfredo sauce for his birthday. 

We had some leftover chicken parm in the refrigerator and I was trying to think of a way to reinvent the dish then I remembered making a similar dish with meatballs so I thought I’d give it a try with the parm.

Ingredients:

4 slices of provolone

1/2 cup 2% mozzarella shredded

1 1/2 cups homemade marinara sauce

1 large leftover chicken parm breast (cut into 1/2 inch pieces) 

1 can of grands biscuits (reduced fat) (quartered) 

Directions:

1. Preheat oven to 375 degrees. Cooking spray a glass deep glass dish 8 by 10″.Set side. 

2. In a medium bowl mix the marinara and cut biscuits and toss to coat. Place evenly in the prepared baking dish.

3. Top the biscuits with the cut up chicken. Spread the meat over the biscuits evenly. Top with the shredded mozzarella cheese and provolone cheese.

4. Bake at 375 degrees for 30-35 minutes. 

  

Orange Zest French Toast Sticks

  

Blood oranges are in season and mighty delicious! I put this recipe together to start this bright and sunny warm day (60 degrees) on January 31st in the burgh right. 

I am happy since with this recipe, I was also able to use leftover fresh homemade bread. 

Ingredients:

1 small loaf of crusty bread ( cut into sticks)

1 cup skim milk

1 tsp pure orange extract ( I used penzeys)

1 tsp pure vanilla extract 

2 th pure maple syrup

1/3 cup egg whites

1 whole zest of a blood orange 

Pinch of nutmeg 

1 tb unsalted butter

This recipes yields 17 French Toast Sticks

Directions:

1. Place a nonstick pan on medium heat and add butter. Add the butter to the pan and allow to melt. 

2 In the meantime place milk, orange zest, orange & vanilla extract, nutmeg, egg whites, maple syrup in a medium bowl.  Whisk the ingredients together well. 

3. Soak slices of bread in milk mixture on both sides. Place the the saturated bread on the hot skillet. Allow to cook 3-4 minutes on each side. Repeat until all the liquid and bread vanish. 

4. Sprinkle with some powdered sugar or drizzle with maple syrup. 

Enjoy!

Nanny’s Cornflake Crust 

  

 My husband’s Nanny Kessman used to make this classic baked chicken dish with cornflakes instead of breadcrumbs. My husband mentioned she would make this family favorite for every holiday. Even when he was growing up she baked this entree. 

This dish comes out very crunchy on the outside and moist in the center without the grease. The pasta sprinkle adds a lot heightened flavor. 

The other day I recalled this dish and thought I don’t think we have ever made it. What a perfect quick dinner recipe that pairs well with actifry fries and a many steamed veggie. 

Ingredients:

3 thin slices pork chops or thin chicken breast 

1 1/2 cups of cornflakes, then crushed

1 TB pasta sprinkle or Italian seasoning

1 large egg

1 TB skim milk

Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees.

2. Take a half sheet pan lined with parchment paper and then place a wire rack in the inside of the pan on top of the parchment paper. Set aside.

3. Take two shallow small bowls. Place the crushed cornflakes in one mixed with pasta sprinkle. In the other bowl place the egg and beat it lightly with the milk. 

4. Take the meat and sprinkle with salt and pepper. Place the meat in the egg wash enough to coat entire piece. Allow excess to drop off and then place the meat in the cornflake dust. Flip the meat and allow to coat both sides. Place the fully coated meat on the rack inside the pan. Repeat with remaining meat. 

5. Bake the meat in the center of the oven at 350 degrees. Set the timer for 12 minutes and flip the meat and bake for 12 more minutes. 

**The internal temperature of the pork should be 145 degrees. The chicken may take longer.If baking chicken the temperature should be 165 degrees. 

Enjoy! 

Nanny’s CornFlake Crust Chicken

  
   

 My husband’s Nanny Kessman used to make this classic baked chicken dish with cornflakes instead of breadcrumbs. My husband mentioned she would make this family favorite for every holiday. Even when he was going up she baked this entree. She would usually pair this dish with her green beans and bacon side with cottage cheese and applesauce. 
This dish comes out very crunchy on the outside and moist in the center without the grease. The pasta sprinkle adds a lot heightened flavor. 
The other day I recalled this dish and thought I don’t think we have ever made it. What a perfect quick dinner recipe that pairs well with actifry fries and any steamed veggie. 

Ingredients:
3 thin slices pork chops or thin chicken breast 
1 1/2 cups of cornflakes, then crushed (you can buy gluten free if needed)
1 TB pasta sprinkle or Italian seasoning
1 large egg
1 TB skim milk
Salt and pepper to taste

Olive oil optional 

Directions:



1. Preheat the oven to 350 degrees.
2. Take a half sheet pan lined with parchment paper and then place a wire rack in the inside of the pan on top of the parchment paper. Set aside.
3. Take two shallow small bowls. Place the crushed cornflakes in one mixed with pasta sprinkle. In the other bowl place the egg and beat it lightly with the milk. 
4. Take the meat and sprinkle with salt and pepper. Place the meat in the egg wash enough to coat entire piece. Allow excess to drop off and then place the meat in the cornflake dust. Flip the meat and allow to coat both sides. Place the fully coated meat on the rack inside the pan. Repeat with remaining meat. If you wish you can drizzle with olive oil (Nanny did)
5. Bake the meat in the center of the oven at 350 degrees. Set the timer for 12 minutes and flip the meat and bake for 12 more minutes. 
**The internal temperature of the pork should be 145 degrees. The chicken may take longer.If baking chicken the temperature should be 165 degrees. 
Enjoy! 

Mystery Cheese Potatoes

 
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I placed these fries in the Actifry. The reason they are called Mystery  fries is because we went to one of our favorite shops in the strip district & they have a cheese called “mystery cheese. ” Of course we had to purchase some. The owner was too cute and told us what the cheese was even though it was considered quote on quote “mystery cheese.” 

Ingredients:

1/4 cup a blend of grated Parmesan, Asiago, Romano Cheese

1 teaspoon of garlic salt

1/2 teaspoon of garlic powder

1/2 teaspoon of dried oregano 

1/2 teaspoon of paprika

2 tablespoons of olive oil

4 medium to medium large local potatoes 

Directions:

1. Clean, don’t peel, & cut potatoes into sticks. Place in actifry. Pour olive oil over the potatoes.

2. Sprinkle with remaining ingredients and set actifry for 45 minutes. Add additional salt to taste. 

3. Enjoy!