Seasonal Bites #2

I love a scrumptious muffin. Especially, with a nice cup of coffee. Muffins make amazing treats on a laidback Sunday afternoon or a hectic work morning. So, when I saw this recipe for cinnamon sugar pumpkin muffins, I had to share the wealth. Can you imagine taking a bite of these delicious muffins after opening gifts and laughing with friends and family? This is an intricate recipe, but well worth it! It’s muffin time 😉

cinnamon-sugar-pumpkin-muffins-pan-close-up-800x1122

Cinnamon Sugar Pumpkin Muffins

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 2 cups sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1 15 oz can pumpkin
  • 3/4 cup coconut oil
  • 1/4 cup Almond Breeze Almondmilk original
  • 1 tsp vanilla extract

Cinnamon Sugar Topping

Instructions

  • Preheat oven to 350F.
  • Line two muffin pans with muffin liners (24 total) and set aside.
  • Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
  • In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk, and vanilla extract. Whisk to combine.
  • Slowly fold dry mixture into wet mixture just until combined.
  • Use an ice cream scoop to fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

  • Combine sugar, pecans, and cinnamon in small bowl. Stir.
  • Sprinkle a teaspoon or more of the topping on top of the muffins.
  • Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.

Recipe from: Mom on TimeOut

 

 

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Seasonal Bites #1

It’s hard to believe we are just a week away from Christmas! 2018 has been the most bizarre year ever. While I am looking forward to 2019, I’m kind of scared to see what the new year will bring. Until then, I guess I will console myself with delicious treats. As y’all know, I love sharing recipes. I came across this mouth-watering dessert. I normally don’t care for pecan anything, but I will make an exception for this! A great dish for the season. Grab a mixing bowel and enjoy 🙂

Caramel Apple Pecan Pie

Ingredients
For the Apple Filling
  • 9 apples, peel, core and slice (Granny Smith)
  •  cup brown sugar
  •  cup sugar
  • 2 tsp lemon juice
  • 2 tsp corn starch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup pecans, chopped
For the Caramel Sauce
  • ¾ cups butter, 1½ sticks
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 tsp vanilla
For the topping
  • 3 cups all purpose flour
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 stick butter, cut into small pieces
  • 2/3 cup boiling water
Additional topping
  • 3 Tbs sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 375°
For the Filling
  1. Add sliced apples to large mixing bowl.
  2. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
  3. Stir until apples are coated then add pecans. Stir.

For the Caramel Sauce
  1. In a small heavy bottom pan, melt butter over low heat.
  2. Stir in brown sugar and milk.
  3. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
  4. Remove from heat and add 1 tsp of vanilla. Stir.

  5. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).

  6. Pour into an ungreased 13 x 9 baking dish.
For the Topping
  1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
  2. Using a pastry blender, mix butter into flour mixture until crumbly.

  3. Pour in boiling water and stir until combined.
  4. Spoon mixture over apples and spread making sure to cover all the apples.

  5. In a small bowl, mix sugar and cinnamon together and sprinkle on top.

  6. Bake for approximately 35 minutes, or until topping is golden brown.

Recipe from Great Grubs Delicious Treats

Summer Thangs #1

The summer season officially kicks off this week. Thank goodness. As someone who lives in the Pacific Northwest, I’ve had enough of cloudy days. My body is literally aching for sunshine (Vitamin D deficiency is a huge problem here). Besides absorbing some golden rays,  I am looking forward to fun summer thangs. Especially, a tasty summer drink.

If you’ve been a long time follower of the blog, you know I enjoy collecting recipes. Now, if I actually make the recipe is another thing. So, I was excited when I came across this drink recipe. This is something I can actually do. It’s easy as 1, 2, 3! The Raspberry Lemonade Cocktail is a great treat for the upcoming summer days 🙂

Ingredients:

1 container Raspberry lemonade
1 bottle Malibu Rum
Ice

Non-cooking folks…we got this!

