Sunday, October 25, 2009

Caramel Apple Muffins

2 C. flour
3/4 C. sugar
1/4 C butter, melted
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 tsp baking powder
1 egg, slightly beaten
1 C. milk
1 1/2 tsp. vanilla
1/2 C. apples, peeled and finely diced
3/4 C. (about 15) caramels, diced

Preheat oven to 350. Grease muffin tins. In large bowl, combine flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine egg and milk. Stir in butter and vanilla. Add flour mixture and stir just enough to blend. Stir in apples and caramels. Divide batter evenly among cups. Bake about 25 mins. or until tops spring back. Serve warm. Makes 12 muffins.


Saturday, October 17, 2009

Chocolate Zucchini Bread (Regular and Legal versions))

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by (Awesome website, please check it out!!)

2 C flour (I used 2 1/4 c. wheat flour)
2 t cinnamon (also good without cinn. tastes like cupcakes!)
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar (I used 1 1/4c. honey and omitted the brown sugar)
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips (Wal mart sells sugar free choc. chips, yum!)

2 T brown sugar (For legal version, just omit topping, sad but still delish!!)
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did! (I made cupcakes and cooked them for around 12-15min.)

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Monday, October 5, 2009

butternut squash soup

1 T butter
1 butternut squash
1 small onion
2 cloves garlic
3 c. chicken or vegetable broth (More if you have a large squash)
1/4 tsp cinnamon
2 T honey or maple syrup
salt and pepper to taste

Melt butter in a pot. Dice onion and add to butter in pan. Saute for 5 minutes. Dice garlic and add to onion. Cook until garlic becomes fragrant. Peal squash with a vegetable peeler, then cut in half and scoop out seeds. Cube remaining squash. Add to onion and garlic and cover with chicken broth. Heat to boil then lower heat to a simmer. Cook for 25 minutes. Squash should be soft. With a slotted spoon add half of squash and onions in a blender. Add some broth and blend. Pour into a bowl and repeat with remaining squash and onions. Add remaining broth as needed until desired consistency is achieved. Stir in cinnamon and honey (or maple syrup). Add salt and pepper as desired.