Tag Archives: vegetarian

Nutella Almond Meal Banana Mini Muffins

Tomorrow we are having one of our quarterly meetings at work. I always bake a sweet treat for the team. Yesterday I made my banana crunch muffins for a coworker’s birthday and I still had some leftover ripe bananas. I didn’t want to make the same recipe and wanted to add some chocolate to the party.

This recipe yields 27 mini muffins

Ingredients:
1/2 cup almond meal
1/2 cup AP Flour
1/4 cup Whole wheat pastry flour
1 TB canola oil
3 TB Nutella
1 TB Dutch Cocoa
1/2 tsp pure vanilla
1/2 cup buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup 1/8 cup raw sugar
1/4 cup egg substitute (or two egg whites)
1 medium ripe banana mashed

Preheat oven to 350 degrees

Line 27 mini muffin vessels with paper liners and spray with cooking spray.

Sift flour, almond flour, cocoa, salt, baking powder, baking soda in medium bowl. Set aside.

In a separate bowl mix buttermilk, egg substitute, oil, vanilla, sugar, banana, and Nutella.

Mix the liquid batter until thoroughly combined.

Now gently add dry ingredients to liquid batter.

Whisk until there is no dry residue present. This is why I like to use the clear bowl, to make sure all the dry ingredients have been well incorporated.

Portion out using a size 60 scoop into your pre-line and sprayed baking tins.

Bake for 10 to 11 minutes. Check using toothpick method. Place toothpick in the center of the muffin and remove quickly to see if toothpick comes out with no liquid residue. If toothpick comes out clean remove pan from oven. However if any wet residue still remains on toothpick let muffins bake another minute and check again.

Remove from pan immediately.

Allow to cool on wire racks.

Enjoy

Vegetarian Fajitas Frittatas

Everyone knows that I don’t like to waste food. I always try and use leftovers a few different ways.

The other night my husband made me veggie fajitas. Then the next night I made cheese and veggie quesadillas with some of the leftovers. Now I am finishing off the rest with these little frittatas using my brownie pan from Pampered Chef! Which I love and not just for brownies!

Ingredients

3 cups of egg beaters
3/4 tsp fajatas seasoning
Pinch of kosher salt
3/4 cup vegetable diced fajitas
6 oz 2% shredded reduced fat cheddar cheese
Dried cilantro to taste

Directions
Preheat oven to 350.

Cooking spray the brownie pan set aside.

Place one TB of diced veggies into each vessel.

Now place a 1 TB of shredded cheese on top of the veggies.

Set aside.

Place egg substitute in a pouring measuring cup and mix in fajita seasoning and salt.

Once seasoning is mixed throughout. Pour 3 to 4 TB of egg substitute in each section to the top.

Sprinkle with cilantro if desired.

Place in oven for 23 to 25 minutes on 350 degrees.

Let cool a few minutes before handling.

Enjoy!

Orange Creamsicle Mini Cupcakes

I saw a recipe on the May 2014 Food Network Magazine …orange cream cupcakes (they were pictured on the cover)!! I was so excited and wanted to try it right away.

I loved eating Creamsicle pops in the summer time when I was growing up.
Before I got all my ingredients out and preheated my oven I wanted to check the FN website. One thing I always do before starting a recipe or purchasing a product is read the reviews. The recipe from the May issue didn’t have very good reviews. So I opted not to make that recipe, now I was in the mood for Creamsicle, I I went to my trusty Taste of home website to find one to try. I was in luck they had one but no reviews…no reviews are better than poor reviews. I gave it a try and was pleasantly surprised.

This recipes yields 69 minis using a size 60 scoop

Cupcake Ingredients:
3 eggs
1 1/2 cup sugar
1 cup canola oil
1/2 low fat buttermilk
1/3 cup fresh orange juice
2 tsp fresh orange zest
1 tsp orange extract (Penzey’s)
1 tsp pure vanilla extract
3 cups AP flour
2 tsp baking powder
3/4 tsp kosher salt

Frosting recipe:
2 sticks unsalted butter (softened to room temperature
1 (8 oz block) cream cheese generally I would say use one third fat but I made these for a bridal shower and wanted them to turn out perfectly
1 tsp orange extract I used Penzey’s
1 TB Orange zest
Orange gel food coloring
69 Orange Mike and Ike’s & tooth
picks

Preheat one and paper-line mini cupcakes tins. Set aside

1. In a large electric mixing bowl combine first eight ingredients and beat with spatula attachment together until blended.