Directions:

In a glass full of ice, pour the Malibu Rum about 1/4 of the way up. Add the lemonade next, filling glass the rest of the way. Stir and enjoy. *If you prefer your drink frozen, pour into blender with ice and blend.

Recipe from: https://thecookinchicks.com/2013/03/raspberry-lemonade-cocktail/

 

Holiday Yummies

I’ve pretty much given up trying to keep healthy foods in me and my youngin’s mouth this month. The holiday yummies are too hard to resist. Plus, when we are out and about, there is always someone handing my son a candy cane, cookie, etc., because “he is so cute! Merry Christmas!”  🙂

Oh, well. We will try to get it together next month. In the meantime, here are a couple of fun recipes to add to all of our poor eating habits this Christmas season!

I’m off to another quick blogcation. I wish everyone a wonderful rest of the year and a happy 2018. I will return in January!!

Christmas Grinch Punch
Prep time:  
Total time:  
Ingredients
  • 1 bottle Green Berry Rush Hawaiian Punch, chilled (1 gallon or 3.78L)
  • Two 6 oz. cans Dole Pineapple Juice, chilled (1.5 cups)
  • 1 bottle Sprite {2 liters}, chilled

Christmas-Grinch-Punch-Recipe 

http://diythrill.com/2017/11/01/easy-green-punch-recipe/

Easy Snowman Cookies

Prep time:  
Cook time:  
Total time:  
Ingredients
  • 1 box Betty Crocker Vanilla Cake Mix {15.25 oz.}
  • ½ cup Canola or Vegetable Oil
  • 1 container Betty Crocker Creamy White Frosting {16 oz.}
  • 2 Eggs
  • 1 bag Nestle Mini Chocolate Chips
  • 1 container M&M Minis (1.77 oz.)

Snowman-Cookies-Recipe-at-TheFrugalGirls.com_

http://thefrugalgirls.com/2016/12/snowman-cookies-recipe.html

summer eating #3

“this is only for the grown and sexy people…”

Well, you don’t necessarily need to be sexy, but you do need to be grown. This recipe combines two of my guilty pleasuresanything fried and tequila. I love the simplicity of the recipe. Perfect adult snack for a summer evening with friends or alone. heh.

Deep-fried tequila shots

“Only five steps separate you from deep-fried boozy bliss. First: make an angel food cake (or, you know, buy one). Next, cube it up into poppable bites. After that, soak each cake cube in tequila, then deep-fry the cubes in oil until they’re golden on all sides. Finally, sprinkle your shots with powdered sugar. Placing them all in an actual salt-rimmed shot glass is up to you, as is deep-frying the worm.”  Recipe from: https://www.thrillist.com/drink/nation/deep-fried-tequila-shots-recipe-by-oh-bite-it

Wow. Life is good 🙂

 

summer eating #2

Funny enough, while I like to find recipes, I actually don’t like cooking all that much.  I guess I’m more into the eating part. However, now that I have a little one, I know I need to upgrade my cooking skills. Luckily, he is still in the formula/baby food stage, but I know the days of sizzling hot dishes and baked treats are fast approaching (yes, I’m pretending I will be doing this). So, I’ve been keeping recipes that are fun to make for/with kids. I came across these mouthwatering cookies.  I love sweets, so I may actually try to make this 🙂

White Chocolate Coconut Cookies

Ingredients

10 tablespoons (1 stick plus 2 tablespoons) butter, softened

3/4 cup sugar granulated sugar

1/4 cup packed light brown sugar

1 tablespoon fresh orange zest (zest from one orange), lightly packed

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

12 oz. bag white chocolate chips

1 cup sweetened flaked coconut

Instructions

Preheat the oven to 375 degrees F.

