Apple Streusel Muffins

This recipe came from The 250 Best Muffin Recipes. Great muffin, moist and tender. Easy to prepare. I will make these muffins again, however I am going to try something different with them. Once made again I will post a photo...somehow I forgot to take a photo of these, sorry.

Apple Streusel Muffins

Ingredients:

Streusel Topping:
1/3 cup packed brown sugar
2 tbsp. unbleached flour
1/2 tsp. cinnamon
2 tbsp. soft butter
1/3 cup chopped almonds

Muffin:
1 1/2 cups unbleached flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup shredded, peeled apples
1/2 cup milk
1/4 cup oil
1 egg, beaten

Directions:

Preheat oven 400º.
Line 12 cup muffin tin, with paper liners or grease them.

In small mixing bowl combine brown sugar, flour, cinnamon, butter and almonds; mix until crumbly. Set aside.

In another small bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg; whisk this together.
Add grated apples.
Make a well in the center.

In measuring cup add milk, oil and egg. Mix together.
Add this to the dry ingredients; stir until just mixed together.

Save 3 tbsp. of topping, set aside.
Fill each muffin cup with 1/2 batter; sprinkle the top of the this batter with topping; add the rest of the batter and top with remaining topping.

Bake for 20 to 25 minutes.

Chocolate Oatmeal Cookies

While looking through Maida Heatter's Book of Great Chocolate Desserts this recipe for a Chocolate Oatmeal Cookie caught my eye. I had not made a Chocolate Oatmeal Cookie. It is a very nice cookie, I think next time though I would cook them about 2 minutes less, they were a little to crisp for me.

Chocolate Oatmeal Cookies

Ingredients:

2/3 cup unbleached flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 tbsp. unsweetened cocoa powder
5 1/2 tbsp. butter
1 1/2 tsp. vanilla extract
1 1/4 cup sugar
1 large egg
1/3 cup milk
2 1/2 cups large flake oatmeal

Directions:

Preheat oven 350º.
Line the cookie sheets with aluminum foil.

In medium bowl combine flour, baking powder, salt and cocoa, whisk this. Set aside.

In mixer bowl cream butter until light.
Add vanilla extract and sugar, beat this mixture well.
Add egg and beat until smooth.
On low speed gradually add 1/2 flour mixture.
Add milk.
Then add the remaining flour mixture.
Scrap down the sides of the bowl.
Beat this until mixture until smooth.
Take bowl off and add oatmeal and mix until evenly incorporated.
Take medium sized ice cream scoop and place 2" apart on the prepared cookie sheets.
Bake for about 18 minutes.
Let cookies cool, then place on cooling rack.

Makes about 24 cookies.

Beef, Brussels Sprout Stir Fry

On Simple Fresh Delicious page I found this stir fry recipe. I did change the Chinese cabbage for brussels Sprouts and it was great. Using hamburg makes this a really quick dinner. The next time I make this I am going to use ground pork. Ground chicken would also be great.

Beef, Brussels Sprout Stir Fry

Ingredients:

2 teaspoons cornstarch
1 tablespoon water
1 tablespoon oil, plus 1 tablespoon extra
1/4 lbs lean ground beef
1 tsp. finely chopped ginger
1 garlic cloves, minced
1 1/2 cups brussels sprout
1 medium carrots, cut julienne
1 small onion, thinly sliced
1 tablespoons hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Chow Mein Noodles, cooked until just tender

Directions:

Combine cornstarch and water in a small bowl. Set aside.
Heat wok over medium-high heat.
Add 1 tablespoon of peanut oil and beef.
Cook beef until browned and broken up into small bites.
Remove meat from pan and place on plate.

Heat remaining oil in same wok over medium-high heat.
Add ginger and garlic, stir-fry for 1 minute.
Add brussels sprouts, carrots and onion, stir-fry until almost tender.

Add sauces; hoi sin, oyster, soy sauce. Mix these around wok with the vegetables, return the beef back to the wok.
Stir in cornstarch mixture.
Stir until sauce is thickened.
Add Chow Mein Noodles and toss to combine.

Cheesy Broccoli Baked Potatoes

There is a new show on TV called The Best Recipes Ever. It is based on Canadian Living. I taped the show as I never remember it is on. This recipe caught my eye as you can have a whole meal in one. Without a doubt this will be a recipe that will be made again and Dan liked it as well. You can take it to work and heat it up.

Cheesy Broccoli Baked Potatoes

Preheat oven to 400º.

Ingredients:

2 baking potatoes (russett)
1 cup broccoli florets, chopped
4 slices bacon, sliced 1/2"
1/2 cup chopped onions
2 tsp all-purpose flour
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 cup cheddar cheese, shredded
1/4 cup cheddar cheese, shredded

Directions:

Take your potatoes and microwave them until just cooked. Use the potato setting.
Then place in oven for about 10 minutes until crisp.
Cook broccoli until tender, drain and set aside.
In medium size fry pan cook bacon until golden brown. Remove bacon from pan and place on paper towel to remove excess bacon fat.
Add onions to pan and cook until softened.
Add flour and cook until the flour is cooked out, 1/2 minute or so.
Whisk in milk, salt and pepper.
Stir until mixture thickens.
Remove from heat and add cheese, stir until cheese melts.
Add broccoli and bacon. Set aside.
When potatoes are done cut them in half and scoop out potato and put with broccoli and bacon mixture.
Combine the potato into the broccoli mixture.
Place the potato shells on baking sheet and fill with cheese broccoli mixture, over fill the shells with this mixture.
Top with the second grated cheese.

