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Tag Archives: Vanilla

Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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Pumpkin Pie Baked Oatmeal

In the last year I have discovered baked oatmeal.  It has become a favorite in our house ever since.  It is more filling and satisfying in a whole new way.  When I found The Oatmeal Artist: Pumpkin Pie Baked Oatmeal, it sounded right up our alley.  We love pumpkin anything and why not add it to oatmeal.

Personally this recipe was not sweet enough for my taste or the kids.  This could easily be increased by switching out half the syrup for brown sugar.  Sweetness is always a to taste thing, so try it with the original recipe and add a bit of sprinkled sugar on top if needed.  The texture is spot on combining soft oatmeal without being gooey with a bit of spice and flavor.

I find making baked oatmeal for breakfast or a take a dish brunch works well.  Most people won’t bring the same dish, no toppings are needed when you do a baked oatmeal, and if it cools down it is ok.  My favorite baked oatmeal is my Berry Baked Oatmeal.

Pumpkin Pie Baked OatmealPumpkin Pie Baked Oatmeal:

  • 2 cups rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup milk
  • 1/2 cup water
  • 1 cup pumpkin purée
  • 1 tsp vanilla
  • 4 Tbs maple syrup or brown sugar

Preheat oven to 350 degrees.

Mix together oats, pumpkin pie spice, baking powder, and salt.

In a separate bowl combine the remaining ingredients until smooth.  Add in the dry mixture.

Spread into a lightly greased 9 x 9″ baking dish.

Pumpkin Pie Baked Oatmeal

You can sprinkle or stir in any of the following:

chocolate chips, coconut, dried fruit, nuts, or pumpkin seeds.

Bake 22-25 minutes or until set.

Enjoy!


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Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla

Topping:

  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.


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Almond Joy Cookies

Almond Joy CookiesHow good does Sweet Pea’s Kitchen » Almond Joy Cookies sound?  Well they are worth the calories and taste just if not more satisfying as one of my favorite candy bars.  The cookies have the perfect crunch to chew ratio.  I am thinking they would be really good turned into ice cream sandwiches come summer time.

I will admit the one of my few food weaknesses are cookies.  I can’t seem to help myself if they are in the house.  Store bought cookies are easy to turn away but homemade cookies are the best.  Homemade cookies are particularly hard to resist if they are hot from the oven (I like them gooey).

Mr.Picky on the other hand enjoys himself a cookie (as long as it has no nuts) but they must have cooled completely.  Warm dessert is my favorite and something Mr.Picky finds unappetizing.  Mr.Picky’s one exception to the hot dessert rule is my homemade cinnamon rolls, which he will reheat for day.

As I sit here typing I am enjoying myself an afternoon cookie and for once pleased Mr.Picky is not around.  Not often I get to enjoy nuts in my dessert.  Enjoy one for me and keep on baking.

Almond Joy Cookies:Almond Joy Cookies

Yields about 2 dozen

  • 1 cup flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar,lightly packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract (I didn’t have any so I left it out)
  • 1 cup shredded or flaked coconut
  • 1 cup chocolate chips
  • 3/4 cup almonds,finely chopped

Preheat oven to 300 degrees.

Sift flour,baking soda, and pinch of salt together.  Set aside.

Cream together butter and sugars until light and fluffy.

Beat in egg, vanilla, and almond extract.

Add in dry ingredients until just combined.

Stir in coconut, almonds, and chocolate chips until incorporated.

Almond Joy Cookies

Drop on a baking sheet in about 1-2 Tbs size balls (a scoop works well)

Bake 18-20 minutes until just set, allow to cool on cookie sheet 3-5 minutes before moving to a cooling rack.

 


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New York Cheesecake Recipe

So good I can't get a picture before they dig in.

So good I can’t get a picture before they dig in.

Mr.Picky would never pick birthday cake or regular cake for his birthday dessert.  Instead he could sit down to a great slice of plain New York style cheesecake.  I have made numerous recipes to perfect the cheesecake of his dreams.  Chantal’s New York Cheesecake Recipe – Allrecipes.com was the closest to perfect as far a New York style cheesecakes.

Although I find cheesecake to be too rich for me this was a great recipe.  Mr.Picky thought it was by far the best recipe for cheesecake and will be the recipe I will make from now on.  By the way cheesecake freezes and thaws great, easy to make ahead and keep in the freezer for dessert down the road.