2. In a separate medium bowl combine flour baking powder baking soda and salt mixed together with whisk.

2. Gradually add the dry ingredients into the wet mixture.

3. Continue beating with spatula attachment until everything is fully incorporated.

4. Portion out into mini cupcake tins using a number 60 scoop.

5. Bake for 9 to 11 minutes. Test cupcakes using with toothpick method. If toothpick comes out clean they are done. These minis bake very quickly so if they’re not done at nine check every 30 seconds to a minute.

6. Remove from pan right away with no hesitation.

7. Please Let completely cool off on wire rack before frosting.

Directions for frosting:

1. In an electric mixer beat butter and cream cheese until smooth and creamy without any chunks.

2. Gradually add confectionery sugar 1 to 1 & 1/2 cups at a time. Maker sure if you don’t have a spatula attachment with rubber scraping sides that you use a hand spatula to scrap down sides occasionally.

3. Add orange zest and orange gel coloring until you reach the desired color for the frosting.

4. Place into large piping bag using an Ateco 808 piping tip and frost into magical swirls. Top with Mike and Ike’s lookalike creamsicles.

And enjoy

Cauliflower Pizza Crust

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Everyone is talking about making pizza without the tradition flour. Plus I keep seeing all these pins on Pinterest for cauliflower pizza. The other day my neighbors next door mentioned they’d like to bake a cauliflower pizza as well. I couldn’t resist any longer . I thought tonight I’d give it a whirl. The original recipe I found on weight watches site but made several changes to add some flavor.

Yields 8 slices of pizza pie.

Ingredients:
3 cups of cauliflower chopped
Four cloves of garlic
1/4 cup egg substitute
1/4 cup shredded parm cheese (not kraft)
1/4 cup shredded Fat free mozzarella
1/2 tsp pasta sprinkle
1/4 tsp dried Basil
1/3 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp of mrs dash spicy blend or red pepper flake

Directions:
Preheat oven to 450 degrees
1. Wash and rinse cauliflower. Dry to remove excess water.

Please cauliflower and garlic in food processor. Food processed until texture looks like snow

Place cauliflower and garlic in food processor and pulse until resembles snow like texture.

Place in glass bowl and microwave for 4 minutes. Let cool and ring out in clean towel to remove the moisture. Trust me you will want to do this step or you will have a soft crust. I tried the first time just blotting with paper towels and it didn’t remove enough of the moisture.

Place the dry ingredients and cauliflower in the same glass bowl (really why waste another).

Mix to fully incorporate.

Add egg substitute and cheese mix.

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Spray with cooking spray parchment lined pizza piel.

Place dough on parchment paper . Spread out the dough with spatula into a circular shape.

Place the dough in oven on the pizza stone. The best thing to do is pull out the wire rack with the pizza stone on and slide the dough onto the stone and push rack bake into oven. Bake for 10 to 15 minutes

Add your favorite toppings. We added sautéed Swiss chard, mushrooms, garlic, roasted red pepper, hot pepper rings, and onions. My husband added more cheese, but I refrained.

Bake for an addition 5 to 10 minutes or until your cheese has melted to your liking.

Enjoy!

Apple Coffee Cake with Almond Meal

I went to visit my grandma and grandpa this past weekend and they surprised me with sereval bushels of apples.

Which has led me to explore many different recipes utilizing apples!
This one here is prefect for breakfast!

Ingredients;

1/4 cup canola oil
3/4 cup brown sugar (lightly packed)
1 egg (preferably local)
1/2 cup almond meal (aka almond flour)
1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup fat reduced sour cream or plain greek yogurt
1 tsp pure vanilla (Mexican)
1 cup peeled, cored and chopped apples

Crumble topping
1/4 cup brown sugar
1/4 cup of whole wheat flour
1/2 tsp cinnamon
2 TB butter (unsalted)

Glaze

1/4 cup brown sugar
1/2 tsp vanilla extract
1 TB Apple cider

Directions:
Preheat oven to 350 degrees and spray with cooking spray a 6 cup capacity glass baking dish (mines a 8″ by 6.5″)

1. In a medium bowl sift together flour, almond meal, spices, baking soda and salt.