Cream the butter, both sugars, and orange zest until light and fluffy using an electric mixer (approximately 2 minutes on medium high speed). Add in the egg and vanilla on low speed until fully incorporated. Then add in the flour, baking powder, baking soda, and kosher salt. Continue to gently mix on low speed until the flour is completely blended in.

Lastly, add the white chocolate chips and coconut and mix on low speed until both are evenly distributed. Using a medium scoop (approximately 1.5 tablespoons), scoop the cookie dough onto a baking sheet lined with parchment paper. Place the dough balls two inches apart from one another. *A standard baking sheet will hold a dozen cookies.

Bake the cookies for 10-12 minutes until lightly browned, making sure to rotate the baking sheet after the first five minutes.  Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a plate or cooling rack.

Recipe from: http://www.pbs.org/parents/kitchenexplorers/2016/03/24/white-chocolate-coconut-cookies/

summer eating #1

It’s hard to believe it’s June. This year has flown by and I haven’t accomplished anything on my New Year’s list. Oh well…

I love summer. I like to walk and it’s so much more fun to be outside when it’s nice and not when it’s freezing. I also love to get my grub on at summer bbqs, parties, etc. I’m a recipe collector, although the truth is they are more likely to gather dust in a drawer than  be made. But I like to keep hope alive. This week, I’m going to share some new recipes I’ve come across recently, in honor of summertime eating!! 🙂

*a friend shared this on Facebook. yum.

Garlic Fried Chicken

Ingredients
  • 1 to 1½ lb. chicken, sliced into serving pieces
  • ½ cup Panko bread crumbs
  • 1 teaspoon ground black pepper
  • ½ cup milk
  • 1½ tablespoons garlic powder
  • 1 teaspoon salt
  • ¾ cup all-purpose flour
  • 1 piece raw egg
  • ½ teaspoon paprika
  • 3 cups cooking oil
Instructions
  1. Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
  2. Combine the egg and milk in another bowl, and whisk. Set aside.
  3. Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bredcrumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
  4. Heat a deep cooking pot and pour-in the cooking oil.
  5. When the oil becomes hot, deep-fry the coated chicken in medium heat for 10 to 15 minutes or until the color turns golden brown. Note: Do not use high heat as it will cook the outer part of the chicken right away while leaving the inside uncooked.
  6. Turn-off the heat, and then remove the garlic fried chicken from the pot. Let the excess oil drip.

Recipe from: http://panlasangpinoy.com/2011/06/01/garlic-fried-chicken/

Happy Spring Break!

I realized with alarm the other day, it’s been over a year since I’ve had a drink. I couldn’t drink while pregnant, and then I’ve been a busy new mom. But I’m determined to get my drink on. I’ve been saving this recipe for a while now. I will definitely be whipping it up during spring break. Of course, this is only for the grown and responsible folks 🙂

I will return in April…Enjoy.

Strawberry & Lime Moscato Punch

  • 1.5 liter of Moscato wine
  • 1 can frozen limeade concentrate, defrosted
  • 1 c strawberries, diced plus 1 c strawberries sliced
  • 1 lime sliced
  • 2 Liter 7 Up
 Instructions
  1. place 1 cup of diced strawberries and 1/4 cup of limeade in a blender and puree
  2. run through a strainer to remove most of the seeds
  3. pour into a pitcher
  4. add remaining limeade and moscato into the pitcher
  5. garnish with strawberry and lime slices
  6. chill in fridge
  7. when ready to serve top each glass with 7 Up

Recipe from: http://realhousemoms.com/strawberry-lime-moscato-punch/

 

Happy Holidays!!

Normally, I love summers. However, after staggering around pregnant in stifling southern heat, I’m actually liking fall for the first time. It’s a bit calmer, cooler, and collected. This is the time of year to enjoy a delicious cup of hot cocoa. I’ve been guzzling it like water. Here is a recipe I found in my stash of recipes I will never make. It’s fun looking at them though. I wish everyone a safe and happy holidays. I will return in early 2016 🙂

Homemade Hot Cocoa

Ingredients

  • ¼ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ⅓ cup hot water
  • ⅛ tsp salt
  • 4 cups milk (Dairy or non-dairy)
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the cocoa, sugar, water, and salt in a medium saucepan.
  2. Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.
  3. Stir in the milk and heat, but do not boil.
  4. Remove from the heat and add vanilla; stir well. Serve immediately.