Bake for about 10 to 15 minutes or until golden brown.

National Sticky Bun Day

Today February 21st. is National Sticky Bun Day. I have not ever made any kind of sticky bun with yeast, so when I found out it was sticky bun day today I decided to try them. On Bon Appetit page this recipe for Yukon Gold Cinnamon Rolls attracted my interest. This dough is amazing. It is so soft, tender and moist. Very easy to work with. This dough would be good for donuts as well I would think.

Yukon Gold Cinnamon Rolls

Ingredients:

Dough:

1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup softened butter
3 large eggs
1 cup cake & pastry flour
3 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar

Filling:

1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached all purpose flour
1/2 cup softened butter

Cinnamon Butter Cream Icing:

1 cup softened butter
1 tsp. vanilla extract
2 tsp. cinnamon
4 cups icing sugar
2 tbsp. milk

Directions:

For Dough:

Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan.
Boil until potatoes are very tender, about 18 minutes. Do Not Drain Water from Potatoes.
Mash potatoes with water in pan.
Add butter and mash until butter is melted.
Whisk in eggs, then 1 cup flour; mash until very smooth.
Let potatoes stand until barely lukewarm, about 10 minutes.

While the potato mixture is cooling, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar.
Let stand until foamy, about 10 minutes.
Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well.
Beat until sticky dough forms.

Take the last 1/2 cup flour and spread on work surface.
Scrape dough out onto floured work surface.
Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.


Coat large bowl with butter.
Transfer dough to bowl and turn to coat.
Cover bowl with plastic wrap, then kitchen towel.
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Directions:

Filling:

Mix brown sugar, cinnamon, and flour in medium bowl.
Using fork, mix in butter.


Position rack in center of oven and preheat to 425°F.
Lightly grease two 9 X 13" baking pans.
Turn dough out onto well-floured work surface.
Roll out dough to 24x16-inch rectangle.
Sprinkle filling evenly over dough.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Using large knife dipped in flour, cut roll crosswise into 24 pieces.
Transfer rolls into baking pan, spacing rolls about 3/4 inch apart.
Cover baking pans loosely with kitchen towel.
Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes.
Cool rolls 10 minutes on baking sheet.

Directions:

Cinnamon Butter Cream Icing:

In a bowl, cream butter with an electric mixer until fluffy.
Add vanilla, gradually add icing sugar one cup at at time, beating well on medium speed.
Scrape bowl often.
When fully mixed, the icing will appear dry.
Add milk and beat until light and fluffy.
Cover bowl with towel to keep it moist until ready to use.
Refrigerated is best (icing can be stored up to 2 weeks in an air-tight container).
Re-whip before using.

Toasted Oatmeal Cookies

On my tours of the thrift stores I have been finding some good cookbooks. The Latest one Betty Crocker's Ultimate Cookie Book has some great looking recipes in it. This one caught my attention because you toast the nuts and oatmeal. The cookie is outstanding. I will be making them again.

Toasted Oatmeal Cookies

Ingredients:

2 1/2 cups large flake oatmeal
1 cup walnuts
1 1/2 cups brown sugar
1 cup softened butter
1 tsp. vanilla extract
1 egg
1 cup unbleached flour
1 tsp. baking soda
1/4 tsp. salt

Directions:

Preheat oven to 350º.
Spread oats and nuts onto a jelly roll pan (15 1/2 X 10 1/2 X 1"). Bake 20 to 25 minutes, stirring occasionally, until golden brown. Cool.

In your mixer mix brown sugar, butter until light and smooth.
Add vanilla and egg, beat until well blended.
In small bowl whisk flour, baking soda and salt.
Stir in oat mixture and flour mixture.

Using a medium ice cream scoop, drop onto un-greased cookie sheet, 2" space between cookies.
Bake for 8 to 12 minutes until golden brown. Cool slightly and place on cooling rack.
Makes about 3 1/2 dozen.

White Cake with Chocolate Frosting

When I got up Sunday morning I decided to look for a white cake recipe and then add a Chocolate Frosting. I found a white cake recipe on allrecipes. It calls for milk, I used buttermilk instead. The chocolate Frosting follows the cake recipe. The cake is very nice, moist and light. Would definitely make this cake again. Due to adding the sour cream the cake should be kept in the frig. A round plate does not really fit the square cake, I will be looking for a square cake plate.

White Cake with Chocolate Frosting Ingredients: 1 cup sugar 1/2 cup butter 2 eggs 2 tsp. vanilla extract 1 1/2 cups unbleached flour 1 3/4 tsp. baking powder 1/2 cup buttermilk Directions: Preheat oven to 350º. Grease and flour 9x9" baking pan. In mixer bowl, cream butter and sugar until light and creamy. Beat eggs in one at a time. Add vanilla. In small bowl whisk flour and baking powder. Add flour to creamed mixture until combined. Stir in milk until batter is smooth. Pour batter into prepared pan. Bake for 30 to 40 minutes. Chocolate Frosting Ingredients: 1/2 cup butter 1 cup icing sugar 1/4 cup sour cream pinch of salt 1 tsp. vanilla extract or dark rum 4 tbsp. cocoa 1 tbsp. very strong coffee Directions: In your mixer combine butter, icing sugar and sour cream together until smooth and creamy. Add vanilla(rum) and beat again until combined. Then add cocoa slowly until this is combined. Add the coffee until the frosting is the desired consistency. When cake is cooled Ice and serve.