Thursday, April 30, 2015

Buttercream Icing

I tried this buttercream icing on my Chocolate Crazy Cake (EF, DF) today.  I like it.  In the past, I had tried an all butter icing but it tested like sweet butter.  This recipe recommends mixing half butter and half shortening.  I was less buttery, which brought out more of the vanilla flavoring.

Buttercream Icing - Click to link to recipe.

Tuesday, April 21, 2015

Fresh Apple Cinnamon Muffins {Egg-free, Dairy-free}

Sometimes, I think my family allows fruit get a little over ripe on purpose in hopes that I will make some kind of treat out of it.  We had some bruised apples that no one seemed interested in eating, that then became somewhat over ripe.  I decided I wanted to try some muffins made with fresh apples.  If you follow my blog, you may have noticed my over ripe fruit often reappears as some kind of muffin.  So, I adapted this Fresh Apple Cake (EF, DF) recipe to make muffins.  They turned great.  My husband LOVED them!!

I made 22 muffins, just two shy of an even two dozen.  As you can see, some of them are a little bigger than others.  I think you could adjust the amount you put in the muffin cups, if you wanted an exact two dozen.

Fresh Apple Cinnamon Muffins

1 c flour
1 c whole wheat flour
1 c sugar
2 t baking soda
1 t salt
2 t cinnamon
5 c apples, peeled and chopped (about 4 large)
½ c vegetable oil
¼ c honey
1 t vanilla
1 c chopped walnuts (optional)

Preheat oven to 350° and put paper liners in muffin cups.  Set aside.  Combine all ingredients in a mixing bowl, except for walnuts (if using).  With an electric mixer, beat on medium speed for 3 minutes.  Stir in walnuts.  Spoon evenly into prepared into paper lined muffin cups.  

Bake for about 20 minutes.  Cool in pan for 5-10 minutes.  Move to wire rack to cool completely.  

Makes about 24 muffins

Tuesday, April 14, 2015

Shrimp and Broccoli Stir Fry

I love stir fry.  I have a go to recipe that I really like in a few variations:
I have tried this recipe with broccoli but the broccoli absorbs too much of the soy sauce and it is actually too strong.  So, my recipe seems to work best on the waxier varieties of vegetables.

I wanted to try a broccoli stir fry, since my kids actually really like broccoli.  I found this one online.  I think having less soy sauce with broth is a good solution to give the broccoli a nice flavor without over powering the vegetable.

Shrimp and Broccoli Stir Fry - click to link to recipe.

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.  Also, double check the ingredient lists for your broth and chili sauce.

Wednesday, April 8, 2015

Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour
1 c whole wheat flour
¼ c oatmeal, blended (old fashion oats)
1½ c plain yogurt (I used Greek)
1 c sugar
1½ t baking powder
1 t baking soda
¾ c oil
1 t vanilla
1½ c fresh strawberries, diced
1-2 T flour

Preheat oven to 350o

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins