Breakfast Bites

I've been playing around with the recipe for awhile trying to find a healthy combination of things that will work for a breakfast bite.  I wanted something with protein, minimal sugar, and that would be easy-to-grab since mornings aren't my best time.  I'm not hungry in the morning, but if I don't have something to snack on during morning recess, I end up hangry (hunger that leads to anger), which makes for an unpleasant morning.    

I've found it works best to send the oatmeal, nuts, and flaked coconut through the food processor beforehand.  Using the food processor eliminates the need for chopping and makes forming the bites a little easier since the ingredients are uniformly chopped and small.  Shredded coconut won't need the food processor.  

BREAKFAST BITES

• 2 cups oats
• 1 cup crispy rice cereal
• 1 cup coconut, shredded or flaked 
• 1/3 cup ground flax seed
• 1/2 cup chopped nuts (I've used peanuts and cashews.)
• 1 cup peanut butter
• 1/4 cup honey
• 1/4 cup coconut oil 
• 2 teaspoons vanilla 

Combine the oats, rice cereal, coconut, flax seed, and nuts in a large bowl. 


In a medium saucepan, heat peanut butter, honey, coconut oil, and vanilla until melted and combined.  


Pour peanut butter mixture into dry ingredients and stir gently to combine.  


Place bowl in refrigerator for 20 minutes. 


Roll into small bites and store in the refrigerator or freezer.    


Source:  modified from Mel's Kitchen Cafe

Mini Cheesecakes

I made these for the first time when I was in college.  My roommate, Lyndsey, needed some sort of refreshments for one of her vocal concerts so we went to work making a boatload of mini cheesecakes.  I just had them again recently at Thanksgiving and was reminded of how tasty they are. Delish and super simple.  This is a great recipe to have in the books.

Notes:

• You can use Nilla wafers for the crust or you can make the crust below.  Finding Nilla wafers here is tricky so I need an alternative.
• I've adjusted the amounts based on the ingredients I can find here.  So, I've given two versions for the fillings, depending on whether you are in or out of the U.S.  

 

MINI CHEESECAKES

Crust:

• 1 cup graham crackers
• 2 tablespoons sugar
• 3 tablespoons butter, melted 

Mix together and press into the bottom of cupcake liners.  I use a tart tamper for this part. 

Bake for 15 minutes at 325 degrees.  

Filling (in the U.S.):

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

Filling (outside the U.S.):

• 600 grams cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

In a stand mixer, beat cream cheese until light.  

Add sugar and vanilla and continue to mix until well blended.  

Add eggs and mix well.  

Pour over crusts (or Nilla wafers), fill 3/4 full.  

Bake at 325 degrees for 20-25 or until set.  

Top with raspberry puree, cherries, mandarin oranges, or chocolate shavings.  

Source:  Stephanie Moy and Marsha Porter

Creamy Confetti Corn

I made this for Thanksgiving and WOW-EEE, corn has never tasted so good.  Plus, using bacon where I live is like a super big treat, so I might have used more than the recipe called for, which proved to be a good move on my part.

This is a nice twist on what can be a boring side dish.  You might want to add it to the menu of one of your upcoming holiday meals.  Enjoy!  

CREAMY CONFETTI CORN 

• 8 slices bacon, chopped
• 2 (15 ounce) cans yellow corn
• 1/2 cup white onion, chopped
• 1/2 cup red bell pepper, finely chopped
• 8 ounces cream cheese, cut into cubes
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup green onions, finely chopped

Cook the chopped bacon until golden and crisp.  Transfer bacon to a paper towel lined plate.  Leave a thin coating of bacon grease on the pan.  

Add the corn, onion, and red pepper and cook over medium heat, stirring occasionally until the vegetables are tender and the corn is heated through, about 6-8 minutes.  

Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.  

Stir in the sugar, salt, and pepper.  Taste for seasoning and add more salt if needed.  

Stir in the green onions.  

Serve warm topped with bacon.  

NOTE:  Dish can be made up to 2 days ahead of time.  Scoop the creamy corn mixture into an oven-safe dish.  Sprinkle with bacon, cover, and store in the refrigerator.  When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.  

Source:  Mel's Kitchen Cafe

Pumpkin Cupcakes

Happy belated Thanksgiving!

My first Thanksgiving out of the country was really nice.  I felt a little twinge of homesickness on Thursday morning, but skyping with my friend Gina quickly cured me.  Thanks, Gina, for lifting my spirits.  Then, I was lucky enough to go to three dinners over two days and enjoyed visiting and eating with lots of lovely people.  And, I'm really happy to have a few leftovers in the fridge to look forward to.  Leftovers are, in my opinion, better than the actual meal.  

There are always lots of pumpkin recipes floating around this time of year.  Honestly, I'm not a huge fan of most things pumpkin.  I want to like pumpkin because it's festive and I like the idea of it, but, I mostly like pumpkin pie for the whipped cream and sometimes pumpkin cookies and other baked goods are too spongy for my liking.

This is the one pumpkin baked good that I've made over and over.  They have a nice texture and the cream cheese frosting is my fave that I've ever made.  There are substitutions you can make as well to keep the recipe a little more healthy.  Also, you could leave the frosting off and call these muffins.  But, really, why would you do that?

