carrot cake muffins

The night after my son was born I ordered my dinner at the hospital and got a piece of carrot cake to top it off. It Was Delicious! I just kept thinking, why do I never make carrot cake at home?! So I did some searching and found a great recipe. I opted to make muffins out of them because it had to be in single serve sizes or my husband laziness wins and he doesn't eat the stuff I make. These turned out awesome, this recipe is a keeper.

Combine:
1c wheat flour
1c all purpose flour
1t baking soda
1t baking powder
 1/2t salt
1t cinnamon
1/4t grated ginger
1/8t nutmeg
 1/2c Brown sugar

In a separate bowl combine:
2t vanilla
2T oil
2 eggs
2 1/4 c carrots large grated
 1/3c milk
1/2c Apple sauce (no sugar added)
1/2 cup raisins (I did half golden raisins have regular)
 1/4 c chopped nuts (pecans are traditional but almonds or macadamia work to)

Gently stir it all together
 Bake at 350 for 20- 25 minutes Makes 12 muffins

While those are baking you can make some frosting
2T butter (softened)
 4T cream cheese (softened)
1/2c powdered sugar
Beat all ingredients together well.

poppy seed dressing

Not the healthiest dressing but at least you're getting everyone to eat some greens. I had a whole big bowl at a bbq with steaks stuffed mushrooms baked potatoes and watermelon. Usually people skip the salad but this is all that was left. Dressing 1/3 c red wine vinegar 1/3 c oil 1/2 c sugar 1tsp salt 1tsp ground mustard 2tsp poppy seeds Salad 1can drained mandarins 1pk mixed greens 1/2c walnuts /almonds/or pecans Optional: add bits of red cabbage or other veggies.

English Muffin Bread

If you like english muffins but want an EASY way to make them try this out. The texture is fantastic and makes awesome toast, fry up an egg and sausage and you've got a mean breakfast. The recipe makes two loafs so I like to slice up one then put it in a ziplock bag and into the freezer.


5 1/2 c Flour (3c all purpose and 2 1/2c whole wheat)
4 t instant yeast
1T salt
1 1/2 T sugar
2 3/4 c warm water

Mix together all the dry ingredients and then stir in the water, mixing well. Allow the dough to rise then pour into two 8x4 loaf pans. Allow the dough to rise again in the pans so that it reaches the top.
Bake at 350' for 45 minutes, until golden brown. (optional: brush with butter 10 minutes before they finish cooking)
Allow the bread to cool completely before cutting, like two hours. They are very moist when the come out of the oven, especially in the middle. After the are fully cooled they will slice well.

Adapted from   http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

Dark Chocolate Almond Biscotti

The minute i finished the last of these delightful crunchy itallian cookies I knew I had to make more. And the next morning hubby was sad he didn't get any with his morning choffy/coffee. I've been wanting something lately but couldn't figure it out until I ate this. It take a little more time then just drop cookies but it's so worth it. You can dunk it in your coffee like hubby, tea like me, or milk like my two year old. All of them are fantastic.



1/4 cup soft butter (1/2 of a stick)
1 cup sugar
2 eggs
1/4 tsp almond extract
1/2 tsp vanilla extract (I used my new homemade vanilla extract. I'm in love. Never buying vanilla from the store again!)
2 cups flour (i used half whole wheat half all purpose)
1 tsp baking powder
1/4 tsp salt
2/3 cup toasted slivered almonds and dark chocolate chunks (don't measure them together while the almonds are still hot! you don't want melted chocolate)

Directions:
Beat together the sugar and butter till light and fluffy, 3-5 minutes on medium speed with your mixer, beat in the eggs one at a time, then both the extracts, until incorporated, about 30 seconds.
Using low speed on your mixer, mix in the dry ingredients.
Stir in the toasted almonds and chocolate chunks. (to toast the almonds just put dry slivered almonds in a pan and toasted on medium heat for about 2 minutes until the start to become fragrant and lightly golden)

Split the dough in half and using floured hands and a lightly floured counter shape the dough into two 2"x13" loafs and place on a lined cookie sheet
Bake at 350' til they are golden, about 30-35 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes. Meanwhile, lower the oven temperature to 325'

Transfer the loafs to a cutting board using a wide spatula or two. Slice each loaf on the diagonal into 1/2 inch thick slices using a serrated knife. Lay the slices about 1/2 inch apart, cut side down.

Bake until the slices are crisp and golden on both sides, about 15 minutes. Let cool before serving.

Enjoy that delightful crunch. 

Adapted from America's Test Kitchen cookbook (cuz I never follow recipes. I'm a rebel like that yo)

No bake granola bars

These were pretty delicious and will definitely be making them... repeatedly, perhaps I'll play with different filling ingredients.

No-Bake Chocolate Chip Granola Bars

Ingredients:
1/4 cup butter
1/4 cup local honey
1/3 cup packed brown sugar
2 cups rolled oats
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips 

Directions:

Toast the oats in a pan for 4 or 5 minutes til they are slightly fragrant. In a large bowl, stir oats and rice cereal together. Set aside. In the same pot you used for the oats, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2! minutes. Pour in vanilla and stir. Dump in the dry ingredients and mix well to moisten all ingredients. Press down into an 8" X 8" pan nice and tight. Sprinkle with mini chocolate chips and press down lightly (or melt chocolate and drizzle on top. Cool on a counter top to room temperature for two hours or until the chocolate chips are set before cutting into bars. Store at room temperature.

Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough or didn't toast the oats enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.