Like I Need Another Sweets Recipe

I finally succumbed to the pull of the much-discussed-online donut muffins. And why did I wait so long? Holy cow are they good. I checked out a few different versions, some with more than a cup of butter (ack!) and lowfat versions and here's what I baked. They were perfect.



Donut Muffins

1 c unbleached white flour
1 c whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/4 -1/2 t freshly grated nutmeg (I didn't measure, just grated directly into the flour mixture)
2 eggs
1 cup lowfat yogurt
2/3 c packed brown sugar
4 T oil
1 t vanilla

topping:
1/2 stick butter, melted
1/2 c sugar
1 t cinnamon

Preheat oven to 400. Spray muffin tins with "baking spray with flour."

Mix dry ingredients in a large measuring cup. In a large bowl, whisk eggs, yogurt, sugar, oil and vanilla. Add flour mixture and whisk until the dry ingredients are moistened, don't overmix.

Divide batter among muffin cups and bake until a toothpick comes out clean. About 12 minutes.

While the muffins are baking, melt butter and place in a bowl. Mix sugar and cinnamon in a small bowl just large enough to dunk the top of the muffin. When muffins are cool enough to handle, brush top of muffin with butter and dip in cinnamon sugar.

Yield 16 muffins.

Cuban Black Beans and Rice

I found this recipe in the Cooking Light 1992 Cookbook. They were a little more specific about being healthy like not using olive oil to saute the onion mixture, no-salt tomato paste and low fat cheddar but even without those things, it's still rice and beans. Not too unhealthy. Go ahead and add more cumin if you like. And more onion, too.

Cuban Black Beans and Rice

1 lb dried black beans (or 4 cans)
1 T olive oil
1/2 c chopped onion
1/2 c chopped green pepper
2 cloves garlic, minced
5 cups water
1 (6oz) can tomato paste
1 T vinegar
1/2 t sugar
1/2 t salt
1/2 t ground cumin
1/2 t hot sauce
4 1/2 c cooked long grain rice

shredded cheddar cheese
chopped tomato
chopped green onions

Sort and wash beans; place in a large dutch oven. Cover with water to a depth of 3 inches above beans; let soak 8 hours. Drain well. (Skip this step if using canned beans, duh.)

In a small pan, saute onion, green pepper and garlic in olive oil until tender.

Combine beans, sauteed onion mixture, 5 c water and next 6 ingredients in pan; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occassionally. (A lot less time needed if using canned.)

Place 1/2 c rice in each serving bowl. Spoon 1 c beans over rice and top each serving with 1 T each of cheese, tomato and green onions. Yield 9 servings.

Forget the recipe on the can

Traditional candied yams are truly candy. Sugar, sugar, a stick of butter and more sugar. The yams are soaked in syrup straight from the can, there's no need to add more. Trust me, these are plenty sweet.

Candied Yams
Drain a large can of yams, place in shallow casserole.
Add a big or little can of pineapple tidbits (optional)
Add a cut up orange (optional)
Mix 2/3 cup orange juice or pineapple juice with 4 T butter, (warm on the stove until butter melts if desired or just put in casserole with yams.)
Sprinkle with cinnamon and freshly grated nutmeg.
Bake at 350 for about a half hour. Top with marshmallows and continue cooking until marshmallows puff and are slightly brown, about 10 minutes.

Roasted Brussels Sprouts

This is the easiest way to fix brussels sprouts. Though it is also worth it to cook them on top of the stove in a mixture of olive oil and butter. Cut in half and start with the cut side down, flip them when brown and continue until that side browns. Before you take them out of the pan grate some fresh parmesan on top. The parmesan gets slightly crispy. yum.

They tend to pop when they cook so it's a challenge to keep them organized in the pan and you can only do as many as fit in your largest stovetop pan. When you roast them they are no fuss. So this is my go-to way to fix them...

Roasted Brussels Sprouts
1 1/2 pounds brussels sprouts
3 T olive oil
3/4 t kosher salt
1/2 t freshly ground black pepper

Preheat oven to 400 degrees F.

Place trimmed brussels sprouts, olive oil, salt and pepper in a large resealable bag. Shake to coat. Pour onto a baking sheet and place on center rack in the oven.

Roast for 30-45 minutes, shaking pan occassionally. Reduce heat if necessary to prevent burning. Brussel sprouts will get very dark, that's ok. Serve immediately (or straight out of the fridge the next day.)

Little Bitty German Pancakes

I made these last weekend and they were oh so good.  I'm putting the recipe here for my own convenience but all credit to Make and Take. I halved the recipe for the four of us making 12 pop-ups. That was 3 each which was probably the proper amount though I think we all could have eaten three more. I guess I need another 12 count muffin tin.

Pop Up Pancakes

1 c milk

1 c flour

6 eggs

1/4 c melted butter

dash salt

Preheat oven to 400f. Blend all ingredients in a blender. Grease muffin tins (total of 24 muffins) or baking pan. (They can be made in  a jelly roll pan, though that wouldn't be nearly as fun.) I used "Crisco cooking spray with flour" which I'm embarrassed to say I had in the house. I had a coupon but still...

Bake for 15 minutes or until puffy and golden on top. Mine popped right out with the Crisco.

I got inspired and made blueberry syrup to go with.  I found this recipe on Allrecipes. 

Blueberry Sauce

2 c fresh or frozen blueberries

1/4 c water

1 c orange juice

3/4 c white sugar

1/4 c cold water

3 T cornstarch

1/2 t almond extract

1/8 t cinnamon

In a saucepan over medium heat combine the blueberries, 1/4 c of water, orange juice and sugar. Stir gently and bring to a boil.

In a small bowl or cup, mix together cornstarch and 1/4 c cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

TVP Meatballs

These are super easy and cheaper than driving around to the grocery stores looking for frozen veggie meatballs.  I think I'm going to make them tomorrow to serve with egg noodles and sour cream sauce.

TVP MEATBALLS

Combine 1 c tvp granules with 1 c boiling water in a large bowl.  Allow to stand for about 5 minutes until water is absorbed.

Saute 1/2 c chopped onion in 1 T olive oil. Add to reconstituted tvp.

Add:

1 egg beaten

2 T olive oil

1/2 c bread crumbs

1/4 c whole wheat flour

1 t salt

1/4 t pepper

1/2 t oregano

1/2 t sage

1/2 t garlic powder

1/2 t thyme

Mix well. Form into 12 balls. Rub olive oil on your palms and roll each ball between palms to coat with oil. Place "meatballs" on a lightly oiled baking sheet and bake at 400f for 20 minutes flipping them once when they start browning on the bottom. Serve with spaghetti sauce. 

Variations:

• add 1/2 c cheddar cheese and/or some tomato paste for additional flavor
  
• sub cooked lentils for the tvp
  
• bake in tomato sauce
  
• add fennel seeds for "sausage"