Tag: original recipe

Chocolate-Peanut Butter Granola Apple Bites

by Pam on September 15, 2013

I was trying to find a fun and quick after school treat that would put a smile of my kids’ faces. I found this recipe by The Comfort of Cooking^[1] that looked perfect and I just happened to have all the ingredients I needed on hand. I threw these apple wedges together in no time and my kids happily gobbled them up with cold glasses of milk. They LOVED these apple wedges and asked for more the following day. Thanks for the great recipe Georgia!

Cut apple into wedges. Carefully coat the tops of the apple wedges in peanut butter. Next, sprinkle the top of each wedge evenly with granola. Drizzle the top with chocolate syrup. Place onto a serving tray and serve immediately. Enjoy.

Print^[2]

Save^[3]

Chocolate-Peanut Butter Granola Apple Bites

Yield: 2

Total Time: 10 min.

Ingredients:

1 apple, sliced into wedges
2 tbsp peanut butter
2 tbsp granola, your favorite
Chocolate syrup

Directions:

Cut apple into wedges. Carefully coat the tops of the apple wedges in peanut butter. Next, sprinkle the top of each wedge evenly with granola. Drizzle the top with chocolate syrup. Place onto a serving tray and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Comfort of Cooking

References

^{^} The Comfort of Cooking (www.thecomfortofcooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cinnamon-Sugar Pumpkin Muffins

by Pam on October 2, 2014

I surprised my kids today by making them these muffins for their after school snack. I found this recipe on The Kitchen Paper^[1] and it looked amazing. I adapted the recipe just a bit by adding some whole wheat flour as well as some vanilla, and a little less sugar to the batter. The muffins smelled fantastic while they baked and my house smelled wonderful all afternoon long. Needless to say, my kids were thrilled with these delicious muffins and thought I was pretty cool for making them. If only they thought I was cool when I tell them it’s time for homework.

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice then mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.

Print^[2]

Save^[3]

Cinnamon-Sugar Pumpkin Muffins

Yield: 12

Total Time: 25-30 minutes

Ingredients:

Muffins:

1 1/2 cup canned pumpkin
1/2 cup butter, melted
3 large eggs
1 tsp vanilla
1 1/4 cup sugar
2 tsp pumpkin-pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups flour
1/2 cup whole wheat flour

Cinnamon & Sugar:

2 tbsp sugar
2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice and mix well.

Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Kitchen Paper

References

^{^} The Kitchen Paper (www.thekitchenpaper.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/cinnamon-sugar-pumpkin-muffins html

Parmesan-Corn Bread Muffins

by Pam on September 10, 2012

I wanted to make corn bread muffins to serve with the Italian Chili^[1] but decided to add a little Italian twist by making them with Parmesan cheese. I found a recipe on Cooking Light^[2] that looked fantastic and super simple. The muffins turned out to have a nice subtle Parmesan flavor and were moist and flavorful… perfect slathered with butter and dipped in the delicious chili.

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.

Print^[3]

Parmesan-Corn Bread Muffins

Yield: 9

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

1 cup of flour
2/3 cup of corn meal
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup of buttermilk
3 tbsp canola oil
1 egg
1/4 cup of Parmesan cheese, grated
2 tbsp Parmesan cheese, shredded

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.

Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

^{^} Italian Chili (www.gordon-ramsay-recipe.com)
^{^} Cooking Light (www.myrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)