It was not Mr.Picky’s birthday but he was hankering for some cheesecake the week before.  I happened to have a large brick of cream cheese to use up and the remaining ingredients were on hand.  I put together a cheesecake while he was out of town and surprised him with a big slice when he got home.

This is the first time I have had a cheesecake crack, but it is also a new oven to me.  It this bothers you cover with a sour cream topping.

This is the first time I have had a cheesecake crack, but it is also a new oven to me. It this bothers you cover with a sour cream topping.

New York Cheesecake:

Crust:

  • 15 graham crackers, crushed
  • 2 Tbs butter, melted

Filling:

  • 4 (8 oz.) packages of cream cheese, room temperature
  • 1 1/2 cup sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 Tbs vanilla
  • 1/4 cup flour

Preheat oven to 350 degrees.

Press crust into a 9″ or 10″ springform pan.

Mix cream cheese and sugar until smooth.  Blend in milk.

Add eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla, and flour until smooth.

Pour filling into the crust.

New York Cheesecake

Bake 1 hour with a water bath below.  Turn off oven and cool 6 hours in oven.

Place to age in refrigerator at least overnight.

If there is any remaining cheesecake freeze the cake whole.  Slice and wrap the pieces and place in a freezer bag for storage.  Just pull out a piece as needed, unwrap while frozen and it will thaw within an hour on a plate.

Frozen New York Cheesecake

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Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

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Vanilla Magic Cake

Vanilla Magic CakeI was so intrigued over Magic Cake | Kitchen Nostalgia, I mean three layers one batter?  This recipe has been on my list of desserts for a while.  After tasting it I am sure it will be made more often.  I was headed to a planned dinner and was asked to bring a dessert at the last-minute.  Magic cake contained ingredients on hand and seemed easy enough.

Bringing dessert is always my dream because my list of things to try goes on and on.  How many desserts can one family eat?  I rarely make dessert unless we are attending an event or having company so the recipes to try add up quickly.

Magic cake was easily assembled and placed in the oven.  The longest point is allowing it to cool fully.  I was so nervous because I hadn’t made it before and was taking it some where.  Usually I know if something will turn out, to be honest I didn’t have confidence in the three layers turning out.

After the cake filling the pan to the brim and watching it puff up as if it was a souffle, I wasn’t sure what I got myself into.  Of course as I took it out of the oven it deflated and started the long cooling process.  I only had two hours when the recipe required three hours.  After the two hours the cake came out nicely on a plate and I allowed it to cool the last hour during the drive and dinner.  At this point I still had no idea if this cake was going to turn out.  It looked great and smelled great, then it came the time to slice and serve.  With the first slice much to my surprise it had three layers and yelled out with joy.

I served the cake and my family had the first bites.  They loved it, almost as much as I did when I finally got a  chance to have a piece.  It tasted almost like custard but with some cake like texture to it.  It was a wonderful and light dessert.  Next time I will serve it with fresh berries or a berry sauce.  Alone it was great as well.  I can’t wait to try different flavors of magic cake!

Magic Cake:Vanilla Magic Cake

  • 4 eggs, separated at room temperature
  • 1 Tbs water
  • 1/2 cup + 2 Tbs sugar
  • 1/2 cup butter, melted
  • 3/4 cup flour
  • 2 cups milk, lukewarm
  • 2 tsp vanilla
  • sprinkle of powdered sugar, if desired

Beat egg whites until stiff peak forms, set aside.

In another bowl mix egg yolks and sugar until combined.  Stir in water and vanilla until light in color.

Add the melted butter to the yolk mixture and beat another minute or so, last but not least add the milk and beat until combined.

Fold the egg whites into the yolk mixture about a third at a time until combined.  A few small bits of egg white is fine just no large clumps.

Pour into a lightly greased 8×8″ round cake pan.  It is fill it to the very brim, do  not worry.

Vanilla Magic Cake

Bake in a preheated oven at 325 degrees for about 60 minutes.  It will puff and should have the slightest shake in the center when done.  It will deflate when cooling and this is also ok.

Vanilla Magic Cake

Cool 2-3 hours in pan, turn out onto a plate.

Vanilla Magic Cake

Sprinkle with powdered sugar if desired or serve with berries.

Vanilla Magic Cake


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