Recipe taken from: http://www.momables.com/how-to-make-homemade-hot-cocoa/

Happy Black History Month (BHM)!

I know, I know…where the hell have I been? My bad.  I got extremely sick near the end of January, had to move last-minute at the beginning of February, and then my laptop crashed soon after. Or so I thought. I was fiddling around with it last night and all of a sudden it wheezed on. It’s the only reason why I’m able to churn out this post today 🙂

I just wanted to peek in and wish folks happy Black History Month (BHM). I normally like to dedicate the blog to all things BHM, but just couldn’t get it together this time around. I hope folks have been able to partake in events in your area. There’s been some great happenings in my neck of the woods (an amazing feat since I live in a predominantly white city).

While BHM is all about celebrating the fabulous contributions of Black folks to this country that has treated us like crap, there is one VERY important issue that I feel often gets left out of BHM conversations…soul food 🙂

“The term soul food became popular in the 1960s. The origins of soul food, however, are much older and can be traced back to Africa. Foods such as rice, sorghum (known by some Europeans as “guinea corn”), and okra — all common elements of West African cuisine — were introduced to the Americas as a result of the trans-Atlantic slave trade. They became dietary staples among enslaved Africans. They also comprise an important part of the cuisine of the American south, in general. Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal would play an important part in the history of African-American cooking.[1]”   http://en.wikipedia.org/wiki/Soul_food

A couple of months ago, I met a friend at Starbucks for drinks and homegirl talk. She decided to also get a salad. After we sat down, she opened the package and picked through the dish, then pushed it away with a frown on her face.  “What is it with white folks new obsession with kale?” She asked. “It’s so annoying and they don’t even cook it right!” I looked at her food. It was a raw kale with a few tomatoes tossed on top.

I laughed because I knew exactly what she was talking about.  It’s been interesting to see white folks (particularly white hipsters) carry on about kale, mustard greens/collard greens, watermelon, chicken and waffles, etc. foods they have historically looked down upon because it’s been associated with Black folks (ie soul food).  Now many are acting like they discovered these cuisines (kind of like how Columbus thought he discovered America) and are going extremely overboard with it.

Of course, no props are given to Black folks for cultivating these dishes and making them an American favorite comfort food. If anything Black folks choice to eat soul food has often been bashed as unhealthy.  Initially, I was reluctant to watch Byron Hurt’s “Soul Food Junkies” documentary that came out a few years ago. I thought “please no more dissecting of black folks eating habits.” While I did roll my eyes at some parts of the film, overall I thought Hurt was fair. I recommend it for folks interested in learning about what soul food means to Black folks. It’s not just about the eating, but a way to say you love/care about kin/but not kin folks too 🙂

**This will probably be my last post for this month. I will get back into the swing of things in March. I still have some life happenings going on…but let me leave you with this chicken and waffles recipe to get you through. You know I love a good recipe 😉

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  • 1 Tbsp. dried tarragon
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • 1 Tbsp. plus 2 tsp. kosher salt, divided
  • 1 Tbsp. plus 1 tsp. ground black pepper, divided
  • 2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. cayenne pepper
  • 1 (3½-pound) chicken, cut into 8 pieces
  • 2 Tbsp. fresh minced parsley
  • 1 cup buttermilk
  • 1½ cups all-purpose flour
  • Vegetable oil for frying

Active time: 30 minutes Total time: 30 minutes, plus marinating overnight

Read more: http://www.oprah.com/food/Soul-Food-Recipes-Brown-Sugar-Kitchen-Recipes