PUMPKIN CUPCAKES

Cupcakes:

• 4 eggs
• 1 2/3 cup sugar (can be reduced to 1 cup)
• 1 cup oil (substitution: 1/2 cup oil and 1/2 apple sauce)
• 1 can (16 ounces) pumpkin
• 2 cups flour (substitution: 1 cup flour and 1 cup almond meal)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon (be generous)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon nutmeg

Frosting:

• 6 ounces cream cheese
• 1 cup butter
• 2 teaspoons vanilla extract
• 3 3/4 cups powdered sugar

Preheat oven to 350 degrees.


Beat together eggs, sugar, oil, and pumpkin until well mixed. 

In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg.  

Add dry ingredients to pumpkin mixture and mix thoroughly.  

Transfer mixture to lined mini muffin pans.  

Bake for 15 minutes or until they bounce back when you press lightly in the middle.  

Cream together cream cheese and butter. 

Add vanilla.  

Add powdered sugar, a little at a time, and beat well until frosting is smooth and a little fluffy.  

Frost cupcakes with a generous portion of frosting on each.  

Source:  modified slightly from Portland's Palate cookbook  

Sugar Cookie Bars

Anyone who knows me well knows that I love a good sugar cookie.  In fact, I think I make a pretty darn good one.  So, I had my doubts about whether or not I would really be into these sugar cookie bars.  Verdict: they were yum-o.  Be very careful not to overcook them.  Sugar cookies, in  my opinion, should be soft in a melt-in-your-mouth kind of way.    

SUGAR COOKIE BARS

Bars:

• 3/4 cup butter, softened to cool room temperature
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 tablespoon lemon zest (optional)
• 2 1/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Frosting

• 6 tablespoons butter, softened
• 2 1/2 cups powdered sugar
• 3 tablespoons milk or cream
• 1/4 teaspoon vanilla extract
• sprinkles (optional)

Preheat oven to 375 degrees. 

In the bowl of a stand mixer, cream together the butter, sugar, and powdered sugar until light and fluffy.  

Add the eggs and vanilla and mix for 1-2 minutes.  

Add lemon zest, flour, baking powder, and salt.  Mix until combined.  

Lightly grease a 9 x 13 baking pan with cooking spray. 

Press sugar cookie mixture gently into an even layer.  (I used a tart tamper to get it nice and even.)

Bake for 10-13 minutes.  Don't overbake!  The bars shouldn't have any color around the edges and barely be set in the middle.  

Let the bars cool completely before frosting. 

NOTE ON FROSTING:  I'm a frosting girl and wanted to make sure these bars were amply frosted so I doubled it.  It was plenty!  

For the frosting, cream together the butter and powdered sugar.  (Whenever I'm adding powdered sugar, I add a little bit at a time and beat well after each addition.  This should keep the lumps out.)

Add the vanilla and milk.  

Mix until frosting is light and fluffy. 

Source:  Mel's Kitchen Cafe

Peanut Butter Frosting

First off, thought I should mention that this is my 100th post!  Kind of fun to think about the fact that I've documented 100 of my very favorite recipes.  Here's to the next 100!

With that being said, this is not a totally new recipe.  I've shared it before as a possible filling for these homemade Oreos, but it's tasty enough that I think it deserves its own post.  I especially love this fluffy goodness on top of brownies.  I made these brownie bites for my friend Patty's birthday today and she may or may not have been seen just licking the frosting off the top.  No judgment here.

PEANUT BUTTER FROSTING

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk or cream 
• 2 cups powdered sugar

Mix butter and peanut butter in mixer.  


Gradually mix in the powdered sugar, a small amount at a time, beating well after each addition.


When the frosting thickens, add needed milk, a little at a time.  


Beat for at least 3 minutes or until it is a little fluffy.


NOTE:  I would suggest using something other than natural peanut butter for this recipe.  The separate oil in natural peanut butter makes it difficult to get the right texture for the frosting.  Stick with hydrogenated oils on this one.


Source: Allrecipes.com


And, in other news, check out one of my newest and most favorite additions to my kitchen.  I sold mine before I left and felt lost without it.

Apple Crisp

I really love fall.  Way more than any other season.  And . . . I'm missing it.  {Wah, wah, waaaaaah.} Fall just isn't the same when it's 90 degrees outside and there are no colorful leaves to crunch through.  But, I did buy a few overpriced, imported pumpkins and I also made apple crisp.  Both steps in the fall-ish direction.  And the best news of all?  I found oats at a local store, which made this dish possible.

This recipe is from my mom.  I have a handwritten copy that I wrote down a million years ago when I was leaving for college.  It's an oldie, but a goodie.  It's one that belongs on this blog.  Tuck it away for a day when you're looking for a little taste of fall.

NOTE:  The recipe below is for an 8x8 or 9x9 square baking dish.  If you want to make it in a 9x13, double both the apple mixture and topping.  

APPLE CRISP

Apple Mixture

• 4-5 cups raw granny smith apples, sliced (4-5 small apples)
• 3 tablespoons lemon juice
• 1 cups sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon

Topping 

• 3/4 cup brown sugar
• 3/4 cup oatmeal
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted 

Place sliced apples, lemon juice, sugar, flour, salt, and cinnamon in a large bowl and mix well.


Place apple mixture in a 8x8 square baking dish. (Double this if you want to make it in a 9 x 13 pan.)


Mix baking powder, baking soda, brown sugar, oatmeal, flour, and melted butter in a bowl and mix well.


Spread crumbled topping over the top of the apples and bake at 350 degrees for 1-1 1/2 hours or until bubbly.


Serve with ice cream.


Source:  Marsha Porter