These delicious little muffins are great for an easy after-school snack. With all of its apple and cinnamon goodness, I especially love them in the Fall.
6 T butter (melted)
1 1/2 C flour
1tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 eggs
2/3 C brown sugar
1 1/2 C chunky applesauce
In large bowl mix flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. Pour apple mixture into dry ingredients. Mix just until combined. Fill bake cups in muffin tins 2/3 full. Bake at 375 degrees for about 20 minutes. Yields approximately 16 muffins.
TIP: Since you will have more than enough batter to fill a regular 12-cup muffin tin, make sure to put water in each empty muffin cup (before baking) if you start a new tin. You will need just enough water to cover the bottom.
Source- Family Fun Magazine
Friday, September 30, 2011
Tuesday, March 15, 2011
2 Minute Chocolate Cake for 2
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| Photo courtesy of Food Network Magazine |
We've put the kids to bed. The Postman and I are sitting on the couch just chill'n, watching TV when it hits me. "I need a dessert." And usually that dessert needs to be chocolate. (This scenario happens more often than I'd care to admit.) I have discovered the perfect fix! It's perfect because A) It's chocolate B) It uses ingredients I usually have on hand C) I can pretty much whip this up during a commercial break - beginning to end.
To make this REALLY good, top with some vanilla ice cream (which, admittedly, will take a bit more foresight).
It's kind of like baking with an Easy Bake Oven, except you'll be using your much more efficient microwave oven. So, yeah, this would be a great one for the kids to try. Enjoy!
In a large mug or microwave-safe cereal bowl,Whisk together:
1/4 C flour
5 T sugar
2 T cocoa powder
1 egg
3 T milk
3 T veg. oil
touch of vanilla extract
pinch of salt
Whisk until smooth. Microwave until puffed, about 2 minutes.
Adapted from Food Network Mag. cookbook. Great and Easy Meals
Tuesday, February 8, 2011
Loves Me Some Curry
For most of my life I didn't even know that I liked curry. That curry even existed really... Well, now that I've tried it - I'm a believer eater of curry. I'm sharing two recipes that I think you'll enjoy. Oh yes, you too will realize that curry is a spice and you don't have to be from a foreign country to love it.
Coconut Curry Soup (click this link)
BEHOLD, The most fabulous food blog ever: Mels Kitchen Cafe. Look! There's a button on the right. Because of Mel's blog, I now have an arsenal of fabulous recipes that my family loves. Check it out.
I made this for the first time last night and my husband told me he felt like he had just eaten at a fancy restaurant. Huh?! Have you been inside my house? Despite the smattering of spackle along the walls and a musty smelling (donated) couch; this recipe took my husband to a place he was not. Just for curiosities sake - you should try it.
This next dish I won't include a picture because it's not much to look. It's what inside that counts. I like to pair this with a fresh green salad with a vinegar & oil dressing.
Tuna Rice Casserole
Serves 6
1T butter
1 onion
2 tsp curry powder (If you're new to curry, I would use a bit less and work your way up.)
1 can cream of chicken soup
1 1/3 C water
1 C uncooked white rice
2 6oz cans tuna, drained
1/2 tsp freshly ground pepper
1 C grated cheddar cheese
Heat oven to 375 degrees. heat butter in a skillet over medium-high heat. Add the onion and curry powder; cook, stirring occasionally, until the onion softens, about 5 minutes. Scrape the curried onions into a 9x13 inch baking dish; stir in the soup, water, rice, tuna and pepper. Cover with foil.
Bake until the rice is cooked and the casserole has begun to turn golden brown, about 25 minutes. Remove from the oven; raise the temperature to 450 degrees. Remove foil from casserole. Spread cheese over the top of the casserole; return to the oven. Cook until cheese begins to melt, about 5 minutes.
Coconut Curry Soup (click this link)
 |
| Photo courtesy of Mels Kitchen Cafe |
BEHOLD, The most fabulous food blog ever: Mels Kitchen Cafe. Look! There's a button on the right. Because of Mel's blog, I now have an arsenal of fabulous recipes that my family loves. Check it out.
I made this for the first time last night and my husband told me he felt like he had just eaten at a fancy restaurant. Huh?! Have you been inside my house? Despite the smattering of spackle along the walls and a musty smelling (donated) couch; this recipe took my husband to a place he was not. Just for curiosities sake - you should try it.
This next dish I won't include a picture because it's not much to look. It's what inside that counts. I like to pair this with a fresh green salad with a vinegar & oil dressing.
Tuna Rice Casserole
Serves 6
1T butter
1 onion
2 tsp curry powder (If you're new to curry, I would use a bit less and work your way up.)
1 can cream of chicken soup
1 1/3 C water
1 C uncooked white rice
2 6oz cans tuna, drained
1/2 tsp freshly ground pepper
1 C grated cheddar cheese
Heat oven to 375 degrees. heat butter in a skillet over medium-high heat. Add the onion and curry powder; cook, stirring occasionally, until the onion softens, about 5 minutes. Scrape the curried onions into a 9x13 inch baking dish; stir in the soup, water, rice, tuna and pepper. Cover with foil.
Bake until the rice is cooked and the casserole has begun to turn golden brown, about 25 minutes. Remove from the oven; raise the temperature to 450 degrees. Remove foil from casserole. Spread cheese over the top of the casserole; return to the oven. Cook until cheese begins to melt, about 5 minutes.
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